Refried Black Badger Peas & Hodmedods Review

Recently I was asked if I would like to review Hodmedods, a company that sell British beans and peas. I jumped at the chance especially when I saw they sold a pea called black badger! They sounded so intriguing, I just had to check it out.

Hodmedods source produce from British farms and are particularly interested in searching out less well known foods. I'm ashamed to say I had not heard of the black badger pea before. Their range is growing all the time and currently they have the following products:

• British Grown White Quinoa
• Canned Baked Beans 
• Canned Whole Fava Beans
• Vaal Dhal
• Split Fava Beans
• Whole Fava Beans
• Black Badger Peas
• Kabuki Marrowfat Beans
• Split Yellow Peas
• Split Green Peas
• Whole Yellow Peas
• Large Blue Peas

The range won't stop there either, they have big plans to launch other beans such as red fox peas, ying yang beans and Gog Magog beans. See what I mean don't they all sound so intriguing?

If you're stuck for ideas what to make with their peas and beans there website has lots of recipes for you to try. Go check it out here 

The great thing about dried beans and peas is that they store for longer periods of time. I used to be put off with the cooking time needed for dried beans but now I have my freezer it's a doddle. All I do now is soak the beans over night, then cook as per the packet instructions the next morning, drain and then freeze into small portions. Then, when I want to use beans in a recipe I just open my freezer and take out a portion. Easy!

I couldn't wait to get stuck in and the first dish I made was my take on refried beans using Black Badger Peas.

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Refried Black Badger Peas

Ingredients  

100g Black Badger Peas
1 Tsp Bicarbonate of soda
1 Onion, finely chopped
1 Garlic, minced
¼ Tsp Salt
½ Tsp Cumin seeds
1 Tsp Dried coriander
1 Tsp Chilli powder
Juice ½ Lemon

Method
The night before prepare the Black Badger peas by soaking in water. The next morning rinse and add to a saucepan with clean water and the bicarbonate of soda. Bring to a boil, cover and simmer for 45 minutes. Leave the lid tilted as they easy boil over.

Once cooked, drain and set to one side whilst you prepare the remainder ingredients.

Fry the onion in a little oil for 5 minutes or until translucent, add the garlic and fry for another minute. Stir through the salt, cumin seeds, coriander, chilli powder and lemon juice.

Add the beans and stir to combine, cook for another 5 minutes stirring all the time being careful not to let anything burn.

Transfer to a blender and blitz to your desired texture. The refried Black Badger Beans will keep in the fridge for 3 days if they last that long!

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I, for one will never buy refried beans again, the Black Badger Beans make a fantastic refried bean puree.

The next dish I made was a chilli, how could I not? I mean, all those fancy beans were just dying to be made into a chilli to warm me up!

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Hodmedod Bean Chilli

Ingredients 

100g Kabuki Peas
100 Fava Beans
100g Soya mince
1 Onion, diced
1 Red pepper, diced
1 Tsp Cumin seeds
1 Tsp  Ground coriander 
1 Tsp Paprika
1 Tsp Smoked garlic
½ Tsp Salt
100l Water
1 Tin plum tomatoes (400g)
2 Tbsp Refied Black Badger Peas

Method

As with the Refried Black Badger Peas, you will need to soak the Kabuki Peas and Fava Beans over night.

Drain the peas and beans and cook as per packet instructions. Drain and set aside, I cooked more than this recipe needed and froze the rest.

Fry the onion in a little oil for five minutes or until translucent. Add the pepper and cook for another 3 minutes.

Add the soya mince with a little water to stop it sticking.

Add the cumin seeds, coriander, paprika, smoked garlic and salt and stir through until combined, cook for another minute. Add the tin of plum tomatoes and the 100ml water and stir through, breaking up the plum tomatoes as you stir. Cook for another 5 minutes.

Add the beans and cook for another 5 minutes. Add the refried Black Badger Beans and stir into the chilli, this will thicken the chilli slightly. Cookfor another 5 minutes or until everything is cooked through.

Serve with rice.

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Hodmedods snacking range is also delicious, I've been lucky enough to try Horseraddish roasted peas, unsalted roasted fava beans, lightly sea salted roasted peas and lightly sea salted roasted fava beans. Great for Christmas nibbles!

Specials Board: Aubergine & Cauliflower Burritos

Do you remember that cooking programme "Ready Steady Cook"? Where a member of the audience used to bring a carrier bag of food and the chef had 30 minutes (I think) to make something from the ingredients. Well, that's what it's like in my kitchen most nights! I open up the fridge and see what 'needs' to be used first. I really should start to plan my meals again, but I like challenging myself to see what I come up with. The majority of times I have managed to create something tasty, thank goodness, but believe me there has been the odd time when my composter has been fed instead!

