Little Tofu Balls

The sunshine is starting to make an appearance, a good sign that its time to start working in the and spending time in the garden; but  I bet you - come the weekend it will rain.  D has been good though, he has been out in the garden, doing a bit of everything.    

Home cooking, has never been so quiet.  You really think being home, i would have been a lot more creative with all those cookbooks on my shelf, but no - i have been uninspired, sticking to quick pasta dishes or firm family favourites that are a whizz to knock up.  

I did however make these veggie tofu meatballs a couple of week back. I had asked D to pick up some tofu from the supermarket for a recipe i had in mind.  When he did - I could not remember for which recipe, so a quick flick through some of bookshelves on the shelf led me to this recipe.  I didn't quite have all the ingredients for their recipe either, but the missing basil was substituted with kale.

These tofu 'meatballs' were okay and made a bit of a change to what we have been eating at home.  

Peanut Butter Pancakes and Groundnut Curry with Kale

I am already whimpering at the thought that tomorrow morning when the alarm goes off, I have to return to work (albeit I am still working from home).

The weeks annual leave does not feel enough, that I am contemplating taking another week off in not too long.

I feel like I have hardly done anything worthwhile.  

Then D gently reminded me that I did a lot of learning.  And this is true, I did a lot of reading, I even attended a on-line Cyber School.  We went for a walk and discovered for ourselves the most magnificent tree. I've done some gardening.  I have overslept without feeling guilty.  I have stayed up late and watched some films and documentaries and mostly and more importantly.  I switched off from thinking about work and got to rest and I guess that is what matters. 

Cheesy Kale, Butternut Squash and Potato Pot Pie

Every weekend the past couple of months have been rain heavy that we have stayed indoors.  This weekend was not different, it poured and with me, still not feeling 100% in good health, I was happy to stay within the warmth of my four walls called home.  Only thing, we were very low on fresh vegetables and the every day question 'what's for dinner?!' lingered on my mind for a moment, but it was for only moment as we were saved the hassle of going out to shop for some vegetables.

I had a butternut squash in my vegetable basket for a couple of months, we always have the odd potato or two lying around, but that was not going to be enough to magic up a hearty meal.  I wondered if the winter greens in the garden were still edible and then actually went out to investigate.  The Tuscan black kale has gone to seed, but the curly kale still seemed to be thriving, so I plucked a good handful of leaves and ran back indoors to make dinner. This is what I made: Curly Kale, Butternut Squash and Potato Pot Pie.

The Cheesy Curly Kale, Butternut Squash and Potato Pot Pie was delightful to eat and very comforting. Sweetness from the butternut squash, a slight bitterness from the kale and neutrality from the plain potatoes.  I don't usually put cheese in my pot pies, they are very often vegan, but I wanted to ring the changes. This was super rich and very flavourful.

Part of me wished I had shared this recipe yesterday, when people worldwide were celebrating St Patrick's Day, I mean look at the colours in that pot just scream Irish flag.

Instead I am sharing this with Harvest Monday hosted by Dave at Happy Acres Blog, as this overwintered curly kale came from my garden allotment plot.  I also have some rainbow chard, so hopefully I will be able to join in again next week.

I am also sharing it with Eat Your Greens food challenge that I co-host with The Veg Hog.  Please do join in if you can, there still plenty of time. 

Bowl of Butter Beans with Kalettes

D keeps asking me 'Are there any cookbooks you want?'  

He knows, its a silly question as I will always say Yes.  But recently I haven't been saying 'yes' as I have to be realistic.  Will I ever cook from all these cookbooks?  I am trying, honestly.  I won't tell you how many cookbooks I have, but my bookshelf is burgeoning, that it  just looks a mess.  So, I have been having a slow sneaky clear out of cookbooks that I know that I will not really use, starting with celebrity chefs: Hugh Fearnley-Whittingstall as it happens (and his new River Cottage merchandise will only come into my home now via the library which I have been frequently a lot in recent years.  Don't be upset with me Hugh I still have a signed copy of you DVD and your Veg Every Day).  D does not know that I am doing this (yet) and I don't really want him to notice it yet as he thinks we have space in our home right now.  Part of me agrees and part of me does not, and hey if he wants to treat me to some more cookbooks, well I better make some room.

