Not 'Corned Beef' and Cabbage

Ah loving October so far, the changing colours of the dancing trees, the falling crisp leaves beneath my feet.  I like this weather as long as it stays dry, I  just don't want it to rain and feel like a soggy wet sock.  I am looking forward to wrapping up warm in my snugly jumpers, knitted and crochet scarves and hats, but right now its just blooming beautifully fresh and I am liking it.   

Its been a day of house-cleaning, scrubbing, laundering and vacuum cleaning, but then it was time for a late, late brunch.  

This  Not 'Corned Beef' and Cabbage is adapted from  Caribbean Modern by Shivi Ramoutar,  and made suitable for vegetarians (and vegans if you omit the fried egg).  In place of the thick flakes of corned beef, I had reconstituted soy mince, I think it worked very well.  

When I placed this plate in front of D I have to say, he didn't think much of it.  The cooked strands of cabbage did not enthuse him either, but once he started tucking in.  I could see that he was in fact really enjoying this dish, I have to say that I enjoyed it too.  It hit the right spot and got me all energised to continue with the reminaing house-work - what a lovely Sunday!   

Vegetable Palette: White Vegetables #10

Welcome to April's Round up of The Vegetable Palette: natures colours - natures goodness''. 

The theme for April was White Vegetables such as cauliflower, garlic, mushrooms, onions, parsnips, potatoes...   (Scroll to the bottom of the page for the new theme if you would like to take part).

The fist entry comes from Jen from Chardonnay & Samphire.  Jen shared with us Creamy Mushroom Quinoa.  The white vegetable here are mushrooms.  Jen writes 'Rich and comforting (especially with a big glass of wine), this is a good week night supper as it is quick and simple, but effective.  And rather healthy'. I have never had quinoa this way, so may just give it a go. 

Next we have Ros from The More Than Occasional Baker who shares with us a recipe also made with mushroom, this is a Spinach, Ricotta and Mushroom Quiche.  I have to say when I first saw this at a glance, I actually thought it was a pizza and then surprised to learn it was a quiche. Ros writes 'its one of the tastiest quiches I've made.  Although, I'm not vegetarian, I have found that vegetarian quiches tend to taste better then the meat/fish ones'.  Yay, certainly looks good to me, even if topped with a few flat mushrooms.  

The Veg Hog shares with us an awesome Potato Pizza. The white vegetable here being potatoes. The Veg Hog writes 'I was partly influenced by my trip to Copenhagen and partly by the Vegetable Palette challenge to make this potato pizza...made in the style of a fried pizza (first stage is on a frying pan, then oven)'. I so want a slice, just look at how crisp it looks! 

J anet from the Taste Spaces brings to the table a dish that is new to me -  Vegan Bigos  aka Polish Sauerkraut Stew.  This stew has mushrooms and cabbage, that are white.  Janet writes 'this quick and easy stir fry with mushroom, cabbage, sauerkraut and soy curls is delightful with a hit of fresh dill'.  I am willing to give it try, there seems to be so many different textures in this bowl.  

And finally my own contribution, Whole Roasted Tandoori Cauliflower.

I would like to Jen, Ros, the Veg Hog, and Janet their contributions.  If you would like to participate in the Vegetable Palette, then please follow this link on how to participate.  The theme for May is Your Favourite Vegetable - Yes, this time you have an opportunity to cook with a vegetable that you like to eat often, but you must tell me why you like cooking and eating this vegetable...

Spiced Sweet Potato Wonton Pot Stickers

Due to our economic and social circumstances not improving as rapidly as we would like,  we have both of sorts placed austerity measures upon our already small lives.  This means that in the past few months there have been very little treats, (except of course those that come relatively for free).   This way of life is sadly set to continue.  For the consumer in me, this means a firm no to kitchenalia or cookbooks - my simple pleasures. I have to admit I have found it extremely hard to come out of a (secondhand, new or charity) bookshop empty handed; its almost like an addiction, but I have.  What is happening in its place, is my cookbook 'wish list' is growing steadily; and I don't know if that is a good thing.  Hopefully; and I mean that with all my heart that one of us will make some progress and get back into some sort of flow and see some pounds coming our way; our spirits will somewhat be uplifted, once more.

