Ripe London

An Earful

One of the most interesting and disturbing discoveries I made when I first moved to the UK was the cauliflower ear.  Now, most of you living beyond these shores might think I stumbled upon a petite variety of the dimpled British vegetable, but no.  The ear in question is a real one, one that can sometimes be spotted on rugby players, particularly those who find themselves smashing skulls in what is affectionately called “the scrum.”

I first heard about this peculiar condition from my former flatmate Liz, a rugby fan and Top Gear devotee.  Apparently, the girl is every man’s dream.  Liz tried to explain rugby to me at least half a dozen times and even took me to an event in Twickenham so that I could experience the “magic” firsthand.  But alas, the only thing that stuck was the cauliflower ear bit, especially when I caught a glimpse of an actual specimen on the tube.  The memory haunts me still.

Cauliflower Dahl
Serves 4

3 tablespoons olive oil
1 onion, chopped
4 cloves garlic, chopped
Thumb-sized piece root ginger, grated
2 teaspoons mild korma powder
75 g chana dahl
400 ml vegetable stock (I use Marigold vegan bouillon powder)
1 50g sachet creamed coconut
2 tablespoons vegetarian curry paste
1 organic cauliflower cut into small florets
Bag salad spinach, washed
2 tablespoons chopped coriander
Juice of half a lemon

Heat one tablespoon of the oil in a large pot over medium heat.  Add the onion, garlic, ginger and korma powder and fry for about five minutes. Add the lentils and pour in the stock. Bring to the boil. Cover and simmer for 25 minutes (lentils should be tender).

Meanwhile, place the coconut cream sachet in a cup of very hot water to soften.  Heat the remaining oil in a large frying pan or wok. Add the curry paste and fry gently for 3 minutes. Add the cauliflower and stir-fry another 3 minutes. Remove from the heat. Add the coconut cream to the lentils and stir well to blend, then stir in the cauliflower and return to the boil. Cover and simmer for 10 minutes. Stir in the spinach, coriander and lemon juice. Heat through for 3 minutes and serve over brown basmati.

Shades in the Kitchen

I’ve put away the flannel sheets and flung open the windows, but the crucial question remains: is it safe to retire the winter wardrobe?  With the first day of spring upon us and flower buds peeking out like shy debutantes, it’s tempting to pack away the heavy weights. But I’ve lived here long enough to know that the fleece must crowd out the flip-flops a little while longer, just to be sure.

Still, it doesn’t have to be that way in the kitchen.  This is the time of year I start to crave colour as much as I do the sun; and since I’m always up for Mexican, I’ve been making these a lot lately.  Don’t be put off by the hippie-sounding nutritional yeast.  I thought it was weird at first, too.  Most colourful things are when you meet them.

Sunshine Tacos
Makes 4

1 teaspoon olive oil
Half a small red onion, chopped
Crushed red chillies
Half a small red pepper, chopped
Organic tofu – about a two-inch block
4 tablespoons frozen corn kernels
Dash of salt and generous grindings of pepper
1/2 teaspoon red paprika
2 tablespoons nutritional yeast flakes*
2 tablespoons savoury seed mix (I like Munchy Seeds)
4 corn tortillas

Heat the olive oil in a frying pan over medium heat, then add the red onion and cook for about a minute.  Add a sprinkle of crushed red chillies (or more, depending on how hot you like things) along with the red pepper and cook for another 30 seconds.  Give the pan a shake.  Crumble the tofu between your fingers directly over the pan, then add the corn kernels, salt, pepper, paprika and yeast flakes.  Give everything a good stir and cook about two minutes longer, adding the seeds at the very end to keep them crunchy. 

Meanwhile, warm the tortillas individually on another frying pan, flipping once.  Distribute the filling over the tortillas and serve alongside lots of guacamole.

*Nutritional yeast is a good source of protein and B-complex vitamins.  Low in fat and sodium, it has a cheesy taste that’s also great on popcorn or in place of parmesan cheese.  Ask for it at your health food store.

The Heat is On

I was smart enough to get myself down to one of the sold-out premier screenings of The Age of Stupid today.  The 90-minute film about climate change and why it's in our power to stop it goes on UK-wide release this Friday, March 20th.  You really can't afford to miss it; so buy your tickets now, smarty pants.  Tell everyone you know.  And even people you don't.

Straight to Dessert

When I came across Agave nectar as a sugar substitute during my 21-day detox, I was suspicious to say the least.  Sugar was my crutch, my band-aid, my salve.  Naturally, I was going to push away anything that attempted to take its place, even if it was self-inflicted – especially if it was self-inflicted.

But lo and behold, I have come to worship the stuff.  Agave nectar is the answer we’ve all been waiting for: a natural sweetener that pours like maple syrup, tastes like honey and has a very minimal impact on blood sugar.  I swear I’m not getting paid to write this, and the proof really is in the pudding.  Or, in this case, the roast.

Caramelized Winter Veg
Proportions up to you

Swede
Carrots
Parsnips
Olive oil
Dark agave nectar
Fresh rosemary
Rock salt
Pepper

Peel the swede and cut into chunks.  Peel the carrots and parsnips, and slice them lengthwise.  Put in a roasting tray and toss in a little olive oil – just enough to coat.  Place in a pre-heated 200C/400F oven for about 20 minutes.  Drizzle over some agave nectar, sprinkle over the fresh rosemary and rock salt, grind in a generous touch of fresh pepper, give it a shake and cook for another 20 minutes, or until nicely bronzed.  If you happen to have leftovers: fry chopped onions in olive oil, add the roasted vegetables and water to cover, then put in a blender with a handful of raw cashews.  Whizz into a luscious soup.

All Shook Up

Milkshakes, like love, can drive people to extreme measures.  I once witnessed the making of a milkshake using a knife and fork.  It was fascinating.  I will leave it to your imagination to work out the particulars of this scenario, but suffice it to say that there was blood.

I wish I could tell you that ever since giving up dairy I’ve had to go to great lengths to make up for it, but the truth is I feel like I’m treating myself more than ever before.  Not one to give up my milkshake, I make this one several times a week and have wowed everyone who tries it.

Imagine that: a creamy-dreamy milkshake without the milk.  It’s enough to Go Bananas for...just be sure to stay away from sharp objects.

Coconut Chocolate Monkey  
Satisfies one milkshake craving – multiply as necessary

1/3 can reduced-fat coconut milk
1 ripe Fairtrade banana
1 tablespoon cocoa powder
Generous dash cinnamon
5 ice cubes

Whizz everything together in a blender, pour into a glass and slurp.  Don’t forget: from noon to noon  6-7th March it’s time to Go Bananas for Fairtrade.