Asian Salmon Pasta

Knocked up an Asian Salmon Pasta for lunch today with some leftovers found in the freezer.

1 portion cooked pasta
1/2 portion of cooked salmon
Heaped tbsp mayonnaise
1/2 tsp light soy sauce
1 small garlic clove, crushed
1/2 tsp grated fresh ginger
1 spring onion, finely sliced

Just mix all the ingredients together.  I ate mine warm today after defrosting it in the microwave, but it is just as good cold.

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Quick Pasta Puttanesca (Tomato Sauce with Olives & Capers)

Last night's tomato pasta sauce just kind of evolved.  It seemed a bit dull to just to serve up pasta with a basic tomato sauce. A pasta sauce with olives and capers rang a bell, together with the name 'puttanesca'.  Polite Elizabeth David (it literally translates as 'like a prostitute') did not mention it in Italian Food, but Delia did, as did Jamie Oliver.  As I was already half way through cooking I inadvertently made a vegan version by omitting the anchovies.  The caper hater in the family loved the sauce, announcing it better than the usual tomato sauce.

Serves 4

1 onion, peeled and finely chopped
1 large clove of garlic, peeled and finely chopped
1 tin of anchovies (optional) or 1 tbsp olive oil
1 tin chopped tomatoes
10 chopped black olives
2-3 tsp capers

Fry the anchovies in the oil they come in until they start to break down.  Add the onions and fry gently until translucent, or they start to brown.  Stir in the garlic to start to warm it then add the rest of the ingredients plus a can of recently boiled water.

Leave to simmer with a lid on for 20 minutes, removing the lid at the end of cooking to reduce the sauce if preferred.

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Simple Houmous

I am starting to teach my kids to cook/prepare the recipes they love.

I taught my 12 year old daughter's how to make Chickpea Salad a few weeks ago, and now Houmous. 

1 can cooked chickpeas

1 tbsp tahini paste

Juice of half a lemon

1 tbsp olive oil

Large pinch of salt

1/2 tsp cumin powder (optional - I first had Houmous in Egypt where this was sprinkled on top)

Drain the chickpeas, reserving the liquid, and place everything in a food processor.  Blitz until smooth, adding a little chickpea water if it is too thick.

I see the trend is to have 'flavoured' humous ie caramelised onion, red pepper, sweet chilli.  I never add anything to mine, but you could try adding a caramelised onion, half a red pepper, or a tablespoon or two of sweet chilli sauce to the mix...

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Vegan & Vegetarian Burritos

Ready to roll

Nearly the end of our #meatfree week, and these burritos were probably the best received of all the dishes I have made this week **

It is quite simply some leftover veggie chilli and rice from earlier in the week, with some added extras

Serves 4

Tortilla wraps
One helping of Chilli con Veggie
A portion of cooked rice
Guacamole
Thinly sliced onion or spring onion
Chilli sauce
Jalapeños (optional)
Hummous (optional)
Soured cream or cottage cheese (optional)
Grated mature cheddar (optional)

Reheat the chilli and rice, together or separately, as the mood takes you.  Spoon into the centre of your waiting wraps then add the relishes of your choosing.  Have a face and hand wiping cloth handy.  It is a messy eat.

**
Tarka Dhal
Tofu & Kale Stir Fry
Jamie Oliver's Chilli con Veggie
Super Green Vegan Pesto
Vegan Fennel, Kale & Bean Paella

24/01/2020 I have unanimously increased our vegan/meatless days to two a week.  Take a look at my Vegan tag to browse other vegan family recipes

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Vegan Fennel, Kale & Bean Paella

Presenting the kids with a paella, and a vegan one to boot, was probably two steps too far.  Maybe it was too soon after Dad's paella made in the South of France a few weeks ago, which was too heavily spiced for them, and the novelty of vegan week has worn off.  Not that there was any from them when it began 7 days ago.  Even Dad suggested glossing over the 'P' and 'V' word.  But the adults in this household thought it was a success.

Serves 4
1 tbsp olive oil
1 small fennel bulb, diced
1 onion,  peeled & diced
1 large garlic clove, peeled & crushed
1 red pepper, diced or liquidised
300g paella rice
1 tsp turmeric
1 tsp sweet paprika
1 tsp smoked paprika
1 tbsp tomato paste
2 big handful shredded kale, chard, or spinach
1 handful runner beans, sliced
1 vegetable stock cube, crumbled

Fry the fennel in the olive oil in a large saucepan or sauté pan, and leave to caramelise/brown whilst you chop the onion and garlic, adding these to the pan when chopped.

When browned add red pepper and stir around for a minute or two, then stir in the rice, spices and tomato paste.  Dissolve the stock cube in 600ml recently boiled water and add this with the remaining veg to the pan.  Stir everything in well and bring the boil then turn down to a simmer and leave without stirring for 10 minutes.  After this cover and turn off the heat, leaving to rest for 10 minutes.

