Bread Salad

Couldn't decide wheather to make the panzanella from weezls cheap family meals or a tuscan tomato and bread salad I saw in a book in the library. Anyhow I decided as I liked the idea of balsamic vinegar from the panzanella recipe, but the fresh tomatoes from the tuscan bread salad, I would make my own version based on both recipes and the fresh herbs I have growing. Here is what I did:

240g stale bread cubed
2 tbsp balsamic vinegar
4 tbsp olive oil
1 tbsp rapeseed vegetable oil
135g cherry tomatoes, chopped
42g cucumber
8g fresh sage chopped
0.5g thyme including flowers, striped of the stems
7g parsley, chopped
7g chives including flowers, chopped
sprinkle of black pepper

Combined all and left in fridge for a couple of hours for the flavours to settle into the bread.
Well I ate it, but its not something I would fancy, its basically because I didn't like the bread soaked in olive oil much, not suprising as I don't like olives.

I am sure others would like it, if you like olive oil, so thats why I chose to post it. Of course I am sure you could reduce the oil, use different oils, use more vinegar or perhaps cider vinegar and use just one herb such as basil.

Walnut pate

Another pate today. Adapted from a recipe for pecan pate in 'Vegan cooking for everyone by Leah Leneman'

I liked the idea of this one as it doesn't need cooking and its far too hot to cook today. I chose to make this one also, as I have a lot of breadcrumbs from the rolls I made yesterday that where to crusty to eat, as I forgot to take them out before the bread!

115g walnuts
115g bread to make breadcrumbs
2 small carrots, grated
1 small onion
2 tsp tomato puree
1 tsp yeast extract
2 tbsp of fresh parsley
3 tbsp of hot water

In a food processor make your bread into breadcrumbs. Put into a large bowl. Then add the walnuts to the food processor and whizz them into powder. Add to bowl. Then peel the onion and put onion in the food processor and whizz to chop finely. Add to bowl. Grate the carrots and chop the parsley and add to bowl. Dissolve the tomato puree and yeast extract in a cup with 1 tbsp of hot water, then pour over mixture. Add 2 more tbsp water to the cup to get the last bits of flavour and pour over mixture. Mix with a spoon and press down to a pate texture with the back of a spoon. Put in the fridge for 2 hours.

Although I like this, next time I will cook the onions as the taste of raw onions is very strong!

Lentil pate

Got 'Vegan cooking for everyone by Leah Leneman' out the library today. Its looks a good book and full of lovely recipes. I made the lentil pate today with just a couple of minor changes.

115 whole-wheat bread (I used granary)
115g red lentils
285 ml water
1 onion
2 tbsp veg oil (I used 1 rapeseed and 1 olive oil)
1 tbsp tahini
1 tsp dried rosemary (I used mixed herbs)
1/2 tsp dried thyme (I used mixed herbs)
pinch of nutmeg (I used mixed spice)
1 tbsp finely chopped parsley (I forgot to go and get some out of the garden, so missed this out)
1 tbsp miso (I used soya sauce)

Break bread up and cover with water and leave to soak.
Cook lentils in water for 15 mins.
Chop onion and saute in oil for 5 mins
Add onions to lentils. Drain bread and squeeze out water. Add to lentils and onions.
Stir in tahini, herbs, spice and cook over low heat for 5 mins.
Stir in parsley and miso/soya sauce.
Turn into a oiled bread pan and bake for 30 mins at 350F/180C/Gas 5.
Cool. Enjoy on sliced bread of crackers.

I also made bread today, so this pate was served on slices of homemade bread.

Tomato orzo pasta 'risotto'

I started out making tomato soup today, even peeled a few tomatoes which I don't usually bother with. Anyhow, it turned out nothing like tomato soup, so I though it would make a good tomato and herb stock, so I cooked orzo pasta, onion, tomatoes and tomato stock and it was yummy. Served with steamed veg for a dinner or on its own for lunch. It a cross between a pasta bake an a pilaf/risotto. I could be baked in the oven if you want to free up some time.

