#Seitan theme 26th February 2015

Seitan!

Er, that’s that?

That’s exactly what I thought a couple of years back. I made my first Seitan and I have to admit, it was horrible! I have since re discovered it and have found that I really like it! It’s all in the cooking method you seeeeee….

Ok, so what actually is it? Seitan is also sometimes called ‘Wheat Meat’ or Mock Duck’. It is quite commonly found in cans in Oriental Supermarkets and stores.

It is most commonly made from a type of ‘flour’ called Vital Wheat Gluten. As the flour has such a high gluten content (protein) it becomes really gluey when mixed with water. This allows it to be shaped easily. It is also possible to flavour the #seitan pre cooking therefore making it very versatile.

It can be fried, bakes or steamed (boiled) and made into all sorts of things! In our house, we like the baked versions. Why not have a look at these recipes and try some for yourself!?

We have to start with this gorgeously tempting Banh Mi Chay from @yogivegetarian. That’s straight on my ‘to do’ list! Or how about their #Seitan Fajitas?

Here is one from our March menu (Which contains Seitan too!) creator @PaulYoud. Seitan cutlets ans chunks. (and sausages)

Here’s a lovely Seitan Ragu from @elliesrecipes. How about Baked BBQ tofu? via @AGrumpySailor.

Absolutely loving the look of these BBQ #Beetroot Seitan Steaks! Thank you to @SeasonalShaeen for sharing! I love the look of these Chorizo sausages! Or Pastrami!

Here are some great suggestions from @Ephemerienne (translate)

 Seitan in lemon sauce,

Mixed Grill. Ribs,

Bourguignon,

Nuggets,

Here is a great selection from @moodleymannor:

Seitan Fillets

Carbonara

Gyozo

Seitan bacon (photo)

Read a little bit about their love of all things Seitan here.

I hope you give Seitan a try. I am glad I gave it another chance. We really enjoy it in our house now! I still dont like the bolied sort but, the baked is awesome!

Enjoy!

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March’s 3-COURSE VEGAN MEAL from Paul Youd

March’s 3-COURSE VEGAN MEAL

Many thanks to @PaulYoud for creating this menu.

Starter: Baked onion bhajis
Main: Chilli non carne with seitan, coconut milk and Thai spices
Pudding: Apple strudel

Baked Onion Bhajis
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I left these a couple of minutes too long in the oven – so they’ve just caught a little

Ingredients:

2 large onions, sliced fairly thinly

Oil (for the frying pan – I use rapeseed)

1 teaspoon curry powder (my made up curry powder consists of 3 parts chilli powder to 1 each of cumin, coriander and turmeric – you may wish to reduce this ratio)

½ teaspoon ground ginger

1 teaspoon cumin seeds

100g gram (chickpea) flour

2 teaspoons bouillon powder

2 dessertspoons tomato puree

Water

Method:

Fry the onions for about 8-10 minutes until soft

Stir the spices in with the onions and fry for a couple more minutes

Mix the gram flour, bouillon powder in a bowl, then add the tomato puree and enough water to form a batter. Add the onions and mix altogether. It should be a fairly loose mixture.

Using a dessertspoon, place heaped spoonfuls of the mix onto a prepared baking sheet (I simply oil mine), and bake at 200C for 20-25 mins.

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Thai Chilli non Carne with Seitan

Ingredients:

Start with a vegetable curry.

To which add a tin of coconut milk, a dessertspoon of Thai curry paste, a dessertspoon each of soya sauce and lemon juice, and a squeeze of garlic paste.

Then add a tin of red kidney beans (or 240g of dried, cooked beans), the Seitan chunks and simmer until the chunks have softened.

Adjust seasoning

(Personally, I would add an extra dessertspoon of Thai curry and a splash of Encona West Indian Hot Pepper sauce, or similar)

Serve with Jasmine rice

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Apple strudel

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This is one of the strudels made with my special need’s students. If you look carefully, you can just make out a K (on the right) made from a scrap of dough – which means it was made by Kestor.

You can, of course, make this with ready made puff pastry which is easily available and very often vegan.

However, I find a strudel made with your own croissant dough to be, not only tastier, but very satisfying to make.

Ingredients:

1 portion of croissant dough, made with 200g flour and a dessertspoon of sugar instead of the salt. Once made, keep it in the fridge, in an oiled plastic bag, until you’re ready to use it.

