Bakers Dozen: Vegetarian Vegan Meat Free Fruit Curry Recipes

This Meat Free Fruit Curry blog post came about after conversing with my vegetarian blogger friend Johanna who blogs over at Green Gourmet Giraffe.  Johanna had recenlty made a variation of Peach and Chickpeas Curry inspired by Jack Monroe, I commented that I too had made a variation of Jack Monro'e Peach and Chickpea Curry a few years back.  

It was  in making that Peach fruit curry that both inspired and gave me the confidence last year to make a vegan Plum Chickpea Curry with the plums that were literally falling from the garden tree. 

This blog engagement with Green Gourmet Giraffe got me thinking and swiftly decide to share 13 Vegetarian and/ or Vegan Meat Free Fruit Curry Recipes and try and inspire some of you to try some of these unusual combinations, after all if we can have vegetables in desserts, puddings and cake - then I guess, why not a savoury sweet fruit curry.

Yes, I am being a little self-referential, but it is my blog space and start of with my own variation of of a Pakistani recipe Watermelon and Black Beans Curry  with Paneer or Tofu. 

Hispanic Papaya Curry from The Hispanic Kitchen.  If your interested I also made a Mauritius version of Green Papaya Curry with Soya Chunks. 

Orange 'Chicken' and Spicy Fruit Curry from Mouthwatering Vegan Recipes

Ms Marmite Lover South African Bunny Chow with Peach Curry and Sultanas with crusty bread.  

Ms Marmite Lover also has a  recipe for Sri Lankan Pineapple, Cashew and Coconut Curry on her website.

Pineapple, Ginger and Tofu Curry from A2K A Seasonal Veg Table

Sri Lankan Spicy Green Apple Curry from The Flavour Blender

You will find a lot of chicken curry recipes made with pear, but you may be interested to note that Food 52 have a recipe for Pear, Butternuts Squash Curry Soup (no photograph)

Strawberry and Puy Lentil Curry from A2K _ A Seasonal Veg Table

Mango Coconut Curry aka Ambya Sasam from Enjoy Indian Food.

Kerala Jackfruit Curry from Sanjeev Kapoor

You will also find a recipe for Spinach Curry with Fresh Apricots from Azelia's Kitchen (no photograph) 

To end, as I begun with the awesome Jack Monroe, she even has a Banana Chickpea and Tea Curry. but it is very possible that this Banana Curry recipe is inspired by the Queen of Vegetarian cuisine in the UK Rose Elliot as she has a Banana Curry with Cashew recipe in The New Complete Vegetarian Collection (2010) check out the recipe here.

Do you have any Vegetarian Vegan Meat Free Fruit Curry Recipes to share?!

Dandelion 'Honey', Marigold Mango Flapjacks

A little while back I mentioned that a work colleague gave me not one not two but three jars of her homemade golden Dandelion Honey  which also happened to be accidentally vegan.  

I have been loving the stuff and using it in place of bee honey and golden syrup. I've had it stirred simply in some herbal fruit teas as a  sweetener, used some to mustard glaze some vegetables and here in these Mango, Marigold and Dandelion Flapjacks that I made a while back

These Mango, Marigold and Dandelion Honey Flapjacks were made for breakfast.  I am terrible for eating breakfast in the morning, especially on a working day, so these suit me fine with a cup of coffee when I turn on the works computer to check e mails and such.  

I have used dried mango pieces in these flapjacks, but you can use any other dried fruit, but to keep it in the yellow fruit theme - golden raisins, apricots, peaches.

I have also made a fresh cranberry version, but did not get round to getting a picture of it, which is a shame as I loved how the fresh cranberries had burst and splattered into the oats.

Plum Fruit Leather Bats for A Batman Fan or Halloween Party

I made these plum fruit leather bats for Halloween with the plums that were literally falling from the tree in my garden.  

