Home-made pan-fried potato gnocchi

Now I did mean to post this a week ago when gcse results came out. It’s been ten years since I got my gcse results! One thing I, and my parents, remember from that time is my food technology coursework. I can’t remember exactly what the theme was, I think I managed to choose something vague like “vegetarian dinners” and my dish that I made over and over again (improving each time!) was potato gnocchi with a roasted tomato sauce. I’ve tweaked my recipe a little bit over the years but I am a huge fan of gnocchi.

Ingredients

4 medium sized baking potatoes

1 tablespoon vegan margarine

1 tablespoon chopped fresh chives

150g “00” (or just plain) flour

Salt and pepper

Little bit of coarse semolina

Bake the potatoes in the oven at 150’C for an hour and a half until cooked through.

Scoop out the flesh (or peel after dropping into cold water), allow to cool slightly and mash really well with the margarine , chives, salt and pepper.

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Add half the flour and stir in until incorporated. Add the rest of the flour and get your hands involved, bringing together into a dough.

Roll the dough into long sausages and then chop into small dumplings using a wet knife.

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Use a fork to leave an indent in each one and roll in semolina.

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Chill or freeze until ready to cook.

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To serve:

Bring a large pan of salted water to the boil. Drop in the gnocchi. After a few minutes, the dumplings should rise to the surface. Retrieve from the water, drain and then fry in hot oil and serve with your favourite pasta sauce.

August vegan food swap

Another awesome parcel from Sasha

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I requested that it was kept fairly ‘healthy’ this month as I’ve been eating a lot of sugar recently and my body/skin is not thanking me for it. Sasha came up trumps and sent me some lovely healthy snacks.

-Little bag of garlic olives. Lovely, good to have some portion control and easy little bag to carry to work.

-Nims fruit crisps. These were really nice crispy dried pineapple. I hadn’t had them before but I’ll be seeking them out again!

-Amazing white chocolate with freeze dried strawberry. This was so unbelievably good.  And I didn’t feel too bad about eating it as the other stuff was more savoury!

-Seed sprinkles- I ate these from the packet as a mid-morning snack but they’d also be good sprinkled over a salad or houmous.

-Saviour snacks nut and berry mix- with almonds, raisins, goji berries and pumpkin seeds. Great mix. It says on the packet ‘Keep yourself bouncing with this mix’ so I did some bouncing.

-Mushroom ketchup- This is great on baked beans and R used it in a sausage casserole the other day in which it went very well. I also think it would be good in a mushroom risotto. I had tried it once before ages ago and forgotten how good it was. New store cupboard staple.

-mini lovehearts ❤

AND LAST BUT NOT LEAST…

-The best almonds I have ever had!!! They were home soaked-, juicy, succulent and so so tasty. The most satisfying nuts I’ve ever had. I assume that something like tamari was used to flavour them and I must work out how to do this myself.

Thanks, Sasha!

xxx

 

Noochy courgette noodles

This is more of a concept than a recipe: courgette noodles. I love my spiralizer! It’s a fab machine that turns any vegetable into noodles using a turning handle and a clever grater!

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You could get a similar effect by using a vegetable peeler and slicing the pieces into long strips. Anyway, dress with ANYTHING (soy and chilli, lemon and garlic, ‘cheese’ sauce) and you’re good to go. Keep them raw for a bit of bite or fry in a wok for a softer noodle.

Ingredients

1 large courgette (per person as it loses a lot of liquid when fried)- 27 kcal

A few sprays of spray oil- 4 kcal

About a clove of minced garlic- 4 kcal

½ tsp chopped fresh chilli- 3 kcal

2 tsp tomato puree- 14 kcal

1 tablespoon nutritional yeast- 18 kcal

1 tablespoon gram flour- 30 kcal

Pinch of salt

Total Calories: 100 kcal

Spiralize the courgette.

Fry the garlic and chilli in a little oil and add the courgette.

As the courgette starts to lose water, add the tomato, nutritional yeast, gram flour and salt. Let this form a sauce with the liquid from the courgette.

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Serve! Add some breadcrumbs for extra texture.

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Diet ruined- July’s vegan food swap

I’m a little late on this one, mainly because I lost the photo of my box from @MrsREJC and have been desperately trying to get the picture off my phone memory card to no avail. I can’t quite remember everything that was in it because there was so much! Rachel seems to have got herself a bit of a reputation for sending ridiculous amounts of treats and included a little note promising me that she hadn’t gone over the spend limit and is just a very good bargain hunter! We got the confirmation email one day, I replied to Rachel with my address the next morning and the day after that my awesome parcel arrived!

