Vegetarian Heartland | Recipe

 Eat well, wherever your ventures lead you

Vegetarian Heartland

Celebrated photographer and blogger Shelly Westerhausen presents 100 wholesome, meatless recipes for everything from drinks to desserts. Thoughtfully organised by the adventures that make a weekend special-picnics, brunch, camping and more-this gloriously photographed book will inspire folks to eat well, wherever their vegetarian ventures lead them. Celebrating a fresh perspective in food, here’s a new go-to that’s perfect for vegetarians and anyone looking for more delicious vegetable-forward meals.


The following recipe is an extract from Vegetarian Heartland by Shelly Westerhausen

Hiking_Excursion_Vegan_Chocolate_Chip_Chunkin_Bread
© 2017 by Shelly Westerhausen

Vegan Chocolate-Chip Pumpkin Bread

MAKES 1 LOAF

I really, really, really wanted to include a savoury pumpkin bread recipe in this book, but I served it alongside this chocolate pumpkin bread recipe and several of my recipe testers said that this sweet (and vegan!) recipe was just too good to pass up. The bites of coarse salt you taste every once in a while give the perfect savoury balance to the not-too-sweet, spiced bread.

  • 2 cups [280 g] whole-wheat flour
  • 1 cup [200 g] packed brown sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1⁄2 tsp fine sea salt
  • 1 tsp ground cinnamon
  • 1⁄2 tsp ground nutmeg
  • 1⁄2 tsp ground allspice
  • 1⁄2 tsp ground cloves
  • 2⁄3 cup [165 g] pumpkin purée
  • 3 Tbsp maple syrup
  • 2 Tbsp water
  • 1⁄2 cup [120 ml] melted coconut oil or extra-virgin olive oil
  • 1⁄2 cup [60 g] chopped pecans
  • 1⁄2 cup [90 g] dark chocolate chips
  • 3/4 cup [105 g] raw pumpkin seeds
  • 1/8 tsp coarse sea salt

Preheat the oven to 350°F [180°C]. Line a 10-in [25-cm] loaf pan with parchment paper.

In a large bowl, whisk together the flour, sugar, baking soda, baking powder, fine sea salt, cinnamon, nutmeg, allspice, and cloves. Make a well in the centre of your dry ingredients and add the pumpkin purée, maple syrup, water, and coconut oil into the centre. Fold the liquid ingredients into the dry ingredients until just combined. Fold in the pecans, chocolate chips, and 1⁄2 cup [70 g] of the pumpkin seeds. (Be careful not to over-mix.)

Transfer the batter to the prepared pan and top with the remaining 1⁄4 cup [35 g] of the pumpkin seeds and the coarse sea salt.

Bake until a toothpick inserted into the centre of the bread comes out clean, about 1 hour. Transfer to a wire rack and let cool completely. Cut into slices and serve at room temperature. To store, wrap in aluminium foil and store at room temperature for up to 2 days or freeze for up to 2 months.


Vegetarian Heartland by Shelly Westerhausen is on sale 20th June 2017 – order your copy today.

Recipe For the Weekend: Spanish Tortilla

Try something new this weekend. How about Spanish Tortilla?

Spain_Potato and Onion Egg Tortilla

POTATO AND ONION EGG TORTILLA

TORTILLA DE PATATAS Y CEBOLLA

MAKES ONE 10-INCH/25-CM TORTILLA; SERVES 6 TO 8

One of the most classic and popular of all Spanish dishes, the egg and potato tortilla is, simply, iconic. It was, fittingly, the first dish I learned to make when I moved to Spain in 1996, in a lesson given to me by my future brother-in-law, Robert. Preparing a tortilla with potato alone is fine, but using an equal amount of onions produces a sweeter, moister and, in my mind, superior result. While the key to a good tortilla is keeping it moist in the centre, the real trick, he showed me, comes in flipping it. Or rather, flipping the tortilla without the bottom sticking.

1 ¼ pounds/570 g medium white potatoes

1 ¼ pounds/570 g medium onions

1 quart/1 L mild olive oil or sunflower oil

10 eggs

Salt

POTATO AND ONION EGG TORTILLA

  1. Peel the potatoes, halve lengthwise, and thinly slice crosswise. Peel the onions, halve lengthwise, and thinly slice crosswise.
  2. In a large sauté pan or deep skillet, heat the olive oil over high heat until shimmering. Carefully add the potatoes and onions and cook over medium high heat, stirring from time to time, until they soften and just begin to brown, about 15 minutes. Using a slotted spoon, transfer the potatoes and onions to a colander to thoroughly drain. Reserve 2 tablespoons of the oil.
  3. In a large bowl, beat the eggs thoroughly with a hand whisk until frothy. Season with salt. Pour the drained potatoes and onions into the egg. Gently push down to cover with egg. Let sit and absorb for 10 minutes.
  4. In a 10-inch/25-cm nonstick skillet, heat the reserved 2 tablespoons of oil over high heat. Pour in the egg mixture. Immediately turn the heat to low and swirl the pan in a circular motion for a few seconds to keep the egg from sticking. Cook until the bottom is golden and the tortilla set, about 6 minutes.
  5. Wearing an oven mitt, place a flat, tight-fitting plate over the tortilla. Firmly pressing the plate against the pan, carefully and quickly turn the tortilla over onto the plate, and then slide the tortilla off the plate and back into the pan. Swirl the pan in a circular motion to settle the tortilla and keep it from sticking. Tuck any edges down with a spatula. Cook for another 3 to 4 minutes, until firm but still moist in the center.
  6. Flip the tortilla onto a clean plate. Dab off any excess oil with a paper towel. Let cool before slicing it into fat wedges to serve.

Spain

BOOK CREDIT

Spain by Jeff Koehler, published by Chronicle Books

IMAGE CREDIT
© Kevin Miyazaki