Nut/Bean Roast

A Sunday Roast, very flexible so substitute in the nuts or beans you like.
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Ingredients
Loaf:
100g dried aduki beans
100g dried cannelini beans
50g cashew nuts
50g almonds
1/2 medium onion
2 slices of toasted bread
1/2 courgette
1/2 carrot
2 tablespoons vital wheat gluten (not essential but it helps it all hold together)
1 teaspoon dried oregano
1 teaspoon dried thyme

Glaze:
1 tablespoon tomato ketchup
1 tablespoon golden syrup
1 tablespoon nutritional yeast
1 tablespoon soy sauce

Method

The night before…
Soak the beans in one bowl and the nuts in another.

The morning…
Boil the beans for 45 minutes
Drain the nuts
Put the toast, gluten, carrot, courgette, onion, half the nuts and half the beans into the blender and blend until smooth. Add the remaining herbs, beans and nuts, and pulse until mixed but with remaining texture.
Oil a loaf tin and bake for 30 minutes at 180c.
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You can eat it at this point, but it improves if you let it cool and turn it out onto a baking sheet… And then…
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Mix the glaze ingredients together and pour over the top of the loaf, bake at 200c for 20 minutes. Make sure it doesn’t burn.
Serve with roast potatoes, onion gravy and vegetables.

Onion Gravy
Ingredients
1 large onion, thinly sliced
1 tablespoon olive oil
200ml vegetable stock
1 tsp arrowroot
Method
Fry the onion slowly in the oil, stir a little and then put the lid on. Don’t touch it for 10 minutes to let the onion caramelise. Add the stock and a roux made from the arrowroot and a little water. Cook for 5 minutes until glossy and thick.

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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.

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.

Jackfruit Curry and Rice, with Sourdough Naan Recipe

Today we’re trying out this Jackfruit Curry , serving it with Sourdough Naan and Basmati Rice. The children with have rice, chopped raw vegetables and Naan.
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Jackfruit is available online from Spices of India, the fruit has wonderful texture and absorbs the flavour of anything around it.

Sourdough Naan Recipe

100g refreshed starter
75g soy milk
200g strong white flour
1 teaspoon baking powder
1/2 teaspoon salt
A little oil of your choice
Chopped coriander to garnish

Knead all ingredients well (I use my trusty Kenwood Chef) and allow to rest, covered with a plastic bag, for at least two hours. Divide into four equal pieces and roll out on a well floured surface into ovals. Bake in a preheated oven at 200c until puffed (about 15 minutes), then brush with a little oil and put under the grill for a few minutes. Garnish with coriander if you have it.

This is wonderful served with masala fried potatoes and rice. It’s my go-to meal to offer omnivores…