July's Hottest New Recipes From milkadamia: Vegan Butter Chicken and Potato Leek Colcannon

Unfortunately it appears that we’re going to need to cook at home a bit longer than we expected and with so many of us running out of meal ideas it’s time for two delicious new 100% plant-based recipes from the folks at milkadamia to kick off July. 

 

The first recipe is for a mouth-watering Vegan Butter Chik’n, hearty enough for a family of four but easily prepared in less than an hour. 

 

The second is for Potato Leek Colcannon, a vegan version of the favorite Irish dish of potatoes, cabbage and leaks which has only six ingredients and five easy preparation steps!

 

These two dishes are definitely not the same-old, same-old and both feature the creamy, slightly decadent taste of macadamia nut-based milks, creamers and buttery spread from milkadamia.

 

 

MILKADAMIA JULY RECIPES


 Vegan Butter Chickn’




Servings: Servings: 4
Time: ~45 minutes 

V

Ve

GF

 

INGREDIENTS

“Chickn:” 

  • 2 blocks tofu, extra firm 
  • 2 Tbsp milkadamia buttery spread, melted 
  • 2 Tbsp cornstarch 
  • ½ tsp salt 

 Sauce:

  • 2 Tbsp milkadamia buttery spread 
  • 1 medium onion, finely diced  
  • 1 Tbsp grated fresh ginger  
  • 2 cloves garlic, minced 
  • 1 Tbsp garam masala 
  • 1 tsp coriander 
  • 1 tsp curry powder 
  • ½ tsp chili powder 
  • ½ tsp salt 
  • 1 can crushed tomatoes 
  • 1 cup milkadamia, Unsweetened Creamer  

INSTRUCTIONS

  1. Preheat oven to 400 degrees
  2. Press water out of tofu. Wrap tofu in paper towels, place heavy pan on top and press for 10 minutes., Cube into 1” pieces
  3. Combine melted buttery spread, cornstarch and salt; coat tofu
  4. Place tofu on a baking sheet and bake for 30 minutes 
  5. To make the sauce, melt butter in a large pan over medium-high heat; add onions and sauté for about 5 minutes in the butter 
  6. Add garlic and ginger and sauté for 1 minute until fragrant, then add coriander, curry powder and garam masala; cook for about 20 seconds until fragrant, while stirring occasionally
  7. Add crushed tomatoes, chili powder and salt. Let simmer for about 10 minutes, stirring occasionally as sauce thickens
  8. Remove from heat, place mixture into a blender and blend until smooth. Always best to cover blender with towel when blending
  9. Pour sauce back into the pan and add cream
  10. Add “chickn”   
  11. Serve over basmati rice

 

Potato Leek Colcannon




Servings: Servings: 6–8
Time: ~45 minutes 

V

Ve

GF

 

INGREDIENTS

  • 5 large potatoes, quartered 
  • 1 head cabbage, coarsely chopped 
  • 3 leeks, sliced 
  • 2 Tbsp milkadamia buttery spread 
  • 1 cup milkadamia, Unsweetened 
  • Salt and pepper to taste

INSTRUCTIONS 

  1. Place potatoes in a large pot and add water to cover the potatoes. Bring to a boil, cook for about 20 minutes. 
  2. In a separate pot, boil the cabbage for about 15 minutes. Drain and set aside. 
  3. In a separate pan, melt buttery spread and sauté leeks for about 2-3 minutes. Add milk and cook for another 10 minutes or until tender. 
  4. When potatoes are cooked, mash together with leeks, milk, nutmeg, salt, and pepper. 
  5. Finally, mix in cabbage. 

 

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