Black Sesame and Purple Cauliflower Cake

When the opportunity presents itself, I do like going to farmers markets to see what's in season and also what new and what different vegetables I can get hold off, plus I am always looking for inspiration. It did not disappoint I came home with a purple and green cauliflower. 

At the time I was not sure what to make with it to be honest, but that is me - buy first - think later.  At one point I had considered making a warm cauliflower salad with them, but then D suggested making a Savoury Cauliflower Cake that I made many years ago.  

I don't make this Savoury Cauliflower Cake that often because it uses 10 eggs, but as we had some friends coming over, I thought it was worth the effort.  

Of course in true Shaheen style I adapted it a little from the original recipe only in that I added some beetroot powder to the egg batter. I also made the topping looking a little more pretty with red onions filled with some black sesame seeds. Here it is looking vivid and incredible before going into the oven to be transformed into a golden bake. 

This is not a recipe that you knock up after work.  Its takes time from steaming the cauliflower, cracking 10 eggs, grating the cheese - I know so much work - but its worth the effort when your guests exclaim 'Wow'!

Just a shame when you slice into it that the beetroot colour has faded upon cooking and so did the steamed purple cauliflower.  Shame really, still it was a very nice savoury cake to eat and share.  

Other Savoury Cakes on my blog
Celery and Pecan Cake
Leek and Stilton 'Eccles' Cake
Persian Style Upside Beetroot Rice Cake
Savoury Broccoli Cake
Vegetarian Chorizo, Sun dried Tomato and Pistachio Savoury Cake

Black Sesame Seed Aubergine Nibbles

I am certainly making the most of my jar of black sesame seeds.  First it was Black Sesame Seed Butter, then Black Sesame Seed Flapjacks and now its sprinkled over these Aubergine Nibbles.  

These Aubergine Nibbles are not far removed from the Japanese Nasu Denkagu loosely translated as Miso Glazed Aubergines, Here though the aubergines are chopped and roasted in the oven with sesame seeds, once golden. Served with a dip, this of course can be made from miso, but i have to be honest I used one from a squeezy bottle. 

These Japanese sushi plates have made an appearance on the blog before.  They are rather special to me.  I got them in the US of A from a independent Oriental shop in Berkeley when visiting my beautiful friend in 2000.   It was my first time in America too.  I carefully packed them and they arrived back with me in the UK in tact.  I treasure them and whenever I use them, all those precious moments we shared as friends at University and on holiday come flooding back and get me emotional.  She is one person in my life that has had a profound impact impact on me and in such a positive way.  When I get low and pessimistic about the world.  I think of her. I miss her being close. 

Black Tahini - Sesame Seed Butter Flapjacks

Flapjacks are back on the menu for our on the go work breakfast bar or energy injecting power snack.

I made these particular ones with Black Sesame Seed Butter, they were so good that I made them twice!  

As you can see the artistic streak came out. I splodged the black sesame seed paste here and there, but could have easily spread it out over the top neatly had I had the patience and inclination.

I mentioned previous, when I made the Black Sesame Seed Butter, D wasn't that keen on them, but when I stirred it into some flapjacks he absolutely loved it.  

Sweet Black Sesame Seed Butter

Halloween theatrical feasts have come and gone and so has Friday the 13th, but I share with you something dark, dramatic and bold - Spreadable Black Butter.  Please don't be judgemental and deceived by its menacing appearance, it is nutty and subtly sweet.  Give it a chance and it may win you over.  

I've had a jar of these black tear-drop shaped seeds in my kitchen cupboards for a couple of years.  I've reached for the jar a few times, but its mostly been used as a garnish than an ingredient in its own right.  So recently when a Korean friend was telling me about the new rage in the West for (Kimchi and) Black Sesame Tahini being sweetened a little either with honey or maple syrup and then used as a spread, well I just had to give it a try.  

I made it.  I tried it.  I spread on a toasted bagel and liked it, but the man in the house wasn't that keen on it.  So,  the sweet black sesame butter is pretty much all for me. 

The only other time I've actually had black sesame seed paste was in a Japanese mochi rice cakes.  And I liked that too, but again the man didn't, I guess black sesame seed paste is an acquired taste.  I am sharing this with Kimmy at Healthy Vegan Fridays #74. 

