Category: Dairy Free

O Broth, Where Art Thou?

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Just because it is summer in America, does not (unfortunately) mean it is summer in New Zealand. Just putting it out there – while y’all are consuming sorbets and frozen yoghurts and cooling salads, we have had snow in previously un-snowed locales, closed roads, gale force winds…Because of the said seasonal conditions, I have been on something of a soup kick lately. We’ve had it in various forms all week for dinner, and it’s ideal for combatting the incessant sharp chill of winter that permeates our damp, un-insulated, World Health Standard-violating flat.

Soup 1:


Above: Gold on gold…a taste of sunshine for when it’s rainy outside. This soup is something I came up with while riffing on my standard pumpkin soup recipe. Basically it is the same – roasted pumpkin, mashed roughly with a wooden spoon and with stock stirred in – but I added dense, mushy cooked red lentils, a good 2/3 cup which and pretty much made it a complete meal. As well as this I sprinkled over plenty of yellow tumeric, as you can see in this picture, and ras-el-hanout, a spice mix to which I am quite addicted. It isn’t too obscure, most places these days are stocking it, and it imparts headily warm, aromatic, gentle spiciness.

As well as being seriously healthy, pumpkin and lentils are two of the cheapest things around these days. The lentils I used were some organic ones my mum sent me and the pumpkin was from the local vege market. Mmm, moral fibre and actual fibre in one bowl.

To go with the soup, and to augment the sunny golden-ness, I whipped up a batch of cornbread. The recipe I use is Nigella’s and is a favourite of mine, it always works and can be fiddled and faddled with to no ill effect and is the perfect accompaniment to almost anything (particularly butter…)

Cornbread

175g cornmeal (or polenta, same diff so look for either)
125g plain flour
45g caster sugar
2 t baking powder
250ml full fat milk
1 egg
45g butter, melted

Set oven to 200 C. Grease whatever you’re using – a muffin tin, a 20cm-ish brownie tin, etc. What I usually do is melt the butter in a decent sized microwave-proof bowl. Then I stir in the milk and egg with a fork. Then tip in all the dry ingredients, mix till just combined – don’t worry about lumps – then pour into your receptacle and bake, for 20-25 minutes. I have made this with superfine cornmeal and the more granular stuff, and a mix of the two, anything is fine really although the granular stuff gives slightly more bite to your finished product.

We had this soup again, with leftover cornbread for mopping up, the next night. This time I roasted some carrots as well and mashed them in once tender. They gave an added note of natural sweetness which was quite effective…
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Soup 2:

One of my favourite things about Cuisine magazine is Ray McVinnie’s Quick Smart column, where he gives, every month – how does he do it? – an exhaustive list of meal ideas and recipes based on a particular theme. After reading his promptings to make any number of soups, I tried this. I sauteed finely chopped onions and garlic, then added some chopped free-range bacon, stirring till cooked. I added diced, floury potatoes, dried thyme, and porcini stock, and allowed it to simmer till the potatoes were utterly tender and melting into the stock. I sprinkled over some nutmeg and pink peppercorns and biffed in a crisp green handful of chopped spinach, which wilted on impact. This deliciously thick, comforting soup was what Tim and I ate while watching Walk Hard: The Dewey Cox Story on DVD. After we finished watching it we weren’t overly impressed, but the next day we were repeating quotes back and forth and cracking up…anyway it’s worth it for Jack White’s cameo as Elvis Presley alone.

On Friday night Tim and I had fish and chips, a decision perhaps fuelled by the amount of wine I had at after-work drinks that afternoon (nothing to worry about, but put it this way – I didn’t make it to Bikram yoga.) Through work I scored free tickets to see Samuel Flynn Scott, one of New Zealand’s most prolific musicians. He is well-known for his work with the Phoenix Foundation and the Eagle vs Shark soundtrack, as well as dabbling in other side projects yet…I’d never really heard any of his stuff. All I knew about him was that he was endowed with a fullsome beard and had participated in our Smoking: Not Our Future campaign. What can I say – we had a great night. He and his equally beardy band Bunnies on Ponies were tight, charismatic, fun, and the banter mercifully tended to err on the side of witty. Because I’ve never really heard much of their music I wouldn’t want to make any comparisons in case they were absolutely wrong but…they had a kind of ModestMouse-happyREM-SplitEnz thing going on. They finished with a rousing cover of the Kinks’ Village Green Preservation Society, a ditty that I love…

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On Saturday I was lucky enough to catch up with my mother and my godmum, who were in town for a language teachers’ conference…after an enormous lunch with them at the Black Harp Tim and I had soup number 3 for dinner – a light, noodly Japanese-style broth.

