Food: Vegan Irish Stew

With St Patrick’s Day celebrations over the last weekend why not try something traditional but with a Vegan twist? This simple recipe is made with TVP chunks which, I’ve found, aren’t that easy to track down! My packet was bought whilst on holiday in Llandrindod Wells! In any case, it comes dried in a bag and looks like misshapen croutons, but these swell to make delicious but firm soya pieces that can be used in a number of creative ways.

You’ll need:

  • 100g TVP pieces,
  • 2 medium carrots,
  • 2-3 medium potatoes,
  • 1 large onion,
  • 2 Bay leaves,
  • 1tsp of all purpose seasoning,
  • 250ml boiling water,
  • 250ml of Irish stout (I used Carlow brewing company for M&S Irish Stout as it’s SFV)
  • 1tbsp of dried thyme,
  • 50g barley or oats,

 

Prepare the TVP pieces first by covering them with boiling water in a bowl with the seasoning. They should begin to swell to nice, meaty pieces.

Peel and chop the onion and soften in a little oil over a medium heat in a decent sized Dutch oven, then peel and chop the carrots and potatoes into nice chunky pieces. Add these to the onions and pour over the boiling water and the stout until the veg is more than covered. Combine the barley or oats along with the TVP pieces and their broth into the pan and stir. Season with black pepper, dried Thyme and the Bay leaves. Check the saltiness of the water for preference. The seasoning can be quite salty so be careful when adding more.

Give the whole thing a good stir and then cook in the oven on a medium heat for forty minutes. When it’s ready the broth will be rich, the TVP will be soft but hold their shape and the vegetables will be cooked but not disintegrating. Enjoy with some crusty bread or potato farls and a liberal glass of stout, I paired ours with another couple bottles of Irish Stout brewed for Marks and Spencer’s by Carlow Brewing Company. Making the most of finding vegan friendly Irish stout
Lá fhéile Pádraig sona dhuit! Sláinte!

Food: Beetroot, butterbean & dill burgers

Here’s an easy recipe for some tasty ruby red patties, perfect with a zingy balsamic dressed salad.

You’ll need:

  • 2 tins of butterbeans, drained
  • 1 Roasted beetroot, grated
  • 1tbs lemon juice
  • 100g breadcrumbs
  • Glug of garlic oil
  • 1tsp dill oil (optional)
  • Handful of fresh dill, chopped
  • Handful of fresh parsley, chopped
  • Salt & pepper

To roast the beetroot (I do this in advance with many different types of veg when I have a big bag or when I’m roasting other things) drizzle with oil and sprinkle with salt. Bake for 25 minutes on 180 and then leave to cool. Drain the beans but keep the aquafaba. I tend to sieve mine over a cup or bowl.

Place the beans into a bowl and mash them until they’re mostly broken down. Combine with the other ingredients and mix thoroughly (hands are better than spoons!). Form them into patties and place them on a greaseproof lined tray, leave to firm up in the fridge for (min) 30 minutes to 1 hour.

When ready, place in a 160 oven and cook for around 10 minutes on each side (turn and repeat). Take out and leave to cool. They aren’t done yet but the cooling helps keep them together. When you’re ready to eat them, fry them in an oiled pan on a medium heat for a few minutes each side just to colour. The frying will bring out all the lovely redness of the beetroot. Place them back in a low oven to heat through and serve.

Last night I served mine in a sourdough roll with thick slices of avocado and my Vegan smoked salmon, available here. It goes well with roasted new potatoes and my beetroot and caraway martini, also available here.

Enjoy!

 

Food: Jackfruit cawl

To celebrate St David’s day, I’ve done my take on the Traditional Welsh dish, cawl.

Cawl is an institution in Wales, the cornerstone of hearty home cooking that dates back to time immemorial. It’s traditionally a simple, peasant dish and is similar to vegetable soups from around Europe and the British Isles.

 

You’ll need:

  • 1 Tin of green jackfruit

  • 1 tsp Light Soy Sauce

  • 1 tbsp Gravy granules

  • 1 Large parsnip

  • 1 Large swede

  • 3 Medium potatoes

  • 2 Carrots

  • 1 Large leek

  • 1 Onion

  • 1 Bayleaf
  • 1 Veg stock pot

 

Method:

 

The base of the cawl couldn’t be simpler. Peel and chop all of the vegetables – the parsnip, leek and carrots into coins and dice the rest into cubes. Soften the leek and onion in a little oil and then add the rest of the vegetables. Cover with hot water from the kettle and bring to a gently boil. Season with lots of black pepper and the stock cube. Stir, cover and reduce to a simmer for half an hour or so or until the veggies have cooked. The natural flavours of the vegetables, especially the parsnip and the swede really come through and don’t need any other herbs to be added for authenticity.

