Tofoie Gras

I love a delicious vegetable pâté

Serve up this light, cruelty free parfait with toasted rye or crispbreads as a starter or indulge as a snack.

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Serves 4

Ingredients

1 small onion, peeled and chopped

1 clove of garlic, peeled and chopped

200g chestnut mushrooms, sliced

100ml white wine (I use a cooking wine)

1 tsp vegan bouillon

1 tsp dried thyme

Salt

Pepper

200g firm tofu (about 1/2 a normal sized block)

1tbsp vegan butter

Method

Preheat oven to 200°C

Melt butter in a pan

Fry garlic and onion for around 5 minutes or until the onion starts to become transparent.

Add the wine, mushrooms, bouillon, thyme and salt and pepper to taste and sauté until the wine is almost evaporated.

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Remove from heat and let cool.

Using a blender, blend with the tofu until smooth.

Divide in to 4 small ramekins.

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Bake in oven to set for 30 minutes. Top will brown slightly.

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Let cool before serving. 

Harvest Stew

I’ve always loved a good hearty stew and now that Autumn is officially here and the evenings are getting colder, it’s the best time to use some of those harvested vegetables (if you’re lucky enough to have a plot to grow your own) or source some organically grown produce and boil up a big pot of seasonal goodness.

Alternatively, making a stew is a great way of using up any veg that you have you your chiller, you can quite literally put in anything you like.

I generally like to throw in around 5-7 different types of veg in although today I’ve just come back form the farmers market so I’ve out done myself this time with if you include the barley 10!

Here’s my basic recipe anyway with the veg I used today, feel free to chop and change.

It’s impossible to make a small stew once all the different ingredients have been added so if I’m eating alone, after I’ve eaten, I generally divide the leftovers in to three tubs, pop one in the fridge for the following day and freeze the other two for lazy days, or should I say lazier days because the actual recipe is so simple, you literally just throw everything in the pot!

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Serves 4

Ingredients

1/2 cup of pearl barley

2 small onions, peeled and halved

1 medium peeled and potato quartered

1/2 cup of peas 

1/2 cup of broad beans fresh if you can or frozen if not

1 stick of celery, sliced in to cm thick chunks

1 carrot, peeled and sliced in to cm thick chunks

1 small leek, sliced in to cm thick rings

1 turnip, peeled and cubed

4 cauliflower florets

4 cloves

2 bay leaves

2 tsps dried thyme (I love the flavour the thyme gives the stew)

1 tsp paprika

1 tsp vegan bouillon

1 tsp yeast extract (vegemite)

1 cup red wine

2 tbsps plain flour

Salt

Pepper

Water

Method

Put all vegetables and barley in a pan.

Pour in wine.

Add water until the level just covers all the veg.

Bring to boiling.

Add bouillon.

Stir in yeast extract.

Add bay leaves, cloves, paprika, thyme and salt and pepper to taste.

Stir in flour to thicken.

Turn heat down and simmer with lid on  the pan for 45 minutes.

Serve. (remove bay leaves and cloves)