VEGAN KITCHEN – PERSIAN VEGAN PARADISE – KOFTEEH PASTIES غذای خیلی خوبیه

KOFTE PASTY COVER

One of the wonderful things of working on World Music Projects is the Fusion of cultural ideas. During the Project “Message in the Sand” (Syrian civil War and Migration) my interactions with Syrian and Iranian collaborators led , as all things do, to great food..

The Album “Message in the Sand” can be free streamed on the below link:

https://soundcloud.com/fishinabox/message-in-the-sand-album-sampler

As the Studio sessions ran, the musicians writers and photographers worked at full tilt, the oven went on and undoubtedly we began to fuse our culinary ideas.. out of that came the Kofteeh Pasty, a great vegan alternative to snack food on the move, capturing unmistakably, all the flavour and spice of the kofteeh Kebab, but this time Cruelty Free Vegan, just the way we like it…

So if you are thinking of a day around town , picnic, festival or just something easy and super quick for lunch then ditch the Kebab and grab a Kofteeh Pasty.

Drawing on the mysterious middle east’s long history of culinary excellence, Here’s the “how to..”

To start off, we drew on the classic Vegan Vegetable Pasty for the base of the recipe  (NOTE – see our vegetable pasty recipe as an alternative if eastern spicy wonders are a bit too much for you)…

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Mix the Middle eastern kofteeh spices ( tomato puree, garlic puree, coriander leaf, mint, lime juice, chilli powder, garam masala, {made from coriander/cumin/black pepper/clove/ginger} lemon juice, ginger) Then add spice mix to the vegetables and the mock “meat” alternative.

To create the texture of the “mock” we used Holland and Barretts Vegan “chorizo” chunks , still palm oil free thankfully ! (www.hollandandbarrett.com ) mixed with shallots ,red onion, butternut squash (gourds), cauliflower heads, yellow split peas (soaked and pre-cooked, parsnips, swede and a cheeky cheat of a few spoons of pickle sauce (Branston’s style) . Get it in the pan and cook it up, then leave to cool on the side.

You can also add these options if you have them: leeks, mint, parsley .

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Don’t forget the butter !!! … oh I almost forgot.. how to make the Vegan cruelty free Butter…….

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Next Prepare the pastry , roll out, add the filling, fold, add design (air holes to let the pastry breathe) and pop in the oven for 15-20 mins on 220 degrees and its done.

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NOTE : Just the Chick Pea Water, not the Chick Peas,. Chick Peas in Water create Aquafaba., Make sure your Chick Peas are in Water though NOT salted Water as salted chick Pea water will not work.

(Aquafaba can be used to replace egg whites in many sweet and savory recipes. Its unique mix of starches, proteins, and other soluble plant solids which have migrated from the seeds to the water during the cooking process gives aquafaba a wide spectrum of emulsifying, foaming, binding, gelatinizing and thickening properties.) 

Check the tin before you buy ! “in water” NOT “in salted water”

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These vegan Pasties were immensely popular and also opened up the cost effective, ethical modern alternative to a traditional eastern meat dish.

The Middle East , including Iran and the Arab Gulf States, and also the Indian sub continent is becoming increasingly engaged in debating Vegan and Vegetarian lifestyles and their place in modern forward thinking food practice. So get with it and GO VEGAN 

The debate is still under discussion though some the links below are of interest for those caught up on the finer detail arounds Islam and Veganism:

If you are interested in finding out more on the debate and the impact on Muslim lifestyles, please feel free to click on the below links that have a wealth of information on the debate.

http://www.islamicconcern.com/fatwas.asp

http://hayawan.org/

http://magazine.godsdirectcontact.net/english/178/vg_53.htm

https://www.facebook.com/BeMuslimBeVeganBeProud/

Discussion board and group here:

“Muslims Can’t be Vegan” – Where Veganism and Religion Collide

DISCLAIMER: Links to information on sites other than those operated by FISHINABOX RECORDS are for your convenience only and are not an endorsement or recommendation of those sites. FISHINABOX RECORDS does not control or provide any content or information at these sites, makes no representation or warranty of any kind with respect to these sites or their content, and does not maintain, operate, or take responsibility for information provided. FISHINABOX RECORDS does not endorse and is not responsible for the accuracy or reliability of such content or information and any use thereof is solely at the user’s risk.

