Tag: Vegan

No Fuss No Knead Focaccia Recipe with walnuts, garlic and rosemary… simple and delicious

No Fuss No Knead Focaccia Recipe … bread is love and this is a fine example! There are times you need comfort that only a simple, fuss free home made bread can offer, this is that recipe! A simple one bowl, hand mixed dough, rested overnight, that is bursting with flavour when baked the next day, bread doesn’t get better than this.

I absolutely love no knead breads and this is my current favourite. There’s something addictive about freshly based focaccia and even though it tastes really nice the next day too, there’s barely ever any left over. This No Fuss No Knead Focaccia Recipe with walnuts, garlic and rosemary is very very forgiving. I love the moistness it offers, the flour to water ratio baking up a beautiful crumb.

Look at it and you’ll know what I mean. Each bite is full of flavour and enticing. For someone who mostly shares dessert recipes, it might come as a surprise to you dear reader, but my heart is 100% savoury.

There is nothing I enjoy more than a moreish home baked bread – Turkish Lamb & Purslane Pide, No Yeast Pizza, savoury crackers etc. Throw in some garlic and rosemary and you have my attention, 100% of it!! My Cheesy Garlic, Walnut & Rosemary Soda Bread  is another bread that screams love!

No Fuss No Knead Focaccia Recipe with walnuts, garlic and rosemary is as simple as stirring together the ingredients in a bowl, covering the bowl with some clingwrap and leaving it to slow rise overnight in the fridge. It’s a great make ahead no knead bread option because the next day this simple bread demands very little of your attention, and yet yields the most delicious end product.

I used bits and bobs of left over flour for the recipe. I also added my favourite ingredients to add delicious taste notes – fried garlic, chopped walnuts and snipped fresh rosemary. Walnuts are possibly my most favourite nuts to use and I use them often! I’m making this focaccia again very soon with red Leicester cheddar and home made jalapenos, probably walnuts too. The focaccia bakes well and slices well too, with the best little pockets of air!

These are my favourite kind of bakes and I find them sooooooo satisfying. I’m always torn between making a fougasse or focaccia because I love them both. The focaccia won this time. Let’s see which bread I bake next. For now, I hope you enjoy this fuss free no knead Focaccia with walnuts, garlic and rosemary. It is my current favourite bread!

Bread Recipes
Recipes with Walnuts
Savoury Recipes

Do tag me on Instagram at Passionate About Baking or drop a comment here on the blog if you make this, or any other recipe from the blog. I’d love to see it!

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No Fuss No Knead Focaccia Recipe with walnuts, garlic and rosemary… simple and delicious

This No Fuss No Knead Focaccia Recipe with walnuts, garlic and rosemary is very very forgiving and very delicious too. I love the moistness it offers, the flour to water ratio baking up a beautiful crumb.
Course Appetiser, Breakfast, Side Dish, Snack
Cuisine Italian
Keyword baking, bread, eggless, focaccia, one bowl, yeast
Prep Time 15 minutes
Cook Time 25 minutes
Proofing 12 hours
Total Time 12 hours 40 minutes
Servings 4 people

Ingredients

Focaccia

  • 200 g all purpose flour {maida}
  • 50 g bread flour {or use 250g all purpose flour}
  • 1/2 tsp salt
  • 3/4 tsp yeast instant
  • 1/2 tsp baking powder
  • 1 cup water warm
  • 6-8 tbsp extra virgin olive oil

