Fennel blue cheese bake.

Via those What's the Beef humans. This was an ungainly looking dish so maybe not a special dinner party vibe, but fucking delicious for a weeknight home meal. I added some shreds to the mix and the almonds were smoked and chopped but apart from that was as is. x

*

Roasted fennel with apples, almonds & blue cheese

(a slightly adapted recipe from Joshua McFadden and Martha Holmberg's Six Seasons)

olive oil

1 pack of veggie sausages (400g)

1/2 teaspoon fennel seeds

2 garlic cloves, minced

1/2 teaspoon chilli flakes

1 big bulb of fennel (approx 600g)

1 large apple

1/2 cup toasted almonds

1 teaspoon dried thyme

150g creamy blue cheese (or taleggio), torn into little bits

salt and pepper

1/2 cup breadcrumbs

1 tablespoon butter

Pre-heat the oven to 190°C.

Trim the green stalks and root end off the fennel and cut the bulb lengthwise into 8 pieces or so. Peel and thinly slice the apple. 

Break up the sausages into kind of bite-sized pieces and fry in a large frying pan with the olive oil and fennel seeds, for about 5 minutes until lightly browned (this is not an especially crucial step with veggie sausages I expect). Set aside. 

Add another tablespoon of olive oil to the pan along with the garlic and cook it very slowly, for 5 minutes or so until it just starts to brown up. Add the chill flakes and sliced fennel and stir together. Pour in about 1/2 cup of water and over the pan, simmering and steaming the fennel until it softens. Add more water as needed, it took us about 10 minutes to get things pretty soft. 

Stir through the sausage, apple, almonds, thyme and about half of your cheese and season with salt and pepper.

Pour the mix into a baking dish, top with the leftover cheese and the breadcrumbs and dot with the butter. Bake for about 30 minutes, until the breadcrumbs are nice and golden and everything is hot through. 

Leave to rest for 5 minutes and then serve. 

Broccoli avocado salad

 This was delicious. Steamed the broccoli in oil and garlic, then some Massel chicken stock. Added some white miso to the dressing and sliced pickled onions to the salad. Would be good with toasted walnuts too. 

BROCCOLI AND DRESSING

1

avocado, halved

1

small garlic clove, finely chopped

¼

cup tahini

1

teaspoon finely grated lemon zest

7

tablespoons fresh lemon juice, divided

⅓

cup cilantro leaves with tender stems, plus more for serving

8

tablespoons olive oil, divided

Kosher salt, freshly ground pepper

1

pound broccoli (about 2 medium heads), stems peeled, heads halved lengthwise

1

medium red onion, sliced into ½-inch rings

1

tablespoon toasted sesame seeds

Preparation

1. BROCCOLI AND DRESSING

   Step 3

   Prepare a grill for medium, direct heat. Purée one avocado half, garlic, tahini, lemon zest, 5 Tbsp. lemon juice, ⅓ cup cilantro, 4 Tbsp. oil, and 2 Tbsp. water in a blender, adding a splash of water if needed, until smooth. Season with salt and pepper.

   Step 4

   Toss broccoli and onion with 2 Tbsp. oil; season with salt and pepper. Grill, turning occasionally, until broccoli crowns are dark brown in places and stems are crisp-tender, 5–7 minutes. Let cool slightly.

   Step 5

   Coarsely chop broccoli and onion. Toss in a medium bowl with remaining 2 Tbsp. lemon juice and 2 Tbsp. oil; season with salt and pepper.

   Step 6

   Spread tahini dressing on a serving platter and top with broccoli mixture. Drain some of the pickled jalapeños (you will have extra). Top broccoli mixture with remaining chopped half of avocado, sesame seeds, drained jalapeños, and more cilantro.

Char Kway Teow

Another delight from the magical brain of Shannon Martinez. So fucking quick and easy.  I added miso to the egg mix and it took a little longer to scramble, but the whole thing was still fucking delicious. Also added some kale chips

Recipe https://www.veganfoodandliving.com/vegan-recipes/vegan-penang-char-kway-teow/.

Penang Char Kway Teow is a Malaysian street-food recipe that is typically made from noodles, shrimp, bloody cockles, Chinese lap cheong (sausage), eggs, bean sprouts, and chives in sweet soy sauce.

However, unlike the traditional Malaysian dish, this vegan Penang Char Kway Teow recipe swaps out the animal ingredients for plants.

In place of seafood, you will use your favourite mushrooms in this recipe. King oyster mushrooms work particularly well as a seafood alternative thanks to their scallop-like texture.

This vegan Penang Char Kway Teow recipe is a flavour explosion thanks to the rich dark soy sauce blend. Made with kecap manis, it’s sweet, salty and pairs perfectly with the fresh ingredients.

Enoki mushrooms are also a great addition thanks to their spaghetti-like shape that allows them to blend seamlessly with the other ingredients in the recipe.