 One of the things I have pleasantly rediscovered on my burgeoning bookshelf are little books - more precisely paperbacks, that often get pushed to the back because they have no glossy photographs; or seem a little out-dated. One that I have been perusing quite a lot recently is Real Vegetarian Thai. There are so many recipes in it that have been exciting me. I've already made Yellow Curry with Cabbage; and many others have been bookmarked. But today I will share with you my adaptation of 'Two Potato Curry Pot Stickers'.

 Although a little more time consuming to make in relation to preparation of ingredients, I actually think I am getting quite good at this, as these pot stickers were a vast improvement from my previous two attempts; one of which was a bit on the soggy side. But when you get it right, oh my...each one is relished with great delight.

Imagine South Asian samosa flavours in a Chinese dumpling.  Well that is exactly what we have here and they were absolutely delicious; and you know I am giving you my honest opinion as I don't often rave about recipes that loudly on my blog. I really enjoyed how something that is both crispy golden; and soft steamed could work so well together.  Then for added luxury, its dipped into a sweet, mildly spiced jelly like syrup. I was really lost for words.  Combined together the Spiced Sweet Potato Pot stickers and Sweet Garlic Chilli sauce was really gorgeous to eat.

If I have at all succeeded in tempting you to make this, then first make the sweet garlic chilli sauce, as the sweetness and speckled ruby red chilli flakes glitter effect enhances the appearance like gloss, as well as the enjoyment of the sublime wontons.

I am sharing a plate of these Spiced Sweet Potato Pot Stickers with Just Another Meatless Monday and Midnight Maniac Meatless Mondays #50. 

Sweet Garlic Chilli Sauce
Makes 1 x 245g Jar
Ingredients
200g sugar
100ml water
125ml white vinegar
3 tablespoons grail, minced
1 teaspoon salt
1 tablespoon of sambal eolek or other red chilli suace
Method
In a medium saucepan, combine the sugar, water, vinegar, garlic and salt. Bring to a boil over medium heat, sirring until the sugar dissolves. Reduce the heat and simmer until the sauce thickens and becomes syrupy, about 20 – 25 minutes. Remove from the heat and stir in the sambal oelek or other red chilli sauce. Leave to cool, then transfer to a jar and seal tight. Refrigerate until time of serving. Serve at room temperature. It will keep for up to a month in the fridge.

Spiced Sweet Potato and Cabbage Pot Stickers
Ingredients

Makes around 32 - 40 depending on your filling*

90g chestnut mushrooms, minced

180g potatoes, cooked and mashed

120g sweet potatoes, cooked and mashed

30g fresh bread crumbs

1 egg, lightly beaten

1 teaspoon Tamari or soy sauce

½ teaspoon garam masala (or curry powder)

Salt to taste

2 spring onions, finely sliced

80g green cabbage, minced

Handful of  fresh coriander, roughly chopped

Packet of wonton wrapper, about 40

1 – 2 tablespoon for every 12 pot stickers you cook

60ml vegetable stock for every 12 pot stickers

Method

In a bowl, combine the mushrooms, mashed white and sweet potatoes, breadcrumbs, egg, Tamari or soy sauce, garam masala (or curry powder), spring onions, cabbage, and coriander and season to taste.  Combine well until all the ingredients are evenly distributed. 

Setup a work space with a chopping board, a baking sheet (or two), a small bowl of water, the wonton wrappers, and the spiced filling.

Place a wonton on the board and spoon and spoon about *1 tablespoon (or thereabouts) of the filling mixture in the middle. Carefully moisten the edges of the wonton wrapper with water, then fold the wrapper over the filling to form a triangle and gently press seal. Now bring together the two ends of the wrapper and press to seal closed. Gently tap the pot sticker on the board to flatten is base to help it stand upright.  Transfer to a baking sheet. Repeat with the remaining wrappers and filling.

To cook: Heat 1 - 2 tablespoon of the oil in a large non stick pan over medium-high heat. Place about 8 – 12 wontons in the pan, you will need to do this in batches as you do not want to crowd the pan. Cook for about 2 minutes, until the bottoms are golden brown. Then add in 60ml of the vegetable stock. Cover and reduce the heat to medium and cook until the stock evaporates and the wrappers are translucent and tender. Remove the pots stickers and serve immediately.  Repeat with the remaining wonton wrappers. Both recipes are adapted from Real Vegetarian Thai by NancieMcDermott.

