Vegan BUCKWHEAT & PEANUT CASSEROLE RECIPE..something wonderful for the New Year

Buckwheat is actually a dried berry not a grain as such, and it is packed with minerals, vitamins and amino acids, cook the hulled groats like rice, by sauteing in hot oil and then top with boiling water, and simmer until all water is absorbed...fluff with a fork when cooked.

This is a fabulous Casserole and perfect for cold wet winter months, we, in Los Angeles are having our first El Nino storm of the season.

This serves 4-6 and is easy to freeze

preheat oven 350f middle shelf

a well oiled oven proof 1  1/2 qt casserole dish

4 cups peeled and thinly sliced potatoes
1 cup cooked buckwheat
3 medium onions thinkly sliced
1 chopped red bell pepper
2 cups washed and chopped spinach
1tsp sea salt
 ground black pepper to taste
1 tsp dried herbs of choice ( thyme, rosemary, oregano, basil)
1 cup shelled peanuts
2 tbsp peanut butter
2 cups vegetable stock or water
Chili powder or hot sauce to taste (optional)

Layer half the potatoes over the base and sides of the casserole dish.
Top this with the cooked buckwheat, onions, spinach, pepper, herbs and season with salt and pepper.
Cover with the remaining sliced potatoes.
In a blender mix the peanuts, peanut butter and stock, until well blended.
Pour this over the casserole and cover tightly either with a lid or foil.
Place on a lined cookie sheet and bake 45 mins.
you may have to add more stock, depending on the vegetables.
Remove cover and cook a further 15 mins to brown the top.

Remove from oven and wait 15 mins before serving to allow the contents to settle.



 Variations: use any seasonal vegetables..and in place of peanuts use almonds and almond butter

VEGAN RUSTIC VEGETABLE TART, RECIPE AND IDEAS

I PERSONALLY LOVE THIS TART, AND IT'S  CREATION CAME ABOUT AS I CAN NO LONGER ENJOY PIZZA, AS I AM LACTOSE INTOLERANT AND I DON'T LIKE VEGAN CHEESES.
THIS IS A TART MADE WITH EITHER ROASTED OR SAUTEED VEGETABLES AND , WRAPPED IN  A WHOLE WHEAT YEAST PASTRY WITH A BASE OF EITHER BEAN OR SMOKED EGGPLANT HUMMUS.







THE CRUST..MAKES 1 LARGE 8 INCH TART:

1 tsp active dried yeast
pinch of sugar
1/4 cup warm water
Mix together and allow it to get frothy, set aside.


Meanwhile in a food processor:

1 cup wholewheat flour
1/2 tsp sea salt
2 tsp any dried herb of choice (if using fresh then use 3tsp)
3 tbsp vegetable shortening or olive oil

Extra flour for dusting and rolling

Pulse together lightly to 'breadcrumb" stage.
With processor working, slowly drizzle in the frothy yeast mix to form a light dough ( it may be sticky, that is fine).
Gently turn out of the processor bowl on to a lightly flour dusted board, and roll into a ball.
 
Dust lightly with flour, and place in a warm greased bowl, cover with plastic wrap or a clean cotton towel and allow to rise in a warm place until double in size ( approx 45 mins)


Knock back the dough , then roll out to a 10 inch wide circle.

Place on an ungreased 8 inch pie pan and allow the pastry to droop over the edge

You may use, hummus, baba ganoush (smoked eggplant spread/dip), tahini, peanut butter, any roasted nut butter, or vegan cheese. ( for great recipes for a great and easy hummus check out my ebook "RECIPES FOR SUCCESS on www.amazon/kindle.com)
Spread this in the middle of the circle, allow a 2 inch space around the edge.

Top this with any roasted vegetables or sauteed (make sure that the vegetables are drained or this will make the pie crust base soggy). Again mix plenty of fresh or dried herbs into the vegetable mix and this should compliment the herb in the pastry.


Fold over the pie edges to meet in the middle..it will leave a gap.
Top this gap with any cracked or pitted olives, washed and drained capers.
Then drizzle with a little extra virgin olive oil.
Brush the pastry on the outside with a little nut milk and sprinkle with coarse sea salt or sesame/poppy seeds.

Bake in a preheated oven on a lined cookie sheet middle of oven 375F for 35-45 minutes, until the top is golden brown.

Remove from oven and cool in pan, drizzle again with olive oil or wine/lemon juice and decorate with fresh herbs.
Slide the tart onto a warm serving plate preferably with a small edge, to hold the tart juices but not inhibit the knife cutting.
Serve warm or room temperature and cut into slices at the table..This is spectacular any season.


Variations: add any raw or roasted no salt nut, for a crustier base sprinkle the base with coarse cornmeal/polenta before covering with pastry.

