Tofu Balls - Bristol Animal Rights Collective



Recipes from Vegan Outreach Food Stall – Sunday 1 Dec 2013

Lentil Soup

Serves: 4

|1 tbsp olive oil |1 tsp turmeric |

|1 onion, roughly chopped |175g split red lentils |

|2 carrots, peeled and roughly chopped |1.2 litres vegetable stock (or boiling water with a tsp marmite) |

|1 garlic clove, crushed |400g can plum tomatoes or passata |

|1 tsp ground cumin |50g ground almonds |

|½ tsp ground coriander | |

1. Heat the oil in a saucepan. Add the onion and cook over a low heat for 7–8 minutes, stirring occasionally, until beginning to soften. Stir in the carrots and cook for 3 minutes, stirring frequently. Add the garlic, cumin, coriander and turmeric and cook for a further minute, stirring constantly.

2. Add the lentils, stock and passata or tomatoes with their juice. Bring to the boil, reduce the heat, then half-cover the pan with a lid and simmer for 25–30 minutes until the lentils and vegetables are very soft.

3. Blend the soup in the pan using a hand-held blender (optional). Check the consistency; it will be fairly thick, so if you prefer it thinner, dilute with a little more stock. Season to taste, and then reheat until just bubbling.

Sausage Rolls

|8 oz (225g) Sosmix |soya milk (optional) |

|11½ oz (325g) puff pastry* | |

1. Make up Sosmix as per instructions.

2. Roll out the pastry into a 3 - 4-inch (7.5-10-cm) wide strip. Roll the Sosmix into a long sausage shape and place it along the middle. Wet the edges of the pastry, roll up and seal well.

3. Cut into lengths, brush with soya milk (optional) and make snips with scissors or knife on top. Bake in the oven on a greased baking tray for 20-25 mins at 200°C/400°F/gas 6.

Variation: Cut up some sun-dried tomatoes and mix them in with the Sosmix before you add the water.

*Jus-Rol puff pastry is currently vegan apart from the All Butter variety.

Vegan Cream Cheese and Tomato Puffs

|Puff pastry (Jus-Rol is vegan) |Dried herbs |

|Vegan cream cheese (e.g. tofutti or Sheese) |Black pepper |

|Tomatoes (ideally cherry tomatoes) |Olive oil |

1. Pre-heat the oven to 200°C/400°F/gas 6.

2. Roll out the puff pastry to about 5mm thickness.

3. Spread generously all over with vegan cream cheese. 

4. Arrange tomato slices on top.

5. Sprinkle with dried herbs and some black pepper.

6. Drizzle over some olive oil.

7. Bake for 15-30mins until golden.

8. Enjoy hot or cold.

 

Red Pepper and Courgette Quiche/Mini-Quiches

|Pastry |2 medium red peppers chopped fine |

|12 oz (340g) plain wholemeal flour |9 oz (250g) tofu cubed |

|6 oz (170g) vegan margarine |1 level dssp mixed herbs |

|enough water to bind |1½ dssp tomato purée |

|(or use vegan shop-bought short crust pasty– e.g. Jus-roll is |1 level tsp salt |

|currently vegan) |generous pinch black pepper and ginger |

|Filling |1½ packs of vegan cheese, grated |

|2 medium onions chopped fine |enough soya milk to make a paste |

|2 medium courgettes chopped fine | |

1. Preheat the oven to 200°C/400°F/gas mark 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 12cm flan dish.

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

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

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

7. 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.

Pizza

|2 1/2 cups flour |1 tbsp. oil |

|2 3/4 tsp. baking powder (if using baking soda use half and omit |3/4 to 1 cups water |

|salt) |Toppings – e.g. tomato puree, spinach, olives, red pepper, red |

|1 tsp. salt |onion, tinned sweet corn. |

1. Mix dry ingredients. Add 3/4 cup water and oil. Stir until it forms a ball. If dough is stiff, add more water. The dough will be soft, not sticky. Knead on a floured surface for 3-4 minutes.