Fudge Like Peanut Butter Seed Bites

These Peanut Butter Seed Bites are ridiculously sweet and rather moreish.  

I sliced them originally in flapjack style, but after taking a bite of one.  I decided to cut them in half again, as they are super sweet and a bite or two would be suffice. 

I describe these bites as fudge like, as they are rather fudgy to touch, but when you bite in its full of seeds and dried fruit.  

Three Seed Coconut Facon Bacon Nibbles

I know the non-vegetarian and non-vegan readers of my blog may be a bit flummoxed by this entry, but please stick with it, as the flavour combinations may just tempt you to make these light nibbles at home, but for some of the veggies amongst us these light nibbles mimic the flavour of smoky bacon (not replace it).

I have been happily making vegan 'facon 'bacon at home for years now and make it almost every month, but I've been wanting to try coconut bacon for a while.  I can't remember the first time I had heard about it, but I was constantly reminded of it by Johanna at Green Gourmet Giraffe as she was more proactive in trying new recipes at home, whereas I would just bookmark them and forget them.  Well, this recipe has been bookmarked long enough that I actually got motivated to making it this weekend, but having seen Johanna's variation with nuts, I was further inspired and thought I would chuck in some seeds instead that have been in my kitchen cupboards for a year (still in date by the way).  

Oh my, they are very moreish.  In fact D loves these toasted sweet smoky seedy munchies and has been taking a small container into work filled to the brim.  I think he has nearly finished the jar and its not even halfway through the week yet.  You know what this means, I will be making them again for sure.  I was thinking about making Sweet and Salty Coconut Bacon for my Friday Nights, just a matter of time.

A fellow blogger suggested scattering them over salads as well for crunch, makes sense have you heard of 'bacon flavour bits' which by the way also happens to be vegan.  Who'duh funk it.  

Zaatar Chickpea and Green Pepper Loaf

I made this Zaatar Chickpea Loaf yesterday.  I had not planned on it, but there was not much in the house in the way of fresh ingredients, so I was making the most of what we had at home in the kitchen cupboards and fridge. 

The Zaatar Chickpea Loaf actually turned out to be quite lovely.  Not dense, but packed with flavour and textures and surprisingly it also remained quite moist on the inside too.  

I served the Savoury Loaf with Zaatar Sweet Potato Chips that were simply baked in the oven. However, the plate still needed something else, shredded Brussels sprouts maybe, as that was the only green vegetable in my kitchen but I think I have had my fair share of sprouts for the year so gave it a miss.

For those of you who have not yet welcomed the New Year - What are your plans for the New Year celebrations?   I'm  staying indoors for the New Year celebrations with a plate of nibbles and a bottle of fizzy, so may I take the opportunity wish you all a Happy New Year for 2015. 2014 has been a better year for me.  A new home, a new job... but I look forward to 2015 and hope it will be even better.  May it be a kind one for all my lovely loyal readers too. See you in 2015. 

Baked Carrot-Parsnip Quenelles

May I wish you all a Very Happy, happy New Year and thank those of you who left warm wishes on the previous posts. Each comment has been truly appreciated.  I personally have never looked forward to a new year as I am this one.  So to welcome the new year, new beginnings and change, I have changed my blog header that will gently lull my transition from Scotland to Wales in the next month or so.  Today though I am enjoying the company of family, playful nephews and nieces and good food.

As its a day of celebrations and one of tucking into posh looking edible morsels, I am pretentiously calling these Carrot-Parsnip Quenelles, but the homely cook in me has to admit that they are essentially just wintry oven baked fritters. 

These Carrot-Parsnip Quenelles are actually based on some Sweet Potato Falafels I made a few years back.  Although these can be reheated, I think they are best eaten fresh from the oven on the day that they are made.

I am sharing a plate full of these rooty bites with Ricki at Diet, Dessert, Dogs for her Wellness Weekend: 29th December 2011- 2nd January 2012.  
 

Carrot and Parsnip Baked Quenelles

Makes about 16 - 20
Ingredients
600g carrots and parsnip,s peeled and sliced
1 -2 cloves of garlic, crushed
1 ½ teaspoons of ground cumin
½ teaspoon of ground coriander½ teaspoon cayenne
Juice of ½ lemon
120g besan, gram flour also known as chickpea flour
Olive oil to coat the baking tray

Optional 20g fresh herb, chopped
Optional: Generous sprinkling of sesame seeds
Salt and pepper to taste
Method
Either roast or steam the root vegetables, until very tender.  Allow to cool.  Then put the soft root vegetables along with the garlic, and mash well.  Then add the spices, lemon juice, herb if using and chickpea flour and combine well, so this either with a spatula or your hands.  Season well, and mash lightly until you have a smooth mix with no chunks. Put the bowl into the fridge to allow the mixture to firm up for about an hour.