Polenta 'Doughnut' with Puy Lentil Cabbage

Ah the polenta 'doughnut'... I have used it as a cunning ploy to grab your culinary attention!  Ha ha.

Other than cutting it in a circle and then a hole in the middle, its really just pan-fried firm polenta.

What really matters here is the way I have cooked the cabbage with puy lentils.  Its simple, but its a really good accompaniment.  I should know as I've featured its at least twice on my blog, see here and here.

Puy Lentil Cabbage
Serves 2 (can easily be doubled)
Ingredients
60g puy lentils
2 tablespoon olive oil
2 garlic cloves, crushed
½ Savoy cabbage or other green cabbage, core removed, shredded or sliced
Salt and pepper to taste
Method
Cook the lentils in water until tender. Drain and set aside.
Heat the oil in a frying pan, add the garlic and fry for a few seconds, then add in the cabbage and season to taste. Put the lid on and cook for 10 minutes, stirring frequently until the cabbage is tender. Then stir in the puy lentils.
Keep the heat low to keep warm and make the pan fried polenta. Serve as soon as the polenta is ready.  Its equally good with potatoes, or stirred into some plain white rice.

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.

Creamy Cabbage Pie

Perfect to make and eat on those rainy days.

Why perfect for rainy days? Well this pie is a little time consuming .  It will keep you busy in the kitchen as you have to make everything from scratch - the pastry, the creamy white sauce, and the vegetable filling.

Unlike many of my other vegetable pies that are often on the dry side requiring a good dollop of dark gravy, this is a creamy vegetable pie.  Its not just filled with shredded cabbage.  It also has celery and grated carrots. 

Not that I am much into following foodie trends, but a lot of the pies that are being showcased in foodie magazines at the moment are topless, by that I mean without lids.  I had decided to go with the flow, but I have to point out and admit that this was not deliberate.  It was all very accidental as I just forgot to make double quantity of the pastry.  Plenty for the base, but not enough for the covering, so I had to re-roll the pastry scraps for the presentable topping; and of course an umbrella just seemed appropriate.

Here I have made individual pies, but for ease you can also make one large pie that can easily be sliced. By the way, if you like the look of this cabbage pie, check out this link too.  I am sharing this recipe with Fabilicious Food who is hosting September: Simple And In Season; as well as linking it at The Hearth and Soul blog hop hosted by 21st Century Housewife; Tea for Two hosted by The Plumed Pen, and Fat Tuesdays hosted by Real Food Forager; and Wednesday Cast Party#15 hosted by Lady behind the curtain.

Creamy Cabbage Pie
Fro the pastry to line a 9 inch pastry tin
Double quantity if you want to make a covered pie
Ingredients 
180g plain flour
pinch of salt
75g cold butter
2 - 3 tablespoons water
Method for pastry
Mix in the flour and salt in a large bowl.  Rub in the butter , lifting it high with your fingertips until the mixture resembles breadcrumbs.  Sir in a little cold water and form it into a stiff ball.  Leave it to rest in the fridge for 30 minutes or so before using.
When you are ready to roll the pastry.  Roll it out onto a lightly floured board. 
Oil a pie dish well and lift the pastry into it.  Trim the excess pastry* with a sharp knife.  Blind bake at gas mark 6 for 15 - 20 minutes.  Set aside to cool.
*Re-roll the pastry for topping if you wish

For the white sauce
50g butter
50g plain flour

½- ¾ pint milk depending on the required thickness

Salt and pepper to taste

Method for the white sauce

Melt the butter, add the flour and stir into a roux.  Stir and cook for a few minutes.  Reduce the heat and slowly add in the milk, stirring each addition in thoroughly before the next step.  Continue this until all the milk has been added, and slowly bring to a simmer allowing the sauce to thicken.  Then season with salt and pepper and set aside.

For the vegetable filling
2 tablespoons olive oil
1 small cabbage head, shredded
2 sticks of celery, sliced
2 carrots, grated
3 tablespoons of fresh parsley, minced
Salt and pepper to taste
Method
In a wide pan, heat the oil then add the cabbage and saute with the lid on for a few minutes, until the cabbage begins to soften.  Remember to stir from time to time.  When the cabbage is nearly soft, stir int he celery and carrots and saute for a couple of minutes. 
Then tip the sauteed vegetables, along with the parsley into the white sauce and stir well.  Season with salt and pepper.  Leave to cool.
To assemble.
Preheat the oven to gas mark 7.
Gently spread the creamy vegetable filling into the pastry case. 
Top with optional pastry covering.
Bake in oven for 30 - 40 minutes.  Recipes adapted from The Wharf Street Vegetarian Cafe Cookbook by Jill Gibbon.

