Veganniversary/ Mushroom & Hazelnut Pâté Recipe

It is 20 years since I became vegan! That means two things: I must be old, and everyone who thought it was ‘just a phase’ can suck it.

So of course I threw a wee dinner party. I was planning a big party thing but, y’know, working mum… winter nights… Anyway I’ve decided that I can keep celebrating throughout the year so stay tuned for some celebration/fundraiser gigs around the place.

Between the bad lighting, the many wines we blind-tasted and the frantic plating (how the hell do you keep the food warm without lamps?!), there is a distinct lack of good pictures of the evening but here is the menu: (Recipe Below.)

Veganniversary Menu:

Mushroom & Hazelnut Pâté , Baguette, Pickled Slippery Jack Mushrooms

Tongue in Groove 2015 Little Stomper orange wine

White Bean & Garlic Soup with Garlic Oil

The Bone Line Barebone 2016 Chardonnay

Roasted Pumpkin, Fried Kale, Toasted Pumpkin Seeds, Sundried Tomatoes, Wild Parsley, Micro Coriander, Tahini & Pomegranate Dressing, Sumac

Campo De Gules 2013 Crianza

Whole Roasted Green Cauliflower, Purple Cauliflower Chips, White Cauliflower Puree, Roasted White Carrot, Carrot-Top Pesto, Fried Onion

Barbera – can’t remember which

Dessert & Cheese Platter: Lupo Black Pepper Almond Cheese, Fresh Figs, Dark Chocolate, Frozen Grapes, Apple Jelly, Pineapple Sage Flower Mini Cheesecakes (adapted from The Minimalist Baker

Coffee, Pineapple sage tea, Pegasus Bay 1997 Finale dessert wine

image1(2)

image2(1)

Mushroom & Hazelnut Pâté

 

IMG_8933

1/2 cup hazelnuts
2 tablespoons vegan margarine
500-700g mixed mushrooms
1 teaspoon thyme leaves
1 teaspoon good quality salt
1/2 teaspoon of black pepper
2 tablespoons olive oil
pinch of cayenne pepper
150ml vegetarian chicken or mushroom stock
1/2 teaspoon agar agar

If you’re using whole hazelnuts, crack open in a mortar and pestle and discard shells. You want about 1/3-1/2 cup of shelled nuts. Spread on a tray and roast in an oven for 10 mins at 200 degrees celsius until dark brown. Cover in a clean tea towel and rub to remove skins. Set aside.

Peel and roughly chop onions and garlic. Cut mushrooms into cubes.
Heat margarine in a large frying pan, add onion. Fry for a few minutes until starting to soften, then add mushrooms, garlic, thyme, salt and pepper and cook down until mushrooms are soft and liquid has evaporated. Take out of the pan and leave to cool.

Blend toasted nuts while pouring olive oil in slowly. Blend until a smooth paste. Add cooled mushrooms and a pinch of cayenne pepper. Blend again.

(You can use this as it is – just transfer into a clean jar and spread on toast.)

Heat stock in a small pan until almost boiling. Add agar agar and stir continuously for 2-3 minutes to dissolve. Pour the liquid over your pate and mix until well incorporated.

Crush some whole peppercorns in a mortar and pestle until half-crushed – you want some chunks rather than smooth powder. Spoon pepper into molds and shake gently to coat the bottom. Gently spoon your pate into the molds, pressing and tapping to fill the space. Put into the fridge to set. Agar sets really quickly but the flavours develop with time so ideally prepare it 1-2 days before serving.

*(I used a blend of wild mushrooms – porcini, puffball and birch boletes. Wild mushroom will always give a stronger, more complex flavour but you can use button, shiitake – whatever edible mushrooms you can get your hands on).

Veganniversary/ Mushroom & Hazelnut Pâté Recipe

Bento Du Jour – Autumn

IMG_8108

Kim Chi Fried Rice – Nori-wrapped Tofu ‘Fillet’ – Edamame & Petits Pois – Pak Choy & Coriander Stalk Gyoza – Sugar-free Blueberry Coconut Mini Muffin – Grandma’s Cucumber, Tomatoes and Table Grapes – Mandarin

 

IMG_7986

Red Lentil & Chard Dhal with Steamed Basmati Rice & Paratha – Coconut & Raspberry Chia Pudding – Brown Rice & Quinoa Crackers – Vegetarian ‘Ham’ – Home-pickled Gerkin – Sauerkraut

 

IMG_7999

Green & Yellow Courgette Fritters – Red Bean and Kale Cassoulet – Tomato ‘Escargots’ – Roasted Beet Cubes – Fermented Gerkins – Pitted Dates – Crackers – Fairtrade Banana

 

