Posts Tagged With: recipe

Italian Herb and Sun Dried Tomato Dumplings

 

Thanks for your patience everyone, I’ve finally got around to posting this recipe.  It’s been a long time coming, but I’ve had a few things on my plate (see below;).

These dumplings are perfect with pasta and a rich tomato sauce, but also ideal served in a wrap, as a canape/ starter.

This is a simple and versatile recipe that has recently become a staple in the BHK.  I have noticed that non-vegan really dig these, they taste like dumplings but are made with chickpeas and oats.  Easily made gluten-free and can be pan fried or baked.  That to me is the hallmark of a staple recipe, something that is not too fussy, that can be whipped up in a short window of time and most importantly, are very delicious.

Italian Herb and Sun Dried Tomato Dumplings – Just add pasta

MIX IT UP

The base of chickpeas and oats can be played around with, you can take the flavours wherever you’d like to lead them; add spices for Indian dumplings, served with a spicy curry sauce; add za’atar and make things more Lebanese, serve in a wrap with tahini; add some chilli, ginger and coriander, serve with noodles and Chinese sauce (sweet and sour, black bean, hoisin…..)  So, so many ways to make your dumplings shine!!

The autumnal beach – spectacular Snowdonia!

Jane and I are heading over to Spain very soon, can’t wait!  In one way, it’s a shame to leave Snowdonia right now, so much sunshine and last night the mountains got their first little cap of snow and frost.  Icy winds, sunny days, I love that about these wintery times.  In this climate, I flip into soup mode.  Just made a huge pan of veggie broth, old school, like my Nana’s did it.  Plus some quinoa bread, not quite the same as Nana-made bread, but I reckon they would have liked it.  Plenty of strawberry jam.

These dumplings have been discussed quite a bit over on our vegan cooking group on Facebook.  I’ve been meaning to post this and a huge stack of recent recipes, but life has been nice and full recently.  Lots of cooking, lots of cool new projects, lots of time hanging out in the mountains.  It’s been a stunning autumn.

A NEW COOKBOOK!

I’m posting much less at the minute because I’m cooking much more.  I’m very cool with this balance.  I love the blog and facebook and all, so many awesome people and connections made, an online community of plant-lovin’ foodies, but being in the kitchen is where I’m best suited.  If you’d seen me type, you’d know what I mean!!  I’m better with a pan than a kepboard.

I’ve been developing recipes, cooking at the beautiful Trigonos in North Wales, running cooking events and yes, working on a new cookbook.  It’s in the pipeline.

Thanks to all who have sent messages of support, many which say things like “Where’s your new book dude?”  It’s coming and the time is now right, I wanted to wait until I had and idea and a group of recipes that really rocked!!

These bookie type things can take a while, but fingers crossed, I’ll have some more news soon.  If you haven’t heard, here’s my last cookbook, Peace & Parsnips.

Any ideas about what you like in a cookbook?  Do let me know in the comments below.  I love to hear your feedback.  Really, I write recipes partly for me, but another big part is for you.  The readers of the BHK, I wonder a lot about what you’ll like and always listen to your comments.

Other news.  We sent out our autumn newsletter recently, if you missed it, just sign up here, it takes a few minutes.  We’ve got some cool interviews (are you interested in fermentation, we interview the Queen of Fermentation!  Janice Clyne), plus recipes, pictures, news, events, loads of nice things.  Sign up, we’ll send it across.

 

Recipe Notes

You can see that I like these dumplings with a little colour, from a hot pan.  You can cook them on a lower heat if you like, we’re just really warming them through.

You can make the dumpling mix well in advance, keep in the fridge and just roll up the dumplings when you need them.  They freeze well.

Another nice idea is to make a plain version of the mix, without the tomatoes and herbs, then flavour the dumplings as you like with different dishes.  This makes them super versatile.

If you are cooking your own chickpeas, not using tinned, make sure they’re not overcooked or mushy.  This will lead to a wet mix, which is not what we want.  If this happens, I’d recommend adding gram/ chickpea flour until the mix firms up a little.  Remember that once the mix cools, it will get thicker.

 

 

Italian Herb and Sun Dried Tomato Dumplings

 

The Bits – For 16 dumplings 

2 medium onions (sliced)

3 cloves garlic (chopped)

2 tins chickpeas (drained)

3 teas dried Italian herbs (a mix of dried oregano, thyme, basil, rosemary, sage)

8 pieces sun dried toms, plus any oil (finely chopped)

125g oats (gluten-free oats are fine also)

1 1/2 teas salt

A few twists of black pepper

A sprinkle of chilli flakes (or more if you like your chilli)

Cooking oil

 

To serve

Fresh basil leaves

 

Do It

In a large frying pan, add 1 tbs cooking oil, warm on medium high heat, add the onions and garlic.  Saute for 5 minutes, until soft and golden.

 

Add the cooked onions and the rest of the ingredients to a blender, with any oil left on the board from chopping the sun dried tomatoes.  Blend until smooth-ish. Some chunks are fine. Taste and season if you like.

 

With slightly wet hands, roll around 2 heaped tablespoons of mix into balls.  Place on a plate.

 

Warm the frying pan again, add 2 tbs oil and warm on medium high heat, add some of your dumplings to the pan, don’t overcrowd.  Roll them in the oil and get them well covered, fry them for 6-8, minutes, until golden all over and warmed through. Set aside.  Fry in batches if needed.

 

Alternatively, preheat a fan oven to 180oC, lightly oil the dumplings and place onto a baking tray, then into the oven.  Cook for around 15-20 minutes, until they are warmed through.

 

Serve with a rich tomato sauce, freshly torn basil leaves and pasta of your choice.  

 

Foodie Fact

Chickpeas are a real nutritional powerhouse.  They are filled with protein and fibre, also lots of minerals like iron, magnesium and potassium and vitamins like Vitamin C.  Chickpeas are also a good source of calcium.  Overall, the more chickpeas we can get onto our plates and forks, the better!

Categories: Autumn, gluten-free, Healthy Eating, Nutrition, photography, plant-based, Recipes, Vegan, Wales | Tags: , | 2 Comments

Apple Crumble Cookies – Gluten-free, Vegan

Apple Crumble Cookies – Gluten-free, Vegan.  Yes please!

If you’re a fan of apple crumble, you’ll love these!  The cookie version.

I wanted to combine the best things about an apple crumble into a cookie, just to change things up a bit.  That lovely crunchy crumble and the sweet tartness of the apple sauce.

These cookies are crisp on the outside and very apple-y inside, with that lovely warming cinnamon and plenty of oats.  They’re even gluten-free, but you can make them with wholemeal flour and normal oats.  I’d just like to invite as many people as possible to the good food party!

These cookies are sweet!  But balanced with the tartness of a green apple, I’ve used russet style apples from our neighbours garden, donated, not scrumped (see all our scrumping talk on our last post).  I think an apple with good acidity and a bit of bite is what we’re looking for here.

The best things about a crumble, wrapped up in a cookie!

Please don’t worry about us, we’re still eating plenty of Apple Crumbles this autumn.  Jane loves ’em too much!  But these cookies were a big hit with everyone who’s tried one, even our neighbour Meirion, a man who dearly loves a good crumble, is a fan of the cookie variety.  That’s when I knew this was a winner, they got the nod from our Meirion.

We’re just fixing our fire at  the minute, autumn is giving us those signals, nice and crisp at mornings and at night.  The occasional dramatic storm.  I do love sunshine, but I admit that a roaring fire on a cold night is very tempting.  Just need to get a big pipe and stick it onto the back of the fire.  Some of you know all about my DIY skills, so I’ll probably get the fire man in.  I’m better off with the pots and pans!

The North Wales coastline is stunning in Autumn, awesome sunsets

Another bonus of autumn is all the produce, I’m just blown away at the minute.  I just got the list through from our local organic farm and it knocked my socks off.  As a cook, I almost don’t know where to begin with it all.  I feel very lucky to have such problems!!  We’ve got a couple of events coming up this month, check them out here, so we’ll be taking our amazing Snowdonia produce for a ride down to London and over to Anglesey.

I’m back cooking at Trigonos this week and I love to create new recipes like this.  There are many gluten-free visitors who need catering for, the Trigonos cooks come up with all kinds of gluten, sugar, oil, nightshade, salt etcetc free dishes.  I’ve always found it a great challenge, but having dishes which are gluten-free and vegan is a sound start to planning a menu.  These cookies can be enjoyed by loads of people!  Maybe you’re gluten-free, but I bet you know someone who is.  The mystery of gluten-free baking is disappearing as more and more people experiment with new ways of making cookies, cakes, scones and tray bakes.

Chop those apples nice and small

Chopping your apples up nice and small is one of the keys to success with these cookies.  Of course, take all the pips and core out, but I leave the skin on.  These apples had nice, thin skins and I reckon there’s some nice flavour there when baked.  You can see the apples turn a lovely golden brown in the oven, something like apple crisps.  They’re good these cookies!

These kind of cookies are going to make this autumn very sweet!  Hope you get to try one soon.

 

Recipe Notes

You can use flax seeds instead of chia seeds.  Pop the seeds into a blender and blitz until a fine powder is formed.  Then mix that with water until a gelatinous mix forms.  It only takes 5 minutes or so to get nice and thick, ready to bind our cookies together.  Ground flax and chia are ideal egg replacers in vegan baking.

You can also use light brown sugar in these cookies, although I prefer the texture using the golden caster sugar.

I used a Dove Farm white gluten-free flour mix here.  It works really nicely.  Gluten-free oats are available in most supermarkets.

I use cold pressed rapeseed oil here, but you can use most, neutral flavoured oils.  I prefer cold pressed oils.

Missing cookies? Has anyone seen these cookies. 15 minutes after leaving the oven, they were never seen again. Another batch coming soon:)

 

Apple Crumble Cookies – Gluten-free, Vegan

 

The Bits – For 10-11 small cookies

Dry

125g oats (or gluten-free oats)

100g whole wheat (or gluten-free flour mix)

1 ½ tsp baking powder

1 ½ tsp ground cinnamon

⅛ teas salt

 

Wet

100ml cold pressed rapeseed oil

3 teas ground chia seeds (mixed with 7 teas cold water)

1 teas vanilla extract

125g golden caster sugar

 

175g or 2 small green apples (cored and finely diced)

 

Do It

Preheat a fan oven to 180oC.

In a large mixing bowl, mix together the dry ingredients.  In another mixing bowl, mix together the sugar and the wet ingredients.

Pour the wet ingredients into the dry ingredients and stir until just combined.  Don’t over do the stirring.  Fold in the apples.

Line a baking tray with baking parchment, form roughly two heaped tablespoons worth of cookie dough and apple in your hands, roll into balls.  Press the pieces of apple into the cookie ball as you go. The apple keeps the cookies nice and moist.  Press this ball down gently onto the baking tray, forming a rotund disc shape.  Continue until the mix is used up.

Bake for 17 – 20 mins on a middle shelf, until the apples are golden brown and the cookies form a nice crust.  Leave to cool for 20 minutes on the tray before enjoying.  Remember that the cookies will firm up as they cool, don’t worry if they are a little soft to the touch.

We had ours warm, dipped into vegan creme fraiche.  Yes!  It was very good.

These cookies will keep nicely in sealed container for a few days, they do get slightly softer.

Just before they hit the oven – Apple Crumble Cookies  This was an early attempt, these apple chunks are a wee bit too big.  Go for very small pieces. 

Foodie Fact

An apple a day keeps the doctor away.  Why?  Because my Nana told me that, what more proof do we need?!

Apples are a good source of fibre and vitamin C, plus potassium, which is good for the heart.

 

 

This recipe was voted for over on our Vegan Cooking Facebook group, you can join here.

I like to see what you think about recipes before I post them.

Plus there’s loads of vegan cooking chat and pictures over there.  Pop over, sign up and show us what you’re cooking?

 

 

Categories: Autumn, Baking, gluten-free, photography, plant-based, Recipes, Vegan, Wales | Tags: , , | 10 Comments

Mushroom and Squash Rogan Josh – Traditional Kashmiri Curry

Mushroom and Squash Rogan Josh – How to make a proper vegan curry, from scratch (even the spices!)

Make a decadent, aromatic, rich curry from scratch and even make your own spice mix.  I’ve cooked this curry, and variations of it, loads recently, but think this version is the best.  It does take a little longer, but you just can’t compare the flavours.  I’ve given you options to make this a quick curry too, but I’d urge you to give the full version a try.  You’re gonna love it!!

The Real Deal 

Rogan Josh is a rich, classical style curry made with yoghurt as a sauce base, not onions.  It was brought to Kashmir by the Mughal’s as they swept across North India.  I’m captivated by Indian history and if you’re not a regular BHK reader, by way of background, I’m in love with India and have been there many times, travelling from the tip down south to the top, the Himalayas!  I am yet to visit anywhere that is as enchanting and mesmering and the FOOD, lets just say it will take me this lifetime at least to explore such a vast and tantalising cuisine.  This curry is a good start, a staple and as ever, this is vegan food everyone one will love!  How could you not?  We get all the full flavours of roasted veg and mushrooms and treat it to a very special sauce.

If you make this curry, please let me know, I’d be excited to hear about your spice adventures and how you found the flavour.  Once you try this, you’ll never go back to shop bought or jars (unless you were in a real rush!)  I love curries, but at this time of year, with it getting colder and darker, I think this style of warming, rich curry really comes into it’s own.  A radiant, colourful bowl of big flavours that’s perfectly suited as a winter/ autumn warmer.   I get quite passionate when talking about Indian cooking.  Does it show?!

Make your own spice mix. It’s quick, easy and totally, very much, better than shop bought spices

 

Roast your own!  Spices

Spices!  They bring everything to life.  I’ve written so much about spices over the years, not to mention a hefty spice intro (with nutritional benefits) in Peace and Parsnips, our very own cookbook:)  I talked a lot about spices in there, they’re so important to my cooking and dare I say, Indian is my favourite way of cooking.  No, I don’t!  It does depend on how the stars are aligned and what I fancy and all of that, but, we all know Indian food is utterly brilliant and this recipe does it justice I feel.

