Vegan and Vegetarian

Posts in category 3. Recipes

Easy Rum & Raisin Vegan Ice Cream

Nov10
2012 Written by maggie

Vegan Rum & Raisin Ice Cream Recipe

Paul has recently bought an ice cream maker and he has been experimenting.  This is his recipe for Rum and Raisin Ice cream,  it is my favourite,  it is sweet and juicy with the raisins and the coconut milk adds a really lovely creamy flavour with a warmth of rum.  Yummy.  This makes a lovely vegan dessert.

1 can full fat coconut milk (400ml)
1/3 cup agave syrup
1/2 tsp ground cinnamon (optional)
pinch salt
1/2 tsp vanilla extract

1/3 cup raisins soaked in 1 tsp dark rum

Mix together all the ingredients except the raisins.

Pour in ice cream maker and run for approximately 30 mins until desired soft frozen

Add raisins and run machine for additional 5-10 mins.

For a stronger rum flavour you can add a little more rum,  but it stops the freezing process and the ice cream is softer which can be nice.

Store in the freezer until you need it.

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Sweet or Savoury Pikelets

Nov04
2012 Written by maggie

Vegan Pikelets Recipe

I was brought up on pikelets,  they are fantastic savoury,  just buttered with some vegan margarine or served with a Full English Breakfast.  They are delicious and filling.  You can also make them sweet by adding a sprinkling of sultanas to the mix and then when cooked brush them with some lemon juice and serve them warm.

Makes 6 pikelets
115g plain flour
1/2 tsp caster sugar
5g active yeast
90 ml almond/soya/oat milk
90 ml water
1/4 tsp salt
1/4 tsp bicarbonate of soda
For the sweet pancakes you will need a generous scattering of sultanas and some lemon juice
Mix together the water and milk and aim for a combined temperature of 30 degrees celsius
Mix all remaining dry ingredients except the salt and bicarbonate of soda in a bowl
Whisk in the water/milk mixture to form a batter
Cover bowl with cling-film and let rise to double size – approximately 2 hours
Whisk in the salt and bicarbonate of soda and set aside for 10 minutes
 (if you are making the sweet version add sultanas here)
Heat a frying pan over medium heat
Ladle out the mixture onto the heated pan (or can pour it from a measuring jug) to make 6 pikelets
Cook the first side until the mixture has dried on the top (approximately 2 minutes)
Flip and cook the second side until golden brown – check after 30 seconds
Serve hot with vegan margarine. or allow to cool and store, then toast to reheat.
You can also use this mix to make crumpets
Heat frying pan over low to medium heat
Fill crumpet rings half way up with batter
Allow around 8 minutes for the first side to cook and the surface to dry
remove from ring and flip to cook other side
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Watercress Soup Recipe Vegan

Oct15
2012 Written by maggie

Simple Watercress Soup Recipe

Paul made this for Sunday tea, he decided to make it after seeing one of the celebrity chefs make it on the telly,  the soup is vibrant and rich in nutrients.   Here is his vegan version:-

1 cup raw cashew nuts, soaked in water for 5 hours and drained
500 ml veg stock
150g watercress washed
1 – 3 tsp garlic oil to taste
black pepper to taste
salt to taste
1 tbsp dried parsley

Thoroughly blend all ingredients together (you may need to split into
2 batches if using a jug blender)

Then transfer to saucepan and heat. but don’t boil, and serve.

Goes really nice with some warm crusty bread.

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Vegan Sausage Casserole

Oct01
2012 Written by maggie

Vegan Sausage Casserole Recipe

Paul has been very busy in the kitchen this weekend,  he made a vegan sausage casserole, which he has never made before.  He made it without onions or tomato or chilli (one of the family has a slight intolerance),  but you could add these ingredients to create a more traditional flavour if you like.  This one tastes really savoury and is perfect for the cold days ahead as Autumn is upon us.  I really really enjoyed it and I definitely would like to have this again.

He used the Redwoods Lincolnshire Sausages, as these are quite firm and did not fall apart in the cooking process.

Sausage Casserole Ingredients.

4 large carrots cut into big chunks
2 large parsnips cut into big chunks
1 large sweet potato cut into big chunks
3 sticks celery cut into thick slices
2 tablespoons olive oil

2 teaspoons german mustard
1 tablespoon soy sauce
1 1/2 litres vegetable stock
1 teaspoon dried sage
1 teaspoon dried thyme
2 bay leaves
4 tablespoons vegan red wine
1 teaspoon garlic oil
5 redwood sausages (or similar)
3 teaspoons ground arrowroot

Method.
heat olive oil in casserole dish
add carrots, parsnips and sweet potato – fry until just starting to colour
add everything else except sausages and arrowroot to the root veg
bring to the boil and then simmer until veg is cooked – approx 30 mins
mix arrowroot with just enough water to form a liquid
add to the casserole and stir
remove from heat
fry the redwood sausages for a few minutes in a separate pan
cut each sausage into 3 and add to the casserole
bring to the boil and then remove immediately from the heat and allow to
rest for about 10 minutes,  this lets all the flavours to come through.

