After deciding to go vegan at the start of the year, I've been trying out so many delicious new recipes and meal ideas. Mostly though, I just cook the same stuff as we always had and just adapt the recipe slightly. For example, soya products work just as well as dairy when a recipe calls for cream, milk or yogurt, and soya yogurt is what I use for the sauce in this recipe for Rainbow Loaded Baked Sweet Potatoes which I adapted from a Jamie Oliver recipe. You could use dairy yogurt if you like though.
For speedy grating of the rainbow salad to go on top of the baked sweet potato, I used this nifty new kitchen gadget: the Handi-Grate from Joseph Joseph. Joseph Joseph create innovative and functional household products that also look really stylish, for the kitchen, for storage, and for elsewhere around the home.
The Handi-Grate is a mini 2-in-1 slicer and grater made with razor sharp stainless steel. It has a compact mandoline slicer on one side and a mini grater on the other, and it's perfect for slicing and grating smaller foods like carrots, radishes and garlic. The utensil has an ergonomic rubber handle, a non-slip tip and a sliding finger-guard on one side for added safety when slicing.
I've never been brilliant at fine slicing, I'm more of a chunky chopper! So this little tool is really handy for me as I can get finely sliced vegetables that any chef would be envious of. The grater on the other side is perfect for zesting citrus fruit and grating ginger or garlic, and the Handi-Grate also has a protective sheath to cover the blades when it's not in use.
I love how quick and easy it is to use this tool - though I have to confess at first I kept trying to grate on the wrong side! You slice on one side and grate on the other. I also like that this utensil is small and compact, so it can be easily stored in the drawer and is not as bulky as a traditional mandoline slicer. The Handi-Grate is £15.00 and can be bought from Joseph Joseph.
Rainbow Loaded Baked Sweet Potatoes
for 2 people
2 medium sweet potatoes
1 medium carrot
1 raw beetroot
1/2 red onion, peeled
1/2 apple, cored
100g soya yogurt
1/4 tsp ground turmeric
1/4 tsp ground cumin
handful of toasted mixed seeds
1. Preheat the oven to 180C. Rub the sweet potatoes with olive oil and bake for 40 minutes.
2. Mix the turmeric and cumin into the yogurt and set aside.
3. Finely slice the carrot, radishes, red onion, apple and beetroot into a large bowl. I used the slicer of the Handi-Grate, though you could use a food processor or a box grater if you don't have one.
4. Mix the sliced vegetables with the juice of half a lemon, 1 tbsp of olive oil and a pinch of salt and pepper.
5. Once the sweet potatoes are cooked, slice them open and top with the spiced yogurt, the veg, the rocket and a sprinkle of toasted seeds.
What are your favourite vegan recipes?
I was sent the Joseph Joseph Handi-Grate to review.