 

 

 

 

 

 

 

VEGAN KITCHEN – CHINESE NEW YEAR “MOCK DUCK” 新年好

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VEGAN KITCHEN – CHINESE NEW YEAR “MOCK DUCK” 新年好

And so It happened on Valentines day that the FISHINABOX Gang found themselves wandering around downtown Chinatown and it’s environs taking on the sights at the Chinese New Year Parade this month. New Year actually fell on the 8th but the celebrations for the rest of London ran on the 14th…

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As we ambled around the crowds joyfully throwing bangers and snappers a sense of melancholy came over me like a cold icy finger as we happened upon one of those gloried mortuaries known as a duck shop.

A woeful sight indeed if ever there was one. Rows and Rows of beheaded, eviscerated and plucked little ducks on spits, all machinally slowly turning like unfortunate victims of the heinous “cook em alive” Titan; King Hyperion……..

As the sadness washed over me, my inner Buddha offered me the opportunity to show how nice a duck dish can actually be when there no duck in it… So without further ado i offloaded the last of our “Go Vegan” stickers on each and every one who showed an interest in taking one and made haste from those pits of decay to put mind to frying pan and to come up with the “Mock Duck Meal”.

Yes the Mock Duck Meal , not some martial arts movie cast off “shitting duck crouching chef ” special, this one is torture free and basically came out of the contents of the back of the cupboard. So lets get stuffed with fake, and not fucked, duck and you will see how perfect a meal can be without a corpse sleeping in the sauce begging for its soul to be set free……

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Get your ingredients together in the pan and pour off the mock duck sauce and mix it with the bean juice on one side (we will come back to that later) ..

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Oh almost forgot (again) the ingredients / recipe list……it went a little something like this….

2 onions / 2 tsp tandoori paste / 1 tin mushrooms / 1 tin red kidney beans drained /dash maple syrup / 6 tbsp imli (tamarind sauce) / 2 tins mock duck (drain juice to one side) / salt to season / reduce until the sauce begins to thicken and caramelize…..

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Then cook up the Vegetable side dish…

Remember that grubby old tin of sauce drainings you put on the side ? Well let’s go get it right now to do the side dish.

Grab that left over sauce from mock duck / tandoori spice mix powder 3 tbsp / hemp seeds 1/2 cup / spinach  / four leeks sliced down the middle and separated out / 1 apple chopped small / 2 tsp maple syrup

Fry the hemp seeds and add the spice mix….

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Start working in the spinach then the leeks, lift and turn, lift and turn until completely softened and with a lattice like appearance

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and then bring both together and serve for the most amazing mock duck sensory taste fuck ever. Some people in London still amazingly thinks it’s OK in this day and age to pluck a duck but that’s just NOT how we do things at the FISHINABOX….

So there you have it ! “Mock Duck Phooey” that’s all there is too it !… ENJOY dear Kitchen Cadets and GO VEGAN !

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VEGAN KITCHEN – BRAISED TOFU IN TAMARIND MARINADE and the rest….

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VEGAN KITCHEN – BRAISED TOFU IN TAMARIND MARINADE and the rest….

The pressure is relentless from the fan base and local community to start running some recipes in the news feed,. That’s all well and good though it takes an astronomical amount of attention for a seasoned vegan vegtable chopper to stop look and think about whats actually going into a dish to make it what it is and be able to scribble it down in some sort of sense or logic that can be followed by kitchen cadets. so here we go,. i will ramble and write and hopefully in the process will deliver for you the means to put this vegan masterpiece on your table. whether for guests or just to impress……anyone even your self… this is a must food flagship of vegan Asian fusion. So with no more ado,. lets get to it and GO VEGAN  !!