Serve with some crusty bread.  Serves 4.

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Vegan Creamy Mushroom Pasta Sauce Recipe

Sep30
2012 Written by maggie

Mushroom Pasta Recipe

Paul made this for our tea the other day,  it was an experiment that turned out really really good,  it was a rich creamy sauce with savoury mushrooms.  This recipe serves 2.

Ingredients
180g dried pasta – eg tagliatelle
3 large portobello mushrooms
2 cups almond milk
1/2 cup raw cashew nuts
1 teaspoon garlic oil
1 teaspoon truffle oil
salt
pepper
1 teaspoon powdered vegan stock
1 tablespoon olive oil
1 tablespoon plain flour
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
1/2 teaspoon oregano
1 tablespoon nutritional yeast flakes – ground to a powder

Method

Peel the mushrooms and remove the gills, chop and fry until softened in a little olive oil

Blend almond milk, cashews, garlic oil, truffle oil, and stock powder to a smooth liquid

In a pan, heat olive oil and add flour and cook until it starts to smells toasted but not burnt – to cook out the flour taste

Add all remaining ingredients except the mushrooms and pasta, and heat until the sauce starts to thicken – which will happen quite quickly.

Add salt and ground black pepper to taste.

Stir in the mushrooms and keep over a low heat while you make the pasta as per packet instructions

Once cooked to desired consistency add pasta to the sauce and mix thoroughly before serving.

It goes really nice with a glass of white wine and some garlicky bread.

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Cashew Nuts

Aug29
2012 Written by maggie

Roasted Vegan Cashews

I eat lots of cashew nuts, but they are expensive.  Currently Holland & Barrett have them on offer Buy one get One Half Price,  it is on for a month.  I will be stocking up.  Here is a simple tasty recipe for cashews.

100g raw cashews
1 teaspoon olive oil
Flavourings

flavouring examples – add to taste:
salt and black pepper
teaspoon Za’atar (dried marjoram, sumac and sesame seed mix)
teaspoon of herb salt (eg profusion organic herb salt)
Nando’s peri peri chip sprinkle
Chinese 5 spice mix

Method:
Add nuts to oil and coat
Mix in the flavouring

Bake in oven at 180c for 5 minutes

These nuts are great as a snack,  with a salad or as a side dish.  I have tried all the flavouring and they taste really savoury, better than anything you can buy ready done.

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Vegan Tiffin Recipe

Aug28
2012 Written by maggie

Tiffin Recipe

I love tiffin and this is the first time I have made it for myself,  it is really easy and delicious.  The recipe is very rich so you need to cut it into small pieces.  It goes great with an intense cup of coffee.

You will need a large glass or metal mixing bowl.  A saucepan with hot water.  A square tray and some clingfilm.

100gram bar of dark vegan chocolate
125grams of vegan margarine ( i use vitalite)
125grams broken of biscuits (i used digestives but most biscuits will work)
1 tablespoon of Sweet Freedom or Golden syrup
100grams of dried fruit (I used a mix of cherries and figs)
100grams of toasted nuts (I would recommend that you use nuts you like,  I used toasted hazelnuts and pistachios)
5-10 chopped up pistachios for decoration (optional).

Put the hot water in saucepan and bring to boil, put the mixing bowl on top of the water (make sure it is not touching the water, you want the steam to heat the bowl).

Break up the chocolate into pieces and add to the bowl along with the margarine and sweet freedom or golden syrup. Allow it to melt.

Add in the broken biscuits, dried fruit and nuts. Stir throughly until it is mixed really well. Remove from heat.

Line the baking tray with cling film, overlapping the edges.

Pour in the mixture and spread out evenly. Sprinkle on the decoration, I used chopped pistachios.

Allow to cool for one hour and then place in the fridge for a further couple of hours to set.

Remove from fridge and cut into small squares.

 

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500 Vegan Dishes Cook Book

May17
2012 Written by maggie

Vegan Cook Book

A book of 500 vegan recipes by Deborah Gray.  I like finding new recipe books especially ones with pictures that show what the dish is supposed to look like,  so many vegan recipe books do not have pictures which annoys me a bit.  This book has lots of really great recipes with variation on a theme, so you can alter it slightly for a different style of dish.

