Vegetable Chilli, refried beans, guacamole

Love a veggy chilli, these refrigerate well and are amazingly diverse, eat with rice, jacket potato, mix with some mince or noodles… I will admit the guacamole here wasn’t home made but I discovered vegan guacamole in Sainsburrys, it’s such a rare find I had to try it out. =)

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Vegetable Chilli;

  • 1 tin red kidney beans in a chilli sauce
  • 1/2 tin of mixed beans drained
  • 1 red chilli
  • 1/2 tin sweetcorn
  • 1 courgette
  • 1 onion
  • 3 garlic cloves
  • 1 red pepper
  • 6 cherry tomatoes
  • 1/2 tub tomato passata
  • 1 stick celery
  • 1 tbsp cumin seeds
  • 1 tsp turmeric
  • 1 tsp cayenne pepper
  • 1 tbsp coriander

1. fry garlic, onion, chilli and celery.

2. Add the spices, red pepper, courgette and tomatoes. Fry until you can smell the spices.

3. Add the passata. Bring to boil then simmer until tomatoes begin to break down.

4. Add the beans and sweetcorn. Heat through.

Refried Beans;

  • pinto beans. Soaked.
  • 1 tsp chilli powder
  • 3 cloves garlic
  • 1/2 onion
  • vegan butter
  • salt/ pepper

1. Bring the beans to the boil in a pan with lots of water. Simmer for up to 4 hours until soft. DON’T LET THE BEANS BURN TO THE PAN IT’S REALY GROSS.

2. Add the onions, garlic, chilli powder. Simmer until the onion is soft.

3. Mash or blend to a pulp with the butter and salt/ pepper.

Guacamole;

  • 1 avacado, with skin and stone removed
  • 1 clove garlic
  • 1/2 red chilli chopped finely
  • 1/2 onion chopped finely
  • squeeze lime juice
  • optional drop of vegan milk/ cream

1. Mash or blend avocado and garlic, add cream now if using.

2. Mix in the chilli, onion and lime juice.

3. Refrigerate until serving. This will brown on top but mix it up again to get the bright green back.

food and energy…

How important is diet? Well I think I’ve got a case study to prove it’s very important.

Over the last few weeks I’ve been feeling very tired, sluggish, everything has been an effort. I mean everything. Things that normally I wouldn’t bat an eye at became colossal tasks, cycling to work, drawing, doing any exercise, even cooking….

I’m no doctor so this is just guess work, but over hay festival 3 weeks back the carnivorous chef very kindly tried hard to cater for my vegan diet. This did mean however that I mostly ended up eating risotto in various forms, chickpea curry and jacket potatoes for ten days. Along with this there were long days stewarding, not moving around very much. I left exhausted, though don’t get me wrong I love Hay. The following week was a very busy one exercise wise with kayaking, cycling, hill walks and gauge walks, all of it was a massive challenge for me and tired me out badly. Which also has the effect of making me drink lots of wine to get through my evening work and socialising. Though we’ve been trying to eat lots of salads filled with different vegetables, I’ve been getting more and more tired and fed up since, and so eatig more and more junk. To the point where all I want to do is lye in bed and watch tv. This is NOT me. I even ate tinned soup twice in the last week and a pack of Pringles. I just couldn’t be arsed to cook! =o This all got massively compounded by a gum infection and hay fever and all of the drugs which go along with them.

BUT finally I’m back! I feel alive. I sincerely enjoyed the bike ride to Cardiff yesterday and have re-started morning yoga. I wasn’t expecting this yesterday. I was expecting to struggle to ride half way then catch a train. I sailed past the stations barely noticing they were there. I still have hay fever, I still have a gum infection. So what do I think changed?  I think the salads I’ve been steadily munching might have finally caught up with me. I didn’t drink anything after any life drawing sessions this week that probably helped a lot too.

So what did I eat yesterday?

Breakfast;

1 big piece of toast with hummous.

Lunch;

1 fruit chocolate blend (healthier than it sounds promise)

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  • 1 apple
  • 1 pear
  • 1 banana
  • 1 tbsp raspberry jam
  • 2-3 tbsp cocoa powder

Blended, this made a fabulous indulgent snack, catering to my mood, which also happened to be full of vitamins and energy. Hurrah.

Dinner;

veg chilli with rice, refried beans and guacamole.

(post and recipe coming next)

Lots of green tea, fresh mint tea, pomegranate and blueberry juice.  =)

Butternut Squash, Carrot and Lentil Soup

Delicious taste and new delicious, grown up look! The toasted seeds and home made flat-breads make all the difference here.

