The (Very British) Hummus Sandwich

There is an interesting challenge in making a full, satisfying sandwich that is completely vegan. If you ask most people to make a vegan sandwich you’ll get a blank stare. If you had asked me ten years ago, I would have immediately said “peanut butter and jam, obviously”. A couple of hours later, I may have given you my Raw Tahini Sandwich recipes.

But somebody took a sandwich filling I am very familiar with, and put it in a whole new light. To be fair, it must have been a professional, as Tesco used to sell these a few years ago. I adapted this from their recipe to be… well, better, I think.

It is a very British use of hummus, but it is excellent. Also included below is my recipe for Carrot chutney. I’ll add a recipe for Hummus if I ever settle on one I like.

The British Hummus Sandwich

Ingredients:

  • 2 slices bread (a nice fluffy brown sandwich bread is nice)
  • Hummus
  • Grated Carrots
  • Basil
  • Carrot Chutney

What to do:

  1. On the first slice, spread a nice thick layer of Hummus.
  2. Arrange a thin layer of the basil leaves on the hummus.
  3. Add a hearty amount of grated carrot.
  4. Spread a generous amount of carrot chutney on the second slice.
  5. Close.

That’s it. Another gourmet vegan sandwich

Chunky Carrot Chutney

Ingredients:

  • 1 Onion
  • 3 Carrots
  • 1-inch piece Ginger
  • 5 Tbsp Brown Sugar (it’s basically jam, it needs sugar)
  • 200 ml Apple Cider Vinegar
  • 1 tsp ground cumin
  • pinch ground cloves
  • 1/2 tsp ground coriander

What to do:

  1. Finely chop onion and carrots, and heat in a small pot.
  2. Very finely chop the ginger, and add to the pot.
  3. Let them sweat for a few minutes in the pot, then add cumin, coriander and cloves and mix.
  4. Add sugar and vinegar, and simmer for an hour and a half, until reduced and nicely sticky.
  5. Put in a jar, and keep in the fridge.

That’s it.

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Pink Lentil Salad

There is something very satisfyingly amusing about a bunch of “boring” lentils dyed bright pink by a beetroot. It’s also a very tasty salad. There’s probably something to be said about the great big piles of bio-available iron in it, but I’m sure you don’t need the lecture.

It is bright pink, very good for you, surprisingly refreshing to eat, and won’t weigh you down like some foods do.

Ingredients:

  • 200 grams (dry) green lentils – soaked for a couple of hours
  • 1 medium beetroot
  • 1 small clove of garlic – it gets crushed, so frozen is fine. Garlic powder works too
  • Juice of one lemon
  • 2 Tbsp olive oil
  • Salt and pepper

What to do:

  1. Cook the beetroot until you can stick a fork in it – about 40 minutes on low heat.
  2. Cook the lentils until tender – about 30 minutes simmering.
  3. Drain the lentils, and place in a nice bowl.
  4. Drain and rinse the beetroot to cool it, then peel with your fingers. The peel will just come off easily, and you can throw it away.
  5. Julienne the beetroot into the bowl of lentils. Rinse it occasionally to cool again. If you don’t have a Julienne-ing device, you can chop small strands with a sharp knife instead.
  6. Crush the garlic into the bowl.
  7. Add the olive oil, lemon juice, salt and pepper. It takes a little more salt than you may expect, as lentils always do.
  8. Stir well, until it’s all nice and pink.

That’s it.

Not too easy, but totally worth it.

Crumble Crumble

There is a certain joy in eating a nice winter crumble. It also always reminds me of the line from the movie Hudson Hawk.

Anyway, it’s easy enough, that I can make it with the daughters helping, and tasty enough not to survive us all sitting around it with spoons. This recipe makes a large tin (8 by 12 inches, 20 by 30 cm). If you want to make a smaller one, you can just half the ingredients. In fact, I originally doubled it to this recipe while I was veganizing it.

