This is an excellent recipe that I created, which has brought a huge smile to my face, because my young discerning daughter is the best barometer I have in the short term when I have just created something new, and my partner is even more discerning. They both gave it a resounding thumbs up ! And I also know I have high standards to meet when I think of you all out there. As you may have noticed by now, I am not conventional or a conformist in my kitchen – if a particular ingredient springs to mind and ‘feels right’, then I add it, and 99.9% of the time, it works. This gives me the confidence to create just about anything. Onwards we go – enjoy and share with your loved ones – or, just be a little cheeky and treat yourself to the lot ! And please come back with your comments here. Thanks !
Serves around 3 people
INGREDIENTS FOR THE SMOKED BEAN FEAST SAUCE
around 2 Tbsp olive oil
3 cloves garlic, finely chopped
1 medium red onion, finely chopped
1 400g tin borlotti beans (around 2 cups) – feel free to soak and boil your own beans
1 Tbsp tomato paste
1 cup tinned sweetcorn (of your choice)
salt to taste
1 tsp curry powder
1 tsp margarine of your choice
4 to 6 medium chestnut mushrooms, sliced thinly
1 small to medium sized red pepper, chopped small
- Heat your olive oil in a skillet pan, then fry your onion and garlic for a couple of minutes, mixing frequently.
- Then add your spices, and allow them to give off their flavours.
- Stir in your tomato paste, and mix for a couple of moments.
- Next, add your mushrooms and margarine, and allow them to cook.
- Now add your red peppers, and allow to cook for around 2 to 3 minutes, stirring every so often.
- Finally, add the rest of your ingredients, lower the heat, and allow to cook through for 15 minutes. Then give it a good stir, taste for salt, and leave covered on the heat for a further 5 minutes.
- Your filling is now ready – allow it to rest, and make your roti in readiness for your meal.
2 cups plain unbleached flour
150 mL (5 fl oz) water – a little more if needed
2 Tbsp plain oil – vegetable or other of your choice (make sure it’s not a strong one, as it won’t work) – you can use canola if you wish
- Place the flour in a food processor, and add the liquid a little at a time, until a ball is formed.
- Take the dough out of the processor, coat the ball with flour, wrap in cling film (plastic), and place in the fridge for a couple of hours.
- Remove from fridge, and, using clean hands, break off pieces large enough to form 2 inch balls.
- Roll them into round rotis on a clean surface, around 6 to 7 inches in diameter.
- Fry each one in a dry non-stick pan, pressing down with a piece of kitchen roll, to prevent your fingers from burning.
- When the pastry kind of bubbles up, turn it over and do the same thing.
- Remove each one, and place on a hot plate kept warm whilst you make the remaining ones.
- When your first one is ready, lie it down on a large flat plate, and stuff it with the bean filling. Roll it to your preference – if you wish, you can wrap grease-proof paper it. Repeat the same process with the other roti, and serve. Enjoy !
All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010
These are free recipes for your pleasure – all we ask in return is that you take a few moments to leave us a constructive comment !suitable for vegans, vegetarians and meat-eaters alike