Today, I'm pleased to say, things worked out well. After opening my fridge there were 3 things that needed using up, half a cauliflower, an aubergine and a packet of ready prepared butternut squash & sweet potato chunks that I had picked up in the mark down section at the local supermarket. Sometimes, when my fridge is bare and I fancy a challenge I go to the mark down section in the local supermarket and buy three items & along with store cupboard ingredients I challenge myself to come up with something tasty for dinner.

It would have been easy to make a curry with these ingredients but where is the challenge in that? So, I decided that the packet of ready prepared butternut squash & sweet potato chunks would be turned into a 'cheese' sauce similar to an earlier recipe I posted here. I would normally serve this with pasta, but the aubergine and cauliflower didn't appeal to me as a pasta dish. After looking through my store cupboard I noticed a packet of tortillas had gone past there "best before" date so that was it, they had to be used. Aubergine & Cauliflower Burritos were born.......

Ingredients 

350g sweet potato & butternut squash, cubed

1 Tbsp White miso

30g Nutritional yeast

200ml Almond milk, unsweetened

1 Tsp Marmite

1 Onion, finely diced

250g Mushrooms, chopped

1 Chilli, finely diced

1 Aubergine

240g Cauliflower

215g Spicy refried beans

1 Tsp Smoked paprika

1 Tsp garlic puree

2 Tsp Tomato puree

5 Tortilla's

Method

Boil the butternut squash and sweet potato until soft, drain and place into a blender. Process to a puree and then add the white miso, nutritional yeast, almond milk and marmite and process again to combine everything. You will have a thick 'cheese' sauce. Pour into a saucepan and put to one side.

Saute the onions in a little olive oil until translucent, then add the mushrooms and cook for another 3 minutes. Add the chilli and cook for another 2 minutes.

Meanwhile add the chopped aubergine to a food processor and pulse until the aubergine is very finely diced. Add to the onion and mushrooms and cook over a low heat for another 5 minutes.

Next place the cauliflower into the food processor and pulse until you have 'cauliflower rice' and add to the pan. Cook for another 3 minutes, stirring regularly to stop the mixture sticking to the bottom of the pan. Add the refried beans and stir to combine everything evenly.

Add the smoked paprika, garlic and tomato purree and give everything one more stir.

Lay a tortilla onto a flat surface and spoon 2 tablespoons of the mixture down the middle, wrap and place in an oven proof dish. Repeat with the other 4 tortillas until all the mixture has been used.

Gently heat the 'cheese' sauce and pour over the rolled tortillas and bake in a moderate oven for 20 minutes.

Serve with a few salad leaves and guacamole.

Lunches to take to Work

Well, like many of you I'm back at work tomorrow after 2 weeks off, which has been lovely. It's meant that I have been able to enjoy time with family and friends and take Marco on longer walks than normal, bliss!

Getting something to eat for lunch in the small town where I live is rather difficult so you need to be organised and take a packed lunch to work with you.

Whilst putting together a menu plan for next week I thought it might be a good idea to share my top ten ideas for a vegan packed lunch.

1) Bean & Noodle Salad

I made this during Vegan Mofo on a Work with it Wednesday theme. I never used to like peanut butter, I'm still not a massive fan but I have come a long way. I used to retch after tasting just a little dollop, I'm sure this stems from a very early memory. At my friends 6th or 7th birthday, we were all blindfolded and given something to eat and we had to guess what food it was. I was sick after tasting peanut butter for the first time! However, I am pleased to inform that it's a work in progress and I am using it more and more.

2) Houmous
Houmous is so versatile and so easy to make yourself in no time at all. You can eat it with vegetable sticks, such as carrots, celery, red pepper or cucumber. Or eat it with crackers, I like it with the No-No Guacamole crackers, but any vegan crackers are good. My all time favourite though is in a sandwich or granary baguette with lettuce, tomato, spring onion, beetroot, pickled gherkin, olives and vegan mayonnaise. Absolutely delicious. If you fancy making your own houmous try this recipe.

3) Refried Beans
Like houmous, refried beans can be used as a dip with vegetable sticks or crackers. I also use it when making fajitas, chillis or even a spicy cheese sauce! For lunch though when you need a go to lunch that is quick, you cant beat a wrap with refried beans, salad leaves, cherry tomatoes, cucumber and a drizzle of sweet chilli sauce. This is easy so easy to put together using store cupboard and fridge staples.