 

While the vegetables are simmering you can prepare the jackfruit. Drain and de-core the jack fruits then cut the pieces into chunks. Heat the gravy and the soy sauce on the hob in a splash of hot water to make a rich marinating sauce. Add the bayleaf in. Place the jack fruit in a baking tray and cover liberally with the sauce. Bake in the oven at 140°C (fan) or until the sauce has thickened. Remove from the oven and wipe away any excess sauce. The sauce will have permeated the fruit so don’t worry about wiping away your hard work.

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When ready to serve, ladle the vegetables into a bowl with enough of the broth then place the pieces of  jackfruit into the bowl, sharing evenly between guests. Serve with crusty bread and strong (vegan) cheese with a hearty pint of ale for the full experience.

Mwynhewch!

Food: Gulrødspølse

Inspired by my many trips to Denmark, and their national fast food the rødpølse, I’ve made my own vegan version, which is tasty AF and a lot cheaper than sourcing the Danish hotdogs! You’ll often see a pølsevogn (or hotdog cart) on most street corners in Copenhagen!

The ristet hotdog is a rødpølse with many toppings. They are quite an experience to eat, trying to not drop it all on the floor is like a national challenge. Good luck, but it’s worth the challenge!

The recipe is similar to my Currywurst one, so feel free to make double the amount for two different Northern European dirty favourites!

Once again, I highly recommend prepping the carrots in advance, they’re dead simple to prepare but it makes all the difference when they’ve had time to marinate.

You’ll need:

  • Two medium sized carrots (per person)
  • 1tbs Smoked paprika,
  • 1 tsp Dijon mustard,
  • 1-2 drops of liquid smoke,
  • 1tbs of cider vinegar,
  • 1tbs of light soy sauce,
  • 1tsp Garlic infused oil
  • 10ml water

Remoulade:

  • 3tbs vegan mayo,
  • 1/4 tsp curry powder,
  • 1 small gherkin, chopped,
  • handful of parsley, chopped,
  • 1tsp Dijon mustard,
  • 1tsp sugar,
  • 1tbs finely chopped onion
  • 2 chopped capers

To serve:

  • Ketchup (the Danes have a special hotdog ketchup, which I got from Scandi Kitchen but regular ketchup will also work)
  • Mustard
  • Handful of crispy fried onions
  • 1 Sandwich gherkin or 3-4 gherkin slices
  • 1tbs of chopped onion

Begin by topping and tailing the carrots and “carving” to make rounded ends, a bit like a wurst or hotdog style sausage. Peel the carrots and simmer in salted water on a medium heat until soft. Don’t over boil because they’ll fall apart and be of no use to anyone! You want the knife to slide through but not disintegrate when you lift them. When they’re done leave them to dry out and cool.

When they’re dry put them in a freezer bag or container to marinate with the paprika, cider vinegar, oil,  liquid smoke, mustard and soy sauce. Leave them to soak up the flavours for 3-4 hours or best, overnight. They’ll keep for a few days in the fridge if you’re making them well in advance.

Remoulade to the Danes is what brown sauce is to Brits or fish sauce is to the Thai, to make this curry infused mayonnaise sauce is rather easy. Simply, add all the ingredients and mix into a creamy, piquant sauce. Once mixed, Set aside.

To cook the hotdogs, simply take them out of the marinade and brown them in a pan, remembering to turn them. Once brown on all sides, they’re ready to load up!

Home your dog in a hotdog bun and top it with all of the toppings. Start with the ketchup, mustard and remoulade. Then the gherkins and the onions.

Serve with some fries or dill potatoes. Traditionally the Danes pair it with chocolate milk (even grown ups!) or a cold bottle of Danish beer like Tuborg.

Velbekommen!

 

Also- If you are in Copenhagen, the D.Ø.P pølsevogn do a cracking vegan hotdog!

 

Food: fishless fishcakes

Vegan /Eating plant based? Missing fish?

Here’s a ‘salmon’ & ‘tuna’ style fishcake recipe for a convincing taste of the sea!