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(serves 4)

  • 1/2 butternut squash peeled and cubed
  • seeds from squash cleaned and dried
  • 6 carrots chopped
  • 3 handfulls lentils
  • 1 onion chopped
  • 3 cloves garlic
  • 1 tsp stock
  • 1/2 tbsp cumin
  • 1 tbsp coriander

1. Roast the squash with a little oil until soft. (at 200c about 30 min) Also roast the seeds for 15 min with no oil.

2. Meanwhile, Fry the onions and garlic on a low heat until you can smell it.

3. Add the cumin and continue to fry until you can smell that too.

4. Add the carrots, lentils, coriander, stock and water to cover.

5. Bring to boil then simmer until the carrots are tender and squash done in the oven.

6. Blend the carrot mixture and squash together and reheat.

7. Top with roasted seeds, season with salt and pepper.

Broad Bean and Pea Bruschetta Jacket Potatoes with Asparagus

AgfaPhoto Heres a quick dinner.

Just Jacket Potatoes*, my broad bean bruschetta and LucysFriendlyFoods Roasted Asparagus, with a  balsamic vinegar.

*(Prick the skin several times with a fork. Then oven cook at 200c until soft in the middle when poked again with said fork. Mash with vegan butter.)

 

Butternut Squash Mash, Mushroom Medley and Peas.

Delicious summery dinner for when you need something warm. Full of flavours.

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Peppery Butternut Squash Mash;

  • 1/2 a butternut squash peeled and cubed.
  • Big blob of vegan butter
  • 1 tbsp (yes that’s right) of pepper

1. Boil the squash until soft.

2. Mash with the butter and pepper.

Good hot or cold.

Lemony Mushroom Medley;

  • Olive Oil
  • 1/4 lemons juice
  • salt
  • mixed herbs (your favourite)
  • 4 mushrooms quartered
  • 1 onion diced
  • 2 cloves garlic chopped
  • 2 cherry tomatoes halved
  • Spinach

1. Fry the onions, mushrooms and garlic in a pan.

2. When half way done add the tomatoes and mixed herbs.

3. When done add the spinach, stir constantly until wilted.

4. Add the lemon juice and salt. Mix well, spoon on to a plate, avoiding most of the juice.

5. You can now, if you like, use the juices as a ‘gravy’.

Trevithal Court Farm, Bee Keeping

After finding the Beef Farm so interesting I willingly volunteered to steward the next farm event involving bees.

I’ve been on the fence about bees for far too long, because I simply don’t know my facts. I hoped this talk would encourage me to take a side and help to end my ignorance. I’ve found this to be only the beginning of a huge internal debate.

So here are some more of my notes from this event- I have totally ignored the orchard side of the talk here sorry, but as interesting as cider is, bees are just more relevant. =p

In Britain now there are 32,000 registered bee keepers, 37 bee farms working currently, which only produce 17% of the honey we eat, the rest is imported.

The bee keeper giving this talk, Peter Guthrie has 100 hives at 10 sites.

Bee keepers, and in fact bees have been having a hard time recently with the weather as seasons and weather are incredibly important to the survival of bees and their production of honey.

bee(Image from; www.sussex.ac.uk)

A honeys taste and name comes mainly from the time it is harvested, this is to do with what flowers are out when so when apple blossoms are blooming the honey will have an apple blossom flavour. Dandelions happen to be one of bees favourite flowers, so if you want to help the bees stay strong during the spring don’t kill all of your dandelions. Honey is actually regurgitated nector or bee sick.

Have you ever wondered why some people are allergic to wasps while others are allergic to bees? It’s because the venoms of a bee sting is acid while a wasps is alkaline.

Bees can be bred to be sold to other keepers or kept for their honey and wax for foods, preservatives, creams, candles, etc. Wax is the only semi-permeable substance produced in nature. Moving bees around is common practice to pollinate plantations, however it is known to be very stressful to the bees. Most bees used in this country are imported from abroad, from places like America.

The old way to keep bees was in a sket which got burnt killing the bees at the end of each season to get the honey. Luckily this is now considered bad practice and costly. Current bee hives come so that you can remove the honey combs. There are two main types of hive used in the UK. The WBC is a double walled hive and good from small bee keepers. But it comes with a lot of equipment and costs £600 from new. The other type of hive is the national modified hive, single walled, keepers of large numbers of bees use these and it would cost around £500-£600 to get the hive and bees to fill it.
images(Image from; www.goodismanlab.biology.gatech.edu)

To collect honey bee keepers smoke the hive. The smoke is made from natural things such as sacking, pine cones as they make a smell preferable to bees. When the hive is filled with smoke the bees gorge on honey then evacuate, but because they are full of honey they are less likely to sting.

It’s important that bee keepers replace what they take from hives with sugars, some use normal sugars from supermarkets but there are worries about the nicocites found in it, though the government says it has no evidence which could ban its use with bees. Other keepers buy sugar from countries that has banned the use of nicocites such as Germany. They then turn this into syrup using up to 3 gallons during the autumn and in the winter turning it into a hard candy placed on top of the hive so that if the bees run out of food they don’t have to waste any energy flying for nectar.

It takes 22,000 bee trips to make 1 pound of honey. Once the honey is finished the bees seal the comb with a little air inside.