To top

  • Walnut halves, sliced garlic, fresh rosemary, Maldon sea salt

Instructions

  • Stir together in a bowl until all the water has been absorbed. Clingwrap the bowl and place it in the fridge overnight.
  • Take the bowl out of the fridge and leave it at room temperature for an hour. Oil your hands before you handle the dough since it will will feel quite loose and hydrated.
  • Add in a tbsp of extra virgin olive oil, fresh chopped rosemary sprigs and fried garlic slices and gently fold the dough somewhat like you would fold sourdough. Repeat 3-4 times. Finally, bring into a ball, tucking the edges underneath.
  • Line a 6" round baking tin with parchment and grease the sides with butter / ghee.
  • Add a tbsp of extra virgin olive oil to the base and place the dough in the tin, folded side underneath. Cover lightly with the clingwrap. Leave for 1-2 hours.
  • Preheat the oven to 210℃.
  • Pour over another 1-2 tbsp extra virgin olive oil over the top and poke your fingertips across the surface to make deep indents all the way down.
  • Drizzle with more extra virgin olive oil if desired, and top with roasted walnuts, fresh rosemary, sliced garlic and Maddon sea salt.
  • Bake for 20-25 minutes until the focaccia is well risen and the top is light golden brown. Slide a sheet of foil over the top if the walnuts are getting too dark.
  • Cool in tin for 30 minutes, then demold and cool.
  • Serve warm or at room temperature.

Notes

You can use 1 tsp dried yeast in total with no baking powder.
You ca also use 250 gm all purpose flour and no bread flour, or 250g bread flour only.

How to make the Perfect Blueberry Compote in under 10 minutes!

Perfect Blueberry Compote … the simplest and quickest way to make the most delicious and quite perfect blueberry compote every time. The recipe needs 5 ingredients, it’s ready in under 10 minutes, it works with fresh or frozen blueberries and it tastes delicious. Oh, did I say it looks beautiful and glossy too?

Few berries can give you so much instant gratification as blueberries! I love how easy they are to work with, how beautiful they look, the pop of colour they add, the rustic beauty they lend to desserts and how rewarding the end result is!

I also love how berries remind you of summer! Find more recipes on my Instagram feed.

Considered a superfood, various studies suggest that blueberries can benefit the body in many ways, including improving heart health, increasing bone strength, and lowering blood pressure. This tiny but ‘mighty’ berry is loaded with nutrients, a berry I use often now that’s it’s easily available at the local bazaar.

The pros are many. Fresh blueberries are quite hardy and keep well refrigerated for 5-7 days at least. They make for a beautiful garnish and taste really nice too both raw and cooked. They’re also easily available all year round now and thankfully aren’t very expensive. If you have a big batch of fresh bluebs on hand, wash them well, rinse and pat dry, then lay them on a tray and freeze them. Once frozen, just pop the lot into a Ziploc and you’ve got a supply of frozen blueberries!

There are a million desserts you can create with fresh and frozen blueberries, and a million ways you can use them in recipes. Salads, smoothies, sauces, over granola, in parfaits, as a compote, in cakes and cheesecakes, in muffins, on pancakes, blueberry frosting, even blueberry ganache … you name it, and you can sneak some bluebs in to make things more delicious!

Do tag me on Instagram at passionateaboutbaking if you make this, or any other recipe from the blog. I’d love to see it!

Desserts with Blueberries
Berry Based Desserts
Summer Desserts
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Perfect Blueberry Compote

How to make the Perfect Blueberry Compote in under 10 minutes! Makes 1 jar
Course Appetiser, Dessert, Drinks, Salad
Cuisine American
Prep Time 3 minutes
Cook Time 5 minutes
Total Time 8 minutes

Ingredients

Blueberry compote

  • 160 g blueberry fresh/ frozen
  • 50 g demerara sugar
  • 1 tbsp cornflour
  • 3 tbsp water
  • Juice of 1/2 lime

Instructions

Blueberry compote

  • Stir everything together in a heavy bottom pan EXCEPT lime juice.
  • Simmer until the berries release colour and soften slightly, 3-4 minutes.
  • Remove the berries to a bowl. Continue to simmer the syrup for about 30 seconds until it’s thick and glossy. Keep a close eye because this happens quite quickly.
  • Take off the heat and pour the syrup back over the berries.
  • Add the lime juice, then stir gently and cool.

Quick Simple Delicious Broccoli Walnut Soup

Broccoli Walnut Soup … Hello winter, hello freezing temperatures. This soup is just what you need to warm the soul. It’s simple. quick, delicious and easily made vegan. Also one of my favourite soups for this time of the year.

