Courtesy of Madhur, via Rog - I've not tried it yet, just making a note of it
3-4 tbsp veg oil
1 tsp black mustard seeds
2 tbsp urad dal
3-4 dried hot red chillies, halved
25 fresh curry leaves
2 medium onions, peeled, quartered & finely sliced
1 tsp salt
1/2 tsp turmeric
1/2 tsp cayenne peppe
1 lb potatoes
1 medium tomato, chopped
pinch asafetida
Heat oil, add mustard seeds, urad dal & chillies. Stir until seeds pop & dal turns red. Add curry leaves. Stir. Add onions. Stir and fry until just brown at edges. Add salt, turmeric, cayenne. Stir 5 seconds. Add tatties. Stir and fry for a minute. Add tomato and asafetida, stir and fry for a minute. Add a little more than 1 cup of water, bring to boil. Cover, turn heat to medium and cook fairly vigorously for about 10 mins, until tatties just tender and water absorbed (ish). Remove cover. Stir and fry on medium low heat for 4-5 mins to get a rich reddish-yellow colour.
Courtesy of Madhur.
Wednesday 21 September 2011
Monday 22 August 2011
Brilliant Baked Beans
Another one from How It All Vegan,
300g cooked beans - pinto, kidney haricot or soy
(I started with 250g dried haricot, soaked for 12 hours, boiled for 15 mins, simmered for 1.5 hours)
350ml vegetable stock
1 tsp molasses (I used 1tbsp brown sugar)
175g tomato puree
1 small onion, chopped
1-2 cloves garlic, crushed
4 tbsp soy sauce
1 tbsp mustard powder
1 tsp cumin
1/2 tsp paprika.
Simply put everything in a baking dish, bake uncovered at 180C / Gas mark 4 for 40 mins. Makes 2-4 servings.
My twist: sieved toms not puree but be careful not too much fluid - make the stock after you've added the toms & soy sauce. Also added 1 tbsp madras curry powder.
These freeze great which is good as it's 13 hours from dried beans to eating, so make the whole 500g bag of dried beans and find some room in the freezer - defrost and fry, yummy.
300g cooked beans - pinto, kidney haricot or soy
(I started with 250g dried haricot, soaked for 12 hours, boiled for 15 mins, simmered for 1.5 hours)
350ml vegetable stock
1 tsp molasses (I used 1tbsp brown sugar)
175g tomato puree
1 small onion, chopped
1-2 cloves garlic, crushed
4 tbsp soy sauce
1 tbsp mustard powder
1 tsp cumin
1/2 tsp paprika.
Simply put everything in a baking dish, bake uncovered at 180C / Gas mark 4 for 40 mins. Makes 2-4 servings.
My twist: sieved toms not puree but be careful not too much fluid - make the stock after you've added the toms & soy sauce. Also added 1 tbsp madras curry powder.
These freeze great which is good as it's 13 hours from dried beans to eating, so make the whole 500g bag of dried beans and find some room in the freezer - defrost and fry, yummy.
Thursday 28 July 2011
Bechamel Sauce
Just the normal white sauce but instead of plain soya milk :
Take small raw onion, scraped carrot, celery stick, a bay leaf, parsley stalks and a spring of thyme put them in a pan with the soya milk. Bring to the boil, remove the heat and leave covered for 15mins so the flavour infuses into the milk.
Use as soya milk in white sauce.
Take small raw onion, scraped carrot, celery stick, a bay leaf, parsley stalks and a spring of thyme put them in a pan with the soya milk. Bring to the boil, remove the heat and leave covered for 15mins so the flavour infuses into the milk.
Use as soya milk in white sauce.
Broccoli Flan
1 Piecrust
1 Bechamel Sauce
700g broccoli florrets.
Pine nuts / almonds / something that goes with broccoli for the top.
Cook the broccoli, mix with the sauce, put in the piecrust.
Put something on top to make it look nice & give it some crunch.
Gas Mark 6 for 20 mins or until you're happy.
1 Bechamel Sauce
700g broccoli florrets.
Pine nuts / almonds / something that goes with broccoli for the top.
Cook the broccoli, mix with the sauce, put in the piecrust.
Put something on top to make it look nice & give it some crunch.
Gas Mark 6 for 20 mins or until you're happy.
Piecrust
Enough for 20cm / 8" pie / flan / quiche tin.
100g wholemeal flour
pinch salt
50g vegan marge
1 1/2 tablespoons olive oil
3 tablespoons water
Sift the flour into a large bowl. Put the bran back in.
Add the salt & marge, give it a good mix so that the marge isn't lumps.
Mix olive oil & water, add to the bowl.
Make it into a dough.
Chill it for 30 mins in the fridge.
Roll it out, line your greased dish/tin/whatever
Bake for ~20 mins at Gas Mark 6 until it's ready, you know what ready pastry looks like !
If you're feeling professional, you can remove them from the tin/dish ready for filling, or just leave them in to save your embarrassment/annoyance when it breaks to bits trying to get it out.
100g wholemeal flour
pinch salt
50g vegan marge
1 1/2 tablespoons olive oil
3 tablespoons water
Sift the flour into a large bowl. Put the bran back in.
