Posts Tagged With: recipe

Italian Vegan Summer Feast – A Celebration! (pt 2)

Italian Vegan Summer Feast!  

Here’s part two of our Italian vegan feast, a whole heaving table of vegan delights perfect for a summer celebration.  The idea is that they’re quick and easy to get together and show-off the incredible produce we get when the sun comes out to play.

These are the flavours of summer and I think Italy is one of my favourite countries to eat, wander and marvel.  I’ve never visited big cities I must add, but the chilled life in the Italian countryside is my kind of vibe.  Simplicity and balancing flavours are just second nature to the cooks and magnificence is never far from my taste buds.  Italy is a vegan travellers dream, in fact, any travellers dream.  I agree with the old school maxim, ‘don’t mess with the produce, just let them shine!’ (I might have just made that up).

EATING ITALIA (JUST THE PLANTS GRAZIE MILLE!)

I’ve done a load of travelling in the past year and was lucky to tour around the south of Italy again; Puglia, Campania, Basilicata, just the names alone have my mouth watering.  The south of Italy has so many vegan choices, traditionally, veggie food down there is very popular.  It was a poorer part of the country where people couldn’t always afford meat and dairy, so they got creative with the plants.  My kind of place!  I love the parmesan they make with basically just fried breadcrumbs.  Great texture and crunch.  I also love the ever present mushrooms.

Every restaurant has a range of vegetable dishes, generally simply prepared, sauteed quickly or char grilled.  There is of course, the classic Marinara pizza.  Just tomato sauce and maybe the occasional basil leaf, but the quality of the base is regularly sensational.  There is Arrabiata and its varietals, huge bowls of fresh pasta with a rich tomato sauce and knock out olive oil.  Occasionally a basil leaf.  The tomato foccacia is dreamy, melts in the mouth and I haven’t even mentioned the Antipasto.  Jeez.  Huge, elaborate displays of preserved flavour explosions.  All kinds and colours of olives, sun dried tomatoes, artichokes, aubergines, peppers, you know the score but really, if you haven’t nibbled one standing in a Puglian market post espresso, you haven’t really tasted the true antipasto.  The pizza/ pasta dishes mentioned normally weigh in at 5-6 euros in a nice restaurant.  Not bad eh!

I think the markets in the south of Italy are my favourite places for sniffing out fresh produce and generally, just to hang out.  I spend quality time admiring the creations on display.  Did I mention the sorbet, no need to miss out on the evening gelato ritual, the sorbet is normally incredible.  Really, incredible.

Have you ever eaten a peach in Italy!!?  That’s a whole other level and blog post I feel.  Even the plums are a wake up call generally to the potential of fruit and veg.  The sweetness.  In Britain, we’re doing out best really.  Great apples and potatoes.

One of our favourite little restaurants, in a cave overlooking the Amalfi Coast.

Italy has a reputation of being an expensive place to travel, not for me.  There is also a growing vegan movement and even in small towns, I found vegan restaurants, salad bars, kebab shops.  It’s become quite trendy, restaurants advertise vegan options via flashing lights or blackboards.

Basically, all lovers of food and the simpler, finer things in life cannot help but fall in love with rural Italy.  Is that right?  Have you been?  What can I look forward to in the North?  The tastebuds boggle.

Back to our humble little feast with an Italian flava.

See the first post here for the Pepper, Basil & Cashew Cream Cheese Tart, Rosemary Roast Potatoes, Tomato & Balsamic Salad and Italian Style Dressing recipes.

These recipes won a competition on our Facebook vegan cooking page, you’ll find it here, it’s a friendly group where you can share recipes, ask questions and hang out with other good vibe vegans and food lovers.   You’ll also hear first about any events/ retreats that we’re doing along with special offers.

The Bits – For 6-8 as part of the Italian Feast

Aubergine Antipasto

2 large aubergines (peeled)
1 large garlic clove (crushed)
4 tbs olive oil
Large pinch salt
Dried oregano

1 handful sun dried tomatoes (chopped)

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Roast your aubergine in the oven, 200oc, 25 minutes, until cooked and a little caramelised. Toss gently with the other ingredients. Leave to cool and pop in the fridge. Can be done in advance.

Roast Squash & Wholegrain Pasta Salad

Roast Squash & Wholegrain Pasta Salad

8 handfuls wholegrain penne
5 tbs vegan mayo
3 handfuls squash (small cubes)
1 bulb of garlic
1 large handful sun dried tomatoes (chopped)
1 handful parsley (chopped)
1/2 lemon (juice)

Salt and pepper

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Cook your pasta. Drain and leave to cool a little.

Roast the squash and garlic for 30 minutes in 200oC fan oven with a little oil and salt and pepper, take the garlic out after 20 minutes. Peel the garlic cloves and mash with a fork, stir into the mayo.

Place all ingredients in a large bowl and toss gently together.  Season with salt and pepper.

This dish is nice served warm, but also good cold.

White Bean Puree (Vegan)

White Bean Puree

450g white beans
4 tbs olive oil
1/2 lemon juice
1/2 teas sea salt
Parsley

Garnish
Whole beans
Olive oil

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Place all in a blender and blitz until smooth. Check seasoning.

Serve ideally with a drizzle of olive oil and a handful of whole beans on top and maybe chopped soft herbs (basil, parsley) or dried oregano.

 

Serve dishes with

 

Large bowl of mixed salad leaves

Bowl of Olives

Olive oil/ Balsamic

Vegan cheese, like cashew cream, vegan parmesan.

Fresh Foccacia/ Ciabatta/ Any nice bread really

Extra bowl of dried oregano and mild chilli flakes

A bottle of something nice

Sunshine + smiles

Rosemary Focaccia

That’s it!  Enjoy the feast.  If you get to try it all out, or even just a few of the dishes, let us know in the comments below.  We love to hear about your kitchen adventures.

 

Categories: healthy, photography, plant-based, Recipes, Salads, Side Dish, Summer, Travel, Vegan, veganism | Tags: , , , | Leave a comment

Italian Vegan Summer Feast – A Celebration! (pt 1)

Italian Vegan Summer Feast – Get a load of that!!

We love sharing with you our favourite recipes!  Here’s a whole feasts worth!!  If I had time, I’d blog every night.  I think good recipes are best shared.   I never understand the whole secret recipe thing.  Let’s cook!

The post was originally so long, I’ve had to split it into two.  But don’t be overawed, the recipes are straightforward.  This celebration was a winner over on our Facebook cooking group, click here to join, where recipes are shared and there is much chat plus healthy vegan vibes and stunning food.  Pop over and take a look.

The simple and delicious flavours of Italy make the most out of our summer produce. When the sun comes out, we start getting tasty tomatoes, peppers, and the flavours of the Mediterranean can be found locally in the UK for a short window. I love it! This is a feast designed for a party or entertaining guests/ people you hopefully like, when you want a table filled with a wide range of dishes, not too complicated food that compliments each other.  For me, Italian food goes perfectly with a sunny afternoon and a bottle of something amazing.

THE ITALIAN CONNECTION

The reason for this meal was our relatives visiting from Italy, they live near Lake Como. Jane and I love Italy, one of our favourite places on this big rock, but we’ve never been North.  Can’t believe we’ve got family living in Italy and we haven’t been to see them.  Shame on us.   Since coming back to the UK we’ve been loving kitchen time and trying out ideas from our travels.  I guess the tart is like a pizza, but with a puff pastry base.  When I’m busy, I like working with puff pastry, it’s far too easy.  I’ve just discovered pre-rolled puff pastry.  Wow!  That is pure laziness and brilliance at the same time.   Whack it on a tray, bake, job done.

Here’s some of our Italian travel snaps.

When preparing a menu, we need to think about textures and flavours, how they mingle and benefit from each other. I find writing menu’s really enjoyable and a great challenge.

If you can, present the dishes on large plates or shallow bowls. Spread things out, make them look lovely.

 

Recipe Notes

This is going to take a few hours to get together.  Its a weekend special.

Gluten-free – Just use gluten-free pastry/ pasta for the tart and your favourite gluten free bread.

Additional deliciousness – this tart is awesome with some prated vegan parmesan sprinkle over at the end.  Violife do a parmesan which is scarily like the real thing Jane and I were amazed by it, you could smell the pong upstairs and in the garden.  Just like the other stuff.  Potent.  There must be some kind of genius going on there. Vegan parmesan!! Whatever next. Exciting times in the foody world powered by plants.

(You’ll notice a couple of dishes are missing from the picture above, you’ll find a Chocolate Cake recipe here the Peanut Butter Scones may appear soon.)

 

The Bits – For 6-8 Light Meal

Pepper, Basil and Cashew Cream Cheese Tart (Vegan)

Pepper, Basil & Cashew Cheese Tart

1 pack puff pastry

1 tin chopped tomatoes
1 garlic
salt and pepper

3 peppers – different colours looks nice (sliced)
2 onions (thickly sliced)
2 handfuls squash (chopped into cubes)

 

Cashew Cheese

1 cup cashews
1/2 lemon (juice)
3 tbs nutritional yeast flakes
1/2 garlic clove
Large pinch dried oregano

 

1 handful fresh basil leaves

Dried oregano

3 tbs plant milk (for brushing)

 

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Preheat fan oven 200oc.

Place the peppers, onions and squash on a large baking tray, season with salt and pepper, use two if squashed, and roast for 25-30 minutes.

In a sauce pan, add tomatoes, garlic, season with salt and pepper. Simmer for 15 minutes, until a thick sauce forms.

Roll out your puff pastry thin on a piece of lightly floured greaseproof paper. Brush with milk. Bake in oven for 12 minutes. Leave to cool slightly.

Spread a layer of tomato sauce over tart, scatter onions, peppers, squash, sprinkle with oregano, black pepper.

Brush the edges of the tart with plant milk, bake for 15 minutes. Can be served hot or cold.

Place all the cheese ingredients in a blender and blits until smooth.

To serve, blob on cashew cheese and tear over some basil leaves.

 

Tomato & Balsamic Salad

Tomato & Balsamic Salad

4-5 ripe tomatoes (chopped)
2 tbs balsamic vinegar
1 tbs olive oil
Salt & pepper
1 handful basil leaves

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Mix together in a bowl and tear your basil leaves over.

 

Roast Rosemary Potatoes

Roasted New Potatoes & Rosemary

New potatoes (par boiled)
Few sprigs of Rosemary
Salt
2 roasted garlic bulbs

 

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Take your par boiled potatoes, toss them in the rosemary, salt and oil, roast in the oven for 30 minutes. (200oC) until crispy and golden, turning them once.

Serve warm.

 

Italian Style Dressing

8 tbs olive oil
3 tbs white wine vinegar
2 small garlic cloves (crushed)
3 tbs chopped parsley
1/2 teas dried oregano
1/2 small lemon (juice)
Large pinch dried red pepper

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Whisk all together in a bowl or shake together in a jar.  Check seasoning.

 

Buon appetito!

 

This is only half of the recipes, check out the Italian Vegan Summer Feast (pt 2) post for more.

 

Categories: Dressings, healthy, photography, plant-based, Recipes, Salads, Side Dish, Special Occasion, Summer, Vegan | Tags: , , , | 3 Comments

Summer Rose Syrup

IMG_0501.JPGSummer roses…

This recipe captures the scent, fragrance and wild essence from your garden rose into a syrup so gorgeous and simple you’ll want to keep making it over and over.

In the UK we’re blessed with many herbs and flowers that give food such an extra special unique taste. Elderflower season has come and gone, and this year’s cordial is now frozen into ice cubes for coolers dressings and cakes to be enjoyed well into the summer.

Over the years I’ve been fascinated by cooking with wild-plants that I find in the hedgerows and gardens near wherever I’m living. For some people it is a way of life and the ultimate expression of seasonality.

In America last year I was fortunate enough to meet a herbalist who made her own herbal vinegars, flower coolers, infusions and tinctures. When I tasted for the first time in my life a vinegar made of yellow dock that was so punchy fragrant and utterly indescribably bittersweet, it added such an unique flavour to our roasted vegetable dish, and added so many health benefits I vowed I would make it some day… but right now the roses are in bloom.

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This recipe is so utterly simple and delicious it will put the magic of summer into whatever piece of toast, pancake, yoghurt or waffle you drizzle it over. It makes a lovely icing for a cake.  Full of sugar, just like jam, this doesn’t pretend to be healthy. But as a vegan sweetener or jam equivalent, rose petal syrup can be used in moderation, made in small quantities and appreciated for what it is. I feel it’s a valuable and gorgeous addition to your cupboard.

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CHINESE ROSE

Recently when we were in China, travelling in the South in Yunnan, we came across a rose delicacy that blew me away and got me very interested in learning more about cooking with roses. It was a Moon Cake, a ceremonial and local delicacy, made with a flaking light pastry filled with chunky rose jam. Served warm and fresh out of a linen-lined basket by a crinkly faced apple-cheeked local. We stood there blissfully at the stall (despite it being close to a main road for passing trade) immersed in rose-heaven…a taste so blissful I want to go all the way back to China just to taste it again, it blew my mind!

