Healthy Eating

Roasted Lebanese Cauliflower with Muhammara (Red Pepper & Walnut Dip)

Posted on December 17, 2015 by leroy watson

Lebanese Roasted Cauliflower with Muhammara (Roasted Red Pepper and Walnut Dip)

There are zillion and one Xmas stylee recipes floating around at the minute, but I would like to take things is a slightly different direction here. All the way to Lebanon!!!

Here’s a little festive taste of the Southern Mediterranean, with plenty of warming spices and a really rich and luxurious dip. This Muhammara recipe is one of my all time favourite dips/ purees and it features in our cookbook. It is an ideal alternative to hummus at this time of year. I love hummus, but a change is always good!

Everyone is roasting cauliflower at the minute and I’m all for it. Roasting brings out the sweetness of the cauliflower and transforms it into something spectacular. Cauliflower is worthy of taking centre stage and in this recipe, with a few adornments, it shines. The spices and pomegranate molasses here really takes it up a few notches.

I would eat this as light lunch around the festive season, when you have maybe gone overboard the day before, and it is nice and easy to get together yet bursting with vibrant flavours.

As close as Jane got to a swim (the Med’s a bit chilly in winter), El Mojon, Spain

Jane and I are not long back from Spain, where we had a magnificent time by the beaches and mountains of Murcia. Regular Beach House readers will know that its one of our favourite spots in the world and we return their regularly. You will also notice, by the beaming sunshine, that this dish was cooked in sunny Espana. My parents own a little house out there and I’ve lived and worked over there so its just like going home really. Our Spanish lingo is improving and we seem to do a load more socialising over there than we do in Wales, something to do with the free-flowing tapas and wine no doubt.

Our local watering hole. A well (pozo) near our house. Murica, Spa

WHAT TO DO WITH POMEGRANATE MOLASSES?

I know that Pomegranate Molasses may not be top of your Christmas/shopping list this week, but it is a brilliant addition to your cupboards. It can be used to jazz up roasted roots and veggies, as it does in this recipe. It has a lovely sweet and sour flavour (think cranberries) and is high in sugar, meaning it adds to the caramelised effect we all know and love in roasted roots et al.

It can also be a wonderful sub for citrus in dressings and adds richness and depth to stews, dips (see below) and soups. Have a play with it! We also like it drizzled on bread or mixed with tahini to make a delicious spread for toast or even stir it into hot or fizzy water for a refreshing drink.

Pomegranate Molasses is something that is used so frequently in countries like Lebanon and Turkey, where Pomegranate trees are as frequent as oak trees are in Wales. It is an ideal way of preserving gluts of Pomegranates and turning them into something gorgeously versatile. It is basically pomegrantes juice cooked down, way down, until a sticky syrup is formed. You can buy it in Turkey in plastic water bottles by the side of the road. PM is tangy and not overly sweet, unless sugar has been added, check the bottle.

I will be looking at posting a few more festive fav recipes on the blog before the big day. I’ve just roasted a load of chestnuts and they need a home. Any ideas?

There are loads of our holiday snaps over on our Facebook page and I am always sharing tasty things on Twitter.

Sorting out some stunning veggies and fruit down at the Sunday market. Mazarron, Spain

Recipe Notes

When cutting the cauliflower, don’t worry too much about small pieces that break off. These can be kept and used to thicken/ flavour soups, gravies and stews. They can also be sprinkled into salads.

Baharat is a spice mix from the Middle East. You may also like to use garam masala, ras el hanout etc. Spice mixes which include warming spices like cinnamon, cloves, nutmeg etc are perfect.

If you do not have pomegranate molasses, use a squeeze of lemon juice and sweetener of your choice; brown rice syrup, maple syrup etc. This adds that gorgeous sweet and sour finish to the roasted cauliflower.

Fennel seeds are a great addition to many dishes and worth buying. They add a little explosion of that unmistakeable aniseed/ fennel flavour. I understand that they are not a regular ingredient and can be omitted, add a few more cumin seeds if you are fennel-less.

I know Christmas is a super busy time of year, you can buy pre-roasted red peppers in most shops. They are normally jarred and stored in oil. This will save a little time with the Muhammara.

Roasted Lebanese Cauliflower with Muhammara

The Bits – For 4

Roasted Lebanese Cauliflower

1 medium sized cauliflower (cut into 2 inch florets)

2 small onions (cut into 1/8’s)

1 head of garlic (top trimmed off to expose cloves)

1 teas fennel seeds

1 teas cumin seeds

2 tbs olive oil

1 1/2 teas baharat (or other spice mix)

2 teas pomegranate molasses

1/2 teas sea salt

Muhammara (Roasted Red Pepper and Walnut Dip) – Makes 1 small bowlful

2 red peppers

2 tbs olive oil

1 teas chilli flakes

2 slices wholemeal bread (crusts taken off, stale bread works best)

2 big handfuls walnuts

1 1/2 tbs pomegranate molasses (or 1/2 lemon juice)

1 teas unrefined brown sugar or sweetener of choice

1/2 teas smoked paprika

125g firm tofu

1/2 teas sea salt

Garnish

1 handful fresh parsley (chopped)

Big glug extra virgin olive oil

Large pinch of bharat and smoked paprika

Do It

Preheat an oven on high, 240oC.

Start by roasting the peppers for the Muhammara. Rub oil over the peppers and place on a baking tray. Roast for 15-20 minutes, turning them once, until they are slightly blackened and soft. Place in a bowl and cover. Once cooled, cut in half and remove the seeds, peeling off the skin. It should slip off nice and easy.

In a bowl, gently toss the cauliflower, onion and garlic in the oil, cumin seeds, fennel seeds and salt. Scatter over a baking tray and place in the hot oven. Roast for 12 minutes.

Turn all veggies over using a flat spatula (including the head of garlic), there should be some nice caramelised edges forming on the cauli and onions, this is definitely what we want. Even nice, dark charred edges are great for this recipe.

Now sprinkle over the baharat spice and drizzle over the pomegranate molasses, give the tray a little shake and pop back into the hot oven for 10 more minutes roasting, until dark golden and crispy.

While all the roasting is going on, you can make your Muhammara. Place the peppers and all other ingredients in a food processor and blitz until creamy. Check the seasoning and scoop into your most attractive bowl.

Warm a nice big shallow bowl or serving platter and scoop over your cauliflower. The garlic will be nice and soft, just pop the cloves out of their skins and scatter over the dish.

The aroma of this dish is a delight. Spicy!

Serve

Sprinkle a little more Bharat over the cauliflower and finished the Muhammara with a drizzle of delicious olive oil, a sprinkle of paprika and a little freshly chopped parsley.

The Roasted Cauliflower and Muhammara will be delicious with a crisp, green salad and a bowl of olives. In Peace & Parsnips I recommend warm black olives and toasted pitta bread. Pickles of any variety will be a great addition. Now this is really starting to sound like a feast fit for the festive season!

Beach House on the road. The many deserted beaches of Murcia. Aguillas, Spain

Foodie Fact

Pomegranate certainly brightens up this time of year and I much prefer the flavour to cranberries, our festive staple for tanginess and that lovely festive touch of bright red. Pomegranate is packed with vitamins C and K and is also high in calcium and potassium. Pomegranate is also a good source of fibre and will help to keep our heart, digestive and immune system healthy. Perfect food to get us through the dark, winter days.

Hiking up in the Espuna mountains. Beautiful forests. Murcia, Spain

Mazarron sunsets demand a G+T – Murcia, Spain.

Categories: Dinner, Healthy Eating, Peace and Parsnips, Recipes, Vegan | Tags: christmas, food, healthy, Lebanese, plant-based, pomegranate molasses, recipe, spain, veganism | 2 Comments

Pumpkin, Ginger and Kaffir Lime Soup

Posted on November 13, 2015 by leroy watson

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At this time of year, I’d quite happily live on soup.

I just have time to squeeze this post in before driving to Durham and the sparkling NEVFest (North East Vegan Fest). The first time that Jane and I have not been to a food festival this year together.

You may think that the life of a food blogger is all hanging out by the fire, sipping a cheeky Oolong whilst leafing through a mountain of cookbooks, but it ain’t. We all have busy lives these days and posts are normally squeezed in somewhere or other. Janice (over at the sparkling Nourished by Nature blog) and I were just chatting about this the other day. Blogging is a labour of love for many of us and we are just crazy about food and sharing our foodie inspiration.

This is not helped by the fact that I am a complete luddite. I still do not have a phone (hence the lack of Instagram action) and only have a bulky laptop. I’m trying. But in reality, I am a techno caveman at heart. I like paper and pens, books and postcards. The occasional stapler. I do love sharing things online though and hope you enjoy these little recipes. I’ve met such a wonderful global community via the BHK. The internet is an AMAZING place!

I’ve been cooking with loads of squashes and pumpkins (actually pumpkins are members of the squash family) at Trigonos and at home. Our local organic veg farm Tyddyn Teg has been growing a wonderful variety of squashes; spaghetti, the mighty crown prince and even little acorns. Some are even larger than my head.

Squashes are perfect winter fuel, high in energy with loads (I mean loads!) of antioxidants and beta carotene. Just what our bodies crave and thrive on come the wintery months. In darker times, eat brighter foods! Squashes also store well, but I doubt they’ll be lasting very long around these parts.

COCO!

When I say coconut cream I mean the cream in a tin of coconut milk. If your coconut milk contains emulsifiers and the like, it will not separate and therefore you cannot extract the cream.

To extract coconut cream from a tin of coco milk, simply place it in a fridge for a couple of hours, turn it over, open the tin and pour out the coco water. You are left with at least half a tin of very creamy coconut cream to play with. Try whipping it up with some lime zest and juice or just add a little sweetener to make delicious, vegan whipped cream. Use the leftover coco water in smoothies, on your morning cereal, add it to stews or even cook rice with it (one of our personal favs).

You may also like to use the hard, block variety of coconut cream. Just follow the pack instructions. Don’t worry about adding too much coconut cream to this soup, it will only make it even richer and more delicious.

Pumpkin Seeds before roasting in the oven....

ROAST YOUR OWN PUMPKIN SEEDS

I never waste my squash/ pumpkin seeds. I always pick them out and quickly roast them in the oven with a drop of oil and salt. Delicious! Just place them on a baking tray and bake them for 8 minutes on 180oC. Stir them and keep baking them for 5 minute intervals until they are dark golden and crisp. Its so easy and each type of squash seed will taste slightly different and have their own texture. Pumpkin seeds are nice and light, very crispy when roasted. Perfect as a soup-topper.

I love adding ginger to soups and a little kaffir gives a vibrant fragrance to the rich, sweetness of the pumpkin. You can use any type of squash here and you may like to half the recipe or freeze the leftovers. I think cooking in big batches makes loads of sense. We’ve also been experimenting with pumpkin smoothies and they are a real treat. A pumpkin chai latte smoothie is a thing of beauty and I’ll hopefully get around to sharing it soon.

Enjoy and stay cosy,

LeeX

Recipe Notes

As I mentioned, experiment with different squashes, they are all wonderful and have properties of their own. Some sweet and firm, some lighter and slightly blander, others intense and wonderful roasted. There are so many varieties and this is still (just about) the time to enjoy them in season here in the UK.

You’ll need an extra big pan for this one. As I said, half the recipe for something a little more manageable.

The Bits – Makes 10 large bowls
1 medium pumpkin – 1.75kg (peeled and cut into rough 1 inch chunks)
1.5 litres water/ light vegetable stock
7 kaffir lime leaves
50-60g fresh ginger (peeled and finely diced)
2 onions (finely diced)
200g coconut cream

2 teas salt

Do It

In a very large pan, add 2 teas cooking oil, warm and then add your onions and salt. Fry on medium heat for five minutes until softened and then add your pumpkin, ginger and lime leaves. Stir well and cook for another two minutes, then add the water/ stock. Bring to a boil and pop a lid on, lowering the heat. Simmer for 15 minutes. Add the coconut cream, stirring well and simmer for another 10 minutes, adding more hot water if needed. The pumpkin should now be nice and soft.

Pick out as many lime leaves as you can. Taste the soup, checking for seasoning. Now give the soup a blend until creamy and smooth with a stick blender or in a food processor.

Serve

In warm bowls, scattered with freshly chopped chillies and some roasted pumpkin seeds. A little fresh coriander would also be a delight!

Foodie Fact

Pumpkins are a member of the gourd family, which means they are cousins to melons, watermelons, cucumbers, squashes.

Pumpkin seeds are an excellent source of anti-oxidants and minerals, they even contain a good amount of iron and of course, plenty of protein. Surprisingly China is now the worlds largest pumpkin seed producer. Who knew!

Categories: gluten-free, Healthy Eating, Recipes, Soups, Vegan | Tags: food, healthy, organic, plantbased, pumpkin, recipe, thebeachhousekitchen, veganism | 6 Comments

Mango & Coconut Lassi

Posted on November 4, 2015 by leroy watson

Mango and Coconut Lassi (Vegan)

A quick and delicious breakfast for us this morning. The perfect antidote to a very grey day in Wales, some tropical flava! We managed to pick up/ save some very ripe mangoes recently and have been trying out coconut water, which seems like a bit of a craze at the minute. Mangoes and coconut, beaches and palm trees, a little escapism from the dark nights and storms of our little hillside retreat.

A lassi is something like an Indian milkshake that comes in many varieties, basically salty or sweet, but there are so many ways this yoghurt based drink can be enjoyed. Salted lassi is lovely, normally flavoured with a little ground cumin. Lassi’s are easily made vegan with the addition of non-dairy milk and vegan yoghurt, both are best used unsweetened we find. You can then control which and how much sweetener you choose to use, if any. The mango and coconut water are already sweet here and any sweetener is really only needed to give the sweet tooth a little treat.

TOP MANGOES

We’ve eaten mangoes all over the world, but have to say that the best are Indian. I don’t think any other country reveres a fruit quite like Indians with their mangoes. Maybe the French with grapes?! Italians with tomatoes?!! Brits with apples?!! Its out there for discussion. Surely having a mango tree in your garden is a sign of very good karma though! Especially in Wales!!

