A Vegan Obsession

Crispy Kale & Pine Nut Pizza - Cauliflower Crust.

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cauliflower pizza crust

Crispy Kale & Pine Nut Pizza - Cauliflower Crust

With the new website/blog now unwrapped and finally a more user friendly platform, I can once again concentrate on the business of recipes.  I feel like I’ve been lagging behind with trying out my new recipe ideas and bringing you great vegan and gluten free foodie finds from the interweb.  So I need to play catch up before I can thrust on and get up to speed.  I need to tick off some of the items on the ‘recipes to try’ list.  So, here is a recipe that has been knocking around for a few years among some vegan, and gluten free blogs - Cauliflower Pizza Crust. Yes, pizza crust made from cauliflower.  My take on it is Crispy Kale & Pine Nut Pizza - Cauliflower Crust. Gluten free, grain free and vegan. Skeptical?  So was I. But, trusted sources espoused its merits so give it a go I must.  Many peoples favourite things are pizza, many people love kale.  So I decided to marry the two.  Here for your delectation is..

no images were found

 cauliflower blender Crispy Kale & Pine Nut Pizza - Cauliflower Crust IMG_5428

 

Crispy Kale & Pine Nut Pizza - Gluten Free Cauliflower Crust

 

Ingredients

1/2 cauliflower

1/2 cup unsweetened coconut milk (or other non-dairy milk of choice)

1/2 cup milk (dairy or non-dairy)

3 tbs ground chia seed (or flax meal) to make a chia egg

4 tbs nutritional yeast

1/4 cup reduced fat almond flour (sorghum works well too if you do not care if it is not grain free. Quinoa would probably work also.)

1/4 cup chickpea flour

pinch of pink Himalayan or sea salt

pinch of black pepper

1 tbs olive oil

 

Method

  • Preheat oven to 450f or as high as your oven allows. Line a baking sheet with parchment paper or a silicone mat.
  • Mix the non-dairy milk and the ground chia or flax seeds and leave to congeal. Just 5 or so mins should do the trick.
  • Roughly chop cauliflower and pop into a food processor or high-speed blender until it breaks down to crumbs.  Pop into a suitable container and microwave for 4 mins or to be healthier steam for 10 mins.  Allow to cool then put the crumbs into cheesecloth and squeeze out as much water as you can.
  • Combine the drained cauliflower, chia ‘egg’, flours, nutritional yeast, and seasonings.  Mix to a dough.  If too wet add more flour.
  • Halve the mixture and then pour the oil into your hands and form two balls. This ensures that the oil is coating the outside of the ‘dough’.  Place onto a tray leaving room for each to be flattened and shaped into a 1/4 inch thick and roughly 7 inch circles.  You may get more depending on size of your cauliflower (Did you know that in France it is called ‘chou-fleur’?…that’s so pretty!)
  • Bake for about 20 mins until turning golden brown, and crispy at the edges. Be beady-eyed about it though as each oven is different and depending on the tides/moon phase/shoe size and your mood it could burn.  Don’t let it burn.
  • Remove from the oven and allow to cool.  Not sure of the science but like baking a cake, with gluten free stuff the resting makes for good bonding time.  I’ve seen many recipes that say the pizza will not stand up to holding aloft but this one does.
  • Whilst your pizza crust is cooling, slice up some vegan cheese (or use slices..Violife are the best IMHO), bust out a can of condensed tomato paste, chop up your curly kale, and mince some garlic.
  • Now it is time to decorate those wonderful, gluten free, vegan pizza crusts!  Take crust numero uno and spoon and spread over 2-3 tbs of tomato paste. Top with the sliced cheese and the garlic.  Pop into the oven until cheese has melted.  Grab out of oven and top with a sprinkling of pine nuts and the chopped kale, grind over some black pepper and a pinch of sea salt.  Then carefully drizzle olive oil over the kale.  Grab your oven mitts and pop the pizzas back under a medium grill until the kale turns crispy but not burnt. Burnt is not good.
  • Remove from the grill (or, if you are American the broiler..still cannot get my head around that though it is more obvious to call it that..darn my English upbringing!) and EAT.
  • Now, I have to be honest, I did not expect the crust to be that great once I’d tasted the raw mix but me-oh-my, once cooked and adorned it is a thing of sheer delight.  Delizioso!

 

*tip.   Gently remove the crusts from the baking parchment BEFORE you add your toppings so that your final product is not stuck to the baking parchment.  If it sticks then wet the parchment with a little water and it will peel off, like those transfer tattoos we had as kids, leaving the crust liberated and intact).

 

 

Breadfruit & Rhubarb Koresh

by

rhubarb koresh

A friend and I hopped on the train into London last week to visit Royal Academy Of Arts and their current exhibition by a post-war Californian master of abstraction. For me no visit to London would be complete without a stroll along the Thames between London Bridge and Southbank, to loose a few hours to free art exhibits, people watching and sight seeing. The vista never gets old. Lunch was to be a bit of a grab-and-run as to maximise our time. Whilst ordering our food I spotted a dish on the menu that caught my eye. It is rhubarb season in the UK and though nothing could highlight the pink stalk for me better than a pipping hot vegan rhubarb crumble, I was intrigued by their koresh (stew) dish of lamb & rhubarb. Interesting combo. I knew I had to veganise it as soon as I could. I wanted to know what rhubarb would taste like in a savoury, Persian inspired dish.

Like the day, it turned out nice! It also turned out to be a very happy accident. My intention was to replace the lamb with jackfruit. And I thought I had until I saw the texture of the contents of the tin to discover I’d inadvertanelty purchased breadfruit. In my defence it does look quite similar to jackfruit on the tin, but yes, yes, I am aware the word Jack bears no resemblance to Bread. But..I went with it and once the prep and simmering was done I realised that the breadfruit was probably a better bed fellow to the rhubarb. The starchy dense breadfruit is like a wavy potato but better (don’t ask me to explain why..just a more robust texture I guess?) Next time I will try it with my first intended, the jackfruit. But I’m guessing the breadfruit will win out. The flavours of this breadfruit & rhubarb koresh are delicate, the rhubarb offers a gentle tartness and the mint lends to the flavours of Persia. Both jackfruit and breadfruit are seriously low calorie, easy to digest and embrace the influence of herbs and spices well. Here is the super easy and quick recipe. I adapted a recipe I found online by Alison Hurst in the Telegraph.

Breadfruit (or Jackfruit) & Rhubarb Koresh - Persian Stew

Ingredients

2 stalks of rhubarb
1 tin (500g) Breadfruit or Jackfruit chopped into cubes
3 small onions diced
3/4 tsp turmeric
salt & pepper to taste
a few strands of Saffron
1 tbs virgin coconut oil
1 tsp xylitol
Fried Herbs
1 bunch flat leaved parsley
8 stems of mint + 1 (pick off the leaves and discard the stems, or use them in a smoothie)
1 tsp virgin coconut oil
(Retain some of the fresh herbs for garnish)

