Posts Tagged With: food

Creamy Broccoli, Sunflower and Lemon Dip

Broccoli, Sunflower and Lemon Dip

Broccoli, Sunflower and Lemon Dip

Fancy a quick dip!  This simple, creamy vegan dip is a great way to get more broccoli into our lives.  Which is never a bad thing!

Broccoli is one of the healthiest things sprouting from the earth.  Outrageously high in vitamin C and K.  Broccoli should not be cut before storing, otherwise the vitamin content decreases and should not be washed before popping in the fridge (a general rule with all fruit and veg) as this speeds up the spoiling process.

The nutrients in vegetables and fruits is directly effected by the soil and methods used in growing.  Organic is best, but even modern organic, industrialised practices leads to an depletion in the nutrients in soil and  subsequently the things grown in it.  In the Beach House, we wholeheartedly recommend befriending local producers/ farmers or even better growing your own.

This went down a treat at lunchtime today, perfect summer dipping fodder with the added benefit of being super healthy and light.

The Bits – Males one bowlful

300g silken tofu

2 handfuls sunflower seeds (soaked overnight = smooth dip, unsoaked = crunchy dip)

1 small head of broccoli (finely chopped)

1 small clove garlic (peeled and crushed)

1/2 lemon (juice and zest)

1/2 handful of fresh dill

1/2 handful of mint leaves

1 tbs good olive oil

Cracked pepper and sea salt (to taste)

Do It

Place all in a food processor and blend for a minute, scraping the sides down if you need to.   If you have used unsoaked seeds, expect a nice crunch to your dip, otherwise, make it nice and smooth.

Beach House radishes - ready for dipping action

Beach House radishes – ready for dipping action

Serve

With all your favourite crudites, we love to dip oat cakes into ours.

Foodie Fact

By birth, Broccoli is an Italian.  A member of the cabbage family and the green sibling of the cauliflower.  It is never good soggy, steam for 5 minutes max or serve raw.  Broccoli is a meal in itself, use the leaves and stems for different textures.

Broccoli has excellent anti-inflammatory and anti-oxidant properties, especially high in vitamin C.  We regularly add it to morning juices to gives us a gentle kickstart in the right direction.  Broccoli is also outrageously high in fibre, helping fight cholesterol and keeping our digestion ticking over nicely.  This green hero also helps our eyes and repairs our skin.  Only a handful of broccoli per day will have considerable benefits.

Summer time and dippin' is easy.....

Summer time and dippin’ is easy…..

Categories: Nutrition, Recipes, Side Dish, Vegan | Tags: , , , , , , , , , | Leave a comment

Italian Flava! Holiday Snaps of Napoli and the Amalfi Coast

ITALIA!  What a place!  Pizza, scenery, pasta, wonderful people, gelato (for Jane), stunning scenery, espresso, incredible history….so much, a country filled with endless passion for life and bellies filled with wonderful culinary creations.  Here we have just a few of our holiday snaps from June’s trip to Southern Italy.

Jane's first gelato (she was a little pleased) - Napoli

Jane’s first gelato (Pistachio flavour) – Downtown Napoli

We started off in Napoli, hiring a car and camping for most of the time.  We rarely spent two nights in one place as the allure of the open road and the fascinating sights just kept us rolling deeper and deeper into Campania.  Napoli reminds me alot of Latin America, a real vibrancy and chaos, it can be scruffy and awe inspiring  in the same alleyway, it is a hive of creativity, is crammed full of ancient historical sights and offers all the opportunity to feast like a greedy baron.

Pizza is the mainstay of things and the Marinara (just tomato sauce, a little garlic and a drizzle of olive oil, so called because the fishermen used to eat it) took dough discs to a whole new level in my eyes.  The wine was local, with a vast array of indigenous grape varieties and generally, delicious.  Apart from eating and sipping coffee with jumpers tied around our necks, we walked the cities old town, took in as many museums, cathedrals, underground grotto’s, gelaterias (Jane) and Greek sculptures as our mortal legs could manage.  Napoli is my new favourite city at a canter.

On the road lunch - Graveyard, somewhere in the Cilento National Park, Campania

On the road lunch, Italy=best produce ever! – In an old graveyard, somewhere in the Cilento National Park, Campania

The spectacular Duomo Cathedral - Napoli

The spectacular Duomo Cathedral – Napoli

After Napoli, and the utterly mental driving conditions (most of the cars bear the scars of the outrageously tight roads and kamikaze scooters), we drove south past Mount Versuvius (the once mighty eruptor) and headed to the Amalfi coast, a place constantly banged on about as being rather pleasant.  Well it was in a  fashion, if you are of the manicured tourist variety.  We are not.  So camped in forests when we could and only ventured into the pretty towns for dinner, which was almost always, fresh, local, seasonal, made my mama and utterly delicious. We generally found things quite cheap, making our breakfast and lunch on roadsides and picnic benches along the way with some of the best fruit and veg I have ever encountered.  Believe the hype!  Italian lemons, plums, tomatoes, olives……the list goes on, are touched with something intangible and utterly magnificent.  Food here is a way of life, a cornerstone of culture…..I have heard this all before, but to witness it first hand and even better, to taste the fruits of this fascination and tradition, made me feel like the luckiest muncher on the Med.

Temple of Poseidon - The Ancient City of Paestum (600BC!), Campania

Temple of Poseidon – The Ancient City of Paestum (600BC!), Campania

Camping by churches seemed to work well - Cilento National Park, Campania

Camping by abandoned churches works well –  Near Morigerati, Cilento National Park, Campania

We found some beautiful camp spots and used disused churchyards regularly.  Almost painfully romantic and with the added bonus of clean water springs to do the washing up and for the occasional bathe.  The weather was sweltering, so we rose early with the sun and generally bedded down under clear night skies, sparkling with stars and fireflies.

Another roadside lunch -  Outside the very touritsy Ravello, Amalfi Coast

Another roadside lunch – Outside the very touritsy Ravello, Amalfi Coast

The awesome Hercules - National Museum, Napoli

The ancient and mighty Faranese Hercules 3AD (roughly 12 metres tall!) – National Museum, Napoli

Packing up one of our favourite campspots  - Overlooking Positano, Amalfi Coast

Packing up one of our favourite campspots – Overlooking Positano, Amalfi Coast

Stunning villages abound! - Morigerati, Cilento National Park

Stunning villages abound! – Morigerati, Cilento National Park

The national park, Cilento was a real highlight.  The second largest in all of Italy, with little villages on crags, waterfalls, endless forests and some stunning mountainous peaks, far too much to explore in the little time we had.  There seemed to be no one there and the towns were always sleepy and friendly, generally the opposite of the Amalfi coast towns which were packed full of tourists and establishments fixed to empty their pockets of silver.   We discovered a few gems on what is a dramatically beautiful, steep slope, but generally the Amalfi is a little overrated.  Its a big world, many coastlines, why should we all gather in one place?  I have to admire the marketing job done by the tourism folk, Sorrento for example is heaving with Americans who have flown all this way to the Med to see a sanitised version of what is surely, one of the worlds most stunning areas.  And, it was 45 euros for a dorm bed!  45 euros for a wonky bunk!!!!!!

Making salads on bins - A little medieval village, somewhere in the Cilento National Park

Making salads on bins – A little medieval village, somewhere in the Cilento National Park

 

Stunning nature - Cilento National Park

Stunning nature – Cilento National Park

Jane just before another amazing dinner - Campania

Jane just before another amazing dinner – Castellabate, Campania

We spent a week in Cilento National Park, driving the crumbling roads and marvelling at the sheer natural beauty of the place.  It seemed impossible to escape the ancient past as we randomly came across site after site filled with magnificent ruins of towns and temples, the most impressive of which were (of course) Pompei and Paestum.  Some of the details that have survived are stunning, it feels like you’re looking directly into the lives of the people who lived more than 2000 years ago.  We know their names, how much they earned and where they worked, the Gods they worshiped, what they did for giggles and even their favourite snack bars!  These incredibly preserved relics give colour and texture to the ancient world and open fascinating windows into how our forefathers and mothers would have passed their lives.  It wasn’t all good, being a gladiator fighting lions seemed like a raw deal but I have to say, in the most part, they seemed to live well and in a highly advanced, organised and cosmopolitan way.

Another lunch stop, abandon churches again (always with handy fresh water springs for washing up!) - Cilento National Park, Campania

Another lunch stop, abandon churches again (always with handy fresh water springs for washing up!) – Cilento National Park, Campania

Italian beaches are strange and normally filled with sun loungers, costing an exorbitant amount of euros to perch on.  It is the only place in the world I have visited where beaches are private and fenced off!  You need to buy a Cappucino to take a dip in the ocean!  What a strange approach.  Due to this, we only spent 20 minutes on the beach, it all seemed a little hectic and the opposite of relaxing.

Temple of Isis, Pompeii

Temple of Isis, Pompeii

The best pizza in town (gypsy guitarists just out of picture) - Di Mateos, Napoli

The best pizza in town (gypsy guitarists just out of picture) – Di Mateos, Napoli

There are a few famous and touristy pizza restaurants in Napoli, but we were assured by locals that Di Mateos was the best.  Located on Via Tribuani, one of the main streets in the old town, it is always packed full and has a real buzz about it.   It was, without any peer, the best pizza I ever met.  Add to that the band of gypsy’s (not the Jimi Hendrix lot) playing as we went in and you have the full package.  You cannot beat the sound of a well strummed mandolin and some toothless yelping.  It stirs the appetite and soul.

Our favourite dinner spot, in a cave! - Nochelle, Amalfi

Our favourite dinner spot, in a cave! – Nochelle, Amalfi

After all that driving, we landed in Pompeii, not a bad little town considering the daily influx of tourist coaches.  We camped there in a little family ran site and walked the 20 metres to the main gates.  Italy really impressed me in the fact that corporations don’t seem to have taken hold.  Family ran joints, hotels, cafes, restaurants etc seem to be very much the done thing and it adds so much variety and authenticity to towns.  You get to meet the real locals, eat their food, hear their gossip and understand a little about what is actually going on.  Places ran by people who genuinely care about what they’re doing which makes all the difference.  I hear this does not extend to Italian politics, but that’s a whole different blog……

Last but certainly not least, antipasti and pasta! - Mama made it, Morigerati, Campania

Last but certainly not least, antipasti and pasta! – Mama made it, Morigerati, Campania

So Italy is nice, very highly reccomended by the B.H.K.  There seems so much to rave about but its the warmth and intensity of the locals which will stay with me.  Prego!!!!  I think Jane and I would go back now, if we weren’t tending to tomatoes and reveling in the unpredictable beauty of a Welsh summer in full swing.

Categories: Travel | Tags: , , , , , , , , , , , , | 6 Comments

Raw Food vs Cooked Food and The Power of Enzymes

Jane and I are very conscious of the power and cleansing attributes of a full-on raw food diet.  We have tried it out for the past two years for at least a month (normally stretching to two) and have felt amazing; energy levels through the roof, body and mind happy and content…..  Coupled with no alcohol, gluten or caffeine we were incredibly virtuous for a while and (almost) literally floated around in a state of exalted well-being.  It was nice.  We became converts by going through the process of learning to be more experimental with raw produce and the latent potential of the humble nut.  See more of our writing on the topic here Why Raw Food?  and more and even a little more (Raw Earth Month – Moving Back to Nature) for good measure.

The raw food movement does seem to attract a certain amount of food extremists, which puts alot of folk off.  Its not all about being super skinny and living a veg obsessed, semi monastic existence.  Jane and I do not fall into this bracket, we just love to experiment with foods and our bodies and really get a buzz from succulent, vibrant raw food dished.  Check it out!

The desserts are something truly heavenly, Raw Chocolate Brownie with Chocolate Icing  or Raw Coconut and Lime Cheesecake.  Even the inventive way that salads are used is something to get the taste buds whirling, think Sprouted Wheat Grain, Apple and Mustard Salad or how about a Crunchy Thai Salad with Green Coco Dressing?  OK, now I’m on a roll, how about a Raw Lasagne with Avocado and Lemon Ricotta?  In fact its probably best just to check out our Raw button in the tags section (top right of the page)….