The sheer diversity of mangoes in India is bewildering and the season is anticipated like the festive season over here. Mangoes are now very expensive in India, especially certain highly regarded varieties like Alphonso, Badami, Chausa, Dasheri…..there are loads. Where are you favourite Mangoes from? Thailand and the Philippines are closely behind India in the mango nirvana stakes for sure. The ones we bought here were from Brazil(!)

Adding turmeric to lassi’s is an age old remedy for stomach complaints in the sub-continent and we like adding turmeric to anything, such is it’s vibrant health giving properties (not to mention the colour! WHAM!! YELLOW!!!)

We are drinking these in autumnal Wales and need no extra chilling. If you happen to be in a nice hot part of the globe (well done!) you may like to add a few ice cubes to the lassi and decrease the coconut water a little. You could also freeze your coconut water into ice cubes, this works brilliantly and adds a lovely coco twist to cold drinks.

Other lassi varieties you could try:

Strawberry, Pineapple and Mint, Avocado and Lime, Beetroot and Thyme, Chocolate and Pistachio, Apple and Chai Spiced…….

You may also like to check out the brilliant Vegan Richa’s recipe for a spicy Thandai Lassi.

How to pick a ripe mango? Well worth knowing.

Mangoes are such a treat in Wales, they don’t come our way very often. We think a lassi is the perfect home for a nice ripe mango and a breath of bright tropical air in the early dark nights and rain clouds of beautiful Wales.

Recipe Notes

If are struggling to find coconut water, go for non-dairy milk (like soya or almond) and even straight water will make a good lassi.

If you can get ground cardamom, please do. Just a sprinkle on the top transforms the lassi. Cardamom and Indian sweets got together perfectly, but remember that too much can be overpowering. Lightly sprinkle.

These lassi’s are made without turmeric, so the colour is a little lighter.

Mango and Coconut Lassi (Vegan)

The Bits – Makes two small glasses

1 mango (peeled and de-stoned)

175ml coconut water

5 tbs dairy free yoghurt

1-2 teas sweetener (we used brown rice syrup)

1/2 teas turmeric (optional)

Pinch cardamom powder

Do It

Pop all ingredients into a blender and blitz until smooth and creamy. Check the sweetness and you can even add more yoghurt for extra creaminess.

Creamy sweet fruity YUM!

Serve

Pour into your finest glassware and sprinkle over a little cardamom and chopped almonds or pistachios for a real authentic India style.

Foodie Fact

Soya is packed full of protein and coconut has amazingly healthy fats. Mangoes are very high in vitamin A and C……as far as breakfasts go, this is a smooth and tasty winner!

Categories: Breakfast, Healthy Eating, Recipes, Smoothies, Vegan | Tags: coconut, food, healthy, india, lassi, mango, recipe, vegetarian | 1 Comment

Dischi Volanti with Avocado and Kale Pistou, Broccoli and Slow-Roast Tomatoes

Posted on September 29, 2015 by leroy watson

Dischi Volanti with Avocado and Kale Pistou, Broccoli and Home Sun Blushed Tomatoes

Dischi Volanti with Avocado and Kale Pistou, Broccoli and Slow-Roast Tomatoes

‘Dischi Volanti’ translates as ‘Flying Saucer’ and this dish is supernatural in loads of ways! A dish that is easy to prepare, with ingredients that can easily be swapped and changed. The basis is a vibrant ‘pistou’ (very similar to a pesto) made creamy and rich with avocados. I love this side of plant based cooking, always looking for creative ways of adding richness and texture to traditional dishes.

WHAT ARE SUPERFOODS?

There’s a lot of talk about superfoods at the minute in the UK. In fact, its a buzz word all around the globe. I sometimes wonder what actually constitutes a ‘superfood’? It used to be only foods with purely radiant health properties, but this seems to be getting looser nowadays.

Really all plant foods are ‘super foods’. They all contain some form of incredible nutrition (except maybe Jerusalem Artichoke, beautiful when roasted though!) The huge advantage of a plant based diet is very low cholesterol and saturated fats along with a complete lack of animal protein. All of this will result in better health. I also think we need to look at the way our ‘superfoods’ were produced or grown, how they were transported, who profited from them……. I wish things were simpler to fathom, but a superfood to me has greater implications than just our own health.

There is no wonder cure in foods, a harmonious approach to eating and nutrition is important, a balanced diet is ever the way to proceed; rich in wholefoods, variety and plenty of fresh, seasonal ingredients. We like to think that the plant-based way is a ‘super diet’. Ticks all the boxes for a healthy way of being. Food can be our medicine after all!

In the BHK we like to look close to home for our super magic wonder foods and find the sparkling health properties in what some may see as normal fruit and veggies. This dish highlights a few of these superstars; Broccoli, Rocket, Tomatoes, Kale…..to name but a small cluster of shiners.

REAL EVERYDAY WONDER FOODS

Broccoli – probably one of the healthiest and tastiest vegetables. Grows like a dream in the UK and is available for most of the year. Packed with vitamin C, calcium, protein. It really is one of the most amazing things you can eat.

Kale – a leafy green that is obvious a little en vogue at the moment, but rightly so. Its been making people shine for years and all our Holywood/ famous types are not averse to looking and feeling at their best. I guess they get some pretty good nutritional advice. Kale is high in iron, calcium, protein, vitamin C.

Rocket – is one of natures best sources of calcium. I bet you didn’t read that on a milk carton! In truth, there are many better source of calcium in the plant world that milk. Milk is just a source of calcium, certainly not the source (as I was led to believe for much of my adult life). Good to know these things!

Avocado is of course not so local, but we wrote an article about it recently highlighting our love and appreciation for all things avo – Avocado – Friend or Foe?! It’s a treat.

Pistou is like pesto without the pine nuts, I’m taking real liberties here by calling this creamy, plant-based sauce a ‘pistou’ but I think you’ll agree that it works well whatever the name. You won’t find this type of pistou in the south of France, that is for sure! I thought about using blended cauliflower to add richness and that creamy touch, but avocado is easier and sensational (and green to match the colour scheme of the dish).

You can use shop-bought sun blushed tomatoes for this one, but we have plenty of tomatoes coming from the Trigonos farm and in our organic veg box at the minute and this is one way of making them shine. The slow roasting process does take a while in the oven, so maybe you’d like to whip a cake up or some muffins while the oven is one. We made some Blackberry and Almond Flapjacks while our tomatoes were slowly drying out. Thin, tray bakes are perfect at a low temperature so are the ideal fit when drying out your gorgeous toms.

We would have used spelt pasta here, its our favourite at the moment, but we had a bag of Volanti left over from our Italy trip (seems like many lifetimes ago now) so decided to put it to very good use. Also eating ‘Flying Saucers’ makes us feel like kids again, playing with Alphabet Spaghetti and the like. Fun and games with serious flavours!

This dish will only take a short time to get together, the homemade sun blushed tomatoes do take a while in the oven, but otherwise its a matter of blending up the pesto and cooking the pasta. That’s it! It is ideal for people who are averse to green food and we know a few (naming no names……Dad). This is a plate to get everyone into the green revolution!

Recipe Notes

Try to leave your tomatoes in the oven for as long as possible after cooking has finished. Ideally leaving them to cool down with the oven. This really helps to get them dried gently.

If you are doing a load of slow-roast tomatoes, keep them in a jar covered with oil. This means they will last much longer. Even better if you flavour the oil with fresh herbs and a little garlic.

Some subs – Broccoli for runner beans, green beans, mangetout, snow peas. Kale for spinach. Rocket – Watercress. Cashews – Pine Nuts, Almonds, Hazelnuts

Slow-roasting in the Beach House Kitchen

Slow-roasting tomatoes in the Beach House Kitchen

The Bits – For 2

6 tomatoes (cut in half)

250g Dischi Volanti pasta (or pasta of your choice)

1 medium broccoli (florets cut in half, stem thinly sliced)

2 ripe avocados

2 handfuls kale (finely sliced)

14 basil leaves

2 cloves garlic (crushed)

1 lime (juice)

2 tbs nutritional yeast flakes (optional – for added savoury cheesiness in the pistou)

3 handfuls rocket leaves

Garnish

1/2 red chilli (finely diced)

1 big handful cashews (toasted is nice)

Slow-roasting tomatoes at Trigonos (you can see the scale goes up a little!)

Do It

The slow roast tomatoes can be done well in advance. Start the tomatoes off a couple of hours before you want to eat. They take a while to dry well, intensifying the flavours.

Preheat the oven to 160°C / 320°F. Place them skin-side down on a lightly oiled baking tray. Drizzle with olive oil and season with salt and black pepper. Place in the oven for at least an hour, checking after 45 minutes. Now press them gently with a fork or spatula to release some of the juices. Turn them over and pop back in the oven for 20 minutes more. Turn the oven off and leave the tomatoes in there until needed.

When your tomatoes are approaching deliciousness, blitz together the avocado, kale, basil, garlic and lime juice in a food processor. Season with salt, pepper and nutritional yeast flakes if you have some. Add a splash of water, until a thick, smooth sauce consistency is formed, roughly 50ml will do it.

Cook your pasta in a large sauce pan, remembering to add salt to the boiling water. Three minutes before the pasta is ready, add the broccoli to the pan. This will result in nice crisp florets. Drain when the volanti is al dente and pop back into the warm pan. Pour over the pistou and combine gently. Stir in the tomatoes and rocket.

Serve

Serve immediately topped with a scattering of cashews and chilli, a drizzle of good olive oil for added richness and a nice green side salad with a racy dressing.

Dischi Volanti with Avocado and Kale Pistou, Broccoli and Slow-Roast Tomatoes

Foodie Fact

(I think we pretty much covered it above today.)

Snowdon yesterday looking stunning in the September sun

Categories: Healthy Eating, Nutrition, photography, Recipes, Superfoods, Vegan | Tags: cooking, health, pasta, plant-based, recipe, superfoods, vegetarian | Leave a comment

Griddled Ruby Grapefruit and Beetroot Salad with Toasted Cobnuts and Aronia Berry Dressing

Posted on September 15, 2015 by leroy watson

Chargrilled Ruby Grapefruit, Beetroot, and Cobnut Salad with Aronia Berry Dressing

We’ve had a real foodie time of it recently and this salad reflects that. Not only have I picked up some amazing produce at Ludlow and Beaumaris Food Festivals, but I have also been inspired by the chefs I’ve met. This is a salad that is caught between summer and autumn, quite apt in September. It’s also caught somewhere between a restaurant table and home kitchen. Do not fear, all of the these ingredients are easily interchangeable and there is only a few, quick, prep steps.

This dish is a looker and is something you could serve at dinner party and it would go down a treat. Its full of bold flavours and the Aronia berry vinegar really lights things up. Like all salads, its a perfect way of expressing gorgeous produce. We have made these portions main course size, but you could easily scale things down and serve as a starter.

Some of the special bits; cobnuts (from Ludlow), organic beetroots from Tyddyn Teg and Aronia Berry Vinegar

Some of the special bits; cobnuts (from Ludlow), organic beetroots from Tyddyn Teg Farm and Aronia Berry Vinegar

I think this is the best way to cook beetroots. Although my mind does change often. I also love charring citrus. Aine Carlin reminded me how cool charring citrus can be with this simple and delicious dessert recipe ‘Cashew Cream and Griddled Oranges’. Check it out on youtube. Aine’s new cookbook is out soon, which is very exciting news.

WHAT’S A COBNUT THEN?

Basically its a hazelnut. This is the perfect time of year to pick them up and when they are fresh and young, they are plump and have a light, creamy taste and a texture similar to coconut. They are lighter than a hazelnut when roasted and something that is well worth a try. Cobnuts were only introduced to the UK in the 19 th century and they are famously from Kent. In this salad they bring crunch and richness. Use them as you would use a hazelnut.

Cobnuts -de-shelled and soaked

ARONIA BERRIES

We met a lovely group of people at Beaumaris, Beri Da, who are growing Aronia berries in the next valley from us. Incredible to think that these things are happening so close and you miss them! We have tried a lot of food and nibbles over this weekend, but some really stand out. Beri Da is certainly one of them. Everything they produce is delicious and something a little different.

Beri Da is a small family ran business and you can read more about their story here. Aronia berries are like blueberries but more intense and packed with even more antioxidants and good stuff. They are native to North America but are increasingly being grown in the UK. They are thriving near Mount Snowdon and the guys have just planted even more bushes at the base of the mountain. A very scenic place for superfoods to grow!

The Aronia vinegar we bought is very intense, fruity and fragrant. A little goes a long way. We also have some chutney made with beetroot which is just too good to eat right now. We need to hide it away and dream about it for a while. Its fair to say that Aronia berries are going down well in the BHK. We are hoping to pop over and help with the next harvest, I’m not sure how many berries are going to make the basket!

These beetroots were so good looking, I love that crazy, deep purple.

I’m going to write more about the brilliant producers we met over the weekend in our next post. I’ll also let you know how our first cooking demo’s and book signings went at food festivals. We started at one of the biggest and surely one of the best, Ludlow. It was a blast!

VEGFEST 2015

If you haven’t voted in Vegfest 2015’s massive vegan poll, tututututututututttttt! There are loads of vegan products, authors, suppliers etc to be voted for. You’ll find ‘Peace & Parsnips’ in the ‘Best Vegan Cookbook’ catergory along with a host of other excellent plant based cookbooks. The Vegfest is like the vegan Oscar’s and we’ll be down there doing a cooking demo. Is going to be HUGE! Exciting stuff.

Lets get cooking……

Recipe Notes:

When frying the beetroots you can use any fruit vinegar, blueberry, raspberry, blackberry etc but all will be different. Some sweeter, some more potent. You just need to taste and adjust accordingly. For frying the beetroots you can also use balsamic vinegar and save your precious fruit vinegar for the dressing.

If you chargrill the grapefruit for too long, they will begin to fall apart. Keep it to roughly a minute each side, we’re just looking for a few nice griddle marks to add a smokiness to the citrus flavours. Its well worth the little extra hassle.

I have added avocado for a little bit of richness, but you could easily use cashew cheese or even well drained and marinated tofu.

Our Aronia berry vinegar is very potent, you may need to add more fruit vinegar to balance the dressing nicely. It should be quite tart with good acidity and a nice twist of sweetness.

The rapeseed oil we use here is good quality, single press, made like olive oil-type stuff. The flavour is sensational and we are loving Blodyn Aur or Bennett and Dunn. Both excellent and part of a new wave of quality rapeseed oil producers in the UK.

