Vegan Month Of Food Archives - A Vegan Obsession

Injera Wraps Stuffed with Citrusy Split Peas (Kik Alicha)

September 16, 2013 by India Leigh

I first tried Ethiopian food when I was in LA. A great little health food store in Los Feliz neighbourhood, up by the Hollywood Hills, kept them in the chiller to-go. The curious grey/brown spongy wrap and sunlight yellow peas looked so appetising. I was setting off on a ‘road trip within a road trip’ down to Joshua Tree to be alone in the desert and stare at millions of glistening stars. I grabbed them and a bottle of kombucha and headed out. I devoured them whilst driving in LA traffic (not a good idea folks, don’t do this at home…well at home yes, but not in your car). The flavours and textures were an instant hit. Every road trip I took, beginning at this point, then always began with a mighty roll of tangy injera bread and lemony legumes. When I’ve eaten them in other places since, they always transport me back to sunny California and dusty deserts.

Even though I’ve been hooked on Ethiopian cuisine ever since, it has taken me years to get around to making injera bread. I was a bit scared of it. Silly really, fermentation is not really something to be feared, like say rip tides or leg waxing. I guess it’s all timing. I decided Vegan MoFo 2013 was a wonderful excuse to have a go.

Injera is teff flour mixed with water and left to ferment for 2-3 days (mine took 3 days..it will depend on the warmth of your house). It has a mildly sour taste. Teff belongs to the genus of ‘love grass’. Reported to be rich in iron and complex carbs ( thought to regulate blood sugar), high in calcium, gluten free and, well, someone once told me all those Gold medal winning Ethiopian runners eat plenty of it, so it must be good.

Injera Wraps Stuffed with Citrusy Split Peas (Kik Alicha)

3 cups wholegrain teff

4-5 cups water (I found a recipe that says use non-chlorinated water for the fermentation, which makes sense as the yeasts don’t like chlorine..I’d try spring water next time)

oil for the fry pan/skillet

Pink salt to taste. I used about 1 tsp.

Mix the teff flour and water (NOT the salt)into a bowl, cover and leave in a warmish spot undisturbed for 2-3 days. See the picture below for how it should look. I kept looking at it all the time, like you would watching soil for seed to sprout. I was so excited when it started to look cracked and then bubbles appeared on the surface. I admit to talking to it then, and encouraging it a little (I never professed to be sane!.) When it is fermented, mix in the salt. You may need to add more water, I did. Look for the consistency of a moderately runny batter.

Pour the batter like you would a crepe in a heated, oiled pan (there is a special electric pan or clay plate, to make injera but I only had a non-stick frypan..beggars can’t be choosers when housesitting!) The tell-tale craters appear pretty quickly. Once the edges are turning whitish then pop on a suitable sized lid for a minute or so, the steaming process finishes off the cooking. Pop onto a plate and then cook the remainder. Pile them on top of each other, using parchment paper to separate. I was a virgin injera maker. My results were a bit hit and miss and reminsecnet of the goldilocks story. The first was way too thick, the second too thin and, yep you know the rest. I only ended up making four. If I’d have used the correct amount for each one I’d have probably doubled this. The pan I was using was huge too. Practice makes perfect. I’ll update you when I make them again. I’d say I came 90% of the way of recreating my road trip injera. I’d say that was not a bad result. They’ve probably made 1000’s of them.

Kik Alicha

1 cup dried yellow split peas. soaked over night. 3 cups of water to cook. 1 1/2 tsp pink or sea salt. Cook until soft but not completely mushy. It is good to have a bit of texture. 35-40mins. Cook then set aside. If they are too wet the strain off some of the water. See the photo below for how they should look.

5 medium cloves garlic minced
1/4 onion grated (the original recipe didn’t use onion but I used it as a buffer for the garlic so it didn’t burn)
1 1/2 inch fresh ginger minced (use my method of mincing in a garlic press..discovered this for myself last week)
1 tsp turmeric
Put all the ingredients into an oiled pan. Quick fry for 2 mins. Stir constantly.

Pop the garlic, ginger paste into the beans and stir. Now squeeze over the juice of 1-2 lemons, depending on size and juiciness. The acidity of the lemons make the flavour of the beans zing.

