Today i’ve spent a long time in front of my computer writing for the novel i’m working on. As I was supposed to making pizza for guests on Saturday but ended up making so much food we did not need the pizza I made one for tonight. I’ve been experimenting with vegan cheese a fair bit lately and this is the recipe I use for pizza. It is fairly mild so you can use a fair amount although this recipe is enough for two pizzas. You can also add various herbs and spices to the basic recipe to personalise it.
1 cup water
1 cup nutritional yeast
2 tablespoons cornpowder
1 tablespoon plain flour
1 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon garlic granules
1 tablespoon Italian herbs (you can change this to whichever herb or spice you like or leave it out completely)
2 tablespoons water
1 tablespoon canola oil (you can use regular vegetable oil here but I like the colour of canola)
1. Place all ingredients except for the water and oil in a blender and blend until mixed together.
2. Transfer the mixture into a small saucepan and stir over a medium heat until it starts to thicken. Keep an eye on this as once it starts to thicken it does so quickly.
3. When the mixture is thick allow to bubble for a couple of seconds as this removes any flour taste.
4. Remove from the heat, add the remaining oil and water and whisk thoroughly. Your mixture should now be fairly firm but still able to be poured.
5. Add to your pizza and allow to cook for about 10 minutes until it films over.
This recipe also suits as a dip for fresh salad vegetables or for a firmer macaroni cheese.
Spaghetti Bolognese is such a traditional meat dish it can be difficult to find a vegan version which tastes just as good. This one with half lentils and half TVP (textured vegetable protein) I think is really yummy. It is also really good for you with the lentils and vegetables!
As with most of my dishes you can also freeze it so long as you allow it to cool completely first. Personally i’m not too keen on spaghetti as a pasta so i’ve used fusilli here but you can use whichever pasta you prefer.
2 onions chopped finely
4 sticks celery chopped coarsely
1 head broccoli (I like broccoli stalks so I used these too but you can just use the buds if you like)
4 carrots peeled and finely chopped (you can grate these if you prefer but I like the bite of them)
2 400g tins of chopped tomatoes
100g lentils (I used red lentils here but any kind works)
100g TVP (not all TVP is vegan as lots contain milk and / or egg so ensure you check the packet)
2 tsp Italian seasoning
salt and pepper to taste
1 tbsp oil (any kind is good here but I used olive oil as it is just for frying)
4 cups pasta
1. Prepare the vegetables and fry gently in the oil for about 10 minutes until tender.
2. Add the tomatoes, lentils, TVP and seasoning and bring to the boil then cover and simmer for about 30 minutes. You want to do this until the lentil are soft to the bite and most of the liquid is absorbed. Keep stirring this occasionally to avoid sticking to the pot
3. While the Bolognese is simmering cook the pasta according to the packet, drain then leave aside.
4. When most of the liquid has been absorbed by the Bolognese mixture taste to decide if you wish to add more seasoning. If you do not stir until the liquid is absorbed and then add the pasta.
5. Stir the pasta thoroughly into the Bolognese then serve and enjoy!
6. As stated above this does freeze very well but ensure you cool the dish completely before doing so.
I used to absolutely love scones with lots of jam and cream when I was vegetarian. Since becoming vegan I had never really tried to make scones as I figured they would not taste anything like the same. As I had some vegan cream in the fridge I decided to give it a try and I am really pleased with the results!
The cream in the photographs is the same cream I used for my pancakes but I put it into a piping bag to make swirls. You can freeze these scones if you do not want to eat them all at the same time. If you want to do that ensure they cool completely before doing so.
scones as they come out of the oven
scones with jam and cream
2 cups plain flour
2 teaspoons baking powder
1/4 teaspoon salt
1 tbsp sugar (usual warning applies)
1/4 cup vegan margarine
1/2 cup raisins (or any other dried fruit like sultanas)
Approx 1 cup soya milk
1. Preheat oven to 200 degrees C.
2. Mix flour, baking powder, salt and sugar together until they are all well mixed.
3. Add the margarine and mix it into the other ingredients until it looks like fine breadcrumbs.
4. Stir in the raisins until they are well mixed.
5. Stir in the milk. You want to use approximately the full amount here but depending on what flour you use you may need more or little. The consistency should be firm but still pliable.
6. On a floured surface roll the scones out and use a cookie cutter to cut into shapes. Ensure the height is no less than 1 1/2 inches.
7. Bake in the heated oven for about 10 minutes. The time may vary here so keep an eye on it and they are ready when the top is a golden brown.
8. As stated above if you are planning on freezing so you can use them when you like ensure they are completely cool before putting into an airtight freezable container. You should not need to wrap them separately.