Method

Melt the oil in a pan and sauté onion until translucent.
Add the breadfruit (or jackfruit) and dust over the turmeric. Stir gently to coat. Add enough water to just cover the breadfruit. Bring to the boil and then simmer for 15mins.
Meanwhile, chop the herbs (my friend came to my aid and produced with a flourish a French mouli. It is a vintage herb mill. The photo below is of her demonstrating to me how to use it. It is a great tool. I now want one to add to my kitchen collection. So, melt the oil in a small fry pan and fry the herbs for 1-2 mins only to retain their vibrant green colour.
Chop the rhubarb in to 2inch chunks. Throw them into the breadfruit pan. Then add the herbs. Salt & freshly ground black pepper to taste. Cook for 5-7 mins. Do not cook too long or the rhubarb will disperse into the stew without a trace.
Take of the heat.
Sprinkle over the xylitol (or sugar for the less healthy). Stir briefly.
Serve with wholegrain brown rice. Scatter with fresh minced herbs.
breadfruit breadfruitcan

vegan koresh

herbmouli rhubarb jackfruit koresh


Persian Vegan Koresh - Breadfruit & Rhubarb Stew
 
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Breadfruit (or Jackfruit) & Rhubarb Koresh - Persian Stew
Author:
Recipe type: stew
Cuisine: vegan
Serves: 4
Ingredients
  • 2 stalks of rhubarb
  • 1 tin (500g) Breadfruit or Jackfruit chopped into cubes
  • 3 small onions diced
  • ¾ tsp turmeric
  • salt & pepper to taste
  • a few strands of Saffron
  • 1 tbs virgin coconut oil
  • 1 tsp xylitol
  • Fried Herbs
  • 1 bunch flat leaved parsley
  • 8 stems of mint + 1 (pick off the leaves and discard the stems, or use them in a smoothie)
  • 1 tsp virgin coconut oil
  • (Retain some of the fresh herbs for garnish)
Instructions
  1. Melt the oil in a pan and sauté onion until translucent.
  2. Add the breadfruit (or jackfruit) and dust over the turmeric. Stir gently to coat. Add enough water to just cover the breadfruit. Bring to the boil and then simmer for 15mins.
  3. Meanwhile, chop the herbs (my friend came to my aid and produced with a flourish a French mouli. It is a vintage herb mill. The photo below is of her demonstrating to me how to use it. It is a great tool. I now want one to add to my kitchen collection. So, melt the oil in a small fry pan and fry the herbs for 1-2 mins only to retain their vibrant green colour.
  4. Chop the rhubarb in to 2inch chunks. Throw them into the breadfruit pan. Then add the herbs. Salt & freshly ground black pepper to taste. Cook for 5-7 mins. Do not cook too long or the rhubarb will disperse into the stew without a trace.
  5. Take of the heat.
  6. Sprinkle over the xylitol (or sugar for the less healthy). Stir briefly.
  7. Serve with wholegrain brown rice. Scatter with fresh minced herbs.
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vegan fish tacos

by

fauxfishtacos

Fish Tacos a la vegan.

I had, several times, pondered the idea coupling nori & tofu before actually tasting my first plate of vegan fish & chips, naturally enough, by the seaside in Brighton, England. I remember it was a pop-up supper in a cozy , candle lit deli. My plate was piled high with fat doorstep chips, a side of mushy peas and a generous, creamy mound of tartar sauce. The ‘fish’ was encased in a gluten free beer batter, deep fried. It was oily, chewy and delicious. I loved the dish, so I never thought it was going to take me two years to recreate it so that I could make it at will! But, house sitting doesn’t always lend it self to having the luxury of getting into a domestic flow. One is constantly on shifting sands and by the time you’ve settled and googled mapped the stores you will shop at, the park you will walk around, the best coffee house to sit in, soak up the atmosphere and write, and got yourself familiar the new home (to a standard where you’d not get lost if you got up in the night to pee) then it usually is time to move on again. My ‘must try’ and ‘recipe development’ lists remain of biblical length.

Anyway, recently in Los Angeles long enough to settle (but lumped with the pressure of shelling out for a wedge of cash for a knock in a car I had not factored into my budget) the long list of restaurants to try in LA I’d excitedly scribbled down had to remain just that..a long unchecked list. It was necessary to save a few bucks so on went my frilly apron. So it was time to DIY and figure out how to make vegan fish and chips, and make them gluten free too!

I drew a little inspiration from Vegan Dad and then adjusted here and there to make it gluten free. I was really pleased with the result. Recalling a trip to Austin, where I ate fabulous vegan fish tacos from a vegan food truck, I opted to house the fish in corn rather than alongside a stack of chips (chips as in fries). You can do as you please of course, but I craved tacos.

Vegan Faux Fish Tacos

Ingredients

250g extra firm tofu

1 pck roasted seaweed snack (nori sheets) 11g

1/2 cup of each: garbanzo; cornmeal flour

1 tsp bicarbonate of soda

1 tsp garlic powder

vegan egg replacer - 3 ‘eggs’, or make 3 chia or flax ‘eggs’.

1 tsp salt

1/2 tsp black pepper

pinch chili powder

Tartar sauce

1/2 cup Veganaise or Just Mayo (or similar vegan mayo)

2 large pickled cucumbers

squeeze lemon juice

Method

Remove the tofu from the package and discard water. Place the block of tofu between a few sheets of kitchen roll and place on a plate. Put another 2 or 3 plates on top to create some weight so that the tofu can drain for about 20mins. Once drained, remove the plates and the kitchen paper. Put the tofu in a high sided dish.

Whilst waiting for the tofu to drain, make your tartar sauce. Spoon your mayonnaise into a serving bowl and diced the pickled cucumbers. Add the cucumbers to the mayonnaise and squeeze over the juice of about 1/4 of a lemon (or to taste) mix with a spoon. Set aside.

Splash over some gluten free soy sauce (or use Braggs) on both sides. Drain the excess.

Grab two large plates and in one add your chosen egg replacer. In the other mix the flours, bicarb of soda, salt, pepper and chilli.

Cut the tofu into 1.5 inch cubes. Then cut the roasted nori to 1.5 inch strips. Fold the nori around the tofu. The dampness from the tofu will make the nori sheets more pliable.

Then dip first into the egg replacer and then into the flour mix. Ensure it is all covered. Set each ‘fish’ portion aside onto a plate until you have covered and coated each one.

Now, I am always trying to be healthy and so I tried to bake these in the oven first. They were very nice. But not ‘table slammingly’ good. So I shallow fried them, just a minute or two each side until they had browned. I then warmed some corn tacos and began to put it all together. Taco cradled in my hand, I placed over a few cubes of the ‘fish’, dressed it with some romaine lettuce, dolloped over generous spoons of tartar sauce. Squeezed over a drizzle of lemon and then took a large bite.

Mmn, I hummed. My eyes closed. It tasted so good. The warm masa, the crisp corn crumb coating, the soft tofu and the flavours of the slightly chewy seaweed and the creamy, tart sauce. Yes. So good.

You do not want to wait as long as I did to get this into your recipe repertoire.