This recipe makes just enough dressing. Double the quantity if you’d like extra to be served on the table.

Nicely caramelised beetroots in Aronia berry vinegar – the smell was sensational!

The Bits – For 4
6 medium beetroots (scrubbed and trimmed)
1 small cucumber (peeled and cut in 1/2 moons)
1 ruby grapefruit (peeled and cut into 1cm slices across)
2 handfuls de-shelled cobnuts or hazelnuts (toasted)
8 big handfuls beetroot leaves or spinach/ chard leaves (finely sliced, chop the stems too and keep separate for garnish)
1 avocado (peeled and cut into small chunks)
2 radish (thinly sliced)
2 big handful basil leaves
1 tbs rapeseed oil
2 teas aronia berry vinegar or other fruit vinegar (balsamic will do)

Aronia Berry Dressing
2 teas aronia vinegar (or other fruit vinegar)
3 tbs rapeseed oil
1/2 lemon juice
Pinch salt

Do It
In a saucepan, cover the beetroots with water and add 1/2 teas salt, bring to a boil and lower to a simmer. Pop lid on and cook for 45 minutes. Remove the beetroots with a slotted spoon, keep the cooking broth to drink or use as a colourful stock. Pop the beets back in the pan and pop the lid back on.

Make the dressing by whisking everything together (with a fork if you like) in a small bowl.

Grab a griddle pan and very lightly oil, place on a high heat. When hot pop the grapefruit slices on. Leave to cook for a minute, they don’t take long. Flip them over using a thin spatula and cook for a minute on the other side. Now do the same with your cucumber slices. One minute each side. Set aside.

Peel the skin off the beetroots (you may like to wear clean marigolds or other plastic gloves for this job). Using a teaspoon helps to bring the skin away from the beet. Cut the beetroots in half lengthways and then each half into four even pieces. Warm the oil in a frying pan and fry the beetroots for 10 minutes, turning them regularly. You should get some nice colour on them. Add the vinegar and toss the beetroots to cover with vinegar, this will help them caramelise nicely. Cook for 2 minutes and they’re ready to go.

On large plates, scatter the leaves and top with grapefruit, cucumber, cobnuts, beetroots, avocado, sprinkle over the sliced beetroot roots, radish and basil, drizzle liberally with dressing.

Chargrilled Ruby Grapefruit, Beetroot and Cobnut Salad with Aronia Berry Dressing

Serve
Best served when the beetroots are still warm. We had ours with some steamed whole grains (millet, green lentils and buckwheat) tossed in a little lemon juice and rapeseed oil.

Foodie Fact

Nuts are good for you. Very good for you. Little nutritional powerhouses they are. Cobnut kernels contain 17% protein by dry weight, and about 15% fibre. Cobnuts are rich in vitamin E and calcium. They also contain vitamin B1 and B6. Not bad!

Our foodie weekend salad with all the trimmings

Categories: Autumn, Healthy Eating, Local food, Lunch, Recipes, Salads, Vegan | Tags: Aronia, cobnut, cooking, superfood, vegetarian, wales | Leave a comment

Apple, Melon and Mint Smoothie and the healing properties of Ginger

Posted on September 9, 2015 by leroy watson

Apple, Melon and Mint Smoothie

Here is our perfect style of morning pick me up. Bursting with vitality and flavour. We woke up to bright sunshine today with a little autumn chill in the air. We have been blessed this summer in the Beach House, I’ve had my shorts on twice and fleece of at least a handful of times. Its been a scorcher! September is normally one of the best months for sunshine, so we’ll be out in the garden come the morn, sipping smoothies and juices for most of the month (fingers and toes crossed). Its a beautiful time of year with spectacular sunsets (we have been posting loads of sunset shots over on Twitter).

We managed to get out hands on a nice ripe melon and with some apples and mint from the garden, whipped up this interesting combo of flavours. Sure to get your taste buds zinging in the morn. We like a ginger pick me up most mornings and it creeps into many of our juices and smoothies.

Mint is running wild in our garden, we have an embarrassment of herbs leaping from all angles! At the minute we have a couple of peppermint style varieties, very intense, some ginger mint (we used a little in the smoothie) and apple mint. Apple mint is a lovely variety, with large soft leaves and mellow flavour. It grows like a hyperactive teenager so we are welcoming it regularly to dishes in the BHK.

The apples we used are known as Bardsey apples, which all came from one ‘mother’ tree on the island of Bardsey, just off the Llyn Peninsula down the road. The apples are quite sharp and tart and tangy so they go perfectly with the sweet melon and ginger. Read more about the fascinating story of the Bardsey Apple here.

Apple mint from the garden (via Janes Mum and Dad in Stafford)

GINGER IS MEDICINE!

Most spices are not just packed with flavour, they also boast amazing health giving properties. Ginger is one of the most potent examples of this. I write about this a lot in Peace & Parsnips, there is a whole section dedicated to spices, how to treat them and their health benefits. This is one of the many reasons why I love Indian, Persian, Middle Eastern etc foods, they are packed with spices that light up the palate and make our bodies shine.

A brief run through the amazing healing properties of Ginger:

Ginger has long been used in ‘alternative’ medicine to treat nausea (morning/ sea sickness), digestive complaints and cold/ flu.

The main active compound in ginger is called gingerol and it is a strong antioxidant and has power anti-inflammatory effects.

Ginger may have strong anti-diabetic properties, lowering blood sugars and heart disease risk along with many bacteria fighting properties, lowering the risk of infections.

Ground ginger has been shown to help with menstrual pain and it generally helps with digestion, especially chronic indigestion.

It is effective in treating exercise induced muscle strain, joint pain and stiffness, when used over a period of time.

There is also some evidence that ginger can reduce bad cholesterol levels, keeping our hearts healthy and that it contains substances that protect us from cancer.

Some studies suggest that ginger can improve brain function and help to prevent Alzheimer’s disease.

The beautiful thing about ginger is its versatility and we pop it into a cup of hot water, with lemon, in the morning when we feel like being outrageously healthy. It is the best way to start things off in the morning.

Now thats what I call a super food!!!!

Beautiful mornings deserve beautiful smoothies:)

The Bits – For Two Big Glasses

3-4 handfuls chopped melon (honeydew, galia…nice and ripe)

3 handfuls chopped apples (tart variety)

1 kiwi (peeled and chopped)

1/2 handful chopped mint leaves (sliced)

2 tbs chopped ginger (or more depending on taste and purpose. For a serious healthy pick me up, try 3-4 tbs)

Splash of water/ non-dairy milk

Do It

Blitz all together in a blender until smooth and lovely. Add more liquid to thin to your favourite consistency. If you leave it thick, its more like a pudding!

Apple, Melon and Mint Smoothie

Foodie Fact

There are over 25 varieties of mint and it has long been used to soothe the belly.

Categories: Healing foods, Healthy Eating, Peace and Parsnips, photography, Recipes, Smoothies, Vegan | Tags: breakfast, ginger, health, nutrition, superfoods, wales | 2 Comments

Fragrant Wild Rice, Curly Kale and Pistachio Salad – Original Recipe from Peace & Parsnips

Posted on September 8, 2015 by leroy watson

Fragrant Wild Rice, Curly Kale and Pistachio Salad – Recipe from Peace & Parsnips

A rich, zesty and highly nutritious salad that is ideal for an early Autumn lunch. This is packed with ‘superfoods’ although I think most plant-based foods are superfoods (bar maybe the Jerusalem artichoke, which I love, but lacks much nutritional oomph). So plants are all superfoods and it seems that being a vegan, no matter what you choose for dinner, your body and mind is going to thrive on it! That is of course if you keep things natural and whole food. We are what we eat and I don’t want to feel like a processed vegan hotdog. Ever. Just doesn’t appeal! Radiant health is just one of the coolest things about being a plant muncher. The other benefits are well documented, many times on this blog. But I’m a cook, so lets talk food…..

This salad is a filling centre piece dish and can be made even more so by the addition of tofu/ tempeh or even a scattering of pulses/legumes. To be honest, that’s a little OTT. This fragrant number is already loaded with nutrition; protein, calcium, iron, vitamins, healthy fats…. For this reason, it is very satisfying and filling. I love dill, its such a distinct herb that is seldom used. In this salad it is not overpowering, but mingles in with the other strong flavours.

I love to create salads and toy with texture, colours and flavours. Salads are the perfect medium to express the freshness and vitality of seasonal produce and tomatoes, carrots, kale are bang on season up here in the wild Welsh hills. We’ve had a poor year weather wise (you may have heard me mention many times over!) but we’re hanging in there are getting some beautiful cavolo nero and curly kale and down on the Trigonos farm, we have a massive poly tunnel laden with a variety of sensational tomatoes. Some of which weigh over 1 kg! All are bursting with sweetness and fragrance. Experimentation on ways of preserving tomatoes is under way, our own sun dried tomatoes lack one very important element. So we are going to slowly dry them overnight in the oven, it will take several nights. Needless to say, this time of year is filled with jar hunting, lots of roasting and creative twists and freezers fit to burst. I’m a lucky fella to be cooking with such produce on a daily basis. Thanks to Judy and team for producing the most amazing vegetables and fruits. A cooks dream!

That’s what I call a tom!

KALE! WHATS ALL THE FUSS ABOUT?

As mentioned above, we’re in a ‘sea of green’ kale at the minute and not dreaming of complaining. As we all know, many times over, eating greens is the quickest and most effective way of becoming a super happy wonder being. It is (sort of) that easy! Kale is a star for so many incredible reasons:

Kale is high in good fats. Omega 3’s that is. Good for the heart, brain and can reduce Type 2 diabetes.
Kale contains a huge amount of vitamin A. The highest of any green leaf.
Gram for gram, kale has more calcium than milk.
By weight, kale has twice the amount of vitamin C as an orange.

Eat your greens, live the dream……………

Sea of green. Kale harvest is going very well at Trigonos

“HEY, WHAT’S HAPPENIN’?!”

(Any Marvin Gaye fans out there?) The BHK is, of course, not just solely about food. We do other things and like to keep you abreast of what’s happening in our lives up here on Bryn Teg (Fair Hill), North Wales. We are going through renovations of the cottage and have recently built a deluxe wood shed, which could comfortably sleep a young family. We need a lot of wood over the winter! We have also been building a slate path out the front, all from local slate that we have scavenged and traded for. Its looking like something out of the Hobbit at the minute. Quite rustic, but very cool. Add to that, loads of painting, gardening, oh working for a living and wandering around the hills, our summer has been packed.

We are now starting food festival season and this weekend we have two, Ludlow (Saturday 12th) and Beaumaris (Sunday 13th). We will be doing cooking demonstrations, all recipes from Peace & Parsnips, and then book signings. We are really looking forward to kicking things off this year and will be attending a load of food festivals around Britain. Maybe see you there! (See ‘Contact and Press’, top right of the screen, for more details).

The Nantlle Valley, where we wander and work (looking great with the new heather growth, everything is going purple!)

We have been sharing a much more on Twitter and Facebook these days and this has meant a few less BHK posts. Its nice to mix things up a little! Although Instagram is a step too far at the moment (I don’t have a mobile phone!)

This recipe has also recently featured in Your Healthy Living Magazine and posting it was inspired by Janice over at the wonderful Nourished by Nature blog, celebrating plant based food and natural health magic! Thanks Janice.

This salad is great warm, just don’t let the rice cool fully and watch all those flavours come to life! You can play around with the veggie components of this salad and keep it seasonal. We are using sorrel loads at the moment, it growing in patches all over the garden and even likes to grow in the cracks in or front garden slates. I can think of worst ‘weeds’. Sorrel is delicious. ‘With your long blonde hair and your eyes of blue, the only thing I ever got from you, was …….’

Sorrel. Our favourite weed.

The Bits – For 4-6

•250g wild rice
•1 carrot, grated (if you have any carrot tops, finely chop them and add)
•5 leaves of curly kale, cut from the stems and very finely sliced
•3 tbsp raisins, soaked for two hours and roughly chopped
•½ a handful of roasted pistachios, roughly chopped
•6 radishes, trimmed and finely diced
•6 sun-blush or sun-dried tomatoes, including any oil, finely chopped
•4 spring onions, finely sliced
•½ a handful of fresh dill, chopped
•½ a handful of chives, finely sliced
•A handful of sprouted mung beans or green lentils

For the dressing

2 cloves of garlic, peeled and crushed
•3 tbsp olive oil
•Juice of 1½ limes
•Zest of ½ lime
•½ tsp sea salt
•½ tsp freshly ground black pepper
For the garnish: •A handful of roasted pistachios
•3 tbsp chopped fresh dill

Do It

Rinse the wild rice in cold water a number of times until the water runs clean. Place in a pan, pour in water to cover by 3cm, then bring to the boil and put a lid on the pan.

Reduce the heat to its lowest possible and cook for 45-50 minutes, until the rice is soft and all the water has evaporated. Fluff up gently with a fork and allow to cool fully. Spreading the rice out on a plate will help here.

To make the dressing, whisk the ingredients together in a small bowl.

Combine the rest of the ingredients in a large bowl and toss well to mix evenly. Add the dressing, spoon in the rice and combine well.

Serve

In shallow bowls, garnished with the extra nuts and herbs.

Foodie Fact

The fats in this salad (oil) and the citrus (lime) will help the body to absorb the nutrients available. They work in harmon together and carotenoids (part of the Vitamin A family) are fat-soluble and the high levels of iron in the kale are made more available by the acid in the lime. Not only are they tasty, but all these ingredients are working together to keep our bodies shiny and happy.

Categories: gluten-free, Healthy Eating, Local food, Nutrition, photography, Recipes, Salads, Superfoods | Tags: festival, food, peace and parsnips, plant-based, vegan, wales | 3 Comments

Nutty Apricot and Sesame Energy Balls plus the benefits of soaking nuts and seeds

Posted on September 1, 2015 by leroy watson

Nutty Apricot and Sesame Energy Balls

I love these little energetic things. The perfect way of cramming loads of nutrition and energy into the smallest possible area. These little balls are packed with protein power and full-on flavour and are highly portable! They went down a treat yesterday, I had to share them with you.

