Vegan MoFo Day 11 - Worldly Wednesdays - Stopover 30 - Uruguay

I was pretty excited when Uruguay turned out to be the next stopover on my virtual trip around the world as I haven't had the chance to cover many South American countries so far. The traditional cuisine of Uruguay is based on European roots, particularly Italy, Spain, Portugal, France, Germany and Britain as well as influences from African and indigenous sources. Uruguayan barbecues, known as asado, are well known around the world. This is also a popular style of cooking in the neighbouring country Argentina.

After searching through my cookbooks I came across a couple of dishes that sounded like they would pair well together, a pie called Torta Pasculina in World Vegetarian Classics and Tempeh asado in Viva Vegan. Tempeh asado was the first tempeh dish I ever made and the only dish from Viva Vegan that I haven't been particularly fond of so I was keen to give it another try using tofu instead.

The original version of Torta Pasculina which is also known as Easter Torte comes from Liguria, Italy. The Italian filo covered pie is usually filled with Swiss chard or artichokes. The Uruguayan/Argentinean version in World Vegetarian Classics contains spinach, marinated red capsicums, olives, parmesan cheese and eggs and uses a shortcrust pastry. I had planned to make a pretty slack replacement for parmesan by throwing in a heap of nooch plus some salt and finally break open my packet of the Vegg to use as an egg replacement.

A number of things went wrong during the making of this pie. The shortcrust pastry I've successfully made before didn't hold together when it was being rolled out so I had to pull some puff pastry sheets out of the freezer to use instead. In the cookbook version of this pie the eggs were broken into indentations made on the top of the filling. I've had no experience with using the Vegg before and and for some reason I was under the illusion that the Veggs would set in the pie when it was baked. When the pie was cut after being baked in the oven the Vegg mixture ran everywhere and made quite a mess!

I didn't hold much hope for this meal given all of my tribulations but by this stage it was late and everyone was ravenous. It turned out to be a pleasant surprise when the pie actually tasted great. The saltiness of the olives paired with the sweet marinated capsicums worked really well together and it wasn't just our hunger talking as the leftovers were just as enjoyable. The tofu asado was much nicer than the tempeh version I don't have fond memories of although there are other recipes in Viva Vegan that hold more appeal for me.

Did you know?

The national anthem of Uruguay is the longest in duration of any country in the world. Orientales, la Patria o la Tumba contains 105 bars of music with a duration of approximately 6 minutes.

Vegan MoFo Day 6 - Free Fridays - Curried "egg" sandwiches and Beanatouille

Welcome to Free Fridays! As I couldn't decide on a single theme for Fridays I'll be mixing it up a little over the weeks - this time my theme is called Frugal Friday. It may sound a bit similar to Tidy-up Thursdays but instead I'm posting a recipe that utilises ingredients from my pantry I frequently use rather than things that have been laying idle. I also have a quick recipe to share that was dreamed up a couple of days ago to clear out some produce from the fridge.

A few weekends ago it was nearing lunchtime, the man and I were extremely hungry and he wasn't enthused with any of my food suggestions. After fossicking around in the pantry for a bit, I spotted a bag of besan (chickpea flour) and realised it had been a while since I had last made curried "egg" sandwiches. These faux "eggs" are one of the man's favourite things to eat and if there are any leftovers remaining from sandwiches he loves having them on toast as quick workday lunch.

I posted a recipe for chickpea "eggs" earlier this year which is a cut down version of a spicier Ethiopian fluffy "eggs" recipe from Vegan Eats World. These chickpea "eggs" are a perfect addition to to a mixed brunch plate and have proven to pack up nicely for travelling. In this post I made mention of a plan to build upon the recipe further by stirring through some curry powder and mayonnaise at the end which I have done a few times but on the last couple of occasions I've added the curry powder into the mixture at an earlier stage. This allows the curry powder to be more evenly distributed throughout the "eggs". I've also found that using a scant cup of besan makes the texture of the "eggs" a little softer than if you use a firmly packed cup of besan. Another thing I've simplified along the way is to omit frying some onions to stir through the mixture - instead I add some sliced red onion, spring onions/scallions or chives into the sandwiches. We have enjoyed these sandwiches the past two weekends in a row - the first one was a classic combination with lettuce and vegan mayo and last weekend I also included sliced tomato and Vegusto piquant cheese, our favourite vegan cheese.