Filling:

3 medium apples, peeled and thinly sliced

200g sultanas

1 tablespoon sugar

1 teaspoon each cinnamon and nutmeg

1/2 teaspoon ground clove

100ml orange juice

Either stew the fruit in a saucepan on the stove until the apples are soft – but still retain their shape; or, microwave the fruit for approximately 10 minutes.

Let the fruit mixture cool before shaping the strudel.

Once you’re ready to go, roll the dough out to to approximately 35cm x 25cm (a little bigger than my laptop!) and place it onto a piece of baking parchment, with the long side across in front of you.

Spread the filling in a thick band across the length of the dough, leaving a couple of centimetres at each end. Gently, using the baking paper as support, bring the dough over the top of the filling until it is covered. Roll it over an extra 2-3 cms to create an overlap.

Trim any spare width of dough (bake as nibbles), and carefully tuck in the ends.

Using the baking parchment, slide the strudel onto a baking tray and, using a sharp knife, make shallow diagonal cuts in the top of the dough. Cover the strudel with a dry tea towel and leave to prove until the dough is risen and puffy.

Turn the oven onto 200C, and carefully brush the strudel with a sugar glaze – one dessertspoon sugar to two dessertspoons boiling water.

When the oven is up to temperature, place the strudel in the middle of the oven and bake for 15-20 minutes. Brush again with the sugar glaze.

Either serve immediately, with Alpro custard, or place to cool on a wire rack.

Check out more of Paul’s recipes here No Bread Is An Island 

#Cacao theme 19th February with special guests Dr Gaye.

Hello again everyone!

We had a lovely #Veganrecipehour on 19th Feb. the theme was Cacao and we were super lucky to have special guests. Dr Morgaine Gaye, founder of @Supers_shake was with us live to answer questions on #Cacao.

I’m a relative late comer to the Cacao party and was very keen to learn more.

So just who is Dr Gaye and what is Super shake?

Click on this link for a biography of the lady herself.

Dr Gaye is a range of 100% raw, organic, gluten-free, dairy-free, sugar-free, grain-free and unprocessed food and drink products. The range includes: Super-Shake, Super-Blend, Super-Porridge and Super-Spoonful. The products aim to deliver you an unlimited source of micro-nutrients, minerals and vitamins, re-mineralising your body and mind. Visit www.drgaye.co.uk for more information and to buy online.

Did you know (all facts via Dr Gaye)  ‘ is its one of the highest natural sources of magnesium? Around 80% of Americans are chronically deficient in magnesium!’

One question that kept on coming up was: What is the difference between Cacao and Cocoa? Dr Gaye had the answer:

‘Cacao is raw/can come in nibs/powder & cocoa is roasted beans which have been ground’

How amazing does this Rocky Road Ice Cream look?

rocky copy

Rocky Road Ice Cream
Ingredients
2 chopped frozen bananas
1/ 2 cup soaked cashew nuts in 1⁄4 pint water
2 TBS Dr Gaye’s Super Blend
2 TBS coconut oil
1 TBS chopped walnuts
1 TBS chopped dates or sultanas
1 TBS cacao nibs
2 tsp vanilla essence
1/4 tsp cinnamon
pinch of sea salt
Instructions
1. Cut banana in slices and freeze
2. Place cashews & water, Dr Gaye’s Super-Blend, coconut oil, vanilla, cinnamon and
salt in a blender or food processor with the S-blade
3. Pulse ingredients together and blend until creamy -then put to one side in dish
4. Blend frozen banana and then add pre-mixed mixture above and pulse to mix well
5. Add remaining ingredients (walnuts, dates/sultanas, cocao nibs) and pulse just a
couple of times
6. Transfer to a container and put in freezer for 2 hrs +
7. Serve. Indulge. Enjoy!

@Sentientchef shared with us her amazing experience of picking her own Cacao! (link) I am so envious! It looks like it was an amazing experience. This is a brilliant step by step guide for making Raw Chocolate.

Thank you to @Yogivegetarian for sharing this idea for a #Cacao #maca shake. It looks superb doesn’t it! Fancy trying this #Cacao nib, raw chocolate and cocoa museli from @SeasonalShaheen for your breakfast? Another nice way to start the day here from @winwinfood in the shape of a Raw Chocolate #Buckwheat Porridge. I love the sound of this 4 ingredient Mousse Dessert!

Here is another recipe from Dr Gaye….

