Curries, Vegan, Vegan Main Dishes

Tofu and Mushroom Molee

Molee is a light, fresh curry sauce, from the Keralan region of India,  consisting of a delicately flavoured coconut sauce.

It’s quick and simple, shouldn’t be cooked for too long, and is open to all sorts of variations.  I’ve used tofu and mushroom here, but I think it would be fantastic with all sorts of vegetables, such as finely sliced carrots, peas, baby broad beans or a traditional Indian vegetable such as okra.

Hope you enjoy 🙂

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TOFU AND MUSHROOM MOLEE

Serves 3-4

Ingredients: Continue reading “Tofu and Mushroom Molee”

Gluten-Free, Mediterranean Dishes, Vegan, Vegan Main Dishes, Vegan on a Shoestring

Gratin Dauphinoise – Potato and Patty Pan

Like many french dishes, Gratin Dauphinoise is simple, just a few perfectly matched ingredients.

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I grew some beautiful patty pan (summer squash) this year, which, like courgettes, arrive thick and fast…. and they just keep on coming🙃 .  Mine are white, and creamy and mellow in flavour.  There are however, all sorts of varieties of summer squash available in  good vegetable stores.

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I thought they’d be a delicious addition to a Potato Dauphinoise, vegan style.

And they are.  I’ve made this dish 3 times already  💕💕💕

I use oat cream here (infused with onion, garlic and herbs), which is of course much lighter than its cholesterol-laden dairy counterpart, but as far as I’m concerned, this dish is all the better for that.  The summer squash add a different and lovely creaminess to the dish.

It’s easy to prepare, needs to be cooked long and slow, (while keeping just an occasional eye on it), and it doesn’t re-heat particularly well. So you just have to eat it all at once …damn it 😉

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Hope you enjoy 💚

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POTATO AND PATTY PAN GRATIN DAUPHINOISE

for 4

Ingredients: Continue reading “Gratin Dauphinoise – Potato and Patty Pan”

Burgers and Patties, Curries, Vegan, Vegan Main Dishes, Vegan Snacks

Cauliflower Bhajis

Cauliflower just seems to revel in Indian spices.  It comes alive every time.

These ‘healthier’ Bhajis are a take on the classic onion Bhaji…but with cauliflower 🍃 …and they’re baked … so less oil …

Moreover…they’re gluten-free… what joy 💚

Bhajis are traditionally deep-fried in ghee,  (and these Bhajis can be fried too) … and baking means you’re bound to lose a little crispiness around the edges …but they’re still delicious.

Hope you enjoy ! 💕

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CAULIFLOWER BHAJI

makes 12-16 small to medium Bhaji

Ingredients: Continue reading “Cauliflower Bhajis”

Soups, Vegan, Vegan on a Shoestring

A trio of Green Goddess Soups 🌿 💚

Bowls of unmitigated goodness… three incredibly simple summery soups: broccoli, courgette and lettuce….

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We’ve all heard the stories about how the goodness of vegetables evaporates into the water they’re cooked in, so one sure way of making sure you still get the goodness is soup.

These three recipes are very quick to do, and don’t benefit from over-cooking….although making a batch and freezing…  or refrigerating and quickly re-heating…is just fine  … 💚

…. the broccoli soup is velvety smooth …..

… the courgette soup is surprising in it’s sweet freshness …

.. and the lettuce soup is complimented with the sweetness of peas and the coolness of mint ..

Hope you enjoy….

🍃

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GREEN GODDESS SOUPS

approx. servings : 3-4 Continue reading “A trio of Green Goddess Soups 🌿 💚”

Mediterranean Dishes, Vegan, Vegan Snacks

Dolmades

Dolmades are the Greek version of stuffed vine leaves, a dish which is found widespread across the Mediterranean and the Middle East.  Inevitably there are many variations  and a variety of ingredients and flavourings.  This vegan recipe is fairly classic, using a stuffing of rice and black olives with Mediterranean herbs.

I have a grape vine growing over an arch at the bottom of my small garden.  The last couple of years it has grown madly, and regardless of how hard I cut it back, it always regrows with amazing vigour.  Even here in the UK, it produces bunches of very small but sweet and juicy grapes, which is a bonus, as I grow the vine mainly to create a canopy of dappled shade in the summer.

So, I’ve been thinking about doing this for a while; making Dolmades from scratch, using freshly picked vine leaves.  However, you can find packs of vine leaves that have been preserved in brine, in certain stores, such as delicatessens.

There’s a bit of faff involved, but I think it’s worth it, particularly with the right flavourings.

The thing that surprised me….probably because I’d never really thought about it, is that Dolmades are made with uncooked rice, and the rice cooks once the Dolmades have been made, rather than stuffing the Dolmades with rice that has been pre-cooked…. so the rice really absorbs the flavours as it cooks….

and in this recipe, mint and lemon juice play leading roles.

btw.

Dolmades are just incredibly moreish…they really are  🙂

…and they transport me straight to a little taverna on a quiet beach in Greece…heavenly…

Hope you enjoy!