Recipes include basic recipe for soups and salads,  pies and bakes and lots of lovely vegan dessert recipes,  there are some more complicated dishes but nothing seems that difficult to make.  I am looking forward to trying the chickpea pancake recipe, the sweetcorn and jalapeno chowder and the banana cake with passion fruit glaze.

I really like the simplicity of this cook book and I can recommend it.  I bought mine on impulse from Waterstones for £9.99 but I imagine it is cheaper on line.

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Easy Fennel & Broccoli Soup

May12
2012 Written by maggie

Vegan Fennel Broccoli Soup

I love soup and I like to make my own so it is fresh and full of nutrients.  This soup is so easy to make and only takes about 15 minutes start to finish.  Serves 4.

1 bulb of Fennel
Approx 150grams of tenderstem broccoli or broccoli florettes
dessert spoon of olive oil
Dessert spoon of vegetable stock powder (I use Marigold)
800ml of Water

Trim the Fennel and cut out and discard any horrible looking bits and then chop the fennel into small pieces.

Trim the Broccoli getting rid of any unpleasant looking bits,  but keep the stalks as well as the heads.  Chop into small pieces.

On the hob in a large sauce pan heat the Olive Oil then add the Fennel,  stir this through and cook for approx 3 minutes.

Add the water and stock to the saucepan and bring to the boil.  Turn down the heat so the broth is simmering,  allow to simmer for 10 minutes.

Add the broccoli and turn the heat up until it is boiling again, then turn the heat down and allow to simmer for another 2-3 minutes.  This allows the broccoli to cook but not too much. You dont want to lose the nutrients.

Take off the heat and then blend it.  If you have a stick blender do it right away.  But if you are adding it to a blender then let it cool down a bit, you do not want to risk spilling and burning yourself.

Then serve with some crackers or crusty bread.  The soup is warming and fresh.  You can freeze some or keep it in the fridge for up to 3 days.

If you like you can add a bit of chilli powder and garlic in when you are cooking the fennel.  But I like the simplistic taste of just the broccoli and the fennel.

Fennel is great for the digestion and has lots of other health benefits, and broccoli is a full of all kinds of health benefits including helping blood pressure and lowering Cholesterol and good for bones.  So this is a super green soup that is really good for you.

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Morrisons Chocolate Cookie Mix

May12
2012 Written by maggie

Vegan Cookie Mix

A double chocolate chip cookie mix from Morrisons Supermarket.  This mix is designed to make six cookies and the recipe is vegan as long as you add a vegan margarine.  When I was making the cookies as per the instructions the mix would not come together it was too dry, so I had to add a little bit more water 25ml in total.  I used Vitalite vegan margarine.  The mix is very easy to make and cooks in just 15 minutes.

The cookies came out looking quite good,  they smell lovely.  I admit i slightly overcooked them which made them quite hard,  but the flavour was very good and I enjoyed them.

Each 275gram pack is suitable for vegetarians and vegan as far as I can tell.  Per sixth of the pack (one cookie) is 224kcal.  Sold in Morrisons supermarkets.
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Ginger Chocolate Chip Cupcakes

Apr02
2012 Written by maggie

Vegan Rum Butter Iced Ginger Cake with Chocolate Chips

We had a visitor over the weekend who happened to be celebrating a Birthday,  so I thought I would make some grown up cupcakes.  I am please to report that they went down quite well.  This recipe makes 12 cup cakes.

Ginger and Chocolate Chip Cup Cakes with Rum Butter Icing.

250gram of self raising flour
2 teaspoon baking powder
125 grams of caster sugar
1 dessert spoon of ginger spice (powder)
50 grams of vegan chocolate chips or pieces
50 grams of Stem Ginger Chopped ( I used the Crystalised Ginger)
6 tablespoons of sunflower oil
teaspoon of vanilla extract
225 ml of water

For the Icing
A cap full of Rum
2 Table spoons of Icing Sugar
20grams of vegan margarine, I like to use Vitalite

Preheat the oven to 180 degrees.  Using a muffin/cupcake tray line them with pretty cup cake cases.

Mix together all of the first part of the ingredients into a bowl.  If you have  a mixer or food processor, this helps to get more air into the mix.  Give it a good mix through.

Spoon the mixture evenly into the 12 cases,  place in the oven for 12-15 minutes.  Then allow to cool on a rack.

To make the icing mix together all of the Icing ingredients.  You may need to add a little more or less of the icing sugar to get a creamy texture.

With a flat knife spread the icing onto the cooled cakes.  I sprinkled mine with some grated dark chocolate.

