Chocolate 'Beef' Chilli in Blue Tacos

I'd like to say I made this for Halloween , but the truth is this blog post Chocolate Chili in Blue Taco's has been languishing in my draft box for over a year.  

I was actually meant to be working on Halloween night, so had given D instructions to give out the trick and treating children sweets when they came knocking on the door, that responsibility often falls upon me, but as it turned out - the evening event got cancelled, so I was able to still be the giver of sweets to trick and treaters banging on the front door, but there were not many children as in past years.  I think the sodden weather kept many of them away, I have to be honest I was kinda glad as I did not have much energy to be jumping up and down like jack in the box to answer the door.  

Anyway, back to this Chocolate Chili in Blue Taco's - the recipe was adapted from a meat based recipe from Clodagh McKenna's Chocolate Beef Chilli.  I replaced the beef with soya mince and omitted the bacon lardons.  

I remember it being  very rich and 'too chocolatey' for my liking and I wasn't a great fan of the Blue  Corn Tacos either.  They broke on folding. 

I was glad that I was able to try the Blue Corn Tacos having admired them afar before, but I am in no rush to try them again, unless I go to Mexico and they are fresh. 

Vegan Green Meatballs

I have made this recipe before, but I called it Hara Masala Kofta aka Green Sauce Meatballs. I had served it with Spaghetti before, this time the Green Meatballs that happen to be vegan, were served with steamed Basmati rice.

The aromatic coriander green sauce clung beautifully to the mock 'meatballs'.  I enjoyed every mouthful.

By the way, my blogger friend The Veg Hog  is hosting #EatYourGreens Vegetarian and Vegan Blog challenge this month, so please do join in.   For those of you who have not participated before, please Follow this link on how to join in.  This Vegan Green Meatball recipe is my contribution to Eat Your Greens this month. 

Vegetarian Greek Cypriot Shepherds Pie with Feta Cheese Mint Mash

A photograph taken in poor lighting on a dark evening.

This is a generous serving of homemade vegetarian Greek Cypriot Shepherds Pie with Feta Cheese. 

I have mentioned my Greek flat mates at University and my holidays in Cyprus, this is me just harping back to those days and yearning for the warm climate, especially on a day like today when it has been raining all day.  In fact it has been raining non stop for the past 5 days.  

I am not the best potato masher and D was not around to help, so I my did my best with my weakling muscles.  There were still lumps in the potato topping, but thankfully I don't mind lumps and nor does D. The mint in the mashed potato topping was just right, the black olives offered piquancy . This Greek Cypriot Shepherds Pie made for a change from the traditional Vegetarian Shepherds Pie that I so often make at home. 

I am sharing this with CookBlogShare hosted by Hijacked by Twins. ; and Cook Once Eat Twice hosted by Searching For Spice. 

I've also made a Prasopita, a Greek Leek Pie, adapted from the Greek Gourmand, but I am holding that back for St David's Day. Instead, here is a link to some other Greek and/or Cypriot inspired recipes on A2K  - A Seasonal Veg Table
Spanakopita
Tomato and Feta Cheese Baklava
Vegan Spanakopita Pies
Vegetarian Pastitcio

Curried Welsh Shepherds Pie with Turmeric Mash Topping

We took the car into the garage yesterday which scuppered the rest our plans for the day, but the car had to go in as it has a slow puncture and living in the Welsh valleys, we need a mode of transport to get us to and fro work and every where else in between and beyond.  

So when I got back home, I lazed around for a while, then it dawned on me - got to eat - so I went into the kitchen and decided to make an Indo Anglo Welsh version of Shepherds Pie.  What is Welsh about this?   There are leeks in this and a number of other Welsh ingredients from Blas Y Tir  including the potatoes mashed on top. And the cook herself, is very Welsh too.  

The yellow turmeric mash flecked with red chilli flakes and coriander  was really lovely, almost reminisce of a good vegetable samosa.  The filling is made with textured vegetable protein (TVP) that mimics minced 'lamb', it was mildly spiced.   Have a knife and fork ready to tuck in, but a spoon would work too. 

The colours of the Curried Welsh Shepherds Pie are spot on for the Autumnal seasonal colours around us which are really stunning at the moment.  I just wish I was motivated to step outside today, but I just wanted to snuggle indoors and doss around in the house. D did not protest too much about wanting to go out either, so we both just chilled - neither of us looking forward to going into work tomorrow. 

