Spiced Butterbean & Sweetcorn Soup

It’s certainly Autumn here in the Welsh valleys. I’m wrapped up nice and warm with a cup of tea whilst I write this.

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With the cold in mind, I came up with a delicious and hearty soup to warm your cockles.

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Ingredients:

1 tbsp of oil

1 onion, peeled and chopped

2 cloves of garlic, peeled and chopped

1 can of chopped tomatoes (and then fill the can back up for a can of water to add too.)

1 can of sweetcorn, drained

A large handful of dry red lentils

1 tbsp of chilli flakes

1 tbsp of cumin

Salt and pepper to flavour

1 can of butterbeans, drained

A handful of fresh baby leaf spinach

A dollop of vegan mayo to cool if needed

 

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Method:

  1. In a large pan, fry the onion and garlic in the oil for approximately 3 minutes.
  2. Add the chopped tomatoes to the pan, with all the herbs and spices, mixing well and keeping the heat medium.
  3. Add the lentils and water and allow to simmer for 10 minutes.
  4. Now add the sweetcorn and butterbeans, mixing throughout.
  5. Does it smell great yet? If not, add more herbs and spices to get it to your liking.
  6. Turn up the heat for the last five minutes of cooking and add the baby leaf spinach.
  7. Enjoy with a good dollop of creamy mayo, sour cream or your own homemade aquafaba goodness.

This dish is full of protein and will fill you up for sure.

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Vegan Poached Egg

As someone who has been vegan for near on a decade, I’ve never really missed eggs. It’s only because a newbie vegan said they were missing them, that I even considered making them.

I can’t take all the credit for this. I got a lot of inspiration from the internet on ways to make this actually happen.

Also because of where I live, lots of fancy ingredients just aren’t available here. I wanted to make a poached egg any one, anywhere could make. I’m also unable to eat the Vegg due to production methods. (Made in the same factory as crustacean products which I am allergic to.) With that in mind, here are the ingredients for the yolk:

120 ml water

1 teaspoon of vegetable stock powder

1 teaspoon of cornflour

1/2 a teaspoon of turmeric

2 tablespoons of nutritional yeast

1/2 a teaspoon of English mustard

1/2 a teaspoon American mustard

1 tablespoon of vegan butter (I used Vitalite.)

Blend everything in a food processor, except the butter and pour into a hot pan. Turn the heat off and melt the butter into the mix straight away. Drain into a small bowl and leave to cool.

Ingredients for the white:

600 g of firm silken tofu

3.5 tablespoons of arrowroot powder

2 teaspoons of vegan gelatine powder (I used vegan non-sweetened powder.)

1/4 teaspoon of salt. (If you can get black salt, even better.)

Blend all the ingredients until entirely smooth. Now get your poaching device and fill it with the white mixture. Make a well in the middle and fill with yolk. Depending on the size of your device, 1 or 2 heaped teaspoons. Cover the yolk with white until it isn’t visible and drop device into boiling water.

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Cover the pan with a lid so the top is also cooked. (For about 15 minutes.)

The first egg was actually crap. Why? I put the yolk in whilst it was still warm.

20150414_133712The second one I thought I’d cracked (no pun intended) so I served it on spinach, maple bacon and an English muffin. It fell apart because I only cooked it for 8 minutes.

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Then I made this little diamond. 15 minutes, gently simmered and lovingly turned onto a plate without breaking.

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The yolk is thick and mustardy, just like a chicken’s egg. The white is soft but bouncy. It’s also not as fatty as an egg because you are not adding much fat, but it is still high in protein and B12.

I left some of the 6 I made, in the fridge and heated one up for later. Although it fell apart a bit, it was very tasty with a home grown herby freekah salad.

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I hope this helps anyone craving chicken’s eggs as a new vegan and changes the lives of those of us long term vegans who never dreamed this would be possible.

 

(N.B I know it doesn’t look pretty. What do you want? A perfect vegan egg? Hahahahhaaha! πŸ˜› )

Tofu Mustard Steaks With Herby Lentils & Capers

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This is one of those, “I fancy something a bit different” recipes. It’s sure as hell not a meaty dish at all, despite what the name may say. It’s savoury for sure, but filled with spice and freshness that you would never get using a lump of cow. Before anyone yaps on, “urgh then you shouldn’t call it a steak.” PLEASE! I can call it what I like. It’s my damn recipe! πŸ˜›

 

Ingredients:

1 red onion, diced

1 teaspoon of mixed Italian herbs

The juice of one lemon

The zest of the same lemon

1 block of firm tofu (I used Cauldron as it’s widely available in the arse end of nowhere where we live.)

Mustard (I used American burger mustard because my partner doesn’t like things too hot. I’d have used whole grain English mustard if I was just cooking for me.)

Black pepper

Salt

Green lentils, about 2 cups

2 tablespoons of capers from a jar (rinse them off because whatever they preserve them in is bitter as hell.)

Some olive oil

A glass of red wine to serve. πŸ˜‰

 

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Method

1) Get the oven on full whack. It needs to be at a high temperature to crisp the tofu.

2) Drain and press your tofu to remove as much moisture as possible. I put mine between two plates because I’m not fancy enough to have a tofu press.

3) Once your tofu is ready, cut into four steaks and then cover in mustard, slat and pepper. Put them into the oven for approximately 40 minutes with a dash of olive oil over the top for extra crisp.

4) Now get your green lentils on the boil. following the packet instructions.

5) In a mixing bowl pour your lemon juice, lemon zest, salt, pepper and then stir together. Now add the chopped onion and mixed herbs.

6) When the lentils are cooked, drain and then place in the mixed bowl, stirring to ensure good coverage from the dressing. Now add the capers. Serve the mixture between two plates.

