Wednesday, 29 April 2020

Miso Spiced Mushy Peas

This recipe came about, whilst I was making a stir fry and was too lazy to cook tofu for Steven and Burmese tofu made from chickpea flour for me.   I love to mix and match ingredients and this is one fusion dish I will certainly be making again.

1 can of mushy peas
2 garlic cloves crushed
1 tbsp grated ginger
2 tsp rapeseed oil
1 tsp chilli powder (or to taste)
2 tsp miso (I used Tidefords soya free miso)
Salt and pepper

Heat the oil and cook the garlic and ginger for a few minutes to release the flavours, add the chilli powder and cook for 1-2 mins ensuring it does not burn.

Add the miso and cook gently so it melts, add the mushy peas, combine thoroughly and cook through, so the peas are piping hot.   Check the seasoning and add pepper and salt if you think it needs it, although I did not add salt, as the miso was quite salty.

I served the peas with rice noodles and a sweet chilli stir fry and it was absolutely delicious.

Monday, 27 April 2020

Chickpea & Carrot Crepes

This is an Anna Jones recipe, whose book 'A Modern Way To Eat' is a favourite of mine.   I swapped the caraway seeds for kalonji seeds and added turmeric to give more flavour.   I would also add more milk next time, as the mixture was far too thick and only made four pancakes instead of the eight in Anna's recipe.

250 g carrots
250 g chickpea flour
350 ml oat milk
1 tbsp kalonji seeds
1 tsp turmeric
Salt and pepper
2 tbsp rapeseed oil

Serves 8

Grate the carrot and put all the ingredients into a blender apart from the seeds and blitz until you get a smooth batter, then add the kalonji seeds and mix.

Heat the oil in a small frying pan until it is very hot and add enough batter to cover the bottom of the pan.

Do not be tempted to keep fiddling with the mixture (a big failing of mine leading to many a ruined vegan omelette) just leave to cook until golden brown and you can run a spatula round the edge and underneath the whole pancake.   If you are feeling brave you can toss the pancake, or like me use a large spatula to turn it over and cook the underside.

If not using right away, place the pancakes between parchment paper, until you wish to eat them, or freeze separated by the paper, to ensure they do not stick together in the freezer.

I served the pancake with garlic broccoli puree, smoked houmous, kalonji and sesame seeds and chilli sauce and was absolutely delicious.   The world is your oyster as regards toppings, so experiment and see which you like best.

Crosta & Mollica Sourdough Pizza Bases

Crosta & Mollica make traditional Italian products and I am a big fan of their wholemeal organic piadina.   I was happy to see their sourdough pizza bases in Booths last week and would love to try more of their vegan friendly products, but have to yet find anywhere selling a wider range.

The pizza base comes with tomato sauce, so only toppings are required and I love the ingredients are just flour, oil, semolina, yeast and tomato, with no additives, preservatives or artificial flavourings.

I spread harissa sauce on the base to add some spice, then topped with onion, olives, pine nuts, tomatoes and raisins and a glug of garlic oil, then cooked in the oven as per the instructions.

When the pizza was cooked, I crumbled some homemade almond feta over the top, added a little chilli sauce and dived in.

I find many ready made pizza bases are tough and sometimes biscuit like, but these have a good texture, are soft and delicious and a perfect size for my liking.   I would maybe brush the crust with some oil the next time before cooking, but overall I was impressed as they are the best pizza bases I have tried.

Friday, 24 April 2020

Beetroot Wellington

This recipe is inspired by Vegan Food & Living magazine, with a little tweaking and extra ingredients I found in my cupboard and fridge.

1 packet of Jus Rol vegan gluten free puff pastry
200 g chestnut mushrooms finely chopped
75 g spinach
1 garlic clove crushed
½ onion chopped
½ leek chopped
½ carrot chopped
1 tbsp rapeseed oil
1 tbsp rosemary
1 tsp smoked paprika
1 tsp vegan Worcester sauce
100 ml white wine
Gosh beetroot burgers
Salt and pepper
Oat milk

Serves 4

Preheat the oven to 200°.   Put the oil, onion, leek, carrot, mushrooms and garlic in a pan and cook for 20 mins, stirring to avoid sticking, until the vegetables soften and begin to caramelise. 

