Great Northern Bean Casserole with Sliced Potato Topping

Last night I really felt like a flavoursome, creamy beany casserole with potatoes. I knew exactly what I wanted but couldn’t find a similar recipe to get some ideas. I also needed to use the opened unsweetened soy milk that was on its last legs and some great northern beans I had cooked up that afternoon. So this is what I came up with. I probably shouldn’t of started cooking at 7pm but it was worth the wait. Marco loved this dish so much. He was even happy to eat it again for his next two home-made work lunches.

What’s your favourite vegan bean casserole?

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Great Northern Bean Casserole with Sliced Potato Topping (vegan, gluten free, nut free)

Ingredients for Casserole:

1 cup great northern beans, soak for 8 hours or overnight or 2.5-3 cups cooked beans

1 medium brown onion, diced

2 garlic cloves, diced

2 celery sticks, diced

1-2 tablespoons olive oil

2 tomatoes, diced

1/2 cup white wine

1 teaspoon sweet hungarian paprika

1 teaspoon dried mixed herbs

sea salt

2 cups vegan chicken or vegetable stock

1 cup unsweetened soy milk

3 tablespoons arrowroot flour

Ingredients for Potato Topping:

4 medium potatoes, peeled

sea salt

olive oil

black pepper to taste

1/2 teaspoon thyme leaves

Method:

1. First place the soaked beans in 3 cups of water. Bring to the boil, then place on a simmer and cook for 40-60 minutes or until tender. While the beans are cooking skim the foam of the top of the water. Once the beans are cooked drain the water and leave to the side to cool.

2. Preheat the oven to 180 degrees.

3. Place the potatoes in a medium pot with water and a pinch of sea salt. Bring the water to the boil and cook for 10-15 minutes. Afterwards drain the potatoes and leave to cool down.

4. Take a large oven safe skillet and heat the olive oil on medium heat. Then add onions and garlic and cook for 3 minutes or until the onions are translucent.

5. Add the carrots and celery. Cook for a further 5 minutes.

6. Add the white wine, tomatoes, hungarian paprika, mixed herbs and half teaspoon of sea salt. Stir through and allow the wine to absorb into the vegetables. This should take about 5 minutes.

7. Add vegan chicken stock, soy milk and great northern beans. Bring to the boil, then leave on a simmer for 20 minutes. While its cooking add the arrowroot flour and stir frequently while it thickens up.

8. In the meantime slice the potatoes into rounds and leave to the side.

9. Take the skillet off the heat and top with the sliced potatoes. Start from the outside and then work your way in.

10. Drizzle the potatoes with olive oil and season with sea salt, black pepper and thyme leaves.

11. Place the skillet in the oven and bake for 30 minutes. Then if place the oven on grill and brown the tops of the potatoes for 5 minutes before serving.

*Serves 6 as a main

*I recommend serving this casserole with steamed vegetables or a fresh salad

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Delicious leftovers for a hungry pregnant woman…

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Cottage pie with  Borlotti beans and Porcini mushrooms

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Kidney Bean and Vegetable Stew with Cheddar Dumplings Topping

 

Skillet Italian Sausages (vegan) with Potatoes and Peppers

I’ve been on my vegan journey for nearly 2 years now, but I still occasionally get a meat cravings. It’s usually triggered by one of Marco’s BBQ’s, when I see my friends and family enjoying his gourmet sausages from the local organic butcher. I try to stay away from mock meat, since they usually contain soy protein and isolates. However, when I was browsing my local vegan supermarket I noticed these Tofurkey sausages that are made of Organic Tofu, so thought I would give them a chance. They were actually pretty good. They had the texture of a real sausage, which was surprising. Although they didn’t really have that meaty taste, they were still a good substitute. On the plus side it didn’t leave that strong meaty after taste and Marco didn’t mind them.

Have you tried Tofurky Sausages? What other brands vegan sausage brands do you recommend?

DSC02527Skillet Italian Sausages with Potatoes and Peppers (vegan, nut free)

Ingredients:

2 tablespoon olive oilDSC02517

3 potatoes, wash and cubed (preferably yellow potatoes)

1/2 medium onion, sliced

1 medium red capsicum, sliced

1 cup vegetable liquid stock

1/2 teaspoon sea salt and more to season

black pepper to taste

2 cloves garlic, diced

1 tablespoon rosemary leaves, diced

Tofurky Italian Sausage (4 in pack), sliced into rounds

Method:

1. Preheat the oven to 180 degrees.

2. Heat a large skillet with olive oil and then add potatoes, onion, and capsicum. Saute for 10 minutes. When the  vegetables start to stick to the pan add 1/2 cup vegetable stock.

