Vegan MoFo day 21: Bubble and Squeak (and no...it's not a crazy new dance fad)

When there are Roast Dinner leftovers in the treehugger household we make Bubble and Squeak. Traditionally this is a dish of all your leftover cooked veggies mixed together then lovingly fried in Oil. What could be better? Ask most Brits and they will tell you they prefer the meal on Boxing Day to that of Christmas Day and that's all because of this wonderful dish - Bubble and Squeak. If they say otherwise - poke 'em in the eye and run away! VeganYumYum made some a while ago and as her photo's are sooo much better than mine (jealous? NO!) I thought you could all have a look to see what they CAN look like. Leftover from last nights dinner we had Roast Potatoes, Broccoli, Carrots and Nut Roast. But use whatever leftover Veg you have - be aware you may need more Potato than anything else as this is what generally binds everything together. But not always. Place all your Veggies in a microwavable dish and nuke 'em for 2 mins - this makes it easier on the old mashing muscles. Then set to with your Potato Masher and mash 'em all up.

When mashed add some thinly diced Onions to the mixture, some Pepper and Salt if needed. Then form into Patty shapes and fry in a little Olive Oil on low heat for 20 mins on each side. Depending on your leftover quota will depend on how many Patties you make - but these do freeze well so whatever you don't eat can be stored for leftover leftovers. LOL!

See mine look pretty too...

I served these up with a recipe I found on This Little Piggy had Tofu because I had Carrots and Sweet Potatoes and it looked blinking yum. And it was! Today's song which I have played so many times today the neighbours are threatening to knock me off their Christmas Card list is Human - by The Killers Listen here and tell me how freaking good this song is!

Vegan MoFo Day 19: Sweet Potato Rösti and Mediterranean Vegetable Crumble

Sweet Potato Rösti and Mediterranean Vegetable Crumble

Mr treehugger LOVES these Röstis, and I don't make them often enough in his opinion. Actually that's true - I don't make them often enough as they are ridiculously easy to do. If you have weak wrists then get someone to help you here as there is a LOT of squeezing involved, I find it very good therapy especially when imagining it is the necks of people that have annoyed me recently.......Mwah ahhh ahhhh! Sweet Potato Rösti makes 6 Ingredients 1 Potato, peeled and grated 1 Sweet Potato, peeled and grated Few slithers of Onion Salt Pepper Place both the grated Potato and Sweet Potato in the centre of a clean tea cloth and, over the sink, squeeze all the liquid out. This will take a bit of effort as just when you think you've squeezed as much as you can - squeeze again and there'll be more. Once squeezed, place in a bowl and add the Onion, Salt and pepper. Toss everything up with a fork. Heat a skillet pan and add a drizzle of Oil. Use your hands to scoop up a load of the Potato mix and place on the skillet. With the back of a fish slice (really...is there another word for this utensil?) flatten the Potato mix down into the pan. Add as many as you can without over crowding the pan. Cook for 2 mins on quite a high heat. Flip the Rösti over and cook on medium heat for 5-8 mins. Flip over again, pat the sides to form a roundish shape and cook on low for 8 ish mins. You'll probably need to flip over again but you'll know when they are ready - they will be golden brown in colour with a few black areas. Serve! These are DELICIOUS!

I served these with a new creation that I just made up as I went along. Mediterranean Vegetable Crumble serves 2 Ingredients 2 Tblsp Olive Oil 1/2 Aubergine, cubed 1 Roasted Red Pepper (I used tinned) 4 Mushrooms 1/2 Courgette, peeled and cubed Half a small Onion, sliced 3 Cloves garlic, sliced 8 Pitted Black Olives, quartered 1 cup Tomato Sauce Sprig Fresh Rosemary Salt Pepper 4 slices whole, nutty, seedy Bread Heat the Olive Oil in a pan and fry the Aubergine for 10 mins - stirring regularly. Add the Peppers and cook for a few minutes before adding the Mushrooms and Courgettes. Cook everything together for 5 mins then add the Onion, Olives and Garlic. Cook for a few more minutes. Add the Tomato Sauce and place a lid on the pan, turn the heat down low and simmer for 10 mins. Add the Rosemary and season to taste - I find this needs quite a bit of Salt. Leave to cool then place in an oven proof dish. Heat the oven to 200 degrees. Blitz the Bread in a food blender so as they are reduced to Bread Crumbs and sprinkle over the top of the Vegetables. Place in the oven and cook for half an hour - make sure the Bread Crumbs don't burn - that would be a disaster. I have to cover mine after a few minutes - you all know about my oven by now, right? If you want - you can drizzle Oil over the Bread Crumbs before putting in the oven, but I am trying to watch my weight!!

HUZZAH!!!

This is really tasty and yummy and the combo of the rich Tomatoey Vegetables with the crunchy, nutty, toasted, seediness of the Bread Crumbs is just a delight to the senses.

Todays song is Animal Nitrate by Suede!! Brit Pop's finest hour, though the name's not very Vegan - I will forgive their oversight!! Brett Anderson...I SO would........