Ann’s veggie wontons

Say hello to these delicious tubby little dumplings. They are simple to assemble and would be great to make with friends.

The wontons are filled with shallots, crunchy water chestnut, coriander, green beans and… Quorn chicken.

Yes, Quorn! It has half the carbon footprint of actual chicken, making it a great substitution if you want to cut down your meat intake to help out the planet. It is a processed food but there are no ingredients in Quorn chicken that are suspicious and unlike tofu, it’s not linked to deforestation.

Be sure to use the frozen variety rather than the refrigerated – it has a significantly lower carbon footprint.

Thanks to Ann’s Chinese Kitchen in Newport, South Wales, for the recipe. Ann runs a cookery school out of her home kitchen where she shows you tips and tricks for making mouthwatering Malaysian street food, including these wontons. She caters for vegetarians too. Find out more about the school on her Facebook page.

Veggie wontons about to be poached in stock

Why is this eco?

Quorn aims to be low-carbon from farm to freezer. About 3.8kg of CO2/equivalent is produced per kg of Quorn chicken pieces while actual chicken produces 6.9kg. Interestingly, frozen Quorn has a lower footprint than the refrigerated stuff, which comes in at 5.5kg. (CO2/eq is used to measure all greenhouse gases under one common unit.)

Quorn is the first global meat substitute to get Carbon Trust certification of its footprint, which basically means it cares a lot about sustainability. Thumbs up.

RECIPE

Makes 15 wontons

Ingredients

  • 1 tbsp sunflower oil
  • 2 shallots, very finely diced
  • 50g stringless or green beans, also very finely diced
  • 50g frozen Quorn chicken pieces, defrosted and very finely diced (even better if you marinate it in a little ginger, garlic and soy sauce for a few hours beforehand)
  • 1/2 tin of water chestnut, very finely diced
  • 15 frozen wonton wrappers, defrosted
  • 2 tbsp coriander, finely chopped
  • 1/2 tsp soy sauce
  • 1/4 tsp white pepper
  • 1 egg white
  • Pot of veggie stock (about a litre)

Method

  1. With the oil in a frying pan on a high heat, gently fry the shallots until soft and brown. Add the stringless beans and stir fry until soft for a few minutes. Remove from heat.
  2. In a medium bowl, mix the Quorn with the water chestnut, shallots, coriander, soy sauce and white pepper.

IMG_13603. With a wonton wrapper flat on your palm, add a teaspoon of the mixture in the centre. Dip your finger in the egg white and dab it along all four edges of the wrapper, so that you’ve drawn a square around the filling.

4. Press two opposite corners together, folding the square to make a triangle. Then bunch up the wrapper to enclose the filling and pinch lightly to seal. Use a damp tea towel to keep the remaining wrappers moist while you’re folding.

5. Drop the wontons in a pot of boiling veg stock and poach for 3-4 minutes. Serve with blanched pak choi, noodles and chilli sauce.

 

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The amazing vegan onion bhaji sandwich

Vegan food can induce fomo but it can also be stupidly delicious. Meat-eaters and vegans alike, meet the amazing vegan onion bhaji sandwich. Addition of either chutney, pickle or even houmous is mandatory. Take it to a picnic or just be frank with your feelings and cuddle it in bed.

As a bonus, these bhajis are very low-fat as they are baked instead of deep-fried AND they’re gluten-free.

How is this eco?

Vegan diets create the lowest levels of greenhouse gases while veggie diets have half the footprint of meat diets. Bhajis instead of a burger? That’s around 1/14th of the footprint.

The United Nations has been advocating a less meaty diet to help the climate for more than a decade. Europeans eat 70% more protein than needed for a healthy diet. And rearing the animals that we eat contributes to 14.5% of global man-made emissions of greenhouse gases. Eat the bhajis people, it makes sense.

