Coconut Lemon Triangles

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Thanks to my new Kindle I can now photograph my creations! Hurrah!

 

A 21st century version of a recipe from the classic ‘Vegan Cooking’ by Eva Batt.

 

You will need:

85g coconut oil, melted if necessary (my kitchen tends to be rather cold as it has no central heating – for some unknown reason – so I do find that I have to pop the required amount of coconut oil in the microwave* for 30 seconds to soften)

85g plain flour (I use unbleached flour)

85g millet flour

85g ground almonds

Juice of one lemon, plus grated peel

2 tablespoons rice malt syrup

 

1. Mix all ingredients together using a food processor or wooden spoon (and hands) until a dough is formed.

2. Press into two round 7″ cake tins.

3. Bake in a preheated oven at 180°C for 25 minutes or until golden.

4. Remove from the oven and cut into triangles, then leave to cool, et voilà!

 

TOP TIPS

*From an environmental viewpoint microwaves are excellent because they use far less energy than a conventional cooker to perform the same task. This also lessens electricity bills, which is always good 🙂

Slow Cooker Bacon, Broccoli and Potato Soup

I have been experimenting with vegan cooking lately, but this is decidedly not veggie friendly. It is, however, very simple, inexpensive and spoonie-friendly.

Serves 6

You will need:

2 onions, chopped

2 tins potatoes

300g frozen broccoli

1kg cooking bacon

Handful of fresh rosemary

Handful of fresh thyme

Black pepper

1 vegetable stock cube

Water, boiled

Splash of vegetable oil

 

1. First, remove the fat from the cooking bacon with a very sharp knife, then place in a frying pan with a splash of oil. Heat over a medium heat, stirring occasionally, until cooked through. It will become a greyish pink when it is cooked thoroughly.

2. Meanwhile, place the broccoli, boiling water and potatoes in the slow cooker along with the herbs, stock cube and seasoning.

3. When the bacon is cooked, drain off the fat and and discard. Add the bacon to the slow cooker.

4. In the same frying pan heat the chopped onion until waxy, then add that too to the slow cooker. Top up the slow cooker with water to cover by a centimetre or two.

5. Cook on low for 6-8 hours, or on high for 3-4 hours.

6. When cooked, blend until smooth.

7. Serve with warm, freshly baked bread and a sprig of parsley.

 

TOP TIPS

  • Make use of all the functions of your food processor, if you have one. I used mine to chop the onions and later to blend the soup. For spoon-counters like me a food processor is a real blessing!

Easy Spinach Daal

I’ve called this ‘daal’ because it is an adaption of a more complex recipe which involved lots of  faffing about time spent crushing cardamoms and roasting cumin seeds. I wanted to experiment with a simpler recipe using basic curry powder and the heavenly combination of spinach and lentils. I came across green chillies, fresh spinach and fresh coriander in the reduced section in Tesco, so this dish suggested itself from the beginning. The prices below are standard Tesco prices, not reduced prices. 

You will need:

2 tablespoons vegetable oil £1.25/1l

250g chana dal (or yellow split peas) £2/2kg

1 onion, finely chopped 17p/each

1 tin chopped tomatoes 31p/400g

450g fresh spinach £2/450g

3 fresh green chillies 60p/65g

2 teaspoons garlic salt £1.15/90g

1 vegetable stock cube 15p/100g

2 tablespoons chopped fresh coriander 80p/31g

3 teaspoons mild curry powder £1/80g

TOTAL 82p per serving

1. Heat the oil in a large saucepan and gently heat the onion until softened.

2. Add the spinach leaves and heat gently until wilted.

3. Prick the chillies several times with the tip of a sharp knife.

4. Add the chillies, tomatoes, stock cube, coriander and curry powder to the pan.

5. Stir to combine.

6. Add the chana dal and enough water to cover.

7. Bring to the boil with the lid on.

8. Turn down the heat and simmer for around 40 minutes with the lid off, stirring occasionally and making sure the mixture evaporates but not so much that it boils dry. The chana dal should begin to break down but not go mushy.

9. Add more water if necessary.

10. Serve with chappatis, poppadums, or steaming hot basmati rice.

11. Enjoy!

TOP TIPS

Chana dal look exactly the same as yellow split peas, so they are probably interchangeable. I believe the chana dal are more oily, which suits this kind of dish. Either way, it is an inexpensive yet tasty dish.

Nutty Kale Lasagne

I bought kale because it is in season in the UK right now, and I found a bag reduced to 79p. Spring onions are also in season so I bought some of those too. With these and some back-of-the-cupboard ingredients, I created this delicious vegan lasagne.

You will need:

300g kale or spring greens 79p/300g

150g spring onions, chopped 75p/150g

2 tablespoons extra virgin olive oil £2.50/750ml

50g plain flour 65p/1.5kg

100g Tesco free from soya smoked (cheese), grated £2.25/227g

1 teaspoon garlic salt £1.15/90g

1 vegetable stock cube 15p/100g

250g lasagne sheets 32p/250g

1l unsweetened soya milk 59p/1l

100g chopped mixed nuts 89p/200g

black pepper

82p per serving

1. Boil or steam the kale for around 8 minutes until dark green and slightly limp.

2. Meanwhile, heat the olive oil in a saucepan and cook the chopped spring onions over a low heat until softened.

3. Add the  flour and stock cube and stir to combine.

4. Add the garlic salt, grated soya cheese and a dash of soya milk. Stir.

5. Add a dash of black pepper.

5. Gradually add the soya milk, a little at a time.

6. Continue stirring until thickened.

7. Take off the heat.

8. Drain the kale and layer half on the bottom of a large rectangular casserole dish.

9. Sprinkle half of the chopped mixed nuts over the top of the kale.

10. Put half of the lasagne sheets on the top, spread out evenly.

11. Put 1/3 of the sauce over the lasagne sheets.

12. Spread the rest of the kale over the sauce.

13. Sprinkle the remaining nuts over.

14. Put the other half of the lasagne sheets over the kale.

15. Spread the remaining sauce over the top.

16. Bake in a pre-heated oven 180ºC for 30 minutes.

17. Serve with crusty bread.

18. Enjoy!

TOP TIPS

A twist on the more usual spinach and ricotta lasange, I prefer the subtle sweetness of the kale in this recipe, which is so nicely balanced by the smoked soya cheese and mixed nuts.