Vegan MoFo Day 15: Boff Bourgi-nom-nom

This is another pre vegan favourite from my childhood that my mother used to make and I would gladly scoff up. It's an easy recipe to veganise and they're the one's I like the best.

Boff Bourgi-nom-nom serves 4 Ingredients 1lb (450g) Seitan 3 Tblsp Olive Oil 1 medium Onion, sliced 10 Button Mushrooms, quartered 1 Tblsp Flour 1/4 Pint (50ml) Vegetable Stock 1/4 Pint (50ml) Good Red Wine Pinch of Thyme 1 Bay Leaf 2 Cloves of Garlic, diced Method Cut the Seitan into 2 inch cubes. Heat one Tblsp of the Olive Oil in a large pan and fry the cubed Seitan until browned all over, be careful to make sure it doesn't burn. When done, place in a large casserole dish. Fry the Mushrooms and Onions for 5 minutes in the same pan using one Tblsp of the Olive Oil. Add these to the casserole dish. Heat the remaining Olive Oil and add the flour, allow to brown, stirring continuously. Then add the stock to the pan and stir really well for a few minutes.Transfer this to the casserole dish. Also add to the dish the Wine, Thyme, Bay Leaf and Garlic and season well with Salt and Pepper. Give everything a quick stir. Cover and cook in the oven at 180 degrees for 40 mins. I served this up with some Leeky Mashed Potato, steamed Carrots and Spinach with Sesame Seeds. The Leeky Mash is really easy: Slice a Leek and rinse well. Steam for 10 mins then drain and set to one side. Boil your Potatoes for 20 ish minutes. Drain and mash. Add a teaspoon of Whole Grain Mustard, Salt, Pepper and a drizzle of Soya Milk. Then add the Leeks. Stir everything up and place in a dish. Drizzle Olive Oil over the top and grill for 10 mins. YUM!

Leeky Mashed Potatoes

Mah dinner!

Todays fun and frivolity was brought to you using the letters Mo and Fo.

Scrummy Seitan Satay

Boy have I got a corker for you tonight! I've made this dish a few times and every time it blows my mind how good it is and I wonder why I've not blogged it before! Seitan Satay Ingredients makes 8 Half small Onion 2 teaspoons of Peanut Oil 2 Cloves of Garlic, chopped 1 Tablespoon Dark Brown Sugar 4 Tablespoons Peanut Butter (crunchy or smooth - I've made it with both and it don't matter) +/- 1 teaspoon of Chili Powder, to taste Half tin of reduced fat Coconut Milk 1 Tablespoon Soy Sauce Squeeze fresh Lemon 100g baked seitan, sliced into long chunks 8 Bamboo Skewers Directions Finely chop the onion and fry it in the peanut oil until soft. Add the garlic and cook for another couple of minutes. Stir in the brown sugar, peanut butter and chili powder in that order. Then add the coconut milk and continue to stir for about five minutes. Finally, stir in the soy sauce and take off the heat. Slice the baked seitan in long strips about half an inch wide and 4 inches long. Carefully push a Bamboo Skewer into one end of each piece of seitan until there's about 2 inches of the skewer visible. Grease a shallow pan with Peanut Oil and place on that each skewer. Heat in a hot oven for 5 mins then turn the seitan over and heat through for another 5 mins. Pour over the Satay Sauce and heat for another 2-3 mins. Take out the oven and give a squeeze of fresh lemon over the whole lot. DELISH! I served mine with Spinnach and "Parmesan" and Mediterranean Roasted Vegetable Cous Cous with Sun Dried Tomatoes - recipe for this to come. Roasted Vegetable Cous Cous with Sun Dried Tomatoes

Ingredients serves 6 1 Red Pepper 1 Yellow Pepper 2 Garlic Cloves, sliced thinly 1 Courgette (zucchini) 8 Cherry Tomatoes 1 Small Aubergine (eggplant) 6 Small Mushrooms, quartered Sprig of fresh Rosemary 1 Red Onion 1 Tbsp Olive Oil 2 cups Cous Cous 2 ½ cups Vegetable Stock (or water) 4 Sun Dried Tomatoes in oil, drained and sliced thinly Salt and freshly ground Black Pepper to taste Directions Preheat the oven to 220°C/425°F/. Cut the red and yellow pepper in half and remove the seeds, then cut all of the vegetables in 2.5cm (1 inch) pieces. EXCEPT the tomatoes - leave these whole. Tip all the veg intoa large roasting tin, add the sliced Garlic and Rosemary sprig and drizzle over the Olive Oil, tossing to coat evenly. Season with Salt and Freshly Ground Black Pepper and roast for 30-35 minutes or until the vegetables are tender and lightly caramelised, tossing occasionally throughout cooking. Meanwhile, prepare the Cous Cous. Boil the vegetable stock or water. Put a large pinch of salt and a dribble of olive oil in the bottom of a non-stick saucepan. Add the Cous Cous and stock (or water), swirl around a bit, cover and stand for 5 - 10 minutes. Fork through so that the grains separate. Do this a few times whilst waiting. When ready (the cous cous should have a little bit of "bite" to it) add the sliced Sun Dried Tomates toss together then add all that to the pan with the vegetables in and mix round really really well. Return to the oven for 5 more mins. Add more Salt and Pepper if desired - serve and enjoy! Parmesan Spinach Ingredients serves 4 1 Bag Fresh Spinach Leaves 1 Clove of Garlic, diced 1 teaspoon Olive Oil 1 Tablespoon Vegan Parmesan (I use the one out of Vcon - it's divine!) Salt and freshly ground Black Pepper Directions Rinse the Spinach and shake off excess water. Heat the Olive Oil in a skillet, add the Garlic and fry on a low heat for a minute or two. Add the Spinach and cook for 4 minutes. Season. Place in a warm serving dish and sprinkle with Parmesan. Serve!

Eggplant Rollatini with Spinnach and Toasted Pine Nuts

Man oh man I can hardly move with my belly so stuffed. Made yet another awesome recipe from Vcon - Eggplant Rollatini with Spinnach and Toasted Pine Nuts. This is just soooo freaking awesome I don't know where to begin. You'll just have to make it for yourself - it's the only way. I made a bit of a boo boo whilst making this. Well in actual fact I made two boo boo's. The first one was that I fried the breaded Eggplant and then proceeded to bake them as well!! As I put them in the oven I thought there's no way I'm gonna spray them with more oil - there's plenty (and then some) in them already and there's NO WAY they'll bake for 20 mins what was Isa and Terry thinking!! I decided to bake them for 10 mins instead and whilst they were in the oven I then read the recipe properly. The fact I'd already read the recipe through a good few times (like ten times) obviously hadn't made any difference - the recipe states that you EITHER fry them OR bake them....NOT BOTH YOU FOOL!!! *ahem* The second boo boo wasn't quite as silly - I whizzed up the Pine Nuts in the blender because I thought you added them to the breading mixture and there was no way they were gonna stick to the Aubergine if they were left whole!! THEN I realised as I was assembling everything together for the final stage of the dish that you add the Pine Nuts when you add the Spinnach and roll them up. DOH! But we live and learn as they say and I've learnt to read a recipe and understand it completely BEFORE setting foot in the kitchen. I didn't use riccotta either I finished up the last of the Besto Pesto.

Absolutely delicious dish and one I know I'm gonna make over and over again!

Served with some Fresh Asparagus (possibly last of the seaseon *sniff*)