I give you full instructions below about how to toast and grind your own spice mixes, this one is similar to a Garam Masala, a North India spice mix filled with warming spices like cinnamon and cloves, you can see the picture above and you can probably imagine the aroma when all that hits a warm pan.  Out of this world!!

 

Garam Masala – Hot Spice!

Dry toasting spices like this in a pan adds complexity and brings out all the incredible aromas.  There are many versions of Garam Masala (‘Garam’ – Hot, ‘Masala’ – Spice Mix).  You could add Mace or nutmeg for example.  But I think this is a good all rounder.  If you don’t please let me know below.  If you do, again, let’s talk in the comments.  I love chatting about spices and learning new things.

I’ve added smoked paprika and turmeric to this spice mix, they’re not classically ‘Garam Masala’, but I like them in this Rojan Gosh.

You can also use shop bought spices here.  See in the recipe below.  Keep your spices in a sealed container and use well within the use by date on the packet.  Smell them, if they don’t smell of much, they won’t add much to the curry.

 

Rojan Gosh – filled with influence from the Mughals andPersia, this dish has a fascinating history

 

UK Curries

Most UK curries are different from those in India.  Generally that is.  In most of the Indian Restaurants in the UK, there is very tasty food, but it’s been modified to meet our Western palates.  There are of course some incredible, authentic Indian restaurants in the UK, but the curries I find that most people enjoy and associate with Indian cooking, are not what I eat in India.  We seem to prefer the big, rich flavours of Northern Indian cooking, much of which was influenced by the great Mughal Empire, who brought a lot of influences from Persia and surrounding areas.  For me, that’s what curries represent, a melting pot in so many ways.

I’m just not sure if there is the same approach with spices.  Many curries I eat in the UK seem to lack the vibrancy and fragrance of an curry in India.  I must investigate this further.  Where’s the magic gone?  I was born in Leicester, a town with a rich Indian restaurant heritage, so I know where to get a mighty fine curry.  But it’s not a standard.  So we’ve three choices, go to Leicester, jump on a plane to Delhi, or make your own?

 

We’re going to Kashmir……

Kashmir is a stunning region in the very North West of India, and a very good song of course (click here for Led Zep’s version of Kashmir).  Apparently Robert Plant had never even been to Kashmir when he wrote it, just liked the sound of it.  Maybe he just loved a good Rojan Gosh?

Kashmir borders Pakistan and historically has seen many foreign invaders cross through it, down into the Gangetic Plain, from Alexander the Great to the Persians, although I don’t want this to sound like a history lesson, I’m just fascinated with a dish like Rogan Gosh (loosley translates as ‘Rojan’ – to stew, ‘Gosh’ – red).  A delicious plateful of history.

The well used BHK Dhaba

 

Recipe Notes

I’ve gone for mushrooms and squash here because they’re seasonal and I love them.  But you can use similar vegetables, carrots, potatoes, peppers, whatever takes your fancy.  The key here is the sauce.  That’s where the magic is!

I mentioned that this was traditional, that was a small, white lie.  It is pretty traditional, but in Kashmir they may use something called Cockscomb Flower to give the curry a more reddish hue.  But I’m happy with this colour.

Kashmiri chillies are quite important here.  You’ll find them in most supermarkets and especially Indian/ Asian food shops.  They are milder than many chillies.  We want lots of chillies in the Rojan Gosh masala, but not loads of heat.

If you don’t have dried Kashmiri chillies, that’s cool, go for chilli powder or cayenne pepper, anything to add a little heat to the curry.

Saffron can also be added here, but I think it just gets lost with the other spices and is basically a waste of our precious, and not inexpensive, saffron.

When I mention coconut cream, I mean the cream off a tin of coconut milk.  That means, the thick bit.  Adds lovely creaminess.  Yoghurt is best, unsweetened soya yoghurt, now available in most supermarkets (wahoo!)

Spices, you will have too much here for just one curry, but if you’re going to make your own spice, you may as well make a decent batch I say.  Keep them in a sealed container or jar.  Label them up, with a date, or give them away as a gift.  In my experience, people love the gift of spice!

 

 

Mushroom and Squash Rogan Josh

 

The Bits – For 4-6

1 roasted medium squash, 650g (skin on, chop into chunks, seeds removed)

1 tin chickpeas (drained)

200g or 3 big handfuls mushrooms (chopped)

3 big handfuls or 75g greens (kale, spinach, chard)

5 tbs plain soya yoghurt/ coconut cream

 

Garam Masala – Spice Mix

½ teas green cardamom seeds (seeds from 10 cardamom pods)

½ stick cinnamon

2/3 teas cloves

1 teas black peppercorns

2 tbs cumin seeds

2 tbs coriander seeds

1 teas fennel seeds

3 bay leaves

1-2 dried red Kashmiri chilli

1 teas turmeric

1 ½ teas smoked paprika

 

Or use shop bought spice mix like garam masala plus 1 teas smoked paprika

 

Curry Paste

1 roasted red pepper (seeded, chopped into chunks)

3 garlic cloves

2-4 dried kashmiri chilli

1 inch fresh ginger (chopped)

3 tbs tomato puree

1 teas salt

3 tbs cold pressed rapeseed oil (or whatever oil you use)

 

3-4 tbs Spice Mix

 

Garnish
Fresh coriander and sliced chillies

 

Do It

Preheat a fan oven to 200oC.

On a baking tray lined with parchment, place the red pepper and squash.  Toss in a little salt and cooking oil.  Roast in the oven for 25-30 minutes, until soft and slightly blackened in places.

For the spices – Place a pan on a medium heat, add all the whole spices and toast for 4-8 minutes or more, tossing them and making sure they’re all toasted and smelling fragrant.  They will take on a slightly darker colour and smell ‘toasty’.

Be sure not to burn them, the best way to check this is the smell and the look.  You don’t want any black bits at all.  Some people prefer darker spices, some prefer lightly toasted.  I’d start with lightly toasted.  Add the ground turmeric and paprika a minute before you finish toasting the spices.

Place all the spices in a small blender or spice grinder (coffee grinders are also good), and blitz until a powder forms.   Use some in the curry and store the rest in an airtight container.  Garam Masala is a versatile spice mix.

For the curry paste – Place the roasted red pepper in a blender with the other curry paste ingredients and blend to a smooth paste.

For the curry – In a large frying pan, warm 1 tbs cooking oil and fry your mushrooms for 5 minutes, until they’re soft.  Add the curry paste, thinning out with water or soya milk (creamier) as needed. Once the curry paste is bubbling away, spoon in the yoghurt and check seasoning.

Now add the roasted squash, chickpeas and greens. Warm through from 5-7 minutes, then serve scattered with freshly chopped coriander with naan, chutneys and rice.

This would be delicious with our Mango and Papaya Chutney or Cashew and Green Pepper Pulao or even Quick Carrot and Ginger Pickle.

 

Look at where we live! Nice innit. Snowdonia looking stunning in the autumn sunshine.  Sometimes the mountains around here remind me of the Himalayas.

 

Foodie Fact

Squash is bang in season at  the minute, there are so many varities.  If you’re reading from the US, were of course talking Winter Squashes here.  They are a rich source of vitamin C, A and plenty of fibre and minerals.  Also remember the seeds, you can clean and dry them and they are amazing roasted in the oven for 10-12 minutes.

 

 

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Categories: Autumn, Curries, Dinner, gluten-free, Healthy Eating, Nutrition, photography, plant-based, Recipes, Vegan, veganism, Wales | Tags: , | 7 Comments

Homemade Shroom Dogs – Vegan Mushroom Sausages

Shroom Dogs – highly recommended with mustard

These tasty Shroom Dogs are loaded with big flavours and a very sausage-y texture.  They’re really simple, just blend the ingredients and bake.  That’s it!

These sausages can then be pan fried, on a full vegan fry up breakfast (yes please!!) or added to stews, soups or curries and even go well on a barbecue.

They’re also nice just like this, as pictured today for lunch, sliced and served as a part of an autumn platter.  Mustard is essential!  I served mine with some local tomatoes (great time of year for toms) and some fermented cucumber relish and of course, a decent slice of homemade loaf.  I chucked some smoked cheese on later too.  It was hiding in the fridge.

 

Bring on the Shrooms….

I’ve been hearing a lot about Shroom Dogs, aka vegan mushroom sausages, they seem really popular in the UK.  It’s great to see!  I’ve been making sausages like these for years now and there are just so many ways to flavour them up, fill them with big flavours, all very much approved by non-vegans.  They love em!!  I’ve made these Shroom Dogs as simple as possible so you can give them a go.

You know, I wasn’t sure about this name.  To call these hot dogs, well, they’re homemade and delicious and nutritious and packed with good things, very unlike your average hot dog.  So I gave it two names, more descriptive and a great way of hiding my indecisiveness.  Hoorah!  Here’s to double barreled names.

Also the ‘shrooms’ thing, I know some real mushroom experts and foragers who can’t stand it.  I just think it’s fun.  Mushrooms are surely one of my favourite foods, if you spend a few more pennies on a better quality mushroom, the flavour of these sausages goes up a notch or two.

 

New dawn of vegan food

There are so many new vegan products turning up in the shops, it’s awesome!  I love the fact I can pop into the shops and pick up things like vegan yoghurt, cheese and milks.  A few years ago this just wasn’t the case.   I love the fact that more and more products are being marked as vegan.  Looks like the dawn of vegan convenience food has arrived!

But, you know what I’m like (you may be like me!), I’ll always prefer home cooked dishes and variations.   These sausages are better than shop bought in so many ways, taste and nutrition, there are only natural and delicious ingredients here.  They’re actually really healthy, with beans, garlic, herbs and spices.  All good stuff!  You will taste the difference;)

 

Vital Wheat Gluten – What the….?

I know, some of these vegan cooking ingredients have weird and off putting names.  I have no idea why.  This one sounds like a grainy science experiment.  But really, its a genius ingredient.  You will have to track some of this down for these sausages, I recommend a local health food shop, or of course, ask google!

VWG is not anything too freaky, its basically washed flour, all the starch gone, just the elastic gluten left which can be made into a dough and taken in so many directions, all with a very distinct, full, you could say chewy (in a good way) texture.  Vital Wheat Gluten makes Seitan.  Have you tried it?

It has been used for ages in South East Asia for example to make things that look like meat but ain’t meat.  This was done, mainly in Buddhist countries, because people wanted something like meat, but wanted to stick to, or once a month try out, a more peaceful diet.  In Vietnam especially, I have tried some things that are very strange indeed.  Chicken wings, with skin on, which are made of VWG!  Now that is freaky!!

 

Double Up

I normally make double this batch, they freeze well and are so versatile that they don’t hang around for long.  They make a great sausage sandwich, with HP sauce of course!  I like these because they’re a bit lighter in texture than some vegan sausages.

Enjoy and feel free to share this recipe far and wide! 

Do you like what we do?  Do you fancy making these sausages or just want to say hello?  Please do, leave a message in the comments below.

Our latest newsletter is out very soon, sign up now for up to date news, recipes, events, offers and discounts.  CLICK HERE.  Plus Jane and I will be sharing why autumn is so special to us and our favourtie autumn recipes.  It’s just the most beautiful season in Snowdonia.  Thanks, as ever, to you all for your support and enthusiasm.  It means LOADS!

 

Recipe Notes

I’ve gone on the mild side of flavours here, feel free to add more yeast extract and smoked paprika for a stronger flavour.  It balances nicely with the mushrooms.

I think the nutritional yeast flakes add a lot to the flavour, but you can leave them out.

If you’re going to add these to stews or curries, add them just at the end, to warm them through.

 

Shroom dogs, how do you like yours?

 

Homemade Shroom Dogs – Vegan Mushroom Sausages

 

The Bits – Makes 3 large sausages

250g mushrooms (chopped)

2 small garlic cloves (crushed)

175g, 2/3 of a tin white beans (or other beans is fine)

3 teas yeast extract/ marmite

1 tbs rapeseed oil

2 1/2 teas smoked pap

1 teas dried thyme

2 tbs nutritional yeast flakes (optional)

1 teas sea salt

175g vital wheat gluten

 

Do It

Place all ingredients into a food processor and blitz until a dough forms.  There will be some small chunks of mushrooms, that’s fine.

Kneed the dough for a minute or so, then split the dough into 3 even balls, it easiest to do this on a chopping board I find.  If you want to be very precise, you can weigh each ball, this means that each sausage will be the same size and length.

Preheat oven to 190oC and boil 250ml water in a kettle.  Warm a long casserole/ baking dish in the oven.

Grab some kitchen foil, tear off a piece, 6-8 inches long.  Using your hands, roll out each ball into a long sausage shape, long enough to fit into the kitchen foil, with space at the ends to be tucked in.  The foil acts a guide for how long you want the sausages.  Roll the sausages tightly in the foil, then tuck in the ends and twist.  The sausages may expand a little when being cooking, making sure they’re tucked in and wrapped up nicely will ensure a good shape.

In the warm casserole dish, pour 250ml hot water, then add your wrapped up sausages.   Pop into the oven and cook for 40 minutes.   Set aside to cool and then use as you like.

These sausage can be barbecued, pan fried in a little oil, used in stews, curries and soups or served cold with salads.  However you like them best.

 

Homemade Shroom Dogs – Vegan Mushroom Sausages

Foodie Fact

Vital wheat gluten is packed full of protein and is also a decent source of calcium and iron.

Categories: healthy, Healthy Eating, Nutrition, photography, plant-based, Recipes, Vegan | Tags: , , , | 4 Comments

Almond and Orange Biscotti – Vegan, Gluten-free

Almond and Orange Biscotti – Gluten-free and vegan

Delicious crunchy biscuits with toasted almonds and a touch of orange.  I love biscotti on their own, but they are so versatile and seem to go perfectly with ice cream.  Not sure why?  Something about that crunch!  They keep well and make lovely gifts, when nicely wrapped.  Early Christmas presents!!?