Anyway onto food. I made this Butter Bean and Kalette recipe around the time I made Butter Beans with Red Pepper Hearts , as I had some cooked butter beans left and wanted to use them up quickly.  

For those of you scrolling to the bottom of the page in search of the recipe, will have to forgive me as I cannot remember the recipe for this Butter Bean and Kalette dish.  I do however remember it being very simple and light like a broth and the butter beans just melted.  The original recipe had Brussels sprouts, but as I am not that keen on them, I changed it with kalettes also known as purple flower spouts that were in season at the time.  

For those of you who are unfamiliar with Purple Flower Sprouts, they are a hybrid of Brussels Sprouts and Kale.    

I am sharing this  green and white bowl of Butter Beans and Kalettes with Souper Sundays hosted by Kahakai Kitchen. 

Welcoming June #EatYourGreens Recipes and May's Round Up

Lovely June is here and I am glad May is gone.

We have  8 rich green recipes to share for #EatYourGreens. 

The first Eat Your Greens recipe comes from Laura who blogs at Touch Wood.  Laura shared Three Ways with Leftover Rice, above is her  plate loaded with kale and naturally buttery avocado. Please go on over and check out the other Two Ways....

The second recipe comes from Kate who blogs at Gluten Free Alchemist.   Kate brought to the table a naturally sweet Raw Green smoothie.  This stunning Superfood Smoothie is packed with lots of green fruit and vegetables including kale, spinach, grapes, pear, kiwi fruit and even pistachio nuts.  

Corina from Searing with Spice  joins us with her Zesty Lemon and Herb Guacamole.  This Guacamole is perfect for snacking, but I'd be happy to tuck into it whilst watching a movie at the weekend when I can savour the flavour slowly. 

Chez Maximka also known as Galina Varese shared with us a Asparagus, Kale and Dolcelatte Pasta.  Galina is not that keen on kale and she is still not convinced even having made this lovely bowl of pasta, which by the way also has some courgettes.  I think it looks delicious, not only would it be good for an evening meal, but I think I'd happily have this for lunch too.  

Johanna from Green Gourmet Giraffe has joined in with us this month with her Savoury Cheddar, Kale and Facon Muffins.  These plump and cheerful muffins are made with homemade tofu bacon and I would agree with Johanna, I too would feel like a domestic goddess eating these at work with some red pepper sticks on the side. 

From Lisa's Kitchen we have a Creamy Spinach with Mung Beans.  Lisa writes this makes for a easy, but light but complete and filling meal.  The Creamy Spinach with Mung Beans are served on a bed of Saffron Rice. 

The Veg Hog my lovely co-host is taking a break hosting #EatYourGreens as she is moving to Copenhagen, Denmark this next month, so I will be hosting until she has settled into her new abode.  

The VegHog shared Kabuki Pea Burgers made with kabuki peas and pea protein powder and boosted further with some pea shoots.  

And finally, my own contribution which was a Harissa Stew with Broccoli and Chickpeas.  

Thank you so much to everyone who contributed to #EatYourGreens, please do take time to visit and comment on every contributors recipe if you can,

As mentioned above, whilst The Veg Hog is moving to her new abode I will be hosting #EatYourGreens challenge in June and July.  Please Follow this link on how to join in and then add your contribution to the comment box.  I look forward to your contributions. 

Simple Curly Kale and White Bean Soup

I am thankful for the rain as the garden has been dry and wanting of water from the skies, but c'mon   - enough already.  

I am hoping the weekend is dry as we have made some plans, so I guess I should really be saying bring it on now, but then please give us a break.

I made this Curly Kale and White Beans Soup over the weekend with what we had in the house as I wasn't feeling adventurous. 

Its nothing special, yet variations of this Curly Kale and White Beans Soup has featured on many a blog and many a cookbook, but it made for a nice change from a smoother soup with its chunky vegetable and crinkly soft greens. 

I am sharing this Curly Kale and White Bean Soup with Soups, Salads and Sammies hosted by Kahakai Kitchen;  and No Croutons Required hosted by Lisa's Vegetarian Kitchen and Tinned Tomatoes. 

