Showing posts with label
mock 'meat' substitute - soya.
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Showing posts with label
mock 'meat' substitute - soya.
Show all posts
I've mentioned before that my darling husband gets excited when I speculate that I may make some vegetarian Scotch eggs.
Well there are no plans to make some this Easter weekend, I am just taking the opportunity to share some that I made some time last year, but never got round to sharing.
Still here they are...ready to get their golden colouring and crisp coating.
Have a good and restful Easter Weekend.
Other Vegetarian Scotch Egg recipes
Vegetarian Jerk Spiced Scotch Egg (2014)
Beetroot Scotch Egg (2013)
Welsh Glamorgan Eggs (2013)
This is not the first flavoured Shepherds Pie on my blog, there are many variations of both vegetarian and vegan Shepherds or Shepherdess Pies on my blog, however this one is actually an enhanced version of my Curried Welsh Shepherds Pie recipe. The only and main difference is the potato topping.
Instead of the usual mashed potato topping, I decided to go all fancy and shape the potato into balls. I got the idea whilst flicking through The No Cook Cookbook. I won't be doing it again in a hurry as it was very time consuming, but well worth it - I think you may agree.
The yellow turmeric mash balls are flecked with red chilli flakes and coriander was really lovely and reminisce of a good vegetable samosa.
The filling is made with textured vegetable protein (TVP) that mimics minced 'lamb', it's mildly spiced so won't upset those with a low tolerance of chillies.
I have been watching a lot of Nordic Noir a genre of crime fiction from Nordic countries, . This began a couple of years back when British TV was failing to excite in the evening (as I am not into costume drama, reality shows and celebrity nonsense). It began when we decided to order a Box Set called The Killing, the original TV Series and we have not looked back watching.....
Recently we have seen Modus and now Valkyrien, both of which I thoroughly enjoyed.
Well this leads me to dinner.
I made a Plum and Chickpea Curry last year but did not get round to sharing it at the time, so with it being the Plum season in the UK I thought I would make it again and share my vegetarian vegan version of 'Lamb' and Plum Curry.
This 'Lamb' and Plum Curry is a real recipe adapted from Camellia Panjabi 50 Great Curries of India. I used vegan soy pieces* that I picked up from a Polish shop, they were not that great, but for the vegetarians the Quorn fillets will also work. If you don't want to use the mock meat substitute, then just double up on the chickpeas.
I made this Courgette Marrow Aubergine Spicy Ground Chorizo Pizza a few weeks back. It is a little reminisce of Lahmacan. dubbed in the English speaking world as the Turkish Pizza, but of course this one is vegetarian as it is made with soya mince in place of minced meat.
I really, really loved it.
The base is not traditional tomato, but spicy ground chorizo made with soy mince and all the flavours associated. It was a little old fashion way of making vegan chorizo, but it was delicious and I will make it again . The courgettes in this recipe were bordering on becoming marrows, hence the reason that I have named the recipe so.
The spicy ground soy mince chorizo base recipe comes from Mo Wyse and Shannon Martinez of Smith and Daughters in Australia. I was recommended the cookbook Smith and Daughters That Happens to Be Vegan by the Green Gourmet Giraffe.
I have already mentioned in a previous post that I am having a thing about veggie meatballs at the moment. This is my third dish featuring vegan meatballs in one month.
Before I went vegetarian, there were only a few meat dishes I would eat: chicken wings to hush my mother from nagging me for not eating meat when I was growing up under her eyes, minced meat samosas and meatballs. When I left home for University, I did not miss meat dishes and accidentally found myself becoming a vegetarian, these days my diet is probably 95% vegan, so I guess I am veganish - but not vegan at all as I still eat cheese and consume a little milk and eggs on occasion, mostly in recipes.
For some reason these crisp sienna coloured 'meatballs' have been calling my name and I am so pleased in the knowledge that I can make my own, but there are also some good brands out their, that all you have to do is defrost them and pan fry in a little oil. The veggie meatballs that I have used here purely out of convenience come from a packet mix and these are enhanced with parsley and the tang of sumac, cooked and then tossed in a Broccoli Turmeric Sauce.