I did think of serving it with 'C's of red pepper or caramelised fennel arranged on the top, but a garnish is a waste of time with my kids, and a warning of what other dreaded vegetables they might lurk within.  Despite it all, this will be served again.

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Super Green Vegan Pesto

Post holiday food vegan week continues.

Tonight I have veganised Jamie Oliver's Super Green Spaghetti by substituting cheese with cashew nuts.  I made three versions, one with a bag of baby spinach leaves, one with the lush radish tops from our vegbox, and a final version to freeze with the leafy beetroot stalks from the same vegbox.

Unlike Jamie Oliver's recipe, I no longer blanch the garlic as I find it loses it's flavour.  Instead I use half the quantity but add it raw to the blender jug as I think it gives the sauce a depth of flavour that cheese would have done in the non-vegan version.

Serves 2 as a main dish

200g dried pasta
200g spinach, chard, beetroot tops, radish tops, or turnip tops
30g cashew nuts
1 small clove of garlic
1 tbsp olive oil
Salt to taste

Weigh the cashews in a mug and cover with boiling water.

Cook the pasta according to the instructions on the packet.  At the end of the cooking time wilt the greens in the pan with the boiling pasta then fish out and put to a blender jug.

Drain the pasta, reserving about half a mug of the cooking water.  When drained put back in the saucepan and stir through a slug of olive oil.  Drain the cashews and add these to the greens, together with the garlic, tablespoon of olive oil, and a large pinch of salt.  Liquidise the sauce, adding a little reserved water if it is a little thick.  You want it to be the consistency of double cream.

Scrape all the sauce onto the pasta and mix thoroughly, again adding more water if you want a looser sauce.

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Tofu & Kale Stir Fry

Finally got OH's 'standard' stir fry recipe off him.  The vegetables change but the thicker, saltier sauce is roughly the same each time.

Serves 4

4 layers medium egg noodles, or rice noodles
1 large clove of garlic, grated
1 tsp grated ginger
200g shredded kale
2 medium carrots, grated
400g firm tofu, diced
2 tbsp sunflower oil

Sauce:
2 tbsp oyster sauce
2 tbsp sweet soy sauce (kecap manis)
2 tbsp light soy sauce
1 tbsp  balsamic vinegar
1 tbsp sesame oil
1/2-1 tsp hot chilli flakes
125ml chicken stock or water (I used the noodle water)

Cook the noodles according to the packet's instructions.  Rinse with cold water to stop them cooking, then drain.  Rinsing with cold water also stops them sticking together, but you can also toss them in a little sesame oil if you have no faith.

Whilst all the noodles are cooking, fry the garlic and ginger in a frying pan.  This can be done in a wok or a large frying pan.

Add the diced tofu and fry for a few minutes, then add the kale and carrot and stir fry for another few minutes.  Splash about half the water in and cover if at all possible to soften the veg to a child friendly texture.  Add the cooked noodles and sauce and mix thoroughly.  I often cut the noodles with scissors whilst sitting in the colander before adding to make it easier to mix, as well as for the kids to eat with a fork or spoon.  Cover with a lid again if possible until the sauce and noodles are piping hot.  Serve immediately.

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Indian Cucumber Salad (Kachumber)

I believe a proper kachumber has tomato & fresh coriander in, but I neither, and only a glut of homegrown cucumbers.

Serves 4 as a side dish

1 cucumber, peeled if the skin is tough like mine
1 small onion, thinly sliced
A large pinch of salt
A large pinch of cayenne
1 tbsp of chopped coriander or 1 tsp dried mint
Juice of half a small lemon

Thinly slice the cucumber into half moons and mix with all the other ingredients.  Leave to stand for 10-20 minutes for the lemon juice to mellow the raw onion.

A good accompaniment to a rich, creamy curry.

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Vegan Malai Kofta, Courgette 'Meatballs' in a Curried Cashew Nut & Tomato Sauce

Busy helping my elderly mother house hunt in my Hampshire village, and prepare for the school holidays, but I have managed to try a new vegan recipe.

A chef/photographer that I follow on Instagram @beeeze posted a delicious looking photo of Courgette & Cashew Koftas.  On googling I discovered it is called Malai Kofta, and several people have posted a Madhur Jaffrey recipe.

As I had 3 large yellow courgettes in our vegbox last week, this seemed a good way to sneak them past my curry loving kids.

Serves 4

Koftas /Vegballs
3 large courgettes
1⁄2 teaspoon salt
Large pinch of extra strong chilli flakes
1 large onion, finely diced or grated
1cm fresh ginger, finely diced or grated
1 clove of garlic, finely diced or crushed
3 tablespoons fresh coriander, finely chopped
65g chickpea flour, plain or gluten free flour
Vegetable oil (for frying)

Curry Sauce
50g cashew nuts
2 tbsp vegetable oil
2 onions, finely minced or grated
1 clove of garlic, finely diced or crushed
1cm fresh ginger, finely diced or grated
1 tsp cumin seeds
2 tsp ground coriander
1 can chopped tomatoes
1⁄4 tsp turmeric
Large pinch extra strong chilli flakes
1⁄2 tsp garam masala
Salt (to taste)

Grate the courgettes into a colander over a bowl.  Sprinkle and toss with the salt and leave for half an hour, then squeeze out as much moisture as you can, decant the liquid into a cup for using in the sauce later, and return the squeezed out courgette to the bowl.  Mix in the other kofta ingredients, then shape into 20 large marble/small golf ball sized balls.