fAUXFISHTACOSVEGAN

IMG_1525

fish tacos vegan


vegan fish tacos
 
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Vegan Faux Fish Tacos
Author:
Recipe type: Fish Tacos
Cuisine: Vegan
Serves: 6
Ingredients
  • 250g extra firm tofu
  • 1 pck roasted seaweed snack (nori sheets) 11g
  • ½ cup of each: garbanzo; cornmeal flour
  • 1 tsp bicarbonate of soda
  • 1 tsp garlic powder
  • vegan egg replacer - 3 'eggs', or make
  • 3 chia or flax 'eggs'
  • 1 tsp salt
  • ½ tsp black pepper
  • pinch chili powder
  • Tartar sauce
  • ½ cup Veganaise or Just Mayo (or similar vegan mayo)
  • 2 large pickled cucumbers
  • squeeze lemon juice
Instructions
  1. Remove the tofu from the package and discard water. Place the block of tofu between a few sheets of kitchen roll and place on a plate. Put another 2 or 3 plates on top to create some weight so that the tofu can drain for about 20mins. Once drained, remove the plates and the kitchen paper. Put the tofu in a high sided dish.
  2. Whilst waiting for the tofu to drain, make your tartar sauce. Spoon your mayonnaise into a serving bowl and diced the pickled cucumbers. Add the cucumbers to the mayonnaise and squeeze over the juice of about ¼ of a lemon (or to taste) mix with a spoon. Set aside.
  3. Splash over some gluten free soy sauce (or use Braggs) on both sides. Drain the excess.
  4. Grab two large plates and in one add your chosen egg replacer. In the other mix the flours, bicarb of soda, salt, pepper and chilli.
  5. Cut the tofu into 1.5 inch cubes. Then cut the roasted nori to 1.5 inch strips. Fold the nori around the tofu. The dampness from the tofu will make the nori sheets more pliable.
  6. Then dip first into the egg replacer and then into the flour mix. Ensure it is all covered. Set each 'fish' portion aside onto a plate until you have covered and coated each one.
  7. Now, I am always trying to be healthy and so I tried to bake these in the oven first. They were very nice. But not 'table slammingly' good. So I shallow fried them, just a minute or two each side until they had browned. I then warmed some corn tacos and began to put it all together. Taco cradled in my hand, I placed over a few cubes of the 'fish', dressed it with some romaine lettuce, dolloped over generous spoons of tartar sauce. Squeezed over a drizzle of lemon and then took a large bite.
  8. Mmn, I hummed. My eyes closed. It tasted so good. The warm masa, the crisp corn crumb coating, the soft tofu and the flavours of the slightly chewy seaweed and the creamy, tart sauce. Yes. So good.
  9. You do not want to wait as long as I did to get this into your recipe repertoire.
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bbq jackfruit tacos - pulled-pork vegan style

by

bbqjackfruittacosvegan

I have been on a jackfruit binge lately, well not a binge exactly but every time my friend visits we always end up going to a certain deli for bbq’d jackfruit. Out of all the plethora of vegan joints in LA, we just cut to the chase and head to Organix in Eagle Rock for their Puerco Sandwich, with coleslaw and veganaise on gluten free bread. We are powerless to do anything else because, Sweet Jesus, it is insanely good. In an effort to both impress my friend and try to recreate pulled pork vegan style heaven, I made my own version of it this weekend. It is close..so, so close. And in this instance close is good enough because nothing could top the Organix version.

Jackfruit is a food champion. It is drought resistant (barely needing any water to develop into a hardy, bulbous, giant). The ripe jackfruit is made into sweet snack chips, ice cream and dulce desserts. The unripe, young jackfruit has a fibrous, meat-like texture and can be boiled, baked and roasted. The flesh is said to be high in protein and fibre, and easily digestible. According to UNESCO animal agriculture makes up for 70% of water consumption in the US. Half of America is currently experiencing some form of drought and California is in an emergency drought situation with only 1 year estimated of water left in it’s reservoirs. Those are alarming statistics. Those facts are too much for my head to deal with but I can choose to eat vegan and enjoy copious amounts of planet friendly jackfruit, pulled-pork vegan style in my bid to save the planet.

I did some research for a bbq jackfruit recipe online. All of the recipes I discovered called for bbq sauce. I did not have any, was too tight to go and buy any, and for sure did not want a whole raft of ingredients I did not care for in my pulled pork tacos. So I just added to the mix what I believed would be in BBQ sauce (minus the scary ingredients…high fructose corn syrup and ‘natural’ flavourings). Easy really and feels good because it really is then a ‘from scratch’ recipe. This recipe is also great stuffed inside toasted, Veganise smothered gluten free bread.

Putting the tacos together is easy. Warm the taco, spread over some Veganaise or Beyond Mayo, spoon on generous amounts of the bbq jackfruit, layer over the coleslaw and finish with fresh cilantro and, if desired, a squeeze of lime. Bite into it and prepare for happiness.

bbq jackfruit tacos - pulled pork vegan style

Gluten Free

ingredients

I can (565g) of young green jackfruit in water (or fresh young jackfruit)

I can fire roasted tomatoes (Trader Joes) + 1/4 can of water (if you cannot get TJ’s then any tinned toms)

1/2 large onion diced

3 garlic cloves crushed

2 tsp smoked paprika

2 tsp cumin powder

2 tsp garlic powder

1 tsp cayenne powder

3 tbs liquid smoke (I used a mix of Wrights Hickory & Mesquite)

3 tbs coconut sugar

2 tbs agave

1 tbs liquid aminos or tamari sauce

1 tbs apple cider vinegar

1 1/2 tsp salt (Himalyan pink is a personal favourite)

For the coleslaw

1/2 head Red or white cabbage finely sliced

2 tbs Veganaise

2 tsp gluten free mustard

Cilantro for garnish

Extra Veganaise ..just because. Totally optional.

method

preheat your oven to 450 degrees (if appropriate…see below)

drain the jackfruit. chop off the hard core and remove the seeds. cut sections in half

sauté the onion in a little splash of oil until translucent, add the crushed garlic and sauté for a further 2-3 mins careful not to allow to it burn.

add the remaining ingredients and simmer for 25-30 mins. You could just serve now as it will already be delicious, but for a more intense flavour and a dryer consistency then place onto a baking sheet and pop into a hot oven 450 degrees for 20-30 mins.

bbq jackfruit

bbqtacos

BBQ Jackfruit Tacos. yum!


bbq jackfruit tacos - pulled pork done vegan
 
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bbq jackfruit tacos - pulled pork vegan style
Author:
Recipe type: Vegan, gluten free tacos
Cuisine: Entree, Lunch, Mexican, Texas
Serves: 6
Ingredients
  • I can (565g) of young green jackfruit in water (or fresh young jackfruit)
  • I can fire roasted tomatoes (Trader Joes) + ¼ can of water (if you cannot get TJ's then any tinned toms)
  • ½ large onion diced
  • 3 garlic cloves crushed
  • 2 tsp smoked paprika
  • 2 tsp cumin powder
  • 2 tsp garlic powder
  • 1 tsp cayenne powder
  • 3 tbs liquid smoke (I used a mix of Wrights Hickory & Mesquite)
  • 3 tbs coconut sugar
  • 2 tbs agave
  • 1 tbs liquid aminos or tamari sauce
  • 1 tbs apple cider vinegar
  • 1½ tsp salt (Himalyan pink is a personal favourite)
  • For the coleslaw
  • ½ head Red or white cabbage finely sliced
  • 2 tbs Veganaise
  • 2 tsp gluten free mustard
  • Cilantro for garnish
  • Extra Veganaise ..just because. Totally optional.
Instructions
  1. preheat your oven to 450 degrees (if appropriate...see below)
  2. drain the jackfruit. chop off the hard core and remove the seeds. cut sections in half
  3. sauté the onion in a little splash of oil until translucent, add the crushed garlic and sauté for a further 2-3 mins careful not to allow to it burn.
  4. add the remaining ingredients and simmer for 25-30 mins. You could just serve now as it will already be delicious, but for a more intense flavour and a dryer consistency then place onto a baking sheet and pop into a hot oven 450 degrees for 20-30 mins.
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Kale and Pine Nut Pizza with GF Cauliflower crust

by

cauliflower pizza crust
With the new website/blog now unwrapped and finally a more user friendly platform, I can once again concentrate on the business of recipes. I feel like I’ve been lagging behind with trying out my new recipe ideas and bringing you great vegan and gluten free foodie finds from the interweb. So I need to play catch up before I can thrust on and get up to speed. I need to tick off some of items on the ‘recipes to try’ list. So, here is a recipe that has been knocking around for a few years among some vegan, and gluten free blogs - Cauliflower Pizza Crust. Yes, pizza crust made from cauliflower. Gluten free, grain free and vegan. Sceptical? So was I. But, trusted sources espoused it’s merits so give it a go I must. Many peoples favourite things are pizza, many people love kale. So I decided to marry the two. Here for your delectation is kale and pine nut pizza with a gluten free cauliflower crust. Trust me on this one.

