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Posts tagged ‘Recipe’s’

Dandylion and Mushroom Risotto

Having just moved to rural Ireland I have discovered the joys of foraging on my early morning walks. If I survive my experiments I will post a few recipes for you to try, safe in the knowledge that i tried it on myself first ūüôā

Dandelions are the scourge of most gardeners, but all the plant can be eaten and they are great in salads or in dishes like this. I have been told the open flowers are great dipped in tempura batter and deep-fried, so will be trying that one soon!

preparation

Find young plants and pluck the closed buds and leaves. Do not pick from busy roadsides.

Serves one so just multiply for several diners

Ingredients

Splash olive oil

1 small red onion (or wild onion if you can find them)

Half handful of dandelion buds unopened

2 cloves of garlic (replace with wild garlic if you can find it

¬Ĺ cup risotto rice

A couple of medium mushrooms chopped.

1 handful of dandelion leaves washed without stalks

Splash dry white wine

A cup and a half of vegetable stock

1 Tablespoon hummus

¬ľ lemon

Dandielion Risotto

 

Method

Chop the onions, crush and chop the garlic and put into pot along with the dandelion buds. Sweat for a few minutes, then add the rice and sweat for a couple more. Add mushrooms and wine, and cook until liquid has gone. Add half a cup of stock and the dandelion leaves and simmer stirring occasionally, gradually adding more stock as needed. When rice is cooked add seasoning and stir in Hummus. Serve with a couple of slices of your favourite bread and a squeeze of lemon.

What do Vegans Eat?

I am often asked what can a vegan eat that is tasty and interesting so over the next few months I am going to try to build up a recipe list to give you an idea of the great options you have eating as a vegan.

So here is the first one

AUBERGINE AND MASH WITH SWEET PEPPER SAUCE

Slices of griddled aubergine with a chopped sweet pepper and spinach sauce, mashed potatoes garnished with deep-fried potato and aubergine skins

Serves 4

Ingredients

  • 1 large Aubergine
  • 8 medium/large¬†potatoes
  • 1 med red bell pepper
  • I large¬†onion
  • 2 large tomatoes
  • I large bag of spinach
  • 1 tin chopped tomatoes with juice
  • Olive Oil
  • 1 TSPN corn flour mixed with 5 tablespoons water from potatoes
  • Seasoning

Method

Wash, peel and cook potatoes in salted water until they drop off fork when speared , keep the peels

Cut the front and back from the Aubergine, cut into four sections, spray or brush with olive oil and sprinkle with salt, leave for 15 mins before cooking (slice and keep skins)

aub bef cutaub prep

Dice to around half-inch the onions peppers and tomatoes, gently soften the onions in a large frying pan or wok and then add the red peppers cook for further two mins then add fresh and tinned tomatoes, cook for further 5 mins than add spinach cook for two mins more and thicken with cornflour.

Ingrediants

Pan Close UpPlace the aubergine in electric grill or in grill pan and cook until brown on both sides, mash the potatoes with olive oil salt and pepper (you can add finely chopped raw onion for extra flavour) Deep fry the potato and sliced aubergine skins, place aubergines on plates, cover with sauce add potatoes and garnish with deep fried skins.

Grill CU

plate cuEnjoy

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