I'm sure everyone else participating in Vegan MoFo can relate to being short on spare time at the moment. My usual meal planning has gone out the window so a couple of nights ago I was thinking about how to use up some vegetables that were in danger of heading to the compost in a speedy meal and came up with something I named beanatouille. Amongst these vegetables that needed to be used were zucchini and capsicums so my mind drifted to ratatouille which I haven't made in such a long time. To get away with preparing another time intensive dish to pair with the ratatouille I decided to throw in some cooked kidney beans to add some protein hence my naming of the dish. Eggplant is usually a part of ratatouille but as I didn't have any about, a large sliced mushroom took it's place.

The beanatouille was served on top of mashed potatoes and cauliflower (aka. caulipots) as there was a sad looking half head of cauliflower in the fridge too. Some baby spinach leaves were layered between the caulipots and beanatouille and for the initial scepticism the meal invoked it turned out to be quite a success.

Curried "egg" sandwiches (Adapted from Vegan Eats World)
Makes 4-6 sandwiches

1 cup besan/chickpea flour
1 2/3 cups warm water
1 tablespoon olive oil
1 tablespoon curry powder (or use less for a milder version)
3 tablespoons lemon juice
½ teaspoon black salt (this provides the eggy smell and flavour)
½ teaspoon sea salt, or to taste
pepper, to taste

Cook the besan in a saucepan over medium heat, stirring constantly for 2 minutes or until the flour darkens slightly and smells toasty. Transfer the besan to a bowl.

Pour the water, olive oil, lemon juice, curry powder, black salt and sea salt into the saucepan. Start adding the besan into the saucepan a few tablespoons at a time, whisking all the time. After all of the besan has been added, use a spatula and continue stirring for a minute or two until the mixture becomes very thick and begins to pull away from the sides. Turn off the heat and allow the pot to cool down for 10 minutes.

Drag a fork through the mixture to break it up into small lumps resembling scrambled eggs. Season with additional salt if required and black pepper, to taste. Some chopped fried onions can be stirred through the mixture if you wish.

Construct sandwiches using the curried "eggs" combined with your desired combination of shredded lettuce, tomato, vegan cheese, vegan mayonnaise and chives/spring onions/red onion.

Any leftover curried "eggs" can be stored in an airtight container in the refrigerator for at least a week.

Beanatouille

1 tablespoon olive oil

1 medium onion, sliced into half moons

2 cloves garlic, minced

½ red capsicum/bell pepper, sliced thinly

½ green capsicum/bell pepper, sliced thinly

1 zucchini (250g), sliced into half moons

1 large mushroom (100g), sliced (optional)

1 x 400g tin diced tomatoes

1 teaspoon dried basil

1 teaspoon dried marjoram

1½ cups cooked red kidney beans or a 400g tin, drained and rinsed

Salt and pepper, to taste

Heat the oil in a large deep sided pan and sauté the onion over medium heat for about 5 minutes, or until softened. Stir through the garlic for a minute then add the red and green capsicum, zucchini and mushroom. Increase the heat to medium-high and cook for 5-10 minutes, stirring every minute or so, until the vegetables have softened slightly.

Pour in the tomatoes and reduce the heat back to medium. Stir through the basil and oregano. Allow to cook for another 5 minutes then add the kidney beans and cook until they have heated through and the vegetables are tender. Season with salt and pepper, to taste.

Around the world - Stopover 27 - Armenia

After the conclusion of Vegan MoFo 2012, I boldly stated that my MoFo theme of around the world cooking was likely to continue on a weekly basis. Three of these themed posts were published in November, followed up with two posts in December and just a single one in January. The momentum for around the world posts may have waned a little but be assured they will still appear from time to time. Armenia has proved a little challenging to cross off my list as I cooked this meal almost three months ago and never got around to writing it up!

It didn't take long to decide what to cook for Armenia, when I saw mention of Armenian pizzas called Lahmajoon my mind was made up instantly. Lahmajoon are thin based pizzas traditionally topped with minced meat, vegetables, spices and herbs. The freshly baked pizzas are drizzled with lemon juice and folded around some raw vegetables. After looking up a few recipes, I preferred the sound of one on Taste of Beirut and adapted my version from there.

