Rice and peas

I cooked some black eyed beans the other day to make a curry with butternut squash and coconut milk. Mysteriously, it tasted like peanuts, but that's another story.

As usual, I cooked a load and then froze most of them for future use. I got to thinking about rice and peas. We ate masses of it in Belize, and my friend Liz used to make it sometimes. I guess traditionally it's with kidney beans, but somehow I thought it might be good with black-eyed beans.

Actually, I liked the black-eyed beans a lot. They cooked up really nicely from dried. I guess they are in that sweet spot, size-wise, along with chickpeas - I find bigger beans often cook unevenly. They were hard to find though - didn't seem to be stocked in any of the supermarkets.

I adapted this recipe to make a version that uses pre-cooked beans. I guess cooking the beans in the coconut milk would maintain more flavour and the whole dish would taste more beany... but I just know I will never make it if I have to soak an exact amount of beans the night before.

1 tbsp veg oil
1 small onion, finely chopped
2 spring onions, finely chopped
3 garlic cloves, finely chopped
1/2 tsp finely chopped ginger
5 thyme sprigs (used c. 5 tsp dried instead)
5 allspice berries (did not have - used 2 tsp ground allspice instead)
1 scotch bonnet pepper (used 1 dried chilli instead)
3 cups cooked beans (black-eyed, black or kidney)
1 400 ml can coconut milk
2 tsp salt
1/2 tsp ground black pepper
2 cups long-grain rice
550 ml hot water (or bean cooking water if you kept it)


Heat the oil in a large lidded saucepan. Add the onion and fry a bit. Add the spring onions, garlic and ginger and fry a little more. Add the thyme, allspice, chilli, beans, coconut milk, salt and pepper, and bring to the boil. Stir in the rice and add the water. Cover and simmer until all the liquid has been absorbed - approx. 30 min. Remove from the heat, cover and let steam for 10 min before serving. Discard thyme stems, allspice berries and chilli before serving.


This made loads! A half quantity would be fine for us... But luckily it was a big hit with both S and s, so disappeared within a couple of days!

Tamale pie

It's S's birthday tomorrow and I've been devoting a lot of my daydream time to thinking up ideas for what to do to make it special. He is playing football in the evening, which he likes, so that's good. I'm going to make a cake. But then also thought it might be fun to go for lunch somewhere. El Pelon (little Mexican place near work) sprang to mind: I heard good things about it but didn't get around to going there for a long time; when I did get there I discovered joyously tasty, filling vegan tamales. So the taste of tamales was drifting temptingly around my brain when I came across the concept of tamale pie: it's sort of like shepherd's pie with Mexican influences. S had accidentally bought masa harina (corn flour made from hominy) a while ago. It's what you need to make corn tortillas or tamales or pupusas. All those things are delicious, but somewhat fiddly - tamale pie is a super simple way of getting that tamale fix. Note: this is my reinterpretation / amalgamation of a bunch of recipes.

(this took me about an hour to make from start to finish - it's a good idea to prep the veg sequentially as you cook to minimise the total time)

For the topping:
1 cup masa harina
1/4 tsp salt
1/2 tsp paprika
1 1/2 cups boiling water
2 tbsp fake butter
1/2 tsp baking powder

For the filling:
1 tbsp veg or light olive oil
1 medium onion, chopped
3 cloves garlic, finely chopped
1 green chilli, finely chopped
1 large carrot, peeled and grated
1 400g tin tomatoes
2 cups pinto, kidney or black-eyed beans, pre-cooked
1 cup frozen sweetcorn
1 tsp ground cumin
1 tsp paprika
1 1/2 tsp dried oregano
1 tsp mushroom powder
1 1/2 tsp soy sauce
1 1/2 tbsp red wine
3 tbsp chopped coriander
salt+red chilli flakes

To finish:
1 tbsp chopped coriander
1 tsp paprika
few squeezes of lime

Heat oven to 400F. Mix masa harina, salt and paprika for the topping in a bowl with a fork. Add boiling water gradually, mixing to form a soft dough. Cover and set aside.

