Started with this film – Wild.
Wild is ruggedly beautiful, and an emotionally resonant saga of perseverance and self-discovery. It may be full of natural beauty but it is also a celebration of the power of art and I found myself lying on my back, staring at my ceiling wondering if everything in this world really was connected. If you haven’t watched it already, you need to free up a few hours for yourself, find a comfy seat, a warm blanket, get yourself a cup of tea, and watch it.
Its truly unmissable.
(mid-week lunch at my favourite – Iydea)
I feel very much like this quote has summed up August for me, thus far.
Friends, family, films, seasons, life.
And talking about seasons, Ive been eating with the flow of summer.
Summers are made for salads – big, green, leafy salads filled with all the great produce summer has to offer. I’m looking at you, corn and dwarf beans. And yes, obviously you too, okra and endive! Need I even mention tomatoes? Oh, the glorious dishes I’ll be making with juicy summer tomatoes.
Since I’m never partial to just picking one of something, salads are the perfect way to gather all of the perfect vegetables in one beautiful bowl. But one cannot live just off of salads. So I decided to gather up a delightful list of in-season produce and bake my way through three vegan dishes – just to get (you) and all my friends and family excited about summers bounty all over again.
Glass Noodle Salad
♥ handful of green beans
♥ 60g glass noodles
♥ 1 small green chilli
♥ 1 small yellow chilli
♥ 2 tbsp sesame oil
♥ 1/2 tin chickpeas
♥ 1 tbsp finely chopped corriander
♥ 1 tbsp cashew nuts
♥ 3 tbsp soy sauce
♥ salt and pepper
♥ a sprinkling of Shony Seaweed
1. Cut the beans in half, trimming off the ends. Put the glass noodles into a bowl, place the beans on top and cover them both in boiling water. Gently separate the glass noodles with a fork. After 3 minutes, remove the beans and put them on a plate. Drain the glass noodles in a sieve and blanch them in cold water.
2. Remove the stalk and seeds from the chilli’s and slice into fine rings. Heat the sesame oil in a pan and cook the chickpeas in the oil for a few minutes until slightly brown. Add the beans and chilli to the pan and fry them lightly with the chickpeas, before stirring in the glass noodles, coriander and the cashews. Season with salt, pepper, a sprinkling of shiny seaweed and a dash of soy sauce to taste.
Vegan Three Bean Masala
♥ 350g long grain rice
♥ 4 carrots, peeled and coarsely grated
♥ 1 onion, finely chopped
♥ 2 garlic cloves, finely chopped
♥ 1 tbsp chopped fresh ginger (optional)
♥ 1 tbsp rapeseed oil
♥ 2 tsp garam masala
♥ 400g tin chopped tomatoes
♥ 1 vegetable stock cube
♥ 2 x 400g mixed beans
♥ 1 cup soya cream
♥ a handful of coriander leaves
♥ 55 g chopped cashew nuts
- Cook the rice for 10-15 minutes.
- Sweat the carrots, onion, garlic and ginger in the oil with the garam masala for about 1 minute.
- add the chopped tomatoes and stock cube and leave to simmer for about 10-15 minutes.
- add the soya cream and blend the sauce until smooth – this is easiest if you use a stick blender.
Add the mixed beans and coriander to taste. Serve with the rice and sprinkle with the crushed cashew nuts and extra coriander if desired.
Maple Plum Loaf
♥ 1/2 cup brown rice flour
♥ 1 cup spelt flour
♥ 1/4 cup plain flour
♥ 1 tsp baking powder
♥ 3 vegan eggs
♥ 1/2 cup coconut sugar
♥ 1/2 cup maple syrup
♥ 1/2 cup olive oil
♥ 1/4 cup almond milk
♥ 3-4 ripe plums for topping
- Pre heat fan oven to oven 170 and line a loaf tin with baking paper.
- Mix the vegan eggs and sugar in a large bowl, stirring until combined.
- Add in the rest of the wet ingredients and mix well.
- Add all the dry ingredients and fold together.
- Pour into a lined tin.
- Top with plum slices.
- Place into the oven for 45-50 minutes or until a skewer inserted comes out clean, if the top is browning too fast cover with foil.
Do you eat with the seasons? What is your favourite summer dish?