Tahini halva brownies

It's starting to get cold in Newstead. I don't even really eat brownies so I've no idea why I decided I wanted to bake them yesterday. I'm still trying to get my head around Anto's oven. Anyway we made them in his enormous heavy baking tray lined with parchment paper. They were flatter than I expected (and took a bit longer to cook) but they were FUCKING DELICIOUS. 'Even though we're not dessert people' etc.

OG recipe here. 

Ingredients

Yield:24 brownies

• 4ounces/115 grams pitted dates (⅔ cup packed)
• 2cups/480 milliliters boiling water
• ¾cup/180 milliliters extra-virgin olive oil, plus more for greasing the pan
• 1½cups/270 grams spelt flour
• ¾cup/90 grams unsweetened cocoa powder
• 1½teaspoons baking powder
• ¾cup plus 2 tablespoons/210 milliliters unsweetened almond milk or oat milk
• ¾cup/180 milliliters maple syrup
• ¾cup/120 grams coconut palm sugar (see Tip)
• ½cup/120 milliliters tahini
• 1tablespoon vanilla extract
• ½teaspoon fine sea salt
• 4ounces/115 grams vegan bittersweet chocolate, roughly chopped
• 3ounces/90 grams vegan halvah (see Tip), finely crumbled (about ⅔ cup)
• 4teaspoons white sesame seeds
• ½cup/70 grams finely chopped toasted Marcona almonds or roasted cashews
• 1teaspoon flaky sea salt

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Preparation

1. Step 1

   Place dates in a medium heatproof bowl and pour boiling water on top to cover. Let soak until dates are softened, about 20 minutes, then drain well.

2. Step 2

   Heat oven to 350 degrees. Line a 13-by-9-inch glass baking dish with parchment paper; brush paper and sides of pan lightly with olive oil and set aside. Sift flour, cocoa powder and baking powder into a large bowl; whisk to combine and set aside.

3. Step 3

   Place drained dates, almond milk, maple syrup, coconut sugar, tahini, vanilla, fine sea salt and ¾ cup olive oil in a food processor; blend until smooth. Pour into the sifted flour mixture and whisk just until combined. Fold in the chopped chocolate and halvah. Transfer the batter to the prepared baking dish and spread out in an even layer using an offset or rubber spatula. Sprinkle evenly with sesame seeds, then almonds.

4. Step 4

   Bake until edges pull away from the sides of the dish and a toothpick comes out clean, 30 to 40 minutes. Remove from oven, sprinkle with flaky sea salt and let cool completely. Refrigerate until cold and firm before cutting. Bring to room temperature before eating, or enjoy them cold, straight out of the fridge.

Tips

• If you want sweeter brownies, you can increase the amount of coconut palm sugar to 1 cup.
• Some halvah may contain egg whites or honey, so be sure to check the ingredient list on the packaging if you’re vegan.

Another bolognese

This is a New York Times recipe I made for my hick about a month ago. I think I still prefer the one that takes about eight years to cook (noted elsewhere on this sporadically maintained blog), but for a happy Sunday afternoon's not-too-fussy pasta sauce it's perfect. x

 

Ingredients

Yield:About 6 cups

• 1cup shelled walnuts (about 100 grams), chopped into pieces no larger than ¼-inch (see Tip)
• Kosher salt and black pepper
• 1pound fresh mushrooms (preferably half shiitake and half cremini)
• ½cup olive oil, plus more for serving
• 1teaspoon fennel seeds
• 2teaspoons soy sauce
• 2teaspoons thick, syrupy balsamic vinegar (optional)
• 1medium yellow onion, finely chopped (about 1⅓ cups)
• 1medium carrot, peeled and finely chopped (about 1 cup)
• 2celery stalks, peeled and finely chopped (about ¾ cup)
• 4garlic cloves, chopped
• 1teaspoons dried oregano
• ¾teaspoon red-pepper flakes
• 3tablespoons tomato paste
• 2teaspoons Marmite
• ½cup dry vegan red wine
• 1(28-ounce) can crushed tomatoes
• Linguine, fettuccine or other long pasta (about 4 ounces per serving), cooked until al dente
• Minced fresh parsley or sliced fresh basil, for serving (optional)

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Preparation

1. Step 1

   Add the chopped nuts to a large Dutch oven or heavy pot and toast over medium, stirring frequently, until they visibly sweat and become fragrant, about 5 minutes. Season with salt and pepper, transfer to a medium bowl and set aside.