Heat the oil in a medium saucepan. Add the onion, cover and cook for a few minutes. Add garlic and chilli and cook a few more minutes. Add grated carrot and cook for a few more minutes. Add the tomatoes, beans, sweetcorn, cumin, paprika, oregano, soy sauce, mushroom powder, wine and coriander and simmer until it is thickened and all the veg are cooked. Taste for seasoning and add salt and chilli flakes to taste if required.

Mix the butter and baking powder into the masa mixture. Put the filling into a lidded oven dish. Squish the masa to cover over the top as if making a shepherd's pie. Put the lid on (or cover with foil if no lid) and put in the oven for 30 min. Uncover and cook about 10 min more, until it is lightly browned and crispy around the edges.

Let it sit for 5-10 min before serving. Sprinkle with chopped coriander, paprika and a squeeze or two of lime juice.


Notes: Could use squash, mushrooms, courgette, peppers instead of carrot. Tomatilloes might be good too. Could use polenta (or cornbread) as topping instead of masa.


This was filling and tasty - the topping definitely had that tamale taste and went really well with the inside layer.

Black bean patties

A quick weekday evening supper - wanted to do something with black beans.  Think their best feature is their colour, so made them into colourful, herby patties.

1 cup cooked black beans, defrosted
1 tsp ground cumin
2 tsp chia seed, ground
2 tsp flour
pinch cayenne
1 tbsp lemon + lime juice
1 very mild red chili, chopped
1/2 a clove garlic, chopped
3 spring onions, finely sliced
handful sweetcorn, defrosted
2 tbsp coriander, chopped
2 tbsp parsley, chopped
salt+pepper
water
veg oil for cooking

Pulverise the beans with a handheld blender (try and leave them with a bit of texture).  Add the remaining ingredients, except the sweetcorn, herbs and water, and mix til well combined and a good consistency.  Add the sweetcorn and herbs, mix in, check for seasoning and add water if too dry / falling apart.  Shape into patties (about six), and fry in a tiny bit of oil in a non stick pan til browned on the sides and heated through.  Eat with rice and chutney.

Gluten-Free Wedding Desserts: Carrot+Pinenut Cake, Chocolate Black Bean Brownies, Lime Tart

Our friends Hannah and Orion got married this weekend.  So we were at Earthlands in Western Mass for the party (+camping Sat night).  H asked me to bring some gluten-free desserts as my contribution (she eats GF).  S and I decided that first up would be as many cherries as we could get from the Haymarket for $20 (below is about 2/3 of them).

I also decided it would be a good opportunity to test out some gluten-free dessert recipes I was curious to try.  Another advantage of vegan food, I have realised, is that it is typically pretty resistant to going off - all this stuff was kept at room temp on a sunny day and was absolutely fine. 

1) Nigella's carrot and pine-nut cake

I found this one on the BBC website, and figured Nigella would know good cake.  I got doubly excited when I realised I could use some carrots we harvested from the community garden last weekend (H+O and I met through the garden).  I also used 2 eggs Sadie gave me the other day when she had loads from her CSA - I feel like eggs are OK if I know they come from a good source, especially if they would otherwise go to waste!

3 tbsp pine nuts
2 medium carrots (approx. 200-250g/7-9oz)
75g/3oz golden sultanas
60ml/2¼fl oz rum (used Pimms instead)
150g/5oz caster sugar
125ml/4½fl oz regular olive oil, plus extra for greasing
1 tsp vanilla extract
3 free-range eggs (used 2 plus 1 flax egg (=1tbsp ground linseed+3tbsp warm water); reckon would work fine with 3 flax eggs)
250g/9oz ground almonds
½ tsp ground nutmeg, or to taste (forgot to put this in)
½ lemon, finely grated zest and juice

For the carrot cake, preheat the oven to 180C/350F/Gas 4. Line the base of a 23cm/9in round springform cake tin with baking paper and grease the sides with olive oil.