Raw Vegan Lasage with Avocado and Lemon Ricotta

Raw – Vegan Golden Courgette Lasagna with Avocado and Lemon Ricotta

RAW FOOD VS COOKED FOOD

So the food can be inspiring and creative, but what about the health side of things.  Most fruits and veggies are best served raw, but those containing lycopene (tomatoes, red pepper and other reddish fruits and veg like watermelons, red guava etc) are best served, from a nutritional point of view, slightly cooked.  Lycopene is a very potent antioxidant.  When cooked, tomatoes for example, show a boost in lycopene levels.  The drawback however, and this goes for most vegetation, is that when cooked for lets say 30 minutes, the Vitamin C levels of tomatoes decreases by 30%.  Basically heat increases the rate of degradation of food or ‘oxidisation’, which is bad for foods and bad for our bodies (hence the name ‘anti-oxidants’ which help against it).  Boiling foods results in loss of valuable nutrients which leech into the water (more reasons to use it as soup stock!?)  The healthiest way to cook food is to gently steam them and not to overcook them.  Firm is fine.  This will preserve much of their nutritional value.

So its a bit of a balancing act really, gain lycopene and lose Vitamin C.  Some people say that Vitamin C is more prevalent in the plant world and we are better served to boost the lycopene levels, which is rarer.  ‘Raw food vs Cooked Food’ is a complex comparison and I’d say that mostly raw is best for optimum health (if that’s what you’re driving at).  We are still not sure of all of the benefits of raw food, but each year, science is discovering more reasons to get excited about salads and carrot batons!!!!!

Oven Baked Summer Squash filled with Buckwheat, Beetroot and Walnuts

Cooked – Oven Baked Summer Squash filled with Buckwheat, Beetroot and Smoked Tofu

Here is an interesting article I just read about the importance of enzymes to overall health, our bodies cannot thrive without them!

Importance of Enzymes

Enzymes are the sparks that start the essential chemical reactions our bodies need to live. They are necessary for digesting food, for stimulating the brain, for providing cellular energy, and for repairing all tissues, organs, and cells. Humbart Santillo, in his book, Food Enzymes, quotes a Scottish medical journal that says it well: “Each of us, as with all living organisms, could be regarded as an orderly, integrated succession of enzyme reactions.”

There are three types of enzymes: metabolic enzymes, digestive enzymes, and food enzymes.

Metabolic enzymes catalyze, or spark, the reactions within the cells. The body’s organs, tissues, and cells are run by metabolic enzymes. Without them our bodies would not work. Among their chores are helping to turn phosphorus into bone, attaching iron to our red blood cells, healing wounds, thinking, and making a heart beat.

Digestive enzymes break down foods, allowing their nutrients to be absorbed into the bloodstream and used in body functions. Digestive enzymes ensure that we get the greatest possible nutritional value from foods.

Food enzymes are enzymes supplied to us through the foods we eat. Nature has placed them there to aid in our digestion of foods. This way, we do not use as many of the body’s “in-house” enzymes in the digestive process.

This is important to remember. Dr. Edward Howell, who has written two books on enzymes, theorizes that humans are given a limited supply of enzyme energy at birth, and that it is up to us to replenish our supply of enzymes to ensure that their vital jobs get done. If we don’t replenish our supply, we run the risk of ill health.

In the Enzyme Nutrition axiom, Howell postulates that “The length of life is inversely proportional to the rate of exhaustion of the enzyme potential of an organism. The increased use of food enzymes promotes a decreased rate of exhaustion of the enzyme potential.”

In other words, the more food enzymes you get, the longer, and healthier, you live.

The key is to remember that food enzymes are destroyed at temperatures above 118 F. This means that cooked and processed foods contain few, if any enzymes, and that the typical North American diet is enzyme-deficient. When we eat this type of diet, we could well be eating for a shorter and less-than-healthy life.

This points back to the importance of eating raw fruits and vegetables because they are “live foods”; that is, foods in which the enzymes are active. The more enzymes you get, the healthier you are. And the more raw foods you eat, the more enzymes you get.

DETOXIFICATION

One of the roles of enzymes in the body is detoxification — breaking down toxic substances so that they are excreted and cannot build up to possibly cause harm. Although this is done by metabolic enzymes, research shows that enzymes found in the foods we eat — although not food enzymes — may help our bodies do this.

This has such potential that the U.S. Army is looking into it. The U.S. Army Edgewood Research, Development, and Engineering Center has isolated enzymes that neutralize chemical warfare agents. The center’s Dr. Joseph J. DeFrank believes the enzymes can be used to rapidly decontaminate facilities, equipment, and vehicles.

The Frank M. Raushel Research Group is looking at ways to exploit the properties of enzymes for a variety of chemical and medicinal uses. One project is studying enzymes that catalyze the detoxification of organophosphate insecticides.

Other research points in the same direction. Research at the University of California — Davis is showing that green barley extract may accelerate the body’s breakdown of malathion, an organophosphate insecticide used heavily throughout the world.

Six different experiments measured the ability of barley leaf extract to “detoxify” this insecticide. All revealed positive results.

Interestingly enough, one more test was run after subjecting the green barley extract to high heat. This, the researchers believe, denatured and removed the proteins. Detoxification ability was again measured, and this time, did not take place. This indicates that the detoxifying agent in green barley is an enzyme, and when heated, the enzymes are destroyed. It also points out that green barley extract is “alive” — that is, that the enzymes are intact.

This info taken from the AIM International Partners Magazine, July, 1997

 

If you fancy trying out a raw food diet, you will find loads of recipes on the B.H.K. and if you need any advice, just drop us a line.  The more raw food you can incorporate into your diet, the better.   With the sun shining on our beautiful little island, I can think of no better time to drop the wok and pick up the grater.  Go Raw!!!!!!(mostly)  But most of all, have fun and enjoy cooking and eating!

Categories: Detox, Healing foods, Raw Food, Vegan | Tags: , , , , , , , | 7 Comments

Jane’s Easy Seeded Wholemeal Loaf

Jane on the beach this morning (Dinas Dinlle)

Jane on the beach this morning (Dinas Dinlle)

Jane has been running wild with the bread vibe recently, all kinds of doughy goodness has been rising and getting crusty around the BHK. The most impressive is the most simple recipe, which is just the way things should be.

Jane has taken a few steps out of your average bread making venture and the result is a light and crispy loaf, with decent density. It makes a great base for regular bread making and avoidance of all that strange stuff made by big supermarkets etc masquerading as bread (when we really know that some strange practices have happened behind the scenes). When you taste good quality, homemade bread, you will not be hurrying back to buy some ‘fly away’ seeded loaf from a luminous aisle. This is the real deal.  You also know what goes into your loaf, there can be some strange things done with wheat, bits taken out then added later, all kinds of additive and preservative action.

Whenever we turn the oven on, we pop a loaf in. It makes sense. Turning the oven on is a real event for us, not only does it heat our kitchen (where we have no heating!!!) it also gets our minds tuned into baked goods. What can we rustle up? Rustling things up is very prevalent in the way we do things over here on Tiger Mountain.

Last year we posted something like a ‘Simple Loaf’ recipe, but this takes things even further in the simplicity stakes. If you know of an easier way to make a decent loaf, please let us know.

Jane and I have both decided that bread is cool. We have tried going off it for lengthy periods, but in moderation, toast is a wonderful thing (especially with loads of Marmite lathered on). I don’t think either of us are gluten intolerant (although we all probably are to one degree or another). I am yet to find a decent gluten free recipe for homemade bread, I’ve tried a few, but many of them contain eggs and there is a limit to the way that silken tofu can substitute the richness and binding properties of an egg. I will keep trying though.

Serving suggestions. You have to love the way that companies incorporate a serving suggestion on most of their processed products. I was looking at a can of beans the other day and it was just a picture of a load of beans, underneath stating ‘serving suggestions’. Serve beans, as beans! Who knew!!!! Serving suggestions here are bowls of soup, try this one, or here’s another beauty or maybe a raw soup would be nice?  You can of course go old school and just toast it up and spread on some bramble jelly of even make a little crostini, with chopped tomatoes, balsamic vinegar and fresh basil or oregano.

Have you tried spelt? This is my new favourite loaf and I will be posting a recipe for my ‘Roman Loaf’ very soon. Spelt has an awesome toasty taste and is filled with nutrition and relaxed gluten. Also barley is ridiculously high in fibre, natures highest in fact and makes for a magic crusty lump.

WHOLEWHEAT OR WHOLEMEAL?

When buying flour, try to get whole meal/ wheat.  Stoneground seems to the the most traditional way of doing things.  Sometimes ‘whole meal’ is not actually ‘whole wheat’ and this can mean a decrease in the nutritional value of your loaf.  These terms change from country to country, but we are looking for wheat with all the bran and germ etc intact and certainly not removed. Some brown looking flours can be mixed with other grains, so its worth checking the ingredients.  Also look for unbleached white flour, as bleach and food just don’t mix.  In fact, bleach and life just don’t mix!  You can easily make this loaf 100% whole wheat and experiment with different types of flour (see above).  The white flour is only really there to make it lighter and tighter (if you catch my drift).  As you all probably know by now, I’m the rough, crusty flapjack side of the ‘Beach House Bakery’ and Jane is the more frilly scone and tinsel approach.  This loaf is a compromise of sorts…..

Over to Jane for the simplicity masterclass:

For one average sized loaf (you know that bread tin shape)

The Bits

500g flour (roughly 300g whole wheat, 200g white)

7g fast action yeast (roughly one sachet)

2 tbsp olive oil

1 tbsp brown rice extract or barley malt extract

1 big handful of seeds (sunflower, hemp, pumpkin, poppy…….mixture of these?)

1 1/4 teas salt

 

Do It

Mix the flour, salt and yeast in a large bowl with your hands.

Dissolve the oil and sweetener into 300ml luke warm water.  Stir this mixture into the dough.

Bring it together and turn out onto a lightly floured or oiled surface.  Knead well for 5 minutes until the dough is mixed, add the seeds now.  The dough should not be dry, and should still be sticky to the touch.  Roll dough into a fat oval shape.

Pop into a pre-oiled loaf tin and press down into the edges.  Leave in a warm place covered with cling film of a kitchen towel.  After 1 hour the dough should have doubled in size.  Make deep slashed on the top of the loaf with a very sharp knife.

Pre heat oven to 190oC and bake for 30-35 minutes, until dark golden and risen.  Loosen the edges with a spatula or pallet knife and turn out onto a wire rack.  If it is sticking, leave for a few minutes and have a go after its rested.  It will come out!  Tap the bottom of the loaf with your fingers, it will sound pretty much hollow when it is ready.  If it still feels solid and dough-filled, pop it back in for 5-10 minutes.

Leave to cool for 15 minutes before diving in.

Easy Seeded Loaf

Easy Seeded Loaf

Serve

See the ‘serving suggestions’ above.  Bread is of course best munched fresh out of the oven.  We tend to slice up old bread for croutons or crostini and freeze them.  You can do the same with breadcrumbs, which can come in very handy when making vegan bangers or burgers.

Foodie Fact

Wheat actually originates from South Western Asia and humans have been enjoying it for at least 12,000 years (and counting).   We only got it in the West when Columbus came back from his pilfering missions.

When wheat is processed, at least half of the minerals and vitamins are lost.  If we are eating pasta, breads, flours etc that are processed, we are normally getting very little of the good stuff that is present in natural whole wheat.

