Cooking for the Fritterati?

I’ve got so many ex-hummus pots in the fridge harbouring fritters, left-overs, fritters, baked beans, fritters, cold potatoes, fritters again that finding the one that has hummus in it is like Edgar Allen Poe’s Purloined Letter.

The builders were supposed to be coming tomorrow to do the tiling in my kitchen. Back in 2016 I had a new kitchen fitted and the guy who did a great job on the floor tiles was not around to do the ones on the walls. The result was amateur, so they’re going to be redone. One day. I think I have had four dates so far for this work. To be fair, I dodged out of one of them, the builder had the ‘flu for another, but it is beginning to feel like the cleaning of the Augean stables, a job that’s never finished. But until it is I can’t contact Tony the painter to begin the other less well known Herculean task of repainting the flat. Continue reading

Carry On Veganuarying

Heading into the final week of Veganuary, and like my compatriots doing dry January, this could be a watershed moment, to continue or not. I think I know the answer, which is I shall return to being a flexi-vegan. Once I have eaten the few things already stored in the freezer that contain dairy I don’t think I’ll be hurrying to replace them. Consciously eschewing dairy has been easy, though I haven’t been to the pizzeria yet, and it’ll be the end of M&S meal deals as they barely manage a vegetarian option, let alone vegan. I’ve not bought eggs from a supermarket in months, so until and unless I can get them from hens kept as pets, eggs will be off the menu too. I have quite a bit of honey at home, and that’ll gradually be consumed as well. Whether I replace it or not remains to be seen.

So no, I don’t think I’m going to be a full-time, banner-carrying vegan, but 90% of the time you wouldn’t be able to tell. I’m certainly going to be eating a lot of fritters. After the success of the beetroot and spilt pea fritters I decided to play with my recipe, swapping the split peas for lentils, adding broccoli to the beetroot, and putting the rice flour in the mix to bind everything rather than the tahini. There were more ingredients – tomato purée, garlic, onion, turmeric, soy sauce if I recall correctly. The rice flour didn’t work as well as the tahini, I had to dust them all with more flour after I’d shaped them, yet still they were crumbly. I decided to cook two and have them with mushrooms and kale. I admit my hopes weren’t that high. Continue reading

Veganuary, An Undisciplined Cook, and Delicious Fritters

Half way through January, aka Veganuary, and it’s going well. I still don’t know how to pronounce veganuary, but that’s a minor issue. A advert on television last night pronounced vaginal in a way that was wholly new to me and because of that caught my attention. Clever marketing or something else? For me vagina and vaginal are pronounced with a strong i so vaginal whereas the ad was more vadge-in-al. Bizarre.

Pronunciation aside, vaginal has little if anything to do with Veganuary. My twitter followers who are legion (not) will know I have been tweeting both pictures of some of my meals and my failures with split pea rissoles. While the flavour had me wanting more, the falling apartness was something of a failing. More frittata than rissole. that thought was a bit of a breakthrough. That and advice from Sabina via twitter. I know Sabina from our MyT days, which in blogosphere terms means we go back generations. She thought the mix was not fine enough. I intended to have a break and come back to the fray in a week or so. But a lone beetroot in the fridge got me thinking. So tonight I tried again, with a radical change in the recipe. Continue reading