Cover the surface of the bread with a layer of the kik alicha (the name of the puree/stew) and then roll. Perform this for all.

I made a red split pea wat to go with it. Super easy, spiced with exotic berber spices. I ate this hot, but served the injera wraps chilled, as this is how they were when I first encountered them.

Lovely. I will never fear the injera again!

See you tomorrow! x

Raw Butternut Squash And Kiwi Soup With Chilli Apple Croutons

September 14, 2013 by India Leigh

I have been wanting to make this soup for a while. I love butternut squash. Really love it. I love the way it is just about the most patient vegetable there is. It sits, looking pert and lovely upon my shelf until I decide to use it. It doesn’t sag or deflate in despondency. Sometimes weeks can go by and it stays as fresh as a daisy. As September brings that sweet smell of falling leaves and shorter evenings I am far too inclined to cook everything, it’s all about the comfort and the salads and raw foods come second best. I try to do my utmost to stop this. My body craves nutrients, not lost in the steam of long cooked stews. I’ve wanted to make raw butternut squash soup forEVER but I didn’t have a kickass blender that could whizz it up to a sweet thick cream. Well, now I have one (I’ll tell you about that another time).

It’s Vegan MoFo Day 14 (my life already!). I’m plunging on. Most other bloggers take a break at the weekends but I’m travelling again soon and am not sure I’ll get chance to post.

This recipe was the very first thing I made with my new kitchen gadget.

Raw Butternut Squash And Kiwi Soup With Chilli Apple Croutons

1 medium butternut squash

1/2 organic kiwi (leave the skin on..this is good if it is organic

1/4 red onion

1/4 inch piece of fresh ginger

1/2 hot(ish) red chilli pepper, seeds removed

1 clove garlic

1/2 tsp salt

1/2 tsp of cracked black pepper

apple croutons

dice 1/2 a dessert apple really small, keep the skin on

dust with salt, cracked black pepper, hot chilli powder (or chipotle powder if you have it).

Use a vegetable peeler to peel the squash. Chop into chunks and remove the seeds (you can dust these with seasoning and roast for a healthy snack).

Use a garlic press to mince the ginger (I know, isn’t this a great tip..I was busy the other day and a lightbulb moment struck and I popped it in and hopped up and down at my discovery. So much easier than grating!) mince it straight into your blender. Throw all the other ingredients in along with it and blend on high speed for about 2 minutes. In this time, the centrifugal force of the blender will transform into a warm silky soup.

Serve into bowls, placing the chilli, apple croutons in the centre. Shake over a few chilli flakes too.

The kiwi just gives it a slight edge to cut through the sweet squash. It is also a great boost of vitamin C. With the colder weather it is a good idea to up your intake. Stay healthy.

I don’t know, sometimes I just feel so smug that I wised up to vegan food so long ago. To coin a phrase, ‘it’s the nuts’!

Aubergine Walnut Rouleaux with Wild Blackberry, Mustard Vinaigrette

September 13, 2013 by India Leigh

I’m going to rave about this recipe! If you make it, you will too. Promise.

It is so, so good. Have you ever danced around the kitchen with a dish you’ve just made? No, me neither.

It is now marching on to Day 13 of Vegan MoFo 2013 (it’s a Friday too..eek! but lets forget crazy superstitious nonsense). I wish I’d participated in Vegan MoFo before. I love it. Not just making the food, but the event creates such a lovely community. It is great to visit some of other blogs everyday and see what they are up to. I am amazed at some of the dishes they are creating.

Today’s dish was inspired by my travels in Berlin, and a friend, who turned up in a rain shower, on my doorstep, with his wet and panting Border Collie, to present me with a big bowl of freshly picked, glossy black berries. He is one of those friends that seems to have a canny knack of knowing just what I need before I do, and makes sure I get it. So grateful.

Aubergine Walnut Rouleaux (Rolls) with Wild Blackberry, Mustard Vinaigrette

makes about 10-12 rolls

1 large aubergine (eggplant)

Wild Blackberry, Mustard Vinaigrette

1 cup fresh blackberry juice

1 tbs balsamic vinegar

1 tbs agave syrup

2 tbs rapeseed oil or extra virgin olive oil

1 tsp gluten free wholegrain mustard

Himalayan (or sea) salt & cracked black pepper to taste

wash and blend the blackberries, strain. pour juice into a jar.

add all the remaining ingredients. mix.