Nuts and dried fruits are nutritional power houses and contain vast amounts of good stuff; sugars and fats. The last two should of course be enjoyed in moderation and these little balls are perfectly portion controlled. Unless you make them the size of a cricket ball ( I prefer more of a squash ball size and smaller) then you’ll be getting the optimum levels of everything you need from a revitalising, healthy between meal booster.

PLAY BALL!
I have kept these very simple and natural. No added flavours, just the nuts, seeds and fruit. I like to use seeds primarily because they taste amazing, but they are also less expensive and work just as well as nuts. I used a good mixture of nuts, but you can mix and match with whatever you have handy. Nuts like walnuts, cashews and almonds blend smooth, it is more tough to get a Brazil nut to play ball! This is great when mixed with other nuts, adds a crunchy texture. The same can be said for sunflower seeds, once soaked they blend up nicely, unlike pumpkin seeds which take a little more blitzing action. If you have a high powered blender, non of this really applies, as they will take care of anything you put into them. They’d quite happily blend a bean tin I’m sure (this is an untested theory).

BENEFITS OF SOAKING YOUR NUTS
I mention nut soaking quite a lot in Peace & Parsnips, I think its important to know about and can really accentuate the flavour, texture and nutritional properties of nuts and seeds. It takes a little forward planning but is very much worth it. Nutrients are tucked away in our food and in some occasions, are missed by our bodies. They are not available to the body, so we miss out on all the goodness. This is known as the ‘bio-availability’ of nutrients and soaking nuts in water before using them opens up the nutrients to be absorbed by the body. They have known this for thousands of years in India and soaked almonds are promoted within the Ayurvedic diet for a number of health boosting reasons.

Soaking nuts in water, preferably overnight, inhibits the potentially harmful effects of enzymes inhibitors, tannins and toxins in nuts. Nature doesn’t want seeds and nuts to germinate until the right conditions are present, by soaking nuts and seeds we are creating these conditions. They literally come to life! Enzymes are essential to good health, just as important as minerals and vitamins. Soaking releases more beneficial enzymes that our bodies love. Most nuts also taste better after they have been soaked, they plump up nicely and become crisp. We normally soak to order, but you can soak in bulk. This just means that your nuts need to be dried out a little. You can do this in a dehydrator or in a low oven. The nuts can then be stored in a air tight container and used on cereals and salads.

TOP FIVE REASONS TO SOAK NUTS, SEEDS (AND LEGUMES)

1 – Increase the amount of vitamins, especially B vitamins

2 – Produce greater levels of beneficial enzymes

3 – To make digestion easier

4 – Allows easier absorption of protein

5 – To limit enzyme inhibitors, tannins and potentially harmful toxins

We soak nuts in warm water and some people add a little salt. Cover the nuts and leave them overnight, between 7 – 24 hours is best. That’s it!

REASONS TO LOVE TAHINI (AND SESAME SEEDS)

Tahini is a paste made from ground sesame seeds and is one of our favourite ingredients. A wonderful source of vegan creaminess that creeps into dressings, sauces, stews/ curry’s or mixed with jam/ molasses/ maple syrup and lathered on toast and crackers. Tahini normally comes in light and dark varieties, dark has a much more toasted, full flavour. Its not only the delicious aspects of tahini that are attractive, nutritionally its a proper superstar, its is actually one of the best sources of calcium found in nature and also keeps your skin vibrant and muscles toned. It contains 20% protein which is higher than most nuts and is high in very good fats of the unsaturated variety. See our Foodie Fact below for more nutritional bits and pieces.

Feel free to sweeten them as you see fit (taste the mix before rolling up) but I think they are mighty fine with just the apricots. Good dried apricots will not be bright orange. Try and get some un-sulphured apricots, they are out there and well worth the effort and slightly higher expense. Hunza apricots especially (from Afghanistan) are really interesting. If you are living in an area where loads of apricots grow, you could dry your own and even use the kernels instead of nuts or seeds. Apricot kernels are delicious and becoming quite popular in the UK.

We love to play around with combinations of nuts, seeds and flavourings. The possibilities are huge and its much more satisfying and cheaper to make these at home. The main thing is having a dried fruit to bind everything together, normally soaked so that they break down nicely into a sticky paste. Then add nuts and seeds to the equation, any type that takes your fancy and flavour with things like citrus zest, cocoa/ cacao, rose water, orange blossom water, vanilla extract, pomegranate molasses, spices……etc. Energy balls are a medium for a healthy snack charged with all the nutrition we need when leading an active and healthy life.

Nice sticky mix

The Bits – For 12-15 energy balls

300g mixed nuts and seeds (soaked in water for at least 7 hours beforehand. I used cashew, walnuts, brazils and sunflower seeds)

150g dried apricots (soaked in water for at least 1 hour before hand)

4 tbs toasted sesame seeds

2-3 tbs light tahini

2-4 tbs sweetener (maple syrup, brown rice syrup etc)

Do It

Drain your nuts and place in your blender/ food processor. Blend them for a minute of so, scraping down the sides of the blender a few times. Add the drained apricots and continue to blend until a chunky paste is formed. You can keep the apricot soaking water, its lovely and sweet. The mix should be sticky, you will be able to form small balls with it between our fingers. Stir in the tahini and sweetener (if using).

Pour the sesame seeds onto a plate and spread out. With damp hands (stops the balls sticking to your fingers) take a roughly squash ball sized amount of mix (3-4 tbsp) and roll in your palms into a ball. Pop it onto the plate and roll in the sesame seeds. Apply a little pressure when doing this to make them stick. Place the finished ball onto a serving plate. Repeat until all the mix is used up.

These energy balls will firm up in the fridge and keep well in a plastic container out of the fridge. Of course, they will not be lasting that long…..!

Serve

These type of energy balls are designed to be portable and travel perfectly. They are especially good sustenance when exercising, down the gym or hiking. They are a boost anytime and sometimes I like to nibble one before a busy day in the kitchen. Intensely nutritious and easy to roll.

Chocolate and Coconut Energy Balls – a simple variation with walnuts, sunflower seeds, cacao, coconut and vanilla extract

Foodie Fact

Tahini is a great friend of the BHK. Very high in many vitamin B’s and vitamin E. It also contains lot of minerals like iron and potassium and contains chemicals that help our liver detox. Tahini is alkaline which makes it easy to digest and helps with weight loss. As mentioned above it is very high in protein and even higher in calcium. Try a scoop of tahini in the morning instead of dairy products and you are covering yourself for calcium and a healthy raft of other things.

—————–

Have you met Cosmos yet? He’s our new garden cat. You may remember our dear Buster who has moved on…….where to we are not sure> Cosmos is a character and it’s good to have him hanging out, lying down and occasionally purring. Cats are great teachers in so many ways.

Cosmos – The new cat on the scene

Categories: Desserts, gluten-free, Healthy Eating, Nutrition, Recipes, Vegan | Tags: energy, food, health, nuts, protein, recipe, tahini, vegetarian | 7 Comments

Charred Cauliflower Steaks with Coconut & Kale Puree

Posted on August 19, 2015 by leroy watson

Charred Cauliflower Steaks with Coconut and Kale Puree

This really is vegan food for everyone! Charred cauliflower is something that appeals to all and not something you’d expect from the humble cauli. It’s actually a superstar veg and has been hopelessly cooked over the years, giving it a bad rep. Don’t boil it to death, breath life into it by bringing out its intense flavours and creaminess. Of course, this being the BHK, we have to talk a little about its shining health properties. Its REALLY good for you (see ‘Foodie Fact’ below).

Here’s a dish that looks great, tastes mighty fine and takes very little preparation. This is the easy kind of recipe that anyone can whip up at home and make it look like a restaurant style dish. I love it when that happens! This is also a very BBQ friendly way of cooking cauliflower. These steaks will grace any BBQ and make a tasty burger filling (or two). Charring the cauliflower ‘steaks’ (what else could we call them?!) and poaching the rest of the cauli in coconut milk highlights two of the amazing flavours hidden in a humble cauliflower. In this dish, you get the best of both worlds. Great texture and superbly creamy when poached and blended (something to do with the natural pectins).

Vegans can easily cook this for self-confessed carnivores (aka people who cannot live without meat….until they try these!!!) and want to make their way into the world of plant-based food. There is a huge shift towards plant-based foods happening and there are an infinite number of ways of making plants incredible; vegans are now making meringues and macaroons out of chickpea/ bean juice, the other night I made something like a parmesan cheese out of gram flour (its a long story……more to come in that department). Endless is the plant kingdoms culinary surprises and I feel we are only beginning to harness the tastiness of plants. Watch this space. Vegans are pulling out all the creative stops!

BLEEDING BURGERS!?

Somebody has recently made a vegan burger than bleeds. I have very contrasting feelings about that. One, a little unsettled. Two, amazing for our health, animals and the planet. Looking at it like that, the little weirdness is something I can get over. The more plants we pack into our diets, the better for all!

Its a stormy day up here on the hill, but we’ve had a few nice days of sunshine which always makes me very happy for our little veg patches. I also get to dig my shorts out. Our cauliflowers are nothing to write home about this year, slugs seem to find them irresistible and our slug issues are many and overwhelming sometimes. You know we’ve only watered the garden once this year. Once! This is surely some kind of record. Wales will not be running low on water anytime soon. Its a blessing (in a way). But maybe it could bless us more in autumn, than in the heart of summer. We’ve been harvesting blackberries (strangely early), raspberries, rocket and kale. We’ve also got a good looking crop of potatoes, beetroots, parsnips and we may even get a few peas if the wind stays down.

BEACH LOVIN’

When the sun comes out, we’re on the beach. Our local beach Dinas Dinlle (where a lot of the pictures in Peace & Parsnips were taken) is one of my all-time favourites. Backed by the Snowdonia hills and mountain rangers, it stretches for many miles, all the way from Caernarfon down to Trefor near the Llyn Peninsula. There is a large Bronze age fort halfway along the beach and at one end you have a bird anctuary and the other, a dramatic mountain range, the Rivals. I run along the beach quite often and when the tide is out, feel like the only person alive. No footprints to be seen, just me and the smooth sand stretching off into the distance, the sea birds, the occasional wave. Even though the weather is….changeable, the sea is still warm and the water seriously rejuvenating. A swim in the Irish Sea is not easily forgotten! There is something very special about our local beach, overlooking Lovers Peninsula on Anglesey and the Menai Straits. (Maybe I should start working for the Welsh Tourist Board?) Anyway…..back to the kitchen….

No complaints here – North Wales is beautiful! Dinas Dinlle Beach

The Bits – For 2
1 large cauliflower (750g)
1 white onion (finely diced)
3 teas ground cumin
2 teas turmeric
2 pinches chilli flakes
3 large stems kale (roughly 80g leaves only)
3 tbs light olive/ coconut oil
500ml coconut milk

Black pepper and sea salt

Do It

Trim your kale leaves off the woody stems. Finely slice. Cut cauliflower (as below) down the centre into two cross sections/ steaks, roughly 1 1/2 inches think. Nice and chunky. Trim the end of the stems off. Roughly chop the rest of the cauliflower. Sprinkle the steaks with salt and pepper.

Cut your ‘steaks’ from the centre of the cauliflower. Nice, neat, cross sections if poss. (they cook nicer that way)

Preheat oven to 180oC.

For the puree – In a large saucepan, add 1 tbs oil and warm on a medium heat, saute your onions for 2 minutes, until softened. Now add the cauliflower and 2 teas turmeric and 2 teas cumin. Stir well and cook for 2 minutes. Pour in the coconut milk, bring to a boil and lower heat to a simmer. Pop a lid on and leave to cook for 15 minutes. Stirring occasionally.

For the steaks – While the puree is simmering. Grab a large, heavy frying pan. On a high heat, warm 1 tbs oil. When hot, place your cauliflower steak (one at a time), face down, into the pan. There should be a good sizzle now. Press down with a spatula to get it nicely charred. Check after 1-2 minutes of frying. Once you get a nice char, flip over and do the same on the other side. You may need a drizzle more oil here. don’t be shy with it, this dish needs a bit of oil to get that nice colour.

Straight out of the pan, sprinkled with spices, ready for the oven

Now place the cauliflower steak onto a baking tray, lightly sprinkle with ground cumin, chilli flakes and a few more twists of fresh black pepper. Repeat the process with the other piece of cauliflower. Once both are cooked, place the tray in the oven and finish off cooking the cauliflower for 15-20 minutes. Check that the base of the stem is softened. You can do this by trimming off a slice of the stem and trying it.

Finish the puree, by adding the finely sliced kale leaves and stirring them in. Pop a lid back on and simmer for a few minutes. Then blend the puree well with a stick blender or add to a food processor and blitz, thin with a little water if needed. Check seasoning and keep warming.

Charred Caulifower Steak – Ready for your resident/ local carnivores approval!

Serve

On a warm plate, ladle out some sauce into the centre, spread out evenly in a circular motion with the base of the spatula and gently place a cauliflower steak in the middle.

Foodie Fact

Cauliflowers are actually really high in Vitamin C, in fact, this dish will easily supply your daily RDA for Vitamin C in one tasty plate. Cauli also contain a good amount of protein and high levels of fibre. It also offers a load of the vitamin B’s and a healthy helping of omega 3 fats. So if you’d like to keep a healthy heart, brain, give yourself a bit of a detox, cauliflower is perfect.

Catching a few rare sun rays in the herb garden aka the sun trap

Catching a few precious sun rays in the herb garden aka the sun trap

Categories: gluten-free, Healthy Eating, Nutrition, photography, Recipes, Wales | Tags: cauliflower, cooking, healthy, plantbased, steaks, vegan, vegetarian | 10 Comments

Italian Style Cannellini Beans with Pickled Chillies and Basil Oil

Posted on August 7, 2015 by leroy watson

Jane and I have been down at Whitstable at my sisters wedding bash. Laura and Paul were married on a beautiful beach in Cornwall, but this one was for all the family and other rabble! It was a wonderful time, a marquee in the back garden, bright sunshine all day and Jane and I cooked up a Italian feast; plenty of antipasti to start with salads, tarts, stews etc later on. We had a local band play a few tunes and then an impromptu talent contest from the semi-sozzled/ fully-sozzled revellers. Stand up comics, musicians and spoken word enthusiasts. It was a proper giggle.