You’ll need:

For the carrot ‘salmon’ & chickpea ‘tuna’:

  • Four medium/large carrots, peeled cut into coins,
  • 1 tin of chickpeas,
  • ½ aquafaba of the chickpeas,
  • 2 tbsp of Nori Flakes/ ½ sheet of Sushi Nori (cut into pieces),
  • 1 tbsp of dried dill,
  • Handful of dill stalks,
  • Salt & pepper,

 

For the carrot & chickpea cakes:

 

  • Zest of ½ a lemon,
  • 2 spring onions, chopped,
  • ½ aquafaba of the chickpeas,
  • Splash of nondairy milk, ( I used Oatly)
  • 1 tsp dill oil (optional),
  • 200g mashed potatoes,
  • Handful of fresh dill, chopped,
  • Juice of ½ a lemon,
  • 100g breadcrumbs,
  • 1 tbsp Oatly fraîche,
  • Salt & pepper,

 

Method:

To begin with the carrot and chickpea ‘fish’ mix, boil the carrots and chickpeas until soft in water mixed with the dried dill, half of the aquafaba, the stalks and seaweed.

Once they’re done, drain and remove the stalks. Mash the mixture until you achieve a flaky consistency. Set aside and leave to cool.

While they’re cooling you can fry the spring onions gently, leave these to cool too.

In a bowl add the carrot & chickpea mixture to the rest of the ingredients bar the other half of the aquafaba and the breadcrumbs. The mashed potatoes can be made up from a handful of potatoes or instant (they need to be cool however). I keep a store of mashed potatoes in the freezer that can be used for different things when needed. I’ve also added dill oil to my mixture, which I bought in Germany a while back. It might be a bit difficult to get hold of over here so that’s entirely optional. The overall purpose is to imbue the cakes with as much sea-like flavour as possible, hence the dill and the seaweed.

After the ingredients are mixed allow the whole thing to cool in the fridge for at least half an hour. Remove from the fridge and form into cakes, put back in the fridge on a tray so they firm up even more.

When you’re ready to crumb, remove the cakes from the fridge. Put the rest of the aquafaba in one bowl and the breadcrumbs in another. Dip both sides of the cakes in the aquafaba, then the breadcrumbs and straight into a lightly oiled frying pan over a medium heat. Fry until golden brown on both sides.

Naturally these are great with fresh steamed greens and new potatoes or you could experiment with adding curry powder or a mix of chilli flakes, lime and a splash of soy for a Thai fishcake alternative. They are great served at a barbecue.

Enjoy!

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Food: Vegane Currywurst

The problem with a lot of mucky, über tasty street food is that it’s invariably meat based. Here’s an equally tasty vegan alternative to one of Germany’s signature dishes: Currywurst mit pommes. 

I highly recommend prepping the carrots in advance, they’re dead simple to prepare but it makes all the difference when they’ve had time to marinate.

You’ll need:

  • Two medium sized carrots (per person)
  • 1tbs Smoked paprika,
  • 1 tsp brown German mustard (or Dijon),
  • 1-2 drops of liquid smoke,
  • 1tbs of cider vinegar,
  • 1tbs of light soy sauce,
  • 1tsp Garlic infused oil
  • 10ml water

To serve:

  • 1tbs curry powder
  • 1 packet of frozen French Fries
  • Vegan mayo (Lots of it!)

Begin by topping and tailing the carrots and “carving” to make rounded ends, a bit like a wurst or hotdog style sausage. Peel the carrots and simmer in salted water on a medium heat until soft. Don’t over boil because they’ll fall apart and be of no use to anyone! You want the knife to slide through but not disintegrate when you lift them. When they’re done leave them to dry out and cool.

When they’re dry put them in a freezer bag or container to marinate with the paprika, cider vinegar, oil,  liquid smoke, mustard and soy sauce. Leave them to soak up the flavours for 3-4 hours or best, overnight. They’ll keep for a few days in the fridge if you’re making them well in advance.

When you’re ready to cook, fill a frying pan or wok with enough oil to shallow fry the carrots. Heat the oil to medium and then reduce if the fat is too hot for them. The carrots will start to blister and brown as they cook, turn regularly for 3-4 minutes.

Once browned, take out and put in a kitchen towel lined baking dish and pop in an oven preheated to 160°C, to finish them off.

You can now use this oil to cook the fries.

Once the carrots are done, take out and leave to cool slightly. Whilst it’s cooling you can make the currywurst sauce.

To make this I used:

  • 1 Heaped tbs of vegan curry (I used one I’d made previously but a spoonful of pre-made/bought sauce will do),
  • 1 heaped tbs of ketchup
  • 1tsp of curry powder
  • 1tbs of the carrot cooking water
  • 1tsp of sweet paprika (dulce)
  • 1tsp lemon juice

To make, simply whizz up the ingredients with a hand blender, transfer to a small saucepan and heat through until all of it has cooked out into a lovely punchy sauce.