Soup 4:

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I have stopped buying exciting ingredients with such mad gay abandon these days, partly because of money, partly because of lack of space, but when I found some dried borlotti beans going very cheaply at the Meditteranean Warehouse in Newtown I consciously ignored that rule…They were soaked, and simmered up for Nigella’s Pasta e Fagioli from Nigella Bites. It couldn’t be simpler – it is basically just cooked up beans and pasta. I added a tin of tomatoes and a splash of sherry, and it made for a perfect Sunday night dinner. No accompaniments necessary, apart from a spoon.

Tim and I start back at university tomorrow. It seems like just yesterday that I was dashing up hill and down dale in February trying to register for my classes in the sweltering heat and now I’m in my final term. I’m doing three 3rd year papers this semester, hopefully it’s not too gruelling, but then I think to myself, surely nothing could be as gruelling as the photography paper. By the way, I finished up with a good, solid B as my final mark for that particular gem of a class, not bad eh what? And in a matter of months I shall be Laura Vincent, BA…

I Fought The Raw And The Raw Won

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So. Raw, Vegan Food. Doesn’t exactly inspire lusty salivation. Especially not in the middle of a cold, sharp winter. I have nothing against shunning meat – why, some of my best friends are vegetarian! But I feel it’s a bit like deep-frying and haircuts and hiking: better done by other people. And I suppose I can see the thought process behind veganism, you know, don’t harm animals, sustainability, etc. But two crucial words: no butter. It just seems so strident, so militant, so charmless. And is there anything more unloveable than forced-smile cupcakes made with a cup of mollasses and powdered egg replacement?

I’m hoping here that the vegan community doesn’t rise up with fists and come to bludgeon me with a sustainably produced baseball bat. What I’m trying to say is, while I don’t think a life without butter (don’t get me started on cheese) is really a life lived, I do, despite appearances, love diversity and finding new recipes and being healthy. Some of the best places to look for these are vegetarian and vegan cookbooks, because of what they lack a certain fresh inventiveness is inherantly required. And this is where my raw, vegan stint came in.

It’s not difficult to imagine the benefits of a raw vegan diet. No nutrients lost, no consumption of anything even vaguely guilt-inducing, no animal fats. I also absolutely could not live off it. For one thing, how would Tim get his carbohydrates? Raw potato, methinks, is not that appetising. And I have no desire to create “cakes” using a dehydrator. But there is a wealth of interesting stuff out there, a particular favourite of mine being the above salad. It was ambitiously labelled a “tagine” on the original site I found it on but…it’s a salad. It’s filling and delicious though, and almost indecently healthy, which is something I always appreciate. I give you my adapted recipe.

Raw Cauliflower Salad

1/2 a good sized head of cauli
1 beetroot
2 carrots
a small handful each of dried apricots and dates
1/4 cup nuts – pistachios are good, as are brazils
Poppy seeds

Basically, you need to chop everything Very Small. That’s all. It’s a bit of a pain, but try to enjoy it as part of the cooking process. Mix everything along with the poppy seeds in a large bowl and pour over the dressing. This is better the next day and makes quite a lot.

Dressing:

1 T tamarind paste, soaked in 1/2 cup water for 30 mins
1 T olive oil
1 T ground tumeric
2 t cumin seeds
1 t coriander seeds


Using a pestle and mortar, bash up the seeds with the olive oil. You could of course, use ground spices and a fork. Add the tamarind water and tumeric, and carefully pour over the salad, mixing it thoroughly (I find a spatula useful here, for scraping out the dressing from the pestle and mortar and mixing the salad without flinging.) Add salt, you’ll probably want a good amount, plus lashings of coriander and mint, which really make this work.
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Seriously, this is very good stuff. I happily ate it as dinner in its entirety (along with some rice for Tim) and…it also goes surprisingly well with proper pork sausages. Another recipe I tried but photographed badly was merely a large beetroot, topped, chopped, and blitzed in the food processor. I stirred in lots of sea salt and coriander and served it as is – we both loved it. Beetroot is so good for you and so cheap this time of year.


Above: This is, of course, Nigella’s classically brilliant Thai Cole Slaw, which I’ve made about a squillion times. You can find a rough guide to the recipe here in one of my much-older posts. And, also composed entirely of raw vegetables and various flavourings.

This is not something I could stick to – as you can tell by my posts about ice cream – but I’ve had fun finding recipes and there’s nothing wrong with eating things as fresh and untampered with as possible. I imagine that the cauliflower salad would be fabulous at a buffet dinner, or as an unorthodox inclusion on the Christmas table (perhaps more applicable to a sunny New Zealand Yuletide though) or just in the fridge for picking at when peckish as one inevitably is 24/7.

