Tomato Spaghetti With Smoky Bacon Tofu

January 27, 2015January 27, 2015 / Frankie Mouche / Leave a comment

If you get this recipe right, it will literally be one of the best things you’ll ever eat. The sauce has been in the making for several years. I use it in all Italian dishes now. The smoky bacon tofu is spot on. It actually tastes like bacon when warm and ham when cold. I destroyed my kitchen in a hurricane of destruction getting the recipe right.

First of all I was just going to do the sauce recipe for you and totally cop out on the bacon by using chorizo.

I decided against it. I used chilled smoked tofu to make some seriously awesome bacon. 🙂

Ingredients:

2 white onions, peeled and chopped

1 clove garlic, peeled and chopped

1 tbsp red wine vinegar

1 tbsp sugar

2 tins of chopped tomatoes

1 tsp of chilli paste

1 tsp salt

1 tbsp oregano

Half a pack of wholewheat spaghetti

1 block of smoked, chilled tofu

Half a pot of paprika

1 tbsp salt (separate from previous salt.)

1 tbsp yeast extract

Method:

First of all get your pan on for the spaghetti. I am lucky enough to have a spaghetti pan. Fill with water and a dash of salt. Allow water to boil first if you don’t have a spaghetti pan. Otherwise throw it straight in.

Press the tofu. I’m not fancy. I use a large pot of sesame seeds and a sieve. Leave that pressing whilst you prepare the sauce.

Get the sauce going now. Fry off the onions, garlic and chilli for a few minutes until soft. Add the chopped tomatoes, red wine vinegar, salt, sugar and oregano mixing frequently and keeping on a low heat.

(A good tip for chilli is to go to the supermarket late at night and pick up a big bag that has been reduced to 9p. Blend and then pickle with olive oil and balsamic vinegar to get a lovely big jar of chilli paste you can spoon into multiple dishes.)

Get a frying pan on with a good amount of oil in it and your stove should look something similar to this.

Cut your drained tofu into pieces the size and thickness of your little finger. Pour the paprika and salt onto a chopping board and mix together with your hands. Place your yeast extract as a dollop on the side. One piece at a time, cover the tofu in salt and paprika. Then using your finger, smear yeast extract on both sides. Stick this in the pan and allow to brown for 2 minutes on each large side. Taste it as soon as it’s cool enough to put in your mouth. Does it taste like bacon? If the answer is yes, do the same with the rest. If the answer is no, add more yeast extract each time until the answer is yes. I went through quite a lot of tofu before I got this right. It’s not really an exact science unfortunately. One thing is true though, it bloody well tastes more like bacon than anything I have ever tasted since becoming vegan.

They should come out like this:

Not pretty I know, but don’t worry. Taste is what this dish is all about.

Drain your pasta and mix in with the sauce straight away. Sprinkle the top with your tofu bacon that you’ve now cut into cubes. (Do not mix the bacon through.)

Serve straight away or eat cold for lunch the next day.

The sweetness of the sauce should balance the smoky, salty flavour of the bacon.

I hope you enjoy this. I know it’s not the prettiest or the most comprehensive recipe in the world, but do you know what? The best ones never are.

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. 🙂

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!

Pasta Alfredo & Kale Pesto

June 19, 2014 / Frankie Mouche / Leave a comment

Having a lovely creamy pasta with a salty flavoursome pesto on it, is something I’ve not had since I’ve been vegan, which is almost 9 years now. I decided to mess around with some ingredients and I came up with this:

Because the sauce is made from butter beans instead of cheese, it’s really filling. That protein certainly packs a punch! *flexes muscles* Kale is also a superfood and you should eat it every day, raw if possible.

Ingredients:

Pasta – I used Penne.

Alfredo Sauce

Vegan butter such as Vitalite.
4 cloves of garlic.
Sea salt.
Black pepper.
2 cans of butter beans, drained.
1 vegetable stock cube, undissolved.
Water as required from pasta.

Kale Pesto

A large handful of curly kale.
A large handful of raw walnuts.
Sea salt.
Rapeseed oil.

It’s best to start with the kale pesto so that it has time for all the flavours to infuse. Place the kale, walnuts and a sprinkle of sea salt into a food processor pulse blending whilst adding drops of rapeseed oil to gain the required consistency as pictured above.

Scrape out the pesto into a spare bowl and clean the food processor of all pesto flavours. You’ll need it for the next bit.

Get your pasta on to cook as per the packet instructions, drain and place to one side. (Try and keep at least a small glass of that beautiful starchy water. It will thicken your sauce.)

Chop and peel the garlic and fry gently in about two large tablespoons of Vitalite for 3 to 4 minutes. Once complete, pour the entire contents of the pan into the food processor. (Tip, keep tasting it to make sure it’s to your liking. My first batch was waaaaaay too salty.)

Now add the rest of the ingredients for the sauce and blend until you get a nice thick consistency. Place this sauce in the pan you fried the garlic in and spread out.

Now place the pasta in the pan and mix through. The pasta will start to absorb the sauce and reheat, however if it’s still too cold for your liking switch on the pan for a couple of minutes to heat through.

