We are feeling the full force of storm Francis here today – very, very high winds which are rocking the still fully leaved trees back and forth , interspersed with heavy downpours which are actually leaking through the roof (but that is another story !)
Although it is still quite warm, the miserable Autumnal weather always makes me crave some sort of comfort food; Something easy to make but which must still be tasty and attractive to the eye. So here is tonight’s supper - one of my go-to recipes - a nut roast full of goodies, vegetarian in my version, but by using vegan cheese instead of ordinary cheese, and a tablespoon of gram flour instead of eggs it can easily be turned into a vegan dish.
A particular addition I make nowadays is a mixture of herbs and seeds called Sesame Togarashi Spice Blend – one of the products from the ‘Wicked’ food range which is being promoted in our Tesco supermarkets, and which I have to say I am using by the bucketload. Derek and Chad Sarno are creators of the ‘Wicked Healthy’ Vegan food company and website (where there are some fabulous recipes); they also have a presence on YouTube and Instagram. Derek is ‘Director of Plant Based Innovation’ at Tesco, where some very good Vegan products are now readily available, both ready meals and ingredients. I have no affiliation - just admiration, and I heartily recommend that you try their products if you have access to a store. (their products maybe available elsewhere)
Roz’s Togarashi Nut Roast
Two slices of dry wholemeal or granary bread
2 eggs, beaten
1 large onion
1 stick of celery
2 cloves of garlic (or 1 tsp minced garlic)
1 vegetable stock cube
150 ml hot water
2 tablespoons pumpkin seeds
2 tablespoons golden flaxseed
3 tablespoons mixed chopped nuts
2 teaspoons wicked Sesame Togarashi spice blend (*if unavailable, use another paprika- based spice blend or mix your own)
1 tablespoon sunflower oil
- Break up the bread, place it in a food processor and chop it up until it is a rough crumb (no larger than about half centimetre pieces)
- Dice the onion & celery, add the chopped cloves or tsp of garlic and fry gently for about 5 mins to soften them in the sunflower oil
- Mix the pumpkin seeds, the golden flaxseed, the mixed/chopped nuts and the spice blend into the breadcrumbs.
- Dissolve the stock cube in the boiling water and allow to cool for a few minutes
- Stir the stock into the bread crumb mix and allow the bread to absorb the liquid
- Add the onion and the celery to the mix and stir well
- Finally add the beaten egg into the mix and pour all into a greased or non-stick loaf tin (I have two, from Sainsbury’s own cookware range, that I use almost daily)
- Top with about 3 tablespoons full of grated cheese of your choice
- Top the cheese with a sliced tomato
- Cook at 190C/375F for about an hour, until the tomatoes are cooked, the cheese is melted and crispy and the nut roast is raised.
- Allow to rest for about 15 minutes, to firm up, before serving as you would any other roast; I particularly favour broccoli, new potatoes, baby carrots and a nice onion gravy.
The nut roast is also delicious served cold with a homemade chutney - it's a great addition to any picnic!
Journal Prompt
What is your comfort food? What comfort food do/did you serve your family – on what occasions? What is your comfort cooking equipment – the tools and dishes, pots and pans that you really cannot do without? What do you remember of the ‘go-to’ food served to you by your ancestors – Who? When? Where?
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