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Showing posts with the label Homemade Food

Dhal

  Red lentils are an absolute favourite and we have both felt the same way about them for many years...our go to comfort food, whatever the weather!  Put them together with some vegetables, miso and brown rice and we have the ultimate in simple, nourishing food.  It's one of the first vegan ingredients we attempted to cook over 34 years ago - with very little in the way of recipe books and we had no idea how to get them just right; resorting to beans on toast over and over again, but sheer determination and much experimentation got us there in the end! Now we enjoy them at least twice a week, these days in a pan of seasonal vegetables cooked with spices and fresh herbs - sometimes using the leftovers for roasts and burgers...they are just so versatile and we adore their subtle, almost bland flavour and creamy texture.   Red Lentil Dhal Recipe   (4 Servings) Ingredients 8oz red lentils 1 medium onion 4 garlic cloves Selection of seasonal vegetables Selection of spices (black cumin,

Wonderfully Wild

 Holidaymakers are swarming down to Cornwall, so we are enjoying a couple of days being homebased and it's finally warm and dry... instead of the cold, wet and windy weather we have had over the last weeks or is it months? We have much to do in the garden  jungle, and after being crazily busy for what seems like forever - we were dreaming of spending some quality time at home with the kitties, pottering about outside...and now we have exactly what we have been craving. Yesterday we visited our local farm shop and for the first time we bought some Green Wheat Freekeh from Palestinian company  Zaytoun  and we love it! We cooked up some spicy veggies and added the soaked Freekeh at the end and served on a bed of salad and topped with chopped coriander. We have also been experimenting and decided to have a go at making our own version of a vegan frittata using silken tofu and buckwheat - it was delicious! We'll make it again and share the recipe soon. The weekend wouldn't be co

And The Food Goes On...

We like to keep our meals simple, preferably in one pot and do eat lots of stews, chilis and curries. We also never throw food away and any leftovers will get added to the next day's meal and so on... All our meals start life as a pan of freshly chopped veg. So far we have: 3 onions, 4 cloves of garlic, 1 sweet potato, 2 medium tomatoes, 1 large red pepper and 1 courgette with a good sprinkle of dried basil, oregano and smoked paprika. This is a tub of leftover stew from the weekend. If you follow us on Instagram @thesmithsontour you will see a post from Saturday regarding the ingredients, some of which is from the garden. The leftovers whizzed up and added to the mix as a thick stock. We also added a little water and stir-fried/simmered for around 20 minutes. Next up mushrooms. Sliced and chucked in for a further 5 minutes of simmering. Then added chopped kale from the garden... and lastly - we added beans (today we used Suma's tinned black beans) and juice of half a lemon. Co

Vegan Moroccan Stew

  The idea for this stew came from Caldwell Esselstyn's book  Prevent and Reverse Heart Disease . His recipe for Marrakesh Express Red Lentil Soup is delicious, but we wanted something more filling. I added celery seed, as we didn't have any fresh celery, a pinch each of sage and thyme instead of a bay leaf and ground coriander (cilantro) instead of fresh. Along with fresh garlic, carrots, potato, leek and kale. Ingredients 1 large onion 4 cloves garlic 1 leek Small knob fresh ginger 2 large tomatoes 2 large carrots 3 medium potatoes A few handfuls of kale 300g dried red lentils 300g cooked chickpeas 1/2 tsp dried turmeric 1 tsp cinnamon 1/2 tsp celery seed 1 tsp ground coriander Pinch each of sage and thyme 1 litre or more of cold water Juice of half lemon Few drops liquid aminos Instructions 1. Chop all the veg into required size and place into a large pan. 2. Add herbs, spices and enough water to stir-fry ingredients. 3. Fry for around 10 minutes. 4. Add lentils and the rest

