Udon!

I wanted udon, I wanted them bad. I wanted seven spice udon, like I remember seeing in the Vegan Yum Yum cookbook and had always planned to make. Unfortunately, my udon craving hit me in New Zealand, while my VYY book is in storage on the other side of the world! Oh noes. I knew I would miss it. I remembered that the recipe had udon, Japanese seven spice, and finely chopped brussel sprouts and grated carrot. I didn't have any seven spice, but I was undeterred. Seven spice is pretty much garlic, sesame seeds, poppy seeds, chilli, pepper, orange peel and seaweed. Here follows my improvisation. When reunited with my beloved cookbook, we will see how it compares.

(feeds 3-4)

INGREDIENTS

2 tsp poppy seeds
2 tsp sesame seeds (or some sesame oil instead)
1 tsp chilli flakes
zest of 1 orange
2 tsp seaweed flakes (like wakame or nori)
1 tsp pepper (sechuan pepper if on hand)

2 large cloves garlic
350g brussel sprouts, shredded
3 handfuls haricot beans, topped and tailed
2 zucchini, chopped into thin sticks
3 carrots, grated
3 small packets pre-cooked udon
3 Tbsp soya sauce
2 Tbsp mirin

cooked marinated tofu (i.e. teriyaki, or the delicious Bean Supreme stuff)
chopped toasted almonds (optional)
chopped spring onions

METHOD

First, make your delicious seven spice! Take poppy seeds, sesame seeds, orange zest and seaweed and dry roast in a pan on the stove for a few minutes until it all smells roasty. Keep an eye on it, don't let it burn! Remove quickly from the pan when ready, as they can burn even when you turn off the heat. Put aside.

Stir fry the brussel sprouts, zucchini and beans with a little oil, in a wok on high heat. When nearly done, add carrots and sesame oil (if using), udon, soya sauce, and mirin. Stir everything around until all heated and cooked, then season with the roasted components of the seven spice, together with chilli flakes and pepper. Sprinkle with toasted almonds and spring onions, and serve with tofu.


***** BONUS YAKISOBA IMPROVISED RECIPE *****

I made yakisoba in a similar way with similar veges (slightly bigger bits of carrot, and broccoli cause it's yum) but instead of seven spice I seasoned it with soya sauce, mirin and Rocket Fuel sauce. Stirred everything through soba noodles and ate it with vegetable tempura and miso soup with soft tofu in. Yum.

Nachos

We don't have nachos often, but these are excellent for a quick heartening dinner for a cold rainy Monday night. These were kind of improvised, but turned out so delicious that it was hard to stop eating them. This makes enough to feed a crowd, like 6-8 hungry people.

For the bean stew:

- 2 cans kidney beans, drained
- 2 cans chopped tomatoes
- 1 can refried black beans
- 2 ribs celery, chopped thinly
- one big onion, finely chopped
- 3 cloves garlic, finely chopped
- 2 tsp paprika (smoked preferably)
- 2 tsp cumin
- 1 tsp coriander
- 1 tsp sugar (if desired)
- chilli flakes (if desired)
- 3 Tbsp nutritional yeast

Fry the onion and celery till soft, add garlic, paprika, cumin, coriander and chilli and a little salt. Fry a minute more. Add beans, tomatoes, and yeast and cook until thick and reduced (about 10 mins). I like to add a little sugar with the tomatoes, but it's up to you.

Serve with any or all of the following:

- nacho chips (or tortillas or rice)
- guacamole (however you like it! I like mashed avocado with crushed garlic, lemon juice, fresh coriander, salt, and some finely sliced jalapenos.)
- Isa's divine queso sauce (which I adore as a quesadilla filling for leftover tortillas or a cheezy accompaniment to the bean stew)
- sliced red onion
- sliced roasted red peppers
- sliced jalapenos

Lemon Scones

These are best eaten on the same day, as they go a bit dry afterwards. Although still delicious slathered with blueberry jam. It is the only jam partner for these scones. I made them just because my Dad bought blueberry jam. The recipe is from Vegan Yum Yum, who also has an intriguing suggestion for clotted cream, which I have yet to try due to my aversion to soy cream cheese. I actually prefer them with sugar rather than maple syrup, but that might be just me.

(makes 12-15 little scones)

INGREDIENTS

Scones:
2 cups flour
2 ½ tsp baking powder
½ tsp salt
zest of one lemon
1/3 cup margarine
2 Tbsp maple syrup (or sugar)
½ cup soy milk
3 Tbsp lemon juice

Glaze:
1/8 cup soy milk
1 tsp lemon juice
1 tsp icing sugar

METHOD

1. Preheat oven to 210 degrees Celcius.
2. Mix the flour, baking powder, salt and zest in a bowl. Rub the margarine into the dry ingredients with your fingers until the mixture resembles sand or fine breadcrumbs.
3. Mix the syrup, soy milk, and lemon juice together, and then add to dry ingredients. Mix with your hands until dough is just combined.
4. Roll out on a lightly floured surface and use a glass or cutters (for best effect) to form rounds two inches in diameter. Reroll excess and repeat.
5. Glaze tops and bake on a lined baking sheet for 12-15 mins till lightly browned on top.

Caramel Slice

Another kiwi classic! Except I was sort of craving turtle slice, so I chucked some pecans in the base. I'm eating it now, it's so good...

Ingredients

1/2 cup plain flour
1/2 cup self-raising flour
(or instead of these flours, use 1 cup plain flour and 1/2 tsp baking powder)
1 cup dessicated coconut
1/3 cup chopped pecans (I used pre-roasted) (optional)
1/2 cup brown sugar
100g margarine

30g margarine
2 Tbsp golden syrup
400g sweetened condensed soy milk

150g chocolate
1 tsp oil

Method

1. Preheat oven to 180 degrees Celcius. Line a shallow baking tin with tin foil or grease the tin well.

2. Mix the flours and coconut, and pecans if using.
3. Melt the first lot of margarine with the sugar until all melted and combined. Add to flour mixture and mix to combine. Press into the baking tin, and bake for 10 minutes.
4. Meanwhile, cook the second lot of margarine with the golden syrup and soy milk. Stir on a medium-low heat until mixture boils and turns a brown caramel colour - about 10 mins.
5. Pour caramel mixture on top of base and cook in oven for a further 15-20 minutes.

6. When cool, melt chocolate with the oil and pour over the top of the slice. Leave to set in the fridge and devour when ready.

Kūmara and celery soup

A veganised kiwi classic...

Ingredients
(serves 5-6)

7-8 medium sized gold kūmara chopped into small chunks
3 big ribs celery, chopped small, leaves included
2 big handfuls spinach leaves and stems, chopped
1.5 L vege stock

2-3 Tbsp oil or margarine (I like Olivani here)
1 onion, thinly sliced
4 Tbsp brown rice flour (or wheat flour)
100mL almond milk (or rice milk or other plant-milk)
salt and pepper

Croutons or toast to serve.

Method

1. Boil kūmara, celery, and spinach in stock until everything is soft. Puree.
2. Fry onions in margarine/oil till softening. Add flour and mix so that it coats the onions, and continue on a medium heat till flour turns toasty. Then whisk in almond milk.
3. Add pureed soup to the onion roux mixture and stir to combine. Season to taste with salt and pepper.

Serve hot with freshly prepared croutons or toast. Yum.