Saturday, 10 November 2018

November Blue Fenugreek, Purple and Green Cauliflowers

I don't have that much to share this month, but here are a few vegetables and foodie related things that I did manage to photograph. 
In my kitchen were these green and purple cauliflower picked up direct from one of the growers at a farmers market.  I made Savoury Black Sesame and Purple Cauliflower Cake with the purple cauliflower; and the other was made into a Green Quiche which I will share later in the week for Eat Your Greens food challenge.
These two baby pumpkins were left over from last month.  I roasted them in a little oil and added them to a Peanut Curry.  I found peeling them quite difficult.
These are the last of the cooking apples from the tree.  Its been a good year with the fruit trees in the allotment garden plot this year. 

I made two recipes from the BBC website, Dorset Apple Cake as shown above and Dorset Apple Traybake (not shown)  and I must say, that both very delightful to eat and share.  I want to be cheeky and call it Welsh Apple Cake, as the apples were from Wales, but I better not. 



I have two cookbooks from the library: Mamushka and Kaukasis by Olia Hercules. I had wanted to make a few Georgian, Azerbaijan recipes from the Kaukasis: The Cookbook, but nowhere could I get my hands on Utskho-suneli known as blue fenugreek. I even went into the cities to seek this out, but no success,  So, I had to source and order some on-line.  It's expensive.  I have 250g of it to use in the next two years to use it and share it. I better get on with making some of those recipes now. 
There is a Workers Co-operative in Bristol called Essential Trading Co-operative, so many of the independent health shops in around here and beyond stock up on their goods.  I picked up a few things from the health store the last time we were in Gloucester.  I have Hibiscus Tea, sea salt, Chorizo Sosmix which I am looking forward to trying in some vegan sausage rolls.  I also stocked up on vital wheat gluten that I recently used for my Seitan Cake.  I also have some mushroom stock, many of the vegetarian and vegan recipes I have say to use vegan beef stock, I have never seen it being sold, so for me the mushroom stock is a good dark flavourful replacement. 
We went to a supermarket and I was  quite impressed with their vegan offering and picked up these Tofurky deli slices, we usually use Quorn brand.  We picked up Hickory Smoked and Oven Roasted flavoured ones.  I have to say, they were okay, I was not fully sold on the texture, it was too polished and shiny, if that makes sense - still I'd buy them again only if they were on special offer. 
We also have some fudge in the fridge, this stuff is sweet and too soft.  

I am sharing this blog post with Sherry Pickings for In My Kitchen series, its a nice opportunity to take a peek into other bloggers kitchen.  

18 comments:

  1. I know what you mean about finding it difficult to peel little squashes. I usually roast them first and then scoop the flesh off the peel with a spoon after they are almost soft -- then finish the cooking with whatever fat & flavoring they need. Getting into the indentations with a vegetable peeler on a raw squash is horrible!

    best... mae at maefood.blogspot.com

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    1. Thanks Mae, I think that is what I should have done.

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  2. The colors on all that produce is amazing!

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  3. i love the colourful caulis shaheen. aren't they pretty? Blue feunugreek? sounds interesting. i've not heard of it before. i find fudge is often too sweet for me too. i just wish they didn't put so much sugar in it. Yes i think mushroom stock would be good. thanks for joining in this month. cheers sherry x

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    1. Thanks Sherry, it was the reason I bought them, but I do buy regular cauliflower too - made for a nice change. I agree about the fudge comment, its too much sugar and icing sugar/confectioners sugar

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  4. Lots of lovely colourful veg and fruit in your kitchen. I haven't tried the Tofurky yet, but I'm quite sceptical about that kind of products.

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    1. Thanks VegHog. Yeah, I can understand your scepticism around mock meat products, but I do like to try them. Saw that your partner made seitan recently on your blog

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  5. I love your idea of welsh apple cake - how strange all these names of dishes from foreign places! your caulis and pumpkins are so cute - and I admire your persistence with the blue fenugreek - I will look forward to seeing you us it

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    1. Thanks Johanna, me too :)
      Lets hope that I am not wasteful, I have a tendency to buy specialist ingredients then neglect to use them - shame on me really, but I think I am getting better.

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  6. Interesting look round your kitchen... can’t wait for the cauliflower green quiche recip!

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    1. Thanks Yogi, its a vegetarian recipe indeed.

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  7. Those fall vegetables are gorgeous. Coloured, comforting, flavourfull...
    And apple cakes are alwayw so yummy!

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  8. There should definitely be more purple vegetables in the world. Such a pretty shade. I'm looking forward to seeing more adventures with the blue fenugreek - does it smell like the normal stuff? I like the Tofurky maple tempeh, but the slices didn't blow me away. That cake looks much more appealing!

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    1. I haven't opened the blue fenugreek package yet, but I have read that it nothing like the traditional fenugreek. I will look out for the tofurky maple tempeh and give it a try. interesting to note that the slices didn't do much for you either as that is how I felt. I prefer my homemade seitan slices much more

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  9. Shaheen, I usually make my own stocks (all varieties) but had to resort to a store-bought one (plus a LOT of seasonings off the cuff to "bump it up") to make my hubby's supper tonight. Do whatever works for you! FYI, I had to Google the term "seitan" -- wasn't familiar with that. (IMK is always an education -- thanks for letting me "taste" your world. :) Also, peeling those mini-pumpkins was a labor of love in my book. You rock!

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    1. Thank you so much and you are ever so kind Kim. forgive me, I do sometimes make assumptions of what my readers know and don't know, but glad it encouraged you to do and research it. Yeah, no more peeling mini pumpkins, roasting them in the future :)

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