STEP 1 – Take two tins , yes tins, boites / boxes / cans whatever you call them.. tins of braised tofu…nope we are not going to grow it in the FISHINABOX garden or ask for ancient virgins to press it in their wrinkly but holy hands for us in muslin sacks that were once worn by travelling Buddhist pilgrims… no no,,, we simply get two tins of Braised Tofu and chuck it in a big Tupperware bowl much like the picture below…

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Questions may be asked when you do this, such as how come my braised tofu doesn’t have all that funky sauce with it ? Well that’s simply because I haven’t told you how and what it is that needs adding. Quite simply I can’t really remember everything i put in it but with a little help from friends i can just go into auto kitchen robot mode and then can write down what i do.

So here it is: 2 inch of fresh ginger grated , one teaspoon of madras curry paste (yes straight from a jar, you think theres time to make up spices as well ?) sweet tamarind sauce (shitloads of that obviously) some garlic salt, chilli flakes , black pepper , iodine salt. a twist of each spice grinder and then a few more and then after sniffing like “a pug over dog poo in the park” for a few minutes a few twists more…

Once that is done… turn over without breaking up the tofu chunks, cover and chuck it in a fridge. Then just chill out while you are waiting, log on line , say hi to friends, try on clothes, have a nap, put your feet up, do Druidic ceremonies…….. whatever floats your boat as you leave the Marinade in the Fridge everything will be peachy…

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2 DAYS LATER………………..

OK. Here we go again. Lets pull the Marinaded braised tofu out of freddy the freak brothers fridge and start cooking. Before starting to cook, you must ensure you have put some money on the gas meter or tapped into next doors line or your culinary cooking experience might be cut short as the power literally cuts out.

Now lets see, a few mushrooms, about a box will do, 3 plump and squidgy tomatoes 3 massive onions, the sort that Catalan farmers with donkeys eat raw in European cinema period classics eat and you have all the ingredients you need.

Fry the onions until browning in the pan and add the tomatoes and mushrooms as the mushrooms start to soften add the braised tofu marinade all in and heat through..about 15 minutes does it until the marinade thickens and its ready to eat. Wahay !! wasn’t that simple ?

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Sometimes people want to serve it up with a few sides ,. I would just add a simple Rice and mixed beans as it really doesn’t need anything more. wash the rice, cook the rice (add about a inch of water over the top of the rice and boil down lowering heat so that it doesn’t burn) until white and fluffy and thrown in the mixed beans, mix it and serve.

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And that is all there is too it people.

There is some cool stuff about the key stuff about the amazing health benefits of tamarind and ginger etc.. its all good stuff, but then a vegan diet is simply that “all good stuff”, no corpses, no chemicals, etc,. good karma , torture free amazing food.. GO VEGAN and enjoy the revolution whilst sitting on your arse having second helpings…

SCIENCE FOOD FACTS

GINGER: Ginger is among the healthiest (and most delicious) spices on the planet. It is full to the brim of nutrients and bio-active compounds (what a great word – B to the I to the O to the A to the C to the T to the I to the V to the E) that have powerful benefits for your body and brain. Gingerol is the main bio-active compound in ginger, responsible for much of its medicinal properties. It has powerful anti-inflammatory and antioxidant effects. Sounds good ? lets find out more…

12 Ways You Can Benefit From Ginger

http://foodmatters.tv/articles-1/10-healing-benefits-of-ginger

TAMARIND: Tamarind is a very well known herb having many uses such as culinary (That means basically cooking) , medicinal (drugs man !! woo yeah), ornamental uses (left on the surface too long and went hard) and as an economic dye ( color-fest) . Its botanical name is Tamarindus indicas (but no one uses that anymore even the starry old scrouts just call it Tamarind these days).

OFFICIAL VERDICT: Tamarind is included in daily diet as it has many health benefits that are sure to keep you healthy or improve you overall health.

