I was winding an old friend up a couple weeks ago who happens to be a Vegan, he also bears an uncanny resemblance to Jack Sparrow, especially when he gets the full costume on…come on, stop swooning ladies!
Anyway to make it up to him I promised I would put a post on the Blog that featured a Vegan recipe. So Steve… ahem, sorry, Captain Jack ‘A-Hoy mi seafarin’ shipmate. Shiver mi timbres an get ya cooking pot at the ready!”
Ok it might not be Salmagundi (every pirates favourite) but it is Vegan and it’s packed full of protein which sometimes can be lacking in a Vegan diet
‘Ome Made Houmous (Hummus to our friends over the pond…) with Pitta Bread & Turkish Salad
Houmous is dead easy to make and so much better than shop bought. My recipe makes a lot! It’s easy to halve or quarter the recipe though. Or you could freeze the extra. It will keep in the fridge for up to ten days providing its in a sealed container.
For the Houmous you will need:
500g dried chick peas soaked overnight (you can use canned)
1 jar Tahini (300g)
About 10 cloves of garlic (or more or less depending on your taste) chopped
Zest & juice of of two lemons
About 200ml olive oil or sunflower will work fine too
Plenty of slat and freshly ground black pepper
Drain and rinse your chickpeas. Place in a deep saucepan and cover well with water. bring to the boil and boil for ten minutes. Remove any scum that floats on the surface.
After your chickpeas have boiled for ten minutes, turn down to a simmer and cook for another 45 minutes or until tender.
Once cooked, drain and let the water evaporate from them while you prepare the rest of the ingredients.
Once your chickpeas have cooled a little mix all the ingredients, except the paprika, in a large bowl and put through a blender or food processor or if your a true pirate you can use a masher or the back of a fork, it will just end up a little more course. If the mixture is a little dry and thick you can add a little more oil or some cooled down boiled water.
Once your Houmous is ready put into a serving bowl and sprinkle with a little paprika.
For the Pitta Breads you will need:
350g strong white bread flour
1 teaspoon salt
2 teaspoons dried yeast
2 tablespoons oil (olive or sunflower)
250 ml warm water
1 teaspoon sugar
Mix the sugar yeast and water together in a jug. After 10 – 15 minutes it should have a nice foamy head.
Mix the flour and salt together in a large bowl. Add the olive oil, make a well in the centre of the flour and pour your water/yeast in. mix together to form a soft dough. take out the bowl and give a knead for a good 5 minutes using a little more flour if the dough is still sticky.
Put back in the bowl and cover with a damp cloth or cling film. Leave for an hour to rise.
Put your oven on the hottest setting it will go on
Once ready knock back the dough and knead again until smooth. Divide the dough into eight balls and then roll each out into an oval about 1/4” thick. Place on a greased baking sheet and leave to prove for 10 minutes.
Cook the pittas in the pre-heated oven for about 1 – 1 1/2 minutes each side. When ready wrap the Pittas in a clean tea towel to keep warm.
To make the Turkish Salad
Finely shred 1/2 a white cabbage. Grate one or two carrots. Slice one medium sized onion.
Mix the cabbage, carrot and onion in a bowl. Sprinkle approximately two teaspoons of salt and the same of sugar over the salad and mix again.
Squeeze the juice of one lemon or a tablespoon of bottled over the salad and a couple dashes of white wine vinegar. Give the salad a good grind of black pepper and a pinch of ground cumin., mix again and the salad is ready to serve. It will keep for a good five days in the fridge.
To serve split your warmed Pitta breads and spread liberally with the houmous. Pack in as much salad as you can. You know have a Vegetarian/Vegan equivalent of a Kebab! You can of course sprinkle some Chilli Sauce (in our case, ‘Ome Made) over and it does benefit from some yoghurt and mint (but then that wouldn’t be vegan).
So there you have it. ‘Ome Mades first ever Vegan recipe.
“Aaaaar enjoy mi scurvey kerr!”