aquaprofunda: Lemons (lemons)
My latest riff on hummous, which is unsurprisingly amazing:

Ingredients



  • 2 eggplants

  • 2 cans chickpeas

  • 2 wedges of preserved lemon

  • One head of garlic

  • Minced garlic from a jar

  • Couple of lemons worth of juice

  • Salt and pepper

  • Loads of olive oil


Method



EGGPLANTS:

  1. Turn on big gas burner, sit eggplant on top until charred on that side, turn over and repeat on all sides of the eggplant

  2. Put on a baking pan and roast in 200 degree oven for 1 hour

  3. DO NOT PEEL!


GARLIC:

  1. Chop the bottom off your whole head of garlic. Put the whole thing in a little tin foil parcel with a generous amount of olive oil.

  2. Roast for 1 hour

  3. Allow to cool!


BABA GANHUMMOUS

  1. Chop tops off eggplant, squeeze roasted garlic out of skin, put in food processor with drained & rinsed chickpeas, roughly chopped preserved lemons (rinsed etc), lemon juice, salt and pepper and some olive oil

  2. Blitz until texture starts to look good. Add olive oil as you go to get the right consistency, could be heaps.

  3. Keep tasting as you go – add salt and pepper, minced garlic, olive oil and more preserved lemon to taste.


Makes a huge batch, enough to make all your coworkers try it as you eat it throughout the week, until they force you to write down this recipe.
aquaprofunda: Lemons (lemons)


The best things about carbonara are:
  • The sweet caramelised onion and garlic

  • The meaty texture and umami of the bacon

  • The creamy richness of the cream and egg


So how to recreate this with a vegan diet? Surprisingly easily. I saw a recipe for white bean alfredo elsewhere, so riffed on that - caramelised mushroom slices are amazingly delicious and great “meaty bits” substitute, and the white beans when pureed go surprisingly creamy. Add tonnes of garlic, salt, pepper and onion, and you’re absolutely set.

This recipe serves two people, or one very hungry person.

Ingredients



  • Olive oil

  • 150gm mushrooms - I used a mix of swiss brown and field mushrooms - sliced

  • 1 medium brown onion, finely diced

  • 1 can of cannelini beans, drained & thoroughly rinsed

  • 2 tablespoons of minced garlic (the jarred minced garlic is already pretty sweet and mellow - I find it perfect to add in huge quantities to things like this.

  • Vegan stock
    Savoury yeast flakes (optional)

  • Salt & pepper

  • Fresh parsley (garnish)


Equipment


  • Blender

  • Frying pan


Method


  1. Fry the onions and mushrooms in olive oil on medium heat until caramelised. This may take a little while (20ish minutes), but is so worth it.

  2. Blend the cannelini beans with the garlic and a splash of stock. I usually put in about half a teaspoon of Massel powdered stock and a dash of hot water.

  3. Pour the bean mix into the pan with the mushrooms. Mix well and simmer lightly for about 5 minutes, until it thickens up. Add salt, pepper and yeast flakes to taste.

  4. Mixed thoroughly with your cooked pasta and garnish with lots of fresh parsley.
aquaprofunda: Lemons (lemons)
Adapted from Mark Bittman’s wholegrain flatbread recipe. NB: photo shows a different variation I tried with more vegetables - but the mushroom-only variation is much tastier :)

vegan omelette

Ingredients


  • 1 cup besan (chickpea flour)

  • 1 medium onion

  • 300-350 grams of mushrooms - I used a mix of swiss brown and field mushrooms

  • Olive oil

  • Salt & pepper


Equipment


  • Large cast iron skillet that can go in the oven


Method


  1. Put the besan in a large bowl and whisk (to avoid lumps) in 1.5 cups of water. Cover and set aside for up to 12 hours.

  2. Turn on oven to 200 degrees celsius.

  3. Put sliced onions and mushrooms into skillet with a generous serving of olive oil. Put skillet into oven.

  4. Keep an eye on the skillet, stirring occasionally, for about 20+ minutes - or until the mushrooms and onions are approaching caramelised. The oven - and pan - should have well and truly heated up by now.