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Rose sweeties…

Ever since Lee and I volunteered on an organic lavender and rose farm in Turkey in 2014, I became fascinated with the colossal copper vats where literally tons of freshly harvested rose petals would be made into essential oil. All around Turkey, roses featured highly in every market place in the form of soaps, tea, jams, sweets, and as rose-water, traditionally used by woman and men as a hand spray to lightly scent the skin after a meal.

rose sultan

“What is the scent of the Rose? The breath of reason and intelligence, a sweet guide on the way to the eternal kingdom.” Rumi

The Damask rose is as revered in Turkish society today as it was in the Ottoman times for it’s edible petals and delicious scent. Imagine a scene at Topkapi Palace, Istanbul in the Ottoman times where sultans sip rose sherbet in their thrones, Ottoman woman laze around in rose-scented baths applying oils and creams to their skins. Roses, known as ‘The flower of Heaven’ were a symbol of divine beauty and were used extensively in spiritual ceremonies. Medicines, syrups and sweets made from roses were and still are used every day. It’s all very romantic.

If it’s good enough for a sultan it’s good enough for us too, right?

This recipe was requested by a friend of the BHK, super Simon over at the Heart Kitchen.

Here’s the recipe!

Enjoy, Jane:)

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The bits

1 cup of caster sugar

Half a cup of water

1 tablespoon of lemon juice

2 cups of freshly picked rose petals

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Do it

Shake the rose petals well outside after picking to free the tiny insects. Warm the sugar, water and lemon juice on a low heat until it’s dissolved into a thick syrup. Add the rose petals and stir them in the sugar solution for about 5 minutes or so, then take off the heat and keep stirring for another ten, until the rose petals have gone see-through and the syrup has changed colour.

Strain the syrup through muslin into a jar.

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Serve

This is one of the world’s most delicious drizzles to be enjoyed with pancakes, toast, waffles, ice creams, cocktails, in tea and even in salad dressings!

Articles referenced in this post are here and here

Photograph of Sultan was originally taken by Nurhan Atasoy.
Categories: Desserts, Foraging, Infusions, Local food, photography, Recipes, Sauces, Summer, Vegan | Tags: , , , , | 2 Comments

Elderflower & Pistachio Muffins with Lemon Curd

Elderflower & Pistachio Muffins with Lemon Curd and loads of Vegan Buttercream

It was Jane’s birthday recently and she loves elderflowers, lemon, mashed potato (that is not a typo) and CAKE, so I thought I’d combine them all. The cake was lovely but I liked the idea of making the recipe into muffins filled with the curd.  So you cut into them and get a nice surprise.  For me, elderflower is one of the tastes of summer in the UK and it’s been a bumper year. We’ve been making many vats of cordial and can’t wait for the elderberry bonza!

You know I rarely bake a ‘normal’ cake, I just can’t handle the sugar overload, but this was a birthday so I let rip.  You know the BHK, we live on the edge!!!  I tend to freestyle with baking which freaks many people out.  I see how it goes.  Sometimes it doesn’t work, but generally, sticking to some rules and with a little experience, things turn out well.  It also leads to new ideas/ creation.  Which is what fuels me in the kitchen.  After all, go back a few years and tell people you’re putting mashed potato in a cake and a few bushy eyebrows would have been raised I’m sure.  In fact, they probably still are.  I like to befriend these bushy eyebrows and I know that when they taste these muffins, they’ll be smiling

I used seived spelt flour here which worked well and had read about mashed potato as a binder years ago. Someone told me about a mashed potato cake and I thought, thats the kind of creative twist that gets me going.  I finally got to try it out and it worked a treat.  Jane’s parents really loved them, so baking with mashed potato will be played with even more in the BHK.  It is light and does help bind the cake together.

Us vegans use a lot of mashed things in our cakes, squash, pumpkin, apple, sweet potato, bananas, I think potato is as good as any and the flavour is suitably bland for a binding agent.  Some people have challenged me about using such binders and saying it will make the cake taste bizarre, I would think about it this way.  A non-vegan cake is normally filled with a load of scrambled egg!  That seems like it will mess with flavour more than a little mashed spud.  It’s just something new, thats all.

Can you guess what the secret filling is?

Vegan lemon curd is nice.  It’s not exactly, bang on, like the other stuff, but it’s getting there and benefits from being so easy to make.  Adding the elderflower cordial to it makes it better for me.  You can keep any leftovers in the fridge and it’s, of course, pretty dang good on toast.

The buttercream was a birthday pressie to Jane really (not the only one I might add!)  Icing sugar and me don’t see eye to eye.  It reminds me of church fares as a child and the cakes were always sickly sweet bits of icing with some sponge hanging off.  Or those flapjacks made with buckets of golden syrup and hard raisins.  I think my favourites were top hats made with marshmallows and chocolate with a smartie on top, but you didn’t need to bake them.  Or rice crispies, they were great.

Basically, this buttercream is old school and no one would be able to tell the difference.  There are some decent new margarine type things coming out, Pure is a good staple choice, plus Suma and Biona always deliver good products.  I just read that ‘I Can’t Belive It’s Not Butter’ have just released a ‘ICBINB It’s Vegan!’ brand, which is slightly confusing but raised a smile.  It is made with ‘real’ ingredients.  One thing that has shocked me in a nice way is the range of vegan ingredients and products in the supermarkets, what a difference a year makes (we’ve been travelling here, there and everywhere fyi).

This recipe over at Wall Flower Kitchen was a particular inspiration. Judging by this experiment, I would use seived spelt flour again, we know that its a good option from a health point of view but I love the flavour.

Our new newsletter comes out on Friday, the first one in nearly six years so don’t miss it!!  We’ll be celebrating summer with hand-picked recipes, light, simple and full of sun.  Sign up HERE.

Filled with lovely vegan lemon curd

Recipe Notes

I have toned down the sugar here, but I think it’s a perfect quantity. Not too sweet.  The icing makes up for that.  We tried the muffins without the icing and they’re ok with a cuppa, but you’re not going to fool any birthday person that they’re not lacking something.

All elderflower cordials are not made equal, especially if you are making your own.  The cordial we used was quite strong.  See recipe at the bottom.

You can use chopped almonds as a topping here, I just like the colour of the pistachios.

Best check that your lemon is unwaxed before using the zest.  If it’s waxed, and you’re just juicing, don’t worry, it will still be nice and lemony.

As you know, all ovens are different.  If your oven is fierce, check them after 16 minutes.

 

Elderflower & Pistachio Muffins

The Bits – For 12 muffins

Dry 

300g spelt flour (sieved)

100g ground almonds

2 teas baking powder

1 teas bicarb of soda

 

Wet

200g sugar

200ml almond milk

150g mashed potato

2 teas vanilla extract

3 tbs elderflower cordial

80ml sunflower oil

 

12 large muffin cases

 

Vanilla Buttercream

15g vegan margarine/ butter

150g icing sugar

1/2 teas vanilla extract

2 tbs plant based milk

2 tbs elderflower cordial

 

Vegan Lemon & Elderflower Curd

1 large lemon (zest and juice)

4 tbsp corn flour(starch)

40ml plant-based milk

3 tbsp brown rice syrup or sweetner of choice

1 teas turmeric powder

3 tbsp elderflower cordial

 

1 handful pistachios (finely chopped or pulsed in a blender a couple of times)

 

Fresh elderflowers (for nice decoration)

Eat in gardens, with sunshine and tea;)

Do It

Vegan Lemon Curd

Make the curd in advance, 1 hour before is ideal.  Place all ingredients into a blender and blitz until smooth.  In a small saucepan, bring the curd to a gentle boil, whisking as it warms.   When it reaches boiling, take off the heat and whisk well until smooth.  If you leave it, expect the curd to go clumpy.  Once it is nice and smooth, decant into a container and leave to cool.

Muffin Mix

Add the ground almonds to a large mixing bowl, sift in the flour, bicarb and baking powder.

In another bowl, combine the wet ingredients, including the sugar.

Stir the wet into the dry mix with a wooden spoon until just combined.

Line your muffin tray with muffin cases.

Using a dessert spoon, spoon enough mix into the muffin cases to fill around 2/3 of the case.  Using a teaspoon, spoon roughly 1 1/2 tbs of curd into the centre of the case.  Making the curd into a round shape before doing this helps.  Now top the muffins off with the rest of the muffin mix.  Don’t overfill the cases, they will rise when baked, fill them until a few millimetres from the top.

Bake 18-20 mins 180oC fan oven. Test with a skewer and look for any wet dough, the curd inside will make it slightly more difficult to tell.

Buttercream

Place the margarine/ butter in a bowl and whisk until creamy,  gradually add the icing sugar, whisking together until you have a thick consistency.  Add the elderflower and milk, whisk again, adding more icing sugar if needed, until fluffy.  It should be thick and spreadable and takes a little work.  If you’re not into whisking, you can use a food processor.  Place in the fridge to thicken up even more.

Allow the muffins to cool on a wire rack and then spoon on the buttecream, spread with the back of a spoon, sprinkle over pistachios, top with elderflowers.

Foodie Fact

Edible Flowers

We don’t eat enough flowers do we!?  Flowers make any bowl, plate and especially salads even more beautiful.

Summer flowers that we can eat include nasturtium, calendula, borage, broad bean flowers, chicory, chives, snap dragon, sunflower, tulip, viola, violets, wild primrose, wild garlic, coriander, cornflower, dahlia, gladioli, daisy, chives, honeysuckle, pansy, rose, sage, courgette flowers.  Quite a list and that’s nowhere near all of them.  Flowers are on the menu!

Flowers like this generally have a light flavour, it’s more about the vibrant look really.  Don’t just wander out and eat any flower though, many are not good for us, some poisonous.

Elderflower

Elderflower is said to have anti-septic, anti-viral, anti-bacterial and anti-inflammatory properties, it is also said to lower blood sugar and boosts the immune system.  You can also gargle (not coridal) with elderflower, which is quite nice.

Find out how to make our favourite Elderflower Cordial and Elderflower Champagne.  Elderflowers are so abundant at this time of year its a shame not to;)  One thing I haven’t tried is Elderflower Tempura which sounds delicious.  Anyone tasted it?

As ever, if you bake these muffins, we’d love to hear your comments and chat below.

PS – We very rarely get any freebies and have no sponsorship etc, we do this because we love it!  If we mention products, it’s only because we like them and want to share.  If we get free stuff etc, we would tell you.    

Categories: Baking, Cakes, healthy, photography, plant-based, Recipes, Summer, Vegan | Tags: , , , , | 7 Comments

Cooling Watermelon, Tofu & Mint Salad

Cooling Watermelon, Tofu and Mint Salad

It’s getting HOT over here!

I realise that most of you don’t need cooling down, but we do. Its baking in our little place in the coconut grove, Goa. This is the most cooling and simple salad I could think of with the added benefits of tasting very awesome and also bags of sparkling nutrition.

We don’t have a kitchen so we’re loving playing with salads, of the fruity sweet variety and killer savoury ones normally with tahini dressing. We’ve a great supply of locally made tahini and tofu, it’s making us very happy. It’s been about a year since I’ve enjoyed one of my favourite things, tahini I could eat on anything and everything.  I love the creamy flavour and it’s of course, one of the best sources of calcium around.

Whilst taking these pictures we had to fend of Indra the local alpha bull geezer, a speckled massive creature with impressive horns. He’s a bit of a punk and loves nibbling things when we sit near the edge of our terrace. His tongue is outrageously long, something like a mighty iguana. Especially good at hoovering up stray bananas.  Cheeky chap, but we’ve a soft spot from his brusque greediness. He eats all of our peelings and I think looks a little happier afterwards. Other animals hanging around the coconut grove today are large woodpeckers, egrets, a family of buffalos, stripy chipmunks, a pack of semi-feral yet friendly mongrels, wild peacocks at dawn, fish eagles, many funky lizards, a praying mantis and probably loads of other amazing little things. Mosquitos, some. Families of geckos, yes. Anyway, we’re a food blog right!…….

If you’re in northern Europe, maybe save this one until summer hits (or turn the heating right up!) If you’re in more southern climes, this one is a light and cooling lunch for two that also looks a bit sexy.


Recipe Notes

The chillies are a great little kick, but optional.

The tofu quality is important when being eaten cool like this. See if you can get some good stuff, the tofu here is rich and creamy, slightly crumbly like feta. Perfect for salads. Add a squeeze of lemon, a little salt and come nooch (nutritional yeast flakes) if you have them for extra feta like cheesiness.

Watermelons are always huge. We’ll only use a little here so why not try cutting it into cubes, freezing it and using it as exotic ice cubes in your favourite juice/ cocktail. Of course, blended up with cucumber, lemon and mint (maybe a touch of sweetness), your looking at a wonderful smoothie.

