In search of BAErritos [day #2]

“And so with the sunshine and the great bursts of leaves growing on the trees, just as things grow in fast movies, I had that familiar conviction that life was beginning over again with the summer.” – F. Scott Fitzgerald, The Great Gatsby

MEXICO DAY 2

Coyoacán is the West Egg of Mexico City. There’s just no question. This delightful borough is a never ending horcrux for adventures, fabulous street food, and wondrous works of art. Día dos was most definitely one for trying new things. Armed with my new phrases ‘no queso, por favor’ and ‘soy vegetarian’, I threw myself into Coyoacán’s seemingly endless street stalls. Today’s highlights include one vegan sope (dope thick tortilla, topped with beans lettuce & chilli), esquites (a Mexican corn snack), and a glorious ‘tlayuda chica sin carne‘ (thin toasted tortilla, topped with black beans, tomato, lettuce and avocado). I also found some glorious, and rather decadent artisan chocolates, from a very sweet Mexican woman who kept plying me with various treats from her shop. What a bae. Another highlight was finally visiting ‘Café El Jarocho’, a Mexican coffee house, which has never been without a queue snaking out the door. Those Coyoacán locals know what’s up. As I waltzed around with my El Jarocho Americano in hand, sunlight streaming onto the path in front of me, I had to remind myself that this was actually December. Mexico, you’re spoiling me. This break up is going to be real tough when I head back home, but for now, I’m basking in the idyll that is Mexico City.

MEXICO DAY 2

MEXICO DAY 2

MEXICO DAY 2

MEXICO DAY 2

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Feijoada Revisited! [Vegan MoFo #5]

Are ye alreet?

  FEIJOADA

If any of y’all saw my first attempt at Feijoada, you’ll know about my struggle in finding some juicy black beans for a dish named after the bloody thing itself (this is the problem with being a country mouse). So, after a little health store binge, I felt a little bit like Jack (of beanstalk fame) upon discovering some organic black turtle beans hidden on a shelf. I’ll admit, this dish takes quite a lot of time investment – but it’s always worth it in the end! You’ll need to soak your beans for at least 6 hours before cooking & then you’ll need to boil/simmer them for a following two hours! Whilst my beanz were softenin’ up nicely, I fried onion, garlic and some sweet red peppers – before throwing everything in together. I added salt, pepper, cayenne pepper & vegetable stock & tinned tomatoes, before throwing a rather cheeky chilli on top and cooking for a further hour. At the last minute, I added black olives and a few sassy sun-dried tomatoes! You can enjoy this dish solo, or as a filling with tortilla wraps. Lemme know if you give it a go!

FEIJOADA

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FEIJOADA

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instagram – @marshingtons

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This one’s for you, Brazil.

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.

Feijoada

Beans

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.

 Falafel

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.

Falafel II

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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.

Salad

Final

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p.s. Brazil Team, when life gives you strawberries, drizzle them in in fairtrade dark chocolate and ENJOY.

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instagram – @marshingtons

twitter – @goodfoodmarsh

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Vegan Nachos!

I was inspired to make these Vegan nachos from scratch after watching Rosianna Halse Rojas’ video, which you can watch here!

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As with all my culinary pursuits, I made this recipe up as I went along, and in my opinion, that’s half the fun of it. I love adding a drop of this or that, or in this case, a gargantuan dollop of homemade guacamole!

The first stage involved crafting a rather sassy salsa. For this I fried onion, great juicy tomatoes, green pepper, & some red jalapeños – letting them sizzle away in the pan until soft. After leaving the mix on the side to cool, I drizzled some fresh lemon juice over the top (was supposed to be lime, but #YOLO) & placed in the fridge for later.

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I then blended some Cannellini beans with water & seasoned to create a pulpy mixture to top the tortilla chips, to add some depth.

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I then sliced up several corn tortillas & shallow fried them until crispy and golden brown. This was the first time I’ve ever made my own nachos, and I was overjoyed with how they turned out! Whilst the nachos were warming in the oven, I mashed a couple of glorious avocados and seasoned to create a makeshift guacamole. I also whizzed up some kidney beans with tabasco sauce for a wonderful dip. Again, I was just making this up as I went along. Et voilà!

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[Recipe (roughly serves 3-4!) = 8 corn tortillas, 1 tin kidney beans, 1 tin Cannellini beans, 2 giant avocados, 1 green pepper, red jalapeños, 1 large onion, 5 large organic tomatoes, 1 lemon]

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