Kale Salad with Sumac Onions and Chickpeas

Ingredients:

Kale (pick almost enough to make a vege for two when cooked this is perhaps double what you’d expect to need for a salad)

1-2 Tbsp olive oil

1 red onion, thinly sliced

1 tsp ground sumac

i tsp toasted sesame seeds

1 Tbsp lemon or lime juice

1 clove garlic

2 teaspoons mustard

125g chickpeas cooked

Method

Soak and cook the chickpeas.

Remove the thick central veins from the kale and rip oor cut into small pieces. Pour oil and 1 tsp salt over kale and stir and rub it to coat thoroughly. Leave for an hour, this with the massage, will help break down the toughness.

Mince the garlic clove (a microplane is ideal) mix with mustard and citrus juice. This will be the dressing for the kale.

Wash the onion for a minute or two in fresh water (this will remove much of the sharpness (or heat?), drain, sprinkle with sumac and sesame seeds, mix.

Finally assemble toss the oily kale with dressing and chickpeas. Top with onions.

Recipe for socca – or farinata

Socca is the French word for it, it is a specialty around Nice, across the border in Italy too, but there it is called farinata. As a tasty snack or starter it’s simple, quick, and nutritious. It’s also completely gluten free. Simple and made from simple things it is an ideal quick meal after Christmas when one needs no more rich food, but wants something tasty and special.

Socca is a breadless ‘flatbread’ of chickpea flour (gram flour from an Indian shop works nicely) and water with a little oil cooked in a cast iron pan. (You could use another ovenproof pan, but cast iron is great because of its heat retention.) Socca has many variants, two I love add: rosemary and onions (chopped fine and mixed into the batter prior to cooking), or some chopped fennel seeds.

Mix equal parts (one cup of each will feed two for a light lunch) chickpea flour (gram flour) and water for a not too thin or too stiff batter, add two tablespoons of oil, a little salt and lots of freshly ground black pepper. (At least as much pepper as salt, but probably more. Be brave and you will find even pepper-shy people like it! Be brave, socca is a simple dish for culinary extremists as I’ll explain again below.)

When the batter is mixed, let it rest. Half an hour is great, but at least while you warm the oven and pan. Heat the oven to at least 230⁰C on grill setting and put the pan on the hob to get it smoking. This is another place to be extremist, get the pan and the grill as hot as you can, the extra crispness of the crust will repay your extremism!

Place two tablespoons of oil in the pan and tip to coat. Pour in the batter and place in the oven (probably 4-5 mins depending on the thickness of the bread and just how hot your pan and grill will go).

You could eat it with olives and small tomatoes for a healthy snack or starter. Ideal when chatting with friends.

Actually socca, like soccer, is not immune to national rivalry. The Italians call it ‘farinata’. But the name doesn’t change the taste. So, I’m content to credit both the nice people from Nice and the generous people from Genoa!

Recipe for socca

One frying pan size, serves two as a light lunch or four as a snack.

1 cup chickpea/gram flour
1 cup water
1 tsp fresh ground pepper
1/2 tsp salt
2 Tbsp olive oil
diced onions or rosemary if you want more flavours

Mix and leave to stand. Pour into a frying pan as hot as you can, with a little oil round the base. Place under the grill, again as hot as you can. Ready when the top is nicely browning.

Nathan’s Really Quick, Really Tasty, Really Easy Lunch

The remains of the Really Quick, Really Tasty, Really Easy Lunch after the Carey Baptist College Staff Lunch Club had both eaten their fill

Can of mixed beans, drained.
Sundried tomatoes, sliced.
Fresh parsley or whatever herbs you have, torn/shredded/chopped/cut/rubbed/whatever.
Olive oil and a splash of balsamic, (Nathan says S&P I wonder if he meant Lea and Perrins? I used lemon juice).

Serve with nice bread and mixed leaves.

Nathan adds some ground corriander and chilli flakes or whatever I have around.