Wheat in its natural state is a very nutritious grain indeed, with bags of minerals like manganese and magnesium and barrel loads of fibre.   Sourdough breads are normally a better choice if you feel a gluten intolerant, they also boast better nutrition.  Interestingly, even though wheat is one of the fibre powerhouses of nature, raspberries still contain more fibre!!!!  How cool is that!  Maybe we’ll make a raspberry loaf next time……

And finally.....Buster in a box

And finally…..Buster in a box

Categories: Baking, Beach House Basics, Recipes, Vegan | Tags: , , , , , , , , , | 6 Comments

Buckwheat Breakfast Crepes with Tofu, Olives and Cherry Tomatoes

Feta, Chive and Olive Breakfast Wraps

Buckwheat Breakfast Crepes with Tofu, Olive and Cherry Tomatoes

Sometimes I do feel sorry for Jane with all my vegan behaviour of late.  Jane loves lumps of cheese and gorgeously fresh eggs (lain below our window ledge!!!!).  We have chickens waking us every morning with a bombardment of clucks!  Add to that many wonderful cheese folk who live in the surrounding valleys and nearby islands making some amazingly pungent creamy mould.  We’ve seen their goats and they seem brimming over with happiness and vitality (goats being a particular BHK fav).  Having said all of this, Jane is now really getting into the whole vegan vibe and I fear she may give up the mozzarella balls very soon!

This recipe is a little Sunday morning surprise that incorporates our favourite grain of the moment, Buckwheat, along with herbs from the garden and tomatoes from a wonderful friend.  What a way to get things started!

Buckwheat is an awesome alternative for gluten free folk and has a proper full flavour, some would say an acquired taste, I’d just say YUM!  It has a misleading name (like many foods) it is actually a berry!  Nothing to do with wheat or gluten in the slightest.  I love to use the flour, although a straight dark buckwheat flour recipe can result in a vivid pink looking loaf.  You have been warned, buckwheat can get a little psychedelic when used pure.

Buckwheat crepes are common in France and are called ‘Galletes’.  These crepes are veganized, so turn out less like a ‘Gallete’ and more like a thin, fluffy American ‘hotcake’ (a word which Jane and I appreciate).  You can find light and dark buckwheat flour in the shops, I’d opt for light, especially if you’re cooking for an uninitiated buckwheat crowd.  I have put white flour in here, but must admit to using wholewheat flour normally (= more nutrition, and I’d have to say taste, but less of the fluffiness associated with a crepe).

We’re still here in shimmeringly shiny Wales, glorious at this time of year.  The bounty of local produce is in full swing.  All of these ingredients are special to us and we cannot think of anything that we have eaten recently that is filled with such goodness and positive energy.

Dawn’s (our neighbour) chicken chorus is a nice way to be wakened, natural sounds certainly beat a car alarm or even worse, an alarm clock (aka the enemy of peace and sanity). You know you’re living the good life if you wake with the chickens and not with the bleeps. The other wonderful thing about Dawn’s chickens is that occasionally they overlay and we are offered a small basket of perfectly formed egg-ness.

One of Dawn's chickers (aka our natural alarm clock)

One of Dawn’s chickers (aka our natural alarm clock)

Dawn’s little chicks are so tame, Jane and I were picking them up and petting them like little puppies the other day. I can safely say that I have never found a chicken ‘cute’ in the past, and am not a huge fan of the word, however these little cluckers where pleasant company and actually liked to be stroked.

Back to the crepe at hand, its a beat. Simple combinations of flavours that are sure fire winners, great colours and the perfect treat breakfast for a lazy Sunday morning or a decent brunch (just add dressed leaves).

The tanginess of the citrus feta (tofu or otherwise), the fruitiness of the olives and the plain deliciousness of the tomatoes mean that each mouthful was quite a thing.

You probably don’t live in a veggie+vegan household, obviously omit the parts of the method that don’t apply.  Its really a very easy dish to get together.

If you’d like this gluten free, just go the whole hog and have it 100% buckwheat.  They’re brilliant!

The Bits

For 10-12 crepes:

Crepe – 2/3 cup buckwheat flour, 1/2 cup unbleached white flour, a good glug of olive oil, large pinch of sea salt, 100g silken tofu, 1 cup organic soya milk, 3/4 teas bicarb soda, water (continue adding water until a ‘double cream’ texture is achieved)

Filling -

Janes (non vegan) – 1/2 tbs olive oil, 3 organic/ very free range, happy chicken eggs (preferably lain somewhere close to your front door), 3/4 cup feta (crumbled using fingers)

Lees (vegan) – 1 tbs olive oil, 300g firm tofu, a little squeeze of lemon juice, 1 teas nutritional yeast flakes (1/2 handful of cashew nuts if you’re feeling decadent!)

Mixed with half of the following:

2 handfuls of cherry tomatoes (halved if large), 2 cloves garlic (peeled and crushed), 1 handful of chives (finely diced), 1 handful green olives (finely chopped), squeeze of lemon juice, plenty of cracked black pepper and a little salt

Pre-wrap

Pre-wrap

Do It

In a large bowl, sieve in the flour and other dry ingredients.  Add the rest of the wetter ingredients, pouring the water in gradually at the end, mixing until a ‘double cream’ consistency is formed.  Cover and pop in the fridge for 20 minutes.

Mash up the tofu in a bowl with a fork, add the lemon juice and yeast flakes (this is best done in advance).  Whisk the eggs up in another.

Mix the filling ingredients in a bowl and add half to each bowl of tofu or egg.

Now warm a frying pan on the hob, medium heat, add the oil and fry off the tofu mixture for 5 minutes, stirring regularly.  Do the same for the egg mix, cook until the eggs are just how you like them.

Remove from the heat, cover and keep warm.

Make sure the crepe batter is at room temperature (keep stirring it to ensure that the flour doesn’t clog or stick to the bottom).  In a small frying pan, heat on medium and cover the base with a very light film of oil.  Now pour in 3 tbs of your pancake mix and swirl around the pan.  The temperature of the pan is important (too hot is not cool, too cool is not hot!?)

Cook for 1 minutes on one side, run a spatula around the edges to loosen.  Flip over and cook for 30 seconds – 1 minute on the other side.  Keep this going until all the mix is used.  If there is too much mixture, it will keep in the fridge well and can be frozen for at least a month.

Serve

Lay out a pancake on a plate and spoon in a good amount of the filling (3 tbs is normally good).  Tuck one end over and roll away from you, like a fat buckwheat cigar (rolled on the thighs of a vegan).   Serve straight away, for lunch, toss together a green salad.  Two crepes are normally enough per person.

We had leftover crepes this morning and tried them with chopped oranges raisins, cinnamon and walnuts….lovely stuff.

Foodie Fact 

Buckwheat is a whole grain that is actually a relative of rhubarb and is best described as a fruit seed.  I love Buckwheat because its one of the few grains consumed in Northern Europe that is actually indigenous to the area.

Buckwheat lowers blood sugar and is packed with minerals like magnesium and copper.  It has also been shown to help fight gall stones and has very high levels of antioxidants and a packs a decent hit of fibre.

Last nights sunset

Last nights sunset

Categories: Breakfast, Gluten-free, Local food, Recipes, Vegan, Vegetarian | Tags: , , , , , , , | 14 Comments

We’re Back! and India Holiday Snaps

Under the Big Tree - Sivananda Ashram Madurai, 3/14

Under the Big Tree – Sivananda Ashram Madurai, 3/14

We’re back!  In two pieces;  older, wiser and hairier!

North Wales is shining; bee buzzing, flowers swaying, sheep baaaaaa-ing. This is definitetly the home of the B.H.K. Writing the blog from distant shores just seems a little strange, the creative culinary juices just aren’t flowing as deeply as when we’re hanging out up here with the heather.

This blog is such a big part of our life in Wales, so we’re back and ready to get stuck into good mountain living, with some gorgeous nibbles along the way……

There seems far too much water under the bridge to begin to catch up on the last 6 months. I decided to post a few travel pics to get us warmed up and reacquainted again.

I have been busy (even when travelling!) working on another food-related project which I am superbly excited about. More to follow on this soon. (Hopefully that is a decent enough excuse for not posting any news or recipes for a ridiculous length of time.)

Back in the lovely little Beach House, the fire is roaring (in June) and we are both full tilt and ready to get the garden blooming and the hob fully loaded with plenty of wonderful fruit and veggie action and no doubt some pictures of Buster the cat (who came back on our first morning back in the house, it seems we are linked with the little grey furball!).

Jane getting to grips with an onion - Udaipur, 2/14

Jane getting to grips with an onion – Udaipur, 2/14

Very brief catch up of our antics :
- We have been distant for the last 6 months, in Spain and India, spending time in the Himalayas and on a variety of beaches; cooked vegan food on farms, ate papaya straight from the tree, visited many huge desert forts and palaces, lived in huts and buses, hung out with warm tribal folk, learned to count to 10 in Hindi, practiced yoga by the Ganges, woke at 4am to sing songs, realised that there is more to life than chapatis (but not much!), ate our body weight several times over with the complete rainbow spectrum of all things curries, watched endangered rhinos play whilst sitting on a juvenile elephant, celebrated a Gods birthday……….too much. much, much to tell. Here are a few pics (most food related) that tell a better story:

It's Thali time!!!! (South Indian style), Madurai, 3/14

It’s Thali time!!!! (South Indian style), Madurai, 3/14

Tawang Lake, way up in the Himalayas, Arunachal Pradesh, 4/14

Tawang Lake, way up in the Himalayas, Arunachal Pradesh, 4/14

Cooking up a monsoon, Rishikesh, 1/14

Cooking up a monsoon, Rishikesh, 1/14

Survival Travel Breakfast (Papaya and Chia Seeds)

Survival Travel Breakfast (Papaya and Chia Seeds)

Jane, first day, first Bindi, Delhi. 1/14

Jane, first day, first Bindi, Delhi. 1/14

Vadas - some of South India's finest

Vadas – some of South India’s finest

A little taster, a canape of sorts, a wee bite into our last 6 months wandering the world.  We have a massive book full of new recipes to cook and hopefully post.  Its looking like a busy summer!

Love and Peace to all of you out there…..XXXXX

It’s great to be back, Lee and Janexxxxx

Categories: Photography, Travel, Vegetarian | Tags: , , , , , , , , | 2 Comments

Kala Chana Masala with Beetroot and Bok Choi

Jane on 'The Rock' - Karuna Farm, Western Ghats, Tamil Nadu

Jane on ‘The Rock’ – Karuna Farm, Western Ghats, Tamil Nadu

Finally, we post something!!!!  We have loads of half finished bits typed hurriedly in internet cafes, but have yet had the time and drive to actually finish one off!  

We’ve been in Indian now for three months and things have been thick with experience and too many foodie experiences to recollect.  Expect many Indian themed post soon, packed full of delicious and authentic recipes……. 

Kodai Kanal, Tamil Nadu 21st March 2014

Kodai is a little ex-British Hill Station (somewhere where the Raj used to go and cool off during the summer months).  Lots of little Anglo Indian stone cottages with lawns and chimneys, tea rooms and a beautiful lake.  We are staying on a farm, on a steep slope, with spectacular views over the plains towards Madurai.  It thick jungle, full nature and absolutely beautiful and best of all, we have a small kitchen to play in!!!!!

A random little post here, but we are half way up a hill in the middle of nowhere (Southern India). This recipe came together on our first night in Karuna Farm, in the green and verdant Western Ghats of Tamil Nadu. We have been sweating and meditating, sweating and yoga-ing, sweating and chanting our way through the early part of March in the Sivananda Ashram, outside Madurai. The temperatures soared, so it is magical to be up here in the mountains where the night air is crisp and the sunrises come on like an intergalactic firework show.

This is a spectacular little farm and we are witnessing many positive projects in motion. They are building earth ships, from recyclable car tyres and starting a permaculture project to supply the on-farm restaurant with some proper local produce.

On Sunday, Jane and I ventured up to Kodai Kanala (the main town). We walked through little villages, with many smiles greeting us, for 2 hours and then managed to catch a little rickety van the rest of the way to town (we’re quite remote here!).

Kodai is an old British hill station, with many rock built chalets and a large dollop of Christianity. It is now a popular retreat for Indian honeymooners and surprisingly few gringos on the streets.