Vegan Mofo prompt today is Comfort Food.  I have to admit, I have already posted my idea of comfort food with the Samosa Soup recipe.  So I had to approach comfort food from a different angle.  Shepherds Pie and Cottage Pie are dishes that make my husband happy and that makes me happy and gives me comfort.  I have also been finding the  soft mash rather comforting and those of you who have been reading my bog for a long time will find that surprising as I don't do mash finding it close to baby food, but this weekend I have been finding it soothing for my throat which continues to be sore - another visit to the GP is on the cards.

As D was eating this Curried Welsh Pie he said it reminded him of another dish that I make. When prompted which one? He said the vegan Mexican Tamale Pies which is similar in filling but is finished of with a polenta topping, so I agree with him to some extent.   

Curried Welsh Shepherds Pie with Turmeric Mash Topping
Serves 6 generously or 2 people over 3 days
Ingredients
200g TVP reconstituted and then drained of excess liquid. Set aside

2 - 3 tablespoons olive oil
1 large onion, minced
2 medium leeks from Blas Y Tir, washed well of grit and sliced
2 - 3 garlic cloves, crushed
250g carrots, peeled and diced
1 teaspoon ground cumin
1 teaspoon ground coriander
1-11/2 teaspoon red chilli flakes (or fresh, minced)
1/2 teaspoon turmeric powder
1 tablespoon of fresh coriander, minced
1 x 400g tinned tomatoes, chopped
1/4 pint vegetable stock
Optional: 1 x 400g canned chickpeas, drained and rinsed
Salt and pepper to taste

600g Blas Y Tir potatoes, mashed with vegan margarine
1/2 teaspoon chilli flakes
1/2 teaspoon garam masala
1/2 - 1 teaspoon turmeric powder
1 tablespoon fresh coriander, minced
Method
In a wide pan, heat the oil, then add in the leeks and cook on medium heat until it begins to soften, then stir in the garlic, cumin, coriander and chilli flakes and cook for a few minutes for the spices to mingle and the garlic to soften with the leeks.
Then stir in the chopped tomatoes, crushing them further with a spoon.
Leave to cook for a few minutes until the tomatoes are well integrated.
Stir in the carrots and reconstituted TVP and cook until tender and stock.
Bring to the boil, then reduce heat and simmer until  it has thickened. 
Stir in optional chickpeas if using.
Turn off and transfer contents into a large ovenproof dish.

To the mashed potatoes, stir in the turmeric, chilli and herbs.  
Then carefully cover the pie filling distributing evenly. 
Bake in preheated oven, gas mark 5/200oc for 45-50 minutes or until golden and bubbling on the side.  
Serve immediately.  
Adapted from this Fiery Chilli Welsh Red Dragon Pie

I am sharing this  with Casa Costello and Mummy Mishaps for Bake of the Week;  Cook Once Eat Twice hosted by Searching for Spice;  and Simple and In Season hosted by  Feeding Boys;  

Vegetarian Welsh Cawl Hot Pot

In anticipation of St David's Day, I made this Welsh Cawl Hot Pot yesterday afternoon.

Most people in the U.K are familiar with Lancashire Hot Pot made more famous by a barmaid called Betty (now deceased) in a popular British soap drama called Coronation Street.  It was Betty's signature dish at the Rovers Return Inn - a English pub.   

Hot Pot is a slow cooked recipe traditionally made with lamb and vegetables, but as this is a vegetarian blog I made mine with some vegan mock 'lamb' meat pieces.  I also decided to give this Hot Pot a Welsh touch with the addition of leeks and good Welsh cheese.  

Actually this can easily be a vegan Welsh Cawl Hot Pot, if you omit the cheese, but as I had some Dragon Welsh Caerphilly and Colliers Welsh Cheddar I opted to use them.  Although not authentic in any way, I enjoyed my vegetarian Welsh Hot Pot alternative.  It delivered on flavour, texture and substance.  there was also some gravy juices sitting at the bottom of the hot pot when it came out of the oven that made for moist mock 'lamb' pieces.  I served the finished dish with some steamed broccoli heads. 

This is not a sponsored blog post

Vegan Hungarian 'Beef' Goulash

The last time I made Goulash was last year around Halloween. 

