Monday, 22 September 2014

Vegan Marrow Curry served with Tricolour Couscous

Some of you may remember the monster marrows that I harvested from my garden a couple of weeks back, well here is one recipe that I made with it - vegan Marrow Curry with Chickpeas.  For me this dish shouts Autumn on a plate!

I actually could not remember the last time that I cooked or ate marrow, I think it was in my student days when I stuffed it with brown rice and baked it (this was the mid 1990s, not 1960s by the way).  I know, very old fashioned, but some times those are the recipes that are the best, but this time round South Asian curry spices were calling my name. 
I kept some of the marrow outer skin on, for colour and texture, but it was a not such a good idea as the outer skin was really tough, but fortunately enough it slid of the marrow easily.  I have one more home-grown marrow to go, so expect another recipe in the next couple of weeks.   

Oh for a change, I served it with Artisan Grains Tricolour Couscous.  I have to say, it made a pleasant change from plain Basmati rice.  Another option is to stir the two together, I did with the left overs and it made for easy lunching! 

Sunday, 21 September 2014

Vegan Apple Raisin and Chocolate Loaf

I've had a really busy busy weekend, that i have barely had a moment to myself and Monday is nearly here, so forgive me for this short post as I want to make the most of what is left of my Sunday.  
Here is a Apple Raisin and Chocolate Loaf Cake made with local eating apples.  I've been eating apples every single day this week for lunch, but wanted to put some in cake too, this was the result.  

Lovely with a cuppa chai.
One recipe that I am looking forward to making again with seasonal Welsh apples is this Apple Butter, it was absolutely delicious.  This time round I will call it Welsh Apple Butter

Friday, 19 September 2014

Vegan BBQ Beetroot Seitan 'Steaks'

Oh wow, how real do these vegan BBQ Beetroot Seitan 'Steaks' look?!

At first, these vegan BBQ Beetroot Seitan 'Steaks' intimidated me a little, as they looked so real and 'meaty' on the plate.  I actually felt like I was eating out at a British pub, but I was at home.  These 'beetroot seitan 'steaks' were substantial and had texture and bite, had I not made them with my own hands, I would have been a bit sceptical tucking in, especially as you need a proper carving or a sharp knife to cut through the thick red slabs, motioning back and fro to reveal the beetroot 'bloody' seitan innards.  Succulent is not a word often associated with vegan grub, but these certainly were.  
I have to admit, but it was my mistake (not the recipe) that the first batch I made were a little over-done, but the second batch, I was more mindful of the timing and they turned out pretty perfect. The beetroot seitan 'steaks' are basted on both sides with a thick layer of BBQ sauce. This particular Smooth Original BBQ sauce comes from Jack Daniels.  It is both suitable for vegans and vegetarians. My taste buds are adventurous and can certainly take more smokiness and warmth, so I am looking forward to trying out the other two bottles: Extra Hot Habenero; and Hot Pepper Steak Sauce that I have, but you can use BBQ sauce any that you like. 
If you don't wish to make Beetroot Seitan 'Steaks', then you can easily shape the seitan into patties and make them into 'Beefy' Beetroot Seitan Burgers.  The recipe should make 8. 

Thanks to Suma Wholefoods, I am so pleased to be able to get vital wheat gluten that is more affordable and accessible.  And be a bit more adventurous with wheat meat creations that end up on my plate at home,  I know D is even more excited than me. 

These BBQ Beetroot Setian 'Steaks' are inspired and adapted from my lovely blogger friend Jules over at Little Black Fox.  I've written quite fondly of her before.  Jules has been quiet on the blog frontier for a couple of reasons.  First she was busy enjoying entrepreneurship with her partner, and most recently, motherhood.   I will type out the recipe with my adaptation later this evening, or over the weekend, just running out of time now, but I will end by saying OMG and I am not exaggerating here, you should have seen the blender with the beetroot concoction, like a scene from a gory horror movie, my hands were too full to get the camera and take a picture.  The recipe can get messy, if your a tad clumsy, so be prepared to do some wiping down with a cloth, but you won't regret the end result that lands on  your plate, its pretty 'spoof', yet real!  

Thursday, 18 September 2014

Autumnal Raspberry Chia Pudding for Breakfast

I've been ogling over Lucy The Kitchen Maid most recent blog post for Chocolate Coconut Chia Pudding and Sudha's Mango Chia Pudding.  Coincidentally last week, I made my own Chia Pudding with home grown Autumnal raspberries, as well as Raspberry Chia Jam (still to be posted).  

In the last year or so, in the U.K chia seeds have become the trendy ingredient with some food bloggers, especially as the ingredient has become more readily available.  I have a number of chia seed recipes bookmarked, but never seemed to get my mitts on the seeds or found them a little too expensive to bother with at the time, until last year when I was fortunate to find a packet of them in my 'vegan food swap' that came from Claire who blogs over GreatVegan Expectations; since then Chia seeds have found a place in my kitchen.  
One recipe that has been sitting in the background for years, 4 years in fact has been from Oh She Glows for Strawberry Chia Jam, since then many variations of it with both fruit and vegetables, (or combination of both) have appeared on blogosphere.  My lovely blogger friend Johanna of Green Gourmet Giraffe has beat me to it and recently made her own version of Strawberry Chia Jam  for VeganMofo2014. Please go on over and check out her lovely blog, I have been following her recipes and reflections ever since I started blogging; and she without fail continues to inspire me.
Well no Chia Jam today, instead I have a Autumnal Raspberry Chia Pudding to share.  I enjoyed this over the weekend for breakfast, though it felt more like a dessert eating out of this glass (trifle style) bowl.  It was rather a large portion for me, so I ate it slowly - over an hour.  It is very reminisce of sago and tapioca pudding, so if you dislike those, then perhaps this pudding is not for you, but you have to admit - it looks quite intriguing.