IMG_8237

Spicy Black Beans with Baby Leeks and Spinach – White Quinoa with Capsicum – Avocado – Tomato & Cucumber Salsa – Corn on the Cob – Herb Wrap – Black Boy Peaches – Sauvignon Blanc Grapes

 

IMG_8249

Quinoa & Rice Fusilli with Wild Mushroom Ragu – Raw Capsicum – Avocado – Petits Pois – Vegetarian Sausage – Roasted Cauliflower with Cumin & Nigella Seeds – Courgette, Basil & Spinach Mini Muffins – Kalamata Olives – Kiwifruit – Pear Compote

 

IMG_7868

Maple & Miso-Glazed Aubergine with Sushi Rice and Edamame – Roasted Nori – Pak Choy & Coriander Stalk Gyoza – Quinoa Crackers – Nut-free Tahini & Linseed Raw Balls – Avocado – Wild Apple Compote

 

IMG_8348

Ratatouille with Wholemeal Cous Cous – Garlic & Herb Fried Spaghetti Squash – Pickled Lebanese Cucumber – Beetroot Leaf Fataya – Wholemeal Pita Bread – Hummus – Kalamata Olives – Fairtrade Banana

 

IMG_8331

Lentil Shepherd’s Pie with Agria Potatoes and Nutritional Yeast – Golden Beets – Petits Pois – Courgette, Basil & Spinach Mini Muffin – Avocado – Cucumber & Capsicum Sticks – Fejoa – Coconut Yoghurt  – Pear

 

IMG_7764 (1)

Miso Fried Rice – Nori-wrapped Tofu ‘fillets’ – Garlic & Sesame Broad Beans – Crackers – Tahini & Vegemite Mini ‘Escargots’ – Fairtrade Banana – Sugar-free Coconut & Raspberry Cake

 

IMG_7850

Penne with Roasted Vegetable Ragu – Fresh Tomato – Crumbled Broad Bean and Chickpea Falafel – Brown Rice & Quinoa Crackers – Wholemeal Ciabatta – Nut-free Tahini & Linseed Raw Balls – Roasted Nori – Homemade Cornichons – Fairtrade Banana

 

IMG_8096

Red Rice Noodles with Japanese Turnip, Pak Choy & Spring Onion – Baked Sesame Tofu Fingers – Courgette, Basil & Spinach Mini Muffins – Mandarin – Tahini, Cucumber & Vegemite Petits Escargots – Spray-free Grape Halves – Coconut Yoghurt

 

Bento Du Jour – Autumn

Happy Noodles

Food you think you’ll eat while at home with a young baby: Risottos, homemade pasta, gyoza, cassoulet, smoked garlic soup, cauliflower pizza, raw cakes … Basically anything that takes longer than 10 minutes or is a pleasure to cook.

Food you actually eat while at home with a young baby: Noodle Soup. Or Toast.

IMG_2700

enter: Happy Noodles

This is my number 1 go-to meal. It’s filling while being light, it’s super fast to make, every kid I know loves it (with varying amounts of chili) and it was the first Asian-y dish my husband liked (apart from cheese sushi – it’s a thing in France. Bleurk).

It’s basically a hot and sour soup but we call it Happy Noodles after a noodle bar in Paris.

Here’s the technique for 1 large portion:

Put 2 cups of water into a pan or wok. Add 1x cube of vegetable, fake chicken or mushroom stock, 1 handful of sliced dried shiitake mushrooms, 1 good splash of light soy sauce, 1 tsp sugar, juice of 1 lemon, 1/2 tsp white pepper and 1 roughly chopped red chili. Get your broth nice and hot then add a portion of dried or fresh noodles (I prefer fat rice noodles) and some kind of vegetable (pak choy is great). Cook for 4 minutes, take off the heat. Add 1-2 T coconut milk and 1-2tsps of Lao Gan Ma black bean chilli sauce (or sambal oelek works). Serve with chopped spring onion (or fried shallots to save time), a handful of fresh coriander and a few cashews, peanuts or toasted seeds.

For a lighter soup keep the broth clear and use rice noodles. For a heavier, richer dish use a fat udon noodles and plenty of coconut milk.

The beauty of this recipe is that it can be as easy or as complicated as you like. If it’s a long Hangover Sunday, you can add onions, garlic, ginger and coriander root and then strain the broth. You can use limes or vinegar, play with the acid/sugar ratio, make it mostly broth or mostly noodles. You can blanch each vegetable separately and place perfectly atop your noodles. You can serve with a couple of big pieces of marinated, fried tofu. You can add frozen dumplings. Or if you’re hangry and have a crying baby at your feet, you can throw everything into a pot and eat it 5 minutes later.

See below for a few of my variations.

Bon ap. x

IMG_1410

IMG_2992

IMG_2731

IMG_1445

IMG_1036

Happy Noodles