Posts Tagged ‘Nuts’

Veggie sausages

April 11, 2012 Leave a comment

I forgot to buy something to go with the delicious cauliflower I picked up this evening and decided to make my own from whatever was in the cupboards, luckily the mixed nuts were lurking there.


  • 1 finely sliced medium white onion
  • 1 heel of wholewheat breadcrumbs
  • 60g mixed nut kernels
  • 70g brown rice (cooked)
  • 3 tbsp rapeseed oil
  • 1 tbsp toasted sesame oil
  • 1 tsp mushroom ketchup (optional)
  • 1/3 tsp mixed herbs
  • 1/2 tsp garlic granules
  • 1/3 tsp of pimento powder
  • a large pinch of salt
  • a large pinch of black pepper


Combine all the ingredients in a mixing bowl and thoroughly mix together until everything binds in a very thick paste.

Allow to rest for 10 minutes and then divide into two or three portions, then roll by hand into sausage shapes.

Heat a small frying pan with 2-3 tablespoons of rapeseed oil over a medium heat and fry the sausages turning every 3 mins or so until golden brown.

Best eaten as a dinner accompaniment but also suitable for a breakfast (perhaps without the pimento).

Categories: Burgers Tags: , ,

Bean Burgers

October 26, 2010 Leave a comment

Another autumn and time for more serious winter food.


  • ½ can of kidney beans
  • ½ can of cannelini beans
  • 1 medium red onion
  • 1 small carrot
  • ½ red pepper
  • 2 cloves of garlic
  • 25g hazelnuts
  • a heel of brown bread
  • ½ tsp pimento powder
  • ½ tsp cummin powder
  • ½ tsp coriander powder
  • ½ tsp of vegetable stock powder
  • 1 tsp of mushroom ketchup
  • large pinch of salt
  • pinch of black pepper
  • 2 tbsp rapeseed oil


Mix all the ingredients together in a large mixing bowl. Finely dice the onion and pepper and grate the carrot coarsely. Whizz the bread and hazelnuts in a food processor. Stir the mixture and set aside for an hour.

To cook, preheat the oven to 180° C and lightly oil a baking tray. Divide the mixture in two and roll into balls then flatten and place on the tray. Bake in the oven for 30-35 minutes or until they start to brown at the edges.

Categories: Burgers Tags: , , ,

Nut Burgers

September 1, 2009 Leave a comment

This fine fare makes the ideal accompanyment to some roasted root veg, goat’s cheese and nutmeg mash generously lashed with onion and mushroom gravy with a hint of cider. One good reason to welcome autumn!


  • 100g mixed nuts (brazil, walnut, hazelnut, etc)
  • 75g red lentils
  • 1 stale heel of wholemeal bread
  • 1 medium red onion
  • 1 small/medium egg
  • 4 tbsp chopped parsley
  • 1 tsp paprika
  • ½ tsp turmeric
  • ½ tsp cumin
  • ½ tsp oregano
  • ½ tsp garlic granules
  • a large pinch of salt


Rinse the red lentils well under running water in a small pan, cover with cold water and bring to the boil and simmer vigourously for 5 mins. Meanwhile, chop the onion and fry gently in a frying pan large enough to hold the lentils as well as the onion. Once the onion starts to brown and the lentils have been simmered, spoon the lentils into the frying pan and reduce the heat. Add the spices, stir and let cook for 2-3 minutes.

In a food processor, whizz the mixed nuts just enough to break them down but leave some texture and then do the heel of bread into coarse crumbs. Combine the lentils, nuts and breadcrumbs with the parsley, salt and egg in a bowl and stir together.

To cook, split the mixture in two and fashion into patties. Coat with a tablespoon of oil (groundnut or rapeseed work well) each and place on a baking tray in the oven at 180° C for around 30 minutes.

Categories: Burgers Tags: , ,

[No] Meat Balls

August 15, 2009 Leave a comment

One of those harking back to childhood dishes. My mammy and her mammy used to cook meatballs with cabbage and creamy mashed potato. I’ve never been able to quite shake the longing for the same style of dish . . .


