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

Processed with VSCOcam with f2 preset

FEIJOADA

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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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instagram – @marshingtons

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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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instagram – @marshingtons

twitter – @goodfoodmarsh

tumblr – @goodfoodmarsh