I’ve been working on a gluten-free version for a while and I’ve cracked it!  Sometimes recipes happen quickly and they’re great, sometimes they takes years to develop and seem to improve naturally each time, a tweak here, a few minutes more in the oven there.  I love this biscotti base recipe and play around with the flavourings and nuts regularly.  I like them spiced up of course, a little cinnamon and cardamom with the orange works really well.  I recently made some coconut and lime biscotti, which whilst not being very Italian, went down a treat

I know, quite well, what it’s like cooking for people with dietary requirements.  It seems like most of us do nowadays.  I love recipes that tick most of the boxes like this one.  Vegan.  Tick.  Gluten-free.  Tick.  Yum.  Big tick.  Because let’s face it, just because we’re baking gluten-free we still want awesome results.  It’s a brilliant challenge and I don’t think anyone will tell the difference with these biscotti.  If anything, I prefer them to the other, wheat ones.

There’s a magic combo here of gram (chickpea) flour and corn flour which I use quite a bit in vegan baking.  The cornflour really helps to bind things together and gram flour is just one of my favourite things.  People can’t believe it when you tell them it’s got chickpeas in.  The shock can lead to dropped biscuits!  But just to confirm, when baked, gram flour has no chickpea flavour.  No worries.

As with all my baking, I try to keep the sugar to a minimum.  I do some ‘sugar-free’ baking, but generally I find that can mean substituting one sugar for another sugar (maybe in liquid form).  I like coconut sugar, but I’m not a fan of it’s price tag.  I try to use good quality brown sugar in baking.  Mostly labeled as light brown sugar.  Some cakes may not be as light, textures do change, but I rarely bake with white sugar.

Biscotti and a brew – Yes please!!

We’ve been talking soup over on the Facebook page, the autumn is settling in nicely up here in Snowdonia.  A nice nip in the air and the nights are creeping in.  The blackberries are going wild!  I love winter but I’m loving getting together our Viva Vegan!  Spain Holiday with the sensational Aine Carlin.  We’re even running an Awesome Autumn offer, £70 off. All the details are here.  We are good to you!!  I’m planning my menus this week and really getting into Mediterranean mode.  Moroccan today.  I love cooking global dishes in Wales, we’ve got such amazing produce to play with.  Especially at this time of the year.  It is strange sometimes thinking about Tangiers and looking at the Snowdonia hills.  They’re pretty different places.  It may seem a little early to be thinking of a winter sun break, but November is just around the corner.  Winter’s coming!  So come with us to Spain and we’ll do all the cooking!!  Can’t wait.

I know you can buy biscotti easily in the shops, but homemade is the way forward right!?  So much better than shop bought and simple to bake.

If you try out the recipe, please let us know  in the comments below, or just say a quick, ‘Hello!!’   We love hearing from you, especially when you’ve just eaten a warm biscotti!

If you’re on Facebook, why not pop over to out Beach House Kitchen Vegan Cooking Group.  You’d be very welcome and we post all kinds of food pictures and chat over there.

PS – Who likes the Campervan mug?

 

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Recipe Notes

If you don’t have gram flour, you can use a gluten-free flour mix instead.  Don’t substitute the polenta, it gives the biscotti a nice bite.

Like I said, use hazelnuts or cashews if you like and any citrus you fancy.

I mentioned in the recipe, but do keep your eye on the biscotti when you’re getting to the end of baking.  There is a fine line between bang on and overdone with biscotti, I think it’s because we bake them for so long.  If your oven is a strong, fan oven, maybe drop the heat 20oC when you go for the second bake.

 

Almond and Orange Biscotti – Vegan and Gluten-free

 

The Bits – For 24-ish

 

Dry

200g gram flour

25g cornflour

75g polenta

1 ½ teas baking powder

¼ teas salt

 

1 handful toasted almonds (roughly chopped)

 

Wet

125g coconut oil (melted)

150g light brown sugar

½ tbs well ground chia seeds (mixed with 3 tbs water)

1 tsp vanilla extract

1 tbs orange zest

 

Do It

Preheat fan oven to 180°C.

Mix the wet ingredients in one bowl, and the dry ingredients in another bowl, then pour the wet into the dry and mix well with a spoon. Don’t worry about over stirring; this is gluten-free.

Line a baking tray / sheet with baking parchment. With wet hands form the dough into two even balls, then fashion into two long flat sausages / logs. The biscotti will rise and spread out a little when baked, but not much.

Place the two logs / sausages onto the baking tray and into the oven for 30 minutes. Turn your tray 90o once if your oven is hotter at one end than the other.

Remove from the oven and leave to cool slightly on the tray. When cool enough to handle, place the two sausages / logs on a chopping board and with a sharp knife cut into biscotti sized slices, roughly ¾ inch in width. Grab the baking tray and flip the individual biscottis on their sides and bake again for 10 more minutes each side. Keep you’re eye on them after the last flip so that they don’t burn. Once there are very crunchy place on a wire rack to cool.

Enjoy with ice cream or a nice coffee (or both!)  We just had them with roasted peaches and coconut ice cream with raspberries on the side.  Must take a picture next time.

 

Foodie Fact

Almonds not only taste amazing, they’re really good for us too.  They’re really high in anti-oxidants, which are in the skin, so try and eat almonds skin-on.  They’re high in Vitamin E, and minerals like manganese and magnesium, plus plenty of fibre and good fats.  Of course, they’re nuts!  Loads of protein there.

Categories: Baking, Desserts, gluten-free, Nutrition, photography, plant-based, Recipes, Vegan | Tags: , , , , | 2 Comments

Roasted Mediterranean Vegetable Rice – Lebanese Style

A simple, stand out dish to spice up your autumn

This is a real centre piece dish which is simple to make and packed with big flavours and colours.  This recipe will add a little warming spice and vibrancy to your autumn cooking.

You may not have roasted, or baked, rice before, but it’s an easy way of getting really intense flavours into a rice dish.  This is a great base for all kinds of variations, I made it Lebanese, down to the fresh spices I had; bharat, za’atar and sumac, but you could easily make it Moroccan, Italian, Indian, even Spanish, whatever spices and herbs you prefer.  The technique is the same, highly untraditional, but tasty non-the-less.

You could say that this is a Lebanese Paella, but maybe that’s pushing things.  I have a feeling I’d upset many of my Spanish friends and readers.  Paella is a passionate subject!

I’ve never had a dish like this in Lebanon, I know there are a load of rice dishes, but I’ve not tried a baked rice one.  I do love a Maqluba though, here’s my recipe from a few years ago Maqluba with Roasted Pepper, Aubergine and Almond.

This was cooked when we were in Spain, so I was making Paellas regularly, mainly because I love them dearly.  They are great cooked on a hob in a traditional Paella dish and in the oven, a little variation cannot be bad.  I think nailing a paella is important, get one paella that you know and love and your quality of life increases dramatically.  Paella is such a satisfying dish, a dazzling centre piece and like I said, is pretty easy when you know how.  Practice + a little know how = yums!

Big on flavours and colours.

A baked rice dish (some may call paella!) goes well on a sunny day, but I think they’re even better in autumn and winter time, when the toasted, roasted, aromatic flavours of this dish really come into their own.  There are many layers of flavours and textures, to me, this is what makes vegan cooking awesome.  I was talking at the weekend at Ludlow Food Festival, to a tent full of meat eaters, about the very same thing.  Most agreed that they’d eat vegan/ plant-based food if it was tasty without any qualms.  It’s all about unlocking the deep and stunning flavours in plant-based food.  This dish is like a key.  Meat eaters will love it, something you can cook for your family or a group of friends, and all will leave satisfied.

CRUSTS

Crusts.  They taste good.  They’re like a concentrated version of the rest of the dish.  The crispy, dark best bit. Many cultures agree with me, those who know a thing or two about cooking rice, I’m thinking Iran and Spain in particular.  The crust has a special name and is the prized part of the dish, handed to the most deserving person and polished off with relish.  Don’t fear a crust on this dish.  It’s a good thing.  Scrape it off and serve it as a crispy topping.  Of course the art is to discern between a crust and a layer of burnt food.  It’s a skill best learned through practice and a keen sense of smell.  You can also peek a little when the rice is cooking.

Let us join together and educate the word that crusts are our friends, especially children.  Why are many children adverse to crusts?  Cutting crusts off bread seems like madness to me.  Unless we’re saving the crusts for later to make some epic, crust based dish for a special occasion.  What would that dish be?  Answers below in the comments please.

Rice is a source of carbs, which is a good thing.  They keep us ticking over.  Nothing wrong with a nice plate of carb rich bits like rice mixed with plenty of fresh veggies and legumes in our opinion. They give us the energy to swim and run around.  Using brown rice here would make the dish even healthier, slow release carbs, long lasting energy.

I love this dish served with hummus or tangy labeh (yoghurt or sour cream would also be ace), a crisp green leaf salad and some lemon wedges.   Maybe even a sprinkle more za’atar and bharat.  Now that’s getting my taste buds excited.  In fact anything which combines the Lebanese flavour trinity of bharat, za’atar and sumac is exhilarating food.  If you haven’t tried these together in a dish, I highly recommend you pop down to the shops and get some.  They are widely available.  A nice idea is to toast some flatbread/ pitta, drizzle with olive oil and sprinkle over these spices/ herbs.  Instant Lebanese toast!  Serve with chopped tomatoes and cucumber, a nice breakfast there.

Shall we call this a Lebanese Paella?

If you’re interested in my travels around Lebanon last year, here are a couple of blog posts:

Seeking Falafel Perfection in Lebanon

I Ate Lebanon!

Or just click on the recipes header (above) for a selection of Lebanese recipes.  Surely one of my favourite cuisines with so many vegan options.

If you like this recipe, please let us know.  If you make this recipe, maybe you’d like to share a picture over on our Facebook cooking group, click here.  Lots of vegan cooks with positive outlooks over there doing amazing things with vegetables.  Feel free to share this recipe far and wide!  It makes our day when we see our recipes on Instagram, Facebook or Twitter.

Happy cooking!!

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Recipe Notes

Adding chickpeas is a nice idea instead of lentils, stir a tin’s worth of cooked chickpeas into the rice before topping with veg.

Top this dish with any veg that is looking good.  Autumn is here in the UK, we are spoilt for choice.  I used Med Veg because I was in Spain.  If I cooked it here I may top this with ingredients like red cabbage, more onions, wild mushrooms, carrots or squash.  My point is, feel free to play.  Let us know about your amazing creations in the comments below.

Don’t have bharat, use another spice mix like garam masala or ras el hanout.

Don’t have za’atar, use dried thyme with a few sesame seeds mixed in.

Don’t have sumac, leave it out.  When you serve this dish with lemon wedges, it adds the citrus kick we need.

Lemon wedges.  Yes, I do serve everything with lemon wedges!  It adds a lovely citrus lift to this dish.

You can use any type of shallow oven dish.

This dish will vary, mainly depending on the type of rice and dish used.  Check after 25 minutes, most of the liquid should have evaporated, remember, the rice will soak up a little liquid when you leave it to rest.

Roasted Mediterranean Vegetable Rice – Lebanese Style

Roasted Mediterranean Vegetable Rice – Lebanese Style

 

The Bits – For 6

400g short grain rice (risotto or paella rice works well)

50g green/ brown lentils

1 tbs cooking oil

1 tbs cumin seeds

2 medium onions (sliced)

4 large cloves garlic (sliced)

2 tbs bharat – spice mix

2 tbs za’atar

2 teas salt

650 ml light vegetable stock or hot water

400 ml tomato passatta

1 big red pepper (sliced)

1 small aubergine (sliced)

1-2 tbs olive oil

 

Toppings

Toasted walnuts/ almonds

Za’atar and sumac

Chopped fresh parsley

 

Serve

Lemon wedges

Hummus or vegan labneh

 

Do It

Wash and rinse your rice and lentils with plenty of cold water.  Drain well.

Preheat oven to 225oC.  Place in your shallow oven dish to warm.

In a large frying pan on medium high heat, add the oil and when warm the cumin seeds.  Fry them for 30 seconds and then add the onions and 1 teaspoon of salt.  Cook for 12-15 minutes, until nicely golden and caramelised.  Add the bharat spices, garlic and za’atar, stir and fry for a minute then pour in the passatta and 1 teas more of salt.  Simmer and stir for a couple of minutes.  Now mix in the rice and lentils and then vegetable stock, stir well to combine.

Pour the rice mix into your warm, not hot, oven dish.  Level it out with a spoon and scatter over the aubergine and peppers and gently press them down with your hand, until they’re roughly half submerged in the stock.

Place your dish in the oven for 30-35 minutes. Check after 25 minutes and drizzle over a little more olive oil to help the vegetables caramelise and add richness.

Once cooked, cover and set aside for 5-10 minutes to cool a little.  Then sprinkle over parsley, more spices and toasted nuts.  Best served as suggested, with hummus/ labneh and a crisp salad.

 

Foodie Fact

Aubergine (bizarrely known as eggplant to some!;) is a superhero of the veg world.  Us vegans use it all the time for its brilliant texture.  Have you tried cooking an aubergine on an open flame until charred.  When peeled, the aubergine is smoky and delicious, ready for traditional dishes like Babaganoush, but also makes an amazing burger filling or pizza topping.

Nutrition wise, aubergines are not exactly outstanding.  They do contain some fibre, vitamin B1 and minerals like copper and manganese, there are some cool chemicals in the black skin that are really good for us.  Like many veggies, eating aubergines with the skin on is best from a health point of view.

