Spicy Peri Peri Garlic & Herb Vegan Dish

Spicy Peri Peri Garlic & Herb Vegan Dish

Hi everyone, I know it has been a while. This Covid-19/Corona/Rona/Ro-Ro virus has me living a little more relaxed than usual. Since I am stuck indoors due to the UK lock down/social-distancing/self-isolation/quarantine... I honestly don’t know what to refer to these things as anymore. The anxiety that it has caused, has me just taking everything a day at a time, with not much motivation if I am entirely honest.

As you UK viewers are aware, most fast food chains are closed. Therefore, feeling for a ‘cheeky Nandos’ means either reminiscing on when you last had one, fantasising about next year when you MIGHT be able to go out again and dine there... OR getting creative and making your own. Luckily for us, we had a sachet of Nandos rub, some peri peri salt and veggies that are reaching their use-by date. So I decided to be creative and treat ourselves to a DIY vegan Nandos Friday night dinner.

I must say, the food turned out really well, I am quite proud of myself. Therefore, it is only right that I sit and write the recipe. Plus it is a great way to come back to the blog... and jog my memory when I want to make this again. To be honest, in my defense a lot of the things that I have made recently would require a food scale which I currently don’t have, and with the current climate... I am not entirely thrilled about heading out to get a replacement. So I am waiting on my 14 day delivery. Can you believe that? What would usually arrive within 2 – 3 days is now taking 14!

All negativity and complaining aside, this pandemic has shun a light on our lifestyles. It is sad and with all of what is going on, death tolls rising and people losing loved ones to the virus, it is upsetting. However, it is forcing us to spend time with loved ones (for those of us who live with people). We are making healthier home cooked meals and fishing out recipes and remedies to boost pour immune system naturally. A lot of us finally got time to rest and attend to the jobs around the house we have been putting off for so long. As well as reaching out to people who we haven’t been in contact with for a while. Therefore, during all of this gloom and uncertainty, there is still gratitude to be expressed.

So! Without further delay and to cheer you up after my mini philosophical moment, here is the recipe:

Ingredients:

8 Medium to Large White Mushrooms

100g Spinach

650g Baby Potatoes

1 Small Carrot

3 Large Tbsp Vegan Butter

100 ml Coconut Milk (Or any plant milk you have if you don’t want the coconut flavour)

1 Tsp Vegetable Oil

1 Cube/Tbsp of Sofrito (I’ll explain in the instructions)

1.5 Tsp Italian Seasoning

1Tbsp Nandos Peri Peri Rub

1 Tsp Peri Peri Salt

Chill and Garlic seasoning to taste

Salt and Pepper to taste

Cooking Time: 30 Minutes    Preparation Time: 10 – 15 Minutes    Serves: 2 People

Instructions:

1. Add 2 Liters of water to a large pot add salt and bring to boil on medium - high heat. Peel potatoes, cut them in half and wash them in a bowl whilst waiting for the pot to boil. Add potatoes to boiling water for 15 – 20 minutes, stirring midway so they don’t stick.
2. Turn oven on to 180 degrees (C), 200 if not fan assisted. Wash mushrooms and slice them to medium thickness – 1 mushroom should give you 4 – 5 slices. Leave the mushrooms to dry in paper towel and prepare a small oven tin. Add oil and half of all seasonings; peri peri rub, peri peri salt, Italian seasoning, garlic and chilli seasoning and black pepper then mix the seasoning mixture along with the oil using a mushroom.
3. Add the remaining mushrooms to this mixture, and then cover mushrooms with the other half of your seasonings. Cover oven tin with a plate or bowl, and then shake to blend all mushrooms with the seasoning mixture. You can save this plate for serving the meal later to add more flavour to your meal if you wish. Put mushrooms in the over to cook for 15 minutes and toss halfway.
4. Sofrito: a seasoning puree blend of fresh garlic, onion and bell peppers. You can substitute with all purpose seasoning to save time. Add 1 tbsp butter to a sauté pot and leave heat on low. Whilst butter is melting, add Sofrito/all purpose seasoning. Peel carrot and use the peeler to shred the carrot into the sauté pot and stir it on medium - low heat. Wash spinach, and cut bunches into smaller pieces (just scrunch up a hand full into a roll, then slice) then add to the pot. Add salt and pepper to taste, stir and cover. Leave the pot on low to steam.
5. Drain water from the potatoes. In the same pot, add 2 Tbsp butter and milk, put pot on low heat and mash the potatoes, combining all the ingredients.

Serve and enjoy!