Take three ingredients

Having always had a herb garden and dabbled with a veggie patch, this year I decided to do a little window sill gardening with tomatoes, chillis and basil. They are, after all, the basis for so many vegan and vegetarian dishes.

Using these three ingredients it is possible to make pasta dishes, gnocchi, risotto, soup, salad, sandwiches, pizza, bruschetta ... the list is endless.

At its simplest, a drop of oil heated in a pan with chopped chilli and some garlic (or you could use  chilli oil you've made previously) to which you add the chopped tomatoes. They will quickly absorb the flavours. Add torn basil to the tomatoes before stirring through cooked pasta. Serve in warmed bowls with a sprinkle of Parmesan substitute and a garnish of fresh basil. Simple perfection.

The three ingredients don't always need to be combined. They can be paired or used alone.
The tomatoes and chillis can be used together in Indian or Mexican cuisine or pair the tomatoes and basil in a Caprese salad.

Variety is the spice of life

This week a close friend turned 57 years of age. "Heinz 57 varieties" we laughed. That started a conversation; what does the 57 actually stand for?

One person thought there were 57 ingredients in the sauce whilst another said there were 57 Heinz products. Well it turns out that the founder of the Heinz company, Henry J. Heinz, was wanting to create a brand and advertise his produce. There are many theories as to how he landed on calling it 57 varieties but, although the company was by then producing over 60 products, he liked the way 57 looked and sounded. Maybe it was his and his wife's lucky numbers. Maybe it was to do with religion. Who knows but the name stuck and has become synonymous with the Heinz brand.

57 Varieties has become lodged in our vocabulary, meaning anything comprised or mixed from a lot of parts or origins. This might refer to a person of mixed race or a dog that's a mixed breed.

My favourites have to be Heinz baked beans (especially five beanz) and Heinz tomato ketchup.

Jack(fruit) of all trades

Jackfruit is becoming more widely used in the UK as a substitute for meat. Because of it's texture, it has been likened to pulled pork or chicken. Jackfruit has a fairly bland sweet-sour flavour and is often covered in barbecue sauce and served as burgers and chilli. When using ripened fruit it can be used in sweet dishes. Lots of recipes are available on the Internet and in vegan and vegetarian cook books.

The jackfruit is part of the same family as fig and mulberry. It is the national fruit of Bangladesh and Sri Lanka and is commonly used in south Asian dishes.

Whilst sold in Asian markets, it is rare to see a whole jackfruit in supermarkets here in the UK but can be bought in canned form. This is far easier than trying to wrestle with these huge, tough fruits which contain a sticky latex layer under the spiky skin.

The fruit is a healthy option being free from cholesterol and saturated fat and is low in calories. Extra brownie points are that it is a sustainable and ethical meat replacement.

To date I have eaten it in veggie restaurants and from street food stalls, normally in a taco. Waitrose now do a vegan jackfruit pizza which is very tasty.

Just Chillin

Chillis come in many colours, shapes, sizes and strengths and can be used to create or enhance many dishes. Chilli con carne is probably the most famous or, in the veggie world, chilli NON carne!

The heat provided can vary enormously and is often down to personal taste. I enjoy the little bit of heat that comes from dressings such as chilli oil, sauce, jam and balsamic and sometimes scatter dried chilli flakes over food. Actual chopped chillis get added to chillis, curries, lasagne etc.

Chillis are fairly easy to grow and, when you have a glut, they can be frozen and grated into dishes. A good friend of mine makes delicious chilli jam and I intend to try doing the same. Here is her recipe:-

8 red peppers de seeded & roughly chopped
10 red chillis with seeds roughly chopped
Finger size piece of ginger peeled & roughly chopped
8 garlic cloves peeled
400g tin cherry tomatoes
750g golden caster sugar
250ml red wine vinegar

- Whiz together peppers, chillis, ginger and garlic in food processor
- Add to tomatoes, sugar and vinegar in heavy bottom pan & boil
- Skim off scum & simmer for 1 hour
- Once sticky cook for 15 mins more stirring frequently
- Do the saucer in freezer test for wrinkles in jam
- When it looks like thick bubbling lava, cool slightly & transfer to sterilised jars
- Leave to cool, top with wax paper & lid & add a label
- Keeps 3-4 months in a cool dark place

Air Pie and Windy Pudding

On a recent trip to Italy we were served some gnocco fritto/panne fritta (fried bread). It is literally crispy air filled pillows of deliciousness. Watch out though as traditional versions are made using lard although they can be made with sunflower oil.

A friend from Essex said that when he was a boy and asked what was for tea, the answer he got from his mother was "air pie and windy pudding" which meant "nothing!" This description fitted the food perfectly.

A similar old saying is "wind custard and air pie" or "air custard and wind pie." It possibly comes from the Great Depression or War Years when there was, literally, nothing to eat and the cupboard was bare.

Go fish

Something fishy is going on.
One weekend & 2 signs spotted advertising vegan fish and chips.
Curiosity aroused & feeling suspicious.
How the hell can you have vegan fish and chips?
Time to find out!

Sadly I haven't had the chance to try them but I am informed the fish (or vish) consist of banana blossom which is fairly bland and fleshy being marinated for flavour, battered and deep fried. Served with chips and mushy peas it seems like a good alternative.

It isn't the only take on fish. I've also seen recipes for Chuna Mayo which is definitely vegan and consists of flaked chickpeas, lemon juice and zest, capers, sweet corn and vegan mayonnaise.

It would seem there are PLENTY MORE (substitutes for) FISH (to stay) IN THE SEA!

Maca and Matcha

Yes it's the middle of Wimbledon fortnight and John (Maca) McKenroe, ex-tennis star and superbrat is now commentating on this year's matches. I, however, am writing about a different Maca and Matcha!

Maca powder is derived from the root of a vegetable which is cleaned, dehydrated and milled. It originates in the Andes and has been used for centuries as a medicinal and nutritional food source. It contains fibre and thiamin and is thought to combat stress and fatigue. It has a comforting, malty taste and can be added to smoothies, porridge and yogurts. 

I like to have it in porridge.

Matcha originates in Eastern Asia and is a finely ground powder of green tea leaves. It is believed to have cancer fighting qualities as well as a preventing heart disease and type 2 diabetes. It is also thought to have calming, yet energising properties. It is added to boiling water to make tea or used as a flavouring.

I have only tried it in a mixture with spirulina and wheatgrass so I'm not sure which was the overriding taste. I mixed it in to my porridge and it looked like a bowl of pesto. I then practically had to hold my nose and eat it. Not pleasant. 

Maybe I just need to up my GAME and SET the table AND enjoy my MATCHA. After all, it may just be ACE!