Quinoa, Kale and Lentil Loaf

Posted on December 7, 2016 by The Gourmet Vegan - No Comments

Quinoa, Kale and Lentil Loaf

I just love savoury “no-meat” loaves of all kinds and when I initially thought about putting this recipe together I wanted to get something that was not only extremely delicious but that was also nutritious and high in protein. Here I have come up with the ultimate in “no-meat-loaf” deliciousness. It may seem a lot of work, but trust me, reading through and preparing many of the stages in advance will make light work of this incredible tasty loaf. The textures are incredible and I assure you that one slice will never be enough. This is perfect when served hot or cold, but I also love to crumble this over a salad or slice it more thinly for a sandwich.

2 Hrs 30 Minutes

Serves 4-6

? kcal per serving

INGREDIENTS

170 g ( 1 cup ) quinoa

190 g ( 1 cup ) dried green lentils

2400 ml ( 10 cups ) water ~ 1/2 for quinoa and 1/2 for lentils

2 stock cubes

1 large onion

200 g ( 7 oz ) kale

2 cloves garlic

¼ teaspoon sea salt

1 teaspoon oil

For the chickpea batter

128 g ( 1 cup ) chickpea flour

240 ml ( 1 cup ) water

2 tablespoons mushroom ketchup

1 tablespoon soy sauce

1 teaspoon yeast extract

½ teaspoon chilli powder

1 teaspoon black pepper

½ teaspoon allspice

1 teaspoon agave nectar

1 teaspoon dried sage

1 teaspoon dried thyme

3 tablespoons nutritional yeast

The final ingredients

1 medium slice toasted brown bread

125 g ( 5 oz ) toasted cashews

240 ml ( 1 cup ) water

2 tablespoons plain flour

METHOD

Begin by preparing the quinoa and green lentils.

In a medium saucepan, add the quinoa along with half of the water and one of the stock cubes. Bring to the boil, then partially cover and simmer until all the liquid has been absorbed. Be careful towards the end of cooking that the bottom of the pan does not catch. Put to one side.

In another saucepan, add the lentils along with the remaining half of the water and the other stock cube. Bring to the boil and boil for 10 minutes before simmering for 30-40 minutes until all the liquid has been absorbed. Again, be careful not to let the bottom of the pan catch. Put to one side.

These 2 stages can be done in advance to make the preparation quicker.

Next, place the onion, kale and garlic in a food processor and process until very finely chopped.

Add the oil to a frying pan, and fry the onion and kale mixture on a medium heat, with the ¼ teaspoon of salt, until no moisture remains and the mixture is quite dry. Once again, be careful not to let the mixture catch in the pan. This should take around 10-15 minutes.

When all of these steps have been completed, move on to the next stage.

Preheat the oven to 200 degrees Celsius ( 400 F ) Gas Mark 6.

Place the toasted bread and cashews in the processor and blend until the mixture resembles breadcrumbs.

Now prepare the loaf for the tin

In a bowl, make up the chickpea batter by adding the chickpea flour to the cup of water, along with all of the other batter ingredients and whisk together.

Add a cup of water to a saucepan and bring to the boil. Whilst the water is still boiling, slowly drizzle the chickpea batter into the pan, stirring continuously, allowing the mixture to become very thick. It is important that the batter is poured in at a very slow speed.

When all the batter has been added and the mixture is thick, turn the heat to low and continue to cook and stir for a few minutes until glossy.

Lastly, add all of the other ingredients to this mixture and combine very well. The mixture will be very thick. lastly pour in the tablespoon of flour and mix thoroughly once more.

Grease a medium baking dish ( I used 5inch x 9inch ), or loaf tin, with a little vegan margarine and place in the mixture, pushing down at the sides to get into the corners.

Bake uncovered for 45-55 minutes until the loaf has set and is browned on the top.

Remove from the oven and allow to cool before turning out onto a chopping board. Cut and serve.

RECIPE NOTES

The first 2 stages of this recipe can be done in advance. This will reduce the preparation time by 40 minutes.

RECIPE TIPS

Individual slices can be frozen and reheated from frozen in the oven.

This will keep good, if wrapped in foil or film, in the refrigerator for a good 3-4 days.

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Festive Pie

Posted on December 5, 2016 by The Gourmet Vegan - No Comments

Festive Pie

If you have been looking for the most perfect Christmas or Boxing Day treat, then look no further than this delicious Festive Pie. Packed full of flavour and texture, this is a dish that the whole family will absolutely adore. The savoury filling of nuts, quinoa and kale surrounds a divine tofu center which is encased by a mouthwatering hot water crust pastry. This is true Christmas decadence and will be a show stopper to your table over the Christmas holidays. Enjoy x