RECIPE

Makes 2 huge sandwiches

Ingredients

For the bhajis

2 tbsp cumin seeds

2 tbsp coriander seeds

3 onions

2 tbsp cooking oil such as rapeseed or vegetable

A pinch of salt

Half a bunch of finely chopped fresh coriander

70g chickpea or gram flour (now in many supermarkets)

3 tbps lemon juice

2 tbsps grated ginger

For the sandwich

2 baguettes

Pickle, chutney or houmous (beetroot pickle works particularly well)

Spinach or salad leaves

 

Method

Preheat the oven to 170C/ 190C fan/ 350F/ gas mark 5. Toast the cumin and coriander in a frying pan for 2-3 minutes on a medium heat. Blend the seeds in a spice blender or a pestle and mortar or keep them whole if you possess neither.

Finely chop the onions into thin half moons.IMG_1230

Using the same pan, heat the oil for a minute then add the onions and cook for 5 minutes on a medium heat until translucent.

In a big bowl combine the salt, coriander, ginger, lemon juice and spices with a couple of tablespoons of water. Mix to make a thick sticky batter that isn’t runny at all.

Processed with VSCO with c1 preset

Add the onions and mix well to coat them completely.

Cover an oven tray with baking parchment. Use your hands to form 8 bhajis. Dip your fingers in a bowl of water to stop the mixture sticking.

Bake for 15 minutes, turn over the bhajis then bake for 15 minutes more.

Onion bhajis

Slice the baguettes, spread your pickle or chutney generously. Add the bhajis then cram in the leaves.

Restaurant review: Radius 7

Very local food with a sea view

Radius 7, New Road, Stoke Fleming, Dartmouth, Devon TQ6 0NR (01803 770007). Three-course meal for two, including drinks and tips: £80

★★★★☆

The word ‘local’ has suffered the same fate as ‘organic’ in that it has been abused by marketing types as a stamp of authenticity. It conjures up scenes of food on wooden boards, served in buildings with wholesome scrubbed red brick walls.

But local is much more than a middle class buzzword. Buying locally is good for the economy and means fewer food miles. It can also allow restaurants to build a better relationship with suppliers so that less waste is created. And a transparent supply chain suggests people are fairly treated and paid at every stage of production.

Radius 7 does local very well.

Sat on a hill that suddenly plunges into the English Channel, the restaurant started out in 2015 with the idea that ALL of its food would come from within a 7-mile radius. Two years on, the proportion is 85% local (they said butchers’ prices were becoming too high) but it is still an impressive achievement.

For starters I had Salt and Pepper Onion Petals (£2.95) which arrived deep fried and with garlic mayo. The onion had been part caramelised before being battered which made for mouthfuls of sweet sticky jam and crunchy fried coating.

Salt and Pepper Onion Petals with garlic mayonnaise

My five and a half fellow diners happily saw off heavily cheddared soufflés, scallops with black pudding and peas, and summer minestrone soup.

Wild Mushroom and Mascarpone Arancini (£12.95) with pea puree and beer battered asparagus came next. It was at this point I realised everything I had ordered was deep fried. With my battered starter and the veggie mains menu mostly filled with fried goods (beignets and croquettes too) there could be a better balance. It may have been created for vegetarians who are afraid of vegetables but I am not.

IMG_1090
Wild Mushroom and Mascarpone Arancini, with beer battered asparagus

The arancini, which are fried risotto balls, were crisp and well-seasoned, with fat chunks of meaty mushroom inside. The asparagus was juicy and sweet, although the batter was probably unnecessary and did not taste much of beer. However, I was abruptly disappointed when I discovered I had eaten them all. The creamy pea puree was a good foil to the beige but was too salty.