I gotta say though, there are some…interesting raw folk out there on the internet. Reminds me of that episode of the Simpsons, where Lisa has the crush on the hardcore vegetarian, who doesn’t eat “anything that casts a shadow.” Hee!

Back to the real world. These are of course, cooked, but quite healthy…I like to keep a stash of muffins in the freezer for if Tim gets low blood sugar or needs a boost. Freezing them is a good way of making sure they don’t get absent-mindedly inhaled (you know how that happens) and it is a good excuse for me to happily potter round the kitchen with butter and sugar without feeling as though I’m contributing to Tim going blind or gangrenous one day (diabetes is a slow but harsh mistress.)

I somehow over the years acquired a few copies of the New World Essentially Food magazine, which, I have to say, can be a little hit and miss with its recipes. Some of them read like packet instructions, and some are just plain undelicious sounding, but it would be hugely uncharitable to say that I don’t enjoy this magazine and haven’t used it. Anyway, within its pages I found this Pumpkin Muffin recipe and loved the sound of it – not least because pumpkins are one of the few very cheap vegetables these days. I added some also-cheap carrot to the mix too. I’d give you the recipe, but Tim and I tidied our bedroom and as is so often the case, I am beggared if I can locate anything, including that particular magazine. If anyone’s really champing at the bit for these though, email me and I’ll see if I can hunt it down and reply. The muffins were so good (sorry!) – hearty and moist and cinnamony.

Above: So good. So good they get the Italicisation of Approval. And yes, I really did look for that rogue magazine.
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Well, I’m now off to watch Outrageous Fortune. Thrilling! The only thing on telly really worth watching (apart from Nigella of course) and the best thing New Zealand has done in my 22 years at least.
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Next time on Hungry and Frozen: I have no clue at this stage. But at least you won’t have your expectations dashed!

“Reasons/To Justify Each Move…”

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I have a bad habit of telling Tim about things I was going to, but didn’t. Like, “oh Tim, I was going to buy you No Country For Old Men on DVD for you but I didn’t because it was too expensive,” or, “I was going to photocopy that Raconteurs interview I found in a magazine at work but then I ran out of time,” or, “I was going to hang out the washing but…I didn’t.” I sort of justify it by saying, hopefully, “it’s the thought that counts?”
A bit like how I justify my complaining by saying to him “if I didn’t complain, you wouldn’t know how I feel!” (and then inevitably find out that he has had a mercilessly sore tooth for three days and not said a word.)
Today I found myself in the changing room at Portmans with some cardigan despite trying to save money – I don’t even like Portmans, I was in town to buy the book American Psycho for uni! But if I didn’t tell you, you wouldn’t know…
I’ve made these gluten-free brownies before, and had a hankering to make them again, brought on partly out of necessity – the bananas in the freezer were taking up too much room and needed to be dealt with. Oh, and although blackened, overripe bananas are often said to be the best for baking, no-one ever mentions how disgusting they are to handle. There’s something unbelievably nasty about their softly slippery texture, and the creepy oozy liquid left behind from the skins. (Still feel like brownies?) Sorry, but someone had to say it. No matter, once incorporated into the mix, they are nothing but delicious.
I won’t repeat the recipe because you can just click the link above, but I added a spoonful of golden syrup this time, and cooked it for slightly less – 25 minutes at 180, then 10 minutes at 150. Don’t know why, it just instinctively felt right.
And ohhh how delicious they tasted, emitting cries of “but they don’t even taste gluten-free!” from those who tried them. I realise it’s easy for me, a red-blooded gluten-muncher, to say, but for all that I’m thankful for advances in technology I love gluten-free baking where you don’t have to go purchasing forty different bags of various flours and pastes to make the whole thing stick together. These brownies are tenderly bound with the magical alchemy of peanut butter, bananas, cocoa, and eggs, and somehow come together to taste squidgy and densely chocolatey, and not at all like some kind of sawdusty substitute.
That’s not all I baked. At work yesterday, I was flipping through a magazine and no sooner had I snidely commented “You know, I’m never really inspired by the food section of the New Zealand Woman’s Weekly, there’s something so dull and prosaic about their recipes…” than I found myself contritely scribbling down TWO recipes onto post-it notes because I wanted to try them myself. To the NZWW: I apologise. The following recipe is brilliant…
I was very taken with the idea of this chewy slice, containing some of my favourite things – caramelly dates, walnuts, dark chocolate (I threw in some pumpkin seeds)…and there’s no butter in it which sort of keeps costs down (of course, once you’ve bought walnuts and chocolate it’s hardly cheap, but c’est la vie). The recipe itself called for a 400g pack of dates which I thought would swamp the delicate mixture, so I used about 300g. Oh and it asked for vanilla essence, for shame! Use vanilla extract or vanilla sugar, but don’t ruin your gorgeous ingredients with essence, please….

