Archive for Vegan

Mushroom and butterbean burgers

July 6, 2006 at 9:56 am · Filed under Pulses, Vegan

These little burgers are really simple to make – all you need is a hand-held blender and a bit of patience when you’re frying them.  They taste lovely and mushroomy.

Serves 2-3

1 can butterbeans

1/2 red onion

250g chestnut mushrooms

salt & pepper to taste

plain flour for coating

sunflower oil for deep frying

1. Finely chop the onion and slice the mushrooms, and place together with the drained butterbeans and seasoning in a large bowl.

2. Whizz up the mixture with a hand-held electric blender until smooth.

3. Using your hands, shape the mixture into small patties, about 5cm in diameter.  Roll each pattie in the flour to coat.

4. Heat 2cm oil in a large frying pan and fry the patties in batches.  When they are brown on one side, turn over and fry on the other side.  You may find that any excess flour burns in the frying pan, in which case you’ll need to change the oil after you’ve fried each batch.

5. Keep warm in a low oven.

Leave a Comment

Cauliflower with chickpeas and coriander

July 4, 2006 at 9:13 am · Filed under Pulses, Vegan

This vaguely Middle-Eastern inspired dish is just as good cold as it is hot.  I served it with taboulleh – cracked wheat salad.

Serves 3-4

1 medium onion

2 tbsp olive oil

1 medium cauliflower

1 green pepper

1 tsp ground cumin

3 tbsp water

2 tbsp sultanas

2 tbsp fresh coriander

1 can chickpeas

salt & pepper to taste

1. Finely chop the onion and gently fry in the olive oil in a large saucepan for 2 minutes.

2. Break the cauliflower into small florets (the smaller the better), roughly chop the pepper, and add both to the pan.  Continue to fry for another 2 minutes, stirring regularly.

3. Add the cumin and fry for 1 minute.

4. Add the water and sultanas and put a lid on the pan.  Cook gently for around 10 minutes, or until the cauliflower is tender.

5. Add the drained chickpeas and the chopped coriander, and season to taste.

Leave a Comment

Butternut bhajis with quick raita

June 29, 2006 at 9:09 am · Filed under Entertaining, Vegan

If you’ve got a load of butternut squash that needs eating, what do you do?  Make bhajis, of course!  I made up this recipe as I went along, but it seemed to turn out ok (as usual my partner drooled over them, but he tends to drool over everything).  I served it with a very quick raita, so quick that it really amounted to cheating, but you could make a nicer one if you’ve got time.  If you’re vegan, the bhajis would be perfectly acceptable on their own.  If you’re not familiar with gram flour, it’s Indian chickpea flour, and you can normally find it in Asian grocery shops or healthfood shops.

Serves 2-3

For the bhajis

1lb butternut squash

1 red onion

2 tbsp fresh coriander

1 tsp ground cumin

5 tbsps gram flour

salt & pepper to taste

sunflower oil for deep frying

1. Peel the butternut, scoop out and discard any seeds, and chop the flesh into large chunks.

2. Boil in lightly salted water for 10 minutes, or until tender.

3. Mash the butternut with a potato masher.

4. Finely chop the onion and coriander, and add to the mashed butternut along with the cumin and seasoning.

5. Add the gram flour.  If the mixture looks very sloppy you might need to add an extra tablespoon or so, but bear in mind that these little bhajis are intended to be quite soft on the inside.

6. Heat 2cm of oil in a large frying pan, and when hot drop dessertspoons of the mixture into the hot oil.  Fry on one side until brown, then flip over with a spatula and do the other side.  You’ll probably need to do several batches.

7. Leave to drain on a double layer of kitchen towel, then put in a pre-heated oven to keep warm.

For the raita

Half a cucumber

3 tbsps Greek yoghurt

1 tsp dried mint

1/2 small onion

salt & pepper to taste

1. Finely chop the onion and cucumber, and mix with the remaining ingredients.

Serve the warm bhajis with the raita over the top.  They are good as a side dish, with rice and curry.

Leave a Comment

Tofu stir fry with Chinese leaf and noodles

June 27, 2006 at 9:53 am · Filed under Pasta and Noodles, Tofu, Vegan

This is yet another really simple one, but stir fries are always good when you’re in a hurry.  I served it with noodles, but it would be equally good with rice.  Although I used ordinary button mushrooms, oyster mushrooms would be even better, as they go particularly well with Chinese leaf.