7) Take the mustard steaks from the oven and place directly on top of your lentil mix. Serve hot with a glass of red wine and a fresh dash of olive oil over the top for flavour.

 

This recipe serves 2 adults.

 

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Sausage Ragu & Cheesy Polenta

A sausage ragu is one of those recipes you often see on pretentious Italian cooking shows. The chef spends all day cooking it and it looks like tomato slop on a plate. I decided I’d write my own recipe for it which can be completed without fancy ingredients and in about 30 minutes. This is now one of my favourite comfort food meals. It’s fresh and fragrant, yet filling and hearty. Everything you want in a dish right? Take a look at this!

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I enjoyed mine with a lovely Welsh cider really complemented the flavours in the sauce! πŸ™‚ (Pretentious or what? πŸ˜› )

Ingredients

1 tbsp olive oil

2 onions, chopped

2 cloves of garlic, chopped or minced

8 vegan sausages (I used Linda McCartney as these days I’m skint.)

2 x 400g tins of chopped tomatoes

400 ml vegetable stock

2 tbsp tomato puree

400g instant polenta

1 whole block of vegan cheese (I used Cheezly because it’s hard to get hold of much in rural South Wales. Try Tesco’s smoked vegan cheese for the best flavours.)

4 fresh rosemary sprigs

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Method

Make the ragu! Heat the oil in a frying pan. Cook the onions and garlic for a few minutes on a medium heat.

Stir in the sausages, breaking them up into small pieces as they defrost. This should take roughly 8 minutes.

Stir in the chopped tomatoes, stock, tomato puree and most of the rosemary. Leave to simmer for about 10 minutes or until the mixture begins to thicken.

Season with salt and black pepper to taste.

Whilst the ragu is simmering away, it’s time to make the cheesy polenta. Make up the polenta as per the packet instructions. Remove from the heat and stir in your cheese. (You’ll need to have grated it for this to work.) Season as you wish.

To plate up, pour the ragu over the top of the polenta and add some fresh sprigs of rosemary.

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I really hope you enjoy this dish. It’s worth the time and effort to make it. πŸ™‚

 

 

 

 

 

 

Quinoa Crusted Vegetables

The party season is upon us! Whether it’s Halloween, Bonfire Night, Christmas or New Year you’re celebrating, you’re need some munchies to have around whilst entertaining people. This is also great to eat on the sofa in front of a movie! πŸ™‚

I was dubious at first, like, “how the hell is raw quinoa going to taste nice?” Trust me though. This is like having something breaded and crunchy.

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Ingredients

(Ok so scale up if you need to because this was just for 2 people.)

2 courgettes, cut lengthways

1 aubergine, sliced into discs

2 sweet potatoes

1 pot of store bought salsa

1 tsp oregano

1 tsp salt

2 tsp oil

2 tsp Jamaican all purpose or jerk seasoning

A large handful of raw, dry quinoa

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Method

Get the oven on full whack.

Slice up the sweet potatoes into chips, place on a baking tray and cover in oil and oregano. Add salt and pepper to taste and then chuck in the oven for 30 minutes.

Mix some salt, quinoa, oil and all purpose seasoning in a bowl.

Now dip the courgettes and aubergines into the bowl, making sure they get plenty of quinoa on them. (Your hands are going to get mucky. Deal with it.)

Place on a baking tray and bake for 20 minutes.

The sweet potato fries and quinoa crusted vegetables should be ready about the same time.

Serve with salsa.

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Cheats Cheesy Pizza

Who doesn’t like cheating at cooking once in a while? Sometimes you’re just too busy to make things from scratch or you just fancy something different right? Well the other day when I was shopping in Morrisons I felt exactly like that and then I found this:

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It was in the fresh pasta section, but I decided to look anyway and low and behold, the damn thing is vegan! Instantly pizza came to mind because it would involve minimal work and I could just throw it in the oven for 15 minutes with a few toppings on top.

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I added aubergine, mushrooms, tomatoes, chilli peppers and fresh cherry tomatoes as well as a whole block of grated Cheezley vegan cheese. After 15 minutes and a few Italian herbs this is what it came out like:

 

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It went down beautifully with some homemade potato wedges and a green salad.

Being vegan can be really easy. If you want to learn more about veganism, check out http://www.vegankit.com

Caramelised onion & barley soup with cheeze croutons.

First let me apologise for there being a two month gap in blog posts. Life at Castle Mouche has been pretty hectic! We gave up our jobs and moved to the other side of the UK and then we adopted a new dog called Darcy who is taking up a lot of our time. I have however been cooking and taking pictures. Unlike a lot of bloggers my pictures aren’t staged. They just are what I happen to be eating and I decide to take pictures. πŸ™‚

Let’s start off on a dish that is easy to make, loaded with calcium and can even be frozen for use later in the week.

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Ingredients:

1 tbsp olive oil

2 medium onions, thinly sliced

2 garlic cloves, thinly sliced

1 tablespoon of dried thyme

1 tablespoon sugar

1 pint of vegetable stock

60 g pearl barley

Half a bag of curly kale

Ciabatta bread

Grated vegan cheese. I used Cheezley.

Some sprouted beans for garnish. (Optional.)

 

 

  • Heat the oil in a pan and add the onions, garlic, thyme and sugar.
  • Cook on a medium heat for 10 minutes, stirring regularly and then add the vegetable stock.
  • Add the pearl barley to this mixture and cook for a further 20 minutes.
  • In the mean time slice your ciabatta into croΓ»ton sized pieces, sprinkle with your grated vegan cheese and place under a warm grill for about 5 minutes. (Watch them carefully or else they are likely to burn.)
  • Add the kale to the soup and heat for another 3 minutes before serving warm with your croutons.

It’s really that simple! Enjoy as the nights start to get colder! πŸ™‚

 

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