I've never been much of a TVP fan, I haven't used it much and can't recall a single recipe where it has made a really good impression on me. I decided to give it another chance as it seemed like the simplest substitute and it was also a good chance to clear out the pantry a little. After the dough was prepared and in the rising phase, the rehydrated TVP was processed with onion, green capsicum/bell pepper, garlic, parsley, chilli flakes, allspice, tomato paste, paprika, roasted red pepper strips and fresh parsley to make the topping for the lahmajoon.

The original recipe stated that it made 25 pizzas so I halved the quantities for the dough and rolled it out into 12. I rolled these out in batches fitting two pizzas to a large roasting tray lined with baking paper. They only took 8 minutes to cook and while a tray was in the oven I was busy preparing the next batch.

After sampling the first batch, the salt and spice flavours seemed lacking so I added additional sat and chilli to compensate. The rest of the lahmajoon were a lot tastier with these minor tweaks. The TVP did a decent job as a meat replacement on the topping yet it still hasn't won me over. Wrapping the lahmajoon around some fresh vegetables is how they are traditionally eaten, I enjoyed them this way although the man had ideas of his own. He preferred to tear off pieces of lahmajoon and dip them into hummus.

Lahmajoon (Adapted from Taste of Beirut)

Dough

1 ¼ teaspoons dry yeast

1 ½ teaspoons sugar

¾ cup lukewarm water

2 ¼ cups plain flour

½ teaspoon salt

1 ½ tablespoons olive oil (plus extra to coat the dough)

Place the yeast and 1/2 teaspoon sugar in a small bowl and cover with ¼ cup of lukewarm water. Stir well then set aside for 5-10 minutes until it becomes frothy.

Mix the flour, salt and remaining teaspoon of sugar together in a large bowl. Pour in the yeast mixture, ½ cup lukewarm water and olive oil. Mix until the ingredients come together then turn the dough out onto a clean bench and knead vigorously for 10 seconds. Place the dough into an oiled bowl, roll it around so it is coated evenly with oil then cover with a tea towel and allow the dough to rise for an hour or until it has doubled in size.

Filling & toppings

1 ½  TVP mince

1 ½ cups boiling water

1 small onion, roughly chopped

½ green capsicum/bell pepper, roughly chopped

¾ cup parsley, roughly chopped

1 ½ teaspoons chilli flakes

½ teaspoon allspice

3 cloves garlic, roughly chopped

1/3 cup tomato paste

40 grams marinated red capsicum strips

1 tablespoon sweet paprika

1 teaspoon cayenne pepper (optional)

½ heaped teaspoon sea salt
Lemon wedges, for serving
Shredded lettuce, cucumber sticks, diced tomatoes, for topping

Place the TVP in a bowl, cover with boiling water and allow it to rest for 15 minutes until it has rehydrated. 

Transfer the TVP to a food processor bowl and add the onion, capsicum, parsley, chilli flakes, allspice, garlic, tomato paste, red capsicum strips, paprika, cayenne pepper (if using) and salt. Process until everything is finely chopped, stopping to scrape down the sides a couple of times if necessary.

Assembly

Preheat oven to 200C.

Punch down the dough, divide it into 12 even pieces and roll each piece into a ball. Cover the dough balls with a damp tea towel to prevent them from drying out. Roll a piece of dough into a very thin pizza, then place it on an oven tray lined with baking paper. Spread a thin layer of the TVP mixture almost out to the edges using the back of a spoon. Roll out another lahmajoon if you have room on your tray. Bake in the oven for 8 minutes or until the edges are browned. Continue to roll out and top more lahmajoons whilst waiting for the batches to bake.

After removing from the oven, cool for a few seconds, scatter with shredded lettuce and cucumber sticks and drizzle with some lemon juice. Fold up and enjoy!

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Did you know?

The total worldwide Armenia population is estimated to be 11 million although only 3 million Armenians actually live in Armenia! The remaining 8 million Armenians reside in other countries. Russia, the United States, France, Turkey and Lebanon have the highest populations of Armenians living outside Armenia.