This really was really, really quick, really really easy, and pretty tasty too 🙂

African Black Eyed Beans

Last night I tried Lois’ African Black Eyed Beans. ¹I did not mean to do two of Lois’ recipes in a row, but that’s what I had in the storecupboard 🙂 Barbara was just back from Tauranga and I had them ready with rice, Barbara did not know it was a competition recipe but said the beans were delicious without prompting 🙂 I adapted the recipe for Repentant Carnivores (rather than Vegans) by cutting the fat, especially the bad fat in the coconut cream, halving this works fine and still tastes deliciously different.

1½ cups black-eyed beans. Start these cooking for 30 – 45 minutes.

Make the sauce with:

2 chopped onions Sautéd in a little oil until they’re softish.
1 small can tomato paste (or chopped tomatoes but then you will need to “reduce” ²That is boil to remove some of the water. the sauce a bit).
½ can coconut cream
2 tsp paprika ³I used smoked, it adds a nice depth to the warmth – as I also used less chili.
½ tsp (or more or less) chili powder
½ tsp cumin
2 teaspoons sugar
1 teaspoon salt

Stir together till combined, if necessary reduce to thicken, but if you keep the beans warm in the sauce before serving it will thicken up a bit then.

When the beans are cooked, drain and mix the sauce into them.

Serve with rice. This is would serves 4 as a main meal. ⁴Lois or Alison reckoned 4-6 but the 6 would all need small appetites or to eat desert as well 😉

Lois gave credit to Alison Holst, the beans taste interesting and different as most Westerners are not used to the coconut and bean combination, which worked very well. Once again the recipe risks looking plain, I think (in the Capsicum season at least) some thin Jullienne strips of green Capsicum might lift it… I am sure this dish, especially if it was enhanced by some appropriate (or better still inappropriate) story about the African origin of the recipe, would go down a treat with most children – though definitely reduce the chili (like I did) in that case.

Like the previous two entries I’ve tested this is likely to stay on my regular list, so far it is going to be hard to choose who gets the prize 😉

Notes [ + ]

1.	↑	I did not mean to do two of Lois’ recipes in a row, but that’s what I had in the storecupboard 🙂
2.	↑	That is boil to remove some of the water.
3.	↑	I used smoked, it adds a nice depth to the warmth – as I also used less chili.
4.	↑	Lois or Alison reckoned 4-6 but the 6 would all need small appetites or to eat desert as well 😉

Mushroom and Barley

Lois' Mushroom Barley Mix - all packed for lunch

After a fortnight of a cold that left me with no enthusiasm for recipe testing 🙂 I have again begun to trial the Great Vegan Recipe Competition entries.

Yesterday I tried Lois’ Mushroom and Barley Mix, and brought the “left overs” in a box for lunch. The recipe is extremely easy, and seems forgiving – I left it simmering with no stirring for an hour and it was still fine!

1 cup uncooked barley
1 onion chopped
1 carrot chopped
3 cloves garlic chopped
2 cups chopped mushrooms
3-4 cups vege stock or water
1 Tbsp soy sauce
1 cup cooked chickpeas
5-6 sun-dried tomatoes
1 tsp ground cumin
1 tsp Harissa (or in Lois’ original chilli – I like less chilli and more spices that most Kiwis)

Sauté onion, carrot, garlic and spices. Add barley, mushrooms, soy sauce and stock. (I’d now keep half the mushrooms to add later with the chickpeas – if you are using soaked, dried but uncooked chickpeas add them now.)

Leave to simmer happily for about 3/4 hour, until the barley is soft but chewy. Check occasionally to ensure there’s sufficient liquid. I found with precooked chick peas that 3 cups was plenty, but if cooking the chick peas then I expect the extra cup is needed. Add the sundried tomatoes (or other veges like Lois’ capsicum [too expensive at this time of year]) for colour before serving.

This is savoury, convenient one pot, and one serving. It works well to warm up next day for lunch. I would also add some chopped fresh herbs at the end to add more colour as garnish and to add a little zing to the flavours which are otherwise savoury but almost bland. (It was the same reasoning, as well as what was in the fridge, that led me to use sundried tomatoes.)