A quick and easy breakfast/ brunch was in order the morning after. Something with a bit of substance. This is a nice change from your normal beans on toast! I love my beans and like to play with flavours in the morning, of course, sometimes a classic beans on toast is in order (you know the brand!) But homemade beans are so much tastier and better for us. They also only take a few minutes longer to prepare and combined with the herb oil and chillies, tickles the tastebuds nicely.

The pickled chillies are essential here, you can easily make your own or buy them in, you’ll find them easily in your local shops. I love the way Italians add cheeky chilli to things, just a tickle to get you interested. I am more of a unabashed chilli muncher and therefore eat a few whole with my brekkie. Probably not for everyone, but I learnt this trick in Mexico and it certainly cuts through the morning head mist.

After all the extravagance of wedding food, this was one of my favourite things to eat all weekend! So simple and tasty, I had to share it with you. Here we serve it with some smoked aubergine puree, which is not your normal breakfast fare, but as with all party menu’s, there were some brilliant leftovers to hoover up.

Use any greens here, spinach, kale etc…… They make all the difference for so many reasons.

I like to soak and cook dried beans. More flavour and better texture. But you can use two tins of beans if you like.

You will have a little basil oil left over, it seems wise to make a little more than needed. Cover it with cling film and it will keep well for a couple of days. The basil may discolour a little. You may like to blanch it for 30 seconds in boiling water to help to prevent this. But that seems like a lot of hassle in the morning (especially after a wedding party!)

BIG CONGRATS TO LAURA AND PAUL!!!!!!!!!!!!!!!!!!!!!!

Laura cutting Mums massive Cloud Forest Chocolate Cake

The Bits – For 2 Healthy Appetites

480g cooked cannellini beans (2 tins or 250g dried beans – soaked overnight in plenty of cold water)

4 big handfuls of spinach/ kale leaves

2 teas dried oregano

2 teas paprika

3 tbs tomato puree

2 cloves garlic (crushed)

Sea salt and black pepper (to taste)

1-2 tbs fruity olive oil

1 handful sun dried tomatoes (roughly chopped) – Optional deliciousness

Basil Oil

1 large handful basil leaves (very finely chopped)

1 large handful parsley (very finely chopped)

2 tbs lemon juice

1 large clove garlic (crushed)

75 ml olive oil

Large pinch sea salt

Sourdough Bread (for toast)

2 ripe tomatoes (chopped)

Pickled red chillies (as you like)

Do It

For the basil oil, stir all the ingredients together. You can also pop it all into a good blender if you don’t fancy all the fine chopping. Blitz until the herbs are broken down.

In a medium saucepan, on medium low heat, warm the beans, adding all the ingredients except the spinach leaves and olive oil. Stir regularly on a low simmer for about 7 minutes, take off the heat and stir in the spinach leaves and olive oil (for optional richness). Check the seasoning and then pop a lid on and get your toast and tomatoes ready.

Serve

Spoon the beans onto a plate with the toast, chillies and tomatoes. Drizzle liberally with your herb oil. Sit in the sun and dream of the Italian coastline and the aquamarine Med. If its a brunch time, a chilled glass of Prosecco is perfectly acceptable.

Foodie Fact

It has been shown that around the world, cultures who eat a good amount of beans live longer. There are of course other factors, but beans are just incredible for many reasons. Beans are very low GI, making them a brilliant way to fuel up for a day, slowly releasing energy throughout the day. Beans are of course full of fibre and certain chemicals which have a strong detoxifying effect on the body. Plus, they are absolutely packed with pure plant protein with non of the nasty additions you get with animal proteins. Beans may seems a little uninteresting to some, but they are really a magical wonder food!

Jane at sunset near The Old Neptune Pub, Whistable

Categories: Breakfast, Dressings, Healthy Eating, photography, Recipes, Vegan | Tags: beans, brunch, cannellini, healthy, italian, recipe, vegetarian, wedding | 6 Comments

Aviyal – Keralan Coconut & Vegetable Curry with Watermelon & Pineapple Salad

Posted on July 29, 2015 by leroy watson

Aviyal – Keralan Coconut and Vegetable Curry with Pineapple and Watermelon Salad

A simple, light summer curry with all the joys and sparkling nutrition of coconut and seasonal vegetables. This is a recipe straight outta Peace & Parsnips and was recently featured online here in Reveal Magazine. Recipes like this are a wonderful reminder for me of special times spent travelling and cooking in India. Kerala is surely one of the most beautiful corners of the planet and its food is surprisingly vegan friendly, diverse and really healthy.

This is a recipe I learnt from my friend Narendra on the patio of a wooden hut in a yoga retreat, rural Tamil Nadu. Although this is (probably) a traditional Keralan style curry, they love it in neighbouring Tamil Nadu also. I had been eating it regularly in India and was so pleased when Narendra took the time to sit down with me and finally get a recipe on paper. He taught me his families traditional recipe, from the ancient temple town of Madurai, and it was pleasing simple. Like many Indian family staples, the difference is in the freshness of the ingredients; the vegetables and the spices. Most Indian households will have what I call a ‘Sabji’ (Vegetable) man. Just like a milk man in the UK, he wanders the streets in the mornings selling his wares from a cart, shouting up to the windows of house wives what’s good , freshest and of course, on special offer! Fresh vegetables are everywhere in India and veg markets are frequent and always interesting to wander around and pick up some funky looking spice or odd looking root (maybe a mooli or two?).

The beaches of North Kerala are stunning! Kannur

Although this is a simple recipe, cooked most days in Keralan homes, it adapts well to the changing seasons in most countries. Any variety of vegetables can be used in its preparation and Aviyal lends itself perfectly to British/ European veg. In fact, Narendra’s grandmother used to call things like carrots ‘British veg’ as they we only grown and popularised in the time of the Raj, when much of Indian cooking as we know it was altered and influenced by British tastes.

The ladies at Varnam Homestay, Wayanand, Kerala - Lunch prep in full swing

The women Varnam Homestay, Wayanand, Kerala – Lunch prep in full swing

I was lucky to cook in a beautiful kitchen near Wayanad National Park, Northern Kerala with some amazing ladies. Here I learnt some proper Keralan classics and top tips that you can only learn by actually getting your hands on the pots and pans. I loved the way that they used very roasted coconut to add depth and flavour to sauces, especially when used with piles of freshly grated ginger. I also loved cooking with a wide range of local produce, all of their dishes contained only ingredients from their own land. Spices and all! They even grew their own coffee and we were inundated each day with fresh exotic fruits, many of which I’d never seen before. Mangoes grew above the hammocks in the garden, guavas, green figs, coconuts, plantains……you can imagine, it was a bit like eden/ nirvana!

Cooking at Varnam Homestay, Kerala

Aviyal is such a healthy, light dish, nothing like the rich and fiery curries of the much of North India. Coconut is king in the south, making travelling around South India a foodie paradise for vegans. Its up there with places like Thailand or parts of the Med for traditional vegan dishes. Anywhere that the vegetable or coconut thrives, you find brilliant vegan dishes. Vegan food is so creative and evolving all the time, but it is nice to find dishes on my travels that reflect a cultures heritage and history. We’ve always eaten and enjoyed vegan dishes, we just don’t necessarily give them that name (which, for whatever reason, can put some people off).

Indian spices, down at the market

The Bits – For 4
For the curry
•2-3 fresh green chillies
•2 big handfuls of freshly grated or desiccated coconut
•2tsp cumin seeds
•220ml coconut milk or unsweetened soya yogurt
•2 large carrots, scrubbed
•2 large potatoes, scrubbed
•1 large courgette
•6 fat asparagus spears
•2 green plantains, peeled
•200ml water
•1tsp ground turmeric
•1tsp of sea salt
•1 big handful of mangetout or green beans
•2tbsp coconut oil
•2tsp mustard seeds
•3tbsp curry leaves
For the pineapple & watermelon salad
•A small pineapple
•One third of a small watermelon (don’t bother deseeding)
•1 large cucumber
•1 small handful of fresh coriander, roughly chopped
•A pinch of sea salt
•A large pinch of chaat masala mix or black salt (optional)

Do It
In a pestle and mortar or a food processor, blend together the chillies, coconut and cumin seeds (if you’re using desiccated coconut, add 2tbsp of the coconut milk to make a thick paste). This is best done in advance and can be left overnight in the fridge to develop zing.

Cut the carrots, potatoes, courgette, asparagus and plantains into 2.5cm pieces. Heat the water in a large pan and add the turmeric, salt, carrots and potatoes. Bring to a steady boil, then lower the heat to a simmer and pop a lid on the pan. Cook for 10 minutes, then add the courgettes and plantains and cook for 10 minutes more, keeping the lid on.

Add the coconut paste to the curry with the coconut milk or yogurt and stir carefully to combine. Cook uncovered for 8-10 mins on a gentle simmer. Check that the carrots and potatoes are tender, then add the asparagus and mangetout and remove the pan from the heat. Cover, set aside for a few minutes.

Jane and I in the Yoga Retreat, Tamil Nadu

Serve

Really simply, with steamed rice. Keralans love their rice! A crunchy salad is great as a side, exotic fruits work well here with Aviyal. This is how they served it in the Yoga Ashram (where the food was excellent).

Foodie Fact

Coconuts are wonderfully healthy, containing high levels of Lauric Acid which is anti-fungal, anti-viral and anti-bacteria. They also have the highest level of electrolytes known to man, making them perfect when exercising or when dehydrated. In some parts of the world it is even used intravenously for the purpose of re-hydration. Coconut can boost our metabolism and make our skin shine.

A Keralan sunset, Kannur

Categories: Curries, Healthy Eating, Peace and Parsnips, Recipes, Salads, Summer, Travel | Tags: Aviyal, curry, india, kerala, recipe, vegan, yoga | 2 Comments

Bok Choi, Orange and Sesame Salad

Posted on July 7, 2015 by leroy watson

Bok Choi, Orange and Sesame Salad

When the Welsh sun is out and proud, salads suddenly become highly relevant, essential and a playground for all things fresh and seasonal. They become a palate for vibrant colours and fresh textures. This recipe has a real taste of South Asia about it, with the chillies, sesame, ginger, orange and tamari. Certainly a wake up call for the taste buds! I love to take gorgeous British produce and jazz them up with some global flavours.

We are getting the first stages of our glorious organic veg bounty from the hardworking local growers and its truly a beautiful time of the year! Spring has bowed out to full on early summer (with the occasional patch of dramatic storms) and things are starting to leap from the ground in the most wonderful ways. Even our garden is waking up and every fertile day sees growth.

ORGANIC VEG FARMERS ARE REAL HEROS

Tyddyn Teg is back up and running with a new gang of lovely folk at the helm, they even have a facebook page this year! The farm is looking incredible which means we are going to be a busy one in the BHK, in the best possible way. Loads of fresh and lovely local produce (you can probably tell we’re a bit excited about this!!!) The farm is 10 acres and a huge under taking. These guys are real hero’s, nothing to do with money and profit and all to do with integrity, promoting organic farming practices and ensuring folk around here have healthy affordable food.

John and Pippa have been growing organic veggies near Bethel for many years and have taken a well earned step back, it has taken six young people to replace them! We’ll be showcasing their beautiful produce throughout the year.

BOK CHOI LOVES WALES!

Succulent Bok Choi is something that thrives in poly tunnels up here and we use a lot of it at Trigonos and in the BHK. Trigonos have many different varities growing at the minute. My favourite is the crunchy, peppery, purple Mizuna Leaf (surely a close relative?!) a real surprise package in salads and stir fries. Does anyone really, truthfully, know the real difference between bok and pak? It’s a size thing no? I feel that flavour and texture wise, there is very little between the two. They sound so exotic and yet thrive here in North Wales, as does our brassica buddy Mr Kohlrabi with his alien tendrils. Its basically a turnip/ cabbage crossed with an extra terrestrial space craft. Sometimes called a German Turnip. We love them grated in slaws, roasted whole or just chopped simply into a salad.

THE WANDERERS RETURN

Jane and I’s wandering summer got off to a flying start in Durham and Newcastle this weekend. We both made talks at the brilliant Vegan Festival Newcastle which took place in the lovely, historical Assembly Rooms. We met loads of inspiring people, vegans and non-vegans alike, and really enjoyed our first speaking engagements. Afterwards we enjoyed a cool drink high above the River Tyne, perched in the Baltic Art Gallery Restaurant. Newcastle looked glorious with the setting sun and glittering river, even the roaring gangs of stag-do’s seemed to mellow out as the light became richer.

Delicious vegan salad with avocado on toast – Flat White, Durham

On Sunday we whizzed over to beautiful Durham (where my family are all from) and spent a morning at Flat White Cafe with the ace Patrick and his gang of merry baristas. Its such a buzzy little place, tucked in a nook, packed with style and surely the coolest place to enjoy a coffee in the North East of England. You get a proper mug of intense Americano!

So its been a weekend of meeting kindred spirits and plenty of celebrating so returning to the little Beach House on the hill seemed like a very peaceful, healthy proposition indeed. This salad certainly brightened things up, its insanely nutritious and fresh. We are looking forward to more food and chat-based adventures this summer mixed in with our usual raw food month (probably in September this year). This salad gave us a flavour of what is to come……(minus the toasty sesames!)

Jane and I in Durham at the weekend. We had a book signing at Flat White Cafe.

Jane and I in Durham at Flat White is Durham, signing books and sipping sensational coffee.

The Bits – For 2

1 large head of Bok Choi (leaves trimmed from the heart)
1 handful red cabbage (finely diced)
1 courgette (cut into long thin slices or thin ribbons using with a French peeler)
1 orange (cut into segments, without pith preferable)
1/2 small red chilli (thinly sliced)
1 tbs fine capers
1 tbs toasted sesame seeds
2 tbs fresh coriander (finely chopped)

Ginger and Orange Dressing
2 tbs olive oil
1 tbs orange juice
2 teas cider vinegar
1/2 teas tamari
1/4 teas finely grated ginger
1/2 teas agave syrup
1/4 teas orange zest

Do It

Peel the pith off your orange with a sharp knife, following the shape of the fruit, to leave very little pith. Then, holding the orange in one hand, gently cutting each segment out, using a sawing motion, just inside the pith of each segment. When you are finished, squeeze out the juice from the left over orange piece to make your dressing.