Around the world - Stopover 26 - Montenegro

Montenegro was drawn out of the hat the week before Christmas which feels like such a long time ago now. I managed to research, plan and cook up a meal during the chaos of the silly season although I haven't had the chance to post about it until now. Montenegro is a small European country located on the coast of the Adriatic Sea which shares borders with Croatia, Bosnia and Herzegovina, Serbia, Kosovo and Albania. Montenegrin cuisine varies depending on the region, the coastal areas have a Mediterranean influence whereas inland regions consume dishes that are also common in Turkey, Hungary, Croatia and Serbia.

When I made a version of Bosnian Zeljanica with filo pastry during Vegan Mofo, I mentioned that I would have liked the opportunity to attempt making burek pastry if I had more time on my hands. Even though time was limited again on this occasion, I stubbornly wanted to give a Montenegrin burek called krompirusa a try. Krompirusa is a snail shaped burek filled with finely cubed potatoes and onions that have been precooked in vegetable stock.

The recipes I adapted my version from were written in Serbian or Croatian and with the aid of Google translate it still was a challenge to make complete sense of the ingredients and methods. My long bench top was an essential tool in preparing the krompirusa and even though I split the dough into two pieces to make smaller bureks, the length of the pastry measured just under 2 metres! After the lengths of dough were rolled out, filling and shaping the krompirusa didn't take much time at all.

As I wasn't sure how flavoursome the filling would be, I searched for an accompaniment and decided to make a dip/relish based on roasted red capsicum/bell peppers called ajvar. It wasn't incredibly complicated to make although it wasn't the speediest process either as the vegetables needed to be oven roasted and onion and garlic sautéed prior to processing it all into a paste.  

After all the effort that went into the meal I wasn't impressed with the texture of pastry as it wasn't light and flaky as you would expect from a burek so I'm back to the drawing board with this type of dough. Regardless of the unsatisfactory pastry, the krompirusa tasted fantastic and was surprisingly delicious on it's own. The ajvar was a fantastic partner for the krompirusa and would be perfect to serve alongside a bunch of other dips so I've included my version of it below.


Ajvar (Adapted from Todd's wanderings)

3 small red capsicums/bell peppers
1 lebanese eggplant
2 tablespoons olive oil
1/2 small onion, diced
1 clove garlic, minced
1/4 teaspoon cayenne pepper (or to taste)
1 teaspoon lemon juice
1/2 teaspoon salt (or to taste)
freshly ground black pepper, to taste

Preheat oven to 240C. Place the capsicums and eggplant on a roasting tray and bake for 10-15 minutes or until the skins have charred. Flip the vegetables over and bake for a further 10-15 minutes. Remove the tray from the oven and when they are cool enough to handle, peel off the skins from the capsicum and eggplant and discard the seeds and membranes from the capsicums.

While the vegetables are roasting, heat 1 tablespoon of the olive oil in a small frying pan and sauté the onion until soft, about 5 minutes. Add the garlic and cook for another minute then turn off the heat and set aside.

Place the cooked eggplants and capsicum in a food processor along with the onion/garlic mixture, cayenne pepper, lemon juice, salt, remaining tablespoon of olive oil and black pepper. Process until it becomes a smooth paste, then transfer to a serving dish.

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Did you know?

The Montenegrin people are reportedly the world's tallest. The average height for males is 186 cm (6 feet, 1 inch) and the average for women is 171 cm (5 feet, 7 inches).

Around the world - Stopover 23 - Greece

Greek food makes an appearance every so often in my kitchen. Moussaka, spanakopita and seitan gyros in home made pita bread are some of our favourite Greek dishes that I make on a semi regular basis. One of our highest rotation recipes from Vegan Eats World is Terry Hope Romero's oven roasted gyros made with chickpea and olive seitan because my fellows adore it and request it often. Despite being an avid hater of olives, it's the only meal where the young man will eat them as their strong flavour blends into the seitan so they are barely detectable. When Greece was drawn it was no surprise that I was hounded for gyros wraps to be on the menu again. On this occasion I made a similar tofu based garlic sauce to one I've previously posted about and added a touch of fresh dill.

