VEGAN FOOD!
My name is Rowena, I’m 22 and I live in Dublin, Ireland. This is what I make for dinner!! Let me know if you tried out any of the food. I don’t like following recipes or non essential measurements, so apart from the baking, you should adjust these recipes to suit your own taste and food supply! Cooking is quicker, easier, yummier and more fun that way.Archive for September, 2007
CARAMELISED ONION & ROSEMARY FOCCACIA BREAD
INGREDIENTS:
450g flour
7g dried yeast
300ml hot water
1 tsp unrefined sugar
2 tsp coarsely ground rock salt
3 tbsp chopped fresh rosemary
450g red and white onions
4 cloves garlic
Place yeast, sugar and 100ml of the water in a bowl and leave to ferment in a warm place for about 15 minutes. Mis the flour and salt in a bowl and add the yeast mixture, half the rosemary and the remaining water. Mix until a dough is formed and knead for about five minutes. Form into a ball and place in a lightly oiled bowl to rise in a warm place until doubled in size, about half an hour. Chop the onions into rings and thinly slice the garlic. Fry until softened and then leave on a low heat in a covered pan until lightly caramelised. Knead the dough again and roll out to fit a large baking tray. Spread the onions on top and sprinkle with the rest of the rosemary. Bake in a pre heated oven at 200c for about half an hour or until golden. Allow to cool and cut into squares.
FALAFEL BALLS WITH LEMON & THYME COUSCOUS
makes about 12 balls, serves 2 or 4.
INGREDIENTS:
1 can [225g] cooked chickpeas
1 small onion
5 cloves garlic
handful finely chopped fresh flat leaf parsley
1 tbsp cumin powder
1 tsp ground coriander seeds
1 tsp cumin seeds
1 tsp smoked paprika powder
1 tsp dried crushed chillies
1 tsp baking powder
4 tbsp flour
100g wholegrain couscous
handful of fresh thyme
juice and zest of 1 small lemon
Combine the chickpeas, garlic and onion in a food processor and blend to a thick paste. Scoop out into a bowl and mix in the parsley, cumin, coriander seeds, cumin seeds, smoked paprika powder and the crushed chillies. Add the baking powder and flour and combine well. Form the mixture into small balls, and preferably chill in the fridge for at least one hour. Heat some oil in a large saucepan or wok and shallow fry the falafel balls until brown and crispy. You can also bake them in the oven for a healthier recipe. To make the couscous, add an equal volume of hot water to the couscous and cover for 15 minutes until steamed. Separate the grains with a fork and add the fresh thyme, lemon juice and zest. Serve the falafel with salad and tahini dipping sauce.
GRILLED TOFU SANDWICH WITH CHERRY TOMATOES AND FRESH BASIL
This isn’t really a recipe but I had to put it up coz it tastes so amazing, one of the best sandwiches ever!! Toast wholegrain bread, drizzle with olive oil and spread with tomato puree. Grill slices of firm tofu marinated in olive oil and balsamic vinegar until browning and crispy. Layer tofu in the sandwich with whole fresh basil leaves and sliced cherry tomatoes. Season with black pepper and a tiny sprinkle of garlic powder and mild chilli powder. Amazing hot or cold.