Yellow Curry Cabbage with Mushrooms

At the weekend, I greedily picked up one of the biggest cabbages I'd ever seen in my life.  It was enormous, in fact it was bigger than my head - really.  I turned to and said this is going to make at least four different meals this week, if not six; and its not all going to be coleslaw. 

Here is the first cabbage recipe of the week: Yellow Curry Cabbage.
I don't often dabble in the melllower yellow Thai curry, limiting myself often to the spicier red and green variety, but when I saw a recipe for Yellow Curry Cabbage in one of my much neglected cookbooks, I knew it was going to be one of the recipes we would be indulging in during the week, plus it was an excellent opportuntiy to cook up some of that big head of cabbage. 
Its very autumnal looking: fading green from the edamame beans, and the bronze brown shine coming from both the cabbage and the mushrooms.  The author Nancie McDermott writes 'make this satisfying winter vegetable braise on a blustery day while dreaming of a rainbow of produce in your garden'.  I have to agree, it certainly is perfect for a Scottish blustery day.  I am submitting this to Andrea of My Kitchen, My World who is hosting Septembers Destination Thailand.  I am also linking it to Meatless (Vegan) Monday#34 hosted by Veggie Converter.

Yellow Curry Cabbage with Mushrooms and Edamame Beans
Serves 4
Ingredients
2 tablespoons vegetable oil
2 - 4 cloves garlic, crushed
1 large onion, finely sliced
1 small cabbage, core removed and finely sliced
250g chestnut mushrooms, sliced
2 - 3 tablespoons Yellow Curry Paste
60ml water
1 teaspoon Tamari or soy sauce
Salt to taste
100g edamame beans or peas
Salt to taste
Method
Heat a wide pan with a tight fitting lid over medium heat.  Add the oil, garlic and onions and cook until soft, then add in the cabbage and cook until the cabbage begins to wilt, then stir in the mushrooms and the yellow curry paste, water, Tamari or soy and salt to taste.  Cover and cook, stirring occasionally, until the vegetables are tender, about 5 minutes.  Add the edamame beans or peas, stir and cook for a couple of minutes before serving with plain white rice. Recipe adapted from Real Vegetarian Thai by Nancie McDermott.  You can find the original version here.

Cabbage and Potato Tart

Here is another dish that looks fabulous all sliced up, but disappointed on flavour - A 'Cabbage and Potato Tart'.

I actually made this Savoury Tart early this year around St Patricks Day.

The homemade pastry was fine, the potato and cabbage filling was fine too.  It was the cheesy topping that made it flop.  I used the wrong type of cheese, instead of a melting type, I used one of D's cheeses - Edam that did not offer that cheesy ooziness and just set on top of the tart like plastic tiles.  Yeph, can you tell I am not an Edam fan?!

I will make this 'Cabbage and Potato Tart' again; and when I do I will make sure I have a good cheese in the refrigerator.

So if you wish to have to recipe for this 'Cabbage and Potato Tart', please be a little patient - I promise to make it again, just don't know when.  

Gratin of Cabbage with Puy Lentils

This 'Gratin of Cabbage with Puy Lentils' signals for me the start of Autumn.  Not just because of the golden colours, but also because its hearty and warming .

Gratin of Cabbage with Puy Lentils
Serves 4 - 6
Ingredients
Small cabbage, shredded
150g Puy lentils
For the tomato sauce
2 tablespoons olive oil
1 red onion, finely sliced
2 cloves garlic, minced
1 teaspoon coriander, freshly ground
1 teaspoon dried thyme
2 x 400g tins of tomatoes, chopped
1 tablespoon tomato puree
Salt and pepper to taste
Small cabbage, shredded
150g Puy lentils
A slice of stale white or brown bread, processed to breadcrumbs
Optional: 30 – 40g cheddar cheese, grated

Method
To make the tomato sauce, fry the onion and garlic in olive oil until soft. Add the coriander and thyme, and cook for a couple of minutes, Now stir in the tomatoes, tomato puree and season with salt and pepper to taste. Leave to simmer down to a thick sauce, stirring occasionally – about 20 minutes.

