Chickpea Tofu

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Whether you’re a tofu fan or not this recipe is for you. This tofu doesn’t taste like tofu made from soya beans but it can be used to replace tofu in most recipes. It’s great if you don’t eat soy for whatever reason or just to have another protein you can use. It’s very quick to make, although it needs time to cool down. The method is practically the same as for polenta “fries”, you just change polenta for chickpea flour. Once you have made it, it lasts a good four to five days in the fridge, ready for when you need it. It can be baked, shallow fried, deep fried or air fried, but it doesn’t freeze well.

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Here I shallow fried it until crispy and had it with a little barbecue sauce. Probably the easiest thing to do with it.

You can flavour it with spices. So far I have tried one batch with curry powder. This way is excellent to enjoy on it’s own it didn’t really need any sauce. Then I made two batches with smoked paprika which is a more delicate flavour and went well with the barbecue sauce. I’m thinking the next batch I make will be with garlic powder but I’m sure you could flavour it with all sorts of spices. If you try any that are especially noteworthy let me know in the comments!

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If you’re looking for another recipe made with Chickpea flour check out my corn fritters!

Chickpea Tofu

Preparation Time: 5 minutes + cooling time Servings: 4 people                                             Cooking Time:        10 minutes                                                                                                        Total:                        15 minutes

1 cup chickpea flour

2 cups water

1 tsp salt

1 tsp spices (optional) for example curry powder or smoked paprika

Oil for greasing

Extra virgin olive oil

1. Grease a heatproof dish. I used pyrex. Mine measures 14cm x 18cm x 5cm or 6 x 7in.

2. Mix all the ingredients, except the oil together in a large non stick frying pan or saucepan trying to eliminate any lumps.

3. Turn on the heat, I used high, and whisk constantly. The mixture will thicken and begin to bubble. Turn the heat down a little and continue whisking about 3 more minutes.

4. Using a spatula, immediately transfer the mixture to your greased dish.

5. Leave to cool. Once it’s at room temperature, cover and transfer to the fridge.

6. Leave in the fridge at least 4 hours or up to overnight.

7. Remove from the fridge. Cut into bite sized pieces.

8. Fry in a small amount of extra virgin olive oil until golden on all sides. You may have to work in batches depending on the size of your frying pan.

9. Serve and enjoy!

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Posted in First courses, soy free, vegan | Tagged , , , , , , | Leave a comment

Vegan African Peanut Stew

 

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A lovely warming recipe to take us into autumn. I used to think I was a summer person but then I moved to Andalusia and I realised I’m not! Now I prefer autumn, it’s a bit like summer in the UK. Here I manage to be in t-shirts until the beginning of November.

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I’d seen a few recipes for African peanut stew and they caught my eye because I love peanut butter and sweet potatoes. I kind of made the rest up based on what I had on hand, although I think cauliflower goes excellently with spicy recipes as it absorbs flavours so well. You can, of course, use whatever vegetables you have available at the moment.

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As written, the recipe is mildly spicy, that’s how I like it but of course you can up the heat if you wish by adding more chilli powder.

If you enjoy recipes with pulses in them you’ll find plenty on this page, among them are; Morrocan-style bean stew, Hummus salad tower, and curry bowl.

Vegan African Peanut Stew

Preparation Time: 20 minutes            Servings: 3 to 4 people                                             Cooking Time:        20 minutes                                                                                                        Total:                        40 minutes

2 tbsp extra virgin olive oil

1 onion

2 cloves of garlic

1 tsp cumin

1 tsp ground ginger

1/8 – 1/4 tsp hot chilli powder

1 litre vegetable stock

1 tbsp tomato puree

400g Cooked chickpeas (I used tinned)

1 medium sweet potato

1/4 cauliflower

3 tbsp peanut butter ( no added sugar)

 

1. Prepare the vegetables. Peel and dice the onion, the garlic and the sweet potato. Separate the cauliflower into florets.

2. In a large saucepan, add the oil and saute the onion for about 5 minutes.

3. Add the garlic, cumin, ginger and chilli powder and keep cooking for another 1-2 minutes until the spices smell fragrant.

4. Add the stock, tomato puree, chickpeas, sweet potato and cauliflower to the pan. The stock should cover all the other ingredients by about 2 cm. If It doesn’t top up with water.

5. Cover and bring to the boil then lower the heat and simmer for 15-20 minutes until the sweet potato is soft. (Check by piercing it with a knife).

6. Turn the heat off. Ladle about 1/3 of the stew into a bowl, add the peanut butter and blend until smooth with a hand blender.

7. Return to the saucepan with the rest of the stew and stir so it’s well mixed.

8. Taste the stew to see if you need to add salt. (Mine didn’t)

9. Warm slightly on a low heat if necessary.

10. Serve with crusty bread or a cooked grain such as rice or cous cous.

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Posted in Main courses, vegan, winter | Tagged , , , , , , , | Leave a comment

Air Fryer Polenta “Fries”

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Like fries but better!!! Polenta fries go with anything normal fries do. They’re great with a vegeburger, or just dipped in some ketchup.So I made these fries in the air fryer but you don’t need an air fryer to make them, you can, of course shallow fry them. I just happen to prefer to do them in the air fryer because it uses less oil and because I don’t have to watch them closely or turn them. So don’t despair you can still have your polenta and eat it. That said I’ve had the air fryer for a while now and find it really useful. We don’t use it every day or anything like that but it’s not one of those useless devices that just takes up counter space either.

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I imagine you could also make these in a normal deep fat fryer or in the oven but I haven’t tried those options.

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Air fryer Polenta “Fries”

Preparation Time: 5 minutes + cooling time Servings: 4 people                                               Cooking Time:        25 minutes                                                                                                          Total:                        30 minutes

1 cup / 165g polenta/ cornmeal

3 1/4 cups water

1 tsp salt

2 tsp dried herbs of your choice (optional)

Oil for greasing

1. Grease a a dish with the oil. Mine was pyrex but it doesn’t have to be heat proof as you are not going to cook it un the dish.

2. Place all the remaining ingredients in a saucepan.

3. Turn on a high heat and start to stir immediately. Keep stirring continuously. When the mixture starts to bubble turn the heat down a little. Keep stirring until you have a thick mixture which is beginning to pull away from the sides of the pan.

4. Turn the heat off and with the help of a spatula transfer the mixture to your greased dish. Use the spatula to spread the mixture evenly and level the top.

5. Leave to cool. Once it’s at room temperature cover and transfer to the fridge. Leave in the fridge at least 2 hours and preferably overnight.

6. Remove from the fridge. Turn the set polenta onto a cutting board. Cut into chip sized pieces.

7. Preheat the airfryer for three minutes. Put the “fries” into the basket and fry for about 10 minutes,until golden. You may have to do this un batches. Serve immediately.

8. Or, shallow fry in a frying pan turning to ensure they get golden on all sides. Serve immediately.

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Posted in First courses | Tagged , , , , , | Leave a comment