Today, it was an unexpected meal as I decided to pick up some 'beef' style pieces from a health shop.   It wasn't my favourite mock 'beef' meat as I found it a little powdery,  but it was interesting to try.  I adored the tones of lipstick red from the peppers and Merlot from the kidney beans in the bowl, and a warming orange glow from the carrots. 

I think Goulash like most stews benefits being cooked a day before before tucking in as the flavours develop.  

We had this 'Beef' Goulash simply with plain rice.  

I am off work tomorrow - whoop whoop, so I am planning on making Thursday night my Friday night with some junk TV.  Have a good evening.

Mazi Mas Ethiopian Tibs 'Soya Beef' with Berbere and Cherry Tomatoes made Vegetarian

As well as bookmarking recipes from cookbooks, I mentioned that I have bookmarked some recipes from websites also.   I've had my eye on a couple of Ethiopian recipes from Azeb Woldemichael of Mazi Mas as featured in The Guardian.  It is thanks to The Guardian that I have discovered Mazi Mas and have become a fan from afar.  Mazi Mas which translates in Greek 'with us' is a roaming eatery that serves global home cuisine to the public.  The chefs are migrant and refugee women who have struggled to find work in the U.K.  Mazi Mas reminds me a little of The League of Kitchens in  NYC, America.

For those of you who read my blog, will know that I've been cooking up some global cuisine since the start of this blog; and most recently Ethiopian and Eritrean cuisine has been on the menu, thanks to some new people frequenting my workplace and inspiring me.  

I was more tempted by the Berbere spices which I have come to love and have a stash of.  The original Mazi Maz 'Tibs' recipe is made with beef skirt, diced small.  After giving it a little thought, I adapted the recipe and made it suitable for vegetarians, its even possible to veganize!  In place of the beef, I substituted Soy Schnetzel often used for vegan Ghoulash, but if you can't find them soya chunks will work too.  The rosemary came from my garden and so did the cherry tomatoes, the last from my greenhouse - yes in November. 

Both dishes: the Ethiopian Tibs 'Soya Beef' with Berbere and Cherry Tomatoes and White Cabbage, Carrot and Potato are extremely rich and flavour packed.  I loved them both and so did D, he just wasn't keen on the Injera - Ethiopian Sourdough flatbread that has little bubbles on top like a crumpet.  He found the Injera texture a little to strange to eat, as it has a rubber aspect to it.  It didn't bother me at all; and I ate it traditionally with my fingers.  

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!   

Winter Greens Shepherds Pie

D has been wanting me to make vegetarian Shepherds Pie for the past month, I have been putting it off for one reason or another, well today with the blustery wind keeping us firmly indoors he finally persuaded me to make one.

I was going to make one of my old fashioned tried and tested Shepherds Pie or Shepherdess Pie recipes made with beans and lentils, but he expressed that he didn't want one made with lentils and beans, as we have been feasting on lots of pulse based dishes recently such as the Black Eyed Pea and Lemon Hot Pot and Red Kidney Bean Schnitzels.  

The only issue I had with this was that we haven't been out to the shops to stock up on fresh vegetables, so I was having to make do with what we had in our kitchen cupboards.  And there seems to be an awful lot of dry ingredients: flours, grains and beans.  Well, I kept hush and just got on with it and decided the vegan Shepherds Pie base was going to be made with soya mince which I often use for my Mexican Tamale Pie.  And yes I know soya mince is a legume, but minced up D is none the wiser.  Shu.  Lets keep it hush between us.  

Winter Greens Shepherds Pie part covered with mashed potatoes

Another thing, this particular Shepherdess Pie is made with shredded winter greens not peas which is traditional simply because I did not have any in the freezer either, so I had to make do with what I had, He was beginning to be a bit of a grump about it, saying it wouldn't be the same without peas. 

Verdict, he really loved it.  It was very, very paprikarey, yes I was a little heavy handed with the smoked paprika!  

Tamale for family and friends

This vegan Mexican Tamale dish is one that I make almost every month, sometimes twice.  Its a firm favourite with my husband and younger family members likes nephews and nieces.  Regular readers will have seen Tamale appear on my blog in different guises, as a pie see here and or served in individual dishes see here, often served with a lovely green salad. 

There will be days when we will have it for Saturday or Sunday brunch instead of a veggie fry up, but not this time.  I decided on making a much larger version that could be brought to the table. 