Naturally, a crumble has two parts, the bottom (is filling the right word?) and the crumble itself. Today we have the crumble recipe first, and then two different fillings to choose from.

The Crumble:

Ingredients:

  • 220 grams flour
  • 220 grams sugar (I like to use half brown and half white sugar, but all white or all brown works too)
  • 85 grams yellow oil
  • 1 tsp cinnamon

What to do:

  1. Mix the ingredients together in a bowl.

The Classic Apple Filling:

Ingredients:

  • 6 medium Granny Smith apples (If you can get proper cooking apples, use four big ones instead)
  • 50 grams caster sugar
  • 1/2 tsp cinnamon
  • pinch of cloves

What to do:

  1. Core and peel the apples
  2. Cut the apples in to cubes (about 1/2 inch, 1 cm) and put in a bowl.
  3. Add the sugar, cinnamon and cloves.
  4. Mix well.
  5. Put the mixture into the bottom of the baking tin.
  6. Add the crumble mixture on top
  7. Bake at 180ºC for 30 minutes

That’s all there is to it. It is, in fact, easier than pie.

The Very British Rhubarb Filling:

Ingredients:

  • 10 sticks of rhubarb
  • 75 grams caster sugar
  • 1/2 tsp cinnamon
  1. Wash the rhubarb, and cut the top and bottom off.
  2. Cut the rhubarb in to cubes (about 1/2 inch, 1 cm) and put in a bowl.
  3. Add the sugar and cinnamon.
  4. Mix well.
  5. Put the mixture into the bottom of the baking tin.
  6. Add the crumble mixture on top
  7. Bake at 180ºC for 30 minutes

That’s it.

The Great Unveiling

Some of my recipes are quite complex. Some others just look complex when I write them. They are actually much simpler when cooking than they are to read.

It’s for these recipes that I have attempted to create a new format for recipes. It is inspired by various sources. Visually by the London Underground map, and conceptually by a great deal of things, most notably by the work of Edward R. Tufte.

I will be publishing diagrams for the recipes already out, and will be adding new recipes too. But now, I’d like to unveil my first recipe diagram. It’s been under covers for months, and, fittingly, is a diagram for the very first recipe published here.

This is the recipe diagram for Firstborn’s Carrot Muffins:

CarrotMuffins-0.5

That’s it. Looks much simpler, doesn’t it?

 

A Second (all new) Onion Tart – Savoury Pie Crust Pie

This is an all new onion tart recipe I came up with yesterday. I really wanted an onion tart, but was drawn to a different set of ingredients, except the onions of course.

I’ve been meaning to experiment with nutritional yeast for a while, so this was a good chance. Also, I decided that I have to use up the white wine I had left in the fridge.

The result was a huge success, I had to dictate the recipe to someone at a party I brought the tart to. It’s a much richer flavour, with a good balance to it.

Ingredients:

  • 1 Savoury Pie Crust
  • 5 large onions (2 red onions and three yellow ones works nicely, but any onions will do)
  • 7-8 dried tomatoes
  • 100 ml (half a cup) white wine (I had a fumé blanc, but it shouldn’t really matter in this case)
  • 3 tablespoons flour
  • 2 tablespoons nutritional yeast
  • 1 teaspoon sweet paprika (smoked paprika is even more fun)
  • 1/4 teaspoon nutmeg
  • salt and pepper
  • some olive oil for sautéing

What to do:

  1. Peel the onions, then finely slice them and cut the slices in to quarters.
  2. Put some olive oil in a saucepan, and chuck the onions on a medium-high flame to start the onions going.
  3. Chop the dried tomatoes into small bits and add to the saucepan with the onions. Stir a little and then leave with the lid on. This will help the onions soften and the tomatoes hydrate a little.
  4. Go and make the Savoury Pie Crust, stirring the stuff in the pan every few minutes as you work.
  5. After about 15 minutes, add the wine and mix again.
  6. Add the spices and season with salt and pepper to taste.
  7. Turn off the stove and add the nutritional yeast and flour. Stir in so that the ingredients mix and thicken nicely.
  8. Arrange the crust in the dish, and pour the mixture into the crust. Once it’s spread nice and evenly, bake it in the oven at 190ºC for about 17 minutes.