Chewy Date, Walnut and Chocolate Slice
2 eggs
3/4 cup sugar
3/4 cup self-raising flour
Dates, chopped, between 300 – 400g as you see fit
Chopped walnuts (they ask for a cup, I just threw in a handful willy-nilly)

Dark chocolate, chopped, I used about 100g

 

Turn your oven to 160 C. Beat eggs and sugar together like mad for about five minutes, till pale, thick and moussy. Use a whisk, it’s good arm excercise and means you can eat more slice later. Oh and try not to do what I did, which was dribble batter onto the bench, then accidentally hit the whisk’s handle so it flings batter all over the stove top and onto my face and clothes…gently, gently, fold in the flour, then the extra bits, and spread into a baking-paper lined medium sized brownie tin. I use a big piece of paper which overlaps at the edges so I can lift it out in one go afterwards for slicing. Bake for 35 minutes, and I recommend leaving it for a bit before you slice it. Nonetheless, this is easy and quick enough to whip up should company unexpectedly arrive demanding tea and cakes (without actually saying so, of course.)
Above: Paul and I were the only ones home when I made this so donned our tester hats, (I made him vow that if it turned out to be a disastrous mess we’d bin it and pretend I’d never baked anything in the first place). Luckily, it was fabulous, the moussy eggs and sugar baked into a light casing for the delicious fillings, and as I bit in I never knew if my teeth were going to hit buttery walnuts, chewy dates, or soft, melting chocolate…It cracks a bit on top as you cut it, but this isn’t really a problem unless you’re making it for the sort of person for whom aesthetic issues like this are a problem, but as I try not to associate with people like that I think things will work out nicely. I can definitely see myself making this again and again in the future.
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I mentioned quite a while ago that Rent is closing on Broadway – juuuust too soon for me to consider actually going there to see it (well, we have to get to England first, let alone New York) but the original cast are going to appear at the 2008 Tony Awards sometime this month, so hopefully some bright spark puts it on Youtube asap. Speaking of Youtube and Rent, there was recently a benefit concert of Chess with Idina Menzel and Adam Pascal (I know!) Although I was lucky enough to see many musicals as a youth I never caught Chess, but after watching a couple of clips on Youtube, wow! “Nobody’s Side” is one heck of a song, the sort you want to start again as soon as it finished. And I did. It made so much sense when I found out that the two B components of ABBA were behind the writing of the music…

Is This A Beetroot I See Before Me…

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After handling the stalks and leaves of a bunch of beetroot yesterday, I came to the conclusion that Shakespeare is trying to tell me something from beyond the grave…Hamlet style! Or perhaps more in the style of Richard III, after all…okay, I’ll stop, I mean I have finished my exam and everything.


Above: Out, damned spot! I guess it makes sense that if beetroot make your hands red, so will their stalks. If there is one thing I enjoy more than a pun it is a visual pun, and as soon as I saw my hands turn so “incarnadine” I knew that somewhere out there, Shakespeare was endorsing my continued delight in misusing his words.
Anyway –

Above:These are the intensely pink stalks of beetroot, which, with the leaves, went into my intensely healthy lunch yesterday: Noodles with Beet Greens from Nigella’s How To Eat. I made this because I had noticed that our beetroot from the market was so, erm, well endowed with stalks, and didn’t want to waste them, even though it had never occured to me to eat them before. A word of caution – apart from the obvious, that they stain – only use the very thin stalks, anything too thick will taste unsurmountably fibrous and woody. So: into boiled soba noodles go the steamed and wilted beet bits, followed by a few Asian flavourings.

Above: Once I got over the fact that like a panda, I was eating shoots and leaves, I really liked this. The greens (and pinks) had a strong silverbeet flavour which went well with the soy sauce I’d put in, and it was satisfyingly filling.
For dinner we had leftover pork, which I augmented with some Beetroot (waste not, want not) and Feta tarts from The Accidental Vegetarian. Well. They are incredible. I simplified the recipe somewhat, making my own pastry – smugly, I didn’t even use a recipe. Well, I think pastry is justifiable to be smug about, but then maybe it’s not – all you do is use flour, half its weight in butter, whizz it up, add a little water…and that’s it!
I got to use some awesome little tart tins that I bought impulsively at the Food Show earlier this year (all the while telling Tim “of course I’ll use them!!”) The very cool thing about them is that the base lifts out of each little indentation to make it easier to lift them out.

Above: I can’t believe something that dinky sprang forth from my hands.
I filled them with a mixture of roast beetroot, parboiled brocolli, feta and walnuts. Ooooooh they were good.
Above: Ooooooh. Words fail me.
I guess it goes without saying that after dinner we watched Outrageous Fortune…