Blanch the cabbage in boiling salted water for 5 minutes until just tender. Drain and set aside.

Cook the lentils in boiling water for about 30 minutes or until tender, then drain.

Mix the cabbage and lentils with the tomato sauce, and spoon into a shallow ovenproof gratin dish.
Mix the breadcrumbs and cheese if using, and scatter the mixture in an even layer. Bake for about 20 – 30 minutes until lightly golden. Serve hot. Adapted from Sophie Grigson’s Country kitchen

Spiced Cabbage Flatbreads

The shredded Sweetheart Cabbage in these flatbreads, originally started off as a topping for a rustic wintry pizza.  Then for no apparent reason it evolved into a stuffed flatbread.  These spicy stuffed flatbreads are not that dissimilar from the South Asian stuffed Paratha, except these are much more healthier as they are not laden with butter.

The sweet spicy flavours contrasted wonderfully with the slight bitter undertones of the cabbage. These are best eaten in your hands, the way you would a hand pie such as a pastry, or even a sandwich.

Spiced Cabbage Flatbreads
Serves 6 – 8
For the dough
260g plain flour, plus extra for dusting
1 tablespoon olive oil, plus extra for frying
1 teaspoon salt
225ml water
For the spicy cabbage filling
2 tablespoon olive oil
2 garlic cloves, crushed
1 generous teaspoon cumin, ground
1 teaspoon coriander, ground
1 teaspoon chilli flakes
Small green cabbage, core removed and sliced (I used Sweetheart cabbage)
Salt and pepper to taste
Method
For the dough: mix all the ingredients together in a large bowl (not you may not need all the water) and knead for 10 minutes. Transfer the dough to a lightly oiled bowl, cover with clingfilm and leave to rest for 1 hour.
For the filling: Heat the oil in a frying pan, add the garlic and spices and fry for a few seconds, then add in the shredded cabbage and season to taste. Put the lid on and cook for 10 minutes, stirring frequently until the cabbage is tender. Turn off and set aside to cool.
Divide the dough into 6 or 8 balls. Lightly flour a work surface and roll each ball.

Spread some of the cabbage mixture on half the dough, then fold over the over half to enclose the filling. Run your rolling pin over the top a few times to flatten and seal the edges. Layer the flatbreads on sheets of baking paper, so that they don’t stick together. You can put them in the fridge for cooking later if you wish. To cook the flatbreads, heat a little olive oil in a large frying pan until hot. 

Add one flatbread at a time and fry until golden brown on each side. Keep the cooked flatbreads warm in  the oven while you cook the rest.

Slice and eat immediately.

Chilli Gnocchi with Spiced Cabbage

Good Gnocchi is hard to come by.

In the past, I’ve made some gnocchi that were heavy as pebbles and some stodgy as dough, but these were as they were intended to be – perfect, light and fluffy pillow life puffs - enhanced further by the flakes of red chilli.

I was going to keep the sauce simple, something like flavoured chilli oil, perhaps even a spicy tomato sauce, but I knew deep down inside we'd still be a bit nibbly and a richer accompaniment was necessary.  So a humble green cabbage was shredded and given a spicy makeover.

Here is the Chilli Gnocchi lying on a bed of Spiced Cabbage.  The sweet spicy gnocchi complimented the bitter undertones of the cabbage.  This was certainly a filling and satisfying meal.

I am submitting this to Presto Pasta Nights #213. Presto Pasta Nights, or PPN as it is fondly known 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 my dear blogger friend Jacqueline of Tinned Tomato is hosting.

Chilli Gnocchi with Spiced Cabbage
Serves 4
Ingredients for the Chilli Gnocchi
650g potatoes, peeled and cut into large chunks
2 teaspoons chilli flakes
Salt and pepper to taste
200g self raising flour, plus extra for rolling and dusting
1 medium egg
Method
Boil the potatoes in salted water until tender. Drain and return tot he pan and shake over a low heat to evaporate excess moisture. Add the chillies, season with salt, pepper. Mash well. Transfer to a bowl, add the flour and stir to combine. Beat in the egg, then turn out onto a floured surface. Knead the mixture briefly, then divide into 4. Roll out each piece with your hand into a 1 inch cylinder. Cut into 1 inch dumplings.