4) Falafals
These can easily be sourced in most supermarkets but be careful some brands aren't vegan. They can easily be made at home too although I've never posted the recipe that I always use. [Note to self must photograph and post recipe]. Again these can be enjoyed with salad or in a wrap with rocket, homemade tomato salsa, sweet chilli sauce and vegan mayonnaise. They always feature as part of a picnic too! Whether it is a simple lunch for Mum or a vegan girls lunch!

5) Bean Sushi
Now you don't have to use beans in your sushi, but once again I put this together during Vegan Mofo and the beans worked really well. Try it and see what you think. In this version I used green beans, avocado and grated carrot but there are plenty of other ideas out there. I've also used shredded lettuce mixed with a little vegan mayonnaise instead of the beans which works well too. Other combinations include cucumber, carrot and smoked tofu strips or basil tofu strips, red pepper and marinated aubergine. Just try a combination of three ingredients and serve with a little wasabi or pickled ginger and you have a very tasty lunch. Your work colleagues will be envious.

6) Mushroom Tart
Puff pastry is a handy thing to have in you fridge or freezer, especially the ready rolled version. It can be used to whip up a tasty tart in just a few minutes. Be careful which puff pastry you buy though as not all are vegan, I use the 'jus roll' puff pastry which is vegan as long as you don't buy the "all butter" variety! The mushroom tart can be enjoyed hot or cold and I've used leftovers as a packed lunch many a time. This recipe uses just three ingredients to whip up a tasty topping and is seasoned with salt & pepper. There are plenty of other tasty combinations you can use to top puff pastry, why not try Mediterranean vegetable medley, red onion caramalised tart, or puff pastry pizza. 

7) Broad Bean Pate
This is one of my more popular recipes and I'm not surprised because it is delicious even if I say so myself. I have been know to eat it before it even makes the plate! Serve with crusty bread, salad or as one of a number of dips. 

The plus side is that I have found broad beans are one of the most easiest vegetables to grow. You can't get fresher than picking your own and within 5 minutes cooking them and making a delicious pate. 

If you haven't tried this then it's a must, go buy some broad bean seeds and sow to your hearts content.


8) Olive Tapenade
Yet another vegan pate come spread depending on how smooth you like it. You can buy this ready made and even vegan varieties, but in my experience it tastes so much better when you make it yourself. Serve with crusty bread and enjoy your lunch in a sunny place, it will transport you back to Greece in an instance, well it did me! Of course when you make it yourself no fish are harmed, the majority of Greek tapenade contains anchovies, so I'm told. 

9) Guacamole
Yet another dip, I feel there is a pattern emerging here! Dips are so easy to transport, and all you need is a vehicle to scoop them up with! When that dip is guacamole there is no other vehicle than a tortilla chip in my eyes. Now, that doesn't mean you have to go out and buy a bag of chips full of nasty MSG, you can make your own using pitta bread or flour tortillas. Cut them up to the desired size and bake in a low oven until crisp, simples. If you want to jazz them up a little spritz with a little olive oil spray and sprinkle with paprika, chilli, garlic or mixed herbs.

10) Lettuce wraps
I suppose you can stuff anything into a lettuce leaf, but I rather like them stuffed with a Thai coleslaw. It is crunchy, light and refreshing with a hint of spiciness. Of course you don't have to use it as a stuffing it's very nice on its own with salad and grilled tofu. 

If you don't fancy the Asian variety coleslaw you could always make the traditional variety but make it more colourful by using red cabbage instead of the traditional white cabbage. 

Use different vegetable combinations and make your own, influenced by flavours from a different country. Why not try Chinese Five Spice with water chestnuts, babycorn, spring onion and beansprouts.[Note to self, must try this combination!]

I hope this has given you some great healthy lunch ideas, of course if you have access to a kitchen and a microwave to heat food up the world is your unharmed oyster! 

Sleepy Sunday - Bean Potato Cakes

Today, I've had my first vegan mofo disaster in the kitchen! It had to happen today of all days too! I only had a small window of opportunity this morning to create another 'Sleepy Sunday' dish and I was all up for it. But I only had an hour tops to create something. We were going to Mum & Dads to celebrate my sisters birthday with a family meal, which I was really looking forward to it. But more about that later.

After checking my cupboards and fridge I came up with what needed using up more than anything and then figured out what I was going to do with it. I had some potatoes that had started sprouting and some runner beans which I'd picked earlier in the week that needed using up. I knew that the dish would have to be potato based and decided on a bean and potato cake. Easy heh?