I’ve seen some people taking the pips/ seeds out of their watermelon.  It’s a total waste of time!  Just crunch them down, they are not bitter at all.


The Bits – For 2 lunch

250g firm tofu (cubed)
1 cucumber (peeled and cubed)
2 cups watermelon (cubed)
2 tbs fresh mint (finely sliced – do this last)
Pinch salt
Squeeze lemon juice

1 green chilli (finely sliced) – optional

Dressing
2 heaped tbs tahini
½ lemon (juice)
Water
Pinch salt

Do It
Cut the melon, cucumber and tofu into similar sized cubes.

Squeeze a little lemon and a pinch of salt over the tofu and toss lightly.

Mix your dressing together with a fork adding drizzles of water and stirring in until a single cream texture is formed.

Mix your mint in with the tofu and place in the centre of a large plate. Surround in layers with your melon and cucumber. Sprinkle over leftover mint and chilli (if using)

Best served with a sunset;) From Zoori’s Place – Anjuna, Goa

Foodie Fact
We’re going to let Macka B take over the foodie fact, so many incredible health giving properties to the humble cucumba!!!!

Check out our latest Vegan Cooking Retreats HERE or join our Vegan Cooking Group on Facebook for more info, recipes and chat

Happy cooking!

Categories: gluten-free, Healthy Eating, Music, Nutrition, photography, Recipes, Salads, Summer, Travel, Vegan | Tags: , , , | 8 Comments

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

THE MIGHTY ONE!!
In honour of Peace&Parsnips being released in the U.S. (31st May – wahooooo!) we’re going to share a few of our favourite #recipes with you lovely folk. Here’s a real whopper to get started with!
This is probably (almost definitely) my favourite burger. Its utterly packed with flavour and is actually quite sophisticated, not your average patty! Let’s face it, you can’t beat a burger in a sunny garden with a chilled cucumber mojito.
I don’t mess around with burgers, there is a whole chapter dedicated to them, along with sausages, chorizo etc, in Peace and Parsnips and they are all at least this size and tastiness;)
Enjoy!!:)

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

Categories: Uncategorized | Tags: , , , , , , , , | 6 Comments

Roasted Cauliflower Hearts with Hazelnuts and Creamy Asparagus Sauce

Roasted Cauliflower Hearts with Hazelnuts and Creamy Asparagus Sauce

Roasted Cauliflower Hearts with Hazelnuts and Creamy Asparagus Sauce

I know this may sound complicated, but it ain’t!  A light and simple summer time lunch which is a bit of a looker and won’t have you hanging out in the kitchen or shops for too long. The method is so easy and there are only a handful of ingredients. You want to be outside right, dancing in the sunshine, listening to reggae!!!

This is what you could call a restaurant style dish, I served it recently to some friends and it’s that kind of Saturday night dinner party plate. Dishes like this look much more complicated than they actually are, I think that makes for a good restaurant dish. Making our lives easier in the kitchen doesn’t mean the quality and presentation of food has to suffer. The contrary is generally true. The more chilled and effortless we are in the kitchen, the better the end product. Thats how it works in the BHK anyway!

KING CAULI
Cauliflower is so versatile and its finely getting some real kudos in the ‘foodie’ world. Long overdue! I actually endured the glorious cauliflowers former incarnation recently, that drab and vacuous, steamed way beyond death thing, that graces serving dishes in function rooms across Britain. It was at a wedding. Any flavour that the poor florets had were mercilessly boiled out. What a shame, I only hope they used the stock.

Cauli makes our sauce here super creamy, it actually contains pectin, like apples, which helps to thicken things up nicely. I use cauliflower in soups and stews when looking for a touch of silky creaminess. I’ve even used cauliflower in a chocolate torte which was actually really nice. It was for my Mum’s 60th birthday cake, which was admittedly, a bit of a risk. But no one could have guessed, primarily because I didn’t tell them about the secret ingredient until after they’d eaten at least two slices and showered compliments on the richness of the torte etc. Then I went in, a bit smug. No one was that surprised. They know what I’m like.

Of course, we’re all crazy for roasted cauliflower at the minute and bar maybe potatoes, few veggies can match cauli when it is nicely caramelised and a bit charred around the edges. Yumah!

A plate fit to grace a party

A plate fit to grace a party

Recipe Notes
You’ll probably have a little too much sauce from this recipe. You can thin it down with vegetable stock to make a lovely soup.

If your hazelnuts are not toasted, just pop them on a baking tray and into the oven for 10 minutes. Keep your eye on them.

You can easily cook the cauliflower on a bbq if you prefer. Cauliflower is perfect for all kinds of bbq style behaviour.

Asparagus can be substituted for a number of veggies in this dish. What ever is looking good and seasonal, I’m thinking peas, broad beans, kale, even peppers or squash. Cauliflower is fairly neutral and takes well to many other veggie flavours.

I served this with pan fried mushrooms and spinach with roasted potatoes. Unless you are looking for a light meal, I’d advised some of your favourite, complementarty sides.

The BitsFor 4
1.25 kg cauliflower (a big one)
600g asparagus spears
3 cloves garlic
500ml soya milk (unsweetened)
1 big handful toasted hazelnuts (finely chopped)
Olive oil
Salt and Pepper

Do It
Preheat an oven to 225oC.

Cut off the asparagus tips (first three-five inches), then chop the stems until you get to the woody bit. Try some, if it’s fibrous, you’ve gone too far.

Trim the leaves off the cauliflower by slicing off the majority of the base stem. Then cut into 3/4 inch slices straight across, use a long knife. Now cut off the ‘hearts’ of cauliflower, basically nicely shaped florets. The more broken, smaller pieces of cauliflower, add to a saucepan for the sauce. This should be roughly 1/2 the cauliflower. Use any leftover pieces of stem for the sauce.

Drizzle some oil onto a large oven tray, add the cauliflower hearts and season with salt and pepper. Toss a little so they are covered with oil and place in the oven for 25-30 minutes. Until they are well caramelised, I’m talking dark brown colours and charred bits here.

Add the soya milk and garlic to the cauliflower in the saucepan. Bring to a gentle simmer and cook for 15 minutes, until the cauliflower is just breaking down. Add the asaparagus and season with salt and pepper. Cook for 5 minutes more then leave to cool. You can do this in advance, preferably before the cauliflower is roasting in the oven. Using a stick blender or food processor, blitz the sauce until nice and smooth.

Just before serving, grab a frying pan, add a dash of oil and on a high heat, cook the asparagus tips. Fry for 5 minutes, until they caramelise and then season with a touch of salt and pepper.

Serve on big warm plates, add a few spoons of sauce to the centre, use a spoon to form a circle/ square (depending on the shape of your plate), form a row of asparagus tips along the centre, with four large cauliflower florets either side. Finish with a good scattering of hazelnuts. Or anyway you fancy.

This kind of dish demands a nice glass of chilled white wine (with or without bubbles).

Enjoy!!!!!

Enjoy!!!!!

Categories: Dinner, gluten-free, healthy, photography, Recipes, Vegan | Tags: , , , , | 2 Comments

Pea and Mint Hummus

Pea and Mint Hummus

Pea and Mint Hummus

Now that one half (me) of the BHK is rocking Spain, things are going totally Med for a while.  Fresh, vital, packed with sun, light and easy. Tapas basically. Little plates of flavour explosions that tantalise and don’t make you feel like a stuffed courgette. Perfect summer fare.

This is a nice twist on your standard hummus, plenty of lemon to lift it and enliven and a good hit of mint. It looks so vibrant, everyone will want a dip!  The great thing about peas is they freeze brilliantly and a I used frozen peas here.  When frozen, they don’t lose much of their nutritional value or texture, so its all good.

A hummus twist

A hummus twist

In Spain, the hummus wave is really hitting.  We went out with out mate in Madrid, a cool area and all the bars were serving hummus.  It seems like all the cool kids were at the crudites.  I think hummus is such a staple now in the UK, its nice to give it a twist now and again, although there’s absolutely nothing wrong with a well made ‘normal’ hummus.  I like mine nice and thick and creamy, with plenty of tahini.  I don’t think I’ll ever tire of it.

*Warning* – my posts from Spain may get a little erratic at times.  I’m normally tucked away in one of the the few local bars that have wifi.  There is a heady atmosphere of shouting and laughter and I’m no doubt sipping a ferocious black coffee.

Give peas a chance;)

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The Bits – Makes one big bowlful

480g chickpeas

275g peas

1 tbs dried mint

1 big handful fresh mint (finely sliced)

150ml olive oil

4 tbs tahini

1 1/2 medium lemons (juice)

2 big cloves garlic (crushed)

1 teas salt

50ml chickpea cooking broth

 

Do It

Place all ingredients into a blender and blitz until nicely smooth, drizzle in the chickpea broth (or water) until you get the consistency you like.  Remember that the hummus will thicken up in the fridge.  Check seasoning and served with a crazy array of chopped vegetables, flatbread slices, oat cakes, whatever tickles your fancy really.

View from one of the local interent hubs/ bars

View from one of the local interent hubs/ bars.  Life’s a long beach!

Categories: healthy, photography, Recipes, Snacks and Inbetweens, Summer, Travel, Vegan | Tags: , , , , , | 7 Comments

Mango and Cashew Cake

Mango and Cashew Cake

Mango and Cashew Cake

With one eye on a lovely summer, here’s a quick and easy cake filled with some delicious tropical flavas! Served warm with whipped coconut cream and we’re talking something quite heavenly. I’ve added a few bananas meaning only a little sugar is needed, each slice is sweet in a naturally good way. The mango keeps the cake moist and there’s a little ginger there to give it all a kick.

This could quite easily be called a Keralan cake, a part of the world I love.  Any diet that is high in mangoes, cashews, coconuts etc I know I’m going to like.  A vegans paradise!!

ON THE ROAD

Even though I have now flown the Beach House, I’m going to try and keep the tasty recipes flowing. I love sharing what we’re cooking with you guys. I always manage to find a kitchen no matter where I end up.  Right now I’m in a little fishing man’s social club and men are playing dominos and quaffing brandy.

I don’t think I told you guys what we’re up to…….Jane is over in the States at the minute, having a wonderful time and I am in Murcia, Spain. Its a long story, but basically my U.S. visa didn’t work out so I’ll be travelling around the Med (Italy, the Balkans, Greece) and then joining Jane in Asia for some time travelling around Indonesia and beyond. We’ve got some freedom and we’re diving into it!!

Unfortunately, my new gadget has the worst camera imaginable attached to it, making every plate of food look like it’s made from limp cardboard. I’ll therefore not be on instagram for a while, but check out twitter and facebook (see side bars) for more regular updates and photos of our meanderings.  We’re both working on exciting projects and look forward to sharing news about them soon.

Back to the old school with Mum's scales - whats an ounce again!!????!

Back to the old school with Mum’s scales – whats an ounce again!!????!

Recipe Notes

The texture will be improved by 2 tbs aquafaba which is the liquid in a tin of chickpeas or leftover chickpea cooking broth (cooled). Most beans will also work well. This aquafaba works a little like an egg in that it helps to hold things together.

You don’t have to use a heart based baking tin. This is the only cake tin that I could find in Mum’s kitchen. How cool is that!!!

Fresh out of the oven

Fresh out of the oven

The BitsFor 10-12 slices
Dry
175g self raising flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
1 tsp ground ginger
75g soft brown sugar

Wet
3 bananas
100g sunflower/ vegan spread (melted)
1 tsp vanilla extract

125g or half a medium-sized mango (finely diced)
2 handfuls cashews (roughly chopped)

A little more cashews or coconut for topping

Whipped Coconut Cream – For 4

1 tin coconut milk (chilled in the fridge)

Do It
Preheat oven 180oC, grab a 2lb loaf tin or 10 inch cake tin, lightly oil and line with baking parchment.

Sift all the dry ingredients into a bowl.

Beat the banana, melted margarine and vanilla extract together.

Add the banana mix to the dry ingredients and then fold in the mango until all is combined.

Pour into your waiting tin and top with sprinkles of cashews or coconut. Make sure to press any nuts sticking out down. They will catch the heat and burn.

Bake 45 – 50 minutes or until a skewer comes out clean. Turn out onto a wire cooling rack and leave to cool for 20 minutes before tucking in.

For the coconut cream – it’s oh so simple!! Grab the tin from the fridge, turn upside down and open.

Pour out the coconut water, this makes a nice drink (I’m thinking a mocktail) or base for a soup or stew. Scoop out the coconut cream and whip with a whisk of fork for a couple of minutes. You may like to add a little sweetener to it or even some lime juice and zest can be amazing.

Serve the cream straight away or put back into the freezer and give a quick whip before serving, it will go soft and floppy at most room temperatures.

Mango and Cashew Cake

Mango and Cashew Cake

Categories: Baking, Cakes, Recipes, Summer, Treats, Vegan | Tags: , , , , , , | 8 Comments

Chickpea, Date and Potato Tagine

Chickpea, Date and Potato Tagine

Chickpea, Date and Potato Tagine

Tagine is a great summer time staple, a light stew with lovely spice and hints of sweetness from the dates. The perfect place for brilliant seasonal vegetables, a straightforward and ideal addition to your mid week special board!