3. Add the garlic, rosemary and Tofurky Italian Sausages to the skillet and stir through. Saute for another couple of minutes, allowing the sausages to brown a little.

4. Add 1/2 cup vegetable stock to the skillet then place in the oven. Cook for 25-30, or until the potatoes are cooked through.

*Serves 4

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Corn and Kale Chowder with Sour Dough Croutons

I don’t know where I got the idea to make chowder, but I’ve always wanted to try it and never had. Since becoming dairy free I rarely order soups out and only eat creamy ones at home. I wasn’t sure what makes a chowder different to a soup so I did some research and it has quite an interesting history.

Chowder is a seafood or vegetable stew or thick soup. It is usually is made creamy but adding milk or cream and is eaten with or thickened with broken up saltine crackers. Famous chowders you may of heard of are the New England clam Chowder and Manhattan clam chowder. However corn and potato chowders are also very popular in American cuisine.

Chowder originally originate in Europe. There are a few theories to where the word chowder originate from. Perhaps it was originally derived from the Latin cuisine[1]word calderia means a place to warm things, which later came to symbolize a cooking pot or a cauldron. Perhaps it originated from the French word chaudière  means a cooking or heating stove; or from the old English word jowter, which means fish peddler. Or maybe it originated from the French dish chaudrée (thick fish soup from Charente-Maritime and Vendée. Nevertheless chowders were prepared in fishing villages along the coast of France and Southwestern England.

Although this dish has its roots in France or England it has become quite famous in New England and Atlantic Canada. It was brought to North America by early settlers. They would of originally used fish, salted pork and ship’s biscuits. Later shellfish, like clams became more frequently when they were in season. CVR_SFS_ClamChowder_article

There are numerous different clam chowders from different regions in North America. Famous ones include New England Chowder (milk based), Manhattan Chowder (broth & tomato based), Rhode Island clam chowder (clear broth). Obviously non of these are vegetarian. However, the Corn Chowder which I have tried to emulate is vegetarian.

The Corn Chowder is very similar to the New England Chowder, in that it is a thick creamy milk based soup. However instead of clams, corn is used. The main ingredients include corn, milk or cream, potatoes and onions. Potato chowder is similar except that cheese, sour cream or bacon is often added.

To make this recipe I consulted a few vegetarian and vegan recipes, including Jamie Oliver’s Corn Chowder and Cheeking Kitchen’s Vegan Rich & Hearty Corn Chowder. I decided to use kale, lemon thyme and garnish with chives, as my mum brought me heaps of lovely produce from the Eagle Farm Markets. My soup didn’t turn out as thick as I would of liked. I think it may have been the gluten free flour. Rather then adding more flour I left it a bit thinner. With the delicious croutons it was a delicious hearty meal. All my family commented how nice it was. This recipe can be made nut free if you prefer to use soy milk instead of almond. It can also be further thickened by using a cashew cream or more flour.

Have you made Corn Chowder before? What ingredients do you like to add to make it shine?

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Corn and Kale Chowder with Sour Dough Croutons (vegan, gluten free, soy free)

Ingredients for Soup:

2 tablespoons olive oil

2 onion diced

2 sticks celery, diced

700 g red potatoes. cubed

1/2 cup white wine

1/4 cup lemon thyme

2 litres vegan chicken liquid stock

3 tablespoons gluten free flour or corn flour (use unbleached plain flour if you can tolerate)

2 cups plant milk (coconut or oat; almond or soy if you can tolerate)

4 cups tuscan kale,  chopped

sea salt to taste

chives to garnish

Ingredients for Croutons:

1/2 loaf white sour dough bread,  chopped into cubes

olive oil

sea salt

garlic powder

ground cayenne pepper (optional)

Method:

1. Take a large pot and heat olive oil. Add the onions and celery and cook for a few minutes, until onions are translucent.

2. Add the potatoes and white wine. Cook until the liquid is absorbed.

3. Add lemon thyme and liquid stock. Bring to the boil, then place on a simmer for 15 mins, or until the potatoes have softened.. While its simmering, take about 1 cup of the stock out of the pot and whisk it with flour, then add it back to the pot.