Categories: Autumn, gluten-free, healthy, Healthy Eating, photography, plant-based, Recipes, Travel, Vegan | Tags: , , , | 3 Comments

Mango and Papaya Chutney

Mango and Papaya Chutney (vegan, gluten-free)

A tangy summertime tropical treat that goes well with most things; curries, burgers, salads, vegan cheese.  I used our Moxarella – Vegan Mozzarella recipe here on quite a tropical ploughman’s style platter.

Mango and papaya are two of my favourite fruits, although getting good ones can be tough in Wales.  I’ve noticed more papayas becoming available and the key to a papaya is to get them nice and ripe.  The skin should be almost completely yellow and orange and it should feel a little soft.  When I’ve eaten papayas in more tropical places, they go from just ripe to woah, take it easy, way too ripe in around 10 minutes.  It seems that in cooler climates, papayas are more relaxed.  Ours took around 4 days to ripen in a fruit bowl with bananas, if you want to keep it from ripening, pop it in the fridge.  I think a ripe papaya is a match for a ripe mango and, in India especially, is probably a 1/5 of the price.  No wonder Christopher Columbus called it ‘The Fruit of the Angels’.

I made this at the weekend for our Food for the Soul event in Snowdonia and promised to post the recipe. It has a good balance of sweetness and tang, with some spices to add extra dimensions of flavour.

Papaya Farming

I’ve worked on a papaya farm.  Honest!  Became pretty good at harvesting them.  This entails using a long piece of bamboo, standing under the tree and jabbing (gently) a ripe papaya with your bamboo appendage, they’re the yellow/ orange ones, and in approximately less than a second, catching the falling papaya with your free hand.  This is a tricky business and takes practice and the reactions of a mongoose, of which there was family of living just beside my hut.  This was in Tamil Nadu, India.  Most mornings we harvested the crops for the local market, a fascinating array of produce created in a relatively small area, using mainly permaculture farming practices.

I was writing Peace & Parsnips at  the time, in the sweltering heat of summertime, the farming was a day job of sorts.  It was a organic farm in a community called Auroville.  A fascinating place.  The farm was called Solitude Farm and I also cooked lunch there with the women in the kitchen.  I learned much, mainly about using tropical ingredients like yams, banana flowers, plantains, various flowers, purple amaranth, snake gourds, plenty of coconut, and all kinds of other things.  Surprisingly for me, basil and little sweet cherry tomatoes grew like weeds all over the place.  We cooked on wood fires, crouching on the floor.  I loved it.  The restaurant used only organic produce grown on the farm, even the rice and peanuts.

Lunch is legendary at Solitude – celebrating the produce from the farm

I’ve also harvested mango’s, but I’ll save that story for another day.  Hehehe.  It’s a dangerous undertaking.  Mango trees do not want you to nab their fragrant fruits.  Goggles can be useful.

This chutney is quick n’ easy, give it a whirl and be sure to let us know how it goes in the comments below.

Recipe Notes

This is a lower sugar chutney, I prefer it that way.  This has a good balance I feel, but if you like a very stick and sweet chutney, you may prefer a few more tablespoons of sugar.

We enjoyed this chutney with a mixed bag of a platter.  Nachos, salsa, smoky vegan mozzarella and pickled jalapenos.

Papayas are easy to skin, you can use a potato peeler or a sharp knife.  Then just scoop out all the big black shiny seeds.  The seeds are edible, quite peppery and bitter.  Your papaya flesh should be soft and deep orange/ pink in colour.

When you cut into a mango, be sure to trim away as much fruits as possible from the seed.  There can be quite a bit of fruit hidden around the seed.

Papayas can be huge, but in Britain, they are sold quite small, lets say around 8-10 inches in length.  That’s the size we use here.  Avoid papayas which are bruised or have lots of black spots.

 

Mango and Papaya Chutney (Vegan. Gluten-free)

 

The Bits – Make two large jars or 1 litre kilner jar

1 onion (finely diced)

2 heaped tbs fresh ginger (finely chopped)

1 small cinnamon stick

1 teas cumin seeds

1 teas coriander seeds

 

4 green cardamom pods (cracked)

1/3 – 1/2 teas chilli flakes or 1 red chilli (deseeded finely diced)

1/2 teas ground turmeric

3/4 teas nigella seeds

2 mangoes (peeled, deseeded and diced)

1 papaya (peeled, deseeded and diced)

100-125 g light brown sugar

125 ml red wine vinegar

1 tbs cooking oil

 

Do It 

In a sauce pan, add the oil and warm on medium high heat.  Add the cumin, cinnamon and coriander seeds, stir a few times, for around 30 seconds.  Then add the onions and ginger.  Fry for 6 minutes, until soft, then add the rest of the spices followed by the fruit and then finally, the sugar and vinegar.  Stir well and bring to a simmer.  Leave to cook for 35 minutes, until the chutney thickens.

Allow to cool, then spoon into a container.  This chutney is ideal served with your favourite curries, salads, burgers or why not try a tropical cheeze platter.

Store in a sterilised jar.  Will keep for a few months, but when opened, pop in the fridge.

Foodie Fact

Papaya is very high in vitamin C and is also a good source of folates, vitamin A and fibre.  Papayas help to support our immune system, are anti-inflammatory and may well keep our hearts healthy.

 

Would you like to learn how to cook awesome vegan dishes and completely relax for a weekend on a beautiful beach?

Join cookbook author Áine Carlin and I for our Viva Vegan! Plant-based Cooking Holiday in Spain.  Early bird offer now on! 

 

Categories: Chutney, Curries, gluten-free, Nutrition, photography, plant-based, Recipes, Travel, Vegan | Tags: , , , | 24 Comments

Egyptian Summer Mezze – Tomato & Cumin Chickpeas

Egyptian Lunch on the terrace with Hulba (Fenugreek Dip), Roasted Cauliflower Wedges and Spicy Aubergines

Have you tried Egyptian food?  This is the ideal recipe to start.  Many people ask for quick and easy recipes that are tasty, nutritious and something that can be rustled up without fuss.  Here we are!

This an ideal summer dish, light and good to go for a picnic twist, it can be eaten hot or cold.  It seems with all the sunshine we’ve been getting in the UK, the tomatoes are here!  Great news indeed.  Using nice ripe tomatoes in this dish with make all the difference.

These chickpeas are perfect with the Hazlenut Dukkha recipe that I just posted, a nice fresh salad, chargrilled/ roasted vegetables and some flatbread.  Summer lunchtime sorted!

I also roasted some cauliflower in the oven, really simply with some oil and spices, you can use the Dukkha, or something like Bharat.  Or even Garam Masala will be fine.  Just add a little spice.  Roasted cauliflower is a staple in the BHK in the summertime, great on the BBQ too.

I added a couple more Egyptian Mezze’s, with a classic Warm Aubergine Salad and a Fenugreek ‘Hulba’ Dip, which does have a very strong flavour, the fenugreek is full power.  The consensus from those present was leave the recipe for now.  I like it, it’s a bit like mustard, a little goes a long way.  Next time, I may reduce the fenugreek a little, it can be powerful stuff!

Other Egyptian Mezze ideas would be fava bean falafels, hummus, baba ganoush (ghanouj), fuul medames, tabouleh.  I love these rich, hearty, flavourful dishes.  All traditional.  All vegan!

Travelling Egypt

I love Egypt and the delicious buzz of eating out in Cairo, sipping some tea, taking a wander around Old Town, the little windy, ancient lanes and souks, more tea, then a nibble (repeat).  I may have been lost most of the time, but I never went hungry!

My last visit to Egypt was a good few years ago, but it left a big impression.  So much history (a massive understatement really) and people could not have been friendlier.  I just wandered around each day and invariably got myself invited to cafes or restaurants or weddings for sweet tea and meals and many happy memories.  I experienced incredible hospitality where ever I went.

One of my favourite foodie times was when I was walking up the coast from Dhaba, I met a bedouin family who invited me to stay with them and have some dinner, over near the border with Jordan.  They were camped on an isolated beach facing the Red Sea and twinkling lights of Saudi Arabia.  They made veggie food especially for me, cooked out under the stars and eaten on a huge colourful rug.  These spiced chickpeas are similar to one of the dishes we had.  This is my version.  I love recreating global dishes back in Wales.  When I travel, I write all my favourite food moments and ideas down in notebooks.  The one I brought back from Egypt is packed full with many happy memories of tasty times.

Egyptian Food

For those who haven’t tried traditional Egyptian food, I’d say it has many similarities with much of the food in the Eastern Mediterranean, lots of delicious rice, bean and vegetable dishes, maybe the best hummus I’ve ever tried (at least well up there with Lebanese Hummus).  In Egypt, you never seem far from an awesome flat bread or bowl of ful medames or Kushari, a dish I had never tried before and found it loads of fun.  Rice, lentils, pasta, tomato sauce, garlic vinegar, fried onions, a good hit of cumin, it’s seems all over the place, but really works.  Especially after a long day getting lost in old town Cairo, I needed plenty of feeding up!

Cumin is one of my favourite spices, ubiquitous in so many cuisines around the world, from Mexico to the Mediterranean and India.  Cumin is warming and highly aromatic, that’s why toasting and grinding your own spices at home is such a joy.  Cumin has a sweet smell but can be bitter to taste, so it does need cooking through.  I normally add ground cumin to dishes at earlier stages of cooking.  It acts as a great base for other spices I find, but in this dish, it takes centre stage.  We normally get white cumin seeds in the UK, but in India especially, the smaller black cumin seeds are popular, along with Amber cumin seeds.

Recipe Notes

The best way to go, cumin-wise, is to toast and grind your own.  If you have a pestle and mortar handy, or a blender/ food processor, we’re good.  Toast 2 tbs cumin seeds in a preferably heavy-bottomed pan, for a minute, until the colour slightly changes to a darker shade of brown and you can smell the lovely toasty cumin aromas.   I know in some Indian dishes, cooks prefer to really toast the cumin until they’re almost black.  But generally, the oils (plentiful in cumin) which contain the lovely aromatic qualities are quite sensitive to heat, I prefer, in this dish especially, just a light toasting in the pan.

You can use tinned chickpeas, but soaking and cooking dried chickpeas is more economical and you get the benefit of a nice stock to use afterwards in soups, curries or stews.  This stock can also be used as aquafaba, genius bean broth, which can be used to make all kinds of things; vegan mayonnaise, macaroons. meringues or to replace eggs when baking cakes.

The Egyptian olive oil I’ve tried has been excellent.  Drizzling it over and stirring it in at the end can add richness and great flavour to these chickpeas.

You may like to blanch your tomatoes and removed the skins, but my tomatoes were so sweet and thin skinned , I didn’t bother here.

Egyptian Chickpeas with Tomato and Cumin – Sinai-style 

I hope you enjoy this recipe, do let me know if you try it out.  People have asked me recently what I get paid for doing the BHK blog.  Hahahahahaaaaaa!  I love food and cooking.  That’s it!  There’s no better reason to do this, sharing the recipes that we enjoy at home.

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Egyptian Mezze – Chickpeas with Tomato and Cumin 

The Bits – For 4-6 

500g cooked chickpeas (roughly 2 tins, drained and rinsed)

1 large onion (finely diced)

2 large cloves garlic (finely sliced)

1 tbs cumin seeds

2 teas ground cumin

100ml hot water

4 medium ripe tomatoes (chopped into small pieces)

1 tbs cooking oil – I use cold pressed rapeseed oil

Sea salt

 

1 handful fresh coriander (finely chopped)

4 lemon wedges

A drizzle of extra virgin olive oil (1-2 tbs)

 

Do It

In a large frying pan, warm on a medium high heat.  Then add 1 tbs cooking oil and the cumin seeds.  Let the sizzle for 30 seconds before adding the chopped onion and garlic, with 1 teas sea salt.  Fry for 6 minutes, until the onions are slightly caramelised, then add the ground cumin, hot water and tomatoes.  Pop a lid on and lower the heat a little, cook until tomatoes are soft, around 5 minutes.

Now add the chickpeas, pop the lid back on and warm through, cooking for a couple of minutes.

Stir in coriander and olive oil, check seasoning.

Serve with warm flatbreads, lemon wedges and hazelnut dukkha.

 

Foodie Fact – Cumin

Cumin seeds come from a plant in the same family as fennel and parsley, it’s been around for a while, mentioned in the bible on a number of occasions and the ancient Greeks loved it.  They kept it on the table as an everyday spice, like we use black pepper nowadays.  It was also a staple in Roman kitchens, but became less used in Europe in the Middle ages.

Cumin is rich in copper and iron, zinc, calcium and potassium.  One teaspoon of cumin contains around 1/4-1/3 of our daily iron needs.  Pretty good!

Cumin has also long been regarded as anti-inflammatory, has anti-oxidant properties, is anti-bacterial, helps with digestion (in India it’s used frequently in daals for example, to minimise windiness).  Cumin may also help with diabetes and boosts the immune system.  Cumin is not alone in this respect, most spices have beneficial health properties and its an awesome idea to add spices to dishes and your diet in general.

Cumin seeds can be kept in a sealed container in a cool and dark place, they will keep for around a year.  Ground cumin, well, freshly ground is best, but it will last for a few months, but loses it’s flavour gradually.

Categories: gluten-free, healthy, Healthy Eating, Lunch, Nutrition, plant-based, Recipes, Side Dish, Travel, Vegan | Tags: , , , | 4 Comments

Hazelnut Dukkha – Versatile, Nutty Spice Mix

 

Hazelnut Dukkha – Egyptian Condiment

Only a small thing, a condiment, but it really packs in some intense, earthy flavours and livens up almost anything.

I’ve finally got round to posting (and finding) some of the Egyptian recipes I cooked in the Spanish sunshine.  Having been on the road for a while, recipes can wander off for a while.  They normally come back in one piece though.

Spain was so hot, we wanted things simple, quick and of course, super tasty.

Dukkha is ideal in this respect, perfect sprinkled on your favourite salad, mixed into youghurt to make a delicious dip, or even just served with warm flatbreads and olive oil.  I also use dukkha on top of roasted or barbecued vegetables and even Middle Eastern stews.

