Liberté, égalité, fraternité, Veganité.

twig boy cooks

twig boy cooks

Liberté, égalité, fraternité, Veganité.

twig boy's latest creations

twig boy cooks – vegan onion bhajis

twig boy cooks – vegan onion bhajis

Vegan onion bhajis are a great side dish to any fantastic curry, vegan or not. They are cheap, incredibly easy to make and can be adjusted simply to suit the tastes of anyone. Well, almost anyone. Ingredients. Makes 6. Preparation time 5 minutes. Cooking time […]

twig boy cooks – sweet potato fries

twig boy cooks – sweet potato fries

Sweet potato, bless my soul. These really fill a ‘hanger’ hole. Sweet, sweet potato fries. You can deep or shallow fry them. You could even do them in the oven if you like but they will probably be soggy. They always end up like that […]

twig boy cooks – creamy vegan chickpea curry

twig boy cooks – creamy vegan chickpea curry

Twig boy is me. I am getting old. The older I get, the less spicy food I can handle. That’s just a (sad) fact of my life. As a sapling (that’s either brilliant or really, truly awful) I could devour vindaloos with the best of them, now I am reduced to, at best, a mild madras. To label this situation as devastating would be doing it a disservice. It’s soul-crushing…

Still, onwards and upwards eh?
‘It is always darkest before the dawn’
‘Adaptation is what separates twig boy from the carnivores’
{Insert another motivational quote of your own if you know one}

To defeat the maudlin sense of melancholia that washes over my being at moments of curry lust I decided to knuckle down and create my own ‘creamy, still a bit spicy, incredibly tasty, healthy and vegan’ curry. A twig-boyani if you will.

Ingredients. Serves – 4. Preparation time – 15 minutes. Cooking time – up to 1 hour.
1 can of chickpeas, drained and rinsed
1 can of coconut milk
1 can of chopped tomatoes
1 thumb sized piece of ginger, grated
2 garlic cloves, crushed
1 red chilli, finely chopped
1 medium onion, sliced
1/2 red and 1/2 green bell peppers (optional)
1 tsp chilli powder
1 tsp cumin powder
1 tsp turmeric
1 tsp coriander powder
2 tsp garam masala
a pinch of cayenne pepper
lashings of salt and pepper, well, a bit anyway, add it according to taste
juice of 1 lime 

ONE. Heat 1 tablespoon of cooking oil in a medium to large saucepan. When the oil is hot enough, add the onions. Let them cook for about 10 minutes whilst frequently stirring them. You want them to be soft and shiny.

TWO. Add the garlic, ginger and chopped chilli pepper to the onions, stir and cook for another 2 minutes. Then, add the spices. Be careful not to burn the spices but let them cook for around 1 minute. Keep stirring the mixture to avoid burning anything. Pour your can of chopped tomatoes into the mixture, stir, and let them all mingle over a low heat for 10 minutes. Add salt and pepper to taste at this point. Don’t over do it, you can always add more later.

THREE. If you are using bell peppers, now is the time for them to shine. Add them to the pot. If you are not using the peppers, go straight to the coconut milk. Pour it into the tomato mix and marvel at the brilliantly odd brown colour you get. Let that cook for 5 minutes, add your chickpeas and your lime juice, let it cook again for 10-15 minutes and hey presto! You have a delicious, healthy vegan curry for your tea.

FOUR. Serve with a homemade vegan naan bread (recipe coming soon), sliced (mild for me) green chillies and a pinch of garam masala. And a pint.

twig boy cooks – salted caramel sauce vegan chocolate pot. with cranberries.

twig boy cooks – salted caramel sauce vegan chocolate pot. with cranberries.