Bees make cells in two sizes, the bigger cells are for male bees or drones while the smaller cells are for female bees or worker bees. In a hive there is always 1 queen bee, 30,000-60,000 workers, 300 drones.  If a hive becomes congested the older worker bees gorge on honey then swarm to find a new hive. A swarm will have on average 20,000 bees in it. Bee keepers work to avoid this happening by not allowing the hive to become congested by making it larger, or catching the swarm and re-housing them. When bees swarm, first scout bees scour up to 5 miles looking for a likely new home. Meanwhile, swarms always land on the same tree, when they land the young bees secrete a small amount of wax so that if they are stranded there they can build a honey comb to keep warm, each swarm can smell this from the last and will land there.

When a swarm has left the hive any queen eggs hatch. From about 40 queens only one will survive. If one hatches first she will eat the other queens cells, or if a few hatch at the same time they fight to the death. Once a queen is about 5 days old she flies up into the sky and makes a high pitched noise along with secreting pheromones which attracts drones from hives near by. Only the strongest drone that can fly the highest will mate with her, all the drones will die during the flight. A queen bee will live about 5 years, while the worker bees only live 6 weeks during the summer. Three weeks of a worker bees life is spent inside the hive and the last three collecting pollen. In the winter the worker bees live much longer up to three months as they conserve their energy by not flying.

When the hive gets to about 33c the bees have to begin to maintain the temperature of the hive to continue to function.  However, in the Autumn the bees bring the temperature of the hive down to 5c. They don’t hibernate but don’t breed or produce any eggs either. To keep a hive warmer and so reduce the amount of honey the bees eat to keep warm keepers can put a quilt or carpet on top of the hive.

A recommended book(that I’ll be reading soon); A World Without Bees, Alison Benjamin & Brian McCallum.

It’s June!

What’s in Season?

  • Peas
  • Broad Beans
  • Strawberries
  • Rhubarb
  • Courgette
  • Asparagus
  • Curly lettuce
  • Cucumber
  • Spinach
  • Carrots

Sounds like a perfect salad to me. =) Or what about a bruschetta? or a green smoothie? or crumble? mmmm….

What’s on this month?

11th, 7.15pm-8.45pm, Veganese Taster Session, Bristol

14th-16th Cheltenham Food and Drink Festival

15th Cardiff Vegetarian Festival

15th Cardiff World Naked Bike Ride

15th-16th One Planet Cardiff Festival

15th, London March to Close Slaughter Houses

29th-30th Colchester Food and Drink Festival

29th-30th Shrewsbury Food Festival

 

Couscous, Falafel, Salad

A summery dish to fill up after a busy day.
AgfaPhotoThe couscous was definitely the star of this meal. =)

COUSCOUS;

  • couscous
  • knob of butter
  • water
  • 1 small carrot diced
  • 1 clove garlic
  • 4 asparagus chopped
  • 5 cherry tomatoes halved
  • 1/2 red onion diced
  • 1/2 red pepper chopped
  • 5 green olives pitted and chopped
  • 2 sun dried tomatoes sliced
  • 3 small pickled beetroots sliced
  • handful dried curry leaves crushed
  • 1 tbsp curry powder
  • 1/2 tsp stock

1. Put some couscous in a mixing bowl. Add a knob of vegan butter and boiling water to cover.

2. In a pan fry the diced onions, when beginning to pale add the garlic.

3. Add the pepper, carrots, curry leaves, powder and stock with water to cover.

4. Bring to the boil.

5. Add the chopped tomatoes.

6. When carrots are almost finished add the asparagus. Continue to simmer until carrots are soft.

7. Remove from the heat. Add the olives, sun dried tomatoes, beetroot.

8. Taste, then if happy mix into the couscous.

Serve hot or cold.

BASIC FALAFELS;

  • 1 tin chickpeas/ dried chickpeas cooked
  • 1/2 tsp tahini paste
  • 2 tsp cumin seeds/ powder
  • 1 tsp turmeric powder
  • 2 cloves garlic
  • 1/4 lemons juice
  • semolina flour to coat
  • water to combine

1. Blend all of the ingredients except the semolina and water.

2. Add water to help blend or create a good consistency. It should be quite thick but entirely combined.

3. Roll into balls and coat in semolina.

4. Fry in a little oil or dry fry until golden brown.

Raw Red Pepper Soup

Truly and honestly the most delicious food I have made in forever. It is a serious need to cook more soon kind of thing, a recipe for keeps. AND it only takes something like 3 minutes to make!

It is very much stolen from another fabulous blogger; The Rawtarian, go see her website and be inspired.

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What was it?

  • 2 red peppers, one bell and one long sweet one.
  • 1 bag un-roasted, un-salted cashew nuts
  • handfull chives

1. Blend all except 1/2 of one pepper with the cashew nuts.

2. Pour into a bowl, chop and sprinkle the remaining pepper in with the chives.

3. Eat.