All of the Greek recipes from Vegan Eats World that I tested were full of flavour and thoroughly enjoyed. I didn't get the chance to try Yemista (capsicums and tomatoes stuffed with rice) during testing and I still hadn't made anything new since the book arrived so I was well overdue for branching out into a new dish. Yemista take a little while to prepare although there was plenty of slack time whilst they were baking in the oven. The dill and mint flavoured rice filling was lovely and the Yemista paired wonderfully with some left-over oven roasted gyros and pita bread. This is another fantastic Greek recipe from Terry!

After flicking through World Vegan Feast by Bryanna Clark Grogan, I found some Greek recipes and picked out a Gigante bean and chard stew as I knew it would please the man. Due to time limitations I wasn't very faithful to the recipe. The tofu feta was omitted, the silverbeet/chard was simmered in the stew rather than pre-cooking it separately and as I cooked it on the stovetop rather than in the oven, it didn't make sense to top it with breadcrumbs. The use of tinned lima beans would have made this meal an even speedier process. It was still a very tasty meal with these changes, the flavour of the dill was the highlight amongst the onions, tomatoes, beans and silverbeet/chard. A slice of toasted olive bread from Crumbs Organic Bakehouse was the perfect tool to clean our plates with.

Gigante bean and silverbeet stew (Adapted from World Vegan Feast)

250g dried lima beans or 2 x 400g tins lima beans, drained and rinsed
1 tablespoon olive oil
1 large onion, diced
6 spring onions, chopped
2 cups vegan "chicken" stock
1 x 400g tin diced tomatoes
1/4 cup fresh dill, chopped
1/2 teaspoon salt
freshly cracked black pepper, to taste
1 bunch silverbeet/chard leaves, washed well and chopped

If using dried lima beans, place them in a large bowl, cover well with water and allow to soak for at least 8 hours. Drain the beans in a colander and rinse thoroughly. Place the beans in a saucepan and fill with water so there is about 5cm of water above the beans. Bring to the boil then reduce the heat and simmer until the beans are tender (mine took about 2 hours).

Heat the olive oil in a large pot over medium heat and fry the onions and spring onions until they have softened and are beginning to brown. Add the drained beans, "chicken" stock, tomatoes, dill, salt and pepper. Stir through the chopped silverbeet/chard in batches until each batch has softened and reduced in size slightly. Bring to the boil then reduce the heat and simmer, partially covered for 30 minutes.

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Did you know?

Greece is the world’s third leading producer of olives. The Greeks have been cultivating olive trees since ancient times and there are some olive trees still producing olives that were planted in the thirteenth century.

Vegan MoFo - Stopover 15 - South Africa

The cuisine of South Africa is also described as the rainbow cuisine due to the variety of multicultural sources. As well as traditional cookery from it's indigenous inhabitants, there is also a mixture of Dutch, French, German, British, Indonesian, Malaysian and Indian influences. I planned to cook a couple of South African recipes although only one of them made it to our stomachs so I'll start with the sad story and end on a good note!

Even though I'm not much of a corn lover, I had been contemplating veganising a steamed cornbread recipe in World Vegetarian Classics by Celia Brooks Brown for a while. This South African cornbread called mealie sounded like an interesting baking process as the loaf tin was covered in foil and baked in the oven in a bain-marie. The only vegan substitutions I needed to make were dairy-free margarine for butter and ground flaxseed mixed with water for eggs. It was a really simple recipe to put together but the alarm bells started ringing when I checked it after an hour and it was a gloopy mess which hadn't set at all! When this hadn't changed after a further 30 minutes, I decided to take drastic measures and ditched the foil and bain-marie. This allowed the bread to brown on top although it still wouldn't set in the middle, so in a rare occurrence (as I really hate to waste food) this dish met it's fate with the bin. I'm not keen to revisit the recipe as I wasn't fond of the taste of the mixture anyway, it was way too sweet for my liking.