My brother is by no means a vegetarian, or vegan for that and would never dream of becoming either, I served him Tamale when he came over for a short visit that ended up being a couple of hours and he totally loved it.  He said he really did not note much difference between the soya mince or the real minced stuff.  I really do think this is one dish that meat-eaters would be more then happy to try, especially if they like a little spice too. 

For the recipe follow this link.  
The only thing to note is that this Tamale was made in a large casserole dish, the polenta flowers are optional.

Vegan Southern Indian Black Pepper Curry

About a week or so ago, I featured a Vegan 'Beef' Soy Chunks and Green Papaya Curry on my blog.  I thought I'd continue cooking with the soy chunks imitating meat today.  So here is a Black Pepper  Soya Chunk Curry.   

Now and again in a curry style dish, I do like to alternate the fiery heat of red chilli powder for warmth of black pepper.   One of my favourite black pepper dishes, must be this Malaysian Black Pepper Tofu curry from Rasa Malysia.  Oh the memories of eating that dish is really making my mouth water.  I might just have to pick up some tofu in the next few days.

Sunny Caribbean Vegetable Patty Pies

Along with the vegan Garlic Mushroom and Parsley Pies these Sunny Caribbean Vegetable Patty Pies were second to sold out when I held my first food and crafts fayre a few months ago.  I have not seen these on market stalls in Wales yet, but I know it won't be long to appear.  So watch this space.

 

I really like the sunshine yellow glow of the pastry, its calling out for summer and the filling is not that bad either.

These particular Sunny Caribbean Vegetable Patty Pies are made with vegetables, but I have also made them with soy mince otherwise known as textured vegetable protein so that it mimics minced meat. 

I am sharing one of these vegan Sunny Caribbean Vegetable Patty Pies with My Legume Love Affair 60 as it contains kidney beans.  MLLA as it is known to its fans, is a popular, legume-centred event was created by Susan of The Well-Seasoned Cook, and is now run by Lisa of Lisa's Kitchen. This June it is being hosted by One Hot Stove. It is the 60th edition  - the diamond anniversary!

 

Vegan Caribbean Vegetable Patty Pies
Makes 6 - 8
2 - 3 tablespoons olive oil
1medium onion, peeled and finely sliced
200g carrots, peeled and diced
250g sweet potatoes or butternut squash, peeled and chopped into cubes
3 peppers, red, green and yellow, deseeded and diced
1 tablespoon fresh thyme leaves
200g can sweetcorn, drained and rinsed
400g cooked kidney beans, drained and rinsed
Salt and pepper to taste
1/2 teaspoon cayenne powder
1/4 teaspoon turmeric powder for pastry dough
Method
Preheat the oven to 180ºC.
Heat oil and then add in sliced onions and saute until translucent.  Then add in the diced carrots and sweet potatoes or butternut squash if using.  Cook on moderate heat, stirring constantly until beginning to appear translucent, stir in the peppers and thyme leave and continue cooking until all the vegetables are tender.  Stir in the sweetcorn and kidney beans and salt, pepper and cayenne pepper to taste.  Cover and cook for a few minutes for the flavours to blend. Turn off heat and allow to cool. 
Now make the pastry
You have three choices for the pastry.
For ease, you can use shop bought puff pastry or shortcrust pastry – in which case pour the filling into a casserole and top with the pastry and cook according to packet instructions.
Or you can make your own shortcrust pastry.
For all these recipes please add 1/2 teaspoon of turmeric powder to the pastry just before kneading.
You can make you own hot water crust pastry. Follow here for the recipe. For individual pies, see here.
Preheat the oven to gas mark 5.
Fill the pastry and top with lid.
Bake for 30 - 40 minutes depending on the size of your shortcrust or hot water crust pastry pie(s). Allow to cool, before serving.

Vegan Welsh Faggots with Onion Gravy

Let me introduce you to a new vegetarian dish: Welsh Faggots (Ffagod).  For those of you who have never heard of Faggots, let me clearly state that it has nothing to do with the homophobic disparaging and offensive reference. Faggots are a specialist of Wales in the United Kingdom.  Faggots were traditionally made with the innards of pigs. The pate like mixture is then wrapped in the lacy casing of the animals caul and oven roasted slowly. Faggots are traditionally served with mushy peas and onion gravy. Faggots are still made in Wales and are still quite popular. In fact, I've seen them being sold in Cwmbran, a neighbouring town and Abergavenny - which tags itself as the Gateway to Wales, a place where tourists flock for sure on their way to the Brecon Beacons - so its sure a novelty for some to try, a bit like the Welsh Rarebit which really is just cheese on toast, but hey ho its a pound maker.  

