I think both Alex and I are almost back to cooking in normal quantities after our catering adventures over the last few weeks!
But first, we have leftover mustard potato salad (I panicked and peeled far too many potatoes…). It’s delicious though, with a lovely mustardy tangy dressing, but eating the same thing too many times in a row can of course get pretty monotonous!
So as well as eating it as is, we’ve been trying to use it in other ways too.
Alex used some to make a frittata, with the ‘egg’ base being made from Follow Your Heart’s VeganEgg, which was very successful! The texture is very much like eggs, although you do need to add plenty of flavour.
I on the other hand, made soup. Of course!
It’s super simple, just using the potato salad as a base with stock, spinach and peas added. It’s a nice soothing flavour, and sufficiently different from the original recipe to keep things interesting. It’s definitely worth making more potato salad than you need so you can have the soup too!
Mustard potato salad, and potato, spinach and pea soup
the potato salad serves 6, the soup serves 2
for the mustard potato salad
750 g potatoes, peeled and sliced about 0.5 cm thick
water for boiling
1 tbsp rapeseed oil
1 tbsp rice flour
150 ml water (use the potato water if you like)
35 ml apple cider vinegar
2 tsp dijon mustard
2 tsp grain mustard
1/4 to 1/2 tsp salt
a pinch of white pepper
1 1/2 tbsp sugar
1 tbsp finely chopped chives
1 tbsp finely chopped parsley
for the potato, spinach and pea soup
250 g ish of potato salad (2 portions from the recipe above)
600 ml vegetable stock
50 g frozen spinach
50 g frozen peas
a few chopped chives to garnish
Bring a large saucepan of water to the boil.
Add the peeled and sliced potatoes, bring back to the boil, and then cover and turn the heat down. Simmer for 5 – 7 minutes until just tender. It’s important not to overcook the potatoes, they will carry on softening a little when they’re in the dressing.
While the potatoes are cooking, make the dressing.
Heat the oil in a small saucepan and then add the rice flour to make a roux. Mix well until it’s all combined, and then cook stirring constantly for a couple of minutes.
Slowly add the water, beating after each addition to ensure the dressing is smooth.
Stir in the vinegar, salt, pepper, mustards and sugar and cook stirring often until the vinegar flavour has mellowed a bit. It should be quite sharp though.
Add the dressing to the potatoes and leave to cool.
Stir through the herbs before serving.
To make the soup, simply put the potato salad in a saucepan and add the stock. Simmer for about 5 minutes and then blend (I used an immersion blender).
Pop the soup back on the heat and add the spinach. Cook gently until it has defrosted. Next add the peas and cook for a further 2 minutes or so until everything is hot.
Serve topped with the chives.
By E. and A.
Work lunches have been a bit of a mish mash of leftovers and things that needed to be used up this week, but I did make this lovely tofu to add a bit of interest!
It’s inspired by Korean soy braised tofu, which Alex and I were watching recipes for on YouTube recently.
We were particularly taken by the fact that none of the recipes we saw pressed the tofu before frying!
So here I’ve baked the tofu until browned and then spooned the tamari mix around it for the last ten minutes of cooking, also adding green beans so they wrinkle and intensify in flavour. The texture is lovely, a little crispy, a little chewy, and very satisfying!
Tamari tofu with green beans
makes 4 servings
400 g tofu, sliced into 0.5 to 1 cm thick squares
4 tbsp oil
1 tbsp sesame seeds
4 tbsp tamari
4 tbsp water
1 tsp dried ramsons or 1 small clove of garlic, crushed
a pinch of black pepper
150 g green beans
Preheat the oven to 210 degrees c.
Put the oil in a roasting tin and pop it in the oven to heat up, for 5 minutes or so.
When the oil is hot add the tofu slices and then bake for 30 minutes. Steam the green beans until just tender, I did mine in the microwave for 3 minutes. Cool slightly and cut into 3 cm lengths.
Turn the tofu and sprinkle with the sesame seeds.
Return to the oven for 10 minutes.
In a small bowl, mix together the tamari, water, ramsons and black pepper.
Take the tofu from the oven and spoon the tamari mixture around the tofu slices.
Scatter the green beans over the top. Pop back into the oven for 10 minutes.
So this is one of the new recipes we created for the Mark Leckey exhibition opening!
The hoisin sauce is so full of flavour, it rather took us by surprise as it’s such a simple easy recipe! The sauce goes beautifully with the jackfruit, the strands of the young fruit separate and give a great texture, and soak up the sauce very well.
A couple of people (who hadn’t realised the food was vegan) told us how lovely they thought the duck was!
We served it in tiny sandwiches, the ‘bread’ being made of white rice, cooked until sticky, mixed with tapioca flour and rolled out like a dough. It’s rather faffy, but worth doing if you’d like to impress with a cute canape!
Otherwise, enjoy it with rice or noodles and stir fried vegetables.
To be honest, and this is slightly embarrassing, the first time we made it we ate it scooped out of a bowl with crisps…
Hoisin jackfruit rice sandwiches, so cute! (With black eye bean tortilla cups on the left)
makes 4 servings as a main meal, or around 50 tiny sandwiches
for the hoisin sauce
3 tbsp salted fermented black beans
6 tbsp dark brown sugar
3 tbsp water (or the liquid from the beans if using tinned as we did. We’ve tried it both ways and they’re equally good)
2 tbsp tamari
4 tsp apple cider vinegar
1/2 tsp Chinese five-spice powder
1 tsp tahini or sesame paste
1 tsp dried ramsons, or 1 clove garlic finely chopped
then the jackfruit
1 x 565 g tin jackfruit, 300 g drained weight, cut up a little so the strands separate (or cut a little smaller if you’re making the rice sandwiches)
for the rice sandwiches
350 g long grained white rice
2.5 tbsp tapioca flour
First cook the rice. Rinse it, but not too much. You need the starch for this recipe.