4. Add almond milk, tuscan kale and sea salt. Cook until kale has cooked.

5. In the meantime, place bread in a mixing bowl. Coat with olive oil, garlic powder and sea salt. Then in a medium hot pan toast the bread until it is crunchy.

6. Serve soup with chives and croutons on top.

*Chowder serves 8, croutons serve 4-5

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Something new that we bought over the weekend was a Santa Claus melon or Spanish melon. I have never seen this kind of melon before. They had samples at the fruit shop and we really liked it. The flesh is a yellow-white color  and the skin is green with yellow. Apparently the more yellow the skin the sweeter it is. It doesn’t taste like a regular melon, its really sweet and a bit firmer.

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I made us some smoothies for work using the melon, parsley and spiralina. It was delicious, but a little thicker then I expected. I recently bought these nice glass drink bottles for juicing. Now its worked up a little I’m hoping to get better use of of them.

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Tempeh Pine nut ‘Meatballs’, Green beans and Potatoes

The weather has really cooled down at night here in Brisbane, so tonight we needed something warm and hearty. I tried to recreate an Italian meatball dish using tempeh. I have once tried using a mixture of  tempeh, lentils and walnuts to make Chef Chloe’s Sweet-and-Sour Meatballs. I was so impressed with the texture, that I thought it could be recreated in other ways. This is a much healthier alternative  if you don’t like using store bought mock meats and it is just as satisfying.

These ‘meatballs’ are very soft and delicate. I didn’t want to add flour or too much corn crumbs to them, in case it ruined the flavor  So be careful when flip them. I paired them with this rich red wine tomato sauce, instead of the usually napoletana sauce. I found my tinned tomatoes were a bit bitter and acidic, even though I added salt and sugar to balance them. So I added a bit of worcestershire sauce, which worked very well. It also worked well in the meatballs, to get a meat like flavor.

I also made Green beans with Tomatoes and Cashew Parmesan and Roasted Rosemary Potatoes. I actually adapted the recipe for the Green beans from the Leggo’s recipe book, Cook Italian. I’m not sure where I got this book, it just turned up one day in my recipe book collection. This recipe makes green beans a bit more exciting. I really loved the combination of tomatoes, lemon, pine nuts and cashew parmesan. Since I didn’t have pesto on hand, I just made a small amount with my mortar and pesto. It also gave a rich flavor to the sauce.

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Tempeh Pine nut ‘Meatballs’ with Red Wine Tomato Sauce (vegan, gluten free)

Ingredients:

225g tempeh

2 tins diced tomatoes

1/2 cup red wine

1 cup water

sea salt & pepper to taste

raw sugar to taste

1 onion, diced

2/3 cup pine nuts, roughly chopped

2 garlic cloves, diced

1 cup walnuts

1 tin brown lentils

1.5 cups fresh herbs (basil, parsley, oregano)

3 tablespoons vegan worcestershire sauce

1 teaspoon fennel seeds

zest from 1 lemon

1/3 cup nutritional yeast

1/3 cup corn crumbs (or other gluten free bread crumbs)

olive oil

Method:

1. Cut the tempeh in cubes then steam for 20 mins to get out the bitterness.???????????????????????????????

2. In the meantime make the sauce. Place diced tomatoes, red wine and water in a pot and bring to the boil. Season with salt, pepper and sugar.  Place on a simmer, until the rest is ready. If the sauce is too bitter or too acidic and you can’t balance with salt and sugar, then add 1 tablespoon of worcestershire sauce.

3. Take a pan and heat with 1 tablespoon of olive oil. Add onion and pine nuts and cook for 4-5 mins or until onion is soft and pinenuts are golden brown. Remove from the pan and set to the side to cook.

4. In the same pan add more olive oil and saute diced garlic for 2 mins.

5. In the processor add tempeh, lentils, walnuts, garlic and fresh herbs. Process until combined well.???????????????????????????????

6. Place mixture into a large bowl then add onions and pine nuts, worcestershire sauce, fennel seeds, lemon zest, nutritional yeast, corn crumbs and sea salt to taste.

7. Form the mixture into large balls in your hands, then cook them in olive oil in a large pan in batches. You should be able to make 12 ‘meatballs’.