Chill in the fridge until ready to cook. When ready to cook, drop the dumplings into boiling salted water. When they rise to the surface, they are cooked and ready to serve.

For the Spiced Cabbage
Ingredients
Serves 4
2 tablespoon olive oil
2 garlic cloves, crushed
1 generous teaspoon cumin, ground
1 teaspoon coriander, ground
1 teaspoon chilli flakes
½ green cabbage, core removed, shredded or sliced
Salt and pepper to taste
Method
Heat the oil in a frying pan, add the garlic and spices and fry for a few seconds, then add in the cabbage and season to taste. Put the lid on and cook for 10 minutes, stirring frequently until the cabbage is tender. Turn heat low to keep warm and make the dumplings.  Serve as soon as the dumplings are ready.

Vegetable Pot Stickers

These crispy pan fried vegetable dumplings are called 'pot stickers' because they tend to stick to the bottom of the pot whist being fried and steamed.  Let me explain how: a little oil coats the bottom of a deep pan (with a fitted lid).  When it is hot, the dumplings are added to the pan.  The pot is then covered for a few minutes for the dumplings to fry.  After a few minutes have passed, water is added to the pan, it is then covered again and steamed for a couple of minutes.  Finally the lid is removed to allow the water to evaporate.

Pot stickers feature heavily in my American and Canadian vegetarian and vegan cookbooks. As someone who is not big into the flavours of the Orient and Chinese cuisine, I have always liked the idea of crisp dumplings (a bit like Spring Rolls) and have always wanted to make them, but for one reason and another, just never got round.

Then a few weeks ago I caught a glimpse of Celebrity Chef Ken Hom on a weekend cookery show making Pork Pot sticker dumplings. He made it look quite straight forward and at that moment I decided I wanted to make a veggie version.

You can choose any vegetable filling for your wontons, but mine are made from the remnants of sliced white cabbage and carrots left over from the Sri Lankan Carrot Curry recipe.

As this was my first time making pot stickers, I did have a few issues. First because I skipped on using the food processor, I noted that my minced cabbage was not minced enough, proving a little chunky for the wrapper. Secondly, I misread the instructions fried the wontons in too much peanut oil, then drenched them in too much water. This resulted in a soft wonton, rather than a crisp one. Regardless of the instructions being poorly followed, the result was tasty though a little greasy.

As there was just D and myself to enjoy them, I constructed only 12 wontons yesterday, good job as this allowed me to learn from my mistakes. Today's Vegetable Pot stickers were much crispier and less greasy. It was a vast improvement.

Served on a bed of stir fried bok choy and a small bowl of plain soy sauce for dipping.
Vegetable Pot Stickers
Makes about 24
Ingredients
85g white cabbage, minced
200g firm tofu, drained and crumbled
1 small carrot, grated
1 garlic clove, minced
1 tablespoon ginger, peeled and minced
1 teaspoon toasted sesame seeds
½ teaspoon cornflour
Salt and pepper to taste
24 wonton or dumpling wrappers*, thawed if frozen
2 tablespoons peanut oil
1 tablespoon tamari or other soy sauce
150ml water
Method
In a food processor, combine the cabbage, tofu, carrots, garlic, ginger, sesame oil, cornflour and salt and pepper. Process for a few seconds until well combined. I have to admit I skipped this step and just mashed them in a bowl, but noted my cabbage shreds were a little large and were bit of a nuisance when filling the wonton wrappers.
Place 1 wonton on a work surface and spoon 1 tablespoon of the filling mixture in the middle. Fold the wrapper over the filling to form a triangle. Moisten the edges of the wrapper with water to seal. Repeat with the remaining wrappers and filling.

Heat 1 tablespoon of the peanut oil in a large non stick pan over medium-high heat. Place dumplings in the pan, you will need to do this in batches as you do not want to crowd the pan. Cook for about 3 minutes, until golden. Stir in half the tamari, then half of the water. Cover and reduce the heat to medium and cook for 5 minutes. Uncover and cook until the water has evaporated. Repeat with the remaining dumplings. Serve immediately. Adapted from Vegan Planet

*The shop bought wonton wrappers I used contain egg, but seeing that this recipe came from a vegan cookbook, there must surely be a vegan version. So please read the packet if catering for vegans.