Toast the pine nuts by browning in a dry frying pan; set aside.  Or use pre-toasted ones and skip this.

Coarsely grate the carrots, then sit them on kitchen paper to soak up excess liquid. Set aside.

Put the golden sultanas in a small saucepan with the rum / Pimms, bring to the boil, then turn down and simmer for 3 minutes.

Whisk the sugar and oil until airily mixed.

Whisk in the vanilla extract and eggs and, when well whisked, fold in the ground almonds, nutmeg, grated carrots, golden sultanas (with any rum that clings to them) and, finally, the lemon zest and juice.

Scrape the mixture into the prepared cake tin and smooth the surface with a rubber spatula. The batter will be very shallow in the tin.

Sprinkle the toasted pine nuts over the cake and put it into the oven for 30–40 minutes, or until the top is risen and golden and a skewer inserted into the centre comes out sticky but more or less clean.

Remove from the oven and let the cake sit in its tin on a wire rack for 10 minutes, then unspring and leave it on the rack to cool.  To serve, transfer the cake to a plate.

This was dense and sticky and yummy.


2) Chocolate Black Bean Brownies

Stumbled across this recipe (liked the blog too) and thought it would be worth testing...  Here's an alternative that might also be worth a try.

~1 1/2 cups black (or black-eyed) beans, defrosted
1/2 cup sugar
1/2 cup cocoa powder
1/2 cup applesauce (edit: tried subbing this with blended silken tofu plus a little more sugar - worked fine)
1/4 cup flour (rice flour for GF)
1/4 cup ground linseed
1 tsp baking powder
1 1/2 tsp vanilla extract
1/4 tsp salt
good handful walnuts, coarsely chopped
handful chocolate, coarsely chopped

Heat oven to 350F, and lightly oil a baking pan.

Blend the beans until smooth.  Measure the dry ingredients (except nuts and chocolate) into a bowl and mix with a fork.  Add the applesauce and black-eyed beans and mix thoroughly with a fork.  Add 3/4 of the nuts and mix.

Spread mixture in pan, and bake ~35 minutes, until the edges start to pull away from the sides of the pan.

Sprinkle the top with chopped chocolate and nuts, and cool well so that the chocolate re-sets before eating.

These were really simple, and really, surprisingly tasty (quite solid though).  Might need to find an alternative to the applesauce as that's the one thing I don't often have in the cupboard.  I used black-eyed beans as I discovered I didn't actually have any black beans in the freezer, and they were fine.  Often rice flour can impart a nasty gritty texture to baking, but here I think it is in a small enough proportion that it doesn't matter.  I made this again already (since I'd opened the jar of applesauce...)!  This time I sprinkled some chopped walnuts on top as well as the chocolate, so it looked prettier.


3) Lime Tart

I was interested in making something with agar and found this recipe on ppk.  I needed a GF, vegan piecrust, and remembered a nice-looking pie here.  So...

For the crust:
2 cups ground almonds
1 cup ground linseed (used a mixture of linseed and chia)
1/2 cup cornmeal
1/2 tsp cinnamon
1/2 tsp salt
2 tbsp maple syrup
1 tbsp water

For the filling:
1 tablespoon finely grated lime zest (~2 limes)
2/3 cups fresh lime juice (~6-8 limes)
1 1/2 cups unsweetened almond milk, at room temperature
2 tablespoons agar flakes (or two teaspoons agar powder and skip the soaking step... used powder)
1 16 oz can coconut milk at room temperature
2 tablespoons tapioca flour (used cornstarch)
1/2 cup sugar
1 teaspoon vanilla essence

Heat the oven to 350F.  Mix the almonds, linseed and cornmeal with a fork, then blend as well as possible, while adding salt and cinnamon. Keep going until the mixture becomes forms crumbly clumps. Then add in the water and maple syrup and keep mixing until well combined.  Transfer the mixture to a 9 inch pie plate (lined with foil) and press it into the bottom and sides to form the crust. Make sure the tops of the sides are not too thin.  Bake the crust for 10 minutes, remove and set aside.

