The Whiff Of Spring. A Recipe

A few days of mild weather and I'm grasping onto the promise of spring. 

I've been living the life of a country girl for the past few weeks. Bundled up with a brindle haired lurcher with the sweetest temperament, and a moody cat as my companions.  Frequently the cat is all sweetness and light, brushing up against my leg and purring softly (I admit to taking my time dosing out her breakfast as she does!), or settling on the back on my chair with her left paw gently resting on my head.  Lulled into a false sense of security I never see it coming when she momentarily turns, unprovoked like a feisty Jack Russell and takes to the biting of my ankles.  Sometimes even taking to hissing at me. Charming! Thankfully, the dog is a constant joy.  My walking partner, as we headed out each morning with the mists rising.

The weather turned last week. As the numbers on the conservatory temperature gauge rose I actually got to walk without being bundled in layers, and numerous scarves wrapped around my neck like a supporting brace.  Oh, the freedom.  

The lack of sun and too many weeks of living off stodge, I'm now screaming for crispy salads. Piles of green leaves. Yellow and purple beets shining like jewels. Sweet, juicy tomatoes warm from the sun.  I began to dream of salads.  Picturing the different ways I could prepare them. I do try and eat in season. But I felt a little thrill at the thought of eating fresh, young asparagus and salivated at the idea of roasted beets and blackberries.  I had to give in to some out of season cravings.

I have wanted to make this flavoursome dish since I was visiting San Francisco in January.  As you know, I am constantly on the look out for new products.  Whilst my eyes were scanning the gorgeous floor to roof displays in the uber hip Bi-Rite deli near Dolores Park I noticed a plate of dressed chicory leaves. Fresh boats of gold and green.  Scattered amid sautéed greens and smashed garlic were dehydrated capers.  I furtively glanced around (I'm not used to finding food samples among rows of honeyed olive oils and baskets of broccoli head) before I scooped up a generously stuffed chicory leaf and took a bite.  The nutty oil, the garlicky greens were simply prepared.  Simple and delicious. The cool, crisp chicory, with a hint of bitterness, divine. But what brought it all together was the flavours of the crisp, salty capers.  

It was a few bites of flavours so good. I had to recreate at the earliest opportunity. It is a breeze to make. Just a little pre preparation involved. And only a few simple ingredients.  Lovely as an appetiser or add a green salad and a generous pile of asparagus to make it more substantial as a light dinner.

Recipe for 4 persons.

Ingredients

1/4 cup capers in brine - drained and well rinsed 

2 chicory bulbs

1 bag (200g) Baby spinach leaves

Your favourite extra virgin olive oil - enough for drizzling and a little for sautéing

1/4 cup walnut pieces

2 garlic good sized cloves

sea salt and freshly cracked black pepper

A generous bunch of baby asparagus

Method

I used the warming cupboard of the Aga to dehydrate the rinsed capers for a few hours.  You could use your oven on the lowest setting for several hours for the same results.  Remove from the heat when they have transformed into little crispy nuggets of saltiness. Make extra and use them on salads, atop stews and soups or even simply scattered on a halved avocado.

Cut the chicory leaves from the bulb and place on your serving plate.  

Add a little EVOO to a pan and drop in your chopped garlic.  Fry briefly and then add the spinach. As it is mostly water it will cook down quickly. Stir to ensure the spinach and garlic mingle. Be sure not to let the garlic burn. Leave to cool slightly.

Bash your walnuts into tiny chips.

Divide the spinach among the leaves of chicory. It is a bit of a balancing act! Drop over the walnut pieces. Drizzle with your best oil. Sow the dried capers like seeds, and with a final flourish, season to taste.  Serve with a light squeeze of lemon and accompany with baby asparagus. Cooked briefly in olive or walnut oil with as much fresh black pepper as you can stand.

Have you found any interesting and unusual ingredients lately?

Breakfast Tacos To Be Enjoyed Anytime - Recipe. Gluten Free. Vegan. Delicious.

The rain has fallen today in San Francisco after a long hiatus.  As a British woman far too used to rain, it is not pleasing me as much as it is my American friends.  However, the great thing is, when you are in California the sun is never too far away.  So, today I will enjoy the novelty value.

