Cooking for One, Mediterranean Dishes, Vegan, Vegan Menus, Vegan Snacks

Middle-Eastern Mezze Buddha Bowl

I think I’m late to the Buddha Bowl Party!  In the unlikely event you didn’t know, a Buddha Bowl is simply a bowl full of really good, nutritious and delicious food, often with a sauce or dressing, all plant-based.  I think the nearest traditional idea is Mezze,  a style of serving food that is found wide-spread across the Mediterranean and the Middle East.

What’s great about all this…. Mezze … Buddha Bowl …  is that you can create a meal of components … some cooked, some raw, some hot, some cold … which complement each other …   and can be made in varying quantities …  and then stored … and eaten at your leisure … in different combinations  … and exactly to your liking.

How lovely is that?

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So, here we have marinaded and roasted root vegetables, steamed broccoli and broad beans, chickpea and cucumber salad, roasted vegetable and tahini sauce and toasted sunflower seeds.  Garnished with Sumac and Za’atar.

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The Mezze I’ve created below serves 4 … but it’s a really great way of cooking for 1 … just make a batch and store, chilled!

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MIDDLE-EASTERN BUDDHA BOWL

4 servings…one way or another !

INGREDIENTS AND PREPARATION:    Continue reading “Middle-Eastern Mezze Buddha Bowl”

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Condiments, Mediterranean Dishes, Preserving, Salads, Vegan, Vegan Treats

Preserving Lemons and Limes. Moroccan Style.

There’s just a hint of spring in the air here in the UK, and my thoughts are already turning to fresh salads and light ‘spring-like’ food!

There are wonderful citrus fruit in the shops at the moment, and this recipe brings all the intensity of citrus flavours to the fore, while in the meantime gentling the sharpness that can sometimes be too overpowering.

Preserving lemons takes about a month, and then, stored in the refrigerator, they will last for months… which is great, because you don’t need much to bring a zing to any dish.

Typically preserved lemons are used in Moroccan dishes such as Tagine, and Couscous, but with just a little imagination I think there are many possibilities to introduce this gorgeous flavour : salads, pasta,  curries, marinades for tofu and tempeh, side dishes such as french beans, asparagus or carrots, as well as sauces, dressings and even desserts. As well as Mediterranean  dishes such as hummus or olive tapenade.

lemony lemonyness

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PRESERVED LEMONS

I litre jar : 8-10 lemons (and limes)

Cook’ notes: 

  • 1)The favoured choice of lemon for preserving is Meyer lemon, but other types of lemon work fine.  It’s important they’re unwaxed, as you will be eating the rind …. 
  • 2) I used Himalayan salt … which is the only salt I use in the kitchen these days.
  • The best jar to use is almost certainly a glass kilner jar with a good tight seal.  Don’t use metallic lids as they will react with the lemon juice.  

Ingredients:   Continue reading “Preserving Lemons and Limes. Moroccan Style.”

All About Beans, Gluten-Free, Soups, Vegan, Vegan Main Dishes

Shchi

A Russian style soup with many variations, which, according to Wikipedia, dates back to the 9thC.

Wikipedia: Shchi is a traditional soup of Russia where it has been known as far back as the 9th century, soon after cabbage was introduced from Byzantium. Its popularity in Russia originates from several factors. Shchi is relatively easy to prepare; it can be cooked with or without various types of meat; and it can be frozen and carried as a solid on a trip to be cut up when needed. Finally, it was noticed that most people do not get sick of shchi and can eat it daily. As a result, by the 10th century shchi became a staple food of Russia, and another popular saying sprang from this fact: “Щи да каша — пища наша.” (Shchi da kasha — pishcha nasha “Shchi and kasha are our food”).

Based on the humble and beautiful cabbage, this is a recipe that inevitably has endless variations.

Here’s my vegan version.  Based on a traditional vegetable version, I’ve included Sauerkraut, which makes it Sour Shchi.

It’s one of those soups that matures with time, so, if you want to try it, don’t hesitate to make a big batch, as it tastes even better the next day.

Hope you enjoy!

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SHCHI

Serves 4 or more…

Ingredients:   Continue reading “Shchi”

Desserts, Vegan, Vegan Treats

Tarte au Chocolat

Here’s a lovely little treat……for Valentine.💕

Tbh, this kind of thing is way out of my comfort zone; (give me a bag of beans and a cabbage any day!), as you can see from my pastry skills (or lack of),  but I was inexplicably moved the other day to buy a little set of heart-shaped baking tins, and I definitely had chocolate on my mind…..   maybe it seemed to me that the world needs some love these days, as there appears to be a lot of hate around, and we all can all make space for the occasional chocolate heart…no?! 💚

This tart can be made as one big one, or 4 little ones.

I used ready-made vegan shortcrust pastry, but of course you can use your favourite home-made pastry, and, with a little care, a gluten-free version.

The filling is light and velvety rich and hopelessly delicious.

I hope you enjoy!

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TARTE AU CHOCOLAT

Serves 4

Ingredients:   Continue reading “Tarte au Chocolat”

Breakfast, Cooking for One, Vegan

Blueberry Porridge

On a gloomy, rainy day (like today) there’s nothing better than a bowl of perfectly cooked porridge.

Traditionally porridge is flavoured with a good pinch of salt, and drizzled with a little cream if it’s particularly cold outside!  Salted porridge is worth trying, and surprisingly good!

I’ve added some blueberries to the mix, simmered for a few minutes, so they get just hot enough to pop juicily in the mouth 🙂

Add extra fruit, a little vegan cream (optional), and a drizzle of your favourite sweetener.

Delicious!

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BLUEBERRY PORRIDGE

for 1

Ingredients:    Continue reading “Blueberry Porridge”