In a nice shallow bowl or large plate, scatter your bok choi and then courgette ribbons/ slices and orange. Sprinkle over the red cabbage, chillies, capers and finally the coriander and sesame seeds.

Whisk up the dressing in a small bowl and drizzle over the salad.

Serve

This crunchy number makes for a very colourful side dish and just by adding a little chopped firm tofu or a handful of nuts and serving with some bread, a brilliant summery main course. Adding the tofu and nuts are an obvious protein addition to most plant-based dishes, but there are so many ways of getting good, healthy, plant protein onto our plates:

We have oodles of fresh basil at the minute and feel that a couple of handfuls of basil leaves would be quite sensational (and probably highly excessive in a good way!)

Foodie Fact

Sesame seeds have a higher calcium content than milk! In fact, they are a great source of so much! Read more nutritional info here.

Random little fact, Myanmar is the top producer of sesame seeds in the world.

Categories: Healthy Eating, Organic, photography, Raw Food, Recipes, Salads, Summer, Vegan, Wales, Welsh produce | Tags: Bok Choi, organic farming, protein, raw food | 4 Comments

Braised Cauliflower and Puy Lentil Tabouleh and my Sisters Cornish Wedding

Posted on June 30, 2015 by leroy watson

Braised Cauliflower and Puy Lentil Tabouleh

We’ve just spent a long weekend in beautiful Cornwall at my sisters wedding. Weddings are always special, but this was especially special! My own little sis!!! Cornwall added a spectacular backdrop to everything we got up to. I had been to Cornwall as a three year old, from which I surprisingly have a load of memories; staying in little farmhouse B and B’s, the intense smell of fresh manure, cream teas and the iconic Cornish lanes, where vegetation rises high above and it seems like all the roads are cut out of massive bush! Its certainly a part of the world that leaves an impression.

My sis Laura and her new hubby Paul stayed in the most stunning little wood cottage almost on the beach, surrounded by dramatic cliffs and raging, white surf. We all said that it seemed like South Africa or Australia, we couldn’t believe that these kinds of coastlines existed in our little island. The surfers were loving it and there seemed to be a gang of pirates having a fire just down the beach.

The Watson family, all smart and ready for the wedding ceremony

My sis’s ceremony was on the beach and was a beautiful spiritual affair, although not ‘religious’, we revelled in the beauty of nature and the good things we all share; love, compassion, hope and freedom. We also ate some sensational vegan food, prepared by the awesome Annie (who worked her socks off). It was a Middle Eastern/ Southern Med style buffet, something Annie was vastly experienced in. It showed. Spicy carrots, green cous cous, fresh pitta, roasted pepper and almond puree, smokey aubergine salad and piles of crispy borek (with spinach and pine nuts). Jane and I thought we’d died and gone spinning into a Lebanese form of nirvana. I have rarely enjoyed food so much and the backdrop of the Cornish coastline, surrounded by our nearest and dearest, just added to the experience.

Laura and Paul in their little paradise cottage, Cornwall

Jane and I drove our old Peugot estate, Hooty, down to Cornwall and camped in Hay on Wye for a night (central Wales), a real hot spot for second hand book shops and, as it turned out, vegan food. Wahee! The perfect combo. I love a good second hand bookshop, the smell alone transports me to a place of wonder and excitement. I picked up a couple of antique books, precious heirlooms. We also went to the amazing Old Electric Shop, a space for old vintage clothes, records and interior stuff as well as vegan food. When Jane and I walked in, they were playing one of our favourite tunes at the moment, ‘Better Days’, we felt right at home immediately. We missed out on their lovely looking lunch menu, we had to hit the road, but it all smelled amazing and their vegan cakes proved to be a full power breakfast as we took on the Glastonbury traffic. We hope to go back to Hay on Wye this winter to go deeper into the bookshops and explore the beautiful local scenery.

We’re still on a high after getting back late last night and thought we’d share something in keeping with our awesome weekend in the beautiful south of England. Here is a recipe taken from ‘Peace and Parsnips’ that would please anyone who has a passion for the cuisine of the Southern Med:

Tabouleh is a proper southern Med classic. Combined with great olive oil and sweet roasted cauliflower it makes a substantial salad. I love the spice mix baharat – if you can find it, substitute it for the ground spices. I like to use pomegranate molasses in the dressing – it gives a funky reddish tinge and has a sticky tang all of its own. For a special occasion, go the whole hog and sprinkle over herbs, baharat, pomegranate and chopped toasted almonds. Gluten-free option: replace the bulgar wheat with millet.

The Bits – For 4-6
100g Puy lentils
1 bay leaf
220g bulgur wheat, rinsed in cold water
about 450ml boiling water or veg stock
1 small cauliflower, cut into small florets, roughly 2cm in size, stalks finely diced (waste nothing!)
a large pinch of ground cumin
a large pinch of ground coriander
a large pinch of sweet paprika
a large pinch of ground turmeric
a small pinch of ground cinnamon
½ tsp sea salt
4 spring onions, finely chopped
½ a cucumber, deseeded and finely diced
2 ripe tomatoes, deseeded and finely diced
1 tbsp great olive oil
½ a handful of dried apricots, soaked for 2 hours, then drained and finely chopped
a handful of fresh flat-leaf parsley, finely chopped
½ a handful of fresh mint leaves, finely chopped
seeds from 1 small pomegranate
1 tbsp toasted sesame seeds

For the garnish
4 tbsp pomegranate seeds
a handful of chopped fresh parsley and mint

For the Pomegranate Dressing
4 tbsp olive oil
2 tbsp pomegranate molasses or juice of 1 large lemon
zest of ½ a lemon
1 clove of garlic, peeled and well crushed
a small pinch of dried mint
a small pinch of sea salt
½ teaspoon cracked black pepper

Do It

Put the lentils into a pan and cover with water. Leave for 5 minutes, then pick out any floating lentils. Drain, cover with fresh water, and add the bay leaf. Bring to the boil, then reduce the heat and simmer for 30 minutes, stirring and checking the water level (add more if needed). The lentils should be springy, but cooked. Drain if necessary, though there should be very little liquid left.

Put the bulgur wheat into a large bowl and pour over the boiling water or stock, enough to cover it by about 2cm. Tightly cover and leave for 30 minutes. Once cooked, fluff with a fork and cool.

In a frying pan, heat the oil on a high heat, then add the cauliflower and begin to fry. Stir regularly and cook for 10–12 minutes. Once the cauliflower has softened and the edges are slightly charred, sprinkle over the ground spices and salt and cook for a further 2 minutes, stirring well. Cover and leave to cool. The cauliflower should be nicely coated with the spices.

For the Pomegranate Dressing simply whisk all the ingredients together in a bowl.

Add three-quarters of the lentils to the bulgur wheat, along with the cauliflower, herbs and the rest of the ingredients, then pour over the dressing and mix gently together with your hands until well combined. Place in a wide, shallow serving bowl and spread out evenly. Sprinkle over the remaining lentils and garnish with pomegranate seeds and herbs.

The beautiful North Cornish coastline

Quick Peace and Parsnips update – we’ve recently been in Reveal Magazine, Daily Mirror Magazine and the Waitrose Weekend. The Vegan Life Magazine has just done a review which says its ‘…..probably the best looking vegan cookbook we’ve seen.’ Which makes us smile. Also, thanks to all who have left positive feedback on Amazon, Waterstones, Chat Rooms, etc its amazing to hear what you all think and to see people cooking the recipes makes all the effort of writing the book more than worthwhile. Viva Veggies!

Catch up with us this Saturday 4th July at the Newcastle Vegan Festival, where Jane and I will both be doing talks and then in Flat White cafe in Durham on Sunday 5th July at 10am for a book signing with perfect vegan coffees.

Recipe originally posted on the brilliant Happy Foodie site.

Categories: Healthy Eating, Peace and Parsnips, photography, Recipes, Salads, Summer, Vegan | Tags: cookbook, cornwall, food, recipe, tabouleh | 3 Comments

Beetroot and Cumin Fritters with Horseradish and Dill Yoghurt

Posted on June 23, 2015 by leroy watson

Beetroot and Cumin Fritters from Peace and Parsnips

This is a recipe taken straight from ‘Peace and Parsnips’, a nice light summer lunch:

These little fritters are bursting at the seams with flavours, and the herbaceous horseradish yoghurt tops things off very nicely. A punchy, zesty sauce is perfect with any fried food, lighting the palate up. The sweet earthiness of the beetroot and the fragrance of cumin were, very simply, made for each other. I like to use any green peas or beans for this, but the edamame probably have the edge due to their nice crunchy texture, which adds an almost nutty bite to the fritters. Use any flour you like, but I prefer to keep them gluten free. Gram (chickpea) flour would work well.

The Bits

1 large potato, scrubbed and cut into cubes
125g firm tofu, drained and well mashed
40g buckwheat or wholewheat flour
a handful of fresh mint leaves, finely chopped
zest of 1 lemon
1 tsp sea salt
¼ teaspoon freshly ground black pepper
300g beetroots, scrubbed and coarsely grated
a handful of edamame/green peas/ broad beans
1½ tsp cumin seeds, toasted and roughly ground
vegetable oil, for frying

For the garnish
1 big handful of watercress or spinach leaves
2 spring onions, thinly sliced

For the Horseradish & Dill Yoghurt

350ml thick unsweetened soya yoghurt
1 tbsp lemon juice
3 tbsp finely grated horseradish or 1½ tablespoons horseradish purée
a handful of fresh dill, finely chopped
a pinch of sea salt
freshly ground black pepper, to taste
extra virgin olive oil, for drizzling

Do It

Put the potato into a small pan, cover with water, add a pinch of salt and bring to the boil. Cook for 25 minutes, until soft. Drain in a colander, mash well and leave to cool.

For the Horseradish & Dill Yoghurt, stir all the ingredients together in a small bowl. Season and drizzle with olive oil. This can be done well in advance.

Once the potato has cooled to handling temperature, mix with the tofu, flour, mint leaves, lemon, salt and pepper. Now gently mix in the grated beetroot and peas, until all is well combined – using your hands is best. We’d like these fritters to be chunky and packed full of texture.

In a large, heavy frying pan, dry-toast your cumin seeds on a medium-low heat for a minute. They should pop and give off a lovely aroma. Put them into a pestle and mortar and bash them up a little, then stir them into the fritter mix.

In the same pan, warm ½ tablespoon of oil on a medium heat, ensuring that the base of the pan is evenly covered with a film of oil. Spoon in 2 heaped tablespoons of fritter mix per go, pressing it down a little with the back of the spoon until roughly 1cm thick. Cook for 3–4 minutes on one side and slightly less on the other. Repeat until you have a few fritters cooking at the same time, and continue to cook in batches. Drain on kitchen paper and keep them warm in a low oven.

Serve

Warm and crispy on a bed of vibrant green watercress or spinach leaves, garnished with the spring onions and with the horseradish and dill yoghurt on the side.

This recipe appeared on the Happy Foodie site where I’ve done an interview and there are several other Peace and Parsnips recipes over there.

Peace and Parsnips has also been voted ‘Top Cookbook Debuts 2015’ and ‘Top 5 Vegetarian Cookbooks 2015’ We are super chuffed!!!!!

Categories: gluten-free, Healthy Eating, Lunch, Peace and Parsnips, photography, Recipes, Vegan | Tags: beetroot, cookbooks, healthy, peace and parsnips, recipes, vegetarian | 4 Comments

Chermoula – Vibrant North African BBQ Saviour

Posted on June 16, 2015 by leroy watson

Flame-grilled Vegetables with Chermoula (Recipe from Peace and Parsnips)

Its that time of year when we dust of the BBQ and get things fired up. A major part of BBQ season is what we choose to lather on our lovely smoky, charred dishes. Something that can enliven and surprise, compliment and cut through all those powerful flavours. Chermoula is a zesty, vibrant thing that compliments BBQ food perfectly. A marinade/ sauce from Northern Africa, I first encountered it in Morocco and couldn’t quite believe what was happening in my mouth! Its so full of citrus, herby freshness; the perfect antidote to the richness of a BBQ feast.

I think chermoula goes well with anything, it can light up a veggie tagine for example, especially if its made with squash or dried fruits. The sweetness, with the zingy chermoula is a treat. It can be stirred into warm Moroccan style grain salad made with cous cous/ millet et al and traditionally is used as a marinade. Cover some tofu or tempeh in chermoula and leave overnight in a fridge and let this magic green sauce do its work. I love things that look as good as they taste and Chermoula adds a splash of life to any plate.

TO PESTLE OR TO PROCESS?

I like to use a pestle and mortar when I can. Its such a lovely piece of kit and there is something very wholesome about grinding your own spice mixes and condiments. Yes, its a bit more elbow action than a food processor, but I have a sneaking suspicion that good food was not meant to be easy or convenient. Sometimes, it takes a bit of work and is always rewarding. If you are making a lot of chermoula, do it in batches, an overfilled pestle and mortar is not a pretty site (as it splashes all over your lovely kitchen counter like a Jackson Pollock painting). I’d recommend popping it on a folded kitchen towel or something like that, this stops the P+M scooting around the place. Also, food processor is a name that I struggle with. It sounds a little industrial for my liking. I like ‘whizzer’ or ‘blitzer’.

Here is the recipe from ‘Peace and Parsnips’ where I combine Chermoula with Flame-grilled Veggies (see below, I serve this dish regularly at Trigonos) and Raw Cashew Hummus, ideally all wrapped cosily in a warm flat bread.

Down at Trigonos right now, we have a heap of coriander coming from the poly-tunnels. Along with a whole host of other herbs. I am using them up in dressings and sauces like chermoula, the picture below contains more ‘erb than normal. You can really play around with it, a thick chermoula is a delight if you are lucky enough to have a heap of coriander.

Chermoula! North Afircas answer to a tasty BBQ

The Bits – 1 small bowlful

1 teas coriander seeds (1/2 teas ground coriander)

1 teas cumin seeds (1/2 teas ground cumin)

100g fresh coriander

50g fresh parsley

2 cloves garlic (crushed)

2 tbs lemon juice

2 teas lemon zest

8 tbs extra virgin olive oil

Salt (as needed)

Toasting your own spices means so much more aroma and enjoyment!

