Tag Archives: cooking

Vegetarian Month

After enjoying many a burger on our USA trip this summer, F suggested we eat vegetarian for a month after getting home. We didn’t eat much meat to begin with, and I rarely cook meat for myself when F isn’t around. In the past couple of years we’ve been thinking more about the ethics and environmental impact of eating meat. We thought a vegetarian month would expand our recipe repertoire and be a fun challenge. Read on to see what dinners we made…

Anita Bean stir fry with tofu

Week 1

  • A variation of this baked ziti for two
  • Salad Niçoise without tuna: lettuce, green beans, boiled eggs, random other veg
  • Three recipes from Anita Bean’s The Vegetarian Athlete’s Cookbook (a newish favorite)
    • Potatoes with spinach & chickpeas
    • Dhal with almonds, plus rice: this has entered the semi-regular dinner rotation
    • Tofu & veg stir fry (photo above)
  • Sweet potato & black bean tacos: a lazy variation of my enchiladas. Anything with sweet potatoes and black beans is okay by me!

Week 2

Kimchi soup

  • Cauliflower fettuccine Alfredo (adapted from this Serious Eats recipe): this was already in the regular rotation. It’s delicious, especially if you like cauliflower, pasta, and creamy foods.
  • Vegetarian kimchi soup with tofu (adapted from Bon Appétit): pictured above. Not the most photogenic, but still quite tasty.
  • Store-bought veggie burgers on Dunn’s brioche buns with roast potatoes
  • My soba noodle salad with peanut sauce and Quorn pieces
  • Vegetarian bolognese with Quorn mince: F made this from scratch. Didn’t miss the meat!

Week 3

Colorful salad + gruyere-melted-baguette

  • Homemade falafel with yogurt sauce, tomatoes, and pita
  • Pan-fried halloumi-portobello-zucchini “burgers” on Dunn’s brioche buns (man, those buns are good!)
  • Colorful salad with boiled eggs and gruyère-melted toast (pictured above)
  • Tofu, greens, beans, and rice bowls from The Full Helping: hearty and healthy but a bit bland, even after I doubled the spice amounts.
  • Takeaway (vegetarian) pizza from Sacro Cuore, our favorite place across the street

Week 4

Veg, beautiful veg!

  • Roast tomato and garlic pasta, à la Joy the Baker: we’ve made this a number of times before and it’s always nice.
  • Pie and mash! Vegetarian Pieminister pies, homemade mash, peas, gravy.
  • Baked sweet potatoes (1 hour in the oven, 400F/200C) with baked beans (Heinz) and peas. There was probably some grated cheese action, too.
  • A BBC Good Food lentil bolognese at Joe and Ciara’s
  • Pancakes & Pflaumenkuchen on the weekend!

Bonus Recipes (I can’t remember when we made these)

The verdict

Our vegetarian month went well and neither of us craved meat. The most difficult part, I found, was finding good veggie options while out and about: Tesco has limited vegetarian options in their lunchtime meal deals… We tried a bunch of new recipes and some will definitely become part of our regular rotation.

We like a bit of meat in our diets for the iron and protein (and taste), but ethically and environmentally it makes sense to cut down quite a bit on our meat consumption. So we’ve decided to keep eating mostly vegetarian but allow up to two dinners per week to be cooked with some kind of animal protein (chicken, fish, pork, beef, etc) that we buy from our local butcher (much happier chickens!). We can also be flexible when eating out.

What has your experience been with eating vegetarian (or not)? If you are a vegetarian, I applaud you!


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Baking with Hot Bread Kitchen: M’smen

Hello and Happy New Year! Long time no blog… I lost a bit of energy and motivation for it last fall, but now it’s a new year and I have a new project that I hope to blog about regularly. Read on to find out more…

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As the holiday season approached last year, I stumbled upon a review of some new cookbooks, one of which caught my eye: The Hot Bread Kitchen Cookbook. The review explained that Hot Bread Kitchen is a social enterprise in New York City, helping migrant women share bread-making skills from their cultures while providing them with training and jobs. As some of you may know, working with migrant women is a passion of mine (as well as my job!). The fact that the cookbook included bread recipes from around the world had me sold. I sent the link to F, hinting that I might like the book for Christmas. He willingly obliged.

So, armed with a beautiful cookbook made up of a plethora of “multi-ethnic” (their words) bread recipes as well as extensive tips and techniques, I have made a 2016 intention to try two new bread recipes per month from the book. That’s roughly every other weekend, so it should be manageable. As I make my way through breads of the world, I will write short posts about my experience with the recipes (I will not post the recipes themselves). I hope you’ll join me on my bread-making adventures: “Baking with Hot Bread Kitchen.”

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Baking with Hot Bread Kitchen #1: M’smen

The first section of The Hot Bread Kitchen Cookbook is titled “Primordial Bread: Unleavened Flatbreads.” I have tried my hand at flatbreads before and make naan pretty often. I like the general simplicity of flatbreads — they don’t usually need much resting time and cook quickly in a hot pan on the stovetop. For my maiden foray into The Hot Bread Kitchen Cookbook, I decided to cook the very first recipe in the book: m’smen, a Moroccan flatbread.

The only ingredient for m’smen that I didn’t already have at home was semolina, which was easy to find at our local greengrocer or big Tesco. The other ingredients were plain (all-purpose) flour, salt, water, neutral oil, and salted butter.

Making m‘smen required a few stages of dough shaping and resting before cooking, so the whole process took me almost two hours. I started around 11am with a vigorous 6-minute arm workout of mixing the dough by hand (must get a stand mixer one of these days!), before dividing the dough into 12 balls and setting them on oiled baking sheets to rest for half an hour. I left to do some errands and ended up out longer than expected, so the dough actually rested for almost an hour.

Next, the recipe called for more oiled workspace (I guess my hands were well-hydrated by the end of the process?) to stretch each dough ball out, sprinkle it with butter/oil and semolina, then fold it over onto itself to create a neat little pocket:

post-stretching & folding

post-stretching & folding

Finally, each pocket must be stretched and cooked in a hot skillet for a couple of minutes on each side. The author of the recipe recommends drizzling hot m’smen with honey and having alongside mint tea. F and I did share the first bread with honey — yum — and reheated the rest in the evening to serve alongside falafel and yogurt sauce and Moroccan carrot salad. Once the m’smen cooled down, they were a combination of crunchy and chewy, with a pleasant flavor and a hint of sweetness.

cooking the m'smen

cooking the m’smen

I enjoyed the process of making m’smen. It was a relatively involved recipe with a lot of hands-on time, but the flatbreads turned out delicate and delicious — worth the time investment. The dough was quite sticky and very stretchy; it helped to keep my hands oiled. I’ll definitely make m’smen again and may freeze some to use as an alternative to sandwich bread.

Have you ever heard of “m’smen”? Have you every made it yourself?

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