Posts Tagged ‘Vegan’

Foul Moukala / Mukalla

Tuesday, March 9th, 2010

In a bowl, combine a tin of broad beans (rinsed), a clove of chopped garlic, a good handful of roughly chopped coriander (including stalks), a couple of tablespoons of olive oil and a generous pinch of flaky sea salt. Mix well.

If possible, leave at room temperature for a few hours before eating. Although it’s still fantastic straight away.

In the spring, use fresh young broad beans. Blanch and then very  briefly pan fry with the olive oil. Toss in the garlic, coriander and salt only at the very end as you take it off the heat.


Thursday, March 4th, 2010

In a large bowl combine 500g of rolled oat flakes with 100g of each of the following: Flaked almonds, chopped cashews, dessicated coconut, pumpkin seeds and sunflower seeds. Stir the mixture well.

Gently heat together 150mls of rapeseed oil with 150mls of Maple syrup, a teaspoon of good quality vanilla essence and a generous pinch of sea salt. Pour over the oat mixture and mix thoroughly. Turn loosely into a large baking  tin (you may need to do this in two batches) and toast in the oven until golden for about 40 minutes at 160 c., Gas No. 3 turning occasionally to get an even colour.

Leave to cool completely before putting in to jars or it will go soft. You can add 200-300g of any dried fruits at this stage.

You can use any kind of nuts for this, pecans are especially good with the maple syrup.

Delicious with some plain yogurt and a fruit compote.

This recipe makes 1kilo or 2.5lt (as illustrated) without fruit.