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Gooey Raw Chocolate Brownies
Ingredients:
1 cup dates (remove stones and soak in water for a few hours and drain)
1/2 cup almond flour/ground almonds
1/2 cup chopped raw walnuts
2 tablespoons extra-virgin raw coconut oil
1/2 cup raw cacao powder
2 Tablespoons of Dr Gaye Super-Blend
2 Tablespoons organic desiccated coconut or coconut flakes
To Make:
1. Put dates, ground almonds, coconut oil, cacao powder and Dr Gaye Super-Blend in a
blender or food processor and blend until well combined and smooth-ish (you might
need a couple of tablespoons of water). The mixture should not be a liquid but firm
and slightly crumbly.
2. Stir in the chopped walnuts.
3. Line a baking tin or shallow square cake tin with cling film and dust with cacao
powder.
4. Spoon the mixture into the tin, press down firmly with coconut. Place in the fridge for
minimum of 2 hours to set.
5. Serve with coconut cream and fresh berries or just eat straight from the fridge!

These Rich Raw chocolate Cacao Tarts from @TheMoralMunch look and sounds rather yummy! Another here from @seasonalshaheen this time an amazing looking Red velvet raw vegan beetroot ‘Bounty’ heart bars. wowee!

A nice tip from @YogiVegetarian:

‘(cacao) Nibs are a great garnish on cookies, chia pudding or home made raw chocolates’

She also shared this recipe for home made @nakd bars! How about some #Raw #chocolate!? Take a look at this Raw Sludge pie! It has got another name but, I like that one best! Hehee! How about something totally different!? Chocolate beetroot Chocolate Chilli sounds great!

Chocolate Soup anyone!? @Ephemerianne has it covered! (google translate) Another lovely one here, this time a smoothie pudding with dates and cacao. Or lovely minty Brownies? Apple butter Chocolate bread,

This red velvet elixir shared by @KidsRawRecipes sounds rather fab!

Another #Cacao fact!

‘The MAO inhibitors in cacao diminish appetite therefore eat more chocolate to lose weight!’

It was lovely to welcome back @RawVeganista. I just knew she would have some great suggestions! How about Raw hot chocolate pudding? Pomegranate White chocolate fudge using Raw organic Cacao butter, Raw Cacao crunch bars, prepare to be amazed by this recipe for Sweetza!

More fun facts:

‘Cacao contains a bliss chemical called anandamide associated with increased pleasure. This is why we like it!’

‘Women crave cacao before their period because the magnesium & caffeine are 2 chemicals which ‘deplete then’

These Raw Hazelnut chocolate balls from @Apriltui sound tasty! Or Raw Double Chocolate Brownies from @MonicaShaw.

What an amazing hour! Thank you everyone!!

For more Dr Gaye recipes, check out their Facebook page

‘Nothing But’ Snack review.

So, sometimes being the host of vegan Recipe Hour has it perks. Obviously meeting you lot is the biggest one! BUT…..I was extremely fortunate to receive a large parcel from the wonderful people at Nothing But!

I have to say I was very excited to try the little bags of awesomeness but, I the excitement grew when I found I had also been sent a Mug, Travel mug, badge, keyring and a USB pen drive all emblazoned with their logo. How amazingly generous is that!?!

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I am a lucky lady!

So, what is so special about Nothing But?

The packets claim that inside, there is a ‘New taste experience’ quite a bold claim!

What exactly is in these packets then?

There are 6 different flavour combinations. Savoury ‘Mange Tout and Red Pepper’, ‘Pea and Sweetcorn’, ‘Beetroot and Parsnip’ sweet packets are ‘Pineapple and Grape’ ‘Apple and Fig’ and ‘Strawberry and Banana’ (I didn’t try the last one of these flavours) Each pack excitingly contains one of your 5 a day.

The vegetables/fruit inside the packs is Freeze Dried, locking in the flavour and nutrition. The contents retain their natural colour which makes the snack very appetising.

‘Why don’t I just eat the fresh Veg?’

Of course that would be a lovely tasty option BUT sometimes we all want something a bit different. We sometimes want to reach for the bag of crisps. This is a great alternative. It gives a different texture for your mouth. A bit of a crunch.

I eat a lot of fresh veg and love Raw vegetables. I wouldn’t swap those totally for ‘Nothing But’…But I have really, really enjoyed the ‘New taste Experience’ and definitely would enjoy eating the packs more often as part of my diet.

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Pea and Sweetcorn ‘Nothing But’ Snack.

Aren’t they a bit dry?