1 tbsp olive oil and 1 tbsp rapeseed oil
1 onion, chopped
2 cloves garlic, chopped
250g orzo pasta
400g can tomatoes, chopped
450-500ml stock
fresh parsley and black pepper to serve.

Fry onion and garlic in the oils. Add rest of ingredients and bring to boil. Simmer for 20 minutes stirring often, so as not to stick to frying pan and adding extra water or stock as needed. Sprinkle with black pepper and fresh parsley to serve.


Moroccan-style roasted vegetables

I roasted vegetables for the first time yesterday!! I have only ever roasted potatoes. I did roast them for about 5 minutes too long, but still enjoyed them.

As I was in a hurry to get them in the oven I only did enough for one, as there was only me eating anyway. I did intend to make double and add the rest to vegetable stock to make a roasted vegetable soup which my auntie gave me the idea for. So will try this next time. This is what I used.
1 red onion chopped
1 sweet potato, cubed
2 squirts garlic paste
olive oil to drizzle over
1/2 tsp chilli powder(could of used more)
fresh chives, chopped
fresh sage, chopped

hot water (next time I will use hot vegetable stock)
lemon juice
black pepper

Put the vegetables on a oven tray and drizzle oil over. Sprinkle with chilli and herbs and mix.
Roast at 200C/400F/Gas 6 for 20 mins.
After 10 minutes put couscous in a bowl and add hot water and leave covered for about 10 minutes. Fluff up the couscous, add lemon and black pepper and top with roasted veg and serve whilst still warm.

Don't know if this would be moroccan enough to be classed as a dish for the eat uk eating around the world food recipes. Must work on some of those recipes, so many dishes to try!

Butternut squash and chickpea veggie burgers

Made a chickpea version of the veggie burgers on cheap family recipes today. I also used half instant oat cereal and half ground almonds and they are delicious. I had 4 hot and I've eaten 2 cold since! Perhaps too yummy!

Carrot, Orange and Cumin sandwich filling or dip

This recipe can be sandwich filling or a dip

4 carrots, chopped (about 250g)
1 tbsp olive oil
1/2 small red onion
1 garlic clove, chopped
1 tsp cumin
1 tbsp orange juice
sprinkle of black pepper

Adjust spices to suit.
Steam carrots until tender. Fry onion in oil. Blend all ingredients, cool and then use as a sandwich filling or on crackers. To make it into a dip, add an extra tablespoon of orange juice. If you make it into a dip, when you wanted a sandwich filling, add breadcrumbs to thicken. The dip does look orange, my picture is a big dark!

Barley Salad

Made this lovely colourful salad today as I wanted to use barley for a change. I have only ever had it in stew and I got a bag reduced! I used:
50g pearl barley
1 tablespoon lemon juice
2 tablespoon orange juice
1 tsp cider vinegar
1/2 red onion sliced
1/2 cucumber, chopped
1/2 yellow pepper chopped
handful raisins
black pepper
1 satsuma
Cook barley for 30 mins. Cool, then add other ingredients.

Fruity vegetable tagine

Well I spotted some organic tinned cherry tomatoes in home bargains and just had to try them. Suprisingly they keep there shape well for a dish thats cooked for about an hour. No recipe today, but this is the ingredients I used. Oil, onion, garlic, turmeric, paprika, cumin, mixed spice, black pepper, canned cherry tomatoes, carrot, peas, peach, sweet potato, apple, mint, chives, including flowers and couscous. Yummy it was too!

What I made today!

I thought as I'd made a shopping bag for a friend and a denim handbag for me, that I'd make a football themed bag for my football mad hubbie!!

Onion Tart Tatin

I didn't make any new savoury dishes during national veggie week after all. However, I made the vegan tart tatin from weezls cheap recipe site again, this time I used brown onions as per original recipe and it was delicious again.

Bag I've made

I made this bag for a friend that loves horses. Very girly pink with black horses. I cut the leftover fabric into strips and knitted it, using my new knitting skills!! I intend to make her a small purse with this to go with the shopping bag. Picture will follow once i've made it.