Van Girl Kitchen Recipes

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⭐️⭐️⭐️ RECIPES ⭐️⭐️⭐️
━━━━━━ Zombie peppers ━━━━━━


1 tin of black or red beans
1 tsp of tahini
1/2 lemon
4-6 jalapeños
1 garlic clove
1 tsp of cumin seeds (pan fried)
Olive oil or water

Pack of Padron Peppers

1. Add all of the hummus ingredients into a food processor and blend until you reach desired consistency.
2. Cut out the eyes and mouths on peppers. Make a cut at the top, so the seed nest is in the cut off part, but do not chop it off completely.
3. Stuff the peppers with the hummus.
━━━━━━ Hasselback Potatoes ━━━━━━


1 kg of new potatoes
1 tbsp of rosemary
1 tbsp of thyme
1 tsp of garlic
1tsp of smoked paprika
5 tbs of olive oil

Halloween decor:
Red pepper
Stuffed olives
1. Carefully cut the potatoes without going all the way through them. Slices should be under 1/2cm thick.
2. Preheat oven to 180C
3. Mix rest of the ingredients in a bowl and rub onto potatoes, making sure that the mixture gets in the slits. Season with salt.
4. Roast for 1 hour or until golden and crispy.
5. Decorate with jalapeños, olives etc and serve with vegan mayo beaded sauce. To see how I make mine click HERE. You
━━━━━━ Devilish mushrooms ━━━━━━

1 pack of mushrooms
1 red bell pepper

Spice mix:
1/2 tsp of cinnamon
1/2 tbsp fennel seeds
1 tbs coriander seeds
1 tsp of cumin seeds
1 tsp of smoked paprika

3/4 can of chickpeas
1/2 butternut squash (cubed)
1/2 lemon (juice)
1 tsp of tahini
1 thumb size piece of ginger (minced or finely chopped)
2 cloves of garlic

1. Place all the seeds in a frying pan and dry fry them for 1-2 min. Take off the hob and add rest of the spice mix.
2. Preheat oven to 180C
3. Put cubed squash, garlic (crushed, skin on), ginger on a tray. Mix well with a few tbs of olive oil and spice mix. Salt to taste.
4. Cook in the oven for about 30min or until tender, crispy and caramelised on the edges.
5. Once cooked, peel the garlic and put everything into a blender.
6. Add all the rest of hummus ingredients and blend until smooth.
7. Remove stems from the mushrooms. In a bowl coat with olive oil and salt.
8. Pan fry until soft.
9. Wait for the mushrooms to cool down and stuff them with hummus.
10. Chop the pepper and assemble your devils.
━━━━━━ Cauliflower brain ━━━━━━


1 cauliflower
1 tss of smoked paprika
1 tbs of thyme
1 tsp of asafoetida
1 lemon (juice and peel)
5 tbs of beetroot juice
3 cloves of garlic (minced)

300g of broad beans (cooked)
4-5 tbs of vegan mayo or yoghurt
Bunch of fresh mint

1. Add garlic to pestle and mortar with paprika, thyme, 2 tbs of olive oil and salt. Form a paste and add half of the beetroot juice.
2. Discard any cauliflower leaves and cut a cross in the stalk.
3. Rub the paste onto cauliflower and place in a tray.
4. Zest the lemon and keep it aside. Squeeze the juice over the cauliflower along with remaining beetroot juice.
5. Cover the cauliflower and roast it for about 1,5 hours. Sprinkle the zest over about 15 minutes before taking it out of the oven.

1. Blend all of the ingredients until smooth. Optionally add a squeeze of lemon.
2. Assemble cauliflower and deep into Halloween zombie brain.
━━━━━━ Lentil eyeballs ━━━━━━

2 cups of white beans (cooked)
2 cups of green lentils (cooked)
1/2 cups of barley (cooked)
1 cup of sunflower seeds (blended to flour consistency)
1 tsp of smoked paprika
1 tsp of thyme
1 tsp of oregano
1 tsp of dill
1 tsp of grounded coriander
1 onion (finely diced)
1 tsp of mild curry
1 tbs of spirulina powder
1 tsp of garlic

Cranberry and chilli jam
2 red onions (finely sliced)
4 cloves of garlic (finely sliced)
4 long fresh chillies (deseeded)
500g cranberries (fresh or soaked)
150gof sugar
50 ml red wine (or 25ml of port plus 25ml of water)
5 tbs of vinegar
4 cloves (optional)

1. Blend together in a food processor beans, lentils and barley. Gradually add the rest of the ingredients.
2. Knead the dough for at least 5 minutes. Put it in a fridge for 30 min.
3. Preheat the oven to 180C. Form the dough into balls and bake on a baking sheet to 20minutes.
4. Let them cool down.
5. Use sliced olives, tofu, black beans etc to make them look like eyeballs. Serve with the jam.