In Morocco, tagines are a showcase for the amazing local produce. The stock base is just the cooking juices of the vegetables and a little salt, no added stock needed. You know how good your veggies are, its a good test actually. If this tagine is tasteless, its all down to the produce (add a little veg stock).

I went to Morocco straight from Mexico and I remember being hungry quite a lot. I was travelling on hope and pennies and there was certainly not the range of cheap street eats that you find everywhere in Mexico. It was a bit of a shock to the system. When I found a place that did cook veggie food, normally cous cous or tagine, it was a real find. There was normally then a wait while the cook/ owner went out to but the vegetables and cook the tagine. I travelled in mostly rural areas and this could mean a long wait for dinner/ lunch. Still mint tea always flowed easy and the pace of life in Morocco suits me down to the ground. Life ebbs by nice and easy.

Happy hobs:)

Happy hobs:)

Let’s face it, most of us don’t have a proper tagine (the cooking vessel). That’s fine, we can still call it a tagine (just don’t tell your Moroccan mates!) As you’d imagine, we do have a tagine dish. It is normally used as a fruit bowl and I’m always looking for an excuse to use it. A tagine is actually a brilliant shape and design to cook vegetables and cous cous to perfection. You need very little water as the heavy lid keeps in most of the water, it acts as something like a pressure cooker. I find this especially helpful when cooking cous cous.

I like a good mix of veggies in my tagines and potatoes are very important base to other more glamorous (you know what I mean) veg like aubergine, peppers etc. The potatoes have the added benefit of making the tagine sauce thick when they begin to break down.

The flavour or Morocco (in a little jar), just add amazing veggies

The flavour or Morocco (in a little jar), just add amazing veggies

I always bang on about fresh spice, but it makes a huge difference. Many spices have been lurking around our cupboards for a while and may be past their sensational best. Ras El Hanout is the traditional spice mix used, but you know what, other spice mixes can be added to make a tasty stew. Think garam masala, curry mixes, berbere, jerk style mixes. The basic technique will be the same, just experiment with the spice quantity.

I’ve been cooking all over the UK in the past month, it seems like a different kitchen every night! I love it!! I’ve found most people have really good kitchens and its interesting to try out different ovens and cook with a range of pots, pans and utensils. Most people have some amazing kit, much better than the stuff I’ve got!!!  This tagine was made in Durham a few days ago, my Dad who you probably know by now was like me, a real, full power, carnivore and is now going through a real shift. He’s making his own twelve veggie stew at home. I knew Dad would dig this and he says he’ll be trying it out again soon. It’s always wicked when your loved ones enjoy what you make.

Not Durham!  Sunset from the terrace last night in Spain

Not Durham! Sunset from the terrace last night in Spain

Recipe Notes

Tagines are normally chunky. Cut all the veggies into roughly 1 1/2 inch chunks.

As a variation, you can substitute the dates with dried apricots and use whatever vegetables are good and seasonal, easy to get hold of.

My friend Abdul, who lives in a cave near the Sahara, swears by a nice glug of olive oil when serving a tagine. It adds extra richness and gives the sauce a shimmer.

To make things extra special, adding a few handfuls of greens just before you serve the tagine would be nice. Something like spinach, kale or chard. Spring greens are awesome, just add then about five minutes before serving, they take a bit more cooking.

Do not use a metal spoon or spatula to stir stews, unless you want the vegetables to break down. A trusty wooden spoon is perfect.

We cooked quinoa to serve the tagine with, instead of the traditional cous cous. Gluten free and delicious, its also packed with massive amounts of goodness/ nutrition.

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Simple summer special!

The Bits – For 6-8

2 tbs cooking oil
1 onion (peeled and sliced)
2 inches fresh ginger (peeled and finely sliced)
½ medium butternut squash (peeled and chopped)

4 small potatoes (chopped)

2 bell peppers (deseeded and chopped)

1 aubergine (chopped)

4 large tomatoes (chopped)

250g/1 tin chickpeas
16 dates (de-stoned and cut in half)
4 tbs tomato paste
3 tbs ras el hanout spice mix
1 3 inch cinnamon stick
400ml hot water
Salt (to taste)

Serving
A little good olive oil, fresh coriander and extra spice

Do It

This is an easy one…….

In a large frying pan or saucepan on medium heat, add the oil and fry the onions and ginger for five minutes until soft, then add the other vegetables, cinnamon, spices and some salt. Stir and fry for two minutes then add the tomatoes, dates, tomato puree and water.

Stir gently and pop on a loose fitting lid and cook on a steady simmer for 35-40 minutes, until the potatoes are just breaking down. Season with a little more salt to taste.

Serve with cous cous, topped with a drizzled of olive oil, fresh coriander and a sprinkle of extra spices.

Nice with some greens!  (Isn't everything;)

Nice with some greens! (Isn’t everything;)

Categories: Dinner, gluten-free, healthy, photography, Recipes, Stew, Summer, Vegan | Tags: , , , | 3 Comments

Roast Potato and Cumin Frittata with a Farro and Cannellini Bean Salad

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Roast Potato and Cumin Frittata with Farro and Cannellini Bean Salad (Vegan)

I had a great time on BBC Radio Wales recently, a little thing they do called ‘Foodie Friday’.  It was the wonderful Eleri Sion show (although Tom was standing in) and we mainly talked about how accessible and incredible a vegan lifestyle is and coconut scones, but I did mention one of my very favourite dishes at the moment, a simple and really nutritious vegan frittata.  Plant power for all!!  I just had to share the recipe.

Tom mentioned that vegan food can be more time consuming to cook than a lump of meat with vegetables, which may well be true for some dishes, but this frittata is so easy and straightforward and as with all vegan cooking, substitutions can be made, things can be swapped, veggies played with, happiness unearthed, taste buds dance a merry jig.  It’s always easier when you’re done it, so lets do it!

This is a lovely light Italian lunch with a twist.  I just can’t help myself!  Cumin seeds are one of my favourite ingredients (along with gram flour) and they bring a subtle and deep spice to this dish.  I know that cumin is not exactly traditionally Italian, but I’m sure they’ll forgive me!  Especially if they get to try this frittata.  Molto delizioso! (Which means pretty dang nice in Italian)

Spring is taking its gentle hold on North Wales and the nights are lighter and the sun is making reappearance after a long winter.  Its such a beautiful time of year and we are naturally turning to lighter foods.

This frittata is a brilliant way to use up gorgeous roasted vegetables, either freshly roasted or leftovers.  The other night, after some very posh curry and chips (see below), I pondered how to use the leftover potatoes.  It’s been a while since our last Spain time and I know Jane loved Potato Tortillas so this was a no brainer.  I know the art of romance, surprise frittata!

Posh chips and curry sauce - a Beach House classic made with local organic roasted potatoes and a spicy masala sauce (recipe from Peace & Parsnips)  Yumah!

Posh chips and curry sauce – a Beach House classic made with local organic roasted potatoes and a spicy masala sauce (recipe from Peace & Parsnips) Yumah!

Roasties!!!!!!!!

Roasties!!!!!!!!

A tortilla is basically a Spanish name for an unfolded omelette.  Most people will cook this in a pan and then grill it (this is also called a ‘Frittata’ in Italy or even a ‘Kuku’ in Iran – confused yet?!) but I’ve made it easier, pop it in the oven and all is well.  In fact, omellete’s seem to be a staple in most countries I visit, from North Africa to India, the world loves an omellete.  Making it a vegan delight is quick and easy.  I’ve cooked this for many non-vegans and they love it, a few glugs of olive oil for richness and no one misses those strange oval chicken things.

Looking good with a plenty of fresh coriander (although parsley is probably slightly more Italian)

Looking good with a plenty of fresh coriander (although parsley is probably slightly more Italian)

THATS LUNCH!

Frittata is very happy when paired with a grain salad and some green leaves.  That’s lunch!  I’ve made a little Farro and Canellini Bean Salad, packed with crunch and the wholesome feel of the farro, served with some top salad leaves from our local organic farm.  When the leaves are this good, with amazing vitality, fresh flavour and texture, I just give them a quick rinse and tear them up with my hands.  Finely slicing amazing salad leaves just seems like a waste.  I love to see their shapes.

FUTURE SALADS

I am constantly blown away by the diversity of flavours in the plant word and salad leaves, sprouts and cresses are a real joy for me.  At the recent Discovering Vegan Cooking Retreat that we ran at Trigonos, we were privileged to try a load of different cress and leaves.  The flavours were all over the shop, many shocking and delightful in equal measure; some subtle, some full-on.  All suggested that in the near future, salads will be getting much, much more interesting.  Trust me, you ain’t tried nothing like this!

Crazy Cress!  Such a diverse range of flavours and colours all wrapped up in tiny, tiny leaves.  Very interesting.

Crazy Cress! Such a diverse range of flavours and colours all wrapped up in tiny, tiny little leaves. Very interesting.  Boom!!    

Recipe Notes

You can also use this gram flour mix for omelette’s cooked in a pan or as a filling for a vegan quiche or tart.  A baked gram flour pancake in Italy is known as a Farinata and its one of the best things ever.

For a lighter frittata, why not add 1/3 teas baking powder to the gram flour and then stir in the water.

Farro is basically Italian Spelt, meaning that some people who are gluten intolerant can handle it.  If you are off gluten, try using buckwheat or even quinoa.

Due to my intense love of veggies, this salad is light on grains.  I like a high veg ratio in any dish.

Farro and Cannellini Salad

Farro and Cannellini Salad – packed with crunch and vitality

The Bits – For 4-6

Frittata

250g roasted potatoes (or similar quantity of any roasted vegetables)

2 small onions

2 tbsp olive oil

¾ teas cumin seeds

½ teas turmeric

150g gram flour

225ml water

1/3 teas salt

Large pinch pepper
Garnish 

½ handful Fresh Coriander or Parsley (finely chopped)

½ handful Crushed Walnuts (optional)

 

Farro and Cannellini Bean Salad

100g faro (I use quick cook type)

1 small kohlrabi (finely diced)

3 handfuls leek (finely sliced)

½ yellow pepper (finely diced)

1 handful toasted pumpkin seeds

1 handful pitted green olives (sliced)

½ lemon (juice)

200g cannellini beans

4 radishes (sliced into thin batons)

1 handful parsley chopped

Couple of pinches of salt and pepper

Very simple salad, torn leaves.  No need to mess.  Delicious!

Very simple salad, torn leaves. No need to mess. Delicious!

Do It

Frittata

Preheat an oven to 200oc.

Grab a 10 inch non-stick baking dish, round looks good but you could always use a square one.  If you are not sure about the non-stickiness of the dish, line it with baking parchment.

Drizzle in a little oil, add the cumin seeds, onions and a couple of pinches of salt.  Toss together and place in the oven.  Roast for 15 minutes, stir, roast again for 10 minutes, stir, roast again for 10 minutes, by this time the onions should be nicely caramelised and golden.  Set aside.

While the onions are in the oven, in a large bowl, add the gram flour along with the turmeric, olive oil and a couple pinches of salt.  Stir together and then gradually pour in the water whilst stirring, until a thick and smooth batter forms.

Add your potatoes to the oven dish, mixing them in with the onions.  Pour over the batter and sprinkle a little salt and pepper over the frittata.

Pop in the oven and bake for 12-15 minutes, until the frittata is firm and getting nice and golden on top.  Cut into slices and drizzle over a little more olive oil and a sprinkle of coriander/ parsley.  A few toasted walnuts are also delicious.

Can be served warm or cold.

Salad

In a saucepan, bring roughly 1 litre water to a rolling boil, add the farro and simmer for 10-12 minutes.  Until the grains are soft.  Drain and refresh with cold water.  Set aside.

Once the grains have cooled, toss everything together in a big bowl.  Serve with your favourite dressing and ideally, a nice big slab of frittata.

Vegan frittata - ideal and super nutritious Spring lunch

Vegan frittata – ideal and super nutritious Spring lunch

My dressing for this was using pomegranate molasses, english mustard and sherry vinegar, with a light olive oil and a touch of salt and maple syrup.

My dressing for this was using pomegranate molasses, english mustard and sherry vinegar, with a light olive oil and a touch of salt and maple syrup.  Worked nicely!  

Foodie Fact

Did you know that potatoes are a good source of protein, iron, fibre and vitamin C?  I sometimes overlook how nutritious potatoes are.

Gram or Chickpea flour is another ingredient to get excited about (of you’re that way inclined).  I love using the stuff!  It makes for a brilliant egg replacer, when stirred with a little water, in baking and is sooooooooo versatile.  Helpfully, its also gluten-free and packed with nutrition.  High in

When buying gram flour, it may be called Besan (unroasted) or Chana (roasted) flour.  They both have slightly different flavours.  Chickpea flour has twice the amount of protein that wholewheat flour has and six times the amount of protein compared to white flour.  It is also very high in folates and healthy unsaturated fats and is a good source of vitamin B6, iron and magnesium.

