How To Add Flavour To Vegan Food Using Spice Drops This Veganuary
If you’re thinking of joining the Veganuary movement this year but are worried by rumours that vegan food can be bland, Holy Lama Spice Drops are here to allay that fear; these aromatic natural drops add instant, intense flavour to any recipe, simultaneously removing the need for heavy salty seasoning.
It’s way too much of a generalisation to say that vegan food is bland - as with any food it depends on the ingredients and flavours used. However, it’s true, in meat dishes, the meat itself inevitably adds distinct, strong flavours, while good, honest vegetables offer a more subtle taste profile. To heighten their flavour, enthusiastic seasoning may occur with salt or sugar, salty soy or other well-seasoned sauces, or perhaps cheese alternatives are added. Spice Drops are vegan, gluten free, oxalate free, contain no preservatives, additives, flavourings or alcohol and have no added salt or sugar. They are simply highly concentrated natural extracts of herbs and spices with all their exceptional flavour, and they retain the natural goodness of the raw ingredients too. But, there’s no need to peel, grate, grind or chop; there’s no waste, left over stems, or leaves, just intense, authentic flavour - instantly.
There are over 30 varieties of Spice Drops which include fruits and flowers as well as classic spices and herbs such as cardamom, cumin, coriander and turmeric. There’s so much room for flavour experimentation with these little drops of magic that no meal whether meaty, vegan or vegetarian can possibly taste ‘bland’.
Try these simple recipes this Veganuary and wow your taste buds:
Carrot and Cumin Soup with Ginger
Time 35 mins
This is a moreish soup which beautifully combines the flavour of cumin and carrot with the sharpness of ginger.Ingredients
- 2 tbsps. olive oil
- 1 medium onion, finely chopped
- 800 g carrots, roughly chopped
- 1 litre veg stock
- 4 tbsps. natural Greek yoghurt
- 6 drops Ginger Spice Drops®
- 6 drops Cumin Spice Drops®
- Salt to taste
- Croutons, pepper and coriander leaves to garnish
- Heat the butter and gently cook the onions until they turn pink.
- Add the carrots and sauté for 2 minutes, stirring.
- Add the stock and cook for 25 minutes until the carrots are tender.
- Blend the soup into a smooth texture. Add salt to taste.
- Infuse 4 tsps. yogurt with Cumin Spice Drops® and Ginger Spice Drops®.
- Pour the soup into a bowl and add in 1 tsp. of the infused yogurt into each bowl and stir through. Garnish with fresh coriander leaves and croutons.
Noodle Salad with Shallot and Red Pepper Dressing
Time 15 mins
For the Marinade
- 1 tbsp. white wine vinegar or cider vinegar
- 1 tsp. rapeseed oil (takes the flavour of the Spice Drops better)
- 1 ½ tsp. honey
- 3 drops Garlic Spice Drops
- 2 drops Chilli Spice Drops
- Salt to taste
- Black pepper
- ½ red chilli pepper very finely diced
- 1 shallot, finely diced
- 2 nests of rice vermicelli noodles, boiled and soaked in warm water to soften, then drained
- 50 gm broccoli, about cut into small florets and steamed
- 50 gm mangetout, sliced into halves
- 50 gm of any coloured bell pepper cut into cubes
- 2 tbsps. peanuts roasted and crushed slightly
- Toss the noodles and the prepared vegetables in a big bowl.
- For the dressing, in a small bowl add all the liquid ingredients and whisk together.
- Add the diced shallots and chilli peppers and mix; then pour over the noodles.
- Once again toss the noodles to integrate and mix all the ingredients.
- Taste and adjust the seasoning, add a sprinkle of black pepper.
- If you need more heat in the salad, add two more drops of Chilli Spice Drops®.
- Sprinkle the crushed, roasted peanuts and enjoy.
Red Lentil Daal with Spinach
Time: 30 mins
Protein and iron rich, delicious daal goes with anything or is simply fantastic on its own
- ¾ cup dried red lentils
- Water for cooking
- 1 tsp cumin seeds
- Spray oil
- 1 large onion, finely chopped
- 2 cloves garlic, crushed (or 6-8 drops of Garlic Spice Drops®)
- 1 inch root ginger, grated (or 4 drops of Ginger Spice Drops®)
- ½ tin chopped tomatoes
- 1 tin boiled chickpeas
- 1 small bag of baby spinach, roughly chopped
- Salt to taste
- 3 drops of Garam Masala Spice Drops®
- 1-2 drops of Asafoetida Spice Drops®
- Wash the lentils thoroughly and in a big enough saucepan take the lentils and the water. The water line should be at least double that above the lentils. You can add more water depending on how thick or thin you prefer the consistency.