Creamy walnut filling

1 cup of walnuts soaked over night (makes them far easier to digest)

1/2 block (175g) firm silken tofu (if you don’t eat soy then you can probably sub with plain, unsweetened almond yogurt that has been left to drain on some muslin)

1 tsp ground coriander

1 garlic clove

salt & cracked black pepper to taste

pop all the ingredients into a blender and blend until smooth.

slice the aubergine 1/2 cm thick. Rub over with a little salt. They soak up so much oil so I poured a little oil on a board, mixed with some water and then take the slices and brush both sides on the board. drop a tbs of oil into a pan and then use some kitchen towel to help coat the pan. THEN heat (not before, you’ll burn your fingers) the pan and place the slices and fry until golden brown.

When the slices have cooled enough for you to hold them, take a spoon of the filling and roll up the aubergine. Repeat for all of your slices. On your serving dish, spoon over a line of the vinaigrette and gently place the rouleaux onto it.

chilli flakes & paprika for dusting

Serve with fresh organic green beans. Quick blanched in a little boiling water. About 3 mins. Rinse in cold water to halt the cooking process and retain colour.

See you tomorrow! x

No Bake. Bakewell Tart In A Jar

September 12, 2013 by India Leigh

What day is it?? All this cooking! AND eating. Jeesh! It’s Day 12 of Vegan MoFo 2013. In all honesty, I am loving this challenge. It is getting me to flex my organisational skills and my love of making lots of lists on scrappy bits of paper, and occasionally in my planner. It is also getting me out of any hummus eating cooking comfort zone I may slip into from time to time.

So, next up: to dessert we run.

These pots of yum are so healthy you could eat them for breakfast, too.

White processed sugar free, gluten free, soy free & vegan.

I’ve had dessert-in-a-jar envy for far too long, whilst drooling over other food blogs. It was a little victory for the bucket list making these. YES, it was on my bucket list.

Don’t be scared off by the 3 steps to this recipe. It looks like a lot to do but your blender whizzes it all up in minutes.

No Bake. Bakewell Tart In A Jar

serves 2

Raspberry Chia Jam
1 cup organic raspberries (frozen is ok but thaw a little first)
powdered xylitol or agave syrup to sweeten. The amount depends on the tartness of your raspberries. I used 1 tbs of agave.
squeeze of half a lemon, probably about 1/2 tsp (acts as a preservative)
Pop all the ingredients into a blender and then blend until smooth.
Mix with chia gel.

1 tbs chia seeds mixed with 1/2 - 3/4 cup water to form a gel (about 15 mins). Chia has been said to contain the highest amount of omega-3 fatty acids of any plant known and lots of fibre and protein (in short it is a filling superfood).

I have read other recipes that do not make the gel in water and just add the chia to the fruit puree and leave over night but I tried this and the seeds didn’t hydrate that well and become very gelatinous. It would be a better way however as the jam flavour would be more concentrated.

Almond ‘Crust’
6 tbs almond flour
1/2 tbs gently melted coconut oil
1/4 tsp almond extract
good pinch of salt

in a bowl mix all the ingredients. The mix should stick together when pressed between your fingers. Put the ‘crust’ into your serving bowls or jars and press down. Pop in the fridge to set.

Sponge Mix
1/2 cup chopped courgette/zucchini (a bit weird but trust me, Russell James turned me on to this one and it works)
1/2 a chopped dessert apple (I love Braeburn)
7 tbs almond flour
1 tbs psyllium husk (makes it spongey)
2 tbs ground flax seeds
1 tsp quality vanilla extract
1/4 tsp pink salt

Mix all the ingredients until it become dough like, in a blender.

Vanilla Sugar Icing Drizzle
4 tbs powdered xylitol (so much healthier than sugar)
dash of vanilla extract
water to mix to a paste

Crust on the bottom. Jam is next. Spoon in that crimson loveliness. Gently drop the sponge on top. Drizzle with the sugar icing. Top off with toasted almond flakes.

lovely AND good for you. x

Dessert Wrapped. Sticky, Sweet Banana, Chilli Carob & Mint Tortillas.

