grub, green issues and gays

Recent posts

Plastic not-so-fantastic

Plastic not-so-fantastic

Now then. Up until this point, LOTL has been a place for me to dump my veggie recipes and indulge my love of breakfast foods. This will not change, because goddammit, I love to eat, and talk about eating, and cook things that I will […]

Aubergine and peanut curry

Aubergine and peanut curry

Curry is one of those veggie staples that everyone has a recipe for. Whether it’s a swelteringly-hot vindaloo or a creamy korma with big chunks of paneer in, food from India lends itself to vegetarian cooking so well. It’s not surprise, with an average 30% […]

Moroccan Tagine with Halloumi

Moroccan Tagine with Halloumi

Halloumi? Hallou you!

Sorry.

One of the things I love most about switching to a veggie diet is the sheer amount of halloumi I’ve eaten. The salty Greek delight seems to be present on almost every veggie menu – in sandwiches, fried on skewers… love it.

When I had the urge to make a Moroccan-inspired stew, I naturally thought: “How can I incorporate cheese into this?” and naturally, halloumi was the answer. Technically, I think you have to cook a tagine in one of the proper clay pots, but this was done in my big wok with a lid, which is almost as good, I guess?

Ingredients:

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2 onions
1 pepper
1 aubergine
1 tin chick peas
1 tin chopped tomatoes
Green olives ( a handful, jarred or fresh is fine)
Tomato paste
Dried apricots (a handful, or more if you really like them)
Almonds (as many or as few as you like)
Harissa paste
Pitta breads (I used wholemeal, but white is fine too)
Halloumi (half a block)
Tablespoon flour
Salt + pepper

The method for this tagine is really simple! Use a large wok or pan with a lid, and start by chopping your onions up nice and small, and frying them off gently in some oil. Add the chopped pepper and fry together for about 5 minutes. While this is cooking, chop up your aubergine into large pieces and then add to the pan. After a further 5 minutes, drain the chickpeas and add them to the mix, along with the whole tin of chopped tomatoes.

Turn the heat down to medium/low, and then add a big teaspoon of harissa paste. Add a generous pinch of salt and pepper to taste, and a big tablespoon of tomato paste. Stir well to mix everything together, and then use a pair of kitchen scissors to snip a handful of dried apricots into little pieces, and add these too. This needs to cook on low for a further 20-30 minutes.

Now the heat is down low, put the lid on and let this simmer while you do your halloumi. Chop the block into wedges, I usually allow 3/4 wedges per person. Put the flour in a bowl, and drop the slides into the flour to coat them evenly. Heat a couple of tablespoons of oil in a frying pan. When the oil is nice and hot, gently put the halloumi slices in the pan and fry them. Each side shouldn’t take more than a couple of minutes – use some tongs to check if they’ve turned a lovely golden brown.

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When your halloumi is done, take it out of the oil and dry it off on some kitchen paper. I used these last few minutes to make up some packet couscous, because it’s cheap and tasty, just like me. You can make your own with herbs and stock and such, but maybe that’s a recipe for another day.

Serve everything together in a big hearty bowl, with a pitta on the side – lush! There was plenty of tagine left for lunch the next day too – I’d say this recipe is enough for 4 big portions. Enjoy, and if you try it, let me know what you think in the comments!

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BVBG: The Ironworks, Bristol

BVBG: The Ironworks, Bristol

It’s possible that The Ironworks Supply Co on Broad Street is the coolest place to have brunch in Bristol. Not only do they sell awesome bike-related clothing (motor, not pedal), but they serve breakfasts, lunches, and some of the best coffee I’ve had for ages.

Veggie boozing!

Veggie boozing!

It’s easy enough to choose to eat plant-based foods, but what about the other thing vital for life, BOOZE? Not all beers (and wines, and spirits) are created equal, and some may contain animal products where you’re not expecting them…

BVBG: VX Bristol

BVBG: VX Bristol

VX Bristol first came to my attention for their vegan kebabs (as seen on a Wriggle recommended list). We’re lucky enough to be moving to Bedminster imminently, so thought it was a good idea to get the lay of the land, regarding veggie and vegan restaurants.

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Veggie roast dinner pie at The Golden Lion, Gloucester Road

Veggie roast dinner pie at The Golden Lion, Gloucester Road

No three words bring joy to my heart like “roast” “dinner” and “pie”. So when I saw Wriggle had an offer on for a vegan roast dinner pie, courtesy of Pie Baby, at the Golden Lion, I couldn’t resist. Sadly, there are no photos of […]

Off-grid living tips from Maximus Ironthumper on Youtube

Off-grid living tips from Maximus Ironthumper on Youtube

A friend recently introduced me to the excellent videos from Maximus Ironthumper, a normal bloke who bought a plot of forestry land using a loan, and built his own house on it. You can see a playlist of his off-grid how-tos here, and I’d really […]

Leek and mushroom pie

Leek and mushroom pie

I’ve not done a recipe for a while (too busy eating breakfasts) but the recent cold weather inspired me to make a pie! The recipe was inspired by the fact that I had a lot of mushrooms I needed to use up…

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BVBG: The Roots Lounge, Bristol

BVBG: The Roots Lounge, Bristol

Here at the Bristol Veggie Breakfast Guide, we appreciate eggs. My better half and fellow breakfast-tester, Sarah, is an especially passionate fan of eggs in all their forms. So when I told her we were going for breakfast at a newly-opened vegan cafe, she was […]