Add the rosemary and paprika and cook for another 5 mins, then add the white wine, Worcester sauce and a good grind of salt and pepper.   Continue to cook for 5 mins until the white wine evaporates and the mixture is golden brown, then check the seasoning, adding more if required.

Wash the spinach and shake off as much water as you can, then put into a pan and wilt the spinach over a medium heat.   Drain the spinach and place it on three layers of kitchen roll, fold the paper over and roll with a rolling pin to remove all the water, so the spinach is dry.

Break the beetroot burgers into a bowl, add half the mushroom mixture and mash with a potato masher so it is thoroughly combined, then shape into a brick that will fit into the middle of the pastry.

Cut a piece of parchment paper to fit a large baking tray, lay the pastry on top and arrange the spinach evenly over the pastry, roughly the size of the brick shape.

Place the brick on the spinach, put the mushroom mixture on top and around leaving plenty space for plaiting.

I would suggest you look up how to make a pastry plait on Google, as my attempt was not brilliant and there was lots of patching with bits of spare pastry.

Brush the pastry with the oat milk, cover loosely with tinfoil and cook for 50-60 mins, removing the tinfoil half way through to allow the pastry to crisp and brown.

Tuesday, 21 April 2020

Shepherds Pie

This recipe came about after I bought some parched peas, which I have not eaten for donkeys years, bringing back memories of going to the fair with my parents and eating parched peas with lashings of vinegar. 

I cooked the peas for freezing and decided they would make a smashing base for vegan shepherds pie and a good replacement for lentils, which I am allergic to.  

1 sweet potato chopped
½ butternut squash chopped
1 tbsp tomato puree
2 bay leaves
1 tbsp rosemary chopped
400 g cooked parched peas or beans of choice
2 tsp vegan Worcester sauce
1 onion chopped
1 carrot chopped
½ leek chopped
1 tbsp rapeseed oil
1 tbsp cornflour
Oat milk
Salt and pepper

Serves 4

Preheat the oven to 180°.   Saute the onion, carrot and leek in the oil for 10 mins until softened and golden, add the tomato puree and cook for 2-3 mins, making sure the puree does not stick and burn.  

Add the bay leaves, rosemary and Worcester sauce to the pan and cook for another few minutes, then add the beans including their liquid.   

Add the cornflour and a good grind of salt and pepper and cook for 10 mins, until the liquid has thickened and reduced down, then pour the mixture into an ovenproof dish.

Cook the butternut squash and sweet potato in boiling water until soft and then mash with plenty milk, margarine and salt and pepper to taste.  Spread the mash evenly over the bean mixture and as my mum always used to do, I made a pretty pattern on the top with a fork.

Cook for 45-50 mins until the filling is hot and bubbling and the mash is golden brown on top.   I love to serve with pickled onions or beetroot and some lightly fried spring greens.

Monday, 13 April 2020

Gluten Free Samosas

I saw the fantastic idea of using gluten free tortilla instead of pastry on Instagram and immediately decided to give it a try, especially as they are baked in the oven and so much healthier than deep frying.

1 tbsp rapeseed oil
1 onion chopped
½ red pepper chopped
½ green pepper chopped
1 tsp chilli flakes
100 g frozen peas
100 g almond feta or vegan cheese of choice
4 gluten free tortillas
Salt and pepper

Serves 2

Pre heat the oven to 180°.   Put the onion and peppers into a frying pan with the oil and saute for 10-15 mins until soft, add the peas and cook for another 5 mins until they are cooked.

Take the pan off the heat and add the almond feta and mash with a fork, until well combined with the vegetables.

Divide the mixture equally between the gluten free tortillas, making a rough triangle shape with the mixture. 

Dampen round the edge of the tortillas and fold the edges as per the photos, to make a triangular parcel and press down firmly to seal.

Place folded side down on a baking tray, brush liberally with oat milk and bake in the oven until golden and crisp.   I served with shawarma fried vegetables drizzled with tahini and sweet potato and red pepper falafel.