Crispy Kale & Pine Nut Pizza - Gluten Free Cauliflower Crust

Ingredients

1/2 cauliflower

1/2 cup non-sweetened coconut milk (or other non-dairy milk of choice)

1/2 cup milk (dairy or non-dairy)

3 tbs ground chia seed (or flax meal) to make chia egg

4 tbs nutritional yeast

1/4 cup reduced fat almond flour (sorghum works well too if you do not care if it is not grain free. Quinoa would probably work also.)

1/4 cup chickpea flour

a good pinch of pink Himalayan or sea salt

a good pinch of black pepper

1 tbs olive oil

Method

  • Preheat oven to 450f or as high as your oven allows. Line a baking sheet with parchment paper or a silicone mat.
  • Mix the non-dairy milk and the ground chia or flax seeds and leave to congeal. Just 5 or so mins should do the trick.
  • Roughly chop cauliflower and pop into a food processor or high speed blender until it breaks down to crumbs. Pop into a suitable container and microwave for 4 mins or to be healthier steam for 10 mins. Allow to cool then put the crumbs into cheesecloth and squeeze out as much water as you can.
  • Combine the drained cauliflower, chia ‘egg’, flours, nutritional yeast and seasonings. Mix to a dough. If the dough is too wet add more flour.
  • Halve the mixture and then pour the oil into your hands and form two balls. This ensures that the oil is coating the outside of the ‘dough’. Place onto a tray leaving room for each to be flattened and shaped into a 1/4 inch thick and roughly 7 inch circles. You may get more depending on size of your cauliflower (Did you know that in France it is called ‘chou-fleur’?…that’s so pretty!)
  • Bake for about 20 mins until turning golden brown, and crispy at the edges. Be beady eyed about it though as each oven is different and depending on the tides/moon phase/shoe size and your mood it could burn. Don’t let it burn.
  • Remove from the oven and allow to cool. Not sure of the science but like baking a cake, with gluten free stuff the resting makes for good bonding time. I’ve seen many recipes that say the pizza will not stand up to holding aloft but this one does.
  • Whilst your pizza crust is cooling, slice up some vegan cheese (or use slices..Violife are the best IMHO), bust out a can of condensed tomato paste, chop up your curly kale, and mince some garlic.
  • Now it is time to decorate those wonderful, gluten free, vegan pizza crusts! Take crust numero uno and spoon and spread over 2-3 tbs of tomato paste. Top with the sliced cheese and the garlic. Pop into the oven until cheese has melted. Grab out of oven and top with a sprinkling of pine nuts and the chopped kale, grind over some black pepper and a pinch of sea salt. Then carefully drizzle olive oil over the kale. Grab your oven mitts and pop the pizzas back under a medium grill until the kale turns crispy but not burnt. Burnt is not good.
  • Remove from the grill (or, if you are American the broiler..still cannot get my head around that though it is more obvious to call it that..darn my English upbringing!) and EAT.
  • Now, I have to be honest, I did not expect the crust to be that great once I’d tasted the raw mix but me-oh-my, once cooked and adorned it is a thing of sheer delight. Delizioso!

*tip. Gently remove the crusts from the baking parchment BEFORE you add your toppings so that your final product is not stuck to the baking parchment. If it sticks then wet the parchment with a little water and it will peel off, like those transfer tattoos we had as kids, leaving the crust liberated and intact).

cauliflower cauliflower blender cauliflower pizza dough vegan pizza crust kale, basil & pine nut pizza cauliflower pizza crust kale & pine nut topping

What will you top your pizza crust with?

Kale and Pine Nut Pizza with GF Cauliflower crust
 
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Crispy Kale & Pine Nut Pizza - Gluten Free Cauliflower Crust
Author:
Recipe type: Pizza
Cuisine: Pizza
Serves: 2
Ingredients
  • ½ cauliflower
  • ½ cup non-sweetened coconut milk (or other non-dairy milk of choice)
  • ½ cup milk (dairy or non-dairy)
  • 3 tbs ground chia seed (or flax meal) to make chia egg
  • 4 tbs nutritional yeast
  • ¼ cup reduced fat almond flour (sorghum works well too if you do not care if it is not grain free. Quinoa would probably work also.)
  • ¼ cup chickpea flour
  • a good pinch of pink Himalayan or sea salt
  • a good pinch of black pepper
  • 1 tbs olive oil
Instructions
  1. Preheat oven to 450f or as high as your oven allows. Line a baking sheet with parchment paper or a silicone mat.
  2. Mix the non-dairy milk and the ground chia or flax seeds and leave to congeal. Just 5 or so mins should do the trick.
  3. Roughly chop cauliflower and pop into a food processor or high speed blender until it breaks down to crumbs. Pop into a suitable container and microwave for 4 mins or to be healthier steam for 10 mins. Allow to cool then put the crumbs into cheesecloth and squeeze out as much water as you can.
  4. Combine the drained cauliflower, chia 'egg', flours, nutritional yeast and seasonings. Mix to a dough. If the dough is too wet add more flour.
  5. Halve the mixture and then pour the oil into your hands and form two balls. This ensures that the oil is coating the outside of the 'dough'. Place onto a tray leaving room for each to be flattened and shaped into a ¼ inch thick and roughly 7 inch circles. You may get more depending on size of your cauliflower (Did you know that in France it is called 'chou-fleur'?...that's so pretty!)
  6. Bake for about 20 mins until turning golden brown, and crispy at the edges. Be beady eyed about it though as each oven is different and depending on the tides/moon phase/shoe size and your mood it could burn. Don't let it burn.
  7. Remove from the oven and allow to cool. Not sure of the science but like baking a cake, with gluten free stuff the resting makes for good bonding time. I've seen many recipes that say the pizza will not stand up to holding aloft but this one does.
  8. Whilst your pizza crust is cooling, slice up some vegan cheese (or use slices..Violife are the best IMHO), bust out a can of condensed tomato paste, chop up your curly kale, and mince some garlic.
  9. Now it is time to decorate those wonderful, gluten free, vegan pizza crusts! Take crust numero uno and spoon and spread over 2-3 tbs of tomato paste. Top with the sliced cheese and the garlic. Pop into the oven until cheese has melted. Grab out of oven and top with a sprinkling of pine nuts and the chopped kale, grind over some black pepper and a pinch of sea salt. Then carefully drizzle olive oil over the kale. Grab your oven mitts and pop the pizzas back under a medium grill until the kale turns crispy but not burnt. Burnt is not good.
  10. Remove from the grill (or, if you are American the broiler..still cannot get my head around that though it is more obvious to call it that..darn my English upbringing!) and EAT.
  11. Now, I have to be honest, I did not expect the crust to be that great once I'd tasted the raw mix but me-oh-my, once cooked and adorned it is a thing of sheer delight. Delizioso!
  12. *tip. Gently remove the crusts from the baking parchment BEFORE you add your toppings so that your final product is not stuck to the baking parchment. If it sticks then wet the parchment with a little water and it will peel off, like those transfer tattoos we had as kids, leaving the crust liberated and intact).
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Smokey Beet Burger Recipe

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People regularly rave about beet burgers. They bandy words around like ‘meaty’, flavoursome and hearty. Not sure about all those but they are oddly ‘beefy’ and quite juicy. These smokey beet burgers sit inside a bun quite a treat.

