Taking Stock

Batches of vegetarian stock go a long way to making all the difference. Use homemade stock in soups, sauces, stews, gravy, risottos and biryani.

A very basic stock would include onions (or another member of the onion family ie leeks/shallots) plus carrots and celery. Then just go ahead and pimp it up. It's so easy to do and, best of all, uses up all your left-overs. Raid your fridge, pantry or vegetable rack. Vegetable leaves, peelings, stalks, tops and trimmings can all be thrown in the pot along with those droopy herbs. Go to the kitchen cupboard and maybe add a bay leaf and some peppercorns or a rinse out of your marmite, ketchup or mustard jar.

Chop everything up. If you have time to sweat off your vegetables in the pan or roast them in the oven before adding to the water they will give even more flavour.  Add hot water to the mixture, enough to cover. Once it comes to the boil, turn the heat down and simmer for up to an hour on a low heat. Strain using a fine colander or sieve.

The liquid is ready to use immediately or can be cooled and refrigerated for a few days or frozen for up to three months in airtight boxes, freezer bags or ice cube trays. Literally stock up on stock!

Sunday Girl

Who doesn't love a Sunday Roast? Originating in England it was traditionally eaten after church on Sunday. Served with beef in the 15th Century it has gone on to be a popular meal with other meats and, for we vegetarians, nut roast. Accompaniments include roast potatoes, vegetables, gravy and a Yorkshire pudding.

A Yorkshire Pudding was originally known as a dripping pudding and was a simple meal or starter made with flour, eggs and milk and served with gravy. The intention was to fill up on this basic meal when meat was not abundant. In America a similar dish is called a popover.

Fire-cracker-bang-bang

Whilst writing this I can hear the screams and screeches of fireworks followed by pops and bangs as our skies are fleetingly alight. Crowds will gather around bonfires eating pies, chillis and jacket potatoes followed by parkin and toffee apples. A seasonal variation could be this delicious meal I ate recently - jackfruit and peanut bang-bang salad.

This vegetarian dish consists of chayote (Mexican pear squash) Chinese leaf (Chinese cabbage), mooli (long white radish), crispy wonton, peanuts and coriander and was served at The Ivy, Leeds. It was absolutely delicious.

You can probably add the bang-bang effect (firecracker sauce) to almost any plant/plant based food. It can be used as a dipping sauce or, more frequently, to coat the food. There are numerous recipes online but if you want a quick and easy sauce which gives that same creamy, sweet and spicy flavour, the recipe below is a sure-fire winner.

Easy Firecracker (Bang-Bang) Sauce

Sriracha sauce
Sweet chilli sauce
Greek yogurt or mayonnaise

Mix the ingredients above to taste and add to ie stir-fried cauliflower, red onion and spring onions. Garnish with finely sliced fresh ginger and coriander.

The bang come from the explosion on your tastebuds.

Pumpkin patch work

If you have read this blog for any length of time you will know I am a real fan of pumpkin spice, favourites being a Starbucks pumpkin spice latte and a special edition pumpkin spice Baileys.

Pumpkin has also landed on top of my pizzas, appeared in flans, tarts and risottos and even made it to the breakfast table and dessert.

One of the nicest things I've done this week was to visit a pumpkin farm near Harrogate in Yorkshire. Grab yourself a wheelbarrow and head into a pumpkin patch to literally pick your own. Unlike strawberries or raspberries, it doesn't take long, although it's exciting trying to find the perfect specimen. Give it a wash, pay for it and, if you wish, take it to the carving barn.

After this autumnal exercise it was time for lunch - pumpkin soup naturally!

Gourd Morning

Back on the pumpkin trail I have found a way of incorporating them with another seasonal beauty; the eating apple.

Roasted cubes of pumpkin or squash and apple, cooled and blended with coconut water and cinnamon make a delicious, sugar-free breakfast. Layer up this autumnal mousse with Greek yogurt and sprinkle on your choice of topping (nuts, muesli, granola, desiccated coconut, dried fruit, swirl of honey etc). If you're vegan, cook the squash and apple in coconut oil instead of butter and use a dairy-free coconut milk yogurt.

Try it for yourselves - it's really gourd!

Bish bash bosh squash

It's cooler weather and time to hunker down with some comfort food. This is where the seasonal pumpkin or squash comes into its own as variety really is the spice of life. There are many to choose from and they can be used in a myriad of ways.

The first recipe I'm going to share is for a savoury dish.

Squash and Spinach Orzo

1 Butternut squash
250g Cherry or baby plum tomatoes
Large pinch of dried thyme
200ml Vegetable stock
360g Orzo
Splash of white wine vinegar
Large pinch of chilli flakes
Bag of baby spinach leaves
150g Creme fraiche
Parmesan (or vegetarian hard cheese)
Chives

Put the chopped squash and tomatoes in a shallow tin and roast in the oven with a sprinkle of salt and pepper, dried thyme and oil and roast for 20 mins.
Cook the orzo in the stock as per the packet instructions. Drain, reserving the cooking water.
Heat the white wine vinegar, chilli flakes and drained orzo gently for a minute then add the reserved stock and spinach until wilted.
Stir in the creme fraiche and keep stirring for 2-3 mins and gently heat through.
Either fold in the roasted vegetables, snipped chives and grated cheese or serve separately. Season to taste.
Serve in warmed bowls and garnish with more chives, cheese and chilli flakes if desired.

Pimping your pumpkins

Watch out for seasonal pumpkin, gourd and squash recipes coming your way this month. Sweet, savoury and stylish!