Haggling at Kodai Market

Haggling at Kodai Market

Sunday is market day and we spent most of it wandering around and ogling the local produce. Non of it organic, but all of it vibrant and full of potential. Our accommodation, a nice little cottage in a banana plantation, actually has a kitchen!  The first time we’ve been able to cook, apart from random cooking classes and making spicy tea with the chai wallas.  I was so chuffed to be having a bash at the pots and pans again.  We filled our backpacks with veggies and fruits and have not looked back since.

Internet in India is tough and I must apologise for the lack of BHK activity in recent times. We have heads full of recipes and new ways of conjuring up tasty nibbles.  We can’t wait to share them with you all from HQ (North Wales, which seems like a million and one miles away).

WHAT IS KALA CHANA?

Kala Chana (also Desi Chana or Bengal Gram) are brown chickpeas, unprocessed and packed with fibre.   ‘Kala’ actually means black in Hindi and Urdu.  They have more of a robust texture than your average chicker.  This type of chana has been enjoyed all over the world for millenia, from ancient Rome, Persia and Greece, to Africa and Latin America.  It has been used in British cooking since the middle ages.

Chana is so versatile to a veggie cook, we can boil them, sprout them, roast them in the oven, make them into magic puree’s (like hummus) or even make desserts with them.

We love this rough chana, especially in a dish with full flavoured veggies like cabbage and beetroot. A lovely old lady was selling these bok chois, we couldn’t resist them. I have never seen them cooked in India, but you wouldn’t expect us to be traditional now would you??!!

This is a highly spiced dish, similar to chana masala in many ways. The spices are warming including cinnamon and cloves, making it very much north Indian fare. In the South we have been eating mainly coconuts and white rice, the staple down here. Generally lightly spiced bu heavy on the dried chilli.

This dish, served with a massive salad, made a wonderful change and we actually cooked it ourselves! I have to say our bellies have not felt this good in the 2 month India adventure.

Jane washing up sporting socks and sandals, our new look

Jane washing up sporting socks and sandals, our new look

Grating the veggies for the sauce (called a masala over here) gives the overall dish a smoother texture and helps to thicken things up. Of course, grating things unlocks the flavours of the veggies and means you don’t need to cook them for so long to get maximum flavour.

I will be volunteering on an organic farm and cooking in a vegan kitchen soon, settling down a little. I imagine they will have internet and should catch up a little with the backlog of recipes and posts that have accumulated on my little computer gadget. There are some crackers!
Namaste and Much Love,

Lee and JaneXXXXXXX

The Bits – For 2
2 tbs coconut oil (or cooking oil)
1 large beetroot (scrubbed and diced)
6 large leaves bok choi (plus their fleshly stumps, chopped)
1 large carrot (scrubbed and grated)
1 small potato (scrubbed and diced)
1 big handful cabbage (grated)

Masala
1 onion (peeled and grated)
4-5 cloves garlic (peeled and grated)
1 ½ inch ginger (peeled and grated)
3 tomatoes (grated, skins discarded)
2 teas garam masala (or spice mix of your choice)
6 cloves
1 cinnamon stick
1 tea cumin seeds
1 teas black mustard seeds
2 tbs curry leaves
½ teas chilli powder
½ teas sea salt
½ teas black pepper

¾ cup chana daal (soaked overnight)

Brown Chana Masala with  Beetroot and Bok Choi

Brown Chana Masala with Beetroot and Bok Choi

Do It
Drain your chickpeas and rinse. Place in a small saucepan and cover with 3 inches of water, bring to a boil and simmer with a lid on for 1 hour (or until nicely tender).

Whilst they’re cooking, get your masala ready. In a frying pan, warm 1 tbs of oil, add the cumin seeds, cloves and cinnamon stick fry for a 30 seconds then add the onions. Fry all on a med high heat for 5 minutes, until golden.

Add the garlic, ginger and beetroot, fry for 3 minutes, then add the carrots and cabbage. Stir well and warm through. Cook for 5 minutes and add the garam masala, chilli powder and tomato. Bring to a boil and cover. After 10 minutes cooking on a steady simmer, add 100ml water and stir, then recover. Cooking for another 10 minutes. The sauce should be nice and thick.

Now add the masala to the chickpea pan, there should be some liquid left in the pan. Stir in and thin out the sauce with more water if needed. Check seasoning, adding salt and pepper. Be heavy on the pepper, chana masala loves pepper!

In a small frying pan, warm 1 tbs oil and add the mustard seeds and curry leaves on medium heat. Let the splutter for 30 seconds and remove pan from the heat.

Once the chickpeas are warm through, stir in the seasoned oil and serve.

No lights in our cabin, but candles are better anyway.

No lights in our cabin, but candles are better anyway.

Serve
In these parts we’d be having rice and rice (with a side helping of rice!)  but tonight, in our own little cottage, we’re having one of Jane’s bonza raw salads; with grated beetroot, kohlrabi, peanuts, beetroot leaves, carrot, coriander and lots more market fresh bits (when Jane does a salad, the entire veg basket is used!)

Sunrise outside the kitchen window

Sunrise outside the kitchen window

Foodie Fact
Kala Chana is very high in dietary fibre, one big bowlful of this curry with give women almost half of their daily intake of fibre (men a little less than that).  These brown garbanzos are also high in protein and rich in minerals like iron, copper and manganese.

Kala Chana is one of the earliest cultivated legumes, remains have been discovered dating back 7500 years!  India is by far the biggest producer of chana in the world, Australia is the second, which I find surprising.

 

Categories: Curries, Dinner, Recipes, Travel, Vegan | Tags: , , , , , , , , | 5 Comments

Vegan-ity hits the UK!

I’m not a massive newspaper reader, but whilst visiting my sisters gaff in Whistable for some festive frivolity, I chanced upon a well known British broadsheet and dove in.  Surprisingly unearthing two separate articles about veganism, prompting me to believe the hype; vegan-ity is really hitting this little island cluster.

It’s been in the pipe line for a while, but now the celebs are on board and we all know what  that means…….  The first vegan supermarket is opening in 2015 and generally the tofu tide is shifting.  People are eating more plants which can only be a good thing.  I even learnt that Mike Tyson is a vegan, primarily due to the fact that Roman Gladiators ate a vegan diet.  Ferocious and animal friendly makes for an interesting combination.

Veganism is more than a passing dietary trend and I like to see it as a new type of food experience, like the recent trends for Southern Mediterranean cuisine or the rise of Peruvian nibbles, vegan food is just another wonderful way of treating food.  It doesn’t have to be drastic, pedantic or serious; it is fun, naturally healthy and easy to prepare and source.  Most people already eat alot of vegan food and don’t even know it!  Being a vegan normally means that you care about the welfare of animals, your personal health and that of the environment, but it can also just mean very interesting food prepared in creative ways.

Vegans make up less than 1% of the British population, but most folk are realising the benefits that vegan food can bring to any diet and going ‘plant-based’ for a meal/ day or week, can have a massive effect on health and well being.  It is surely the ultimate low bad fat/ cholesterol diet.

I’m thinking about starting a tofu helpline, aimed at spreading the good word of curd and offering survival tips to first time tofu tamperers (in a word, MADINADE, the rest is easy, quick and delicious).  This may ease the integration slightly.

Veganism has been around since 1944, or the moniker has at least.  The movement was started by a chap named Donald Watson who set up the British Vegan Society.  Only recently has the name be officially recognised.  Vegan-ity now has legal status in the UK.  Its taking root and establishing credibility.

Vegans no longer necessarily worship mung beans and wear scratchy kaftan’s as standard (although that is very cool by me!!!).  I hope Veganism is shedding these dodgy, out dated, misconceptions; with more focus being placed on the benefits of the diet and the glorious flavour’s of the food.  Badly cooked vegan food, prepared without passion or knowledge is just like any other badly cooked food, prepared without passion or knowledge.  Pants!  Once the good word of V spreads, the general standards will improve, just like vegetarianism in recent times.   Great food is simply great food; even minus a chunk of meat, or a poached egg on top.

Tastes change and veganism uses flavours and textures in new and inspirational ways.  Proper cooks love a new challenge and I imagine veganism as that new challenge.  I see vegan food as something vital and fresh, ever changing and evolving.  Food for us all to enjoy.

We are just about to leave for our Delhi bound flight, wishing you all a brilliant start to the new yearX  The Beach House Kitchen is on the road until April…..expect a few holiday snaps soonX

Categories: Healthy Eating, Vegan | Tags: , , , , , , , , , , , | 10 Comments

Chard, Coriander and Avocado Smoothie

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Quite a mad sounding smoothie, but we can’t get enough of it at the moment. It’s more of a breakfast pudding than a smoothie. You can drink it, but a spoon is probably the safer bet.

What we haven’t mentioned yet is that this smoothie is sweetened with banana, so its not all funky vegetal flavour, but actually well balanced and thick like beautiful green custard.

We experiment with all sorts of things in the blender and they normally work.  Kale is fine, some cabbages are hard to take (especially when sweetness is involved in the mix), asparagus is fine and spinach is a real hero, melding into all sorts of flavour combos.  Soaked nuts add dramatic richness, different milks are fun to play with and really anything that needs using up from the veg basket/ drawer can be smoothed out into something lovely and superbly nutritious.  It’s floppy leaf territory.

Recently we juiced a parsnip with excellent results.  Next up swede (rudabaga), which could prove quite a challenge.  Turnip juice sounds fresh and sweet……

I think  my body likes me even more when I give it a smoothie first thing, I can feel it smiling and appreciating the pureed magnificence.

Jane on a beach walk, near Bolunuevo, Mazzaron, Spain

Jane on a beach walk, near Bolunuevo, Mazzaron, Spain

The Bits – For 2

1 avocado (de-stoned), 1 bananas, glug of rice/ soya milk, 3 chard leaves (stems kept for a stir fry), handful coriander leaves (stems in or out)

Do It

Place all in a blender and blitz into a very thick smoothie.

Hands off!!!!!!!

Hands off!!!!!!!

Serve

We love it with a splash of milk on top, like a green pint of guiness, you can then mix the ‘head’ in with a spoon.  It also looks very cool (the importance of which is never underestimated in the BHK).

We Love It!

Thick and green, two things we always appreciate, add sweet to the mix and sold.

Foodie Fact

Coriander (or cilantro) hails from the Mediterranean and like all green things boasts an almost ridiculous amount of antioxidants.  It helps fight ‘bad cholesterols’ and has a brilliant range of vitamins.  Coriander  has one of natures highest levels of Vitamin K which helps us in so many ways, mainly assisting the bones in growth and repair.

Categories: Breakfast, Healthy Eating, Recipes, Smoothies | Tags: , , , , , , , , ,

Simple Chickpea and Pumpkin Stew

Simple Chickpea Stew

Simple Chickpea Stew

In the Beach house we love simple cooking with a smile and this stew definitely makes us beam a bit.  We’ve just landed in Spain after a mental few weeks in the UK for a variety of reasons that we’d prefer not to bore you with.  I am super busy on a food based project that I will no doubt tell you about soon, but until then, the posts are going to be few and far between as I type my little fingers to the bone.

Some of you may have read about our winter retreat last year, near the sleepy port town of Mazzaron, up near the hills (you will no doubt be unsurprised to hear).  It’s a real country area and the Med sparkles from our terrace every morning and each night sky is filled with incredible maps of stars.  All that sun means there are some amazing veggies for sale here in the markets and we have loved having a dabble and a haggle!  We pick up ridiculous bargains and then get home and wonder what on earth we are going to do with it all…!  We only have a little kitchen and the Beach House Kitchen (Part II) is slightly underequipped compared to the gleaming ‘Mark 1’.

Our favourite new bit of equipment is a wooden handled knife that we picked up off a flamenco-loving-gypsy-with-a-mullet for a euro.  It seems to be impervious to bluntness.  The Excalibur of onion chopping and potato peeling.  It is worth mentioning that we buy lettuce and tomatoes from this fellow’s Mum, who normally wears a pink dressing gown and a has a cigarette hanging from her mouth.  The dressing gown is held together by a piece of frayed string and is probably one of the most fashionable statements on display, come market day, in little Puerto Mazarron.  We love that market, but this week it was called off due to adverse weather conditions.  It rained a little and was a little blowy!  We wouldn’t get much done in Wales with these kind of restrictions.