7 Amazing Benefits of Tamarind

 

Well that’s about all for now folks, try out this sudo-recipe here. and message me in the contact form. Did you like it or did you give it to the cat as vegan cat food ? (vegan cat food online, meat catfood comes from slaughterhouse scarp and skinned animal from the fur industry – nasty !) did i miss out any ingredients ? Send me your dinner table pics all sweet and loving smiles and if i get something verginig on positive feedback. i’ll post up another recipe. ENJOY !!!

DISCLAIMER: Links to information on sites other than those operated by FISHINABOX RECORDS are for your convenience only and are not an endorsement or recommendation of those sites. FISHINABOX RECORDS does not control or provide any content or information at these sites, makes no representation or warranty of any kind with respect to these sites or their content, and does not maintain, operate, or take responsibility for information provided. FISHINABOX RECORDS does not endorse and is not responsible for the accuracy or reliability of such content or information and any use thereof is solely at the user’s risk.

VEGAN KITCHEN – 2 Quick & Easy Meal Planners: Chick Pea Stir Fry / Okra Toast Toppers

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VEGAN KITCHEN – 2 Quick & Easy Meal Planners: Chick Pea Stir Fry / Okra Toast Toppers

Back by popular demand, more super simple day meal planners to spice up your vegan life. This post picks up two easy cooks, a Mangetout Chick Pea stir fry and the Okra Toast Topper.

The first up is the Mangetout Chick Pea stir fry, this was actually just a Mangetout stir fry, until the “baking team” needed a bucket load of aquafaba for Banana Bread and opened a couple of chick Pea tins. Noting the stir fry was a little light on protein, in went the chick peas.

Ingredients: Here we go…. Spring Onions (two bunches cut), Onions (1), Chilli peppers (5), Fresno Peppers (3-4), Mangetout (a good couple of handfuls), bean shoots washed (1 bag), chick peas, (two tins drained), pine nuts (big handful), cranberries, (big handful) maple syrup (how sweet is your tooth ?), Chinese 5 spice (couple of tea spoons) apple (1 chopped), ginger (2 – 3 inches grated), lime pickle (3 teaspoons), garlic salt (go heavy on the garlic salt), soy sauce .

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Ok so let’s get cooking,. so for us it went a little like this….

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Last of all, salt with garlic salt , toss, then serve and that’s all there is to it ! Takes around 8 – 12 minutes end to end to produce this meal and takes about 3 minutes to eat it.. that’s if you did it right .

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Next up is the Okra Toast Topper. If you thought the Stir Fry was quick to cook up, this one is just as quick. There are a lot of cheats in this one. We short cut by using tinned okra as we had one over, and just threw it together.  It went a little like this.

Ingredients: Onions, fennel (had some left over) two lettuces (finely chopped), YES lettuces, for real !, Dijon wholegrain mustard (one tea spoon), green bell pepper, one huge tomato, tin of mixed spicy beans, tamarind sweet sauce (2 tablespoons), then add the okra, you can use tinned if cannot find any fresh okra.

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cook it down until it has reduced and get your toast grilled, add the okra topper and service with a side of tomatoes. That’s all there is to it !

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Whats so great about Okra ? Find out More, most of the health benefits of Okra are more relevant to Carnists (lean heavily on Meat and Dairy) and Vegetarians (lean heavily on Dairy), which is yet another reminder that a healthy diet comes from a 100% COMPLETELY animal agriculture free lifestyle, saying that there are still great benefits for Vegans in alleviating Ashtma, boosting the immune system and bouncing like a unicorn vomiting rainbows through any pregnancy. (Okra’s high levels of vitamin A, B vitamins (B1, B2, B6), and vitamin C, and traces of zinc and calcium, make it an ideal vegetable to eat during pregnancy). Okra also serves as superb supplement for fiber and folic acid.

http://www.medicaldaily.com/what-okra-ladys-finger-and-6-benefits-adding-medicinal-vegetable-your-diet-350750

Over 6 Health Benefits of Okra, Plus Growing Tips

DISCLAIMER: Links to information on sites other than those operated by FISHINABOX RECORDS are for your convenience only and are not an endorsement or recommendation of those sites. FISHINABOX RECORDS does not control or provide any content or information at these sites, makes no representation or warranty of any kind with respect to these sites or their content, and does not maintain, operate, or take responsibility for information provided. FISHINABOX RECORDS does not endorse and is not responsible for the accuracy or reliability of such content or information and any use thereof is solely at the user’s risk.

