I love using V Pud which is made by the Real Lancashire Black Pudding Company. I was pleased to be asked to work on some more recipes for their vegetarian and vegan black pudding – the V Pud. http://www.reallancashireblackpuddings.co.uk/vpud/
V Pud has an interesting taste and a lovely crumbly texture with a delicate blend of herbs and spices. I already use V Pud for my favourite Cannelini Bean dish and it goes really well with my spelt risotto. For recipes see http://www.reallancashireblackpuddings.co.uk/recipes/vegetarian-black-pudding-with-cannelini-beans/#.VznXvmB0xAg
I took my inspiration for this dish from ingredients eaten whilst growing up. I grew up in a part of Wolverhampton called Wednesfield which is part of the industrial Black Country. My family had a lock making business, my Dad and Uncle made specialist keys by hand. These traditional methods can be learnt about now through visiting the Lock museum which is part of the Black Country Museum. The museum is a great place to visit and on a recent trip I was reminded of the old Black Country dish, Groaty Pudding.
It’s lovely to share this recipe as part of National Vegetarian Week 2016 which is an opportunity to share food, stories and traditions. http://www.nationalvegetarianweek.org/
V Pud Groaty Pudding
Groaty Pudding is a traditional Black Country dish. It’s similar to a risotto. The flavour of V Pud works well with this. If you can’t get oat groats, try making it with pearl barley. I got my oat groats from our local health food shop, The Bran Tub in Malvern.
Ready in 30 minutes
100g V Pud, sliced
1 leek, sliced
150g oat groats
1 tbsp vegetable bouillon powder
1 litre of water
salt and black pepper to taste
extra virgin rapeseed oil
chopped chives to garnish
Place the oats groats in a saucepan with the stock, then bring to the boil. Reduce the heat, cover and simmer for about 45 minutes until the groats are cooked.
Season with salt and pepper.
Heat a pan, then add the leeks and cook in their washing water for a couple of minutes. Add some extra virgin rapeseed oil to finish cooking. Add to the groats mixture.
Heat some extra virgin rapeseed oil in a clean pan. Test to see if the oil is hot, and add the slices of V Pud. Fry until crispy on both sides.
Place on top of the cooked leeks and groats. Garnish with chopped chives.
V Pud also goes really well with tomatoes; the following two recipes are great for warm summer days.
Bulgur Wheat and Sun Dried Tomato Salad with V Pud
A quick tasty dish – perfect for packed lunch.
Ready in 15 minutes
2 spring onions finely chopped
1 clove crushed garlic (optional)
25g sun dried tomatoes, sliced
small handful of olives
50g chopped fresh herbs
75g bulgur wheat
130ml boiling water (approx)
black pepper and salt to taste
extra virgin olive oil
75g V Pud, chopped
olive oil for frying
Rehydrate the bulgur wheat by placing in a bowl and covering with boiling water. Cover with a plate and leave to stand for about ten minutes. Fluff up with a fork.
Add the spring onions, garlic, sun dried tomatoes, and olives to the bulgur wheat. Mix in some chopped fresh herbs. Add a drizzle of extra virgin olive oil and season well.
Heat some olive oil in a small frying pan. When the oil is hot, add some chopped V Pud and cook on both sides.
V Pud Summer Vegetables with Pancakes
A speedy summer supper. The pancakes can be made in advance.
Ready in 30 minutes
For the pancakes
100g buckwheat flour
300ml soya milk (unsweetened)
sunflower oil for frying
Place ingredients in a blender jug and blend. Place in fridge. Leave to stand for at least 20 minutes.
Heat oil in crepe/frying pan, add a ladleful of pancake mixture, and cook on both sides. Keep warm. Add more oil as needed, to cook remainder of pancakes. This amount of batter should make 6 small pancakes.
For the filling
3 ripe tomatoes
2 cloves garlic, sliced
100g V Pud, sliced
handful fresh rocket
handful fresh basil
salt and pepper to taste
Fry or grill some sliced tomatoes, courgettes and garlic. Place in oven to keep warm. Add a little more oil to the pan. When hot add the slices and V Pud and fry on both sides.
Fill the pancakes with the V Pud and vegetable mixture. Season to taste. Serve garnished with rocket and basil.