Sri Lankan Carrot Curry

I had deliberately picked up a white cabbage and some carrots to make a coleslaw but when the time came I changed my mind.   

Instead I made a 'Sri Lankan inspired Carrot and Cabbage Curry'.  The cooking method used in this dish is very similar to the Sri Lankan Beetroot Curry, but the final dish was completely different.  Its very flavourful. D really really liked this Carrot Curry and described it as a 'sweet and spicy coleslaw laced in coconut milk'. I found it just a little too sweet, yes even with the mellow spices but I did like the way the vegetables retained their crunch.

Although we had this dish hot ladled over plain Basmati rice, it is advised in the book that it would also be fabulous served as a cold salad.

Sri Lankan Carrot and Cabbage Curry
Serves 4
Ingredients
1 large onion, finely sliced
2 tablespoons sunflower or vegetable oil
1 teaspoon cumin seeds
A pinch of fenugreek seeds
¼ teaspoon brown or black mustard seeds
a handful of fresh or dried curry leaves (optional)
2 - 3 green chillies, sliced
200g carrots, peeled, chopped in half and then cut into batons
200g – 250g white or green cabbage, sliced
½ teaspoon turmeric powder
Salt to taste
300ml - 400ml coconut milk
Method
In a wide pan, fry the onion in oil for about 5 minutes, then add in the spices, green chillies curry leaves and salt. Continue cooking until the onion is golden. Add the carrots and cabbage and turmeric and cook for a few minutes on medium heat, stirring frequently until the vegetables begin to feel tender.

Stir in the coconut milk, bring to a boil and simmer covered gently for 10 minutes or so. Taste and adjust seasoning, then serve either hot, warm or cold.  Adapted from Sophie Grigsons Feasts for a Fiver.

It cabbage pie time!

Dinner this evening was easy, as I had made this pie yesterday afternoon. We enjoyed half of it late yesterday evening and the other half today, it just had to be reheated in the oven.

I made the shortcrust pastry from scratch. I had some scraps left over and suddenly felt the urge to decorate the top. Do you like? Even the pie hole for the steam to escape is strategically places above the letter 'I'. This is the same shortcrust pastry I used for the Swiss chard and black olive quiche last month, its extremely light and crumbly.
This pie was made with the cabbage I picked up at the farmers market at the weekend. The filling has the right amount of sweetness from both the parsnips and the apple. In fact, if I had added another apple you'd have thought you were eating 'apple pie', and that would not been a good sign for something that ought to be savoury.
D adored this pie and after eating it yesterday and today, declared it 'Delicious!'. He doesn't use the word 'delicious' lightly, so it sure was a compliment coming from him.

Cabbage, Parsnip and Apple Pie
Serves 4 -6
For the Shortcrust pastry
Recipe here

Ingredients for the cabbage pie filling
1 tablespoon vegetable oil
30g butter
1 medium onion, finely sliced
350g parsnips, peeled and sliced
1 teaspoon plain flour
300ml vegetables stock
1 bay leaf
1 dessert apple, grated
Salt and pepper to taste
180g green cabbage, shredded

1 teaspoon dried sage
Method
Heat the oil in a wide pane. Add the butter and when foaming, add the onion and fry over a low heat until soft and golden brown. Add parsnips to the pan and fry for about 10 minutes until starting to soften. Stir in the flour and cook for a couple of minutes. Add the stock to the pan, along with the bay leaf and season to taste. Bring to a boil, then add the shredded cabbage and sage and cook for 20 minutes or until the veg is tender. Remove the bay leaf and stir in the grated apple. Set aside to cool.
Preheat oven to gas mark 5. Roll out pastry to fit the pie dish. Spoon the cabbage mixture into a pie dish. Brush the rim with water then lay the rolled out pastry over the pie. Cut away the surplus pastry with a knife. Press the edges together and mark a pattern with a fork or crimp with your fingers into a raised border. Shape the remaining pastry trimmings into leaves if you wish. Make a small hole in the pastry lid for the steam to escape. Brush the pastry with milk. Bake in the preheated oven for 30 minutes until the pastry is golden brown and the filling piping hot. Adapted from Leiths Vegetarian Bible.