I thought I'd share this easy breakfast, brunch or 'whenever' recipe.  It was actually inspired by my recent trip to Austin, Texas, where breakfast tacos are 'the thing'.  

It is very simple to create but bursting with flavour.  

Ingredients

1 package firm Tofu
1 medium red onion - sliced
1 or 2 cloves of garlic - minced
2 large carrots - julienned
1 cup sliced portabelo or crimini mushrooms
1 bell pepper - sliced and deseeded
1 mild-medium heat chilli - chopped
1 tsp turmeric
1 tsp dried thyme
1/4 tsp cumin powder
2 pinches of black salt (kala namak..gives a sulphurous 'eggy' flavour) or use Himalayan pink salt. 
Freshly cracked black pepper - to taste
1 vegetable stock cube mixed in 2 tbsp water (use a good stock..some use unnecessary ingredients like sugar, maltodextrin..you can purchase low sodium, yeast free).
Fresh chopped cilantro to garnish.
Limes to enliven - squeeze as you please.

Spicy tempeh or Soyrizo to make spicy crumbles.

Method

This recipes does not use any oil. I grated the onions first and cooked them in vegetable stock so it was oil free.  You'd never guess.
Add the garlic, spices and seasonings along with the drained tofu and mash into crumbles with a wooden spoon or fork. Cook until most of the water from the tofu has evaporated. 

Add the mushrooms and carrots. Stir and cook for 5-7 minutes.

In another pan, cook the spicy tempeh. If you are making from scratch then crumble the tempeh into a skillet sprayed with oil, season and add 1/2 paprika powder, 1 tbsp agave or maple syrup, 1 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp gluten free mustard.  Quick fry until crispy.  Alternatively if you are using soy chorizo just fry without oil in a pan until crispy.

Warm your corn or gluten free tortillas for a minute or two.  Then fill up with the tofu scramble and a generous topping of your spicy crumbles.  

Top with vegan queso, fresh cilantro and a squeeze of lime.  An avocado side would be good as would my/your favourite vegan cheese.  It's your brunch day…get creative.

What is your favourite vegan breakfast/brunch/lazy raining day, recipe?

Haggis Neeps And Tatties Recipe

Christmas is over, my thoughts now turn to the New Year.  My thoughts, of course, involve food.  I've been thinking about putting together this recipe for a while.  I finally got around to it. You can make this recipe ahead of time.

Many myths abound around one famed savoury pudding. What savoury pudding??  Haggis. As the legend goes, the recipe was supposed to have originated from Scotland..WRONG.  According to a food writer (Historian Alan Davidson), haggis was being cooked upon the fires of the Ancient Romans.  Another myth is that the Scots consume tons of the sheep offal stuffed stomachs of farm animals, known to us as haggis.  WRONG! apparently, the English actually enjoy tucking into this boiled dish far more than their Highland brothers.  And lastly, the myth that vegans cannot eat it.  WRONG!  If you want to join in an age old tradition of eating haggis to ring in the New Year in the spirit of Hogmanay (what the Scots call New years eve), and/or gather with friends to eat and be merry for the anniversary of the birth of Scottish poet Robbie Burns each January 25th, I've just the recipe for you.  It is gluten free, too.  It is a great recipe that you are going to love!  

My recipe is made with tempeh. For those that don't know, tempeh has it's origins in Indonesia, here it is traditionally made from fermenting soybeans in a compacted or caked form. It is has no cholesterol, it is high in protein and fibre with a nutty flavour and chewy texture. It takes on flavours well and is really versatile. For this recipe I used a delicious garbanzo tempeh, for a soy-free haggis, made by a company in Texas called The Hearty Vegan. If you cannot get hold of this then any tempeh will work.

Haggis

1/3 cup lentils cooked

1 pkt tempeh (I used garbanzo tempeh by 

3/4 pinhead oats

grating nutmeg

5 cremini mushrooms

1 med white onion

1 tbs cilantro dried

1 tbs chopped fresh parsley

1 tsp fresh marjoram

1 tsp fresh rosemary

1 vegtable bouillon in 2 1/2 cups of water

1 bay leaf

1 tsp freshly grated horseradish

1/8 tsp white pepper

1/4 tsp black pepper

salt to taste

2 tbs olive oil for sautéing

parsley rosemary marjoram

finely dice the onion. sauté in the olive oil.  add tempeh and break it down to crumbles with a fork

add the oats to allow them to toast slightly

add the bouillon, water, herbs, nutmeg, lentils, mushrooms, salt & pepper

Gently simmer for twenty mins. Keep a watchful eye on it, if the oatmeal gets too stiff during cooking add a little more water.