I set myself the challenge a few months ago, around St Davids Day in fact to re-create a mock meat and vegetarian friendly variation of the Welsh Faggots.    

Well I did it, however this main meal of a dish failed to feature on my St Davids Menu, simply  because I was being a little too ambitious and found myself a little stretched.  So the menu featured Welsh dishes such as Welsh Glamorgan Eggs,  Caerphilly Cheese, Leek and Potato Pie.  For those who liked their spices, I made Welsh Chilli: Red, White and Green in a Bowl, Red Thai Dragon Curry and our popular  Red Dragon Burgers.   

These vegan mock Welsh Faggots of course do not taste of real Welsh faggots, and even if they did I would not know for sure as it has never passed my lips.  These vegan Welsh faggots were made so Welsh vegetarian people like me could partake and celebrate St Davids Day, in the same vain as my vegetarian Scots friends celebrate St Andrews and Burns Night with haggis.  I know its not the prettiest looking plates of food I've showcase in while, but you should know by now that homely traditional food is not pretty food, but hearty rib sticking food.

Welsh faggots are traditionally served with mashed potatoes and mushy peas, I served my vegan  Welsh faggots with sauteed winter green and another popular Welsh dish Onion Cake (Teisen winwns).  Onion Cake was one of the first dishes I ever got to make at school.  When I took it home to be sliced and enjoyed by my family, my mother looked at me in horrified.  The sliced potatoes were raw.  I blame my Home Economics teacher for being poor and unhelpful.  I was only a kid.  This time, my onion cake just melted and the onion gravy was delightful.  Its a perfect dish to enjoy on a rainy wet blustery evening.

Please see up-dated version of my Welsh Bara Lawr Laverbread Seitan Faggots (Ffagod) made with vital wheat gluten in 2017

Vegan Mexican Tamale Bean Pie

The girl from Mexico approves of my Mexican Tamale Bean Pie, other than it could have been a touch hotter and spicier and of course, traditionally its wrapped and cooked in corn husk, it got the thumbs up.  It made my day. 

I make this Mexican Tamale Bean Pie all the time, partly because its an easy dish to make, partly because I like eating it too.  I have posted it on my blog before, see this link, but it has changed a lot since then - before it was suitable for vegetarians, this one is suitable for vegans, though there is nothing stopping you from putting a handful of grated cheese on the top then putting it under the grill to melt or even topping it with a fried egg or two, but too be honest with you it doesn't need either.  It s quite tasty without the additional toppings mentioned. 

I am sharing one of these pies with One Ingredient hosted this month by Laura of How to Cook Good Food and Nazima of Franglais Kitchen who are featuring my favourite ingredient chilli this month. Also the soy mince, kidney and black beans in this vegan Mexican Tamale make this post suitable for My Legume Love Affair 57, this popular, legume-centred event was created by Susan, The Well-Seasoned Cook, and is now run by Lisa of Lisa's Kitchen.  This March it is being hosted by PJ of Seduce Your Tastebuds.  

Vegan Mexican Tamale Bean Pie
Serves  4 - 6 depending on the size of your pie dishes
Ingredients
for the pie filling
2 tablespoon olive oil
2 medium onions, finely sliced
2 garlic cloves, minced
50g – 75g jalapeno from a jar, minced
Pinch of chilli flakes
350g reconstituted organic  soy mince
400g can chopped tomatoes
2 tablespoons tomato puree
400g cooked black and kidney beans
300g vegetable stock
Salt and pepper to taste
for the polenta topping200g quick cook polenta800ml water
4 tablespoons fresh coriander
Method for the pie fillingHeat the oil in a large pan and fry the onion and garlic until softened slightly. Add the jalapenos, chilli flakes, soy mince, tomatoes, tomato puree, beans, stock, lemon juice and remaining coriander and cook on gentle heat for 30 minutes until thick like stew. Season to taste and pour into an ovenproof dish.
Preheat the oven to medium to high. 
for the polenta topping
Either cook polenta acording to packet instuctions Or
Boil the water, then slowly pour in the polenta whisking all the time, until it begins to thicken and splutter. Stir in 2 tablespoons of the coriander and salt to taste. Evenly pour over the pie filling and smooth. Bake in oven for 20 minutes or so.  Serve immediately. 