Yes, of course they are! I was a bit concerned that it might be like eating sawdust. How very wrong i was. As soon as your mouth and brain have talked to each other and decided that this is the gorgeous vegetable/piece of fruit that it seems to be, Your taste buds work over time and your mouth waters. The intense flavour (especially with the pineapple) is incredible! It’s like eating the tastiest fresh veg but, out of a packet!

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yum yum!

I really like ‘Nothing But’ and would buy them myself. Thank you for giving me this opportunity!

Follow them @Nothingbutsnack.

February Meal Plan: A Valentines Special from @Yogivegetarian Sarah Ferris

Get in the Romantic mood with a partner or simply treat yourself! This beautiful menu is guaranteed to make any evening special.
Starter: #Carrot and coriander soup accompanied by chunks of love-your-heart tart, a crustless, eggless tomato #quiche.
Main course: The Yogi Veg bowl: a pretty, layered #quinoa and #tofu salad with shredded greens and smoky red pepper sauce. 
Dessert trolley: #Glutenfree chocolate hazelnut #cookies, mango #cashew kulfi (a rich, Indian-inspired icecream),  twice- baked chocolate cheesecake
Drink: Chia fresca, a refreshing palate-cleanser with a secret energy kick.
The meal just happens to be gluten free; I was going for light yet nourishing. There are protein-packed elements such as Quinoa, chickpea flour, tofu, nuts and superfoods like tomatoes, kale, chocolate and Chia for maximum nutrition and a boost of energy 😉 . I tried to choose recipes with seasonally-available ingredients. (You may have to skip the edible flowers in the Yogi Veg Bowl though.) Hope you think I’ve combined it all into something attractive and yummy!
Find more recipes on The Yogi Vegans Blog. @yogivegetarian
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Carrot and coriander soup (serves about 6)    
                              carrot and coriander soup (3)
1 kg fresh carrots
200g potato, diced small
2 tabs cold-pressed sunflower oil
1/2 tsp compound hing
2 rounded tabs ground coriander seed
stock made from 1 tab brown rice miso and 1l of water
25g fresh coriander
2 tsps black pepper
seasalt to taste
  • Prepare and slice the carrots thinly.
  • Cook the potatoes in the oil for 2-3 minutes, stirring to prevent them from sticking to the bottom of the pan, then add the carrots and mix well.
  • Stir in the hing and the ground coriander.
  • Add the stock, put the lid on your pan and simmer until the veg is soft, adding the fresh coriander at this point. 
  • Now blitz it in the blender until smooth and return to the pan.
  • Add salt and pepper, adjust the liquid if you like, and re-heat gently to serve.
Note: ginger and orange are two flavours that go really well with carrot- you could try adding one or both of these to the soup.
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Yogi veg bowl:
yogi veg bowl (1)
You will need:
 a shallow pasta bowl,quinoa, tofu, red pepper sauce-recipe below the next picture- roasted spiced pumpkin seeds, mixed beansprouts, tomato wedges, shredded greens, calendula petals
  1. Cook some organic, fair-trade quinoa and set aside to cool.
  2. Roast some pumpkin seeds in Tamari soy sauce/ Liquid Aminos and spices of your choice (I used some chilli powder and garam masala.)
  3. Cube some firm tofu and grill on a baking sheet in a little oil until browned slightly and leave to cool.
  4. Shred kale/ beetroot greens/ spinach (I used the Magimix, but you can do it by hand with a large, sharp knife).
  5. You are now ready to assemble the bowl! Start off with the quinoa as the bottom layer.
  6. Next add a layer of mixed sprouts- I used mung, chickpea and sunflower this time. Pile the goodness high- it’s all about abundance!
  7. Lay the tomato wedges in a circle and fill in the centre with the shredded greens.
  8. Scatter generously with the grilled tofu cubes.
  9. Pour on a lavish helping of red pepper sauce.
  10. Sprinkle with roasted pumpkin seeds.
  11. Scatter calendula petals around the edge of the bowl. You now have your very own Yogi Veg Bowl to enjoy!
  12. Red Pepper Sauce (makes just over a 250ml cup; enough for 3- 4 Yogi Veg Bowls):
    2 medium red bell peppers
    2 heaped tsps unpasteurised brown rice miso
    1 tab extra-virgin olive oil
    1 tab tahini (use raw for a completely raw sauce)
    1 tab lemon juice
    1/2 tab sweet smoked paprika
    1/4 tsp seasalt
    1/4 tsp black pepper
    1/4 tsp compound hing- or less if it’s pure hing (use pure to ensure it’s gluten free)
    • Puree the peppers in a food processor or blender (such as a Vitamix).
    • Add all the other ingredients and blend until smooth and well combined.
    • Adjust seasonings if necessary.
    • Store in an airtight glass jar in the fridge until you need to use it. If you want to serve this sauce with either pasta or courgette ribbons/ noodles just heat it gently in a small saucepan.

