Friday, 25 March 2011

Polenta chickpea hash

This is one I made up all by myself! I use the block of Italfresco polenta which is 500g but you could make it up from fresh and let it cool before chopping. I hate to flatter myself but this is really, really delicious!

1 red onion
1 clove garlic
1 large portabello mushroom
1 red pepper
pinch of chilli flakes
1 block polenta
1 tin chickpeas, drained
splash of veg stock
1 tsp dried oregano

Chop all the veg and saute with chilli flakes (add more to taste if you like it hot) in a little spray oil until starting to brown. Chop the polenta into cubes and add to pan. Cook for another 10 mins until everything is nicely cooked through then add the chickpeas, a splash of stock (I'd guess 50ml water and 1/2 a tsp of Marigold powder) and oregano. Continue to cook until the chickpeas are heated through. Season with loads of black pepper. This makes two good servings. Would be lovely with some green veg - was gonna add some spinach along with the chickpeas but hadn't enough room in my pan!

'Eggplant Kibbeh'

It's been far too long since I updated - sorry! Went through a spell of not cooking so much or else eating things I've already posted or eating new things but forgetting to post! Anyway, I'm back.

I recently purchased the amazing Appetite for Reduction and this is the first thing I made out of it. It turned out really tasty but it's very much a side dish whereas I'd expected to eat it on its own and not have anything else with it. Would easily feed four with some nice spicy veg. The recipe below is exactly as per Isa's book - obv eggplant is aubergine. I had no mint (snow killed it!) so used parsley.

1 cup bulgar (200g)
1 tsp olive oil
1 small onion, diced
4 cloves garlic, crushed
1lb eggplant, 1/2 inch dice (450g)
salt and pepper
3 plum tomatoes, chopped
2 tsp ground cumin
1/2 cup fresh mint, chopped

Cover the bulgur with boiling water, cover and let steam for 40 mins. Drain off any water.
Saute the onion in oil for 5 mins then add garlic. Then add eggplant and season. Cook for 15 mins - should break down and release liquid and go all mushy. Add tomatoes and cumin and cook for another 10 mins. Add bulgur and mint.
Spray an 8inch baking pan with cooking spray and press the mix into it. Bake for 25 mins. 

Saturday, 5 March 2011

Courgette and sweetcorn soup

Sorry no pic with this one - it was so good I ate it all before I remembered to take one! It is again adapted from Easy Vegan, in that I sped up the cooking process and left out the coriander which is yuck ;-)

1 onion, diced
1 chilli, finely sliced
1 clove garlic, crushed
2 courgettes (zucchini), diced
250g potato, diced
160g frozen corn
1 litre veg stock

Simply put it all in a pot and simmer until potato is cooked. I would use more chilli next time!