Wales is so beautiful in early spring - taken at Trigonos, Nantlle Valley, North Wales

Wales is so beautiful in early spring – taken at Trigonos, Nantlle Valley, North Wales

Categories: gluten-free, Healthy Eating, Lunch, Nutrition, Organic, photography, Recipes, Salads, Spring, Vegan | Tags: , , , | 4 Comments

Decadent Double Chocolate Cake

Decadent Double Chocolate Cake

Decadent Double Chocolate Cake

A really decadent vegan chocolate cake!  This is one we find any excuse to make.  Its a lovely light and rich cake smothered in a very silky, chocolaty icing.  I think you’re going to love it!!

Nigella Lawson certainly knows her way around a cake and this recipe is based on one from her new book. Thanks Nigella! Jane found it somewhere and is such a fan of sweet things, knew it would be a wonder.  It’s one of those recipes that any non-vegan would be amazed to find out had no eggs or dairy in. The texture is wonderful and the icing is a knockout.  I don’t always tell people things are vegan anyway.  It’s just shining, delicious food.  ‘Nuff said!

THE UK COOKING CREW

People like Nigella, Hugh Fearnley Whittingstall, Jamie Oliver and Rick Stein really kept me interested in cooking in my mid 20’s.  Mum normally had Rick and Nigella’s knocking around the house and Hugh was one of my favs. I remember him cooking things on open fires with antique looking pots dangling off his land rover and belting out ‘Baba O Riley’ by The Who with some proper chops. He seemed to be having a great time and it was infectious.  I loved the idea of grabbing a bunch of tomatoes from the green house and popping them straight into a pot.  That definitely sounded like the good life.

SIR JAMIE

A lady bought me Jamie’s first book in a hotel I used to work at, she knew I liked cooking and felt that a cheeky chap on a scooter would appeal.  I loved Jamie’s energy, skill and passion.  He didn’t go down stairs, he slid down bannister’s.  He tore stuff up, threw things, chopped things with his bare hands….  His carefree approach triggered something in me, I’d worked in a kitchen that was classically French, with big hats and all.  Simple, fresh and tasty food was where it was at and Jamie made it all accessible and fun.  That was one of the main things, it was FUN!  You didn’t have to take yourself or food seriously and this was surprisingly quite revolutionary.  Well done Sir Jamie (it can’t be long now lets face it with the sugar thing and all!!!)  Just one little question mate. When are you going fully vegan again????!  Jamie recently talked to Tim Shieff and came straight out and said that the future of food is plant-based.  Which was a really bold thing to say for a celeb chef but unfortunately, in his new book, there is not one vegan recipe.  Maybe the next one will be charged with plant power.  Fingers crossed.   I know that he loves vegan food and there are loads of vegan recipes over on Jamie’s site.

I used to try out loads of this crews recipes whenever I wasn’t working, which was quite a bit back then as I was a restaurant manager.  Cooking has always been a way for me to unwind and be creative.  I remember baking loads of Nigella cakes, there was one chocolate orange cake, oh! and who could forget the chocolate and guiness one.  I used to have it routinely for birthdays.  I just made some chocolate and stout cupcakes that I think you’ll like….coming soon.

Being a vegan chef now, I get the same feeling of inspiration that I did back in my early 20’s when I discovered the real joy of playing with pots and pans.  I can now check out these guy’s recipes and take them in a whole new direction.  The world of vegan cooking seems so vibrant and creative at the minute, I feel so lucky to be part of it.  It’s also great to see Nigella taking a step into the world of vegan baking.  There is an almost unlimited scope for brilliant baking without all that other, unnecessary stuff.  All you need is plants!!

THE MAIN EVENT

I make this Decadent Double Chocolate Cake recipe at least once a week in the kitchen and sometimes opt for a slightly less luxurious icing, a standard chocolate butter cream icing made using plant-based spread goes down very well (see below) and is a reasonable economy style option.  The team I work with in the retreat centre get quite excited when they see this on the menu, which cannot be a bad thing (as long as there’s leftovers that is!)

If you try this recipe out, please let us know.  We’ll be over the moon to hear that you’re in a happy chocolate place.

Recipe Notes

The batter is wet here, don’t fret.  Use a tight fitting tin and line it well.  This will mean that the batter doesn’t sneak through.

Please, please (please), please…..do not open the oven door, no matter how curious you get, when baking.  Leave it for 45 minutes before peaking.  This cake is a good sinker, the bicarb makes it shoot up, but until its almost baked, will quite happily sag back down making it a bit on the heavy side.

Ovens vary and this batter takes a long time to bake but thats what gives the lovely crust and gooey middle.  A winner of a cake combo!  It may need another 10 minutes.

Unless its a special occasion, we normally substitute the coconut oil in the cake and icing for vegan sunflower or olive spread.  This works well, but lacks the ultimate richness and shine that coco oil gives.  We’d recommend treating yourself to a nice big jar of coconut oil.  Early Christmas present.

You can see that I also make a version of the cake in a rectangular tin, whatever you’ve got really.  A rectangular cake is easier to portion, but in this instance, is much wider than a circular cake tin.  This means less time in the oven as the mix is thinner.  Go with your cake instincts!

The economy version with a more everyday icing

The economy version with a more everyday icing

Have some fun with this one!!!!!

Decadent Double Chocolate Cake

The Bits – 1 large cake (10-12 slices)

225g white flour

2 tbs chickpea flour

1½ teaspoons instant coffee powder

80g cocoa

300g soft light brown sugar

1½ teaspoons bicarbonate of soda

½ teaspoon sea salt

375ml hot water

75g non-dairy spread or solid coconut oil

1½ teaspoons apple cider vinegar or white wine vinegar

Chocolate Icing

150g dark chocolate (finely chopped)

75g coconut oil

50g light brown sugar

60ml cold water

1½ tablespoons cocoa

Decoration (optional)

1 tbs edible rose petals or flowers

2 tbs chopped pistachios or almonds

1 tbs orange zest

Do It

Preheat oven 180oC and pop in a baking tray.

For the icing – Put all of the icing ingredients except the chopped chocolate into a heavy-based saucepan and bring to a gentle boil.  Stirring and ensuring all is dissolve. Then turn off the heat and add the chocolate, stir until melted and the icing is glossy. Leave to cool, stirring occasionally.

Line the bottom of a 20cm round springform/ loose bottomed cake tin (you will need a leak proof one, this is a wet batter) with baking parchment.

Place the flour, bicarb, salt, instant coffee, chickpea flour and cocoa in a bowl and mix together.

In a separate bowl, mix together the sugar, hot (not warm) water, non-dairy spread/ coconut oil and vinegar until all has melted and is combined. Stir gradually into the dry ingredients, adding a little liquid at a time, then pour into the prepared tin and bake for 45-55 minutes.

Check after 45 minutes. When done, the cake will be coming away from the edges of the tin and a cake tester will come out clean, apart from a few crumbs. This is a fudgey style cake and you don’t want to overdo it.

Transfer the tin to a wire rack and let the cake cool in its tin.

Give the icing a good stir and check it is nice and thick, yet runny enough to spread on the cake. Pour over the cake and use a spatula to ease the icing to the edges.

A lovely light cake

A lovely light cake

Decorate the cake with scattering of pistachios, orange zest and edible flowers if you have them. Leave to stand for 30 minutes for the icing to set before slicing into the cake.

Store in an airtight container for up to 5 days.

This cake freezes well, without the icing. Wrap the fully cooled cake in a double layer of cling film and a layer of foil. Freeze for up to 3 months. To defrost, unwrap and place on a serving plate at room temperature for 3-4 hours. 

Pop some flowers on your cake - you won't regret it

Pop some flowers on your cake – you won’t regret it

Foodie Fact

For loads of information and nutritional facts about chocolate, or more specifically, cacao, head over to our previous post.  We had an almighty chocolate tasting recently and sampled all the wonders of cacao.

 

Categories: Baking, Cakes, Desserts, photography, Recipes, Vegan | Tags: , , , , | 17 Comments

Seeded spelt bread & simple tips to make awesome loaves

Seeded Spelt Loaf

Seeded Spelt Loaf

Here’s a simple, wholesome and tasty loaf for all made with one of our favourite flours, spelt.  In the wonderful world of bread making, this Seeded Spelt Bread is one for the beginner but will no doubt be enjoyed by everyone.  There is nothing that can beat the fresh wafts of warm bread floating around your house, although Dad’s mulled wine at Christmas does come close.  Bread wafts instantly makes a house into a home.

Shop bought bread, not even the posh deli style stuff, can come close to a lovely loaf of home baked happiness.  Some things you just can’t buy and I believe that most foods are well worth that little bit extra effort and bread is definitely one of those.

There is something priceless and utterly magnificent about the whole bread making process.  Its magical and only takes a little practice and know how.  I’ve popped a few tips below that will get you started on the road to bread brilliance.  If you’re a keen baker, and lets face it, its become a bit of trend recently, this loaf is simple and yet delicious.

A loaf of bread is surely one of the nicest things you could ever give to someone.  If I enter a persons house and they say ‘I’ve just taken some loaves out of the oven’ it’s like entering some kind of ideal parallel universe where everything is just about right.  I was once made a German sourdough loaf by some friends and I rave about it still.  It was over five years ago but I’ll be taking that loaf to the grave!  I wanted to move into their kitchen and make baked goods for the rest of my days.

In my humble opinion, making bread is one of the most soulful things you can do in the kitchen.  Really, I see cooking for people as a privilege.  Once you get the hang of it, the world of bread is yours to explore.   There is no doubting that bread making can be daunting at first and you’ll probably not knock out a perfectly risen and crusty sourdough loaf at the first time of asking.  But stick to the basics and you’ll make something wholesome and full of homemade goodness.

We don’t eat loads of bread in the BHK, I might bake one morning a week.  At work, I bake bread every morning and its one of my favourite ways of starting a day.  All that kneading wakes the body up nicely.  For me, keeping things simple first thing is always a good idea!  We make fresh bread at Trigonos for breakfast and a nice loaf to go out with soup at lunchtime.  In many ways being a chef is a good workout all round, after a ten hour shift in a busy kitchen the gym looks a little pale and tranquil in comparison.  Playing with pots and pans all day keeps chefs lithe and focused (most of the time).

Breakfast loaves at Trigonos, almost ready for the oven

Breakfast loaves at Trigonos, almost ready for the oven

This recipe has been fully approved by our resident bread expert at Trigonos, Holger.  Holger is a proper loaf lover, master wine maker (he even makes wine out of oak leaves!) and German.  Apparently, spelt is more widely available over there and is sold as loaves and rolls, well named ‘Dinkelbrot’.  I know Holger is partial to this loaf because he always goes back for seconds.  Enough said.  It’s a success!

My favourite picture of Holger - observing the 2015 solar eclipse

My favourite picture of Holger – observing the 2015 solar eclipse

WHAT IS SPELT?

Spelt is one of my favourite flours giving a lovely light and nutty loaf.  It is really different from using wheat flour and is a highly nutritious grain that many people who are sensitive to wheat can enjoy.  Sometimes known as dinkel wheat (a word I appreciate) spelt has been cultivated since 5000BC.  It’s fair to say that folk around here in North Wales have probably been making loaves like this since the Bronze age.

Spelt is basically a sub species of wheat and being an ancient grain, has not been manipulated to meet manufacturing needs (like many variations of wheat have for example).  Spelt is easy on the digestive system as the gluten in spelt is water soluble and breaks down when mixed or chewed.  Being an ancient grain, spelt has kept its hard hull intact.  Many modern wheat grains have no hull which protects the grains from pests and the elements.  These wheat grains have now developed an enzyme inhibitor that keeps pests at bay but effects the way that we digest these grains, as enzymes are an essential part of good digestion.  If you feel bloated or heavy after eating bread, switching to spelt bread may be a good idea.

