Beany Vegetable Flatbread

This bread has loads of good nutrition and hearty flavour.
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Serve with salads, for a picnic or for children.

Serves 2 as a substantial snack, light lunch or supper with side dishes.
Ingredients
100g refreshed starter
300g white flour
Tablespoon dried oregano
Pinch salt
200g beany stew*
Coarse salt
Vegan Choritzo, finely chopped (optional)
Drizzle of olive oil

* Make a simple stew another day, the exact ingredients aren’t important. For this flatbread I used a big scoop of a stew containing:
75% Cannelini beans
Roasted tomatoes
Roasted onions
Roasted green pepper
Spinach
Leave as much sauce behind in the pot as possible.

Method
Knead everything together except the coarse sea salt, the beans and vegetables will disintegrate.
The dough shouldn’t be too wet, add flour if necessary.
Allow the dough to rest for an hour and then roll it out, using extra flour to dust the table and rolling pin.
Sprinkle over the salt and Choritzo, then drizzle generously with olive oil. Allow to rest for another half hour (or longer), then bake for 30mins at 229c.
This won’t rise much, but it will crisp and be rich and satisfying. You won’t need much with this.

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Simple Roasted Vegetable Pasta Sauce

A simple sauce for pasta. Not exactly quick but taking very little active cooking.
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Ingredients
To serve 2-3
2 red peppers
1 medium onion
4 medium tomatoes
3 cloves garlic
2 tablespoons olive oil
Big handful of pine nuts
Freshly ground black pepper
Fresh basil to garnish

Method
Preheat oven to 180c.
Cut the tomatoes in half, the peppers in little chunks and the onion in strips. Finely grate the garlic and toss all this in the olive oil.
Put everything on a baking tray, making sure the tomatoes all lie skin side up.
Roast for about 30 minutes, turning the peppers and onions every now and again, until the tomato skins have risen and blackened.
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While they are cooking, toast the pine nuts in a dry pan until browned on both sides. (This also be a good time to cook your pasta.)
Remove vegetables from the oven and take the tomato skins off – they should come easily.
For a chunky sauce you can transfer everything to a bowl and mash the tomatoes up a little. For a smooth sauce, use a blender.
Mix with your drained pasta and serve topped with pine nuts, black pepper and chopped basil.

You can freeze left over sauce for pasta or pizza.

Top tip: if you’re using frozen pasta sauce for pizza then allow it to defrost in a bowl. You should get some liquid and a more solid bit- pour off the liquid to thicken the sauce. If you’re having pasta then stir it in.

Aduki and Sweet Potato Burgers

The burgers are inspired by and based on these Sweet Potato Sliders. I was given two huge sweet potatoes that needed using up- they’re not on my usual shopping list.

This will make approximately eight burgers and eight buns.
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These aren’t a firm meat-like burger, they are soft and full of flavour. Serve with crunchy salad or pickles inside the bun for contrast. I like them on a sourdough bun with quick pickled cucumber and carrot, sirracha and mayo.

Sourdough Burger Buns
200g refreshed starter (100%)
500g flour
200g soy milk
Pinch of salt
20g olive oil
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Knead, rest 4 hours, shape (8 big buns/ any number of small), rest 1 hour, bake (200c 20 mins), split, toast, fill, eat.
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Aduki Bean and Sweet Potato Burgers

Ingredients
2 large sweet potatoes
200g aduki beans- soaked, boiled, drained… Or one can just drained
1 small onion very finely chopped
1/2 stick celery, very finely chopped
1 tablespoon nutritional yeast
1 teaspoon garam masala
1/2 teaspoon chilli flakes (optional)
Pinch of salt
1 tablespoons vital wheat gluten
2 tablespoons breadcrumbs
1 tablespoon olive oil
Handful of polenta to coat

1 sliced onion to top

Method
Bake the sweet potatoes at 200c for about an hour until soft, allow to cool.
Fry the onions and celery in the olive oil until translucent but not coloured. Put the onions (in the frying oil) in a bowl with all the other ingredients except the polenta and the sweet potato.
Use your hands to peel the sweet potatoes, put the insides in the bowl with the other ingredients and use your already sticky hands to mash and mix it all together.
Shape eight burgers to fit the buns you’ve made (or little sliders for mini buns) and coat them in polenta.
Place them on a non-stick baking tray or mat and heat the oven to 180c, while they rest a little.
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When the oven is hot, put the burgers in and bake for 20 minutes. You can eat them now but, for a firmer and quick-final-stage-cook burger, you can allow them to cool and the fry each side in a pan with a little oil when you’re ready for them. Fry the sliced onion alongside them as a topping.
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Serve with salad, chips and all the trimmings.

