I love an egg white based cocktail but they aren’t the kind of thing that you can make all the time, unless you’re also going to make custard all the time (or something else to use up all those leftover egg yolks). Some people are […]
Every year Mr C convinces me to cook Burns Night supper for him, playing on his Scottish heritage. I’m always very happy to do so on the proviso that we have a veggie-friendly haggis. With only two of us, cooking a haggis each would seem pretty extravagant.
Whilst we were living in the states I came up with this recipe (or roughly this one anyway) for a vegetarian haggis so that we could carry on the tradition. It’s worth noting that I’ve never tried real haggis so I’ve based the flavours of this recipe on the veggie versions that I’ve eaten in the past. The vegemite and miso work wonders at adding some savoury, umami notes and using white pepper as well as black really helps with the seasoning.
50g pearl barley
50g red lentils
1 tbsp oil
1 medium onion
1 medium carrot
1 heaped tsp shiro miso
100g kidney beans (canned)
2 tsp vegemite
1 tsp dried thyme
1/4 tsp nutmeg
1/2 tbsp dark brown sugar
pinch of seasalt and plenty of black and white pepper to season
Bring a pan of water to boil and add the barley, cook for 15 minutes. Add the lentils and cook for 10 minutes more, until the pulses feel tender. Turn off the heat, drain away any excess liquid, add the oats and leave them to absorb the last of the moisture.
Whilst you’re waiting for the pulses to cook finely chop the onion, carrot and mushrooms and fry them in the oil until the onion is golden and the vegetables are tender, add the miso and cook for a moment or too longer. Once they’re cooked pop the veggies into the bowl of a food processor and add the kidney beans, vegemite, sugar, thyme, nutmeg and seasoning. Whizz it up to combine everything but don’t make it too smooth. Add the pulses and briefly blitz it again.
Take a longish length of clingfilm and pile the mixture onto it. Wrap it up and roll it into a fat sausage shape, twisting the ends tightly. Wrap the haggis in foil and fold over the ends to seal it. Now you can either leave the haggis to chill until you’re ready to cook it or place it in a steamer over a pan of boiling water. Steam the haggis for 45 minutes, then unwrap and serve with neeps, tatties and whisky sauce.
I’m totally converted to vegan banana bread, I always get better results from it than from my more traditional recipe and I’m really not sure that I can tell the difference as far as the flavour is concerned. That’s especially true of this recipe, which […]
Before I lived in the States I only ever really thought of tacos as the hard, crunchy shells you buy from the supermarket and fill with chilli and cheese. I was utterly oblivious to the world of deliciousness which ‘proper’ tacos provide, there are so many possibilities. I think even when we travelled in Mexico I missed out by virtue of being a vegetarian.
Mr Colonial Cravings still lets out a wistful sigh upon recalling one particularly good taco al pastor purchased from a food truck in Austin TX (henceforth known as ‘the best taco ever’).
I’ll be the first to admit that these ones aren’t particularly conventional but that doesn’t make them any less tasty, and anyway, why should the meat eaters have all the fun!
serves 3-4 (depending on greed)
1/4 red onion
200g red cabbage
1 medium carrot
small bunch of fresh coriander
1 large ripe avocado
salt and pepper to taste
200g extra firm tofu (pressed for at least 20 mins and patted dry)
2 tbsp cornflour
pinch each of salt, pepper, cumin and cayenne
1/4 tsp ground cinnamon
1 tsp chipotle powder
oil for frying
flour tortillas (if you’re making this for vegans make sure these aren’t made with lard)
Slice the onion, as thinly as you can, and macerate it in the lime juice. Set this aside until later. Grate the carrot and shred the cabbage. Roughly chop the coriander and toss it together with the carrot and cabbage. Add the onion and lime juice. Blend the avocado flesh with the salt and pepper until it is really smooth and creamy and then use this as the dressing for the coleslaw.
Mix together the cornflour and spices in a shallow dish. Slice the tofu into bite sized cubes and toss it in the spiced cornflour blend. Heat a tablespoon or so of oil in a large frying pan and carefully place the dusted tofu into it. Let the tofu sit for a few moments to become crispy and golden before turning it. Keep turning the tofu until it is nice and golden on all sides.
Warm the tortillas, either in a dry pan or just by microwaving them, and then pile them up with the coleslaw and top them with the spicy, crispy tofu.
This is a not-too-sweet cake with a generous ‘meaty’ crumb. Perfect with a cup of espresso or Turkish coffee. It’s wonderfully dense and the tahini gives it a lovely slightly sticky texture, it sort of coats your mouth, a little like peanut butter does.
During my research for this recipe (I don’t always just wing-it you know) I read about a similar cake, made with tahini, which it is traditional to make during lent, so I guess I’ve timed this quite well.
Cocoa, honey and tahini go really well together and the flavours remind me of the place in Istanbul where Mr Colonial Cravings and I stayed on our honeymoon. They served the yummiest cocoa halva everyday for breakfast (I walked it off during our sight-seeing, I promise!)
Make sure you beat your tahini really well before you measure it to ensure that it has emulsified.
100g tahini paste
2 tbsp olive oil
100g plain flour
1 1/2 tsp baking powder
50g fine cornmeal
50g ground almonds
pinch of salt
1 tbsp cocoa powder
Preheat your oven to 180°c
and grease and line a cake tin.
Beat together the honey and tahini, it will probably become a little bit fudgy. Mix the oil into this.
Sift together the flour and baking powder and then beat this into the tahini mixture along with the salt, almonds and cornmeal. You should end up with a slightly doughy mixture once everything is combined. Add 100ml of the water to loosen the batter.
Mix the cocoa with the remaining 25ml of water. Divide the batter in two and then mix the cocoa paste into one half.
Add the two batters to the tin and marble them together. Shake the tin a bit to level off the cake. The batter will be quite thick and sticky so I find this easier than trying to smooth it off with a spatula.
Bake the cake for 30 minutes and allow to cool before serving.
The weather here is definitely getting better but it doesn’t quite feel like we’re in full spring mode yet. There are still some evenings when a hearty, warming bowl of stew sounds very appealing. This is a comforting wholesome dish of meltingly soft aubergine, chewy […]