Caramelised Onion Quasidillas

No cheese, doesn’t need it. This will feed four twice (or eight right now), maybe three if you’re ravenous! Keep the rest for lunch tomorrow – keep the filling and tortillas separate and take five minutes to make a great meal.
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Ingredients
8 wholemeal or multigrain tortillas
4 medium onions
2 large peppers (red or yellow)
4 tablespoons olive oil
200g aduki beans, soaked and boiled
100g cannelini beans, soaked and boiled
100g split peas
(Or replace the cannelini beans and split peas with chickpeas)
1 tablespoon nutritional yeast
1 teaspoon miso
1/2 mild chilli, sliced thinly
1/2 teaspoon smoked paprika
1 tablespoon fresh lime juice
Optional- vegan cheese (not necessary)

Salsa-
200g cherry tomatoes
Bunch of coriander
1 tablespoon olive oil
1 tablespoon fresh lime juice
1 small chilli (to your taste)

Two really perfect avocados if you can get them

Method
Whizz up the cannelini beans and split peas with 1 tablespoon of olive oil, 1/2 a cup of water, the nutritional yeast, paprika and miso to make a houmous-textured paste.
Preheat the oven to 200c.
Slice the onions and the peppers thinly. Put the onions in a heavy pot with 2 tablespoons of olive oil. Cook very slowly over the lowest flame for 30-45 minutes until dark and sweet.
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Leave them alone as much as you can. If you’re pushed for time then you can throw the onion in with the aduki beans and peppers below.
Roast the aduki beans, chilli and the peppers for 30 minutes in the remaining 1 tablespoon of olive oil.
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Chop the tomatoes, the chilli and the coriander, mix with the rest of the salsa ingredients.
When you are ready to eat…
Heat a cast iron pan and lay out four tortillas, spread your ‘houmous’ over them and divide the peppers and beans, and the caramelised onions, into four little heaps.
Put one of the tortillas in the pan and add the onions, peppers and beans. Vegan cheese too if you want it, make sure it melts.
Put a plain tortilla on top and allow to cook for 2-3 minutes until the centre is quite hot, flip carefully and toast the other side for another 2 minutes.
Repeat with the other three quesadillas.
Cut into ‘pizza’ slices and serve with a dollop of salsa on top.
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I couldn’t get good avocados but I I had them I would put them in too…

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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.

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.

Ravioli with Aubergine and Aduki Beans, with a Balsamic Chutney

This is a bit of extra work but it looks lovely on the plate.
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Homemade Pasta Dough
To serve four with a substantial filling
Ingredients
400g flour
100g water
2 tablespoons olive oil
Pinch of salt

Method
Mix and knead, rest for an hour and use as you wish.

Roasted Aubergine and Aduki Bean Filling

1 aubergine, cubed- if you’re a loony like me then a smoked aubergine is wonderful!
200g aduki beans, soaked overnight, simmered for 45 minutes and drained, or one tin
2 tablespoons of olive oil, plus a splash
1/2 teaspoon olive oil
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 clove of garlic, grated on a microplane
1/2 stick of celery, finely chopped
1/2 onion, finely chopped
Pinch of salt
6 cherry tomatoes

Method
Make the pasta dough first and let it rest.
Preheat the oven to 200c.
Toss the cubed aubergine, celery, garlic, herbs, tomatoes and the onion in 2 tablespoons of olive oil. Roast in the oven until fully cooked. The aubergine should have absorbed oil and be very soft and silky.
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Mash the mixture with the beans.
You should end up with a fairly thick paste.

Make the ravioli
Divide the dough and the filling into four each, roll out one dough ball at a time and cut out large circles using the top of a large glass (or big cookie cutter if you’re fancy!). Dividing it up in this way makes it easier to distribute the filling equally.

I get about 12 per quarter, or 48 in total.
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Put a small blob of filling on each and fold it over, sealing the edges with a little water.
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These can rest a while- boil them for three minutes when you are ready to eat. Dress with a little chutney, plenty of freshly ground black pepper and fresh basil.

Balsamic Onion Chutney

Ingredients
1/2 onion, sliced
100ml balsamic
1 teaspoon smoked paprika
1 tablespoon tomato paste
2 tablespoon olive oil

Method
Cook the onion in the olive oil, over a low heat with the lid on for about fifteen minutes. They will caramelise and soften. Then pour in the balsamic vinegar, tomato paste and paprika. Reduce to a thick sauce, add a little water or white wine if you go too far.