September 11, 2013 by India Leigh

Surprise! I’ve decided to run the Friday Giveaway early..on Wednesday. Because? Well, this week is a little different because i’m participating in Vegan MoFo (Day 11). This week, we need to work as a team. I’ve decided we (yes, me and you) are going to take on a simple challenge to see if WE can win a Grand Prize from Cooklet.

The folks at Cooklet are all about social cooking. With more and more of us food blogging and also sourcing recipes from blogs, Cooklet are launching a groovy yellow button that will allow food bloggers and cooks to be far more interactive. Exciting? Yes!

The deal is this. I’m trying out their new feature, where you try my recipes, and then we all get to see YOUR version of my creation, by clicking on a button and uploading what YOU made. LOVE! There is a prize of $200 to the winner (woohoo) and 2 sets of 2 cookbooks. So, how about if we try and win it together?! If my blog and your recipe wins (the blog with the most entries grabs the prize), I give YOU $100 and I give myself $100 and you also get 2 hot-off-the-press cookbooks.

The Jewelled Kitchen by Bethany Kehdy

I love Toscana by Giulia Scarpaleggia

The second prize (if we win) will bag the other set of two cook books.

Please note these are NOT vegan cookbooks. I wish they were. (I didn’t choose the books to be won) but they do contain vegan recipes and well, you are so inventive…ANYTHING can be veganised!

I posted about these gluten free vegan wraps in a delicious tofu scramble recipe yesterday. It was such a treat to have gluten free wraps! So I decided I’d have dessert for dinner and make these hand held pockets of sweet dreaminess. Get this list of ingredients. Peanut Butter. Banana. Carob (posing as chocolate). Mint. That would bring a smile to anyones face (unless you have a peanut allergy..then that last statement wouldn’t apply….you could use seed butter, tahini, or vegan caramel sauce..or, perhaps even vegan cream cheese).

So how do you get to have a chance at winning 2 cookbooks AND $100? Make my recipe and then rate it and post your picture. Simples!

Sticky Sweet Banana, Chilli Carob, Mint Tortillas.

This recipe makes one wrap

(whether you share it or make more is up to you!)

Organic peanut butter without sugar or sweeteners (my local store didn’t have palm oil free..think of the Orang-utans…but yours might)

Carob spread. You can make chocolate spread if you like but too much chocolate gives me the jitters and I intended to eat too much! (recipe below)

1 large banana

4 mint leaves

pinch or two of chilli flakes

Carob spread

1/4 cup carob or cacao powder

1 tsp of chicory coffee or instant coffee powder (optional)

2 tbs agave syrup

1 tbs walnut oil (for flavour) or coconut oil (for flavour & health)

1 tsp pure vanilla extract

1/8 tsp pink salt

To make. Just mix it all up until smooth and glossy.

To assemble

On one side of the wrap. Spread the PB. Slice the banana and place on top of the PB. Drizzle (or slather.up to you) over carob (or chocolate) sauce. Chiffonade (I love that word, don’t you?!) the mint and distribute over the PBBananaCarob. Carefully fold the filled side on the wrap to the other edge then pull it back to lightly squidge the filling under the roof you’ve just made. Tuck and fold in the right edge, to create a seal, and then roll up. Then cut in half. Drizzle with MORE sauce and then scatter a pinch or two of chilli flakes.

I also used the wraps to (attempt) to make a quick and easy recipe rendition of cinnamon rolls. I used ground xylitol and water to make a sugar syrup, soaked raisins in hot mint tea to plump and rehydrate. Spooned the sugar mix over the surface of the wrap, scattered the raisins, dusted over powdered cinnamon and a teensy pinch of salt. Rolled up. Cut into bite size rolls and then drizzled with more icing sugar syrup. I tried and few and they were ok (I’m comparing them to the real, spongy, yeasty, deal). A brain wave struck and I then proceeded to spoon over copious amounts of the remaining carob sauce. Ha ha! I then ate them all.

