Tomato and Lentil Millefeuilles [Vegan MoFo #1]

Hello.

Ladies, gentleman, members of the Royal family, children, pu$$y cats, pups, amphibians, degenerates, and to all those cold-blooded creatures in-between, WELCOME to yet another #goodfoodmarsh bonanza. Now listen, I know I promised that I’d saved the best ’til last with my my  Les petits légumes farcis, but then I went and made this glorious creation – the tomato & lentil millefeuilles. Et voilà!

      VEGAN MOFO

This post also marks another rather special occasion: September is the official ‘Month Of Vegan Food’. Now technically it all kicked off yesterday (which was when I was making this scrumptious feast I’ll have you know), but rather than partaking in the idyll that is food blogging, I was instead having two great toothy whoppers yanked out of my mouth. Violins, PURLEAZE.

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And so it begins. For this dish y’all will need 200g of buckwheat flour (I used spelt), 100g of puy/beluga lentils (I used red lentils), 1 courgette, 2 peppers, 200g cherry tomatoes, 1 red onion, 300g assorted tomatoes, a lil’ lemon. This dish does need a wee bit of preparation, so give yourself a couple of hours or begin making the batter the night before!

VEGAN MOFO

Start with the batter. You’ll want to mix your flour (with a pinch of salt) with water – gradually so that it turns into the consistency of double cream. Chill in the fridge for at least an hour/overnight and then whisk again before using. Heat yo’ non-stick crêpe pan over medium heat with a dash of oil & ladle in the batter until it coats the base entirely. The photo below shows how bloody hard it can be to get the perfect galette! I’ll admit, there were a few soggy parcels that I sent swiftly to the bin, but don’t give up – I got there in the end & so can y’all! Layer your galettes separately between a sheet of baking parchment.

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Meanwhile, cook your lentils according to packet instructions. I could’t find the bloody puy lentils in the cupboard, so I used red lentils & they turned out swell. Mix together with courgette (aka zucchini), peppers, cherry tomatoes and onion. Then begin your sassy layering…

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And there we have it. Your very own golden tower of deliciousness.

You’re welcome.

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Leftovers Hullabaloo!

Hello mates.

If y’all were blessed enough to catch my Spicy Aubergine Fries post, then you’ll know that I was left with an absolute heap of leftover slices of aubergine (aka eggplant). As per usual, my fridge was stacked up to the brim with courgettes, tomatoes and whole host other other fresh veggies. And so, I proudly present my impromptu ‘leftover hullabaloo’.

LEFTOVERS

This dish is all about improvisation & having a good ol’ go at throwing in just about everything you can get your mitts on. I began by frying a large, finely chopped onion with a clove of garlic & adding my slices of eggplant + chunky slices of courgettes to the mix. I also gently fried some yellow pepper to give the dish some colour, before adding some absolute gorgeous fire roasted red peppers & a good handful of vine-ripened tomatoes. I coated my dish in lashings of cabernet sauvignon and seasoned with salt, mixed herbs & a sprinkling of cayenne pepper. This dish can be enjoyed solo, or complimented with a rather decadent crusty roll or simple portion of rice. And if that wasn’t good enough, this dish is 100% vegan and also wheat + gluten free. Perfect.

LEFTOVERS

If you like the look of my leftovers, then you’ll definitely want to check out my Moroccan Ratatouille + Tian Provençal!

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TIAN PROVENÇAL

Salut! I made a tian!

TIAN

After making my Moroccan Ratatouille (funnily, exactly one month ago today), I was desperate to give the ‘traditional ratatouille’ dish another go. This time, I fancied attempting a glorious tian, which is essentially the same as ratatouille (courgettes, aubergine, tomato), except far more sassy in appearance &  baked like a gratin. For this dish you will need: tomatoes, courgette (zucchini), aubergine (eggplant), onions (preferably red), garlic, thyme, olive oil, a working oven (of your choice) & a little bit of patience. Scroll down for the exact recipe!

 TIAN TIAN

TIAN

Begin by frying your finely chopped onions & crushed garlic in a little oil. Sprinkle with thyme and simmer for about 10 minutes until the onions begin to soften. These will form the base for your dish (as y’all can see). Whilst those are simmering away, begin the gargantuan (it’s not that bad) task of chopping your beautiful veggies. You’ll want to finely slice the courgettes and aubergines to about 2mm thick, and the tomatoes a little thicker to about 3mm. Once these are all prepped and ready to go, use a handful of the courgettes to create a thin layer over your onions. Now you’re ready to begin the arranging!