  5. Take out the skillet, stir around the contents to “even them out” across the pan, and season then whisk the besan batter one more time before pouring it carefully into the pan. Try not to let it slosh up the edges.

  6. Return to the oven for 30-40 minutes (with my oven: 40). When it’s done it’ll be an even, golden brown and the edges will have lifted away from the sides. Take out of the oven and allow to cool for five minutes or so so you can get it out of the pan easier.


I serve it quite messily by using the spatula to chop it roughly pizza-wise and scoop the pieces out to eat with a fork. It tastes AMAZING.
aquaprofunda: Lemons (lemons)
I'm on a bit of a health kick at the moment - moving into the vegan camp and trying to avoid all processed sugars and flours, as well as consciously trying to meet my protein and other nutritional requirements. So far it's going well and I'm really enjoying playing around with new ingredients, inventing new meals and discovering delish new flavours.

Breakfast this morning is something I'm calling a "muesli pancake". I had it with peanut butter and honey, but I actually think it would go amazing with some stewed fruit - e.g. pear and rhubarb. If you're into lashings of maple syrup I think that would be great too. The pancake itself is a bit too dry and not sweet enough on its own, so I look forward to playing around with different toppings in future.

Muesli Pancake


Serves 2.
muesli pancake

Ingredients


I think you can use any variety of nuts, seeds and dried fruit in this - I just recommend chopping them down to muesli-piece sizes. I think next time I'll make sure to include dates.

  • 1/2 cup chickpea flour (besan)

  • 1/2 cup water

  • 1/4 tsp baking powder

  • 1 tbsp chia seeds

  • 1 tbsp hulled hemp seeds

  • 1 tbsp walnuts, broken into small pieces

  • 1 tbsp pepitas

  • 1 tbsp sunflower seeds

  • 1 tbsp sultanas

  • 1 tbsp dried cranberries

  • Flavourless oil to lube the pan


Equipment


Cast iron skillet.

Method


  1. Measure out all your fruits, seeds and nuts and set aside.

  2. Start to heat the skillet up on high.

  3. In a medium bowl, put the chickpea flour and baking powder. Whisk in the 1/2 cup of water, making sure to eliminate lumps. Whisk a bit more to get it more aerated.

  4. Into the batter, whisk in the fruits/nuts seeds.

  5. When the skillet is ready, drops of water on it will immediately sizzle. Spray on a generous amount of oil (being careful not to create a fireball, as I did this morning), and pour the batter onto the pan into two pancakes. (If you only have a small pan, naturally you'll probably do one at a time.)

  6. Cook each side for about 4 minutes each. The edges should be looking cooked and you should be able to easily slide a spatula under when they're ready to flip.

  7. When done, serve with toppings of your choice - I recommend something sweet and wet, like maple syrup, stewed fruit or honey.
aquaprofunda: Lemons (lemons)
A Minor Place is one of the cafes in the inner north that everyone knows, and the most infamous dish on their menu (for vegos, anyway) is the white beans.
beans on toast
Yesterday I gave them a go and am quite pleased with how they turned out! Very tasty, and complemented with the vego sausage I ate them with. Nom.

Ingredients


  • 3 cans cannelini beans, drained and well-rinsed

  • 1 cup vegetable stock (I used homemade)*

  • A couple of sprigs of rosemary and thyme, stripped into leaves

  • Salt and pepper to taste (I only needed salt because there was none in my stock)


Method


Put everything in a saucepan over medium heat and bring to the boil, stirring occasionally, then turn heat down to simmer. Keep stirring periodically so it doesn’t stick to the bottom. Once all the liquid has been absorbed (it might take a while) and the beans are all mashed up, it’s ready!



* I suspect part of the tastiness of this dish is due to the fact that my stock is mostly mushroom, onion and parsley.

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