 

Oil a baking tray.

Turn the oven to gas mark 6.

Using a couple of large spoons, put a well heaped spoonful of mix in one spoon and use the concave side of the other to shape the sides. Or use a falafel shaper and put onto oiled tray.

Or use a falafel shaper to put onto oiled tray. 

Sprinkle the optional sesame seeds on top and bake in the oven. 

After 15 minutes, flip them over and give it another 5 minutes until golden.   

Cauliflower with Chilli and Sesame Seeds

I had plans of making a cauliflower soup, but I could hear D trying to persuade me to make a Aloo Gobi salan aka Potato Cauliflower Curry.

I just didn't fancy a heavily spiced or saucy dish today, preferring something a little lighter.  After flicking through  a couple of cookbooks, in this case one from Reza Mahammad, a compromise was made when my gaze fell upon a mildly spiced cauliflower recipe sprinkled generously with sesame seeds.  We were both happy. 

This recipe would be perfect served as an accompaniment to some plain boiled potatoes.  

For those of you unfamiliar with Reza Mahammad, he has been described by The Observer Food Monthly as a 'cross between Freddie Mercury and Laurence Llewelyn-Bowen'.  I have to agree, he certainly is a charming character.  Some of you in the U.K may know him from the televised cookery series 'Delhi Belly' co-hosted with Sanjeev Bhaskar of Goodness Gracious Me fame.  Reza also made a cookery series called 'Coconut Coast' filmed in India; and 'Reza States of America', which I have not seen.

If you want a bit of a giggle click here to see a clip of one of the most popular sketches from the series  featuring the cast 'Going out for an English' (a comical play on people going out for a Curry; and a parody of scenes still encountered at many  'Indian' restaurants up and down the U.K).  Please view it with some humour and a pinch of chilli, literally.  The scene shows a different perspective of ethnic role reversal and prejudicial attitudes to different cuisines.  

Cauliflower with chilli and sesame seeds
Serves 4 – 6 as an accompaniment
Ingredients
1 medium cauliflower, cut into florets
2 tablespoons vegetable oil
1 teaspoon cumin seeds
2 onions, finely sliced
Pinch of turmeric
Salt to taste
4 dried red chillies, sliced
2 cloves garlic, crushed
1 ½ piece of fresh ginger, grated
1 – 2 teaspoons sesame seeds
Optional: coriander for garnish
Method
Heat the oil in a wide pan, then add the cumin seed and allow them to crackle.  Now add the onions, along with the turmeric and salt, and stir.  Cook until the onions are soft.  Add the dried red chillies, garlic, and ginger and continue to cook for a couple of minutes, then add in the cauliflower florets.  Stir to coat the cauliflower evenly with the mixture.  Cover the pan with a lid and cook the cauliflower on low heat for 7  - 12 minutes or until tender.  When the cauliflower is almost cooked, stir in the sesame seeds and stir briskly for a couple of minutes, Adjust the salt to taste, garnish with optional coriander and serve.   Adapted from Rice, Spice and all things Nice by Reza Mahammad

Black Sesame Seed Coleslaw

That cabbage I picked up at the weekend is still feeding us well.  Not only have we had Thai Yellow Cabbage Curry and Creamy Cabbage Pies, this time it had to be a Coleslaw of sorts.

I do like the traditional coleslaw, but as you may know I am all for expanding my culinary repertoire. Having tried coleslaw with raisins, Sri Racha, and wasabi, I was quite keen to try a sesame flavoured one. Not only is this coleslaw scented with toasted sesame oil, it also has a scattering of black sesame seeds.