Once you’ve cooked your veggies and noodles in a wok, you’ll cook the egg mixture in the base of the pan and combine it with the rest of the ingredients to make a satisfying and healthy vegan dinner.

Ingredients

(Servings: 4)

• 3 Tbsp vegetable oil
• 100 g mushrooms (whatever is your favourite)
• 5 garlic shoots, cut into 3 cm (11⁄4 in) lengths
• 2 garlic cloves, minced
• 2 Tbsp Asian chilli paste
• 75 g shredded Chinese cabbage (wombok)
• 3 spring onions (scallions), cut into 5 cm (2 in) lengths
• 500 g wide rice noodles, prepared according to the packet instructions
• 100 g bean sprouts
• For the vegan egg mix:
• 150 g ) silken or soft tofu
• 1 Tbsp cornflour (cornstarch)
• 1 Tbsp oat or soy milk
• pinch of ground turmeric
• pinch of black salt
• For the sauce:
• 3 Tbsp dark soy sauce
• 2 Tbsp Maggi seasoning sauce or light soy sauce
• 2 Tbsp kecap manis
• 1 Tbsp vegetarian oyster sauce
• 1 Tbsp vegetarian fish sauce
• 2 tsp caster (superfine) sugar

Method

• To make the vegan egg mix, place all the ingredients in a high-powered blender and blend until smooth. Set aside.
• For the sauce, mix together all the ingredients in a small bowl.
• Heat a wok over a high heat – you want it to be smoking hot when you start cooking.
• Add the oil, throw in the mushrooms and garlic shoots and quickly stir-fry for 30 seconds. Add the minced garlic and chilli paste and toss to combine, then add the cabbage and spring onion and cook, tossing, until the cabbage begins to wilt.
• Scatter over the noodles and toss, then add the bean sprouts. Toss again to combine and cook for 30 seconds.
• Push the noodle mixture to one side of the wok, then, working in two batches, pour the egg mix into the base of the wok and scramble with a spatula. Mix the first batch into the noodles, then repeat with the second batch. Once all the egg mix is cooked, toss with the noodles to combine.
• Pour the sauce mixture over the noodles and toss through. Cook for a final 30 seconds, then serve

Creamy tofu noodles

 

Insanely perfect.  Only thing I did was add miso to the tofu sauce instead of salt.  Creamy and utterly delicious. Hope you're well, I am thriving.

via https://cooking.nytimes.com/recipes/1021508-creamy-vegan-tofu-noodles

INGREDIENTS

Yield: 4 servings

For the Noodles

• ¾teaspoon kosher salt, plus more as needed
• 12ounces thick Chinese wheat noodles
• 1(14-ounce) package firm tofu, broken into pieces
• 2garlic cloves, sliced
• ½teaspoon granulated sugar
• ½teaspoon five-spice powder
• ½cup finely chopped cilantro leaves and tender stems, plus a few sprigs for serving
• 2teaspoons sesame oil
• Toasted white sesame seeds, for garnish

For the Topping

• 2tablespoons Chinkiang vinegar (black vinegar), or a combination of 4 teaspoons rice wine vinegar plus 2 teaspoons soy sauce
• 1tablespoon soy sauce
• 1tablespoon chile oil or chile crisp, such as Chiu Chow chile oil
• 1scallion, finely chopped
• 1(½-inch) piece fresh ginger, peeled and finely chopped

Ingredient Substitution Guide

PREPARATION

1. Step 1

   Prepare the noodles: Bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions until the noodles are just tender, about 6 minutes. Drain, rinse with cold water and drain well again.

2. Step 2

   As noodles cook, prepare the topping: Add vinegar, soy sauce, chile oil, scallion, ginger and 1 tablespoon water to a small bowl and stir to combine.

3. Step 3

   Place the tofu, garlic, sugar, five-spice and ¾ teaspoon salt into a blender or food processor and blend, adding about 6 tablespoons of water, 1 tablespoon at a time, until the sauce is completely smooth and creamy. (You may need up to 12 tablespoons of water, depending on your tofu.)

4. Step 4

   Place the noodles in a large bowl and pour the tofu sauce on top. Add the cilantro and sesame oil, and toss until coated.

5. Step 5

   To serve, divide the noodles among bowls. Top with the spicy soy-vinegar sauce, sesame seeds and cilantro sprigs.

Mushroom mapo tofu

 

Absolute heaven on earth Monday night fare.  Couldn't find chili bean sauce so substituted with a mix of miso paste and crunchy chili oil.  Simmered for about 10 minutes to reduce the stock at the end.  Didn't have the fermented black beans, didn't give a fuck.

