Tag: vegan

Tatiana’s Borscht

 

If the spoon doesn’t stand up at the end you have been too tight with the cabbage!

This makes an enormous amount – approx. 20 servings. The grey Le Creusset was not even big enough. Cut in two for more sensible amounts. Always better the day after it is made.

 

 

 

 

 

 

 

  • 2 medium white onions
  • 4 litres of boiling water
  • 2 vegetable stock cubes
  • 1Kg floury potatoes peeled and cut into small cubes
  • 1 dsp of Herbes de Provence
  • 1Kg cooked beetroot, peeled and grades on largest side
  • 4 medium sized carrots (err on less not more, they can make it too sweet)
  • 1 white cabbage – tough heart removed and shredded thinly (setting 1 on the  KitchenAid)
  • 500g cooked beans
  • 150-200g tomato puree
  • 6 medium cloves of garlic
  • Creme Fraiche for serving

Get the boiling water ready, once the first load has boiled add the stock cubes and get the kettle on again for the next. Meanwhile take the whole onions, cut the top off and peel. KEEP THE ROOT ON and the onion whole. Cut a grid into the onion from its top end so there are about 3 cuts vertically and horizontally – don’t go all the way to the root but quite close. You want the onion to give flavour but it needs to be removed before serving.

When all the water is boiling with the stock cubes inside add the prepared onions, the potato and carrot and cook for 5 mins. Next addthe shredded cabbage and the herbs as well as a serious grind of black pepper. Leave on a light boil until the potato is cooked (will be about 15 mins).

Do not put a lid on the pan – apparently it is bad for the cabbage.

Next add the beans and grated beetroot and cook on light boil until the colour is coming out the beetroot and the strands are a lot paler. Around 5 mins. Remove the onions.

Reduce the heat so it is off the boil and add 150g of the the tomato puree and a really serious seasoning of salt. Bring to the boil and then cut the heat immediately. Taste and add more tomato if needed, if you do this bring to the boil again and then cut the heat once boiling. Check the seasoning again.

Finally grate in the garlic and stir well. If you were going to eat immediately, I would add two cloves of grated garlic, stir and put as much as you need into bowls and then add the rest to the pan. Otherwise the garlic can be a bit harsh.

It is best if you let the soup rest at least overnight or for a full day before eating. Reheat as much as you need and serve with a dollop of creme fraiche on top.

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Beetroot Hummus

4 medium beetroot, cooked (cooked weight about 650g), peeled and chopped into chunks
2 lemons – juice from both and zest from one
2 heaped tsp tahini
2 tbs olive oil
1 dsp (flat) Maldon salt

Put all the ingredients into the large blender and pulse, scraping down the sides to everything gets mixed. Leave so there is still some texture, shouldn’t be totally smooth. Check seasoning and serve.

 

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Aloo Gobi – Cauliflower & Potato Curry with Chickpea Flour Pancake

Serves 4 for large mains or 8 as a side

For the curry

1 large onion roughly chopped

1 heaped tsp grated ginger 

2 cloves garlic roughly chopped

1 green chilli roughly chopped

1 tin chopped tomatoes 

1 small cauliflower cut into bite size pieces

2 medium potatoes cut into small dice (bite size)

1 tsp mustard seeds

1 tsp cumin seeds

1/2 tsp ground cumin

2 tbs sunflower or coconut oil

1/2 tsp turmeric (or haldi)

1 tsp curry powder

1 tsp garam masala

Salt and pepper

Water

Half bunch chopped coriander and yoghurt to serve

Chickpea Pancake

Serves 2 as a main

1/2 cup chickpea flour

Sunflower oil

Water

Salt and pepper

Heaped tbs chopped coriander

Method

Cook the potatoes until just tender, just before they are ready add the cauliflower for the last couple of minutes, they should be pretty crunchy still. Drain and set aside.

Heat a Le Creuset on number 6. Meanwhile put the onion, ginger, garlic and chilli in a jug and use the stick blender to make a paste or chuck it in the food processor in the smallest part and blitz. 

Add the oil to the pan and add the mustard and cumin seeds and fry until popping a little, then add the onion paste and fry for a few mins. Add the tinned tomatoes, and the powdered cumin, curry and garam masala and stir well, cook for a few mins stirring regularly. Add some water to slacken off the paste and add the potato and cauliflower to the pan. Stir and turn the heat down to 4 maybe 3, it should just be gently cooking, not boiling.

Heat a large black frying pan on 7. Put the chickpea flour in a medium bowl and add about 1/4 cup water and stir well with a fork to make a smooth paste. Then add some more water you want the mix to be about the consistency of single cream/pancake batter. Add the coriander and season well. 

Add some oil to the frying pan (about 1/2 tbs) and swish around. Add the pancake mix and turn the pan so it is well distributed. Leave until you can see bubbles forming and bursting and that the bottom is brown (it will be about 4-5 mins) then flip over with a fish knife. You might need to add a little more oil…

Check the seasoning of the curry and add more garam masala if needed and some more water if it is too thick. 

Serve with the pancake cut into triangles and some yoghurt and fresh coriander on top. 

amyLeave a comment

Lentil Cottage Pie

Serves 8-10

Olive oil

2 diced onions

2 carrots diced into small cubes

2 sticks celery diced into small cubes

250g dried red lentils

1 tin tomatoes or 2/3 jar passata

1 tbsp sun-dried tomato paste

500ml stock (veg or chicken)

Salt and black pepper

6-8 tbs frozen peas

1Kg floury potatoes cut into roast potato size pieces

500g sweet potatoes cut into roast potato size pieces

Skimmed milk

Grated hard cheese like cheddar (optional)

Warm the olive oil in the green Le Creuset on 6 and add the onion, carrot and celery with a large pinch of salt and fry until soft. Once soft add the tomato paste, tinned tomatoes (or passata) and stir well and then add the stock and lentils and stir again, turn the heat down to 5 and add the lid. Keep checking every few minutes and add more water if necessary (it can get dry).

Preheat the oven to 185C (fan) if cooking immediately.

Boil the potatoes while the sauce is cooking and drain and allow the steam to evaporate. Mash well with enough milk to make a smooth mash and season well with salt and pepper.

Check the lentils are cooked, add the frozen peas and season the mix well then smooth down. Ideally allow to cool so it forms a hard base for the mash but not essential.

Add the mash in dollops to the top and carefully smooth down and then fork over. If using the grated cheese sprinkle over the top.

Bake for 30 mins until the top is golden and allow to stand for 5 mins before serving with any green veg.

amyLeave a comment

Lentil, Pumpkin, Spinach & Chickpea Soup/Dahl

250g red lentils

1700ml cold water

1 chicken or veg stock cube

1.5 tsp turmeric powder

2 tsp black mustard seeds

1 tsp fennel seeds

1 tbs olive oil

1 medium white onion, finely diced

2 tsp grated fresh ginger

1 red chilli finely chopped (or 2 tsp dried flakes)

200g of pumpkin/squash peeled and diced into small cubes

1 small tin chickpeas (or about 2/3 jar) rinsed

1 tbs tomato puree

Black pepper and salt

Fresh spinach (4 large handfuls) washed and chopped

Put the lentils, water, stock and turmeric in a large pan and bring to a boil. Reduce the heat to medium and skim off any scum that forms. (use a black pan so the turmeric doesn’t stain and don’t use wooden spoons).

Heat a frying pan on a medium heat for a few mins and add the mustard and fennel seeds, toast until they start moving/jumping around the pan. Add the olive oil, a good pinch of salt and the onion and fry until soft. Add the ginger, chilli flakes and the puree and cook for a couple of mins. 

When the lentils are cooked add the onion and spice paste to the pan with the squash and cook for another 10-15 mins until the squash is cooked through and then add the chickpeas and warm for a couple of minutes. Turn off the heat, add the spinach and stir well and check the seasoning. 

Serve with a squeeze of lemon juice and or some natural yoghurt on top.

amyLeave a comment

Pumpkin & Courgette Soup

Serves 4-6 

1 large white onion roughly diced

3 courgettes, roughly sliced

1 small butternut squash or a large chunk of pumpkin, peeled with seeds removed and diced

3 chicken stock cubes

Boiling water, around 1.5 litres

Salt and pepper

Put the onion and pumpkin in a pan (Le Creuset is big enough) and add the stock cubes and enough boiling water to cover the veg plus a few heavy handed grinds of black pepper. Stir to break down the stock cubes and bring to the boil. Add a lid and simmer until the pumpkin is nearly cooked (about 20 mins).

