Vegan Mofo 2019 Kitchen Tour / Wild Woodgas Stove Recipe: Moroccan Spiced Chickpea Stew

I’ve shown off my kitchen in previous years so let me show off my new kit.

stoveinhand

Isn’t it cute? It’s a Wild Woodgas Stove and I bought her a couple of months back.

stove

Why? Well mostly because Torbay Council frown on setting open fires on the beach so I bought it to contain the flames. It’s also super light weight, and you can pack it, its fuel and your matches into a cute little billy can. We take it out for supper on the beach once a week. Then on Friday I post a recipe on here.  You can find the past recipes here and this week we have a Moroccan Spiced Chickpea Stew.

stew

Moroccan Spiced Chickpea Stew

Spice Blend

2 teaspoon coriander
2 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon cinnamon
1/4 teaspoon garlic powder
1/4 teaspoon salt

Mix together and pop in a container.

In The Wild

One can of chickpeas
One can of baby carrots and peas
Jar of passata
Water
Your container of spice blend
A lemon

Drain the veg and chickpeas and add them to the pan.

You want to cover the veg and chickpeas with a 50/50 mix of water and passata. Don’t panic: you don’t need to be absolutely precise. Then add in the spice blend.

chickpeastew

You just need to get everything piping hot and then squeeze on the juice of half of the lemon.

Serve with some flatbread.

Wild Woodgas Stove Recipe: Twist Bread Hot Dogs

My wild cooking project wasn’t the only cooking project I’m working on over the summer: I was also working on veganising recipes from the Nordic Baking Book. The two combined with Pinnbrôd. Or at least that’s what it’s called in Sweden. When I posted it to instagram I was told the German word is Stockbrot.

Both the Nordic Baking Book and Wild Baking recommend making the bread twists fat enough to slip a cooked sausage in; lubricant may be required. Just as god intended. Vegan sausages are better though. They don’t take as long to cook, so you can just wrap the dough round the sausage and by the time the bread is done the sausage is too.

twist sea

The challenge then is getting the stove to the right temperature. You’ll want to burn it down until there are no more flames. The other trick is to find the right size of sausage. The Taifun cocktail sausages are perfect for the size of the stove.

To Make The Dough:

1 cup of plain flour
Two big pinches of salt
1/2 teaspoon baking powder
5 tablespoons of water

Mix the dough together just before you go out, and pop in a container.

In The Wild:

Dough
Hot dogs

Allow the flames on the stove to die down and work while the embers are still hot.

Place the hot dog on a skewer.

Break off about a tablespoon of dough and roll it out. Wrap it in a thin layer around the hot dog.

Cook over the embers, twisting constantly until the bread is cooked through.

twist

Wild Woodgas Stove Recipe: Potato Curry

Each year I set myself a summer project. In the past I’ve learned how to spin, sewn one dress for every week of the six week holidays and, of course, each year I aim to get the flat so tidy I never have to clean again.  This year my challenge is to cook outside more often. As a result I’ve bought myself a Wild Woodgas Stove.

with a veiw

I’m aiming to get one new recipe written up each week that’s been cooked on my new stove. This first one is for a mild, sweet and sour potato curry. It’s in two parts. First you cook the curry paste at home, then you add some water and a can of new potatoes out in the wild to make it a meal. I use the term ‘wild’ loosely. Theses recipes aren’t necessarily going to work for backpacking. It’s more cooking-but-a-little-lazier and with a great view.

Potato curry

This serves two, with flatbreads for dipping

To make the paste

1 tbsp oil
1 teaspoon of cumin seeds
1 teaspoon of black mustard seed.
Pinch of Asafoetida
2 teaspoons of brown sugar
5 tablespoons of tomato paste
2 tablespoons of tamarind paste
1 teaspoon of salt
1 tablespoon of coriander
1 1/2 teaspoon turmeric

Heat the oil over a medium-high heat. When hot add the cumin and mustard seed.

As the mustard seeds start to pop, add the asafoetida, sugar, tomato, tamarind, and salt. Stir until the sugar dissolves.

Add coriander and turmeric. Turn the heat to low and reduce the water. The paste is done when it just coats the bottom of the pan – if you drag a spoon through it it should leave a gap in the sauce.

paste

Let it cool and then jar it up.

In the wild

1 can of boiled new potatoes
Water
Your jar of curry paste

Drain the new potatoes and add them to a pan.

stovecooking

Put in the curry paste and enough water so that the potatoes are almost all covered.

Pop the pan over the fire and heat until everything is cooked through.

cury

Recipe: Wild Garlic Pesto

Wild garlic, after it’s picked, can wilt really fast. To keep it fresh after picking I wrapped it in a damp tea towel and popped it in a sealable box in the fridge. Or you could make it into pesto straight away.

 

Wild Garlic Pesto

About 20 leaves of wild garlic

8 walnuts

190ml (3/4 cup) olive oil

This is a simple two-step process: put it in the blender and blend it up.

It’s served here with spinach pasta and broccoli but it can be used just like any other pesto.