Overview
Included with the cook-along, Sean Mackenney from HSI will be introducing sessions based on the 4 toolkits from the live TUCO vegan workshop: Flavour, Texture, Seasonal sourcing and Whole foods. On each of these sessions, Sean will be speaking with guest commentators on 4 topics Marketing, Nutrition, Green House assessments and Local Sourcing.
In this session Sean is joined by Nick Saltmarsh from Hodmedod and will be looking at local sourcing in beans, grains and pulses (UK grown). Nick founded Hodmedod with colleagues Josiah Meldrum and William Hudson in 2012 after realising that fava beans were widely grown but little eaten in the UK, despite being a delicious and nutritious source of vegetable protein that can also help build healthy soils and benefit farming systems. Hodmedod's initial aim was simply to bring the beans back into British kitchens, but this proved the catalyst for further opportunities to develop the production and market for existing, forgotten and novel pulses, grains and seeds, including naked barley, quinoa, chia and camelina seeds. In 2017 Hodmedod won Best Food Producer in the BBC Food and Farming Awards, in recognition of its work to increase diversity on farms and in the food we eat, for the sake of farming and farmed landscapes, the environment, individual health and our food culture. Nick is also involved in organising the annual British Dal Festival, a nationwide celebration of dal and pulses.
This 90-minute virtual session will include:
- A plant based cookalong with Jenny Chandler based on Flavour, Texture, Seasonal or Whole Foods
- A presentation and discussion with Hodmedod
Ingredients for the versatility of pulses
Please prep’ and cook everything to the point required on the list:
400 g small green lentils - (British if possible or otherwise Puy or French green lentils)
Cooked in water until just creamy and tender ( you will end up with about 800 g) and then drained
For the Albondigas
- Olive oil
- 1 tbsp olive oil
- 1 onion, very finely diced or grated
- 2 cloves garlic, crushed
- 2 carrots, very finely diced or grated
- 1 tsp ground, roasted cumin
- 1 tsp paprika (1/2 of it smoked optional)
- 25g mixed dried mushrooms, finely chopped
- A handful of flat leaf parsley, finely chopped
- A handful of hazelnuts, roughly chopped
- salt and freshly ground black pepper
- Juice of 1/2 - 1 lemon
- 1 tbsp chia seeds
- 3-4 tbsp chickpea flour, or any other pulse flour (or plain flour at a push)
Olive oil for shallow frying
Plus a simple home made tomato sauce - or if really cheating 1 tin of tomato Frito
For the Salad Base
- 1 small red onion, finely diced
- 50 g currants, sultanas or other dried fruit, diced to lentil size
- 2 heaped tbsp capers, rinsed, diced if large
- 50 ml extra virgin olive oil
- 30 ml apple cider vinegar
- 1/2 tbsp maple syrup
- 1/2 tbsp Dijon mustard
- salt& pepper
- 1/2 tsp ground cumin
- 1/2 tsp garam masala
Plus a selection of roasted veg’ or fresh salad veg’ + flat leaf parsley
Equipment
- Chopping Board
- Knife
- 1 saucepan
- 1 frying pan
- Palette knife
- 1 jar with lid
- 1 large bowl
- 2 main plates for plating up
