Mock Duck Noodle Soup (v)

There was a bit of a shopping fail this week, as I’d planned to make fake chicken noodle soup for lunch on Sunday but upon opening the freezer realised that we had no quorn chunks left, d’oh. I did however remember that there was a tin of mock duck languishing in the cupboard where it had lain for months. It made for an excellent and very tasty soup. So now I need to buy another tin to replace the one I used!

For three portions you need
1 tin mock duck (available from larger supermarkets or Asian/Chinese grocers), gluten sliced into bite sized pieces
3 nests noodles
1 litre vegetable stock plus the sauce/liquid from the mock duck tin
1 onion, halved and then sliced
2 carrots, peeled and sliced
1 red pepper, deseeded and cut into thin strips
125g closed cup mushrooms, cut into quarters
1 cup frozen sweetcorn
1 inch ginger, grated
3 cloves garlic, peeled and sliced
1/2 tsp chinese five spice powder
1 tbsp soya sauce

To garnish
3 tbsp fresh coriander, roughly chopped
chilli flakes, tabasco sauce and soya sauce to serve

Place the stock into a large pan and add the noodles, onion, garlic and ginger. Season with soya sauce and the chinese five spice powder. Add all the other ingredients, apart from the pepper and mushrooms, and cook for 3-5 minutes until the noodles are done. Add the mushrooms and pepper and heat through for a further two minutes. Serve in large bowls garnished with the coriander and chillies to taste. Delicious.

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Side Salad (v)

Yeah, I know, you hardly need a recipe for a side salad right? Well, I was asked to do some simple basic recipes as part of the Vegan MoFo, along with what I normally blog, so here you go 🙂 This is my fave side salad for all sorts of things, but most especially pasta.

For one person you need
Mixed salad leaves
Cucumber
Tomatoes
Red pepper
Red onion
Salt and pepper
Balsamic syrup
Olive oil

Place the lettuce leaves in a bowl and then top with the cucumber, tomatoes, onion and pepper. Drizzle over balsamic syrup and 1-2 tsp oil before seasoning and consuming. Yum.

Piedmont Peppers (v)

It’s been hot today. 32 degrees of hotness in Bradford. Unheard of! And it’s still uncomfortably close now. So what you need on a day like today is proper food from the Med. And these are to *die* for. OMG they are good. I love this recipe, but the original from St Delia contains anchovies and is therefore decidedly un-vegan friendly. My version substitutes olive tapenade, vegan pesto and salted capers, and by golly it works. Nom. Nom. Nom.Nothing beats the taste of the Med, with a glass of red vino to hand and a sunset to warm your soul. Serve with mountains of crusty bread and perhaps a rocket salad to cut through the richness of the peppers themselves.
For 2-3 people (depending on greed) you need:
3 peppers, cut in half with the stalks left on but de-seeded
2-3 baby plum tomatoes per pepper half, cut in to halves
2 tbsp salted capers, rinsed
1/2 jar black olive tapenade
6 dessert spoonfuls  of vegan red pesto
2-3 large cloves of garlic, peeled and roughly chopped
freshly ground black pepper
2-3 tbsp good quality olive oil
Good quality bread to eat with them
Place the pepper halves on a shallow roasting tin. Fill the hollows with tapenade, then pesto, then garlic, then tomatoes and finally scatter over the capers. Season with pepper (no salt!!) and drizzle over the oil. Roast in a hot oven for 30-45 mins till soft and slightly charred. Scoff. Best served at room temperature.

Greek Salad with Potatoes

Boychild loved this. OMG. He’s never eaten Greek Salad before and professed to not like feta but he ate this. And had the leftovers in his lunch the next day. Wonders wil never cease it appears…

For 3-4 portions you need:
1/2 pack new potatoes, jersey royals if you can stretch to them 😉
1 pack chilli olives
1 pack feta. crumbled into 1cm cubes
2 peppers, cut into chunks
2 red onions, cut into 8ths
2 tomatoes, cut into 8ths and then in half again (so roughly chopped…)
2 tbsp olive oil plus more for roasting
salt and pepper
large handful of fresh oregano, finely chopped
juice of 1 lemon

Cook the potatoes. Toss the peppers and onions in a little olive oil and season. Roast in a hot oven for about 10 mins till tender. Place the tomatoes, olives, olive oil, lemon juice, oregano and feta in a bowl. Add the peppers and onions once cooked. Drain the potatoes and cut in half if large. Add to the bowl. Mix and serve.

Pepper & Mushroom Ragu with Beans and Smoked Paprika (v)

I was going to make miso for dinner tonight but boychild declared he wasn’t hungry and one of my peppers was looking ever so sad so I decided to change tack and make a spicy, sweet stew of vegetables and pulses served with quinoa. I am on a sort of health kick at the moment (she says, eating crisps and she blogs #fail) so this is uber good for you but yummy too. Enjoy.
For 2-3 portions you need:
Ragu
1 onion, chopped
2 tbsp olive oil
1 clove garlic, crushed
125g mushrooms, thickly sliced
1 red pepper, deseeded and roughly chopped
1 can butter beans
1 tin chopped tomatoes
1/2 tsp chilli flakes
1 tsp smoked paprika
pinch sugar
1/2 tsp red wine vinegar
1 tsp vegan stock powder
salt and pepper
handful roughly chopped fresh coriander to serve
Quinoa
1/2 cup quiona
1 cup water
1 tsp vegan stock powder 

Begin by sauteeing the onion in the oil for 5 mins. Add the mushrooms, pepper and garlic and cook out, covered, for a further 10 mins. Remove the lid and add everything else apart from the coriander. Bring to the boil and simmer for 15 mins or so till slightly thickened. Check the seasoning.

