Food: Posh beans on toast

Here’s a way to up-level the almost cliché of budget meals, for Brits at least; beans on toast. My way to  have a gourmet dinner after a long day of work.

To make, you’ll need:

  • 1 tin of baked beans in tomato sauce
  • 1 tin/ carton of butterbeans
  • 2tbs tomato purée
  • 1tbs sundried tomato paste (optional)
  • 1tbs dried rosemary
  • 1tsp chipotle chilli powder
  • 1tbs smoked paprika
  • 2tsp garlic infused oil
  • Splash of liquid smoke
  • Sprinkle of smoked salt (optional), (I used Falk smoked salt flakes)

For the toast:

  • Any bread really, but I’d recommend a nice crusty sourdough
  • Vegan butter

The recipe couldn’t be any easier, start by heating your pan on the hob on medium. I’d recommend putting the oven on around the same time, to a temperature of 180°C.  You could do the whole dish on the hob, but if you’re using a cast iron Dutch oven, like myself then I advise you should finish them in the oven. As I’m using tinned butterbeans, they can have a strange aftertaste to them and by putting them in the oven to finish, removes that taste and also concentrates the sauce to make a more gourmet dish.

Once the pan is heated up add in your baked beans, just as you would if you were making conventional ‘beans on toast’ and add in the tomato purée, paste and the array of spices. Stir and leave the spices a couple of minutes to cook-out into the tomato sauce. During this time, you should open and drain the butterbeans, but crucially don’t throw the liquid, or aquafaba away- you can use it to thicken up sauces, soups etc.

Add in the drained beans and stir them through the sauce. Leave for a minute or two on the hob before placing the pan in the oven. Place them on a timer for 8 minutes. Whilst the beans are doing their thing in the oven, get the toast ready and buttered. When it’s time to take the beans out, stir throughly and serve. Finish with a sprinkle of smoked salt.  I’d recommend pairing the hearty dish with an equally robust IPA.

Feel free to be creative with this recipe, why not add in a pinch of onion powder, a spoonful of mustard or even a splash of beer, the possibilities are endless!

 

Enjoy!

 

 

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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: 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: Cawl empanadas

Recently, to honour Y Wladfa – the Welsh colony in the Chubut province of Argentina – I made cawl empanadas out of leftover jackfruit cawl mixture. The results were absolutely delicious and the spices go really well with the stocky richness of the cawl to create a moreish empanada filling.

You’ll need:

  • A cup or so of leftover cawl (you can find a recipe for vegan Jackfruit Cawl here).
  • 1 roll of ready made shortcrust pastry,
  • 1 tsp cumin,
  • 1 tsp ground coriander,
  • ½tsp of Chipotle chilli powder (or similar, feel free to use more!),
  • 1 tbsp tomato puree,
  • 100ml sunflower oil,

Method:

Combine the cawl with the spices and the puree in a pan and allow the spices to infuse. Allow the water to boil away until you’ve got a dryer mixture.

Roll out the pastry and use a small bowl to shape the empanadas. Spoon out the mixture onto the disks of pastry and fold over. Crimp the edges together with a fork and place on a baking tray. One roll of pastry makes roughly eight empanadas but it will depend how much leftovers you have.

Bake in the oven for twenty minutes at 180°c or until golden brown. Remove from the oven and place on a rack. Bring the oil to frying heat in a frying pan and quickly dunk the empanadas in the oil for twenty seconds each side. The pastry should change colour quickly so be ready to get them out quick!

For an indulgent touch, serve with some vegan mayo pepped up with smoked paprika and garlic oil.

I paired mine with a bottle of Gaucho from Tomos a Lilford. A light yet full bodied South American IPA brewed with Yerba Mate in 2015 to celebrate the 150th anniversary of the Welsh landing in Patagonia.

¡Salud boyo!

m

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: Armenian stuffed peppers (Dolma)

Having bought loads of peppers on double discount at work last week I had quite a few left to use up. What perfect way than with some stuffed peppers!

I had made a vegan version of Armenian peppers previously, for my Eurovision party- and it was a resounding success. This was surely the way forward.