Elsewhere on the table, silenced mouths lapped up crab claws, langoustines and mussels draped in wild samphire and garlic butter. There was a platter of mackerel pâté, prawns, smoked salmon and crab, and steaks with onion rings and veg, and chips to mop up peppercorn sauce. A slow braised ox cheek glazed in Doombar ale and black treacle was eaten in a religious daze as deep as the dark meat lacquer.

crab claws, langoustines and mussels
Fisherman’s Catch – crab claws, langoustines and mussels 

Defeated, only one of the group ordered dessert. Dark Chocolate & Peanut Butter Cheesecake (£5.95) with salted caramel came on a wooden board supplied by the local tree surgeon. A thick, rich, creamy, generous chocolatey jar affirmed that Radius 7 knows what it is doing.

Dark Chocolate and Peanut Butter Cheesecake with salted caramel, berries and brownies 

The whole meal happened effortlessly, with no delays except when waiting for the bill during an influx of diners. The building is a wonderfully light space that benefits from a high ceiling and two long walls of windows, with the sea visible over the rooftops. On this Friday night it had a pleasant hum helped along with relaxed, assured staff.

Radius 7 could make even more of its local mantra, which is not advertised in the restaurant or online. Arguably the best it has to offer is the seafood, which comes from nearby Brixham, one of the biggest fishing ports in the UK. The restaurant also grows its own microherbs in a polytunnel out back and is looking into stocking Dart Valley wine alongside its Salcombe and Exmoor Wicked Wolf gins.

From an environmental perspective, local food does not always translate to a smaller carbon footprint because most emissions happen in the field rather than during transport. But it still helps, especially if the food is in season and grown easily in Britain.

Moreover it points to a thoughtful and sustainable way of restauranting that I am happy to buy into. Even if the deep fat frier had a bit of a heavy night.

Organic or not?

new-piktochart_23382820_fa24eb92dedadaacd45b48f00f753b9df2b043d5.png

1. https://www.ciwf.org.uk/your-food/dairy/

2. https://www.ciwf.org.uk/news/2009/08/organic-is-better

3. http://www.organicresearchcentre.com/manage/authincludes/article_uploads/ORC%20Biodiversity%20benefits%20of%2 0organic%20farming%20v4.pdf

4. http://www.globalissues.org/article/170/why-is-biodiversity-important-who-cares

5. http://www.europarl.europa.eu/RegData/etudes/STUD/2016/581922/EPRS_STU(2016)581922_EN.pdf

6. https://www.iarc.fr/en/media-centre/iarcnews/pdf/MonographVolume112.pdf

7. http://www.un.org/apps/news/story.asp?NewsID=56311#.WWTSBtPyt3I

8. https://www.elementascience.org/articles/10.12952/journal.elementa.000116/

9. http://www.bbc.co.uk/news/health-19465692

10. http://www.water.org.uk/news-water-uk/latest-news/research-shows-more-action-needed-protect-against-growing-drought-risk

11. http://www.telegraph.co.uk/news/2016/06/12/think-organic-food-is-better-for-you-animals-and-the-planet-thin/

Restaurant review: Fed By Water

Vegan pizza you say? Emily Clark finds out more

Fed By Water, Dalston Cross Shopping Centre,64 Kingsland High St, London E8 2LX (020 7249 6242). Three-course meal for two, including drinks and service: £85

★★☆☆☆

This vegan Italian dinner started in the best way I could hope for – with a stuffed mushroom.

But after the first disappointing bite, I knew I was stuffed.

Let me rewind. This is Fed By Water, ‘a concept restaurant offering authentic, traditional Italian plant based cuisine’ that ‘encourages healthy, ethical and sustainable living’.

I’m sold. But it seems, after months of drooling over their Instagram posts, another Londoner has fallen prey to mediocrity masked by pretty pictures of pizza.

For starters I had Fungo Ripieno (£8.95), mushrooms purportedly stuffed with onions and sage. The stuffing was grey, mushy and watery. Perhaps it had been regurgitated. It came with a truffle soy cream that had the exact appearance of part-cooked egg white.

Fungo Ripieno

As so often with truffle oil, there was no evidence of it in the eating, only the smelling. Truffle should be served in generous shavings if at all. The green beans were just that.

