Tuesday, 20 March 2018

Black Beans and Tempeh Chili

What a difference a day certainly makes.

Yesterday, I couldn't even get out of the street as the roads were dangerously icy, as well as the pavements.  There was no grit put on the roads where we live as our roads are not a priority, understandably so.  The only cars just about moving were 4 bx 4 cars, SUVs and vans.  D did try to leave in the early hours of the morning, but the wheels on the car just turned and screamed on the ice.  From the window.  I observed other neighbours try too - but eventually give up, which I think was wise rather than have an accident on icy road conditions.  I rung in with my genuine excuse and had to take it as a 'holiday'.  It was back to work today and there was no sign of snow or ice, yes what a difference a day makes.

I made this tempeh chilli around the same time as I made the Luxurious Hazelnut Tempeh Pate 
Tempeh is a popular fermented soy cake.  It has been eaten for hundreds of years in South East Asia, particularly in countries like Indonesia where dishes like Oseng-Oseng and Tempeh Bacem are popular.  However in the west, tempeh has become a vegetarian and vegan substitute for meat, often found on a breakfast plate replacing bacon. Here I am trying to use it in its own right as an additional ingredient.

The tempeh in this Black Turtle Beans Chili made for a pleasant change.  Neither of us are that keen on tempeh, but we enjoyed the texture it added. We not only enjoyed it over white Basmati rice, but also as Enchiladas and also straight out of a bowl with a spoon. 

Do you have any favourite recipes that you make with Tempeh ? Please let me know.

I am sharing this colourful bowl of Tempeh Chili with Black Turtle Beans  with Soups, Salads and Sammies hosted by Kahakai Kitchen. and with Motions and Emotions is hosting MLLA My Legume Love Affair this month as this dish contains not only black beans, but the tempeh is made with soy beans.  MLLA was started by The Well Seasoned Cook and now run by Lisa's Kitchen

Sunday, 18 March 2018

Iranian Pearl Barley Soup - Ash-e Jo Jow

The snow flakes had been drifting past our window on and off yesterday, so it was no surprise to wake up to a blanket of snow outside.  I guess its another day to stay indoors and be lazy, thank goodness for weekends; and even more thankful for having my own shelter to call  'home' and stay warm.
Yesterday, I had a proper lazy Saturday.  I mean really lazy, I watched an American film and a National Geographic documentary called LA92 about the 1992 Los Angeles protests and riots.  Today, will probably be the same with some cooking in between and a little ironing in readiness for the coming working week tomorrow.

Now onto food.  We finished of eating the last of this Iranian Pearl Barley Soup known as Ash-e Jo or Ash-e-Jow .  It looks deceptively plain, but it has so much depth and flavour mostly from the fresh herbs.  As well as barley and chickpeas which are visible, there are lots of greens in it such as spinach, dill and coriander and a homegrown leek which came from my own allotment garden plot.  We both loved  this Iranian Pearl Barley Soup that I will definitely make it again.
I am sharing this Iranian Pearl Barley Soup - Ash-e Jo ; Jow with The Veg Hog  who is kindly hosting #EatYourGreens Vegetarian and Vegan Blog challenge this month.  Please do join in.  For those of you who have not participated before, please Follow this link on how to join in ; and with Soups, Salads and Sammies hosted by Kahakai Kitchen.

Sunday, 11 March 2018

Luxurious Hazelnut Tempeh Pate

I made this Luxurious Hazelnut Tempeh Pate a few weeks back when I needed a bit of a mental break and sometimes kitchen therapy helps.

The Hazelnut Tempeh Pate is packed with rich flavours.
This vegan meat-free Pate seriously puts those tube ones to shame, but I understand there place as I have used them in the past and see their convenience when time is of the essence. But if you want to impress or just want a pate with deep 'meaty' flavours, then it is definitely making your own from scratch.  
This Hazelnut Tempeh Pate does  take time to make, but its well worth the effort when plated up and served to your guests with good crusty bread.

Saturday, 10 March 2018

Aloe Vera In My Kitchen

One again, I really thought I was not going to be able to join in with In My Kitchen this month, but here I am with a few little bits in my kitchen and some in cupboards.
March sees lots of daffodils around Wales, but sadly this year many of them got crushed by the extraordinary weather: blizzards, strong winds, drifting snow and bitter cold and a storm.  This was then followed by a rare phenomenon of freezing rain, yes rain drops that freeze.  

I don't have any happy yellow daffodils to share with you today, but instead I share with you two house plants that are not in my kitchen as there is no room on the window sill, so they are upstairs in one of the rooms.  The cactus given to me by my mother and the other - an Aloe Vera by a new work colleague who happens to be from Mauritius, who is becoming a friend.   I must confess, even though I do well growing vegetables and herbs in my allotment garden plot, house plants are another story.  Cacti and Aloe Vera are the two that do relatively well without much help from me, so I am very pleased to have them.  

Thursday, 1 March 2018

Welsh Laverbread, Leek and Potato Samosa

Happy St David's Day.

For St David's Day, I decided to give the Welsh cakes, Bara Brith and Cawl - all vegetarian and vegan versions of course -  a miss.
This year, I wanted to make something that both acknowledged and celebrates my South Asian heritage and my Welsh root and shoots - Yes, a little bit of fusion  with this home-made Welsh Laverbread, Leek and Potato Samosa.  Yes that favourite South Asian moreish snack filled with spicy goodness and then encased in a crispy and flaky pastry.
There is not much growing in my garden at the moment, but as a Welsh woman I am proud to say there are some leeks (and some red Chard).