To serve 2 adults…
1 large courgette
(In the food processor)
1 red pepper
2 cloves of garlic
Roast for 45 minutes at 200c, in some vegetable oil with a little sesame oil. Stir occasionally.
Stir in plenty of curry powder and return to the oven while you cook noodles.
Now mix in the vegetables and top with:
Chopped salted peanuts
Popular with the smalls.
1/2 onion, finely chopped
2 cloves garlic, finely chopped
1 tin chopped tomatoes
Splash of olive oil, and one of balsamic vinegar
1 teaspoon dried basil
Handful of fresh basil, chopped
Sauté onions and garlic in oil, add tomatoes, balsamic vinegar and dried herbs. Simmer for half an hour and let it sit till you’re ready to eat. Then heat.
Add the fresh basil just before you serve.
This benefits from resting time.
200g frozen soya mince
100g vital wheat gluten flour
1 tablespoon home made onion marmelade, or 1 tablespoon of onion finely chopped and fried in a little oil
1 tablespoon oil
2 teaspoons dried oregano
2 teaspoons dried basil
2 teaspoons soy sauce
Mix well, form balls, bake at 100c for 1 hour.
Eat immediately or allow to cool and refrigerate to firm up. Then fry or heat in the sauce when you are ready to eat.
Serve sauce and meatballs with pasta.
Make them the night before, fry in the morning.
For 9 pancakes
150g refreshed starter
150g soy milk
200g self-raising flour
2 punnets blueberries
Oil to fry
Mix the first three ingredients and rest in the fridge overnight.
In the morning mix in sparkling water a little at a time until you have a batter which is just pourable.
Fry in batches in a generous amount of oil, don’t let the pan get too hot. One ladleful of batter, with a few blueberries dropped on top, per pancake. Flip the pancakes when the top starts to bubble and set.
Have the rest of the blueberries on the side and drizzle on some maple syrup.
One for the kids when we have Shepard’s Pie, or for us all for picnics. My big boy ate five tonight so it’s worth remembering despite lack of pictures.
1/2 quantity pizza dough
Tinned chopped tomato
This is really designed to make a small amount if Shepard’s pie palatable for small boys. You will need about six tablespoons of Shepard’s pie filling- anything mince/tomato based.
Roll the dough out, and cut into squares. Put a dollop of filling on each and seal the edges pasty-style.
Bake at 200c for about 20-25 minutes.
A variation on this Golden Bowl with an added sauce and ideas from this dragon sauce.
Red pepper slices
Pressed tofu marinated in miso/soy sauce/lemon, rolled in polenta
Sweet chilli sauce (a little)
This is good to serve when the adults are having something spicy with rice.
To serve three boys who eat like tiny birds.
1 cup cooked rice
2 inches of Choritzo style seitan sausage from Vegan Brunch cut into tiny cubes
Handful of frozen peas
Handful of frozen sweetcorn kernels
1 small carrot finely diced
2 tablespoons oil to fry
3 tablespoons nutritional yeast
2 teaspoons dried oregano
1/2 teaspoon ground coriander
Pinch of salt
Fry the sausage and carrot in the oil until cooked and starting to brown, add the peas and corn. Cook until hot through and then stir in the nooch, herbs and spices.
Add the rice, stir well and scrape up any yummy bits on the bottom of the pan.
Serve, let them eat most of it, steal the bowl to take a belated photo.
A tasty bowl for making in stages when I’m at home all day.
– Pulled Pork Jackfruit (or my version here)
– beans – cannelini, aduki, haricot, whatever you fancy
– steamed broccoli with sesame seeds
– brown rice
– Veganomicon Barbeque Sauce
– corn on the cob (for kids instead of Jackfruit)
For extra decadence, put sourdough battered onion rings on top!
Not remotely Irish of course, but Young Green Jackfruit is a perfect replacement for the meat here. Savoury and toothsome, like the finest falling apart stewed lamb. It’s also rather better for you and indeed the little lambkins. Good for St Patrick’s day, it’s about as Irish as he was.
2 tins green jackfruit, drained and chopped
1 onion, chopped
4 carrots, peeled and sliced
3 parsnips, peeled and sliced
3 medium potatoes (I omit these if I’m serving with mash, like today, but if I was a real Irish girl I wouldn’t balk at two sorts of potato in one meal!)
1-2 tablespoons rapeseed oil
2 pints liquid- I used half not-beef stock (not a usual staple but marigold powder would work), a quarter Bisto Favourite, and a quarter white wine. Play around with this though if you like.
1 bouquet garni
1 tablespoon dried rosemary
1 tablespoon balsamic vinegar
1 tablespoon mustard
1/2 teaspoon salt
Several good grinds of fresh pepper
Fry the onion in the oil till translucent, then add the rest of the vegetables and cook until the carrot is almost tender. Break the jackfruit up with the spoon as you go.
Add the liquid, seasonings and herbs and allow to simmer for about 20 minutes. At this point I usually turn it off and leave it with the lid on until we’re ready to eat. If you’re cooking to eat straight away then let it simmer for 45 minutes to an hour.
Stoo isn’t photogenic!
Taste and adjust seasonings, fish out the bouquet garni and serve over mash, as a pie filling, with baked potatoes or chips… Or most authentically with wheaten bread.
Well I made about eight batches, in various flavours. It was fine, I thought it was pleasant but the husband and kidlets didn’t like it. Ultimately I don’t have much faith in the health benefits and the taste isn’t exciting enough for me to keep those grains fed and watered. They’ve gone to live on a farm where they have plenty of space to run (cough composted cough).
I’ve started brewing Water Kefir, it’s supposed to be good for you and provide vitamin B12 (disputed here), though I couldn’t vouch for the science of probiotics either. If I’m honest I just want another pet ferment to go with my sourdough starter and my yoghurt! I’ll keep it for flavour and a vague approval of fermented foods!
I’m on day two, so I write with unimpeachable authority on the subject….
Here is what I’ve been doing.
Into a jar:
1 litre boiled and cooled water with
2 tablespoons cane sugar dissolved in it
Kefir grains (about 4 tablespoons?)
1 pinch bicarbonate of soda
About 6 raisins
Leave for 24 hours under a tea towel on the counter.
Strain off grains, pick out raisins and start a new batch.
Mix liquid with flavourings (so far berries in one and lime juice in the other) and bottle. Leave for two days under the tea towel, then strain if necessary and refrigerate.