May In My Kitchen

I've been quiet busy, hence the reason I have not been blogging much over the past few weeks, but I do like joining in with In My Kitchen hosted by Sherry's Pickings, so here are some things in my kitchen.

I know the above looks a bit suspicious, but let me assure you its not what you think it is?!  Its actually a natural bamboo tea filter.  I picked it up when we were in   Abergavenny a few weeks back. I am not keen on the metal tea strainers as I find they leave a metallic aftertaste, so I was pleased to find a wooden variation at the market.  I also picked up a blooming tea.  Now I need some friends over to share it with. 

Whilst, rummaging through one of the cupboards, I found a packet of Seed and Bean Mix for sprouting.  I hope to give them a go over the week, but don't hold your breath as I have never been successful in sprouting at home, with the sprouts going mouldy.  I think part of the reason is my kitchen is dark and not getting much natural light, but I will try again and who knows you may see some sprouted seeds scattered over some homemade dishes. 

A friend of mine had ordered some Wakame Seaweed online, however he did not like it one tiny bit and remembered that I have used some seaweed  in the past, so gave me the packet rather than throw it in the bin - it was quite pricey.  I have to admit I am not sure how to use the wakame seaweed in my cooking, so will have to do some research around that - unless of course some of my readers have suggestions. 

Bit and Pieces in My March Kitchen

In my kitchen are lots of things that have come and gone. 

Firstly, I picked up these little spice jars: ginger, mace, cinnamon, mixed spice and cloves from a charity shop for 50p each purely for decorative purposes.  They are on the wooden floating shelf in my kitchen. 

I also picked up two larger jars for lentil and rice, though neither will be used but will probably hold ladle and wooden spoons 

I picked up these two ceramic cow jugs as I simply liked the look of them and they were on sale in one of the shops. D rolled his eyes at me as I unwrapped the paper from them, as if to say - really - why do you want those?!.  

Now for some staples in my home.  I tend to use either honey or golden syrup for oat flapjacks.  I had started buying golden syrup in plastic containers as it was cheaper, but have decided to go back to the tinned version as its recyclable.  I also wanted to point out that I had never noticed the dead lion covered in flies on the green and gold tin.  I wonder why?! 

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.   

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!

vegan Korean Kimchi Jjigae Stew

For those of you who follow me on Instagram will have seen me post this Kimchi Jjigae aka Kimchi Stew which I made last weekend, I have been to busy with Vegan Month of Food and work that I had not got round to sharing it on my blog, so here it it now.  

This  Kimchi Jjigae is not authentic by any means, but these days on blogosphere and cookbooks do you see many authentic recipes, everyone has their twist on Shepherds Pie to Bread Pudding, even the fillings of traditional British Christmas mince pies are given a makeover. This is not so much as a twist, more of an adaptation to make it suitable my vegetarian diet and in an effort to make it vegetarian, it is also  accidentally vegan.  

The photograph is not the best as it is tinged with poor lighting issues,  The evening s are getting darker and I live in the Welsh valleys between two hills, so the darkness impacts on my photographs even more so come Autumn and Winter.   Anyway, I wanted to find ways of using my homemade vegan Kimchi that I made a couple of months back.  It was my first attempt at making Kimchi at home, and although not perfect, I was pleased with myself.  I hope to make another batch soon and hopefully it will be a lot more redder in colour.

Kimchi like any fermented food is an acquired taste.  I quite like it, but it is not to every ones taste like sweets from the Indian subcontinent or pickles steeped in mustard oil. This includes my husband.  

D was not keen on either the Kimchi or the Kimchi Stew, but I was not surprised at that.  The first time we had Kimchi at home was back in 2011 and I made a Bibimpab.  He did not particularly enjoy the Bibimbap then and nor the Kimchi Jjigae this time round either, but ate it nonetheless.  

However, I enjoyed it, but if I am totally honest I think the sauce lacked body.  I think this was partly to do with my homemade vegan version of the Kimchi; and my adaptation of the Kimchi Jjigae recipe.  My version required something to thicken it up .  The original recipe has anchovies, and pork, that perhaps give it a depth.  The spices were just right.   I served the Kimchi Jjigae simply with plain white rice.   I am sharing this with  I am sharing this  Cook Blog Share co-hosted between Easy Peasy Foodie and  Hijacked By Twins and with Healthy Vegan Fridays hosted by Rock My Vegan Socks and V Nutrition.