I will probably have missed some things off but here’s what I received:

luna

White Chocolate macadamia luna bar. I love luna bars and this is my favourite flavour!

oreo

mini bag of oreos. I LOVE OREOS.

Strawberry ‘pencils’– the ones I was sent were definitely vegan but the ones I see in tesco and sainsburys don’t seem to be. They were lovely anyway- strawberry chewy licorice stuff on the outside and a sweet white filling.

nuts

Walkers  sensations smoked paprika nuts- these were really awesome. Just a slight kick and a lovely paprika taste and I do much prefer cashews and almonds to peanuts. Great snack.

pots

2 little pots of topas pate– these were lovely spread on crackers and really handy pots to take in my handbag to work.

Another popcorn cob– I’m not sure where these are coming from but they’re great.

Chocolate ice-cream mix– I haven’t made this up yet but I’m excited about it.

dipdab

A sherbert dip dab. When I’m sad or stressed, R always buys me one of these. Sherbert is amazing!! I loved it.

A pack of dark chocolate digestives– These were amazing! I hadn’t had chocolate digestives before as I’d never found vegan ones. I’m kind of ashamed to admit I managed to eat 6 of them the evening they arrived!

couscous

Merchant Gourmet Moroccan cous cous- This made a quick easy lunch. It was really nice with whole chickpeas in and a pleasant spiced tomatoey sauce.

Some nice chai teabags too.

Great box!! I just wish I could find that photo as it was so hard to angle everything so you could see it all in the picture!

Vegan food swap link

Three cheers for Mr Tofu!

Am I really that soppy? Erm, yes! My amazing husband ❤ for the past few days he’s been on a bit of a culinary mission. First on Saturday there was the pizza and tiramisu night. R is famous for his pizzas as he always gets a good crispy base with the pizza stone. We managed to find some Mozzarisella in Wimbledon so I had a pizza with this. It was pretty awesome! It melted nicely and had a good mild mozzarellay taste. It’s up there in my top vegan cheeses and I’m so happy the quality of vegan cheese has improved so vastly in the past 5 years!

mozz

The tiramisu was amazing! No photo because, ahem, I ate it all. My only criticism would be that it could have been more boozy, but then I am a booze-hound and just chucked some ouzo on mine for that kick.

Also not a real recipe because Mr tofu doesn’t roll like that but basically a nice light sponge on the bottom- he used my standard sponge recipe (100ml oil, 200ml soy milk, 180g caster sugar, 280g SR flour, 1 tsp baking powder and a pinch of salt) soaked in 300ml strong coffee and a couple of shots of coffee liqueur (this is where I would also have added my brandy/sambuca/any other alcohol.)

Next he very cleverly made a sweetened marscapone-style topping with silken tofu, agave syrup and lemon juice and, as it was the best he could find in Balham, sprayed soyatoo spray cream over the top of this just before serving.

Then yesterday there was the wonderful rice pudding- pudding rice, soya milk, alpro single cream, vanilla extract and ST LUCIAN NUGMEG mmmm.

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Since I raved about my amazing mighty fork hotdog a couple of weeks ago, he decided to give my hot dog night tonight. Home-made wholemeal buns, vegi-deli hotdogs, fried onion and green chilli, tomato ketchup and vegan mayo.

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Followed by more rice pudding with apple and plum in calvados.

Good boy.

 

Maple Spice cookies

I fancied something maple flavoured today so whipped these up. This recipe made 7 cookies (if I make too many I eat them all!) but I strongly recommend scaling it up!

Ingredients

30g vegan margarine (vitalite)
30g sugar
3 tbsp maple syrup
1/2 tsp vanilla extract

100g SR flour
1tsp mixed spice
1/2 tsp cinnamon
pinch of salt
zest of 1/2 lemon (optional)

Method
Preheat the oven to 180’C and line or grease a baking tray.
Heat the margarine, sugar, maple syrup and vanilla extractin a saucepan over a low heat until the sugar is dissolved and margarine melted.
Allow this to cool for a few minutes while combining the flour, spices and salt in a bowl.
Make a well in the centre and poor in the mixture from the saucepan.
Mix together into a soft dough.
Take walnut sized balls of the mixture, roll into balls and flatten.

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Place on the baking tray and bake for 15-20 minutes until lightly golden.
Cool on a wire rack and enjoy.

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