FREE BOOKS

Kindle versions of some of my books are on a FREE promotion for a limited time

Click on the links below to access the books

BUMS
Dead Flowers
For the Time Being
Boys from the Backfields
Cheats and Liars
The Three Bears

Related Posts:

Half-Baked Potatoes

These are golden crisp outside and creamily soft inside.

Cut baking potatoes in half along the length so that you have two flattish halves

anoint with veg oil and sprinkle with seasalt.

Place the potato halves flat side down onto a baking tray, cut a little cross in the top bulgy bit and bung into a fairly hot oven for about an hour. Turn now and again to ensure they don’t stick and cook evenly.

half-baked-rs

half-baked-rs1

Related Posts:

Sweet Potato and Aubergine curry

Last night’s meal.

ø;

INGREDIENTS

  • 1 large sweet potato – diced into medium cubes
  • 1 aubergine – diced into medium cubes
  • 1 onion – sliced thinly
  • 5 cloves garlic – crushed
  • 1 strong chili – chopped finely *
  • 1″ ginger root – chopped/crushed *
  • 2 tablespoons ground coriander *
  • 2 teaspoons ground cumin *
  • 2 teaspoons ground turmeric *
  • cup of frozen peas
  • 2 cups tomatoes – passata, or tomato puree + water, or tin of tomatoes, or fresh
  • vegetable oil
  • salt

(substitute everything marked with * with your favourite curry powder if you prefer)

METHOD

  • Saute the onions, garlic, ginger, chilli, aubergine, and sweet potato until the aubergine and sweet potato are almost cooked
  • Add the coriander, cumin, turmeric, (or the curry powder) – and salt
  • stir over the heat for a few seconds
  • Add the tomato in whatever form you are using, the frozen peas, and water if necessary
  • bring to boil and then simmer for 10 minutes or so until everything is cooked and the oil begins to separate

Serve with roti/chapati or rice

Related Posts:

Vegan burgers and the Con club

When I was growing up in Llanelli we always referred to the Conservative club as ‘The Con Club’. There was no malicious intent in this, after all, in those days, the Conservatives, in Llanelli at least, were not even significant enough to be regarded as a sideshow. I have noticed that in Cardiff the Conservative clubs are referred to as ‘Cons Clubs’ and even labelled as such on their signage. I suspect this is because when you add the ‘s’ it sort of dilutes the meaning of ‘con’ which, when you strip away all the bollocks, is what all political parties, and in particular the Conservatives, are – a great big fat con.

cons-clubRiverside ‘Cons’ club – open for business – hmm!

But never mind about all that – I’ve typed the word ‘Conservative’ far too many times for my mental health so I want to turn to the issue of making a decent vegan burger.

This one is pretty good:

Vegan Black Bean and Mushroom Burgers – Gluten Free

We made these last night, I forgot to write down the ingredients so I hope I haven’t forgotten anything

Makes about 6 burgers

  • 2 or 3 cups of cooked black beans – mashed roughly
  • bunch of spring onions (scallions) – sliced thinly
  • 1 chilli – chopped
  • 4 large cloves garlic – crushed
  • 2 tablespoons gram flour
  • 1 tablespoon ground flax / linseed
  • 1 dessert spoon chia seeds (optional)
  • 1 huge mushroom – chopped finely
  • salt
  • pepper
  • tamari
  • some liquid from the beans
  • rapeseed (canola) oil for frying
  • a bit more gram flour for coating

Mix all the ingredients adding salt, pepper and tamari according to your taste – the mixture should be firm but moist

  • Form into burger shapes
  • coat with a little gram flour each side
  • chill before cooking if you like
  • fry on a moderate heat until browned and warmed through

voila!

Related Posts:

not been out

I’ve not been out the door today and it’s eleven pm already so it’s not likely to happen. Come to think of it I have been out the door, or doors, both back and front, but only to get the rubbish from the yard and put it out the front seeing as it’s bin day tomorrow.