2. Step 2

   Prepare the mushrooms: Stem the shiitake mushrooms (reserve the stems another use), if using, then wipe the mushroom caps clean using damp paper towels. Chop the caps into ¼-inch pieces. (Resist the urge to use a food processor here, which will chop the mushrooms unevenly.)

3. Step 3

   Wipe out the pot, then heat 2 tablespoons olive oil over medium-high. Add half the mushrooms and ½ teaspoon fennel seeds, season generously with salt and pepper, and cook, stirring occasionally, until browned, about 6 minutes. Transfer to the bowl with the toasted walnuts, then repeat with the remaining mushrooms and the remaining ½ teaspoon fennel seeds. Stir the soy sauce into the mushroom mixture, then the balsamic (if using). Set aside.

4. Step 4

   Wipe out the pot, then heat 2 tablespoons olive oil over medium. Add the onion, carrot and celery, season generously with salt and pepper, and cook, stirring occasionally, until starting to caramelize and brown at the edges, about 7 minutes. Stir in the mushroom-walnut mixture, garlic, oregano and red-pepper flakes, and stir until fragrant, 1 to 2 minutes. Stir in the tomato paste and Marmite, and cook, stirring frequently, until darkened and caramelized, 4 to 5 minutes.

5. Step 5

   Pour in the wine and cook, stirring occasionally, until the alcohol cooks off and the liquid reduces until thick and sticky, 3 to 4 minutes.

6. Step 6

   Add the crushed tomatoes, along with 1 cup water. Bring to a simmer over high.

7. Step 7

   Reduce the heat to medium-low, cover and cook, stirring occasionally, until the tomatoes are cooked through and flavors meld, 30 to 40 minutes. Stir in 2 tablespoons olive oil, for richness, then season to taste with salt and pepper. (Makes about 6 cups.)

8. Step 8

   Meanwhile, cook the pasta according to package instructions until al dente. Drain, reserving 1½ cups pasta water.

9. Step 9

   Toss the cooked pasta with the desired amount of sauce (about ¾ cup to 1 cup per serving), adding pasta water as needed so sauce is glossy.

10. Step 10

    Divide cooked pasta among shallow bowls and top with more sauce. Drizzle with olive oil and sprinkle with parsley or basil, if using, and serve immediately. (Leftover sauce will keep covered in the refrigerator for a few days, or frozen for up to 3 months.)

Tip

• You might be tempted to pulse the nuts in a food processor, but beware: It’s easy to accidentally pulverize them this way. Small pieces will burn by the time all the nuts are properly toasted, so chopping by hand is preferred.

Dumpling bake

Probably my first ever recipe taken from Instagram, but the accompanying video looked so fucking tasty and my god it was all SO simple. I added some peanut butter to the coconut milk mix and let them bake for about 10 minute more (just keep an eye on them, you'll see when they're getting bubbly and crispy) but apart from that 10/10 no notes. Served with sauteed asian greens and shiitake bacon.

OG recipe here

• 1 can coconut milk
• 2 tbs red curry paste
• 2 cloves minced garlic
• 1/4 cup soy sauce
• whisk
• cilantro
• frozen dumplings of choice
• top with green onion, chilli crunch & sesame seeds

400° for 20 minutes uncovered

Coconut miso butter beans

Served as a side with chipotle-baked cauliflower steaks and green beans. Feeding up a lil heartbroken mate and this was like a big hug on a plate.