Breakfast of Champions

Aubergine bacon:
Sliced aubergine rubbed with 1 tablespoon sugar, 1 teaspoon salt and 1/2 teaspoon good smoked paprika. Leave in a colander (with a bowl under it) in the fridge overnight.
Griddle to get pretty stripes…
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With Sourdough Bagels of Awesomeness:
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or for extra savoury joy:
Fry an onion in a little olive oil with a teaspoon of garam masala and chilli until just softened. Then add some left over polenta, broken up a little. Cook until the onions have dark edges and the polenta has some crispy bits. You’ll do best with a cast iron pan- ruthlessly scrape off anything that sticks- those are the best bits!

You could also add some chopped tomato, fresh chilli and coriander at the last minute.

Roasted Butternut Squash with Smokey Haricots and Soft Polenta

More of a mental note than a recipe- simple and good.
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Roasted
1 butternut squash, sliced longways
1 medium onion, in wedges
Pinch of thyme
2 tablespoons olive oil
Roast at 200c 30 mins turning and rotating occasionally (till caramelised).

Beans
Fry:
1 finely chopped onion
3 grated cloves of garlic
1 finely chopped celery stick
Add:
1 tin of tomatoes
200g haricot beans (from a can or soaked and boiled)
1 teaspoon good smoked paprika
2 big handfuls of washed spinach leaves

Polenta
200g polenta
400g water
2 tablespoons poppy seeds (optional)
2 tablespoons olive oil
Mix the oil and water, bring to boiling point. Slowly pour the polenta and poppy seeds from a jug as you whisk. Stir until creamy.

Smokey Aubergine Black Bean Burgers

Based on this recipe, but with black beans and various other personalisations.

I smoked the beans and aubgerine first, over oak for 8 hours, but you don’t have to. You could try blackening the skins of the aubergine instead, removing them afterwards.
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Black Bean and Aubergine Burgers

Approximately 8 burgers, to feed 4 with a little salad, or 8 with loads of chips and salsa.

Ingredients
2 small aubergines, halved and smoked
400g soaked, boiled, drained and smoked black beans
1 small onion, chopped
1 celery stalk, chopped
3 cloves of garlic, finely chopped
100g walnuts, chopped
100g Vital Wheat Gluten
2 slices of toast
4 tablespoons olive oil

Method
Preheat the oven to 200c.
Slice the aubergine in 2cm (half) rounds. Toss in 2 tablespoon of olive oil and roast for 15 minutes, turn them over and add the onion, garlic and celery. Roast for another 15 minutes.

Remove from the oven and allow to cool.

Whizz the beans, walnuts and toast in a food processor until the texture of rough hummus. Now add the vegetables and gluten, then pulse until they are well mixed through. There should still be identifiable bits of onion and walnut.

Shape into 6-8 burgers and refrigerate for at least half an hour – I freeze half usually.

Bake at 200c for 15 minutes, then fry on both sides in a little oil.

Serve with ciabata buns, chips, salsa, rocket and sirracha.

Bagels of Awesomeness… Sweet

Sourdough Bagels, the perfected recipe. Reliable and perfect in every respect, at least for my taste.
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Ingredients
100g refreshed starter (1/2 water, 1/4 rye, 1/4 white)
250g water
10g olive oil
600g strong white flour
10g olive oil
Pinch of salt

A little water

Optional: poppy seeds, sesame seeds or oats to top
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Method
Start the night before.

Mix and knead well, 2:30 knead in my bread machine or find someone very strong. This dough is like rubber.

Divide into eight equal pieces and roll into 20cm long sausages. Dip one end in water and seal into a circle. Rest in the fridge over night.
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In the morning start preheating the oven to 200c and then boil the bagels in batches for 1 minute, before adding your optional topping.

Bake them in the oven for about 20-25 minutes or until magnificently risen and brown. I use a silicone mat to stop them sticking, a little oil, or flour works too. With a good non stick or well seasoned tray you might not need anything.
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Allow them to cool, at least a little, before slicing and toasting.