I love soups that are simple, full of flavour and require very little prep and most of my soup recipes are just that! Anything that needs hours of chopping makes little sense to me. IMHO, nourishment should be easily accessible and fuss free. This large mug of Broccoli Walnut Soup is everything – requires staple pantry ingredients, is quick, is fuss free, is healthy, is easily adaptable, can easily go vegan … literally a hug in a mug for winter!

If you are looking to warm yourself or for a wholesome meal, this Broccoli Walnut Soup might be it. Serve it with a nice chunk of bread, maybe grilled chicken and a winter salad, sweet potato wedges … the choices are many! Oh, perhaps grate some cheddar into the soup after blending it and ooooh, it tastes like heaven!

If you’ve stopped by my blog, you’ll notice my love for walnuts. They’re a fine addition to any meal, a great option to have on hand to nibble on. Walnuts are also a natural thickener when added to soup, they add texture, taste and a great plant based source of omega-3 fats. Just a handful a day is enough to give you a good helping of omega-3 and protein, healthy fat too!

My soups are often topped with toasted olive oil and rosemary walnuts that give it a good bite, great texture and are just so delicious. Keep some on the side to snack on too if you love walnuts like me. Enjoy!

Do tag me on Instagram at passionateaboutbaking if you make this soup or any other recipe from the blog. I’d love to see it! Thank you for stopping by!

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Broccoli Walnut Soup

This large mug of Broccoli Walnut Soup is everything – requires only staple pantry ingredients, is quick, fuss free, healthy, easily adaptable, can easily go vegan … literally a hug in a mug for winter!
Course Appetiser, Side Dish, Soup
Cuisine American, British
Keyword broccoli, simple, soup, vegan, vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people

Ingredients

  • 1 tbsp clarified butter/ghee
  • 1 tbsp extra virgin olive oil
  • Red chili flakes
  • 6 cloves garlic chopped
  • 1 small onion chopped
  • 250 g brocolli 1 small head
  • 1 small potato
  • 50 g walnuts
  • 250 ml water
  • 250 ml coconut milk/milk

Instructions

  • Dice the broccoli and potato.
  • Heat the clarified butter/ghee and extra virgin olive oil. Add in the red chili flakes, garlic and onion and sauté for 2-3 minutes until fragrant.
  • Add the broccoli, potato and walnuts. Sauté briefly, then add the water. Season with salt and pepper.
  • Cover and cook over low heat until the potato is fork tender/cooked.
  • Once slightly cooled, blend until smooth and return to the pan. Add coconut milk/milk to get the desired consistency. taste and adjust seasoning.
  • Drizzle over with extra virgin olive oil/smokey chili oil and top with toasted walnuts before serving.
  1. Can I make this vegan?

    Yes, of course. Skip the clarified butter and use 2 tbsp olive oil instead. Also use coconut milk or perhaps any plant milk you like. Add it gradually to get the right consistency.

  2. What if I don’t like broccoli?

    Skip the broccoli and potato, and substitute with 300g button mushrooms instead.

  3. Can I substitute the walnuts?

    You could use almonds or cashews instead.

  4. Can I skip the nuts?

    Yes, of course though walnuts have very good nutrition and health benefits.

  5. What if I don’t have clarified butter/ghee?

    You can use butter instead

  6. What if I want added texture?

    Add finely chop some broccoli florets and add them into the soup after blending it. You can also stir in chopped toasted walnuts to get a nice bite. Top the soup with croutons for a crunch!

Vegan Rose Coconut Pudding … simple 4 ingredient goodness!

Vegan Rose Coconut Pudding… A light, refreshing vegan jelly pudding that is perfect for spring and for summer. With just 4 ingredients, this wobbly dessert is as simple as it is delicious! That pink simply lightens the mood.