Add the salt & marge, give it a good mix so that the marge isn't lumps.
Mix olive oil & water, add to the bowl.
Make it into a dough.
Chill it for 30 mins in the fridge.
Roll it out, line your greased dish/tin/whatever
Bake for ~20 mins at Gas Mark 6 until it's ready, you know what ready pastry looks like !
If you're feeling professional, you can remove them from the tin/dish ready for filling, or just leave them in to save your embarrassment/annoyance when it breaks to bits trying to get it out.
White Sauce
2 tablespoons nice oil (soya, walnut, sesame etc.)
25g sauce flour or just plain flour
300ml soya milk
salt & pepper
bit o'nutmeg
Warm the oil, add the flour, give it stir & take the lumps out but don't let the flour brown.
Add third of the milk, stir until it thickens, repeat until you have no milk.
Making it thinner is easier than making it thicker because of lumps.
Gently heat it for 10 minutes to cook the flour.
25g sauce flour or just plain flour
300ml soya milk
salt & pepper
bit o'nutmeg
Warm the oil, add the flour, give it stir & take the lumps out but don't let the flour brown.
Add third of the milk, stir until it thickens, repeat until you have no milk.
Making it thinner is easier than making it thicker because of lumps.
Gently heat it for 10 minutes to cook the flour.
Garden Vegetable Borscht
Stolen from : How It All Vegan
Borscht
1 small red onion, chopped
4 cloves garlic, crushed (of course!)
2 large carrots, chopped
2-4 medium beetroot, chopped
2 tablespoons olive oil
115g cabbage, chopped
50g spinach, chopped
5-8 fresh toms diced + 4 tablespoons water (or 2 x 400g tins if you must)
600ml veg stock
1/4 teaspoon pepper
1/4 teaspoon horseradish sauce
In a large pan sauté the onion, garlic, carrot & beetroot in oil on a medium heat until the onions are clear. Add the cabbage, spinach, tomatoes, stock, pepper and horseradish.
Simmer on medium heat for 20-30mins until the carrots and beetroot are cooked.
Makes 4-6 (or 3 if you are Poppy & I)
Borscht
1 small red onion, chopped
4 cloves garlic, crushed (of course!)
2 large carrots, chopped
2-4 medium beetroot, chopped
2 tablespoons olive oil
115g cabbage, chopped
50g spinach, chopped
5-8 fresh toms diced + 4 tablespoons water (or 2 x 400g tins if you must)
600ml veg stock
1/4 teaspoon pepper
1/4 teaspoon horseradish sauce
In a large pan sauté the onion, garlic, carrot & beetroot in oil on a medium heat until the onions are clear. Add the cabbage, spinach, tomatoes, stock, pepper and horseradish.
Simmer on medium heat for 20-30mins until the carrots and beetroot are cooked.
Makes 4-6 (or 3 if you are Poppy & I)
Tuesday 11 January 2011
Everything-less fruit cake
I robbed Rose Elliot for this one
225gms (8 oz) cooking dates - not sugar rolled
275g (10 fl oz) water
450gms (1 lb) mixed dried fruit
175gms (6oz) besan (chick pea flour)
3 teaspoons baking powder
1 teaspoon mixed spice
grated rind of 1 orange OR lemon
4 tablespoons orange juice
few flaked almonds for top
Set the oven to 160 C (325F) gas mark 3.
Grease a 900g (2lb) loaf tin and line with a strip of grease-proof
paper.
Put the dates and water into a saucepan and heat gently until dates
are soft, then remove from heat and mash to break up dates.
Put into a bowl then add dried fruit, besan, baking powder, spice,
grated rind and orange juice.
Spoon mixture into the tin, level top. Sprinkle with almonds and
bake for about 1 and ½ hours, until a skewer inserted into centre
comes out clean. Cool a little in tin, turn cake out and finish
cooling on a wire rack.
The whole cake is roughly 3000 calories. Not amazingly low but pretty good.
It does freeze though. Slice it first and pop one in your rucksack on the way out.
225gms (8 oz) cooking dates - not sugar rolled
275g (10 fl oz) water
450gms (1 lb) mixed dried fruit
175gms (6oz) besan (chick pea flour)
3 teaspoons baking powder
1 teaspoon mixed spice
grated rind of 1 orange OR lemon
4 tablespoons orange juice
few flaked almonds for top
Set the oven to 160 C (325F) gas mark 3.
Grease a 900g (2lb) loaf tin and line with a strip of grease-proof
paper.
Put the dates and water into a saucepan and heat gently until dates
are soft, then remove from heat and mash to break up dates.
Put into a bowl then add dried fruit, besan, baking powder, spice,
grated rind and orange juice.
Spoon mixture into the tin, level top. Sprinkle with almonds and
bake for about 1 and ½ hours, until a skewer inserted into centre
comes out clean. Cool a little in tin, turn cake out and finish
cooling on a wire rack.
The whole cake is roughly 3000 calories. Not amazingly low but pretty good.
It does freeze though. Slice it first and pop one in your rucksack on the way out.
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