What’s in a month ay? Who’s counting since the last post anyway? Not I!!! Spiralling upwards and onwards with the next post, I give you my little nugget of recipe gold to kick off National Vegetarian Week 2013 that will have you foaming at the mouth. This recipe is sure to have even the most fiddly and hardened meat eater mmming and ahhing at your culinary prowess.
I give you the ‘Wiggle Kicking Salad’*…
* Renamed from the original recipe (see below) due to it’s alteration and the taste bud explosion that happened when I ate it 😉
In my search for vegan concoctions that don’t have me showing off a face like a wet week (old Irish saying that probably makes no sense seeing as London has been nothing but a wet year so far), I have recently been indulging in recipes from Gwyneth Paltrow and Julia Turshen’s cookbook ‘It’s All Good’, and let me tell you right now… HELL YES… It lives up to it’s name!! I’ll be writing a review of the book soon when I’ve tried more recipes, but so far so good! The reason I’m sharing this one in particular, is because it’s sure to have meat eaters asking for more (probably after they’ve asked where the meat is). 😉
The original recipe is called ‘Roasted Cauliflower + Chickpeas with Mustard + Parsley’ (p. 173), and while I’m more than sure that it tastes spectacular just as the recipe suggests, I did my usual ‘I never follow a recipe’ dance in the kitchen and it turned out pretty damn amazing. So, I urge you to make this salad with a pinch of whatever you fancy, because the flavours work for themselves, and with pretty much anything you can add to it. Here’s my whatever was in the fridge and cupboard version:
1 tin of chickpeas
1/4 head of cauliflower (do add more… This is all I had in my fridge)
10 heads of baby corn
1 medium sized onion
4 baby potatoes
Lots of baby spinach to bed my salad on
2 tablespoons of wholegrain mustard
1 tablespoon of red wine vinegar
50/60 mls of olive oil
coarse ground black pepper
WHAT TO DO:
Wash your chickpeas and haphazardly chop your veg (or not)…
Par-boil your potatoes for about 5 minutes before roasting to make them extra crispy and all the more edible.
Put all your veg into a roasting tin, and glug some olive oil over them for roasting. Add a pinch of salt and put into a preheated oven at 200C for approximately 25/30 minutes.
While your veg is roasting, whisk your mustard, red wine vinegar, olive oil, generous sprinkling of black pepper and a pinch of salt together.
Do the taste test on your mustard dressing… By this I mean, go by your own taste buds and not by mine. Where I’d happily eat black pepper for breakfast, you might prefer to gag! So, add your ingredients sparingly and build up towards what you can handle or prefer.
Put your wet ingredients into a large bowl, and when your veg is ready and nicely toasted and roasted, add them immediately to the dressing bowl, coating the veg entirely with mustardy goodness!
Serve on a bed of spinach, serve warm, and enjoy!
Let National Vegetarian Week commence!!!