We have just spent a busy week with my Mum doing plenty of café and bar hopping and taking in a few ancient looking little towns along the way.  Unfortunately every time we’ve got the camera out, at least one of us has been stuffing our face with tapas, so we are short of pleasant pictures of us lounging around the place.  I’m sure you can imagine the scene we enough and I hope we are not rubbing in our good fortune to be here.  To balance things out, I have had my normal restaurant experience in Spain, which go a little something like this:

Step 1)  I apologise profusely for being a vegetarian, smile through the imminent baffled glare and disdain, then fully expect the worst…..

Step 2)  I am faced with a decision to eat around fish and or meat or go hungry.

Step 3) The next course arrives and I revert to Step 2

Step 4) I eat fruit for dessert

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Vibrant veggies in the mix

Having said that, the wine is good and cheap and this carries me through each disappointing dining experience.  You’ve got to love the people here though – a brilliant bunch of rogues, fishermen and characters.  Veganism or Vegetarianism has not reached these parts, but when it does, it will be repelled with sharp sticks and incredulous words.  NO HAM!  What are you, insane!!!!!  I love them all, even if they think I am from the planet Parsnip.

NB Casa Monika’s in Puert0 Mazzaron is not included in this generalization, as one of the LOVELY owners Jose is Vegetarian, and the food rocks. Thank you.

So……we keep things even simpler in Spain and this was a stew we had for dinner last night and thought you guys would love.  The chickpeas here are little works of art, after soaking they swell up like small plums and the spices are very, very potent.  The smoked paprika almost takes your breath away and the cumin we can still smell even when its sealed in a jar in a cupboard (at first Jane thought I had some strange musty body odour thing going on).

We use a lot of vegetables here, making full use of our mammoth stash, but you can really pick and choose what ever is handy.  The classic combination of warming spices and chickpeas will lend itself to almost any vegetable.  As you can see, I like to sweeten it a little with dates, it seems in-keeping with the style of the dish.  You can always omit the sweetener, or use some honey or brown sugar.  Another idea we have been playing with recently to good effect is adding a little soya milk to stews and soups; it is surprisingly creamy and changes the texture.  You may like to throw a cup of soya milk in here and see how it goes (it will go well!!!!) Jane did it by mistake the other day confusing the carton of stock with Soya milk in a pea and mint soup… it was a lucky accident (the less said about her vegetable stock-on-muesli accident the better though)!

The coriander and glug of olive oil at the end sets this dish apart, as with so many stews and soups, that little finishing touch makes all of the difference.  Golden olive oil warmed on a stew is something almost to gorgeous to describe in feeble words.  I am sure Jane would say ‘It’s ace!’ and I would certainly agree.

I’d love to think that we’ll be posting again soon and we’ll be drinking G and T’s on the terrace on your behalf!  It’s a Beach House life, what can we say!!!!!

Lovely salad accompaniment

Lovely salad accompaniment

The Bits – For 4-6

1 inch and a half square ginger (grated), 3 garlic cloves (peeled and grated), ½ tsp cinnamon,1 tsp ground oriander, 1/2 tsp smoked paprika, 1tsp ground cumin

2 tomatoes, 1 tbsp tomato puree (depending on how good your tomatoes are), 1 carrot (finely diced), handful of cabbage leaves (or other greens), 1 onion (finely sliced), 1 cup of pumpkin (medium sized cubes), 1 small courgette (same size as pumpkin), 2 handfuls of spinach leaves.

3 cups of chickpeas (with cooking juices), 4 fresh dates (finely chopped), 1 cup vegetable stock, sea salt and pepper (to taste)

Fresh coriander leaves and stalks (for topping)

Do It

Soak the chickpeas overnight and cook them in fresh water for roughly 45mins- 1 hour  (add 1 teas of bicarb of soda to speed up the cooking process).

In a hot pan, brown the onions for 3-4 minutes. Then add the fresh ginger, garlic, pumpkin, carrot and courgette. Fry them off for 5 minutes.

Now add the cabbage leaves, cumin, sweet paprika, ground coriander, cinnamon, and chopped fresh tomatoes (with the tomato puree if you’re using it). Time for the chickpeas with their juice from their cooking and a good old stir.

Add one cup stock if needed (if you haven’t got enough chickpea juice). Bring to the boil and cover and simmer for 10-15 minutes or until the carrots are nice and tender.

Sprinkle in spinach leaves cover and turn off heat.  Leave for 5 minutes and give a final stir and serve.

Even more salad reinforcements (we eat alot of salad in Spain!)

Even more salad reinforcements (we eat alot of salad in Spain!)

We Love It

This is our every day nosh, full of veggies and goodness.  This is the type of winter fuel that sparks us into life! We worship the tasty spicy-ness of this dish.

Foodie Fact

Chickpeas are super high in fibre and are renowned for their ‘filling’ properties.  Eat a few, feel full, don’t snack on all those beetroot crisps you’ve got locked away in the cupboards.  Chickpeas have been shown to help stabilise insulin and blood sugar, they are also awesome for your digestion and colon.  Lovely little chickers!!!!!

Categories: Dinner, Recipes, Vegan | Tags: , , , , , , , , , | 2 Comments

Goodbye Buster (The Worlds Coolest Cat) and Big Hello from Spain!

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Buster (aka, Buzzy, Buzz-man, Buzzeroonie, Buzz face, Raja, Buzzer, Buzzoid, Buzzeroo, Busty, Little Tiger………and other pet names) has left the building. He is the most wonderful little guy, but we are now in Puerto Mazzaron, Spain and soon to be in India for an extended period and we couldn’t find a way of keeping him close.

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We managed to find a brilliant home for the Buzzman in the next valley, real animal lovers.  The first night he went to his new home, he made his way back over the mountains at night and turned up at the back door, a little peckish.  He must have used the stars as a map to make his way across the streams and hills, its around 5 miles away.  What a little grey star he is!

Just looking at our recent lack of posts makes us very ashamed of our behaviour. We miss the posts but have been busy with other exciting projects, more about these very soon…….  We have been cooking shiny food all the time and have a huge backlog of photographs and recipes to post, we just need a little time and internet access (which always helps!)

Much Love from us and have a magical festive timeXXXXXX

 

Categories: 'The Good Life' | Tags: , , , , ,

Autumn Photo Scrapbook – Garden, Flowers and Buster

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On the funghi hunt, lost and wandering up the Nantlle Valley, we’ve had magic weather even in October.

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Pleasant views abound – from the Nantlle Ridge (behind our back garden)

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The man with a sock on his head – harvesting our potato crop. Smaller potatoes this year but more of them.

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Busters fancies a hike too……lovely little punk!

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A small tree in our garden suddenly started to sprout apples. It’s an apple tree!!!!! Wahee. Lucky us, this is part of the windfall apple bonanza.

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We’ve had so much sun this year even the sunflowers had a growth spurt.

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Part of our winter preparations, HEAT! Scavenged logs meet Mr Chainsaw = cosy nights by the fire. Time consuming, but free.

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We’ve had some gorgeous beetroots this year, three varities and all of them awesome and sweet.

Our local waterfall where we sit sometimes and watch water fall.

Our local waterfall where we sit sometimes and watch water fall.  Then POW tofu inspiration strikes!

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A Great Beach House Bake Off!

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Love CoconutsX

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Your Gracious HostsXXXXXXXXX  At Jane’s parents gaff

So the clocks have changed and we’re plunged into darkness for another year, still, plenty of swedes and parsnips to look forward to.

HAPPY WINTER EVERYONEXXXXXXXX

Categories: 'The Good Life', Photography, Wales | Tags: , , , , , , , , , , | 14 Comments

A 10 Minute Meal – Hazelnut Tofu and Soba Noodle Broth with Red Pepper and Brussels Sprout

Hazelnut Tofu and Soba Noodle Broth - On the hob

Hazelnut Tofu and Soba Noodle Broth – Bubblin’ away

Here we have a delicious 10 minute meal.  5 minutes chopping, 5 minutes cooking and it won’t last long in the bowl either.  So simple, yet tastes so amazing and dare I say it, complex.  You have to love that!

Nothing says British winter more than a bowl of Soba Noodle Broth….or is that just me!  I love a noodle broth anytime of the year and this one is wonder, putting the years first brussels sprout to good use.  I could eat this by the bucket full, bowls just aren’t big enough.

The first winter chills are definitely visiting the Snowdonia hills at the moment, the winds blows a gale and we’ve kissed goodbye to what was a lovely summer of warmth and light nights.  Sitting in the garden at 10pm in the sun is surely a thing all Britons cherish.

The Beautiful Nantlle Valley - just behind the Beach House Kitchen

A view from the beautiful Nantlle Valley – just behind the Beach House Kitchen, where we walk when not eating like Tokyo-ites

As are brussels sprouts.  They’re like little cabbage hand grenades and add a punch to all they grace, we love ‘em! So, so, so very wasted on your average Sunday Roast (traditional British Sunday Lunch containing roast meats and unfortunately over cooked vegetables), boiled to death and flaccid. A quick blanch in this broth and they are a revelation of crunchy texture and potent flavour.

This is an ‘Asian’ broth, which I know covers a large chunk of global cuisine.  Its a hybrid of flavours that meld and work.  Some Japanese, some Chinese, but all super tasty.

In the Beach House we condone slurping in all its forms.  Food should be eaten with gusto and vigour, slurping is an essential part of the noodle broth experience.  We like to attack a bowl of noodle broth armed with a large spoon and some chopsticks, on occasion we resemble koi carp, such is our commitment to the cause.  Jane is a particularly good slurper, we put it down to being raised with a koi carp named bonehead.  Bonehead still lives with Jane’s Mum and Dad and is a big fish in a small pond.  He can also be stroked like a dog.

Jane, is that you?!  Koi carp – like jaws in a pond

This type of broth is best served piping hot, with all ingredients cooked for the minimum length of time.  Freshness and crunch is imperative.  The gulping and slurping actually helps the noodles cool down on the way to the mouth.  At least that’s our excuse!  It also happens to be alot of fun.

We’ve added plenty of colour here, essential in these gradually greying months, by using the last of the years red peppers and some brazen red cabbage. This broth is also nice and warming, fresh ginger and Chinese five spice take care of this.  For even more of a restorative slurp, I added some wasabi to mine which really got my juices flowing.

SOBA NOODLES

Soba noodles are always a highlight, soba meaning ‘buckwheat’ in Japanese, the noodle choice of most Tokyo-ites.  Traditionally in Japan buckwheat can be harvested four times a year, a wonder crop for sure.

Soba Noodles have a lovely bite to them, a hearty noodle ideal for my rapidly diminishing wheat intake as they are made with a large amount of buckwheat (not a wheat even though it is called a wheat!?) This means less gluten all around. For some bizarre reason, soba noodles are normally a tad more expensive than your average joe noodle, but they’re well worth the extra pennies.

Soba Noodles

We use tamari because we prefer the flavour, it contains no wheat and is always made to a certain standard. Meaning no strangeness and dodgy health issues with the soya used.

There are alot of ingredients in the broth here, really, some good stock, ginger and a splash of tamari will suffice, the other ingredients just make it extra special. Most of them can be found in any decent Chinese-style food store.

As can the Hazelnut Tofu.  It’s basically tofu mixed with hazelnuts, and a few toasted sesame seeds, pressed back together.  It is delicious and has plenty of flavour, unlike normal tofu.  It seems to be springing up in some supermarkets, but as with most of these niche veggie/ vegan bits, a health food shop is your best bet.

Makes two massive bowlfuls (or four medium sized):

The Bits
300g soba noodles, 125g hazelnut tofu (chopped into little cubes), 1/4 red cabbage (finely shredded), 1 red pepper (finely chopped), 6 brussel sprouts (finely sliced lengthways)

For the broth – 1 inch fresh ginger (minced), 2 teas chinkiang vinegar (balsamic will do), 2 tbs tamari (soya sauce is a close sub), 1 tbs rice wine (or dry sherry), 1 tbs good stock powder (or fresh if you are brilliant) – to taste, 1/2 teas Chinese five spice, 1.5 ltr boiling water

Taste the stock, make it right for you.