TIAN

I’ll admit, the artistic layering of veggies did take quite a while, but just LOOK at the finished article. It’s definitely worth persevering. I also made some absolutely divine sweet potato fries, although this would also go perfectly with a good old fashioned baked potato. This dish took 40 mins in the oven & don’t forget to drizzle in a little oil before cooking.

TIAN

I got the recipe from Rachel Khoo’s ‘My Little French Kitchen’. Have any of yous got this? It’s a glorious read, with quite a few vegetarian and vegan recipe options. Lemme know if you approve!

TIAN

Recipe:

(serves 4-6 apparently, but I found this was more realistic between 3 or 4 people. Unless your dinner guests are mice, in which case it might just stretch to 6 portions)

4 red onions [I used 3 onions & only one of them was red #rebel] / 4 cloves of garlic / thyme / 1 aubergine (I used 1.5) / 1 courgette (I used 2) / 5/6 firm plum tomatoes (the firmer the better, especially for fiddly slices!) / a pinch of salt & a good drizzle of oil

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twitter – @goodfoodmarsh

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Vegan Roadtrip!

“Not until we are lost do we begin to understand ourselves”  – Henry David Thoreau

ROADTRIP

If you managed to catch my Vegan a Go-Go post, then you’ll know that one of my greatest fears in committing to a vegan lifestyle was the fear of isolating myself from wonderful gatherings, impromptu supper parties & spontaneous midnight feasts. How wrong I was. And it only took the most bizarre of roadtrips to Wales (of all places) to enlighten myself.

ANYWAY, my Dublin housemate (we’ll call her ‘Ashlee Simpson’ from here on out) and I set off for wonderful Wales one sunny afternoon. We decided on Wales because it seemed exotic enough for us delicate English roses, and it may or may not have had something to do with my powers of persuasion over a very hungover Ashlee Simpson. After a quick pit stop at the services, which had not only Waitrose but also an M&S Food (DEATH BY DECADENCE), we crammed the car full of fruit and primed the speakers (and all surrounding traffic) for a full rendition of ‘Bangerz’.

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“Pembrokshire sounds nice, shall we go there?” chimed Ashlee Simpson halfway through ‘Wrecking Ball’. And so it was. Our course was set. After a couple of hours of driving we decided to have a cutesy picnic on the nearest beach. It was all very Famous Five!

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We had falafel and roasted peppers and hummus and olives and artichoke hearts and cous-cous, all topped off with a lovely baguette (cos CARBZ) and a cheeky bottle of Sol (with lime because I’m fancy). SEE, Vegan AND spontaneous. After frolicking on the sea shore until 11pm (we even dipped our toes in because we’re tough like that) we thought it time to head to our campsite, except for one small thing…the campsite was on the other side of the country. My bad. The next hour was frantically spent driving round a deserted Welsh seaside town, desperately knocking on doors only to be turned away. Turns out there wasn’t any room at the Inn. By some very bizarre twist of fate, we actually ended up in a delightful field behind a chip shop named ‘Buttyland’. You couldn’t make this up.

ROADTRIP

Day 2: After devouring an obscene amount of bananas for breakfast, Ashlee Simpson and I gathered our spirits and headed out for another adventure. I’d found an old childhood spot on the map which I knew would be perfect for a day of basking in the glorious sunlight and being utterly fabulous. But then, by another bizarre turn of fate, google maps decided to take us to a ferry port. Maybe it was trying to tell us something?! Luckily, some very kind ladies gave us directions to the nearest town and we found solace in the sole café serving soy milk. SUCCESS!

ROADTRIP

After letting some much needed caffeine ooze into every cell in our bodies, we laughed about our utterly hopeless situation, and Ashlee Simpson led the way to the nearest hot spot.. which turned out to be a medieval castle. Don’t say I don’t show y’all some culture. I even rode a penny farthing (meant for children but #yolo) thank you very much.

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ROADTRIP

ROADTRIP

We found this vegan protein bar particularly humorous. ‘NOURISHING & REAL’ it declared, obviously as opposed to all those other ‘NOURISHING & FAKE’ protein bars.

ROADTRIP

Our roadtrip was brought to a lovely conclusion as myself and Ashlee Simpson sat in a vacant field in the Breacon Beacons, munching on more fruit, discussing the dairy industry and raw food movement amongst other things. Perfect.

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