To assemble, simply slice the carrots, smother in the sauce and finish with a generous sprinkle of curry powder. Serve with the crispy pommes & a German portion of Vegan mayo. You have to pair a great beer with it, I used a great peach infused Ich Bin Ein Berliner Weiße by Mikkeller, which went great!

Guten Apetit!

Food: Vegan Gravadlax

Inspired by the recipe for carrot lox on the food blog Olives for Dinner, I was inspired to make my own version, but more Scandi 😉

(ps: All of the Scandi ingredients can be bought from Tiger and IKEA)

To make, you’ll need:

  • 3 carrots, peeled finely
  • 1 tbs dijon mustard
  • 1tbs dried dill
  • 2 bay leaves
  • 50ml Snaps/Akvavit
  • 150ml water
  • 1tbs green nori sprinkle
  • 1tbs olive oil
  • 3tbs salt
  • 1tbs sugar
  • 1tbs lingonberry syrup
  • 2tbs lingonberry cider vinegar
  • Pinch of black pepper

To make, simply peel the carrots as thin as possible and set aside. In a jar (I used a mason jar), add in the rest of the ingredients (minus the olive oil) and stir. Because of the mustard, the mixture will be cloudy- but don’t worry!

Place the carrot ‘salmon’ into the mixture and let it marinade for approximately 2o minutes. After this, spoon out the carrots, add the tablespoon of oil and place into a baking tray. Cover with foil and place into an oven heated to 140°C for 20 minutes. After this, leave to cool slightly and place back into the jar. Shake up the jar and leave (when cool) in the fridge to marinate for 1-2 days. Cooking the carrots softens the texture of them and allows the marinade to permeate. I will be using these for some plant based Scandinavian themed lunches in the future!

Enjoy x

Food: Harissa carrot tagine

Here’s an easy recipe for a Moroccan carrot & chickpea tagine. This could not be simpler to make. Feeds 3-4.

You’ll need:

  • 1 large brown onion, chopped finely
  • Large glug of olive oil
  • 4 cloves of garlic, minced
  • 5 medium carrots, chopped & peeled
  • 1 tin of chopped tomatoes
  • Juice of half a lemon
  • 1 tin of chickpeas, drained
  • 2 tsp ground cinnamon
  • 1tsp ground cumin
  • 1tbs agave nectar
  • 1tbs harissa paste
  • 1 tsp ground turmeric
  • 125ml water
  • Handful of sultanas
  • 1 (heaped) tsp sundried tomato paste
  • Salt & pepper

To garnish:

  • Handful of coriander, chopped

 

To start, add the oil to a shallow pan with a lid and bring to a low heat. Next, add the chopped onion and garlic and fry off until soft and translucent.Once done, you can add the carrots, agave and spices. I’d recommend you chop the carrots so that they are ‘rollcut’- which means that you chop on the diagonal and rotate as you chop, this will give the carrots more surface area to suck up the spicy sauce and give an interesting presentation.

To the pan, add in the harissa paste and sundried tomato paste and turn the heat up to medium. Cook out for roughly 1-2 minutes. Once cooked, add in the chopped tomatoes and the drained can of chickpeas. Don’t throw away the chickpea water though, as this can be used as an eggwhite substitute for so many recipes!

Next add in the lemon juice, 125ml of water and the sultanas and stir until everything has melded together. Season with plenty of salt & pepper. Next, you have to let it do its thing. So, turn the heat down on the hob to its lowest setting and put the lid on. Leave on the hob for at least 10 minutes. While it’s cooking away slowly on the hob I’d recommend putting on the oven to a low 140°C. Once up to speed, transfer from the hob to the oven. Now, you can put your feet up as it needs to be in there for at least 2, preferably 3 hours!

In the meantime the kitchen will slowly fill with a lovely North African aroma 😉

Once the time is up, take out of the oven and add in a splash more of water and stir, just to reconstitute everything. Before you will be a rich & hearty tagine. Garnish with a big sprinkle of chopped coriander and it’s ready to serve.

 

We served ours with a mountain of fluffy couscous and some sweet mint tea.

Enjoy!

Food: Vegan mushroom stir-fry

Tired from a long day in work, I wanted to make a simple dinner for tonight. So, I picked up one of the stir-fry packs that ASDA sells – I bought the rainbow veg one. They are a Godsend, and at £1.30 for a pack you can’t go wrong (this one was reduced at 64p- EVEN BETTER!)

Before the Mr came home I made the all important sauce to go with the stir-fry. Being Mushroom focused, I wanted something woody and smokey.