Meanwhile place the quinoa, water and stock into a lidded pan. Bring to the boil and then simmer for 10 mins. Turn off the heat and allow the quinoa to finish cooking by steaming.

Serve topped with the chopped coriander. Feel virtuous and don’t binge on junk afterwards like me…

Sweet and Sour Thai Style Vegetables (v)

My moogi made this for me and Lex tonight and it was deeeeeelicious.

For 4-6 portions you need:
1 onion, roughly chopped
2 carrots, peeled and sliced
1 head broccoli, cut into florets
1 red pepper, cut in to chunks
1 tin pineapple, cut into chunks (reserve the juice)
1/2 head chinese leaf, finely shredded
1/2 pack baby corn, cut into bite sized pieces

2 tbsp soya sauce (mushroom soya sauce is the best one to use apparently but I don’t think the world will stop turning if you use dark or light soya sauce…)
reserved pineapple juice
4 tbsp tomato ketchup

Place everything in a wok with a lid and heat. Cook for 5-10 mins, covered, till the veggies are tender. Serve with jasmine rice.

Stuffed Peppers with Smoked Paprika, Cous Cous and Tomatoes (v)

I am in the throes of using up all the perishables in my flat and tonight it was the turn of the peppers and tomatoes. I’ve been hankering after stuffed peppers for a while now, and these were OK but didn’t really hit the spot. I bet you’re all clamouring to make these now eh 😉

For 2-3 servings you need:
3 sweet peppers, cut in half and deseeded
1 onion, chopped
2 cloves garlic, crushed
1/2 cup cous cous
1/4 tsp vegan stock powder
1 cup boiling water
1/2 tsp smoked paprika
1 tsp dried oregano
2/3 pack baby plum tomatoes, roughly chopped
salt, pepper and a pinch sugar
1/2 pack passata
1 tbsp olive oil
1 can chickpeas, drained and rinsed

Begin by frying the onion in the oil for 5 mins or so. Add the garlic, tomatoes and passata and cook out till thickened and the fresh tomatoes have cooked down. Season and add the chick peas, smoked paprika and oregano.

Meanwhile place the cous cous, stock powder and boiling water in a bowl and allow to soak. Add the cous cous to the sauce once it’s fluffed up.

Place the peppers in an oven proof dish and fill with the cous cous mixture. Top with some cheese if you are not vegan. Bake in a moderate oven for 25-30 mins until the peppers are tender.

Baked Mixed Vegetable and Cheese Frittata

This is baked in the oven which means there’s less chance of the bottom burning before the top is cooked and also saves having to faff about with hob and grill and flipping over the half cooked product. Use whatever vegetables you fancy. This is what I had lying about the flat.

For 6-8 portions you need:
4 eggs
1 cup grated chedder
1/2 cup frozen sweetcorn
1/2 cup frozen peas
1 orange pepper, diced
1 onion, chopped
1/2 cup cherry tomatoes, halved
large handful fresh chives and garlic chives, finely chopped
1/2 tbsp olive oil
salt and pepper

Fry the onion in the oil for 5-10 mins till softened. Add the pepper, sweetcorn and peas and cook for a further 5 mins. Meanwhile beat the eggs with the chives and season. Once the vegetables are cooked, tip into a silicon cake tin, pour over the eggs and cheese and mix around to distribute evenly. Top with the tomatoes. Bake in a moderate oven for about 20-30 mins till lightly set but don’t overcook or it’ll go rubbery. You can eat this hot, room temp or cold and it’s perfect for a picnic.

Pepper, Mushroom, Onion and Tomato Galette (v)

This is a vegan filling for your lovingly prepared galettes.

For one person you need:
1/2 a sliced onion
2-3 sliced mushrooms
2-3 sliced cherry tomatoes
1/2 a pepper, sliced

Start by flash griddling the veggies to tenderise them a little. Once done, wipe the pan clean and lay a galette on to it. Scatter over the cooked veggies and then fold the galette into thirds before flipping over quickly and then scoffing. Bon apetit!

Roasted Vegetable Pasta (v)

OK so this is virtually the same as the courgette pasta but it’s worthy of its own entry…

For 2 people you need:
2 courgettes, diced
1 red onion, diced
1 pepper, diced
handful cherry tomatoes
1 clove garlic, crushed
1 tin cherry tomatoes
handful olives, sliced
pinch sugar
salt and pepper
vegetable stock
dash red wine
175g pasta

Toss the veggies in olive oil and then roast them for about 20 mins. Meanwhile place the garlic, seasonings and tomatoes in a pan and bring to the boil. Simmer. Cook the pasta, drain. Add the veggies to the sauce and toss in the pasta. Scoff.