Vegan Eats from The Superfun Times

I made these recipes from  The Superfun Times: Vegan Holiday cookbook a few of months back, way before the global pandemic and for some reason, did not get round to sharing them.

So thought, I would do so today as I made these Chickee Style Seitan pieces again.
I really liked the seitan, but D was not happy with the way i had sliced them, making them look more like sausages than chick'n wings.  Fortunately for him, i have some more to cook with.  Regardless of his grumbles, these were good.  

Irish Stout Stew with Potato Biscuits, I made this only because i liked the potato biscuit topping (not shown) rather than the stew itself.
Cauliflower Tikka Masala Bake based on British Tikka Masala.
Cauliflower Tikka Masala Bake was a good vegan take and enjoyable to eat.

Buffalo Cauliflower was delicious and one that I will be making again - for sure!

I am sharing this blog post with Weekend Cooking usually hosted by Beth Fish Reads, but this month is hosted by The Intrepid Reader, as I have cooked a number of recipes from The Superfun Times Cookbook by Isa Chandra Moskowitz. 

Please see other recipes cooked from the book:

Black Eyed Pea 'Crab' Cakes

Chinese Tofu Short Ribs

Cincinnati Spaghetti

Eats from the Garden

So for this weeks Harvest Monday, below I have Runner Beans, Purple and Neckargold Climbing Beans and a  Long Fiorentino Courgette. 

And some Champion and Telephone Peas.

The Runner Bean were added to a vegan version of Puttanesca.

I also made these Pea, Feta and Mint Crescents bookmarked from Green Seasons Cookbook by  Rachel Demuth.   These Turkish pastries were made from scratch.  The golden puffy pasty was made with some yogurt and filled with  pea, feta and mint combination. Taste of Summer indeed and it made for a lovely light lunch. I tried to find a link to the original recipe on the website to share with you, but its not there.  

I am sharing these Pea, Feta and Mint Crescents with Soup, Salad and Sammies hosted by Kahakai Kitchen. 

Some of the peas were turned into a Pea and Basil Spread/and or Dip served with some crusty rolls.

We had about four tablepoons of the Pea and Basil Spread left over, so I whisked it together with some  cream cheese and an egg and then poured it over some ready rolled puff pasty that was layered with slices of Courgette to create another  light lunch.

Here is a generous slice of Courgette, Pea and Basil Puff Pastry Tart with some salad leaves

Close up of the box with Long Fiorentino Courgette , Neckar Gold Beans and Purple Climbing Beans

Some Blueberries, not many...but enough to be

Turned into a Soured Cream Blueberry Tart with a handful of plums

Adapted from Neither Fish Nor Fowl: Meat -Free Eating For Pleasure by Sarah Beattie. I was a bit naughty as it has been advised to cook the fruit down with some arrowroot, but i was impatient hence why the bottom is so juicy, but it did not detract from the taste.  It was delicious and I will be making it again.

I am sharing this blog post with Harvest Monday where vegetable growers from around the world are welcome to share homegrown fruit and vegetables with Dave from Happy Acres.  

From Garden to My Kitchen

Come Monday, it is the start of my annual leave (again).  Some of you may remember I took a week off early last month, truth is by the time I started to unwind and relax, it was time to go back to work; and then on returning, I was off sick for a few days.  So I think, my body is telling me something, so I have taken off another full week off work for some self-care and reflection. 

This is also to say, I don't have very much in the way that is new or from the supermarket to share, so here are some things mostly from my garden and homemade. 

Runner Beans turned into 

Pasta Dinner

A puff pastry tartlet topped with courgettes and pea cream cheese base.

Homegrown peas.

Some turned into a Pea and Basil Spread/and or Dip.

I also made these Pea, Feta and Mint Crescents bookmarked from Green Seasons Cookbook by  Rachel Demuth

An old favourite Roasted Purple and Green Climbing Beans with Couscous adapted from a  Denis Cotter recipe.

I found a packet of vegan Chorizo Sosmix 

And made Vegetarian Chorizo Scotch Eggs

Here they are coated with Panko ready to be deep fried.

Our neighbour knocked on the door and gave us a ramekin of homemade hummus.  He told us the recipe came from Yotam Ottolenghi and Sami Tamimi.  It was wonderfully flavourful.  

In my brothers kitchen, foraged cherries.  He sent this picture to me through his mobile phone.

I also found these crisp packets in one of the cupboards, they were given to me a while back.  They were terrible, that is all I am saying about them. 

I  am sharing this post with Sherry's Pickings who host the In My Kitchen series.