Upon fixing up my debut batch I did some research and 4 medium beets (beetroot) seemed to be the magic number used in most recipes, and who am I to swim against the tide?! I made them gluten free of course, and also omitted the brown rice used in many recipes. A few reasons for my slighting of the grain. One - rice tends to steal flavours and hide them away somewhere. Two - I did not have any. Three I don’t really eat it. Four well, let’s make it more paleo friendly. I adapted this The Kitchn recipe and made it my own. This looks like a great recipe from the Minimalist Baker, too, though I’ve not tried it.

Smokey Beet Burger Recipe

4 medium sized fresh beetroot

1 flax egg (1 tbs ground flax)

1 can of mixed beans in water (you can also use green lentils or black beans)

1/4 cup chickpea flour

1/4 cup almond flour

3 cloves garlic - diced

1 medium sized red or white onion diced

1 tsp cumin powder

1 tbs smoked paprika

1/2 tsp dried thyme

2 tbs apple cider vinegar

3/4 tsp salt

1/2 tsp freshly ground black pepper

oil for cooking (I used walnut oil)

optional - serve with vegan cheese, baby leaves, tomatoes and mango chutney or mustard.

Method

Make the flax egg by mixing your flax meal with 2 tbs warm water. Mix and leave to congeal.

Diced the onions and sauté in a little oil until caramelised. Throw in the garlic and cook for a further minute. Careful not to let it burn. Take off heat and leave to cool.

Peel and grate the beetroot into a bowl.

Drain the beans pop into a separate bowl and mash them with a stick blender or a potato masher. Stop just short of them becoming a puree, leave so a small amount remain whole, then add to the beets.

Add all the other ingredients and mix with your hands.

Line a plate or sheet pan with parchment paper and then using your hands form the mix to something resembling a burger. Think something akin to the size of a tea mug and about 1 inch thick. Pop each one on the parchment as you go. Then leave to rest in the fridge for at least an hour. They firm up nicely and make them easier to handle.

You could brush a pan with oil and bake in the oven for 30 mins on 190 degrees if you want them super healthy. I think they are healthy enough and I like the charred crispy edges you get in a fry pan. Just a little oil in the bottom, heat and then gently place in your burgers. Fry on a medium heat for about 5-6 mins each side until cooked and slightly charred.

Serve immediately. In a bun or not. Add your preferred fixings. On this occasion they were topped with vegan cheese, drizzled with tahini sauce, topped with cherry tomatoes, baby leaves and a generous spoon of lime chutney.

Any remaining can be cooled and then kept in the fridge for 3 days or frozen.

vegan burgers

vegan burger 1

I hope you enjoy. Let us know how you dress yours!


5.0 from 1 reviews
Smoky Beet Burgers Recipe
 
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Prep time
Cook time
Total time
 
Easy, juicy smoky beet burgers.
Author:
Recipe type: Entree/main
Cuisine: vegan Burger
Serves: 8 burgers
Ingredients
  • Smoky Beet Burgers
  • 4 medium sized fresh beetroot
  • 1 flax egg (1 tbs ground flax)
  • 1 can of mixed beans in water (you can also use green lentils or black beans)
  • ¼ cup chickpea flour
  • ¼ cup almond flour
  • 3 cloves garlic - diced
  • 1 medium sized red or white onion diced
  • 1 tsp cumin powder
  • 1 tbs smoked paprika
  • ½ tsp dried thyme
  • 2 tbs apple cider vinegar
  • ¾ tsp salt
  • ½ tsp freshly ground black pepper
  • oil for cooking (I used walnut oil)
  • optional - serve with vegan cheese, baby leaves, tomatoes and mango chutney or mustard.
Instructions
  1. Make the flax egg by mixing your flax meal with 2 tbs warm water. Mix and leave to congeal.
  2. Dice the onions and sauté in a little oil until caramelised. Throw in the minced garlic and cook for a further minute. Careful not to let it burn. Take off heat and leave to cool.
  3. Peel and grate the beetroot into a bowl.
  4. Drain the beans pop into a separate bowl and mash them with a stick blender or a potato masher. Stop just short of them becoming a puree, leave so a small amount remain whole, then add to the beets.
  5. Add all the other ingredients and mix with your hands.
  6. Line a plate or sheet pan with parchment paper and then using your hands form the mix to something resembling a burger. Think something akin to the size of a tea mug and about 1 inch thick. Pop each one on the parchment as you go. Then leave to rest in the fridge for at least an hour. They firm up nicely and make them easier to handle.
  7. You could brush a pan with oil and bake in the oven for 30 mins on 190 degrees if you want them super healthy. I think they are healthy enough and I like the charred crispy edges you get in a fry pan. Just a little oil in the bottom, heat and then gently place in your burgers. Fry on a medium heat for about 5-6 mins each side until cooked and slightly charred.
  8. Serve immediately. In a bun or not. Add your preferred fixings. On this occasion they were topped with vegan cheese, drizzled with tahini sauce, topped with cherry tomatoes, baby leaves and a generous spoon of lime chutney.
  9. Any remaining can be cooled and then kept in the fridge for 3 days or frozen.
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Breakfast Tacos To Be Enjoyed Anytime - Recipe. Gluten Free. Vegan. Delicious.

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Breakfast Tacos To Be Enjoyed Anytime - Recipe. Gluten Free. Vegan. Delicious.

Breakfast Tacos To Be Enjoyed Anytime - Recipe. Gluten Free. Vegan. Delicious.


The rain has fallen today in San Francisco after a long hiatus. As a British woman far too used to rain, it is not pleasing me as much as it is my American friends. However, the great thing is, when you are in California the sun is never too far away. So, today I will enjoy the novelty value.

I thought I’d share this easy breakfast, brunch or ‘whenever’ recipe. It was actually inspired by my recent trip to Austin, Texas, where breakfast tacos are ‘the thing’.

It is very simple to create but bursting with flavour.

Texas Breakfast Tacos
Ingredients

1 package firm Tofu
1 medium red onion - sliced
1 or 2 cloves of garlic - minced
2 large carrots - julienned
1 cup sliced portabello or crimini mushrooms
1 bell pepper - sliced and deseeded
1 mild-medium heat chili - chopped
1 tsp turmeric
1 tsp dried thyme
1/4 tsp cumin powder
2 pinches of black salt (kala namak..gives a sulfurous ‘eggy’ flavour) or use Himalayan pink salt.
Freshly cracked black pepper - to taste
1 vegetable stock cube mixed in 2 tbsp water (use a good stock..some use unnecessary ingredients like sugar, maltodextrin..you can purchase low sodium, yeast free).
Fresh chopped cilantro to garnish.
Limes to enliven - squeeze as you please.

Spicy tempeh or Soyrizo to make spicy crumbles.
Method


This recipe does not use any oil. I grated the onions first and cooked them in vegetable stock so it was oil free. You’d never guess.
Add the garlic, spices and seasonings along with the drained tofu and mash into crumbles with a wooden spoon or fork. Cook until most of the water from the tofu has evaporated.

Add the mushrooms and carrots. Stir and cook for 5-7 minutes.
In another pan, cook the spicy tempeh. If you are making from scratch then crumble the tempeh into a skillet sprayed with oil, season and add 1/2 paprika powder, 1 tbsp agave or maple syrup, 1 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp gluten free mustard. Quick fry until crispy. Alternatively, if you are using soy chorizo just fry without oil in a pan until crispy.
Warm your corn or gluten free tortillas for a minute or two. Then fill up with the tofu scramble and a generous topping of your spicy crumbles.
Top with vegan queso, fresh cilantro and a squeeze of lime. An avocado side would be good as would my/your favourite vegan cheese. It’s your brunch day…get creative.
What is your favourite vegan breakfast/brunch/lazy raining day, recipe?