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Serves 4-6

? kcal per serving

INGREDIENTS

For the pie filling

1 medium onion ( 160 g ), finely chopped

1 medium carrot, peeled and finely chopped

1 large stick celery, finely chopped

Pinch salt

2 cloves garlic, minced

1 large potato ( 230 g ), steamed and mashed

100 g kale ( 4 oz ) , steamed and chopped

200 g ( 7 oz ) hazelnuts, finely chopped or processed

170 g ( 1 cup ) quinoa

500 ml ( 1 pint ) vegetable stock – I used kallo organic stock cubes

1 teaspoon black pepper

1 tablespoon fresh chopped sage

1 teaspoon dried thyme

½ teaspoon sea salt

½ teaspoon ground ginger

1 teaspoon ground corriander

1 tablespoon vegan spread, I use Vitalite

1 tablespoon nutritional yeast

1 teaspoon English mustard

1 teaspoon sherry vinegar

2 tablespoons chickpea flour

1 small can chestnut purée

For the tofu ballotine

250 g ( 9 oz ) firm tofu, drained

2 heaped tablespoons nutritional yeast

3 tablespoons soy sauce

½ teaspoon turmeric

½ teaspoon sea salt

5 tablespoons chickpea flour

For the pastry

500 g ( 1 lb, 2 oz ) plain flour

½ teaspoon sea salt

200 g ( 7 oz ) vegetable lard, I used Trex

200 ml ( 1/3 pint ) water

METHOD

Prepare the quinoa by putting into a pan with the stock and bringing to the boil. Reduce the heat and simmer for about 10 minutes. Take off of the heat and cover with a lid allowing for the quinoa to soak up the rest of the liquid and become fluffy. If there is still a little liquid left, place on a low heat and cook until the liquid has evaporated. Leave to one side.

Fry the onions, carrot, celery and garlic, with a pinch of salt, over a medium heat until the vegetables have softened and caramelised.

Put the vegetable mixture into a bowl with the quinoa and all other filling ingredients and using your hands, mash everything together well.

When well mixed, put to one side, cover and prepare the ballotine.

Place all of the ballotine ingredients into a processor and process until smooth and creamy.

Take a large sheet of food-grade film (or parchment) and place the mixture in a long line about one third up on the sheet and then roll to form a sausage shape. You will need to twist the ends of film or parchment to allow it to come into the shape of a sausage and then you need to tie the ends. Place another layer of film around this to keep it watertight and again, tie the ends. You will be left with something that looks like a sausage.

Boil a pan of water, and place the ballotine in the water. Simmer for 30 minutes.

Now, prepare the pastry whilst you are waiting for the ballotine to cool slightly.

Put the flour in a large bowl and add the salt.

In a saucepan, add the water and the vegetable lard and bring to a boil. Pour the liquid slowly onto the flour and bring together into a dough with a wooden spoon. Cut one third and put aside to use as the top for the pie. Place the rest of the dough on a floured surface and roll into a large sheet that is large enough to line the bottom and sides of the pie, with a slight hang over.

Grease the tin, and line with the pastry.

Preheat the oven to 200 degrees Celsius ( 400 F, Gas Mark 6 )

TIP : I like to put a couple of lengths of parchment on the bottom of the tin so it makes it easier to life the pie out when cooked and cooled.

Place half of the filling mixture into the lined dish and be sure to get the mixture into the corners. Unwrap the ballotine and place along the top of the filling. Now, cover with the rest of the filling mixture. Roll out the pie top and place onto the pie. Gather up the sides and crimp them to keep the pie together. Make a small hole into the pie lid and brush with soya milk.

Bake for 30 minutes at 200 degrees Celsius ( 400 F, Gas Mark 6 ) before reducing the heat to 160 degrees Celsius ( 320 F, Gas Mark 3 ) and cooking for 1 hour until the pastry is a deep and golden brown.

Allow the pie to cool completely before lifting out of the tin. Wrap in cling film and foil and then leave in the fridge for at least 24 hours before cutting and serving.

Serve as cold slices with pickles and chutneys or warm slices in the oven to serve hot with gravy and vegetables.

RECIPE NOTES

Read through the recipe once, twice and once again. Take notes as you go along ( you can use the print button at the bottom of the page ) and mark down your notes. A LOT of the preparation needs to be done in advance so that this can be simply put together.

RECIPE TIPS

Make sure this is chilled for at least 24 hours before serving and slicing.

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Quinoa and Kale Cakes

Posted on March 23, 2013 by The Gourmet Vegan - No Comments

Quinoa and Kale Cakes

These quinoa and kale cakes are a little taste of heaven. The quinoa gives these cakes a wonderful texture and the flavours are fantastic. These make a wonderful lunch dish when served with salad or can be served with steamed vegetables for a more substantial meal. However you choose to serve them you will not be disappointed.

25 Minutes

Makes 4

? kcal per serving

INGREDIENTS

1 medium onion ( 160 g ), finely chopped

Pinch salt

2 cloves garlic, minced

1 large potato ( 230 g ), steamed and mashed

100 g kale, steamed and chopped

170 g ( 1 cup ) quinoa

500 ml ( 1 pint ) vegetable stock – I used kallo organic stock cubes

1/2 teaspoon black pepper

3/4 teaspoon cumin seeds, roasted and ground

A little flour for dusting

2 tablespoons oil for frying, per batch of 3

METHOD

1. Prepare the quinoa by putting into a pan with the stock and bringing to the boil. Reduce the heat and simmer for about 10 minutes. Take off of the heat and cover with a lid allowing for the quinoa to soak up the rest of the liquid and become fluffy. If there is still a little liquid left, place on a low heat and cook until the liquid has evaporated.

Leave to one side.

2. Fry the onions and garlic, with a pinch of salt, over a medium heat until the onions have softened and caramelised.

3. Put the onions into a bowl with the quinoa and all other ingredients and using your hands mash everything together well.

4. Form into 6 equal size cakes and press the cakes into the flour, shaking off any excess.

5. Fry in 2 batches of 3 cakes for 3-4 minutes on each side until golden brown. The cakes will soak up the oil so be sure not to use more than 2 tablespoons of oil per batch.

RECIPE NOTES

Fry in 2 batches of 3 cakes for 3-4 minutes on each side until golden brown.

RECIPE TIPS

The cakes will soak up the oil so be sure not to use more than 2 tablespoons of oil per batch.

These can be frozen before cooking.

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