Cook as you usually would or as the packet instructions. I use a rice cooker. If there is liquid left after cooking, drain it away.
Cool slightly, and then mix in the tapioca flour. It’s much easier to use your hands in order to distribute it properly, but it is rather messy!
While the rice is cooking make the hoisin jackfruit.
Put all of the sauce ingredients in a small saucepan, mix well and bring to a simmer. Turn the heat down. Cook, stirring often for 4 minutes. The sauce should thicken slightly. Fold the jackfruit into the sauce, and then cool. Or eat immediately if you’re not making the canapes!
The jackfruit does soak up the sauce nicely if left, but it’s good straight away too.
Now for the rice sandwiches… Preheat the oven to 220 degrees c.
Line a large tray with baking paper. Lay a new piece of baking paper on your surface.
Add 1/4 of the rice mixture and squash it together. Wash your hands, they will be very very sticky. Cover the rice with clingfilm and roll it out to 1 mm in thickness. Cut, preferably using a pizza wheel, into 3 x 4 cm rectangles, and then cut each one on the diagonal to make triangles. Carefully transfer each piece to the prepared tray and then bake for ten minutes.
Transfer to a rack to cool, and repeat (with new baking paper on your surface and clingfilm to cover each time) until you’ve used all of the rice mixture. Remember to get the rice triangles into the fridge as soon as possible.
To assemble, put around 1/2 to 1 tsp of jackfruit onto a rice triangle and then top with another one. Repeat…
By E. and A.
Felix the Cat cake, for the Mark Leckey exhibition at The Grundy
We’ve been a bit quiet on the blogging front over the last couple of weeks, but there’s a very good reason…
We were asked to cater the opening of the new Mark Leckey exhibition This Kolossal Kat, That Massive MOG at The Grundy gallery in Blackpool.
Wow it’s been fun! We’re just back at vegan bungalow now, and completely exhausted!
As well as canapes, we were commissioned to make a Felix the Cat cake for Mark’s birthday as a surprise, it’s the most structural cake we’ve ever made but we’re so pleased with how it turned out!
The food all got eaten (including the entire cake!), and we had some great comments, here’s our menu (we went for a black and white theme in honour of Felix!) –
Hoisin jackfruit rice sandwiches
Tortilla cups with black eye bean chilli and vegan sour cream
Hoisin jackfruit rice sandwiches and tortilla cups with black eye bean chilli and vegan sour cream
Mini pittas with lemon almond cheese and celeriac coleslaw
Mini pittas with almond lemon cheese and celeriac coleslaw
White chocolate tiffin with cherry, pistachio and crispies
Dark chocolate tiffin with blackcurrant blueberry jelly and oaty biscuit
Veganbungalow’s white and dark chocolate tiffins
Some of the recipes we’ve blogged previously, but over the next few days we’ll add the new ones. Meanwhile, here’s some more pictures!
The tables all set up, see Alex’s beautiful steel work, the Felix inspired stands for the trays! Just gorgeous.
Mark Leckey cutting the Felix the Cat cake we made!
By A. and E.
It’s asparagus season, hooray!
It does seem to have taken a while for British asparagus to appear in the shops this year, but now it’s here!
So, we were thinking along the lines of the classic asparagus and hollandaise, something rich and indulgent but letting the flavour of the asparagus shine.
We happily bounced ideas around a bit and came up with this gorgeous recipe! Bramley apple and caraway work beautifully with asparagus, and the foamy lemon sauce adds a great richness and acidity.
The dish would work really well as a starter, but we ate it as an immensely fancy breakfast before we set out on a long, wet, bank holiday walk. It was sustaining as well as delicious, and the walk was pretty great too!
Griddled asparagus with apple, potato and spinach cake and lemon sauce
serves 2 – 4
200 g asparagus
for the apple, potato and spinach cakes
1 large bramley apple, grated
2 large potatoes, cut into cubes (1 – 2 cm)
40 g fresh spinach, roughly chopped
3/4 tsp caraway seeds
1 tsp vinegar
oil, 1/2 tbsp for roasting the potatoes and 2 tbsp for frying the cakes
for the lemon sauce
50 ml soya milk
1.5 – 2 tbsp lemon juice
25 ml cold pressed rapeseed oil
a large pinch of salt
Preheat the oven to 200 degrees c.
Toss the potato cubes in 1/2 tbsp oil on an oven tray and roast for around 20 minutes until golden and cooked through.
While the potatoes are roasting, prep the apple and spinach and then make the lemon sauce.
Using an immersion blender whizz together the soy milk and lemon juice and leave for around 5 minutes. It will start to thicken. Next add the rapeseed oil and salt and whizz again. It should be foamy.
When the potatoes are done mix them with the apple, spinach caraway and vinegar.
Heat 2 tbsp oil in a large frying pan on a medium heat. Using 4 x 10 cm chefs rings if you have them, press 1/4 of the apple mixture into each one, in the pan. Otherwise shape the mixture into rounds in the pan.
Cook for around 5 minutes, then flip them carefully and cook the other side for the same amount if time. They should be golden and crisp and the apple will have broken down and helped to set the cakes in shape. Griddle the asparagus for 4 – 6 minutes until just tender (our spears were quite thin).
Give the the sauce another quick whizz to foam it up again and then assemble the dish.
Plate the cakes first, then arrange the asparagus around and spoon the foam over the top.
By A. and E.