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Love your Heart Tart:
love your heart tart (2)
1 cup (250ml) gram (aka chickpea/ garbanzo/ baisen) flour
1 tsp seasalt
1 tsp turmeric (haldi)
1/2 tsp compound hing*    
 *check it is made with rice flour not wheat flour if you are using this.
1 tsp each dried basil and oregano
a pinch of coarse black pepper
1 tsp gluten free baking powder (such as Dove’s Farm/ Barkat brands)
350ml soya milk
12 black olives, stoned and halved
1/2 a bell green pepper, chopped finely
150-250g (depends on size) cherry or cherry plum tomatoes, halved. (If some or all of them are yellow, you can omit the turmeric to show their colour off.)
 
  • Saute the bell pepper until soft and set aside.
  • Whisk together all the ingredients in a large bowl except the gluten free baking powder, gradually adding the soya milk last to avoid lumps. 
  • Stir in the gluten free baking powder.
  • Pour into a damp silicone mould or oiled shallow heatproof dish and place the tomatoes in the batter, cut side downwards so as to give a studded effect. If they are very small you will have to make sure your dish is large so the batter is not so deep that it covers them.
  • Bake for about 15 minutes in an oven preheated to 200C until set but not overcooked on top. (Test with a skewer.)

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Mango cashew kulfi
mango cashew kulfi (2)
 Makes about 700g of kulfi, enough for about 5 people.
200g cashew pieces (unsalted)
500g diced fresh ripe mango flesh
 
  • Grind the cashews to a fine powder; as fine as possible so as to achieve a smooth end result.
  • Add the diced mango and blend to a puree.
  • Put into a tub or bowl and freeze.

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Twice baked chocolate cheesecake
twice-baked chocolate tofu cheesecake-gluten free (2)
Base:
1 1/2 cups (1 cup =250ml) millet flour (aka bajri/ ragi)
1 cup ground almonds (grind your own if you can, coarser than the bought ones, and with the skins on)
1/2 cup fine yellow cornmeal 
2 tabs date syrup
1/2 cup melted coconut oil
  • Mix all the ingredients together and press evenly into an oiled springform tin.
  • Bake for 190-15 mins in an oven preheated to 150C. Take care not to over-brown the edges.
Filling:
200g medium-firm tofu (if you make your own like we did, use one litre of soya milk and press for about half an hour)
150g vegan dark chocolate, melted
2 large bananas
2 tabs tahini
1 tab maple syrup
  • Melt the chocolate. (Use a microwave or Bain Marie)
  • Blitz everything in a blender or food processor until smooth and creamy. (Alternatively, you could mash and blend by hand.)
  • Pile it on top of the base and gently smooth the top with a spatula.
  • Bake for about 20 minutes at 150C.
Decoration:
2 kiwi fruits
 a handful of fresh strawberries
 and/ or more dark chocolate
  • When the cheesecake is completely cool, decorate with a pattern of sliced fresh fruit.
  • You can also sprinkle on grated chocolate.
  • For an extra-special look, you could make chocolate curls or chocolate leaves (paint melted chocolate onto fresh rose leaves then peel off).

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Chocolate hazelnut cookies
Hazelnut cookies (8)
Makes 16 small cookies:
200g ground hazelnuts (leave some bigger bits if you’re doing this yourself, for textural interest)
125g gram flour (chickpea/ garbanzo/ besan)
125ml coconut oil, melted
125g soft light brown raw cane sugar
2 tabs (approx) agave nectar
1 tsp vanilla essence
about 100g vegan dark chocolate
  • Mix together the chickpea flour, sugar and ground hazelnuts.
  • Add the vanilla to the oil and mix with the flour and nuts.
  • Add enough agave to get a dough that will hold together when pressed.
  • Divide the dough into 2 and make 2 rolls. Wrap them in clingfilm and refrigerate for about half an hour, or until they’re chilled.
  • Carefully slice the rolls of dough into 8 pieces each roll. (Mine came out oval rather than round this time.) They should be 4 or 5 mm thick at this stage.
  • Slide them onto a lightly oiled baking sheet and press gently with a spatula to flatten. (It makes a pattern on them too!)
  • Bake for about 10 minutes in an oven preheated to 200C. Do not over cook.
  • When cool, lift them gently off the baking tray and half dip in melted chocolate, then lay them onto a sheet of baking paper to set

