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@fishysfoodblog
Angry, Old and Sick
WELCOME FOOD LOVERS!
This is my foody sideblog for all things delicious, as well as my own recipes that i’ll post here when i remember to write them down!
You can also find me here:
Check out my website Angry Old Spoonie for more recipes and Spoonie blogging
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Thanks for visiting and /or following!
Poison Toffee Apples for Halloween
Really nice recipes. Every hour.
Show me what you cooked!
RECIPE: Vegan Mushroom Bourguignon
This is pretty labour intensive, so make sure you’ve got somewhere to sit down whilst you’re making this. It can be left at various stages when it’s simmering, so it’s not too difficult to take a break for a cuppa with your feet up!
You can service this with whatever takes your fancy. I had mine with mash and steamed green beans.
Also, any mushrooms will work for this recipe so don’t worry about trying to find the fancy ones!
***ALLERGY WARNING: Mushrooms, tomato, onion, red wine***
INGREDIENTS
2 Tbsp vegan butter (or you could use an oil of your choice)
1 Tbsp olive oil
2 x large Portobello mushrooms
7oz of other mushrooms (i used Oyster mushrooms, but you could use dried Cremini)
6oz pearl onions or shallots
2 x large carrots
(optional) 1-2 sticks of celery
1 Tbsp fresh rosemary (dried is also fine) If you don;t have rosemary, mixed herbs work just as well
1-2 sprigs fresh Thyme (or a Tbsp of dried)
A bay leaf if you fancy it
2 Tbsp tomato puree
1 x cup red wine (those small bottles are exactly a cup i discovered)
2 x cloves garlic
2-2.5 cups mushroom or vegetable stock
2 tsp corn starch
sea salt & pepper to taste
(optional) a splash of Balsamic vinegar
HOW TO MAKE
I used my cast iron Le Cruset on the hob for this as it’s nice and deep and distributes the heat really well.
Heat the butter over a medium heat
Add all the mushrooms and brown off
Remove the mushrooms from the pan and pop in a bowl to the side for the moment
Add 1 Tbsp of butter in the same pan you cooked off the mushrooms in and add the carrots, onion, rosemary, thyme and seasoning (and celery and balsamic vinegar if you choose)
Saute for 5-7 minutes so that all the flavours combine
Add the wine and garlic and stir in
Now stir in the tomato paste and add the stock. I used the whole 2.5 cups
Bring to the boil
Simmer for 10-15 minutes
Add the mushrooms to the mixture and stir
Continue to simmer until the mixture has reduced by half. This took about 30 minutes for me so i went and had a sit down
Next, remove about 3 Tbsp of the liquid to a seperate bowl and add the cornstarch to it
Stir the liquid and corn starch until you get a slurry
Add the slurry to the pan and head on high until its nicely thickened into a rich, darkish brown
Serve with whatever you’re in the mood for!
This made 3 portions with mash and an extra largish portion for the freezer.
Check out my website Angry Old Spoonie for more recipes and Spoonie blogging
Consider becoming an Angry Old Spoonie Patreon
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RECIPE: Vegan Butter ‘Chicken’
This took much less time to make that I thought it would. Which is great because i’m lazy af.
***POSSIBLE ALLERGY WARNINGS: peanuts, tomatoes, coconut***
INGREDIENTS
4oz cherry tomatoes
1 x can chickpeas
1 x onion finely chopped
1tsp onion granules/powder
1/2 can chopped tomatoes
1 x can coconut milk
1/2 cup tomato puree
1/2 cup peanut butter
1Tbsp Tamari/soy sauce
1Tbsp curry powder
2tsp paprika
2tsp turmeric
Oil for frying (your choice)
HOW TO MAKE
Fry the onion for 1-2 minutes in a pan with an oil of your choice. I used coconut oil.
Once the onion has started to brown a little, add the cherry tomatoes and cook until the tomatoes start to reduce down.
Add the chickpeas, canned tomatoes, turmeric, onion granules, paprika and curry powder
Cook for approx 2-5 minutes until all the flavours have combined.
Pour in the coconut milk, tomato puree and peanut butter.
Simmer on a medium heat for roughly 7-8 minutes.
At the last minute, stir in the Tamari/soy sauce and serve with whatever you fancy! I had mine with quinoa.
I sprinkled a little fresh parsley over the top as i had some left from a different recipe.
This recipe made 4 decent sized meal portions (including the quinoa), plus an large extra portion for the freezer that will easily make 2 additional meals.
Check out my website Angry Old Spoonie for more recipes and Spoonie blogging
Consider becoming an Angry Old Spoonie Patreon
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RECIPE: Baked Vegan Banana Breakfast Bars
These are super easy to make and you can freeze them too. Makes a nice alternative to an oatmeal smoothie or a bowl of porridge. I have these for breakfast on my high carb days.
