Category Archives: vegan

Posh Carrot Salad

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This is just what we need at this time, carrot salad elevated to a vegan prawn cocktail status. It’s guaranteed to cheer up the day and boost our immune systems.

This is a rehash of a salad that we’ve been eating for years but re-assembled. The carrots and avocado are a great source of vitamin C and antioxidants and the toasted seeds provide omega 3’s and crunch.

I enjoy eating this dressed with a little vinaigrette but a drizzle of olive oil and squeeze of lemon juice would be good too.

 

1 ripe avocado

2 carrots

20g sunflower seeds

1 tsp soya sauce or tamari

1 tsp Dijon vinegar

1 tbs vinegar – your best

3-4 tbs extra virgin olive oil

Carefully split a just ripe avocado in half and remove the pit. Peel each half  – the skin should peel back with very little assistance with a knife. Just nick the skin with a knife and with a bit of luck the skin peel back by hand. Put each half in a small bowl.

Peel and grate the carrots then pile the carrots on the avocado

Heat a dry pan and gently toast the sunflower seeds then toss together with a little soya/tamari sauce.

Whisk the vinegar together with the vinegar using a fork then slowly whisk in the olive oil Season with a little salt or a few drops of soya/tamari sauce

Scatter the seeds over the carrots then drizzle over a little vinaigrette

Any left-over vinaigrette can be stored in the fridge – jam jars with lids or recycled mozzarella tubs work well here

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Rocket Beans

One good thing the coronavirus has given me is some time. It all felt very stressful in the beginning but now with everything closing down, not having to organise work or rushing here and everywhere, everything has slowed down. I’m also avoiding wall to wall reportage, just listening to enough news to keep up, and thinking of all the things I can get done now that I have some time.

Funny how I want to fill it!

This is the first recipe since last year Halloween!

And here is what we had for dinner last night…..

Beans take time to cook – even if you open a can, they always benefit from a little bathing with the other ingredients.

This recipe is for beans cooked with melted down onion and fennel, cooked until just before they caramelise. I put in a Parmesan rind at the same time and this creates a creamy unctuous side to the whole affair but leave it out if you don’t have one or want a vegan version.

This recipe began as Beans and Greens in my repertoire but it was dark last night when I began to cook. Too late to pick greens but I had some rocket in the fridge that I made into pesto which I drizzled over  when serving. We ate the beans with chippy potatoes on the side.

Below are the instruction for cooking dried beans but last night I opened a jar!

 

Rocket Beans

150g dried cannellini beans or a can or jar drained and rinsed.

1 – 2 onions

2 stems celery

1-2 small fennel

2-3 cloves garlic

parmesan rind (optional)

olive oil

salt and pepper

1 glass white wine

 

 

100g rocket – chopped

1 dip pine nuts

100=150mls olive oil

1-2 cloves garlic- peeled and chopped

A squeeze of lemon juice

50g grated parmesan

 

Soak the cannellini beans overnight in cold water.

Bring enough water to cover the beans to the boil then drain and rinse the beans, tip them into the pot and bring back to the boil. When the beans are boiling turn to a low simmer and cook gently for 40 minutes then check them to see if they are tender, they will probably need more time so if they need longer cooking check every ten minutes until the beans are cooked. Drain, reserving the cooking liquid.

Whilst the beans are cooking, peel and chop the onions. Heat a saucepan, add enough olive oil to cover the bottom then add the onions. When the onions are sizzling reduce the heat and cook for five minutes.

Wash the celery and chop into four strips lengthwise then chop into a small dice and add to the onions.

Wash the fennel, chop in half then slice thinly and add to the pot.

Season with a little salt and freshly ground pepper – this will help the vegetables to melt down and add the Parmesan rind if you have one.

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Cook the vegetables gently until they are are soft and translucent, this will take 20-30 minutes, then peel and chop the garlic and stir in. Cook for another five minutes then add a glass of white wine, let it bubble up then add the drained beans and enough cooking liquid to just cover the beans. Use water or stock if you have opened a can/jar.  Season with salt and pepper then simmer the beans for 20-30 minutes. The liquid will reduce  – the beans shouldn’t be swimming in liquid when served but keep enough to have the beans sitting in a little sauce.

To make the pesto put all the ingredients into a jug and buzz with a handheld blender.

