Tag Archives: Economical

Vegan, Vegetarian

Teen’s Favourite Daal

chilli picI used make this Daal all the time. I stopped, forgot how to and kept trying out different recipes. They were never the same as this one. It is both simple and tasty.

Then last week, a scrap of paper fell out of another cookery book. I know I tweaked the original but I have no idea where I found it nor where credit is due. So whoever came up with the basis from which this recipe grew, we thank-you!

 

Ingredients
4 ounces, red lentils
4 ounces, yellow or green lentils
1½ pints, water
1 tsp, turmeric
1 tbsp, grated ginger
1 heaped tsp, garlic finely chopped
2 tbsps, sunflower oil
½ tsp, mustard seeds
1 green chilli, sliced thinly
1 medium onion, sliced thinly
2 tomatoes, sliced

Method
1. Place lentils, 1 pint of water, turmeric, ginger and garlic in a saucepan and bring to the boil
2. Reduce the heat and cook for about 20 minutes until the lentils are soft (add more water if the mixture becomes too thick)
3. Using a potato masher, gently mash the mix so that the lentils are broken up a bit but not a puree
4. Heat the oil in a frying pan
5. Add the mustard seeds and stir for about 1 minute
6. Add the sliced onion and chilli and cook until soft (5-10 minutes)
7. Add the tomato and cook until soft
8. Add this to the lentil mix
9. Serve this as a side dish or in a bowl with naan bread

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Vegan, Vegetarian

Brown Bread with Pumpkin Seeds (vegan)

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This week, I’m in a mad mood for baking. Over indulging in watching cookery competitions has its effect. Vegan Samosas, Cinammon Apple Pie and bread – lots of bread.

Since seeing The Hairy Bikers make Kartoffelbrot, I couldn’t wait to try the recipe. It was so worth the effort with the Teen asking if I could make it every week!

I now have lots of flour and a box of yeast. Too much temptation for this girl to resist! More baking to be done and this time, I set about devising a recipe for a wholemeal vegan loaf.

It turned out very well. I have to admit I missed the tang of buttermilk but the Teen said she preferred it. High praise indeed!

Compared to the amount of kneading for the Kartoffelbrot, this bread is a joy! It needs no kneading at all (my biceps heaved a massive sigh of relief)!

Ingredients
2 tsp sugar
1 sachet fast acting yeast
1lb brown wholemeal flour
1 tsp salt
3 oz, pumpkin seeds
16 fluid ounces, luke warm water
1 tbsp, sunflower oil and some extra for greasing
Plain flour for dusting

Method
1. Take 5 tablespoons of the water, add the yeast and one teaspoon of sugar. Stir and leave somewhere warm for 10 minutes to activate
2. Combine the flour, remaining sugar, salt and pumpkin seeds in a bowl
3. Add the sunflower oil to the water
4. Prepare the loaf tin by greasing it with sunflower oil and then dusting with flour
5. Add the now activated yeast to the dry ingredients and also the rest of the water. Mix until totally combined (the mix will be wet and no kneading is required)
6. Place in the prepared loaf tin and cover loosely with oiled cling film
7. Put into a warm place to prove for about 30 minutes
8. Heat the oven to 200C degrees (fan oven)/220C (without fan)
9. When proved, place in the centre of the heated oven and bake for 35-40 minutes
10. Check if it is done by tapping the back for a hollow sound
11. Wrap in a clean, damp, towel and leave to cool on a wire rack

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Vegan, Vegetarian

Corn Chowder

soup

I’ve been making this chowder for over thirty years. In many flats I lived in, I often had a pot of this on the stove once a week. While it can be served immediately, I prefer to cook it the day before and let the flavour seep into the beans.

And it’s more than a soup – it’s a full meal. This recipe makes four main course servings. It also has curative properties – I often found the pot empty after flatmates arrived home after the witching hour!

I’ve made this recipe vegan but for vegetarians, I highly recommend a handful of grated cheddar on the top when serving. It is so hearty, it doesn’t need any other accompaniment.

Ingredients
2 tablespoons olive oil
1 large onion, chopped finely
1 clove garlic, chopped finely
2 large carrots, peeled and diced
2 large potatoes, peeled and diced
1 head of broccoli, florets and some of stalk
1 tin butter beans, drained (or the equivalent of dried butter beans, soaked and pre-cooked)
1 bag frozen corn*
1 tablespoon, parsley (dried)
1 heaped teaspoon, mixed herbs (dried)
1½ pints good quality vegetable stock
Sea salt and ground black pepper to season

Method
1. Heat the oil
2. Fry onion until soft for about 8-10 minutes
3. Add garlic and continue cooking for 2 more minutes
4. Add in the carrots and potatoes and mix in thoroughly
5. Add stock, broccoli and butter beans, parsley and mixed herbs
6. Season to taste with salt and pepper
7. Cover and simmer for about 30 minutes
8. Add corn and simmer for another 5 minutes
9. Serve

* Tinned corn doesn’t suit this recipe

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