That’s it.

The Spinachy Tart – Another Savoury Pie Crust Pie

This recipe is for a spinach (and other things) filling for a Savoury Pie Crust. I’m experimenting with some new ingredients, and this is my first recipe with nutritional yeast in it. The roast peppers on the top have a natural mild sour hint that balances the sweetness of the onions nicely.

The recipe doesn’t include the crust. For timing, it’s best to put the crust together after the onions are frying nicely, as it needs about 20 minutes rest. After that, the crust can just wait for the filling to be ready.

Ingredients:

  • 1 Savoury Pie Crust
  • 2 large onions
  • 2 large Portobello mushrooms
  • 1-1.5 kg of fresh spinach
  • 7-8 dried tomatoes (or 5-6  tablespoons of chopped dried tomatoes in oil)
  • 1-2 roast peppers (I use roast peppers in brine that comes in a jar from the shop, because I am far too lazy to roast my own peppers)
  • Some olive oil for sautéing
  • 2 tablespoons nutritional yeast
  • 3 tablespoons flour
  • 1 teaspoon sweet paprika (smoked paprika is even more fun)
  • Salt and pepper

What to do:

  1. Peel the onions and finely chop them, holding back your tears.
  2. Put some olive oil in a big saucepan on medium-high heat and add the onions.
  3. Fry the onions for about 25 minutes, stirring every minute or two, until they are nicely browned. Turn the heat down after the first few minutes, and add water occasionally if needed.
  4. Go and make the Savoury Pie Crust, stirring the stuff in the pan every few minutes as you work
  5. Chop the dried tomatoes into small bits and add to the saucepan with the onions.
  6. Remove the stems from the mushrooms, and chop the tops into small pieces and add to the pan.
  7. Wash the spinach, and discard stems, then add the spinach to the pan.
  8. Keep mixing and cooking until the spinach wilts. It will lose about two thirds of its volume, which is normal.
  9. Add the nutritional yeast, paprika, salt and pepper and mix well.
  10. Add the flour, and turn off the heat, mixing the flour in slowly.
  11. Arrange the crust in the dish, and pour the mixture into the crust. Once it’s spread nice and evenly, arrange slices of roast pepper as spokes from the centre outward.
  12. Bake in the oven at 190ºC for about 30 minutes.

That’s it. Enjoy.

Quick Pasta with Broccoli

This is another one of the recipes that is beloved of the daughters. They both love broccoli, and everybody loves a good unadulterated pasta alio olio (with olive oil).

It doesn’t really matter which shape of pasta you use, but our favourite is a short shape like fusilli or penne.

There isn’t much else to say, except that it’s high summer, and far too hot for anything but a relatively light meal. Not even a rant about the quality of olive oil. It’s just too hot and sticky.

Quick Pasta with Broccoli

Ingredients:

  • 500g packet of pasta (fusilli or penne work for me, but it is fine with spaghetti or any other shape too)
  • 3 Broccoli flowers
  • 1/3 cup of olive oil
  • 2-3 tablespoons of pine nuts
  • salt and pepper

What to do:

  1. Cut the broccoli into small (bite-sized) florets.
  2. Cook the pasta according to the instructions on the packet.
  3. Steam the broccoli for about 12 minutes, so that it’s starting to soften.
  4. Drain the pasta in a colander, and then drain the broccoli.
  5. In a bowl, mix cooked pasta and broccoli, olive oil, salt and pepper.
  6. Just before serving, add the pine nuts and mix into the bowl.

That’s it. Incredibly simple, quick and easy.