SIMPLE TIPS FOR AWESOME LOAVES

Bread takes some time and effort, not to mention a little technique and skill:

  • LINING – Line your loaf tin/ oven tray with baking parchment.  If your equipment is not totally non-stick, and that attribute is quite rare, then don’t risk a sticky situation.  Quickly line with baking parchment and you are certain of a simple extraction.
  • PROVING – The texture of a loaf comes mainly from the gluten waking up and doing its thing.   This takes a long proving and some kneading.  You don’t always have to pummel your dough for a long time, you can even leave dough in a fridge or a cool place for a very slow prove, overnight for example.  This allows gluten and flavours to develop and makes for a delicious loaf.  In Wales, it is so cold and we have no central heating, we have no choice but to take it slow.  We have however been known to use a warm hot water bottle to help get our dough woken up.
  • OVEN – Baking in general will mean getting to know your oven.  They are all different and timings may vary.  Where you place loaves/ cakes in an oven has a huge effect on the outcome and results will vary depending on whether the oven is heated by a fan or the main heat source is from the base etc.  It can be trail and error at first and the only way to learn sometimes is an over baked bottom on your loaf.
  • PRESENTATION – Bread looks cool when its a bit rough I believe.  Smooth is nice but try and give the surface some texture by not playing with it too much.  Tears and bobbles are great on bread and add to the texture of an interesting loaf.  You may also like to slash the top of the loaf before the final proving.  This adds texture to the loaf and also looks mighty fine.  Dusting with flour will result in a soft crust and brushing with soya milk will result in a crisp and darker crust.  With wet doughs, the loaf will spread out in the oven a little, this is worth bearing in mind if you have a particular shape in mind.
  • OBSERVE – Its also important to remember to be patient with bread making and flexible.  Observe the bread, whats happening to it?  When proving the loaf, is it rising too quickly or too slowly.  This will all be dependent on the ambient temperature (or you forgot the yeast!!)  Gauge whether the loaf is actually twice the size and amend the timings, less or more.  Sometimes the loaf will take much longer to prove and that is fine and actually preferred.  The key factor is that the yeast wakes up and does its thing, working its magic within the bread.  A quick prove can result in off, sour aromas and big air pockets in the loaf.
  • KNEADING – A wet, sticky dough is always better than dry and floury loaf.  I use oil when kneading the loaf as this will not add flour to the recipe, changing the texture of the loaf.  Many bread makers use dough spatulas instead of hands when ‘kneading’.  The old fashioned image of sleeves rolled up and pummeling an hapless lump of dough is not always the best way to go.  When your dough can stretched easily without breaking, around 8 inches is a good gauge, then its ready.
  • STEAM – Turn your oven at home into a professional bakers oven by adding a cooking tray to a lower shelf whilst preheating and when the loaf goes in, pour some water into the tray.  Creating steam which allows the loaf to develop a nice thick and light crust.  I do this with most loaves.
  • YEAST – This is the magic dust that makes bread rise.  Always keep it separate from salt,  they don’t get along and salt can kill it.  Add them to different parts of the bowl.  You can add your yeast to the warm water before mixing, but I find that it wakes up by itself.

Recipe Notes

I like this loaf with poppy seeds included in the seed mix.  They have a lovely flavour and give a nice bite to the loaf.  You may also like to add dried fruits like dates, apricots or herbs like rosemary and thyme to the loaf.  Spices like cinnamon and even garam masala can be delicious.

Rapeseed is one of my favourite oils and is local to us in the UK.  It has a great flavour that compliments spelt well, but you can use any oil, olive or sunflower etc.

Remember that spelt proves quicker than wheat.  I have proved this loaf twice, but you can easily omit the first prove and go straight for a single 40 minute prove followed by baking.  This is of course quicker and leads to a lighter loaf and ever so slightly crumbly.  Not better or worse really, just different.

This bread can be baked in a loaf tin, this makes it easier to handle as the dough can be quite wet.  If your just starting on your bread journey, go for a 1kg tin here.  Handling a spelt loaf is different from a wheat loaf, it can be quite floppy and needs some gentle encouragement (see below).

Add white flour instead of spelt for a lighter loaf.

Due to the gluten being different in spelt, it does not take as much kneading as wheat.  This can actually break down the gluten in the loaf, as oppose to strengthen it as with wheat.

 

Seeded Spelt Bread

The Bits – For one large loaf (10-12 slices)

500g spelt flour

1 teas yeast

1 1/3 teas salt

1 tbs malted rice extract (or sweetener of choice)

2 tbs rapeseed oil (plus extra for brushing)

2 handfuls mixed seeds (choose from poppy, sesame, sunflower, pumpkin, hemp etc)

350ml warm water

 

Do It

In a large mixing bowl add the flour, seeds, salt and yeast.  Stir the sweetener into the water and gradually pour the water into the flour mix. Mixing it in with your hand or a wooden spoon.   Once all of the water is combined and a dough is formed add the oil and brush/ rub all the excess dough on your hands/ spoon back into the bowl and begin to knead the dough.

If your bowl is big enough, its possible to knead it in the bowl.  Otherwise turn out onto a cool surface, ideally lightly oiled.  Knead, it will be quite sticky, don’t worry, just give a good twist and pummel.  A lightly film of oil on your hands helps with the stickiness.  Work it!  Imagine you’re a kid again playing with food.  Its fun!  Give it roughly a couple of minutes kneading.  When the dough is smooth and pliant, you’re ready.

Form a ball and lightly oil it all over, in the bowl, lightly cover with a kitchen cloth and leave in a place that is slightly warmer than room temperature for 45 minutes.  The warmer it is, the more the yeast will come to life, so keep your eye on it.  The key is that the dough doubles in size.

A nicely shaped spelt dough ball, ready for its first prove

A nicely shaped spelt dough ball, ready for its first prove

Now knock it back (or knead it again).  Basically knocking the bubbles out of the bread and getting the gluten going even more.  This will all add to the firm and chewy texture of the loaf.  Form a rough and fat ball.  It will spread out, so tall is good.

Sprinkle or roll the dough in seeds if you like.  Grab an oven tray lined with baking parchment and place your dough on it and leave to prove for 35 minutes, until the dough has almost doubled in size (ideally, in a very perfect world, leaving just a little room for expanding in the oven).

Preheat an oven to 200oc and place a baking tray on a lower shelf.

The loaf ready for its final 35 minute prove

The loaf ready for its final 35 minute prove

This is spelt so the loaf may now look like a fat pizza base.  This is fine.  Using your hands or a spatula, gently form the loaf back together into the shape you prefer, pushing it and tucking it in.  You don’t want to handle it much at all at this stage.  A bit of gentle persuasion is best.  The loaf will be quite thin, nothing like a sphere but should not resemble a gorgeous, 2D frisbee.

Pour a couple of cups of water into a the now hot oven tray (lots of steam) and pop the loaf into the oven on a middle shelf.

(The tray steaming step is not essential).

Bake for 40-45 minutes.  Tap the base, it should sound nice and hollow with a good crust.  If this is not the case, pop it back in for another five minutes and repeat the process.

Lovely light spelt loaf with a good thick crust

Lovely light spelt loaf with a good thick crust

Once baked, leave the loaf on a wire rack (with a few inches of clearance underneath, too close to the surface and you’ll end up with a soggy bottom, which is never pleasant).  I give it at least 30 minutes before tucking in.  If you are in a hurry to cool the loaf down, cut in half or quarters.  This will release the steam making the loaf cool much quicker.

Serve

Makes a brilliant slice of toast and is ideal with soups especially.  I like it best warm with a drizzle of nice rapeseed oil or a little pot of balsamic vinegar and olive oil.  Just a quick dip in that and then………woahhhhhh!  Lovely stuff.

Foodie Fact

Spelt is a good source of protein, dietary fibre, some B vitamins and minerals, especially manganese with good levels of iron.  It makes for a highly nutritious loaf.

Categories: Baking, Healthy Eating, photography, Recipes, Vegan, Wales | Tags: , , , , , , | 2 Comments

Coconut Scones

Coconut Scones (Vegan)

Coconut Scones (Vegan)

Mum’s here!!!! (and Dad)  When Mum visits we get stuck into loads of cooking.  We always have done and I’ve had these scones in mind for a while.  I knew Mum would love ’em!  Coconut + scones = genius.

This is a light, rich and crispy scone recipe especially for all those Mum’s out there. It’s MOTHERS DAY!! (Well it was yesterday when we made them!)  This will make any afternoon tea a little bit special.  Just add your favourite jam or Mum just had one with chocolate spread.  Yowzah!

These little beauties are based on the awesome recipe sent across to us by Janice at Nourished by Nature.  A place we visit regularly for nutritious, delicious, healthy recipes.  Janice is so passionate and creative and we love the way she cooks!  These scones even scooped the ‘Sweet Treat’ award at our last cookbook giveaway.  We just had to share our version of the recipe.

I love making scones and must admit, that at the moment I make more savoury scones.  Rosemary scones being my favourite.  They work so well with a nice hearty vegetable broth in these chilly winter months.  I have some great memories of Mum’s baking as a child.  Mum’s walnut and date scones were always amazing!  They were at least three times the thickness of these little guys.  I must remember to ask very nicely for a recipe…..

I have never used a food processor to make scones before, but I will again.  If used with care, i.e. not over working the mixture, the resulting scones are light with a delicious crispy crust.  I do not have a massive sweet tooth but these are right up my street!  A brilliant twist on a classic, just what we’d expect from Janice.

Mum busy with scones.  Always amazing to see Mum in the kitchen!

Mum busy with scones. Always amazing to see Mum in the kitchen!

Recipe Notes

I use the coconut oil here in solid form. This works best.

Feel free to use vegan spread instead of coconut oil, which I realise is quite expensive.  I must admit, I prefer the coconut oil ones.  Richer, lighter and with a crispier crust.

These scones can be made thicker, but I find thin scones great because there is less leftover mixture at the end and that means more lighter scones.  Once we start to reform the leftover straggly bits, the scones become heavier (although still very tasty).  Try weighing them in your hands, you’ll see what I mean.

Remember when baking scones, cookies etc they will seem a little underdone when removing them from the oven, they tend to firm up on the cooling rack.  This is perfectly normal and its best to take them out slightly undone than slightly overdone I feel.  Check the tops and bottoms, if they are beginning to brown, you’re there.

The Bits – Makes 8 medium-sized scones

225g self raising white flour

2 level teaspoons baking powder

50g unrefined white sugar (unprocessed)

100g coconut oil or vegan spread (olive, sunflower etc)

55g desiccated coconut

4-5 tablespoons plant based milk (soya milks works well)

2 tbs soya milk (for brushing)

2 tbs desscated coconut (for topping

Do It

Preheat an oven to 200oC (180oC Fan Oven)

In a food processor, add all the dry ingrdients and pulse a few times until a loose crumb forms. Add the soya milk gradually whilst pulsing until the mixture just starts coming together.

If you are not using a food processor, place all the dry ingredients into a mixing bowl and crumble the mixture using your fingers and thumbs (think breadcrumbs). After a while it will form a fine crumb, add the milk gradually, mixing with a spoon.

Fresh out of the oven

Fresh out of the oven

Pop the mixture onto a floured surface and bring it together with your hands. Do not over handle at this stage or your scones will be dense. Light scones will come about from very little handling.

Roll out the mixture using a rolling pin to a depth of 1 – 1/2 inches and cut out the scones using a cutter of your choice (Janice using a very cool heart shaped one). These ones will be the lightest, gather together the straggly bits of pasty and make into extra scones.  

Place on a baking tray lined with parchment and bake on a middle shelf in the oven for 12-14 minutes until the tops are have browned.

Coconut Scones - one ain't enough!;)

Coconut Scones with Rhubarb and Blueberry Jam – one ain’t enough!;)

Serve

You know how you love ’em!  A scone eaten still warm from the oven is a thing of rare beauty (blazing fire and purring cat on lap optional).

Foodie Fact

Coconut is an incredibly good thing in so many ways.  It is high in fat, giving it that gorgeous richness.  The fat in coconut is no ordinary fat however, a large portion of it is known as lauric acid.  A fat which has been shown to heighten our good cholesterol levels.  A medium coconut covers all of our energetic, mineral and vitamin needs for a whole day!   If you are ever in a tropical country and feeling the heat, reach for coconut water.  It is excellent at rehydrating the body

Categories: Baking, Cakes, Nutrition, photography, Recipes, Treats, Vegan, Wales | Tags: , , , , , | 8 Comments

Quick Carrot and Ginger Pickle plus Five Health Benefits of Ginger

Quick and easy - Carrot and Ginger Pickle

Quick and easy – Carrot and Ginger Pickle

This is the perfect accompaniment to your Saturday night curry feast!  Curry makes any weekend extra special.

I like shop bought pickles, it’s generally what you eat in restaurants in India. Although the very best pickles I’ve ever eaten have been home made (no surprises there then!) Mango, lime and mixed pickles are my favs but I had a few nice carrots in the kitchen, so I thought I’d give this a go. The spice combination and method can be used for most firm, sweet veggies, pumpkin or squash for example also work very well. This is very much a milder pickle don’t expect that eye-popping and taste bud tickling saltiness.  Its mellow like a mango pickle with spicy bells on with a nice sweet and sour chilli-ness.

The drawback of most shop bought pickles is the salt. In India I have noticed pickles are used sparingly, a couple of teaspoons per meal. In Britain, I think we can overdo it sometimes and all that salt is just not cool. The lovely thing about taking a wholefood approach, making an effort to cook much of your food at home, is that you know whats going into your dishes. We can moderate the sugar and salt levels here accordingly.

