Archive | September, 2013

Bobby’s Spicy Spaghetti

17 Sep

This recipe was submitted by the amazing Bobby. Thanks!

image

Ingredients:
100g whole wheat brown spaghetti, 120g broccoli cut into chunks, 120g cauliflower cut into chunks, 2 large tomatoes chopped, 1 small red or green chilli, 1 clove of garlic chopped, 1 pint of vegetable stock, 4 spring onions chopped, 2 tablespoons of groundnut oil, 1 teaspoon of thyme dry or fresh, 1 teaspoon of sage

image (1)
Boil spaghetti in vegetable stock for 10 minutes and drain, keeping 2 tablespoons of the stock aside. Heat the groundnut oil, gently fry garlic and chilli for two 2 minutes then add the broccoli, cauliflower, tomatoes, thyme and sage. Fry all together for 3 minutes before adding the cooked spaghetti and the 2 tablespoons of vegetable stock. Cover and cook for further 5 minutes and serve hot or cold.

image (2)

Follow us on twitter and facebook, and subscribe to our events mailing list. Fancy submitting a guest post? We would be eternally grateful!

Follow us on twitter and facebook, and subscribe to our events mailing list. Fancy submitting a guest post? We would be eternally grateful!

Rivvy’s Korean-ish Noodles

9 Sep
Sandra rocks. This is her Korean-ish noodles. They also rock.
Ingredients: 1 pack Korean noodles of your choosing (ideally, I’d have used thin buckwheat noodles, but the ones I had were closer to Japanese Udon noodles), 1 tbsp gochujang (korean red pepper paste), 1 tbsp doenjang (korean miso paste – you can substitute japanese miso), 1 4×6 inch piece of kombu seaweed, 1 medium aubergine (diced), 1 block of firm tofu  (diced), 1 spring onion (finely chopped), 1 bunch of spinach (preferably the asian kind with long stalks, but any will do), oil for frying (I deep fried some ingredients for this recipe, but with patience you can shallow fry them), light (or better yet, Korean) soy sauce, sesame oil, toasted sesame seeds and chilli flakes
rivvy Korean noodles
Bring a medium pan of water to the boil, and add the piece of kombu seaweed, and reduce heat. Let it simmer gently while you’re doing everything else, and you’ll be rewarded with a light broth. Make sure it’s the first thing you do, or your soup will be missing something, and taste a little flat.
Heat your oil and fry the diced tofu and aubergine until the tofu has a chewy, golden outside and the aubergine is soft. Remove from oil and pat dry with kitchen towel, or your broth will have a layer of (the wrong kind) of oil floating on top.
Add your doenjang and gochujang to the pan of kombu broth, stirring until the paste is dissolved, and add a good splash of soy sauce. Add the noodles and your fried tofu and aubergine. Remove the root end of the spinach, but leave the stalks on, and add this to the pan (as close to the end of cooking as possible, you want the spinach wilted but still a bright green colour). Pour into bowls (remove the piece of kombu here), and sprinkle with sesame seeds, chilli flakes and diced spring onion, then drizzle with sesame oil and serve.
Follow us on twitter and facebook, and subscribe to our events mailing list. Fancy submitting a guest post? We would be eternally grateful!

Quick Tomato Soup

1 Sep

Apologies for the lack of posts recently! Our house has a new addition – a new baby! She is getting along just fine but has filled the house with chaos (well, it was already filled with chaos with the other 3 under-6’s, but now has additional chaos!)

A quick tomato soup with a relatively complex taste. Delicious now that tomatoes are in season. The chocolate and the tomato leaves make an interesting addition.

Ingredients: 1-2 red onions, 2 carrots, 2 sticks celery, 7 ripe tomatoes, 2 tbsp stock powder, 5 cloves garlic, 3 tsp paprika, 1 tsp dried chipotle, couple of glugs olive oil, couple of glugs red wine vinegar, salt, pepper, 2 bay leaves, a few leaves off the tomato plant (you can use the green stalky bits if you didnt grow your own), 10 squares of vegan dark chocolate,  half a handful of basil leaves

Chop up all the veg. Sweat the onions, carrots and celery in the olive oil until they start to soften. Add the garlic and bay leaves, stock and tomato and let fry for a few minutes. Add the red wine vinegar and 1.5 litres of boiling water from the kettle. Add in the tomato plant leaves, salt, chocolate, pepper, paprika and chipotle and bring to the boil. Simmer for 10 mins or so. Blend, adding in the basil leaves. Taste and adjust seasonings. Add a very small amount of sugar/honey/agave if you think it needs some sweetness.

Follow us on twitter and facebook, and subscribe to our events mailing list. Fancy submitting a guest post? We would be eternally grateful!