When you have tried my recipe, click on the button below. You will link to the Cook’d website and be asked to add a photo. All entries will be visible on the Cooked.it site. You can link it on Facebook & Twitter, too.

Good luck! Can’t wait to see your entries! Please submit by end of day 15.9.13
UPDATE!! I’ve now been informed you can submit up until the end of 23rd September. 2013. Let’s get in those last minute entries!!

Hand Held Vegan Brunch To Go - Gluten Free

September 10, 2013 by India Leigh

Vegan MoFo Day 10. Hello!

After far too long away from pottering in the kitchen (travel, moving) I’m loving welcoming back my cooking mojo. It’s not totally back in technicolour yet, but it’s getting there. It feels like the pressure has been released from weeks/months of ideas/inspirations, backing up, waiting to be manifest in my kitchen.

Being gluten free and being in the UK, finding tortillas suitable for me can be a challenge. Do they have to add wheat to everything!! Grr. So, because of this predicament, I usually only eat tortillas when I am in Mexico or California (made of either 100% corn or brown rice). So, I was really excited to have these sent to me to try from BFree. Excited! So, I wanted to share my good fortune and invite a friend over for brunch so I could serve up some tofu scramble wraps with a side of hot and smokey black beans.

These wraps are made from a whole motley of gluten free grain and bean flours, including amaranth and quinoa. They are low fat and high in fibre compared to the wheat free varieties out there. Although thin, they held together surprisingly well. The slight hint of sourdough flavour (they are fermented) married so well with the scramble. If you want to try them you can purchase them in Asda in the UK.

Tofu, red onion, garlic, carrots, mushrooms, yellow bell pepper, chilli, black salt, turmeric, thyme, cracked black pepper. I grated the onions first and cooked them in vegetable stock so it was oil free. You’d never guess.

I’ve always wanted to make tofu pockets wrap them in foil a la food truck.

The smokey black beans are a five minute side dish. Smoked paprika, squeeze of tomato paste, chilli powder, chilli flakes, sea salt, cracked black pepper. Cook to a boil, take off heat. Cool a little then reheat before serving. This way the flavours are absorbed into the warm beans and create a thick sauce for the beans. Add some water and you’ve got soup!

Tofu Scramble Wraps

Ingredients

1 package firm Tofu - drained
1 medium red onion – sliced
1 or 2 cloves of garlic – minced
1 large carrots – julienned

1/2 yellow bell pepper - sliced and deseeded

1 mild-medium heat chilli – finely chopped

1 tsp turmeric powder
1 tsp dried thyme
1/4 tsp cumin powder
2 pinches of black salt (kala namak..gives a sulphurous �?eggy’ flavour) or use Himalayan pink salt.
Freshly cracked black pepper – to taste
1 vegetable stock cube mixed in 2 tbsp water (use a good stock..some use unnecessary ingredients like sugar, maltodextrin..you can purchase low sodium, yeast free, vegan stock cubes).
Fresh chopped chives or your favourite herb to garnish.

Method

sauté the onion in a fry pan lightly coated with oil until soft and caramelised.

add the garlic and cook for 2 mins, careful not to allow to burn.

add the tofu and peppers, stock and herbs, spices, salt and pepper. cook for a further 7-10 mins, stirring to keep it all cooking through. Use your spatula to break down the tofu to a scramble like consistency. Cook until the excess moisture has cooked off.

Remove from the heat. Check for seasoning. Sprinkle over your chopped herbs, and perhaps a tsp of fresh chopped chilli. Spoon onto your wraps. Roll up. Serve.

Hand Held Vegan Brunch To Go - Scramble Wraps

Prep time

10 mins

Cook time

10 mins

Total time

20 mins

Delicious, simple and quick to make. Lunch or brunch is a breeze. Full of flavour, low fat and vegan. If you use a gluten free wrap it will be gluten free, too! Lovely.