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DOLMADES

makes 22-24 individual Dolma

Ingredients: Continue reading “Dolmades”

All About Beans, Cooking for One, Gluten-Free, Mediterranean Dishes, Vegan, Vegan Snacks

Mushrooms and Baby Broad Beans in a Garlic, White Wine and Cream Sauce.

This is an easy and delicious little recipe born of the need to do something with my harvest of broad beans. They’re late this year because of the weather but they’re now coming fast.  I love them.  And they’re so easy to blanch and freeze.  My garlic crop was good this year too 🙂

The sauce is french-inspired, has few ingredients and is creamy without the cholesterol 🙂 .  This dish would be great with mashed potatoes or as a posh snack on toast, or fab. with garlic bread!   Trés Français!

Quick and simple to make.  If you prefer not to use wine, then try lemon juice or cider vinegar with some vegetable stock to give the sauce a tang.

Certified GF cornflour/cornstarch will make this dish absolutely gluten-free.

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Hope you like 🙂

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MUSHROOMS AND BABY BROAD BEANS IN A GARLIC, WHITE WINE AND CREAM SAUCE.

 for 1-2

Ingredients: Continue reading “Mushrooms and Baby Broad Beans in a Garlic, White Wine and Cream Sauce.”

Burgers and Patties, Vegan, Vegan Main Dishes, Vegan on a Shoestring

Proper Veggie Burgers.

Veggie burger has become one of those generic terms for something that is usually round, can be baked or fried, contains no meat and has some sort of indeterminate veggies in it!  And quite often a lot of other stuff besides.

Here’s a recipe for a proper veggie burger, that’s 99% veggies…with a a little besan/chickpea flour to hold it together and a very nice coating of ground sunflower seeds and fine oatmeal.

In a way this recipe is a bit of blank canvas: you can add flavourings and seasonings of your choice…and use different vegetables according to what you fancy and what’s in the veggie basket.  Try crumbled cauliflower, grated beetroot, sweet potatoes or baby broad beans?

The burgers can be fried, baked, grilled and are great reheated…  and taste pretty good cold for a lunch to go..they will store cooked, in the fridge for 2-3 days….

Great with a salad, in a bun, accompanied by chutneys, chilli jam,  mayo etc….

What’s not to like ? 🙂

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VEGGIE BURGERS

Makes 12 x 120gm. burgers

Ingredients: Continue reading “Proper Veggie Burgers.”

All About Beans, Curries, Gluten-Free, Vegan, Vegan Main Dishes, Vegan on a Shoestring

Sri Lankan Style Green Bean Curry. Bonchi Maluwa.

Young fresh fine green beans are a joy.  I’ve been looking for a recipe to show them off and I think I’ve found one.  Sri Lankan Green Bean Curry is a traditional recipe, which inevitably has many versions.

Here’s mine.

I’ve used what I believe to be a traditional spice combination, which is quite an unusual one, and I’ve thickened the sauce with ground sunflower seeds to make it a little richer.

The sauce is mellow, with a sharp background hit of cloves and fenugreek.

This recipe is gluten-free.

Hope you enjoy.

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SRI LANKAN GREEN BEAN CURRY

BONCHI MALUWA

Serves 2-3

Ingredients: Continue reading “Sri Lankan Style Green Bean Curry. Bonchi Maluwa.”

Salads, Vegan

Blueberry Salad

My blueberry bushes are giving forth right now, so I thought I’d try some in a salad.

They’re lovely.

Everything else I used was green 🙂  because I liked the colour contrasts 🙂

Blueberries have a soft and mellow flavour, so I also went looking for other ingredients that would complement rather than overpower them….

Hope you like !

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BLUEBERRY SALAD

I’ll leave the exact quantities up to you… just major on the blueberries  🙂

Ingredients: Continue reading “Blueberry Salad”

Cooking for One, Soups, Vegan, Vegan on a Shoestring

A Simple Vegetable Soup.

A simple soup, easy to prepare, and deliciously, heart-warmingly good.  Cooking at its best: no-nonsense…no fuss.

 

 

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This soup is back to basics: carrots, potatoes and onions…

… + a handful of lovely, delicate baby broad beans.

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btw. I’m starting a new category: cooking for 1.

It might seem odd introducing a pot of soup that serves 4 as cooking for one :/ , but I remember when I lived on my own I was always looking for ways of making batches of food so I didn’t have to cook everyday.  This soup stores chilled very well because it contains no dairy.

Also, you can add something new when reheating a portion, such as a handful of frozen peas, some pre-cooked haricot beans, chopped spring onions or a small tin of sweetcorn.

All the fresh ingredients are, on this occasion, homegrown by me ( 🙂 ) , but they are readily available in the shops all year round.  As you can see, there are very few ingredients! 🙂

A word for fresh herbs: they are just such a boon in the kitchen, and it’s really easy to grow them on a reasonable sunny window sill these days ( in fact a lot of them don’t like sun all day) … and they add flavour and fragrance to soups, stews, salads … etc.

Hope you like it 🙂

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VEGETABLE SOUP

FOR 4

Ingredients: Continue reading “A Simple Vegetable Soup.”