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Chia Fresca
chia fresca (2)
Makes 4 generous servings.
4 cups water (1 cup = 250ml)
4 tabs whole chia seeds
the juice of 8 lemons (or the equivalent amount in limes)
7 tabs agave nectar (traditionally honey is used, but agave nectar is also Mexican)
a few mint leaves and lemon slices to garnish
  • Whisk the chia seeds up with the water and set aside for the gel to form.
  • Meanwhile, squeeze the lemons and stir in the agave nectar. Agave dissolves really well in liquids, so just a quick stir will probably do.
  • Whisk the juice and agave into the chia and water and serve with a slice of lemon and a sprig of mint. You might want to stir it in the glass just before drinking to distribute the chia evenly.

A Note from the Author:

I would recommend making the desserts in advance, maybe even the day before, and also prepping the veg bowl stuff like the roasted seeds and the tofu, or the meal will be a lot of work! Readers will also have to scale some of the recipes down if they are cooking a meal for two- shouldn’t pose too much of a problem.
 

February 2015 themes

Themes for February 2015

5th Feb #whatthisveganeats sharing photos (with recipes if possible) of your meal!

12th February Getting Spicy for valentines day with a #Chilli theme!

*19th February theme is #Cacao. We are lucky to be joined by Special Guests @Super_Shake! We will also be welcoming the founder of Dr Gaye, Food Futurologist Dr Morgaine Gaye and the Fabulous people at @Super_Shake! Who will be here to answer questions about the Medical/nutritional facts about Cacao and sharing recipes and tips!*

26th February #Seitan. Do you make it? Do you buy it? How do you eat yours?

January’s Vegan Meal plan by @MissRoulette

A little later than planned (my fault) But, here is the very first Menu plan! Yay!

A huge thank you to @MissRoulette for sharing this. it’s fabulous and a grand opener to Monthly recipe plans!

We start with:

Red lentil soup
This is a real hearty soup, perfect for eating on a cold and dreary afternoon. It is a chunky soup but can be blended to make it smooth if you prefer, just remember to take out the bay leaf before blending! – serves 3. I always do my soups to serve 3 as then you have a serving to have for lunch the next day or freeze for later!

soupbowlIngredients:
2 tbsp olive oil
1 medium onion, diced
1 clove of garlic, minced
1 tsp thyme
½ tsp oregano
1 tsp red chilli flakes
1 bay leaf
1 cup red lentils (washed)
1 tin of chopped tomatoes
2 ½ – 3 cups of stock

Directions
Heat the oil in a saucepan on a low temperature.
Add onion and cook for 3 minutes until soft but not golden.

onions
Add garlic and cook for 1 minute until fragrant.
Add herbs, bay and chilli flakes and stir.

onionsherbs
Add red lentils, chopped tomatoes and 2 ½ cups of stock.
Bring to a boil, then turn down to a simmer for 20 minutes.
Stir frequently to avoid the lentils sticking to the bottom of the pan. If the soup looks too thick or starts bubbling like a volcano add more stock/water. The amount of stock needed depends on how thirsty the lentils are (older lentils need more water) and how thick you like your soup.

soupsaucepan
After 20 minutes check to see if the lentils are cooked, they should still have a bit of shape to them but not have a bite. If needed simmer for 5-10 minutes more.
Serve with crusty bread and enjoy!

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Marmalade oaty slices

oatyslice

Don’t be fooled by the oats, these are not a healthy snack! They are based on a traditional flapjack recipe so are gooey, sweet and sticky. – 12 slices (approx) It depends on how large you like the slices!

Ingredients

3 cups rolled oats

1 cup wholemeal flour

½ tsp grated nutmeg

½ tsp salt

½ cup sunflower oil

2/3 cup golden syrup

¾ cup orange marmalade

Tip!

A cup of hot water and two metal spoons will be your friend for this recipe. The syrup will slide off hot metal spoons so use them when measuring out the syrup.

Directions

Preheat your oven to 180 degrees C and grease your baking tray.

In a large mixing bowl stir together the oats, flour, nutmeg and salt.

oatsmixed

Add sunflower oil and golden syrup and stir. You need to make sure that the oil and syrup are mixed in well and that there is no dry mix left in the bowl. Depending on how warm it is in your kitchen this may take some time as the syrup can be rather stiff when cold.