CRANBERRY-WALNUT-CINNAMON-APPLE....... BOLTON CAKES..fantastic "cakes" for tea time or lunch boxes RECIPE, TIPS & PHOTOS

These are wonderful caramely-appley-spiced  cakes and began life in the North West Of England.
They are a cross between a Chorley cake (the place of my birth), which are just plain short crust pastry filled with currants and rolled out very thing and baked, then served slathered with butter or margarine  and Eccles cakes, which are usually made with "rough puff "or puff pastry and filled with sugar, dried fruit, butter or margarine and sugar.
I have taken artistic licence and named these after my maternal side of the family, The Boltons, as when Mum baked she always gave me leftovers to make pies, and they ended up something similar using jam.

There is no real recipe  but here is a shortcrust/flakey pie crust recipe for going on with..adapt it to any way that you feel comfortable with, this makes 2-3 Bolton Cakes depending on size.

1 cup all purpose flour
1 cup whole wheat flour
2tsp sea salt
2/3 cup vegan shortening  ( DO NOT USE VEGAN MARGARINE IT HAS TOO MUCH WATER)

6-10 tbsp cold water (depends on dryness of the flour) 

Pulse the salt and flours together in a food processor.
Then add the fat and pulse to form fine "breadcrumbs" ( do not over run the machine as this will create heat that will break down the fat).
Gradually add cold water until a loose dough is produced, (continue to pulse as you add the water).
Form into a ball and set aside wrapped in wax paper for 30 mins minimum.




The filling:

3 large apples grated ( 2 cups)
1/2 cup broken walnuts
1 cup dried cranberries
2 tsp ground cinnamon
1tsp ground cloves

Make this 30 mins ahead of baking so the juice from the apples is soaked up by the dried cranberries.



Vegan margarine for spreading

Sugar for topping 

Nut milk for brushing


Method:


Cut the dough into 3 pieces.
Then roll out 1 piece on a floured board, IN TO A "FREE FORM" CIRCLE ( It is not an absolute necessity to be a perfect circle) to just less than 1/4 inch thickness.
Spread liberally with Vegan margarine, leaving a gap of 2 inches round the edges

Top this with 1/3 of the apple mix, then fold the sides into the middle to seal.

Turn this over and then pat down, and form into a circle with your hands, do not be tempted to roll out as this is very juicy.
Place seam side down an greased cookie sheet, then continue to make the rest.
Brush with nut milk and sprinkle with sugar

Bake in a preheated 375F oven for 30-45 mins (I used another cookie  tray on lower level to protect the base of pastries from burning, and the sugar and juice WILL spill from the pastries and this forms a good caramel.)

When golden brown remove from oven and allow to cool on cookie sheet.

When cool enough to handle, using a spatula remove from tray and cool on plates.

Serve at room temp.

These can be sliced in half or serve whole...do not ask for taste testers there is not enough.

Variations: use Any dried fruit, larger types cut into small pieces with kitchen scissors; Use any nut of choice.
You may add some sugar to the filling, but be careful when baking as this extra sugar makes the juice very sweet and this will burn as it is released.

Enjoy GOOD Vegan EATING.

VEGAN ORANGE-RAISIN BAR COOKIE RECIPE ( these have ALWAYS beenVegan)

These are wonderful and fresh tasting little cookies..makes on 13 x 9 x 2 inch pan..the size depends on you.


2cups raisins
3 cups water
Add both to a small pan and simmer for 30 mins, covered.
There should be 2 cups liquid left ( if less add more hot, boiled water.)
Add 4 tbsp vegan  margarine/shortening and  remove from heat, allowing the fat to melt.
Allow this to cool.

In a large bowl mix:
4 cups all purpose or whole wheat flour
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp grated nutmeg (optional)
2 cups packed brown sugar

Add the cooled raisins and melted fat-water mix, and mix well to combine.
Then spread this over the base of the greased pan.

Bake 25-35 mins in preheated 350f oven until golden brown on top.

Remove from heat and spread over the following frosting while the cookie dough is still hot.

2 cups icing/powdered sugar
juice & zest from 2 large oranges (zest first then juice)
2tbsp vegan margarine
Beat well until smooth and spreadable.

Allow the cookie base to cool down to temp. to be handled and then cut into pieces.
DO NOT ALLOW TO COOL COMPLETELY BEFORE CUTTING INTO PIECES OR THEY WILL BREAK UP.
Allow to cool completely, in the pan, before serving.

TO ALL MY READERS IN FRANCE AND BEYOND

I am so very sorry to hear about the terrorist attacks in Paris, and send my sympathy  and all my love to one of my favorite Cities/Countries,
John Nigel

VEGAN (Cloud soft) CAROB CAKE..perfect for sandwiching with your fave frosting or fruit puree & CAROB NUT BARS..Great (always have been vegan) treats for kids of all ages

All the fun of chocolate without the guilt......



VEGAN (cloud soft) CAROB CAKE RECIPE this makes 2 x8 inch round pans sandwich together with warm,  strawberry or apricot jam.

Also perfect with mashed bananas, carob powder and agave syrup, as a layer cake.


