Tag Archives: tomatoes

No need for a veg box this week – home grown goodies from Mum

27 Aug

Wednesday is normally my veg box day, but I went to see my parents at the weekend and came home with this gorgeous back of fresh veggies! Going to visit my Mum’s allotment was one of the highlights of my weekend, she puts an awful lot of work into it but gets so much back in return. It’s not just the veg (although as I’ve said before about a million times that you can’t beat home grown), but the community and the satisfaction of putting love and effort into something and being rewarded. I don’t have a garden but don’t have the time for an allotment either, I am more than a little envious.

Anyway, my Mum said “lets just pop over to the allotment and pick a couple of bits for you to take back with you” and I ended up with all of this. We picked:

A massive bundle of beans. I think it’s going to be beans with everything for the foreseeable future.

Three different sorts of courgette – yellow, green, and round. The round courgette was more like a ball of marrow than a courgette. I cut it in half, scooped out the seeds, stuffed it with felafel mix, and baked it.

A butternut squash. It’s still very under-ripe, but after a few weeks of sitting on a window ledge (sunny, but not in direct sunlight) it will be ready to go. I love squashes and I’m really looking forward to them being in season. My Mum is also growing massive pumpkins, so hopefully I’ll have one of those soon as well.

Some long peppers. She broke one of the “rules” of vegetable gardening and planted some seeds out of a supermarket pepper. It’s a bit risky because the seeds might not be fertile, or might produce peppers completely different from the parent plant, but luckily it did work and they’re absolutely beautiful, really fruity and with a much more interesting flavour than peppers from a shop.

A box of tomatoes. As you can probably see, they got a bit squashed in transit (I’m a public transport girl), but it didn’t matter because I decided on the journey to turn them into a bit batch of tomato sauce, after I spotted this recipe from JB at frugalfinefreshfood.com. The sauce was delicious, somehow both fresh and rich at the same time. We had some over the felafel-stuffed courgette, and I’m about to reheat the rest to serve with some pasta, veg, and tofu.

She also gave me a couple of bulbs of garlic, not freshly picked but definitely home grown.

Advertisements

Product review – Oatly oat drink

13 Aug

Oatly, the Swedish brand of oat milk, has recently rebranded. Their previously bland, generic packaging has been replaced by a quirky design that proudly shows off their ethical standpoint and the health benefits of oats, as well as their reduced environmental impact. The carton explains how they chose to use oats because they’re “tall and strong and full of goodness” to make a drink that is “like milk but made for humans”. Their independent, principled personality really comes across and that’s something to be admired.

But enough of that, what is Oatly actually like? It might sound a little strange but trust me, it’s lovely! It tastes like the milk that’s left in your bowl after eating muesli, it’s not chalky or porridgey at all. It can be used exactly the same as milk from cows. It’s delicious in a glass with some biscuits dunked in it. It’s perfect for cereal, obviously it’s particularly good for muesli or granola, and it’s Mr Veg’s favourite milk for making porridge.

Oatly really comes into its own when used in cooking or baking, working better than any other non-dairy milk I’ve tried. The flavour is mild enough that it doesn’t dominate the dish, you don’t have to worry about your cakes or sauces tasting of oats (unless you want them to of course). What’s more, Oatly is very stable, doesn’t split, and does a really great job of making things thick and creamy – I can only assume that this is something to do with the soluble fibre content.

As well as regular and organic Oatly, you can also buy chocolate Oatly, which is absolutely divine! As with plain Oatly, you can drink it straight or use it for cereal, porridge, or baking. You can also use it to make a luxurious thick milkshake by blending it with a frozen banana or, if you’re feeling less virtuous, a big scoop of dairy-free ice cream. Delish!

All non-dairy milks have their pluses and minuses, some work much better than others depending on what you’re using it for. The only disadvantage I’ve discovered about Oatly is that it doesn’t work as well in tea and coffee as some other plant milks. The taste is fine, but it separates slightly and tends to leave a strange residue in the bottom of the cup. Still, I think its many advantages outweigh this, and I would definitely recommend you give it a try.

What better way to demonstrate Oatly in cooking than to make some basic white sauce. It tastes the same as the real thing, and is just as thick and creamy, but without having to get any cows involved. My favourite use for white sauce is a good old-fashioned lasagne. The recipe I’ve given here is basic because I wanted to showcase the white sauce, but you could tuck extra veggies between the layers, or jazz up the red sauce with chillies or sun-dried tomatoes or whatever you fancy. I don’t particularly like vegan cheese so I topped mine with breadcrumbs instead, but you could use vegan cheese or ground cashews if you prefer.

Recipe – classic vegan lasagne (serves 2)

  • 1 tablespoon oil
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 200g vegan mince
  • 1 tin chopped tomatoes
  • 1 tablespoon tomato puree
  • 1 tablespoon dried oregano
  • 20g non-dairy margarine
  • 20g plain flour
  • 300ml Oatly
  • 4-6 sheets egg-free lasagne
  • 2 tablespoons breadcrumbs
  • Salt and pepper, to taste

For the red sauce, fry the onion in the oil over a medium heat until translucent and starting to colour, about 5-10 minutes. Add the garlic and fry for a further minute or so without colouring. Add the mince, tomatoes, tomato puree, and oregano, then leave to simmer while you make the white sauce.

For the white sauce, melt the margarine in a small saucepan over a medium heat. Add the flour and cook for a further couple of minutes. Add the Oatly very slowly, stirring all the time until you have a smooth sauce. Let it simmer for a couple of minutes until it’s nice and thick.

Season both sauces to your liking and remove from the heat.

Now to the fun part – building the lasagne. Spread one third of the red sauce over the bottom of your lasagne dish (you might notice in the photo that I use a loaf tin – it’s the perfect size and shape), cover with a layer of lasagne sheets, then spread one third of the white sauce over the top of that. Repeat two more times until you have used everything, ending in a layer of white sauce. Sprinkle the breadcrumbs and more dried herbs over the top.

Bake in the oven at 200°C for 30-40 minutes, until light brown on top. Leave to stand for 5-10 minutes before serving – it will be easier to dish up whole slices that way. Serve with plenty of garlic bread.

Disclaimer: I have been asked to write this post by Oatly but as with all of the posts on my blog all opinions are my own. For more information on Oatly please see their website: http://www.oatly.com/.

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.

%d bloggers like this: