Vegetarian

All posts tagged Vegetarian

Savoury Sweet Potato Crumble

Published February 4, 2017 by Storm

Cooked this yesterday to share with a friend; mentioned it to another friend and had to promise to share the recipe, so here it is.

I cooked mine in my Dutch oven, so it could go straight from the hob to the oven, but you could start the filling off in a good size saucepan and then transfer it to a casserole dish to bake.

For the filling

1-2 tablespoons sunflower oil

2 smallish or 1 large onion, roughly chopped

2 cloves garlic, crushed

150g chestnut mushrooms, quartered (or cut into six segments if large)

2 large sweet potatoes, cut into 1″ cubes

2 teaspoons caraway seeds

500ml veg’ stock

400g tin chickpeas, drained

For the topping

250g barley flour

125g butter

50g porridge oats

Optional – A couple of handfuls of grated cheese (I used goats’ Gouda)

Method

Heat over to 200ºC

While the oven is coming to temperature, heat the oil over a low to medium heat and sweat the onions and garlic until softened, stirring regularly.

Add the mushrooms and cook for about five minutes, until softening.

Add the sweet potatoes, caraway seeds, and stock; stir well and bring to the boil. Then simmer uncovered for 15 to 20 minutes.

Meanwhile combine the topping ingredients and work between your fingertips until the mixture resembles coarse breadcrumbs.

Stir the chickpeas into the filling.

Drain of any excess liquid (I think I poured about 2 tablespoons away).

Add the crumble topping and bake for around 30 minutes.

If topping with cheese sprinkle it over the top about 5 minutes before the end of the cooking time.

 

Easy to do a vegan version by replacing the butter with dairy free spread (I like Suma Sunflower Spread for baking) and skipping the cheese.

For a gluten free version I would probably use buckwheat flour.

 

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Mixed Seed Loaf with Honey

Published November 4, 2015 by Storm

Darker days see me wanting more comforting food. Nothing beats good bread for comfort food; whether it’s still warm from baking alongside a bowl of soup or a thickly buttered doorstep topped with home-made jam, it’s food for the soul as well as the stomach. This loaf isn’t quite as rich as my Honey and Walnut Loaf but it’s still good autumn fare.

As usual the instructions are for a bread machine, my hands and kneading bread don’t mix well. 

For a medium loaf

  • ¾ teaspoon dried yeast
  • 4 oz barley flour
  • 10 oz strong wholewheat flour
  • ½ oz butter
  • 1 teaspoon salt
  • 1 tablespoon heather honey (it really is worth using heather honey if you can get it)
  • 4 tablespoons sesame seeds
  • 300ml water
  • 3 tablespoons sunflower seeds
  • 2 tablespoons pumpkin seeds

Put all the ingredients except the sunflower and pumpkin seeds in your bread pan, in the order recommended by the manufacturer.

Select the Whole Wheat Raisin setting.

Add the sunflower and pumpkin seeds at the raisin beep.

Bread machine honey and walnut loaf

Published October 25, 2015 by Storm

I haven’t baked quite as much this year as last but I have tried to stick to my goal of a different loaf each time I bake. This loaf was an experiment which turned out so nicely I may find myself having to repeat it before the year is out. With a warm, rich flavour from the heather honey I used, this is a comforting loaf for cold, damp days.

IMG_1640

To make a medium loaf

  • ¾ teaspoon dried yeast
  • 10oz strong wholemeal flour
  • 4oz strong white flour
  • ½oz butter
  • 1 teaspoon salt
  • 2 tablespoons honey
  • 280ml water
  • 3oz walnut pieces

Add all the ingredients except the walnuts to the bread pan of your bread machine, in the order specified by the manufacturer.

Select the Whole Wheat Raisin setting.

Add the walnuts at the raisin beep.

Enjoy the aroma that fills your kitchen as the bread bakes, try not to eat it all in one go!

Stuffed Marrow Part 2: The Subtly Spiced One

Published October 17, 2015 by Storm

The second marrow I had to stuff this autumn was enormous; about 18″ long and with much of it’s diameter 6.5″, I knew I was going to need a lot of stuffing.

IMG_1586

I made double quantity of my cheesy, nutty stuffing but it wasn’t enough; about a third of my marrow was still unstuffed. In desperation I trawled my cupboards to see what else I could make a stuffing with, the result was more successful than I had dared to hope. The recipe should give enough stuffing mix for most store bought marrows.

Ingredients

  • 4oz/115g wholemeal breadcrumbs
  • 6oz/170g ground almonds
  • 2 chunky carrots, grated
  • 2 medium eggs, beaten
  • 1 tablespoon fresh or frozen parsley
  • 1 tablespoon fresh or frozen coriander leaf
  • 1 teaspoon fennel seeds
  • 1 teaspoon ground coriander seed

IMG_1621

Technique

Pre-heat oven to 180°C.

Mix all the stuffing ingredients together and set aside.

Slice marrow into 1.5″ to 2″ rounds, scoop out seeds and pith.

Place marrow rounds on a lipped baking tray or in a roasting dish, stuff, bake for about 1 hour.

Stuffed Marrow Part 1: The Cheesy, Nutty One

Published October 16, 2015 by Storm

Marrows seem to be a much neglected vegetable. When I mentioned to people recently that friends had given me two beautiful, and in one case giant, marrows from their garden the typical response was “that’s nice, but what will you do with them?”. I did consider making marrow rum but in the end both got stuffed.

This is the first stuffing I came up with, this was enough for the 7 rounds I got from the first marrow and would be plenty for any of the marrows I’ve seen on sale in supermarkets and greengrocers. I almost forgot to photograph it so the picture shows a leftover slice a little bit squashed to fit in a tub ready to put in the fridge…

IMG_1620

Ingredients

  • 1 average size marrow
  • 8oz/225g mature hard goat cheese, grated 
  • 4oz/115g wholemeal or spelt breadcrumbs
  • 3.5oz/100g chopped roast hazelnuts
  • 4 tablespoons/60ml milk or milk alternative
  • 3 teaspoons dried mixed herbs
  • Freshly ground black pepper to taste

For the cheese I use St Helen’s but there are goats’ cheddars and goudas which would work.

Breadcrumbs; don’t buy dried! Use fresh or do what I do and make a batch in one go when you get a nice stale loaf and freeze them in useful portions.

Milk; personally I’d use a nut milk, macadamia or unsweetened almond for preference.

Technique

Pre-heat oven to 180°C.

Mix all ingredients except the marrow together in a large mixing bowl, it’s easiest just to get your hands into the mix than try to stir it all together with a spoon.

Leaving the stuffing to stand, cut the marrow into 1.5″ to 2″ rounds and scoop out the seeds and pith.

Place the marrow rounds on a lipped baking tray or in a roasting dish, fill with stuffing, bake for about an hour.

Any spare stuffing can be baked in a small pie dish or ramekins.

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