Category Archives: Vegan

Broad Bean Paté

Oh, we are so remiss in posting here! But I just made up a little recipe I had to share…

I was pretty excited to see a new little grass roots ‘hippy’ food shop, Locavore, open directly across the street from me. After living in Oregon for 10 years, one of the (few) things I’ve missed in the UK was the availability of fresh, local – and affordable – farm produce and meat. I mean, of course it is here, but it is often rather spendy, and the whole local/slow food thing has really only caught on in the more ‘twee’ classes.

In any case, this shop is tiny, but they get a regular supply of things grown locally (including my actual neighbourhood – they’ve been working with the community to build urban gardens). But in addition, they sell wonderful Scottish products like rapeseed oil, oatcakes, highland cheeses, farm-fresh eggs, and perhaps my favourite, delicious local pork and beef sausages, and lamb.

They have also recently started a veg subscription service, another thing I used to partake of in the Pacific NW. For just £5, I get a wee bag of fresh veg every Friday. This is my second week, and I barely dipped into last weeks. Here is the haul from this week – check out the size of the courgette!

That pork & apple sausage snuck into the picture too, jealous? £5 for all that!

I have about double the amount of those massive broad beans adding in last week’s bag, so I decided I might turn them into a hummus-like paté – what a good idea that was! It was very easy too, so here is my narrative-style recipe, as usual without solid measurements:

I split open the pods, then blanched the beans in boiling water for about 5 minutes – it yielded about 2 cups. Rinsed them in cool water, then through them in my food processor with a few leaves from the basil plant I’ve managed to not murder, a heaping teaspoon dijon mustard, the juice of half a lemon, and two big pinches of sea salt.


I pulsed this a bit, then I poured in some garlic flavoured cold-pressed rapeseed oil I got at the shop. It is really nice and rather potent, but if I didn’t have this I would simply use fresh garlic (probably 2 cloves) and olive oil. So the next bit is a process of blending, scraping, and drizzling in oil until you get a nice creamy consistency as you like. Because that rapeseed oil is very garlicky, I switched to olive oil after about 2 tablespoons. In all I think it has about 4ish tbs of oil.

When it was as I liked, I scooped it into a bowl and added a bit more salt, pepper, lemon and a drizzle of olive oil, and mixed it in. How you eat it is up to you, it would be lovely with pita, crudite, tortilla chips… but I spread mine on some lovely fresh walnut bread I had, toasted just to warm.

And oh, hey, look at me, this recipe is VEGAN. Crazy. And it is every bit as good as it looks!

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Filed under Difficulty - Dishwasher Easy, Mediterranean, Quick, Summer, Vegan, Vegetarian

More Simple Things: Slow Cooker Tomato Sauce

When I was a kid my mom used to make tomato sauce that was heavenly. Every summer we’d can fresh tomatoes and she’d use them throughout the year in many thing. By far my favourite was her tomato sauce. She’d cook it for a day or two in the slow cooker using whatever leftover meat we had in the house or just normal ground beef.

I don’t have any freshly canned tomatoes, but I do have tinned tomatoes. These are just as good and turn out as lovely of a result.

The ingredients are simple and need only a little prep for a great result.

I put a lot of herbs in mine, but you really only need 3 herbs and some salt and pepper. Dried herbs are always a good option when slow cooking with plenty of liquid. As long as they aren’t too old they’ll give plenty of flavour to your cooking.

Ingredients:

  • 4x 400g Tinned Chopped Tomatoes (Plum or Romas suggested)
  • 2 Medium White Onions – Chopped
  • 1 Tbsp Basil
  • 1 Tbsp Oregano
  • 1 Tbsp Thyme
  • 1 tsp Salt
  • 1 tsp Pepper
  • 250g Ground Beef (optional)

If you’re using ground beef, brown it in a pan now.

Combine the tomatoes, chopped onion and any meat you’re adding in your slow cooker. Using one of the tins from the tomatoes, fill it with water and add to the mix.

Add all of the herbs and spices and stir everything together.

That’s it. Just pop the lid on and turn the heat to medium. Let cook for 20-24 hours. Check on occasion to stir or maybe adjust seasoning, but remember that it will reduce and intensify, so the herbs and spices will also intensify.

This should make enough for 2 batches that will feed 2 adults. I like to make this up and freeze it for later use.

This is a good base recipe that can also be added to. Some suggestions would be mushrooms or even diced bell peppers. Substitute meat suggestions would be sausage or even Chorizo. And if you like things a bit spicier you could always add Cheyenne, Paprika or even finely chopped fresh chillis.

 

~Kostika

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Filed under Difficulty - Dishwasher Easy, Dinner, Italian, Long but worth it!, Vegan, Vegetarian, Winter