I absolutely loved how light and delicious the rose pudding turned out, and was thrilled that it left the mold clean. I’ve made a coffee blancmange in the same mini bundt tin before and I always look forward to using it for something other than a cake! It’s always fascinating to see something take shape so beautifully, brings alive the child in me.

For this vegan recipe, simply whisk the ingredients together in a heavy bottom saucepan, simmer gently on a stove top, then pour into a dampened mold and wait until it sets. That’s about it. I guess the hardest thing is the wait for the jelly to set but it’s worth it.

The Rose Coconut Pudding sets beautifully, has a wonderful wobble to it and tastes like Spring. I flavoured it with a rose syrup for Holi but you can pretty much use any flavour you like. I tried one as a plain coconut version, using 400g coconut milk and no other flavouring, and that turned out refreshingly good too. Now I think a coffee version might be excellent. You really have to try this!

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Vegan Rose Coconut Pudding

A light, refreshing vegan jelly pudding perfect for spring and summer. With just 4 ingredients, this wobbly pudding is as simple as it is delicious!
Course Dessert
Cuisine Indian
Keyword dessert, eggless, gluten free, no bake, pudding, summer dessert, sweet, vegetarian
Prep Time 5 minutes
Cook Time 15 minutes
10 hours
Servings 4 people

Ingredients

  • 380 g coconut Milk
  • 40 g castor sugar
  • 35 g cornflour
  • 2.5 tbsp rose syrup/sherbet
  • Rose petals and pistachio slivers to garnish.

Instructions

  • Fill a 500g mold/tin with water and empty it, leaving it moist with water. Do not dry it. Keep aside.
  • Whisk all the ingredients together in a heavy bottom pan.
  • Simmer over low heat for 8-10 minutes, whisking constantly, until it begins to thicken like a custard. Don’t let it thicken too much, the consistency should be mayonnaise like.
  • Take off heat , whisk well, strain if desired and immediately pour into the prepared mold. Tap to remove bubbles if any. Cool for 30 minutes on the counter, then refrigerate for 6-8 hours, better overnight. Cover about 2 hours after the mold has been in the fridge so you don’t trap the condensation.
  • To demold, place a platter over the top and firmly but gently turn over. You will hear the pudding gently plop onto the platter.
  • Garnish with rose petals and pistachio slivers.

Video

Broccoli Green Garlic Coconut Cashew Soup … firm favourite! #glutenfree #vegan

Broccoli Green Garlic Coconut Cashew Soup! If someone had asked me a couple of months ago which my favourite soup was, it would probably have been the carrot orange, perhaps the mushroom rosemary or the pumpkin green garlic turmeric soup.

I would have NEVER expected this Broccoli Green Garlic Coconut Cashew Soup to top my list, yet that’s just what happened! So I just had to share this smooth, silky, creamy soup with you, my shout out for #veganuary.
​#vegan & #glutenfree​​​.

While we’ve always loved broccoli at home, steamed, stir fried, tossed in salads or just butter, perhaps Ottolenghi’s chargrilled version, soup and broccoli were never on my horizon. This was something I never wanted to do!

Then just a few days all I had on hand was broccoli. Winter evening supper is just a whole lot easier if there’s soup and crusty bread, preferably slathered with garlic butter. Talking about garlic, that is one ingredient that I always have on hand.

I use copious amounts of garlic and it practically finds itself in every savoury dish I make. With green garlic abundantly available in winter in North India, I ALWAYS have a large bunch in the fridge. It just makes me very happy and I use it with gay abandon!

And that is how this soup came to be. As usual, for me, a soup should be quick and simple to make. I use my staple pantry ingredients and I find shortcuts to everything. Here too, a quick glug of extra virgin olive oil, burnt garlic, onion, broccoli, paprika, cashews was all it took. Some water, steam the veggies in my Fujihoro saucepan, then coconut milk, simmer, puree, done!

I think coconut milk is the best thing ever! I always have some in my pantry and it makes the soup creamiest best! Add cashews to the equation and the soup screams SILKY too!!!