Wasabi stirred in to taste (if you like things spicy)

Topping – 2 spring onions (finely sliced)

Do It

Boil a kettle with enough water.

Chop your vegetables thinly.

Add boiled water to a large, warm sauce pan and get a steady boil going.  Bubblin’.

Add all of your stock ingredients in no particular order, give it a stir (no stock powder lumps, they are the enemy).

Now add your cabbage, brussels sprout and peppers, boil for two minutes, then add your tofu and noodles, simmer for a further two-three minutes and prepare to serve.

By the time you’ve got bowls and ladles and all that jazz together, your noodles should be cooked nicely.  Overcooking soba noodles is a huge sin.

Serve
Piping hot and topped with a handful of sliced spring onions.  If you have a small flask of warm sake available, well done!  Have extra tamari, wasabi and vinegar on the table so people can play with the flavouring or their stock.

Hazelnut Tofu and Soba Noodle Broth with Red Pepper and Brussel Sprouts

Hazelnut Tofu and Soba Noodle Broth with Red Pepper and Brussel Sprouts – Camera in one hand, large spoon in another…….

We Love It!

Soul slurping of the highest order and buckwheat noodles to boot.  Lucky us.  So quick and satisfying, we could eat this for dinner every night!  A soulful soup of the highest order.

Foodie Fact

Buckwheat is high in Thiamine and soba noodles were regularly eaten by wealthy  Japanese folk to balance their large intake of white rice (very low thaimine) thus avoiding what was called ‘beri beri’.

As we all know by now, buckwheat is a relative of rhubarb!  A berry and not a grain, a wonderful gluten-free substitute.  Buckwheat is full of flavanoids which are very good for the cardiovascular system.  In fact, some folk say  that buckwheat is better for you than any fruit or vegetable.  Quite a claim!

Categories: Dairy/ Lactose Free, Recipes, Soups, Vegan, Winter | Tags: , , , , , , , , | 12 Comments

Gertrude’s Chocolate Cake filled with Dark Cherry Jam

Gertrude's Chocolate Cake filled with Dark Cherry Jam

Gertrude’s Chocolate Cake filled with Dark Cherry Jam

A quick one here that goes out to the Tasmania crew, Fran and Steve of The Road to Serendipity fame.  Fran has requested Gertrude’s (Jane’s Nan) recipe ever since seeing it on a previous post.  Well Fran, here it is, better late than later.  Soz…….

Just to rave about Fran and Steve for a moment, their blog is a massive slice of living off grid (with two cool dogs Bezial and the mighty Earl and bags of awesome looking food, nature, ideas, good livin’, love and plenty of peaceful vibrations).  They really are shining examples of living close to nature and Tasmania looks incredibly beautiful judging by their photos.  There can be few more dedicated and prolific bloggers than our Fran and we always appreciate her enthused feedback.  It is people like Fran who keep this little old blog rocking!  Cheers guys for your constant stream of inspiration and kindness.  You make the blog world a brighter place to be.

This recipe is taken from a scrap of paper written by Gertrude, who is no longer with us.  Gertrude lived to the ripe old age of 96 and dictated this recipe as Jane made it and Keith (Jane’s Dad) scribbled it all down word for word, quaint little sayings and all.  Goodness knows how many times this cake was made, Jane was brought up on it.  All of this means that this is a recipe we hold very dear and even closer to our hearts.  It also makes a lovely light chocolate cake and is ever so easy to make.

This will make one small sandwich cake, double the mix for a big ‘un.

The Bits

4oz margarine (good stuff), 4oz caster sugar, 1/2 teas vanilla essence, 2 eggs (beaten), 4 oz self raising flour (sieved), 1 heaped tbs cocoa (sieved), pinch salt, 1 teas milk (if needed)

Do It

Preheat oven to 190oC (360F)

In a mixing bowl, paste the margarine and caster sugar together with a wooden spoon.

Slowly add the eggs to the paste, stirring nicely.

Gently add the the flour and cocoa, fold into mix.

Add salt and milk if mixture is too dry, should be thick batter texture (that plops off a spoon).

Pour into two small round baking tins (6 inch) with marg rubbed on sides and bottom.  Use baking parchment if you don’t trust the non-stickness of your tin.

Clean out bowl with finger, give to Jane.

Get Nan to smooth it over.

Slam tins on table twice each.

Place in oven, 2/3 the way up.

Check in 1/4 hour with a wooden chopstick or skewer.  It should be clean when retracted.

Serve

We filled our with a fine dark cherry jam and grated dark chocolate on top. Although I hear Gertrude was quite partial to a little butter icing.

We Love It!

‘Cause Gertrude made it.

Foodie Fact

Eating cake makes you happy.

 

Categories: Baking, Budget, Cakes, Recipes | Tags: , , , , , , , , , | 16 Comments

Roast Corn, Avocado and Basil Salad

The corn invasion is ON

The corn invasion is ON

The corn has come and it’s come in droves. I love corn, fresh corn on the cob is one of the finest things imaginable and it plays the lead role in this super salad supported admirably by some ripe Mexican avocado and fresh basil leaves (from the garden).

Back in the day (mid to late 80′s for the record) nothing said summer more than fresh corn on the cob; boiled almost to death and lathered with butter (maybe margarine, times were tough).  I remember the sweetness and laughing at everyone with corn in their teeth and realising that you were just as bad.  It’s all part of the fun, yellow teeth.

CORNY CORN

This superbly fresh corn can be eaten raw, I have been told that is not a good idea but this stuff is so succulent and juicy it is hard to resist.  Thankfully some made it to the pan on this occasion.

Anyone who has ventured to the lands of Latin America will know there way around an ear of corn or maize as it is known.  Corn is in many things, cakes, breads and of course, straight up roasted on braziers in the streets, which is the finest way to go.  Maize comes in all shapes and sizes and has been eaten for thousands of years, it was the main fuel for the Mayans, Aztecs etc…..  Maize even comes in different colours, you can get purple, black, blue, red and our personal favourite, pink.  Interestingly, all of the differing colours have their own unique health benefits.

Autumn is gradually fading to winter and the bounty of the last few weeks is subsiding, the last summer squashes are disappearing (too fast) and even the blackberries are off (blown by some pretty freaky storm action).  The time of the roots is nigh, but we still have a few treats up our sleeve before we get to the stodge-fest of winter.

We’ve incorporated a few more of our local veggie bits in here, but cannot resist a bit of avocado, it always ups the luxury stakes.  Some vegan creaminess to add to the carnival of crunch.

This is a simple salad, but magic combinations abound and the luxurious flavour is something to savour.  The basil adds its usual glorious fragrance to the show.  The lovely thing about a warm salad is the flavours are all THERE!  BANG…….

Serve as a main course, or bulk it up with grains like spelt or bulghur.

The Bits
Serves two
2 corn on the cobs (kernels removed), 1 avocado (2 if you’re feeling decadent), 2 small tomatoes, 1 small courgette, 2 handfuls of basil leaves, juice of 1/2 lemon, drizzle of olive oil, decent pinch sea salt and cracked pepper

Do It
Remove your kernels from the cob, stand up straight on a chopping board (thicker end down) and run a sharp knife down the cob, as close as you can to the base of the kernels. Use quick, sawing actions and the little yellow critters will just fly off.

Chop your courgette, tomato and avocado into similar sized cubes.

Warm a frying pan and some oil, fry off your courgette and corn on a high heat until slightly charred. Leave to cool.

Place the rest of the ingredients in a large bowl and add your corn and courgette, mix gently with your hands getting it all nicely combined.  You will now get wafts of glorious basil filling the air, mixed with that roast corn-ness!

Roast Corn, Avocado and Basil Salad

Roast Corn, Avocado and Basil Salad

Serve

Big bowl, scattered with abandon and flair (and a pinch of cracked black pepper).

We Love It!

An abundance of avocado and the beautiful sweetness of fresh, seasonal corn. This is a very satisfying salad.

Foodie Fact

Corn is not exactly a nutrient powerhouse unfortunately, but it is classed as a grain and therefore gets many brownie points.  When compared to other grains it has good levels of fibre, vitamin C and the B’s.  It is also low in calories if that’s your way.

Roast Corn, Avocado and Basil Salad

Roast Corn, Avocado and Basil Salad

Categories: Gluten-free, Recipes, Salads, Vegan | Tags: , , , , , , , , , | 7 Comments

Morcilla De Verano – Murcian Summer Black Pudding

Morcilla De Verano

Morcilla De Verano

A really meaty yet vegan substitute for the Spanish classic Morcilla (black pudding basically).  Morcilla De Verano is a classic Murcian (Region in the South of Spain) dish, you regularly see it on tapas bar counters.  Its a great option for me in the land of jambon.  We’ve gone vegan here, with the addition of tempeh (or tofu would be cool also). The aubergine cooks down to its normal lovely golden self and the garlic and onions do their sweet and savoury thing, add to that a raft of Spanish style spice and herb and we’re moving in a gourmet direction.

Even though its called a ‘summer’ dish, we think this is great all year around.  Due to its meaty nature, this is a dish to sate all, we’re always trying to find dishes that will appeal to meat eaters aka most of our family and friends.  You know, I love Spanish food and this dish really taps into the rustic heart of their magical range of cuisine.  More than many other countries, Spanish food speaks of the land and culture.  It is the perfect expression of such a diverse land and for me, the cuisine of the South perfectly matches the arid plains and craggy red mountains.  Its rugged, its got bags of soul and it can take your breath away.

As some of you will know, my parents have a little place over in Murcia, Jane and I are regular visitors chasing the sun and the Med life.  This dish is based on a recipe passed to us from wonderful friends over that way, Fye and Jose.  It is actually Jose’s brother Andres recipe and he created it in an attempt to eat less meat (he’s a real maverick in the area, only 0.3% of Spain’s population are veggies after all).  I still have the little scrap of paper that he wrote it down on one night, for me that is real soul cooking.  This recipe is connected with so many memories of wonderful people and places, we can’t help but love it.  We have of course made our usual Beach House alterations, but this does not stray too far from Andres Murcian delight.   Gracias HombresX

Don’t be shy with the oil here, remember it is Spanish after all!  The dish should be slightly on the oily side which of course makes it very rich and satisfying.  After eating this for dinner Jane exclaimed “I feel like I’ve just eaten meat and two veg” rubbing her belly.  Always a good sign in the Beach House.

We decided that this is a star dish and very versatile.  It could be used to stuff a vegetable, a round courgette sounds perfect.  Taking it into non-vegan land, you could make some wells in the morcilla and crack in some eggs and cook them gently together.  Forming something like a shakshuka.  This could be served with toasted bread and smiles!  Of course, we are talking brilliant tapas potential here.  This Morcilla de Verano is just a brilliant centre piece for so many potential dishes.

Buen Provecho!

The Bits

2 small aubergines, 1 courgette, 1 small onion (all three finely diced and kept seperate), 2 garlic cloves (minced), 2 teas fresh rosemary (finely chopped), 2 teas sherry vinegar, 2 teas sweet paprika, 1/2 teas cinnamon, 1/2 teas all spice, 2 teas fresh oregano (finely chopped), 200g tempeh (or tofu), 2 teas sea salt, 2 teas cracked black pepper, 3 1/2 tbs olive oil

2 tbs pine nuts (topping)

Do It

This is a three part saute routine, meaning a number of stages until your meaty morcilla is just right.

First saute, courgettes and aubergine

First saute, courgettes and aubergine

Start with your aubergine and courgette.  Add 2 tbs of the oil and warm on a medium heat in a heavy based frying pan.  Add the aubergine and saute for 7-10 minutes, until nice and golden and releasing some of their liquid, then add the courgettes and continue to saute for another 5 minutes.  This is the real meaty aspect of the dish, the aubergines should be nicely browned and gorgeously sweet by this stage.  Set aside.