I have a really bad allergic reaction to chocolate. Sucks I know right! A few years ago I had a body piercing which went wrong and made me incredibly allergic to nickel. As a result I can’t eat any foods containing nickel and I have to be incredibly careful if I am touching nickel. Chocolate is something which should be in everyone’s life whether vegan or not and thankfully these brownies taste just like chocolate, are amazing hot or cold and would fool anyone into thinking they were not vegan. There is a lot of sugar in these so a little goes a very long way if you are on a diet but as a treat they are difficult to beat!
with vegan icecream.
before cut into squares.
250g plain flour
400g white sugar (usual note applies here – not all sugar is vegan)
65g carob powder (or cocoa if you don’t have allergies)
1tsp baking powder
1 cup vegetable oil
1 cup water
2 tsbp vanilla extract
1. Preheat oven to 175 degrees c.
2. In a large bowl mix all the dry ingredients together and then add the wet ingredients to the mixture.
3. Mix all ingredients together with a whisk until there are no flour lumps. It will begin to feel quite stiff.
4. Pour into a baking mold (ideal size for this is 16x16cm)
5. Bake for 25 to 30 minutes. You will know it is ready when a fork comes away cleanly.
6. Cool and cut into squares when fully cooled.
This freezes really well so you can have a piece just as you like but ensure you cool it completely before you cut into squares and certainly before freezing.
Still was not feeling too hot tonight and I had part of a can of sweetcorn to use up so it was comfort food dinner again. After a bowl of mushroom soup from yesterday I made some sweetcorn pancakes. They really are so easy to make and because I love all kinds of pancakes they were just what I needed! Add that to the fact the Murray game finished at 10pm it was quick dinner time also!
I made enough for 3 pancakes but this recipe is really easy to multiply for extra people. This is definitely enough for one person though.
80 grams sweetcorn ( I used fresh but its fine to use frozen just ensure you allow them to defrost and dont use the water)
40 grams plain flour
40 grams room temperature water
1 teaspoon baking powder
salt and pepper to taste
1 teaspoon oil (just enough to ensure they wont stick)
1. In a bowl whisk all ingredients together. Ensure no flour lumps.
2. Leave the mixture to rest for a few moments while you bring a frying pan up to a medium heat.
3. Use a ladle to put a third of the mixture into the pan.
4. When the uncooked side starts to bubble slightly turn over and ensure both sides are cooked.
5. Serve with sweet chilli sauce (or a sauce of your choice).
Scrambled tofu is something that is so quick and easy to do. I think most vegans have a recipe for this but as it was requested that I post mine I am doing so. This is one of those recipes I love where so long as you keep the basics the same you can pretty much alter it to suit your own likes. You can add different herbs, less liquid for firmer tofu, different vegetables. Really anything you like.
1 tablespoon oil
1 onion chopped finely
200g chopped mushrooms
200g chopped tomatoes (either fresh or tinned works)
1 pack firm silken tofu
3 tablespoons sweetcorn
Ground tumeric to taste and colour
1 cup nutritional yeast flakes
1 tablespoon rosemary
1 tablespoon oregano
1. Warm the oil in a deep frying pan over a medium heat and add the onions until they soften and become golden brown
2. Add the mushrooms (or other vegetables if you are using) and cook until they are caramalised
3. Add all other ingredients. Depending on how soft you like your scramble you may want to use all the tomato juice or just a little. Also depending on how golden you like your tofu you may wish to add more or less tumeric.
4. Reduce the heat and simmer until all the veg and the tofu is cooked.
5. Serve with toast and enjoy!
I absolutely love mushroom pate! Only problem with this is all premade mushroom pate in this country come with some sort of dairy ingredient. This pate however tastes like it has cream in it but it is completely vegan, quick and easy to make. It is also very easy to adapt as you can chance the seeds or nuts you use, add herbs, add extra ingredients like sundried tomatoes. Pretty perfect!
1 chopped onion (as fine or rough as you like)
450 grams sliced mushrooms (any type of mushroom works here so personal preference)
1 clove garlic or 1 teaspoon garlic puree
1 cup seeds (you can use anything here from sunflower seeds to pine nuts again it is personal preference. I use sunflower seeds as they are one of my favourites)
1 cup nutritional yeast flakes (you can add more if you love these as much as I do)
Salt and Pepper to season
1. Cook the chopped onions gently with a tiny bit of oil or non-dairy butter until they start to soften and turn slightly brown.
2. Add the mushrooms to the onions and cook over a medium heat until the mushrooms start to turn a golden brown. This takes about 5 minutes depending on how hot your pan is.
3. When the mushrooms are a nice brown colour remove from heat and leave to cool completely down.
4. While the mushrooms are cool measure all the other ingredients into a food processor and when they are cool add the mushrooms.
5. Blend all ingredients in the food processor until everything is mixed together. When the pate is at a thickness you enjoy serve.
As with many recipes this tastes yummy when first made however if you leave it in the fridge for a couple of hours the flavours have more time to mix so it is even better! I serve mine with homemade bread but baked potatoes, toast, crackers all work equally well.