Add the courgette and some more water if there is not much left and replace the lid. Cook until everything is soft, about 5-10 minutes depending how big the courgette slices were. 

Turn off the heat and using a stick blender blend the soup until it is all smooth. If it is too thick add some more hot water and blend again to mix well. Check the seasoning and add more salt and pepper and blitz one more time with the blender before serving. 

amyLeave a comment

Turnip & Kidney Bean Curry

2 medium turnips, peeled and cut into 12 wedges each

1 medium red onion, finely diced

2 gloves of garlic (minced or grated in when directed)

Thumb sized piece fresh ginger, peeled and grated

1 tin of good quality chopped tomatoes, juice drained and kept for something else

1 tin of kidney beans

1 tsp ground cumin

1/2 tsp fennel seeds

1/2 tsp ground turmeric 

1/2 tsp ground ginger

1 tsp paprika or dried chilli flakes

1/2 tsp garam masala

1tbs chopped coriander

Cook the turnips in boiling water until soft, about 5 mins. Once cooked add the kidney beans and boil for a minute and then turn off the heat.

Heat 1 tbs olive oil in a wide frying pan on #6 (green Le Creuset is best) and fry the spices (except the garam masala) for a minute or until they start smelling (good not burned!). Add the onion and a pinch of Maldon and cook until soft/golden brown. Add the fresh ginger and garlic and fry for a minute and then add the chopped tomatoes and cook for a few minutes on a medium heat (it shouldn’t boil too hard).

Drain the turnips and beans but keep the cooking water. Add the veg to the tomato spice paste and add a few spoons of the retained water. Simmer for 10 mins. If it goes too thick add a little more water but not too much as should be quite a thick curry. Add the garam masala and coriander and check the seasoning just before serving.

Serve with cauliflower or normal rice with a spoon of thick natural yoghurt on top.

amyLeave a comment

Braised Fennel

Serves 4 with sausage and mash or something like chickpeas or lentils

3 Fennel bulbs

2 Leeks or 1 large white onion

1 tbs olive oil

2 Chicken stock cubes in 500ml boiling water

1 tbs plain flour

Trim the fennel bulbs (feed the trimmings to the chickens) and cut into slices (not diced) like shown in the photo below:

Cut the leeks into 1” long pieces or if using the onion cut into thin wedges, about the same thickness of the fennel. 

Heat the green Le Creuset on #6 and add the olive oil once it is hot, then add the leeks/onions and fennel and cook for a couple of mins with the lid of making sure you keep stirring them to coat in the olive oil. Then add the lid and cook for 5 mins. 

Take the lid off, stir, add the flour and stir well and keep moving around for a min to cook it off. Add the stock and stir well. Put the lid back on, turn the heat down to #4 and cook for 20 mins stirring a few times. 

After the 20 mins check to see if the thickest parts of the fennel are soft, if not put the lid back on and continue cooking.

Serve with mashed potato or chickpeas with sausages. 

amyLeave a comment

Kidney Bean, Lentil & Chickpea Burgers

Serves around 6-8

1 white onion finely chopped

1/2 jar chickpeas

1/2 large tin of kidney beans

200g dried green lentils or a full jar

1tsp chilli flakes

1 egg, beaten well with a fork

Breadcrumbs (optional)

2 tbs olive oil

Cook the lentils in at least 500 ml of water, do not add salt, for 25 mins and drain.

In the meantime, fry the onion in a little of the olive oil with a tsp of salt.

Mash the kidney beans and chick peas together, add the chilli flakes and season. Taste and add more seasoning if necessary.

When the lentils are soft add them to the mix and mash again and mix together, check the seasoning again and once ok add the beaten egg and stir well.

Oil your hands and make little burgers from the mix, is using the breadcrumbs coat the burgers in them. The mix will be better if in the fridge for a couple of hours but not essential, just might be a bit sloppy when you make the burgers. If you have some breadcrumbs left over just stir them into the mix when finished. 

Heat the remaining oil in the pan on #7 and when you drop a small piece of the mix in and it sizzles add the burgers and fry for 4-5 mins each side until cooked through.

Serve with salad, wrap, grated beetroot etc or sweet potato chips. Make as many as you need for the meal and keep the rest of the mix and make it up into burgers when you are ready to eat them. Will keep 48h in the fridge. 

amyLeave a comment