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Tried ‘chickpeas of the sea’ for lunch today
https://simple-veganista.com/chickpea-of-sea-salad-sandwic/
A blimmin tasty vegan ‘tuna’ and mayonnaise salad (or sandwich-filler) I’m imoressed.
I added dill and flat leaf parsley as had some in the garden herbs (basically a big planter we keep outside, its easy to keep and saves a fortune buying rubbish supermarket fresh herbs in plastic). I also added a little tinned sweetcorn.
Next time I’l mash up the chickpeas first before adding other ingredients. Would be much easier in a flat bottomed tub with a potato masher. I did it in a bowl with a fork and the other ingredients but it took longer in the end. Recipe recommends 3/4 can chickpeas but I’ll use a whole can next time. It didn’t last long anyway as Mrs P was fighting me for it. Two cans next time! Just ace food. And really economical.
Some variations options I’ll try next time (same things I do with tuna tbh, except for the seaweed) :
- Add tabasco and sliced cucumber, combine with the chickpea mayo in a wrap.
- Add more seaweed flakes
- Add a few teaspoons of B12 nutritional yeast flakes
- Add some capers
- sliced pickled jalapeños
* Edit - some good extra/similar top tips at the end of the recipe at the link. Especially the omega oils/chia seeds
(Thinks) in a revisit to the ‘oat milk on porridge’ eureka!moment - am now oddly excited about first making the mayonnaise from aquafaba & then the no-fish tuna with canned chickpeas.
Recently read that things are moving forward with seafood/‘fish’-flavourings derived from algal sources. Something that could take this to the next level. (sea-change pun goes here!)
Going to trial this sauce first though: https://www.thevegankindsupermarket.com/p/thai-taste-vegan-fish-sauce-180ml#feefo-product-review-widgetId
Maybe it’s not for you then, that’s fine.
Sorry if it wasn't obvious, I was being silly after TINAS' comment.
I had a bash at Jamie Oliver’s veggie bolognese tonight. What a feed! It’s simple and quick to prepare, using simple ingredients. Tastes authentic and hearty and I have to give credit where due - deliciously satisfying. Best/tastiest bolognese I’ve ever cooked by far (meat or veggie)
Didn’t have dried porcini mushrooms to make the recommended broth, so instead cooked up some dried lentils with a Kallo umami stock cube (a vegan beef/red Oxo cube might do a similar job) plus a teaspoon of Marmite added to a cup of water. Added the half a cup of dried lentils (I used dark green/puy as that’s what we had. I’d use brown otherwise or a mix of the two) brought to boil, cooked until soft enough to eat and then added to bolognese (along with their broth) where he added canned lentils in the vid/recipe.
Tip: Don’t season sauce until have tasted with the broth added in. It’s (broth) very savoury and so any additional salt at this point may not be desired. YMMV Otherwise, I followed the recipe as is. Be careful not too stir too vigorously while cooking as the rosemary sprig/s will shed leaves throughout the sauce.
Highly Recommended. Became an instant new staple. Now to work on some vegan parmesan https://minimalistbaker.com/how-to-make-vegan-parmesan-cheese/
A pic of the sauce half way thru. It’s got a rich and beautiful flavour to it:
That other bloke’s version 😉:
Cougar, where do you buy these hotdogs? I've not had a hotdog in years, but you've piqued my interest!.
Historically Holland & Barratt, but they're increasingly not having freezers in their stores.
The last batch I got was an online delivery from... I think Iceland, either that or Sainsbury's? IIRC they're marketed as frankfurters.
Quick PSA for anyone looking for an easy meat-free meal
Waitrose completely overhauled their vegan range. I chanced upon it last week and must say it’s an impressively diverse range compared to just about everywhere else.
Vegan products are labelled Plantlife while veggie range is labelled GoVeggie
It’s all on introductory offer for limited period (ie about 20% less than the full prices listed below)
Plantlife range includes:
Products under the new Plantlife Range include:No Chorizo Tortelloni 250g: £3.00
Mushroom & Lentil Bolognese Cannelloni 300g: £3.49
Mediterranean Style Vegetable Sausages 280g: £3.00
Mushroom & Leek Sausages 300g: £3.00
Spanish Style No Chorizo Whirls 300g: £3.00
Crispy No Chicken Escalope 240g: £3.00
Topped Garlic & Parsley Ciabatta Breadsticks 270g: £2.25
No Fishcakes 260g: £3.00
Pulled Oyster Mushroom Burgers 200g: £3.00
Smoky Vegan Chilli with Rice 380g: £3.50
Tikka Masala with Chargrilled Vegetables and Cashews 380g: £3.50
Green Thai Style Curry 380g: £3.50
Mushroom Scallop Linguine 400g: £3.50
No Beef Bourguignon with Mash 400g: £3.50
Moussaka 400g: £3.50
Dauphinoise Potatoes 450g: £2.75
Nut Roast 300g: £5.00
Crispy No Beef with Sweet Chilli Sauce 150g: £3.00
No Duck Spring Rolls 216g: £3.00
Thai Style No Fishcakes 150g: £2.50
Rainbow Vegetable Fritters 180g: £2.50
No Chicken Samosa 200g: £2.50
Moroccan Style Falafels 200g: £2.75
Chocolate & Caramel Dessert 200g: £2.00
We tried the No chicken samosas and the breaded escalopes. Both a big hit. Samosas are especially nice. The escalopes are (IMO) best sliced and dipped with some sauce as mentioned upthread, but today I put them with a roast dinner and 👍🏼. They are tastier and more satisfying than the old range, which were already IME pretty good. So thumbs up! The samosas are mega. Bunged a nut roast in the freezer, will try that next week.
Found details at this blog https://www.veganfoodandliving.com/news/new-waitrose-plantlife-range-largest-ever-meat-free-product-launch/
Better still, there’s a new Christmas range also on the way:
https://www.veganfoodandliving.com/news/waitrose-vegan-christmas-2021-range/
Ooh, that looks good. Cheers.
Black pudding! Now we’re talking. I knew something was missing from the weekend fryup. I’m going to use this as a starting point:
Another recent revelation with the Jamie-Oliver veggie bolognaise has been the dairy-free parmesan. I do:
1 cup cashew nuts
3 tblspns Engevita Nutritional Yeast flakes
1/2 teaspoon garlic powder
1/2 teaspoon black salt (or more depending on taste, I’m experimenting)
Dry-toast the cashews first in a dry frying pan, turning them until just beginning to darken a little.
Now add the nuts and other ingredients to blender jug and blend until parmesan-y. Shake jug a few times to get it all blended small.
I found the black salt in local Asian supermarket. Regular salt will do, but the black salt gives it an extra touch of pong-y, sulphurous, eggy-cheesiness IMO.
Note: Black salt has health benefits and is useful as a flavouring, but don’t stop taking iodised salts.
https://www.finedininglovers.com/article/what-is-black-salt
That sounds utterly revolting, well done.
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