The vegan/clean food blog has begun!!  


SMOKED TOFU RICE

Brown rice

Coconut oil

Finely chopped onion

Smoked tofu, diced

Selection of chopped vegetables (e.g. broccoli and baby corn, or mushroom, courgette, spinach and sweetcorn)

Turmeric, Paprika, Ginger, Chilli flakes

Soy sauce

Agave/maple syrup

Fresh coriander (optional)

Boil the rice.  Heat the coconut oil in the pan and add the onions, vegetables, smoked tofu and the spices.  Stir fry until the tofu is golden and the veg softened.  Add the boiled rice, soy sauce and a splash of syrup.  Stir until the rice is well coated, then add the fresh coriander.  


LASAGNE

Chopped onion

Soya mince

Courgette

Mushrooms

Chopped tinned tomatoes

Tube tomato puree

Wholemeal lasagne sheets

Flaxseed oil

Wholemeal/spelt flour

Rice milk

Cashews, finely chopped (blender)


CHOCOLATE BUNS/CAKE

First up is the lovely choccie buns that I made.  My sister appeared a couple of weeks ago with some vegan baked goodies - was so grateful for the vegan support after the criticism I've come up against!!  Amongst the goodies were the most moist chocolate cupcakes I've ever had, not too sweet, delicious icing, filling after just one.  I asked about the recipie.  I remember her saying "cocoa", "oil" and "bicarbonate of soda".  I've since been googling vegan baking recipies and came up with one for chocolate cake, which I've made into buns at the request of the kids.  It is RIDICULOUSLY EASY.  I've also had to vary it slightly as I didn't have all the ingredients in the house, and similarly I put less liquid in the second time as it was a bit too sloppy and therefore stuck to the paper a bit much first time around.  I've also served them without icing as I'm a bit of a purist when it comes to chocolate cake/buns.  You could also do it piping hot with custard.  

It's been really nice not having egg I must admit :-)

SIFT THE FOLLOWING INTO A LARGE MIXING BOWL:

7oz plain flour

7 oz caster sugar

1 tsp bicarbonate of soda

1/2 tsp salt

4 tbsp cocoa powder

NEXT ADD:

5 tbsp oil (I used sunflower)

1 tsp vanilla essence

1 tsp vinegar (I used balsamic)

7 fl oz water

GIVE IT A BLITZ WITH THE HAND WHISK UNTIL IT'S SMOOTH.  

I MADE TWELVE BUNS WITH THIS OR IT'LL GO IN A CAKE TIN (20CM) OR LOAF TIN (13X23CM)

IT SAYS 180'C FOR 45 MINS IN A TIN.  I JUST SHOVED MY BUNS IN THE OVEN AT ABOUT 170 I THINK AND I'M GUESSING 20 MINUTES!!  PERHAPS I SHOULD HAVE PAID MORE ATTENTION TO THAT BIT...?!


STORECUPBOARD BURGERS

I made some rather yummy burgers for tea.  I've been very conscious of getting enough protein and iron, mainly so as not to attract criticism from all and sundry for even considering vegan in the first place!!  Plus I am paranoid about making sure the kids have a really healthy diet.  So I threw together the following, the ingredients for which I had in the cupboard.  

IN A FOOD PROCESSOR BLITZ TOGETHER THE FOLLOWING, IN ROUGHLY EQUAL AMOUNTS:

A tin mixed beans

Wholemeal bread (smug moment - mine was home-made!)

Cashew nuts

TIP OUT INTO A BOWL AND NEXT ADD:

Sweetcorn

Cumin

Garlic

Black pepper

Mango chutney, to bind and taste

GIVE IT ALL A REALLY GOOD STIR, EVEN KNEAD IT A LITTLE TO GET PLIABILITY, AND THEN GRAB A HANDFUL, ROLL INTO A BALL, FLATTEN INTO A PATTY AND THEN STICK IT INTO A MEDIUM HEAT FRYING PAN.  YOU CAN COOK WITH ANY OIL, BUT PERSONALLY I USED EXTRA VIRGIN COCONUT OIL.  

YOU CAN SERVE THESE AS A BURGER IN A BUN, OR I DID THEM WITH HOMEMADE CHIPS AND MUSHY PEAS, FOR A TOUCH OF CLASS!!  WENT DOWN VERY WELL WITH KIDS AND HUSBAND ALIKE!


CHEESE SAUCE

Vegan cheese....what can I say?  Both Brian and I are in agreement that it really reminded us of something....yep, vomit.

However, I have been absolutely determined to get something "cheesy" back into my life!!!  So I have messed around with this cheese sauce and am pretty darned tooting pleased with the results...

IN A PAN, MELT:

Sunflower margarine

STIR IN:

Plain or cornflour

Oat milk

Black pepper

Nutmeg (I think I used nutmeg too...?!  oops!)

STIR LIKE MAD!  OR FOLLOW MY LEAD, BE LAZY AND USE A HAND BLENDER - BUT DON'T FOLLOW MY LEAD WHEN SPLATTERING ALL OVER SELF AND KITCHEN...

ADD, AND STIR UNTIL MELTED:

Grated Vegan "Cheese"

SOMEHOW THE  OATMILK SEEMS TO OFFSET THE OTHERWISE SLIGHTLY QUESTIONABLE VEGAN CHEESE TASTE SO THAT THIS TASTES REALLY BONA FIDE!!  I USED THIS AS A PASTA SAUCE WITH TAGLIATELLE, BUT I WOULD THINK THAT IT WOULD ALSO MAKE A DELICIOUS MACARONI CHEESE, BAKED.  


NACHO SAUCE

AS ABOVE, BUT ADD IN THE FOLLOWING:

Smoked paprika

Chilli flakes

LEAVE TO COOL A LITTLE AND THICKEN.  I CANNOT EMPHASISE HOW DELICIOUS THIS IS WITH NACHOS!!!  


SOYA MINCE, LENTIL AND SWEET POTATO SHEPHERD'S PIE

I actually made this yesterday, and it was a lot nicer than I thought it would be!

FINELY CHOP:

1 onion

1 red pepper

POP INTO A BIG PAN WITH:

Soya mince

Red lentils

Smoked paprika

Garlic

Chilli 

Cinnamon (sparingly add - too much kills the overall flavour but a hint is nice!)

Black pepper

Tomato puree

Water

BOIL UP AND SIMMER, REDUCING THE SAUCE WHEN THE LENTILS ARE COOKED.  

MEANWHILE BOIL AND AFTER MASH:

Sweet potato 

(Potato, optional, if like me you were short of sweet potatoes!)

MEANWHILE ALSO MAKE: 

Basic bechemel sauce, using sunflower spread, wholemeal flour, soya cream or milk, black pepper, nutmeg.  Don't make it too runny.  

IN AN OVENPROOF DISH LAYER THE LENTIL MIX, THEN THE SWEET POTATO MASH, AND FINALLY THE SAUCE.  BAKE AND ENJOY!