I have to admit, this recipe was also inspired from Nigel Slater's recipe for Lamb Meatballs with Sumac and Broccolii as featured in The Guardian early on in the month. I adapted it to make it suitable for vegetarians. I actually preferred this meatball dish compared to the Mushroom one, whereas D preferred the Mushroom Sauce one. The flavours in this Broccoli Turmeric one are a lot more lighter and look at the awesome colours.
On first appearance, D said he thought it was Thai flavoured and assumed it was made with coconut milk, but its actually made with creme fraiche. I guess if you want it to be vegan you could use coconut cream.
Other sumac recipes on the blog
Sumac Popcorn
Sumac Spring Rolls
Sumac Cabbage
I am having a thing about veggie meatballs at the moment, its features in my diet three times this month. Not that I am grumbling, the weather in this part of the world has turned a little cold, that we have had to scrape ice of the car most mornings. And coming home to comfort food that sticks to your ribs has been welcoming.
The vegan meatballs in this dish are steeped in a thick mushroom sauce served with mashed golden swede enhanced further with fresh thyme from the garden plot.
This recipe was actually inspired from Nigel Slater's recipe for Braised Pork Meatballs with Rib Ragu Saucei that was featured in The Guardian early on in the month. I adapted it to make it suitable for vegetarians and vegans alike. Look I even copied his style of presentation, yes I am a fan of Nigel Slater - who isn't?!
The weather was fantastic over the weekend and like many people with gardens or allotment plots, I was out working in mine. Between the two of us, we got loads done including a lot of weeding including dandelions.
The potatoes have gone in. I have sowed many seeds. The seeds I sowed two weeks ago have germinated, tomatoes, courgettes, chard, broad beans and some have not. I will up-date my Sowing The Seeds page to let you know what I am attempting to grow this year, but today, I am sharing my dinner plate of vegan meatballs on a bed of wilted dandelion leaves.
I was inspired by a recipe for Fried Dandelion Greens with Lemon and Garlic Potatoes I saw in Street Vegan by Adam Sobel. My food presentation is not good, a little corny I think but the finished dish was delicious. The meatballs were zinging and the spicy herby coating infuse the crispy brown exterior of the veggie meatballs. The sauteed dandelion greens were not at all bitter, but the flavour was completely transformed.
Other Wild Week Recipes on Allotment2Kitchen
Wild Weed 'Eccles' Cake
Wild Weed Tortilla
Stinging Nettle Hummus
Stinging Nettle Gnocchi
Stinging Nettle Risotto
Foraging Eyes
Another long working week and I am so glad its Friday.
Let the weekend begin.
I made this vegan Beetroot and Soy Lambless Curry last week with one of the beetroots that was bestowed upon me by a friend of a friend who has an allotment. I made Beetroot Chutney with one of it and the other, I made this Pakistani Beetroot Curry.
I've had beetroot in a curry before,
Sri Lankan Beetroot Curry
and Red Onion, Red Cabbage and Beetroot Curry
In some South Asians home cooking beetroot with lamb known as Chukhandar Gosht is quite popular, I have to admit it was not smoothing I grew up eating, but when I saw the recipe a few years back on blogosphere, I bookmarked to make a vegetarian version of it with faux meat. Well here it is, the 'lamb' is replaced with vegamigo Soy Schnetzel which I used for my Ethiopian Tibs recipe. I have found Soy Schnetzel so much nicer than supermarket brand faux soy pieces.
I've mentioned before that I am looking for ways to enjoy my homegrown yellow and green courgettes aka zucchini.
I stumbled upon a meat version of this recipe and of course decided to adapt it for my vegetarian diet, by replacing it with meatfree soy mince protein which makes the recipe accidentally vegan, which seems to be the case with most of my recipes unless of course you decide to scatter over some cheese, though a vegan alternative would work well here too.
I served the stuffed Fantail Courgettes with some couscous, but you can also serve it with rice or just eat it as it is, but I feel it is more of an accompaniment than a while meal.
I think its quite an attractive dish too, one that would be appreciated at dinner parties or when you have family or friends over, but D and me, we are posh folk (just kidding) and only the best for us.