2 1/4 cups whole wheat flour
1 cup all purpose flour
3/4 cup safflower oil
1 2/3 cups cold water*
2tbsp cider vinegar
2tsp vanilla extract
1 cup agave or maple syrup (*if using maple syrup just add 1 1/2 cups water)
6 tbsp fine carob powder


PREHEAT OVEN 350F


2 X 8 INCH ROUND PANS WELL GREASED AND FLOURED



In a large mixing bowl blend all the dry ingredients then add  the wet (also combined together).
Mix very well with a wooden spoon.

Pour into the greased pans and bake 35 mins.
Remove from oven and cool in pans in wire rack.
When cool enough to handle, un mold and allow to cool completely before sandwiching together.

VEGAN CAROB NUT BARS

These are great bars for snacking or hiking and  everyone loves them.
Prepare the day before, then bake and cool before cutting into delicious bars.

makes one 10 x 6 inch pan

1/4 cup safflower oil (any neutral oil except olive)
1/4 cup tahini (sesame paste)
3/4 cup maple syrup

Combine all the wet in a small bowl and set aside

3/4 cup chopped, raw walnuts or pecans
1/2 cup carob powder
2 cups whole wheat flour

Combine the dry ingredients in another bowl, then add the wet ingredients and mix well.

Pack into the greased 6 x 10inch pan and pack down, cover with wax paper and cling film and chill overnight in the fridge.


Next day, remove the wax paper and cling wrap and allow the batter to come to room temp then  bake in a preheated 375f oven for 12- 15 mins.

Cool in pan and cut into bars when cool.

Store (if you have any left)  in  an air tight container in a cool place.

Variations

use any chopped raw nut, 
also may add bite sized pieces of chopped dried fruits.
In place of tahini use and roasted nut butter. 

although this recipe may be doubled, use  two  6 x 10 inch pans, not a larger one as this will create different baking  times and these are quickly over cooked.

 

I GREW UP CALLING CAROB, LOCUST BEANS, THEY ARE VERY POPULAR IN SPAIN ( AND GROW ALL OVER THE MED.).  THEY GROW VERY WELL IN HOT CLIMATES.

ROASTED PUMPKIN WITH BRUSSELS SPROUTS, WALNUTS AND DRIED CRANBERRIES RECIPE/TIPS .perfect as an entree with steamed rice or couscous OR a side dish

This is a wonderful Fall dish, it may also be made year round using any yellow or orange fleshed squash, at a pinch you may also use yams or carrots and parsnips too, varying the greens with vegetable green tops and also  field spinach or cabbage.


For 4 ample servings:


4 cups fresh pumpkin, peeled, seeded & cut into 1 inch or bite sized cubes

You must use fresh pumpkin/squash not frozen nor canned.


1 pound Brussels sprouts..try and get the smaller more tender ones

2tbsp grape seed oil

juice 1 lemon/ 1 tbsp

1tbsp walnut or extra virgin olive oil

2tsp  ground cinnamon

sea salt & pepper

1/2 cup raw walnut pieces

1 cup dried cranberries

3 cloves garlic smashed and minced ( optional)

Method:

Place the pumpkin and the sprouts ( bite sized pieces if larger ones are used then halve or cut into 1/4's ) in a large bowl and add the oil &  ground cinnamon, cover lightly and allow to marinate at room temp for 2 hours (or overnight).


In a preheated oven 350F

Place the vegetables in a greased shallow roasting pan or cookie sheet, in 1 layer only. Do not stack the vegetables as they will not cook evenly.

Bake/roast for 30 mins, check that the bottoms are lightly browned , and turn the veggies over, bake for a further 30 mins.

Check tenderness of the veggies particularly the sprouts, then empty the whole tray into a large bowl.

Season with sea salt & pepper to taste

Add the minced garlic

Drizzle with lemon juice and walnut oil

Lightly mix in the fruit and nuts and serve warm.



VARIATIONS:

INSTEAD  OF PUMPKIN ( I PREFER FAIRYTALE) USE BUTTERNUT OR ACORN SQUASHES FOR FALL DINING.

USE ANY OTHER DRIED FRUIT BUT CHOP SMALL

USE ANY OTHER RAW NUT..CHOP ALSO ( RAW SUNFLOWER SEEDS DO NOT NEED TO BE CHOPPED)

FOR LEAFY GREENS ONLY BAKE FOR THE LAST 10 MINUTES OF BAKING THE PUMPKIN

IN PLACE OF  CINNAMON USE ANY OTHER  GROUND SPICE, CARDAMON, I LIKE NUTMEG, AND CLOVES ARE FINE.

INSTEAD OF ROASTING THE SPROUTS, STEAM THEM, DRAIN WELL AND ADD TO THE ROASTED PUMPKIN

IN PLACE OF SPICES ADD ANY MINCED FRESH HERBS, ROSEMARY, THYME, SAGE.

TOP THE VEGGIES WITH MINCED PARSLEY OR CILANTRO