Breakfast Tacos To Be Enjoyed Anytime - Recipe. Gluten Free. Vegan. Delicious.
 
Print
Texas Breakfast Tacos
Author:
Recipe type: Breakfast
Cuisine: Vegan, gluten free, tacos.
Ingredients
  • 1 package firm Tofu
  • 1 medium red onion - sliced
  • 1 or 2 cloves of garlic - minced
  • 2 large carrots - julienned
  • 1 cup sliced portabelo or crimini mushrooms
  • 1 bell pepper - sliced and deseeded
  • 1 mild-medium heat chilli - chopped
  • 1 tsp turmeric
  • 1 tsp dried thyme
  • ¼ tsp cumin powder
  • 2 pinches of black salt (kala namak..gives a sulphurous 'eggy' flavour) or use Himalayan pink salt.
  • Freshly cracked black pepper - to taste
  • 1 vegetable stock cube mixed in 2 tbsp water (use a good stock..some use unnecessary ingredients like sugar, maltodextrin..you can purchase low sodium, yeast free).
  • Fresh chopped cilantro to garnish.
  • Limes to enliven - squeeze as you please.
  • Spicy tempeh
  • or
  • Soyrizo
  • to make spicy crumbles.
Instructions
  1. This recipes does not use any oil. I grated the onions first and cooked them in vegetable stock so it was oil free. You'd never guess.
  2. Add the garlic, spices and seasonings along with the drained tofu and mash into crumbles with a wooden spoon or fork. Cook until most of the water from the tofu has evaporated.
  3. Add the mushrooms and carrots. Stir and cook for 5-7 minutes.
  4. In another pan, cook the spicy tempeh. If you are making from scratch then crumble the tempeh into a skillet sprayed with oil, season and add ½ paprika powder, 1 tbsp agave or maple syrup, 1 tsp onion powder, ½ tsp garlic powder, ½ tsp
  5. gluten free mustard
  6. Quick fry until crispy. Alternatively if you are using soy chorizo just fry without oil in a pan until crispy.
  7. Warm your corn or gluten free tortillas for a minute or two. Then fill up with the tofu scramble and a generous topping of your spicy crumbles.
  8. Top with
  9. vegan queso
  10. , fresh cilantro and a squeeze of lime. An avocado side would be good as would
  11. my/your favourite vegan cheese
  12. It's your brunch day…get creative.
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Haggis Neeps And Tatties Recipe

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Christmas is over, my thoughts now turn to the New Year.  My thoughts, of course, involve food.  I’ve been thinking about putting together this recipe for a while.  I finally got around to it. You can make this recipe ahead of time. Haggis Neeps And Tatties Recipe
 
Many myths abound around one famed savoury pudding. What savoury pudding??  Haggis. As the legend goes, the recipe was supposed to have originated from Scotland..WRONG.  According to a food writer (Historian Alan Davidson), haggis was being cooked upon the fires of the Ancient Romans.  Another myth is that the Scots consume tons of the sheep offal stuffed stomachs of farm animals, known to us as haggis.  WRONG! apparently, the English actually enjoy tucking into this boiled dish far more than their Highland brothers.  And lastly, the myth that vegans cannot eat it.  WRONG!  If you want to join in an age old tradition of eating haggis to ring in the New Year in the spirit of Hogmanay (what the Scots call New years eve), and/or gather with friends to eat and be merry for the anniversary of the birth of Scottish poet Robbie Burns each January 25th, I’ve just the recipe for you.  It is gluten free, too.  It is a great recipe that you are going to love!  
 
My recipe is made with tempeh. For those that don’t know, tempeh has it’s origins in Indonesia, here it is traditionally made from fermenting soybeans in a compacted or caked form. It has no cholesterol, it is high in protein and fibre with a nutty flavour and chewy texture. It takes on flavours well and is really versatile. For this recipe I used a delicious garbanzo tempeh, for a soy-free haggis, made by a company in Texas called The Hearty Vegan. If you cannot get hold of this then any tempeh will work.
 
 
Haggis
 
1/3 cup lentils cooked
1 pkt tempeh (I used garbanzo tempeh by 
3/4 pinhead oats
grating nutmeg
5 cremini mushrooms
1 med white onion
1 tbs cilantro dried
1 tbs chopped fresh parsley
1 tsp fresh marjoram
1 tsp fresh rosemary
1 vegetable bouillon in 2 1/2 cups of water
1 bay leaf
1 tsp freshly grated horseradish
1/8 tsp white pepper
1/4 tsp black pepper
salt to taste
2 tbs olive oil for sautéing
 
 
parsley rosemary marjoram



finely dice the onion. sauté in the olive oil.  add tempeh and break it down to crumbles with a fork

 
 


add the oats to allow them to toast slightly
add the bouillon, water, herbs, nutmeg, lentils, mushrooms, salt & pepper



Gently simmer for twenty mins. Keep a watchful eye on it, if the oatmeal gets too stiff during cooking add a little more water.
Allow to cool so the oats can absorb any remaining liquid and become drier.  You don’t want a sloppy mess.
 
If possible, pop a lid on the pan and leave in the fridge (or a cool place) overnight to allow the flavours to fully develop.




Now you have two choices.  Place the mix onto foil to make a dome.  Cover with foil and seal the edges and roast for 30mins, cut open the foil at the lid and then bake for a further 10 mins uncovered.
or,
Heat oil in a pan and fry. Roasting is of course healthier and easier, no fry pans to scrub!
 

 

Haggis Neeps And Tatties Recipe


Haggis Neeps And Tatties Recipe


It is traditional to eat haggis with ‘neeps’ and ‘tatties’.   The ‘neeps’ are turnips. This is a little confusing as the turnips are actually boiled and mashed swede. Just boil and then mash with a pinch of white pepper. 
The ‘tatties’ are, of course, mashed potatoes.  I made a creamy mash from cauliflower, parsnip and potato in equal quantities.  When cooked, about 20mins, sprinkle over some salt and then mash with lots of black pepper.  It needs nothing more. Delectable.


Haggis Neeps And Tatties Recipe


Haggis Neeps And Tatties Recipe


Haggis Neeps And Tatties Recipe

 

The following day (one of my favourite things) leftovers. Fry the haggis in oil.  Grab two slices of bread, spread a thin layer of vegan butter, spoon on some leftover mash and slather to cover to the edges.  Add a generous layer of the crumbly, crusted fried haggis, and then close it up with a slice of bread onto the top.  You can lift the lid and squeeze on a zig zag of mustard if you so desire.  Get ready with a napkin, it is a messy business, and sink your teeth into it.  The layers of flavour, the peppery swede, the fluffy mash and the chewy, savoury ‘meaty’ haggis, the hot and the cold things going on, are delicious! 

The perfect New Years Eve or New Years day dinner. If you can rustle up a kilted bagpipe player or two, all the better.
 
Happy New Year!! Of course, Auld Lang Syne was written by Burns himself.  No doubt you’ll be singing it at some point.
 
As for 2014.  My hopes for thee? That you enjoy a great, nay utterly FABULOUS year.  To assist the deliverance of the nub of my wishes…as penned by Master Burns….
 
“Hope Springs Exulting on Triumphant Wing.”
― Robert Burns
 
and Lang may yer lum reek!  (Scottish for live long and happy).