I do feel my calling is to work in a big community kitchen with people from diverse, cultural and ethnic backgrounds. I even dream one day if I win the lottery big time to start a community canteen where people from all backgrounds can come together, share and eat food and mostly talk with each other to break down preconceived ideas and challenge misinformation disseminated often by cheap paper tabloids. I would not want it to be one of those places, where people come along, a bit like so-called 'Diversity days' 'eat the food from different countries, dance to the music, have their hands painted in henna', then go back to their homes continuing to still carry those prejudices. I've seen that way to many times and always avoid it as tokenism. Anyway, today (and the rest of this week) is not about me. This week I give my blog space freely over to Refugee Week in the hope that it will raise some awareness of refugees and asylum seekers across the world for what its worth.
Today it is the 20th June and today is World Refugee Day. World Refugee Day marks a collective acknowledgement across the world to raise awareness of the plight of refugees and asylum seekers across the world.
When I started this blog I lived in Scotland and through some of my work in the voluntary sector I was involved with the Scottish Refugee Council. It was in the 1990s and many vulnerable asylum seekers and refugees from Bosnia, Iraq, Afghanistan and Eritrea were homed in the Red Road flats in Glasgow and Edinburgh, Scotland. Previous to that my only experience of refugees was through books and history lessons. And the only real life encounter I had up until then with a refugee was when I was a child in Wales. I learned of 'the boat people' - Vietnamese people who came to Wales in the 1970s. If you are a regular reader, you will know that dotted throughout my blog are thoughts on how 'we are all foreigners somewhere'.
In 2011, an estimated 9 million Syrians were forced to flee their homes because of the outbreak of the Civil War. This is the biggest refugee crisis since the Second World War. The rest ...we all know.
The theme for Refugee Week for 2016 is Welcome. On a daily basis I engage and interact with people from diverse cultural and ethnic backgrounds, some are from an asylum seeker and refugee background, some are not - but the one thing we all have in common is that we are all human beings looking to better our lives. But for the purpose of my blog my Simple Act is to Cook A Dish from Another Country and try and raise some awareness that way among some colleagues and some of my readers.
In Syria Zahra means cauliflower, it is also the same word for flowers. Kano - The Syrian Foodie writes, and the word Mnazalet is a generic word for vegetable dishes.
I have adapted the meat version which is made with minced lamb with reconstituted soy mince, but you can omit it all together if you wish. For those of you who like mild flavours, then this one is for you. I liked it, for me the fresh coriander elevated the dish. You will find the recipe below if you wish to recreate it at home.
On another note about Syria, I went to an exhibition called from Syria With Love.
This is a UK based initiative. The exhibition shared artwork created by Syrian children living in refugee camps in Lebanon. Here are some pictures I took on that day.
If you get the chance, visit Savouring Syria - A project that tells the stories of Syrians and Syria through food. Also if you have time, please watch Queens Of Syria.
In 2013, 50 Syrian women came together in Jordan to create and perform their own version of The Trojan War, a take on the Greek tragedy about the plight of women in the war. It is Arabic with English subtitles and is directed by Yasmin Fedda. Here is a review by The Guardian.
I was inspired to make these after I saw a fellow blogger make a vegetarian version of Shepherds Pie Jacket Potatoes with perhaps the most perfect piped mashed potato swirl topping I've ever seen. She admitted the idea wasn't original and it was because there were a lack of vegetarian versions of Jacket Potatoes stuffed with vegetarian Shepherdesss Pie filling, so she created her own. I decided to do something similar, this time with Sweet Potatoes.
I was pretentiously going to call these Super Loaded Sweet Potato Jackets - Rasta Jackets because of the Rastafari colours: Red (from the pepper) is for blood, green (from the coriander) is for the earth and gold (from the sweet potato and sweetcorn) is for the sun, but I wasn't completely swayed by the idea.
There is also some facon bacon in these sweet potatoes. I thought the sweetness would be overpowering, so decided to stir in some chopped facon bacon that imparted a subtle smokyness. The coriander also toned the sweetness adding that distinct herby zing. And finally, a good drizzle of Blodyn Aur Rapeseed chilli oil which was warming. I have been enjoying this oil, dousing it on whatever I think needs a little injection of warmth. And then served with mixed salad leaves, sliced red onion and chopped cherry tomatoes.
You will find many variations of vegetarian and vegan Shepherds Pie here, but I've never featured a Cottage Pie on my blog, not sure why as I have made them many times - perhaps its because it doesn't really look that pretty to photograph.