When I was hunting around for recipes I fell in love with the name of a dish called Chakalaka as it seemed to roll off the tongue so seamlessly. Chakalaka has been a staple of South Africans for generations and is often served as an accompaniment at barbecues, sometimes as a cold dish. I was also amused with the inclusion of tinned baked beans in the ingredients which is something I don't generally eat, especially since enjoying a few home-made versions. This was such an easy dish that only required a bit of chopping and frying and the end result was so worthwhile, we've eaten spicy bean dishes three nights in a row and enjoyed this one most. This is a tasty speedy meal for bean lovers as long as you enjoy a bit of spice although this could be altered to suit personal tastes. Chakalaka is usually served with cornbread, it worked well with leftover rice for us and I'm sure it would be great on toast too.


Chakalaka (Adapted from these recipes)

1 tablespoon olive oil
1 large onion, diced
2 cloves garlic, minced
1 green capsicum (bell pepper), diced
2 birds eye chillies, finely chopped
2 teaspoon curry powder
3 medium tomatoes, diced
2 medium carrots, grated
1 x 420g tin baked beans
salt and pepper, to taste

Heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, capsicum and chilli and fry for 5 minutes, stirring occasionally or until softened. Stir through the curry powder for a minute then add the tomatoes. Allow the tomatoes to soften and break down then add the grated carrots. Cook for a further 5 minutes then stir through the baked beans. After a minute or two the baked beans should be warmed through. Season with salt and pepper to taste. Serve with rice, cornbread or on some toast.

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Did you know? I couldn't decide on one fact today so I'm giving you three!

South Africa has three capital cities, Cape Town is the the legislative capital, Pretoria is the executive capital and Bloemfontein is the judicial capital.

South Africa is the only country in the world that had two Nobel Peace Prize winners residing in the same street! Nelson Mandela and Archbishop Desmond Tutu used to live in the same street in Soweto.

South Africa is the only country in the world to date that has abandoned it's nuclear weapons programme. Way to go South Africa!

Do you want to know where else I've been this month? Click here for the round up.

Vegan MoFo - Stopover 10 - Serbia

If you've been following along with my theme this month you may recall how surprised I was to draw the neighbouring countries of Croatia and Bosnia-Herzegovina last week. Can you imagine my amazement when Serbia (which borders both Croatia and Bosnia-Herzegovina) was drawn in the next batch of countries? This was the third neighbour out of 10 countries drawn so far from the pool of 196 countries!

I've been a bit cunning at times with these themed dinners by adding in a leftover dish from another country if I thought it would suit as I hate to waste food. There were heaps of black eyed beans with chard remaining from our Cypriot meal so I was happy to pair them with a simple Serbian vegetable based dish of sauteed capsicums/bell peppers with onions and tomatoes along with some home-made bread to round out the meal.

A flatbread called Lepinja stood out most amongst the many types of traditional Serbian breads to choose from. I used this recipe and simply substituted the minimal amount of cow's milk to soy. After conducting some google image searches for Lepinja, I used one of the methods of presenting it by scoring the top of the bread and topping it with sesame and nigella seeds. This bread was really lovely, very fluffy on the inside and perfect for mopping up the juices on our plates.

Sataras which is also known in Bosnian as Satarash can be compared with a stripped down version of ratatouille as it's cooked in a similar style yet it doesn't contain any eggplant or zucchini. This was a simple dish which wasn't the most amazing dish on it's own although paired with the beans and bread it worked really well and we did find the complete meal enjoyable and satisfying.

Hope you all have a great weekend! Around the world in 20 days will continue on Monday and I have some other non-themed posts planned until then.


Sataras

1 tablespoon olive oil
2 small onions, thinly sliced
pinch of raw sugar
1 red capsicum (bell pepper), cut into long 2cm wide strips
1 yellow capsicum (bell pepper), cut into long 2cm wide strips
1 green capsicum (bell pepper), cut into long 2cm wide strips
1 x 400g tin diced tomatoes

1/2 teaspoon vegetable stock powder
salt and pepper, to taste

Heat the olive oil over medium heat in a deep sided frying pan and cook the onions with a pinch of sugar for 5 minutes or until softened. Add the capsicums and fry, stirring often for 10 minutes or until the capsicums have softened slightly. Stir through the tinned tomatoes and vegetable stock powder and cook until the capsicum are tender. Season with salt and pepper, to taste.

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Did you know?

Over a third of the raspberries grown in the world come from Serbia. Frozen fruit exports make up a substantial part of Serbia's economy.

Do you want to know where else I've been this month? Click here for the round up.