The last time I used black sesame seeds was for the Oyster Mushroom 'Calamari'. The flavour of black sesame seeds is similar to the white variety - nutty, except it has a slight bitterness. I've read that they are mainly used for visual effect, than taste. I served this coleslaw at lunch simply with some jacket potatoes. I felt positively healthy eating it.  I don't know about you, but these days I need a tooth pick as I sometimes find seeds stuck between my teeth.  Funny how that happens as you get older.  
Black Sesame Seed Coleslaw
Serves 4
Ingredients
½ green cabbage, shredded
1 medium red onion, finely sliced
1 large carrot, shredded
2 tablespoons toasted sesame oil
75ml – 100ml rice vinegar
2 – 3 teaspoons Dijon mustard
1 teaspoon salt
2 – 3 tablespoons sesame seeds, preferably black; or combination of both
Method
Put the cabbage into a bowl with the red onion, and mix with your hands to separate the pieces. Add the carrot and mix well.
In a small bowl, combine the sesame oil, vinegar, mustard and salt. Add the dressing to the cabbage mix and stir well. Refrigerate the slaw for at least 1 hour so the cabbage can soften.
Toast the sesame seeds to bring out the flavour. Allow them to cool. Just before serving, scatter the seeds over the slaw, toss well. Adapted from Vegetarian Planet.

Sesame Soba Noodles with Edamame Beans

I can't remember when I made this dish, but it was on one of those afternoons when I was feeling a bit lazy and wanted something relatively quick and easy on the table.  So instead of Italian style pasta coated in some flavoursome green pesto, I made noodles, yes you read right Noodles!

For those of you who have been reading this blog from the beginning, will know that I have had an aversion to noodles simply because of those 'artificial flavoured noodles in a pot'.  These potted noodles only entered my parents home in my teen years, when one of my brothers suddenly took a liking to them.  Well I promised, I'd try proper noodles at some time in my life and here it is - Soba noodles, the first of many noodle variations.

Soba, or Japanese buckwheat noodles, have a distinct nutty flavour.  Well I am delighted to share that the Soba noodles I ate are nothing like those instant our over hot water ones with a strange colour, smell and slimey texture. The colours were earthy and the flavour distinctly nutty.  I have to add, I also found soba noodles much lighter than its Italian friend spaghetti that is traditionally made from durum wheat.

To my soba noodles I added some fresh carrots and edamame beans.  Fresh edamame beans still in their pods were introduced to the British public a couple of years ago as the next superfood full of nutritional qualities.  The edamame bean was hailed as an amazing green bean to have virtually all the health benefits of meat.  I have read that some farmers in Kent, U.K are growing edamame beans, but I have to admit I haven't seen them in supermarket yet.  For this recipe, I've used frozen edamame beans.  Edamame beans look very similar to the broad bean, but taste is completely different - much more nuttier and creamier.  

I am submitting this to I am submitting this to Presto Pasta Nights #220. PPN was founded by Ruth Daniels of Once Upon a Feast and each Friday night a different host posts a roundup of pasta dishes submitted by bloggers from around the world. This week PPN is being hosted by Ruth.

Sesame Soba Noodles with edamame beans

Serves 3 - 4

Ingredients

Soba noodles to serve 3 - 4 people

4 tablespoons tahini paste

3 - 4 cloves garlic, crushed

3 tablespoons tamari or other soy sauce

2 tablespoon toasted sesame oil

100ml - 150ml water, as required

1 tablespoon peanut oil

1 large carrot, cut into small matchsticks

75g - 100g frozen edamame beans (or peas), defrosted

1 tablespoon sesame seeds, toasted

Method

Cook the soba noodles according to packet instructions. 

In a blender, process the tahini, garlic, tamari, 1 tablespoon sesame oil and enough water to obtain a smooth, sauce like consistency.  Transfer to a small saucepan and heat over low heat, stirring until warm.  Keep the sauce warm

Heat the peanut oil in a medium pan over high heat.  Add the carrot matchsticks and stir fry for a couple of minutes, then add in the edamame beans (or peas) and stir fry until hot, about 1 minute.  Reduce the heat to low and keep the vegetables warm.

When the soba noodles are cooked, drain and place in large serving bowl.  Drizzle on the remaining 1 tablespoon sesame oil and toss to coat evenly.  Add the vegetables and sauce and toss to combine.  Sprinkle with sesame seeds and serve immediately.  Adapted from Vegan Planet by Robin Robertson.

Sesame Tofu with spinach

Its been a long day, so all I have the energy to do is share with you a recipe. If your organised, its pretty easy to put together after work.