FIVE HEALTH BENEFITS OF GINGER
Really ginger is more like a medicine than a food!  It is just so good for us.  Some people get a little freaked out when I start talking about the health properties of food, but I can’t help myself!!  I love to know that the food I enjoy is actually doing me some good, not just tasting amazing, but filling me with nutrition and vitality.  Healthy food is not the worthy, boring grey slop of old, its the bright and very tasty future for us all!

  1. Anti-oxidant – Ginger contains a powerful anti-oxidant and anti-inflammatory called gingerol.  It is one of the natural oils in ginger which gives it such a powerful aroma.  Ginger may also help to prevent cancer and helps to fight infections.
  2. Helps Nausea – Many people use ginger to treat nausea like morning sickness and sea sickness.
  3. Lowers Cholesterol – Ginger has been shown in many studies to reduce bad (LDL) cholesterol and has even been shown to lower blood sugar levels.
  4. Helps the brain – Studies show that ginger can help to prevent age-related damage to the brain and improve brain function in elderly people.
  5.  Can help to treat chronic indigestion and pre-menstrual aches – Food containing ginger leave the stomach quicker, beneficial for people who suffer from indigestion.  It may also help reduce pre-menstrual pains if taken at the start of the menstrual cycle.  It has shown to be as effective as taking drugs like Ibuprofen.

Ginger is most certainly one of those foods worthy of the ‘superfood’ name!

Back to pickle.  Enjoy this tangy, spicy pickle with flat breads and of course, a curry or two for company. It also goes down well in sandwiches and I even like it on toast in the morning. Remember, I also eat chillies for breakfast on occasion. I understand that it’s a slightly more intense affair than strawberry jam.

 

The Bits – Makes 1 jar or serves 4-6

450g carrot (peeled and cut thin half moons – slice anyway you like really as long as its thin)

1 onion (finely sliced)

3 tbs ginger (finely sliced or grated)

3 tbsp oil

½ tsp fenugreek seeds

1 1/2 teas cumin seeds

1 teas coriander seeds (the smaller ones are best)

5 whole dried red chillies (cut in half length ways – more if you love chilli)

1 ½ tsp turmeric

2 tsp salt

5 tbsp unrefined sugar

1/2 lemon (juice)

Very simple recipe:)

Very simple recipe with brilliant results:)

Do It

If you are jarring the pickle and looking to preserve it for a while, sterilise the jars by either boil the jar and lid in a pan of water or bake in the oven for 15 minutes.

Add the oil to a large saucepan on medium heat and when hot pop in the fenugreek, cumin seeds and dried chillies. Fry until they pop, a minute or less, then add the carrot, onion and ginger, fry for five minutes.

Add the salt and turmeric, stir and lower heat, cover the pan and leave to cook until the carrot is soft, 20 minutes. Add the sugar and lemon juice stir, warm through for a minute and then leave to cool.

This pickle can be enjoyed once cooled or preserved for later tasty times. It will keep nicely in a sealed container for a week.

Quick Carrot and Ginger Pickle

Quick Carrot and Ginger Pickle

Serve

With your favourite curry or like I said, good on toast!

Foodie Fact 

See above – we’ve got ginger covered.

We've been loving the winter sunshine down on the beach.

We’ve been loving the winter sunshine down on the beach.

P1270645

Rock hoppin

Dinas Dinlle beach on a sunny day - fresh, fresh air

Dinas Dinlle beach on a sunny day – fresh, fresh air

Categories: Chutney, gluten-free, Healthy Eating, Nutrition, photography, Recipes, Side Dish, Superfoods, Vegan, Wales | Tags: , , , , | Leave a comment

Pablo’s Perfect Pancakes plus my Top 5 Pancake Tips

Jane and our amiga Rach in the backstreets of sunny Granada. Yesterday.

Jane and our amiga Rach in the backstreets of sunny Granada. Yesterday. I think they went to the Alhambra later…..Que vida!

It may have been around a year since you last made pancakes, don’t fret a jot, we are here to ease you into an evening of perfect flippin’ and crispy edged perfection.  Jane has popped over to Spain and was last night giving this pancake recipe a dry run in the back streets of Granada (very nice indeed) whilst I kept my head down in the Beach House avoiding storm Imogen (nicely named).  So, we’d like to share one of the easiest ways to make the perfect pancake and a few key tips to ensure pancake paradise is yours……

Pablo (or Paul to some) is my sisters newly crowned husband.  I’m still getting used to the new title.  Pablo is a passionate cook and regularly comes up with sensational dishes, over Christmas, one that stood out for the whole family was Pablo’s perfect pancakes.  You could really wish for no more in a pancake recipe.  This is as easy as it gets, but the outcome is light, fluffy and hopefully, crispy around the edge.  Perfect for pancake day, or any day for that matter.

Pablo at the wedding party with our mate Nick

Pablo (right) at the wedding party with our mate Nick

I wish we ate more pancakes in Britain and didn’t reserve them for one night of frantic flipping.  I think our nations happiness index would leap with an increase in pancake munching, they are so fun and versatile; sweet or savoury, thick or thin, wholegrain and nutritious or light and white…….we all know how we like them.  I like mine with a fruity sauce or something rich like this wonderful coco and peanut sauce I just came up with.  Jane is a purist and opts for a squeeze of lemon and a scattering of sugar.  Each to their own!

If you'd like pancakes like this, check out these tips...

If you’d like pancakes like this, check out these tips…

TOP 5 TIPS FOR PERFECT PANCAKES

1. Don’t over oil – lightly grease your pan and remove any excess oil with a paper towel.

2. Practice makes perfect – The first couple of pancakes may be a little strange, but you’ll get the hang of it!

3. Regular heat – Consistent pancakes need a consistent temperature. Warm up your pan on medium heat and turn down the heat slightly if needed.

4. Flippin’ Marvellous – Make pancakes small to ensure an easy flip.  Always loosen run a spatula under the pancake before trying to flip, otherwise you may pull a muscle and generally look a bit daft as the pancake clings to the pan.

5. Portion control – use the same amount of mix per pancake.  Sounds obvious, but for best results, keep a measuring cup handy and add the same amount of batter to the pan.  They’ll take the same length of time to cook, look great and there will be no arguments over who got the runt of the litter!

And voilà! Perfect pancakes every time! 

Right………..lets rock a perfect Pablo pancake!

I use cups here because I love America and it cuts out unnecessary scale faff.  These are not supposed to be huge, pan filling pancakes.  They are harder to handle.  These are roughly 6 inches in diameter, light and fluffy.  More like an American style pancake than a French style crepe.  Thats how Pablo likes ’em……

The Bits  

Dry

1 1/4 cup strong white flour/ all purpose flour

2 teas baking powder

1/2 teas salt

2 tbs light brown sugar

Wet

1 cup (250ml) non-dairy milk (we use soya)

1 tbs oil

2 tbs water

(should equal 1 1/4 cups in total, if not, add a splash more water)

Jane flippin' in Spain

Jane flippin’ in Spain

Do It

Add the wet ingredients to the dry ingredients and whisk until all is combined.

(Check the top 5 tips above to make sure you are fully prepared for pancake paradise……)

Grab a medium sized frying pan (preferably with a nice thick bottom on it) and warm on medium heat.  Add a couple of drops of oil, coat the pan, then add roughly 1/3 cup pancake batter.  Let it naturally form a nice circular shape, leave to cook for 3 minutes, then flip over using a spatula to loosen it from the pan.  Cook for another 2 minutes.  If the colour is too dark or too light, check the heat and/ or cook for longer/ shorter with the next one.

Like I said, the first pancake at least, is a loosener, a warm-up.

Serve straight from the pan with accompaniments of your choice.  There are some ideas on our last post Blender Banana and Pecan Pancakes with Chocolate Sauce for sauces etc.

Rach presenting one of Pablo's finest - Happy Pancake Day!!!!

The delightful Rach presenting one of Pablo’s finest – Happy Pancake Day!!!!

 

Categories: Breakfast, Healthy Eating, Recipes, Travel, Vegan | Tags: , , , , , , | 2 Comments

Blender Banana and Pecan Pancakes with Chocolate Sauce (Gluten-free)

Blender Banana and Pecan Pancakes (Gluten-free)

Blender Banana and Pecan Pancakes (Gluten-free)

There is only one pancake night so lets do it in style!!!!  Why is there only one pancake night actually?  I feel like we need at least a weekly or bi-weekly pancake night.  Pancakes are better than that.

So I felt like joining in on the pancake party but with a busy week ahead, I wasn’t going to have much time to play with pancakes.  I needed something super quick and tasty.  I know that a lot of you are avoiding or taking it easy on gluten and I wanted to give you a brilliant option.  I love making food accessible to all and no one will feel like they’re missing out with these pancakes.  Impossible!

They’ll make for a great breakfast or dessert any time of year, maybe add some berries or chopped fruit, a little dusting of cocoa…..

I like pecans any way they come......

What is it about pecans, maple syrup and pancakes?!

I’m going to have to write this quickly before I eat all of these!  I am actually multi-tasking here, typing with a mouthful of pancake.  It is possible after all!!  This recipes is hot out of the pan.  I always said that the precious time that I get out of the kitchen I would not spend in the kitchen (does that make sense!!) taking 56 pictures of a pile of pancakes.  Tonight…..I have. There is surely no better way to spend an evening.

This is easy.  Pop all the ingredients in a blender, blitz, fry and enjoy!  I love the way some talk about pancakes ‘behaving well’ in the pan!?  A well behaved pancake sounds so bland.  Make these small and you’ll have no problems at all flipping them and kids absolutely love a mini pancake (mini most things really).

THE GHOSTS OF PANCAKE DAY PAST

Pancakes have come a long way since my family launching them at the ceiling and redecorating the walls with flour and eggs.  It always seems a very messy night with loads of fuss for a little, thin thing that normally had the consistency of a supple frisbee.   It was always fun though and we laughed at our attempts and devastation.  Everyone had a go at flipping and it was always very exciting and quite nerve wracking as an 8 year old.  You always remembered your technique from last year, after four failed and mangled attempts!

One of my heroes...as an 8 year old. Banana Man!

Do you remember this man? One of my heroes…as an 8 year old. Banana Man!!!!

I still love the classic lemon and sugar crepe, but lets face it, we’ve all become a bit more Americanized with our pancake habits.  Hotcakes are big, light and fluffy (like some Americans I know) you eat two and feel like you’re about to explode.  Quite filling they are.  Sets you up for the day or an early return to bed!!!  Sleep off breakfast.

This is the later, light and fluffy, but without that heavy feeling.  We use gluten-free flour and the delights of banana paired with pecans.

SAUCY IDEAS

There are so many!  I had mine with a simple chocolate sauce (melted chocolate with a little coconut oil mixed in) or try warming peanut butter in a pan and stirring in some maple syrup, or tahini in the same way, in fact any nut butter is sensational warmed with some sweetness stirred in. Another option is warming the peanut butter, sweetening it and then stirring in a little coconut cream (the thick stuff in a tin of coconut milk).  Wow!  That is a sensation.

Something fruity, how about marmalade or cherry jam, warmed in a pan with a dash of whiskey or dark rum stirred in.  Why not toss some apples, dates and orange zest in a pan and warm them through.  Once the apple has broken down you have a lovely apple compote to use liberally on pancakes and more.

Although, having said all of that and being a purist in the department, just maple syrup is enough for me.

Recipe Note

Not everyone likes the full taste of buckwheat, I do.  These pancakes are awesome with just buckwheat flour.

I like these pancakes small, you can eat more of them and they are fresher when you do.  In a large frying pan you should be able to fry three at a time.  Use a spatula to flip them.  If you can flip three pancakes by tossing them in the air…..well done.

If you’ve no pecans, walnuts will be fine.  If you have no walnuts…cashews will do.

You can experiment with your favourite mix of gluten-free flour.  If you’re using normal flour, I’d mash up the banana, chop up the pecans and stir it all togther.  The blender may get the gluten going in the flour and you’ll be left with weird pancakes.

These pancakes are easy flippers, no messing about for you this pancake night.

These pancakes are easy flippers, no messing about for you this pancake night.

The Bits – 12 mini pancakes (serves 2)
2 ripe bananas
1/2 teas bicarb of soda
1 handful pecans
4 tbs white gluten-free flour mix
3 tbs buckwheat flour
150ml soya milk (or plant milk of choice)
1/2 teas vanilla extract
Pinch salt

Dark chocolate

Coconut oil

Do It

Make your sauce first.  Place a glass bowl over a pan of gently simmering water.  Add your chocolate and melt.  Stir in a little oil, the sauce will be shiny and super rich.  Its best serve warm.

In a blender, add all the pancake ingredients and blitz until all is combined.  There will be chunks of nuts left, that is cool.  You may need to get a spoon in there and mix things up, making sure all in smooth and batter-like.

Lightly oil a frying pan and warm on medium heat.  Add 2-3 tbs of mix per pancake.  Fry 2-3 minutes one side, flip and fry for 1-2 minutes on the other.  I normally reduce the heat of my pan as I go through the batches of pancakes.  It can get carried away.  Keep your eye on it.