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Coop Chocolate Cake Mix

Mar22
2012 Written by maggie

Vegan Cake Mix

Recently I was reading the Viva vegan recipe club page and they mentioned that the Cooperative supermarket are selling a vegan cake mix,  so I thought I would give it a go as I love cake.

The mix is vegan,  but to follow the instructions on the pack you are advised to add an egg.  I tried what the viva website said and used a medium sized banana (mashed up) and soya milk and added a little baking powder instead of using egg and therefore making it vegan friendly.

The cake is quite easy if you do it all in a mixer,  you just add everything at once and give it a really good whisk.  The mix hardly covered my tins, so I will use much smaller ones next time for baking.  My cake was quite thin because the tins were too large.  For the filling I just made a little bit of icing using some icing sugar, cocoa powder and some vitalite vegan margarine.

Allow it to cool in the tins because it is fragile.

The cake tastes quite good,  the banana adds a pleasant flavour.  I did find it a little dry.  If I were to make it again I would add some chocolate chips, as this brings a bit more moisture.

Each 227gram cake mix is suitable for vegetarians,  vegan as long as you do not use an egg.   The cake takes 12-15 minutes to cook.  Sold in the Cooperative.

This is not something I would buy again because I like to make my own cakes from scratch, but for something quick and easy then this is not a bad idea.

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Apple and Pear Cinnamon Crumble

Mar15
2012 Written by maggie

Vegan Apple and Pear Crumble Recipe

Paul made this for me a few days ago,  it is wonderfully sweet and satisfying I had mine with some Alpro Soya Custard which was just lovely.

350g apples – peeled, cored and cut into 1cm cubes
100g pears – peeled, cored and cut into 1cm cubes
50g dark brown sugar
1 tsp cinnamon
175g plain flour
85g vegan margarine (vitalite works well)
100g demerara sugar

Preheat oven to 190 celsius

Put flour and demerara sugar into bowl and mix together.
Cut margarine into smallish pieces and drop into the flour mix so that
the pieces are separate from each other.
Can either use a food processor with plastic dough blade (not hook) to
process into large breadcrumbs or can cut it in with a knife and then
rub together by hand.

Put the apples and pear cubes into the dish you will be using to cook
in (we used 8 1/2″ x 6 1/2″ x 2 1/2″ pyrex)
Sprinkle over the dark brown sugar and cinnamon
Mix well to evenly coat the fruit.

Spoon the crumble mix over the top and sprinkle with a little demerara sugar

Place in oven and bake for 30-35 minutes at 190 celsius until the
crumble is golden brown.

Serve with some vegan ice cream or soya custard,  you can store it in the fridge for up to 3 days.

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Lentil Sweet Potato and Pea Dahl

Feb28
2012 Written by maggie

Vegan Dahl

Paul made this for me recently and it tasted so good,  I had to share his recipe.  It is gently spiced and does not contain any onions, garlic or tomato but it does taste really satisfying and moreish.  It is very easy to make.

Serves 4

200g red lentils
850ml vegetable stock
one large sweet potato cut into small cubes (2cm x 2cm)
handfull of garden peas
2 tsp curry powder

Wash and bring lentils to boil in stock and simmer for 8 minutes,  add sweet potato, curry powder and peas.   Continue to simmer for 10 minutes until sweet potato and lentils are
cooked through.

It tastes wonderful served with some Indian Style bread such as chapatti.  You can keep in the fridge for up to 3 days if you do not want it all in one go.

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Vegan Gluten Free Cupcakes Recipe

Feb25
2012 Written by maggie

Coffee and Chocolate Cupcakes

I have been trying some gluten free vegan foods recently and I wanted to see what some home baking would come out like using gluten free ingredients.  These cupcakes are really simple to make,  you just mix everything in the same bowl.  They are slightly heavier than standard flour cupcakes and the cakes look a little bit bumpy,  they do taste really nice.  You can add an icing on top if you like a bit more sweetness.

Preheat the oven to 180 degrees. Place cupcake cases into a muffin tray you will need 6 for this recipe, you can double the mix to make 12 cupcakes.

125gram Doves Farm White Self Raising Flour Blend (Gluten & Wheat Free)
50grams of vegan chocolate chips
1 dessert spoon of instant coffee granules
3 tablespoons of sunflower oil
1 teaspoon gluten free baking powder (I used Barkat Gluten Free Baking Powder)
110ml of water
80grams of caster sugar
1 teaspoon of vanilla extract

Add all the ingredients into a bowl and give it a really good mix. Divide the mixture into the cupcake cases. Bake in the oven for 12-15 minutes.  Allow to cool on a wire rack,  then serve,  they go great with some vegan ice cream or just on their own with a cuppa.

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