So what is the difference between a Shepherds Pie and a Cottage Pie. Traditionally a Shepherd Pie made with minced lamb and Cottage Pie with chunks of beef, but for vegetarians and vegans this is often substituted with minced mushrooms or a mock meat substitute.
Here is my version of a vegetarian Cottage Pie made with the addition of Welsh leeks which give it a little sweetness and topped with seaweed - Welsh Laverbread mash. I was prompted to make a Welsh version of Cottage pie when I saw a Scottish twist on a Cottage Pie.
I am sure you will find a Irish version and with respect, we all know there is no shortage of English variations of the humble Cottage Pie.
As well as bookmarking recipes from cookbooks, I mentioned that I have bookmarked some recipes from websites also. I've had my eye on a couple of Ethiopian recipes from Azeb Woldemichael of Mazi Mas as featured in The Guardian. It is thanks to The Guardian that I have discovered Mazi Mas and have become a fan from afar. Mazi Mas which translates in Greek 'with us' is a roaming eatery that serves global home cuisine to the public. The chefs are migrant and refugee women who have struggled to find work in the U.K. Mazi Mas reminds me a little of The League of Kitchens in NYC, America.
For those of you who read my blog, will know that I've been cooking up some global cuisine since the start of this blog; and most recently Ethiopian and Eritrean cuisine has been on the menu, thanks to some new people frequenting my workplace and inspiring me.
I was more tempted by the Berbere spices which I have come to love and have a stash of. The original Mazi Maz 'Tibs' recipe is made with beef skirt, diced small. After giving it a little thought, I adapted the recipe and made it suitable for vegetarians, its even possible to veganize! In place of the beef, I substituted Soy Schnetzel often used for vegan Ghoulash, but if you can't find them soya chunks will work too. The rosemary came from my garden and so did the cherry tomatoes, the last from my greenhouse - yes in November.
Both dishes: the Ethiopian Tibs 'Soya Beef' with Berbere and Cherry Tomatoes and White Cabbage, Carrot and Potato are extremely rich and flavour packed. I loved them both and so did D, he just wasn't keen on the Injera - Ethiopian Sourdough flatbread that has little bubbles on top like a crumpet. He found the Injera texture a little to strange to eat, as it has a rubber aspect to it. It didn't bother me at all; and I ate it traditionally with my fingers.
Za'atar Cauliflower, Sweet Potato Wedges with vegan Coriander 'Meatballs' drizzled with Lemon Tahini sauce and some light greens (not shown).
This made for an interesting plate of food, although the sweet potatoes were a l little overcooked, as D ended up being on the phone longer than expected. I served this meal with a light green salad, as you can see the vegetables had a light drizzling of lemon tahini sauce, but I was a little disappointed with it. The flavours were spot on, it was just a little on the thin side and could have benefited from a little more tahini, but I had none as it was the bottom of the jar. I will have a go at making it again.
I especially liked how the za'atar oil infused and got in between the cauliflower florets.
Its been a while since I made veggie sausage rolls at home. I was prompted to make some thanks to the lovely Johanna over at Green Gourmet Giraffe for tempting me, as variations of vegetarian Sausage Rolls kept appearing at her table, especially this time of year.
My version is completely different and is made mostly with store-bought ingredients, namely the vegetarian sausage-meat and the puff pastry.
In my haste, or rather greed. I forgot to slice the rather long sausage roll into bite size pieces before putting in the oven to bake, that is why they don't look aesthetically pleasing, but they tasted good that I can assure you. Slight spice from the harissa and crunch from the peppers; and the puff pastry light and crisp. Yum.
My husband loved them and requested that I make them more often, so I will be making them again in the next few days. Perhaps even put some in his lunch box for work - the big kid.
This vegan Mexican Tamale dish is one that I make almost every month, sometimes twice. Its a firm favourite with my husband and younger family members likes nephews and nieces. Regular readers will have seen Tamale appear on my blog in different guises, as a pie see here and or served in individual dishes see here, often served with a lovely green salad.
There will be days when we will have it for Saturday or Sunday brunch instead of a veggie fry up, but not this time. I decided on making a much larger version that could be brought to the table.
My brother is by no means a vegetarian, or vegan for that and would never dream of becoming either, I served him Tamale when he came over for a short visit that ended up being a couple of hours and he totally loved it. He said he really did not note much difference between the soya mince or the real minced stuff. I really do think this is one dish that meat-eaters would be more then happy to try, especially if they like a little spice too.