I have so many garden to kitchen cookbooks and many have recipes for fruit leather, but never got round to making it at home despite having so many recipes bookmarked.  I am embarrassed to admit, its only because fruit leather began popping up on blogosphere that got me finally motivated. 

I  couldn't find my black cat cookie cutter as that is what I really wanted to do with the plum fruit leather, but I guess I could do that for next year now, so instead we have some of Batmans back up - Nocturnal Bats.  I've rolled some plum fruit leather too for effect.

My regular readers will that my first attempt at making fruit leather was a bit of a fail, but I managed to save the pulped plums for other recipes including Plum Ketchup.  The second attempt was much more pleasing.  I loved how the fruit leather peeled off the sheet like old wallpaper being stripped from the wall.  It  was so satisfactory to pull off and moreso to eat. Zingy and surprisingly yummy.

Vegan Mofo Rainbow challenge yesterday was a colour you rarely eat; and today it is to make your food look like a photo taken with a black and white camera; and tomorrow its Goth Day - black blues and purples.  I have combined the three challenges in one.  What do you think? 

Other Fruit Leather Recipes on Blogosphere

Homemade Fruit Roll Ups by  Our Best Bites 

Natasha's Kitchen Plum Fruit Leather

 The Food Network Various Fruit Leathers

Blueberry, Beetroot and Star Anis Fruit Leather by Belleau Kitchen

DIY Natural Rhubarb Fruit Leather

The Full Helping Blueberry Goji Fruit Leather

And for fun, here are some photographs I took when I went to a few months ago of heroes and villians. 

 

Turmeric Mango - Apricot Oat Flapjacks

These are British style flapjacks enhanced with turmeric, apricot and mango pieces. 

I don't have breakfast during the working week, so a banana, flapjack and coffee are what gets me to lunch on a working day and today was no different.  

I make flapjacks all the time and vary them wit different dried fruit or fresh seasonal fruit.  Recently its been strawberry flapjacks with strawberries from the garden, but I wanted to experiment a little.  
Turmeric seems to be trendy at the moment, so I thought I would chuck a teaspoon into my flapjacks just for a change.  Not only were the oats a golden autumn yellow, the turmeric also imparted its flavour and that was okay with me as I don't mind turmeric, but D was not overly keen on having these particular ones for his breakfast, saying that his preference was the other ones I usually make.  He thought these were more suited for a snack.

These Turmeric Flapjacks are so easy to make vegan, just replace the butter with a vegan alternative. Just be careful not to overcook them or under cook them.  

Mango, Pineapple and Coconut Irish Soda Bread

What is it with the British weather?!  I had plans for finishing weeding and digging up the garden, so that I could get started with some planting and growing, but the weather which has turned from being dry to drizzle in the last two days. So everything is on hold again.  

I am still recovering from being a bit unwell, so do not wish to venture very far especially in the rain, though we did drive into Abergavenny yesterday and spend a few hours there in the town centre. On the way back home, we stopped at The Secret Garden, a family run garden centre.  We did come home with some flowers, tomato plants and a bird feeder holder.  

Last week, my mother bestowed upon me some fresh mangoes from Sri Lanka, but while I was nestling them in my hands thinking of what to do with them, I was reminded of some dried mango and dried pineapple that I had in my cupboard.  So instead of using the fresh mango, I used the dried fruit for my Irish Soda Bread.  This was perhaps one of my favourite Soda Breads, even D enjoyed what he had.  He regretted not eating much of it as he was still recovering from being unwell.

So what became of the mangoes, they were enjoyed au naturale - all it sweet juices sucked straight from the mango, and squished to softness with my fingers to push out all its succulent golden fruit.  I am sharing this with Utterly Scrummy Food For Families who is hosting Bready Steady Go.  the theme is with bits in, next month the host will be Jen's Food. 

Shamrock Pistachio Date Spirulina Bites

I have had a large packet of Spirulina Powder in my kitchen cupboard.  It was bestowed  upon me by Laura who blogs over at Natural Vegan Eco Mom early last year when I participated in a Vegan Food Swap.  I had completely forgot about it until the weekend when the colour green came calling in the guise of St Patricks Day.

