I adore falafel, but I don’t adore having to fry them all the time. I was looking for a way to cook them with less fat. I was considering baking them, but worried about them drying out. Then I hit upon the idea of stuffing tomatoes with the falafel mix and then roasting the tomatoes.
Though I say it myself, it was one of my better ideas. You get all the flavour of fresh falafel (and there is nothing better), the mix is soft and moist inside the tomato and then crispy and crunchy where it sits on top. Also, no frying smell! If you want to make falafel for a dinner party, you don’t have to start frying them at the last minute while you guests are there. If your falafel always fall apart on you, this if fool-proof!
Fat-free, fool proof falafel? It might start a trend!
100g chickpeas (dry weight), soaked overnight in water
1/2 red onion
2 cloves garlic
1 tsp ground cumin
1 tsp ground coriander
1 handful fresh parsley
salt & pepper
6 medium tomatoes
Pre-heat the oven to 180C.
Add the drained chickpeas, onion, garlic, chilli, cumin, coriander and parsley to a food processor.
Chop until finely textured.
Season with salt and pepper.
Slice the stalk end off the tomatoes and hollow out the inside.
If the tomatoes won’t stand up, carefully cut a little bit off the end to make them stable.
Fill each tomato with the falafel mixture, with a little rounded heap on top to go crispy in the oven.
Put on an oiled baking sheet and place in the oven.
Roast for 30 minutes.
Serve with a drizzle of olive oil over them. Or don’t, if you want them fat-free.
Serves 2 as a light lunch with a green salad and some crusty bread.
I went to the London Vegan Festival held at Kensington Town Hall on 17th August. I’d never been to Kensington Town Hall so I was surprised to find 70s brick civic centre rather than Victorian mock gothic. It did mean that everything was nicely accessible, but they need to get the air conditioning fixed – the rooms were very hot.
There were three main exhibition rooms with a good showing of the usual Three Cs – Chocolate, Cosmetics and Campaigns. I come at Veg*nism from a food perspective, so the food stalls are all par for the course for me, but I will admit to being a little startled at seeing hunt saboteurs stalls.
Stalls that stood out for me as I shuffled round in the crowds (it was very busy!) were:
Conscious Chocolate, who produce vegan raw chocolate bars. Their Mint Hint bar has a lovely truffle texture with a nice level of mint flavour.
I kept on my personal campaign to find a vegan ‘cheese’ that doesn’t taste of sick. Vegusto had a stall and I have to say their cheese isn’t bad. It tastes of processed cheese, which is a step up on most of the competition I’ve tried. I came away with a tube of their No-Moo Melty. This does go soft when heat is applied and tastes like processed cheese. I wouldn’t rush back to it, but if you’re desperate for something cheesy this might fit the bill.
In addition to the stalls there were talks on various subjects related to veganism and animal rights/welfare. I went along to one given by Paul Gravett on “How Special Branch spied on the Animal Rights Movement”. Paul gave a good talk (mercifully powepoint free!) about his experience of the members of Special Branch who infiltrated the animal rights movement in the 80s and 90s. It was interesting and a little chilling to find out just how plausible these infiltrators were and deep they were in the organisations they were spying on. They weren’t just sitting in meetings and taking notes, they were organising the meetings, running the mailing lists and driving people to demos and actions. As a side note, if you’re running any kind of movement, watch out for helpful men with vans – this was a common factor in several of the infiltrators.
One thing that struck me at the festival was not only how many people attended, I’m sure it must have been over a thousand, but the range of people. All ages, all classes (by the clothing) and all ethnicities. Any idea that veg*nism is a white, middle-class thing can be completely dispelled by standing outside and watching who goes in. This is a far more diverse movement than you might think from press coverage.
I love potato salads, but I don’t always want the creamy or mayonnaise dressing that frequently goes with them. This one uses creamy avocado instead. The lemon cuts through the richness with just the right amount of acidity and the dill adds it’s fragrant mellowness as a high note.
A handful of ingredients, very little prep and a great taste at the end of it. This is my kind of cooking.
250g new potatoes, cooked and chopped into bitesize pieces
1 avocado, finely chopped
1/2 red onion, finely chopped
Juice of 1/2 lemon
2 tbsp fresh dill, finely chopped
Put all the ingredients into a bowl and season with salt and pepper.
Mix together thoroughly until the avocado starts to break down and little and coat the potatoes.
Serves 2 as a side salad
There was a time in the mid-late 90s when this roasted pepper dish was ubiquitous at British dinner parties. It featured in St Delia’s Summer Collection TV series and book, but I don’t think that’s why it was so popular. It’s because it’s a simple, delicious recipe with great flavours and is very forgiving as a starter. You can prepare it well in advance. If the guests are late an extra ten minutes in the oven will not mar it, or you can take it out and it will taste just as good cold as hot and every temperature in between. It featured in the first dinner party I ever gave.
It’s taken me a while to post this recipe, principally because I needed to find a substitute for the anchovies that pack such an umami punch in the original. I decided to use a mixture of capers and olives a la grecque and they work very well indeed. If you can’t get olives a la grecque then black olives would do, but you’d have to add some salt before cooking.
I don’t normally use extra virgin olive oil in cooking, but this is one time where you want your best ingredients. It’s not one for a low-fat diet, either I’m afraid. I have tried it without the oil and it just doesn’t work.
2 red peppers
2 medium tomatoes, skinned and halved
4 olives a la grecque, chopped
1 tbsp capers, chopped
1 fat clove of garlic, sliced
8 tsp extra virgin olive oil
4 basil leaves
Heat the oven to 180C.
Take each pepper and cut in half lengthwise through the stalk.
Keep the stalk on each half, but scoop out the seeds and white pith.
Put the halved peppers in a shallow roasting tin, cut side up.
Divide the tomatoes, olives, capers, garlic and olive oil into four and fill each half pepper.
Sprinkle with black pepper, but no salt if you’re using olives a la grecque
Put in the oven and roast for 45-60 mins, checking after 45 mins to make sure they’re not burning or going dry.
Serve with a basil leaf on each half with the juices poured over.
Serves 2 as a starter with plenty of crusty bread to mop up the juices