The finished dish ends up feeding 2-3 people  (we were very full afterwards!)

To make you’ll need:

  • 5-6 medium/large red bell peppers, charred

For the filling:

  • 80g of cooked rice (per person)
  • 1/2 fried courgette, chopped finely  (I used some from an antipasti jar to save time)
  • 2 Lombardi peppers, chopped finely
  • 1 tbs fresh lemon juice
  • 1 tsp lemon zest
  • Handful of fresh parsley, chopped

For the mince:

  • 100g green lentils
  • 1 small onion, finely chopped,
  • 1 clove of garlic, minced
  • 1tbs tomato purée
  • 1tbs sun dried tomato paste,
  • 1tbs dried parsley
  • ½ tsp mixed spice
  • 1 tsp cayenne pepper
  • 1-2 cups of water
  • 1tsp bouillon
  • 1 cup red wine

For the sauce:

  • 1 carton/ jar of passata
  • 1 clove of garlic, minced
  • A glug of olive oil
  • 1 (Heaped) tbs of pepper paste

Soy garlic yogurt mix

  • 2-3 tbs of soy yogurt (I used Alpro Go On. Which is a thicker Quark style yogurt)
  • 1 tsp lemon zest
  • 1 tbs lemon juice
  • 1 tsp garlic infused oil
  • A sprinkle of smoked paprika – to garnish

Start by making the mince.

I’d recommend doing this in advance so you have a batch ready for you to use.  We usually have big batches of lentil mince  in the freezer that Tom cooks up whilst I’m in work on a Sunday. It’s so versatile (if you remove the cayenne and mixed spice) and can be made into all manner of creations from pies, ragù, Chilli- you name it!

This batch i’ve included the extra spices as I knew this batch was only for making dolma.

In a small cast iron pot fry the chopped onion and garlic until soft. Add the paste and the purée and heat through. Pour in the lentils and stir until thoroughly coated with the sauce. Add the herbs, spice and bouillon with lots of freshly cracked black pepper. Cover with the water and put the lid on. Simmer for at last forty minutes, an hour won’t hurt – this will allow the lentils to truly swell and soak up all the liquid.

After an hour the mixture should be rich and just about ready. Stir in the wine until the mixture reconstitutes itself – allow to cook through for another twenty minutes until the wine has cooked out. Leave aside to cool slightly, or store overnight/ freeze*

*If using thawed/chilled mince, I’d recommend heating it through before stuffing.

Once your mince is ready the rest is simple and fairly quick to make!

When you’d like to make the dolma, simply put each pepper over an open flame ( I used my gas hob) until it begins to bubble and blacken. Once burnished and black, take off and leave to cool down.

PS: Be careful around open flames! The amount of times the pepper (now a ball of fire) fell off the ring- and I was wearing oven gloves!

As they are cooling I’d recommend cooking the other components.

Cook the rice as you would normally, remembering to cook slightly less than usual as you are stuffing it with a rice mixture rather than serving it with rice. Whilst it’s cooking start the sauce.

Heat up a saucepan and fry off the garlic with the olive oil until translucent. Next, add in the pepper paste and cook for another minute. Then add in the passata and let it simmer until the flavours start developing.

The rice should be done by this point. Set aside and leave to cool.

Return to the peppers and de-core & de seed them, making sure that you cut them close to the top so that you have a vessel to fill. Remember to keep the tops, though.

Grab the mince, empty it into a mixing bowl and combine it with the rice. Then, add in the lemon juice & zest, chopped peppers, courgette and parsley. season well.

Then pour the sauce into a baking dish and sit the peppers in the tomatoey-peppery bath. Fill the peppers up to the brim  with this aromatic mixture and re-hat them with their tops. Place into a preheated oven at 180°C for 10-15 minutes.

Once they are in the oven, you can make the topping. Combine all ingredients together, (except the paprika) until it becomes thick & glossy.

Take the peppers out of the oven and de-hat them once again ( no fear they’ll have their hats back on soon enough!) and smother with the  lemony-garlic yogurt. Top with the smoky, fiery paprika and return the tops on (see, I told you 😉 ). Serve with a side salad or on their own

Enjoy!