Turnip, Kale and White Beans Stew

I made this Turnip, Kale and White Bean Stew about a couple of months back , when we picked up some seasonal baby turnips from a farmers market.

To be truthful, I wasn't terribly inspired and didn't know exactly what to do with the turnips so I took the easy option and adapted a stew recipe that I make on and off where you can adapt the vegetables.  

It wasn't the most memorable meal of my life and not one I will rave about on my blog either, but it made for a change; and sometimes those recipes where you can throw the vegetables in the pot and allow it to simmer away slowly, are sometimes the most appealing.

I am sharing this recipe with Baking Queen Slow Cooked Challenge. 

Mini Pumpkins Stuffed with vegan Chorizo and Chickpeas

These little cute pumpkins may be perfect to adorn any kitchen table or mantle piece, but come to slice them and they are quite resistant little things.  These mini pumpkins known as munchkin pumpkins were very hard to slice, but I persevered and then scooped out the seeds for the garden birds.

The hollowed out mini pumpkins serve as fantastic bowls that you can take straight to the table, no washing up to do either, something that my husband appreciates as he does most of the dishes in our home.

You can stuff mini pumpkins with all manner of things, such as the vegan Spanish style chorizo, chickpeas and kale that I made.  It was very nice too.  One of my favourite long term food blogger extraordinaire and Queen and inspirational kick starter behind UKs  Underground Supper Club scene Ms Marmite Lover aka Kerstin Rodgers has some wonderful suggestion on How to use squash and pumpkins.

Vegan Mofo prompt is Autumn Fall Traditions.  I tend to make the most of small pumpkins in season, this blog post  is also inspired by Thanksgiving.  

Roasted Aloo Gobi Salad

This  Warn Aloo Gobi Salad aka Roasted Potato Cauliflower Salad was really yummy.

What elevated this salad was the seeds, especially the Kolonji, onion seeds known these days as nigella seeds.  

We ate this Roasted Warm Aloo Gobi Salad with a little drizzle of tangy tamarind sauce or even mango sauce if you prefer sweetness.  The seeds added both spice and crunch.  There was also crunch from the curly kale that crisped up in the oven, but if you still want additional texture maybe some poppadom crisps or pitta chips.  I was thinking about tinkering with this further by throwing in some chickpeas, but decided against it as I was concerned they would have dried out too much, but popping beans are quite trendy at the moment - so I was kicking myself after, so maybe next time.  

Vegan Mofo prompt today is Fusion Food.    This Warm Aloo Gobi Salad is essentially a Aloo Gobi Curry or even Bombay Potato - what makes this fusion is that it is baked in the oven, turned into a warm salad.  

Roasted Aloo Gobi Salad
Serves 4
Ingredients
1 red onion, thickly sliced
200g new potatoes, parboiled
1 large cauliflower, broken into florets
2 tablespoon olive oil
1 teaspoon ground turmeric
Optional: 1/2 teaspoon chilli flakes or ground chilli
1 teaspoon cumin seeds
1 teaspoon  nigella seeds
1/2 teaspoon garlic powder
Salt and pepper to taste
Handful of curly kale, stalks removed
Method
In a wide bowl, toss in the vegetables (except for the kale), oil and spices and stir well to coat.
Transfer to a baking tin.
Roast in oven gas mark 4/180oc for 30 minutes or  until tender.
Then stir in the curly kale.  
Taste and adjust seasoning if necessary, then return to oven and cook for a further 10 - 15 minutes until crisps.
Serve immediately with optional mango chutney, tamarind sauce.

Grilled Cauliflower Steaks with Sriracha and Sweet Potato Wedges

Vegan Mofo prompt today is Eating Out.   Truth is I don't eat out much.  I even make my lunch for work.  The times when we find ourselves eating out is when we are in the city of Bristol or on holiday and then I get excited and make a list of places I want to eat at.   We went to Brighton a couple of months back for a short break and I ate at two vegetarian restaurants reputed for serving  fine dining cuisine. These two places Terre e Terre and Food for Friends,  you can see my Brighton Eats blog post here.   