Dukkha is basically a condiment that livens up most things, bringing lovely, deep, toasted flavours, nuttiness and spices.  Dukkha keeps well in a sealed container and is a versatile flavour boost to have around the kitchen.  You can also play around with the recipe, this is classic old school style, by adding your favourite spices to it.

There are many ways of making dukkha, but I’ve gone for the easiest here.  We simply roast all the ingredients in an oven and bash them together in a pestle and mortar.  It’s a highly fragrant task.  Prepare for your kitchen to be filled with the aromas of toasty nuts n’ spices.  It’s delicious.

Go Spicy

I’ve been roasting many of my spice mixes at the minute and feel that if you have the time, this is the way to go.  Fresh roasted spices, ground in a pestle and mortar, or even a blender, are so much better than shop bought.  You can’t even compare really.  If you love spices and spicy foods, making your own makes sense.  I’ll post my Garam Masala recipe soon.

Egyptian Fava Bean Falafels

Egypt travel 

But this is Egypt.  A country I love, whose food blew me away.  I really wasn’t expecting it at all, I had no preconceived this and that, I just landed and ate.  The hummus is well up there with the best in the world, of course we all know about the falalfels, here’s my version – Egyptian Fava Bean Falafels.

You won’t be too surprised that I traveled all over Egypt and even did some touristy things like try to climb one of the great pyramids, I had no idea this was illegal until a man with a big gun chased me a fair way up the pyramid of Cheops (the big one).  It was very early in the morning, I was half asleep (missed the sign) and obviously most of the guards were.  To be fair, it was a long climb anyway.

I chilled on Mount Sinai with a load of very happy Christians, clapping with hymns at dawn, staying in monastery.  I dove in the Red Sea, a technicolour world bursting with marine life, at night, sat around fires, we looked right into Saudi Arabia, just across the sea.  I’m not a big city person, but one of the highlights was Cairo, the old town especially, the call to prayer each morning at 5am was a wake up call in more ways than one.  Egypt was the first Muslim country I had traveled around and everything all seemed very exotic and fresh, charged with new flavours, sights and sounds.

I’d love to go back, I didn’t quite make it down to Luxor.  Food wise, no problem, I was a vegetarian/ vegan hybrid at the time and always found lots of options, as you do in other Middle Eastern countries.  I specifically remember one bowl of perfect hummus, in a restaurant on a busy road, it was packed with families and the mezze style dishes just piled up on my table and I was in some form of food-induced bliss.  I’d been walking lots around Cairo (aka getting lost), it’s an ideal walking city with loads of windy lanes and interesting architecture.  I needed to keep my energy up you see!  Bring on the falafels…..

Egyptian style Aubergines, simply pan fried with onion, a little spice and lemon juice.

Buddhist tangent – Dukkha is also the word for “suffering” or more accurately ‘unsatisfactoriness” in Pali, the ancient language of many early Buddhist texts.  It’s what we feel about life much of the time said Buddha.  When I first came across the Egyptian condiment, I couldn’t separate the two really.  Spicy suffering crumbs, toasty torment, I’ve been through them all.  The opposite of Dukkha is Sukha in Pali, meaning something like “happiness”.  I was thinking about coming up with a recipe for Sukha, the topping to sprinkle all over your Nirvana, but I’ve never could see past Dukkha.  Here in lies my inherent problem.  I just can’t get enough of that Dukkha!!

I hope you get to try this recipe out, please let us know in the comments below.  Have you been to Egypt how did you find the food?  Are you a fellow vegan traveler, seeking out the tastiest plates in the coolest places?

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Hazelnut Dukkha

The Bits – Makes one small bowlful

50g sesame seeds
25g hazelnuts (very roughly chopped)
10g cumin seeds
8g coriander seeds
1g dried thyme
3/4 teas sea salt

 

Do It

Preheat a fan oven to 180oC.

Toss everything on a baking tray and place in the oven for 10-15 minutes, checking after 8 minutes.  Mix the dukkha up a little to ensure that everything is getting an equal amount of heat.

Once the sesame seeds and hazelnut have gone a darker shade, place the dukkha into a pestle and mortar.  You can do this in batches unless you have a giant pestle and mortar.  Grind it all down, I like a few who spices left in there for extra flavour explosions.

 

Foodie Fact

Nuts are just packed with nutrition.  Hazelnuts are good for the heart, containing good fats and plenty of fibre, magnesium, protein and Vitamin E.  You can read our previous Foodie Fact  about our tips for soaking nuts to maximise and transform the nutritional properties of nuts here.  It’s a little tip that can have a big effect on a healthier diet.

Categories: gluten-free, healthy, Healthy Eating, Nutrition, photography, plant-based, Recipes, Side Dish, Travel, Vegan | Tags: , , | 2 Comments

Plant-based Protein – It’s everywhere!

Tooooo many sources of plant-based protein

Plant-based protein – It really is everywhere!! The question is more, which plant-based foods don’t have protein in them? It’s so abundant. There are NO worries at all on the protein front if you are a vibrant vegan or rockin’ a plant-based diet.

I still get asked the protein question regularly and these graphics are a good reminder.  Thanks to Meow Meix for this one.  Please share if you like.  Let’s get the message out there once and for all.  A balanced plant-based diet is THE way to go!

Switching to a plant-based/ vegan diet is easier now than ever.  There is so much nutritional support out there and of course, plenty of tasty, wholesome recipes to get you started.  I’ve added a few of our favourites below.

We are here to help also, any questions you have, just fire them across or the Vegan Society is always a great source of bang on nutritional information.

Even desserts can be high in protein! This is our Lebanese Choc Ice recipe, made mainly with tahini which is choc-a-bloc filled with protein.

 

All veg and fruit contain small amounts of protein, here are the better sources; broccoli, potatoes, spinach, sweet potatoes, sweetcorn, avocado, artichokes and yes, even Brussels Sprouts. Bananas, blackberries, nectarines are fruity sources.

Also high in protein are; tofu, most beans, tempeh, soya milk, oats, wild rice, nut butters, nuts, seeds, seitan, spelt, quinoa, amaranth, nutritional yeast flakes (nooch), chia seeds.

Mexican Chocolate Brownies – Quick, healthy and very chocolaty.  Gluten-free, made with black beans, which are very high in protein.  

So, really, don’t sweat the plant-based protein question! Eating a balanced diet based around fresh fruit, veg, legumes/ beans, whole grains, seeds and nuts and you’re well on the way to a super healthy, whole hearted diet.

Green Pea Hummus – A delicious twist on chickpea hummus.  Full of protein and so simple.

If you’d like to learn how to cook healthy, vibrant, delicious plant-based food, why not pop along to one of our events or holidays in the UK or Europe.  Our up to date event list can be found here with more exciting events and collaborations coming very soon.

Or, you can join our Vegan Cooking group over on facebook where people, cooks and curious spectators share recipes, photos and their passion for cooking with plants!

Categories: healthy, Healthy Eating, Healthy Living, Nutrition, plant-based, Recipes, Vegan, veganism | Tags: , , , | Leave a comment

Watermelon Granizado – Quick and Refreshing Cooler

Simple, quick and full of chill!

I think we all need one of these fruity, icy drinks at the minute. Seems like this heatwave is enjoying itself!  How are you staying chilled?  It was 32oC in North Wales yesterday, which is just outrageous.  Seems like we’ll miss all the sun, but we can’t complain in the slightest, the Spanish coast has been very good to us.

Granizado is something I enjoy in Spain and also Latin American, a traditional cooler, the varieties change constantly, but the constant is that it’s super refreshing when the heat is on.

I wanted to share this now as it’s super quick and easy to make and only takes a few ingredients.  I have heard of people making these into cocktails!  This is really a slush puppy gone to heaven and you can swap and play with which frozen fruit you use.  Berries for example are also incredible, as is pineapple, cucumber or mango.  Just make sure you add a nice twist of citrus to keep things lively and if you have a sweet tooth, pop a little sweetener into the mix.

Recipe Notes

Most watermelons I buy have very few pips/ seeds.  When chopping the melon, take out as many as possible.  A few in the granizado are fine.  The main thing is they just don’t look very nice.

A nice idea is adding a little fresh mint to this granizado, around 8-10 mint leaves will make things interesting.

Watermelon Granizado

The Bits – For 2 Glasses

2 1/2 cups frozen watermelon

1 small lemon (juice)

Optional – 1-2 teas sweetener – sugar, agave, bronw rice syrup….

 

Do It
Peel and cut up your water melon into small chunks, place in the freezer for a few hours. The smaller the chunks, the easier it is to blend later.

Place the watermelon into a blender, add the lemon and sweetener and blitz until broken down.  If it is not blending well, just leave it for 10 minutes to defrost a little.

Serve in your fanciest glasses, with a slice of watermelon on the rim, to keep things 80’s/ Miami Vice style.

 

Foodie Fact
Watermelon is very hydrating, they’re around 92% water! Perfect for summer. They also have good levels of vitamin C and A.

 

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Categories: gluten-free, healthy, Healthy Eating, Nutrition, plant-based, Recipes, Smoothies, Summer, Vegan | Tags: , , , | 4 Comments

Summer Berry & Chocolate Cheesecake – Vegan, Gluten and Sugar-free

Crack it! Grab a spoon;) Frozen chocolate layer then intense berries followed by creamy cashews and wait for it……secret chocolate base! Yow:)

This is the dessert for chilling and enjoying on sunny days.  Once we tasted it, we knew we’d be making these little cheesecakes all summer!  It’s a dessert that looks like a million euros and tastes much better!!

A tantaslising, layered cheesecake, rich, light and fruity all at the same time with a (quite) secret chocolate base and chocolate sauce that freezes and then cracks when cut into!  Plus, it’s simple to make.  They’re vegan, gluten and sugar-free.  It’s an all-round keeper, we had to share it with you all.

We’re still pretty blissed and floating around Spain, what stunning place!  Everytime we visit we love it more.  Finding new places to adore and a pace of life that tickles us.  Manana!  Hoooray!!  We’re heading off next week to some national parks down near Granada, lots of camping and snorkelling.

It’s birthday season here, it was mine (40 years and feelin’ gooood), Mum’s (age unprintable) and Jane’s (40 too in a few days!!)  We celebrated our 80th (40+40) birthday with a few friends down at a perfect spot, under some palm trees facing the beach.  There were top tunes and a full power vegan bbq, which Dad and I cooked.  We sat under a full-ish moon and watched the sparkling waves until sun was about to poke it’s head up.  What a day!

Barbecue is something very special for me and if you’re coming to any of our holidays or events this year, there will no doubt be some bbq action.  Cooking outside is such a treat, with all those smoky aromas.  Love it!!

Summer Berry & Chocolate Cheesecake – Vegan, Gluten and Sugar-free

Birthdays, of course, mean desserts.  With a big ‘D’.  Lots of them.  Constantly.  So, I’ve been making a load recently and have really enjoyed all that sweetness, I’ll post as many as possible.

The fruit layer is flexible, you can try out other fruits.  We’ve made it with just strawberries and the results were delicious. The great thing about these little cheesecakes is they just sit in the freezer until you desire them.  Make a good amount and you’ll have cheesecakes on demand 24/7!  What a thing!!

Birthday BBQ duty in full flow…(with Dad)

You might be thinking that soaking nuts is to make them soft, which it is, easier to blend to a lovely smooth filling.  But, there are also some real health benefits to soaking nuts, read more below in the ‘Foodie Fact’.

Put these cheesecakes in front of your favourite people this summer and I promise you’ll get only full smiles and load yums.  Cheesecake makes the world happy!

Feel free to share this recipe far and wide, the more the merrier!  For other recipes and BHK news and updates, why not like our Facebook page or our private Vegan Cooking group.  You’re defintely invited!

Happy cooking and please let us know if you make these cheesecakes below, hearing from you brings a load of sunshine to our days.

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Recipe Notes

If your dates are not soft to the touch, soak in warm water for 1 hour and drain well.

If you’re in a hurry, pour hot water (from a just boiled kettle) over your cashews, this softens them quicker.  If you have a powerful blender, you don’t need to soak them at all.

I have tried these cheesecakes with other neutrally flavoured oils and it does work, but coconut oil is best, when the cheescake it cool, it helps to give a good and creamy texture.

Use any frozen berries, but I prefer a mix.  Things like strawberries, raspberries, redcurrants, blackcurrants, blackberries etc.  Bags of frozen berries can be bought, normally well priced, in most supermarkets.

This recipe will make 7 reasonably sized cheesecakes, or 6 big ones.  See how you get on.

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Summer Berry & Chocolate Cheesecake

The Bits – For 6-7 mini cheesecakes 

Crust

125g walnuts/ hazelnuts 

45g soft dates (pitted, roughly 14 dates) 

3 tbs cacao/ cocoa powder

 

Filling

175 g frozen berries (2 big handsful)

125g cashews (soaked for 5 hours in cold water)

50ml lemon juice (1 large lemon)

40ml brown rice syrup or other sweetener of your choice

70ml coconut oil (melted)

Pinch of sea salt

1/2 teaspoon vanilla extract

75ml water 

 

Topping

Crushed pistachios

Rose petals

Or more berries

 

Chocolate Sauce or see our 2-Minute Chocolate Sauce Recipe

2 tbs coconut oil (melted)

2 tbs cocoa/ cacao powder

1 tbs maple syrup/ liquid sweetener

Little pinch of salt

 

Do It

You’ll need a standard, 12 cup muffin tray (or maybe you call them Yorkshire Pudding trays?).  The deeper sort, ideally the non-stick, silicone type which is flexible.  This gives a much better finish to the cheesecake as we don’t need to line the individual cups.

Crust – place the walnuts into a food processor and pulse until a rough crumb forms.  Add the other ingredients and pulse until a dough forms, which should stick together when pressed between finger and thumb. 