 

 
Haggis Neeps And Tatties Recipe


Haggis Neeps And Tatties Recipe


Haggis Neeps And Tatties Recipe


Haggis Neeps And Tatties Recipe
 

Vegan Christmas Recipes Retrospective - Part 2

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I am continuing our Christmas retrospective today. The 25th is nearing but you still have time to make these dishes.  All but the kale salad can be made in advance.  The Burmese tofu can be substituted with extra firm pressed tofu or tempeh (if you are not soy-free) to reduce your prep time and make life easier.

Happy cooking!





Part 2 of my delicious Christmas Recipes …(all dairy, meat, gluten, sugar and soy free). 


I suggest Part 2 to be either an alternative to Part 1 or for Boxing Day.  This is the day after Christmas the British call Boxing Day.  I have no idea why? Perhaps, when telly first bounced into life, eons ago, when it was black and white, they may have shown boxing on the TV.  Who knows?  Someone does..but not me.   

So, anyway, these recipes are for that day…the day after Christmas.  When we are all looking for something lighter to eat, stomachs still distended from the previous day of heavy feasting.  This is what came to mind for me to make.  It still holds a Christmas feeling, using traditional spices, cinnamon, orange and anise.  You could of course veer from the traditional Western fare totally and put on a Middle Eastern feast or an Asian spread. Personally, I think some flavours should be kept for Christmas.  Otherwise, it becomes a time like any other.  I love the smells that fill the house at this time of year and the heat given off by the oven, forever turned up a baking or roasting something.  Yes, today I’ve combined some raw foods, foods kept vibrant, fresh and full of nutrients but it all still mounts up to an, albeit, lighter meatless Christmas dinner.  Our bodies thank us for it, we feel appreciative of the easing back on quantity and enjoy the flavours only Xmas can bring.

Sticky Glazed Vegan ‘Ham’ with Star anise and Onion & Rosemary Relish.

After looking at many recipes for Burmese Tofu (all the same) on the web, and reading about some long winded (inexplicable) processes used, I decided to wing it.  It all seemed overly complicated to me.  After I’d successfully made my own version, I then found the video below.  Basically,  Miagi and I seemed to be of the same mind, but I omitted the nutritional yeast and I poured the finished mix directly into an oiled pan and not into a tea towel (didn’t understand that part?).   Make this 2-3 days ahead.  It takes a little planning.  But that is one of the elements that make Christmas…taking time (I know, easy for me to say…I don’t have 5 children under the age of ten and grandparents to deal with!).   


Ok, now you’ve done that.  The next step is this…THE GLAZE

Preheat the oven to 190 degrees

Ingredients

5 medjool dates
juice from 1/2 an orange + zest
2 Tbs coconut sugar 
2 Tbs tamari
1 Tbs liquid smoke (if you don’t have then sub with 1/2 tsp smoked paprika or chipotle powder)
1 Tbs olive oil
1 Tbs mirin (or red wine vinegar)
1 tsp salt
grinding of fresh black pepper
10 star anise

Once the Burmese Tofu has set overnight then it is time to baste it.  Gently turn it out into a larger baking try.  Score the surface in a criss-cross pattern and with a pastry brush, glaze top and sides.  Then stud the beautiful little star anise buttons into the criss-cross.  Bake for 40 mins.   Leave to cool for 30 mins before serving.  The ‘crackling’ is sticky and delightfully sweet.  Great with some left over Christmas sauces from Part 1 recipes here   or take 10 minutes to cook up this fantastic onion sauce.



Onion Sauce

10 shallots
2 clove garlic
2 Tbs coconut sugar 
2 Tbs red wine vinegar or red wine
2 Tbs fresh rosemary
2 Tbs dried onion (or onion powder)
1 Tbs mustard seeds
4 bay leaves
2 Tbs fresh lemon juice
3 Tbs olive oil
1/2 tsp salt

Grind the bay leaves, rosemary and dried onion
In a small food processor mince the shallots and garlic (or use a knife)
Pour the oil in a small pan and heat.  Add the onions and garlic until fry for 2 mins.  Stirring.  Add the mustard seeds until the pop.  Then add the ground spices, red wine vinegar and salt and simmer for 5 mins.  Take off the heat. Add the lemon juice.  Stir and then leave to cool.  Pop it into a jar.  Serve

with this gloriously fresh and crunchy….



 Shaved Brussel Sprout & Cranberry Walnut Salad with a Dijon and Lemon dressing.



2 cups sprouts finely sliced

1 cup kale ripped into bite size pieces
handful cranberries
handful of walnuts (soaked and activated if you follow the raw diet), toasted if you like
small fennel bulb finely sliced
zest of half an orange


Dressing
¾ cup extra virgin olive oil
¼ cup white balsamic vinegar (or white wine vinegar)
1 Tbsp. Dijon mustard
1 yacon syrup or agave
Kosher/pink salt and freshly ground black pepper to taste

Mix and then pour onto the salad.  Massage into the salad for a minute or so.  Then finish with a brief, flourishing squeeze of lemon.

OK…here it is the Xmas finale

I’ve taken a recipe from my friend Russell James  - (not) Sugar dusted Raw Mince Pies & cashew cream  Joyously, rich and crowd pleasing.  They take over the course of a day to make (if you are dehydrating them) but only minutes to prepare.


I omitted the agave in the base as I wanted the contrast of the non sweet and I don’t like really sweet pastry.  I also used a bag of fruit-sweetened dried mix berries (cranberries, cherries, blueberries, raisins)  in place of the  dates and apples because I think they perform better.  I put a slug of vegan brandy in the soaking berries too.  I subbed the agave in the cashew cream and used xylitol instead to reduce the calories. The result is the taste of the finest Xmas pudding nestling in a pastry case.  The cashew cream compliments it perfectly.  Santa will love one (or two) of these!




Part 3 Tomorrow….

Vegan & Gluten Free Xmas - Deep Filled Christmas Pie, Delicious Sauces & Raw Dulces

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2013. It’s that time of year when I’m looking back on all that has happened.  12 months ago today it was predicted the world was going to end!  A year ago today, I was beginning preparations for a Christmas feast.  I thought you may like a little reminder….


2012

So, time to get on with the preparations for the Christmas meal.   The fragrant, warm, busy hub on my kitchen is a welcome escape from the drizzly rain outside.  Thank God for fairy lights…casting a festive and magical glow.

As always I strive to bring you recipes that are not only vegan but also free of gluten, grain, sugar and soy and low fat if it isn’t effecting flavour.  

ALSO….great news, EVERYTHING can be made ahead.  
Today in Part 1 of 2 - 

Traditional Flavours - in a pie.  Christmas Pie. 
                                    Deep Filled Christmas Pie.
                                   Traditional Trimmings - Cranberry & Roasted Garlic Infused NoBread Sauce   
                                    Red Wine Gravy      
                                   Adorable and so easy Strawberry Jolly Santas.   
                                   Cool After-dinner Chocolate Peppermint Thins

Tomorrow in Part 2 - 

                                 Vegan Glazed ‘Ham’ and a Crisp Festive Spiced Brussel Sprout Salad
                                 Thick Sage & Onion Sauce.
                                 Raw Mince Pies with Cashew Cream

First up…

Deep Filled Christmas Pie.

For this I wanted to combine all my treasured Xmas flavour memories, beneath a deep layer of pastry.  I don’t bake pasty much at the moment but December 25th only comes but once and  a year and the thought of all these flavours together on one plate was too good.

The recipe is a little bit involved. You can shortcut and use pre made sausages if you are time starved.  There are three stages.  
1 - make sausages following my recipe here. for meatless balls.  Whilst you are allowing those to cool, make the pastry.