To make:

  • Pour 2 tbs of vegetarian oyster sauce and 1 tbs of sweet chilli sauce into a jug,
  • Grate a thumb size piece of ginger and add to the jug,
  • Add 2 tsp of Chinese five spice and a generous splash of dark soy sauce,
  • In the meantime soak a handful of dried Shiitake mushroom in a small bowl of boiling water,
  • Once plump take the mushrooms out and chop finely, add them to the jug along with the juice,
  • Finish with half a spring onion, chopped, a splash of Shaoxing rice wine, 1tsp of garlic infused oil and 1tsp of Chinese black vinegar.

When Tom came I dropped 180g of wheat noodles into the a pan of boiling water. I heated up the wok with sunflower oil until it is almost smoking hot, then added the contents of the sitr-fry packet. Fry for a bit and season with some splashes of light soy sauce and a sprinkle of crushed chilli seeds. Whilst they are cooking, chop up a further 3 spring onions and 100g of chestnut mushrooms. Add to the wok. When the noodles are cooked, strain, then add to the wok. Now is the time for the sauce. Pour the sauce liberally over the veg and noodles, folding, and stirring – giving it 镬气 or Wok hei (meaning the breath of the wok).

Cook until the veg are tender, with a bit of crispness still left to them, and serve.

吃好!!!

Food: Tonight’s dinner

Finishing late on Tuesdays (with German) doesn’t leave much time to do the weekly shop, which is why I’d normally do it on Monday, but stupidly I forgot.

Getting back at ten past 7, belly rumbling, I needed to eat. Normally, one would just go for the easy option of ordering a takeaway, but not ScandiNathan.

At the back of the freezer we had one of these pulled-beef brisket joints from Asda – following the food trend of pulled-pork etc, so we decided to jazz it up. Looking in the cupboards, I decided an Asian American inspired dish was in order.

So, after defrosting the joint, I added 2 tbs of organic miso paste, 2 tbs of dark soy sauce, 1 chili (chopped), 2tsp of chili powder, 1tsp Shichimi powder, 2tsp of sesame seeds, 1tsp of sweet chili sauce, 1 tbs Chinese black vinegar, a thumb size amount of grated ginger, 1sp of honey and a couple of drops of liquid smoke into the pot, a Le Creuset Dutch oven in my case. Lid on, it went into a preheated oven (180°C fan) for 30 minutes.

Now for the accompaniments: the wedges.

Prick a couple of sweet potatoes and place into the microwave until soft, once out cut into wedges and place them into the bowl of marinade:

  • 3tbs of sunflower oil
  • 1 heaped tbs of organic miso paste
  • 1tbs of dark soy sauce
  • 1 tsp of mirin

Once the wedges are liberally coated, sprinkle them with black sesame seeds and place into the oven until dark with the glaze and crispy.

Now, the ‘slaw.

We used roughly quarter of a head of white cabbage, shredded, half an onion, chopped, and 1 carrot, julienned for the coleslaw. All standard so far, but it was the dressing, which made it pan-Asian:

  • 4 tbs of mayonnaise
  • 1 tsp of white wine vinegar
  • 2tsp of shichimi powder
  • 1tsp mirin
  • 1tsp German Mustard (Because I wanted to try it out 😉 ) feel free to use any mustard here, or wasabi would work well too!
  • 1tbs black sesame seeds,
  • Salt & pepper

Mix, and season accordingly.

Once 30 minutes had passed, take the meat out and break it up with a fork and place back in the oven for a further 5 minutes.

While this was in I made one of the toppings for the sandwich, the soy charred onions, by placing 2tsp of sunflower oil into the pan with 1tbs of dark soy sauce and 10g of muscovado sugar. Place thinly cut onion rings (made with the other half of the onion from coleslaw) into the mixture and cook until almost tar-like in appearance.

Nearly at the finishing line, it was time to make the sandwich. Cut the sourdough roll (although an amazing alternative would be a Chinese bao bun!) and for the first layer place some homemade New York pickled cucumber on the bun (New York style alluding to the spices/herbs in a New York Deli, so the cucumber was cured with caraway and mustard seeds), then place a heaped spoonful of the brisket on top, then the charred onions, then place some Japanese pickles on top (I had made some, ages ago using sugar, salt, rice wine vinegar, shichimi powder, fresh chopped chilli, chopped spring onions and julienned carrots. The pickles, which started, quite mild had taken on the punchiness of the chili, which was amazing. Finish with a fistful ball of rocket (arugula)….again alluding to the New York deli-fusion vibe and the top of the bun.

Plate up and devour with a smile.