Pie and Mash.

Due to Mrs Veganfoodisshit’s job as a baker, she works some pretty antisocial hours. Sometimes, this means that she has to go to bed very early. This leaves me pondering on meals for one.

When that happens, it’s usually PIE O’CLOCK!

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Creamy mashed potatoes, made with olive oil, oat milk and wholegrain mustard, steamed cabbage, and of course…. the pie.

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If your pie isn’t completely encased in pastry, it’s just a casserole with a lid. This, is a pie. A simple short crust pastry of plain flour, olive oil, salt and water, wrapped around a filling of chestnut mushrooms, red onions and seitan (tinned “mock abalone” this time) in a rich gravy with lots of sage and black pepper.

It was huge, and washed down with beer. And scoffed in front of an episode or two of Daredevil.

 

 

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Sunday Roast.

It’s been a while since I’ve done a good old fashioned roast dinner….

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Roast dinners are, I’d imagine, one of those meals that omnivores are baffled by vegan versions of – unless you substitute the meat for some processed blob of fake chicken with awful “stuffing” in the middle. For me though, even back in my old meat eating days, roasts were always about the veg – so why bother replacing anything?

Top left clockwise – Roasted butternut squash (with sesame oil and smoked salt), on a bed of steamed and baked white cabbage. Roasted “hassleback” potatoes, with olive oil and za’atar. And stuffing balls, with red onion, sage, walnuts and breadcrumbs made from homemade malted sourdough.

All well and good, but it’s not a Sunday Roast without GRAVY!!

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Red onion, sage and garlic gravy. Fried off the onions and started a simple roux off, then added the sage and garlic, then gently poured in veg stock, stirring all the time to stop the gravy from going lumpy. Added a little soy sauce for colour and extra umame. Washed down with a nice bottle of Sainsbury’s “Winemakers Selection” Reciente Rioja. Sainsbury’s are getting very good with their vegan labeling these days.

An Italian feast with a difference.

I feel a bit dirty saying this, but this dish was inspired by…. Jamie Oliver.

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Sometimes we watch mindless drivel on 4od just like everyone else.

This time around it was “Jamie and Jimmy’s Friday Night Feasts” – or whatever it’s called. Jamie Oliver was there, with his big rubbery lips, tearing up a variety of game birds and throwing the grease around everywhere, before slopping it onto a huge pile of polenta.

Oddly, this made me wonder what it’d be like to do a similar dish with some of my favourite veggies.

Polenta’s one of those things i’d been wary of for years. I’d first tried to cook it many many years ago and it turned out grainy and horrible. This time around, I got it right. The trick is to keep it moving, and sieve in the cornmeal to avoid the lumps. I added some Violife vegan cheese to this one, and it really enriched it.

On the veggie front – fennel, asparagus, red onion, red kale – griddled, roasted, crispy and delicious.

Then a simple red wine, veg stock and garlic reduction poured over the top.

Add even more red wine – party on a plate!