Allow to cool so the oats can absorb any remaining liquid and become drier.  You don't want a sloppy mess.

If possible, pop a lid on the pan and leave in the fridge (or a cool place) overnight to allow the flavours to fully develop.

Now you have two choices.  Place the mix onto foil to make a dome.  Cover with foil and seal the edges and roast for 30mins, cut open the foil at the lid and then bake for a further 10 mins uncovered.

or,

Heat oil in a pan and fry. Roasting is of course healthier and easier, no fry pans to scrub!

It is traditional to eat haggis with 'neeps' and 'tatties'.   The 'neeps' are turnips. This is a little confusing as the turnips are actually boiled and mashed swede. Just boil and then mash with a pinch of white pepper. 
The 'tatties' are, of course, mashed potatoes.  I made a creamy mash from cauliflower, parsnip and potato in equal quantities.  When cooked, about 20mins, sprinkle over some salt and then mash with lots of black pepper.  It needs nothing more. Delectable.

The following day (one of my favourite things) leftovers. Fry the haggis in oil.  Grab two slices of bread, spread a thin layer of vegan butter, spoon on some leftover mash and slather to cover to the edges.  Add a generous layer of the crumbly, crusted fried haggis, and then close it up with a slice of bread onto the top.  You can lift the lid and squeeze on a zig zag of mustard if you so desire.  Get ready with a napkin, it is a messy business, and sink your teeth into it.  The layers of flavour, the peppery swede, the fluffy mash and the chewy, savoury 'meaty' haggis, the hot and the cold things going on, are delicious! 

The perfect New Years Eve or New Years day dinner. If you can rustle up a kilted bagpipe player or two, all the better.

Happy New Year!! Of course, Auld Lang Syne was written by Burns himself.  No doubt you'll be singing it at some point.

As for 2014.  My hopes for thee? That you enjoy a great, nay utterly FABULOUS year.  To assist the deliverance of the nub of my wishes...as penned by Master Burns….

“Hope Springs Exulting on Triumphant Wing.”
― Robert Burns

and Lang may yer lum reek!  (Scottish for live long and happy).

Vegan & Gluten Free Xmas - Deep Filled Christmas Pie, Delicious Sauces & Raw Dulces

2013. It's that time of year when I'm looking back on all that has happened.  12 months ago today it was predicted the world was going to end!  A year ago today, I was beginning preparations for a Christmas feast.  I thought you may like a little reminder….


2012

So, time to get on with the preparations for the Christmas meal.   The fragrant, warm, busy hub on my kitchen is a welcome escape from the drizzly rain outside.  Thank God for fairy lights…casting a festive and magical glow.

As always I strive to bring you recipes that are not only vegan but also free of gluten, grain, sugar and soy and low fat if it isn't effecting flavour.  

ALSO….great news, EVERYTHING can be made ahead.  

Today in Part 1 of 2 - 

Traditional Flavours - in a pie.  Christmas Pie. 

                                    Deep Filled Christmas Pie.

                                   Traditional Trimmings - Cranberry & Roasted Garlic Infused NoBread Sauce   

                                    Red Wine Gravy      

                                   Adorable and so easy Strawberry Jolly Santas.   

                                   Cool After-dinner Chocolate Peppermint Thins

Tomorrow in Part 2 - 

                                 Vegan Glazed 'Ham' and a Crisp Festive Spiced Brussel Sprout Salad

                                 Thick Sage & Onion Sauce.

                                 Raw Mince Pies with Cashew Cream

First up…

Deep Filled Christmas Pie.

For this I wanted to combine all my treasured Xmas flavour memories, beneath a deep layer of pastry.  I don't bake pasty much at the moment but December 25th only comes but once and  a year and the thought of all these flavours together on one plate was too good.

The recipe is a little bit involved. You can shortcut and use pre made sausages if you are time starved.  There are three stages.  

