Anarchy Rating

All reviews are scored out of a total of five Anarchy symbol's. A score of three is given to something that is a typical example of its style with nothing too outstanding or bad about it.

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Red Lentil, Coconut & Lime Dhal

This is my own adaptation of one of my favourite comfort foods, the humble lentil dhal, made more sexy and substantial with the addition of a load of lovely veg. It goes great with plain basmati rice, a good leafy salad and maybe a chapati too. Don’t be put off by the long list of ingredients either, it’s only a few steps to actually pull it all together.

Serves 4-6.

  • 1 tbs oil for frying
  • 1 large onion, finely chopped
  • 200g carrot, diced
  • 200g potato, diced
  • 2 sticks celery, […]

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Mushroom & Lentil Crumble

Now’s the time of year to start thinking about heartier foods, the kind of solid scran you need to get you through the long cold nights and grey days. Crumbles are ideal, and not just the sweet ones that you can pack with seasonal fruits (blackberries in particular are superb right now). This recipe provides a substantial savoury mouthful that sits well with mashed spuds, Savoy cabbage, carrots, green beans, peas and gravy (don’t scrimp on this, half a pint per person is my standard measure).

Serves 4.

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Cauliflower With Mustard Sauce

This is another contribution from landysrock (cheers). Unfortunately, I don’t like overly mustard-flavoured things (a teaspoon or so in a curry or stew is my limit) but, for those who do, it probably doesn’t get much simpler than this unless you’re squeezing some on a veggiedog.

Goes with anything! Serves 4-6.

  • 600ml unsweetened soya milk
  • A good size cauliflower, cut up into florets
  • 3 tbs of soya marg
  • 3 tbs of plain flour
  • 3 tbs of Dijon / wholegrain mustard

Steam / boil the cauliflower for about 5-10 […]

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Jamaican Fritters

If you’ve got the munchies and want a fairly quick and filling snack, these should fit the bill. They’re a variation on the Indian pakora, but the addition of the buckwheat flour seems to make them both lighter and more substantial. If you don’t have buckwheat flour, just replace it with extra chickpea flour. They’re nice and fatty so don’t eat too many or you won’t have enough room for beer.

Makes about 12-15 decent-sized fritters.

  • 1/2 cup chickpea (gram) flour
  • 1/4 cup buckwheat flour
  • 1 tbs soya flour […]

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Tomato & Red Onion Salad With A Punchy Dressing

Simple things can often give the greatest pleasure, much like your humble author. This salad and dressing is one of them.

Makes however much you want (salad) and loads (dressing).

For the salad:

  • As many tomatoes as you need for the number of people eating it – cherry tomatoes are best and should be halved, larger tomatoes should be divided as appropriate
  • 1 large red onion for every 6-10 people (depending on your personal tastes), halved lengthways and thinly sliced
  • You could add a rib of thinly sliced celery […]

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Thick Onion Soup

A big thanks to landysrock, one of our readers, for this contribution. It sounds perfect for a chilly autumnal eve or a typical British summer’s day.

Got more onions than you can juggle with? Thick onion soup!

  • 75g soya marge
  • 500g onions(finely chopped)
  • 1 garlic clove
  • 40g plain flour
  • 600ml veg stock
  • 600ml soya milk
  • 2-3tsp lemon/lime juice
  • Good pinch of allspice
  • 1 bay leaf
  • 1 carrot(coarsely grated)
  • 4-6 tbs soya cream (thick one if possible)
  • Pepper

Melt the marge on a medium-low heat, add onions and garlic […]

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Balilah

I’m always open to new ways of incorporating the humble, yet delicious, chickpea into my diet. Legumes generally lend themselves well to all manner of savoury (and even sweet) food, but the chickpea has a soft spot in my stomach. I simply can’t imagine a world without hummus.

Randy (of Insurgence Records / Rebel Time Records) kindly passed this recipe for balilah, a chickpea salad, on to me. He claims no credit for originality – the dish is a traditional Palestinian one (which probably means that, just like hummus, there […]

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Seitanic Mass

I’ve read so much over the years about this mysterious wonderfood called seitan, but never been able to find the basic ingredient (wheat gluten powder) in the UK, at least not within a reasonable price range, to have a go at making it myself. There’s a long-winded way to knock some up with ordinary flour, but it takes fucking forever (I know, I’ve tried) and you lose loads of bulk when you rinse it out, ending up with a tiny lump of the stuff (not to mention all the water […]

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Mafé

A recent chat about things people love over at the Red & Anarchist Black Metal forum led to someone (thanks Starcide) sending me this delicious recipe. Mafé, or peanut stew, is a traditional dish eaten by the Wolof people of Senegal and Gambia. They have no hesitation in adding chunks of dead stuff to theirs, but it’s simply a matter of replacing that bit with life-friendly ingredients to make it suitably vegan. I used tofu, but a tin of beans is equally as good.

This is a substantial dish and […]

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Carrot, Lentil and Citrus Soup (And An Apology)

Carrot & Citrus SoupFirst off, I seem to have missed a week. I thought today was the first Monday of the month. Seems I was wrong. Sorry. I haven’t been slacking, in fact I’ve been far busier than normal and am only about halfway trhough getting shit together for this month’s posts. There will be music, bugs and free plants to follow over the coming weeks and months, so be patient.

Until then, here’s a fresh […]

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