Another dish that I made some time ago and didn’t write it down anywhere just so that I can make it difficult for myself. In times like this, I look at the photo and try to figure the recipe out. This is me; figuring it out.
1 potato, peeled and cubed
1 zucchini, trimmed and sliced
2 tomatoes, peeled and chopped
100 gr vegan mince
1 tsp Massel Stock Powder Beef Style
1 tbsp vegetable oil
Salt and pepper
• Deep fry the zucchini and potato cubes separately.
• Heat the oil in a saucepan. Add chopped tomatoes, vegan beef stock, salt and pepper. cook until tomatoes are done.
• Add the mince, potatoes and zucchini and stir well without mashing the vegetables. Serve immediately.
Some of you may not know that I owned a restaurant back in Turkey, in a small touristy town called Turgutreis. The whole area is highly populated by British tourists from May till the end of October. At Family Tree –that is the name of the restaurant, we did English food. After running it for 10 years, the very people who worked for us bought it and still running it. They kept the name and most of the clientele as well.
We had quite a few jacket potato variations on the menu. Especially, the stuffed ones were quite popular. I will be putting them on VegFusion but for now I would like to start from an easy version like the one below…
2 large potatoes
¼ The Redwood Cheezly Mature Cheddar Style
1 small onion, finely chopped
Salt and freshly ground pepper
• Scrub the potatoes and prick with a fork.
• Set the microwave to 12 minutes on high and cook the potatoes until tender, turning them over half way through the process (you may need a more or less time depending on the size of your potatoes and your microwave). To avoid mess in the microwave, place the potatoes on a flat microwaveable plate.
• Cut a slice lengthwise halfway through each potato and add a knob butter to each.
• In a bowl mix the vegan cheese and sliced onion and divide it equally between the potatoes.
• Serve immediately.
I believe the original recipe is an eggplant one but I see no reason why you couldn’t do it with zucchini instead. I might try and find the original recipe at some stage and put it on my website as the eggplant version is also quite delicious. I served this on a bed of erişte which is a type of pasta. However, there are some other options like quinoa, couscous or pilaf made of rice.
3 zucchini, trimmed and sliced thinly
2 large tomatoes, peeled and chopped
100 gr vegan mince
3 sprigs dill (chopped finely)
Pinch dried spearmint
Pepper (freshly ground)
• Deep fry the zucchini or ActiFry them like I did which is a low fat option. If you deep fry them then put them on a tea towel to get rid of excess oil. Set aside.
• Meanwhile, in a non-stick pan, heat the oil and add the chopped tomatoes. Season with salt and pepper and add the spearmint and half the dill. Once the tomatoes are cooked, add the vegan mince and deep-fried zucchini. Carefully stir well.
• Sprinkle with the remainder of dill. Serve on a bed of rice or anything else that is mentioned above.
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The idea of creating a salad recipe with orzo came from one the VegFusion followers, Mary. The rest of it was shaped up by the contents of my fridge which was not much actually. Because, someone forgot to do grocery shopping for the week.
During the weekend, we poped in to Victoria’s Basement to replace our wine glasses and while at the shop, I spotted some salad bowls made from recycled glass. They are the right size for serving individual salads and each one has its own imperfection which is in itself… perfect!
½ cup orzo
1 bunch asparagus, 7 spears, cut into 1 inch pieces
A handful flat leaf parsley, washed and chopped finely
2 spring onions, finely chopped
½ tbsp vegetable oil
1 clove garlic, crushed
Juice of ½ lemon
1 tbsp extra virgin olive oil
¼ pack Cheezly Mature White Cheddar Style, crumbled or grated
Salt and pepper
• In a medium sauce pan, bring some water to boil. Add ½ tsp salt. Stir in orzo. Cook until tender, about 10 minutes. Drain orzo and set aside.
• In a frying pan, sauté asparagus in olive oil until asparagus is tender.
• Put the orzo in a medium bowl and add in the asparagus, chopped spring onion, half the vegan cheese and parsley.
• Whisk together crushed garlic, salt, pepper and olive oil. Stir in the salad.
• Sprinkle the remainder of the vegan cheese over the top of the salad. Serve cold.