Back home in Wales, we have seen a rise in  the number of fantastic independent vegetarian eateries, especailly in the last five years.  The majority of these are crammed in the city of Cardiff, the capital of Wales including its first 100% vegan cafe.  You will also find some vegetarian and vegan eateries in other parts of Wales, such as The Quarry Cafe in Machynlleth, Mid Wales, Waverly Vegetarian Restaurant in Camathenshire and remember Hunky Dory's in Newport (now closed, but left a legacy by influencing non-vegetarian eateries to put slightly more interesting vegan and vegetarian options on their menu).  What all these places have in common is that they all serve down to earth, honest food - the kind of food I make at home.  However, there is not yet a 100% vegetarian or vegan restaurant with the Accolade of vegetarian fine dining  - haute cuisne - a gap that no doubt will be filled in the next few years, especially as there are a handful of excellent vegan and vegetarian supper clubs emerging yet again in Cardiff.  I love Cardiff but it is not my turf.  I am a Townie, and these day more Valley girl.  Regardless, I will still I will wave the flag for Wales. 

Anyway, here is my attempt at fine dining at home, a dish with lots of components. It is still missing a drizzle of sauce, something like a tahini lemon sauce and a bit of crunch perhaps by some spiced crushed nuts like a dukkah or even  three seed coconut bacon.  So this is work in progress. 

Its a combination of Cauliflower Steaks and Cauliflower Buffalo Wings I've made in the past, served with sweet potato wedges and sauteed purple kale that I picked from the farmers market. D really enjoyed this meal.  The cauliflower was cooked just right, tender but still with some bite and the Sriracha sauce had crept into the crevices of the cauliflower florets making them plump and juicy.

Curried Butter Beans with Mushrooms and Kale

I know its spring and I should be sharing elegantly presented light green dishes with all manner of micro green garnish, instead I share an autumnal looking one.   

This Curried Butter Bean dish hit the spot that evening when I came in from work feeling like a little fed up with stuff going on around me at work, but I don't want to talk about 'office politics' and favouritism.  No I want to talk about this naturally 'buttery' bean bowl that melts in the mouth with a hint of tomatoey spice and the kale is almost seaweed like.  This recipe can be more soup like if you add more stock or water to it, but I enjoyed the thickness of it wrapped up in a tortilla bundle like a big warm hug.

Butter Beans and Kale Curried Turmeric Rice

This yellow turmeric infused rice with butter beans is inspired by a family Pilau  - Savoury Rice recipe. I make a variation of this rice dish with whatever is in season or what I have to hand every other month.  

As we are going away for a long weekend to my mother in laws, we have been raiding the fridge and vegetable basket, so there was not much in the way of fresh ingredients, other than some curly kale which I wish was from the garden.  I always have some dried beans, lentils and pulses so decided to make this dish last night when I put some butter beans to soak overnight.

Garlic - Chilli Kale and Butternut Squash Spaghetti

I love the voluptuous shape of the butternut squash.  I often describe it as the curvy red head of the vegetable world.  I also love the wrinkles and crinkles of the curly kale, so it excites me when I can bring these two together as they would make a perfect combination like strawberries and cream.  

The last recipe with this combination was my Butternut, Kale and Sweetcorn Stew, This evening its a far more simpler recipe of Kale and Butternut Squash Spaghetti dish, but there is no compromise on flavour, this dish warms you all over and that's even before you tucked in.

This is essentially Spaghetti Pasta Aglio, Olio e Peperonicino or chilli flakes dressed up further with butternut squash ribbons and shredded kale.   

It was a  relatively simple quick delicious meal and just what we both wanted after a long slow day at work.   
Now I am off to laze.  
Enjoy the rest of your day, I am really tired. 
Goodnight.  

Butternut, Kale and Sweetcorn Stew with Nooch Dumplings

Its been a little while since I have made stew with fluffy herby dumplings.  And the atrocious weather on Sunday kept me indoors and in the kitchen, cooking up some advanced meals for the working week ahead, this Butternut Squash, Kale and Sweetcorn Stew was one of them.  I think stews, casserole and ragout type dishes are best made a day or two in advance for the flavours to embrace the chosen vegetables. 

