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Veg Fest 2015

Veg Fest Bristol is the place to be this weekend for all foodies and especially vegans, as there must be the biggest collection of vegan food stalls with lots of tasters and goodies to buy. Demuths will be there in the cookery demo tent, Rachel at 1pm on Saturday and Jo at midday on Sunday. We have chosen to demo our favourite Turkish dishes and here are the recipes!

Fava Hummus with Pumpkin seeds

Serves: 4

Dietary: Vegan, Gluten free


Ingredients

350g cooked fava beans

2 garlic cloves, chopped

pinch of salt

1 tbsp lemon juice

50g pumpkin seeds, roasted

6 tbsp extra virgin olive oil

1 tsp cumin seeds, dry fried and ground

1/2 tsp paprika

pinch of cayenne

A handful of mint leaves, chopped


Method.

Crush the garlic with the salt, until smooth.

With a potato masher or hand blender coarsely mash the cooked fava beans with the garlic and lemon juice and add most of the pumpkin seeds, leaving some to decorate the top of the hummus.

Mix in half the olive oil, cumin, paprika, cayenne & mint. Check for seasoning and then ladle into a serving dish. Sprinkle on the remaining pumpkin seeds, cumin, paprika, cayenne & mint. Lastly cover with the rest of the olive oil and serve with warm bread, wedges of lemon and sprigs of fresh mint.

To cook dried fava beans

Soak 100g of dried beans overnight and then rinse. Cover with homemade stock or water.

Simmer the beans until they are soft, this takes about an hour. Top up the liquid if the beans dry out.

When the beans are cooked drain them

Ezme

Serves: 4

Dietary: Vegan, Gluten free


Ingredients

3 ripe tomatoes, finely chopped

1 small green pepper, finely chopped

1 red chilli (optional), deseeded and finely chopped

A handful of flat parsley, chopped

2 spring onions, chopped

pinch of salt

2-3 tbsp olive oil

1 tbsp pomegranate syrup or sour cherry jam

freshly ground black pepper


Method

Mix all the finely chopped vegetables and herbs together in a bowl with a pinch of salt.

Stir in the olive oil and pomegranate syrup or sour cherry jam. Season to taste and adjust with a little more salt, black pepper, olive oil and pomegranate syrup or sour cherry jam.

Tips: Sour Cherry Jam (vişne reçeli) is a delicious conserve which can be used as a sour jam or added to salads and cooked dishes when you need more depth of flavour. You can buy it from Turkish and Middle Eastern Stores.


Cauliflower Tabouleh

Serves: 4

Dietary: Vegan, Gluten free


Ingredients:

½ a cauliflower, remove stalk

½ lemon, juiced

1 clove garlic, finely chopped

2 tbsps olive oil

½ red onion, finely diced

4 tbsps mint, parsley, dill

1 tbsp pistachios or walnuts, finely chopped

½ pomegranate, seeds

pinch of salt and pepper


Method:

Put the cauliflower florets into a food processor and blitz to a couscous like texture.

Combine cauliflower with the rest of the ingredients.

Season well, adding more flavourings to taste (depending on the size of the cauliflower).

Gözleme

-flatbreads with spinach and bean filling

Gözleme are paper thin breads stuffed with a variety of fillings and pan fried-they are traditionally served hot by street vendors. The fillings vary around Turkey, this one uses fresh spinach and beans but you can use cooked vegetables such as potatoes and squash-anything mash-able works well. You can also add different herbs and spices, garlic and chilli to your taste. This quick version uses tinned beans but if you prefer you can soak dried beans overnight and then cook them until soft.

Makes 6 stuffed breads

Ingredients

500g plain flour

½ tsp fine salt

200ml Warm water

60ml Olive oil

Method

Place the flour in a bowl and add the salt. Make a well in the centre and add the olive oil. Stirring with one finger gradually add the water until you have dough which feels soft and pliable-if it is too sticky add more flour, if it is too wet add more flour. Knead the dough for about 10 minutes or until it is really soft and then divide into 6 balls, cover with a clean tea towel and leave to rest for 30 minutes.

For the filling:

500g spinach, washed

I tin of white beans such as cannellini or butter, rinsed and mashed roughly

A small handful of herbs such as parsley, dill and mint, finely chopped

The zest of a lemon

1 tsp sumac

1 tsp pepper flakes

Salt and pepper

On a chopping board roughly chop all of the filling ingredients together so that it is all well mixed. Taste and add as much sumac, pepper flakes, salt, pepper and lemon as you like.

When you are ready to cook the Gözleme sprinkle a clean surface with flour and roll out one ball of the dough until it is as thin as possible-the dough should form a circle of about 30cm in diameter.

In the middle of the circle of dough spread a handful the bean mixture.

Fold the edges of the circle over the dough so that they just overlap (you can glue them with a little water) and then fold the top and bottom edges over so that you have a neat rectangle. If you prefer you can make a half moon shaped folded bread-this will cook quicker.

Repeat with the rest of the dough and filling.

Heat a large frying pan and heat ½ tsp of oil, use a piece of kitchen paper to wipe a thin layer of oil around the pan and do this every time you cook each bread.

Add one Gözleme to the pan and cook until the distinctive brown “eyes” appear. Turn over and cook the other side. Keep the cooked breads warm under a tea towel or in a warm oven until they are all cooked-or serve guests one at a time as the breads are ready.

Tips:

In Turkey this pastry is deftly rolled out with a really long thin rolling pin-the dough is wrapped around the pin as it rolls out-you can improvise with a long piece or (clean) wooden dowel. To see this in action visit Bristanbul Deli on the Gloucester Road, Bristol where a lady rolls Gözleme all day long in front of you!

Cacik

Soya Yoghurt, cucumber, mint and garlic dip

Ingredients

1 cucumber or 3 baby cucumbers

2 garlic cloves, crushed very finely (or a handful of chopped wild garlic)

150ml soya or other dairy free yoghurt

Handful of mint, chopped

Salt and pepper

Lemon juice to taste

Method

Peel the cucumber (or leave the skin on if you prefer) and either grate or dice finely. If you don’t want the cacik to be too watery you can sprinkle a little salt on the cucumber, leave it in a sieve over a bowl and leave to stand for 1 hour before squeezing dry. This is down to personal preference and whether you have time!

Add the yoghurt, garlic and mint, taste and add salt, pepper and lemon as needed

Mix and refrigerate.

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