Keep the pancakes warm in an oven, or wrap them in a clean kitchen cloth until you’re ready to serve.

Serve

Enjoy with your favourite sauce or topping.  You know the one……

Get them while they're hot!

Get them while they’re hot!

Foodie Fact

Pecans are so intensely brilliant in many ways.  They are packed with good fats and fatty acids, keeping your heart healthy.  They are full of fibre which helps our digestion out, anti-oxidants and they are powerhouses of minerals, helping things like our bones, skin and immune systems.  A handful of nuts a day, keeps the grim reaper at bay!

Categories: Breakfast, Desserts, gluten-free, Healthy Eating, Nutrition, Recipes, Vegan | Tags: , , , , , | 2 Comments

Baked Mushrooms with Sun-dried Tomato Pesto and Walnuts

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Baked Mushrooms with Sun-dried Tomato Pesto and Walnuts

Just such and easy and flavoursome number!  The kind of dish you could serve as a main course or starter  at a dinner party (aka when you’re trying to look a bit flash in the kitchen) and really not go to any great trouble.

One of the main reasons for me popping this recipe on the BHK is the wonderful Vegan Recipe Hour, happening soon over on Twitter.  A great place for vegan cooking inspiration and tonight the theme is……well……MUSHROOMS!

They look lovely and pack some intense flavours; mushrooms, sun-dried tomatoes, roasted nuts, pesto, these are some of the bedrocks of richness and savoury flavours in a vegan cooks locker.  Combined……POW!  I’d also like to mention that this is most definitely healthy.

UMAMI!

One of the five basic tastes and a word that sounds like something Vic and Bob would exclaim (with loads of reverb) mid ‘Shooting Stars’.  If you are not British, this may take some explaining…..this clip might help.

Umami is a savoury taste in things like mushrooms, nuts, fermented foods like miso and tamari, yeast extract, seaweed and sun dried tomatoes, they’re packed with that mysterious and delicious flavour that acts like catnip to our tastebuds.  We know we love it!

The history of umami can be found here and it is of course the source of MSG.  Its natures MSG, which means all the crazy good flavour without the unpleasant side effects.  Many rich and flavourful plant based meals use something umami as a base.

BEST JOB IN THE WORLD!

Some of you may know that I cook at a glorious retreat centre in Snowdonia, Trigonos.  (Queue a quick plug for the retreat and workshop I’m running soon –  ‘Discovering Vegan Cooking’).  I have started to make these mushrooms for lunch there and they always go down a treat.  Greater than the sum of their preparation skills and time.  The sign of a winning restaurant dish, especially when you’re working in the kitchen!  This is a dish I choose when I’m giving myself a bit of a break.  Normally, if you eat at Trigonos, you’ll be joining me on a voyage into vegan cooking.  I have a rough idea what I’ll be cooking but I generally see what is good from the land that day (we have our own organic farm) and what’s looking great from out veg supplier.  Then I play with food and enjoy myself.  One of the most wonderful occupations imaginable.

Now.  Lets make something delicious.

Recipe Notes

The mushrooms will shrink quite a bit during cooking.  Make sure you get big ones, or double up per person.  I have found that most folk like a second mushroom after they’ve tasted the first.

Portobellos are full of flavour and texture but field mushrooms are also fine (and a little cheaper).

I always try to make my own pesto, but at this time of year, fresh leafy herbs are not exactly sprouting from the earth.  You could use a good jar of vegan pesto, you’ll find this in most supermarkets and especially health food shops or similar.

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A typical Trigonos lunch plate, plenty of colours!

The Bits – For 4

4 large mushrooms (peeled and the end of stalks trimmed off)

Pesto

2 big handfuls sun dried tomatoes (roughly chopped)

2 big handfuls basil leaves

1/2 lemon (zest)

3 large cloves garlic (peeled and crushed)

1 handful cashews (best when soaked in warm water for an hour before)

50ml+ olive oil

2 tbs nutritional yeast flakes

Sea Salt (to taste)

OR

10-12 tbs green pesto (of your choice)

Mixing in the sun dried tomatoes and lemon (zest) – same quantities as above

 

2 handfuls walnuts (roughly chopped)

 

Topping

Fresh green herbs – parsley, thyme, basil

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Fresh out of the oven

Do It

Preheat an oven 180oc.

Peel the mushrooms, lightly oil a baking tray, sprinkle the mushrooms with salt and pepper.  Bake the mushrooms for 15-20 minutes.  They should be soft but still nice and succulent.

Place all of the pesto ingredients into a food processor (except the olive oil) and pulse until a chunky pesto is formed whilst drizzling in the oil.  Or, just mix the tomatoes and lemon zest into your shop bought pesto.  Taste and season with salt if needed.  Adding more nooch (nutritional yeast flakes) will up the cheesiness. A good thing.

Spoon roughly 2-3 tbs of the pesto over each mushroom and sprinkle with walnuts.  Pop back into the oven for 10 minutes to warm them through.  Thats it!

Sprinkle over some herbs and serve soon after.

Here are some dishes I’ve served recently to accompany these mushrooms:

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Categories: Dinner, gluten-free, Healthy Eating, Recipes, Vegan | Tags: , , , , , , , | 4 Comments

Fancy a healthy start to 2016? Peace & Parsnips Recipes featured by Veganuary

Big thanks to the wonderful folk at Veganuary for featuring recipes from Peace & Parsnips.  Are you taking part in Veganuary?  How’s it all going?  I’m sure you’re shining away and if you need a little tasty inspiration, check out the feast below!

You’ll find these recipes and many, many more in the ‘recipes’ section of the awesome Veganuary website.

timthumb (3)Chocolate & Maple Ice Cream

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Lazy Lahmacun

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Charred Fig and Rocket Salad with Lemon Tofu Feta

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Raw Apple and Date Pie

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Charred Fig and Rocket Salad with Lemon Tofu Feta

I’m busy in the kitchen at the minute and finding little time to blog.  Soz about that.  I also just completed my taxes for the year which was a very painful experience.  Why so many numbers and brackets?  I needed some light relief, I needed some bloggin time with you lovely lot!!!

Check out our facebook and twitter pages for more BHK shenanigans.

I’m off to check on my onions……….X

Categories: Cakes, Desserts, Dinner, gluten-free, Healthy Eating, Peace and Parsnips, Recipes, Salads, Vegan | Tags: , , , , | 10 Comments

Oven Baked Squash Gnocchi with Sun-dried Tomatoes, Fennel & Spinach Pesto

Oven Baked Squash Gnocchi with Sun-dried Tomato, Fennel and Spinach Pesto

Oven Baked Squash Gnocchi with Sun-dried Tomato, Fennel and Spinach Pesto

Veganz! Omnivores! Traffic Wardens! Rock Stars! Mamas! Papas! Botanists! Kayakers!……..You’re all going to like this one.

January is here and most of us feel quite droopy.  Over fed and watered, back to work but filled with good intentions for the new year.  Over 15,000 people world wide are trying out a vegan lifestyle in January thanks to the awesome Veganuary (see below).  This year we’re all going to be healthy superheroes!  Environmental angels!  Animal lovers extraordinaire!  Just by changing our eating and consuming habits.   Its such a shining, peaceful, positive way to get 2016 off to a flying start.

Here’s a healthy recipe straight out of Peace & Parsnips.  Loads of people have been in touch and said that this has been one of their favourites.  A colourful twist on your traditional gnocchi. This is a light dish packed with texture, a rich pesto, bucket loads of nutrition and plenty of big flavours.

Colourful food always gets us happy and hungry and this is a proper rainbow plate; orange, red, green, red……YUM!  It’s an ideal dish for a special dinner, a Saturday night feast or mid-week indulgence.  If you are cooking for people who think vegan/ healthy/ vegetables/(fill in the blank….) is boring and bland, here’s something to dispel such misguided waffle.

I’m sure this recipe will help all those going fully vegan for this Veganuary.  It’s not all veggie burger, tofu and falafels after all.  One friend said to me recently, a little apprehensively; “But is being vegan any fun?”, I replied “How much fun is Halloumi???!?”  (We  were talking about giving up Halloumi at the time).  How much fun is cheese?  There is no connection between happiness and dairy products.  Trust me.

Go vegan for January (what's left of it;)

Go vegan for January (what’s left of it;)

Veganuary is a global campaign that gets people into a vegan lifestyle in January.  Being a vegan is big news in 2016 and there has been plenty of interest in the press.  There are thousands of people giving veganism a try; my Mum and sister are giving it a go and Jane is giving up her Kefir and occasional Cappuccino for the month.  I also have a load of friends who are getting into the plant-based party.  Its amazing!  Jack Monroe is posting vegan recipes over on ‘Cooking on a Bootstrap’ and other celebrities like Vivienne Westwood, Sarah Pascoe and Romesh Ranganathan are taking part.  In 2015, 49% of the folk who tried out Veganuary stayed vegan full-time.  The Veganuary site is packed with information, advice, recipes and inspiration.  In fact, you’ll find a load of recipes from Peace & Parsnips over there.  Of course, you could also have a wee look at our back catalogue for a massive slice of vegan treats.

Being vegan is becoming ever more accessible, there are an infinite number of ways to eat simply delicious, plant-based food.  Many more restaurants, supermarkets and suppliers are realising that being vegan is far from a fad.  Interest in veganism has grown hugely worldwide in 2015 and will continue to do so in 2016.

Let’s cook plants!  Here’s what I said in the book:

Making gnocchi with coloured vegetables makes brilliant sense. Any quite starchy root works well: parsnip, sweet potato, purple potatoes, cassava, pumpkin . . . But the vivid orange of squash really electrifies the plate (and the palate). With its vibrant oranges, reds and greens, this dish is a feast for the eyes as well as the belly!

The Bits

1 large squash, about 1.5kg (the more starchy varieties of summer squash are best, such as butternut) peeled and cut into rough chunks olive oil, for roasting

a little sea salt

1 large fennel bulb, thinly sliced lengthways

240g firm tofu, well drained

300g unbleached white flour, sifted

1 teaspoon sea salt

½ teaspoon white pepper

1½ teaspoons dried sage

2 big handfuls of sun-dried tomatoes, roughly chopped

 

For the topping
2 tablespoons roasted hazelnuts, roughly chopped

Spinach Pistou

100g hazelnuts

100g spinach or watercress leaves

2 big handfuls fresh basil leaves

3 cloves garlic (crushed)

juice of 1 lemon

zest of 1/2 lemon

Large pinch of sea salt

2 large pinches of black pepper

75ml extra virgin olive oil

 

Do It – For 4-6

First make the spinach pistou (even better if you can make it the day before). Pistou is a Provencal version of Pesto – much lighter, without the cheese and pine nuts.

Preheat the oven to 200°C/gas mark 6.

Place the squash on an oiled baking tray. Rub a little oil and salt over it and bake for 30 minutes, turning the pieces gently over once. You’re not looking for loads of colour here, just lovely soft, golden squash.

Toss the fennel in olive oil, place on a separate baking tray and scatter with a pinch of sea salt. Bake for 30 minutes, turning once, until it’s nicely golden and sweet. When the squash is ready, put it into a processor with the tofu and blend until smooth. Now, place in a large bowl and stir in the flour, salt, pepper and sage until a soft dough forms. Leave to cool down and firm up – it will be a lot easier to handle.

Using two teaspoons, make gnocchi shapes (lovely little flat oval dumplings) with the mixture and place on an oiled baking sheet, leaving about 5cm of space for each gnocchi to grow. Brush the gnocchi with a little more oil and bake for 20–25 minutes, until crisp and slightly golden.

For the Spinach Pistou – Place the hazelnuts in a small skillet and warm on medium heat.  Keep them moving for 5-7 minutes – they will become roasted and smell so very sweet! Put them into a food processor and blitz for 30 seconds.  The nuts should begin to break down into lumps and chunks, which is what we want.  Add the rest of the pistou ingredients (except the oil) and blitz, drizzling the oil in gradually until you get a nice runny texture, like a think sauce.  You will need to scrape down the sides of the food processor a few times.  Add more oil if the pistou needs thinning.  Check your seasoning and set aside.

Serve

Warm, on nice big plates, drizzled liberally with the pistou. Scatter the crispy fennel and sun-dried tomatoes on top with a little more pistou, and finish with some chopped roasted hazelnuts.

Foodie Fact

Winter squashes like pumpkin and butternut squash are directly related to summer squashes like courgette and even watermelon (they’re known as the gourd family).  You can use most winter squashes in this recipe, as long as they are not too watery; acorn or hokkaido will be delicious.

Butternut squash is almost 30% protein and contains outrageous levels of vitamin A which makes our skin shine.  They’re also high in vitamin C and boast a good range of minerals like iron and calcium.

All of the parts of a squash plant are edible; fruit, flowers, leaves and seeds.

Categories: Dinner, Healthy Eating, Peace and Parsnips, Recipes, Special Occasion, Vegan | Tags: , , , , , , | 2 Comments

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