Happy Day 7 – Vegan MoFo 2013.
My first MoFo recipe. To be honest, since my recent return from Berlin, I’ve been a bit ‘fooded out’. I’ve been craving just simple and familiar flavours. I’m also a bit blue, from leaving behind a wonderful month in Germany. I’ve also just moved into a house sit and besides that being another new situation, I’ve discovered it is not going to be as long as I thought so I’m looking for my next housesit. I’m a bit all over the place, to say the least! I’m going to seek somewhere where I can hunker down, be for a while, and cook until the cows come home.
Therefore, I’m presenting you with a heart warming, favourite of mine. It has a gentle kick too, to liven things up and get you out of a funk…if that is what is needed.
Smokey Roasted Red Pepper & Tomato Soup. I put a new take on it by adding fried, crispy Tempeh Croutons (an idea I stole from Lucky Leek in Berlin)
It is really simple to make (I need that, my head is bloody spinning from all the uncertainty and excitement).
This recipe makes two bowls.
6 small red peppers (I used a couple of yellow instead this time as the bargain bag was…a bargain!..it tasted just as good)
6 organic tomatoes (choose ones that have not spent all their life in a fridge and have had chance for their sugars to develop)
6 cloves of garlic (oh dear, I’ve just seen I’ve created 666 in my soup recipe..add 7 cloves if you are superstitious!)
1 tsp smoked paprika
1 tsp pink salt
1/2 tsp chilli powder (optional)
fresh ground black pepper to taste
just use enough diced tempeh to garnish the centre of the bowl
1/4 tsp chipotle powder (if you don’t have then just use smoked paprika)
chili flakes to garnish
Roast the peppers & tomatoes in a 180degree oven. For about 25-30 mins, until the shoulders of the vegetables are becoming just slightly charred. Remove from the oven, leave to cool slightly, this will make the skin easier to peel off and discard (discard the peppers seeds too). You can use the plastic bag trick but the idea of plastic bag chemicals on my food freaks me out a little. If you just wait a few minutes the skin will be compliant with your wishes. Make sure you catch all the delicious juices from the peppers. I don’t oil my peppers & toms. i don’t think they need it. I do however make a little boat out of tin foil and pop my garlic in there and douse liberally, as the garlic needs the oil to prevent the garlic from burning to a charred and bitter crisp. It becomes so sweet and soft this way. I could actually just eat these like candy.
Put peppers, tomatoes and garlic into a saucepan with the seasonings. Add about 1/2 cup water. You may need a little more, but taste and use your judgement. Use a stick blender to blend. Pop onto the gas and bring it back up to a nice heat (don’t boil it).
Meantime, dust the diced tempeh with the chipotle powder and a little salt and black pepper. Pop into a hot, oiled skillet and fry for about 2-3 minutes.
Serve the soup into huggable bowls. Sprinkle the tempeh into the centre and dust with chilli flakes, if you wish. Grind over more fresh black pepper.
Breathe for a moment. Ahh. Dip in a big soup spoon. Eat. Let the flavours play on your tongue and just see how it puts the world to rights!
What did you make today? Let us know in the comments below.
Hello! Day 4 of my meal plan. What a day of food!
WILD mushroom soup with a wee chipotle kick (kick entirely optional!) & socca bread
I experimented before following recipes using flour but I think the flavour and intensity of the mushrooms is diminished…lost in a black hole somewhere in the galaxy. This is the best I’ve come up with so far…
100g dried mushrooms (re hydrated..retain the water..approx 1 cup)
100g chestnut mushrooms
1 clove garlic
1 tsp onion granules
water..approx 5 cups + the mushroom soak water/broth
a few shavings of nutmeg
handful of parsley (you can also use 1 tsp thyme or tarragon…I am going to try dill next time)
Ms Salt & Mr Pepper to your liking
oh and oil for frying..OO or Canola. say…1 tbs or, for those of use who don’t measure… a decent splash.
Do you want the kick?!…a inch slice of chipotle (or more?) if you desire. Don’t use the seeds unless you want your socks blown off.
1.fry the onions, leeks and garlic
2. in a separate pan (mushrooms like space) fry the mushrooms with a shaking of ground black pepper
3.combine all ingredients in a saucepan and gently simmer for 15 mins.
4. blend to smooth
5.optional….grace with a squeeze of lemon
I served it up with socca
Now, I must tell you I get a kick out of planning stuff to save time and money, so whilst the oven was baking my tart I also popped whole peaches into a kind of bag thing I made out of foil and put them in the oven. They roasted to sweet perfection, collapsed and soft.
I had some tofu in the fridge that needs to be used so I made a citrus tofu cream. Ice cream would be a very happy ‘holding hands’ kind of partner to Miss Peach too.
100g silken, firm tofu – if you don’t do tofu use avocado
juice of 1/2 large lemon
2 tablespoons sweetner – agave or maple etc.
pinch of salt
topped with almond flakes I was too impatient to toast…TOAST them!
All you do is blend and chill for at least an hour unless your tofu is fresh and was sitting patiently in the fridge.
