Monday, 6 May 2019

Carrot and coriander soup

1 large leek, trimmed, washed and roughly chopped (or more onion if you don't have leek)
1 medium onion, peeled and roughly chopped
750g carrots, peeled and roughly chopped
1 tsp Pataks madras curry paste
1 heaped tsp ground coriander
olive oil
1.2 l vegetable stock
1 bay leaf
salt and pepper

  1. In a pressure cooker, saute the onion and leek in a glug of olive oil until it is softened and just starting to brown.
  2. Stir in the curry paste and coriander. You can also add freshly grated ginger (but I didn't have any).
  3. Throw in the carrots, give it all a good stir, then pour over the stock.
  4. Put in the bayleaf, season with salt and pepper (be careful if you're using salted stock).
  5. Bring up to pressure and cook for about 8 minutes once at full pressure. If you don't have a pressure cooker, cook in a large pan for as long as it takes to soften the carrots completely.
  6. Leave to come down from pressure, then puree the soup (use a hand blender or failing that smoosh it with a masher).
  7. Check the seasoning and serve with some chopped fresh coriander sprinkled on the top, and maybe a swirl of single cream if you're so inclined.


Thursday, 24 January 2019

Ethiopian Red Lentil Curry (Misir Wot)

See my post on Mumrousse Ethiopian Red Lentil Curry This is a delicious way of cooking that veggie stand-by, red lentils - I think it's even nicer than Dhal.



Peanut, sweet potato and tofu stew

A recipe for a West African chicken peanut stew appeared in my news feed today. I liked the sound of the curry-like ingredients and the idea of adding peanut butter, but wanted a veggie option. I looked up some alternative recipes, substituted some firm silken tofu and chunks of sweet potato and threw in some red split lentils for good measure. Totally inauthentic, probably unrecognisable as a West African stew, it was nonetheless very tasty, and what's more, vegan.

It tasted much nicer than it looks!
 1 onion, chopped
1 big clove garlic, minced
2cm piece of fresh ginger, grated
glug of olive oil
shake each of: ground cumin, turmeric, paprika, cayenne pepper
a vegetable stock cube (I used Knorr)
About 500ml boiling water - more if it starts to stick
350g sweet potato, peeled and chopped into small chunks
small courgette, chopped into small chunks
about 12 brussels sprouts, trimmed and washed
75g red split lentils
2 heaped tbsp crunchy peanut butter
200g firm silken tofu, cubed

1. Gently saute the onion, garlic and ginger in some olive oil.
2. Add the spices and saute for a minute or two
3. Throw in the veg, the lentils, the stock cube and the water and give it all a good stir.
4. Stir in the peanut butter
5. Bring back to the boil, and cook for about 15 minutes, or until the sweet potato and brussels are cooked but not too mushy and the red lentils are cooked. Add more water if it gets a bit too dry and starts to stick. I left it a bit too long, as I mistook chunks of peanut for underdone lentils. Stir in the tofu and heat for 2 or 3 minutes more, taking care not to mush up the tofu too much.
6. Serve as is, or with rice.

Sunday, 8 April 2018

Not meat balls



100g pine nuts 
400g tin chickpeas drained rinsed and dried 
50g rolled oats, blitzed to a coarse flour in the food processor 
200g carrot, peeled and grated with excess liquid squeezed out
10g fresh ginger grated
Small bunch parsley
Small bunch basil
2 tbsp sundried tomatoes removed from oil
3 cloves garlic crushed 
1 egg beaten 
1 tsp turmeric 
1/2 tsp ras el hanout 
1tsp paprika 
1 tsp dried mixed herbs
1 tsp Maldon salt
2tsp oil from the sundried tomatoes 
2 tbsp wheat germ 
1 tbsp sesame seeds 

1. Preheat oven to 180c
2. Line a baking sheet with grease proof paper.
3. Put the chickpeas, herbs, garlic, sundried tomatoes in the food processor and blitz until combined but still with plenty of texture.
4. Mix with the rest of the ingredients into a dough. If the mixture is too wet, add more wheat germ.
5. Take lumps of the mixture and roll into walnut sized balls.
6. Put the balls on the baking sheet and brush them with some of the oil from the tomatoes 
and bake for around 25 mins, turning them over half way through.
7. Serve with pasta and tomato sauce.





Monday, 2 April 2018

Veggie crumble


Selection of seasonal veggies eg leeks, aubergines, courgettes, carrots
Tin Tomatoes 
Garlic 
Spices or herbs according to what you feel like, eg curry, Italian...
6oz red lentils
Crumble topping:
3oz whole meal flour
2oz Marg
3oz porridge 
2tbsp oil


Fry veggies in olive oil until browned, the add other ingredients and cook until lentils are just done. 
Meanwhile rub the Marg into the flour, then stir in the oats and oil.
Transfer to a baking dish and pour the crumble mixture over. Bak at 200 for around 20 minutes.

Sunday, 25 March 2018

Sweet Potato Gnocchi

About 1kg sweet potato 
About 600g plain flour
1 tsp salt
1/2 tsp garlic powder
2 sage leaves
1/2 tsp smoked paprika
1 egg, beaten


Roast the sweet potatoes in their skins (pricking them all over first) at 200c for around 50 mins. When cool enough to handle peel them and mash or puree the flesh. You should end up with around 750g mashed sweet potato. Season with the salt, garlic powder and paprika and stir in the finely chopped sage leaves. 



Stir in the beaten egg. Then add around 250g of the flour, beating it into the potato until combined. Gradually add more of the flour, until you have a smooth dough that isn't too sticky. Flour the work surface. You should be able to roll it into a sausage shape without it sticking to your hands too much.



Roll pieces of the dough into sausage shapes, around 2cm diameter. Then cut the sausages into diamonds or squares. Press each one with a fork to make indentations.


Bring a large saucepan of salted water to the boil. When boiling quite fiercely, drop the gnocchi in (in batches if you have too many) and cook them until they float to the surface. This will take around 3 minutes. Fish them out with a slotted spoon.

Serve with a garlicky tomato sauce, or sage butter, and some grated cheese and freshly ground black pepper.

Saturday, 30 September 2017

Carrot Miso Dressing

I've always loved the carrot/ginger dressing you get in sushi places on the salads - it's quite thick, with a slight onion flavour and the ginger and miso give it a real kick. With its bright orange colour, it's great on a simple green salad, and veggie daughter and I both loved it on a quinoa veggie bowl (despite the ribbing we got from the rest of the family for eating such trendy middle class grub).

1 large carrot
1  shallot
2 tbsp fresh ginger, grated
2 tbsp white miso
2 tbsp rice vinegar
2 tbsp sesame (I actually had to use a blend of sesame and soya oil as that's all I had)
1/4 cup sunflower or rapeseed oil
2 tbsp water (or a bit more if it seems a bit too thick)

1. Whizz the carrot, shallot and ginger in a food processor, scraping down the sides.
2. Add the miso, vinegar and sesame oil and whizz a bit more
3. With the motor running, pour in the  oil and water to form a smooth emulsion.
4. Serve in liberal quantities.