My accompanying diner had Asparagi Al Sole (£8.95), baked asparagus with orange soy cream and a vegan version of pecorino cheese.

Asparagi Al Sole

The asparagus was crunchy and sweet and the cream was an impressive take on hollandaise, with not too much orange. The roast fennel was nicely cooked but my sister makes better. The bread was stale.

The pecorino, however, was so offensive that I cannot calmly describe it. My keyboard will suffer.

It was shaped ironically into a heart, with sweet green gel in its hollowed-out middle. Its colour was so un-food-like that when my fellow diner cut into it I let out a yell of shock that it was not in fact a pottery dish for holding sauce.

It was fridge-cold, blended and bland. The waiter informed us it was made with hemp and soy, and doesn’t it taste nice? They might as well use a petrol-soaked tricolore as kindling for the pizza oven. Italian cheese this was not.

For a main I had a vat of Spaghetti Alla Carbonara (£14.95). It satisfied that urge you get with pasta to cram it in your mouth and enjoy the oxytocin high that comes with an overload of carbs. The sauce was cleverly made with salty smoked tofu, turmeric and soy cream and it came topped with seitan, a meat substitute made of wheat that was deliciously chewy and salty.

Spaghetti Alla Carbonara

We also ordered a Pizza Diavola (£14.95). The base was excellent having been cooked in a pizza oven and the umami olives were proper. But the fake mozzarella was watery and foamy and the array of pretend salami would only convince someone who doesn’t remember what meat is like.

Pizza Diavola

The wines were all organic and my glass of negroamaro was approved by fellow diner, who tastes wine for a living. She had a nice organic cider.

Fed filters impurities out of its drinking water and the water used in its cooking. It lists limescale, chlorine and bacteria as some of these impurities. The water is actually noticeably different, smoother somehow, with a mineral taste.

I ordered a ‘tiramisex’ pudding (£6.95) to take home, which I asked for in a very British matter-of-fact manner. It was very healthy tasting. (I have been known to stomp around the house chanting ‘TIR-AM-SUU’, in desperate need of cream, coffee, booze and cake.)

Instead of ladyfingers there was one layer of chopped nuts at the bottom. The vegan cream mix was thick and rich. I can forgive it for being healthy as this is one of the tenets of the restaurant. I was just expecting something more from a dessert with a rude name.

The bill came to £78.71, which I believe was too much for what we got. Fed justifies the portion sizes with being southern Italian, which is not so cute if you feel you’re paying too much. And in half-gentrified Dalston this cost seems incongruous. Next door was a cheap butchers with rows of plucked chickens hanging from the ceiling and a crowd of customers paying for them.

I don’t believe Fed has come into its own, despite its social media following. On a Saturday night, a London restaurant with approximately 40 covers should definitely be more than half full.

The pasta and pizza was delicious –  all the chefs are all Italian, though not vegan. Which explains why the vegan elements were, let’s say, unusual.

Mostly I feel that Fed hasn’t pulled off its ‘authentic’ vegan Italian concept. Some of the dishes need to spend a long holiday in the test kitchen and that pecorino needs to return to the special deep, dark vegan hell from whence it came.

 

Double pea barley risotto

Pearl barley seems to have got stuck in the winter stew category. No more! The chewy fat grains make a great summery (and very affordable) risotto.

I’m loading it up with peas but add any veg you have kicking around in the fridge. Top with radish slices, herbs and/or leaves from the top of veg.

You can find pearl barley in lots of small supermarket stores – Tesco express has a 500g packet for 55p. Carnaroli risotto rice is £1.69.

How is this eco?

Growing rice, including risotto rice, produces a lot of greenhouse gas. Rice is grown in paddies, which are flooded fields. When plant matter degrades in water, it releases methane, the second most potent greenhouse gas. Growing rice accounts for 20% of the the world’s manmade methane emissions.

And worryingly rice paddies produce more methane as the climate gets hotter, this 2012 study showed.