Author: India Leigh

Recipe type: Lunch

Cuisine: Tofu Scramble Wraps

Serves: 2

Ingredients

1 package firm Tofu - drained
1 medium red onion – sliced
1 or 2 cloves of garlic – minced
1 large carrots – julienned
½ yellow bell pepper - sliced and deseeded
1 mild-medium heat chilli – finely chopped
1 tsp turmeric powder
1 tsp dried thyme
¼ tsp cumin powder
2 pinches of black salt (kala namak..gives a sulphurous �?eggy’ flavour) or use Himalayan pink salt.
Freshly cracked black pepper – to taste
1 vegetable stock cube mixed in 2 tbsp water (use a good stock..some use unnecessary ingredients like sugar, maltodextrin..you can purchase low sodium, yeast free, vegan stock cubes).
Fresh chopped chives or your favourite herb to garnish.

Instructions

sauté the onion in a fry pan lightly coated with oil until soft and caramelised.
add the garlic and cook for 2 mins, careful not to allow to burn.
add the tofu and peppers, stock and herbs, spices, salt and pepper. cook for a further 7-10 mins, stirring to keep it all cooking through. Use your spatula to break down the tofu to a scramble like consistency. Cook until the excess moisture has cooked off.
Remove from the heat. Check for seasoning. Sprinkle over your chopped herbs, and perhaps a tsp of fresh chopped chilli. Spoon onto your wraps. Roll up. Serve.

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The brunch was so good. My brunch date nearly licked their plate (or was that me?!) These would be perfect as for a packed lunch, you could nestle the beans in with the scramble. Pop in a few cheeky slices of avocado. Wow. Happy, hand held food.

See you tomorrow. x

UPDATE
I was curious about the folks at BFree so I asked a few ?’s.

Freya Ivory, Head Marketing Executive at BFree was happy to respond.

Tell me of the story of BFree

BFree was set up by Ronan McNamee who was the original founder of Cuisine De France. It came about after a lot of research into the gluten and wheat free industry.

Who are you?

BFree are a team of 10 consisting of sales reps, marketing, finance, logistics and R&D. We are all really passionate about BFree and our consumers.

Why are you?

BFree was set up because the founder had an interest in the Gluten Free industry and after a lot of research he established that there was a clear gap for a tasty, good for you bread.

When was the company founded?

BFree started trading in the latter half of 2011. Within a year we had secured nationwide listings with 3 Irish supermarket chains; Dunnes Stores, Tesco Ireland and SuperValu. At the end of 2012 / start of 2013 we got a listing with ASDA for the UK.

Also, have you considered making your range entirely vegan? Replacing the egg with http://hamptoncreekfoods.com Beyond Eggs. Bill Gates is raving about this company. Their egg substitute is AMAZING (I’ve reviewed it) and is way cheaper than eggs. Also, making the wraps sugar free (is your sugar certified vegan?)

We are certainly looking at making all our range vegan and possible products that we launch in the future would be vegan too.

Day 9 - Vegan MoFo 2013 10 Minute Meal. Spicy Peanut Sesame Noodle Salad (low carb bean pasta)

September 9, 2013 by India Leigh

Vegan MoFo Day 9 - I needed some intense flavours. I was craving peanut butter. Again, leaning towards a mono meal (like just wanting a plate of mash the other day) and not really wanting to eat a just a jar of PB, I stood with my head in the fridge. Thinking. I was due to meet my Mother for a cup of tea in town so I didn’t have much time. I whipped this up in minutes. It took longer to photograph than it did to make & eat! Perhaps a slight exaggeration.

I’ve got a great tip below. It may be a first!

Spicy Peanut Sesame Noodle Salad

Serves 2

3 tbs agave syrup

4 tbs crunchy peanut butter (sugar free)

juice of 1 lime

1/2 tsp chilli flakes

1/2 tsp pink or sea salt

1 tsp rice wine vinegar

1/2 inch ginger root fresh *top tip! use the garlic crusher to mince the ginger. It was a moment of genius. I didn’t have my ginger grater with me. Looking for an alternative I popped it in and, hey presto minced in a nano second!

2 cloves garlic minced

A fistful of black bean pasta I had left over from a recent review(if you can’t find them where you live use rice noodles. But, trust me, find them as you’ll never want to be without them again! low carb AND gluten and grain free!!)

1/4 cup chopped fresh green beans

1/2 yellow bell pepper

1/2 small cucumber

2 spring onions

1 red chilli

Method

Cook the pasta according to instructions. Leave to cool.