  • 100g mixed nuts (brazil, hazelnut, walnut, etc)
  • 75g dried soya mince
  • 25g mixed seeds (sunflower, sesame, pumpkin, etc)
  • 1 red onion
  • 1 white onion
  • 6 cloves of garlic
  • 8 sunblushed tomatoes
  • 1 stale wholewheat pitta
  • 1 tsp mixed herbs (oregano, parsley, marjoram, sage, thyme)
  • 1 tsp pimento powder
  • 1 tsp garlic granules
  • ½ tsp cayenne
  • 1 tbsp soy sauce
  • 1 tsp toasted seasame oil
  • 1 tbsp olive oil
  • a handful of rice
  • a large pinch of salt and pepper
  • 1 can of tomato soup (ideally Heinz Cream of Tomato)


Chop the onion and crush the garlic. Blitz the pitta, nuts and seeds in a food processor. Chop the sunblushed tomatoes roughly.

Add boiling water to the soya mince as directed on the packet (ensure to drain well once it has stood for a few minutes – excess water will adversely affect the consistency of the balls).

Combine the above in a large mixing bowl with the remaining ingredients (apart from the soup) and mix well.

Add 3-4 tablespoons of the soup to the mixture and stir in. Allow to stand for 15 minutes or more.

Divide the mixture into six equal parts and fashion into balls using bare hands – take a few minutes with each rolling and pressing between the palms to ensure they hold.

Preheat the oven to 180° C and place the balls in a small casserole dish just large enough to hold all six. Pour the soup equally over the balls. Cook in the over for 40 minutes or until the soup begins to brown on top.

Serve with mashed potatoes and steamed cabbage.

Categories: Casserole Tags: , ,

Moroccan Stew

March 6, 2009 Leave a comment

This recipe combines the exotic appeal of North African cuisine, as imagined by this vegetarian, with the comfort and homeliness of a simple stew to make an aromatic and invigorating dish.


  • 4 onions
  • 6 cloves of garlic
  • 2 carrots
  • 8 small anya potatoes
  • 2 peppers
  • 4 finger chillies
  • 1 tsp cumin seeds
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp pimento powder
  • ½ tsp cinnamon powder
  • 2 tbsp lemon juice
  • 1 can of chickpeas
  • 1 can of chopped tomatoes
  • 25g fresh coriander
  • 125g brown rice
  • ½ tsp honey
  • 2 large pinches salt
  • 1 large pinch of black pepper
  • 500ml vegetable stock
  • 2 tbsp toasted almonds


Soak the rice in the vegetable stock along with the honey and salt and pepper for at least an hour before preparing the rest of the dish. Roughly chop the onions and peppers, crush the garlic cloves whole with the flat of a suitably broad knife and slice the potatoes in half lengthwise. Cut the carrots in quarters lengthwise and halve leaving you with 8 sticks per carrot.

Preheat a large stirfry pan with 5-6 tablespoons of olive oil and add the cumin seeds. Once they start to fry, add the chopped vegetables (including the chillies, whole) and stir until all are coated with oil. Add the spices and stir well. Next, add the chickpeas followed by the lemon juice. Chop the coriander roughly and stir into the mixture.

After 5 minutes add the chopped tomatoes and stir. When they start to simmer, add the rice and stock to the pan. Stir and let simmer for 5-10 minutes while preheating the oven to 150°C.

Pour the mixture from the pan into a preheated oven dish and place in the oven for 45-50 minutes or until most of the stock has been absorbed by the rice.

Categories: Stew Tags: , , , , , ,


December 11, 2007 Leave a comment

My favourite gadget is a mini food processor, I mostly use it for whizzing soups and making paste for curry. Every so often I like to make a batch of fresh homemade pesto.


  • 150g fresh basil
  • 100g parmesan
  • 2 tablespoons of pine nuts
  • 2-3 cloves of garlic
  • 6-8 tablespoons of olive oil


Peel and crush the garlic, slice the parmesan into 2-3mm slices and place along with the basil in a food processor. Give an initial 15 second pulse to break everything down a bit. Add the pine nuts and pulse again for 15 seconds. Slowly add the olive oil while whizzing constantly for 30-45 seconds or until the desired consistency is reached.

Store in the fridge with a thin layer of olive oil on top to help with preservation. Serve on lightly toasted bread or with pasta and a leafy salad with cherry tomatoes and a balsamic dressing.

Categories: Dips and sauces Tags: , ,