1 - make sausages following my recipe here. for meatless balls.  Whilst you are allowing those to cool, make the pastry.

2 - make the pastry.  I love this ratio of flours for the pastry but you can just use a premixed gluten free flour if you so wish, or experiment with your own.

1/2 cup sorghum flour
1/4 cup chickpea/garbanzo flour
1/4 cup almond flour
1/4 cup coconut flour
1 flax 'egg' (1 Tbs flax meal with 1 Tbs water) 
1/2 tsp baking soda
1/4 tsp salt
1/4 - 1/2 cup water or unsweetened almond milk
almond milk (or any vegan milk) for brushing

mix into a bowl to form a slightly wet dough.  Pop in fridge to chill for min 30mins.  Whilst the pastry is chilling lets make the stuffing.  It is delicious in it's raw state but try not to eat it or there won't be enough for the pie.

3 - make the Chestnut Stuffing 

2 homemade vegan sausages (use from the recipe above)

1 medium onion, minced

2 juicy organic dried figs chopped

1/4 cup roughly chopped roasted chestnuts 

3-4 sage leaves deep fried and chopped or 1 Tbs dried sage

3 Tbs almond flour (or gluten free bread crumbs if you have)

1 pear (or apple) blended to a sauce in a processor

1 tbs tamari sauce

2 tbs olive oil ( optional…I also threw in a cheeky dash of truffle oil).

1 tbs nutritional yeast (optional)

squeeze over juice of 1/2 small lemon

salt & pepper to taste

Mix all the ingredients together in a bowl (taste and season).

Putting it all together -   heat the oven to 190degrees.

Roll out your pastry (about 5mm thick) on a piece of lightly floured parchment (makes it easy to manoeuvre and cleaning up is a breeze).  Make two circles approx - 1 x 10 cm  1 x 9 cm.  Transfer the largest pastry round onto a lightly oiled bake pan (so you don't have to manoeuvre later).

Place a circle of the moist stuffing on the pastry.  In the centre of the stuffing place your sausage.  As per the photo, cover the sausage with the stuffing.

Brush the edge of the pastry with almond milk.  Pop on the pastry lid, brush around the edge with almond milk and then gently fold up the bottom over the lid and crimp with your fingers.  Brush all over with milk.  You can be terribly retro and make a couple of pastry holly leaves and gently make a cut on the top.

Place in the oven and bake until golden.  Approx 18-20mins.

Now the Trimmings!    

Very simple and quick to make.  Make them both.  Christmas needs them both!   

Cranberry & Roasted Garlic Sauce.

1 cup fresh cranberries

1/2 large orange juice and zest

1 garlic clove roasted in oil (tip…pop it in the oven same times as the Xmas Pie!).

1 Tbs coconut sugar

1 Tbs stevia or xylitol (keep those calories for later!)

1/2 tsp red wine vinegar

1/2 tsp salt

grinding of black pepper

gently simmer the cranberries in the orange juice (not the zest), along with the other ingredients until they start to pop (so fun..interactive ingredients!!).  Add the zest of the orange.  Check for sweetness.

Transfer to a serving pot or a jar if making ahead.  Keeps well in the fridge for up to 5 days.

Vegan (Gluten free, Paleo) Nobread Sauce

1 1/2 cup almond milk (make sure it is un-sweetenend, or make your own)

1/4 cup almond flour

1 large shallot

1 T arrow root

1 clove

1 bay leaf

1/4 - 1/2 tsp fresh ground black pepper … so, crucial to marry the flavours.

1/4 tsp salt

Stud the bay leaf to the shallot and pop it into a pan with the milk and seasonings.

Gently boil the almond milk for 10 minutes.  The kitchen will begin to fill with warming aromas.

Add the almond flour.

Mix a little of the milk in a small dish with the arrowroot to make a paste, and slowly pour the mix into the pan whilst stirring.

Gently simmer until the sauce begins to thicken.  

Transfer to a serving pot, or a jar if you are making ahead.  Will keep in the fridge for  up to 5 days. Ok to freeze too.

Serve it all up with a Two Root Mash (a combo of your choice), Rosemary Roasted Parsnips and Mushroom infused Red Wine gravy

1/2 cup dried mushrooms soaked in 1 cup water

1 glass vegan red wine
1/2 vegan, yeast-free stock cube

1 tsp onion powder
1 tbs arrow root
a few good splashes of tamari

Gently simmer the wine until it is reduced by half.