This morning was a cold one and although the weather report was better for later in the day I needed warming up and what better way than to use some heat in your food. 

After mixing all my ingredients together I had a quick taste before the 'cakes' were formed and put in the oven, it tasted good and I had high hopes. That, my friends, was too good to be true and as soon as I opened the oven door my heart sank. I just had a tray full of gloop!

After re-forming the cakes, turning them over and returning to the oven I kept my fingers crossed. When I next opened the oven door I didn't have a tray of gloop just 5 blobs of gloop!

I will remake these again as they tasted so darn good but next time I might try adding a flax egg, adding flour, replacing the cheese with nutritional yeast or baking them in metal rings. The vegan cheese had melted causing the 'cake' to be a soggy mess. Here is what NOT to do!

Ingredients - Serves 5-6
400g potatoes
215g Spicy refried beans
180g Runner beans
80g Vegan cheese
2 Tsp Balsamic Glaze
Salt & Pepper

Method
Peel the potatoes and cut into cubes, the smaller the cube the quicker the cooking time. One cooked, drain and mash.

Add the tin of refried beans and mash again.

Whilst the potatoes are cooking, top and tail the runner beans and cut into small pieces. Add to boiling water and cook for 3-4 minutes, until a knife can pierce them but still leaves a bit of 'bite'. Drain the beans and add to the bean and potato mash along with the cheese.

Fold the mixture so everything is combined, then add salt and pepper to taste, and add the balsamic glaze. I'm using this quite a bit in my cooking recently but I find that it just perks up a dish and gives a tangy like flavour. Give the mixture another good stir so that everything is well combined.

With wet hands (maybe I should have used flour hands) form the mixture into 'cakes' I made 5 fairly big cakes but you could easily make bigger or smaller 'cakes'. Bake in a moderate oven for 15 minutes and flip the 'cakes' over before returning to the oven for a further 15 minutes.

I didn't take a photograph of the tray of gloop, I was frantically trying to recover the dish to worry about taking photos! But after reforming the 'cakes' they looked like this.

Bake for a further 15 minutes and after the second bake in the oven the 'cake' didn't look too bad.

Serve with baked beans or fried mushrooms. I served mine with beans as I'd used all the mushrooms up in yesterdays dish. But they would have tasted good with fried mushrooms.

After the 'cakes' had cooled the vegan cheese had solidified and you could pick them up as the were fairly solid. I'm guessing that once heated up they will return to gloop, ha ha ha. Must try harder.

I ran out of time to post this 'not to be tried recipe' this morning, so it's a little late in the day. We had a fantastic time round Mum & Dad's celebrating my sisters birthday and I was spoilt rotten. My sister had made me sweet potato balls (similar to falafels but no chick peas in sight) which were mighty tasty especially with a sprinkling of mint sauce on them. Hopefully my sister will give me the recipe, but like me she cooks from the heart and doesn't tend to write everything down. Perhaps she should start a blog to record her recipes, it's worked for me. For dessert my sister had made two apple and black current tarts, one vegan just for me. She tells me she made the pastry out of olive oil and I must say it was the shortest shortcrust pastry I've ever had. I was stuffed after my main meal so I only had a little bit, but I've brought some home to enjoy and she is going to freeze the rest for me.

Tune in tomorrow for the last day of vegan mofo, till then bye for now...................

Mac & Cheese Monday - Spicy

Gosh, this month is flying by, I can't believe we're on the second Mac 'n' Cheese Monday already!

As you know by now my theme throughout mofo is everything bean like and I wanted to create a 'cheese' sauce based on beans, so off to the kitchen I went to do some experimenting.

I needed something spicy to warm me up, I've been trying to fight off a bug for a couple of weeks now and I'm a bit fed up with feeling like this for so long.

In my cupboards I had quite a few tins of different varieties of beans and it took me some time to decide which one I wanted to use.

I finally decided that my 'cheese' sauce was going to be based on spicy refried beans. If you have time you can always make your own refried beans but tonight I couldn't be bothered so I settled for the tin. This sauce has got an underlying cheesy flavour due to the nutritional yeast but its got a little kick to it to which warms the cockles of your heart.

Ingredients

215g Spicy refried beans

35g Nutritional Yeast
1 Tbsp White miso
1 Tbsp Vitalite or other vegan margarine
250ml Almond milk
Pasta of choice*

* Sorry I forgot to weigh my pasta so I don't actually know how much I used!

Method - serves 2-3 people

Put the first 4 ingredients into your food processor and process until smooth and creamy.