Tempeh hits the pan

Tempeh hits the pan

Next, your tempeh needs sorting.  Chop it up finely, it will resemble dried scramble egg.  Add 1/2 tbs of oil and saute for 5-7 minutes, until it is beginning to get brown around the edges.  Set aside with the aubergine mix.

Now, 1 tbs more oil onions in the same pan (wipe out if necessary).  Lower the heat of things are getting a little hot.  The onions should take 6-8 minutes to become golden, we don’t want to rush them and risk charring them.  Once they are golden, add the garlic and cook for 3 minutes, pop your vinegar in to a big hiss.  Now it’s time to spice things up.

Sweet onions and spice

Sweet onions and spice

Add your paprika, all spice and cinnamon, saute for a minute, stirring all the time and not allowing the mix to stick.  Then add your herbs and the aubergine/tempeh mix to the pan.  Stir well and warm through for a couple of minutes.  Your ready for the plate.

Warm through and enjoy the awesome aromas

Warm through and enjoy the awesome aromas

Serve

In a warm serving dish, topped with some pine nuts and a sprinkling of paprika.

We served our morcilla with some steamed green vegetables (broad beans, runner beans and broccoli) with some pan fried lemon cabbage all drizzled with a little truffle oil (a little decadent for a Thursday night!!!!)  As we mentioned above, this morcilla make a great centre piece to any number of dishes.

Morcilla de Verano - looking good!

Morcilla de Verano – looking good!

We Love It!

Really satisfying rustic style Spanish fare.  I imagine this is pretty close to Morcilla itself and cannot wait to try it out on some meat eaters.  Dads coming soon, one of our favourite guinea pigs.

Foodie Fact

Pine nuts are just incredible little things.  Now so expensive, but worth every penny as a treat item.  They can make a real difference to a dish, especially when roasted a little to bring out the flavour.

Pine nuts are full of vitamin A, so you’ll be able to see in the dark.  They have good levels of vitamin D, for the bones and are also rich in vitamin C and iron.  They are quite fatty, which is obvious when you enjoy them, but its mono-unsaturated fats.  Pine nuts are also packed full of energy, great on cereal for a morning buzz and fizz.

Served with some blanched greens and truffle oil - Not bad for Thursday

Served with some blanched greens and truffle oil – Not bad for Thursday

Categories: Dinner, Recipes, Vegan | Tags: , , , , , , , , , , | 11 Comments

Raw Vegan Lasagne with Avocado and Lemon Ricotta (Gluten-free)

Raw Lasagne with Avocado and Lemon Ricotta (Vegan/ Gluten Free)

Raw Vegan Lasagne with Avocado Lemon Ricotta, Red Bean and Walnut with Tomato and Basil Sauce (Vegan/ Gluten Free)

This is one of those dishes that really stands out.  A dish that just makes perfect sense and falls into place perfectly on the plate and palate.  All those yummy layers, one on top of another.

Meat eaters beware!  This is a ‘converter’, one fork-full and you’ll join the lighter side.  A dish that dis spells the ludicrous myths that vegetarians are merely ‘rabbit food’ munchers.

We have found vegan raw food presents a simple equation:

Raw Vegan Food = Shiny and Zinging Life of the Highest Order + Awesome, Creative New Flavours and Combinations

Granted its not the simplest of equations, but its a fine one non-the-less!  This dish is full, full, full of delicious flavour, nutrition and vegetarian protein power (see top 5 veggie sources of protein here).

Jane was typing whilst I made this and here is what I said about it, hot off the press:

“So good for you and tasty, I can see this stuff really catching on!  I see this as the future of food.  Its a simple as that.  Pasta without the carbs, supercharged full of colour and nutrition, all the flavours of Italy.  Fascinating combination of flavours only ever seen in vegan cooking, using all whole foods, nothing jarred – this is what we are going for in the BHK.”

Reading this back again, I completely agree with what my former self uttered.  This is the future of cooking (and non-cooking).  We all want the best for ourselves and raw vegan food gives us just that.  This is a trend that is actually positive for mind and body.  Can you imagine how much the National Health Service would save if we all decided to eat vegan raw food, or incorporate more of it into our diets.  We’d all live to 150 and hardly ever darken the door of a hospital or doctor.  We believe that nutrition and the food we eat is that important.  Call it preventative medicine if you will, but taking care of yourself and eating amazing food doesn’t sound like too bad a deal.  No compromise on taste either, just look at this wonder plate!

Semi-rant over for now, back to the recipe.  Its not totally raw this one, but could be very easily.  Because Raw Earth Month has now officially ended (yes we are using the odd light at night and the occasional square of chocolate is disappearing from the cupboard) cooked beans have re-entered our diets.  How I missed them.  I love a bean.  Without even thinking, I added red kidney beans to the ‘meat’ layer of our lasagne.  They are perfect colour wise and they add a great texture.  I also love them with walnuts, no idea why?

We are lucky to have a raft of inspirational friends and the original idea for this lasagne comes from the sparkling Sava over at Travel Butterfly.  Sava is a constant source of inspiration on many levels for us at the Beach House and some of her vegan/ raw recipes really hit the wonder mark.

This lasagne, and lasagne in general, has a few components to sort, it takes a little time.  Its well worth it though and would definitely be classed as a special occasion dish.  This dish has the whiff of wow factor about it, one that looks almost as good as it tastes (after all, food that looks better than it tastes is such a let down).  I am always interested to find that most people who don’t cook much still know how to make a decent lasagne.  Its quite a tricky and time consuming thing to get together, especially the art of a non-lumpy bechamel.  I generally think people are alot better at cooking than they claim to be!

Raw Vegan Lasage

Raw Vegan Lasagne

Good tomatoes here are essential.  We had some in our veg box this week and they blew us away, when I tried the sauce, I couldn’t believe I hadn’t added a sweetener to it.  That’s it reaction you need!  Gorgeous tomatoes are hard to find.  Some tomatoes just need a little love, leave them in a bowl, ripen them just like a fruit and sometimes they come good, at the very least, they will get better.  A chilled tomato is just no good.  There is a soup we made a little like this, found here.

If you are completely raw, we’d probably substitute the beans with more seeds and nuts.  Maybe a little dried apricot to bind things together.   I am sure you have your own ideas, as being a raw vegan really pushes your creativity to the limits.  We know how it is.

We use amino acids of tamari here because most soya sauce is just no good.  Soya is a funny thing and unless processed properly, can be of detriment to the body.  Tamari and something like Braggs Liquid Amino Acids are perfect replacements and tamari especially, even tastes finer.

We top this all off with some Nutritional Yeast Flakes.  I know we all don’t have them in the cupboard, but they are brilliant little flakes to add an almost cheesiness to dishes.  They have a unique savoury taste that must be tried to appreciate and are a vegan lifesaver.  For me, they are little like a vegan parmesan.  That intense!

A few other raw recipes that may tickle your tastebuds:

Black Prince Tomato and Coriander Soup

Crunchy Thai Salad with Green Coco Dressing

Raw Coconut and Lime Cheesecake

Hazelnut and Lentil Hummus

 

Now, lets non-cook!

 

The Bits

Tomato and Basil Sauce
3 cups plum cherry toms, 1 cup soaked sundried toms (finely chopped) with ¼ cup of oil from the jar), 1 cup fresh basil leaves, 1 tablespoon balsamic vinegar, 1 teaspoon dried oregano, 1 clove crushed garlic (crushed)

Bean and Walnut Layer
250g red kidney beans (cooked) or 1 tin-ish, 1 cup of walnuts, ½ cup of pumpkin seeds (add bite), 2 x teaspoon Braggs Liquid Aminos (or tamari), Pinch of salt and pepper

Pasta Layers
1 gold courgette, 1 green courgette (or two green is fine)
Cut in half width-ways and finely sliced into layers

Avocado and Lemon Ricotta
1 ripe avocado (must be ripe), 250g firm tofu (drained well, save a few thin slices for the topping), 2 tbls olive oil, ¼ cup nutritional yeast flakes, 1 small clove garlic (crushed), ½ lemon juice and zest, pinch of salt

Topping
Thinly sliced tofu, olives (finely chopped), sprinkled with Nutritional Yeast Flakes

Do It

This raw game is an easy one.  Just whack it in the food processor and voila!  Gorgeous Lasagne.

Tomato and Basil Sauce – Pop all in a FP and whizz until smooth.  Set aside and clean blender.

Bean Walnut Layer – Pop all in a FP and blitz until smooth but with lots of chunks (similar to mince I guess).  Set aside and clean blender.

Avocado and Lemon Ricotta – Pop all in a FP, blend until smooth.  Set aside.

Pop all in the fridge for an hour to chill and thicken up a little before the layering.

Raw Lasgane ready for stacking

Raw Lasgane ready for stacking

Make sure that you slice you courgette/ zucchini carefully.  You want them to be almost as thin as pasta sheets.  A mandolin is perfect for this, but a big beware here!  They love to slice fingers also.

Now to layer the beast.

On your chosen serving plate (a square one would be perfect), lay out your first layer of courgette. Depending on your chopping skills, you may need to put two layers of courgette (if wafer thin style).  Carefully spread on your bean and walnut layer and a thin layer of the tomato and basil sauce.

Next, add another layer of courgette, slightly smaller in diameter than the first, pressing down gently to make the layer stick.  This is mainly a presentation thing, you can see the layers better when they are not overhanging each other.  Once the layer is neatly placed, spread on your vegan ricotta.

First layer underway

First layer underway

The final layer, once more press down gently and arrange a nicely overlapping mosaic of your wonderfully sliced courgette, top with a layer of tofu (which can’t help but look a little like mozzarella), a good layer of tomato and basil sauce, sprinkle on your chopped olives and a good sprinkle of yeast flakes.  Top with some basil that you will no doubt have hanging around your glorious kitchen.

That’s it!  As simple or as difficult as you make it!  We think its medium in the ‘fiddle scale’.

Raw Vegan Lasagne with Avocado and Lemon Ricotta - A taste explosion waiting to happen.

Raw Vegan Lasagne with Avocado and Lemon Ricotta – A taste explosion waiting to happen.

Serve

Immediately.  The salt will gradually release liquids in the lasagne, which are very tasty, but don’t look the best.  This lasagne can be sliced as usual and the layers will stay intact and look amazing.

We Love It!

A dish in the locker that will impress friends and family for many years and make us look very clever indeed when actually its leisurely walk in the park.

The flavours mingle and merge in some form of Italian perfection and you will be amazed at the reaction from meat-eaters.  Try it!  They love it too!

Foodie Fact

Courgette (zucchini to some) is a summer squash, they are said to have originated in Mexico and come in all shapes and sizes.   Courgettes are very low in calories and have no cholesterol or fat, the peel is full of dietary fibre and it is also a good source of vitamin A and has high levels of heart friendly potassium.

Jane's been making dollies out of wheat again.  This is Trevor.

Jane’s been making dollies out of wheat again. This is Wild Johnny.

Categories: Healthy Eating, Raw Food, Recipes, Special Occasion, Vegan | Tags: , , , , , , , , , | 6 Comments

World’s Best Kitchen Implement – Skrub’a Gloves!

Jane happily skrubbing!

Jane happily skrubbing!

A very lovely friend from Germany sent us the most fantastic present the other day, the like of which we have never seen before on Welsh shores! Introducing Skrub’a The Scrubbingglove  – a clever Danish invention in a pretty orange carrot design!

These wonder-gloves could not have come at more perfect timing (another wonderful synchronicity, thanks Nicole). You probably know that we are now lucky enough to be loving the weekly fresh local and organic veggie box grown by lovely Pippa and John down the road…. Such delicious, fresh and DIRTY veggies! Up until now the lowly washing up brush has been doing all the hard scrubbing work. But we find that still leaves little bits of dirt on the veggies, especially in the nobbles and bumps.

gloves

gloves

It was with delight and happy intrepidation that we donned the gloves for the first time, dunked the root veg and began skrub-ing them with our gloved hands. The gloves (very much like those exfoliating shower-mitts) were utterly perfect at getting into the grooves and pits of the most twisty of carrot.

