Chickpea Galette

Notes – this was surprisingly good when cooked for a home-ed medieval day. I’ll take photos next time.

From a Medieval Recipe, veganised.

Ingredients
Serves 6, as part of tapas or similar, 4 with sides.
150 g dried chickpeas (370 g cooked)
1 onion, finely chopped
2 tablespoons nutritional yeast
4 tablespoons Veganic Pizza Cheese (optional, or use the one you like)
3 tablespoons gram flour
2 tablespoons olive oil
Salt and pepper to season

Method

Soak chickpeas at least 5 hours, boil 40 minutes in water and drain.

Preheat the oven to 180c.

Reserve a little cooking water.

Blend the chickpeas with the gram flour and nutritional yeast.

Sweat the onions in olive oil and add to the blender, blend again to obtain a paste that is neither thin nor too thick (if necessary, thin with a little water used to cook the chickpeas).

Put the puree on a well-oiled oven dish, it should be about 2 cm thick.

Bake for 40-45 minutes, keeping a close eye on it. There should be no telltale smell of uncooked gram flour. Serve lukewarm with salad, griddles courgettes or tapas.

Advertisements

Aubergine, Butternut Squash, Walnut and Spinach Pesto

Based on and inspired by this recipe. The perpetual spinach in the recipe is from the garden, I highly recommend planting some because it needs no care and attention and provides fresh greens whenever you want them.
20130603-185724.jpg
The sauce ingredients will make enough for at least eight portions, make enough pasta for this meal and freeze the rest of the sauce

Ingredients
2 small aubergines, stalks removed and cubed
1 small butternut squash, peeled and cubed
1/2 onion in wedges
Handful of walnuts
1 clove garlic
2 tablespoons olive oil
1 big handful young spinach leaves, well washed – I used perpetual spinach from our garden
200ml water (approximately)
Dried Spaghetti

Method
Roast the butternut squash, onion and aubergine, with the oil for 45 minutes or until the squash is soft.
20130603-152111.jpg
Blend until smooth with the garlic, spinach and walnuts. Add water as necessary to help the blender, you want a smooth sauce that isn’t too wet. Don’t expect beauty!

Cook your pasta and toss it in a little of the pesto.

My husband found the spinach a little too strong, so reduce it if you feel the same. Personally I liked it…

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.
20130525-194828.jpg
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
20130525-171612.jpg
Knead, rest 4 hours, shape (8 big buns/ any number of small), rest 1 hour, bake (200c 20 mins), split, toast, fill, eat.
20130525-171654.jpg

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.
20130525-171949.jpg
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.
20130526-095249.jpg
Serve with salad, chips and all the trimmings.

Penne and Meatballs

Popular with the smalls.

Tomato Sauce
Ingredients
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

Method
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.

Baked Meatballs
Ingredients
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

Method
Mix well, form balls, bake at 100c for 1 hour.
20130325-161138.jpg

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.

Paella for the Peoplets

This is good to serve when the adults are having something spicy with rice.

Ingredients
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

Method
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.
20130318-192512.jpg

Jackfruit Irish Stew

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.

Ingredients
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

Method
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.
20130304-170407.jpg
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.

Lentil Splodge- easy and satisfying

It would be wrong to call this a recipe, this is an infinitely variable and customisable meal that takes almost no effort or thought. And it will make you feel loved from the inside out.
20130204-193842.jpg
Tonight we’re having it with baked potatoes, though sauté potatoes are even better with it. The children are having potato skins with nutritional yeast, marge and ham mixed through. We’re both having salads too.

Rough ingredients list
Core:
Red lentils
Onion
Garlic
Oil
Water

Add a few of these:
Yellow lentils
Chilli – fresh or flakes
Stock
Vegan Worcester Sauce
Carrots (grated)
Celery (finely sliced)
Coconut milk (reduce water accordingly)
Garam Masala
Mustard Seeds
Coriander leaves or seeds
Other vegetables…

Method
Fry the onion and garlic, with celery, garam masala and mustard or coriander seeds if you’re using them.
Add any other vegetables (if you want) and fry briefly before you add your choice of liquids and lentils.
Simmer slowly for at least half an hour, after that time you can put the lid on and the flavours will develop and improve.
Serve hot with chips, rice or crispy baked potato, but really good sauté potatoes are best.
Garnish with roughly chopped coriander leaves… If you have them.