Season with some extra black pepper and the kale pesto.

This amount will feed four adults, easily. You’ll also have tons of pesto left over that will keep for up to week in the fridge.

Love and light! 🙂

Chilli, Ginger & Coconut Japanese Vegetable Broth

May 26, 2014May 26, 2014 / Frankie Mouche / Leave a comment

Firstly let me just say, that I am really into Japanese style food at the moment. Secondly and I’m just going to put it out there, this is probably one of the best dishes I have ever made. The only thing that could have made this better was if I had used a pestle and mortar instead of a blender to make the broth paste. (Arthur our lovely ginger cat decided he didn’t like it anymore and smashed it on the floor.)

Also ASDA AKA Walmart is totally rubbish for all things Japanese, so I had to make substitutions left right and centre to make this work. It’s ok though because the bearded one absolutely loved it! \M/

We have six rescue cats by the way so whenever we are taking pictures that are not just purely of food, you’ll see a couple here and there. 😛

Here’s what you’ll need:

1 carrot, peeled and chopped.
4 large leaves of savoy cabbage, chopped.
Lemon grass herbs or paste.
10 black pepper corns.
1 large red onion.
5 cloves of garlic.
1 red chilli pepper.
A peeled slice of fresh ginger the length of your little finger.
250ml water.
Sea salt to add for your taste.
Half a head of fresh broccoli, chopped.
A handful of fresh coriander, chopped.
1 tin of coconut milk.
Sugar snap peas, de-podded.

The method:

Get your wok out and place a small amount of oil in it. Turn up the heat and place the chopped red onion and peppercorns in the pan.
Stir fry for about 3 minutes and then turn the heat off.
In the meantime deseed your red chilli and place it in a food processor with the garlic and ginger. Now add about 100 ml of water and wizz it all up to form a paste. (You may need to pulse blend here depending on how good your blender is. I’m not like other food bloggers. Vitamix has yet to endorse me, but hey if you’re listening guys, I don’t mind. :P)
Place your paste into your wok and crank up the heat again for another 3 or 4 minutes to reduce it down a bit.
Now it’s time to start adding ingredients one by one, each time stirring and covering in the tasty mixture you just made. I started with the carrots and and worked my way through the rest ending in coconut milk.
Make sure you have mixed everything in well.
Turn down the heat and allow to simmer for another 5 minutes so that the vegetables aren’t entirely raw.
Serve with some fresh coriander and chop sticks.

http://www.queervegan.com

https://www.facebook.com/pages/Queer-Vegan/222508644578004

https://twitter.com/QVegan

Chutney Roasted Mock Beef Spinach & Beetroot Salad

May 24, 2014 / Frankie Mouche / Leave a comment

Things don’t always have to be complicated to be amazing. Sometimes the most simple of ingredients thrown together can create an explosion of flavour in your mouth that you thought you might never be able to create.

A lot of people think that as a vegan you always have to make everything from scratch too. Well that is a big fat lie! The stars of this dish are the pre-made ingredients you can see below:

The ingredients themselves are pretty simple too:

A teaspoon of dried thyme.
A good few twists of black pepper.
3 tablespoons of balsamic vinegar.
A whole pack of pre-diced and smoked beetroot.
3/4 pack of baby leaf spinach.
1 teaspoon of olive or rapeseed oil.
1 whole pack of VBites beef style roast chopped into slices.
2 tablespoons of your favourite sweet chutney.

This recipe will make enough for two hungry post-workout adults. 😉

Get the oven on it’s top heat, whatever that is for you.
Place the balsamic vinegar, oil and beef style pieces in a baking tray and mix together so that the flavours start to soak into the “meat.”
Now mix in the chutney making sure every single slice is smothered in it. Use more that 2 tablespoons if need be.
Place that deliciousness in the oven for 10 minutes. (Keep an eye on it because the chutney burns easily.)
In the mean time mix the remaining ingredients in a large bowl and chop them down with a large pair of scissors to give it a shredded salad feel. (You won’t need any dressing. The “beef” will dress the entire thing.)
When 10 minutes has passed, remove the roasting mix from the oven and combine with the salad you just made.
Serve that baby hot and maybe with a pinch of dried chilli on top. 🙂

Super Secret Scrambled Tofu Recipe: The Best You’ll Ever Have!!!!

January 30, 2014 / Frankie Mouche / 1 Comment

I think people are a bit lost when it comes to tofu. It’s this white squishy block which doesn’t taste like anything. I saw an episode of Come Dine With Me once and a vegan guy on there served his dinner guests raw tofu and avocado. What the hell was he thinking? YUCK!

The number one rule is flavouring: herbs, spices and marinades are the best but sauces, bread crumbs and oils can also be great too.

On Facebook I’m constantly raving about how amazing Mykey’s scrambled tofu is, so I finally caught him in the act on Sunday morning and took some pictures.