Adjust the consistency and season with a little salt

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To serve, put a ladleful of beans onto each plate and drizzle over a little pesto

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Summery Courgette, Green Beans and Pea Salad

August really is the month in Ireland for home grown Mediterranean‘ vegetables although in fact they are actually fruits! Tomatoes, aubergine peppers and courgettes are sun loving fruits that are eaten as vegetables. The sun loving being the reason they take all summer to ripen.

Our courgettes have been taking their time. We’re still hovering around the plants wondering whether there are any ready to pick, which is in fact a good thing. Baby courgettes are the sweetest and tastiest and delicious in salads.

We’ve been eating a courgette, green bean, basil and pea salad – having an abundance of green beans at hand and cheating with peas.  It’s delightful combination of textures and summery flavor

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The peas and beans are blanched but the courgettes are raw but don’t seem so. They are salted and rinsed before being dressed which gives them a crisp but tender bite .

 

Check out the farmers markets and local growers  as courgettes grown close to home will be fresher and taste better. If you can find little yellow ones they’ll be great for the colour scheme but green ones taste equally as good.

 

Courgette, Green Bean and Pea salad

 

250g French beans

1-2 small courgettes

200g fresh peas -= frozen is good

handful fresh basil

100mls olive oil

zest 1 lemon

juice of half or to taste

1 clove garlic

1/2tsp dijon mustard

salt and pepper

 

Slice the courgettes thinly, sprinkle with salt and toss well.

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Put aside in a bowl or colander for at least 15minutes.

Top and tail the beans. Bring a large pot of water to boil. Add a half tsp salt and the beans. Cook for 4 minutes then lift out of the water and drop into a bowl of cold water. Let them cool then drain

Bring the water back to the boil then add the peas. Cook for 1 minute the drain and drop into cold water to cool. Drain and shake off excess water.

Rinse the courgettes, take a handful at a time and squeeze to remove the water. Repeat until all the courgettes are done

Put the courgettes, french beans and peas into a bowl, roughly chop the basil and add then season with a little salt and freshly ground black pepper. Grate the lemon zest on top of the vegetables

Peel and chop the garlic. Whisk the garlic, lemon juice and Dijon mustard together then whisk in the olive oil. Season with a little salt

Gently toss the dressing with the vegetables. Add more salt or lemon to taste.

 

 

Lettercollum Kitcheb Project are hosting two events for the Taste of West Cork festival in September. The first on Friday 6thSeptember is ‘Dinner from the Garden’, a seven course tasting menu shared around the kitchen table at Lettercollum and the second is “A Taste of Valencia’, tapas and paella accompanied by music and flamenco dancing in O’Donovans hotel on Tuesday 10thSeptember. Tickets for both events are available at the shop or by email.

 


Rabbits and Raspberry Pancakes

We have a rabbit in our garden, It has been hopping about devouring beans and kale and now it’s systematically chomping through a row of cauliflowers. This is an unusual problem for us as the garden’s walled and although birds cause devastation the rabbits usually stay out. It’s not easy to catch a rabbit and our dog isn’t taking any incentive so we’re building rabbit trap – a contraption made from a bucket and sticks. A bit like catching a tiger in the jungle. Fingers crossed it will work and we can relocate the rabbit otherwise we’ll have to have a rethink as for sure it can’t stay.

Apart from the bunny drama the garden is ticking along nicely. Just about everything is in situ – the pumpkins, the courgettes and beans etc but as it’s not been very warm it’s very slow. The beans look horrified, they have gone a pathetic shade of yellowy green but hopefully the temperature will rise and they’ll recover.

The soft fruits are ripening and we have the gooseberries well protected with nets this year. Last year the birds stripped the plants the minute the gooseberries ripened but we’re on the ball this time.

There are also raspberries, blackcurrants, redcurrants and loganberries ripening – nearly time to crank the jam factory into action.

Meanwhile we’re making delicious raspberry pancakes, perfect for summer breakfasts/brunch – kind of healthy and decadent at the same time. Made with oats and squashed banana they are surprisingly sophisticated and banana-flavour free. They take no longer to make than a fry up with the added bonus of twice the vitamins and antioxidants.

Any berry could be used for this recipe, fresh or frozen but a lot of them have travelled a long way. There are some delicious local raspberries available at the moment. If you haven’t got your own raspberries to pick, these are the next best thing  – big fat berries with a powerpack of flavour.