Mix the almond milk and agar powder in a saucepan (or soak agar flakes for 15 min).  Separately, mix together coconut milk, cornstarch, sugar and vanilla.  It’s important that the coconut milk is at room temperature so that it doesn’t affect the agar when you add it.

Turn up the heat on the agar and bring to a boil.  Keep a close eye so that it doesn’t boil over.  Immediately reduce heat and let simmer for about 15 minutes, until agar is dissolved.  If using powdered it will only take about 5 minutes to dissolve.

Once dissolved, slowly whisk in the coconut mixture and then the lime juice and zest (don't add too quick - that'll make the agar gel too soon).  Then whisk often for about 10 minutes, until it has thickened.  If it isn’t thickening, turn the heat up, but you don’t want it to boil.

Pour into the pie crust and let cool for about half an hour.  Then move to the fridge for at least 3 hours, until fully set.  Garnish with lime slices, if you like.

I wound up with about twice as much pie crust as I needed, so froze the other half.  I also had too much filling so poured the rest into a bowl and added some pink food colouring.  Probably half quantities would be fine for making one tart in future.  When it was all set I cut the pink stuff into 2cm cubes.  Then I cut some of those into thin hearts to make kitschy decorations.

I liked it, but the jellyish filling and robustly textured crust might not be to everyone's tastes?  The colour was a bit off - could have been more green.  I expected the crust to fall apart but it was fine.  It was quite a lot of work squeezing the limes!


Everything disappeared without trace, so I take that as a good sign!

Black Bean Hummus; Minted Bulghur Wheat; Yellow Split Pea Dal

Seb is out at the Korean party, so I am home alone.  What did I do with my evening?  So far I have cooked myself a three course dinner and have been dancing around the sitting room a lot.

Clockwise from left: minted bulghur, black bean hummus, dal

Black Bean Hummus

~400g cooked black beans
juice of 1/2 a lemon
2 tbsp tahini
lump of garlic (~ small-medium clove, to taste)
1 1/2 tbsp olive oil
1 tsp ground cumin
1/4 tsp cayenne
1 tbsp coriander leaves
salt to taste

Put all ingredients into a blender and whizz til smooth.  Add a little water if it is too thick.  Taste to check seasoning etc.


Minted Bulghur Wheat

~1 cup medium bulghur wheat
1 tbsp chopped mint
juice of 1/4 lemon
1/2 tbsp olive oil
salt + pepper

Put the bulghur wheat in a medium bowl and pour boiling water over it.  Cover top of bowl with a plate and leave 20-30min until the wheat is a good biting texture.  If necessary drain by holding the plate in place and inverting the bowl over the sink.


Yellow split pea dal
(see here - Allegra McEvedy in the Guardian)

2 tbsp vegetable oil
8 garlic cloves, chopped
1/3 tbsp mustard seed
1/3 tbsp cumin seed
1/3 tbsp coriander seed
seeds from 5 cardamom pods
250g dried yellow split peas (chana dal)
1 litre water
salt

Heat the oil and add the chopped garlic and whole dry spices.  Fry til golden brown (~5 min).  Then add the split peas and mix around to coat.  Then add the water.  Bring to a boil over 10min then boil for 45-60min until the peas are well cooked and the texture / sloppiness is as desired (will thicken up a bit as it cools / sits).  Taste and season.


I dipped raw red pepper in the black bean hummus to start with, then ate the minted bulghur and dal together when they were ready.  While the dal was cooking I also made chocolate tofu pudding (yum) = third course.  Going to eat it in a minute with some fresh mint tea (washed fresh mint leaves and nearly-boiling water in a mug).

All were pretty successful - the bb hummus was tasty, the dal was really good (I'm into yellow split peas at the minute, it would seem) - lots of potential for playing about with spice combinations, and the bulghur wheat was simple but a really nice clean taste and texture.  A bit eclectic together, but I liked it.  All really easy, too.