Tuesday, 4 March 2014
End of the veg box week, but absolutely delicious. The root veg bake has featured before - but this time had no cheese in so totally gluten free and vegan tonight.
So... Start the root veg bake first, then stick the tomatoes is the oven, then - after 10-15 mins ... cup of tea/ glass of wine ... whatever you fancy start the green veg casserole.
Root veg bake
Juice of 1/2 a lemon
1 or 2 parsnips, topped and tailed
1 large onion, peeled and cut into chunks
1/2 swede, peeled and chopped
6 carrots, top and tailed
tin of butter beans
veggie stock cube
1. Turn oven on to 180+
2. Grate most of the veg - I use my KitchenAid which obviously makes this much easier - but grate using food processer add ins, or a hand grater will save you time... honestly it will. Particularly if you make too much, freeze it and have it the following day.
3. Mix in other ingredients - bake at 180 for about an hour.
4. At this point splash olive oil onto tomatoes, sprinkle on salt and bung in the oven with the root veg.
Have a cuppa, chat, watch Corrie or whatever... for a bit over half an hour, then...
4. Sautee chopped, rinsed leeks in olive oil.
5. After about 5 minutes add chopped mushrooms, garlic, white wine and about a pint of stock.
6. Simmer briefly and add butter beans, simmer again for about 5 minutes.
7. Shred cabbage, stick it on top of the leeks and steam until done. (I put a lid on it and turned off the heat).
Sunday, 2 March 2014
So, two dishes... if you can manage to juggle them, and start them more or less at the same time you could have them both on the table within 30 minutes - but I didn't - it was about an hour, but twas very tasty.
Veg and mac and cheese
kholrabi, peeled and chopped into bite sized pieces
cauliflower, florets separated, stem chopped into bite sized pieces
broccoli, florets separated, stem chopped into bite sized pieces
carrots, peeled and chopped - you guessed it - into bite sized pieces
Pasta (in this case gluten free)
soya milk (or ordinary milk, obvs)
grated cheese (cheddar and cheshire today)
1. Steam vegetables for about 12 minutes.
2. Simmer pasta
3. Boil soya milk, slake corn flour in water, add to hot milk to thicken sauce, whisk quickly over a low heat, to mix in until it thickens. Season. Add 3/4 of the grated cheese.
4. Drain pasta, tip it with veg into an oven proof dish. (don't drain every last drop, some starchy water will help it remain moist). Pour over sauce, move about to mix in.
5. Top with the remaining cheese and bake for 20+ minutes.
Green veg medley
1. Chop and wash leeks. Sweat down in olive oil.
2. Add chopped celery and garlic, soften a bit more. Add white wine and chopped chard stalks, cover and simmer.
3. When veg are soft and nearly ready add shredded chard leaves, cover and steam for five minutes.
Was lovely - have loads left for the freezer/ kitchen fairies lunches. The gluten free pasta and the soya milk make the mac and cheese much lighter and fresher feeling.
Saturday, 1 March 2014
spicy seasoning (I used a middle eastern/persian - ish mix)
tin of tomatoes
1. Simmer mung beans for about 30 minutes.
2. Soften chopped and washed leeks in olive oil.
3. Add spices, garlic and bayleaf, stir.
4. Add other vegetables (not chard yet) and enough water to cook.
5. Cover and simmer.
6. 5 minutes before serving chuck in mung beans, tomatoes and shredded chard.
Scoff. Really healthy, really delicious.
Wednesday, 26 February 2014
Ooops... tucked in before I remembered to snap a pic - but it was worth recording, so I snapped this of the leftovers. The baby roasties were so nice we had scoffed the lot.
Start with roasties, then the crumble - takes about an hour and 15 minutes.
Chop potatoes into bite sized pieces, parboil for about 5 minutes. Drain, chuck into hot olive oil, move about until all covered - stick 'em in the oven at 180 for just over an hour. Move them about a bit a couple of times so that they are crisp on all sides.
