Tag Archives: breakfast

Chickpea flour scramble

1 Mar
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Chickpea flour scramble with tomatoes, on noochy toast.

 

You would never guess that the stuff that makes Indian pakoras so cripsy and holds together felafel would also make a creamy and satisfying scrambled egg substitute. The secret is to let the batter sit for a few hours. Not only does that sort out any lumps, but the flour particles soak up the water giving it a smoother consistency and texture. In my pre-vegan days I used to like my scrambled eggs quite soft, preferably with some tasty veggies added. I think this recipe is very reminiscent of that, but without being heavy or greasy and, more importantly, without any animal involvement.

 

Recipe (serves 1)

  • Quarter of a cup (60ml) of chickpea (gram) flour
  • 100ml of cold water
  • 1ts oil
  • Salt and pepper to taste
  • Optional: a bit of anything else you fancy, e.g. a chopped tomato, some courgette, or a couple of blocks of thawed frozen spinach.
  • Tea and toast, to serve.

Mix the chickpea flour and water together. Leave for at least two hours, preferably overnight. Don’t worry about any lumps, they will disappear on their own. The batter will probably end up quite thick, particularly at the bottom. Give it a quick stir before continuing.

Heat the oil in a small frying pan over a medium heat. If using something that needs to be cooked, e.g. tomato or courgette, fry this quickly first. Otherwise, mix whatever veg you’re adding into the batter.

Pour the batter into the frying pan. As it sets underneath and around the edges, turn with a spatula, as you would making scrambled eggs. Continue until it reaches the desired consistency, this will only take a couple of minutes at the most. Serve on toast with a nice cup of tea.

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In my veg box this week – sorrel, kohlrabi, tomatoes

9 Aug

Sorrel
The bag was unlabelled so I had to try a little bit just to double check what the leaves were. I’m glad I only tasted a tiny bit because it’s really strong on its own, kind of like incredibly lemony spinach. It can give a mixed leaf salad a lovely tang, or can be used in cooking to liven things up.  I’ve used some to make some courgette and sorrel soup. To feed 2-3 people, dice a small onion and a small potato and sweat over a low heat with a bit of oil in a covered saucepan for five minutes; add a couple of crushed cloves of garlic and about 500g sliced courgettes and sweat for another five minutes; add 500ml vegetable stock and simmer for 10 minutes; throw in 25g sorrel then blend; taste for seasoning and serve. With the rest, I think I’m going to experiment with sorrel pesto, if it goes well it will end up here on the blog.

Kohlrabi
Looks like a cross between a vegetable and an alien space craft, tastes like a cross between broccoli stems and turnip. Smaller ones can be sliced or grated for a salad, but this is a bit of a monster so it will need to be peeled and cooked. At other times of year I might roast it or use it in a potato gratin, but it’s summer and I can’t face stodgy food so it will either end up in pesto pasta with mixed veggies, or in a spicy stir fry.

Regular tomatoes and cherry tomatoes
Another favourite glut of the summer, tomatoes are something I don’t mind getting tonnes of because I can happily put them in anything. At this time of year they’re sweet and full of flavour, and they smell of summer. For tomato scrambled tofu for 1-2 people, fry a couple of tomatoes over a medium-high heat for a couple of minutes; add 200g crumbled tofu and fry for a couple more minutes; add a tablespoon of roughly chopped basil, a splash of lemon juice, half a teaspoon of black or regular salt, and a tablespoon of nutritional yeast flakes; serve on toast or as part of a big veggie fry-up.

Also received this week: courgettes, carrots, new potatoes, broad beans, green and yellow French beans, garlic, bananas, pears, grapes, greengages.

“In my veg box this week…” is not intended as a product review, simply a description of some of the fruit and vegetables that are in season and what I like to do with them. I pay full price for my vegetable box and have no affiliation with the company that delivers them or any of their suppliers.