So when I got in from work, all I had to do was put the stew on the hob to start warming through and as it does, begin making the dumplings  which only takes moments to whip up - really - dropping the uneven shaped balls on top. Put the lid back on and allowing the vegetable suet to do its magic, fluff up and almost double in size in the steamy bubbling heat.   I have written about suet before, click here if you want to learn more.

The dumplings could be kept plain or just with herbs, but I wanted a little cheesyness without the greasy weight and that came in the form of nutritional yeast fondly known as nooch by many vegans, but those of you who are not vegan are most welcome to put a tablespoon or two grating of cheddar cheese. 

The stew was so rich and almost meaty in flavour from the yeast extract.  The vegetables not only added colour and texture, but also a sweetness and a certain earthy flavour.   

I am sharing this with The VegHog who is hosting #EatYourGreens this month. 

Just a handful of Vegetarian Suet recipes on my blog
Mushroom Pudding
Slow Cooked Tamarind Vegetable Pot with Cumin Dumplings
Spinach and Mushroom Roly Poly
Welsh Laverbread Suet Pudding

Harissa Aubergine, Kale and Chickpeas

This was not what I had planned to make with the aubergines that have been  nestling at the bottom of the fridge for the past week or so, but I couldn't remember the recipe I had actually planned to make with them.  Do you have days like that?!  Pick up some avocados for something specific then can't remember why and end up just making guacamole with it!

It didn't matter in the end as this Harissa Aubergine, Kale and Chickpeas dish was lovely.  We had it  early this afternoon after a lovely day in Cardiff where I spent quite a bit of hard earned cash today.  I picked up a gorgeous retro dress from a stall at St Mary's Market in the High Street, (the same place I got my Angry  Persian Aunties);  and a couple of pair of shoes from one of Cardiff's many Arcades, yes you read right, a couple of shoes and I am not even a shoe person.  Honestly they are both for work.  The past three months, and I am not kidding I have been going into work in boots!  Yes, it rains a lot in Wales. 

I wasn't sure how to serve it, it was thick and lush - no liquids for rice or couscous to mop up rice or couscous, so we had it with crusty bread.  I am hoping to finish it off tomorrow or the day after over Jacket Potatoes.   The slow cooking of the kale tasted wonderfully like bitter gourd, I like bitter gourd but it is an acquired taste, I guess so are aubergines.  The aubergines here were roasted in the oven before being added to the thick  rich harissa tomato sauce.

Amazing Fungi and Kale Covered Barley with Green Mushrooms

Some of you may remember that last Summer, I went to the National Botanic of Wales.  I promised to share some pictures from the Fungi Mushroom, but never did.  I had forgotten about it until recently when I made a recipe with mushrooms.  

So here goes.  Let me me warn you though there will be an intermission, interrupted with a mushroom recipe and then we continue onto some of  the Fungi Exhibits.

I absolutely loved the collection of hand stitched textile exhibits, all showcasing a mushroom and each one unique and carefully crafted. 

Blackening Waxcap

If you click on the image, you will see a number of others.  Each one different, exquisite and stunning in its own way. 

Fungi Saviour of the Planet- the Mycosphere!

Okay here comes the recipe: Kale Covered Barley with Green Mushrooms.  Some of you will know that barley is being used in place of rice in risotto style dishes.  The first time I ever came across Barley Risotto was in The Millennium Cookbook (1998) by Eric Tucker.  I've made Barlotto as it is pretentiously known a few times, but this is not a Barlotto.  

Its a simple recipe, I cooked the barley until it was tender, drained it and set it aside.  I sauteed one onion and a little garlic, until nicely soft then stirred in 100g chopped mushrooms. Once the mushrooms begun to soften, I stirred in the barley along with four tablespoons of cooked pureed kale and cooked for a few minutes. The mushrooms don't look so green in this photo, but I assure you the mushrooms had sponged up the kale colours. It wasn't the most satisfying meal I have ever had, but I sure felt healthy eating it. You could try enhancing it further with some feta cheese, sun-dried tomatoes and black olives. 

Back to the Amazing Fungi exhibits.

Fungus The Bogeyman by Raymond Briggs