8. Serve ‘meatballs’ with sauce.

*Makes 12 large meatballs, Serves 4-6

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Green beans with Tomatoes and Cashew Parmesan (vegan, gluten free, soy free, nut free)

Ingredients:

1 tablespoon olive oil

2 garlic clove, sliced

1 large tomato, diced

3 tablespoons tomato sauce (from recipe above) or 1 tablespoon tomato paste

1 tablespoon pesto (or grind 1 teaspoon pine nuts, 1 tablespoon basil and 1 teaspoon extra virgin olive oil)

500g green beans

1/4 cup vegetable liquid stock

1 tablespoon lemon juice

pine nuts and vegan parmesan to serve (Cashew Parmesan)

Method:

1. Wash, top and tail the green beans.

2. Heat olive oil in a large pan, then saute garlic for 1 minute.

3. Add diced tomato, tomato sauce/paste and pesto. Cook for 5 mins or until tomatoes are soft.

4. Add green beans, liquid stock and lemon juice. Cook for a further 4 mins or until green beans are tender.

5. Serve green beans with pine nuts and vegan parmesan.

*Serves 4

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Roasted Rosemary Potatoes (vegan, gluten free, soy free, nut free)

Ingredients:

1 kg kifler potatoes

1/3 cup olive oil

3 springs of rosemary

sea salt to taste

Method:

1. Preheat oven to 180 degrees.

2. Peel potates and cut them into cubes.

3. Place potatoes in a baking tray, add olive oil and sea salt. Then top with whole rosemary sprigs.

4. Roast for 30-40 mins. To make more crispy turn oven up to 200 degrees and cook for a further 5-10 mins.

5. Before serving remove rosemary leaves from stems and reseason with sea salt.

*Serves 4

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Linguine al pesto genovese

I have been wanting to make this Ligurian Pesto sauce with green beans and potatoes for a while. So when I saw fresh green beans at the Rocklea market a couple of days ago I knew what they were destine for. I  have never seen this dish prepared before so I was curious to see what it was like.

I adapted this recipe from Diane Seeds, The Top One Hundred Pasta Sauces (currently my favorite book). I had to use a lot less pine nuts and no cheese, I also included a little bit of nutritional yeast for a bit of a bite. I usually don’t use a lot of olive oil, but this recipe uses plenty and it really makes this dish delicious. The hot water and oily pesto makes this dish really creamy and the potatoes and green beans make it all the more heartier.

DSC04148I also attempted to make Focaccia alla genovese. However I didn’t let mine rise the second time, so the indents that the olive oil was meant to sit in were not as deep. I will have to attempt this again, when I have more left over pizza dough. It was still really good and really made me miss fresh foccacia that I use to have for lunch most days when I was in Milan. I got the recipe  for Foccaccia alla genovese from Giallo Zafferano.

For other who love food history I thought I would give some info on this incredibly delicious traditional Italian dish from the Ligurian region. Liguria is the coastal region in north western Italy and it is the capital city of Genova. Their most famous sauce or condiment is Pesto Genovese. It is typically made from primarily of basil with raw pine nuts, garlic, parmesan/pecorino cheese, extra virgin olive oil and course salt. Traditionally it is made with a mortar and pestle, but today most people just use a processor.

This sauce is usually used to flavor pastas dishes (trofiette, bavette, linguine, trenette, corzetti, tagliatelle, tagliolini and lasagne), troffie, or Minestrone alla genovese (soup). It is also used as a condiment to flavor some other regional ‘fast foods’, such as testaieu , testaroli and panigacci.

ver_apmoIt is thought that Pesto Genovese originated from the ancient Romans. They use to make a Moretum, a green paste, made of fresh cheese, herbs, salt, oil and vinegar. They would crush the ingredients in a mortar and eat the spread on bread.  The recipe was described in both the Appendix Vergiliana by the poet Virgil and the  De Re Rustica, book XII by Columella, an important writer on agriculture of the Roman empire, which also contained a variant with pine nuts.

genoese-trader-12th-centuryLater during the Middle Ages,  the Agliata ligure, a traditional garlic sauce, made of garlic and walnuts, was typically eaten in Genova and throughout Liguria. It was especially eaten by the Seamen, who ate this sauce in large quantities to prevent diseases and infections, as their voyages where long and their conditions unhygienic. If you remember my early post, Pesto alla trapanese used two ways, this sauce also had great influence on the people of Trapani in Sicily, who developed their own version. Mentions of this garlic sauce can be found it documents from the 17th century in Genova. However the Pesto we know today was not developed until later.