Recipe here: https://www.theguardian.com/food/2018/oct/27/mushroom-mapo-tofu-recipe-meera-sodha

1½ tsp Sichuan peppercorns
2 tbsp rapeseed oil
3 garlic cloves, peeled and minced
1.5cm piece fresh ginger, peeled and grated
200g fresh shiitake mushrooms, finely chopped
1 large leek (about 400g), cut into thin rounds
2 tbsp toasted sesame oil
2 tbsp chilli bean sauce – I like Lee Kum Kee
1 tbsp dark soy sauce
2 tsp salted fermented black beans, rinsed and chopped – I like the ZF brand (optional)
400g firm tofu, cut into 1.5cm x 1.5cm cubes – I like Tofoo
500ml vegetable stock (suitable for vegans)
1½ tbsp cornflour, mixed with 1½ tbsp water

Grind the Sichuan peppercorns in a mortar until very well ground. Take a sniff and revel in their strange and wonderful grapefruit smell.

Heat the oil in large frying pan on a medium flame and, once hot, add the garlic and ginger, and stir-fry for two minutes. Add the mushrooms, cook for six minutes, then add the leeks and stir-fry for a further two minutes, until they soften and unravel. Transfer the vegetables to a bowl.

Put the sesame oil, ground Sichuan peppercorns, chilli bean sauce, soy sauce and black beans in the same pan, and fry for a couple of minutes, until the oil separates. Add the tofu, stir to coat, then return the vegetables to the pan. Pour over the stock, bring to a boil, then stir in the cornflour paste and heat until the sauce thickens. Take off the heat and serve with plain white rice.

Mushroom Spinach Pie

 

So I made this the other night (no maple syrup, it was definitely sweet enough) and added sauteed silverbeet instead of spinach.  To be honest I think it would work better as a kind of stroganoff on rice or noodles, or even with mushrooms/mashed potatoes?  It was a delicious pie filling though.  Happy 2023. x

https://www.thebuddhistchef.com/recipe/vegan-mushroom-pie/

Ingredients

2 tablespoons + 3 tablespoons olive oil, divided (30 mL + 45 mL, divided)

2 onions, chopped

4 cups white mushrooms (700 g)

2 garlic cloves, minced

1/2 teaspoon ground allspice (2.5 mL)

2 tablespoons soy sauce (30 mL)

1 to 2 tablespoons maple syrup (30 mL)

2 tablespoons tomato paste (30 mL)

1 can (14 oz./398 mL) coconut milk (full fat, do not use light)

Salt and pepper to taste

4 sheets phyllo pastry

4 cups baby spinach (110 g)

Directions

1

Preheat oven to 350˚F (180˚C).

2

In a large frying pan, heat 2 tablespoons (30 mL) oil. Brown mushrooms and onions for 5 to 10 minutes.

3

Add garlic, allspice, soy sauce, maple syrup, and tomato paste. Season with salt and pepper. Continue cooking for 2 minutes.

4

Stir in coconut milk, mix well and COOK UNTIL THE SAUCE THICKENS , about 10 to 15 minutes.

5

On a lightly floured surface, using 3 tablespoons (45 mL) oil, lightly brush one sheet of phyllo with oil. Cover with a second sheet and brush lightly with oil again. Repeat for all 4 layers of phyllo.

6

Place prepared phyllo sheets in 9X5 in. (23X13 cm) bread pan, making sure one side overlaps (allowing you to fold it over once mixture has been added).

7

Pour mushroom mixture over phyllo and garnish with spinach leaves.

8

Fold phyllo dough over and lightly brush with oil.

9

Bake for 30 minutes, or until golden brown.

10

Note: Canned coconut milk should contain only coconut or sometimes a thickening agent like guar gum but no sugar ao anything else added.

Stovetop cheese sauce

 

Our blender's broken, but I was craving my favourite comfort meal (for the record: cheesy pasta with seitan chicken, broccoli and kale chips, you're welcome).  I messaged Michael from Where's The Beef for urgent help.  He delivered. 

For the record, I added some dijon.  Otherwise it's perfect.  5 stars no notes.

Trailwalker macaroni
(a recipe from VeganYumYum, archived here)

500g macaroni
1/3 cup margarine
1/4 cup plain flour
2 1/2 tablespoons tamari
juice of 1/2 lemon
1 tablespoon white miso
1 tablespoon tahini
1 tablespoon tomato paste
1 1/4 cups soy milk
1/3 cup nutritional yeast flakes

Bring a large pot of water to boil and cook the macaroni until al dente.

While the pasta is cooking, prepare the sauce, making sure that you have all the ingredients ready on hand. Start by melting the margarine in a medium saucepan over medium heat. When it's completely liquid, whisk in the flour to make a smooth paste. One at a time, stir in the tamari, lemon juice, miso, tahini and tomato paste - the mixture will be thick. Gradually whisk in the soy milk, just a half cup at a time, trying to maintain a smooth sauce. Stir in the yeast flakes until well combined. Keep the sauce on low heat, stirring regularly, until the pasta is ready.

When the macaroni is cooked, drain it and transfer it back to the large saucepan. Pour in the sauce and stir well. Serve immediately. We usually eat this with roasted broccoli and carrots - it's pictured above with parsley, roasted broccoli, cauliflower and kale.