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RECIPES
Many thanks
to Viva! for this link to their excellent
recipe page
Here
is a link to Rose
Elliot Recipes - also from Viva!'s website
Recipes
from the Viva! Cookery Demo with Jane Easton
The Veganisers
Chilli Non Carne.
Serves 4
2 tbsp sunflower oil, 1 large onion,
chopped, ½ red pepper, chopped, 2-3 cloves garlic, crushed,
1 medium courgette, chopped in half lengthways, then sliced,
100g/4oz mushrooms, chopped, ½ tsp chilli powder, 1 tsp paprika, 1
tsp cumin, 225g/8oz veggie mince (or use half this quantity of dried
TVP (Textured Vegetable Protein), soaked in hot vegan stock - i.e.
Marigold Swiss Vegetable Bouillon), 2 x 400g tins chopped tomatoes,
1 tbsp tomato purée, 1 tbsp peanut butter, 100g/4oz sweetcorn,
rinsed and drained, 100g/4oz cooked kidney beans, rinsed and drained
- if using tinned
1.) Fry onion and red pepper in oil until soft. 2.) Add
garlic, courgette and mushrooms and cook till mushrooms are golden
brown. 3.) Add mince and spices and fry 4-5 minutes, stirring
constantly. (If mixture sticks, add some of tinned tomato juice.)
4.) Add tinned tomatoes, purée and peanut butter
5.) Stir well and simmer for 10 minutes over a low heat. 6.) Add
sweetcorn and kidney beans to chilli and cook for a further 2-3
minutes.
Macaroni With No-Cook Cheezy
Sauce. Serves 2-4. 20 minutes. Good served with green salad and garlic bread
250g macaroni or small
penne pasta, Salt, Blender/food processor
Sauce
a) 180ml/¾ cup water. b) 6 tbsp tahini – or try lower fat version –
see below. c) 2 tbsp Engevita nutritional yeast flakes (made by
Marigold, available in a brown and orange tub in health stores). d)
1 tbsp fresh lemon juice. e) 2 tbsp chopped red onion or 1
medium-large shallot. f) 2 tbsp pale miso (pale yellow colour,
available in good health stores – found in plastic packets on shelf
or fresh variety sold in tubs in chill cabinet). g) ½ tsp dried
tarragon. 1-2 tomatoes, thinly sliced, for garnish. Paprika for
garnish
Black pepper
1.) Preheat grill. 2.) Cook pasta in a large pan of salted, boiling
water until cooked to your liking – see instructions on packet.
3.) Meanwhile, blend all sauce ingredients (a-g), then heat through
very gently – don’t boil. 4.) In a large heat-proof serving dish,
place cooked, drained pasta and half sauce. 5.) Mix well together,
then add rest of sauce. 6.) Sprinkle with black pepper, add sliced
tomatoes and paprika on top. 7.) Grill for a few minutes until top
starts to brown a little.
Options
• Low-fat – reduce tahini to 2 tbsp and add ¼ cup silken tofu
• Smokey flavour – add large pinch smoked paprika to sauce
(available in big supermarkets delis or health stores)
Veggie Merry Xmas Menu
Christmas Squash (A Viva!/Veggie Health
recipe)
Serves 4
2 small squashes (e.g.
acorn or small butternut squash), 3 cloves garlic, Olive oil, 1
large sprig of fresh rosemary
Salt and freshly ground black pepper
For the filling:
A little olive oil, 1 onion, finely chopped, 10g dried mushrooms
(porcini or mixed dried mushrooms), 70g long grain rice, 20g wild
rice, 500ml vegetable stock, ½ tsp chopped rosemary, 2 tsp dried
cranberries, 1 tbsp pine nuts, 1 heaped tbsp fresh thyme leaves,
chopped
1. Preheat the oven to 200˚C/400˚F. 2.) Cut the squashes in half;
remove all seeds with a spoon and brush lightly with olive oil.
3.) Quarter the garlic cloves and place some in the hollows and dot
the rest around the edges of each squash half.
4.) Add the rosemary needles and season with a little salt and
freshly ground pepper. Place in a roasting dish and roast for 45
minutes until the flesh is soft. 5.) While the squashes roast,
prepare the filling: Sauté the onion until translucent and add the
wild rice and vegetable stock. Bring to the boil, then reduce the
heat and simmer for 10 minutes.
6.) Add the dried mushrooms, long grain rice, rosemary and dried
cranberries.
