Monday, 25 February 2019

Turmeric Carrot Cake

Well this bug that has been knocking people for six finally hit me too.  I was in bed most of the week and my plans to take advantage of the good weather and dig the earth was a flop.  Here's hoping I am much better by the weekend and can get some seeds started at least. 

I made this cake just before I got unwell.  I had been wanting to eat cake for a while, but not a cake that was too indulgent.  

So I had decided on carrot cake when I saw two carrots languishing in my veg basket.  I got to work in the kitchen, grating the carrot.  

The idea of turmeric was really an afterthought, but I am glad I added it as it gave the cake a yellow tinge!
I guess I could have made it sweeter with butter icing on top, but I just wanted a simple cake, and a slice of this satisfied that want.
Other Turmeric Recipes on the Blog

Saturday, 16 February 2019

Seaweed 'Bacon' and Mock King Oyster Mushroom 'Scallops'

We have been indulging in King Oyster Mushroom 'Scallops', I know how decadent! And here is the handsome proof.

The King Oyster Mushroom 'Scallops' here are served on a bed of green pea puree, I know how original - not, and Sea Bacon, now that part is original.  

I was actually going to make rice paper 'bacon', but wanted to try the Sea Bacon which are dried strips of dulse. I've had a packet of Sea Bacon in my kitchen cupboard for a little while.  I had forgotten that I had it until I came across it looking for something else. I fried it in a little oil for a few seconds to crisp up. 
To the uninitiated, the Sea Bacon looks like thinly sliced potato peel, roasted and then strewn across the plate, but it really is seaweed. And no points for presentation, presentation skills are not my forte. 
The King Oyster Mushroom Scallops were absolutely amazing, the sea bacon was good too, crispy but very salty.  You would not want loads of it here.  I think the amount I served on the plate here was plenty. For the green pea puree I used frozen peas.
I am sharing this with The Veg Hog who is hosting #EatYourGreens this month.  There is plenty of time to join in, so please do.   

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.  

Saturday, 2 February 2019

New Oven Mitts in the Kitchen

In my kitchen I have new oven mitts, also known as oven gloves.  
The old ones needed replacing.  No guessing why I decided on this design: the vegetables indeed did play a part in its appeal.

I picked up this little pot of Balsamic Sea Salt to sprinkle over salads.
I was really and I mean really excited to find King oyster mushrooms and have been indulging on the over the past couple of weeks with lots of new dishes which I will share this month, including mock 'scallops' for a romantic St Dwynwen's Day (Welsh Valentines Day). 
I also spotted some so called rainbow carrots to add colour to some burnished brown stew like dishes.  

Friday, 1 February 2019

January Eat Your Greens Round Up

January has been a quiet month with Eat Your Greens contributions and I wonder if its because of January Blues, but I think its a state of mind and don't think we should the approach the New Year that way, but with some kind of optimism and hope.

So onto Eat Your Greens, even though it has been quiet, I think many people have been like me, they have been eating greens, but its mostly been served as a side or an addition on the plate, rather than a star.   Still its better than no greens at all.
The first recipe for Gnocchi with Pesto and Asparagus comes from Johanna of Green Gourmet Giraffe. Here we have some good looking crispy fried gnocchi with a good asparagus from the farmers market and herbs from her garden.  All that asparagus - its the kind of lunch my husband would love. 
Next we have Emily from Cooking For Kishore with Potato, Leek and Kale Soup. Emily writes this is a great quick warming soup, full of root veggies and textual dark green kale in a delicious rich broth.   

My co-host the Veg Hog shared a warming Green Broth.  This GreenBroth is made with Pak Choi leaves, Thai spices and coconut milk.  The VegHog writes if you want to make a more substantial dish, you could add some noodles, fried tofu or tempeh to this recipe
And finally my own contribution is this Spelt Beetroot Salad with Spinach

Thank you to all the contributors for taking time to share their recipes with #EatYourGreens recipes.  Now please to on over to The Veg Hog who will be hosting #EatYourGreens challenge in February - the month of love.  Please Follow this link on how to join in if your new.