Vegan French Onion Soup

  A simple and comforting favourite! Ingredients 1 litre of homemade stock - 4 cloves garlic, 2 medium potatoes, 2 large carrots, 1 apple, 1 tsp each of dried sage, thyme and cumin, 1 tsp yeast extract, a pinch of ground black pepper and 1 litre of water. 700g onions  200ml French red wine 2 tablespoons cognac Instructions 1. Chop all the veg for the stock and put all the ingredients into a pan. Bring to the boil and simmer for 20 minutes. 2. Whizz up with a hand blender until nice and smooth. 3. Slice onions and fry in the red wine until translucent. 4. Add the onions and wine to the stock and simmer for 45 minutes. 5. Add the brandy and serve. Taking the time to make your own stock turns this soup into a filling meal and the apple adds a subtle sweetness, which is lovely in this savoury dish. We use Essential Yeast Extract, probably available from most UK health shops and must say it is worth the extra dosh! We had this for our New Years Day supper...delicious! Hope you enjoy it and

Savoury Carrot Pancakes

  These beauties are super easy to make and are delicious with a vegan breakfast! Ingredients 100g plain flour (we actually used wholemeal bread flour) 1 heaped tablespoon yellow pea flour (we use Hodmedods ) ½ teaspoon baking powder 2 carrots – grated 1 onion - finely chopped Water – enough to make a gloopy mix 1 teaspoon dried sage  Salt and pepper to taste Recipe Put all the ingredients in a bowl, mix and leave to stand for 20 mins. Heat a non-stick frying pan and add enough mixture to make a pancake. This recipe should make 4 medium sized pancakes, but if you prefer to have a more crepe-like consistency just add more water and whizz the ingredients with a hand blender. Enjoy! Kay and Sime xx

Plant Perfect

  We were asked recently if we still stick to Ann and Caldwell Esselstyn's principles...being vegan and oil free and yes we do. It's over 8 years now since we stopped using oil and apart from when other people cook or we buy something while out we continue to eat the same healthy way - always vegan and oil-free.  Simple vegan meals really don't take long to make and are easy enough to cook from scratch each day. There isn't any need to spend huge amounts of money on junk food, when simply cooked vegetables taste so good! We wrote a blog post about this some years ago:  When Everyone Runs, Stand Still  but thought it would be good to remind people... It was Caldwell's 87th birthday on December 12th and he continues to enjoy good health...35 years of eating a whole food, plant based, oil-free diet has obviously worked wonders!  As a reminder, here is the list again... 1. Eat oats  (Old Fashioned) for breakfast, any way you can as oatmeal, as a cold cereal as we do

Fat Ball Slim

Who needs a TV when you have several bird feeders? The cabin is a bit like a bird hide and we get hours of entertainment watching our feathery friends flying around and chomping. They have already gone through a large bag of peanuts and are now on some mixed seed and sunflower hearts we picked up from the local garden centre. We have also made our own fat balls – which are probably a lot healthier than the ones you can buy and the birds love them. We put all the ingredients in the food processor...Peanuts, sunflower seeds, ground flax (linseeds), oats, polenta and water. Whizzed it up and left the mush to stand for about 30 minutes, then separated the mixture and rolled into balls. We didn’t weigh anything out, just whizzed it all up until the right consistency. It’s really easy to do and probably much cheaper. In the garden each day, we have mostly Great tits, a couple of Blue tits and this morning we have seen our first Coal tit. We also have Greenfinches, Goldfinches and Chaffin

Raw Porridge Recipe

  After years of making big pans of porridge every morning we have discovered a new and improved way to eat our daily portion of oats. Ingredients 50g Oats (we use Mornflake Organic Oats) ½ tsp each of dried Turmeric, Cinnamon, Ginger and Rosehips 1 tbsp raisins or sultanas 1 tbsp ground seed mix - Flax (linseeds), Hemp and Pumpkin 1 tsp Blackstrap Molasses 1 heaped tsp peanut butter (Essential is our favourite) ½ chopped apple 1 tbsp berries (if in season) 1 small or ½ large chopped banana Boiling Water Plant Milk Sprinkle of Terra Nova Living Wellbeing Powder   Method Put all the dry ingredients into a breakfast bowl and mix well. Add Molasses, peanut butter and the chopped apple. Pour the boiling water over the mixture – we fill our bowls and leave for 5 mins. Mix well again. Top with the banana, berries, powder and milk.   Hope you enjoy it!   Love Kay and Sime xx