- Once the lentils are at boiling point, lower the heat and cover until lentils are softened.
- In separate pan, start by dry roasting the cumin seeds until they, very slightly, change colour – be mindful not to burn them. This only takes a few seconds.
- Coat the pan with a few sprays of oil and stir fry the onion. You may need to add a few splashes of water to stop them from burning.
- Once the onion has lightly browned, add the garlic, ginger (if using Spice Drops® add them all at the end) and tomatoes with all its juice. Cover for about 5 mins on low heat. You will notice the tomatoes will have reduced slightly and the mix will have blended well.
- Add the chickpeas and red lentils and allow it to come to a boil.
- Turn off the heat completely, add your chopped spinach and salt and stir well and cooking for 2-3 mins.
- Finally add the Spice Drops® and give it another stir. Leave covered for 2 mins and serve hot.
Serve with rice and a huge Indian Style Salad of chopped red onion, tomato, cucumber and fresh coriander with a squeeze of lime.
Hot Salad with Lemongrass Dressing
Time: 15 mins
This stir-fry hot salad makes for a tasty and healthy meal – for meat eaters use chicken and/or prawns instead of tofu
- 1 tbsp. oil
- 1 dsp. rice wine vinegar
- juice of 1/2 lime
- 1 tsp. French mustard
- 2 tsps. honey
- 2 tsps. soy sauce
- (optional) 1/2 tsp finely chopped chilli.
- 2 drops Ginger Spice Drops®
- 2 drops Lemongrass Spice Drops®
- 1 drop Red Chilli Spice Drops®
- 1/2 pack firm tofu
- mixed salad leaves: crispy lettuce, rocket, spinach, chard, fresh coriander leaf – enough to fill a one litre bowl per person.
- 1/2 medium carrot grated
- 1/4 cucumber cut into small bite chunks
- 1 spring onion, finely sliced or 3-4 fine slices of sweet red onion
- 4 – 5 cherry tomatoes cut into half
- 10 green grapes cut in half (remove seeds if present)
- 1/4 red pepper sliced or cut into 1in chunks (remove seeds and white membrane)
- fresh coriander leaf to add before serving
- 1 tbsp light olive oil / sunflower oil / rapeseed oil
- Mix the leaves and other ingredients on the serving plate.
- Place all the dressing ingredients in a screw top jar and shake vigorously to blend
- Place the oil into a large frying pan or wok. Heat gently.
- Add 1 tbsp. soy sauce and 1 drop Lemongrass, 1 drop Ginger and 1 drop Red Chilli Spice Drops®. Add tofu and toss for 2 – 3 minutes. Do not allow to burn. Remove tofu and reserve in a warm place. Add dressing to the pan and gently warm through. Place warmed dressing in a jug or individual jugs.
- Add the tofu to the salad leaves. Top with fresh coriander leaf. Just before eating, add warm dressing and mix. Serve immediately.
Thai Noodle Soup
Time: 10 mins
Add the citrusy and gently woody flavour of lemongrass to noodle soup
- 2 tbsps. oil
- 1 red pepper, cut into cubes
- 1/2 red pepper, chopped finely
- 3 medium tomatoes, chopped finely
- 4 spring onions, chopped finely
- 300 ml vegetable stock
- 100 ml coconut milk
- 1/2 teaspoon salt
- 100g rice noodles or cellophane noodles
- 4 drops Turmeric Spice Drops
- 6 drops Ginger Spice Drops
- 4 drops Lemongrass Spice Drops
- 6 drops Cumin Spice Drops
- 10 drops Garlic Spice Drops
- Immerse the rice noodles in hot water and set them aside to soften.
- Pour one tbsp. of oil in a pan over a high heat. Add the chopped pepper and tomatoes and let them cook until soft. Place them in a food processor or use a hand blender and blend to a smooth puree. Set aside.
- Heat one tbsp. of oil in a wok over a high heat. Add the spring onions and finely chopped pepper and sauté for 3 minutes.
- Pour in the vegetable stock, coconut milk and the tomato and pepper puree.
- Drain water from the noodles and add these to the wok.
- Bring to boil, then reduce the heat. Allow to simmer for 2 minutes.
- Whilst the dish simmers, infuse 1 tbsp. oil with all the Spice Drops®. Pour this oil infusion into the noodles soup and stir it in. Turn off the heat and serve the fresh and tasty Thai noodle soup in deep bowls.
Add a burst of flavour to all your meals with Spice Drops, be you a flexitarian, vegetarian or vegan.
Spice Drops® can be bought online at Amazon, Ocado, Not on the High Street and at www.holylama.co.uk and in store in selected Whole Food Markets starting at £5.50 per bottle.