Tag Archives: almonds

Stirring things up with spice, girls

14 Mar
Vegan, vegetable, spicy, spices, colour, flavour, cheap easy delicious

A colourful plate of goodness

Another colourful plateful, inspired by my veggie guests Katie and Suzie. Tonight it was a spicy stir fry that was really flavoursome and satisfying, full of scrumptious spices and textures, crunchy greens and melting noodles, nuts and seeds for protein and plenty of fibre.

Health in a plate, but more delicious than such a virtuous dish deserves to be. This recipe should serve six.

What

1 pack of wok noodles

2 medium aubergines (eggplants)

1 large red (bell) pepper

1 head of broccoli

1 large onion

4 cloves of garlic

1 large carrot

1 thick slice of green cabbage, finely chopped

2 tbsps sesame seeds

2 tbsps flaked almonds

1 small bowl of red-skin peanuts, soaked for an hour

big pinch of mixed herbs

soy sauce

dollop of your favourite Asian spices (Thai 7 spice, mild curry powder and a good shake of cayenne for me)

How

Chop the aubergine and roast in oil for 30 mins on high heat.

Chop all veg except the broccoli and cabbage, and sizzle in wok over low heat with spices, herbs and seasoning, and the nuts and seeds.

When veg is soft, glossy and aromatic, turn the roasted aubergine into the wok and let it absorb the spices. Add the broccoli and cabbage and sizzle of high heat, adding the noodles (prepared as per packet instructions) for the last five minutes.

Serve and eat immediately.

 

 

Spicy greens stir-fry

8 Mar
brassicas, broccoli, cabbage, spicy, spices, sesame, vegan, vegetarian, cheap easy delicious, vegetables

Intriguing, zingy, fresh, crunchy and full of character

Here’s a zingy vegan recipe that – if you’re dubious about brassicas – will transform your feelings about cabbage and broccoli. If you’re already a fan, this is another way with the greens.

Lots of people hate the idea of broccoli and cabbage, probably because as children they were fed them cooked to the point of disintegration.

Such a shame – not only are they incredibly good for you, full of nutrients and health-promoting goodies, but when properly cooked are delicious, fresh, crunchy, lively veg; and in this form, all the supper you can eat.

For four people (or three greedy ones) as a supper dish. As ever, this is how I did it, but you can improvise as you please:

What:

Two good broccoli stems (heads 6-8cm across)

Quarter of a cabbage (I used winter green cabbage, but choose your favourite leafy green)

4 cloves of garlic, finely chopped

2 tbsps of fresh ginger, finely chopped

2 tbsps sesame seeds

2 tbsps flaked almonds

1 tsp cayenne pepper or chilli flakes

1 tsp of Thai 7-spice powder

A good pinch of mixed herbs

Salt to taste

How:

Chuck everything except the green veg into a wok or a big saucepan, with a slug of oil (by preference, toasted sesame oil, but whatever you like to cook with).

Stir it thoroughly and let it all sizzle gently until the sesame and almonds are starting to colour, and the spicy aroma is getting heady (about 10 mins).

While that’s doing, chopped the broccoli into bite-sized bits, and the cabbage into fine slivers. Dump them into the wok and stir everything together for two minutes to coat the veg in spices, then turn up the heat and fry, turning and stirring continuously to avoid burning. It’ll take about 10 minutes to cook the veg till they’re bright green and al dente – still with a bit of crunch and character.

Serve with rice or noodles and eat immediately, while good and hot.

You can turn it into a meaty treat just by adding some chicken, pork or fine-cut beef, but I think it’s utterly scrummptious as it is.

Scrumptious = health for breakfast

10 Jun
fruit with yoghurt

fruit with yoghurt (Photo credit: Peet Sneekes)

Today, at last, summer is here. Over 30C but fresh, with a light breeze. Sunday, so extra quiet – no work today with everyone at church (except heathens like me). Time for breakfast outside under the mirabel tree. Feed cats, next door’s dog, horse and chickens first, or you’ll have no peace.

What: yoghurt (preferably home-made from organic full cream raw milk but Greek style is the next best); whatever fruit is in season or in the fridge (today I had a banana and an apricot), seeds and nuts to hand (I had toasted sesame, organic coconut flakes, almond flakes, pumpkin seeds and flax seeds (linseed); black pepper, cinnamon and if you like, a bit of cayenne.

How: chop the fruit into a bowl, shake and scatter the seeds, nuts and spices, dollop the yoghurt on top and mix. Eat slowly, relishing every texture and taste. Seriously good start to the day – and never boring because of the almost limitless variations, even in winter.

When it’s cold, I sometimes toast a bit of muesli or just oats, gently, in a frying pan (no oil) and tip on top of the fruit/yoghurt as an extra bit of warmth and crunch.

Zingy porridge

20 May

Image

I was in Vienna, and had just said goodbye to my kind chum who’d put me up en route from Romania to England; she worked in the Naschmarkt and had to start work, and I had to drive to London. But before I left I wanted a decent breakfast, and in one of the many eateries in the market I ordered a Swiss breakfast. Warm, soft oats and other grains, fresh fruit, creamy yoghurt – and black pepper. That was a surprise, and one that I’ve repeated with every bowl of porridge at home since. The pepper adds a spicy warmth and that glorious aromatic flavour to the creamy oats, with the fruit adding crunch, tang and sweetness.

I now add a bit of cayenne and a good shake of cinammon as well as the black pepper, and switch between my neighbour’s raw organic full cream milk, oat or rice milk, or when I have it, the cream skimmed from the same milk. I’ve found great German coarse rolled oats, to which I add a spoonful of flaxseeds, water (about 5mm above the oats in the saucepan) and the spices, and leave it all to soak while I have my shower. Then I cook over a gentle heat for about five minutes and serve with milk, cream, flaked almonds, some coconut, maybe some sliced apple or whatever’s in season. Quick, easy, very satisfying, aromatic, complex and healthy. A pretty damn’ good start to the day, if you ask me.

How do you do your porridge?