Decadent, delicious, delightful. Super, special, saucy. Good, great, grand. These are just some of the words that haven’t been used by anyone else to describe these chocolate pots, but they soon will be. Make sure you get in at ground level so you can tell […]

twig boy cooks – salted caramel sauce

twig boy cooks – salted caramel sauce

This is good. This is great. This is something to create. Seriously, this vegan salted caramel sauce is pure, I really can’t do it justice with words so you should just make it and see for yourself. Ingredients. Makes more than you think it would. […]

twig boy cooks – ccg soup

twig boy cooks – ccg soup

Like all chefs of my fame and ability, I like to travel and smugly show off about it whenever possible. Sure, your TV cooks might be able to do it in a better presented, widescreen, high production value show of colour and joy but ‘meh’. That’s not how twig boy works. Plus, I don’t get you to pay for it through a licence fee. Surely that immediately makes me better value for money right. Right?  Anyway, with that in mind, settle down for part 1 of my (possibly 1 part) series of twig boy travels…. and then cooks.

*insert a slideshow montage of the Portuguese countryside here*
*in your mind imagine me, with a weird, put on for TV, chef’s voice. Speaking right into your head*

I like to gather inspiration (steal ideas) from all of the wonderful different cultures and lifestyles (young Welsh family living in Portugal) I experience on my travels (4 hours on a motorway, 85 minutes in a bus station, 4 more hours on a different motorway). I meet so many different people (2 bus drivers), see so many new faces (39 backs of heads) and make some great new friends (0). With all of that going on, you must be thinking ‘Wow! I bet he got 10’s of great recipe ideas’. Well, you’re wrong. I got 1, but it’s a good one. Enjoy.

twig boy cooks – C(arrot)C(oriander)G(inger) soup

Ingredients. Serves 2-4 depending on portion control. Preparation time – 10 minutes. Cooking time – 45 minutes.
1 onion, sliced
1 garlic clove, crushed

1 thumb of ginger, peeled and grated
4-5 carrots, peeled or scrubbed and sliced
1 extra carrot, chopped into bite-sized chunks/nubbins, whichever you prefer
1 large bunch of coriander, roughly chopped
1 tsp coriander seeds
1-2 tbsp olive oil plus 2 extra drizzles
white and black pepper
salt
600ml of vegetable stock

Method.

ONE. Preheat your oven to 200 degrees. On your stove, heat the olive oil in a large saucepan that has a matching lid. Add the onions and let them soften for 3-5 minutes. Then, add your garlic, give it a stir around and add your coriander seeds. Stir consistently for about 30 seconds and then add your carrot slices. NOT your nubbins. Next, add the ginger, a touch of black pepper, stir again and finally add the stock. Put your matching lid on your pan and leave it to cook.

TWO. Place your carrot nubbins onto a baking tray, drizzle with one of your extra ‘drizzles’ of olive oil and put them into your now incredibly hot oven. You want to roast them. Roast them good.

THREE. The soup should take about 35 minutes to properly cook. When it is ready, take your blender and do with it what it does best. When you are 87% satisfied with your blend consistency, add 33% of your chopped coriander. Continue blending until optimum 100% blend consistency is achieved.

FOUR. Add the rest of your coriander and stir in and then comes the best bit, utilise your nubbins! Add your gorgeously roasted carrot nubbins to your soup. Season with salt and white pepper if needed and serve with a cereal/granary bread roll from your favourite German discount supermarket. For an extra splash of razzmatazz use your second extra ‘drizzle’ of oil. Er, drizzle it on the soup.

twig boy cooks – five bean fiery chilli.

twig boy cooks – five bean fiery chilli.

This one goes out to all the citizens of my ex-home country suffering in the freezing cold winter chill of whatever storm it is you are facing. Heat up your night with this genius five bean fiery chilli. It will 100% warm you up. This […]

twig boy cooks – TBFT, the saviour of a nation in despair.

twig boy cooks – TBFT, the saviour of a nation in despair.

TWIG BOYS FRIED TOFU IS HERE AND IT’S READY TO TAKE ON THE BIG BOYS. Yes. The time has come to rise up and reap the rewards of the (delightful) misfortune that has hit the nations’ favourite chicken murderers sellers. Yes. The time has come […]

twig boy cooks – something healthy! a simple slaw.

twig boy cooks – something healthy! a simple slaw.

”It’s cheap, it’s quick, it’s not calorific, twig boys slaw, twig boys slaw.”