Serves 2-3

1 pack tofu

Sunflower oil for deep frying

2 cloves garlic

1″ piece ginger

2 tbsp sunflower oil

2 medium carrots

1 head Chinese leaf

100g mushrooms

1 tbsp soy sauce

Noodles to serve

1. Divide the tofu into 16 even cubes. 

2. Heat 1cm sunflower oil in a large frying pan, and when hot add the tofu and fry until brown on all sides, stirring regularly.

3. Lift out with a slotted spoon and leave to drain on a double layer of kitchen towel.

4. Finely slice the garlic, ginger and carrots, and fry in sunflower oil in a wok over a high heat.

5. After 5 minutes, add the roughly shredded Chinese leaf and sliced mushrooms.

6. Continue cooking over a high heat, stirring constantly, until all the vegetables are cooked.  You might need to add a little water to prevent burning.

7. Add the tofu and soy sauce, and serve over a bed of noodles.

Leave a Comment

Chick peas with basil, courgette and tomato sauce

June 26, 2006 at 9:43 am · Filed under Pasta and Noodles, Vegan

A very simple recipe, cooked up in a hurry last night after coming back very late from holiday.  It's similar in a way to ratatouille, but the addition of a bit of wine and fresh basil give it added flavour.  Serve with pasta, and a sprinkling of freshly grated parmesan if desired.

Serves 3-4

2 cloves garlic

1 onion

2 tbsp olive oil

3 medium courgettes

1/2 aubergine

1 red pepper

3 tbsp red wine

1 can chopped tomatoes

1 tsp oregano

1 can chick peas

1 small bunch fresh basil

salt & pepper to taste

1. Finely chop the onion and garlic, and gently fry in the olive oil for 2 minutes.

2. Finely dice the courgettes and add to the pan.  Cook gently for 5 minutes, stirring regularly.

3. Finely dice the aubergine and pepper and add to the pan.  Cook for a further 5 minutes.

4. Add the wine, oregano, tomatoes and seasoning, and cook until the vegetables are tender.  This should take about 15 minutes.

5.  Add the chick peas and the roughly torn basil leaves, and heat through.

6. Serve over pasta.

Leave a Comment

Tofu with chilli, ginger and rice wine sauce

June 20, 2006 at 10:31 am · Filed under Tofu, Vegan

This recipe is made using firm silken tofu, which comes in cartons and is not refrigerated.  It's got a much smoother texture than regular tofu, a bit like that of hard boiled egg.  You have to be quite careful when handling it, as it breaks easily.  Make sure you use firm silken tofu rather than the soft variety.  I used the 'lazy' chilli you get in jars for this, merely because my skin tends to react badly to fresh chillies. OK, I admit it, I'm just plain lazy.  The equivalent amount of fresh chilli would be perfectly acceptable.  Chinese rice wine is available in Oriental grocers and larger supermarkets.  This is excellent served with stir-fried vegetables.

Serves 2

1 pack firm silken tofu

cornflour

sunflower oil for deep frying

1 heaped tsp 'lazy' chilli (available in jars)

1 clove garlic

1" piece fresh ginger

5 spring onions

3 tsp soy sauce

1 tsp sesame oil

4 tbsp Chinese rice wine

1 tbsp sunflower oil

1. Cut the tofu into evenly sized chunks (about 1cm by 2cm) and leave on a double layer of kitchen towel for 1-2 hours to absorb the moisture.

2. Finely chop the ginger and garlic, and gently fry in a small pan together with the chilli.

3. After 2 minutes add the chopped spring onions, and continue to stir until soft.

4. Add the soy sauce, rice wine and sesame oil and cook until bubbling.

5. Heat around 2cm sunflower oil in a large pan.

6. Lightly coat the tofu pieces in the cornflower and deep fry until golden.

7. Place the fried tofu on a double sheet of kitchen towel for 5 minutes to absorb the excess oil.

8. Reheat the sauce and spoon over the tofu.

Leave a Comment

Mushrooms stuffed with Puy lentils

June 19, 2006 at 8:04 am · Filed under Pulses, Vegan

These stuffed mushrooms are simply but tasty.  I used little green Puy lentils, but ordinary green or brown lentils would do.  It's important to use good extra virgin olive oil for this recipe.  I know some people say that you should only ever use extra virgin oil in salads, but vegetarian cooking often benefits from the extra flavour.

Serves 2

2 large portobello mushrooms

2oz puy lentils

2 medium carrots

3 sticks celery

1 onion

2 cloves garlic

2 tbsp olive oil

1 tsp dried sage

1 tsp dried thyme

salt and pepper to taste

1. Boil the lentils for 30 minutes, or until cooked.

2. While the lentils are cooking, finely dice the onion, carrot, celery, and garlic, and fry them in the olive oil until tender.