OG recipe here

Creamy Miso + Coconut Butter Beans

 Serves: 3 people  Prep Time: 5 mins  Cooking Time: 15-20 mins

Rating: 4.0/5 

 ( 43 voted )

Ingredients

• olive oil
• 1 onion, peeled + sliced
• 2 x 400g (14.10z) tins of butter beans
• 1 x 400g (14.1oz) tin of full-fat coconut milk, see notes
• 1 tbsp white miso paste
• salt + pepper
• 100g (3.5oz) baby spinach
• 1 handful of fresh dill
• 1/2 lemon, juice only
• 6 slices of toasted bread, to serve (or use GF bread)

Instructions

1. Drizzle a splash of olive oil in a large pan or pot on a low-medium heat. Next add the onion and cook for 6-8 minutes or until the onion turns translucent (you don’t want to brown the onion).
2. Add the butter beans - including all the juices from the tins - into the pan. Then turn the heat up and cook for 7-10 minutes or until most of the liquid has reduced.
3. Scoop out the coconut cream which has set at the top of the tin of coconut milk and add most of it to the pan, reserving a few dollops of the cream for topping later (save the leftover coconut water for smoothies!). Stir in the miso paste and a generous pinch of pepper, then cook for a minute.
4. The sauce should be creamy and slightly on the runny side, but if it’s too thin keep cooking the sauce until it thickens slightly. Then stir in the spinach and cook for another minute until it has wilted.
5. Chop most of the dill, saving a few leaves for topping later, then add the chopped dill into the pan along with the lemon juice. Give everything a good stir, then taste the sauce and season with salt and more pepper, if necessary.
6. Remove the pan from the heat and top with the remaining dill leaves, a splash of olive oil, freshly ground black pepper and dollops of the remaining coconut cream. Serve with toasted bread for dunking into the creamy beans. Yum.

Easy somen noodle ramen

 This was super easy to throw together for lunch. Sauteed some bok choy and added marinated tofu (and soy sauce, obviously, but we all knew that) x

Vegan Somen Noodles in Creamy Sesame Miso Soup

This warm, hearty, and easy-to-make Vegan Somen Noodles in Creamy Sesame Miso Soup is one of the popular recipes on our blog! The super creamy broth is made with pantry and fridge staples like miso, tahini and peanut butter. To complement the richness of the broth, red chili peppers, garlic, ginger and rice vinegar add some edge to it. This comforting vegan somen noodle recipe is super easy recipe to follow but tastes like you've put some effort into it!

Prep Time10minutes mins

Cook Time20minutes mins

Total Time30minutes mins

Course: Main

Cuisine: Japanese Inspired, Vegan, Chinese Inspired

Servings: 2 people

Author: Plant-Based Matters

Ingredients

Creamy Sesame Miso Mixture

• 1/4 cup miso
• 3 tbsp unsweetened tahini
• 2 tbsp unsweetened creamy peanut butter
• 1/2 tbsp cane sugar
• 2 tbsp rice vinegar
• 1/4 cup water

The Rest

• 1 tbsp neutral oil
• 3 cloves garlic minced
• 1 1/2 tbsp minced ginger
• 2 scallions separate the green and the white part, thinly sliced
• 1/2 tsp red chili pepper flakes adjust to taste
• 3 cups water
• 2 servings dried somen noodles about 3.5 oz / 100 g per serving
• 1/4 tsp sea salt optional, adjust to taste
• 2 tsp toasted sesame seeds
• 2 tsp toasted sesame oil

Additional Topping Suggestions

• Japanese chili oil ra-yu
• Extra rice vinegar

US Customary - Metric

Instructions

• Make the creamy sesame miso mixture. In a small prep bowl or a measuring cup, combine miso, tahini, peanut butter, sugar, rice vinegar, and water. Use a small whisk to stir until well blended. Set aside.
• In a medium to large sauce pan, start boiling water for cooking somen noodles.
• Meanwhile, start making the rest. Heat up another medium saucepan over medium heat. Pour neutral oil and add garlic, ginger, the white part of scallions, and red chili pepper flakes. Cook for 1-2 minutes until fragrant and slightly browned but not burnt.
• Add water. Turn up the heat on medium high to bring to a gentle boil then reduce the heat medium low.
• Add the creamy sesame miso mixture. Use a whisk to stir and mix until well blended. Keep the heat at medium low to simmer gently. Adjust the seasonings with sea salt if necessary. Continue to simmer gently until noodles are cooked. Right before serving, turn up the heat to reheat it.
• Start cooking somen noodles in the boiling water for about 2 minutes. Drain and rinse under running water to remove some starch. Shake off the excess water then set aside.
• To serve, pour the hot soup in a serving bowl and add the drained somen noodles. Top it with the green part of scallions, toasted sesame seeds, and a drizzle of toasted sesame oil for the finishing touch. Use optional toppings such as Japanese chili oil and extra rice vinegar as you like.

