Thursday, 14 February 2019

King Oyster Mushroom 'Scallops'

May I present to you homemade King Oyster Mushroom Scallops.
I made these mock 'scallops' last month during Veganuary (which I was doing quietly) for St Dwynwen's Day - Welsh Valentines Day

For an extra touch of elegance, I served them in these sea shells that I picked up from Cornwall a couple of years ago. 
King Oyster mushrooms are hard to track down where I am, but suddenly some supermarkets have them and I have been loving it, as it finally gave me the opportunity to make these vegan mock 'scallops' a number of times, and let me tell you these were superb!

Sunday, 10 February 2019

Celebratory Whole Cauliflower Nut Roast Wellington

So its Sunday and sometimes we go all out and have a full on vegetarian Sunday Roast Dinner with all the trimmings, stuffing and Yorkshire pudding, but today I share with you something else that took centre stage.
No not a Nut Roast, though I do love them or the very trendy Seitan Roast, no its a Cauliflower Wellington.

I was inspired  to make this after I saw a UK supermarket chain sharing its festive range last year and it included a Cauliflower Wellington. It was a whole head of cauliflower covered with a butternut and minced mushroom stuffing that was flavoured with red wine and spices associated with Christmas.  It was then wrapped in a puff pastry.  I did not get to try the supermarket version, but in true Shaheen style I thought I'd attempt to make a version of Cauliflower Wellington at  home. 
Here it is; my celebratory whole Cauliflower Nut Roast Wellington.  Is it not marvellous?! And are you not impressed?!  I am for once.
I cooked the whole cauliflower head, then covered it in a homemade nut roast and then wrapped it puff pastry.  It then went into the oven to bake and go all golden.

Friday, 8 February 2019

Peking Portobello Mushrooms

So its not always that I want to be experimental in the kitchen with seasonal vegetable, sometimes I just like to pick a cookbook from the shelf and cook a recipe that I have been oggling and promising to make myself.

I am glad that I have been making more of an effort to cook from them, they shouldn't be there just for food porn - though that is nice sometimes.
Well today I have another recipe that I bookmarked from The Superfun Times: Vegan Holiday Cookbook by Isa Chandra Moskowitz.

So what is it?! Peking Portobello Mushrooms.  I made this last month I was quietly doing Veganuary.  I have been participating in Veganuary since its launch in 2014.  It was the same week I had made the vegan Chinese Tofu Short Ribs and for which I picked up a jar of hoisin sauce from the supermarket. Please see my In My Kitchen blog post.  
These Peking Portobello Mushrooms were a bit messy to make and created a bit of work for my personal dishwasher (my husband), but good to eat and the Portobello mushrooms were very 'meaty', but how well it mimicked Peking Duck which I am guessing this recipe is based on - I cannot comment for I have never eaten duck in my life, nor Peking Duck. Regardless the recipes was everything it was described it would be ' crispy, caramelised skin with a meaty juicy centre'.  

I am sharing this blog post with  Weekend Cooking hosted by Beth Fish Reads as I have cooked a number of recipes from The Superfun Times: Vegan Holiday Cookbook by Isa Chandra Moskowitz and it would be rude not to share. 


Other recipes cooked from the cookbook


Wednesday, 6 February 2019

Vegan Chinese Tofu Short Ribs

It is truly by coincidence that this recipes coincides with Chinese New Year of The Pig.

It is because I am still cooking recipes from The Superfun Times: Vegan Holiday Cookbook by Isa Chandra Moskowitz and the next recipe I had bookmarked to make was these Tofu Short Ribs which mimic Chinese Pork Ribs.  
These vegan Chinese Tofu Short Ribs were also so easy to make, you bake slices of tofu in the oven and then smother it generously in the sauce made with hoisin sauce, Chinese five spice and other ingredients all of which I found in my kitchen, other than the Hoisin sauce which I had to purchase (Please see my In My Kitchen blog post for brand).  

These Vegan Tofu Short Ribs tasted pretty good too. I will definitely be making them again and perhaps try them with seitan. 
If you want to have a go at making these vegan Chinese Tofu Short Ribs at home and you don't have the cookbook,  Isa Chandra has been generous and shared the recipe on her website  - follow this link for ease.
I had so much of the sauce left over, that we had this again the following day but this time I also included some slices of King Oyster Mushrooms and it was awesome.

Anyway, may I wish all my readers, especially those whom are celebrating the Chinese New Year - A very Happy Year of the Pig. 

Monday, 4 February 2019

Snow and Curly Kale

We had some snow.
Nothing compared to other parts of the world, but in Britain - our transport service cannot cope and everything comes to a halt.  And because of where I live, out in the sticks.  Transport is often delayed and even cancelled, so not wanting to be stranded in between home and work - I sought permission to work from home on Friday, but D was not so lucky he had to go into work. 
I decided to step out into the cold to get some nice photographs, but ended up picking up some greens for our dinner. 
There is not much in my allotment garden plot at the moment.  Just some Rainbow Chard.
 Some black kale and curly kale. 
I am sharing this little harvest with Dave who hosts Harvest Monday at his blog Our Happy Acres.