7.) Bring to the boil once more, then cover and simmer over a very
low heat until the stock is absorbed and the rice is soft (about 20
minutes). 8.) Stir in the pine nuts and chopped thyme. 9.) Divide
this filling between the four squash halves and return to the oven
for 5 minutes. 10.) Delicious served with Roasted Red Pepper Sauce
(below), new potatoes and a big bowl of mixed salad.
Roasted Red Pepper Sauce
Serves 4
1 large jar roasted red peppers, 3 tbsp extra virgin olive oil, 2
tbsp pine nuts, 1 tbsp balsamic vinegar
1 tsp dried basil, 1 tsp crushed garlic, ½ tsp salt, Pinch ground
allspice
1.) Roast pine nuts: place in a non-stick frying pan, stirring
constantly until golden – don’t take your eyes off them as they burn
easily! 2.) Remove immediately from pan. 3). Grind nuts. 4.) Blend
all ingredients, including ground pine nuts, until creamy and
smooth. 5.) Warm through gently in a small pan, but don’t boil.
Chestnut Paté en Croute
(A Rose Elliot recipe) Serves 6.
Preparation: 5-10 minutes; Cooking time: 13 minutes; Baking time:
25-30 minutes.
4 onions, chopped, 2 sticks of celery, finely chopped, 2 tablespoons
olive oil, 4 garlic cloves, crushed, 100g button mushrooms, sliced,
435g can unsweetened chestnut purée, 75g soft breadcrumbs, 2
tablespoons brandy, Salt and pepper
375g frozen ready-rolled puff pastry sheets (Jus-Roll and Brake
Brothers are both vegan), Soya milk to glaze
1.) Fry the onions and celery in the oil in a large saucepan,
covered, for 10 minutes. 2.) Add the garlic and mushrooms, cook for
2-3 minutes. 3.) Mix in the chestnut purée, breadcrumbs, brandy and
seasoning. 4.) Preheat the oven to 230°C/450°/Gas Mark 8.
5.) Put the pastry on a baking sheet. Pile the chestnut mixture down
the middle third. 6.) Make diagonal cuts 1cm/½ inch apart on the
pastry on either side of the chestnut mixture. 7.) Fold these up
alternately to make a lattice covering it. 8.) Trim the ends – you
could make leaves and stick on top with water. 9.) Brush with soya
milk. 10.) Bake for 5 minutes, then reduce the setting to
200°C/400°F/Gas Mark 6 and bake for 20-25 minutes.
Lemon ‘Cheesecake’ with Blueberries
(A Rose Elliot recipe) Serves 4-6
Preparation and ‘cooking’ time: 10-15 minutes
175g/6oz ginger biscuits, 75g/3oz vegan margarine, melted, 400g/15oz
vegan cream cheese, such as Tofutti
Finely grated rind of 2 lemons, 25g/1oz caster sugar, 175g/6oz
blueberries – or raspberries if preferred, Icing sugar to dredge
Mint leaves to decorate (optional)
1.) Put the biscuits into a polythene bag, secure lightly then crush
with a rolling pin. Transfer the crushed biscuits to a bowl, add the
melted margarine and mix to combine. 2.) Press the mixture into a
20cm/8 inch flan tin with a removable base. (Don’t attempt to go up
the sides of the tin.) 3.) Place in the freezer or fridge while you
prepare the topping. 4.) Put the cheese into a bowl and add the
lemon rind and caster sugar. 5.) Stir to make a creamy mixture. 6.)
Spoon the cream cheese mixture into the flan tin.
7.) Take it to the edges but don’t try to smooth the surface. 8.)
Put into the fridge until required. 9.) To finish, lift the
cheesecake out of the tin and place the cheesecake on a serving
dish. 10.) Decorate the tops with blueberries or raspberries and a
sprig of mint.
11.) Dust with icing sugar, and serve as soon as possible
Recipes from the Active Arts
Community/Solent Vegetarians & Vegans Cold Food Table
Chana Dall Pancakes
Contributed by: Richard Barnett of
The Barn Vegetarian Guesthouse,
112 Lyndhurst Rd, Ashurst, Hampshire,
SO40 7AU, 023 8029 2531
These ‘pancakes’ are extremely versatile. They
can be eaten as a quick snack with some pickle, used as substitute
burgers, or served with rice and/or a salad for a filling and
delicious main meal. They are vegan, low in fat, high in protein and
fibre. On top of all that they’re easy to make. And we’ve not found
anyone who doesn’t like them yet! Makes around 15 depending on how
big you want them
200g Chana Dall (Yellow split peas. Available from Asian groceries
and many supermarkets), 2 tsp Whole Cumin Seeds, 2 tsp Ground
Coriander, 1 Red Chilli Pepper - chopped, Salt to taste, Groundnut
oil (or other flavourless oil) for shallow frying
1.) Wash the Chana then leave to soak in plenty of water for at
least six hours (or overnight). 2.) Drain and place the Chana into a
food processor along with all the other ingredients. 3.) Whizz for
about 30 seconds until generally chopped up.