Put half of the oat mixture in the tray and smooth down with the back of a hot metal spoon. You want the mixture to completely cover the tray, right up to the corners.

coolingslices

Spoon out the marmalade and smooth over the oat base.

Cover the marmalade with the remaining oat mixture and smooth out. You need to make sure the marmalade is covered otherwise it can boil through the cracks and burn once it is in the oven.

marmaladespread

Place in the oven and bake for 20 minutes.

Once golden take out of the oven and allow to cool on a wire rack. When cool cut into slices.

Alternatives

I use golden syrup as it is the traditional flapjack syrup of choice. I also really like golden syrup, I’ve even been known to have it on toast…. I have not tried other liquid sweeteners but would imagine they would work just as well, just give it a different taste, so feel free to experiment.

If you don’t like marmalade you can use jam as the filling and use a different spice in the oats. I find cinnamon goes well with blackberry jam.

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For more amazing recipes visit:

Faster Pussycat, Run Run

#Sundayroast theme 15th January 2015

I really enjoy a good Sunday roast. All the Veg, gravy, roasties………yum yum!

Good news! The meal doesn’t have to revolve around a huge chunk of meat. Nor does it have to contain any animal based ingredients. So, this is just a pile of boring boiled vegetables then yeah? Nope! Take a look at these ideas…

Thinking about the humble Roast spud. How do you roast yours? There is wide spread use of Lard or Duck/Goose fat. I tend to use Vegetable oil/Rapeseed oil. Very hot tin and oil also par-boiled potatoes. Other tips from Tweeters was to use olive oil, a little bit of garlic and pepper, make sure you drain and shake them water free first before roasting, a coating of Polenta or using #coconutoil.

A great vegie tip here from @PaulYoud:

‘Don’t discard your outer cabbage leaves-simply simmer them until they soften. nutritious & flavoursome’

How about this from @veganblueberry:

‘I love roasties, mashed potato, potato croquettes, processed peas, nut roast, lots of brown sauce!’

There was lots of love for #Sprouts! I absolutely love them and it seemed that most of you do too! I like to roast them in homemade Elderberry vinegar. This Chestnut roast from @Veganfamily is a perfect accompaniment! They shared this recipe for #glutenfree #lentil #walnut roast. Something a bit different here with a tandoori roast #Cauliflower. Beautifully veganized here by @Gramondo66.

Talking of Cauliflower, I’m liking the sound of this suggestion from @VeganStart:

‘Yum…roasted cauliflower is really good. You can make a cauliflower mash (like mashed potatoes) too. =)’

A great tip here from @Veggie_Nut;

‘Don’t forget the roast beetroot . A source of nitrates (oxygenate blood), Vit.A + Vit.C!’

Here are some lovely recipes shared by @Ephemerienne. (translate here) A classic here, a lovely nutroast. How about a lovely #Tofu roast. This Indian nut roast looks and sounds great! This will surely raise a giggle: Sunday Roast #Pizza Brilliant! This Mushroom Roast looks so tasty!

Another sort of Loaf from @FullbelliesOAB A lovely #Courgette, #leek and #carrot #lentil loaf. How about roasting some #Cauliflower Wings? Thank you to @potatostrong.

Haggis? Surely not? Oh yes! @PaulYoud has a lovely suggestion here. Also these lovely stuffed mushrooms. yummy! This stuffed #Seitan roast looks superb! Thank you to #VeganYakAttack. I will have to try that one soon! *belly rumble*

I hope this has given you a little Sunday Roast inspiration!

Guest Blog. Meal plan. Do you fancy it!?

I mentioned before Christmas that I’d like to get some guest bloggers on here with a full meal plan.

You don’t have to worry about it being specifically really low fat, missing certain nutrients, being gluten free, nut free…

I would hope that eventually, we have a really big range of meals that would cover those areas and more!

All I ask is…….

The plan has a Main course and a pudding and a starter if you wish.

It would be great if you could include drinks too. Eg if you make your own cordials, have a beer, a glass of wine…

I would like photos of each and photos of prep where possible.

Recipes and cooking times.

If you use a certain brand, links to them and include allergy info if you can.

You will NEVER be judged on it. I would never say ‘oh that’s not healthy’ or ‘that’s not my sort of thing’ This is for everyone!

I also hope to get some companies on board to give samples.

There will be one entry a month. (possibly more in the future)

If you are interested, please comment below!

 

 

#Newvegan theme 8th january 2015

I started writing this up and was finding it really hard and was feeling a bit stressed.

