DAY THIRTEEN: 'Surprise me Saturday' Pretty patty pan

Following last weeks these of ‘Surprise me Saturday’… I bring you another non-oat recipe to break up the week. Actually, I can't really take credit for this meal! This recipe is brought to you courtesy of my mum.

This recipe actually originates from back in the summer…but the reason I have not been able to bring it to you until now is quite simple we lost the recipe! However I have now managed to track it down, you can find the original recipe here, the original recipe uses just courgettes so you could use courgettes if you have no pattypan sqaush

So to back track a little….One balmy evening a month or two ago, just as I was debating what to cook for dinner that my mum and sister would also enjoy… when mum came up with a plan of her own. The baby patty pan squash that had been steadily growing down at the bottom of the garden had reached their ready to eat stage. Having come across a recipe leaflet in her recently delivered veg box, the idea for a pattypan squash and courgette combo took hold.

The recipe that she opted for  (link above)was naturally vegan if vet stock was used, and so with no subs required so it was clearly the obvious choice. I will note for the record that this recipe is based on using bulgar wheat which is not gluten free, but I am including it here for those who enjoy bulgar wheat and also since I think quinoa would also be a great GF alternative and could be used in exactly the same way.

The delicately seasoned dish really helped the flavours of the patty pan squash to shine and combined with courgette and broad beans also from the garden this is the perfect home-grown meal to use up the last of summers garden offerings .

Thanks mum!

Recipe: patty pan with bulgarwheat

Ingredients

1 small onion, finely chopped

Approx. 3 small pattypan and 1-2 courgettes (400-500g) sliced

2 cloves garlic, crushed

200-300g shelled broad beans (about 500-800g weight with pods)

200g bulgur wheat

350-400ml hot vegetable stock

1 tbsp olive oil + 1 tbsp for courgettes + 1 tbsp for dressing

juice of ½-1 lemon, to taste

handful mint leaves roughly chopped

Method

Fry the onion in the 2 tbsp oil until soft. Add the bulgur wheat and fry for about 2 mins more, then carefully add the hot stock and stir well. Turn the heat to low, partially cover the pan and leave to simmer for 15 mins or so, stirring occasionally until cooked. Meanwhile, fry the sliced pattypan and chopped garlic in another pan in 1 tbsp olive oil on a medium heat, stirring occasionally.

The pattypan are ready when they are tender and lightly caramelised. In a third, small pan cover the shelled broad beans with water, bring to the boil and simmer for 3 mins or until the beans are cooked. Drain into a sieve or colander and run the beans under cold water.

When the bulgur wheat, pattypan and beans are all ready combine them and add a final drizzle of tbsp olive oil, the lemon juice to taste, the mint, salt and plenty of ground black pepper.

We served with a  corn cob on the side.

  

What Vegan MOFO means to me.

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Silky smooth summer risotto

The secret ingredient for a super creamy smooth and silky vegan risotto to rival all non-vegan contenders… cashew butter!   

This simple idea for using nut butter in this way caught my interest when I came across this recipe by Deliciously Ella which inspired my own version below.  Ella's recipe used almind butter...but those you a regukar readers of my blog will know I'm a cashew kinda girl so i decided to give it a whirl! You seriously would not miss any cheese or dairy, and I challenge you to serve this to friends and see if they are just as oblivious to the fact.

This is a delightful fresh summer veg combo with courgette and broad beans from the garden, but you could use the cashew butter trick with any risotto flavour base. My risotto also uses organic brown rice for the added health boost and also because the cashew butter ensures it is all perfectly smooth and creamy without the need for the special risotto rice…but of course you could substitute risotto or arborio rice if you preferred.

Recipe: Summer risotto

Serves 2 (could easily be doubled)

Ingredients

1tbs olive oil

1 garlic clove  (crushed)

1 onion-finely chopped

1 cup brown rice

3 cups vegetable stock (plus an extra ½ cup if needed)

2 tbs cashew butter

1 medium courgette- chopped into half moons

½ cup peas

½ cup broad beans (or cannellini beans or more peas)

½ fresh lemon plus 1tsp rind (rind is optional for more intense flavour)

Sprinkling or chopped fresh mint (or chives for milder flavour)

Method

In a deep saucepan, fry onion and in oil for about 5 mins.

Add the rice and gradually add the stock over a period of 20 minutes whilst keeping a simmer.

Add the courgette and cashew butter and simmer for a further 5 minutes before adding the remaining ingredient and simmer for 5 more minutes, keep the herbs aside to add in the last minute.