Put all of the ingredients for the dressing into a bowl and mix.

Pop the veggies into the pasta. Drizzle over the dressing and toss to incorporate. Serve.

It was delicious! A flavour party.

Vegan MoFo Day 8 - A Mash Up

September 8, 2013 by India Leigh

All I craved was a big bowl of mash. But, because it was Vegan MoFo Day 8, I couldn’t just present you with a plate of fluffy spuds could I?! So I jazzed it up a bit, with some marinated skillet tempeh, caramelised fried tomatoes and an apple, chilli jam. It makes it more.. complex? well, I guess complex is pushing it a bit, but it was nice.

I made the mash with white potatoes and parsnips 2:1 Roughly mashed and seasoned with Himalayan salt & freshly ground black pepper (no vegan butter..I never think it needs it).

To give the tempeh depth of flavour I made a marinade.
3 tbs agave syrup
1/4 tsp onion granules
1/4 tsp thyme
1/2 tsp smoked paprika
1/4 tsp chilli powder
1 tbs walnut oil (or apple sauce if you are oil free)
1/4 tsp salt or tamari sauce
freshly ground black pepper
squeeze of lime

Mix the marinade ingredients. Thinly slice the tempeh, but not too thin that it crumbles. Use a pastry brush to coat each side of the tempeh with the mixture. Put about a tablespoon of oil into a skillet or fry pan to coat the base. Fry the tempeh for about 2 mins each side. Set aside.

The tomatoes I sliced in two and popped them into the hot skillet, leaving in the crunchy, roasty bits left from the tempeh. Fry the open face first until they start to colour and caramelise. Gently turn them over to fry the other side. Just for a few minutes until softening a little.

The apple sauce is simple. Dice a small cooking apple and add 1 tbs of agave syrup (or a dessert apple and add a tsp apple cider vinegar and no syrup). 1/4 tsp (or more if you desire/dare) flaked chilli. 1/4 tsp salt. Add 1/4 cup water. Cook until the apple just begins to break down. You want the dice to remain and not disperse into a puree. Take off heat and allow to cool a little.

Arrange the mash, tempeh and tomatoes on a plate, as artfully as you can muster. Add the apple sauce.

I kid myself not that I’m going to be awarded any Michelin Stars for this, but I hope you enjoy!

Gluten free, of course.

Soup Therapy. MoFo Day 7 - Smoky Roasted Red Pepper & Tomato Soup with Tempeh Croutons

September 7, 2013 by India Leigh

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

Tempeh croutons

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.

Vegan MoFo 2013 Day 6 - Free Festival Tickets - Friday GIVEAWAY

September 6, 2013 by India Leigh

Come to VegfestUK London in October! Saturday 5th & Sunday 6th.

It is one of Europe’s biggest veggie events. Tickets are selling fast but we have 7 tickets to GIVEAWAY!!

The event has received the backing of Sir Paul McCartney’s veggie group Meat Free Monday and has lots of great guests, including Chef Chad Sarno and American Comedian Jamie Kilstein, London’s own Ms Cupcake will be brightening up the room. A music line up is set to create a great atmosphere. Cookery demo’s, workshops and talks. There is always lots of vegan & veggie products and FOOD. And the free samples?! rave.rave!

The show features

- over 180 stalls

- lots of free samples

- one-off special offers on many products

- 12 handpicked veggie caterers

- talks on Nutrition and Lifestyle

- cookery demos

- yoga workshops

- Tai Chi demonstration

- live comedy

- live music

- kids’ entertainment

- celebrity presence from top chefs, athletes, entertainers, etc.

and much more!

This exciting event takes place on October 5^th 6^th (11am-7pm each day) at Kensington Olympia (West Hall), www.london.vegfest.co.uk

You can find out more in the event programme here www.london.vegfest.co.uk/programme

Tickets are £10 (standard), £6 (concession), £2 (under 16),But advance tickets available on BUY ONE GET ONE FREE (limited period only) at www.london.vegfest.co.uk/tickets

Enter the giveaway, if you’d like a chance to win free tickets.
Definitely come and TURN UP HUNGRY!!

a Rafflecopter giveaway

Tofu Scramble Wraps

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