Sesame Toasts

My version of this recipe.

Take
– one medium potato (diced)
– one medium carrot (diced)
– half an onion (chopped)
– two cloves of garlic (whole)
– half a courgette/one green pepper/handful of green beans
– one green chilli (chopped- optional)
– inch of ginger (chopped – optional)

And boil until the potatoes are soft (the courgette will be mush).
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Drain and mash well with
– 2 tablespoons of cornflour and
– 2 tablespoons of soy sauce

Spread liberally onto
– 8 slices of bread
And add loads of
– sesame seeds
And then cut off the crusts before quartering them.
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Fry in lots of vegetable oil- sesame side first.
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Sesame Balls and Dipping Sauce

These are for using up leftovers.

To feed a family – 2 adults, 2 kids- you’ll need.
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Roughly
1/2 cup of cooked pulses (probably white beans of some sort)
1/2 cup cooked rice
1/2 onion
1/2 cup vegetable (yup that vague- carrot or courgette are good)
1/4 cup uncooked polenta
1/2 cup sesame seeds
3 tablespoons soy sauce
2 tablespoons tomato sauce
1 tablespoon toasted sesame oil

You could also add:
Red chilli
Lemongrass
Corriander

Blend everything except the sesame seeds together into something the texture of Humous. Add extra polenta if it’s really sloppy.

Using one hand for wet (the mixture) and one for dry (the seeds) make little balls and roll them in sesame seeds. This is messy.

Bake at 150c for an hour and then allow to cool.

Then either fry in a generous amount of oil or spray with oil and bake for 20 minutes.

Make dipping sauces to your taste- the kids have plain soy sauce, we have sirracha, sweet chilli sauce and this:

2 tablespoons soy sauce
1/2 teaspoon tahini
1 tablespoon toasted sesame oil
1 inch lemongrass
1 red chilli
Small handful corriander
1 clove garlic
All blended up.

Masala Fried Potatoes

Adapted from Madhur Jaffrey’s wonderful recipe, I’ve cut a few corners.

I make the sauce in the morning to give the flavours time to marry.

Serves 4-6, depending on whether you have other dishes with it, I usually serve this with dal and rice.
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Ingredients

600g potatoes, cubed
Oil to deep fry
Big handful of corriander, roughly chopped
1 teaspoon oil

Sauce
10 almonds
Plus a few extra
1 teaspoon poppy seeds
1 teaspoon cumin seeds
1 tablespoon corriander seeds
6 cloves
10 peppercorns
5 whole cardamoms
1 teaspoon paprika
200ml vegan yoghurt
1 inch of ginger, skin removed
3 cloves garlic
1 onion, roughly chopped
Plenty of roughly chopped coriander to sprinkle on top.

Method
Blend all the sauce ingredients into a smoothish paste, put it in the fridge for several hours.
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Fry the potatoes to golden brown and drain.
Chop the extra almonds fairly coarsely, then heat the oil in a pan and fry them with sauce for a few moments before adding the potato. Toss to coat and serve, sprinkled with coriander.

Tom Yam Mush

Utterly delicious analog of the awesome Tom Yam Gai that C used to make for me when I felt small. His recipe, no photo yet.

Tom yam mush

Fry Oyster/shiitake mushrooms with 2 cloves garlic

Make 2l stock with 100g miso, bring to boil

Add 4 spring onions, 3 chillies, 2 cloves garlic and 1 lemongrass stalk (all chopped/crushed)
Add 3 lime leaves and glug of soy sauce
Mix in fried mushrooms, simmer 10 mins

Add juice of 1 lime, 4 mins
Add chopped coriander, serve

Pasties

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.

Ingredients

1/2 quantity pizza dough
Soya mince
Onion
Tinned chopped tomato
Roasted pepper
Balsamic Vinegar

Method
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.

Barbeque Bowl

A tasty bowl for making in stages when I’m at home all day.
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Components:
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)

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For extra decadence, put sourdough battered onion rings on top!