Tag Archives: leeks

20Feb/16

Green beans & leek fry

 

Green beans & leeks(7)

Leeks are a great substitute for those who wish to omit onions although it is a pity if you have to do without ….the most underestimated and silent ingredient of all cuisines. I personally use a lot of onion to add sweetness and flavour and in this quick fry up of green beans & leek I have used onions and also garlic and ginger, but you could do without all 3 and I reckon get away with it.

Ingredients

250 grams French green beans, cut into about 1½ inch pieces
2 medium onions, sliced
2 medium leeks, sliced
2 tablespoons oil
2 inch cinnamon stick
3 cloves garlic, grated or minced (optional)
2 inch piece ginger, grated (optional)
½ level teaspoon turmeric
1 Kallo vegetable or French onion stock cube, crumbled
Ground black pepper

Method

  • Fry the onion and cinnamon stick in oil for about a few minutes on low/medium heat until the onions just begin to change colour
  • Add all other ingredients except stock cube and fry for a further 5 minutes on low/medium heat
  • Dissolve the stock cube in quarter cup of hot water and add to the fry; keep frying on low/medium heat until the vegetables are dry and the beans cooked yet crunchy (about 10 minutes)
  • Grind a little black pepper and serve

Note: you can also add some dry soya protein chunks from Neal’s Yard available at Holland & Barrett, Wholefoods and As Nature Intended. You will need to soak these in boiling water for about 20 minutes before adding to the fry

Green beans & leeks(4)

12Feb/16

Leek, tomato and sausage bake

Leek & sausage bake(2)

Here’s a quick and simple bake to enjoy this winter. You need very few ingredients and substitute or add to the vegetables, as you please or depending on what is available. Add chunks of swede or sweet potato or even a handful of green beans….the choice is yours.  

Leek Swede & sausage bake

With swedes above

Ingredients

2 tablespoons olive oil
3-4 leeks, cut into approximately 2½ inch pieces
4-5 large tomatoes, sliced thickly
1 pack of Tofurky sausages, cut in two (you can buy Tofurky sausages at Holland & Barrett, Wholefoods and Planet Organic)
1 Kallo French onion or Vegetable stock cube dissolved in 70ml hot water
½ teaspoon turmeric, mix with the stock
Little ground black pepper
1 heaped teaspoon of dry sweet basil or any other herb of your choice

Method

  • Arrange a layer of tomatoes in an oven proof dish with a lid
  • Place the leeks on top and add a second layer of tomatoes to top the leeks
  • Lastly add the sausages, pour the stock and turmeric mixture and drizzle with oil
  • Sprinkle with herbs and some black pepper
  • Cover and bake at 200C, 400F or gas mark 6 for 30 minutes
  • Remove lid and bake for further 20 minutes

Leek & sausage bake(3)

Served here with brown rice with chickpeas (click here for recipe) and cabbage and red onion stir fry

05May/15

Rice, leeks, chanda dal with roast courgettes

Rice, leeks, chana dal with roast courgettes(6)

Of all the grains available to us, rice and wheat are the most commonly used and most versatile of all.  With a little creativity you can go a long way with rice and produce some amazing and healthy meals. Rice freezes well and any leftover can be produced another day for a quick meal with a side dish of veggies! In addition, there are many different types of rice available; Basmati rice, long grain, brown, black, red etc etc… In countries where rice is a staple, white rice is the most commonly used type, but most dishes can be adapted to brown rice, bearing in mind that the cooking time for brown rice is longer.

A while back I posted rice with chana dal.  This is a variation with leeks which I prefer, not only for the sweetness of the leeks but also because it makes the rice a complete all in one meal.  Roasted some courgettes while the rice was steaming ….roast aubergines also go very well with this rice.  Rustle up a simple salad and you have a meal friends and family will love.  In fact, it is a perfect dish to serve if you are having friends over as the chana dal can be cooked the day before and if you fried the leeks too, all you would need to do on the day is boil the rice and layer with dal and leeks – Voila, dinner is served!