For a nut free version, just skip the cashews, but please make it. It’s quite the comfort food that’s warmed us this winter!​  Don’t forget to reserve some crisp fried garlic bits and cashews to top the bowls!

I love how pretty the garnish looks in this Mauviel 1930 copperware dish. That copperware pairs beautifully with all my old copper in this frame, and just like loads of garlic, loads of copper makes me happy too!

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Broccoli Green Garlic Coconut Cashew Soup ... firm favourite! #glutenfree #vegan

Broccoli Green Garlic Coconut Cashew Soup... smooth, silky, creamy soup with you, my shout out for #veganuary. It's #vegan & #glutenfree. For a nut free version, just skip the cashews, but please make it. It's quite the comfort food that's warmed us this winter!
Keyword gluten free, glutenfree, homemade, no bake, soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 people

Ingredients

  • 200g small head broccoli broken into pieces, room temperature
  • 1/2 cup cashews
  • 1 onion chopped
  • 2-3 stalks garlic greens chopped
  • 6 cloves garlic sliced
  • 2 tbsp extra virgin olive oil
  • salt
  • 1 tsp sweet smoked paprika
  • 300ml coconut milk
  • 1 Juice of 1 lime

Instructions

  • Heat extra virgin olive oil. Fry garlic until brown & fragrant. Reserve a few slices for garnish. Add onion and garlic greens, sauté for 5 mins.
  • Add broccoli, cashews, salt, smoked sweet paprika, stir well. Cover and cook on medium high for 5 minutes.
  • Add 1 cup of water and simmer covered for 15 minutes.
  • Add 300ml coconut milk and simmer for 10 minutes, uncovered.
  • Blend until smooth and return to pan. Add the juice of a lime. Taste and adjust seasoning if required.
  • Serve with a drizzle of extra virgin olive oil and crisp garlic slices.

Coffee Coconut Blancmange #vegan #eggless #nobake #dessert

Coffee Coconut Blancmange… an agar agar twist to this traditional pudding just because I’m still experimenting with agar agar! Also, if you know me a little, coffee is one of my most favourite flavours for dessert. The other being chocolate of course!

The traditional blancmange is made normally with cream/milk & thickened with gelatin or cornstarch. Since I had agar agar staring at me, I thought why not.

Also coffee was on my mind, then I saw a tin of coconut cream.

Well, the rest is history & the outcome was this very pretty and nicely set pudding, a Coffee Chocolate Blancmange! Serve it with a deep chocolate sauce, maybe a crisp amaretti on the side. What’s not to love

I might try making it with 100% coconut cream next time, perhaps a dairy version with cream. Seems exciting enough to experiment with. Do let me know if you try!

You can find more COFFEE desserts here, more eggless desserts here, or more puddings here.

Do tag me on Instagram at passionateaboutbaking if you make this, or any other recipe from the blog. I’d love to see it!

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Coffee Coconut Blancmange

Coffee Coconut Blancmange. An agar agar twist to this traditional pudding just because I’m still experimenting with agar agar! It’s vegan, it’s glutenfree & it’s so pretty!
Keyword coffee, dessert, eggless, gluten free, glutenfree, homemade, no bake, sweet
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 6 hours 10 minutes
Servings 6 people

Ingredients

  • 400 ml coconut cream
  • 200 ml coconut milk
  • 75 g coconut sugar 1/2 cup {to taste}
  • 2 tsp coffee
  • 2 tbsp Kahlua {or 1 tsp coconut/coconut extract}
  • 2 tsp agar agar

Instructions

  • Place all ingredients except Kahlua in a heavy bottom pan and whisk to mix. Simmer to a boil and continue to cook on low for 5 minutes, stirring often.
  • Stir in Kahlua/extract.
  • Strain into mold, cool, then leave to set overnight in the fridge.
  • Loosen the edges gently with a knife, then gently overturn onto platter, and give a firm shake to loosen.
  • Serve with a dark chocolate sauce, a kahlua cream sauce etc, maybe a crisp amaretti biscuit.
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