First let’s get these ingredients down:

A large handful of fresh baby leaf spinach (frozen is far too watery.)
6 large button mushrooms
Tumeric
Black salt (not essential but will make the tofu smell and taste more like egg.)
Terriyaki sauce
1 pack of chilled firm tofu (not silken)
A dash of oil
Wholemeal sourdough bread to serve
Nutritional yeast

Method:

Heat the dash of oil in a frying pan.

Slice your mushrooms and place into the pan, stirring every minute or so.

In the meantime, drain your tofu over the sink.

When the mushrooms have begun to soften, add the tofu by squeezing it through your hands so it crumbles. Break any extra bits up with your mixing spoon.

Now add about a tablespoon of powdered turmeric, a glug of teriyaki sauce, two tablespoons of nutritional yeast and two pinches of black salt and mix together.

Add your spinach and mix in until wilted.

Now you can turn off the heat whilst you wait for you bread to toast.

Spread generously with vegan butter, add tofu and then get it all in your face, with ketchup.

Oh and be careful, other’s in your house may want some too! 😛

Creamy Carrot & Ginger Soup

September 15, 2013 / Frankie Mouche / 4 Comments

I don’t know about where you live, but here in the South East of England Autumn is just starting and it’s getting chilly. What better way to start autumn than with a lovely, warming soup? This is so easy, cheap and ready within 25 minutes. 🙂

Ingredients

1 red onion, peeled and chopped
10 carrots, peeled and chopped
A cube or large sprinkle of vegetable stock
Ginger paste
Coriander
Rapeseed oil

Method

Place a teaspoon of rapeseed oil into a hot pan and then place your chopped onions in.

Laugh at a mutated carrot

Add the rest of the carrots to the pan and mix well with a good sprinkle of dried coriander.

Then add the vegetable stock in it’s dry form.

Add a large squeeze of ginger paste, then pour in a pint of boiling water.

Allow to cook on a low heat for 20 minutes, or when the carrots soften.

Now it’s time to blend. Be careful that your blender is tightened up properly because you don’t want hot water to spray out onto you. (Speaking from experience btw.)

Pulse blend until you get a lovely thick paste.

Serve straight away with some more coriander, perhaps some soy sauce and a good chunky roll if that’s your thing.

This is literally the best soup I’ve ever made and it was really, really filling. 🙂

Vegan Camp Risotto

August 21, 2013 / Frankie Mouche / Leave a comment

This post is inspired by the lack of vegan camping friendly recipes throughout the online world. It’s really easy to make tasty meals on a camping stove if you are able to get hold of fresh ingredients. Let’s face it, unless you are wild camping you are most likely at a festival or a camp site which will have a shop. You can always bring fresh ingredients with you too.

This is an old recipe of mine that I’ve never written down. The particular measurements for this are larger than normal because I made it for a communal meal with lots of other people. (This is something we often do at Vegan Camp.)

Let’s start with ingredients:

3 organic vegetable stock cubes
A whole tub of garlic paste
4 red onions
Watercress and spinach salad bag
2 bags of Arborio rice
1 bottle of Sauvignon Blanc white wine
½ a bottle of crisp cider
A whole pack of button mushrooms
A whole bunch of fresh parsley
A big dollop of vegan butter (Also not shown. Perhaps I had, had too much Cornish cider already?)
Some rapeseed oil

Now here comes the method in my madness:

Place a dash of oil into the pan and heat on full for about a minute, then turn the heat right down.

In the meantime, chop up the four onions and place in the hot oil. Mix well with a wooden spoon.

Get your little sister to stir the onions whilst you chop up the mushrooms and add them to the pan.

Then in goes the big dollop of vegan butter. Make sure you stir well and then turn up the heat for about a minute whilst you chop the parsley.

Add the parsley, stir and then turn the heat right down again.

Now add the two bags of rice and mix through so they are totally covered in all the flavours you’ve been busy creating.

Now add the stock cubes and pour about a glass of wine into the pan, constantly stirring. When it seems that the liquid has been absorbed, add some more wine. Rinse and repeat until the whole bottle has vanished into the void of rice.

Spoon all of the garlic into the mix and keep stirring.

Turn up the heat and then prepare your salad, adding whatever fresh stuff you have around. I added a cucumber on top. It doesn’t need a dressing.

Turn the heat back down and keep stirring. Add some fresh water if the rice becomes too sticky.

Give the pan a quick sniff to see if it’s alcoholic enough. If not, add all of the cider and mix through.

Serve at an epic communal meal, run from all the wasps who want to eat said communal meal…then enjoy!

(Cook time approx 35 minutes)

Savoury Breakfast Pancakes

July 16, 2013 / Frankie Mouche / Leave a comment

Mykey and I have recently taken so eating low fat, minimal ingredient pancakes one day a week. We often have ones stuffed with fruit, for example today I have blueberry pancakes. We actually mixed the blueberries in the batter and it came out an absolute treat. It also fuelled my gym work out perfectly. I’m hoping to move away from wheat pancakes soon and experiment with rice flour etc.

On Sunday we had a busy day planned. A baking hot car boot sale and then the rest of the day doing the garden so having a very large breakfast was certainly on the cards. (We burnt it off, don’t you worry!)