Do It

Dry roast the coriander and cumin seeds in a small frying pan on a medium high heat for about a minute (they will pop). Keep them moving and make sure they don’t burn or they will become bitter. Tip the seeds into a pestle and mortar and grind them down into a powder. Now add all the ingredients (except the oil) and continue pounding and stirring, then drizzle in the oil. The chermoula should resemble a thin sauce, so add more oil if needed. Put in a bowl and set aside.

If you don’t have a pestle and mortar and are using pre-ground spices, blending the ingredients together in a food processor/ blender is fine. Just drizzle the oil in , as above, until you get the desired consistency.

Gorgeous peppers getting a good griddling

Serve

See above, with an array of vegetables or use liberally as a marinade for the perfect BBQ!

Foodie Fact

Coriander (or Cilantro) is a beautiful plant, filled with amazing nutritional properties. There are many different types of coriander and at Trigonos, Judy grows a very small leafed, but intense coriander, which looks a lot like dill. It’s a delight to cook with and sets this particular chermoula alight!

Coriander seeds are a great source of iron. They also have good amounts of vitamin C, copper and plenty of dietary fibre. There are even some

Categories: Dressings, Healthy Eating, photography, Recipes, Sauces, Summer, Vegan | Tags: bbq, cilantro, coriander, food, marinade, morocco | 9 Comments

Plantain Breakfast Burrito with Pico de Gallo

Posted on June 12, 2015 by leroy watson

Plantain Breakfast Burrito with Pico de Gallo (Original Recipe from Peace and Parsnips)

Here’s the perfect Saturday morning Burrito packed with colours and all the flavours we love from Mexico. If you can’t get your hands on a plantain, use potato instead and cook it for a little longer.

I spent six months in Mexico quite a long time ago now, driving around from North to South. The food memories (and parties) have always stayed with me. In fact, you could say that a street taco changed my life! It certainly changed my ideas about food and what constitutes ‘good food’ or ‘fine dining’. I ate some of the best food of my life, huddled under a light bulb on a street corner or hanging out at a 24 hour taco stall. Maybe it was all that Corona, but Mexico was one long feast and my eyes were opened to the complexity of Mexican food and its distinct regional influences.

Burritos are something we all know and are very much a meal in a wrap. There are so many ways to fill a burrito, but in the morning, when you’re looking for something a little bit different, a plantain is a very versatile and nourishing amigo. It brightens up your day from the very beginning!

This recipe and others from Peace and Parsnips were posted yesterday on the Hello! Magazine website, the article was all about Beyonce and her new vegan venture. Maybe Beyonce would like a Burrito for brekkie tomorrow! Check it out.

Taken from Peace and Parsnips:

Most of us need a quick breakfast that is easy to prepare, and burritos are ideal. In Mexico, home of the burrito, breakfast differs from lunch in only minor detail – restaurants serve dishes almost identical to any other time of day. Pico de gallo is a classic, and easy enough to assemble for breakfast – although having a bowl of pico de gallo in your fridge is never a bad idea at any time of day. It can be found all over Mexico and Central America and bizarrely translates as ‘beak of rooster’. If you’re not serving your burrito with pico de gallo, I recommend mixing some fresh coriander leaves and tomatoes into the filling. Qué rico!

The Bits – F0r 4
2 large green plantains
2 tablespoons cooking oil
1 onion, finely diced
1 red pepper, deseeded and finely diced
240g firm tofu or tempeh, well drained and mashed with a fork
3 cloves of garlic, peeled and crushed teaspoon ground cumin
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground turmeric
½ teaspoon sweet paprika
½ teaspoon oregano
1-2 green chillies, deseeded and finely sliced Oalapeiios would be perfect)
a large pinch of sea salt
4 large whole wheat tortillas (must be fresh – stale tortillas will crack when rolled – and they dry out very easily, so keep them covered: gluten-free tortillas are available)

Do It

Make the pico de gallo. Peel the plantains with apotato peeler, then halve them lengthways and chop them into lcrn chunks. In a large frying pan, heat half the oil on a high heat, then add your plantains and toss well. They will become nicely caramelized. Stir them regularly to prevent them sticking and remove when they have some nice crisp brown bits – roughly 5-7 minutes. Set aside, uncovered.

Add the rest of the oil to the pan. On a high heat, saute your onions and peppers (that’s posh frying) and stir well. After 5 minutes, when they are beginning to caramelize, add the tofu, garlic, cumin, coriander, turmeric, paprika, oregano, chillies and salt. Cook and stir for a further 5-7 minutes, adding 1tablespoon of water to ensure the spices are not sticking to the base. Now stir in the cooked plantains and check the seasoning. Cover and set aside.

Wipe out the frying pan with kitchen roll and warm your tortillas for a minute on each side (or you can warm them beforehand on a medium grill). They should be just warmed through, fragrant and still soft and pliable. If they are too toasted, they break when wrapping.

Spoon 3 tablespoons of plantain filling into the centre of each tortilla and top with 2 tablespoons of pico de gallo. Fold in the two opposing edges, pressing gently down, then roll the whole thing over. A burrito is like a tucked-in wrap, a fat tortilla parcel if you like.

Salsa verde is also amazing lathered over burritos or served on the side. Serve these burritos warm, with more fresh chillies or chilli sauce. POW!

Categories: Breakfast, Healthy Eating, Peace and Parsnips, photography, Recipes, Vegan | Tags: burrito, food, mexican, Mexico, plantain, recipe, vegetarian | 3 Comments

Portobello Pecan Burger with Pumpkin Wedges – Original Recipe from Peace and Parsnips

Posted on June 5, 2015 by leroy watson

Portobello Pecan Burger (Original recipe from Peace and Parsnips)

This is no ordinary veggie burger, this a proper whopper! Perfect for every summer BBQ and a vegan burger for all (even rampant carnivores!)

A beast of a burger taken from ‘Peace and Parsnips’ our new vegan cookbook which is storming a technicolour, vibrant veggie, food trail around the UK at the moment. Jane and I are super chuffed with its success and so happy that people are enjoying the food and positive vibe of the book. We’ve had such a great response on The Beach House Kitchen, as well as Twitter and Facebook.

In fact, Jane and I are really getting out and about this summer and have plenty of book signings, cooking demo’s, supper clubs and festival appearances lined up. 2015 is going to be a veggie riot! The best way to keep up with all of this is on Twitter of course, but we’ll try and keep the BHK up to date and ever crammed with gorgeous vegan deliciousness.

There are a few recipes floating around the internet from Peace and Parsnips and we thought we’d share one of our fav’s with our beloved Beach Houser’s. Thanks to the good folk at the Happy Foodie for posting this originally. They also voted Peace and Parsnips in their ‘Top 5 Cookbook Debuts of 2015’ and the Beetroot Fritters in their ‘Top 5 Vegetarian Dishes of 2015’. I love these guys!!!!

If you haven’t quite got around to getting a copy of the book, we’ll be running a competition very soon, giving away a free copy. Watch this space.

So here we go, the

‘Here we have a burger that is rich, with a deep flavour from the mushrooms and miso. It is packed with heavy umami flavours, with the seaweed, pecans and miso working their potent charms. Sun-blushed tomatoes can be found in most delis nowadays and ooze fragrant tomato all over this burger. If you are struggling to find them, I know some fantastic people on the Isle of Wight who can sort you out. This burger mix will keep very well in the fridge, 5 days easy. Try making it into ‘meatballs’, with a tomato sauce and pasta. Gluten-free option: just cook 25g more rice and omit the breadcrumbs.’

Like so many vegan dishes, this burger is super delicious and super healthy. What a sensational combo!

The Bits – Makes 6–8 mammoth burgers

4 tbsp olive oil
350g Portobello mushrooms, cut into cubes
1 aubergine, chopped into 2cm pieces
a large pinch of sea salt and black pepper
3 tbsp fresh oregano leaves or 1 teaspoon dried oregano
1 onion, sliced
2 celery stalks, finely diced
4 cloves of garlic, peeled and crushed
20g dried seaweed, cut into very fine ribbons
175g flageolet beans, soaked overnight, then cooked with ½ teaspoon bicarbonate of soda and cooled, or 1½ x 400g tins
120g toasted pecans
100g red or brown rice, cooked and cooled
2 heaped tbsp brown miso
1 tsp bicarbonate of soda
100g fine wholewheat breadcrumbs (you can also use gluten free breadcrumbs)
For the Pumpkin wedges –
750g pumpkin, scrubbed, seeded and cut into 5cm wedges
2 tbsp vegetable oil
a large pinch of sea salt
To serve –
8 seeded wholewheat rolls, halved (for gluen-free aternative, use your favourite GF bread)
1 big handful sun-blushed tomatoes
buttery lettuce leaves (something like oak-leaf)

Do It

To make the pumpkin wedges, preheat the oven to 180°C/gas mark 4. Put the pumpkin on a baking tray, toss with the oil and salt, and roast for 30 minutes, turning over once. The pumpkin should be tender and nicely coloured.

Heat 3 tablespoons of oil in a large, heavy frying pan on a medium-low heat and add the mushrooms and aubergines. Cook for 10 minutes, then add the salt and pepper. Cook for a further 5 minutes, until the aubergine is soft. Stir in the oregano leaves and set aside in a bowl.

In the same pan, heat 1 tablespoon of oil on a medium-high heat and cook the onion and celery for 5 minutes. Add the garlic and seaweed and cook for another 2 minutes, then remove from the heat and combine with the aubergines and mushrooms.

In a food processor, combine half the beans, pecans, aubergine mix and rice with the miso, sifting in the bicarbonate of soda. Blitz to a thick paste. Add the breadcrumbs and the rest of the beans, rice and aubergine mix, along with the rest of the pecans. Pulse until a chunky mix forms, coarse in texture but finely chopped. Check the seasoning – the miso is quite salty. Transfer the mix to a bowl, combining it all well with your hands. Form the mix into 6–8 fat burgers. Put them into the fridge for 30 minutes to firm up.

Pop an ovenproof frying pan on a medium-high heat and lightly oil it. Cook each burger for 5 minutes per side, until beautifully light brown. If they lose shape and are unruly in the pan, press them down using the back of a spatula. Veggie burgers are sensitive and need to be handled with soft hands (and spatulas).

Put all the burgers into a warm oven, 150°C/gas mark 2, for 10 minutes to finish cooking. Cut your bread rolls in half and put them into the warm oven for 5 minutes.

Serve

On the base of each warm roll, scatter sun-blushed tomatoes (with a little of their oil) and top with a lettuce leaf, the burger and a good topping of macadamia tarragon aioli (recipe in the book). With the warm pumpkin wedges.

Foodie Fact

Pecans are a real treat for us. We don’t use them all the time but when we do, we make them count! Nuts are little nutritional powerhouses, packed with all kinds of anti-oxidants and friendly fats. A handful a day, keeps the grim reaper at bay! In fact, I write a whole section about NUTS in Peace and Parsnips called ‘Nuts about Nuts’!

Pecans are especially nutritious, loads of good mono-unsaturated fats and very high in Vitamin E and some important vitamin B’s. They also happen to be loaded with all sorts of minerals.

Categories: gluten-free, Healthy Eating, Peace and Parsnips, photography, Recipes, Vegan | Tags: bbq, burger, cookbooks, happy foodie, mushroom, pecan, portobello, vegetarian | 5 Comments

Vegan Baingan Bharta (Minced Aubergine Curry)

Posted on May 30, 2015 by leroy watson

This curry is perfect for a Saturday curry festival. I love BB, its surely one of my favourite Indian dishes and is always a delight. This is one of those recipes that I will surely be cooking for the rest of my days. When we look at Indian recipes, they can look a bit long, but most of the ingredients are spices and when you break it down, this is a very straightforward recipe and packed with gorgeous smoky flavours.

Baingan Bharta is eaten all over India, Pakistan, Bangladesh and Afghanistan. Its like an Indian version of Babaganoush (or is Babaganoush a Mediterranean version of BB?). There are many variations, they use plenty of mustard oil in West Bengal of course and it is eaten in many parts of the sub-continent at weddings. Brinjals (Aubergine) in India normally come in quite a small size, but its alot easier and convenient in Europe to use the larger varieties of aubs for this dish, more delightful aubergine flesh and less skin to deal with. You can imagine that traditionally, a warm flatbread is the best accompaniment to this dish.

IS IT A DIP?

Some would call BB a dip, but I cannot get to grips with the word dip. Especially for something so majestically tasty as BB or Babaganoush. I always think of a supermarket bought ’90’s style dip medley’ (those four shades of dodgy dips that come in plastic trays) and these dishes are light years away from that kind of fare. BB has serious heritage and is a feast in puree form.

Because aubergine breaks down so much when cooked, this seems like one (only one I may add) of the finest ways of treating an aubergine. In Turkey they do amazing things to aubergines and its known as the ‘Sultan’ of vegetables. In Wales we’ll call it the ‘Tribe Leader’ of vegetables! I made a version of Babaganoush a couple of days ago and will post it somewhere soon. You can never have too much aubergine on one blog! Impossible!!

COOKING TIPS

I like to caramelise the aubergine in the pan, making it stick to the bottom a little. A crust will form, this is fine and adds to the richness and depth to the sauce. Just make sure that it doesn’t burn too much! As with so many recipes, the pan scrapings are the best bits for making sauces/ gravy, basically concentrated flavours.

Traditionally Baingan Bharta is made a little like Babaganoush in that the aubergines are cooked over open flames. Unfortunately, in the Beach House Kitchen we have an electric hob. No open flames, so this technique is a decent option and more straightforward. It also means that you get the benefits of all the goodness found in aubergine skins.

If you are getting a BBQ going this summer, I cannot recommend smoking a load of aubergines highly enough. The flavour is wonderful and you can always freeze any excess aubs. This gives you the base ingredient to make either of these delicious vegan dishes. I mentioned on twitter recently that there is nothing as decadent as a well roasted aubergine and a few of you commented that you can probably think of a few things slightly more decadent. This is probably true! But aubergines to me are a sensational veg, especially for a vegan. They have so many qualities, a wonderful vegetal creaminess and when mixed with something rich like olive oil or tahini, for example, I’ve got one foot in Nirvana.