INGREDIENTS
6 x ripe bananas
400g oats (I use gluten free)
1tsp cinnamon (unless you’re me and use 3).
2tbsp water
Optional: add any other fruit you like. I also used pumpkin spice in mine as ’tis the season!
HOW TO MAKE
Preheat the oven to 200c/gas mark 6
Mash the bananas in a bowl until you pretty much have a paste
Add the oats, cinnamon and water (also add any other fruit you might like)
Mix until you have a nice, smoothish paste
Line a baking tin with baking paper. I used a brownie tin
Pour the mixture into the tin and press it all down nice and firmly
Bake for 20-25 minutes
Allow to cool, then slice into your preferred portion size. This recipe made 10 bars, but i like my portion sizes pretty chunky.
I had mine with fresh raspberries and Alpro’s Vanilla Greek Yogurt – NOM!
These will keep for 2-3 days in an airtight container, but then can also be frozen quite happily. I tend to keep enough out for 2 days breakfast, then put the rest in the freezer.
Check out my website Angry Old Spoonie for more recipes and Spoonie blogging
Consider becoming an Angry Old Spoonie Patreon
Bung me a Ko-Fi
Finally getting around to writing up some of me latest vegan creations if anyone interested.
First up, Red Lentil Dal
INGREDIENTS
3 x cups dry red lentils
1 x onion roughly chopped
1 x cup of canned chopped tomatoes
½ tsp cayenne pepper
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
1 tbsp salt
2 tbsp oil (your choice)
2 tsp cumin seeds
1 tsp black or yellow mustard seeds
½ onion finely chopped
1 x can coconut milk
HOW TO MAKE
Combine the roughly shopped onion, lentils, tomatoes, cayenne pepper, coriander, ground cumin, turmeric and salt in a pan on a medium heat so that all the flavours mix together
Add 7 cups of water and bring up to simmer
Cook uncovered for 30 minutes, or until the lentils are nicely cooked
In a separate frying pan, add the oil and warm over a medium heat
Add the cumin and mustard seeds
Cover the pan and wait for the mustard seeds to start popping. Usually only takes about 30 seconds
Once they start popping, add the finely chopped onion until lightly browned
Once the lentil mixture is cooked, add the seed mixture to it along with the can of coconut milk
Simmer for a further 10 minutes
Serve on it’s own, or with rice or quinoa.
This made 4 decent sized portions that I served with quinoa, and an extra large portion for the freezer.
RECIPE: Vegan Swedish Meatballs & Gravy
This one is pretty labour intensive, so i do it in stages throughout the day so i’m not on my feet for an hour or so. The gravy part can be made last along with the spaghetti.
INGREDIENTS
MEATBALLS
3 Tbsp water
1/2 yellow onion
4 x cloves garlic
half cup of dry lentils (green or brown)
1.5 cups water
1.5 cups mushrooms (roughly chopped)
3 Tbsp water
3/4 cup rolled oats
2 tsp dry parsley
1/2 tsp All Spice
1/4 tsp nutmeg
1/4 black pepper
2-3 Tbsp soy sauce
2 tsp vegan Worcestershire sauce (or you can just use extra soy sauce or balsamic vinegar)
GRAVY
1 cup almond or soya milk (i used almond)
1 x can light coconut milk
1 Tbsp soy sauce
1 tsp Dijon mustard
1 Tbsp vegan Worcestershire sauce
1 tsp garlic powder (i used garlic salt instead)
1 tsp onion powder
1 Tbsp Arrowroot or Cornstarch
2 Tbsp cold water
Pepper to taste
HOW TO MAKE - MEATBALLS
Finely chop the onion and then saute in a saucepan until its transparent
Add the garlic and saute for around 3 minutes
Add the lentils plus the 1.5 cups of water (i used fr3eshly boiled water to speed things up a bit)
Simmer for 15-20 minutes, or until the lentils are tender
In a separate pan, cook the mushrooms in 3 Tbsp of water for about 5 minutes
While the mushrooms are cooking, blend the oats in a blender until you have oat flour
To the oat flour in the blender, add the mushrooms, lentil;s, parsley, all spice, nutmeg, pepper, soy sauce and Worcestershire sauce
Blend it all until combines but not a fine mush
Let it sit for about 20 minutes. It’ll need to be cool enough for you to hand roll.
Preheat the oven to 425F / 220C / gas mark 7
Line a baking tray with baking paper
Roll the lentil mush into balls, place them on the baking tray and bake in the oven for 15-20 minutes, turning halfway
HOW TO MAKE - GRAVY
Add all EXCEPT the arrowroot/cornstarch and 2 Tbsp of cold water to a pan
Simmer on a medium heat whilst stirring until everything is nice and mixed together
Remove from heat
In a small bowl, whisk the arrowroot/cornstarch and water to make a sort of slurry
Add the slurry to the rest of the gravy
Simmer until its nice and thick
Pour over the meatballs when you’re ready
Enjoy!