If you do not have a silicone, non-stick muffin tray, line 6-7 cups with cling film. Now, spoon roughly two heaped tablespoons of the base mix into each cup.  Press the dough down with the back of the spoon or your fingers to make a neat layer that snugly meets the edges.

Filling – blitz all the ingredients, except the berries, in the now magically clean food processor (bless those kitchen elves) until you have a smooth cream-like texture. You may need a few goes to get it all incorporated, scraping the sides down with a spatula.  Keep going, get it really nice and smooth, it makes all the difference.  Taste the mix, adding more sweetener or lemon juice if needed.  I like mine with a good zing of lemon.  You should be left with 500ml of filling.

Scoop out half the filling mix and set aside, add the berries to the food processor and blend again until smooth. 

Pour or spoon an even quantity of the white filling onto the bases, followed by an even quantity of the berry filling.  Tap the tray on kitchen surface a few times to get rid of any air bubbles and place carefully in the freezer, making sure the cheesecakes are level. 

It will take a few hours for them to freeze, you can, of course, make these cheesecakes well in advance.  Just cover them with cling film, or pop each cheesecake out and gather the excess cling film around them. The last way is nice and easy.  

Sauce – Combine the ingredients in a bowl and stir together until well combined. Taste and adjust as you like it, more sweetener or a little more bitterness from the cacao/ cocoa.

Depending on the ambient temperature, leave the cheesecakes on your dessert plates for 20 minutes out of the fridge.  We left these for around 10 minutes, but we’re in Spain and its a wee bit hotter than Wales and maybe where you are.  We quite like them when they’re still a bit frozen, especially on a hot day.  You may also find placing the cheesecakes in a fridge and leaving them for a couple of hours to help control the defrosting.

While the cheescakes are defrosting, drizzle over the chocolate sauce and, just before serving, top them with crushed pistachios and rose petals, also grated white chocolate or extra berries is equally as delicious.

Some of you will recognise this beach and Moorish Watchtower;)  Our venue for A Taste of Bliss – Vegan Cooking and Yoga Holiday ’19

Foodie Fact

Soaking nuts?  What’s that all about?  Nuts are packed with nutrition and things that do us good, but they also contain things called phytates and enzyme inhibitors, which decrease the nutritional value of nuts, grains and seeds, plus they make them harder on the digestion.

Soaking nuts activates helpful enzymes, mimicking nature really, the nut transforms, thinks it’s time to sprout.  Many nutrients will also become more bio-available (easier to use by the body).

Another way to aid digestions of nuts with skins, ie almonds, is to remove the skins.  By soaking your nuts, it makes this job super easy. Also, soaking the nuts, and rinsing, gives them a good wash, which is never a bad thing.

The best way to soak nuts is by covering them in fresh water, add a little salt (until it tastes as salty as sea water), then leave overnight or for 8 hours-ish (almonds more like 12, macadamisa 4).  The salt is optional, but is said to improve results.  Be sure to throw away the soaking water and rinse them well.  You could then dry and roast gently in a low oven to make them extra delicious or dehydrate them, if you have a dehydrator handy.

Categories: Cakes, Desserts, gluten-free, healthy, Healthy Eating, Nutrition, photography, plant-based, Recipes, Summer, Vegan | Tags: , , | 6 Comments

Super Tasty Mega Rice – Vegan Fried Rice

Sooooooooo tasty! Quick and easy rice dish, think Nasi Goreng (Indonesia)

There’s so much in this dish to get the tastebuds jumping; sesame pancake, oyster mushrooms, asparagus, ginger, crispy onions, deep and dark soya sauce……this is a quick lunch and an amazing way to treat leftover rice and veggies.

We all need a good, simple fried rice recipe under our aprons, in our cutlery draws or tucked away behind our chopping boards.  Super quick and tasty, some would say mega!!  This rice is something everyone will enjoy, packed with veggies and big flavours.

The sesame pancake is one of the stars here, it really adds something to the dish, giving it a change-up in texture and flavour.  It’s also very easy to get together and can be used in many dishes in many ways.  They’re great by themselves and are basically just a small cup of gram (chickpea flour).  Surely one of my favourite ingredients.

I was raised, for a chunk of my childhood in the Philippines, I just cooked this dish for Mum who says that it’s similar to my favourite Filipino fried rice that I ate breakfast, lunch and dinner as a nipper.  I’ve always loved trying new and exciting dishes.  Although this is a staple dish, we can take it in so many directions.  We eat it as a weekend treat in the Beach House, I like it especially in the mornings.  A big chilli hit in the AM beats an espresso any day!  Anyone else like fried rice for breakfast?

Use any array of veggies you like here, whatever is seasonal or hanging out in your veg tray/ basket.  This is similar to Nasi Goreng which is the ubiquitous vegan go-to dish in Indonesia, a country that Jane and I love deeply (see some our travel stories, street food or visiting tofu village).  I think it’s just as good without the fish sauce and Kecap Manis, which is a sweet soya sauce (I’m in Spain, so needed to improvise).

This style of rice dish is awesome with some aromatic paste, South East Asia style, probably the eastiest to get our hands on is Thai pastes, yellow, green or red.  A couple of tablespoons will do the trick.  But maybe you’d like to make your own, there are some good looking recipes for Basa Gede – Balanese Paste that are exciting me right now.  Must try soon, when lemongrass and the like are back on the menu.

Mega Tasty Rice – Leftovers given a very tasty make over

This is an awesome leftovers dish, using up rice cooked for something else.  If you’re cooking the rice especially for the dish, make sure it’s fully cooled first.  I always think fried rice is best when the rice has sat in the fridge overnight.  The best way to cool rice at home is to spread it our on a baking tray, it will cook much quicker than being left in the pan.  Rice needs to be cooled as quick as possible and then stored in the fridge.  Fried rice should be eaten straight away and not re-heated.

I’m doing a load of recipe testing and menu planning for the late summer and autumn at the minute, loving it!!  It can be so inspiring, but I’ve got to say, challenging too.  The success rate yesterday was less than 50/50.  Some dishes just seem to work in the head and in the pan/ oven/ mouth, just don’t work out.  This is a dish we cooked today for a quick lunch between recipe testing and the one I decided to share!  Such is life.  My favourite dishes tend to be the simple ones and when you look at our favourite dishes, from all over the world, it seems that that is just the way we’re wired up.

We love these little sesame pancakes

KEEP IN TOUCH

Don’t miss out on news and recipes, sign up for our newsletter.  Our Vegan Cooking Group is a place to meet likeminded cooks and share recipes and pictures, ask questions and pick up top tips.  You’ll also here first about any Beach House Kitchen events, loads of news coming soon (just tying up a few loose noodles).

This dish is so simple and versatile, hope you get to give it a go!

Happy cooking!

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Recipe Notes

Any long grain rice will do here, whatever you like best.

Add more chillies, I dare you!  I love this dish fiery!!

If you’re cooking your own rice, roughly 140g of uncooked rice will make 400-ish g of cooked.

Add whatever veggies you fancy to this, in fact normally, we add two or three more types to this dish.

To make this Mega Rice gluten-free, you can buy gluten-free soya sauce or tamari.

Fried Rice 101 – get all your ingredients and chopping done before you start cooking, makes things a cool  breeze as opposed to a potential heated stress-fest!

Super Tasty Mega Rice – Vegan Fried Rice

The Bits – For 4-6

1 small onion (finely sliced)

2 large garlic cloves (peeled and crushed)

2 tbs ginger (finely chopped)

1 small carrot (finely sliced into matchsticks)

 

100g oyster, or other, mushrooms (sliced)

1 green/ red pepper (deseeded and sliced)

2-4+ dried chillies or 1-2-3 teas chilli flakes (finely sliced)

 

6 asparagus spears (finely sliced at an angle)

400g cooked rice

250g chickpeas (drained)

3 tbs good quality passata

1 1/2 tbsp dark soya sauce

 

2-3 tbs cooking oil (I use good rapeseed oil)

 

Sesame Pancake

50g gram flour

100ml water

½ clove garlic

Couple large pinches turmeric

Couple large pinches salt

 

1 1/2 tbs sesame seeds

 

Serve

1/2 cucumber (seeds removed and sliced)

1 large tomatoes (sliced)

Crispy onions

Lime wedges

Your favourite chilli sauce (like Srincha or my fav Lingham’s)

 

Do It 

Add the ingredients for the pancake, except the sesame seeds, into a bowl, gradually add the water, stirring as you go to make a smooth batter.

Grab a large, non-stick, frying pan/ wok, add 1/2 tbs oil, place on a medium high heat.  When the oil is warm, pour the batter mix into the centre of the pan, swirling the pan to make a thin pancake.  Cook for 1-2 minutes, halfway through that time, sprinkle over the sesame seeds to give the pancake a good covering.  Now flip the pancake using a spatula.  Cook for another minute, then set aside.  Give the pan a quick clean out.

Return the pan to the heat, add 1 tbs cooking oil, when hot, add the onions, ginger, garlic and carrots.  Toss and fry for 2 minutes, then add the mushrooms, dried chillies and peppers, cook for another 2 minutes, now add the passata, soya sauce, chickpeas, rice and asparagus.  Stir gently and warm through fully for 2-3 minutes, making sure nothing stickes to the bottom of the pan.

Taste the rice, add a touch more soya sauce or salt for seasoning.  Chop up the pancake into strips and stir into the rice.  Serve straight away with crunchy veggies like tomatoes and cucumber, chilli sauce, crispy onions and a twist of lime is delicious.

View from the Beach House Kitchen (Spain branch) today. Way too close to the beach to work properly;)

Foodie Fact

Chillies have outrageously high levels of vitamin C, plus decent amounts of vitamin A, K and B-6. Vitamin C wise, they leave the oranges in the shade.

Categories: Breakfast, gluten-free, Healthy Eating, photography, plant-based, Recipes, Vegan | Tags: , , , , | 4 Comments

Creamy Parsnip & Coconut Soup – A bowl of winter sunshine!

Creamy Parsnips and Coconut Soup – Vegan

Ginger, turmeric, sweet parsnips, creamy coconut….yes please!  This is just the kind of bowl I like to see at the cold end of the year.  Bursting with colour, big flavours and bags of healthy giving goodness.

Thick frost this morning in Snowdonia and grey, as grey can be (with a pinch more grey for luck).  When the frosts are here, I always think of parsnips.  They love this time of year!

To combat the dark skies, I felt like adding some sunshine to lunch time.  This soup is creamy, with the coconut and parsnips, sweet and spicy, and with a little fresh coriander on top, is a real winter time treat.  Just the colour makes me feel warmer inside!

Most of you know that I’m quite partial to a parsnip every now and again.  The ones I used here were huge, gnarled things, they look like they’d had a rough winter.  There’s not much seasonal produce about at the minute, so I cherish these parsnips.  A friend was here and tried the soup, and was surprised that she liked it.  Not a parsnip fan you see.  I think we have a convert!  There are parsnips and then there are parsnips, try and get some good organic if poss ones and the difference is mega!  I eat these ones happily raw, so sweet, in fact parsnips contain more sugar than bananas.

I’m going to keep making soups until I finally defrost this winter, probably sometime in June at this rate.  Still, I’m not complaining, I love these crisp winter mornings and having a warm bowl of soup waiting for lunch is real food for the mind, body and soul.

Recipe Notes

Go wild with the turmeric if you like, its beautifully golden, turn it up to 5 (teas) if you really love it.  It can only lead to lovely flavour and it amazing for our health.

I peeled the parsnips here, because the skins on mine were very funky, all kinds of nobbles and bashes on them.  With veg like parsnips, much of the flavour and nutrients are just below the skin, scrubbing them is really best.

If you are not a parsnips fan, you could try it with other sweet roots like potato or sweet potato.  Let us know how it goes!  This recipes is a platform really for many great variations with veg.

A twist of lime brings it all to life.  Highly recommended.

This soup freezes well, so feel free to double the quantity.  I would check the balance of the spices though, maybe add 75% and then taste.  Sometimes multiplying recipes can throw them out a bit.

If you do freeze it, taste it once it’s reheated, the spices may need jazzing up a bit.  Add more, or a really nice idea would be to fry up a little more ginger in a pan, than stir in the spices, warm through and add to soup.  Freezing can kill flavours.

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Creamy Parsnip & Coconut Soup

The Bits – For 4 Bowls
1 kg parsnips (peeled and chopped)
2 small onions (peeled and sliced)
3 inch ginger (peeled and finely chopped)

3-5 teas turmeric
3 teas cumin
1 teas cinnamon
½ teas cardamom

800ml light veg stock
1 tin coconut milk

Salt (to taste)

Topping

Tomato (chopped)

Coriander (chopped)

Toasted coconut or cashews (optional and very nice)

Sprinkle more of ground cumin

Lime wedges

Do It

In a large saucepan, warm 1 tbs cooking oil and fry onions and ginger on medium high heart for 5 minutes.

Then add spices and parsnip, stir and cook for a minute, before adding the stock and coconut milk.  Cover the pan and simmer for 10 minutes, until the parsnips are soft.

Blend until smooth with a stick blender.  Season with salt and serve.

P1350355

Foodie Fact

Parsnips are the same family as carrots, celery, dill and cumin.  They are a good source of vitamin C and fibre, plus have good levels of vitamin K and manganese.  Not just a pretty, knobbly root!

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COME AND JOIN US IN THE SUN!!

COOK VEGAN, GET HEALTHY, BE HAPPY:)

Only two rooms left for our Taste of Bliss Vegan Cooking and Yoga Holiday in beautiful Murcia, Spain this May.

More details and bookings here.

Categories: gluten-free, healthy, Nutrition, Organic, photography, plant-based, Recipes, Soups, Vegan, Wales, Winter | Tags: | 2 Comments

BBQ Pulled Jackfruit – My twist on the vegan classic

BBQ Pulled Jackfruit – Vegan Pulled Pork

Here’s my twist on a vegan classic!  Pulled jackfruit is all about that texture and when cooked like this, gives all the crispy, caramelised happiness that pulled pork can.