In my mind, that tune works perfectly but I am a huge Morrissey (king of the vegetarians) fan, so some people might say I am not the most tuned in when it comes to tunes*.
*They’re wrong obviously, Morrissey is great.

Ingredients. Serves – 2. Preparation time – 5 minutes. Cooking time – N/A
1 medium carrot
1 small white or red or both cabbage
1 pot of natural yoghurt
1 piece of ginger, optional, it does give a nice fiery kick to the whole dish mind
salt
pepper

Method.

ONE. Use a speed peeler to peel your carrot, discard those dirty skin peelings and go all ‘Sweeney Todd’ on the remaining bit of carrot. Use your peeler to make long, short, fat, thin, whatever shreds of carrot. If you know the Sweeney Todd musical, feel free to sing out loud here, I recommend ‘Epiphany’. Once you’ve worked that out of your system, put the carrot into a medium-sized mixing bowl.

TWO. Use a sharp knife to finely shred your cabbage, again, sing if you like, no-one minds. Add the cabbage to the carrot. If you are using ginger, now is the time to get that involved. You can speed peel it, finely slice it or dice it. Whichever you prefer, when you’ve finished, add it to the bowl.

THREE. Scoop out your yoghurt into your mixing bowl, season liberally and mix it all together. Cover with cling film and place in the fridge. You can eat it straight away if you like but it’s better if left to sit for an hour or so. Serve as a snack or as a side dish. It goes incredibly well with mushroom bombs and shrapnel’.

 

twig boy cooks – mushroom boomers with ‘extra booms’

twig boy cooks – mushroom boomers with ‘extra booms’

It’s Friday fry day! Jump start your weekend of beautiful vegetarian food with these cosmic mushroom boomers. As with all twig boy recipes, they are dead easy to make and taste pretty freaking amazing. They make an ideal starter or, if you’re feeling adventurous, team […]


Twig Boy treats

twig boy cooks – vegan nut butter cakies and (soy) milk

twig boy cooks – vegan nut butter cakies and (soy) milk

The question.
‘Vegan nut butter cakies that taste good? Can it be done?!’

The answer.
‘Yes.’

The other question.
‘What’s a cakie?’

The other answer.
‘It’s obviously a cross between a cake and a cookie. Think with your brain!’

Ingredients. Makes – 8 – 10. Preparation time – between 5 minutes and 1 1/2 hours*. Cooking time 8-10 minutes.
*This depends on whether you are using ready-made nut butter and applesauce or if you are really in a cooking mood and going from scratch.
1/2 cup (or more, depends on how nut buttery you like it (nut butter recipe can be found here).
2 tbsp applesauce (applesauce recipe can be found here)
3/4 tsp baking powder
3 tbsp flour (more if you use extra nut butter)
1/3 cup sugar
1/2 tsp vanilla extract
1/8 tsp salt

Method.

ONE. Mix together all of your dry ingredients in one medium-sized bowl. Then add your wet ingredients and give it a big old stir. Make sure everything is included and given a fair mix.
Twig boy and twig boy cooks are inclusive of all. We leave no one out.

TWO. If you want extra soft cakies, place the mixture in your fridge for about an hour, or longer, it doesn’t really matter too much. If you don’t mind about the firmness of your cakies get ready to bake. Preheat your oven to 180c (350f) and line a baking tray with some baking paper/cooking parchment/ non-stick mat whose name escapes me.

THREE. Spoon your cakie mixture out onto the baking tray in whatever shapes you fancy, I made artistic ‘blobs’ but you might wish to recreate something a little more challenging like nuggets or splodges. There really is no limit to what you can do!

FOUR. Bake your cakies for between 8 – 10 minutes then whip them out of the oven, off of the baking tray and onto a rack to cool. They will firm up a touch whilst they are cooling.

FIVE. To make the milk, open the cupboard where you keep your glasses, select one. Go to the fridge, open it, grab the soy milk and pour the desired amount into your glass. Cosmic.

SIX. Scoff (you don’t hear that very often do you) all of them down in one sitting.

Cakies and soy milk.