 

A vegan Ponkie – Ghanaian Pumpkin

No, this is not a derogatory term to describe my vegan friends, this is my interpretation of a Ghanaian dish known as Ponkie.

So what is Ponkie? Ponkie is the Ghanaian word for pumpkin. The dish is traditionally made with beef. I substituted the beef with textured vegetable (TVP) protein also known as soya mince.

I know the name will set of little ones in fits of giggles and maybe some grown ups too. I chose to make it for two reasons, pumpkins are everywhere at the moment. I’d like to say pumpkins are everywhere because it the season, but the other than the butternut squash, once Halloween is over, you’ll be lucky to find a pumpkin here. Therefore, I recommend you make the most of it now, even if it is for soup. The other reason this recipe appealed were the ingredients, some of which reminded me of a kind of vegetarian chilli bean dish but without the kidney beans.
In my previous job, I had a good Ghanaian friend HA. He had these cat like whisker scars on his face. When I first met him I was fascinated by them and thought I’ll ask him the significance later, but as time passed. I no longer saw the scars on his face, it was just another feature, so never got round to knowing the reason. I’m guessing it had spiritual meaning as well as being a tribal mark to identify the family. I’d ask him, but he moved away and we lost contact. Anyway, I digress I think he would be disappointed at me for subbing the beef with TVP (textured vegetable protein) aka soya granules. HA is like my brothers, he loves eating his meat. Whenever we lunched together, he would often add ‘I could never be vegetarian. I so love my meat’. I wonder though if I could tempt him with this version of Ponkie. I wonder what he would say?!

This is a dry dish, similar to the okra salan. Traditionally ponkie is served with boiled yam and flat bread. It also goes well with other grains such as rice, couscous and even tortilla wraps, just please don’t tell HA. I think he will roll his eyes even more.
Ponkie: Ghanaian pumpkin
Serves 4 - 6
Ingredients
4 tablespoon sunflower oil
1 medium onion, finely sliced
1 – 2 fresh red chilli, minced or 1 - 2 Teaspoon Chilli powder
1 teaspoon ground coriander
Salt to taste
250g TVP or soya mince dehydrated
1 green pepper, chopped
400g tin of tomatoes, chopped
400g Pumpkin or Butternut Squash, peeled and chopped into 1 inch pieces
1 Aubergine, diced
Method
Heat oil in pan and saute the onion until soft and translucent, then add in the spices and chilli, cook for a couple of minutes for the spices to combine. Add in the tomatoes and cook for 5 minutes or so before adding in the soya mince, pepper and pumpkin pieces. Cook for 10 minutes before adding in the aubergine. Reduce heat to low, cover and simmer for 20 - 30 minutes or until the vegetables are tender. Taste and adjust seasoning to taste. This particular recipe is adapted from Oxfam Fairworld Cookbook which acknowledges the original coming from Ola Olaore s book Traditional African Cookery.

Vegan Sloppy Joes

and 'no' I am not talking about an emotionally, sensitive friend called Joe. A sloppy Joe is an American dish made from minced beef, onions, sweet rich tomato sauce and other seasonings, served on a hamburger bun.

I have mentioned it before, but D is demi-vegetarian by association. He is quite content with what I feed him, but now and again he craves for a bit of texture. I am not one into mock meat substitutes, but occasionally I will make something that imitates say meat such as mock 'meat' balls or Glamorgan sausages mainly for him.

A couple of days ago, he wanted something with a bit more chew. I remembered I had some Textured vegetable protein, TVP for short in a jar from the 'meat balls' and 'vegan Kievs' I made last year. I also had a couple of recipes marked in two different vegan cookbooks using TVP, but one stood out: Sloppy Joes, so that is what I decided to make.
D lived in the States for a couple of years, namely in a place called West Virginia and has eaten the real meat version of Sloppy Joes. So I looked to him for his verdict.

How’s it compare to the real thing?!
His response, it could be a bit more sloppier but it’s a pretty good vegan sloppy Joes substitute.

He was right the TVP I used seemed to absorb a lot of the juices, so my sloppy joes, was not as sloppy as expected as the title suggests. But I was pretty pleased to note that it was not far off.

