Tag Archive | Indian

Coconut and green veg soup


Bonnie Edinburgh

Me and the bestie enjoyed a vegan pilgrimage to Scotland last week. Using her hometown, Livingstone, as a base we had a couple of days out in Edinburgh and a day in Glasgow. I can’t believe that the birthplace of the deep fried Mars bar and haggis have such amazing vegan joints! Seriously, just look on www.happycow.net!

So, the highlights in Edinburgh:The Baked Potato Shop on Cockburn St where I had the most amazing tattie of my life. It was filled with vegan haggis and topped with a sweetcorn curry. Thank goodness Lala knew to only order a small. I practically rolled around the landmarks of the city after nomming down this beast!:


I was also super happy after a visit to Real Foods where I finally found the little squashy-pumpkin thing that I have been scouring the streets of Cheshire for after I sampled one in Croatia.


And last but not least, we visited Jordan Valley Wholefoods where I filled a carrier bag with treats for the train ride home. Tres impressed with the selection available!


Carrot cake, chickpea and onion pie, artichoke and quinoa dip, spicy veggie haggis roll and a bottle of “living tea”

In Glasgow, we had a fantastic (and ridiculously good value for money) meal at Mono. I had a salami, red onion, pepper and cheeze pizza with a side of beer battered onion rings. Lala had moussaka which had a creamy nut based topping and looked very tasty. We both had the BIGGEST portion of sticky toffee pudding and vanilla ice-cream that I have ever seen! Aww man, it was soooo good!(We met Lala’s wee Auntie as well and she had a seitan burger… but I didn’t get a piccie, boo).





We also enjoyed a couple of yummy “Scottish” breakfasts (tongue firmly planted in cheek!) – Redwood Cheatin Bacon on “Plain bread” and tatty scones on a Scotch roll (Tattie scone recipe here if you’re interested!)


When I got home to Cheshire-land, the fella decided he had missed me so much that he wanted to take me out for tea at the vegetarian restaurant, Sanskruti. It was my 3rd visit to this amazing restaurant and I was so happy that omni hubby wanted to revisit. We both had the veggie kebabs for starter, then for main he had a massive dosa and I had the kaju karela with a side of onion rice. We both had vegan ice-cream for pud. Yet another fabulous belly-full!


Meat eaters beware… a sneaky veggie could EASY trick you with these tasty bad boys 😉


My curry and rice and the edge of the Hubby’s massive dosa


Vegan ice-cream! Neapolitan at the front and mango and raspberry at the back.

So, after 4 full days of uber-scoffing, I decided that tonight I needed a light tea. Since I had some veg to use up and well as a can of coconut milk, I decided to go for a Thai themed soup.

Coconut and green veg soup recipe:


1 x tbsp. coconut oil (or any other oil really)400 ml can coconut milk

200 ml of water

½ x leek (sliced)

½ x cup green beans (chopped)

1 x cup pak choi (chopped)

½ x cup courgette (chopped)

1 x cup potato (chopped)

2 x cloves garlic (finely sliced)

3 x kaffir lime leaves (dried)

2 x tsp minced ginger (I used frozen)

2 x tsp coriander leaves (chopped)

1 x tsp Thai basil leaves (chopped)

2 x tsp white miso

1 x tsp white pepper

1 x tsp ground coriander

¼ – ½ x finely sliced chilli (depending on how hot you like it)

Lime of 1 lime


Heat the oil in a large saucepan.

Add the leeks and potato and fry until the leeks go translucent.

Add the green beans and garlic and stir.

Add the ginger, ground coriander, miso, pepper and chili. Stir constantly to avoid the spices from catching on the bottom of the pan.

When things start to get a bit aromatic, add the coconut milk. Add the water to the empty can and swizzle to get all of the milk out and add to the soup.

Add the lime leaves, basil, coriander leaves, courgette and lime juice.

Bring to a simmer and cook with a lid on until the potato goes tender (10 – 15 mins).

Take off the heat and leave for at least 2 hours to cool. I find that this helps the soup to infuse without evaporating off too much of the coconut milk.

Heat when ready.

Remove any lime leaves and serve in bowls.


I poured mine over a bit of sticky rice and topped with some fried tofu. Deeeelicious!

I’ll be sad to go back to work tomorrow after an epic few days off, but at least I’ll have some leftover soup to take with me 🙂


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Through my Facebook account (did I mention I have Facebook??? Add me!: www.facebook.com/flash.gordonette.5)

I got talking to an adorable chappy from New Delhi. He recommended that I try this recipe for jalebi: http://indianfood.about.com/od/specialoccassionrecipes/r/jalebi.htm

I’d never ever heard of jalebi before, but I’m always up for a new challenge!

The original recipe wasn’t quite vegan due to the use of yoghurt, so I just substituted with the plain soya alternative. I also think the quantities used in recipe might be a bit wrong… the ratio of yoghurt to flour wasn’t nearly high enough to create a pourable batter so I tweaked by adding some almond milk. Also, I don’t think that the recipe uses enough liquid to dissolve all the sugar in the syrup so I added more.  That said, my jalebi looks absolutely nothing like the picture so maybe I’m not as big a smart-arse as I like to think!

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The finished product was still very yummy though…

I made enough batter to fill a 1Kg empty bottle of ketchup, but since I only used ¼ of the batter to create 4 servings, I have quartered the quantities for the below recipe:

Vegan jalebi recipe:



½  x cup self-raising

1/8  x tsp baking

¼ x cup plain soya yoghurt

½ x cup almond milk (or any other dairy alternative).

1 x teaspoon orange food colour



Mix all ingredients together and whisk into a smooth batter. Pour into an empty sauce bottle (a funnel makes this job a lot easier). Leave to “ferment”. The original recipe recommends 24 hours but I just plonked mine on the radiator for a couple of hours. Maybe this is why my jalebi didn’t turn out looking quite right!

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Do NOT shake the bottle too vigorously whilst sat next to your husband, it may end in a messy disaster! 

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3 x tbsp rose water

2 x tbsp. water

1 x cup sugar

Few strands saffron

¼ x tsp cardamom powder



Put the sugar, water and rose water into a pan and heat whilst stirring. Once the sugar has dissolved, continue to heat and stir until the liquid is boiling and has reduced down to a syrupy consistency. The original recipe recommends sticking your finger in it to test when its ready, but I have experienced enough hot sugar burns in my lifetime to say that I really don’t recommend this!!!

Remove from the heat and stir in the cardamom and the saffron.



The original recipe says to heat up oil in a wok in order to cook the batter. I just used a deep fat fryer because it was handy.

Heat the oil and test if it is hot enough by adding a small amount of the batter. It should bubble and rise to the surface of the oil almost immediately.

Drizzle the rest of the batter into the oil using an erratic, wiggly pattern. When floating and golden brown, scoop out of the oil and place on some kitchen roll. Depending on the size of your fryer / wok, you may need to cook the batter in several batches.

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(it was supposed to look like spaghetti, whoops!)

Add the cooked batter to the syrup, gently mix and leave for a couple of minutes so that some of the syrup is absorbed. Serve and enjoy! The portions may not look too big, but don’t be fooled – the jalebi is delicious but pretty sickly!

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Even Harvey enjoyed a little nibble! Hope you do too J










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