These can be frozen, as well as the gravy. I made fairly small meatballs and got about 4 meals worth out this mixture. Alternatively, you could make up a batch of just the meatballs and keep them in the freezer for easy ready made meals!
You can also find me here:
Check out my website Angry Old Spoonie for more recipes and Spoonie blogging
Consider becoming an Angry Old Spoonie Patreon
Bung me a Ko-Fi
Oven Roasted Veggies & Salad (Vegan)
It was time to use up what was in the fridge before my shopping arrived, so what better than to cook up the left over veg and have it with a massive salad?
Roasted veggies are super easy. Here’s how i did these ones with what i had left:
INGREDIENTS
1 x sweet potato
half red onion
1 x clove garlic
2 x large flat mushrooms
1 x red pepper
mixed herbs
salt & pepper
olive oil
salad and dressing
optional rye bread
METHOD
Preheat oven to Gas Mark 4/180c/350f
Dice the sweet potato into lil’ squares
Same with the pepper and the mushies
Add the oil, onion, garlic and seasoning to frying pan on a medium heat until just starting to brown
Add the sweet potato and fry off for about 10-15 minutes. You don’t want the outside to go do brown
Add the peppers and fry off for another 5ish minutes
Put the mushies on a baking tray
Add the rest of the pan fried veggies to the mushies on the baking tray
Shove in the oven (middle shelf) for 30-40 minutes
Make your salad. I used romaine lettue and Sacla’s Vegan caeser dressing
Take the veggies out the oven and serve
Enjoy!
RECIPE: Baked Vegan Banana Breakfast Bars
These are super easy to make and you can freeze them too. Makes a nice alternative to an oatmeal smoothie or a bowl of porridge. I have these for breakfast on my high carb days.
INGREDIENTS
6 x ripe bananas
400g oats (I use gluten free)
1tsp cinnamon (unless you’re me and use 3).
2tbsp water
Optional: add any other fruit you like. I also used pumpkin spice in mine as ’tis the season!
HOW TO MAKE
Preheat the oven to 200c/gas mark 6
Mash the bananas in a bowl until you pretty much have a paste
Add the oats, cinnamon and water (also add any other fruit you might like)
Mix until you have a nice, smoothish paste
Line a baking tin with baking paper. I used a brownie tin
Pour the mixture into the tin and press it all down nice and firmly
Bake for 20-25 minutes
Allow to cool, then slice into your preferred portion size. This recipe made 10 bars, but i like my portion sizes pretty chunky.
I had mine with fresh raspberries and Alpro’s Vanilla Greek Yogurt – NOM!
These will keep for 2-3 days in an airtight container, but then can also be frozen quite happily. I tend to keep enough out for 2 days breakfast, then put the rest in the freezer.
Check out my website Angry Old Spoonie for more recipes and Spoonie blogging
Consider becoming an Angry Old Spoonie Patreon
Bung me a Ko-Fi
Today in Vix's Vegan Sunday Kitchen:
General Tso's Sticky Tofu
Mushroom Bourguignon & Mash with green beans
Banana, Raspberry & Cinnamon Breakfast Bars
Gonna write up the recipes over the next couple of days, so check out angryoldspoonie.com for today's recipes and a ton of others (once i get around to writing them all up).
Finally getting around to writing up some of me latest vegan creations if anyone interested.
First up, Red Lentil Dal
INGREDIENTS
3 x cups dry red lentils
1 x onion roughly chopped
1 x cup of canned chopped tomatoes
1/2 tsp cayenne pepper
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1 tbsp salt
2 tbsp oil (your choice)
2 tsp cumin seeds
1 tsp black or yellow mustard seeds
1/2 onion finely chopped
1 x can coconut milk
HOW TO MAKE
Combine the roughly shopped onion, lentils, tomatoes, cayenne pepper, coriander, ground cumin, turmeric and salt in a pan on a medium heat so that all the flavours mix together
Add 7 cups of water and bring up to simmer
Cook uncovered for 30 minutes, or until the lentils are nicely cooked
In a separate frying pan, add the oil and warm over a medium heat
Add the cumin and mustard seeds
Cover the pan and wait for the mustard seeds to start popping. Usually only takes about 30 seconds
Once they start popping, add the finely chopped onion until lightly browned
Once the lentil mixture is cooked, add the seed mixture to it along with the can of coconut milk
Simmer for a further 10 minutes
Serve on it’s own, or with rice or quinoa.
This made 4 decent sized portions that I served with quinoa, and an extra large portion for the freezer.
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