We’ve had vegan Sloppy Joes twice this week. Once with with crusty bread and onion rings and secondly with home-grown, frozen peas and roasted potato cubes.
I followed the recipe from How it all Vegan pretty much word for word. But because flavoursome tomatoes are out of season, the only thing I did different was blitz half a tin of chopped tomatoes and 2 tablespoons of tomato puree for the sauce. I used the remaining half a tin in place of the 1 tomato.

I actually think you can actually use the Sloppy Joes as a pie filling, as it reminds me a bit of Cottage pie.

North African influenced Vegetarian meatballs

Over the past few days we have had potato in all its guises: as crisps, jacket potatoes, chips, boiled and roasted. Yesterday D was like no more potatoes, no more potatoes for the next few days please, hence the previous pasta dish, and today’s dish of North African influenced Vegetarian meatballs in tomato sauce which was served with cous cous, but it would be equally good with potato wedges.
I know it doesn’t look that great in the dish, but it does taste good. This is one recipe, I would make if my brothers came up, they would appreciate it and feel like they are getting something that looks like meat, even if it does not taste of it.

North African influenced vegetarian meatballs in tomato sauce
Serves 4
For the vegetarian meatballs
Makes about 20 balls
Ingredients
170g light TVP mince
375ml stock made with 1 tablespoon of bouillon powder
1 medium onion, minced
4 cloves garlic, minced
2 tbsp vegetable or olive oil
75g Manitoba flour or vital wheat gluten
1 tablespoon of dried mint
Salt and pepper to taste
1 generous teaspoon of freshly ground cumin
Coriander or mint for garnish

Additional oil for frying

Method
Begin by reconstituting the TVP mince by pouring the stock over the granules, then covering tightly with plate and letting it sit for 10 minutes.

In a large pan, saute the onions and garlic in oil over gentle heat until translucent and soft. About 10-15 minutes. Then add mint and cumin and cook for a few minutes.

Remove from heat mix in the flour and seasoning. Let sit until cool enough to handle.

With your hands, form balls about 1 ½ inches in diameter. Use a lot of pressure when forming your balls.Lightly fry them in a small amount of oil, rolling them around in the pan to brown on all sides. Set aside until you are ready to use them with your dish.

For the tomato sauce
2 x 400g tins of chopped tomatoes
2 onions, minced
1 teaspoon of ground cinnamon
100g fresh coriander leaves, minced
Salt and pepper to taste

Optional: 6 – 8 eggs. Omit eggs for vegans.

To make the sauce: in a large saucepan over low heat, combine all the ingredients. Cover and simmer for 45 minutes. Transfer the sauce to an ovenproof dish.

Preheat oven to gas mark 400.

Add meatballs to tomato sauce.

If using, break the eggs over them, try not to break the yolks. Bake for 8 – 10 minutes until the eggs are set and the yolks are still runny.

Garnish with coriander or mint and serve immediately.

Adapted from: Vegetarian Table: North African; and Just the Food blog

Retro kievs

After my success with TVP and Manitoba flour in making the versatile vegetarian meatballs, I decided to go a step further and experiment with the mix and make some veggie kievs. I often see the vegetarian supermarket brand kievs, which are not too bad , but thought why not try making my own. Although a little bit fiddly and delicate especially during the process of frying, I was pleased with the final result both visually and by taste.

So as a vegan or vegetarian, when was it the last time you cut through a crisp, golden crumbed texture and the surprise of tasty melted garlic butter oozed out onto your plate. If its been a while. Maybe I can tempt you to have a go with this recipe. It can be either vegetarian or a vegan kiev.
Ingredients
170g light TVP mince
375ml stock made with 1 tablespoon of bouillon powder
1 medium onion, minced
4 cloves garlic, minced
2 tbsp vegetable or olive oil
75g Manitoba flour or vital wheat gluten
1 tablespoon of dried parsley
Salt and pepper to taste
Method
For the mix
Reconstitute TVP mince by pouring the stock over the granules, covering tightly with plate and let sit for 10 minutes.
In a large pan, saute the onions and garlic in oil over gentle heat until translucent and soft. About 10-15 minutes. Then add parsley and cook for a couple of minutes. Remove from heat mix in the flour and seasoning. Let sit until cool enough to handle.
Remove butter from freezer and cut into four even sized nuggets.
Split mix into four even sized balls. The put on surface or in the palm of your hands and flatten. Add to it a nugget of butter. Then bring over the TVP mix and press gently to form it into kiev shapes. Do this with the others. When done, put in refrigerator to cool.

