Friday, 13 September 2013

Vegan MoFo Day 13 - Battle of Waterloo & Elmer Fudds

'Ere, get some waterloo in yer boat, my old Empire!  (Too much?? yeah probably!)

Hey, remember that seitan from my roast dinner the other day?  Well last night I made it into a luvverly stew, with carrots, parsnips and some red wine in.  I have included the recipe below (approximates because as with most stews, I was wingin it!).  With it I served some mashed potatoes, half sweet potato/half regular and some tender-stem broccoli and it was fairly magical.  And approved by 3 omnis (mum, dad, bestie).


For dessert, I made us some Jelly. This was SUPER easy.  I start with this fancy pants pink lady apple juice that I found in Tesco ....


To make it into jelly, I just heated up about a 3rd of the bottle (the bottle was 750ml (about 3 cups) and you need 1 tablespoon of agar flakes (or 1 teaspoon of powder) to set each 250ml/cup of liquid.  So I used 3 tablespoons of agar flakes.

I heated up about a cup of the juice til it was boiling, then took it off the heat and sprinkled on the flakes.  Mixed it well, added another cup ish of juice and brought it back to the boil without stirring. Then lowered the heat to a simmer and cooked for 3-5 mins until the flakes dissolved.  You can tell when they are because you'll see them on a metal spoon if they haven't dissolved.  Then I just mixed in the last cup of juice and poured into my chosen bowls.  Once it was cool enough, I popped it into the fridge. I left mine overnight but from what I remember of previous jelly making episodes, it only takes a couple of hours to set.  Also, don't try this with pineapple juice - that shit won't set!  You will just have pineapple mush! erk.

I decorated with some slices of pink lady apple, because I'm a fancy lady.
 
 
Stew Recipe

Olive oil for sautéing onions & garlic
1 small red onion, diced
2 fatass cloves of garlic, chopped as small as you can be bovvered to chop it.
About 1 cup of sliced mushrooms
2 medium carrots, diced
1 big parsnip, diced
1/3 cup / 80ml red wine
2 cups / 500ml veggie stock (I used hot water & 2 veggie oxo cubes)
1 tbsp. tomato puree
1 tbsp. vegan Worcestershire sauce
2 tsp marmite (optional*, but trust me!)
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
2 cups ish cubed, cooked seitan
1/2 cup frozen peas
Salt & pepper to taste

Method:
Sautee the onion in some olive oil (how much you use is up to you!) for about five minutes until it starts to soften, then add the mushrooms and a pinch of salt, cook for a couple of more minutes then add the garlic.  Cook for no more than a minute or so, so that it doesn't burn.  Add the wine and let it boil down until there is only a couple of tablespoons left.  Then add the veggie stock and parsnips, carrot, herbs, marmite, tomato puree and marmite.  Lower the heat and simmer for around 30 minutes.

Add the seitan and peas and cook uncovered for about another 15-20 minutes (basically however long it takes you to prepare your side dishes!

Check seasoning, serve & SHCOFF!

* Re the marmite - I speak as an vehement HATER of the icky brown stuff. But it is great in sauces and the like. I promise.

Kat Slaters
xXx

Cockney translations of the day
Battle of Waterloo = Stew
Elmer Fudds = Spuds (potatoes)
Boat (Boat Race) = Face
Empire (Empire State) = Mate

6 comments:

  1. Thanks for the translations! The only one of those I got was Empire.

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  2. Ha! We had a soup for dinner today that had almost exactly the same ingredients as your stew, minus the seitan and the marmite. Coinkidink!

    What a fancy pants jelly!

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  3. I've never tried making my own jelly with agar. You make it sound so easy!

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  4. That stew looks so yummy, perfect comfort food.

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  5. Woah, you made posh jelly! I always just make packet jelly!

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speak to me, yo!