1. Place onions, garlic and chilled in a pan with a lug of olive oil and cook on a low heat for about 10 minutes.
2. Add cranberries, sugar, wine, 40 ml of water and vinegar and cook for 20 minutes.
3. Mash the berries and cook for a few more minutes, or until you will reach jam consistency.
4. Season to taste with salt and pepper.
━━━━━━ Aubergine dip ━━━━━━

1 aubergine
1 cloves of garlic (minced)
1 fresh green chilli (finely chopped and deseeded. Keep the seeds if you fancy it hot)
Small bunch of fresh parsley
1 tbs of olive oil
1/2 lemon juice
1. Preheat the oven to 180C. Prick the aubergine a few times and roast for 40-45 minutes. Let it cool
2. Scoop insides of the aubergine and add to a food processor with the rest of the ingredients. Blend until smooth. Add salt and pepper to taste.
━━━━━━ Crispy Mini Doughnuts ━━━━━━


50g of vegan butter
125 ml of plant based milk
1,5 l of vegetable oil
255g of plain flour
2 tsp of baking powder
1/2 of sea salt
100g of caster sugar (or 50g plus icing sugar to coat the doughnuts)
2 tsp of cinnamon
Favourite jam


1. Put butter, milk and a tbs of oil and melt.
2. In a large bowl, mix flour, 50g of sugar, baking powder, salt and tip in melted mixture.
3. Mix it well using a fork, until it forms a wet dough. It will be very sticky.
4. Heat the rest of the oil in a deep pan. Make sure that oil is really hot, then put in 6-7 balls at the time. Cook for 3-5 min (I like mine extra crispy so I cooked the, for 3 min on each side). Let them cool a bit.
5. In a small bowl mix the remaining sugar (or icing one) with the cinnamon and roll the doughnuts in it, making sure that they are well coated.
6. Serve with your favourite jam.
━━━━━━ Vegan Naan Bread ━━━━━━


1 1/2 cups of warm water
2 tsp of dry yeast
2 tsp of sugar
4 cups of plain flour
2 tsp of sea salt
1 1/2 tsp of baking powder
2 tbsp of black onion seeds
6 tbsp of plant based yoghurt
4 tbsp of olive oil
1. Add yeast and sugar to the water and leave for 10 min.
2. Add flour, salt and baking powder to a mixing bowl and mix together.
3. Add yoghurtand oil to the yeast and mix together. Pour it into the bowl with flour and mix with a fork.
4. Knead for 5 min, then form a ball, coat with olive oil, put back in the bowl and cover with damp towel. Leave in a warm place for 2h.
5. Knead again, gently for a couple of minutes and rest it for another 10 min,
6. Shape and fry for a couple of minutes on each side. Use gas flame or blowtorch to char them, for more authentic taste.
━━━━━━ Roasted Carrot & Coconut Soup ━━━━━━

13-15 medium carrots (quartered)
2 tbsp of fennel seeds
6 cloves of garlic (bashed, skin on)
4 tbsp of olive oil
350g of red lentils
1 tin of coconut milk
2 red chillies
2l of water
2 veg stock cubes
1 red onion
2 tbsp of turmeric
2 tbsp of mild curry powder

Spider web
5-6 tbsp of coconut milk
1/4 of a block of firm tofu

1. Preheat the oven to 200C
2. Place carrots, garlic and fennel seeds on a baking tray, add olive oil and mix together. Roast for an hour.
3. Dice the onion. Fry it in a Deep pan for a few minutes. Add chopped chillies, turmeric and curry powder and fry for 2-3 minutes.
4. Add water and stock cubes. Bring to boil and add lentils.
5. Once the carrots are cooked peel the garlic and transfer everything from the roasting tray into a blender and blend until smooth. Add some stock if you need to loose it up.
6. Add the paste and coconut milk (Remeber to save a few spoons for the spider web mix) into the pan and simmer for 10 min.
7. Blend the remaining coconut milk and tofu. Pour soup into the bowl and used tofu paste and toothpick create your Halloween spider webs.

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