Fishless Fish Free Japanese Sea Vegetable and Nori Cakes

These Fishless Japanese Sea Vegetable and Nori Cakes would make a fantastic light starter 

I think these Fishless Sea Vegetable Cakes look marvellous without the panko coating that its a shame it has to be cover the colourful seaweed shades of greens.   This is my submission to #EatYourGreens food challenge.  Please do join in with you Green Vegan Mofo blog post, the rules are here.

Before I give you the recipe, I want a little bit of a rant.  Yesterday was not the day we had planned.  All our good plans went pear shaped.  We were on our way to Bristol to celebrate and have a little fun with my nephews, but the icy weather played havoc with our car that we had to turn back home and go to the garage.  It cost us £300.00.  Happy Birthday. There was no point in grumbling but I was very mift and wished we had never left the house in the first place.  All the signs with the weather were warning us to stay indoors.  When we got back home we just tried to make the best of what was left of the day at home and outside it poured ice buckets. 

Anyway, I digress.  I had so much fun getting back into Food 'N' Flix, so I am joining again.  The movie chosen this month is Burnt.  As a foodies, I have to admit I had not seen it or heard of it and to be honest, I am not a fan of either Bradley Cooper or Sienna Miller, but I wanted to play along with Food N Flix,  so I purchased the film.  I watched it one weekend.  

Although there are loads of food references, it did not terribly inspire me - perhaps because I am a Vegetarian and many of the food references were to meat and seafood, but whilst I was racking my head for ideas the scene when the two lead characters are in Billinsgate Markets,  London's most famous fish market inspired me to make some 'Fish' Cakes.

Of course I was not going to make anything with fish or seafood, but I did have sea vegetables and these Fishless Fishfree Sea Vegetable Cakes were created . 

Vegan Taste of the Sea Seaweed Spaghetti Pasta

Wow, it feels like a long time ago when I last shared a recipe on my blog.

Well today I wish to share with you something different - my Taste of the Sea Spaghetti. Some of you will remember my La-Vish/Lavish Vegan Ocean 'Fish' Pie, well this recipe is loaded with some similar ingredients: such as sea vegetables, spaghetti seaweed and sea flakes to give it that natural taste of the sea, but instead of mashed potatoes we have spaghetti pasta.    

The Taste of the Sea Spaghetti Pasta was silky, chewy and slippery, but in a good way.  I added a few drops of liquid smoke to mimic that smoked salmon flavour, but if you don't have that you could also try vegetarian 'fish' or 'oyster' sauce, but its not essential. There was lightness to this homemade pasta meal as we both fancied having a dessert afterwards.   

Luxurious Vegan 'Vish Fish' Pie with Sea Vegetables, Spaghetti Seaweed, Smoked Tofu

This is perhaps the most luxurious vegan fish = Vish pie you will ever set eyes upon or eat, if you choose to make it.  

I made this rather La-Vish/lavish Vegan Ocean Pie over the weekend.  D wasn't feel too good, so we didn't venture far at all.  I decided to play with some new ingredients and incorporate them into this experimental Pie.  This vegan 'Fish' Pie is packed with vegetables, smoked tofu, sea vegetables, spaghetti seaweed and sea flakes to give it that natural taste of the sea.    

Unlike the other vegetarian and vegan pies featured on my blog, this one is made with lots of unusual ingredients and has a lot of processes before it reaches the plate, but its all worth it. One of the other things I wanted to do was cut the tofu to resemble little fishies, click here to see my Tofu Fish, but couldn't find my cutter, but I did get round to using my new EZ Tofu Press (see below).

I feel for D, he eats mostly vegetarian meals because of me. The only meat he will eat is fish, but its not often.  Its only if we ever go out to eat or on holidays overseas, he will order a fish or seafood meal, but even then its quite rare.   He doesn't moan, but I know sometimes he hankers for some Fish Supper Fridays.  So I made this with him in mind.  I was a little unsure if he would accept this meal, but he has always been gracious and accepted whatever I have put on the table for him to eat.  He thought the ingredients mimicked the flavours of a Fish pie well.  Lots of textures and flavours from the vegetables, seaweed and liquid smoked tofu.  