Keep stirring so that the rice does not stick to the pan and it is ready when most of the liquid is absorbed and the rice has a slight bite. Freeze left over portions in individual bags.

Check out more main meals perfect for summer here.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Mint choc brownie

Happy St. Patricks Day…wherever you may be celebrating!

I thought I’d do my bit by going down the green themed route with a mint choc brownie. I still had some lovely thick cashew cream in the fridge so though it would work perfectly with my little single serve brownie… a couple of drops (literally) of food colouring, plus a tiny bit of agave is all it took. If I’d had some spirulina I would have given that a go for an alternative way of making ‘green’.

I had another chaotic day of cooking and baking to prepare my various snacks for the week plus snacks for others too. So, a little single serving dessert was the perfect fit after a plate of veggies and dip for lunch.

I made this gluten free by using buckwheat and ground almonds but other GF flour combos or spelt (if not GF) would work here also. I had a couple of attempts at this as I felt the first ‘brownie’ was more cake-like that I’d have liked so I increased the yoghurt to two tablespoons and the result was much more gooey and brownie-like.

To be honest, I wasn’t the hugest fan of this cake…and for ages I couldn’t figure out why!

Then I realised… I’m simply not a big lover of mint and chocolate when it comes to cakes (or ice-cream for that matter!) hence why I’ve never created a mint choc combo on my blog before. Give me a little bit of choc orange and I’m well away…now that combo you do see a lot of… here, here and here for starters. But hey, it was ok and I’m sure many of you will give out the mint choc love on my behalf…. but that’s all good as I’m pleased I still gave the green salute.

Cheers!

Recipe: Mint choc brownie

One brownie

Ingredients

2 tbs buckwheat flour

1 tbs ground almonds

1 tbs cocoa powder

1 tbs ground chia/flax

2 tsp agave

A pinch of baking soda

A pinch of salt

2 tbs soy yoghurt (or regular yoghurt for non vegan)

½ tsp peppermint extract

cacoa nibs for decoration- optional

Method

Mix everything together in a small bowl. Spoon into a ramekin lined with plastic wrap so that it can be removed (or simple eat it out of the remekin). Cook in the microwave for approx. 40 seconds depending upon your microwave setting, check after 30 seconds to see if the top feels done.

Serve with a dollop of cream/yoghurt or cashew cream (the cashew cream shown here is much much thicker than in the link as I added much less water) as I did here.  I flavoured the cream with couple of drops of peppermintextract along with the green food colouring.

 First attempt- more cake like

 Second attempt- more gooey!

 

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Soup glorious soup

I love soup, especially when teamed up with a warm home baked roll. This post is likely to be the first of many soup related recipes… now that the weather is beginning to turn autumnal and also since purchasing my Thermomix soup-making is so ridiculously easy (easy without one too I might add!)

But, as typical British weather has it, on the first day I sit down to lunch with a bowl of hot comforting soup- the sun is hot and shining outside! Oh well, that didn’t stop me.

Soups are good for the soul in so many ways and so endlessly versatile. I can’t imagine many better ways to enjoy a such a healthy boost that tastes so comforting, refreshing and moreish in one bowl. Bumped up with pasta, bread or rice and there you have a quick simple meal for all times of day (and all weathers!) As with many of my recipes, this soup is also a great freezer companion- so whip up a big batch!

This soup was a full on ‘veg patch lunch’ as I used one of the last of the courgettes from my vegetable patch (summer is more definitely coming to an end) and also some fresh veg patch peas (mixed with some frozen ones as I didn’t have enough fresh ones) and last but not least some fresh mint leaves that are trying their best to take over the whole area!

Recipe: Courgette, pea and mint soup

serves 4

Ingredients:

20g coconut oil

10g olive oil

1 medium onion- diced finely

300g courgette chopped finely

150g peas (fresh or frozen)

400g hot vegetable stock

Handful of fresh mint leaves

150g soy yoghurt (soy milk or other milk alternatives could also work but be slightly runnier)

Salt and pepper to taste

Method:

Heat coconut and olive oil in a large sauce pan and sauté onion until softened. Add the courgette and sauté for another 5 minutes before adding the stock, mint and peas. Simmer for 15 minutes. Add the soy yoghurt/milk and stir through before pouring the soup into a blender or food processor and blitzing until smooth. (you could also use a hand blender but I haven’t tried this as I make the entire thing in my Thermomix)

Serve will a warm roll or two… and pretend its cold and windy outside whilst you’re all warm inside!