1. Sweat off leeks in olive oil - add chopped veg and soften a bit.
2. Add herbs, garlic, white wine, stock cube and some water. Simmer until nearly done.
3. Add sprinkling of gram flour to thicken sauce, and spinach.
4. Put into oven proof dish.
5. Mix oats, crumbled cheese, hazlenuts and olive oil and plenty of seasoning - until moist, but still a crumble. Put on top of the vegetables.
6. Bake for about 45 minutes.
Steam until just overcooked, chop them with a sharp knife, so that they are not mash, but they are in tiny pieces - add butter and black pepper. Keep warm in the oven.
Scoff .. go ooops forgot to take pic!
Saturday, 22 February 2014
I started with the lentils, and put the rice on - then made the casserole - and transferred the rice to the oven. Then carried on with the casserole - made the yogurt sauce - shredded the kale - drained the lentils - put the kale on to steam - put the seeds in the oven for a minute - mixed the rice and lentils etc - then served. This scheduling of stuff made it possible to complete - start to finish just within an hour (with some chatting and wine drinking as I progressed).
The proper recipe is in this here book - buy it - http://foratasteofpersia.co.uk/shop/books/veggiestan/ (or from elsewhere... this is the author's blog link, I believe)
But this is what I did.
Rice and lentils
Big handful of lentils - in this case small brown lentils
Big handful of brown rice
1. Put lentils on to boil in plenty of water (NOT salted)
2. Put rice on to boil - when it hits boiling point - lid on, in a medium oven to finish.
3. When lentils are done (keep an eye on the water, add more if necessary) drain.
4. Five minutes before serving, heat olive oil in big frying pan add cooked rice - turn over quickly add turmeric and cinnamon - about a teaspoon for 4 servings - and a big handful of of fried onions and the drained lentils.
5. Stir them all together and tip onto serving plate.
aubergine (4 yummy small ones from the asian supermarket, but 1 standard one would be fine)
about 12 mushrooms
4 large tomatoes, in chunks
1. Sautee onions in olive oil, until a bit soft, chuck in spices and garlic (not chili, add that just before you add water/ stock, so that you don't get the pungent smoke).
2. Chop veg into bit sized pieces and keep adding them to the onions and stir in.
3. Stir around now and again - add water and stock so that it looks like a stew - this is when the chili should go in.
4. lid on - simmer - check it doesn't go too dry - should take about 30-40 minutes.
freshly ground black pepper
Mix together, taste ... put in fridge until you are ready
I had a bag of mixed seeds - so I sprinkled a layer onto a baking tray and put into the oven for about 2 minutes.
well, kale .. shredded and steamed for about 6 minutes (from the water boiling)
It is, in some ways, a bit faffy - as you progress through the dishes to get them all to finish up together - but the result is absolutely worth it. I wasn't slaving the entire hour - I was chatting and checking.. I've had seconds, and am now very very full.
(have put vegan on labels - vegans know perfectly well that they can omit or substitute the yogurt :) )
Friday, 21 February 2014
The fish is from the asian supermarket in Bradford, and I can't fully remember the name of it pang..... fillets. Very tasty, not quite as firm as cod or haddock, but mild in flavour, and a bargain to boot.
So, chips - potatoes (skins on) cut into chiplike pieces, par boiled, drained and put into hot olive oil on a baking tray. Into a hot oven (190+) for 45 minutes or so.
Thaw fish, pat dry, and splash through batter - fry in olive oil. Batter is actually left over pancake batter , let down with soya milk and seasoned with caribbean seasoning. Splosh fish through batter. Fry until golden brown.
Veg are chopped onions, softenned in olive oil, add garlic and a half glass of white wine, big handful of frozen peas - simmer for 2 minutes - then add spinach - stir until wilted.
Scoff - congratulate yourself shamelessly ... well, that's what I did.