Baked squash stuffed with quinoa & halloumi

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Hollow out squash & par-bake

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Saute the scooped out squash & garlic in olive oil

Fill the par-baked squash with the sauteed squash + cooked quinoa + skinned seeded tomatoes + blanched spinach + chopped marinated olives + chives + dill + paprika + diced +  halloumi

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Return to oven and cook through

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More seitan recipe trials from the SugarPepper Test Kitchen – ‘doner kebab’

Friday night feast of seitan ‘doner kebab’ – 100% vegan – OMG YUM!

seitan doner kebab

Pollo all y pebre – Spanish garlic and pepper chicken

Pollo all y pebre – Spanish garlic and pepper chicken

Fry  whole & smashed garlic cloves in olive oil – half with skins left on

Remove – set aside the unpeeled fried garlic & discard the rest

Pollo all y pebre – Spanish garlic and pepper chicken

Season corn fed free-range chicken joints with paprika + S & P

Pollo all y pebre – Spanish garlic and pepper chicken

Fry  in the  garlic oil until coloured

Pollo all y pebre – Spanish garlic and pepper chicken

Remove & reserve

Pour off any surplus oil left in pan

Pollo all y pebre – Spanish garlic and pepper chicken

Add saffron + whole dried chillies (and a couple of ñoras, if you have some) to hot chicken stock

Pollo all y pebre – Spanish garlic and pepper chicken

Add to the pan & boil for a couple of minutes

Return the chicken

Pollo all y pebre – Spanish garlic and pepper chicken

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Pound toasted pine nuts & almonds + the peeled fried garlic cloves + chopped parsley + S&P to a paste

Add a little chicken stock

Pollo all y pebre – Spanish garlic and pepper chicken

Pour over the chicken in the pan

Fry in the garlic oil until coloured

Add a little more stock

Fry in the garlic oil until coloured

Cook on a low heat until tender

Pollo all y pebre – Spanish garlic and pepper chicken

Pollo all y pebre – Spanish garlic and pepper chicken

Seitan Italian-style sage & oregano meatballs – buonissimo!

More vegan delights from the SugarPepper Test Kitchen – today it’s seitan Italian-style sage & oregano meatballs – buonissimo!


#‎recipetrial‬
‪#‎wholewheat‬ spaghetti
‪#‎organic‬
‪#‎Oxford‬

#‎streetfood‬

Seitan recipe trials from the SugarPepper Test Kitchen

Braised seitan ‘chorizo’ – great choice for vegan tapas!

Seitan 5 spice ‘duck’ – beyond moreish!

Seitan five spice 'duck'

‪#‎recipetrial‬
‪#‎vegan‬
‪#‎streetfood‬
‪#‎Oxford‬

Pinchos morunos and mojo picon

C:\Users\VanessaB\Pictures\pincho moruno and mojo picon

Pinchos morunos are pork skewers with Moorish spices, a popular tapas. They are good on their own or with mojo picón, which is a spicy sauce from the Canary Islands.

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For the pinchos:

Dice some pork fillet and mix with finely chopped garlic + paprika + cumin + cayenne  + sprig fresh thyme + olive oil + salt & pepper
Marinate over night

mojo picon

For the mojo picon:

Fry a slice of rustic white bread in olive oil until golden
In a pestle and mortar pound garlic + cumin seeds + salt together until smashed up and blended
Break up the fried bread and add to the mix along with paprika + some skinned roasted red pepper + cayenne
Stir in extra virgin olive oil + a dash of sherry vinegar + some cold water to loosen the mix

Pinchos morunos

Thread  the marinated pork on to cocktail sticks or soaked wooden skewers

BBQ or cook in griddle pan over a high-ish heat for 2-3 minutes each side

Serve the mojo picon as a dip for the pinchos or spread over some rustic bread slices and top with the pork pinchos

Pinchos morunos & mojo picon

Pinchos morunos & mojo picon

Mojo picon also goes well with boiled or roast potatoes, grilled fish & chicken, roasted aubergines & courgettes, and Spanish cheese

Seitan sage and thyme vegan ‘sausages’

First batch of seitan sage and thyme ‘sausages’ from the ‪‎test kitchen‬ – delicious and made from scratch! Now on to homemade red pepper ketchup . . . . .

seitan sausages

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Sage and spring onion make great breakfast sausages too

seitan

#testkitchen
#vegan
#seitan