I've been making bliss balls also known as protein balls for light nibbles at work, to stave of boredom snacking, and moreso since becoming an ambassador for Froothie, as the Optimum 9400 Blender makes light work of blasting whole nuts to dust in moments.  So I made some more yesterday this time with the addition of pistachio nuts.  I also decided to use my shamrock cookie cutter to shape some of the bliss balls. 

I have to say to those of you who may not have had spirulina powder, it is an acquired taste and a little, I mean a little goes a long way.  So please don't be heavy handed they way I have been here with it, in fact I had to shake off the excess.  It is one of the reasons, that I have kept some of the Pistachio Date Balls au naturale. 

I have a number of recipes bookmarked to make with spirulina, but if you have any suggestions or recommendations to use up my spirulina powder, do let me know.  I am sharing these Spirulina Pistachio Date Bites with Vegetarian Mama for Gluten Free Fridays - Party #134.  

Raw Beetroot Coconut Halwa Heart Fudge

Bye Bye VeganMofo2014. 

Ultimately I signed up to VeganMofo for myself.  I really enjoyed it, though it was hard on days to come home from work and blog pretty much every single day in the month of September, but I think I just about managed it.  

I've stumbled upon some lovely new vegan blogs (thanks especially to VeganMofo Randomizer) and re-acquainted with some old fellow bloggers.  Its been nice; and most of all I have been inspired and have bookmarked a number of wonderful, innovative and delicious vegan recipes (many that I really cannot wait to make). 

To show my appreciation to the good people who organise VeganMofo every year, and all those bloggers that came along, especially those that that took time to leave a comment on my humble little blog, well I offer this Raw Beetroot - Coconut Halwa Hearts.  Thank you. Thank you so so much for welcoming this Welsh vegetarian into your warm VeganMofo arms. 

This is pretty much the same recipe as the Betroot 'Bounty' Bars, but here they are completely naked and raw Grrrrrr  served simply on a plate.  This is not a dessert to eat with your fingers, unless you want beet red fingers. Just enjoy every bite - its awesome!

Raw Beetroot and Coconut Halwa Hearts Fudge
Makes depends on the size of your moulds from 8 - 12
Ingredients
185g medium raw beetroot, peeled and roughly chopped
150g soft dates
50g dessicated unsweetened coconut
1/2 teaspoon cinnamon
Method
Put all the ingredients into a food processor (I used my Optimum 9400 Blender) and blitz, not to a puree though, more liked grated coconut until it comes together like a dough.  Scrape out into a bowl, and press into your chosen moulds.  Put in the fridge and allow to firm up in the fridge, preferably overnight.  
Remove from the moulds the following day and enjoy.
Keep refrigerated.  Consume with the week. 

Cacao Nibs and Avocado Mousse aka Raw Sludge Pie

I know, I know another vegan, gluten free Raw Food Tart filled with raspberries.  The truth is that I am trying to make the most of my garden raspberries while they are still coming from my garden.  

Also I want to tease some of you as this Sweet Pie is not all that it seems.  The mousse that is mimicking the appearance of dark chocolate is actually not chocolate.  For a start, it is not even chocolate, it is cacao nibs.  Secondly, what gives this pie filling a mousse like texture? There is a mystery ingredient well hidden in it - Avocado - a raw vegan nifty culinary trick I picked up from raw food bloggers when I first started blogging in 2009. Its absolutely amazing how avocado can form the base for one of the most luscious raw puddings around.  In fact Avocado Chocolate Pudding is probably one of the most popular raw food desserts around; and experienced raw fooders have probably had more raw chocolate pudding than they care to remember and don't quite understand what the fuss is, but for some us especially those living in the U.K, outside of the raw food scene its a very new way of preparing food and is getting big Wows! 