4.) Then keep whizzing while adding cold water until you get a
‘sloppy porridge’ consistency.
5.) Put enough oil for shallow frying into a large frying pan and
heat using a medium flame.
6.) When hot start frying the pancakes by putting in 1 tbsp of the
mixture at a time (you can usually get four or five pancakes in at
one time). 7.) Cook for about 2-3 minutes then turn over using a
spatula and cook for a further 2-3 minutes.
8.) Drain on some kitchen towel.
They’re great hot or cold and any left over can be frozen. We wrap
any that we want to keep in kitchen foil and then freeze. When you
need them again you can just pop them in a medium oven for 15
minutes to warm through.
Obviously you can vary the spiciness according to your own taste.
Enjoy!
Quick n' Easy Red Pesto Sos Rolls (Makes around 4 dozen sos
rolls)
Contributed by: Ziggy Woodward of Solent Vegetarians and Vegans.
www.ivu.org/solentveg.
These sos rolls are very
simple to make, tasty can be enjoyed hot or cold, go well with
chips, salads, as party food - we find they taste good dipped in
tomato sauce, vegan garlic mayonnaise or ginger and melon relish.
They freeze very well too!
1 pkt of Saxby's puff pastry (from chiller cabinets in supermarkets,
about 80p a packet), 1 pkt of Direct Foods Sosmix, 1 pint of very
cold water, Dollop of Suma organic red pesto (suitable for vegans)
or similar, Sprinkling of flour, A little water/soya milk in a bowl
for glazing sos rolls, A little bowl containing a handful of poppy
seeds (optional)
1.) Pop the oven on 220ºC/425ºF/Gas Mark 7. 2.) Sprinkle some flour
on a big, flat baking tray to evenly coat the whole tray.
3.) Into a very large bowl pour both packets of sosmix from one box.
4.) Add the big dollop of red pesto or similar and pour in the
water. 5.) Mix thoroughly and set to one side for ten minutes. 6.)
Meanwhile, open a packet of puff pastry and divide it into three
even portions with a sharp knife. 7.) Then cut these portions into
half again. 8.) Lightly flour a clean work surface and roll the
pastry out to the desired length (anything between 20/30cm 10/12ins)
and 9/10cms 3/4ins width).
9.) Take a small amount of prepared sosmix and pop it in the middle
of the pastry lengthwise until you have sosmix along the entire
length. 10.) You should have enough pastry on either side to enable
you to roll it over and connect the two long edges.
11.) Moisten the long edges with a little water/soya milk and
carefully roll the long sosroll over till both long pastry edges
meet.
12.) Leave the 'seam' underneath. 13.) With a pastry brush or clean
finger, coat the top of the sos roll with water or soya milk.
Sprinkle on poppy seeds if desired. 14.) Slice the roll into smaller
sos rolls to your requirements. 15.) Pop the sos rolls onto the
baking tray spacing them out to allow even baking. 16.) When your
tray is full pop them into the oven for 25/30mins or until they turn
golden brown. Remove from the oven, and allow to cool for at least
ten minutes.
'Basic' Vegan Sponge Cakes
Contributed by: Ruth Lewis of Solent Vegetarians & Vegans +
Allsorts
Psychic Café, 22 Carlton Place, Southampton (just off Bedford Place,
near to the city centre). 023 8023 7561.
10 oz self raising flour, 1 tsp baking powder, 3 oz light brown
sugar, 4 fl oz sunflower oil, 6 fl oz (approx) orange juice.
Grease either two 7" round cake tins or 1 medium loaf tin.
1.) Sift the flour and baking powder into mixing bowl. 2.) Stir in
sugar, gradually add the oil and half of the orange juice, stirring
very carefully so that you don't squash all the air out of the
mixture. 3.) Add the rest of the orange juice until the mixture
drops softly from a spoon (this bit is mainly by judgement, you
might need more or less liquid).
Bake at 175ºC/Gas 3-4 for 30 mins in sandwich tins or 45-50 mins in
loaf tin.
Flavours and variations
- Chocolate cake - sift in 1-2 ozs cocoa powder with the flour.
- Apple and cinnamon- add 1 grated apple and ½ tsp cinnamon.