Remove the mushrooms (you can use them for a chestnut and mushroom soup for supper or for the day after Christmas) and then put the soaking water into a small pan over a low heat, add the arrowroot and the wine and stir continually until it starts to thicken.  It just takes a few minutes.  This is definitely a 'do on the day' recipe.  Stirring is very zen!  add the tamari once thickened and remove from the heat.  Serve immediately.  If you do need to reheat then you may need to add a little more water.  Its so good with the mash.

All these dishes, sauces, gravy are perfect partners.  Made to share a (large) plate!  Beun Apetito!

Now for the afters…   If you still have room!   Tomorrows post (make sure you come back, y'all) showcases a lighter entree/main so you have room for Rich & Raw Mince Pies.  For today we are keeping it light (ish).

Raw Dulces

Oh my gosh, aren't they adorable. They magically came to life when I popped their little flax seed eyes on their faces.  Oh oh oh…I LOVE them.    They are super easy to make.  I was at a rather spectacular raw food potluck in Brighton the other day and a woman with a flash of flame-red hair, called Esmerelda had made them.  So delightful.  Great for your children to make and healthy too!  

Xmas Strawberry Santa

For the RAW CREAM
1 cup raw cashews - soaked for at least 30mins, or better overnight (if you don't have a high speed blender it helps them to cream better).
2 Tbs xylitol (ground to a powder in coffee grinder)
2 Tbs coconut oil melted
2 tbs lemon juice
pinch salt

Mix in a blender or food processor until smooth and whippy.   Refrigerate to help stiffen.

Strawberries
flax seeds

Enjoy creating your little Santas!   


How about rounding it all off (if you have any room left) with a Raw Peppermint Thin…

raw peppermint thins

makes 8 (or so).

Filling
1 1/2 cup unsweetened coconut flakes or desiccated coconut ground to a meal
1/4 cup almond flour
1/4 cup coconut flour (if you don’t have then use 1/2 cup almond flour)
1/4 cup yacon syrup or agave (yacon is healthier and easier on blood sugar)
2 Tbs coconut oil 
1 tsp vanilla powder
1 tsp good quality peppermint oil (without unnecessary additives)
2 pinches pink salt

Chocolate covering

1/2 cup carob or cacao powder
*opt..2 tbs roasted chicory coffee (tastes amazing and great for digestion and blood sugar balance) or 1/2 tsp coffee powder)..enchances flavour
1/4 cup melted coconut oil
*optional - 1 tsp sunflower lecithin emulsifyer
pinch salt

For the filling

mix all the ingredients into a processor and blend until just beginning to clump.  You need it to hold together when squeezed.  Roll into balls and pat down onto a sheet of parchment.  I used a cookie cutter to cut perfect circles.  Continue until you've used all the mix and then pop onto a plate and into the freezer for 30mins.  The chilling process makes it easy to get a good covering of chocolate as it hardens when it comes into contact with the frozen patties.

to make the chocolate

Melt in a bain marie, the coconut oil.  Put the other ingredients into a bowl and mix.  Pour the liquified oil into the bowl and mix until incorporated.

Assembly

Dip the patties into the melted chocolate (work quickly) to cover and then place on some parchment paper or cling film/saran wrap.  The chocolate will harden in no time.  Keep chilled until ready to serve.

Look out for Part 2 tomorrow!   

Be well,

India x

Deep Filled & Rich, Chestnut Mushroom & Ale Pie

day 18 of Vegan MoFo 2013.  It has driven me to drink.  Thirteen years of straight-edge, teetotal.ness down the drain.  Well, not quite. It doesn't count when it's cooked in food.  Because I have been a non-drinker for longer than my love affair (yeah, what's one of those..but that's a whole other story) with vegan cooking began, I have never had food laced with alcohol.  Until now, this MoFo, for me, has been about breaking down some barriers and trying the new, or experimenting with recipes I'd been putting off because they seemed complicated and thus doomed to failure.  Failure has become the new success. Really, there is no way to bypass it when skiing along a learning curve.