Another mushroom bourguignon

Look I know I've probably already posted one of these but I cooked this last night and it was a fucking winner. With new potatoes and sauteed broccoli w/tahini avocado dressing. No pearl onions as Tall Friend(TM) is testing out FODMAP and to hell with frying chantarelles for a dressing, but otherwise perfect. 

Used 1kg portobellos, thickly sliced. Tossed the potatoes in nutritional yeast, mustard powder, oil and salt. Watched The Studio. Cringed.

Original recipe here. 

 

Ingredients

Yield:4 to 6 servings

• 6tablespoons butter or extra-virgin olive oil, plus more as needed
• 2pounds mixed mushrooms, such as portobello, cremini, white button, shiitake or oyster, cut into 1-inch chunks (about 10 cups)
• 8ounces peeled pearl onions (2 cups), larger ones cut in half
• Kosher salt and freshly ground black pepper
• 1large leek or 2 small leeks, white and light green parts, diced (1½ cups)
• 2carrots, thinly sliced
• 3garlic cloves (2 minced, 1 grated to a paste)
• 1tablespoon tomato paste
• 2½tablespoons all-purpose flour
• 1½cups dry red wine
• 1½cups beef, mushroom or vegetable broth
• 1tablespoon tamari or soy sauce, plus more to taste
• 3large fresh thyme branches or ½ teaspoon dried thyme
• 1bay leaf
• 3 to 4ounces chanterelle or oyster mushrooms, thinly sliced (about 1 cup)
• Smoked paprika, for serving
• Polenta, egg noodles or mashed potatoes, for serving
• Chopped flat-leaf parsley, for serving

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Preparation

1. Step 1

   Add 2 tablespoons butter or oil to a large Dutch oven or pot and set it over medium heat. When the fat is hot, stir in half the mushrooms and half the pearl onions. (If it doesn’t all fit in the pot in one layer, you might have to do this in three batches, rather than two.) Without moving them around too much, cook the mushrooms until they are brown on one side, about 3 minutes. Stir and let them brown on the other side, 2 to 3 minutes more. Use a slotted spoon to transfer mushrooms and onions to a large bowl or plate and sprinkle with salt and pepper. Repeat with another 2 tablespoons butter and the remaining mushrooms and pearl onions, seasoning them as you go.

2. Step 2

   Reduce heat to medium-low. Add another 1 tablespoon butter or oil to pan. Add leeks and carrot and sauté until the leeks turn lightly golden and start to soften, 5 minutes. Add the 2 minced garlic cloves and sauté for 1 minute longer. Stir in tomato paste and cook for 1 minute. Stir in flour and cook, stirring, for 1 minute, then add wine, broth, 1 tablespoon tamari, thyme and bay leaf, scraping up the brown bits at bottom of pot.

3. Step 3

   Add reserved cooked mushrooms and pearl onions back to the pot and bring to a simmer. Partly cover the pot and simmer on low heat until carrots and onions are tender and sauce is thick, 30 to 40 minutes. Taste and add more salt and tamari if needed. Stir in the grated garlic clove.

4. Step 4

   Just before serving, heat a small skillet over high heat and add ½ tablespoon butter or oil. Add half of the sliced chanterelles or oyster mushrooms and let cook without moving until they are crisp and brown on one side, 1 to 2 minutes. Flip and cook on the other side. Transfer to a plate and sprinkle with salt and smoked paprika. Repeat with remaining butter and mushrooms. Serve mushroom Bourguignon over polenta, noodles or mashed potatoes, topped with fried mushrooms and parsley.