4-5 servings

Ingredients

100 grams chana dal (soak for an hour if possible)
3 cups water
¼ teaspoon baking soda
300 grams Basmati rice (soaked for an hour)
2 large or 3 medium leeks, thinly sliced
4 tablespoons oil
1 teaspoon kala zeera (black zeera available from Asian stores or online)
2 teaspoons curry powder
½ teaspoon turmeric
4 cloves garlic, finely chopped
2 inch piece of ginger, finely chopped
3 tablespoons natural soya yogurt (I use Sojade available from health food shops and Planet Organic)
Salt

Method

  • Cook the chana dal in 3 cups of water with baking soda until cooked but whole (keeps it shape) – set aside
  • Fry the leeks in 2 tablespoons oil until translucent – about 10 minutes (remove the leeks and set aside)
  • In the same pan, add 1 tablespoon oil and add kala zeera, after 30 seconds add curry powder, turmeric, garlic, ginger, yogurt and quarter teaspoon salt
  • Fry these on low heat for 5 minutes – you may need to add a small splash of water while frying
  • Add chana dal (having drained the water) and gently stir into the spices

Rice, leeks, chana dal with roast courgettes(3)

  • Rinse the rice and bring to boil in a large, deep pan with lots of water and 1 teaspoon salt
  • When it comes to the boil, lower heat to medium and cook for about 3-4 minutes until cooked but not soft – al dente
  • Strain the rice in a colander
  • In a large, deep saucepan put 3 tablespoons of water and 1 tablespoon oil
  • Put one-third of the rice into the pan, spoon the chana dal and spice mixture and lay the leeks on top
  • Place cherry tomatoes on the leeks and cover this with the remaining rice

Rice, leeks, chana dal with roast courgettes(4)

  • Cover the lid with a tea cloth and steam rice on low heat for about 15-20 minutes
  • Serve with roast courgettes

Roast courgettes

  • Thinly slice two courgettes (keep the skin on)
  • Drizzle a little olive oil and some sea salt and roast in a hot oven for about 20-25 minutes, turning once
  • You could grill the courgettes if you prefer
30Apr/15

Vegan Frankfurter Bake

Vegan Frankfurter Bake(2)

Lately I have been buying loads of leeks! Well wouldn’t you….this time I picked up a 500 gram pack of beautiful leeks from Tescos for £1!  I know some people aren’t overly fond of leeks but I find if I slice them thin and sautee in olive oil before adding to the bake they are so creamy and sweet and I always go back for more. However, do use onions if you happen to be one of those not keen on leeks and you should have a delicious bake in no time which feeds 4 hungry vegans or 5-6 not so hungry vegans!

Vegan Frankfurter Bake(3)

Last time I did potato gratin and used vegan bacon which was absolutely finger-licking superlicious! This time I had a go at a vegan frankfurter bake and added some white beans which not only bulked it up, it also added nutritional value and added creaminess – a first rate vegan bake you are bound to love.

Vegan Frankfurter Bake

4 good servings

Ingredients

5-6 medium waxy potatoes, about 650-700 grams, thinly sliced (don’t use the ones for mash!)
2 large leeks, thinly sliced (use 2 medium onions or shallots if you don’t like leeks)
2-3 cloves garlic, thinly sliced
2 tablespoons olive oil
1 tin of white beans (Cannellini or any other)
1 teaspoon dried sage
300ml vegan stock (I used 1 teaspoon of Marigold vegan bouillon powder)
2 teaspoons cornflour mixed with a little cold water
6 vegan frankfurters cut into 2 inch pieces (I used Tivall frankfurters as frankfurters hold their shape better)
150ml vegan cream (I used Oatly Longlife)

 

Method

  • Saute the leeks (or onions) and garlic in olive oil until translucent and edges begin to brown
  • Add white beans, sage, 300ml stock and cornflour paste and cook for a couple of minutes
  • Place in large ovenproof dish and add frankfurters and cream
  • Lay the potato slices to cover the dish (I got 2 layers)
  • Cover with a tight lid or foil and bake in pre-heated oven at 200C, 400F, gas mark 6 for about 35-40 minutes until potatoes are cooked through
  • Place dish under grill for a few minutes to brown the potatoes
  • I served this with spinach garnished with 2 cloves of thinly sliced garlic sautéed in olive oil
12Apr/15

Potato & Leek Gratin

Potato & leek gratin(2)

I think almost all my favourite dishes have one invariable…..Potatoes!! What about you? Okay so what vegetable teams best with potatoes?  For me leeks or onions…they both add a sweetness and creaminess no other vegetable can come close to, specially if the leeks or onions are sauteed.

