Buying locally

We are huge advocates of buying locally, and, that’s not as easy living in the UK as say Australia, never mind in the north.

We are busy planting our seedlings up at the allotment, but are far from harvesting much beyond salad leaves. I stopped in at Booths in Ilkley on my way home last week, and was delighted to see not only Yorkshire grown asparagus, but also sweet peppers. I also picked up some Yorkshire Fettle (Dales-made Feta like cheese) and British spinach and created a fabulous dish for the children in about 15 minutes. I was so pleased, I thought I’d share.

I deseeded the peppers and washed them without drying them. I placed them under the grill and turned every couple of minutes. I then stuffed them with spinach leaves and cheese. They went back under a low grill until the cheese melted, and the juices wilted the spinach beautifully.

I served with steamed asparagus and toasted pine nuts on top of pasta.

I was disappointed to discover that the pine nuts I buy from our Health Food shop are imported from China, but I felt we could allow that extravagance given the few food miles the majority of our dish had traveled.

Having been served a lattice of asparagus drizzled with clarified butter once in a London restaurant and simply loving it, I clarified some of our vegan spread (we use Pure sunflower) and added some freshly-picked chopped oregano and sage from the herb garden and drizzled on top.

The boys loved it, as did we! And this is seasonal food at its finest…can’t wait for the allotment to start burgeoning!

Valentine’s Dinner 2009

These days we love to stay in and have dinner after the children have gone to bed. This year, we had a fabulous vegan dinner, cooked by Damian.

Asparagus Pithivier with Watercress Sauce

~Starter~

Asparagus Pithivier served with Watercress Sauce

~Main~

Artichoke, Green Bean & Pine Nut Risotto

~Dessert~

Chocolate Espresso and Roasted Pecan Torte

Dessert wine to complement the Chocolate Pudding

PITHIVIERS
225g/8oz ready rolled puff pastry sheet
15ml/1tbsp soya milk (to glaze)
25g/1oz sesame seeds

WATERCRESS SAUCE
25g/1oz soya margarine
3 spring onions
300ml/1/2pt vegetable stock
2 bunches of watercress
salt and freshly ground pepper

FILLING
1 clove of garlic, unpeeled
100g/4oz bunch asparagus, chopped into 5cm/2in pieces
4 baby sweetcorn, chopped into 5cm/2in pieces 25g/1oz soya margarine 25g/1oz unbleached flour 180ml/6floz soya milk
45ml/11/2 floz vegetarian white wine
50g/2oz pine nuts, roasted then ground
2.5ml/1tsp mustard
handful fresh, flat leaf parsley, chopped (reserve a few leaves for the garnish)

ARTICHOKE, GREEN BEAN & PINE NUT RISOTTO
600ml/ 1pt vegetable stock
50g/2oz fine green beans
15 ml/ 1tbsp olive oil
1/2 onion, diced
1 cloves garlic, crushed
175g/6oz arborio rice
100-200ml bottle dry vegetarian  white wine 2.5ml/ 1/2 tsp dried oregano 40g/ 1,1/2 oz pine nut kernels, toasted 200g/7oz canned artichoke hearts, drained and quartered handful flat leaf parsley, roughly chopped handful fresh basil, torn (optional 50g/2oz vegetarian Parmesan cheese), salt and freshly ground black pepper

Chocolate Espresso and Roasted Pecan Torte
200g/7oz creamed coconut
1.3l/21/4 pints boiling water
30ml/2tbsp of the boiling water
800g/1lb 12oz Self Raising flour
100g/4oz cocoa powder 10ml/2tsp baking powder 100g/4oz roasted pecans 300g/12oz light muscovado sugar 420ml/14floz vegetable oil 20ml/2tbsp brandy FUDGE ICING 100g/4oz vegan margarine 10ml/2tsp brandy 100g/4oz cocoa powder 90ml/6tbsp water 550g/18oz icing sugar few drops vanilla essence

The full recipes are available at http://www.vegsoc.org/cordonvert/recipes

Living on the Veg

This is our new blog to chart both our growing trials and tribulations at the allotment and in the garden, as well as the fantastic vegetarian creations that Damian produces in the kitchen.

We hope to be able to share recipes and growing tips.

Sarah and Damian