Fry gently in a shallow frying pan, browning on all sides, then cover to keep warm whilst you make the curry sauce.

To make the curry sauce, pour just enough boiling water over the cashew nuts to cover in a blender jug.

Fry the onion in a sauce pan until it starts to brown.  Add the ginger and garlic, stir around, add the dry spices, stir around again.  Tip the chopped tomatoes into the blender jug and liquidise with the water and cashew nuts.  Add the creamy tomatoes to the saucepan along with the rest of the ingredients and simmer with a lid on for 20 minutes.

Serve over the kofta on basmati rice.  If the kofta need reheating, you can simmer them in the sauce, but be careful as they fall apart very easily.

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Sweet Potato or Squash Satay Curry

I've been threatening to make this curry for the kids for a few years now, and today, with a spare sweet potato, I made it for them.  I sold it on the strength of it having curry powder and peanut butter in it.  I would have added some kale or spinach for a splash of colour, had I had any.

Serves 4-6

1 tsp red Thai curry paste (vegan if desired)
1 tsp medium curry powder
1 tbsp sunflower oil
2 cans coconut milk
1/2 a 340g jar crunchy peanut butter
4 tsp sugar
1 large sweet potato or 500g squash, peeled & grated
4 tbsp fish sauce (or vegan alternative)
2 shredded kaffir lime leaf (optional)
Handful shredded spinach or kale (optional)

Fry the curry paste in the oil for a minute or so, then add the curry powder and fry again for another minute or so.

Add the rest of the ingredients and bring to the boil.  Turn down to a simmer and cover.  Cook for 20 minutes, stirring from time to time to ensure it is not catching on the bottom of the pan, until the sweet potato has all but melted into the curry.

Serve 2 big ladlefuls of sauce per person if serving 4, or less if serving more, with steamed Thai or Basmati rice.

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Rajmah, Kidney Bean Curry

In an attempt to recreate the Vegan Dhal Makhani I made a few weeks ago,  I seemed to have made a Rajmah or Kidney Bean Curry with the leftover kidney and pinto beans I had in the fridge.

Serves 4

2 cans kidney beans
1 tbsp sunflower oil
1 medium onion, finely sliced
4 large garlic cloves, crushed
2cm ginger, finely chopped
1 heaped tsp cumin seeds
1 tsp garam masala
1/2 tsp chilli powder
500ml passata
40g cashew nuts
1 tsp salt

Pour 100ml boiling water over the cashew nuts in a jug you can use a stick blender in, and leave to soften.

Fry the onion in the oil until starting to brown (about 5-7 minutes), stirring from time to time.  Add the cumin seeds, garlic, and ginger and stir around until you can smell the spices.  Add the rest of the ingredients with 250ml/half a passata carton of recently boiled water, and the tinned beans with their liquid.  Liquidise the cashew nuts and water and add to the pan.  Stir and leave to simmer gently with the lid on for 30 minutes, stirring from time to time to stop it sticking to the bottom of the pan.

Serve with basmati rice.

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Pesto Alla Trapanese (Sundried Tomato & Nut Pesto)

I can't believe I'd never come across this pesto living in Italy as a child, and in Southern Italy to boot. The first I heard of it was a passing comment on Radio 4 as I was driving somewhere.  I don't even remember the programme.  And it's not in my mum's 1970 edition of Elizabeth David's Italian Food.

As I had a jar of sun-dried tomatoes just past their use by date, this is what I came up with.

Serves 4/400g dried pasta

50g sundried tomatoes
40g blanched almonds (I used cashew nuts)
1 small clove of garlic
50-100ml olive oil
Pinch of salt

Place all the ingredients into a mini food processor and whizz.  Add olive oil to loosen the mixture to taste, so it can be stirred through pasta.

If you don't want to use too much oil, reserve a mug of the pasta cooking water to loosen the pesto as you mix it through the pasta.

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Cucumber Raita or Tzatziki

I love raita or tzatziki.  It's probably because I love garlic, and plain yoghurt.

I googled the difference between the both, and whilst tzatziki is often spoken off as a dip, apart from that the ingredients are pretty much the same.

1/2 a cucumber, grated
4tbsp greek yoghurt
1 small garlic clove, crushed
Large pinch of salt
Freshly ground black pepper
1 tbsp chopped mint, dry or fresh

Mix all the ingredients together and leave the develop for 30 minutes or more.

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