Pearl barley isn’t grown in paddies, so it has a much lower footprint. And we are very good at growing it in Britain. Together with France, we have the greatest yield ratio for the amount of nitrogen fertiliser used to grow it (see page 87 of this 2o12 Defra report).

Nitrogen fertiliser results in the release of nitrogen oxide, another greenhouse gas. We need nitrogen to fertilise crops but it is a huge contributor to the greenhouse gas footprint of food – much more so than transport. So the less used to grow barley, the better!

RECIPE

Ingredients

Serves 4

For the pea puree

  • 150g frozen or fresh peas
  • 1 tbsp oil
  • 150ml veg stock

For the risotto

  • 1 onion, finely diced
  • 2 tbsps oil
  • 3 garlic cloves, finely chopped
  • 300g pearl barley
  • 100ml white wine
  • 500ml veg stock
  • 40g hard cheese, grated
  • Juice of half a lemon
  • 200g frozen or fresh peas
  • Garnish – pea shoots, leafy veg tops, sliced radishes or extra cheese sliced with a vegetable peeler

Method

  1. To make the puree, cook the peas for 3 minutes with the oil then add the stock and simmer for 3 more minutes. Blend with a handblender or in a mixer and leave to cool.
  2.  In a big saucepan, add the oil then sweat the onion over a low heat for two minutes. Add the garlic and pearl barley and cook for 3 minutes to toast the barley lightly. Add the white wine and cook for 2 minutes. Then add all the remaining stock, give it a big stir and put a lid on the saucepan. Keep the heat low.
  3. After 25 minutes, check the barley is a texture you want to eat. If it’s too hard, cook for another 5 minutes or until al dente. Add the peas – if frozen, cook for 2 minutes, if fresh, cook for 4. Stir in the pea puree, cheese and lemon juice and top with any garnishes.

Asparagus and golden mayo

Not much beats a plate of asparagus slathered in hollandaise. But if you fancy a more eco-friendly swap, mayo is the answer. That’s because the carbon footprint of butter is four times higher than olive oil and twice that of rapeseed oil.

This homemade mustardy mayo is easy to make, as long as you’re willing to give your whisking arm a workout! Have it with boiled eggs and toast for a simple but excellent dinner.

Why is this eco?

If you are going to make hollandaise or cook anything with butter, you’ll be doing much better by the environment by using olive or rapeseed oil instead.

About 7.3kg of CO2/equivalent is produced per kg of butter while olive oil produces 2.3kg (more if it comes in a smaller bottle). The study is calculated with butter from American dairies but this journalist uses Carbon Trust numbers to estimate that UK butter is actually higher at 9.4kg CO2/eq.

CO2/eq is a way of measuring all greenhouse gases under one common unit. For example, methane produced by cows can be measured in CO2/eq. These carbon footprints were calculated by adding up the greenhouse gases produced in all stages, from farm to packaging and transporting.

Speared
Double dipping is encouraged

RECIPE

Serves 2

Ingredients

  • 1 egg yolk
  • 1 tsp white wine vinegar (or lemon juice)
  • 1 big tsp Dijon mustard
  • Big pinch of salt
  • 75ml British rapeseed oil, or olive oil
  • 1 bunch asparagus (about 12 spears)
  • Chilli powder, paprika or black pepper to taste

Method

Whisk the egg yolk for a whole minute with the vinegar, mustard and salt.

Drizzle in just a teaspoon of oil and whisk for another whole minute. Add another teaspoon and whisk for one more minute.

Now pour in a thin steady stream of the remaining oil, whisking constantly with your other (aching) arm.

Steam the asparagus for 5 minutes or up to 8 if it’s thick. I use a steamer or a sieve with a lid on, placed over a pan of boiling water.

To serve, spoon some mayo over the asparagus and sprinkle over chilli powder, or dip spears in a ramekin of the stuff.

Use up any leftover mayo in sandwiches or in a potato salad. Store it in the fridge for up to a week with clingfilm pressed against the top of the mayo to stop a skin forming.