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Eat the pancakes naked, or drizzled with maple syrup or honey and a dollop of Greek yoghurt .

 

Makes 8 little pancakes – multiply the recipe for crowds.

For a vegan version substitute the eggs with 50mls extra plant milk

 

Raspberry pancakes

 

100g oatflakes

1 banana – roughly chopped

2 eggs –

100mls milk – any kind

1 heaped tsp baking powder

pinch of salt

1 tsp vanilla

1 punnet raspberries

oil or butter to fry

 

Put the oatflakes into a food processor and buzz until fairly fine.

Separate the eggs. Put the whites in a bowl and the yolks in with oats then add the milk, banana, vanilla and baking powder to the oat mix. Buzz until the mix is fairly smooth

Whisk the egg whites until stiff. Tip the oat mix into a bowl then gently fold in the whisked egg whites

Heat a frying pan and when the pan is hot add a smear of butter or a drizzle of oil. Spoon the mix in a tablespoon at a time, allowing space between each pancake so that they don’t stick together. Turn the heat to medium-low

Post a few raspberries into each pancake and when little bubbles begin to appear on the surface carefully flip the pancake over and cook the other side.


What’s With The Cabbage?

Before Xmas I received an email asking me if I had thought about what we were going to do for Veganuary in the shop (eating vegan food in January) it was from someone called Shane whom I presumed to be Shane Red Strand Coffee. I shot back an answer saying thanks for the idea, that it could be good fun and the next thing we got a box of samples in the post from a different Shane altogether of pretty vegan products!

The Veganuary idea does seem like a good idea  – to detox after Xmas, cut down on emissions by not eating meat and generally save our selves and the planet. And we have a lot of vegetables still growing in our garden.

The warm wet weather has the cabbages shining brightly, the leeks are standing to attention and the green stuff – parsley, spinach and kales are quite happy so there’s plenty for eating.

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Just the thing for a January detox – I have to say although I don’t take detoxes too seriously, I do think it’s good to make a little effort especially after all the feasting.

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My son Darragh came up with this recipe. He was home for Xmas and knocked this up for lunch one day. I had just come in from a walk and was ravenous. I thought this was delicious. The lightly pickled cabbage, grated beetroot, toasted seeds and something else that had a very interesting texture and flavour but wasn’t a vegetable. It was double toasted, shredded tortilla wrap. Highly recommended especially served with tahini sauce.

The recipe will make a large bowlful. Scale the recipe down proportionately if you want less.

Not yet named salad

2tbs olive oil + 50mls for dressing

1 fatty clove garlic

½ small red cabbage

½ sweetheart or york cabbage

1 tsp salt

1 large beetroot

1 bunch parsley – chopped

150g pumpkin seeds

tamari

2 large tortilla wraps

50mls lemon juice

 

Peel the garlic then finely chop – crush in a mortar if you have one – together with a little salt. Mix with 2 tbs olive oil . Leave aside.

Wash and tidy up the cabbage then slice thinly.

Begin slicing from the top of the cabbage, then half way down cut the cabbage in half and remove the stem. Finely slice the remaining cabbage

Put into a large bowl and toss with a teaspoon of salt. Leave the cabbage aside.

Peel and grate the beetroot.

Heat a small frying pan, turn the heat to medium and add the pumpkin seeds. Gently toss or stir until they begin to colour and smell a little toasty. Remove the pan from the heat and sprinkle over soya sauce or tamari. Tip into a bowl and put aside to cool.

Heat a large frying pan then reduce the heat to medium and fry the tortillas, on at a time, cooking each side until it becomes a little toasty (not burnt). Brush the tortillas with the garlic oil and cook briefly once again. Stack the tortillas then roll them into a loose cigar. Cut on the diagonal to make wedge shaped pieces.

Put a clean t-towel on the counter. Put the cabbage handfuls at a time over half of the towl – don’t tip the bowl because all the excess liquid will follow. Fold the t-towel over the cabbage and pat dry then gently roll the towel and pat again . Tip the cabbage into a clean dry bowl.

Add the grated beetroot and chopped parsley.

Drizzle over the olive oil and lemon juice then toss to mix.

Add half of the pumpkin seed and the shredded tortillas then toss again

Tip into a clean bowl and sprinkle pumpkin seeds on top.

