Category Archives: dairy free

Bring on the Beans

fullsizeoutput_1199

The shorter, cooler days of November give me the opportunity to indulge my bean and lentil obsession. Beans and lentils grow where the climate is warm and sunny yet I’m inclined to eat them more often when it’s cold. A bowl of thick, creamy lentils or beans is an inexpensive source of protein which will slowly release energy to fuel your body and comfort your soul.

 

Dal Markhani is a recipe from the north of India, which uses both lentils and beans served in a sauce of fragrant spices. Markhani is a sauce of butter, tomato and cream but in order to slot this recipe into my ‘live to be one hundred’ recipes file I have used coconut milk and vegetable ghee/oil instead of the dairy but feel free to swop it back.

 

The original recipe also uses black urad dal, a type of black mung bean, which takes an overnight soaking and then three or for hours to cook. Healthy as urad dal might be it’s not really in synch with our fast paced lives so they have been dumped in my recipe in favour of black beluga lentils, which are one of the gems of the lentil family. Black, round and robust they cook in 20-25 minutes and keep their shape whilst doing so. No mealy mass even if you forget them and decide to walk the dog whilst cooking.

 

There’s a fast version and a slow version for this dish, both have their merits but I’m going for the fast version and opening a can of beans. The lentils I cook from scratch.

 

Dal Makhani

 

1 large onion

50g vegetable ghee or oil

25g fresh ginger

3 cloves garlic

2 cardamom pods

3 cloves

2tsp ground coriander

1 tsp ground cumin

1 tsp turmeric

1 can tomatoes

½ tsp salt

1 can kidney beans

200g beluga lentils

150mls coconut milk

chopped fresh coriander to serve

 

Put the lentils into a saucepan with three times the volume of water. Bring to the boil then simmer for 20-25 minutes, until the lentils are tender. Put aside.

Peel the onion then chop finely.

Heat a medium saucepan then add the vegetable ghee or oil and the onions. Cook on a medium heat without browning until they soften.

Peel and chop the ginger and garlic then stir into the onions. Bash the cardamom pods with the back of a wooden spoon so they crack open then add to the pot together with the cloves. Cook gently for a couple of minutes then add the ground coriander, ground cumin and turmeric. Stir and gently cook for a few minutes more then stir in the tomatoes and salt. Allow the sauce to come to the boil then simmer gently for 30 minutes.

Drain and rinse the kidney beans.

Add the beans, the beluga lentils and residual cooking liquid to the tomato sauce. Cook gently for 15-20 minutes. Stir in the garam masala and most of the coconut milk then taste . It’ll probably need a little more salt. If it’s too thick thin with a little water

Serve with chopped coriander and a swirl of coconut milk to garnish.

Eat with rice or mop up with naan bread.


If Apples be the Food of Love….

fullsizeoutput_10d6

If apples be the food of love we have an orgy on our hands. The apple trees in our garden are laden with fruit that has an age old reputation of desire and temptation..

Some of the apple trees are ancient, espaliered around the walls of the garden, others, that we have planted whilst living here, are more manageable, free standing dwarf varieties. There’s a huge variety of different shaped and sized apples. Crisp and juicy, gnarled and perfumed, sweet and floury and tart green cooking apples.

To be quite honest after our initial tart tatin frenzy it’s not raising so much desire as a ‘what the heck are we going to do with them all’ question. Our kitchen looks like an apple sorting station with rows of buckets waiting for attention.

Apart from the obvious just eating gazillions of apples, we are getting creative with the glut.

There’s apple cooked in cider, apple chutney, apples in the salad, with beans, apple tart tatin, crumbles, muffins, cakes…..

Here is a new recipe that we’re making for the shop

A spicy apple cake, which is easy to make, delicious and just happens to be vegan and gluten free. If you don’t want to faff around with several flours just replace the rice, oat and buckwheat flours with 120g regular white or wholemeal flour,

To make the apple puree simply peel, core and dice the apples evenly and quite small, and put into a saucepan with a tablespoon of water. Put the pan over a low heat and cover with a lid. Stir every few minutes until the apple breaks down. If it looks like it might stick add a little more water. It’s ready when you can fluff the apple into a smoothish puree. I beat mine with a wooden spoon.

Spicy Apple Cake

35g oat flour

50g rice flour

35g buckwheat flour

25g cornflour

1 level tsp baking soda

1/4tsp salt

1 level tsp cinnamon

½ tsp ground cloves

75mls olive oil

120g sugar

350g apple puree

1 tsp vanilla

2-3 eating apples for the top

maple syrup to drizzle

 

oven 180c

Line a 20cm x 20cm  cake tin/brownie tray with parchment paper.

Whisk the sugar and olive together until smooth

Stir in the apple puree

Mix all the dry ingredients together then fold into the wet ingredients

Pour into a lined cake tin/brownie tray

Wash and quarter the eating apples then cut into quarters and remove the core. Slice into thin wedges

Arrange the apple slices on top of the cake in 3 lines

Bake for 25 mins, until a knife comes out clean then drizzle maple syrup over the apples. If you have a pastry brush gently brush the syrup over the apples – if you don’t, it’ll look after itself. Put the cake back into the oven for 5 more minutes.

Allow to cool before eating.

www.lettercollum.ie

 


Birthday Bean Feast

img_6048

Birthday cakes are obligatory in our household. When the kids were small they would pour over the ‘Special Occasions’ cookbook and request cakes in the shape of houses, robots  and trains. The trains involved swiss rolls which made excellent wheels. There was also the ’emergency’ cake which was an upended tub of ice cream embellished with chocolate buttons, smarties and candles – a guaranteed success  which was always eaten. The ingredients didn’t get  much scrutiny unlike today where we are super aware of what we eat. I now realise why all the kids were stuck to the walls at the parties – all that sugar and fizz….

The birthday boys request this time was for a cake with lots of different layers and flavours – you can tell our kids grew up in a restaurant, they are very good at ordering food – and with all the dietary restrictions of the gathered party people the cake needed to be gluten and dairy free.

Inspired by Emma Galloways black bean torte I  made a bean and lentil cake  Beginning with a black bean and chocolate sponge  followed by butter beans and beetroot for a pink layer and red lentils, turmeric and orange for a golden yellow layer.

img_6037

It worked a treat. The layers were sandwiched with coconut cream and chilled in the fridge

img_6044

– before being enrobed in Chocolate ganache.

img_6057

The cake looked like top hat and tasted delicious – everyone enjoyed it and there were no’ ughh’ lentils or beans comments, in fact it would have been difficult to name the ingredients

img_6074

A mighty cake!