The cream sauce was delicious enhanced by the nutritional yeast.  The only thing that muddied the creamy sauce was the chestnut mushrooms, if I could have found oyster mushrooms locally, I would have thrown them into the pan, but its a small aesthetic thing, it did not impact on the dish as a whole. To finish off it was topped of with mashed potatoes that were doused with Green Nori flakes and then put into the oven to bake.

Laverbread, Samphire and Seaweed Flakes Also Known as 'Sea Vegetable' Quiche with Perl Las

One of the prettiest Quiches I have ever made.  Strewn with samphire spears, sprinkled with sea flakes and hidden under the pillowy creamy cheese softness, you will find a thin layer of Welsh laverbread on the still crisp pastry crust. 

When I went to Swansea Vegfest we also went to Swansea Market. Swansea Market is absolutely thriving.  There is a positive vibe and buzz in the air with the jostling and bustling  - not an empty stall in sight.  I brought back home some samphire known fondly as asparagus of the sea and some fresh laverbread (known in Wales as Welshman's Caviar); and some Perl Las cheese.  I knew exactly what I wanted to make with these ingredients as a recipe for 'Sea Vegetable' Quiche has been in the planning.  

At home I  also had some  Atlantic Kelp Organic Seaweed Flakes (see below), but I had to wait for the samphire and laverbread that are not so easy to come by, even though I live in the Welsh valleys, but travel a little closer to the coastline then you have may just be able to acquire some. And the decision to add Perl Las to the quiche was well rather poetic as Perl Las translates as Blue Pearl.  Perfect and a bit corny at the same time. 

The Sea Vegetable Quiche was absolutely lovely.  It tasted of the sea, you know that taste on your lips when you have been at the beach....but I have to add it is a bit of an acquired taste.  I think most people will not mind the salty samphire and the seaweed flakes, but the laverbread - well that is where it comes to personal taste.  I don't love laverbread, but I don't mind it now and again.  I have one little regret and that is not showing you a cut slice of this gorgeous quiche, as it was very pretty inside - flecked. 

Some Original Vegan Welsh Recipes

I a little mift with blogger, I wrote an entire post with a new recipe that I created from scratch and it has got lost in blogosphere, not sure what happened, but I am really mift.  So instead of the post that I was originally going to share, I have decided to share some Welsh vegetarian recipes that happen to be vegan  and perfect to share during Vegan Mofo.  These are recipes that I have created over the years with Welsh ingredients including Laverbread - a seaweed.

I did mention yesterday that I would throw in some recipes inspired by my Welsh roots too, so why not now.  I've made a vegan Welsh Laverbread Caviar, but will save that to showcase later, but for now enjoy these and click on the link that will take you to the recipe and to the original post. 

By the way, did you know in Wales, we have our very own Valentines Day?  Yes we do - St Dwynwen's Day. 

 Welsh Dragon Leek Soup with a Fiery Attitude 

Welsh Laverbread Suet Pudding

Laverbread. Mushroom and Puy Lentil Pie. 

Vegan Welsh Faggots with Onion Gravy

You will also find Welsh Chilli Con Carne made with red peppers, white beans and leeks - the colours of the Welsh Flag in a bowl and a Welsh Dragon Pie. 

To end, I have a number of other Welsh recipes that I have made vegetarian, but have yet to be veganized (or that I have made them, but have not yet featured on my blog as of yet) such as the world famous Welsh Cakes,  Glamorgan Sausage; The Glamorgan Dog based on The Hot Dog, Welsh Vegetarian Haggis in a Lasagne, Welsh Pakoras aka the Onion Bhaji and even Welsh Rarebit Risotto. So watch this space this month as some of these will be making an appearance in vegan form. 

Welsh Laverbread Vegetable Suet Pudding

Yesterday there was a glimmer of sun shine in the skies, but this morning it was snatched away as the rainfall came back with a vengeance, bashing hard on the window panes.  I have to say, weather wise it has been pretty dreadful here.  The past few months it has really felt like we've been living in a permanent puddle.

