Tag Archives: vegan

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!


Kale, Avocado and Orange Superblast Salad

It’s a sure sign that Xmas is over when the decorations come down and all that remains is a pile of lost property. We seem to have a lot of abandoned scarves this year. There’s a pile of them on the desk in the sitting room waiting to be reclaimed. This indicates not only that a lot of people received a scarf this year for Xmas but also that it wasn’t cold as they left our house without them. Spectacularly wet and windy yes, but not cold!

According to my mum the cold is on it’s way so best get prepared for the onslaught with plenty of vitamin C.

January brings the most delicious oranges. The big Spanish oranges are divine – juicy and bursting with flavour. Oranges from Spain are about as local as they get in this part of the world and worth seeking out.

I always look forward to the orange season and we consume vast amounts of them juiced, thrown into smoothies for breakfast or as general portable snacks. They also sneak into our lunch and dinners.

Oranges are great for brightening up winter salads.

They pair well with beetroots or fennel, with lentils and roasted vegetables and also with this recipe, a superfood blast of kale, avocado and orange.

Kale is well known to be the King of the supergreens, stacked with vitamins A, C and K, it is one of the most nutrient dense food available and avocados are right up there on the superfood list too so paired with orange this salad should up your odds on staying healthy this winter!

When choosing the kale for this salad go for small leaves rather than big and the avocados should be firm but with a bit of give, not hard, nor squishy.

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Kale, Avocado and Orange Salad

 

150g kale

1 big or 2 small ripe avocados

2 oranges

1 red onion

25g sunflower seeds

25g pumpkin seeds

1tsp tamari (optional)

1 tsp dijon mustard

1tbs cider or white balsamic vinegar + 1tsp for the onion

3tbs olive oil

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Wash the kale and shake off excess water. A salad spinner is excellent if you have one, otherwise resort to the old fashioned wrapped in a t-towel swing. Strip the center stem from each leaf then stack a few together and roll up like a cigar. Cut the kale into skinny ribbons and put them in a bowl.

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Juice half an orange, put 2 tbs of the juice into a cup and keep the rest aside. Mix the 2tbs juice with one teaspoon of dijon mustard, 1tbs cider or white balsamic vinegar then whisk in the olive oil with a fork. Season with a little salt and pour over the kale. Massage the dressing into the kale with your hands, leave aside for five minutes then massage again.

Peel the red onion and cut it in half. Slice thinly then sprinkle with a little salt. Toss them about and give them a quick rub to separate the rings. Put them into a bowl and drizzle a little white balsamic over them. Toss them well and put aside.

Heat a small frying pan, add the pumpkin and sunflower seeds and toss them together. Cook them on a medium heat for 3-4 minutes, shaking the pan regularly so they don’t burn. When they are lightly golden take them off the heat and shake the tamari over, if you are using it, then tip them onto a plate to cool.

Peel the orange with a sharp knife, removing the skin and pith in one go.

Using a small sharp knife cut each segment of orange from the outer membrane. Do this over the kale so the excess juice falls into the salad.

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Cut the avocado in half vertically. Hold one half firmly with one hand then wiggle the other half gently with the other hand. The avocado should come apart. Remove the pip and the peel and dice into cm cubes.

Toss the avocado cubes in the reserved orange juice, this will prevent discolouration.

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When you’re ready to eat toss the avocado, onion and orange segments with the kale and sprinkle the seeds on top.

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