G.M. CROPS IN INDIA

Genetically Modified (G.M.) crops are becoming a huge problem in India as large multi-national agriculture businesses, with a myriad affiliates and branches, try to introduce GM crops to India. There are many people fighting against this unnatural invasion, one of the main spokesperson in Vandana Shiva. In 2011 to protest against the introduction of GM Brinjal (Aubergine) into India, the Meridien Hotel and Greenpeace volunteers in Delhi cooked a world record 342 kilograms of organic aubergine and presented a portion of the dish to the president at the time, Manmohan Singh. A very tasty protest!

A RADIANT DAY ON THE HILL

Its a lovely day up here on Tiger Hill and Jane is facilitating a Woman’s Workshop, so I am home alone. Jane has been working really hard on her new website this week, Womans Wheel. It looks beautiful! I’m off for a walk up ‘Myndd Mawr‘ (Big Mountain, also called Elephant mountain because it looks like a massive sleeping Elephant or ‘Yr Eliffat’) and will then plant Percy, our new Snowdon Pear Tree in the garden. We’ve picked a nice sunny spot for him. I’m also making tofu today and am seeking a nice firm tofu texture. I’m going for a different salt to coagulate the beans and hopefully this will help. Homemade tofu is really easy and cost effective, I’ll post the recipe soon. Anyone got any top tips for homemade tofu?

Jane at the base of Snowdon with Mynydd Mawr in the background

JO POTT SUPPER CLUB

We had a delicious meal at Jo Pott’s last night. Each month Jo puts on a fantastic five course menu, served in a very cosy and stylish attic space above her cafe in the Kiffin area of Bangor. Last night, the theme was South Asia and we enjoyed all kinds of traditional delicacies with a twist. I loved the Aduki, rice and ginger balls and I think Jane was quite taken with the Watermelon and Vodka crush (which I ate half of because Jane was driving). The Lentil Cakes in Citrus Broth was also really interesting. Jo’s food is always creative and looks beautiful. Jo does this every month and the fact that Jane and I could sit down to a 5 course vegan meal in a beautiful space was a real treat. Nice one Jo!

The Bits – For 2

2 large aubergines (cut into chunky batons)

4 medium tomatoes (roughly diced)

4 cloves garlic

3 cm fresh ginger (finely chopped)

1 medium onion (finely sliced)

Spices

1 teas mustard seeds

2 1/2 teas ground cumin seeds (1 teas ground)

3 teas coriander seeds (1 ½ teas ground)

1 teas turmeric

2 teas sweet paprika

1 chilli (finely diced or 1/3 teas chilli powder)

1/2 teas asafoetida

1 -2 teas sea salt

3 tbs oil

125ml water

Garnish

Fresh coriander (or sprouted lentils as we used)

Do It

On a medium heat, add your coriander seeds to a pan, toast for two minutes and then add your cumin seeds and toast for one more minute, until fragrant and slightly brown. Bash up well in pestle and mortar. Use ground spices if you’re in a hurry.

In the same pan, add 2 tbs of cooking oil on a medium high heat and fry the aubergines. Stir/ toss them regularly and add 1 teas salt. Cook for 12-15 minutes, until nicely soft and well caramelised. They will stick to the bottom a bit, but this is perfect. That crust equals deep flavour. Set the aubs aside and cover with a plate.

Now put the pan back on the heat and add your tomatoes to the remaining oil on a high heat, stir them well and try to scrape up the aubergine crust to combine with the tomatoes. Fry for around 5 minutes. Set aside and cover.

Wipe out the pan and add 1 tbs of oil and on a medium heat, fry your mustard seeds for 30 seconds, they will pop a little, then add your onions and lower heat slightly. Cook the onions until they are becoming golden, 8 minutes, then add your garlic, chilli and ginger, cook for three minutes, then your spices hit the pan, stir them well, not allowing the spices to stick to the bottom, add 1 tbs of water if this happens. Saute for two minutes and then add your tomatoes, aubergine and 125 ml water and cover cook on a fast simmer for 5 minutes. Add salt to taste.

Serve

We love it with fresh, homemade super simple chapattis (recipe here). They are really easy once you get into a flow. We also love Baingan Bharta with pulao and pickles, or with daal, why not go the whole shebang and get a Indian feast together, Beetroot Raita and all. It is Saturday night almost after all!

Foodie Fact

Aubergine is just one of those veggies that has it all, good lucks, charisma, tastiness, and dashing nutritional properties. I love all veggies and when I learn about their nutritional benefits to body and mind, I get even more excited.

Aubergine has loads of dietary fibre, which is amazing for the digestive system and is one of the most important factors in detoxifying our body. Vitamins are important, fibre equally so.

Aub is a nightshade, like tomatoes, peppers and potatoes. Called ‘eggplant’ in many parts of the world, I think the coolest type of aubergine is surely the ‘graffiti’ aubergine, with its purple, speckled skin.

Aubergine is a good source of B1 and B6, potassium, copper and magnesium.

Categories: Curries, Healthy Eating, Nutrition, photography, Recipes, Vegan, Wales | Tags: curry, food, GM crops, india, snowdonia, vegetarian | Leave a comment

Lee’s BBC Radio interviews with Steve Wright and Eleri Sion

Posted on May 25, 2015 by leroy watson

I thought I’d pop these on #thebeachhousekitchen as I had such a laugh doing them, it was the first time I’d ever set foot into a radio studio and spoke to a nation! Quite a day out. All the people I met were lovely and made me feel very relaxed. I’ve never had a problem talking (loads) about anything! Especially veganism, something I’m so passionate about. They could hardly shut me up!

I ended up chatting about all things vegan, fav foods, chia seeds, healthy eating, nutrition, vegetarian week and ‘Peace and Parsnips’. I started the day with BBC Radio Wales and Eleri was a real star. We kicked off with a little ABBA ‘Knowing me, knowing you’ and halfway through the interview we went for ‘Whhhaakkaaan Be Your Hero Baby’ by Enrique Inglesias. The banter could hardly live up to the tunes, but we tried. Eleri is the daughter of a cattle farmer and I had little chance of converting her to vegan ways (not that I expected to!) but we had a real laugh and some of Eleri’s questions were quite a surprise. My favourite of the day was;

‘So Lee, tell us, where is the peace in ‘Peace and Parsnips’?’

I wasn’t prepared for something so deep! I thought we’d just talk a bit of tofu.

Steve and Janie Lee Grace were very nice and welcoming, the interview was high energy with loads of chat and questions flying around the place. I challenged Steve to a ‘Roast Squash Gnocchi’ (a recipe from the book) which he didn’t fancy much, but I got the impression that they were both open to the idea of vegan food and more veggies in our diets. I was sandwiched between the guys from ‘Made in Chelsea’ and Gilbert O’Sullivan. A mixed bag! I also got my picture taken outside of the BBC building by the paparazzi and touched Elton Johns piano. Quite surreal times.

Todays cook off – Loads of new tasty recipes for the Beach House Kitchen.

Click HERE for the Steve Wright interview.

Listen to me chatting with Eleri Sion HERE about vegan wind issues, the joy of plants and PEACE. I start about 2:05 minutes.

Sunbathing today on Dinas Dinlle, many miles away from a Radio interview! PS – This is how we sunbathe up here, wearing jeans and hiking boots.

If you’re not in the U.K. I don’t think you can access these. Sorry about that. If you’d like to hear them, Jane’s recorded them on her ZOOM. We can maybe transfer them across somehow.

PEACE AND PARSNIPS ROCKS THE TOP 20

Peace and Parsnips has been selling really well and even stormed the Amazon top 20 bestsellers recently. It is still the number 1 selling Salad cookbook on Amazon and we have plenty more promotional behaviour planned for the summer. Jane and I are organising some supper club style nights in local cafes and restaurants, I’ll be doing book signings and cooking demos around the country and we may even run a vegan cooking course (with yoga and hiking) this winter. We’ll let you know. Add all that to tending to our veg patch and cooking up a storm in the BHK and 2015 is looking like a busy one!

WIN!

If you’d like to win a copy of Peace and Parsnips, have a look here. Plenty of sparkling veggie books being given away by the great folk over at The Happy Foodie.

Categories: Healthy Eating, Peace and Parsnips, photography, Press, Vegan, Wales | Tags: BBC Radio 2, BBC Radio Wales, bestsellers, cookbooks, food, steve wright | 2 Comments

Creamy Peanut and Sweet Potato Curry

Posted on May 24, 2015 by leroy watson

Creamy Peanut Curry with Sweet Potatoes (Vegan)

This is not a fussy thing! Not a gram (or lentil) of stress, just lots of spicy and sweet creaminess……the perfect dish to end Vegetarian Week. Twitter takes up a lot of time! I’ve been tweeting like a nutter this morning but its great to come back to the BHK. Blog-ville!

Here is last nights dinner which worked out a treat. Creamy and sweet with a hint of nuttiness and plenty of spice this is pure plant and packed with things to make you shine and go MMmmmmmmm……. This is a chunky curry, all made in the one pan for ease of preparation. We like to keep things whole food and don’t think this means loads or extra prep or time over the hob. There is no separate masala sauce making here, we just dive straight in and get maximum flavour and richness from the soya milk and peanut butter.

Jane and I celebrated my birthday on the beach and in the garden yesterday. A little belated as I’ve been busy promoting ‘Peace and Parsnips’ down in London and working at the Trig. We quaffed a nice bottle of Sancerre and watched the sun slowly set from a rug near our stone circle (quite a cool feature of our garden!) Pretty idyllic behaviour! Our garden is looking wild and verdant at the minute, alive with the hum of big busy bumble bees. You have to wait ages for a sunset at this time of year, we gave up at 9:30pm and retreated into the Beach House. I mention in the recipe that we like our veggies with a little crunch and must say that the pictures of the curry were taken alot later in the evening when the curry had sat and carried on cooking. They were well cooked by that stage (a bottle of wine can have a bizarre effect on cooking).

The Beach House Garden - Waiting for sunset

NATURAL HEALING

Later we watched an interesting documentary ‘Sacred Science‘ about natural plant healing, straight from the shamans of the Amazon. There is so much healing potential in the plant world, most of which we are unaware of. This documentary opened our eyes to the potency of the natural world to heal even serious or terminal illness; cancer, parkinsons, diabetes etc. The Amazon is tragically disappearing for a number of reasons, one of the main ones being deforestation for the growing of soya beans to fatten cattle for humans to consume. Cutting out meat and dairy will have a hugely positive effect on the Amazon, safeguarding the plants that will one day, no doubt, be used more widely to cure illnesses that presently can only be treated with powerful chemical drugs with many side effects.

A WORD ON WELSH WEATHER

(Always an interesting conversation in North Wales. We had hail stones the other day like ping pong balls. It sounded like the world was being pummelled with marbles!) Its been chilly up here in North Wales and the plants are taking it slowly this year. Basically, not growing. We are about to put our crop of seedlings out into the veg patch, but if things don’t get alot drier and sunnier, we fear stunted beetroots and shy cabbages. Come on SUN! Trigonos (is our local organic/ biodynamic veggie farm) is growing a load of veggies this year and hopefully soon we’ll have some local seasonal veggies to play with. At the minute we are turning to things like sweet potato regularly, primarily because they are one of the most nutritious (see ‘Foodie Fact’ below) and delicious things that could ever pass your hungry lips.

ULTIMATE SPINACH!

Jane makes me a mix CD for my birthday every year, last year we had the magnificence of ‘Wild Honeypie’ which contained alot of tracks from the awesome snowboarding movie ‘Valhalla‘. This years offering is ‘Hazy Daze’ and I’ve popped a couple of the tunes at the bottom of this post. To give you an idea of what we’re grooving to when peeling our radiant orange spuds. Its fair to say that ‘Ultimate Spinach’ are our new favourite band for so many reasons.

So, a simple curry which we hope you make with big smiles and eat with loved ones and laughterXXXXxx

Jane getting out little birthday picnic ready

The Bits – For 4

850g sweet potatoes (peeled and chopped into 2 inch chunks)

1 large onion (sliced)

1 large pepper (deseeded and cut into 2 inch chunks)

1 large courgette

2 large tomatoes (roughly diced)

1 chilli (finely diced) or 1/2 teas chilli flakes

2 inches ginger (roughly grated)

250ml soya milk

2-3 tbs smooth peanut butter

1 tbs vegetable oil

1 teas sea salt

Spices

2 teas cumin seeds

1 1/2 teas mustard seeds

1 teas fenugreek seeds

1 teas ground turmeric

2 teas ground coriander

1/2 teas ground cardamom or 4 cardamom pods

Do It

In a large frying pan, warm the vegetable oil and add the spice seeds (only). Leave them to fry and pop for 30 seconds and then add the onion. Stir well and add 1 tbs of water if the pan is getting too hot. This helps to prevent the spices from sticking and potentially burning. Fry and stir for 5 minutes, when the onions are golden, add the ginger, chilli and sweet potatoes and cook for another 3 minutes. Making sure you stir regularly.

Now add the ground spices to the pan, stir well and add the tomatoes with 2 tbs water. Cover and cook for 5 minutes. Now add the soya milk, courgettes and pepper, turn the heat up a little and bring the curry to a boil. Lower the heat and cover and cook for roughly 5-7 minutes, until the courgettes are soft with some crunch still. If you plan on serving the curry later, cook only for a few minutes, the veggies will cook through when you come to re-heating the curry.

Just before serving, stir in the peanut butter. If you really like peanuts, go for 3 tbs, 2 tbs will give a light, nuttiness.

Serve

Would be lovely with some freshly chopped coriander, brown rice and all your favourite curry accompaniments. A spiced chutney of some sort will be magnificent! To add even more nutrition by adding a few handfuls of spinach to the finished curry and stirring them in.

Creamy Peanut Curry with Sweet Potato (Vegan)

Foodie Fact

Sweet potato is one of our favourite ingredients. Its such a treat in so many ways, just roasted in its jacket is something sublime. Sweet potato (also called Yam) is grown all over the world, there are actually over 200 varieties. The insides of these potatoes can be purple, cream, yellow, pink, white…. They are originally from Central and South America, one of the oldest foods known to man, nowadays the worlds largest producer is China. Sweet potato is one of the finest sources of beta-carotene, raising our Vitamin A levels. Eating sweet potatoes with a little fat, i.e. the vegetable oil in this recipe, helps the body absorb the beta-carotene. These vivid tubers also contain lots of Vitamin C and Manganese.