Sesame Tofu with spinach
Serves 2
Ingredients
300g tofu or thereabouts
40g sesame seeds
2 tablespoons toasted sesame oil
2 tablespoons soy sauce
A few drops of hot pepper sauce
2 teaspoons olive oil
4 garlic cloves, chopped
Enough spinach for two people, rinsed
Salt and pepper to taste
Method
Slice the block of tofu length ways into 4 slabs. The slice the slabs in half to make 8 roughly square pieces. Spread the sesame seeds on a plate. Press all of the surfaces of each tofu square into the sesame seeds to coat evenly.
Heat the sesame oil in a large pan on a medium heat. Arrange the tofu squares in a single layer in the pan and cook for 5 minutes. With a spatula carefully turn them over and cook for about 5 minutes on the other side. Add the soy and hot pepper sauce, turn the tofu squares over, and cook for another minute, until most of the liquid is absorbed. Transfer the tofu squares to a plate.
Add the oil and the garlic to the pan and sauté for about 30 seconds, until golden. Add the rinsed spinach and cook for a couple of minutes, stirring constantly, until wilted but still bright green. Season with salt and pepper. Place the spinach on a platter and top with the tofu.
Serve with rice, soba noodles or orzo. Adapted from Moosewood Restaurant Simple Suppers.

Sesamed broccoli, mushrooms and potatoes

Well I hope you have all had a pleasant weekend, or are still enjoying whats remaining of it. I've had a weekend at home. We have been neglecting our abode recently, so housework was order of the day. Some washing, scrubbing, hoovering, a little ironing, dusting, (cough) lots of dusting, some of it I blame upon my own lack of attention to housework and some of it I blame on the freight and commuter trains that pass by our flat. Anyway, our day at home paid off, the place looks relatively ship shape.

For food. More broccoli from the garden. I also found some Hestia dwarf runner beans hiding beneath the weight of the leaves and red flowers. There was enough for our evening meal.
The sesame broccoli was served with sesame seed button mushrooms and sesame oil flavoured Charlotte new potatoes. I find the smell of sesame oil quite dominating and it lingers for a while, regardless of this the flavour of the oil was not at all overpowering. It was quite delicate actually and quite pleasant.

The only thing you will need perhaps, is a toothpick for all those oval shaped seeds that like to stick between your teeth.

Sesame broccoli
Serves 2 - 4
Ingredients
400g broccoli

Handful of runner beans, topped and tailed and cut into diagonally
2 tablespoons of sesame oil
2 tablespoons sesame seeds
Salt and pepper
Method
Break broccoli into large florets with stalks in tact if you wish and steam until just tender. In another pan, steam the runner beans, then drain both and set aside. In another pan, warm the oil over low heat. Add the seeds and toast until golden. Toss the broccoli and the runner beans in the oil with the seeds, and season to taste. Keep warm until ready to serve.

Sesame Roast potatoes with mushrooms

Serves 4
Ingredients
For the sesame potatoes
2 tablespoons sunflower oil
2 tablespoons sesame oil
600g small new potatoes, steamed until just tender
2 teaspoons salt
For the sesame mushrooms
2 tablespoons sunflower oil
2 tablespoons sesame oil
2 fat cloves garlic, crushed
Zest and juice of 1 large lemon
100ml tamari or soy sauce
400g button mushroom, stems removed if you wish
2 tablespoons sesame seeds
For garnish
2 tablespoons toasted sesame seeds
Fresh parsley, chopped
Method
Preheat oven to gas mark 7. Pour the first group of oils together in a baking tray and heat in oven, when oil begins to smoke, add the potatoes and sprinkle with the salt. Give the tray a quick shake, and return to the oven. Turn the oven down to gas mark 6 for 20 – 30 minutes or until the potatoes are golden brown.
Meanwhile, beat the second group of oils together with the garlic, lemon zest and juice and add the tamari in a large bowl. Add the mushrooms and sesame seeds and stir to coat all surfaces.
When the potatoes have turned golden, remove from the tray with a slotted spoon and keep warm in a serving dish. Add the coated mushrooms to the now empty potato tray. Return tray to the oven and bake for 15 minutes, shaking occasionally.
Stir up the mushrooms with the potatoes, scraping any residual sesame-tamari mix over all. Sprinkle with more sesame seeds and garnish with the parsley. Adapted from The Stones Cookbook.