Spiced Butterbean & Sweetcorn Soup

October 4, 2015 / Frankie Mouche / 1 Comment

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.

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

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

Method:

In a large pan, fry the onion and garlic in the oil for approximately 3 minutes.
Add the chopped tomatoes to the pan, with all the herbs and spices, mixing well and keeping the heat medium.
Add the lentils and water and allow to simmer for 10 minutes.
Now add the sweetcorn and butterbeans, mixing throughout.
Does it smell great yet? If not, add more herbs and spices to get it to your liking.
Turn up the heat for the last five minutes of cooking and add the baby leaf spinach.
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.

Jerk Pulled “Pork” with Banana Salsa & Peach Cobbler Pudding

August 30, 2015 / Frankie Mouche / Leave a comment

This was a bit off the cuff. I just decided to take pictures of a two course meal I cooked my friends. The pictures therefore aren’t amazing, nor is there enough of them showing different elements. I’d like to apologise for that now. However, I couldn’t deny you this recipe because it was so damn good.

Ingredients

Salt

300 g brown sugar

4 cans of braised tofu

4 tbsp of jerk seasoning or hot fajita spice

A small glass of pineapple juice

50 g golden syrup

2 cans of black beans or pinto beans (Or a mix of both)

Lots of soft flour tortillas

Natural soya yoghurt (I just used one small pot)

3 medium bananas, not quite ripe, peeled and chopped

1 red onion, peeled and chopped

2 just ripe avocados

Juice of half a lemon

Juice of half a lime

Fresh coriander leaves, roughly chopped

Method

An hour before, mix the salt, sugar and drained tofu in a large bowl and leave to marinate.

Once the hour is up, mix in the jerk seasoning, pineapple and golden syrup into the bowl.

Place in a hot pan and stir occasionally until the liquid starts to evaporate. Then turn down to a low heat whilst you break apart the tofu into pulled strips.

Leave to slowly cook off the rest of the juices whilst you make your salsa,

Put the diced banana in a bowl with onion. Peel, chop and stone the avocado and add that too. Mix in the lemon, lime and coriander and you’re done.

Reheat your beans and warm up your tortillas and your done.

Check it out.

Serve with natural yoghurt for a cooling effect.

My friends had 3 each of these bad bois. I was stuffed after two.

When this has gone down you can serve your pudding. Obviously you would have had this prepared and in the oven before hand because you’re sensible like that right?

Being me, this is a super simple pudding and not too heavy on sugar.

Ingredients

2 tins of sliced peaches in juice

The zest of one lemon

2 tbsp golden syrup

140 g plain flour

50 g porridge oats

25 g cold vegan butter (I used vitalite.)

Method

Get your oven on at about 200 degrees.

Drain the peaches and reserve the juice. Tip them into a deep baking dish. Toss with the lemon rind and 1 tbsp golden syrup.

In a bowl, combine the oats, flour and butter. Add the remaining golden syrup and peach juice.

Mix with a spoon until you have a crumbly mixture.

Scatter over the peaches and bake for 30 minutes.

Serve with any leftover natural soya yoghurt you have.

I hope the pictures weren’t too bad and you have a rough idea of what I’m on about.

Enjoy. X

Spiced Squash Pasta: A Thai-Italian Fusion

August 23, 2015August 23, 2015 / Frankie Mouche / Leave a comment

This is entertaining made easy and it’s extra tasty.

Ingredients:

2 tbsp vegetable oil

Red curry paste to taste (I used roughly 100g)

1 butternut squash, peeled and cubed

1 can of coconut milk

Fresh coriander

1 tbsp lemon grass paste

500g tagliatelle pasta

Method:

Heat the oil in a large pan or wok.
Add the curry paste, squash and lemongrass. Fry for 2-3 minutes on a medium heat.
Pour in the coconut milk, stir well and bring to the boil.
Allow to simmer for about 25 minutes. Add extra paste and coconut milk if sauce becomes too thick.
When the squash is almost done, cook the pasta according to packet instructions, then drain well.
Pour half the sauce from the pan into a big bowl and mix with the pasta.
Plate up and place remaining squash and fresh coriander on top.
Add siracha if you fancy some extra spice, which I always do.

Stuffed Sweet Peppers

July 24, 2015July 24, 2015 / Frankie Mouche / 2 Comments

I already know what you’re thinking. BORING! Everyone always makes stuffed peppers for vegans and it’s getting really old. Well think again! This is a revamped recipe that you’re not only going to want to eat yourself, but rustle up as a great starter for a main meal. One thing this dish isn’t is pretty. I suppose if you fannied around for a little while with some rocket, you could make a meaningful display, but I don’t have time for that sort of nonsense. 😛

Ingredients:

60 grams cous cous (2 servings)

Half a jar of sun dried tomatoes, chopped

Half a jar of artichoke hearts, chopped

1 vegetable stock cube

Wholemeal bread crumbs

Nutritional yeast

6 sweet long peppers of varying sizes

Method:

Turn the oven on. Slice your peppers down the middle. Season with a little salt and pepper, then place in the oven for 10 minutes to begin cooking.
In the meantime, prepare your cous cous as per packet instructions, mixing in a vegetable stock cube to give flavour.
Now add the sun dried tomato and artichoke to the cous cous. Don’t worry about any extra oil. It all adds to the Mediterranean flavour.
Remove peppers from the oven and fill with the cous cous mixture.
Top with a generous helping of nutritional yeast and bread crumbs for that extra crunch.
Place back in the oven for a further 10-15 minutes so the peppers can soften and the top can go crispy.