068_Falz-libro_97Prior to the 19th century Pesto recipes began to emerge, but they did not include pine nuts. The first book to publish Pesto with pine nuts was La Cuciniera Genovese in 1863, by Giovanni Battista Ratto. It was also the first comprehensive recipe book on Ligurian cuisine. The recipe calls for a clove of garlic, basil or if not in season marjoram and parsley; Gouda cheese and grated Parmesan.  The ingredients should be then mixed together and pounded in a mortar with a little bit of butter, until its reduced to a paste. It should be then melted/dissolved with a lots of oil.  This sauce is then used to dress pasta or gnocchi (troffie), with a little bit of hot water without salt, so that it is more liquefied sauce. Troffie is a type of Ligurian dumpling, which is elongated and twisted and is typically of the town Recco in the Genova province.

In the 19th century Pasta al pesto became increasingly popular. Another tradition that has continue was the addition of adding potatoes,  broad beans or green beans, and sometimes zucchini, to cook with the pasta, before being dressed in the pesto sauce. It became particularly typically in Genova, to add potatoes and green beans cook with trenette linguine. This is how this particular dish I made came about. Of course you will find variants for the pesto and the use of vegetables in Pasta al pesto, in individual households. However, this dish has lived on to become one of the popular dishes in Italian cuisine.

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Linguine al pesto genovese (vegan, gluten free option, soy free)

Ingredients:

4 serves linguine/spaghetti

bunch of basil (36 leaves)

3 garlic cloves

65 g pine nuts (about 1/2 cup)

3 tablespoons nutritional yeast

200ml extra virgin olive oil

sea salt & black pepper to taste

3 small potatoes, peeled

180g green beans, roughly chopped

Method:

1. First make the Pesto. Wash and light dry the basil leaves, then place then in the processor with garlic cloves. While the processor is running add the pine nuts, nutritional yeast and olive oil. Process until smooth. Add salt and pepper to taste.

2. Cook the pasta according to packet directions. While the pasta is cooking add potatoes and beans. I boiled them separately to get the timing right, then sliced the potatoes

3. Once pasta is finished strain, leaving about 1/4 cup of hot pasta water in the pot. Then return the pasta to the pot and add the pesto,  potatoes and green beans. Adjust seasoning then serve.

* Serves 4

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Spicy Black bean and Rice Stuffed Capsicums, Spiced Roasted Vegetables and Southern Coleslaw

I had no idea what to cook tonight. All I knew was that I had vegetable stock in the fridge, but I didn’t want to have soup again. I decided to use it to flavor some rice and then the rest of the meal evolved from there.

The rice tasted so good with the spices and the black beans. I am already planning tomorrows lunch with the left overs. It did taste good in the capsicums,  but my capsicums were not as sweet as I would of liked. I think they must of been a more bitter variety. I decided to do the roasted vegetables and coleslaw since I thought they would fit the kind of southern theme, plus they are some of Marco’s favorite dishes. For the coleslaw,  I tried adapt from this recipe, Simple Creamy Southern Coleslaw with Mayonnaise. My dressing is a lot healthier and vegan friendly. I didn’t have any celery seeds, but I read that you can substitute them with celery leaves. Not sure if I got the correct flavor, but it tasted good.

Since I only cooked for two tonight I roughly doubled the measurements for the following recipes. Sorry about the photos, My kitchen is not well lit at night. Dam energy savers!

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Spicy Black bean and Rice Stuffed Capsicums (vegan, gluten free, soy free, nut free)

Ingredients:

3/4 cup basmati rice

1 cup vegetable liquid stock

1/2 teaspoon ground tumeric

4 red capsciums

1-2 tablespoons olive oil

1 red onion, diced

2 garlic cloves, diced

2 large stalks of celery, diced

1 red chili, diced

2 tablespoon ground cumin

1/2 teaspoon ground cayenne

1/2 teaspoon ground cinnamon

sea salt & black pepper to taste

1 cup cooked black beans

2 tablespoon coriander leaves, diced

Method:

1. Preheat the oven to 200 degrees.DSC01340

1. First you need to prepare the rice. Wash and place in the rice cooker. Add liquid stock to cover and tumeric to color the rice when its cooks. Let it cook till its tender and then set to the side. (If you make a cup you should have plenty left over for another meal).DSC01342

2. Carve out the top stump of the capsicums. Clean out the center, so that all the seeds are removed. Place in a baking dish.

