Tag: vegan

gingery chickpeas

More experimentation with the slow cooker, this. I started on Wednesday evening (i.e. 2 days before we ate this!), by putting some chickpeas (probably about 2.5 mugs full) to soak in cold water overnight. We do always have tins in the larder, but I like to used dried where possible, as they are so much cheaper.

On Thursday morning, I rinsed them and put them in the slow cooker for about 9 hours on low, then turned it off, then on Friday morning I took them out, rinsed and drained them and put them back in.

Then I chopped a large onion, and cooked it in some groundnut oil until it was just starting to brown. While they were cooking, I whizzed up garlic, fresh ginger, coriander seeds and a little bit of water into a paste. Added a couple of teaspoons of cumin seeds to the onion and cooked for a minute or two, then added the gingery paste and fried it all off for a couple of minutes.

Then in went a tin of tomatoes and a slug of balsamic vinegar (I was sort of following a recipe, vaguely, from my new veggie slow cooker book). Brought it all to the boil and put it in the slow cooker with the chickpeas.

It didn’t smell quite right – the balsamic was too … sweet, possibly, so I chucked in the juice of a lemon and hoped for the best. They had about 9 hours again, and we consumed them as an accompaniment to a tub of chicken dansak from the freezer, and some basmati rice. And the balsamic taste was all gone by then!

This also provided three tubs for the freezer, which would do nicely with some pitta bread for lunch, or as accompaniment for further Indian feasts. We cook/eat a lot of Indian food here, as you may gather.

stir fried sprouts

We were approaching a glut of brussels sprouts – half a stalk in the shed, and yesterday’s veg box brought us another stalkful.  As my regular reader will notice, we’re not really “meat and two veg” eaters, so sprouts don’t tend to be something that fit easily into our cooking.

So, I experimented …

Snapped the half a stalkful of sprouts off their stalk, trimmed them, and cut them in half.  Slivered some fresh ginger and garlic, and softened that in some groundnut oil in a wok.  Added the sprouts, and cooked them for about five minutes, stirring all the while.  Then added a splash of tamari, a spoonful of runny honey, and some salted roast peanuts, and cooked for another couple of minutes.

Mixed in some noodles, and ate from bowls.  Not at all bad, although I think I would parboil the sprouts a little next time.

Sorry, no photo – didn’t come out well.

vegetable tagine

vegetable tagine

Using up: bits of veg – courgettes, carrots, aubergine, spinach

As I said a day or so back, I wanted to do something other than moussaka with the aubergine.  We also had some green beans that needed eating up, a fair number of carrots and a lot of courgettes, so they seemed like suitable candidates for this.

Firstly, I simmered the cut green beans and carrots for 5-6 minutes, as they would need longer to cook than the other veg. I also cooked the last third of the bag of spinach for a couple of minutes, rinsed it under cold water, drained it, and marmalised it in the food processor.

We chopped up two red onions, lots of garlic and two green chillis, and cooked them down in olive oil in my old faithful Le Creuset cast iron casserole.  Then we added some spices, ground up in our trusty spice grinder; Pete did them, and there’s no point in asking for quantities – just do what you think is right.  He did cumin and coriander seeds, allspice, dried ginger, cinnamon and turmeric, and some black pepper.

We added this to the pan and fried them a bit to release the flavour.  Then we added one each of aubergine and courgette, cut into dice, and stirred them around a bit until they were coated with oil.  Added the carrots and green beans, and quite a lot of chickpease (I’d put a big batch into soak on Friday night, and cooked them up yesterday; not sure yet what I’m going to do with them).

Added a tin of tomatoes and a little salt, brought it to the boil, put a lid on it, and simmered for about 25 minutes, then added the spinach puree and simmered for another ten or so.

Ate it with couscous.  I put three tubs in the freezer this morning, so that made eight portions for what can’t have been more than about four quid, which I think is pretty good.  And it was delicious too!

roasted veg

Using up: sweet potatoes, other veg

vegetables ready to be roasted

We haven’t had this for ages, and I really don’t know why. It’s simple to prepare, and utterly lovely.We had a couple of sweet potatoes in the veg box this week; not enough to make a sweet potato mash, so this is what I did.

Cut up into chunks: 2 medium sweet potatoes, 1 courgette, 2 carrots, 1 red pepper, 1 red onion.  Finely chopped 3 cloves of garlic.

Put all this in a bowl with some sea salt, and some good, strong olive oil and mixed it up with my hands. I have discovered through trial and error that this is the only way to get everything coated.

Put in an oven at gas 6 for about 45 minutes – 1 hour.  It’s hard to be precise because of the size of the veg chunks.  I was running late due to the cake making, and so I covered the veg with a tin foil hat for about 20 minutes to give them a kick start, or you could give them 5 minutes in the microwave.

Serve with cous cous.  Delicious!

meat free stir fry

veg stirfry

using up: bits and bobs of veg, some rather tired coriander leaves, small chestnut mushrooms and some beansprouts from the veg box

It’s nice – and cheaper – not to eat meat all the time.  And it’s good for you.  This served two of us quite happily.  As always, the secret of a stir fry is the prep .. get everything ready before you start to cook.

One red pepper, de-seeded and cut into strips.  Half a carton of bean sprouts.  A handful of chestnut mushrooms, sliced. One green onion, chopped – green bits set to one side with a chopped red chili and the coriander leaves.  Some cashews from the larder, and lime juice from the bottle in the fridge (I’ve given up with fresh limes, we just don’t use them often enough).  Garlic and ginger, minced.  Some tamari.

Cook some noodles in boiling water – I always put a teaspoon of sesame oil in with them.  While that’s going on, fling everything in the wok (apart from what we set aside – green bit of the onion, red chilli) with a little groundnut oil and stir.  This is going to take about four minutes tops.  Then add lime juice and tamari.

Drain and rinse the noodles and add them to the wok with the coriander, and stir until everything is combined.

Serve in bowls, sprinkling chilli and spring onions over the top for a bit of crunch.

indian spiced cabbage

indian spiced cabbage

One of our favourite dishes, this – especially when we’re in a hurry. The weather here has been quite warm recently, and neither perlmonger nor I are particularly keen to stand over the stove in that sort of weather.

Riverford brought us a pointy cabbage last week, so we turned it into Indian Spiced Cabbage – you can make this from a standing start in less than half an hour, if you want rice with it. About 20 minutes if you don’t.

Somehow, we never expect it to work, because of the frying of the yellow split peas, but it does, and it’s delicious. Fab for vegans too.