Serve as a light lunch with a salad or on it’s own as a starter.

Tofu Mustard Steaks With Herby Lentils & Capers

November 26, 2014November 26, 2014 / Frankie Mouche / 1 Comment

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! 😛

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. 😉

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.

Sausage Ragu & Cheesy Polenta

November 18, 2014 / Frankie Mouche / 1 Comment

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!

I enjoyed mine with a lovely Welsh cider really complemented the flavours in the sauce! 🙂 (Pretentious or what? 😛 )

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

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.

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

Quinoa Crusted Vegetables

October 19, 2014October 19, 2014 / Frankie Mouche / Leave a comment

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! 🙂

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.

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

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.

Amy’s Breakfast Sandwich: A Product Review

October 2, 2014 / Frankie Mouche / Leave a comment

I was scrolling through Facebook as you do and I came across a picture of this breakfast sandwich. Hallelujah! A lovely big juicy breakfast muffin with tons of flavour and certainly enough to fill you up. It turns out that I was deceived by clever marketing. The box is very well designed and about the size you’d expect a breakfast muffin box to be.

We don’t have a microwave in our house because we have no need for one so I followed the oven cooking instructions to the letter on the reverse of the pack. It came out like this:

It was absolutely tiny! I think my little sister might even struggle with that as a snack let alone a full breakfast. So it tasted amazing right? Nope!

The bread was chewy, the tofu flavourless and the sausage patty did not have nearly enough meatiness to it. There wasn’t even really that much sauce with it. It’s a good job I made a breakfast hash to go with it otherwise I’d have been starving!

I’ve seen some people raving about this new product and don’t get me wrong, I think it’s great that one is now on the market. It’s just a shame I think it tastes like cardboard and so will any non-vegan who tries it. Good try though Amy’s. I look forward to trying your other new products soon.

Whilst I personally didn’t enjoy it, people have different tastes. Try it and let me know what you think!

Score? 2/5

Sweet Potato & Fig Salad

September 30, 2014 / Frankie Mouche / Leave a comment

I don’t normally buy figs because they tend to be very expensive. However I walked into my local Morrison’s the other night and found a pack of four figs for 25p on offer. I had no idea what to do with them so I made a seasonal salad. You can adjust the spice in the recipe to your taste. Me? I like it reasonably hot!

Ingredients:

4 large sweet potatoes

4 large figs

1 red chilli

250 ml balsamic vinegar

4 spring onions

2 teaspoons of caster sugar

Salt

Pepper

2 teaspoons of oil of choice. (I use rapeseed.)

1) Get the oven on full whack.

2) Chop the sweet potatoes into wedges and place in a baking tray. Do the same with the figs.

3) Drizzle your oil over the tray mixture and add salt and pepper to season. Place into the oven for 30 minutes.

4) In the meantime stir fry a chopped red chilli and spring onions for a couple of minutes and leave to cool.

5) Now we need to make a balsamic reduction for the dressing. Pour the balsamic vinegar in a small pan and heat until it boils.

6) Add the caster sugar, stir well and leave to cool. the dressing should thicken to a syrup whilst cooling.

7) Remove the sweet potatoes and figs from the oven and mix in with the spring onions and chilli.

8) Serve drizzled with the sweet balsamic reduction.

This could be great as a side dish or even a full main course salad.

Enjoy!

Tesco Value Vegetable Sausages. (Product Review)

September 28, 2014 / Frankie Mouche / Leave a comment

This is hardly going to be an exceptional blog post with lots of pretty pictures. The Tesco Value range does what it says on the tin. It’s cheap and it’s cheerful. These six sausages come in at £1. I know what all you UK vegans are thinking. You can get the meaty Linda McCartney sausages for a quid in most cheap supermarkets like Lidl, but here me out. These are really quite savoury considering they are basically vegetables in a tube and they might come in handy if you are struggling to get kids to eat vegetables. They are also lower in calories than the meaty versions. Have a look below:

I served them up with herby mashed potato and broccoli. They were incredibly filling. I guess all I can say is, I’d probably buy them again just for something different. They are cheap and they are cheerful.

Queer Vegan

Food, fitness and culture from a queer, vegan, metal head.

lifestyle change

Spiced Butterbean & Sweetcorn Soup

Jerk Pulled “Pork” with Banana Salsa & Peach Cobbler Pudding

Spiced Squash Pasta: A Thai-Italian Fusion

Stuffed Sweet Peppers

Tofu Mustard Steaks With Herby Lentils & Capers

Sausage Ragu & Cheesy Polenta

Quinoa Crusted Vegetables

Amy’s Breakfast Sandwich: A Product Review

Sweet Potato & Fig Salad

Tesco Value Vegetable Sausages. (Product Review)