For the recipe follow this link.
The only thing to note is that this Tamale was made in a large casserole dish, the polenta flowers are optional.
Many of you will know that coriander is my favourite herb I like everything about it, how it smells, looks and tastes. I would be growing t if I could, but somehow its the one herb that I have failed to grow from seed, whereas my mother never has a problem. Anyway, a couple of weeks back, I came across what I thought was a bargain offer 2 big fresh bunches of coriander for £1.50, well I just had to get me some. But once I got it home heavily scented by the coriander waft, the question was what to do with it. Sometimes, I will just wash it, chop it and freeze so that I can add it to dishes at the end for an additional flavour burst, but I wanted to make more of, yes more of a meal of it.
So for a change from a tomato based sauce dish, I decided on making this Hara Masala aka Green Sauce with coriander with vegan meatballs. It was delish, but I will say that I like coriander.
I snook in some coriander into vegetarian sausage meat that were transformed into bite size 'meatballs'. When cooked, all golden and warm - the spices and coriander flecked vegan meatballs added texture and substance, and the green sauce clung beautifully to the spaghetti pasta.
The vegan Meatballs in Hara Masala can be served with plain Basmati rice, but D expressed that he was getting a bit tired of eating rice as we had rice at least three times that particular week, so I stirred spaghetti pasta into the sauce instead. It was actually okay, a bit like Spaghetti Bolognese but lighter and greener.
I have quite a number of Vegetarian Scotch Egg recipes on my blog making everything from scratch. I created one not that long ago when I returned back home to Wales called Welsh Glamorgan Eggs made with Caerphilly cheese, leeks and mustard; or even my Red Dragon Welsh Vegetarian Scotch Eggs enhanced with chilli flakes for fiery warmth. My last effort was last year around Halloween Beetroot Scotch Eggs dubbed Vampire Eggs, not because of garlic content but the beet red colour.
After having made some Za'atar infused vegan meatballs with the Vegetarian 'sausage' mix
D suggested that I make some vegetarian Scotch eggs with the remainder of the packet. Oh what a smarty pants I thought, then it dawned on me, sneaky man - You like them, but that is okay as I was more than happy to make them for him and some for me. But they were not going to be plain Vegetarian Scotch Eggs, these were going to be enhanced further, this time with some Jamaican flavours - namely thyme, all spice, scotch bonnet and limes.
Oh my, they were super super tasty and zesty too. I would so so make these again. Of course you can make everything from scratch and I often do, but there are times when convenience suits. These Vegetarian Jerk Spiced Scotch Eggs were really easy to put together and quick to make if you use some ready made products: Vegetarian 'sausage' mix
. You can even buy ready made Jerk paste, but I actually did make my own as I have found some shop bought ones ridiculously salty.
My homemade jerk paste was sweet and fiery, I also loved the kick not just from the Scotch Bonnet, but the black peppercorns too. The only fiddly part of this recipe was removing the egg shells and moulding the eggs with the mixture, but the more you practice the easier it gets.
So what was D's verdict - nom nom nom...what more can I say. He is already hinting that I should make some mores, especially as I have been boasting that they are so easy to knock up.
Early in the week, the weather has temporarily changed from blazing hot to blustery windy rain falling horizontally. So something a bit more stew liked was needed, but not too heavy. It had to be light to eat, but relatively quick to make too.
I also wanted to make the most of my home-grown runner beans, so having just rediscovered my jar of Zaytoun Palestinian Za'atar -a zesty Middle Eastern seasoning made with wild thyme, toasted sesame seeds and sumac. I made a decision that Za'atar had to be an ingredient in this dish, not just as part of the tomato sauce base, but also incorporated into the Vegetarian 'sasuage' mix. I haven't used pre-packed blended mock meat products since my student days, but for convenience and a trip down memory lane, thought I'd try them once again. Except these were not to be turned into vegetarian sausages, but vegan meatballs!
The meatballs were textually soft and highly seasoned without me requiring to add any more salt and pepper to it. My only addition was spiking the mix with a little Za'atar spice and it did make a difference. The tomato sauce base was also lightly infused with the Zaatar spices coming though gently, finished off with with bite and crunch from my home-grown runner beans.