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Tahini Sauce

 

Juice 1 lemon

1 clove garlic, peeled and finely chopped

2 big tbs light tahini

a pinch of salt

a little water to thin the sauce

Put all of the ingredients into a bowl except for the water and whisk until amalgamated. Thin with water to achieve a thick pouring consistency.

This salad is best eaten soon after making. Don’t forget to drizzle tahini sauce on top

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Fatty Chickpeas

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I have had a packet of dried chickpeas in my pantry for months. A packet that i carried all the way home from Spain but never got around to cooking. Mostly because I forgot to soak them. They are big chickpeas – bigger than the ones we can buy in Ireland by far –  I’d say double in size and delicious when cooked. It may sound mad to get excited about chickpeas but soaked overnight and cooked for 30 minutes they are ready to go, unctuous and creamy, which is quite something. The one’s we buy locally  take three or four times as long  to cook and are like little bullets.

It’s still the holiday season here and we have been valiantly making our way through our veg box which together with the pre-cooked chickpeas offered numerous possibilities for dinner. The winning dish was also a lazy dish. It didn’t take very much effort, more the availability to give the odd stir.

Take time sautéing the veg, they will become sweet and more flavoursome.

 

Chickpea Supper Pot with Almond and Basil Picada

1 onion – peeled and chopped

100mls olive oil

1 carrot – peeled and diced

1 small bulb fennel- sliced into skinny wedges

2 stems celery – diced

3 cloves garlic- peeled and chopped

2 ripe fat tomatoes or 1 can tomatoes – chopped

1 glass white wine (optional)

200mls chickpea liquor or water

2 bay leaves

a handful of parsley

salt and pepper

 

Heat a frying pan or skillet. Add the olive oil and the chopped onions, give them a stir and when they are sizzling  season with a little salt. Stir in the fennel, celery, bay leaf and carrots, give a stir and when the veg are all sizzling season with a little salt then turn the heat to medium/low. Cook, stirring now and then, gently sizzling for ten minutes. Add the chopped garlic then continue cooking for five minutes.

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Add the chopped tomatoes and white wine, bring to the boil then turn to a simmer for ten minutes

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Stir in the chickpeas and cook for a further ten minutes. Add a little chickpea cooking liquor or water if needed. Season with salt and pepper. Stir in the chopped parsley

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We ate this with a little picada/pesto to drizzle over and crusty bread

Picada

1 small slice bread, crusts removed and cubed

olive oil

15-20 blanched almonds

1 clove garlic

small handful soft green herbs – I used basil but parsley or coriander would work too

salt

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Heat a small pan, add enough olive oil to cover the bottom and the bread cubes, fry until they begin to go golden then add the almonds. Cook for another couple of minutes.

Putvthe bread/almond mix in a processor together with a clove of garlic then buzz to a crumb.

Add the herbs then drizzle in enough olive oil to make the cicada move. Season with a pinch of salt

 

 

 

 

 


Pumpkin, Kale and Mushroom Supper

 

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Hungry and home alone was when I leapt out of my chair and threw this dinner together.

We have magnificent pumpkin supply that we’re enjoying and diced up in this dish made a delicious combination. I was sitting down eating  within twenty minutes of leaving my chair.

Crozier blue is an Irish sheep cheese which may not be available to you but any soft blue cheese or even fresh goats cheese would work just as well. Of course if you would like a vegan version leave the cheese out

 

Pumpkin, Kale and Mushroom with Orzo and Crozier Blue

 

1 small onion

50mls olive oil

300g pumpkin

1 large field mushroom – cut in half then into segments

Kale, sliced thinly

2 fatty garlic

150g orzo

a little crozier blue to crumble

 

Put a pot of water to boil to cook the orzo

Heat a heavy pan, add the olive oil then the onion.

Peel and dice the pumpkin – approx 1cm cubes

Add to the onion. Season with salt and pepper, Cook on a medium heat for 5 mins.

Add the field mushroom – slightly increase the heat.

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Put salt in the boiling water then stir in the orzo. Cook for the time specified on the packet then drain into a colander.

When the mushrooms begin to brown increase the heat a little more then stir in the kale. When the kale melts down add the garlic.

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Continue cooking for a few minutes. Season with salt and pepper.

Stir the drained orzo into the vegetables then crumble a little crozier blue on top

Yum!