It was a bit of a faff putting the bins out since it’s black bag / general waste week, and for once we’ve got a quarter bag of unrecyclable rubbish to put out. Trouble is, something’s gone rotten inside the bag because it’s probably been sitting there for a few weeks since we hardly ever have enough black-bag rubbish to put out.

Also, the top of the bag has been left open so it’s half full of stinking fetid rainwater, which could explain the smell that was hanging around the other day. When I lift the bag up, after recovering from the stench released, I notice that the water is not leaking, so I decide the best thing to do is to go out the front, find a drain, and stab a hole in the bottom of the stinking bag with a screwdriver, thus allowing the filthy water it contains to flow away as harmlessly as possible, then I will stuff the broken bag and it’s contents into another black bag, and another, until the smell is buried too deep to detect.

That’s what I did

Besides that I’ve been working most of the day on typesetting and applying the almost final edits to the WSSN book and fiddling about with the cover layout too.

I also made some soup. It was nice – spicy!

soupWhat was left of the Soup

Onions, garlic, ginger, salt, pepper, chillies, red lentils, water, rapeseed oil, potatoes, sweet potatoes, kale, carrots – Clean, chop, chuck in pan, boil, simmer = ready!

Related Posts:

Vegan Beetroot and Black Bean Burgers

Besides being very tasty and nutritious, these are really easy to make and hold together well

Delicious Vegan and Gluten Free burgers

  • 2 medium beetroots grated
  • 1 red onion chopped
  • 1 white onion chopped
  • 3 cloves garlic crushed
  • 1 chilli chopped finely
  • salt and pepper to taste
  • tablespoon dried mixed herbs
  • 3 cups cooked black beans – mashed roughly
  • 4 tablespoons chickpea / gram flour
  • 1 heaped tablespoon ground flax seeds soaked in a quarter cup of water
  • few splashes of cider vinegar
  • sunflower oil for frying

Continue reading

Related Posts:

Gluten Free Tofu-Wofu Burgers

Tofu-Wofu-Burgers

just made these and they were delicious

we had them as part of a ‘sunday dinner’, including roast potatoes, steamed carrots and shredded greens, green peas, and a gluten-free gravy

ingredients

makes 4 to 6 burgers, depending on what size you make them

  • 115g / 6oz chickpea/gram flour
  • 1 heaped tablespoon ground flax seeds
  • water
  • 200g / 7oz firm tofu
  • 1 onion
  • 3 cloves garlic
  • 1 or 2 small chillies
  • 1 onion
  • a handful of chopped cabbage leaves
  • salt
  • black pepper
  • tamari or other soy sauce
  • sunflower or other vegetable oil

method

place the gram flour into a bowl, add the ground flax seeds, and make a thick batter by adding water a little at a time and mixing well

let the batter stand while preparing the rest of the ingredients

crush the garlic, finely chop the onion, chillies and cabbage, and shallow fry them in sunflower or other oil, over a moderate heat, until softened and slightly browned

mash the tofu with a fork

add the mashed tofu along with the fried mixture, including the oil, to the batter and mix well

add a few dashes of tamari or other soy sauce, and enough salt and pepper to suit your taste

mix again

let stand in the fridge for 30 minutes or so, if you’re in a hurry you could probably omit this step

just cover the bottom of a flat-bottomed frying pan with sunfloweror other oil

heat the frying pan on the hob until a small piece of the mixture sizzles when you drop it in

divide the mixture up into 4 – 6 equal amounts

using your hands. or a big spoon, form a dollop of the mixture into a ball and place it into the hot oil, it gets a bit messy so you may want to wear gloves of some sort

press the ball down gently with a spatula until it reaches the circumference and depth of a burger

you can cook two or more at a time, depending on how big the frying pan is

cook on a moderate heat until it’s browned, and sealed on one side

flip the burger (be gentle at this stage), and cook the other side until both sides are golden brown, you might have to turn the heat down, and cook them more slowly if they’re thick

these burgers should hold together well, and have a slightly crunchy outside, with a lovely moist inside

Serve in the usual way, they’re nice with a squirt of tomato ketchup or a dash of cider vinegar

 

Related Posts: