Food: Smoky chickpea and lentil stew

Here’s a dead simple recipe for a store cupboard vegan alternative to regular stew. The secret ingredient to this (and many other) recipes is time – just allowing it to simmer away and work its magic at a low temperature in the oven.

 

Ingredients:

  • 1 red onion, chopped finely,

  • 1-2 cloves of garlic,

  • 1tbp of oil (vegetable)

  • 1 tin of chickpeas,

  • 1 tin of butter beans,

  • 150g of red lentils,

  • 200ml of water,

  • 1 tin of tomatoes,

  • 1tbp tomato puree,

  • 1tbp sundried tomato paste,

  • 1tsp dried cumin,

  • 1tsp pimentón,

  • 1tsp chipotle chilli powder
  • ½ tsp cinnamon,

  • ½ tsp chili flakes,

  • 3-4 drops of liquid smoke,

  • Small handful of fresh coriander,

  • Small handful of fresh parsley,

 

To serve:

  • Small handful of fresh coriander or parsley,

  • 1 generous dollop of Oatly fraîche,

  • Lots of nice, crispy fresh bread.

 

Method:

 

Chop the onion and the garlic finely and soften in a little oil in a suitably sized Dutch oven. When they’re soft add the tomato puree and allow that to suck up all the extra oil. Add in the chickpeas and the tomatoes, sundried tomato paste, stir and season with salt and black pepper. Add in the lentils and some of the water for now. Season the stew with the rest of the dry spices and give it a good stir. Let the mixture come up to simmering point and then stir in the fresh herbs and the drops of liquid smoke. The lentils should have absorbed some of the water by this point so top it up and place in a preheated oven at 140°C. Allow it to cook for at least forty minutes before checking. Take it out and give it a good stir, give it a bit more water if it’s looking dry. At this stage you’ll need to give it another half an hour at least to let the lentils truly lose their bite and become soft. Keep stirring and checking until it’s the consistency you want. The longer you leave it the better it’ll be, I promise!

When it’s done serve with the chopped herbs, a dollop of Oatly fraiche and a mountain of good bread. It’s the perfect summer stew!

Food: Cilento ciambotta

Here’s a great recipe for using up the vegetables you have left in your fridge. Plus, it’s one of those that kind of works for all seasons, whether frosty Winter or a breezy Summer evening.

You’ll need:

  • 1 aubergine, cut into cubes
  • 1 red onion, diced
  • 3 garlic cloves, minced
  • Oil, for frying
  • 1tsp tomato pureé
  • 1tsp sundried tomato paste (optional)
  • 1 tin of chopped tomatoes
  • 2 courgettes / zucchini, cut into coins
  • 1 red pepper, diced
  • Handful of new potatoes, cut into pieces (I used purple potatoes)
  • Handful of good black olives
  • Splash of good red wine
  • 1tbs chilli flakes
  • Handful of fresh rosemary, chopped
  • 1tsp dried rosemary
  • 1tsp dried basil
  • 1tsp dried thyme
  • 3 bay leaves
  • Salt & Pepper

 

Start by chopping the aubergine into pieces and place them in to a colander (over a bowl). Sprinkle salt over them and wait until it starts extracting it’s juices (this stops it becoming bitter). This should take 30 minutes or so.

While this is doing, in a Dutch Oven, fry the onions and garlic on a medium heat until they turn translucent. Then add in the tomato pureé & paste and fry until it’s cooked out. Next add in the tin of chopped tomatoes, peppers and potatoes. Cook for 10 minutes. Now is probably time to check on the aubergine.

Once the juice has been extracted from the aubergine, Rinse with some water, and add into the pot, along with the courgette, olives and herbs. Top up with some good red wine and stir. Season with salt & black pepper, not forgetting the aubergines might still be a little salty.

Place into a pre-heated oven at 140°C, for 50 minutes. In this time the wizard that is the Dutch oven/ cast-iron casserole will do it’s magic and meld everything together. After 50 minutes is up, take the lid off and check if the potatoes are done, by pricking them with a fork. They should be, as cutting them into small pieces, shortens their cooking time, however, if not, place back in the oven for a further 10-15 minutes.

Serve, with a good drink and a nice loaf of bread

Enjoy!

 

Food: Umami rice balls

So, recently I felt like absolute death and didn’t fancy cooking anything elaborate. But during a window of not feeling quite as bad I rattled together this little beauty with leftover rice.

You’ll need:

  • 300-500g of leftover cooked rice,
  • 1 medium onion, chopped,
  • A handful of spring greens,
  • 3-4 mushrooms,
  • 1 tsp tomato pureé,
  • 1 tbsp Suma mushroom pâté,
  • 1 tsp dried rosemary,
  • 1 tsp mixed herbs,
  • 2-3 aubergines slices (in oil), chopped,
  • Salt for sprinkling (I used Saltverk Birch smoked salt)

For the Tomato umami drizzle:

  • 1tbs Kecap manis
  • 1tsp tomato pureé
  • 1tbs tomato ketchup
  • Splash of water to thin

For the Rosemary, garlic & smoked paprika mayo:

  • 4tbs vegan mayo
  • 1tbs Pimentón
  • 1tsp dried Rosemary, ground
  • 2tsp garlic infused oil
  • Squeeze of lemon juice
  • Salt & pepper

Method:

Pre-heat the oven to 180°C (fan) and chop all the ingredients that need chopping. Fry the onion lightly in a little oil until soft, add the mushrooms and spring greens and continue to fry gently until they’ve softened down. Add the tomato puree and the pate and stir through.

In a big bowl stir all of the ingredients including the herbs into the rice and bring together with your hands into balls (roughly tennis ball sized). Place the balls onto a baking tray lined with greaseproof paper and bake in the oven until they’re crispy on the outside for 15 to 20 minutes.

Whilst they are in the oven, mix together the ingredients for the umami drizzle & the punchy mayo in bowls. Take the balls out of the oven and leave to cool for 5 minutes. To serve, place in a bowl/ plate and cover them with the drizzle, sprinkle them with salt and serve the mayo on the side.

Enjoy!

 

Food: Columbian potatoes

This is my take on the Colombian dish, Papas con Salsa de Aguacate (potatoes with an avocado sauce), using sweet & purple potatoes, topped with a creamy intense avocado hit. My version has a spicy tomato base to transform it from a traditional side-dish into a tasty plantbased meal.

You’ll need:

  • 3 Sweet potatoes, roughly chopped
  • 3 purple potatoes/ potatoes roughly chopped
  • 1/2 tin of peeled tomatoes
  • 1tbs tomato pureé
  • 1 red onion, diced
  • 1tbs Pimentón
  • 1tbs ground cumin
  • 1tbs ground coriander
  • 2 cloves of garlic, minced
  • 1 red chilli, chopped finely (de-seeded if want less hot!)
  • Black pepper
  • Oil for roasting.

For the Salsa de Aguacate:

  • 1/2 a tub of Oatly fraîche
  • A glug of garlic infused oil
  • 1 avocado
  • Handful of coriander, chopped
  • Juice of 1/2 a lime
  • Some red onion
  • Salt & pepper

Garnish:

  • Salt for garnishing (I used Saltverk Birch smoked salt)
  • Handful of chopped coriander

Start by parboiling the potatoes in salted water. As they’re boiling, place a baking tray in oven on it’s hottest setting, with a layer of oil (just like you’re making roasties). Whilst they are cooking, fry off the onion & garlic in a pan. When they are sufficiently softened the potatoes should be ready to take off the boil. Drain and place into the baking tray and oil. Flip over until they begin to sizzle. Place back into the oven to start roasting and crisping up.

In a baking dish, place the now softened garlic & most of the onion with the tomatoes, spices and the chilli. I’d recommend roughly chopping up the tomatoes. Season, mix thoroughly and spread evenly across the bottom of the dish.  After around 10-15 minutes, take the potatoes out and place into the baking dish, on top of the spicy tomato base. Place back into the oven, with a lower temperature of 180°C. Cook for a further 30-40 minutes before taking out. Leave to cool slightly, before serving.

Whilst the potatoes are in the oven, you can make the indulgent bit, the avocado sauce. In a food processor, place the Oatly fraîche, avocado, coriander, garlic oil, lime juice and the rest of the fried onion. Whizz up until it forms a creamy sauce. Scoop into a bowl. Season to taste. If too thick, you can loosen it up with a bit more lime juice.

To serve, drizzle on the sauce, the chopped coriander and a sprinkle of salt flakes. I used Saltverk birch smoked salt, which matched the smoky spicy taste of the potatoes.

I’d reccomend serving this with a couple of cold cervezas. I paired it with some Columbian Cerveza Aguila.

 

Enjoy!

 

 

 

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: Roasted Vegetable Fusilli

Here’s a simple recipe you can knock up with very little effort in around 30 minutes! I used courgette, tomatoes and pepper, but feel free to use any Mediterranean veg you can get your hands on. Aubergine would be great, but if using aubergine, remember to salt & wash it first!

