Notes – this was surprisingly good when cooked for a home-ed medieval day. I’ll take photos next time.
From a Medieval Recipe, veganised.
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
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.
Good for a glut of salad…
For two people.
2 red or yellow peppers
1/2 head of broccoli the kids don’t fancy (optional)
And rub the aubergine with:
1 teaspoon salt
1/2 teaspoon good smoked paprika
1 teaspoon sugar
Leave for a while while you make the Caesar Chavez Dressing from Appetite for Reduction. I like to throw in half a fresh chilli for a pretty pink and mildly spicy dressing.
Mix up plenty of salad leaves (I used two bags of ‘crunchy’ salad mix with lots of cabbage and carrot) and get the griddle hot. Cook the vegetables until you have pretty stripes and serve the salad in huge bowls, dressed with the vegetables on top. I threw in some boiled broccoli the kids weren’t very interested in, which was tasty.
If you don’t have enough salad then add some cooked cous cous, quinoa or beans to fill you up.
This bread has loads of good nutrition and hearty flavour.
Serve with salads, for a picnic or for children.
Serves 2 as a substantial snack, light lunch or supper with side dishes.
100g refreshed starter
300g white flour
Tablespoon dried oregano
200g beany stew*
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 green pepper
Leave as much sauce behind in the pot as possible.
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.
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.