Green lentils and sausage

3197378067_e396d2364c_b — Cooked green lentils (photo by Maggie Hoffman) when you add the oil they'll glisten scrunptiously, the sausage is icing on the cake 😉

This recipe is NOT Vegan, except Vegans can easily adapt it by removing the sausage and adding a little more oil and salt.This is simpler than the public as imagined by a politician, and tastier than even you could imagine (just use plenty of good oil and real ground or flaky salt added just before eating)

Green lentils 1/2 cup per person (boiled gently till just soft)
Splash or three of nice olive oil
Several grinds of sea salt
a little thinly sliced sausage (Chorizo is good, but I prefer the thin ones that taste a bit like salami)

Serve with mashed potatoes.

For myself I often leave the sausage out, but it used to help tame the family carnivores 😉 and does add a nice contrast.

Pot of beans & judging the competition

4678668512_8d5dc71d8a — Not my beans, look somethinglikes photo from La.blasco

I have not started on trying out the competition recipes, there was too much food around that needed using up this week. I won’t be over the weekend as I’ll be in Tauranga and want easy meals (see below), but plan to next week. This means there is still time to ask your friends for their best Vegan maincourse or lunch (i.e. substantial but portable) recipes…

Beans with Preserved Lemons

So as to have a couple of quick easy meals for the weekend, and a tasty meal last night I did a big pot of those young greenish (but dried) beans in the slow cooker yesterday. The ones that are like Flageolet Beans, but not from the Harricot but perhaps Fava… [BTW the slow cooker is great for beans, but NOT the red ones, as they need a good fast boil for some of their cooking time to remove poisons 🙁 ]

Just put:

Some chopped onions and garlic (less than the onions 😉 but plenty I used six cloves)
Bay leaves/Thyme/Rosemary
Beans

In the pot and more than cover with vege stock (my second batch of Nathan’s free stock worked fine with just the stalk ends of celery and other peelings and wastage including onion and garlic skins) the exact quantity is difficult as different beans soak up different quantities. (BTW in the slow cooker all day there is no need to pre-soak the beans.) The ideal is if you can look in on them at lunch time to maybe add more stock.

Near the end of cooking add some preserved lemons and limes. In NZ now is the time to set up a shelf of jars, as limes are as cheap as they get, and they do make the lemons taste even better 🙂 The preserving somehow mellows the flavour and they go brilliantly with the beans adding interest to the dish. The Velveteen Rabbi called them “sunshine in a jar” – I can’t beat that 😉

Season and if need be thicken the sauce with a little maize meal/cornflour.

Should dairy products count as meat?

247247868_376f6858d8_o — Are beans really "worse" than cheese? (Photo by pizzodisevo, modified)

In my first post I classed eggs and diary products (in particular cheese) with meat as things Repentant Carnivores might try to cut back on. Since then Heather has emailed some interesting calculations. She was curious whether using less dairy would in fact use less land. This was an issue that came up in the discussion on the Tear Fund Facebook page too, so I’ll copy Heather’s figures here:

[u]sing my ‘food footprint’ spreadsheet I already had and plugging in data for g of protein/kg of the food I found you get the following numbers of kg of protein per Ha of land:

Nuts (as peanuts) 480

Pulses (dry, uncooked) 125

Milk 243

Yoghurt 270

Cheese, milk powder 274

Eggs, free range(12 = 636g) 42

Goat infinite! (as in NZ goat meat tends not to be farmed as such – it’s feral goat or goat that is brought on to increase the productivity of the land for other uses by them eating up the gorse)

Beef 52

Chicken (free range) 37

Pork (free range) 22

Sheep meat 14

Based on that, it looks like eggs should be thought of in the same light as meat, but that dairy products use no more land than pulses or nuts. And that goat should be eaten in abundance 🙂

On the other hand, to get the same g of fat butter takes 21 times the amount of land as canola oil (although if you’re consuming other dairy products obviously a bit of fat goes along with it).

There’s lots to discuss here 😉 Is the goat meat my butcher sells feral goat, or imported meat with huge cost in fuel etc? Should sheep meat be thought of as “worst”, remembering that sheep (in NZ at least) usually use land that is not good for other “crops”? But if these figures are correct (can anybody verify or challenge them?) it looks as if Milk, Cheese and Yoghurt could come off the RC list, which would be very good news for cheese-lovers 🙂