vegan mayonnaise

sandwich night with sesame-tempeh, charred fennel & pepper rings

3rd October 2018

Usually, sandwich night falls on Friday when it is just the three of us and I have made a fresh loaf of challah bread. The meal comes together in half an hour and is so delicious and satisfying. Slices of homemade bread are brushed with strong English mustard, followed by a thick layer of vegan mayonnaise and filled with avocado salsa, green garden leaves, tamari-sesame coated slices of tempeh and charred fennel and red pepper rings.

sandwich night

Preparation – 30 minutes

Serves 3

for the fennel-pepper rings and charred tempeh 

1 small red and green bell pepper

1 large fennel

1 packet/200g tempeh

6 Tbsp oil/ghee

3 Tbsp sesame seeds

3 Tbsp tamari

for the sandwiches

slices of your favourite bread

strong English mustard

avocado with tomato, coriander salsa and mustard seeds

vegan mayonnaise

bitter salad leaves

salt and freshly ground black pepper

cook the vegetables and tempeh

1.  Slice the fennel and bell peppers into rounds and the tempeh into strips or rounds. (Depending on the shape of the tempeh you are using). Set aside

2.  In a heavy-bottomed skillet over high heat. Drizzle in a tablespoon of oil and cook the fennel rounds until charred around the edges. When sufficiently charred, scoop them out onto a large plate and repeat the same procedure with the red and green peppers – add to the same plate as the fennel.

3.  Lower the heat to medium and pour in the remaining oil, fry the tempeh until golden, flipping over and doing the same with the other side. Once all have been done (may need to do in two batches), return all the tempeh to the pan, sprinkle over the sesame seeds and saute, coating the tempeh with the seeds for 1 minute. Turn off the heat and drizzle the tamari over the tempeh. Stir a few times and scoop out onto the plate. Making sure you brush out all the seeds leftover in the pan over the charred peppers, fennel and tempeh.

to assemble the sandwiches

4.  Drizzle each slice of bread with olive oil, a swipe of mustard and spread a thick layer of mayonnaise, add a dollop of avocado salsa, and a layer of garden green leaves, a few slices of tempeh, a generous sprinkle of fennel and pepper rings and season with salt and freshly cracked black pepper.

Enjoy!

sweet parsnip fries

16th November 2016

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Parsnips are an ivory-cream root vegetable, their taste slightly astringent with a gentle earthy sweetness.

Parsnips taste sweeter as the soil temperature drops – the starch in them turns to sugar – so they’ll be at their best just after a cold snap. These tender morsels are lovely as a garnish in a hot soup like this one, steamed, mashed to a puree, roasted in ghee, served like this with a mayonnaise or tossed in a winter salad.

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~ this morning, glorious colours of Autumn, lighting up the mistiest of mornings…

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sweet parsnip fries

Serves 4, as a side dish

When buying organic I usually leave the peel on my root vegetables but with parsnips – the skin tends to toughen on cooking, so it is best to peel. 

ingredients 

7 medium/480g parsnips

2 Tbsp ghee/oil

rock salt

freshly ground pepper

preparation 

1.  Preheat oven to 210C/410F.

2.  Rinse the parsnips and scrub well under running water and peel the skin off them, with a sharp knife cut into fry shapes about 1 cm thick.

3.  Place them in a bowl of water, move them around a few times, allow to soak for 10 minutes, then drain. This step helps to remove some of the starch and improves the crispness.

4.  Place the parsnip fries on a dry towel and dry them well – very important. Allow them to air dry for 15 minutes.

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5.  Once dry, place in a large bowl, drizzle with melted ghee/oil and using your hands toss well until well coated in oil.

6.  Pour the parsnip fries on a lined baking sheet, (may need to use two) and arrange them so they are not overlapping and bake for 30 – 40 minutes until golden brown.  No need to flip them halfway during cooking.  Serve immediately.

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