I am pretty pleased with myself, missing only four days of blogging for Vegan Mofo 2013 two days of which have been the weekend. Will you forgive me if I told you it was because I had my own vegan/vegetarian food stall at a Food & Craft Market yesterday?!
Anyway, I've enjoyed participating in Vegan Mofo 2013. As a vegetarian, its not been that hard for me to cook vegan meals at home. It has been harder to eat out though, there are not that many places in Wales, United Kingdom that offer imaginative vegetarian or vegan dishes, hence the reason all my post have been about home cooking.
Well for my last post for Vegan Mofo, I thought I'd share a dish I made some time last week. Its Black Rice and Butternut Squash Savoury Fritters.
I mentioned a little while ago that I came across some black rice in my kitchen cupboards , well with half a bag still left, I wanted to try these fritters. The texture of the black rice is interestingly chewy against the sweetness and softness of the butternut squash. I think these fritters would be best served with a delicate flavoured sauce, maybe a sweet chilli sauce, rather than the fiery chilli sauces that I am accustomed too. By the way, I still have 150g black rice left over, so you will see another black rice dish from me next month.
Black Rice and Butternut Squash Savoury Fritters
Makes about 8 - 10
About 500g butternut squash, peeled, seeded and grated
160g cooked black rice
6 Spring onions, thinly sliced
1 teaspoon salt
1/2 teaspoon allspice
100g chickpea flour
Vegetable oil for shallow frying
In a wide bowl, combine the squash, black rice, spring onions, salt, allspice and chickpea flour. Mix well until the mixture holds together in firm patties. If necessary, add more chickpea flour to help it to stick together. For
Form the mixture into patties about 3 inches across and 1/2 inch thick. (Below I tried to be clever and make squares, but they didn't quite work)
Heat a little oil in a non-stick fryng pan over medium-high heat. In small batches, square the cakes for 3 minutes per side, or until golden and crisp. Drain on paper towels and keep warm until all are done. Eat immediately. Adapted from The Artful Vegan by Eric Tucker.