You decide what to serve it with, but I love it with a little more BBQ sauce (find my new recipe below) and some smoky mayo, avocado is a must and then put it in a big, stacked sandwich, on tacos and burritos and my favourite, with Sweet Potato Mac n’ Cheese.

I’m going to be showing you how to cook this at  the Vibrant Vegan! Cooking workshops in London and Manchester very soon.  Hopefully I’ll be popping up in other parts of the UK this year too.  See our events page for the full low down.

This is a recipe I’ve been tweaking for an age now, but I’m really happy with this, the BBQ sauce is packed with sweet tanginess and the jackfruit is nicely caramelised with deep flavours and lovely smokiness.  This is a BHK staple for sure and I’m really chuffed to be able to share it with you all!

You know you want a bit of this!;)

We’ve talked about jackfruit loads ‘Everyones Talking About Jackfruit – Ten Interesting Facts About Jack!‘  I’ve got a Malabar Jackfruit & Squash Curry that I’ve been meaning to post for a while.  Watch this space, one I picked up in India.  When we got back from India last year, we were surprised at how much Jack had taken over the vegan world!  I can see why, I ate it every day in Goa near the beach in a curry, massive grin on my face.  If cooked properly, it’s a delight.

The young green jackfruit is what you’re looking for, normally in tins, you may also find sweet jackfruit, which is lovely for desserts but will make a very weird BBQ Pulled Jackfruit.  Best place in the UK to find jackfruit is in Asian Food Shops/ Supermarkets or Health Food Shops.  When I find it, I normally buy a six pack, get nicely stocked up for a while.  I’m sure it won’t be long until it gets more widely available.  We’re riding the massive vegan wave!  How amazing it is to see so many new vegan options in shops and supermarkets,  Wahoo!!

 

Top Jack Facts!!
1) Jackfruit, the bit we eat, is actually called an ‘aril’. It’s a flower and we eat the edible petals. One jackfruit contains hundreds of flowers and one tree can grow 250 fruits per year.
2) In Indonesia, they make chips out of jackfruit, called Kripik. You can buy them and eat them like crisps.
3) Jackfruit seeds, when roasted, taste like brazil nut crossed with a chestnut. You can boil, bake and roast them. They can also be ground into a flour.
4) Using jackfruit as a meat substitute is nothing new. In Thailand it’s sought after by vegetarians and historically called ‘gacch patha’ (tree mutton!)
5) Every part of the jackfruit tree is medicinally beneficial, the bark, leaves, pulp, skin and roots. It is also antibacterial and antiviral.

 

Feel free to share this recipe with friends and do let us know if you try it out, leave a comment below, hearing from you makes our day over here at the BHK!

 

Recipe Notes

We all have our favourite BBQ sauce flavour, I like it a little smoky with a good kick of acidity.  Tangy!  See how you feel about it and adjust accordingly.

When frying the jackfruit with the BBQ sauce, you can keep going and make it very crispy.  I like it after around 10 minutes.

You may also like to mix some chipotle paste into your mayo, instead of BBQ sauce, in fact, mixing it into your BBQ sauce too will take it into another dimension all together.  I love the heat and smokiness of it and it just feels right if you’re going to make some tacos/ burritos.  Chipotle is the flava of Mexico for me!

Pulled Jackfruit – perfect in stacked sandwiches, with mac n’ cheese, in tacos burritos,….

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BBQ Pulled Jackfruit 

The Bits – For 2/ One medium bowlful
1 tin 280g jackfruit (unripe, not sweet)

Marinade
1 ½ teas smoked paprika
1 teas garlic powder
1 teas cajun spices
1 teas salt

1 tbs cooking oil

Barbecue Sauce – Makes 500ml / 2 cups
4 large ripe tomatoes chopped or 1 tin tomatoes
2 tbs tomato concentrate
2.5 tbs tamari/ soya sauce
4 tbs balsamic vinegar
1 teas garlic powder
4 tbs dark brown sugar
1 teas chilli sauce
3 teas dijon mustard
2 teas smoked paprika
½ teas salt

Serve
Pickled Jalapenos, Lime wedges, Sour Cream, Avocado Slices, Corn Tortillas

Do It

Drain the jackfruit and press excess moisture out between kitchen paper,  Crisps up better in the pan that way.

Drain the jackfruit. Cut off the tough stems of the jackfruit pieces. Chop up the stems roughly and break up the other jackfruit strands, press excess moisture off between kitchen paper, then place in a bowl. Cover with the other marinade bits and toss to coat.

Toss in marinade

Make your BBQ sauce, really easy, pop it all in a blender and blitz until a smooth sauce forms. Check the seasoning and balance of the sauce. We all like it different. You can make the sauce well beforehand. This will make more than needed but it keeps well in the fridge. Eat it raw, as it is, or simmer with a lid on in a pan for 15 minutes to thicken, stirring regularly. Check seasoning.

In a large non-stick frying pan, heat your oil on medium and fry the jackfruit for 15 minutes, stirring and using a wooden spoon/ spatula, scrapping the jackfruit off the pan if it sticks a little. It should begin to caramelise nicely. Add 250ml of BBQ sauce and simmer gently for 5-10 minutes, until the sauce sticks to the jackfruit. The jackfruit should be getting more caramelised, soft and sticky. Cook for longer if you really want to really crisp it up.

At the end of cooking, you can top with more BBQ sauce or chipotle mayo if you like, the jackfruit should be nice and crispy.

Foodie Fact

Jackfruit seeds are edible and healthy most people roast them. You can also boil them up and make a lovely attempt at hummus. Comes highly recommended.  Every part of the jackfruit tree is medicinally beneficial, the bark, leaves, pulp, skin and roots.  It is also antibacterial and anitviral.

Jackfruit is the heavyweight of all fruits, growing to four feet long and weighing in at over 35kgs.  That’s a lot of burger right there!

It’s low in calories with good levels of Vitamin C and Vitamin B6 (which is quite rare). Its also a reasonable source of minerals and a good source of carbohydrates, fats, protein and has plenty of fibre.  The seeds have plenty of vitamin A.  Jackfruit has zero cholesterol.

Categories: gluten-free, healthy, Healthy Eating, Nutrition, photography, plant-based, Recipes, Vegan | Tags: , , , | 7 Comments

Leek, Potato & Kale Soup – Organic, Classic, Seasonal

A simple classic.  I realise I’m doubling up with soup posts here, but let’s face it, no one is complaining with this chilly start to the year.

There’s something in my bones that calls for this kind of soup in January, in the depths of winter.  Many of us in the UK have had loads of snow recently, and at the very least have been facing freezing days and nights.  It always feels a little colder and darker at this time of year, the warm glow of Christmas seems long gone.

What we need is warming, nourishing bowls of yum!  We all know this soup, it’s a classic, but will never get tired.  It makes the very best of British produce at this time of year, when not much else is growing and the land is resting.

We are so lucky to have a group of brilliant people down the road, at Tydnn Teg organic farm, who are soldiering on and still growing sensational produce.  I am blown away by their veggies and this soup uses what has come from the heart of wintertime.

It seems right to be eating dishes like this, seems like I’m tuning in to the season and giving my body exactly what it needs.   I love simple recipes that take a few ingredients and make them shine!

Recipe Notes

Use any winter herbs you like in this soup.  A herb mix or fresh herbs would also be very nice.  Just not too much, I think it’s nice just lightly flavoured with herbs, let the other ingredients come through.

Use any kale, you can see we went for curly.  Spring greens and savoy cabbage are good alternatives.

The single cream is a luxurious extra really, you might also like to use vegan creme fraiche, which is available in supermarkets nowadays.

Try to get the very best, organic if you can, produce for this soup.  It will really make the difference.

You don’t need to blend this soup, I sometimes like it chunky.  Try to cut your veggies into smallish pieces.

This soup freezes well.

Winter warmer – Leek, Potato and Kale Soup (Vegan)

Leek, Potato & Kale Soup

The Bits – For 8 Bowls
1.25kg potatoes (peeled and chopped)
750g leeks (cleaned and sliced)
200g kale (sliced)
1.5 litres vegetable stock
1 teas dried sage
1 teas dried rosemary
1 teas dried thyme
2 bay leaves
Salt and black pepper (to taste)

250ml vegan single cream (available in shops and supermarkets)

Do It
Add 1 tbs cooking oil to a large saucepan and warm on a medium high heat.  Add the leeks, cover and cook for 5 minutes.  Now add the potatoes, stock and herbs to the pan, cook 10-15 minutes, until potatoes are tender.

Add the kale and simmer for a couple of minutes. Pick out the bay leaves and blend using a stick blender until smooth.

Stir in the single cream and season well with salt and pepper.

I quite like kale! Taken in the Trigonos veg farm

Foodie Fact

I added kale to this classic soup combo because its seasonal and delicious, but also because it is one of the healthiest things we could ever, ever eat. It’s just outrageous how good kale is for us!

It’s off the charts high in Vitamin K, is ridiculously amazing for vitamin A and C, also high in minerals like manganese, copper, is a good source of fibre and even has some Omega 3 fats thrown in there.  The list goes on really, but the more we can incorporate kale into our diets, the better, especially at this time of year when our bodies need a real healthy kick start.

Categories: gluten-free, healthy, Local food, Nutrition, Organic, photography, plant-based, Recipes, Soups, Vegan, Wales, Welsh produce, Winter | Tags: | 2 Comments

Roasted Winter Vegetable Salad

Roast Winter Vegetable Salad

You know me, I like a salad anytime of year!  Lots of classic flavour combos and textures going on in this simple and nourishing winter salad.  Sweet apple and roasted winter roots, crunch of toasted hazelnut and the rich and zesty roasted garlic yoghurt dressing.

With all those bright seasonal colours, it’s a bit of a looker too and something bright for the eyes and taste buds, to get enlivened in the festive times.

Jane’s working hard at the minute and challenged me to make something that was substantial but not stodgy, we seem to have been eating a load of stodge of late.  Feels good when we’re eating by the fire to fill our bellies with big plates of rich stews and pies with mounds of potatoes, but we’re not exactly sprightly afterwards!  Maybe that’s what winter is about though.  Taking it easy and going with the flow of the season.  Chilling out!!

I think a tray of roasted veggies is one of the most satisfying things you can do with an oven and winter roots offer up so many tantalising combinations.  It amazes me that nature is so kind to us, putting all those nutrients and colours beneath the soil, pre-packed, giving us all we need through the long winters.

I like to roast at least two trays of veg and keep stocked up for a couple of days.  Make a quick soup, add to a stew/ curry, or mix with grains like we do here.  They’re just ideal things to have hanging out in the fridge.  I encourage you to double these quantities and roast away!

I know that pearl barley has slipped out of most peoples cupboards, other grains will also be great.  Something hearty like buckwheat would be really nice to try, wild rice, millet is one of my favs (all those gluten free too) as well as freekeh (well worth a try).  Good full flavoured grains.

Barley has that lovely chewy, nuttiness and is also really filling and inexpensive.  It’s the ideal winter grain for the UK!  I like to cook a mixture of wholegrains in a pan together, millet, quinoa and buckwheat are my staple for whole grain salads.  The flavours a knockout, especially when the grains are toasted in a dry pan for 5 minutes before adding any water.

Whole grains are one of the cornerstones of our diet in the BHK,  we definitely wouldn’t get very far without them.  We tend to eat them for two meals a day on average, ranging from oats to amaranth, faro to freekeh, we love ’em all.    Whole grains are super foods, nutritional powerhouses and give our body an amazing source of slow release energy, the ideal fuel for us wrapped up in little, easy-to-cook grains.

I would serve this on Christmas day, it would be especially good in the evening, when we want something tasty, but a little lighter.  You can serve it on a large platter and it will look amazing!  A real centre piece.

Recipe Notes

This salad can be served hot or cold.  It’s nice to plate it up and then pop it back in the oven to warm for a while.

Use any range of winter root veg you like here, squash and parsnip would be nice added to this recipe for example.  Even potatoes would be awesome

I’m not sure if you’ve ever put lemon on a radish before, check out the transformation.  They get even pinker and the pink leeches and they just look incredible.

If you don’t have fresh thyme, go for other wintery herbs like fresh rosemary or sage.

Roasted Winter Vegetable Salad

The Bits – For 2 as main 

100g pearl barley (rinsed in a colander)

 

2 large beetroots (chopped into wedges)

1 large carrots (thickly sliced)

2 small red onions (chopped into wedges)

6 cloves garlic (whole, skin on)

2 tbs rapeseed or any cooking oil

 

2 radish (finely sliced)

1 apple (cored and cut into wedges)

1 big handful kale (chopped)

 

30g hazelnuts (roasted)

3 tbs fresh thyme leaves

1 lemon (juice)

1 teas rapeseed/olive oil

5 tbs unsweetened soya yoghurt

Salt

Do It
Place your rinsed pearl barley in a saucepan and cover with plenty of water.  Bring to a boil and then simmer for 45 mins – 1 hour.

Preheat an oven to 220oC.  Place your beetroot, carrot and red onion on a baking tray and toss in a little oil and salt.  Roast for 40 minutes, turning everything at least once. Take out the garlic after about 20 minutes, when its nice and soft.  The hazelnuts will take around 5-10 minutes to roast on a tray in a hot oven.

Toss your apple half the thyme leaves and your radish in a bowl with the juice of half the lemon.

In a bowl, take the skins off your garlic and mash with the back of a spoon, squeeze in half the lemon, a little salt and the yoghurt.  Mix well together.

When your pearl barley is cooked, toss in the kale and stir, cook for a minute and then drain in a colander, pouring over cold water to cool the grains and kale fully.  Alternatively, serve it warm if you prefer.