Transfer the mixture to a pan and slowly add the almond milk a little at a time, using a whisk to incorporate the milk with the bean puree.

Heat up the sauce slowly, do not boil. Whilst the sauce is warming up cook your favourite pasta shapes as per packet instructions.

Drain the pasta and add the sauce, stir to coat the pasta evenly and serve straight away. Dinner is served in 15 minutes tops!

Thankful Thursday - Five Bean Tacos

Today's daily theme is Thankful Thursday which is all about giving to others. I love cooking for friends and family and look forward to hearing the feedback, good or bad. Thankfully there has been more good than bad!
Last weekend we went camping with some friends for two nights and I rustled up a batch of this Five Bean Taco recipe before we went. All it needed was heating up and putting into the taco trays, when we got there. We were all ready for it after putting up the tents. I find the Taco trays a lot easier to handle than the Taco shells, especially where kids are involved. This recipe is so so easy and very quick to make, you can easily double or halve the recipe if you need to feed more or less.

The main recipe uses store cupboard ingredients and is quite readily called upon especially if the fridge is looking bear. However as I was feeding 7 people all with good hearty appetites I wanted to add a few extras which were of the fresh variety.

Ingredients
14 Taco trays or shells
2 Tins of Mixed Taco Beans in chilli sauce
1 Tin of Baked beans
1 Tin of chopped tomatoes
1 Small tin of spicy refried beans
2 Onions, finely chopped
1 Red Pepper, finely chopped 
1 Chilli, deseeded and finely chopped
1 Small head of broccoli, finely chopped
Handful of baby corn, finely chopped
Handful of sugar snap peas, finely chopped
4 Mushrooms, finely choppped
2 Tsp Paprika
1 Tsp Cumin
1 Tsp dried chilli flakes (if you like it HOT)
1 Tsp Dried mixed herbs
Olive oil

Method
Saute the onion in a little olive oil until translucent and add the chopped chilli, stir to incorporate. Next add the red pepper, broccoli, baby corn, peas and mushrooms and saute for a couple of minutes more. 

Add the tins of beans and chopped tomatoes and stir to combine all the ingredients. Leave the mixture to simmer for five minutes before adding the tin of refried beans. Make sure that the refried beans are stirred in thoroughly. Add the spices and herbs and give everything one more good stir. Let the mixture simmer for another 5-10 minutes stirring regularly so as the mixture doesn't stick to the bottom of the pan.

Meanwhile heat the Taco trays or shells in an oven as per the packet instructions. Obviously we couldn't do this while we were camping but it does make the difference. I just heated the Taco shells through in a dry pan until the oil in the taco trays started to show.

Top the Taco shells with the chilli bean mixture and add a drizzle of garlic vegan mayonnaise. See I told you it was easy. Its also delicious you really must try it.

May Vegan Food Swap - What I Received

I can't believe that its time for another vegan food swap box, it comes around so quickly, which isn't a bad thing as I'm always excited to see what I will receive and I love putting together a box for a total stranger. If you've never heard of this before it's something that To Happy Vegans organise and every month you are assigned a partner to send a parcel of vegan goodies to and in return you receive your own parcel of surprise delights!

This month Lucy from Lucy the Vegan blog sent me a parcel of goodies, which included the following delights:

• Hot Wasabi Soya and Corn Crisp Thins by the Food Doctor
• Marks & Spencer Refried Beans
• Primal Strip - Meatless Vegan Jerky Seitan - Teriyaki
• Primal Strip - Meatless Vegan Jerky Soy - Chicory Smoked
• Bounce Natural Energy Ball - Spirulina & Ginseng Defence Boost
• Ombar - Acai & Blueberry Chocolate
• Yu! Jus Fruit- Blueberry Pieces
• Yu! Jus Fruit- Cherry Pieces
• Trek Cocoa Coconut Protein Flapjack

As you can see it was a real parcel of goodies, so far I've tried the hot wasabi soya and corn crisp thins, which were very hot indeed! I didn't eat them all in one sitting they were that hot! Even hubby thought they were hot and he eats vindaloo curries. The wasabi really does catch the back of your nose when you eat them, but that's not to say that I didn't like them, I did.

I've also tried the Ombar which was delicious, I could really taste the blueberries, vegan chocolate as it contains no milk can be very bitter, but this was quite the opposite and very sweet, mmmmm delicious.

Lucy has sent me a box full of goodies that not only haven't I tried before but I've never seen before and I can't wait to try everything else in the parcel. I'm thinking something Mexican for tea so I can use the refried beans.

Thanks Lucy I loved your swap box, I hope you received a fantastic one too.