 

VEGAN KITCHEN – 2 Quick & Easy Meal Planners: Maltese Tease / Soy-A-Ckee

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VEGAN KITCHEN – 2 Quick & Easy Meal Planners: Maltease Tease / Soy-A-Ckee

We have been getting a lot of requests for some lunch menu’s quick cooks, to add a little spice and flavour into your vegan days, with that in mind we will be posting up some short and super simple meal planners, you can serve them with Rice, you can service them with pasta (durum wheat only no egg obviously) or even on toast or a bed of salad.

First up we have the Maltese Tease, its a tease because you can’t help picking at it while it is cooking, and  it’s a tease as its not really Maltese, it has all the flavours of a Maltese Classic and I first threw it together over looking Mellieha-Bay from a family pad high up on the cliff tops and its proved to be a definite “must have” Mediterranean sensation.

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Simple set of Ingredients,. Tomato juice (carton) or plummet of tomatoes (remove the skins), as base is tomato (juice) onions (3 whole) garlic (6 cloves), add the mushrooms (usually they use meat chunks in Malta, so we obviously use mushroom or Soya, or instead, to get the right volume of protein from the Mushrooms use a box {3 cups full} about 6 grams protein).

Then add a spoon of sweet tamarind sauce, and a teaspoon of Dijon wholegrain mustard, no less no more.

Last in is the Fennel, which grows on every sngle road and in every garden, wall and pile of stone or rubble in Malta, finely chopped and in it goes. Spice with Mediterranean mixed herbs and a tea spoon and a half of Chinese five spice.

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And butternut squash and Carrots, pre-boiled to soft, then sliced olives, half with stuffed peppers and half with garlic and seasoning, next up is sage and tarragon, a bunch of tarragon finely chopped and about 10 -12 sage leaves finely chopped. Cook it all down until sauce thickens and then serve it on what ever you like or fancy……

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Next up is the Soy-A-Ckee, A so so very very simple throw it all in the pan , add the pre-soaked Soya chunks ( pre-soaked in vegetable Swiss bouillon stock), vegetables are courgettes and green peppers cut in chunks, onions and garlic in the base , salt, black pepper and garlic salt to flavour  then cook until creamy.

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Serve with any sides, we choose to serve with sides of sweetcorn, rice and broccoli and then some baked beans (glucose fructose corn syrup free). So there you go, simple easy to cook up day planner meals.

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What’s so good about Ackee ? apart from its amazing buttery creamy texture, this fruit has been royally punished in cuisine as a side for the usual funeral of “salt fish”, of all things ! Ackee stands on it’s own as an excellent alternative to any cream and dairy use in savory cooking  to thicken and enrichen dishes.

The ONLY thing to watch on Ackee, is that until the seed pods are open (ripe) the fruit is poisonous, so if you can’t get a supply of live outside the harvesting area then you can simply pick it up in a tin. As its cooked down in our recipe , tinned does the job.

Whats in the Ackee ? http://www.fruitsinfo.com/ackee-fruit.php

DISCLAIMER: Links to information on sites other than those operated by FISHINABOX RECORDS are for your convenience only and are not an endorsement or recommendation of those sites. FISHINABOX RECORDS does not control or provide any content or information at these sites, makes no representation or warranty of any kind with respect to these sites or their content, and does not maintain, operate, or take responsibility for information provided. FISHINABOX RECORDS does not endorse and is not responsible for the accuracy or reliability of such content or information and any use thereof is solely at the user’s risk.