Food: Broccoli, spinach & parsley soup

This is a great soup with a big burst of green to help beat the up-coming illnesses this Autumn, and will make you feel generally more hyggelig (cosy)!

You’ll need:

  • 3-4 medium potatoes
  • 1 onion
  • 2 cloves of garlic, minced
  • 1/2 head of broccoli, chopped
  • Broccoli stem, finely cut
  • 20g frozen spinach
  • Handful of fresh parsley
  • 1 tbs dried parsley
  • 100ml veg stock
  • 1 tbs Dijon mustard
  • 1 tsp nutritional yeast
  • 1 litre of water
  • Rapeseed oil
  • Salt & pepper

 

Garnish:

  • 1 tbs walnut oil
  • Chopped fresh parsley

 

Start by chopping the potatoes into chunks, parboil them in a pan of salted water. Once done, drain and set aside.

Chop and fry the onion & minced garlic in a cast iron pot on a medium heat with a little oil until they’re soft and mellow. Next, add in the potatoes, dried parsley and the broccoli stem. Pour over the water and veg stock and stir. Add in the broccoli and bring to a simmer. Simmer for at least 20 minutes before adding the spinach and fresh parsley, and stir lightly until it starts to thaw. Place the lid on, turn the heat down onto its lowest setting and leave the mixture bubble and cook for a further 8-10 minutes. Now, stir in the nooch (nutritional yeast) and the mustard.

When the soup’s done its thing, take a hand blender and blitz the whole thing into a thick, velvety green soup. Season to taste.

Serve with a drizzle of walnut oil, a crack of black pepper and some chopped parsley. It goes really well with a crusty loaf and I’d recommend pairing it with a Æro Valnød Øl (walnut ale)  by Danish brewery, Rise Bryggeri, as the flavours complemented each other so well, but any gold ale would work here!

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: 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: Chorizo & Bean Stew

Seeing as Uni is starting back soon, here’s a recipe that is cheap, uses up leftovers and it’s easy to knock up.

You’ll need:

  • 180g Chorizo- chopped into half moons
  • 2 tins of chopped tomatoes
  • 2 tins of beans ( I used 1 tin of butterbeans and 1 tin of kidney beans)
  • 3 cloves of garlic- minced
  • 1 large red onion – diced
  • 1 small glass of a nice deep red wine
  • 25-30g pimentón
  • 2 roasted brined peppers- chopped
  • 1tbs of dried rosemary
  • 1tbs of tomato puree
  • Splash of sherry vinegar
  • 2 generous tsp of chipotle chilli powder

First heat up a pan – a Le Creuset Dutch oven in my case – and pour in a little oil, I used cold-pressed Rapeseed, but feel free to use your preferred oil. Fry off the Chorizo until they render down in their paprika ladened oil. Now, add the onions and garlic- cook until translucent. Add in the the tomato puree until it’s cooked out a bit and melded with the rest of the pan. It should look like this:

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Now deglaze the pan with the red wine until cooked out. Add the tomatoes, chopped peppers and rosemary into the pan. Now, with the beans I drained the kidney beans, but I decided to use the liquid- or ‘aquafaba’ from the butterbeans, pouring the whole lot in. It not only adds more liquid to the pot, but it thickens the sauce, too. Add in your paprika and chilli powder and turn the heat to a low simmer, lid on – leave for at least 1-2 hours, if not more, lifting lid to stir occasionally.

It now should have turned into a rich marroon red stew like this:

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Season with a little salt, lots of black pepper and sherry vinegar, to taste. And serve!

It makes a nice winter warmer- and seeing as its always like winter here in Wales 😉

I served mine with a sprinkle of freshly chopped spring onions, a bit of grated cheddar and a nice big dollop of sour cream, along side some crusty rolls and a nice big glass of a deep and rich Rioja – decanted in my new Menu winebreather carafe.

As a student, this is a lush dish you can leave cooking whilst you study, or spend time with friends, it can be done very cheapily, it can be cooked into batches, and frozen and is so easy to make.