Potato and Courgette ( Zucchini ) Kugel
Posted on July 19, 2013 by The Gourmet Vegan - No Comments
Potato and Courgette ( Zucchini ) Kugel
Well what can I say about this dish? This is seriously one of the tastiest dishes created with such simple ingredients. The Kugel is a Jewish Classic and is commonly made using egg noodles and served at Jewish festivals. This version, which is absolutely moreish, uses potatoes and courgettes for the base ingredients which are held together with an egg-like chickpea batter. Usually served as a side dish, this is also perfect as a main and is wonderful hot or cold.
 90 Minutes |
 Serves 4 |
 ? kcal per serving |
INGREDIENTS
2 large potatoes, peeled
2 medium courgettes ( zucchini)
1 medium onion, peeled
1 clove garlic, minced
2 tablespoons lemon juice
50 g ( 2 oz ) chickpea flour
120 ml ( 1/2 cup ) water PLUS 180 ml ( 3/4 cup ) water
3 tablespoons nutritional yeast
1/3 teaspoon sea salt
1/4 teaspoon yeast extract
2 tablespoons vitalite, or other vegan margarine
1 teaspoon Dijon mustard
2 tablespoons mushroom ketchup, or vegan Worcestershire sauce
1/2 teaspoon pepper
2 tablespoons plain flour
A little margarine for dotting before baking
METHOD
Start by greasing a medium sized baking dish, put to one side and preheat the oven to 200 degrees Celsius ( 400 F ), Gas Mark 6.
Now prepare the vegetables.
In a processor, or using a grater, grate the potato, courgette and onion and place into a bowl. Using a clean tea-towel or large square of muslin, place the mixture into the center, gather the sides and twist the top to squeeze out as much excess water as possible. Place this mixture back into the bowl and add the garlic and lemon juice. Mix well and leave to one side as you prepare the batter.
In a small bowl, add the chickpea flour and mix with 120 ml ( 1/2 cup ) water. Whisk well and put to one side.
Now in a saucepan, add the 180 ml (3/4 cups ) water along with all the other ingredients.
Bring this to the boil, and when boiling, slowly pour in the chickpea flour mix, whisking continuously as you add. The mixture will start to thicken and you should continue, over a low heat, to whisk the mixture until it becomes glossy and thick. This will take about 3 minutes.
Using a spatula or similar, put the batter and the plain flour into the bowl with the vegetables and using your hands, mix everything together well. The mixture will be very thick and gooey.
Spoon into the baking dish, distributing evenly, and then dot with a little margarine.
Bake for 1 hour and 15 minutes in the center of the oven.
Remove from the oven and allow to cool slightly before serving. This is also delicious when served cold.
RECIPE NOTES
This is delicious cold and perfect for a picnic or sliced into a salad.
RECIPE TIPS
Getting the chickpea mixture to the right constancy is key to the texture of the dish. Be sure the mixture gets to the glossy stage before moving on with the recipe.
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
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Tofu and Ratatouille Stack with Soubise Sauce
Posted on April 15, 2013 by The Gourmet Vegan - No Comments
Serves 4
This is an absolutely delicious dish. The fresh flavours and wonderful textures from the tofu and chunky vegetables are incredible. Top this off with a wonderful Soubise sauce and this is an absolutely amazing dish.
Although there are many stages to this recipe, they are all easy and quick to prepare and can be prepared in advance. Do not let this put you off of making this simple but stunning dish.
Mushroom, Lentil and Courgette Parcel with Cranberry and Onion Chutney
Posted on January 9, 2013 by The Gourmet Vegan - No Comments
Mushroom, Lentil and Courgette Parcel with Cranberry and Onion Chutney
Although this dish takes some time to prepare, the end result is a dish oozing with flavour. This will definitely impress your friends and family. This dish is ideal for a starter with salad, or as a main meal served with a selection of freshly cooked vegetables.
| Read recipe |
Serves 6 |
? kcal per serving |
INGREDIENTS
FOR THE PARCEL
3 large courgettes, very finely sliced lengthways – mandolin recommended
200g of red lentils
450g of mushrooms, roughly chopped
1 tablespoon of olive oil
1 teaspoon of salt
1/2 teaspoon of dried thyme
2 garlic cloves, minced
25 g of walnuts, chopped
1 small green chilli
1 medium onion, finely sliced
1 tablespoon of olive oil
1 teaspoon of black mustard seeds
2 tablespoons of lemon juice
FOR THE CHUTNEY
2 teaspoons of olive oil
1 large onion, finely chopped
1 teaspoon of black onion seeds
1 large tomato, chopped
2 heaped tablespoons of cranberry sauce
2 teaspoons of cider vinegar
2 teaspoons of agave or 1 teaspoon of sugar
1/3 cup of water
METHOD
METHOD FOR PARCEL
Start with the parcel filling
1 Place the lentils in a saucepan and cover with water. Bring to the boil, reduce the heat, cover and simmer for 25 minutes. Remove any scum that forms on the top. When cooked, strain in a sieve to remove any excess water and put to one side.
2 Whilst the lentils are cooking, prepare the rest of the filling by heating 1 tablespoon of olive oil in a pan. Over a medium heat fry the mushrooms, salt, garlic and thyme until most of the liquid released from the mushrooms has evaporated.
3 Once the lentils are cooked and drained, add them to the mushroom mixture along with the chopped walnuts, cook for a further 2-3 minutes until the mix becomes quite dry and then set to one side.
4 Next, add the other tablespoon of oil to a pan, and heat the oil until you can see a shimmer on the oil. Add the mustard seeds and as soon as they pop, add the onions, mix well and fry until golden brown. When cooked, add the to the mushroom mixture, along with the chilli and lemon juice. Season to taste.
Now prepare the parcel
5 Layer the courgette slices in a large frying pan, being sure that the courgettes overlap and that there are no holes. Be sure that the layer comes up the sides of the pan. (See picture below)
6 Gently pour the mixture into the centre of the pan and spread carefully so that the mixture reaches the sides of the pan.
7 Fold over the courgettes from the side of the pan to encase the mixture and use the remaining courgettes to form a top layer of the parcel. Brush the top layer with oil.
8 Over a medium heat, cook the parcel for 1-2 minutes before reducing the heat to its lowest setting and continuing to cook for about 15 minutes. At this point, there should be no excess water remaining in the pan around the sides of the parcel.
9 Remove from the heat and place the pan under a hot grill until the top has turned golden brown.
10 Place a large plate on top of the pan, turn the pan over and release the parcel.
Serve hot or cold with a spoonful of the chutney.
METHOD FOR CHUTNEY
Fry the onion and onion seeds in a pan over a medium heat until the onions are golden. Add all the other ingredients and 1/3 of a cup of water and cook until thick and mushy.
Can be served hot or cold.
RECIPE NOTES
Read through the various stages of the recipe before starting so that you can prepare the various stages in advance.
RECIPE TIPS
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
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