So like most people, feeling the cold, I longed for something rich and hearty.  The kind of grub that sticks to the ribs.  I looked in my store cupboard at the dwindling food supplies and my eyes fell upon a packet of vegetable suet (suitable for vegetarians and vegans), and a tin of Welsh Laverbread (cooked seaweed).  Immediately I was inspired to make some suet puddings.   I think the last time I made some was last year.

Traditionally steamed suet puddings contain meat.  Of course you will not find any meat in these.  In fact the filling in these steamed savoury puddings is very similar to the Welsh Laverbread Pies: containing mushrooms and Puy lentils.  Oh before I forget to mention it, I also put a teaspoon of seaweed into the suet pastry for visual effect. 

 
Welsh Laverbread Suet Pudding
Makes around 6, maybe 7 mini steamed puddings
Ingredients for the Laverbread, Mushroom filling
200g Portobello mushrooms
1 generous tablespoon olive oil
1 medium onion, finely sliced
1 teaspoon plain flour
100ml vegetable stock
50g Puy lentils, cooked

100g - 120g Welsh Laver bread
Salt and pepper to taste
Method
Wipe clean the mushrooms. Slice or quarter each mushroom. Heat the oil in a large pan and sauté the onions until soft and translucent, but not brown. Sauté for 1 minute before adding in the mushrooms. Keep the heat high and cook the mushrooms, stirring frequently until softened.
Gradually add the flour and stir until evenly combined. Add the vegetable stock and stir, over high heat until the sauce thickens, before stirring in the puy lentils and laverbread. Continue to cook for a couple of minutes, then remove from the heat and cool to room temperature. 
For the Suet Pudding
300g self-raising flour
1 teaspoon baking powder
Salt and pepper to taste
100g vegetable suet
Cold water
For the suet pudding
Mix all the dry ingredients and the herbs in a large bowl. Mix in enough cold water to make a firm dough.

Divide the dough into 6 - 7 pieces, roll the pastry out on a well-floured work surface, to about 3mm thick circles that are big enough to fill the pudding basin with a small overhand. Line the pudding bowls with the pastry, gently easing it round the sides for a snug fit.

Divide the filling between the pudding basins. The filling should be 1cm below the rim. Take each pudding in turn and with a sharp knife trim off the excess pastry level with the rim. Re-roll this excess pastry and cut out 5 circles big enough to cover the tops. Place the pastry tops on top of the filling and press the edges together to make a firm seal. Trim off any excess. *My pudding basins have lids, but if yours do not, cover with foil and tie with a jute string. Then place the puddings into a large steamer. Cover with the lid and steam for for 30 - 40 minutes, or until the pastry is cooked.

Leave to cool for a few minutes and then ease a small knife around each pudding and turn them out.

Tofu Hijiki Saute Over Rice

After opening the packet of dried hijiki for the Welsh Laverbread Pie pastry casing, I wanted to use the hijiki in its own as an ingredient in its own right, rather than just an addition to miso soup.

Hijiki is a mild, earthy flavored seaweed.  You can find packets at Chinese supermarkets.  At first the hijiki seaweed looks like dried tea strands, but when soaked and reconstituted it swells to about 4 times its original weight.  Like all seaweed, hijiki must be rinsed thoroughly before being added to the dish you are making .  

When served up, it certainly made for a dramatic plate: the jet green samphire-like seaweed next to the orange matchsticks and sesame-soy burnished tofu. 

Hijiki is certainly an acquired taste too  - having umami flavours - I wasn't bowled over by it, but neither did I dislike it.  This dish was just okay and made a pleasant change to my normally spiced up diet.

Tofu Hijiki Saute Served Over Rice
Serves 2
Ingredients

Cook enough white or brown rice for 2, keep warm

25g dried hijiki seaweed

1 tablespoon sesame oil
200g extra firm tofu
1 onion, finely sliced
1 medium carrot, sliced into matchsticks
1 tablespoon Tamari or soy sauce to taste
1 teaspoons toasted sesame seeds
Method 

Rinse and drain hijiki to remove any grit.  Then place the hijiki in a bowl with warm water to cover and let soak for 20 minutes.
While hijiki is soaking, drain and drain the tofu. Slice the tofu into even sized cubes excess water.
In a large pan, heat the sesame oil.  Add the tofu and saute on medium heat, stirring frequently until browned.  Remove the tofu and set aside.
To the same pan, add the onions and cook until soft, then add in the carrots and cook for 4 minutes. 
Drain hijiki and add it to the pan, along with the tofu, the Tamar iand heat thoroughly.  Then stir in the sesame seeds.  Serve immediately with the rice.  Adapted from Moosewood Restaurant Simple Suppers.