2 - make the pastry.  I love this ratio of flours for the pastry but you can just use a premixed gluten free flour if you so wish, or experiment with your own.

1/2 cup sorghum flour
1/4 cup chickpea/garbanzo flour
1/4 cup almond flour
1/4 cup coconut flour
1 flax ‘egg’ (1 Tbs flax meal with 1 Tbs water) 
1/2 tsp baking soda
1/4 tsp salt
1/4 - 1/2 cup water or unsweetened almond milk
almond milk (or any vegan milk) for brushing

mix into a bowl to form a slightly wet dough.  Pop in fridge to chill for min 30mins.  Whilst the pastry is chilling lets make the stuffing.  It is delicious in it’s raw state but try not to eat it or there won’t be enough for the pie.

3 - make the Chestnut Stuffing 

2 homemade vegan sausages (use from the recipe above)
1 medium onion, minced
2 juicy organic dried figs chopped
1/4 cup roughly chopped roasted chestnuts 
3-4 sage leaves deep fried and chopped or 1 Tbs dried sage
3 Tbs almond flour (or gluten free bread crumbs if you have)
1 pear (or apple) blended to a sauce in a processor
1 tbs tamari sauce
2 tbs olive oil ( optional…I also threw in a cheeky dash of truffle oil).
1 tbs nutritional yeast (optional)
squeeze over juice of 1/2 small lemon
salt & pepper to taste

Mix all the ingredients together in a bowl (taste and season).

Putting it all together -   heat the oven to 190degrees.
Roll out your pastry (about 5mm thick) on a piece of lightly floured parchment (makes it easy to manoeuvre and cleaning up is a breeze).  Make two circles approx - 1 x 10 cm  1 x 9 cm.  Transfer the largest pastry round onto a lightly oiled bake pan (so you don’t have to manoeuvre later).
Place a circle of the moist stuffing on the pastry.  In the centre of the stuffing place your sausage.  As per the photo, cover the sausage with the stuffing.


Brush the edge of the pastry with almond milk.  Pop on the pastry lid, brush around the edge with almond milk and then gently fold up the bottom over the lid and crimp with your fingers.  Brush all over with milk.  You can be terribly retro and make a couple of pastry holly leaves and gently make a cut on the top.

Place in the oven and bake until golden.  Approx 18-20mins.



Now the Trimmings!    
Very simple and quick to make.  Make them both.  Christmas needs them both!   

Cranberry & Roasted Garlic Sauce.

1 cup fresh cranberries
1/2 large orange juice and zest
1 garlic clove roasted in oil (tip…pop it in the oven same times as the Xmas Pie!).
1 Tbs coconut sugar
1 Tbs stevia or xylitol (keep those calories for later!)
1/2 tsp red wine vinegar
1/2 tsp salt
grinding of black pepper

gently simmer the cranberries in the orange juice (not the zest), along with the other ingredients until they start to pop (so fun..interactive ingredients!!).  Add the zest of the orange.  Check for sweetness.
Transfer to a serving pot or a jar if making ahead.  Keeps well in the fridge for up to 5 days.


Vegan (Gluten free, Paleo) Nobread Sauce

1 1/2 cup almond milk (make sure it is un-sweetenend, or make your own)
1/4 cup almond flour
1 large shallot
1 T arrow root
1 clove
1 bay leaf
1/4 - 1/2 tsp fresh ground black pepper … so, crucial to marry the flavours.
1/4 tsp salt

Stud the bay leaf to the shallot and pop it into a pan with the milk and seasonings.
Gently boil the almond milk for 10 minutes.  The kitchen will begin to fill with warming aromas.
Add the almond flour.
Mix a little of the milk in a small dish with the arrowroot to make a paste, and slowly pour the mix into the pan whilst stirring.
Gently simmer until the sauce begins to thicken.  
Transfer to a serving pot, or a jar if you are making ahead.  Will keep in the fridge for  up to 5 days. Ok to freeze too.


Serve it all up with a Two Root Mash (a combo of your choice), Rosemary Roasted Parsnips and Mushroom infused Red Wine gravy

1/2 cup dried mushrooms soaked in 1 cup water

1 glass vegan red wine
1/2 vegan, yeast-free stock cube
1 tsp onion powder
1 tbs arrow root
a few good splashes of tamari

Gently simmer the wine until it is reduced by half.
Remove the mushrooms (you can use them for a chestnut and mushroom soup for supper or for the day after Christmas) and then put the soaking water into a small pan over a low heat, add the arrowroot and the wine and stir continually until it starts to thicken.  It just takes a few minutes.  This is definitely a ‘do on the day’ recipe.  Stirring is very zen!  add the tamari once thickened and remove from the heat.  Serve immediately.  If you do need to reheat then you may need to add a little more water.  Its so good with the mash.

All these dishes, sauces, gravy are perfect partners.  Made to share a (large) plate!  Beun Apetito!

Now for the afters…   If you still have room!   Tomorrows post (make sure you come back, y’all) showcases a lighter entree/main so you have room for Rich & Raw Mince Pies.  For today we are keeping it light (ish).

Raw Dulces


















Oh my gosh, aren’t they adorable. They magically came to life when I popped their little flax seed eyes on their faces.  Oh oh oh…I LOVE them.    They are super easy to make.  I was at a rather spectacular raw food potluck in Brighton the other day and a woman with a flash of flame-red hair, called Esmerelda had made them.  So delightful.  Great for your children to make and healthy too!  

Xmas Strawberry Santa

For the RAW CREAM
1 cup raw cashews - soaked for at least 30mins, or better overnight (if you don’t have a high speed blender it helps them to cream better).
2 Tbs xylitol (ground to a powder in coffee grinder)
2 Tbs coconut oil melted
2 tbs lemon juice
pinch salt

Mix in a blender or food processor until smooth and whippy.   Refrigerate to help stiffen.


Strawberries
flax seeds

Enjoy creating your little Santas!   


How about rounding it all off (if you have any room left) with a Raw Peppermint Thin…






raw peppermint thins


makes 8 (or so).








Filling
1 1/2 cup unsweetened coconut flakes or desiccated coconut ground to a meal
1/4 cup almond flour
1/4 cup coconut flour (if you don’t have then use 1/2 cup almond flour)
1/4 cup yacon syrup or agave (yacon is healthier and easier on blood sugar)
2 Tbs coconut oil 
1 tsp vanilla powder
1 tsp good quality peppermint oil (without unnecessary additives)
2 pinches pink salt


Chocolate covering


1/2 cup carob or cacao powder
*opt..2 tbs roasted chicory coffee (tastes amazing and great for digestion and blood sugar balance) or 1/2 tsp coffee powder)..enchances flavour
1/4 cup melted coconut oil
*optional - 1 tsp sunflower lecithin emulsifyer
pinch salt


For the filling
mix all the ingredients into a processor and blend until just beginning to clump.  You need it to hold together when squeezed.  Roll into balls and pat down onto a sheet of parchment.  I used a cookie cutter to cut perfect circles.  Continue until you’ve used all the mix and then pop onto a plate and into the freezer for 30mins.  The chilling process makes it easy to get a good covering of chocolate as it hardens when it comes into contact with the frozen patties.

to make the chocolate

Melt in a bain marie, the coconut oil.  Put the other ingredients into a bowl and mix.  Pour the liquified oil into the bowl and mix until incorporated.

Assembly
Dip the patties into the melted chocolate (work quickly) to cover and then place on some parchment paper or cling film/saran wrap.  The chocolate will harden in no time.  Keep chilled until ready to serve.


Look out for Part 2 tomorrow!   

Be well,


India x









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