Another Veganomicon recipe (p152), this was deliciously sweet – to be served with plain accompaniments, eg, steamed green veg or breads. Very nice and Christmassy with the inclusion of chestnuts and sage in the topping.
I won’t list the ingredients as I have a feeling I’m going to end up copying out every recipe from Veganomicon at this rate!
Caramelised onion-butternut roast with chestnuts
It has beans in it which makes it nice and satisfying – good to have as your ‘meat’ for a roast dinner (in case mum and dad invite me round! – it’s always good to have a nice recipe to use).
I’ve just bought a few vegan cookbooks in an effort to find more recipes without cheese, as I have developed an intolerance to it. This is a good thing in most ways, since cheese is the product of an unethical milk industry; it is addictive and fattening and it predisposes you to all sorts of illnesses as you age, including osteoporosis, ironically. For more info on my milk is not the wonder product the industry claims it to be see this website: Not Milk
Anyway, so far the star player in my cookbook collection is “Veganomicon” a really interesting Vegan book the writers claim to be the ‘ultimate vegan cookbook’. This post charts my first cooking adventure: Roasted Portobellos served with Roasted butternut squash with coriander seeds: a pretty tasty and satisfying meal.
Roasted portabellos served with roasted butternut squash with coriander seeds, steamed broccoli and spinach
First I got the squash going – oven about 200C:
1. Cut your butternut squash into bite-size pieces, put in an oven tray and toss in some olive oil until all pieces coated lightly.
2. Crush in a pestle and mortar about 1tbsp of Coriander seeds (don’t grind too small, as the texture is nice), then mix in with the squash, and place in the oven.
3. Cook squash for about 35 minutes, tossing occasionally. Make sure your squash is starting to go a bit brown – this is when it starts to caramelise and taste really sweet and smokey. mmm.
3 portabello mushrooms (for 2 people to share)
1/2 cup cooking wine
1tbsp olive oil
2 tbsp soy sauce
2 tbsp balsamic vinegar
2 cloves garlic, crushed
1. Mix marinade ingredients together and bathe mushrooms in for about 20mins, then cover and cook in oven for 30mins.
2. Take cover/foil off then flip them over before returning to oven for a further 10 mins.
This recipe leaves your mushrooms tasting quite rich and meaty, so they can be used for all sorts including burgers, salads or served like a meat in a meal like we did.
Doggie bag plus quinoa
This isn’t one of my own cooking forays, rather just a note about a lovely meal we had last night at a local Indian restaurant – yes local! We didn’t have to go to London to find somewhere that had a good selection of veggie foods. Coco Diner in Chatham, Kent is cursed with a particularly bad location and I think this is the reason the place was empty on a Saturday night. The waiter told me they are thinking of moving to Rochester for this reason.
They serve South Indian/Keralan fayre which, I understand features lots of veggie food, except when you get nearer the coast where they like to eat fish.
Veggie options are mostly vegan and are listed separately from meat dishes. There is a much better selection (though not huge) than in normal Indian Restaurants.
We had a delicately tasty dal, some okra masala (quite sweet with red and green peppers), and a very interesting Masala Dosa – a paper thin rice pancake filled with soft, fluffy, spiced potatoes and served with a tasty mild vegetable curry to spoon on top. The pancake was delicious – had a very sweet, maple-syrup roundness to it. My husband and I sat beaming at each other very pleased with our find. The tamarind rice (cooked with tamarind juice then ‘tempered’ with mustard seed, curry leaves and peanuts), was gorgeous: subtle and different.
We had some leftovers, so I doggie bagged it and have just eaten it for lunch with some quinoa!
Indonesian for tea tonight: I’m re-running https://rowantreestudios.wordpress.com/2010/04/27/indonesian-noodle-salad/