First make the lemon and garlic butter
4 tablespoons of Soya butter
Zest and juice of 1/2 lemon
2 cloves of garlic, crushed
salt and pepper to taste

Blend all the ingredients together. When blended, put butter onto some cling film and roll gently until you have a sausage shape, wrap ends and then put in freezer
For the kiev mix
170g light TVP mince

375ml stock made with 1 tablespoon of bouillon powder

1 medium onion, minced

4 cloves garlic, minced

2 tbsp vegetable or olive oil

75g Manitoba flour or vital wheat gluten

1 tablespoon of dried parsley

Salt and pepper to taste

Method for the mix

Reconstitute TVP mince by pouring the stock over the granules, covering tightly with plate and let sit for 10 minutes.

In a large pan, saute the onions and garlic in oil over gentle heat until translucent and soft. About 10-15 minutes. Then add parsley and cook for a couple of minutes. Remove from heat mix in the flour and seasoning. Let sit until cool enough to handle.

Remove butter from freezer and cut into four even sized nuggets.Split mix into four even sized balls. The put on surface or in the palm of your hands and flatten. Add to it a nugget of butter. Then bring over the TVP mix and press gently to form it into kiev shapes. Do this with the others. When done, put in refrigerator to cool.

For the coating

1 beaten egg (optional)

200g of Breadcrumbs

Additional oil for shallow frying

Dip kiev into beaten egg first, then into breadcrumbs, ensure well coated. Then shallow fry on one side in hot oil until brown, then flip over until the other side is brown. Don't over do this, as the butter may completely disappear from the inside.

If you are not using the beaten egg, be very gentle when flipping the kiev over in both the breadcrumbs and in the oil when shallow frying as it may break.
PS Did you know that kievs are not Russian or Ukraine as the name suggests, but were actually invented by a Frenchman who invented the canning of food and called it Chicken Supreme. It became known as the chicken kiev when New York restaurants were trying to cater to the tastes of Soviet migrants. I think this vegified version will be appreciated by many.

Adapted from Just the Food and Vegetarian Entertaining with Friends

Versatile veggie meatballs

I don't often cook with meat substitutes such as tempeh, seitan, Quorn or TVP. But I saw this recipe for swedish meetballs a long while ago on Joni Marie Newmans blog Just for food and had wanted to try them out, but was deterred as I had great difficulty tracking down vital wheat gluten in Scotland and it was too expensive ordering it over the web. But recently I came across some Manitoba flour, and decided to try it out in place of the vital wheat gluten. I also tweaked some of the spices in Joni's recipe to suit my taste buds. The result was impressive, the meatballs held very well, plus they were rich in texture and substantial, I could only manage three. D really enjoyed these 'meatballs' and has said he would be happy if I made this a regular dish.

These veggie friendly 'meatballs' are versatile for two reasons. Firstly, you can make a batch of these and refrigerate them. Then during a busy working day, all you need to do is heat them in the oven and add them to a tomato based pasta sauce. Secondly, you can change some of the flavours in the meatballs. I have and have been delighted. So thank you Joni.
Versatile veggie meatballs
Makes about 20 balls or 21 if you have small hands like mine
Ingredients
170g light TVP mince
375ml made with 1 tablespoon of bouillon powder
1 medium onion, minced
4 cloves garlic, minced
2 tbsp vegetable or olive oil
75g Manitoba flour
1 tablespoon of dried Italian mixed herb spices or oregano
Salt and pepper to taste
1 tbsp Tamari or soy sauce

Additional oil for frying

Method
Reconstitute TVP mince by pouring the stock over the granules, covering tightly with plate and let sit for 10 minutes.

In a large pan, saute the onions and garlic in oil over gentle heat until translucent and soft. About 10-15 minutes. Remove from heat mix in the flour, Tamari, herbs and seasoning. Let sit until cool enough to handle. With your hands, form balls about 1 ½ inches in diameter. Use a lot of pressure when forming your balls, you don’t want them to fall apart.

Lightly fry them in a small amount of oil, rolling them around in the pan to brown on all sides.
We had them with pasta and a tomato based sauce. Yum.