2. Top with your choice of toppings, including vegan cheese sauce (see recipe below)

3. Bake at 200°C/400°F/gas mark 6 for 15-25 minutes.

Vegan Cheese Sauce (perfect on top of pizza)

|40g nutritional yeast flakes/Engevita (can buy from large |1-2 tsp salt |

|supermarkets, Sweetmart and independent health food shops) |225ml vegetable/sunflower oil |

|50g white flour |2 tsp mustard |

| |650ml water |

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

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

Christmas Cake

|8 oz (225g) dried dates |3 level tsp baking powder |

|10 fl oz (285ml) water |1-2 tsp mixed spice |

|1 1lb (450g) mixed dried fruit |1 tbsp carob powder |

|6 oz (175g) wholemeal plain flour |Grated rind and juice of 1 orange |

|2 oz (55g) ground almonds | |

1. Cook the dates in the water until they are soft.

2. Add all other ingredients, mix together and cook in a lined 2 lb loaf tin at 165ºC/325ºF/ gas mark 3 for 1 ½ hours.

3. Optional - top with marzipan and vegan royal icing.

Taken from Meals without Squeals by Isle of Wight Vegetarians and Vegans

Spiced Apple Cake

|1 lb (450g) cooking apples, peeled and sliced  |8 oz (225g) wholemeal flour  |

|4 oz (115g) vegan margarine  |1/2 tsp ground cinnamon  |

|4 oz (115g) raw cane sugar  |1/2 tsp ground cloves  |

|6 oz (170g) sultanas  |1/2 tsp ground allspice |

|2 level tsp bicarbonate of soda  | |

|1 tbsp boiling water  | |

1. Preheat oven to 180°C/350°F/Gas mark 4. 

2. Cook the apples in the minimum of water. When they are soft, mash to a puree and drain very well. 

3. Cream together the margarine and the sugar, then add the apple puree to make a thick mixture. Stir in the dried fruit. Mix the bicarbonate of soda with the water and add this also. 

4. Sift together the flour and spices and blend with apple mixture. Pour it into a very well greased cake tin, smooth the top and bake at in the pre-heated oven 45 minutes-1 hour. 

Ginger Biscuits

Makes18 biscuits

|4oz (115g) sunflower margarine (or butter) |4oz (115g) self-raising flour |

|3oz (85g) demerara sugar |1 heaped teaspoon ground ginger |

|1 dessertspoon golden syrup |1/2 piece stem ginger in syrup, finely chopped |

|4oz (115g) rolled oats | |

|1. |Preheat the oven to 190°C/375°F/Gas mark 5. Line a baking tray with baking parchment (grease-proof paper) |

|2. |Melt the margarine, sugar and syrup gently. Add the oats, flour, ground ginger and stem ginger. |

|3. |Put in heaps onto the prepared baking sheets and flatten with a fork dipped in flour. They don't spread very much, so you can |

| |put them fairly close together. |

|4. |Bake for 10 to 15 minutes. Remove from the oven and leave to harden for 5 minutes before cooling on a cake rack. |

| | |

| |Mocha Chip Muffins |

| |Ingredients for 12 muffins: |

| |6 oz (170g) plain flour |

| |5 oz (140g) sugar |

| |1 oz (30g) cocoa |

| |2 1/2 tsp baking powder |

| |1/2 tsp salt |

| |2 tsp instant coffee granules/powder 8 fl oz (225ml) soya milk |

| | |

| |4 fl oz (115ml) sunflower or vegetable oil |

| |3 tbsps plain soya yoghurt |

| |1 tsp vanilla extract |

| |2 1/2 oz dark chocolate chips (70g) (check label that these are vegan – most dark ones are) |

| | |

| |1. Preheat oven to 190°C/375°F/Gas mark 5. |

| |2. Lightly grease a 12 muffin tray. |

| |3. Sift flour, sugar, cocoa, baking powder and salt in to a bowl. Mix in coffee powder. |

| |4. Whisk together milk, oil, soya yoghurt and vanilla. |

| |5. Pour wet ingredients into dry and mix together thoroughly. |

| |6. Stir in choc chips. |

| |7. 3/4 fill the muffin holes. Bake for about 20 mins until cooked right through. |