3. When the vegetables are nearly cooked, chop the mushroom stalks and add them to the pan.

4. When the lentils are cooked, add them with about 2 tbsp of their cooking liquid to the vegetables.

5. Add the herbs and seasoning, and continue to cook over a gentle heat for 5 minutes.

6. Place the mushrooms in a large baking dish and spoon the stuffing into the cavities.

7. Cover with foil and bake in the oven (gas mark 5) for 30 minutes.

Leave a Comment

Buckwheat noodle and tofu salad

June 13, 2006 at 7:53 am · Filed under Pasta and Noodles, Salads, Tofu, Vegan

I have to confess that this is a slight modification of the recipe I made last night, as I didn't get it quite right.  Japanese buckwheat noodles, or soba, are available from health food shops and large supermarkets. 

Serves 3

1 pack (250g) plain tofu

Sunflower oil for deep frying

100g buckwheat noodles

8 heads baby corn

2 medium carrots

2 medium leeks (white parts only)

200g beansprouts

1/2 medium cucumber

Juice 1 lime

1 small bunch fresh coriander

2 tsp dried chilli flakes

1 tbsp soy sauce (I use Kikkoman, as it's made from all natural ingredients and has a distinctive rich taste, but any soy sauce would do)

2 tbsp chopped salted peanuts

Sesame oil to sprinkle

1. Heat around 2cm of sunflower oil in a large pan.  While it's heating, divide the tofu into eight evenly sized cubes.  When the oil is hot, add to the pan. 

2. Deep fry the tofu until brown, turning occasionally.  Drain with a slotted spoon and leave to cool on a double layer of greaseproof paper.

3. Bring a large saucepan of lightly salted water to the boil.  Add the leeks, baby corn and carrots, and boil for 2 minutes. 

4. Turn off the heat and add the noodles.  Leave to stand for 4 minutes.

5. Add the beansprouts, leave to stand for 30 seconds, then drain immediately.

6. Put the drained vegetables and noodles in a large bowl.

7. Slice each cube of tofu into two or three slices.

8. Chop the cucumber and coriander and add to the vegetables, along with the tofu, peanuts, lime juice, soy sauce and chilli flakes.

9. Drizzle over the sesame oil.

Serve cold

Leave a Comment

Roasted vegetable salad with chickpeas

June 12, 2006 at 1:35 pm · Filed under Pulses, Salads, Vegan

This recipe was born of a problem I had last night – about the only food I had in the house was 1/2 a tin of chickpeas, a few courgettes and shed loads of red onions. Here's my solution.

Serves 2-3

3 medium courgettes
6-7 medium red onions
1 tbsp olive oil
salt & pepper to taste
1/2 can chickpeas
1 tbsp balsamic vinegar
1 small bunch basil

1. Thickly slice the onions and courgettes, and place in a large non-stick roasting dish.
2. Season with salt and pepper, and dribble over the olive oil.
3. Roast in the oven at gas mark 6 until tender. This will probably take about an hour. You'll need to take them out of the oven and give them a stir every 15 minutes or so.
4. Leave to cool, then add the chickpeas, vinegar and roughly torn basil.
5. Serve luke warm or cold, as you prefer.

Leave a Comment

Chickpeas with broccoli, ginger, tomatoes and pine nuts

June 12, 2006 at 1:35 pm · Filed under Pulses, Vegan

I made this in a hurry last night, leaving it to cook by itself while I read my children a bedtime story. It's a very simple dish, but surprisingly, it works. I've recently discovered that pine nuts were – apparently – used in British cooking in medieval times. Nowadays they mostly seem to come from China.

Serves 2-3
5 shallots
1" piece of fresh ginger
2 tbsp olive oil
1 large head broccoli
1 lb fresh tomatoes
1/2 can chickpeas
1 oz pine nuts
salt to taste

1. Finely slice the onions and chop the ginger as small as you can (or grate it, if you feel the urge).
2. Fry gently in olive oil in a large frying pan for 1-2 minutes.
3. Break the broccoli into florets, and slice each floret into thin slices. Add to the pan.
4. Slice the tomatoes and add them to the pan. Stir well, and cover with a lid.
5. Cook over a gentle heat until tender, stirring occasionally to prevent burning. This will take about 10 minutes. Be careful the broccoli doesn't go too mushy.
6. Toast the pine nuts under a hot grill. They burn easily, so keep a careful watch on them.
7. Add the drained chickpeas and pine nuts to the pan, and season to taste.

Leave a Comment

Older Posts »