Anyway, this is my second recipe in the week with cacao nibs.  The first was Cacao Nibs, Raw Chocolate and Cocoa Muesli.  A little while back, I made some raw chocolate from scratch and have since acquired a taste for raw cacao.  Cacao nibs  can be ground and added to cakes and puddings.  I have to admit it is not to everyones taste, but give it a try, you just never know.  

Ginger or Orange Raw Fruit Bites

Raw vegan protein fruit balls seem to be the rage at the moment, just take a gander at Pinterest.  I came across them many years ago in a nutritionist cookbook and even in one of my raw food cookbooks, but dismissed them for two reasons.  One, they were being promoted as health food and at the time that was not my focus; and secondly I just found them way too simple.  something, that my nephews and nieces could knock up in the home economics class, but I have to day my opinion of them has changed somewhat recently.  

Yes dried fruit protein balls come under various guises: amazeballs, bliss balls and even date bombs, but for me they will always be a raw gluten free flapjack in a perfectly formed round morsel of a bite. Okay enough of the waffling, I have two recipes to share, similar to the Cranberry Date Bites.  

Cranberry and Date Snowballs

May I wish you all a Happy New Year.  I hope to reflect on 2013, but just don't feel like doing so right now.  What I will say is that I am glad 2013 is  in the past, and that I am positively looking forward to 2014.  

Okay onto food.  Many of you will know that I am a vegetarian; and what I cook and eat at home is hugely vegan, it is with this in mind I signed up last month to participate in Veganuary.  Veganuary is a campaign in association with Viva!  that is encouraging people to pledge and eat delicious vegan food, for every meal this January.  

Although I have some black-eyed peas on the simmer reputed to bring you good luck and prosperity if eaten on New Years Day, right now I am going to share a simple recipe of Cranberry and Date Snowballs . 

Christmas Fruit and Nutroast Pie

Another vegan Christmas recipe to share.

Green Tomato Chutney with Raisins

I was bestowed with some more green tomatoes from my father.  I thought he had pulled them all off, but I was wrong as I came home with some more.  Well I could have opted to make some fried green tomatoes, or even another Green Tomato Curry, especially as I failed to get a photograph of it the last time - but nah - it was to be jars of Green Tomato Chutney.  

For the vegetable and fruit growers amongst you all, what would you have you done had you been given the green tomatoes?  I am always looking for inspiration.     

Whole Hazelnut and Molasses Oat Bars

I know these whole hazelnut and molasses oat bars look chocolatey, but the oats here have been stained by the black strap molasses.  

What I like about the look of these Oat bars is that they just shout out autumn to me - my favourite season.  

Fresh Strawberry and Blackberry on Raw Cinnamon Almond Crust

I was conversing with a blogger friend some time last week and we both agreed that it was the first time that we had seen both locally grown strawberries and blackberries side by side.

It has been a strange summer, not that I am moaning it has been a fabulous change from the dreary persistent rain that has overshadowed me since I moved back to Wales.  So its been nice to see the sun still shining, though the early mornings and evenings are beginning to get a bit nippy on the cheeks.

No Bake Carrot Cake Granola Bites

There is no shortage of vegan friendly granola balls aka energy bites on blogosphere.  Granola balls are all common in that they are made with traditional rolled oats, but held together with different nut butters such as peanut, hazelnut, almond and dried fruit such as apricots, cherries, raisins, sultanas and so on.  I decided to base mine on this one, only because I had many of the ingredients to hand, as well as the carrots that I mentioned early in the week that had to be used up.

Carrot and Raisin Cake Muesli

Want to try something different for breakfast, then why not try a bowl of this home-made Carrot and Raisin 'Cake' Muesli to kick-start your day.

This Carrot and Raisin 'Cake' Muesli recipe came about last week when I found myself with an excess of carrots that had to be used or thrown in the compost bin, well being a thrifty home cook - of course they were in a number of homely dishes, such as this Vegan Carrot, Potato and Peas Curry. 