| |Optional gluten-free and refined sugar free version: use xylitol rather than sugar, leave out the chocolate chips and use Doves |

| |farm gluten-free self raising flour instead of plain flour. |

Cherry Bakewell Flapjacks

Makes 8 pieces

|3.5 oz(100g) porridge oats |1 teaspoon almond extract or essence |

|1 oz(30g) plain flour |1 tablespoon golden syrup |

|1.8 oz(50g) ground almonds |1 tablespoon jam of your choice (raspberry works best) |

|pinch of salt |flaked almonds |

|3 oz (85g) vegan margarine, e.g. Pure or Vitalite melted |Approx 15 glace cherries |

1. Preheat oven to 165ºC/325ºF/Gas mark 3. Grease a 14x14cm (approx) baking tin.

2. Put oats, flour, ground almonds and salt in a mixing bowl and stir till mixed.

3. Stir in melted margarine. Add almond extract and golden syrup and mix. If you find it a bit dry, then add some more melted margarine or golden syrup if you want. However if too wet, then add more oats!

4. Spoon half the mix into prepared tin and press down with back of fork, fingers or back of spoon until in the corners squashed altogether. (May be a bit sticky, not too bad though.) Make sure fully pressed down, otherwise flapjacks will become crumbly.

5. Spread over jam, not completely to edges as will spread out when cooking.

6. Spoon over the rest of oat mix on top and press down flat. Sprinkle with almonds if you wish and pop some glace cherries on top.

7. Bake for around 15-25 minutes depending on your oven on middle shelf till edges become golden. Do not over cook as will become dry, so keep an eye on it.

Variation: top with almond flavoured icing – 200g icing sugar, a drop of almond essence and enough water to make a thin icing. Put glace cherries on top rather than in stage 6.

Australian Crunch

(makes 10-12)

|6oz (175g) vegan margarine, e.g. Pure or Vitalite |3oz (85g) desiccated coconut |

|4oz (110g) wholemeal flour |1.5oz (40g)cornflakes |

|4oz (110g) raw cane sugar |1oz (25g) cocoa or 0.5oz carob |

| |cocoa and icing sugar to make a small amount of chocolate icing |

1. Melt the margarine in a saucepan.

2. Add the remaining ingredients.

3. Press into a greased 8 inch square tin and bake at 350ºF/180ºC/Gas mark 4 for 25-30mins (NB: check after 20mins)

4. Cool in the tin.

5. Top with a thin layer of chocolate icing with cocoa, icing sugar and water, not to hard and not to runny!

6. Allow to set and cut into squares.

Gluten-free option: use gluten-free flour, e.g. Doves Farm Self Raising Gluten-free flour instead of wholemeal flour.

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Date and Coconut Balls

|5 cups of dates |3 tbs of tahini |

|2 – 3 cups of coconut | |

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 or cacao nibs.

gluten-free, no refined sugar

Tea Cake

|225g/8 oz mixed dried fruit |225g/8 oz self raising flour |

|170ml/6 fl oz cold tea |1 medium size ripe banana, well mashed |

1. Soak fruit overnight in the tea. Cover with a plate.

2. Heat oven to 160ºC C/320ºF/Gas mark 3.

3. Grease a 1lb (450g) loaf tin.

4. Add all remaining ingredients to soaked fruit and beat well. The consistency should be slightly runny so add a small amount of water if necessary.

5. Pour into tin and bake for one hour (or until cooked).

6. Leave to cool in the tin.

Variation: sweeten a bit if you have a sweet tooth with 3 tbsp Sweet Freedom (can buy this in health food shops), or up to 110g/4 oz soft brown sugar.

For more recipes including some Xmas dinner ideas, visit the following websites:

|.uk |

| |

|.uk |

| |

|parsleysoup.co.uk |

|recipes |

|uncaged.co.uk/recipes.htm |

|.uk |

| |

| |

|veganvillage.co.uk/recipes |

|veganvolumes.co.uk |

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