Arrange the pearl barley on two plates, top with the apples and radish, then the roasted veggies, before spooning over the yoghurt dressing and finishing the dish with a sprinkle of fresh thyme leaves and hazelnuts.

Foodie Fact

Barley is a great source of minerals and fibre and it may also lower cholesterol.

Categories: healthy, Healthy Eating, Nutrition, photography, plant-based, Recipes, Salads, Side Dish, Vegan, Winter | Tags: , , | 10 Comments

Roast Carrot & Ginger Hummus

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Roast Carrot & Ginger Hummus – Get dippin’!

This is a lively one; zesty, colourful and filled with spice.  Ideal for a winter party, sure to brighten things up!  Playing with hummus flavours is something I believe all vegans enjoy, absolutely nothing wrong with the classic, but hummus is one of the tastiest vehicles imaginable for fabulous flavours!  Hummus is important!!  It’s one of those things that we can all cook, and we all have our own take on, some prefer a little more tahini, some more garlic…..

This hummus is not only a great combination of flavours, it’s also filled with all we need at this time of year to keep us shining, ginger, turmeric, cinnamon, citrus and of course tahini (we love it!)  I have added a small amount of oil here and think its rich enough, but by all means, add more to make it a really rich treat.  Just sub the water for oil.

I’ll be sharing some more festive recipes soon…..

The Bits – One medium bowlful, For 4-6 for dipping

500g chickpeas (cooked, drained and rinsed)

2 large carrots (roasted and chopped)

1 1/2 teas turmeric

1 teas ground cumin

1/2 teas cinnamon

4 tbs light tahini

2 tbs heaped ginger (finely diced or grated)

2 limes (juice)

50ml olive oil

50ml water

Salt

 

Do It

Add carrots, chickpeas, spices, lime juice, ginger, 1/2 teas salt and tahini to a blender and blitz for a while.  As it’s going, pour in the water and oil.  It is fine a little chunky, but blend for longer if you like a really smooth hummus.  Taste and add salt if needed to really bring out those zingy flavours.

Foodie Fact

There is so many vibrant and healthy ingredients packed into this hummus, it’s difficult to know where to begin with this foodie fact.  Shall we talk about turmeric?  Why not!  Turmeric is a colourful root, that looks a lot like ginger in it’s raw state.  Most of us know that turmeric is an incredible ingredient from a nutritional point of view, here’s a quick low down.  It full of beneficial bits and pieces, loads of iron, vitamin C, magnesium and good amounts of protein and fibre.  I like to sneak turmeric into meals, smoothies etc whenever I can.  Turmeric is also known as an anti-inflammatory and has been said to cure a whole host of ailments.  It is also a very cool colour (which is important;)

Categories: gluten-free, healthy, Nutrition, photography, plant-based, Recipes, Side Dish, Snacks and Inbetweens, Superfoods, Vegan, Winter | Tags: , , | 10 Comments

Chestnut, Millet & Sage Sausages with Homemade Ketchup

I just felt like a sausage sandwich and these chestnut sausages from ‘Peace & Parsnips‘ are some of my favourite vegan bangers going.  Teamed up with the Rye & Stout Loaf that I just posted and some home made ketchup (recipe is in the book;), made creamy with macadamias or cashews, you’ve got yourself a really top breakfast/ brunch.

I haven’t shared a recipe from the cookbook for a while and thought this one is arriving at an ideal time, a great way to start a chilly morning and these sausages freeze well, so you can make a stock for the freezer to last you through winter.

THE BIG QUESTION – WHAT’S ON THE XMAS MENU?!

I’ll be in Murcia, Spain for Christmas, a tough call, but someone’s got to do it! I’m spending time with family over there and no doubt Mum’s already thinking about Xmas lunch (as am I).

I think these sausages will be made over the festive period, there are huge mountains of local castana’s (chestnuts) down at the local food markets and after a quick roast in an oven, and especially when eaten straight from their shells, it’s one of my favourite tastes of Christmas.

I see Christmas as a great time to try out new things and I’m surprised how chestnuts can be neglected at this time of year, for me, they’re as essential as cranberry sauce or mince pies.

Do you already have one eye on your Xmas menu?  It’s such a feast, a celebration of good food and drink, but I don’t think it necessarily needs to be really unhealthy.  I’m looking at a balance between indulgence and food that makes us shine.  Xmas doesn’t need to be an eating marathon that makes us feel sluggish and heavy all the way to February, I think we can get the best of both worlds.  I know we can get the best of both worlds!!

I’m going to share some recipes with you and there are a few on the BHK already.  Here’s one to get you into the spirit;)  Maple Roasted Parsnip, Walnut & Mushroom Roulade with Cashew Cream Sauce.

Let us know what you have in mind for this Xmas and generally what’s inspiring you in the kitchen, it’s always awesome to hear from you in the comments below.

I love the winter walks in Snowdonia, especially on clear day like this:)

Here’s the intro from Peace & Parsnips:

“Chestnuts seem to have been a little neglected of late, and you rarely see the lonely chestnut roaster on the festive street corner these days. But chestnuts are so plentiful on our island, and can be used in a variety of dishes, both savoury and sweet. They come to life when paired with the robust and earthy sage, and will live with most herbs in harmony. I like to use them in sausages and burgers because they are quite starchy and help with the binding process, which can be a major failing in many vegan sausage and burger recipes. Most vegan sausages/burgers are best cooked straight from the freezer – they hold their shape better that way. The key with vegan sausages/burgers is to be gentle with them in the pan, and don’t mess with them unnecessarily. They just need a precise flip on occasion and they are perfectly happy. To make things easy, you may like to use pre-cooked chestnuts.”

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Chestnut, Millet & Sage Sausages with Homemade Ketchup

The Bits – For 15 small sausages

75g millet

250g cooked chestnuts

300g firm tofu (mashed with a fork)

3 tablespoons nutritional yeast flakes

a handful of toasted sunflower seeds

1 onion (grated)

3 cloves of garlic (peeled and minced)

2 tablespoons very finely chopped fresh sage

2 tablespoons very finely chopped fresh rosemary

1 red chilli (deseeded and finely diced)

a large pinch of ground allspice

2 tablespoons lemon juice

150g very fine wholewheat or gluten-free breadcrumbs

1 tablespoon tamari or teaspoon sea salt

Vegetable oil (for frying)

 

To Serve

Homemade raw ketchup (or your favourite sauce)

 

Do It

To cook the millet, put it into a small pan and cover with 2cm of cold water. Bring to the boil, then pop a lid on, lower the temperature and leave to cook for 20 minutes. Fluff up with a fork – the millet should be soft and tender but quite sticky.This is perfectly normal. Allow to cool.

In a food processor, blitz your chestnuts to fine crumbs. Add half the tofu and pulse a few times until quite smooth. In a large bowl, mix the chestnuts and tofu with the rest of the ingredients apart from the vegetable oil. The mixture should be firm enough to form into sausages, slightly tacky to the touch. Check the seasoning and add more tamari or salt if needed.

Using dampened hands, form your sausages, making them look like big chipolatas. Roughly 15 will do, but you may prefer just a few longer ones instead. Place them on a plate and cover lightly with cling film, then pop into the fridge and chill them for 30 minutes (you can also freeze them at this point).Put 1 tablespoon of oil into a large frying pan on a medium heat and fry your sausages for 5minutes, turning them regularly to get a good colour all over.

Serve with a big blob of homemade raw ketchup and some warm toast. And normally I’ll have a few green leaves for the plate. Sausage sandwich, anyone?

Foodie Fact

Chestnuts are best kept in the fridge and are the only nut to contain good levels of vitamin C.  You’ll also find some of the vitamin B’s along with a decent amount of fibre and minerals, especially copper and manganese.  Nut-wise, they are low in fats and are unusually starchy for a nut.

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Join us in Murcia, Spain next year for our blissful vegan cooking and yoga retreat, we have a couple of rooms still available in our beach side villa and we might even get some chestnuts in the oven! 

 

Categories: Breakfast, gluten-free, healthy, Nutrition, photography, plant-based, Recipes, Vegan, Winter | Tags: , , | 2 Comments

Rye & Stout Loaf

Rye & Guinness Loaf

Rye and stout just works!  There’s a harmony there.  I’ve been wanting to use stout in a recipe for a while now.  The deep, full  flavours mingle perfectly with the big flavours of rye and dark treacle.  Nutritious and really flavourful, wholesome in the best possible way.

Of course, there are many other amazing stouts and dark ales which will be equally as nice in this bread, adding ale to a bread really boosts the flavour, deep and malty is this loaf (did I sound a bit like yoda there?) and the recipe calls for a layer of beer batter before baking, which made for a nice crust and finish.

This is a dense and delicious loaf which makes incredible toast!  I’m using a lot of Rye at the minute in baking, its a healthy flour option, low in gluten.   Its a great choice for a hearty wintery loaf.  Although I’d eat this bread at any time of year, anywhere, anyhow….

I’ve been making apple and walnut scones with a rye and white flour mix, they’re great.  The addition of white flour gives just enough lightness to the texture.  I find that this goes for most rye baking, add a little white flour, maybe 1/4 of the total flour quantity, for best results.  Although I regularly go 100% for bread with lots of seeds.   This combo makes a loaf that slices nice and thin, with a great texture.

Rye has always seemed a treat for me, we don’t use it so much in Britian, but in Eastern Europe, Scandinavia and Germany, it is common place.  Rye used to be popular in the UK, but bizarrely, was always seen as being inferior to wheat.

I wasn’t sure about the bread in Portugal, I’m not keen on light and flighty white, so I took a loaf of heavily seeded rye bread on the plane with me.  It probably weighed a few kilos, but it was so worth it.  Rye toast with Portugese tomatoes, oregano and olive oil.   Yes please!  I seemed to get stopped consistently at airport security and they love having a good look through my old green rucksack.  The chap emptying the contents out this time seemed a bit surprised to find a loaf of seedy bread; “Did you bake this loaf yourself sir?”  My small umbrella was also a bit of an issue and they were not sure about my stash of chia seeds, but I got through in the end and Lisbon was an amazing city (more to come about that…..)

One of our neighbours.

This recipe is based on one by Paul Holywood that I played with it a bit.  Thanks Paul!  I liked the batter idea.  I don’t actually watch Bake Off, I find that when I’m cooking most of the day, watching more people cooking is a bit much, but the program has had a massive effect on Britain, when I cook for people and do demos, the level of baking knowledge is incredible!  Most people seem to know there way around a sourdough now lets put it that way!!

Wales has been shining this autumn/ winter, thought I’d share a few snaps of beautiful Snowdonia.  We’ve loved being back up here at this time of year and long may it continue.  Bit of frost livening up the mornings but generally, all has been bright and reasonably dry (weather report over!;)

So here it is, try it with some vegan smoked salmon (made with tomatoes or carrots, we may post a recipe soon) and cream cheese is my whole hearted serving suggestion!!

Recipe Notes

Vegan butter recipe I’ve been working on, if you’d like, I’ll post it soon.

Due to the low gluten in rye, it can take much longer to rise than wheat loaves.  Be patient and leave it for as long as it takes, we’re generally looking for around double the size it started.  You can leave it overnight in a fridge, which has worked for me in the past.

Because of the low gluten, there’s no need to go overboard with the kneading either.  Which I’m sure some of you are quite pleased about!

Sticky is good for me when making bread, better that  the dough is a little sticky, than a little dry.  When kneading the bread, only add a small amount, a thin layer, of flour for dusting.

Rye & Guinness Loaf

Rye & Stout Loaf

The Bits – For one medium-sized loaf

Dry

375g rye flour

125g strong white bread flour (plus extra for flouring)

2-3 teas salt

7g yeast (small packet)

 

Wet

3 tbs black treacle/ molasses

100ml water

250ml stout or dark ale

 

Beer Batter Topping

150ml stout or dark ale

100g rye flour

Large pinch brown sugar

 

Handful jumbo oats

Early winter in Wales has been beautiful! Bardsey Island off the Llyn Peninsula

Do It

Mix your dry bits together in a large bowl and add the wet bits, adding 150ml of the ale and more if needed.  Mix together until a wet dough forms.  The dough should be sticky but comes away from the edges of the bowl.

Tip onto a lightly floured surface and knead for a few minutes.  The dough will be wet, use slightly wet hands to make the kneading easier and less sticky.  It will gradually become smoother, but not as smooth as a normal bread dough.  This is fine.  Form into a ball and place in a lightly oiled bowl.  Loosely cover and leave in a warm spot for 2 hours.

Beer Batter Topping – Mix the ale, flour and sugar together into a thick batter.

On a baking tray, lined with parchment, and lightly oiled, form your dough into a ball and spread over the ale paste, sprinkling the oats all over.  Leave to prove for 1 1/2 hours.

Preheat your oven to 220oC and bake for 25 minutes, then reduce heat to 200oC and bake for 10 more minutes.

The loaf will have a nice crust and be golden brown, tap the bottom, it should sound nice and hollow.  Leave it to cool on a wire rack.

Home baked, can’t beat it!

Foodie Fact 

Rye is quite similar to wheat, but has different nutritional properties.  It’s lower in gluten, high in protein and is full of fibre with good levels of vitamins and minerals.  In fact, Rye is way up there in the fibre stakes. Here’s a quick top three……….

1- Barley   2- Raspberries  3- Rye 

Raspberries!!!  I know.  That seems a bit of a brilliant nutritional curve ball.

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I’d like to thank the good people of the BHK Vegan Cooking group, over on Facebook, who have inspired me to share a Rye Loaf recipe.  (Judy, I finally got around to it;)

Do you like rye bread?  How do you feel about it’s heavy texture and flavour?  Let us know if you try it in the comments below:)

Originally I listed Guinness in the ingredients for this recipe by mistake.  Guinness is only vegan draught, but cans and bottles will hopefully follow soon.

Categories: Baking, healthy, Healthy Eating, Nutrition, photography, Recipes, Vegan, Wales, Winter | Tags: , , , , | 1 Comment

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