Nac Mac Vegan: adventures in rabbit food

22/07/2009

What I had for lunch

Filed under: Products, Recipes and techniques — Tags: , , , , , — Feòrag @ 16:56
Nut cutlet, roast asparagus and pineapple salsa

Nut cutlet, roast asparagus and pineapple salsa

Today’s lunch was made very quickly using a grill pan. The main protein was a Goodlife Nut Cutlet, which is really best done on a George Foreman-type grill (but you will be horrified when you see what comes out in the oil tray). This takes by far the longest time to cook, and went on first.

Next to that, I placed 8 narrow spears of asparagus. I love asparagus, but like to keep it as a special treat for when it’s in season, but my partner decided I needed a special treat anyway and bought me some regardless. When they were done, I moved them to the lowest part of the pan (our kitchen does not appear to be level) and braised them in a splash of sake before serving.

The pineapple salsa was based on a recipe in the June edition of Waitrose New – a free magazine produced by the supermarket to emphasise seasonal and new products. It uses their Organic Sugar Loaf Pineapple, which contributes to the Waitrose Foundation, a scheme which (according to Waitrose) complements Fairtrade whereby they put a proportion of profits into projects which improve the lives of the producers.

My version of the Spicy Pineapple Salsa (I’m not sure why they call it a salsa) recipe is incredibly simple:

200g pineapple, cut into large chunks
a few tiny chillies, rehydrated and chopped
1 tsp coriander leaf (frozen, in this case)

Grill the pineapple on a high heat in a grill pan, until nicely brown in places. Mix with the chilli and coriander. Serve.

The Waitrose version included palm sugar, but I can’t see why as it comes out more than sweet enough without it.

28/09/2007

Cucumber cooked in miso

Filed under: Japanese — Tags: , , , , , , , , — Feòrag @ 20:52

The recipe below is sort-of translated from 野菜ごはん (“Vegetable Meals”) by 月森紀子 (Noriko Tsukimori), published by Bunka last March. Ms. Tsukimori runs a macrobiotic restaurant in Tokyo, and her cookbook is entirely vegan.

4 cucumbers
1 red chili pepper
1 cup dashi

A
1 tbl brown rice miso
1 tbl white miso
2 tbl mirin
2 tsp shoyu
1 tbl sweetner

1 tbl sesame oil

Cut the cucumber into even bite-size pieces and place to one side.

Heat the sesame oil in a saucepan and add the chili pepper. When the aroma rises, take it out (if you must – I didn’t!). Add the dashi and cucumber to the pan. Mix the ingredients for A, and add to the pan. Simmer for 10 minutes until the sauce has thickened.

If it didn’t thicken nicely, drain it!

Notes:
* Japanese cucumbers are very small. I used one Western one.
* There is recipe in the book for a konbu and shiitake dashi. I just used my faithful vegan instant konbu dashi. In future, when using western cucumber, I will halve the quantity of dashi.
* The recipe uses beet sugar for sweetening. I used brown rice syrup.
* My partner thinks this recipe turns cucumber into aubergine. It would work well with aubergine or courgette instead of cucumber. It should be quite nice cold, too.
* I’d also add half the miso at the end of cooking.
* A kanji meaning “strong” is used with the sesame oil. I take this to mean a nice, flavoursome one.

15/12/2004

Make-it-up-as-you-go-along chimichanga-type thing

Filed under: Recipes and techniques — Tags: , , , , , , — Feòrag @ 14:15

Last week, I was stuck in the house with no cash, and very little food in stock. This is what I came up with – it will feed one hungry person and scales up nicely.

Filling:
1 tin tomatoes
1 small onion
garlic to taste
1 chipotle chili (or to taste)
1 tsp cumin
2 cloves
1 tsp smoked paprika
1 pack tempeh
Olive oil for frying.

Dough:
1/2 cup strong wholemeal flour
1 tbl olive oil
approx 1/4 cup water.

Chop the onion and garlic and fry in a saucepan with olive oil on a low heat. Chop up the chilli and add to the pan. Grind the cumin and cloves and add to pan. Add the tomatoes and smash them up a bit. Bring to boil and then cover and simmer on a low heat for a long time until the tomatoes are reduced.

Meanwhile, mix up the flour, olive oil and enough water to make a dough and knead it for 10 minutes or so, adding more flour as needed. Wrap it up, or put it in a sealed container and forget about in the refrigerator.

Get a wok or karhai, and fry your tempeh until it’s a nice golden colour. When the tomatoes have reduced, add the tempeh and the paprika to the saucepan and mix well. Keep it on a low heat.

Retrieve your dough, and roll it into a ‘perfect’ circle at least 30cm (12″) in diameter. Sprinkle flour on the surface of your wok, which you remembered to keep warm, and gently lower the dough into it. Slowly bake it for five minutes or so.

Take about half the filling and place it in the centre of the dough circle. Fold over the edges to make a parcel. Raise the heat and add olive oil to fry it, flipping at least once.

Put your parcel on a plate, smother it with the remaining filling and your favourite barbeque sauce and eat!

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