I served the cream up as a syllabub in a glass with a layer of fruit sweetened apricot jam. I hummed happily as I ate this. Do you get fits of giggles when you eat lovely food..and hum too? I have also been known to dance because I just can’t contain it…..or is it just me?
So what does a vegan eat? Well, that is like asking Londoners what does a Londoner eat and expecting the answer to be the same. What I am going to tell you is what this vegan eats or, to be more precise, what she is eating this week.
Ta da! My 7 day window into whats cooking in my kitchen. I’ve chosen this week because a) I just thought of it , and b) I’m not planning on eating out this week.
So, day 1 – I started without you…sorry. Yesterday was day one but I was busy cooking/eating it so I didn’t post it on my blog.
For lunch I prepared a bowl of Cauliflower & lime pickle soup.
This recipe is so simple ANYONE could make it. You basically CHOP & POP it all into a pot.
This recipe is for 2. To make it for 4 just double the ingredients.
1/2 cup frozen peas
1/2 cup white beans
1/2 onion ( I used a large shallot)
2 sticks celery
1 clove garlic
1 tsp roasted and ground cumin (fresh is best)
3 cups water (this will differ depending on size of cauliflower, make sure you add just enough to cover ingredients)
salt & pepper to your liking
CHOP & POP into the pan. Boil until soft….approx 20mins. Blend. Serve with 1 tsp of lime pickle per bowl. If you swirl it in you get lovely ripples of tart flavour and a backward kick!
True to form I was thinking about dinner whilst eating lunch (Should I serve some therapy with that?) and I decided on mushroom risotto.
I like to use carnaroli rice. I think it ‘creams’ really well.
To make the risotto I used
200g carnaroli rice
150g sliced mushrooms
1000ml (approx) vegan stock
50 ml white wine or apple cider vinegar (I used acv as I like the acidity and it is supposed to be great for you)
1 finely chopped shallot
2 finely chopped cloves garlic
2 tbs fresh chopped parsley
2 tbs fresh chopped thyme or tarragon (remove leaves from stalks)
1/2 tbs olive oil for mushrooms
1 tbs olive oil for scallions
I LOVE making risotto. I turn on the radio and listen to some great music or a play and then happily get chopping and stirring. Cooking for the soul…
1. heat oil in a pan and add sliced mushrooms along with herbs and fry until soft.
2. remove from pan. Finely chop half of them and leave the rest as they are.
3. heat oil in a pan and saute scallion and garlic until soft.
4. add rice and fry for about 2 minutes
5. add wine or ACV and cook until absorbed (this helps to open the grain and for it to release its starches to make your risotto creamy)
6. add a ladle of stock (ensure the stock is kept on a low heat so it is hot when added) and the fine chopped mushrooms and stir until liquid is absorbed
7. keep adding a ladle of stock at a time and gently stirring.
8. when all the stock is absorbed and the rice is soft (but not mushy) add the remaining mushrooms and heat through.
9. Serve. You can add an extra smattering of chopped parsley to lift the flavour if you wish.
There are some many tasty combos you can use for risotto…another fave is butternut squash and fried sage risotto…What is your favourite?
Sorry the pics are a bit dark..one of those large unwieldy silver disc things is on the wish list….
For pudding/dessert/sweet call it what you will I had vegan yogurt and banana. I didn’t photograph it as I was sure you wouldn’t be interested in that!
Hmm, now what shall I do for DAY 2?…..
I seem to be having the urge to eat lots of green things. Like I don’t have enough green in my life right now, surrounded by fields and trees!
Last summer I frequently made this soup, its very simple to make and it is light and has lots of layers of flavour. The sun is making everything grow at a rapid rate and the nettles were calling. I was happy to get reacquainted with this tasty soup.
This serves 4 ..
Pick the top, freshest part of wild nettle,(use gloves or hold the stem firmly to prevent the needle like hairs ‘stinging’ you) about 20 plants should do it. Carefully remove the leaves and wash to add to other ingredients…
- 500g frozen garden peas.
- 250g watercress/spinach.
- 1 med onion (or a bunch of scallion/salad onions).
- 1 vegan, yeast-free stock cube.
- 1 garlic clove.
- 1 – 2 tsp whole grain mustard (I make my own..1:2 fresh ground mustard seeds/tbs apple cider vinegar.
- 1 tsp ground black pepper.
- pink salt to taste – I use about 3 generous pinches.
The beauty of this soup is that it literally takes minutes and is such an eye popping vivid green, it impresses easily AND tastes fantastic. It is also really light and exciting with fresh mint.
The quickest method is to boil a kettle full of water (about 2- 2 1/2 pints) roughly cut up the scallions, pop in the whole garlic clove with the frozen peas, the nettles, watercress/spinach, mustard and stock/seasonings, pour on the boiling water, bring back to a boil and simmer for 5 minutes. I use a hand blender to blend to a soup..add more water if needed (not too much as will dilute the flavour). (If you want to use onions, instead of scallions then you will need to chop and fry them first in oil until golden, this will add 5-8mins to the time) That’s it your done…serve and slurp noisily from your spoon!