It was a quick and unusually satisfying job, and at the end of it we had smiley faces and very clean beetroots. Not only that, but 50% of the vitamins in veggies are in the peel! So Skrub’a Gloves thank you very much, you are our new favourite kitchen implement!

Categories: 'The Good Life' | Tags: , , , , , , , , | 9 Comments

Apple Mint Herbal Vinegar – Health Tonic Extraordinaire!

delicious minty vinegar

delicious minty vinegar

It has been a luscious blossoming blooming year for gardeners across the land. Much sunlight and only occasional rain has kept most of the slug and snail critters at bay, hoorah! And over in Staffordshire, Mum and dad’s apple mint went wild again, and started springing up everywhere in places most unexpected. We were lucky enough to be at the right place at the right time to harvest the lot, bring it back to the Beach House Kitchen and get creative.

When faced with huge armfuls of thick 3ft long mint stems, it is easy to find yourself wondering what on earth you’re going to do with the bounty of furry goodness there in front of you! But luckily there are many ways to preserve herbs – in oils, vinegars, dried in jars; and many uses for the finished product like salad dressings, flavouring for your cooking, teas and delightful herbal baths! Lets face it a whole shelf of different herbal vinegars is pure visual delight – and that’s before you’ve even eaten any!

yummy mint, fresh and dried

yummy mint, fresh and dried

The Bits

Glass or plastic jar with waxed paper and elastic band for lid if metal (vinegar disintegrates metal lids)

Apple cider vinegar with the mother culture (great for your digestive system)

Aromatic herbs, such as apple mint (or all the other kinds of mint too), chives and chive blossom, dandelion flowers and leaves, organic orange peel, lavender flowers, even nettles…. The list goes on…

Do it

Fill a jar with your freshly cut chopped herbs, making sure the jar is well filled but not packed too tightly either… (After a few goes you’ll get the idea, I don’t think I put enough in ours)!

Pour room-temperature apple cider vinegar into the jar until it is full.

Cover jar with wax paper held on with a rubber band and metal lid on top, or a plastic lid, or a cork.

Label the jar with the name of the herb and the date.

Put the jar in a kitchen cupboard not too hot and not too cold but out of direct sunlight and leave for 6 weeks.

Don’t forget it’s there!

Serve

Over salads or beans and grains at dinner, in salad dressings, or to season stir fries and soups.

You can even drink it in the morning in a glass of water as a health tonic, after all what could be more healthy than your own produce soaked in apple cider vinegar!

We love it

There’s a lovely aspect of this creative process too and it’s all about the love and appreciation of food that has come out of your own soil. The very act of stripping the leaves from the stem, drying them, and getting creative all feels like a very natural and heart-warming process; one which our ancestors would have done too, to preserve that nourishing goodness of Summer ready for darker Wintery times. And it is SO good for you! Daily use of preserved herbs gives you a little health boost with virtually no expense or effort.

Foodie fact

Herbs are magic because of the high level of nutrients they contain – mint for example contains a lot of Calcium.

Apple cider vinegar has been known as a health-giving agent for centuries. Hippocrates swore by it, along with honey. It is incredible at lowering cholesterol, improving skin tone, and even for arthritis. It is also very good at dissolving nutrients from plants which water is not so good at, meaning this vinegar is super-healthy and mineral rich.

Ever seen your granny splash some vinegar onto her greens before serving? Eaten with iron rich vegetables like spinach or broccoli, vinegar can increase the amount of calcium you get by a third. Pretty amazing stuff!

Vinegar is highly alkaline, I know that sounds strange, but when it is metabolised by the body, it goes through a serious change.  Alkaline foods are incredible for health and keep disease and other baddies at bay.

minty spiral

minty spiral

Categories: Foraging, Infusions, Recipes | Tags: , , , , , , , , , , , | 4 Comments

North Indian Feast – Baingan Bhantha and Gobi Tikka

Bengan Bhargha and Gobi Tikka

Baingan Bhantha and Gobi Tikka

Our first cooked meal in what seems like and age, for no other reason than Ravi Shankar and memories of warm chapattis in Varanasi. Thats all we need and we’re back in the land of spice and wonder. Mother India, her food tantalises our palates and senses.

I was spending some time with brother Justin over at ‘The Lotus and Artichoke‘ blog.  He is a man I trust highly with India food. He lives and breathes (and no doubt dreams) food and travel, a man after our own hearts. He has a book for sale and its awesome, we don’t have it, but one day we will. This is a man who has learnt to cook in real kitchens, real houses with real families, the proper way to go about understanding different cultures foods.  These recipes are influenced by his and our shared love for India grub.

We dusted the pans off and said goodbye to our raw food time in style, what better way than a North Indian Banquet to remember.  North Indian food is generally richer than food from the south, which is more coconut based.  I like both, they are so different and suit their climates and geography perfectly.  India is such a vast and diverse land, but these curries use spice mixtures that you will find all over and like all masalas (spice mixes), the balance is essential to the authenticity.

These two curry recipes are straight forward, but very rewarding.  I became semi-addicted/ partially obsessed with Baingan (Bengan) Bhartha in Laos of all places!  I was missing Indian food on my travels and I found a Gujarati fellow tucked away in Luang Prabang who made a mean curry, it did take well over an hour to arrive, but when it was well worth the wait. I loved the place, when we order beers and curries, one of his kids would jump on a scooter and buy the ingredients from the market.  It was super fresh veg and herbs!!!!!  And warm beer unfortunately.

Baingan Bhartha is normally a puree like curry/ dip served with chapatti, but I love it with rice also.  Its actually a little like an Indian Babaganoush.  I like to keep the aubergine in pieces and pan fry them until golden and just about falling apart.  Traditionally I believe they are oven baked whole and the insides sccoped out or flame charred over an open flame.  It all sounds good to me.

RAW EARTH MONTH – THE CLOSING CEREMONY

So we didn’t end it all in a tidal wave of cava or a wave of espresso’s, this month’s (six weeks actually) raw adventure came to an end with a curry and plenty of rooibos chai.

Raw Earth Month has actually been really enjoyable, all of the ‘sacrifices’ we’ve made have turned into enjoyable routines and good lessons.  We certainly appreciate things more; lights at night, a washing machine, the joys of good chocolate.

We are not rushing back into anything and getting our bodies adjusted slowly.  After the meal last night, we admit to feeling a little full and lethargic.  We did eat alot, but cooked food definitely sits on the stomach.  As we always say, it doesn’t really matter what you’re eating, as long as its cooked and eaten with love and last night was a lovely occasion.

So coffee and wine are back on the menu, wahee!!!!!  The strange things is that we don’t really feel like either at the minute.  After being raw vegan for four months, we both feel bright as buttons and our cravings have flown out of the window.  We will no doubt encounter our little food vices again shortly, but at the minute, that morning beetroot juice is looking pretty damn good!

On a rock before the Himalayan giants, Gaumukh, India.  I had some awesome curries up their cooked in sheds by Sadhus.

On a rock before the Himalayan giants, Gaumukh, India. I had some awesome curries up their cooked in sheds by Sadhus.

A WORD ON ONIONS

Curries rely heavy on onions.  We are lucky to get ours from an organic farm at the minute and they are a completely different beast to those frequenting the fluorescent shelves of the supermarkets.  Onions should be firm and easy to cut, most should make you cry like a big baby.  If they are not fresh, they are really no good.  This goes for garlic also.  Onions and garlic suffer from being good agers, they last longer than most vegetables and therefore can be abused due to poor rotation.  Buying smaller quantities of these staples works.  Onions are such a wonderful ingredients, you can use them in so many different ways and with curries, they are the root of the flavour; the stage for the spices to do their merry dance.  Good onions matter!

A WORD ON SPICES

Spices also matter!  Big time!  Freshly roasted spices are the best by far, they also keep better in your cupboard.  If you have a pack of turmeric lingering in the cupboard, please get rid of it and buy some more.  I know its a waste, but old spices are pointless and lead to insipid curries.  The beauty of Indian cooking is primarily found in the freshness of the spices used.  If your using spices, keep them in an airtight container, in a dark place.  We cherish our spices and generally use freshly roast spices, ground in a pestle and mortar.  If you’re going to make a curry, you might as well make it spectacular!

The teaspoons below are all pretty level or one heaped half teaspoon.

Serves two curry fiends:

Bengan Bhartha

The Bits

2 aubergines (cut into chunky batons), 3 medium tomatoes (roughly diced) or 1 punnet  of cherry tomatoes, 4 cloves garlic, 2 cm ginger (finely chopped), 1 medium onion (finely sliced), 1 teas mustard seeds, 1 teas ground cumin, 1 teas ground coriander, 1 teas turmeric, 1/2 tsp sweet paprika, 1 chilli (finely diced), 1/2 teas asafoetida, 1 teas sea salt, 3 tbl oil, 2 tbl filtered water, fresh coriander (for garnish)

Do It

(We are adverse to turning our oven on for one little thing, so we roast our tomatoes and aubergine in pans.)

On a medium heat, add your cumin and coriander seeds to the pan.  Roast for a few minutes, until fragrant and slightly brown.  Bash up well in pestle and mortar.

Roast your aubergine in 2 tbl of oil on a high heat, tossing regularly.  Cook for 10-15 minutes, until nicely soft and well caramelised.  YUM.  Set aside and cover with a plate.  No roast your tomatoes in the left over oil on a very high heat, a little dark colour is good here, for around 5 minutes.  Set aside and cover.

In the same pan, add 1 tbl of oil and saute your mustard seeds for 30 seconds, they will pop a little, then add your onions and lower heat slightly.  Cook the onions until they are becoming golden, then add your garlic and ginger, cookf for three minutes, then your spices hit the pan, stir them well, not allowing the spices to stick to the bottom, add a little water if this happens.  Saute for a few minutes and then add your tomatoes, aubergine and water (if needed, check consistency).  Cover and warm through for 5 minutes.

North India 'Fest

North India ‘Fest

GOBI TIKKA

The Bits

1 small cauliflower (cut into big florets), 2cm cube fresh ginger (finely diced), 1 tomato (roughly chopped), 3 garlic cloves (finely diced), 1/2 lemon juice and zest, 1 tbs tamarind pulp/ paste, 1 teas turmeric, cumin, paprika and coriander, 1/2 teas mango powder, sea salt and black pepper, 2 dates (finely chopped), fresh coriander (for garnish), 1 tbs oil, rainbow chard (an extra that we added from the garden, couldn’t resist but not traditional in any way)

Do It

(If you feel like roasting this in an oven, please do, we used the hob.)

On a high heat, add the oil and roast the cauliflower for 5 minutes, until it becomes brown and slightly charred.  Add the rest of the ingredients and stir well (be gentle with the cauliflower).  Cook for 10 minutes on a gentle simmer, then place a lid on the pan and leave to infuse for a further 10 minutes.

Serve 

With mango pickle or your favourite Indian condiments.  Our pickle actually comes from Pakistan and is really, really potent.  We also had a little organic soya yoghurt.  All scattered liberally with freshly chopped coriander and some nutty brown basmati.

We Love It!

For me, this is the ultimate meal.  We are missing a few warm chapattis, but this is my idea of food heaven (for today anyway!)  A selection of curries with all the accompaniments has long been my favourite meal, I was raised in the Philippines and every Friday night we had something like this for dinner.  Mango chutney may be nice, oh, mango chutney, so sweet.

Foodie Fact 

Asafoetida is a funny one, not just because if its tongue twisting name.  It is the root of a herb and is also known as devils dung or stinking gum!  It has a pungent aroma and some amazing medicinal properties, added to food it has a smooth flavour, similar to that of leeks.

Asafoetida aids digestion, it has been used to treat hysteria, respiratory problems,  painful menstruation, it has even been said to cure impotence!  It is a sedative and has been used to treat opium addicts, it has been used as a natural pesticide and has anti-biotic properties.

An Indian Cafe Menu - Gangotri, Himalayas

An Indian Cafe Menu – Gangotri, Himalayas

Categories: Curries, Recipes, Vegan | Tags: , , , , , , , , , , , | 4 Comments

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