I then though, hang on, this is silly! The theme was #Newvegan. demonstrating how easy it actually is to go vegan and here i am stressing over it! Oh the irony!

So, I have decided to talk about my journey and hopefully share some hints and tips along the way.

You can always catch up on the twitter feed for recipes and all sorts of other helpful bits and bobs.

I had been cutting out a lot of Dairy products for years as i found they were making me ill. Bad belly, sickness etc. My favourite chocolate was Galaxy. really creamy and I have to say, if there was a Vegan version that tasted like that, I’d be right there! (although vegan brands of chocolate are getting better and better so don’t let me put you off! ) I wasnt a dark chocolate fan really. The last straw for me came when I had some chocolate and within minutes i had to rush to the toilet. I, on that day decided I’d had enough.I changed to plant based alternatives.

We had stopped eating meat already and with the help of #Worldveganmonth both my Husband and myself gave a #vegan diet a go. We had initially said we would do it for the November and see how it went. We never looked back.

He was/is a big fan of Cheese. I’d stopped eating it a while before as it made me sick. He simply chose other sandwich fillings and tried different cheese alternatives until he found one he liked. At the moment, he prefers the Tesco / sheese smoked one. It’s not (I don’t thing)very much like a traditional ‘cheese’ BUT it’s really great with chutneys or used in baking.

I have recently discovered #Violife cheese. I’m also a big fan of #Tofutti cream cheese and their Mozarella slices. I think #Vegusto is also very good. it’s full of flavour, though it is more expensive.

a few other brands:

MozzaRisella

Veganic

Cheezly from VBites

Check out Veganoo for more help.

You can also make your own! Nut Cheeses are amazing. Cashew nuts make cheese! Who knew?! This is a really great. I’ve made a few of those and love them all! We even had a #vegancheese themed veganrecipehour! Loads of great recipes there.

Another revelation is Nutritional yeast. I think it’s one of the best kept secrets ever! I simply do not know why this isn’t a Mainstream product to be honest. it’s so versatile. Check out this blog post.

Neither of us have any Cheese cravings! Especially with all of the options available.

Milks, We actually both plump for the basics ranges of unsweetened Soya milk here. I like almond, rice, and Oat Milk. Hazelnut I didn’t like too much. I find personally, the nut milks are great in cooking and hot chocolate/coffee/cooking/poridge but in my tea and on cereal I like the unsweetened Soya. My advice is to simply try each type and you will probably find which you prefer. You can of course make your own. just google it and you will find loads of guides.

Tofu and Tempeh. I’m a fan of both and we make both at home. I get they Soya beans from the Chinese Supermarket in Liverpool. They are pretty Cheap. Click on the two links there for more info.

Some Tofu Brands

Cauldron

Clear Spot

Clear spring

Viana

And many more!

Spreads… I use spreads, people don’t for various reasons. It’s totally up to you what you use.

I usually use either Vitalite or Pure . Although, again, many more are available. I tend to use those because they are sold at most Supermarkets.

Here are a few lists that will help you to check ingredients.

Peta’s Animal ingredients list

Vegan Peace list

Booze. Did you know a lot of Beers and Wines are not even really vegetarian? They are ‘cleared’ with a thing called Isinglass. Read it? Grim huh! One great resource is Barnivore. A great way to check out the plonk! There are also I phone/android apps you can download.

The best bit of advice I can give is Don’t worry. By moving your diet towards a vegan one, you are already making a huge difference. I am always aware that I don’t go into the Environmental aspect or of course, the Animal welfare, cruelty, exploitation issues on Vegan recipe hour.

Becoming vegan is big step.It is a change to most aspects of your life and it can’t all be done over night. It’s not always financially as simple as getting a vegan alternative! Things do tend to be more expensive sometimes. It’s also not always easy to be the different one and yes, sometimes it is a right pain! But you have to remember why you are doing this, why you have made the change and remember all of the good you are doing for the Animals, the planet and for you. There is so much support out there, particularly on Twitter. You won’t be alone.

Don’t get me wrong. I care very much about all of those issues but, I see VRH as simply an education on food. What is possible, showing nothing is impossible and having an inclusive not exclusive philosophy. I also think there are many other people doing a much better job that I ever could talking about and education us about these issues.

I also know that one of the first thing you will get asked when you say you are Vegan is…’What do Vegan’s eat!??’

Just tell them to so a search on veganrecipehour ;o)

I hope that helps a little.

#veganrecipehour roundup Ⓥ