Love Italian, French, Greek, Chinese, Japanese, Indian, Middle Eastern, Mexican, Thai, (etc.) cuisine? So many interesting and diverse tastes to explore when you look beyond our borders for vegetarian and Vegan recipes. Please post your favorite ethnic recipes in this discussion.
Classic English Bubble and Squeak with Farm Fresh Vegetables
Written by Mei Li
Published on August 31st, 2009
Bubble and Squeak is an amusingly named dish traditionally made with leftover mashed potato and cooked vegetables from a Sunday roast. It’s a great way to use up any leftovers you may have lying around, but of course it’s delicious made fresh as well. It’s also very quick and simple to make (and easy to clean up!) as I use a very approximate timing system to boil all the vegetables in one pot. Just grab pieces of the veggies with tongs to check whether they’re done or not. But if you’re nervous about over- or undercooking anything, just boil all the veggies in separate pots. Another hint: use a decent amount of butter or oil in the frying pan in order to get a good crispy browning on the veggie patty. As the dish lightly fries in the pan, listen closely for the ‘bubble’ and ’squeak!’
Bubble and Squeak with Farm-Fresh Vegetables
What You Need:
2 medium sized potatoes
1/2 a large cabbage (you can see just how large to the right)
A handful of green beans (peas would work well too)
Other variations: you could replace the cabbage with kale or another leafy green like chard. Leftover mushrooms would also be delicious and I believe sauteed onions are a traditional addition, I just didn’t have any in the kitchen. Enjoy experimenting with whatever you’ve got handy.
A good chunk of butter, maybe about 2 tbsp.
What You Do:
1. Bring a large pot of water to a boil.
2. Slice the potatoes and carrots into small pieces and add to the boiling water.
3. While the root vegetables are cooking, chop the green beans and dice the cabbage into thin shreds.
4. Once the potatoes and carrots are a few minutes away from soft, toss in the green beans. After about two minutes in the boiling water, add the cabbage as well.
5. Once everything appears to be cooked, drain all the vegetables. Once they’ve cooled off a bit, grab a fork or potato masher and smoosh all the potato pieces into a chunky mash. It’s okay if the other veggies get a bit battered as well, this dish isn’t famous for its attractiveness:)
6. Heat the butter in the pan over low heat. This is a good time to saute some onions if you’ve got any.
7. Once the butter heats up a bit, add the vegetable mash to the pan. You can also do this in patties for individual servings.
8. Let the mash fry until it browns and crisps on the bottom, then flip over and do the same for the other side.
9. Serve while still hot and crispy! Delicious with ketchup and serves 2 hungry people as a main vegetarian dish or four people as a tasty side.
2 large cloves garlic, coarsely chopped
1/2 cup chopped onion
2 Tbsp. lime juice
2 Tbsp. water
1 Tbsp. soy sauce
1 Tbsp. brown sugar
1 lb. firm or extra-firm tofu, drained and cut into 1-inch cubes
12 6-inch bamboo skewers
For the Peanut Dipping Sauce:
5 Tbsp. peanut butter
4 Tbsp. water
A thin slice of fresh ginger root, peeled and minced
1 Tbsp. soy sauce
4 Tbsp. lime juice
1 tsp. brown sugar
1/2 clove garlic, minced
Dash of cayenne pepper or hot chili paste
• Place all of the ingredients, except for the tofu, in a food processor or blender and process until smooth. Place the tofu cubes in a shallow baking dish and cover with the marinade. Refrigerate, covered, for several hours, stirring occasionally. Let stand for 30 minutes at room temperature before broiling. Meanwhile, soak the bamboo skewers in water for 20 minutes, then drain (this will prevent the skewer ends from burning).
• Preheat the broiler. Thread the tofu onto the skewers. Place on a lightly oiled broiler pan. Broil until the edges of the tofu are crisp, turning several times and basting with the marinade.
• For the Peanut Dipping Sauce whisk together all of the ingredients in a medium bowl.
1 Tbsp. olive oil
2 onions, minced
1 1/2 cups white rice, uncooked
2 Tbsp. tomato paste
2 Tbsp. dried currants
2 Tbsp. pine nuts
1 Tbsp. cinnamon
1 Tbsp. dried mint
1 Tbsp. dried dill weed
1 tsp. allspice
1 tsp. cumin
1 8-oz. jar grape leaves, drained and rinsed
• Heat the oil in a saucepan over medium heat.
• Add the onions and sauté until tender. Stir in the rice and just enough hot water to cover the rice. Cover the saucepan and simmer until the rice is half cooked—about 10 minutes.
• Remove the saucepan from the heat and stir in the tomato paste, currants, pine nuts, cinnamon, mint, dill weed, allspice, and cumin. Allow the mixture to cool.
• To protect the stuffed grape leaves from direct heat during steaming, prepare a large pot by placing an inverted plate on the bottom.
• Rinse the grape leaves in warm water, drain, and cut off the stems. Place about 1 tsp. of the cooled rice mixture onto the center of each leaf. Fold in the sides, roll into a cigar shape, and place into the prepared pot.
• Pour in just enough hot water to reach the bottom of the first layer of grape leaves. Cover and simmer over low heat for 30 to 45 minutes or until the rice is completely cooked. Check the water level often and add more as necessary.
I've grown up eating the beef version; I've veganized these & they're always a hit.
2 cups (500 mL) all-purpose flour
1 -1/2 tsp (7 mL) baking powder
1 tsp (5 mL) curry powder1/2 tsp (2 mL) tumeric
1/2 tsp (2 mL) salt
2/3 cup (150 mL) Vegetable Shortening
1/4 cup (50 mL) Earth Balance
1/3 cup (75 mL) (approx) ice water
2 tsp (10 mL) vegetable oil
1 small onion, chopped
3 green onions
1 tbsp (15 mL) diced Scotch bonnet pepper (or 1/4 tsp/1 mL cayenne pepper)
1 lb (500 g) Yves Veggie Ground Round
1 tbsp (15 mL) curry powder
1 tsp (5 mL) dried thyme
1/2 tsp (2 mL) tumeric
1/4 tsp (1 mL) each salt and pepper
1 cup (250 mL) water
1/2 cup (125 mL) fresh bread crumbs
• In a large bowl, stir together flour, baking powder, curry powder, tumeric and salt. Cut in shortening and butter until crumbly. Drizzle in water, stirring with fork and adding up to 2 tbsp (25 mL) more water if necessary, to make soft dough. Form into ball and flatten into disc. Wrap and chill for 1 hour. (Can be refrigerated for up to 5 days or frozen for up to 3 weeks.)
• In a skillet, heat oil over medium-high heat; Remove with slotted spoon and set aside. Over high heat, sauté Yves Veggie Ground Round for 5 minutes cook onion, green onions, garlic and Scotch bonnet pepper for 3 minutes or until softened along with curry powder, thyme, tumeric, salt and pepper; cook for 3 minutes over medium heat.
• Pour in water; bring to boil. Add crumbs; simmer for 3 minutes or until slightly thickened but still juicy. Let cool. (Can be covered and refrigerated for up to 1 day.)
• Divide dough into 16 pieces. On floured pastry cloth and using stockinette-covered rolling pin, roll out each piece into 5-inch (12 cm) circle. Brush edges of top half with water; place 2 heaping tbsp (25 mL) filling in centre. Fold in half, pressing edges together with fork to seal. Prick twice; place on ungreased baking sheet. (Patties can be covered and refrigerated for up to 1 day.)
• Bake in 375°F (190°C) oven for about 20 minutes or until crisp and golden.