Sweet Potato Muesli

I've been making home-made muesli since last year inspired by a couple of Allegra McEvedy recipes, which of course I cannot find links to on the world wide web.  Never mind, I just can't believe it took me so long to make my own, its oh so simple to do and far more affordable than those sold at the supermarkets or health food shops. 

I began making home-made muesli when I found myself with a large sack of rolled oats (5lb honestly) and working really early hours of the day.  I couldn't stand the thought of a greasy fry up or a plain piece of wholemeal toast; and so it was porridge, which quickly turned into muesli.  I had originally made muesli for breakfast.  Now I find it is good to eat any time of the day, but I don't think I will count the evening in that.  

When September comes - not that its that far away, I am planning to have a go at making granola.  I have plenty of dried cranberries, pecan nuts and maple syrup.  I am not the only one excited about those ingredients, my husband loves them too.

Vegan Parsnip, Raisin and Walnut Cake

This is one of those cakes that people take a peek at and snug or wrinkle their noises, and then upon tasting are immediately converted declaring their sudden liking for parsnips, or parsnip cake at least. 

This is one of those cakes that people take a peek at and snug or wrinkle their noises, and then upon tasting are immediately converted declaring their sudden liking for parsnips, or parsnip cake at least.  I too think I like this particular parsnip cake more than carrot cake now, even my mother has given it a thumbs up and she's not that keen on parsnips either.

Last month I shared a Retro Parsnip and Violet Cake with Ren at Fabulicious Food.  This  month its another parsnip cake recipe, but this one is suitable for vegans all over the world.  This February Simple and In Season it is being hosted by Caroline at Cake, Crumbs and Cooking.

Vegan Parsnip, Raisin and Walnut Cake or Mini Loaves 
Serves 8 - 10
Ingredients
2 cups self raising flour
1 cup of golden caster sugar
1/2 tsp of salt
1/2 tsp of baking soda
2 tsp of cinnamon
3 cups shredded parsnips 
3/4 cup of vegetable or sunflower oil
1/2 cup of apple juice
1/2 cup of golden raisins
1/4 cup walnuts, roughly chopped
Method
Preheat oven to 350 degrees and grease a 9x9 inch square pan with oil or 8 - 10 mini loaf tins.
Mix together the flour, sugars, salt, baking powder, baking soda and cinnamon until thoroughly combined. Add the shredded  parsnip and the oil to the dry ingredients and mix well with a spoon.
Add the apple juice and mix again, then fold in the raisins and nut.
Put the batter into pan(s).
Bake for 45 minutes for larger version or 30 minutes for smaller versions; or until a toothpick comes out clean when inserted in the centre.

Vegan Chocolate Cake with Clementine and Cranberries

I forgot to post the vegan chocolate cake recipe up on this post and some of my lovely readers have gently reminded me of this omission, so this has given me another excuse to post another variation of that vegan chocolate cake, this time topped with fresh clementine pieces and fresh cranberries.  This cake can also be topped with dried fruit or just dark chocolate buttons.

Its a fragile cake and will stick to the baking tin, so I strongly advise lining the base with parchment paper.  Here i used a Christmas themed one,

I have had positive remarks about this vegan chocolate cake from many people who are vegan, saying its one of the moist vegan cakes they have ever had. Unlike some vegan cakes that are just too heavy and dry on the palette.

Vegan Chocolate Cake with Clementine and Cranberries
Makes 6 - 8 individual cakes or 1 x 8 inch round cake
A2K Ingredients
30g cocoa powder
180g plain flour
½ teaspoon bicarbonate soda
½ teaspoon salt
2 teaspoons ground cinnamon
165g brown sugar
200ml strong brewed coffee, cooled
100ml vegetable oil
3 - 4 clementines, peeled and separated
Handful of fresh or dried cranberries
2 teaspoons white wine vinegar
A2K Method
Heat the oven to Gas Mark 5. Oil an 8 inch round baking tin.
In a large bowl, sift the flour, cocoa, soda, salt and cinnamon. Stir in the sugar. In a small bowl, combine the coffee with the oil and whisk. Then beat the liquid into the dry ingredients, then quickly stir in the vinegar.
Pour the batter into the prepared pan and top with clementines and cranberries.  Bake for 30 – 35 minutes for larger cake or 25 minutes for smaller versions, or until a toothpick in the centre of the cake comes out clean.