3. Take a pan and heat olive oil. Then add the onion, garlic, celery and chili. Cook for 5 mins.DSC01347

4. Then add the cumin, cayenne, cinnamon and salt. Cook for another 2 mins.

5. Take off the heat and stir through the black beans, coriander and 1 cup of cooked rice.

6. Stuff the capsicums with the rice and beans. Then place in the oven and cook for 30 mins or until the skin of the capsicum goes very soft.

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Spiced Roasted Vegetables (vegan, gluten free, soy free, nut free)

Ingredients:

8 chat potatoes

3 sweet potatoes

6-8 garlic cloves

2 tablespoons ground cumin

1 teaspoons ground cayenne pepper

sea salt to taste

olive oil

Method:

1. Preheat the oven to 200 degrees.DSC01344

2. Peel the sweet potatoes, wash the potatoes and remove the skin from the garlic.

3. Place in a large bowl and toss with olive oil, cumin, cayenne, and sea salt.

4. Place in a baking tray and cook for 40 mins or until golden brown.

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Southern Coleslaw (vegan, gluten free, nut free)

Ingredients:

250g coleslaw mix

1/2 red onion

1/3 cup vegan mayonnaise

1 tablespoon agave

1 tablespoon apple cider vinegar

1 tablespoon minced celery leaves or celery seeds

sea salt & black pepper to tasteDSC01353

Method:

1. Wash the coleslaw and place in a large bowl.

2. Slice the red onion and add to the bowl.

3. Take a small bowl and combine the mayonnaise, agave, apple cider vinegar, celery leaves, sea salt & pepper.

4. Stir through the coleslaw and serve.

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Frittelle croccanti di patate and Warm Buckwheat & Pumpkin Salad

Tonights dinner was nearly the dinner that never was. In Brisbane we had a huge storm. I think I even saw a  twister outside my window. It was so scary. For the five minutes before  it started, there was a sound like an airplane was going by, then the storm hit. It sounded like all the windows were being smash and in fact my window by my computer did get smashed. My poor dogs must of got pelted, they bed was covered in hail too, but luckily I found them around the side of the house. They are still traumatized though. It only lasted about 30mins so its all good now. When I was cooking this I also ran out of gas. Luckily after a few attempts Marco managed to get the new gas bottle up and running. Not the best thing when you in the middle of frying.

Tonight I cooked potato fritters from an Italian website. It’s really easy to make and vegan. I was surprised it didn’t say to squeeze the water out of the potatos, but I did anyway before I fried them. This can be made gluten free, by using gf flour or even tapioca flour. The rosemary taste amazing  with the potatoes and they don’t need any egg or cheese. The Warm Buckwheat & Pumpkin Salad was a mixture of ingredients I had on hand. The flavours all went really well together. I didn’t even feel envious that everyone else was having tempura chicken with their dinner. My dinner was satisfying enough 🙂

Frittelle croccanti di patate (vegan, gluten free option, soy free, nut free)

Ingredients:

5 medium brushed potatoes

2 tablespoons unbleached plain or gluten free flour

2 sprigs of rosemary leaves

sea salt & black pepper to taste

canola/olive oil to fry

Method:

1. Peel and grate the potatoes into a large bowl. (Squeeze out the water)

2. Add flour, rosemary, salt & pepper to potato & stir through.

3. Heat oil to shallow fry. Form balls with hands or with tbsp and place into the oil, then flatten with a spoon. Cook them on both sides till golden brown.

4. Place on paper towel to get out some of the oil, then serve.

(I got 13 out of this batch)

Warm Buckwheat & Pumpkin Salad (vegan, gluten free option, soy free)

Ingredients:

1 cup buckwheat

2 tablespoons olive oil

2 garlic cloves, chopped

1/4 kent pumpkin, chopped in small slices

4 tomatoes, deseeded & chopped

2 handfuls of raisins

1 bunch of italian parsley, chopped

sea salt & black pepper to taste

2 handfuls of almonds (dry toasted)

Method:

1. Cook buckwheat according to instructions and once finished strain and leave the side.

2. In the meantime, heat a large pan with oil on medium heat, then add garlic & pumpkin. Cook for 5mins or until pumpkin is a little browned.

3. Add tomatoes and raisins and cook for further 3 minutes.

4. Then add italian parsley, buckwheat,  salt & pepper and heat through.

4. Lastly add dry toasted almonds (cooked in a dry pan) and serve.

*Serves 4 as a side dish.