- Other flavourings: lemon, coconut, vanilla
Fruit Cake
Contributed by: John Curtis of Solent Vegetarians & Vegans. Makes 1
cake.
10½ oz plain flour, 1½ oz soya flour, 3 oz sugar, ¾ tsp bicarbonate
of soda, 1 tsp mixed spice, 2½ oz cooking oil, 6 oz raisins, 6 oz
sultanas, 1½ oz molasses or black treacle, 10 fl oz warm water
1.) Pre-heat oven to 150°C. 2.) Put (sieve first if lumpy) the
flour, soya flour, sugar, bicarbonate of soda and mixed spice in a
mixing bowl and mix well for a minute. 3.) Add the cooking oil, and
stir for about 2 minutes to absorb it into the dry ingredients.
4.) Add the raisins and sultanas, and mix for about 2 minutes to
combine. 5.) Mixing with your hands is easier for this bit.
6.) Add the warm water to the molasses and stir till dissolved. 7.)
Add to the cake mixture and mix for about 4 minutes till well
combined. 8) Put into a fruit cake tin (the one I use is around 71/2
inch diameter at the top and has a removable base which makes taking
the cake out at the end much easier). Bake in the oven for 2½ hours.
9.) When cold, remove from the tin by sliding off the base. 10.) Use
a long sharp knife to cut the cake cleanly from the base of the tin.
11.) Store in an air-tight biscuit tin or something like that.
Françoise's Walnut or Hazelnut
Sponge Cakes Adapted from
a recipe found on the internet
300 g flour, 1 tsp of bicarbonate of soda, 100 g sugar, 200 gr
walnuts/hazelnuts about a cup of soya milk about ½ cup of rapeseed
oil.
1.) Mix up all the dry ingredients, then add the wet ones and mix
well. 2.) Pour into greased cake tin and bake at 190ºC for approx.
35 minutes.
For the fudge icing: melt together: 2oz soya margarine, 3
tspoons of water; beat into the margarine mix: 9 oz icing sugar, 1
tsp vanilla essence and spread on cooled cake.
Chocolate/Carob Banana Cake
Contributed by: Ziggy Woodward who copied it from Ronny's excellent
book 'Cake Scoffer'
10oz plain flour (both whole meal and white work, but they give
different effects), 3 heaped tsp baking powder, 2oz cocoa/carob
(sifted to remove any lumps), 8oz demerara sugar, 250ml of oil (I
used rapeseed/canola), 10floz water (or 8floz water and 2 floz soya
milk), 1 medium banana, well mashed
1.) Preheat oven to Gas mark 5/190ºC/375ºF 2.) Mix first four
ingredients together, then add the rest and mix thoroughly, it will
look very runny but will be just fine. 3.) Pour mixture into two
greased 8' round tins and bake for 40 mins. 4.) Alternatively put
all the mixture into one tine and carefully slice in half when cool.
5.) Sandwich halves together with…
Fudge topping or filling stuff
2oz marg, 3 tbsp water. 7 oz icing sugar (organic is great if
available and has a much less 'harsh' taste, 2 oz cocoa/carob 1 tbsp
rum (optional), 1 tsp vanilla essence
1.) Melt the marg over a very gentle heat , then add other
ingredients and mix thoroughly. 2.) Leave to cool.
3.) Beat until stiff with an electric mixer or whisk. 4.) Use to
sandwich the two cake halves together, then spread some more over
the top, or use it all n the middle of the cake and top with
chocolate icing. 5.) This cake tastes better the day after and is
just the thing to have for breakfast if you feel that you will be
having a tough day ahead! 6.) The cake also freezes well. 7.) Store
in a cool, dry place (a cake tin) or in your tum washed down with a
monster mug of hot chocolate topped with a sprinkling of ground
cinnamon!
Walnut,
Raisin & Pumpkin Cookies
Adapted by Ziggy of Solent Vegetarians & Vegans from an American
recipe from the Internet - apologies to Isa - I can't find the
original URL to credit her! "These are soft out of the oven, but as
they cool they are nice and chewy. They are a serious crowd pleaser,
for crowds with taste buds. Prep time: 15 minutes/cooking time: 32
minutes. makes 4 dozen cookies. You will need baking sheets, 2
mixing bowls. Note: I use flax seeds because they make the texture a
little chewier, but I've made them without and they're still good!"
Flax seeds are an excellent source of Omega 3 fatty acids. If you
can't get hold of Buttercup squash, alternatives are: Red Onion (or
Uchiki Kuri). Crown Prince, Butternut, Green Kabacha).
Riverford Organics do a
special squash box. (they have recipes too!).