Vegan Mincemeat and Cranberry Flapacks

I was very disappointed in myself in that I did not get round to making my own Chocolate Yule Log for the festivities. It was something I had planned and was actually looking forward to making - just time got the better of me. I did however get round to making about a dozen mincemeat pies from scratch each topped with star shaped pastry lids including the vegan mincemeat filling.

As you may know, many traditional recipes use meat suet in their mincemeat, nowadays in the U.K we are fortunate to have access to vegetable suet. However, I am aware that not everyone is able access vegetable suet in their countries, so I prefer Rose Elliots method of introducing mashed banana in its place. Another benefit of this recipe is that it can be made and used immediately, no decanting and sealing in jars, and its not overly sweet like some that are just too heavy on the sugar. The only main change I have made to the recipe is the addition of cranberries and apricots, namely for visual presentation, so that the coloured dried fruit glimmer like precious gemstones. Mmmm the real spice girl in me, (not the girl pop-band wannabe), but the girl who likes her spices has been thinking about the addition of chilli next time...

Anyway, as well as the mincemeat pies which after a while lose their festive appeal, I decided to use some of the mincemeat in some flapjacks, a good decision, I have to say as I preferred them much more to the mincemeat pies.  These mincemeat flapjacks sliced handsomely and to boot, were quite tasty and fruity sharp. 

I am not expecting you to go out now and make this mincemeat recipe from scratch, but if you do have some mincemeat left over in jars, well why not think about making this flapjack recipe or even my Mincemeat and Apple Crumble Tart (see side-bar).   I am linking this recipe with Jacqueline at Tinned Tomatoes. Jacqueline is hosting January 2013 Edition #20 of  Bookmarked Recipes: a monthly blog event initiated by Ruth of Ruth's Kitchen Experiments.  Before I go , I wanted to share whilst catching up on my blog -reading, I noted that fellow blogger Kath at The Ordinary Cook had also made some Mincemeat Bars - see here for her tasty version.

Mincemeat and Cranberry Flapjacks
Ingredients
Makes about 16
250g butter
250g golden caster sugar
175g golden syrup
425g rolled oats
200g - 250g mincemeat (make sure its suitable for vegetarians) home-made or from a jar
To make your own vegan mincemeat see recipe below
Small handful of dried cranberries
Small handful of dried apricots, roughly chopped
Method
Preheat oven to gas mark 4 or 180oc.
Grease a medium sized baking tray about 8inch by 8 inch square.
In a large saucepan, melt the butter, sugar and golden syrup.Take of the heat, then evenly stir in the oats and the prepared mincemeat and a handful of dried cranberries.
Using a spatula, carefully turn out into the baking tray and press down. Place the tray in the oven for 25 – 30 minutes or until the sides are golden. Remove from the oven. Allow to cool, before slicing

Vegan Mincemeat

Ingredients
Enough for 3 dozen pies

250g cooking apples, peeled and chopped 

400g mixed dried fruit such as currants, raisins and sultanas

50g dried cranberries
40g dried apricots, rouhgly chopped
50g dates, roughly chopped

1 large ripe banana, mashed

 1/4 teaspoon cinnamon

½ teaspoon freshly grated nutmeg,

½ teaspoon mixed spice

4 tablespoons of Rum or Brandy

Method
Simply mix all the ingredients in a bowl.  Leave overnight for the flavours to meld then its ready to use straight away.  Adapted from Rose Elliot - The original British Queen of Vegetarian Cooking.  The original recipe can be found here from The Guardian.