I wanted to make food with beer.  I'd make food with lashings of cider and wine in my pre-vegan days, but never beer.  What better way to begin than with a classic, good old fashioned pie!  Rich and earthy. The perfect transition to Autumn eating.

There a few steps involved in this recipe, but worry-ye-not, I'll walk you though it best I can.

Deep Filled & Rich, Chestnut Mushroom & Ale Pie

Filling

1 bottle 330ml Greens Beer - vegan & gluten free

1 block tempeh & a little gf flour for dusting

350 g organic chestnut mushrooms

1 large organic carrot chopped in rounds

1 medium onion diced

3 cloves garlic minced

1 stick of celery chopped

1/2 cup gluten free flour (I used Bobs Red Mill GF garbanzo & Fava mix, but sorghum would be perfect too)

1 tsp balsamic vinegar

1 tbs whole grain mustard

2 cloves garlic

2 tbs tomato paste

1 tsp vanilla extract

1 tsp dried or fresh thyme

pastry

3/4 whole grain teff

1/4 cup almond flour

1/2 cup garbanzo & fava flour

1 tsp salt

2 tbs arrowroot flour

3/4 tsp xantham gum

2 tbs solidified coconut oil (the flavourless one is best for this recipe…or use vegan shortening)

vegan milk. enough to form a dough.

Method

Fry the onion & celery on a low heat for about 10 mins, until caramelised. If you sprinkle a little salt over the onions whilst cooking it helps them to release their water and encourages caramelisation. Add garlic & thyme. Cook on a low heat for a further 1-2 mins.  Careful not to burn.  Set aside.

Clean any soil off the mushrooms with a dampened piece of kitchen towel(don't wash), slice (leaving a few cut into halves) and then fry (in quite a large pan..I will explain why further down) in a little oil until soft. Sprinkle over 1/2 cup gf flour and mix with a spoon. Set aside.

Make the pastry

sift the flours, salt and gum into a food processor or a bowl and cut in the coconut fat or shortening. Rub lightly with your fingertips (or slowly pulse in the dough mixer) until the mixture is crumbly. The tiny bits of solid/cold fat are what makes the pastry 'short'. Slowly add the cold water to form a ball of dough.  The amount needed will depend on the humidity, and the flours that you use.  I used about 7 tbs in the end. 

Chill the pastry for 15 mins.  Heat your oven to 180 degrees, whilst the pastry is chilling.

On a sheet of parchment paper, roll out your pastry to fit your pie tin. Body & lid.  Line your tin with the pastry (keep the lid aside).  Pop into the oven to blind bake.  About 5-8 mins depending on your oven. We do this as the filling is already cooked and so a short overall cooking time may not properly cook the pastry.

While the pastry is blind baking...

Cube the tempeh and dust in a little gf flour.  Oil and heat a pan and fry the tempeh until golden.  Remove the tempeh and set aside.  Add the carrots and fry for a couple of minutes. Next, deglaze the pan by slowly pouring the bottle of Greens Discovery into the pan.  With a wooden spoon dislodge any remaining crispy bits from the tempeh.  Cook on a low heat for 2 mins.

Now to bring it all together. Add the onion mix, & beer carrot mix to the mushrooms and stir on a low heat until it thickens.

Remove the pie tin from the oven.  Spoon the mix into the pie tin.  Gently pop on it's pastry lid and with wet fingers, crimp the sides to seal.

Cook in the oven for 25-30 mins.  The top will take on a lovely colour.  Careful not to let it burn.

At this point I made a quick garlicky spinach and pea mash.  No potatoes just the veggies quick fried with a bit of veggie stock and lots of cracked black pepper.   

I have never eaten anything cooked with beer.  I was surprised, it tasted so good.  My (dyed-in-the-wool) carnivorous dining companion said he'd choose my pie over any meat and ale pie he'd eaten before.  After years of forcing encouraging him to favour honesty over being nice (with me anyway), I take this as gospel.

I will be making this again very soon.

Special thanks goes to Green's Original Gluten Free Beer available in Europe and a few countries outside. Approved by the Coeliac UK and The Vegetarian Society UK for making my alcohol infused foray into food possible.  Have you heard of Barnivore too? They have an online vegan, beer, wine and liquor guide.

Just a few more days and Vegan MoFo 2013 will be in the bag! 

See you tomorrow! xx