Veganizing a Mrs Veg classic – breakfast muffins

6 Apr

One of the most popular posts on my blog to date is the veggie bacon and egg muffins from August 2013. It does bother me a little that on a mostly healthy, mostly plant-powered blog, the thing I’m most recognised for is neither of those things. The vegan version is still junk food, still delicious, but just a little healthier. Here’s how I veganized it:

  • The English muffin can obviously stay, just check the ingredients as some contain milk.
  • You can get vegan cheese singles, but I’d much rather use a lovely thick layer of guacamole. Vegan cheese just sounds wrong, I can’t bring myself to try it. The healthy fat from the avocado satisfies my cheese craving, but unlike vegan cheese you can actually see what it’s made out of when you look at it.
  • The fried egg is replaced by fried or grilled tofu. On this occasion I used Cauldron smoked tofu, but plain tofu marinated overnight would work just as well.
  • A rasher or two of veggie bacon. In the original I think I used Quorn Bacon Style Rashers, which contain egg. I’ve now switched to Cheatin’ Rashers, which don’t. Tempeh bacon would also be an excellent choice.

The next stage is to make it classier, but that’s a post for another day.

Vegan breakfast burritos

9 Feb

Burritos are one of my favourite weekend breakfasts. Whether you’re hungover or just feeling like you need a bit of an indulgent treat, some protein and veg wrapped in a tortilla is bound to make you feel much better without being too heavy or greasy. I like to combine something vaguely mexican with anything breakfasty, and encase them together in a corn or whole wheat tortilla (or to be honest, two or three). Here are a couple of recent combinations:

Spicy canned refried beans, scrambled tofu with onion and sweetcorn, avocado.

Half a potato waffle, a vegetarian sausage, diced tomato, avocado, borlotti beans, hot sauce.

Here are a few more ideas for fillings:

  • guacamole
  • hummus
  • vegetarian bacon or tempeh bacon
  • grated carrot
  • salsa
  • grilled courgettes
  • roasted peppers
  • hash browns
  • fishless fingers (it might sound a bit odd but they go really well with avocado)
  • fried or grilled mushrooms
  • beans in spicy sauce
  • savoury french toast

What would you have?

Crispy chickpea flour pancakes

2 Feb

I’d previously only ever used chickpea flour (aka gram flour or besan) for making onion bhajis or for holding together falafels, but I recently found out you can use it to make gorgeous crispy pancakes, somewhere between a thick flatbread and an omelette. They’re really quick and easy to make. In fact, even on a weekday morning when I have less than 10 minutes for my breakfast, I can make and eat one of these with time to spare. They’re totally delicious, and you can stuff them with or into whatever you fancy. How about filling one with fried mushrooms or tomatoes, or mashed avocado with tahini or hot sauce? They’re also the perfect size for stuffing into a tortilla or pitta bread, maybe with some beans and salsa, or some hummus.

Here it is, my new favourite breakfast:

Recipe (serves 1)

  • Quarter of a cup of chickpea flour
  • Quarter of a cup of cold water
  • A pinch each of ground cumin, salt, and pepper
  • A teaspoon or so of oil

Heat a small (15cm or so) frying pan over a medium-high heat.

Mix the chickpea flour and seasonings together in a small jug or bowl. Add the water and whisk quickly with a fork. Break up any large lumps but don’t worry too much about the smaller lumps.

Pour the oil into the hot pan and let it heat through. Add the batter, it will be thick but should easily spread to cover the bottom of the pan.

Fry the pancake for a couple of minutes each side until cooked through and crispy. Stuff, roll, and enjoy.

Totally un-posh vegetarian breakfast

11 Aug

As a vegetarian and wannabe vegan, it’s very important to me that the majority of my meals are healthy, well-balanced, and mostly plant-based. I don’t like to eat junk food too often (and I do count fake meat as junk food) but when I do, I like to go all out and do it in style.

It has been a very long time since I last went to McDonalds, but I remember that the only thing on the menu that I genuinely liked was the egg mcmuffin. It’s so easy to recreate at home, all you need is:

  • an English muffin
  • a cheese single (the nasty plastic-wrapped stuff, real cheese is too good and will not work)
  • a fried egg, preferably cooked in a non-stick cooking ring
  • either a couple of slices of vegetarian bacon, or some packet sausage mix made up into a little patty

Yes, there are much classier breakfast things you can make with a muffin and an egg (or some tofu), but sometimes only junk will do.

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