Sesame Balls and Dipping Sauce

These are for using up leftovers.

To feed a family – 2 adults, 2 kids- you’ll need.

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.

Treasure Bowl

A variation on this Golden Bowl with an added sauce and ideas from this dragon sauce.

Ingredients
Steamed:
Broccoli florets
Julienned carrot
Red pepper slices

Baked:
Pressed tofu marinated in miso/soy sauce/lemon, rolled in polenta

Boiled:
Brown rice

Blended:
Sesame oil
Poppy seeds
Miso
Soy sauce
Sweet chilli sauce (a little)
Sirracha

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.

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.

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…