Recipes from Veganism Made Easy Evening



Recipes from Veganism Made Easy Evening

Here are some of the recipes from tonight’s veganism made easy evening:

Vegan “Scotch eggs”

1 packet Sosmx

Approx 3 tbsp flour

15 button mushrooms

1 packet bread-crumbs

1. Prepare Sosmix.

2. Pick the cutest button mushroom you can find and roll it in flour. Then place it in the middle of the Sosmix and wrap the Sosmix around the mushroom.

Keep pressing firmly to create a ball.

3. Dust with flour and roll in some oil.

4. Finally, after all that rolling…roll your ball (not yourself) in bread crumbs.

5. Bake in the oven on a greased baking tray for 15-20 mins at 200°C/400°F/gas 6.

Adapted from animalsnotingredients.co.uk

 

Red Pepper and Courgette Quiche/Mini-Quiches

Pastry

12 oz (340g) plain wholemeal flour

6 oz (170g) vegan margarine

enough water to bind

(or use vegan shop-bought short crust pasty– e.g. Jus-roll is currently vegan)

Filling

2 medium onions chopped fine

2 medium courgettes chopped fine

2 medium red peppers chopped fine

9 oz (250g) tofu cubed

1 level dssp mixed herbs

1½ dssp tomato purée

1 level tsp salt

generous pinch black pepper and ginger

1½ packs of vegan cheese, grated

enough soya milk to make a paste

1. Preheat the oven to 200°C/400°F/gas 6.

2. Make the pastry by rubbing the margarine into the flour until it resembles fine breadcrumbs. Add enough water to make a dough.

3. Roll it out and use a cutter (about 2¾ inch) to cut the pastry into rounds. Place them all into a bun tray and bake for 10 mins to set the pastry, or if making a large quiche, press into a 12cm x 12 cm flan dish.

5. Fry the onions for a few mins then add the courgettes and red pepper. Fry until soft.

6. Add the tofu, herbs, tomato purée, salt and pepper and fry a bit longer.

7. Take off the heat and add the vegan cheese and enough soya milk to make a paste.

8. Place about a heaped tsp into each mini-quiche. Bake for 25 mins if mini-quiches and 30-35 minutes for a large quiche, until golden.

Makes about 50 mini-quiches or one large one.

Variation: add ½ pkt Redwoods Cheatin’ Bacon, chopped in step 5.

 

Vegan Cheese Sauce (goes well on top of pizza)

1 3/4 oz (40g) nutritional yeast flakes/Engevita (can buy from large supermarkets, Sweetmart and independent health food shops)

1-2 tsp salt

225ml vegetable/sunflower oil

2 tsp mustard

650ml water

2 oz (50g) white flour

Mix flour and salt in a saucepan. Add water gradually. Boil for a minute, then add oil, mustard and yeast flakes.

Eat on pasta, in jacket potatoes or drizzle on top of pizza before cooking it.

|Chokladbollar – Swedish Chocolate Balls | | |

Makes 24 balls

2 cups rolled oats

½ cup raw sugar (cane sugar)

¼ cup cocoa powder

½ cup vegan margarine – e.g. Pure or Vitalite

1 tbsp strong coffee

½ tsp vanilla

30g dark cooking chocolate

¼ cup coconut flakes

1. Add the rolled oats, sugar and cocoa powder into the food processor and mix lightly.

2. Soften the vegan butter, but don’t let it melt, add it to mixture and mix for a few seconds.

3. Add the coffee and vanilla and mix again.

4. Melt the chocolate and add it to the mixture and mix for a few seconds. By this time the mixture should form a ball. Don’t mix too much as the heat might melt the butter, then it would be difficult to form the ball. If that’s the case, put the mixture into fridge to cool for a while.

5. Put the coconut flakes in a small bowl and using a small ice-cream scoop make a firm ball out of the mixture, then use two small spoons to scoop it out carefully, and roll it in the coconut flakes, at the same time use the spoon to adjust the ball’s roundness if it’s not perfect.

6. Put the finished chocolate balls into fridge and cool for one hour. Enjoy!

Date and Coconut Balls

5 cups of dates

2 – 3 cups of coconut

3 tbs of tahini

1. Melt dates in a saucepan with as little water as you can get away with. Aim to evaporate it all in the process of melting the dried dates

2. Add coconut and tahini. Mix well.

3. Either spread onto a greased tray and leave to cool before chilling, or leave to cool and roll into balls, then chill.

Variation: add nuts of cacao nibs.

gluten-free, no refined sugar

Basic Vegan Sponge Cake

14 oz (400g) self raising flour

7 oz (200g) caster sugar

200ml sunflower, or vegetable oil

300ml soya milk

1 tsp bicarbonate of soda

1 tsp lemon juice or 1 tsp vinegar

1. Pre-heat oven to 350oF/180oC/gas mark 4.

2. Sift the flour.

3. Add caster sugar and mix well.

4. Stir in the oil.

5. Mix the soya milk, bicarbonate of soda and lemon juice or vinegar separately.

6. Add to the mix and stir until smooth.

7. Pour into a greased cake tin and put in the oven. Bake for 25 minutes.

Variations:

Chocolate cake: In step 2, use 50g cocoa and 350g flour.

Lemon cake: Add grated rind from 1 lemon in step 2 (make sure organic and not waxed) and juice from the lemon and less soya milk in step 4 (same amount of liquid in total). When cooling down, poke holes in the cake and pour a drizzle over: 75g icing sugar and juice of a lemon brought to the boil and cooked for 3 minutes, then drizzle over the cake.

Carrot cake: Add 3 grated carrots, 1tsp cinnamon, 100g sultanas and 100g walnuts (optional) in step 3.

Marble cake: half basic sponge recipe, half chocolate: pour into tin on top of each other and give one gentle stir with fork.

Ginger cake: Add 2 tsp ginger in step 3, plus two thirds of 80g chopped crystallised ginger (optional) in stage 6. Sprinkle the remaining chopped ginger on top of the cake before baking.

NB: works well gluten free too, with Doves Farm gluten-free flour…!

Chocolate Chip Cookies

5 oz (140g) vegan margarine

5 oz (140g) caster sugar or brown sugar

1 tsp golden syrup or maple syrup

1 dessertspoon soya milk

10 oz (300g) plain white flour (or half wholemeal, half white)

½ tsp bicarbonate of soda

4 oz (110g) dark chocolate chips

 

1. Cream the margarine and sugar together.

2. Stir in the soya milk and golden syrup or maple syrup.

3. Gradually add the flour and bicarbonate of soda, then the chocolate chips and mix well.

4. Use your hands to roll the mixture into teaspoon-sized balls.

5. Place on a greased baking tray and bake for 15-20 mins at 180ºC/350ºF/gas 4.

 

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