You’ll need:

  • Handful of cherry tomatoes,
  • 1 Courgette, sliced
  • 1 Pointed pepper, deseeded & sliced
  • 1tbs Balsamic vinegar
  • 1tbs olive oil
  • Handful of basil, ripped
  • Salt & pepper
  • 100g Fusilli pasta (per person)

Turn your oven on to 140°C and let it come up to speed. Whilst this is doing, in a roasting tray, add the chopped veg, oil, balsamic vinegar and salt. Toss it around until the sweet, oily, vinegary mixture has coated each vegetable piece. Place in the oven and leave for 20 minutes, only checking halfway through. This is the time you can get on with the pasta.

Weigh 100g of pasta per person, I used 200g as it’s for myself and my partner, Tom. Boil around 1 litre of water in a kettle. Once boiled, add the water to the pan and salt liberally. Nigella famously said (albeit it a Anna Del Conte quote 😉 ) that the water should be as salty as the Med Sea. Add the pasta and cook until al-dente.

Once done, drain and add back to the pan. The roasted vegetables should be ready by now. Take them out of the oven and stir through the pasta. Add in around half of the ripped basil and stir again. It is now ready to serve.

Add to a bowl and finish with a crack or two of black pepper and the other half of the basil.

I paired this rustic yet tasty evening meal with half a loaf of focaccia I had got from Wright’s Food Emporium (an amazing bistro/deli in Llanartne, Wales.) and a chilled Peroni doppio malto.  They paired beautifully with the pasta!

Buon appetito!

Food: Curried pancake stack

This is what I made on Pancake Day, or Shrove Tuesday as an alternative to sweet British pancakes with lemon & sugar…which are amazing btw! Here’s how you can make these for dinner and have the sweet ones for dessert 😉 These are also, omitting the Oatly for  another plant milk/ yoghurt alternative, gluten free too!

You’ll need:

For the pancakes:

  • 100g Gram (chickpea) flour.
  • 30g Frozen spinach, thawed.
  • 100ml Aquafaba.
  • 2tbs Chia seeds.
  • 1tsp Green barley powder.
  • 1tbs of kalonji / nigella/ black fennel seeds
  • 1tsp Garam marsala.
  •  1tsp Chilli powder.
  • 1tsp Cumin.
  • Salt & pepper.
  • Splash of non dairy milk (I used Oatly)
  • 1 Portions worth of leftover curry, vegan in my case.

For the Raita:

  • 2tbs Oatly fraîche/ soy yoghurt
  • Splash of water (If using Oatly fraîche)
  • Thumb size piece of cucumber.
  • Handful of fresh mint.
  • Sprinkle of salt

To Garnish:

  • 6 Bhaji bites
  • Handful of chopped coriander
  • 5 lingonberry pickled onion rings, learn how to make them here

This recipe is a doddle to make, simply start by heating up your aquafaba on a low heat in a pan with the chia seeds. This should start the chia seeds coagulation process.

Whilst they begin to heat up, you can get your dry ingredients ready. Sieve the spices, green barley powder, gram flour and salt & pepper into a big mixing bowl. Once you can see the chia seeds have began to open and make a gel, take the mixture off the heat.

with a hand blender, pulse the spinach ever so slightly until it begins to break up. Combine with the aquafaba/chia mixture, then add the kalonji seeds. mix until you get a green, gloopy mixture. Now, all you have to do is simply mix with the dry mixture and add a splash of non-dairy milk accordingly until it becomes a thick batter.

Fry in an oiled pan, remembering to spread the mixture evenly. Keep an eye on the level of oil in the pan, between pancakes, you may have to add a bit more oil.

once they are all cooked, stack them on a plate for later.

I had a bit of batter leftover, but not enough to make another pancake. Instead of wasting it, I decided to make these bhaji bites. To the batter I added 1tbs of finely chopped spring onion, 1tsp turmeric and 1tsp paprika. mix and dollop a teaspoon worth into the pan, to which I added an inch of oil. They will slightly expand and bubble. Cook until crispy, but be vigilant as they can burn easily.

Once done, pop them onto some paper towel to drain and pop the leftover curry in a pan/ microwave to heat through.

Whilst you’re waiting for the curry to re-heat, it’s time to make the raita. Chop the mint & cucumber finely, adding to a bowl. Mix through the yoghurt/ fraîche. If you’re using the Oatly fraîche, you may need to add a splash of water to the bowl, as its quite a thick product. Season with salt & you’re done!

Time to assemble!

Layer each pancake with a big dollop of curry, then on the final layer, top with the raita & garnishes and finally crown with the bhaji bites.

It’s great paired with a light & refreshing beer. I made a shandy out of Five Points Ale & Cawston Press cucumber & mint soda and it worked perfectly!

Enjoy!

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