Welsh Laver Bread Pies

I was watching a repeat episode of Rick Steins 'Food Heroes' on T.V and he was somewhere in Wales, U.K.  I think it was in Carmathenshire.  I’m not 100% certain.  Anyway, he was in a pub and tucking into a  'Meaty Steak and Laverbread Pie'.   

As a Welsh girl with a voracious appetite for vegetable based cuisine, it occurred to me why not create a vegetarian variation of this seaweed pie.  Well why not? and without intending to sound to boastful I have been quite successful in creating a Welsh Laver Bread Veggie Burger ; Laverbread Oat Biscuits at home, as well as Welsh Glamorgan Pakora Bites based on Glamorgan sausages; and Leek and Caerphilly Cheese Pakoras.   So the kitchen culinary experiments began at the weekend. This was also a good opportunity for me use up one of the laver bread tins my nephew brought me up, still in date (2014).   For those of you unfamiliar with Welsh Laver Bread, please follow this link - but in a nutshell its cooked seaweed - a vegetable of the sea!

I have to say I was real chuffed with the result.  Not only did I decide to include seaweed in the pie filling, I also decided to incorporate some in the hot water pastry.

When you slice into it with your knife, the smell of the laver bread hits you first as it is quite strong, but the flavour not so strong.  In fact, you will fidn yourself saying, 'where is the 'fishy' laver bread?!  Believe me it in there, its flavour enhancing both the meaty texture of the mushrooms and pebble dash Puy lentils.

I appreciate that not everyone will be able to find/access Welsh Laver bread after all it is a specialist ingredient, so you will be pleased to note that this recipe can also be made without it if you so wish.  I am sharing some of these Seaweed Pies with Just Another Meatless Monday#79 hostd by Hey What's for Dinner Mom?; and Midnight Maniac Meatless Mondays #51 hosted by Midnight Maniac.

Welsh Laverbread, Mushroom and Puy Lenti Pie
Makes 1 large pie or 8 – 10 individual pies
Ingredients for the filling
300g Portobello mushrooms
2 tablespoon olive oil
1 onion, finely sliced
2 cloves garlic, crushed
1 tablespoon plain flour
175ml vegetable stock
100g Puy lentils, cooked
120 - 150g laver bread
Salt and pepper to taste
Method
Wipe clean the mushrooms. Slice or quarter each mushroom. Heat the oil in a large pan and sauté the onions until soft and translucent, but not brown. Add the garlic and sauté for 1 minute before adding in the mushrooms. Keep the heat high and cook the mushrooms, stirring frequently until softened.
Gradually add the flour and stir until evenly combined.
Add the vegetable stock and stir, over high heat until the sauce thickens, before stirring in the puy lentils and laverbread. Continue to cook for a couple of minutes, then remove from the heat and cool to room temperature

Hot Water Pastry
Makes 8 - 10 individual pies or  one large 7 - 8 inch round cake tin
Ingredients
Optional: 1 teaspoon of rehydrated hijiki  seaweed
325g plain flour
2 teaspoon baking powder
100g vegetable fat - I use Trex
175ml water
Olive oil for glazing
Method
For the hot water pastry, mix together the dry ingredients.
Melt the fat in the water and heat until about to boil.
Add the liquid to the flour, along with the rehydrated hijiki and stir with a wooden spoon until a dough is formed.
Now you have to work very quickly with your hands, as the dough will get cold and be tough to work with.
With your fingers mould a ball of pastry into the shape of the individual muffin holes leaving a bit of the pasty overlapping over, but not too much.
Then fill with the cooled filling, press in well.
Roll out the remaining dough, and using a cookie cutter about the size of the muffin hole, cut out required number of lids.
Place over the pastry filling tops, push over the overlapped pastry and gently fork so seal the casing. Brush with  oil and make a small steam hole in each pie.
Bake in preheated oven Gas mark 6 for 30 to 35 minutes until golden.