So here we have potato & leek gratin minus the cheese – why no cheese? because we don’t need cheese, not at all.  Simply add a dollop of good quality nutritional yeast and you have a perfect, creamy, cheesy sauce.

I hope you will try this as it is simply the best potato and leek bake I have done to date and yet it is simple and takes very little time to prepare.  Serve with some greens (I love spinach!) or a salad – anything goes! 

3-4 servings

Ingredients

6 medium waxy potatoes (boiling potatoes) about 700 grams, thinly sliced
2 large or 3 medium leeks, thinly sliced
3 cloves garlic, sliced
I packet Vegan “bacon”, about 8 rasher (I use VBites Vegetarian Rashers which are vegan)
2-3 tablespoons olive oil (not your best olive oil!)
1 heaped tablespoon nutritional yeast (I use Bob’s Red Mill which is excellent but a tad expensive – Marigold is a lot cheaper but I’ve not tried this)
1 small cup vegan cream, about 150ml (I use Oatly Longlife)
1 small cup water, about 100ml
1 teaspoon Herbes de Provence or a mix of thyme, rosemary, oregano
2 level teaspoons cornflour
Little salt and pepper to taste

Potato & leek gratin

Method

  1. Fry the thinly sliced leeks and garlic in olive oil for about 10-12 minutes until wilted and cooked or until the edges just start to go brown – remove and set aside
  2. In the same pan, add roughly chopped up vegan rashers and fry for a couple of minutes
  3. Tip the leeks and bacon into a large ovenproof dish
  4. Cover with thinly sliced potatoes
  5. In a bowl mix together the cream, water, cornflour, nutritional yeast, herbs, salt and pepper and pour over the potato and leeks
  6. Cover and bake in pre-heated oven at 200C, 400F, gas mark 6 for 40-45 minutes until potatoes are cooked
  7. Uncover and pop back in the oven for another 10-15 minutes to brown the potatoes
01Nov/14

Stir fried rice, leeks & peas

Rice, leeks & peas(4)

Rice, as a staple food, never ceases to amaze me – it is so versatile and can be boiled, steamed, layered, and stir fried and almost any vegetable, lentil or bean can be added to make it a meal in one.  Add a handful of dried fruit and nuts and it is transformed into a dish fit for a king or queen of course!  Iranians do some extraordinary dishes with rice and use almost any dried fruit and nut available.  Barberry is a small gorgeous deep red berry, slightly tart, and is used frequently to add a hint of sour.  You can buy these in Iranian or Middle Eastern shops and also online at Sous Chef and are a useful addition to the larder.

This recipe is for stir fried rice, leeks & peas and I have thrown in a small handful of barberries.  If you don’t have barberries, you can substitute these with cranberries instead which are easily available – the link is for Neal’s Yard cranberries available at Holland & Barrett . The stir fried method of combining rice with vegetables etc is the simplest way of cooking rice with vegetables as you don’t need to worry about the amount of water you add to the rice as in pilau rice, where rice and vegetables are cooked in the same pot with a measured amount of water.  

Try it this weekend with some quick and easy curried spring greens or butternut squash with borlotti beans – both of which I have posted earlier today.

4 servings

Ingredients

300 grams) Basmati rice (soak for 1 hour)
500 grams leeks, (sliced thinly)
1 cup frozen peas
3 tablespoons olive oil
2 tablespoons barberries OR cranberries (soak in cold water for 10 minutes)
1 teaspoon salt

Method

  1. In a large wok, fry the leeks in the olive oil until edges turn golden and leeks are soft
  2. Add peas and barberries or cranberries and fry gently for a further 3-4 minutes
  3. Rinse the rice a few times and boil in lots of salted water. Lower heat to medium once boiling and cook for about 3-4 minutes until rice is cooked (depends on the quality of the rice so keep an eye and check – eye balling is the best approach to cooking rice)
  4. Strain in colander and add to the leeks mixture in the wok and fry with a spatula, turning over gently for a couple of minutes to mix thoroughly