Ambush of Spices Chick-Pea Stew

I learned a lesson recently that is very important:  no two powdered cinnamons are created equally.  Some are bland and cardboard-like and others can almost light my mouth on fire.  This (http://www.simpleveganrecipes.co.uk/index.html?recipe=recipes/vegan-chickpea-stew-recipe.html) recipe could vary wildly depending on what kind of cinnamon was used.  But that’s not the only ambush — for me, the ambush was the lack of spices listed in the ingredients list.  Once again there is much importance for a Kitchen Kleric to read an entire spell — you don’t want to invoke the Kooking Kthulhu because you trip up half-way through a recipe.

  • 2T ground cinnamon
  • 2T ground cumin
  • 2T ground corriander
  • 2 onions, coarsely chopped
  • 8 oz. (200g) carrots, halved and coarsely chopped (about 4 … ish)
  • 4 oz. (100g) sweetcorn (1 cup)
  • 8 oz. (200g) courgettes (zucchini)
  • 8 oz. (200g) chick-peas, cooked (or 2 tins of pre-cooked chick-peas)
  • 3 cups water
  • 4 tbsp. tomato purée

Mix dry spices.  Heat 2T olive oil and saute onion and carrots for 5-10 minutes.  Stir in dry spices.  Cook for 2-3 minutes.  Stir in sweetcorn, courgettes, chick-peas, water, tomato purée.  Simmer for 25-30 minutes.

Advertisements

Paella — but you can call me Goulash

When I was a kid, a family friend once entered the room with a bowl of some sort of food.  When I asked what it was he gave me a sinister look and declared “Goulash…”.  I’ve since looked up goulash, but whenever I see a mixture of stuff that is tomato-rich, I think of him.

I think this (http://www.simpleveganrecipes.co.uk/index.html?recipe=recipes/vegan-paella-recipe.html) was one of the first vegan recipes I made from this book.  It is good enough to repeat and I think the presence of the cashews makes a nice crunch and adds a good flavor.  This was the amusing recipe I was thinking of that lists spices in the directions that aren’t in the ingredients list and the ingredients were very out of order.  I have fixed that below.

  • 1 large onion, chopped
  • 1/2t chili powder
  • 12 oz. (300g) brown rice (1 cup)
  • 3 cups (800ml) of vegetable stock
  • 6 fl.oz. (150ml) dry white wine (or substitute with 1 tbsp vinegar)
  • 1 can (454g) chopped tomatoes
  • 1/2t tarragon
  • 1t basil
  • 1t oregano
  • 1T tomato puree
  • 1 red and 1 green pepper, roughly chopped
  • 3 sticks celery
  • 8 oz. (200g) mushrooms, sliced
  • 2 oz. (50g) mange tout [1] topped and tailed
  • 4 oz. (100g) frozen peas
  • 2 oz. (50g) broken cashew nuts (about 1/2 cup)

In a large, heavy saucepan saute the onion in 4T olive oil.  Add chili powder and the rice and cook for 4-5 minutes.  Add vegetable stock, wine, tomatoes, tarragon, basil, oregano, tomato puree, . Simmer for 10-15 minutes. Add peppers, celery, mushrooms, mange tout and cook for another 30 minutes until the rice is cooked. Add peas, cashew nuts, salt and pepper. Heat through until peas are ready and serve.

[1] The other fun I had was “mange tout”.  Being silly I wondered “what’s a mangy toot?”  It’s unripened pea pods for the not French among us.