Vegan Recipe Collection Over 800 Vegan Recipes

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packet. Remove the gnocchi with a slotted spoon and divide them between 4 warm plates. Top with the
beetroot sauce, scatter thyme leaves over each serving and serve.
Warm Cumin and Coriander Spinach on Garlic Mash
900g (2lb) of floury potatoes, peeled and cut into chunks
1 garlic clove
5 tbsp olive oil
2 tbsp whole-grain mustard
1 tsp cumin seeds
1 tsp coriander seeds
2 red onions, finely sliced
400g (14oz) fresh spinach leaves
juice of 1/2 lemon
salt and black pepper
lemon wedges to serve.
Bring a saucepan of water to the boil, add the potato chunks and simmer for about 15 minutes until
tender. Drain and return the saucepan to the heat. Dry the potatoes over very low heat, shaking the pan
gently.
Using a pestle and mortar, crush the garlic with 2 tbsp olive oil and a pinch of salt. Add the garlic oil to
the potatoes and mash until they are smooth and creamy. Stir in the mustard and season with salt and
pepper. Keep warm.
Dry fry the cumin and coriander seeds over moderate heat in a heavy based frying pan, stirring
frequently, for a couple of minutes until they start to pop and go golden. Coarsely crush the seeds using a
pestle and mortar.
Heat the remaining oil in a large saucepan, add the onions and cook gently for 10 minutes until they are
soft but not coloured. Add the crushed spices and fry, stirring, for 1 minute. Add the spinach leaves,
cover and cook for a couple of minutes until the wilt. Season with salt and pepper. Add the lemon juice
and toss until the leaves are well coated.
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