Chickpea and Foraged Greens Bake

Bakes are a great way to use up the end of a loaf and any leftover cooked veg. The mixture can be made into patties, sausages and balls, but the laziest easiest way is to bung it all into a tin and bake! We make them a lot because they are easy, tasty and filling... This one has 1 tin of chickpeas, 4oz of our homemade sourdough crumbs, leftover purple sprouting, leeks fried in soy sauce and spices, a blob of tomato puree, wild garlic and nettles. We put all the ingredients together in the food processor...  Then into a loaf tin and bake on a medium heat for 30 minutes. Take out of the oven and leave for 10 minutes before turning out. We had half the bake between us for our second breakfast on Sunday and the leftovers on Monday with bread, salad and pickles. It really is easy to eat simple, healthy vegan dishes and we love it! Hope you are all keeping well. Love Kay and Sime xx

Keeping It Simple

Oven baked potatoes with haricot bean hummus, baked tomato and mushrooms and silken tofu pan-fried with kale, onion and lots of crushed garlic. A simple tasty feast...vegan, organic and oil-free. Today's hummus is made with haricot beans, fresh lemon juice, fresh parsley, ground cumin, smoked paprika, a tiny pinch of Cornish sea salt and some crushed peppercorns.  We love baked tomatoes. These have fresh oregano pushed into the centres and a sprinkle of black pepper. We bake them for 30 minutes. Kale, onion and garlic frying in water and soy sauce, turmeric and cumin. We added silken tofu after 10 minutes and fried for another 10.  Sime's plate...piled high, as usual! Since we stopped using oil some years ago, we found that soy sauce, miso and lemon juice are great alternatives, though organic vegetables seem to be naturally more flavoursome, especially oven roasted vegetables. We rarely follow recipes and tend to make up meals wit

Red Lentil and Garlicky Vegetable Stew and Herb Dumplings - Vegan, Organic and Oil-Free

All this cold weather makes us crave warming stews or hippy slop as we usually call it! For this one we fried 1/3 of a butternut squash, half a red pepper, 2 carrots, a handful of green beans and a bulb of garlic with a good sprinkle of mixed herbs, water and a splash of red wine for around 10 minutes. Then we added a can of chopped tomatoes, 8oz water, 4oz washed red lentils, a teaspoon of ground cumin and simmered for around 20 minutes. We made the dumplings earlier, as it's good to let the batter stand for at least 15 minutes. We used to make the dumplings with vegetable suet, but have used rice as a replacement for years now. This time we used 6oz brown rice cooked in turmeric, 3oz wholemeal flour, half a chopped apple, 2 teaspoons of ground flax seeds, 1 teaspoon each of  baking powder, dried sage and thyme, a good handful of fresh parsley, a pinch of Cornish sea salt and a sprinkle of black pepper. Use a tablespoon to scoop enough of the mi

Oven-Baked Tofu and Vegetable Burgers - Vegan and Oil Free

We made these quick burgers for lunch today. In the food processor, we whizzed up firm tofu, garlic, leek, carrot, green pepper and mushrooms. With soaked sundried tomatoes, cumin, chilli flakes, black pepper, tomato puree and maize flour. We were hungry so we just used raw vegetables, but the burgers are tastier if you fry the veggies first in a little soy sauce, or better still - use a variety of roasted veggies.  Once all whizzed up - dollop on to a baking tray and bake in a hot oven for 15 minutes, then turn the tray round and bake again for another 15 minutes...no need to turn the burgers over. Leave them to stand for around 10 minutes... And serve them up! We had them on sourdough rolls with dry roasted potato wedges. Delicious!!! Here's our Simple Burger Recipe again if you are interested in trying this method. Night, night, Love Kay and Sime xx