Tag Archives: egg-free

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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Roasted broccoli tofu quiche

15 Feb

 

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Poor old quiche doesn’t have the best reputation, people either think that (a) it’s a bit fiddly to make, or that (b) it belongs in the seventies along with vol-au-vents and cheese and pineapple on sticks. If either of these applies to you then please cast aside your doubts and give it a go! Vegan quiche is gorgeous, it’s a good balance of healthy (tofu and veggies!) and naughty (pastry!), and it works both hot or cold. Also, it’s not difficult or time-consuming to make at all. The most active part of the recipe is making the pastry, which takes, what… three minutes? You can do that, right?!

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Roasting the broccoli in this recipe was a last-minute brainwave. I was planning to microwave it, then I read an inspiring article written by Isa Chandra Moskowitz where she said roasting makes everything taste delicious (you can read the full article here for this and five other pearls of wisdom). I’m so glad I did, roasting the broccoli deepens the flavour and contributes to the slight cheesiness. Ground almonds add a little extra firmness to the filling, and increase the cheesy quality of the flavour profile.

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Recipe (serves 4)

For the pastry:

  • 50g margarine (check it is suitable for pastry)
  • 100g flour (white or wholemeal, this time I used half wholemeal spelt and half plain flour)
  • Pinch of salt

For the filling:

  • 200g broccoli, chopped into small bite-sized pieces
  • 1 tb vegetable oil
  • A 396g block of firm tofu, drained but not pressed
  • Quarter of a cup (or 4 tb) nutritional yeast flakes
  • Quarter of a cup ground almonds
  • One clove of garlic, mashed to a fine paste
  • 1 ts salt
  • Plenty of black pepper

For the pastry, rub the margarine into the flour and salt. Continue mixing with your hands, adding some cold water a splash at a time until it comes together in a ball. Put it in the fridge to rest for at least half an hour.

Lightly grease a 20cm / 8 inch quiche dish. Roll out the pastry and use it to line the dish. Trim the edges but not too much, be aware that the pastry will shrink a little bit when you cook it. Prick the pastry all over with a fork, then blind bake it for 15 minutes at 200˚C. You want the pastry to be starting to go dry and golden, but not brown.

Meanwhile, prepare the filling. Put the chopped broccoli in a small roasting tin with the oil and roast for about 15 minutes, until softened and starting to brown round the edges. Crumble the tofu into a large bowl, add the rest of the ingredients, and mix well with a fork.

When the broccoli is cooked, remove it from the oven. Chop about half of it even more finely, then add all of the broccoli to the tofu mixture. Carefully tip this into the pastry case, pressing it into the corners and smoothing out the top. Return to the oven for another 30 minutes, until it is heated through and golden brown on top. Leave to cool for at least 10 minutes before serving, it will be much easier to get out of the dish. Serve hot or cold.

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