In honour of the Germany vs. Brazil World Cup match, I thought I’d russell up something rather sassy and exotic; of course taking after the host country itself. I had a brief flirtation with making some obscure German dish, but then I recalled the number of times I’ve been handed a plate of cold German meats and thought better of it. No offence Deutschalnd, but sausages are literally the Wurst. #dadjokes
After one too many google searches and a dodgy Buzfeed list later (’24 Traditional Brazilian Foods You Need To Eat Right Now’ CRINGE), I decided that I was going to attempt to make a vegan version of Feijoada, the national dish of Brazil. The most important part of this dish was meant to be Black Beans, but my local supermarket didn’t have any (the actual SHAME of it), so I had to improvise with black-eyed peas and butter beans. Feijão is actually Portuguese for ‘beans’, so we’ll all just pretend I stuck to the recipe, to save me from having to make up some terrible hispanic-inspired name. I also added tomatoes, onion and black olives to the bean mixture, as well as two generous dollops of marmite and a dash of tabasco sauce. Finally, I chucked in the ONLY pre-made part of this entire meal (haters back off) – some spicy refried beans. These had jalapeños in and made the whole things taste lubbly jubbly as it simmered away.
I also fancied making some falafel because falafel are GREAT and literally go with anything and if I could marry falafel, I WOULD. I got the falafel recipe from the ‘minimalistbaker‘, which I discovered from the glorious cattify – go salivate over her pictures!
The falafel mix is primarily chickpeas & collard greens – I added in a squeeze of fresh lime juice, garlic, salt, pepper and some hummus/water to get the consistency just about right. I didn’t strictly follow the recipe, mostly because I’m a rebel very much without a cause, but also because my local supermarket didn’t sell tahini. First the black beans and now THIS, I actually need to a different area.
I had quite a lot of trouble getting blending /chickpea ratio right, but that was probably because I was blending the whole thing in a smoothie maker I bought for £10. No regretz. In the end I was pretty happy with the way my little patties of deliciousness turned out. I shallow fried these, before placing on a baking tray to finish off in the oven.
As with all my dishes, I made a cheeky little side salad. This one was Italian mixed leaves, sundried tomatoes and mixed sprouting beans with a drizzle of balsamic vinegar. I added my grilled Linda McCartney sausages (optional) to the sizzling beans and plated everything up in an instagram-worthy fashion.
p.s. Brazil Team, when life gives you strawberries, drizzle them in in fairtrade dark chocolate and ENJOY.
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