If you are new to cooking with winter squash, don't worry, this is
not difficult to do. First choose a 'sweet' pumpkin - a good variety
is 'Buttercup' which has dense, egg yolk coloured flesh and a fine
smooth texture. If not butternut squashes are a good alternative. To
choose a good pumpkin for eating it must have no mould around the
'handle' and feel heavy and solid to the touch. It should have no
open 'wounds' in the skin. Pumpkins look robust but always hold them
by the bottom :) Not by the handle as it will break off and you will
have to use the fruit up quickly (it will go mouldy otherwise!)
80z/220g flour, 4.5oz/128g rolled oats, 1 tsp baking soda, 3/4 tsp
salt, 1 tsp cinnamon, ½ tsp nutmeg, 4.5oz/128g sugar, ¼ pt/150ml
rapeseed/vegetable oil, 2 tsp molasses, 1 cup canned pumpkin, or
cooked puréed pumpkin, 1 tap vanilla. Optional: 1 tbsp ground flax
seeds, 4oz/110g walnuts, finely chopped, 2oz/55g cup raisins
1.) Preheat oven to 350°F/180°C/Gas Mark 4 Have ready 2 greased
baking sheets. Mix together flour, oats, baking soda, salt and
spices. 2.) In a separate bowl, mix together sugar, oil, molasses,
pumpkin and vanilla (and flax seeds if using) until very well
combined. 3.) Add dry ingredients to wet in 3 batches, folding to
combine. 4.) Fold in walnuts and raisins.
5.) Drop by tablespoons onto greased cookie sheets. 6.) They don't
spread very much so they can be placed only an inch apart. 7.)
Flatten the tops of the cookies with a fork or with your fingers, to
press into cookie shape. 8.)Bake for 16 minutes at 350ºC/180 ºF /Gas
Mark 4. 9.) If you are using two sheets of cookies on 2 levels of
your oven, rotate the sheets halfway through for even baking. You'll
have enough batter for 4 trays. 10.) Remove from oven and get
cookies onto a wire rack to cool.
These taste best when they've had some time to cool and set. They
taste even better the next day!
How to make pumpkin purée: Whack the oven on 350°F/180°c/Gas
Mark 4, chop the squash into segments. This can be tough as the
skins are quite thick. When you have chopped it up, de seed it with
a teaspoon and chop into segments (the smaller the segments the
quicker they cook) Pop these into an oven dish with water in the
bottom and whack in the oven for about 90 mins. Or if you like,
microwave the pumpkin segments on 'high' for two minutes, or pop it
in a steamer. Don't put whole pumpkins in the oven - they will
explode! (Don't let the kids know this!!) It's ready when you can
stab the flesh easily with a fork. Scoop the flesh from the skin and
discard the skin. Mash the purée with the back of a fork or a potato
masher.
Zigg's Yummy Pizza
1 tbsp fresh yeast, 10oz plain flour (or just under), Olive oil
(enough for frying the onions and garlic), jar of Suma organic red
pesto (vegan), 2 onions, chopped as fine as you like, 2 cloves of
garlic, finely chopped, or grated, lots of mushrooms, just pull them
apart (optional), can of peeled plum tomatoes, Pinch mixed herbs
(optional), 4 fl oz tepid water, pinch salt, pinch sugar, tomato
purée, Redwoods Cheatin' Ham - pulled into little bits (optional),
Redwoods Melting Cheezly (Mozzarella style) grated or cut into
slices (optional).
1.) Flour/Grease a large baking tray. 2.) Switch oven on to 200ºC.
3.) Pop baking tray on hob. 4.) In a jug, mix the tepid water,
yeast, salt and sugar until it all dissolves. 5.) Pour this mixture
into a bowl and mix with the flour and herbs, adding water until you
have a dough. 6.) Roll the dough out onto a floured work surface
until it fits the tray. 7.) Pop the dough on to the tray.
8.) Make a paste of a large dollop of red pesto and tomato purée and
coat the pizza base with this until it is fully covered.
9.) Pop the tray onto the hob (on my cooker this is directly above
the oven, which keeps the dough happy).
10.) Fry the onions, garlic and dollop of red pesto in a little
olive oil, in a big saucepan, until onions and garlic are slightly
soft.
11.) Add the mushrooms and peeled plum tomatoes (if the toms are not
already chopped in the can, chop them up in the saucepan)12.) When
the sauce is cooked to your satisfaction plop it onto the pizza
base. 13.) Add the 'ham' and 'cheese'. Pop into the oven for 25 mins
or until its done!
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