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..

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 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).

 

 

bbq jackfruit tacos - pulled-pork vegan style

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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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Vegan Cookbook Review and Giveaway

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icouldnevergovegan2

My current bedtime novel has been relegated to the back of the nightstand ever since I got hold of a preview copy of a brand new vegan cookbook, ‘But I Could Never Go VEGAN’. I have been voraciously thumbing through the recipes. The book is now peppered with Yellow Post-It notes acting as bookmarks of recipes to try. Of these there are many. I would end up listing 90% of the 125 recipes if I told you them all. So here are a few.

  • Tempeh Bacon Mac ‘n’ Cheese with Pecan Parmesan
  • Mushroom Grilled Sandwiches with Sunflower Cheddar
  • Balsamic Baked Pears with Cashew Blue Cheese
  • Savory Corn Cheesecake with Cilantro Pepita Dressing
  • Parmesan-crusted Avocado and Kale Florentine with Smoked Paprika Hollandaise
  • Sesame-Sriracha Tofu Sandwiches
  • Caramel Apple-Stuffed French Toast
  • Potato Sauerkraut Soup with SausageCrumbles
  • Double Chocolate Truffles
  • Molasses Hazelnut Chocolate Mousse Tart with Coconut Whip

Mouth watering. Yep. Author Kristy Turner set out to do just that and debunk any myth about vegan food. Her inventive chapters address concerns that carnivores may have about eating vegan..with titles such as; I Could Never Give Up Cheese, I’d Miss Pizza, It’s All Rabbit Food and Friends Won’t Want To Come For Dinner. Kristy has mouthwatering, myth smashing recipes to show you there is NOTHING to worry should you want to eat vegan. It’s so inviting, Can’t I Be Pescatarian Instead chapter lists recipes like Beer-Battered Faux Fish & Chips and Wild Mushroom Sushi. I hardly know where to begin!

There are many gluten free dishes in the book too. Nearly all of the recipes have food porn photos shot by her talented photographer husband Chris Miller.

Kristy, author of the fabulous food blog Keepinitkind, was once a professional fromagier. A self-confessed ‘die-hard cheese nerd’. She says she has never been more inventive or satisfied in the kitchen until she went vegan.

kristyturnervegan

The book is absolutely gorgeous. Stunning photographs with simple and easy to follow recipes.

Look at these amazing dishes! They will revolutionise your families meal times.

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My carnivorous friend getting stuck into the book. If I had a dollar for every time they exclaimed ‘oh my God!’….

icouldnevergovegan9

 

Here is the fun book trailer.

The cookbook will be available for sale from December 2nd.

The great news is we have ONE copy to give away. Enter below. Good luck!

a Rafflecopter giveaway

The Whiff Of Spring. A Recipe

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A few days of mild weather and I’m grasping onto the promise of spring.
I’ve been living the life of a country girl for the past few weeks. Bundled up with a brindle haired lurcher with the sweetest temperament, and a moody cat as my companions. Frequently the cat is all sweetness and light, brushing up against my leg and purring softly (I admit to taking my time dosing out her breakfast as she does!), or settling on the back on my chair with her left paw gently resting on my head. Lulled into a false sense of security I never see it coming when she momentarily turns, unprovoked like a feisty Jack Russell and takes to the biting of my ankles. Sometimes even taking to hissing at me. Charming! Thankfully, the dog is a constant joy. My walking partner, as we headed out each morning with the mists rising.
The weather turned last week. As the numbers on the conservatory temperature gauge rose I actually got to walk without being bundled in layers, and numerous scarves wrapped around my neck like a supporting brace. Oh, the freedom.
The lack of sun and too many weeks of living off stodge, I’m now screaming for crispy salads. Piles of green leaves. Yellow and purple beets shining like jewels. Sweet, juicy tomatoes warm from the sun. I began to dream of salads. Picturing the different ways I could prepare them. I do try and eat in season. But I felt a little thrill at the thought of eating fresh, young asparagus and salivated at the idea of roasted beets and blackberries. I had to give in to some out of season cravings.
I have wanted to make this flavoursome dish since I was visiting San Francisco in January. As you know, I am constantly on the look out for new products. Whilst my eyes were scanning the gorgeous floor to roof displays in the uber hip Bi-Rite deli near Dolores Park I noticed a plate of dressed chicory leaves. Fresh boats of gold and green. Scattered amid sautéed greens and smashed garlic were dehydrated capers. I furtively glanced around (I’m not used to finding food samples among rows of honeyed olive oils and baskets of broccoli head) before I scooped up a generously stuffed chicory leaf and took a bite. The nutty oil, the garlicky greens were simply prepared. Simple and delicious. The cool, crisp chicory, with a hint of bitterness, divine. But what brought it all together was the flavours of the crisp, salty capers.
It was a few bites of flavours so good. I had to recreate at the earliest opportunity. It is a breeze to make. Just a little pre preparation involved. And only a few simple ingredients. Lovely as an appetiser or add a green salad and a generous pile of asparagus to make it more substantial as a light dinner.

Caper Berry Salad
Recipe for 4 persons.
Ingredients
1/4 cup capers in brine - drained and well rinsed
2 chicory bulbs
1 bag (200g) Baby spinach leaves
Your favourite extra virgin olive oil - enough for drizzling and a little for sautéing
1/4 cup walnut pieces
2 garlic good sized cloves
sea salt and freshly cracked black pepper
A generous bunch of baby asparagus
Method
I used the warming cupboard of the Aga to dehydrate the rinsed capers for a few hours. You could use your oven on the lowest setting for several hours for the same results. Remove from the heat when they have transformed into little crispy nuggets of saltiness. Make extra and use them on salads, atop stews and soups or even simply scattered on a halved avocado.
Cut the chicory leaves from the bulb and place on your serving plate.
Add a little EVOO to a pan and drop in your chopped garlic. Fry briefly and then add the spinach. As it is mostly water it will cook down quickly. Stir to ensure the spinach and garlic mingle. Be sure not to let the garlic burn. Leave to cool slightly.
Bash your walnuts into tiny chips.
Divide the spinach among the leaves of chicory. It is a bit of a balancing act! Drop over the walnut pieces. Drizzle with your best oil. Sow the dried capers like seeds, and with a final flourish, season to taste. Serve with a light squeeze of lemon and accompany with baby asparagus. Cooked briefly in olive or walnut oil with as much fresh black pepper as you can stand.

Have you found any interesting and unusual ingredients lately?


The Whiff Of Spring. A Recipe
 
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Caper Berry Salad Recipe for 4 persons.
Author:
Recipe type: Appetizer
Cuisine: Vegan, gluten free, salad
Ingredients
  • ¼ cup capers in brine -
  • drained and well rinsed
  • 2 chicory bulbs
  • 1 bag (200g) Baby spinach leaves
  • Your favourite extra virgin olive oil - enough for drizzling and a little for sautéing
  • ¼ cup walnut pieces
  • 2 garlic good sized cloves
  • sea salt and freshly cracked black pepper
  • A generous bunch of baby asparagus
Instructions
  1. I used the warming cupboard of the A
  2. ga to dehydrate the rinsed capers for a few hours. You could use your oven on the lowest setting for several hours for the same results. Remove from the heat when they have transformed into little crispy nuggets of saltiness. Make extra and use them on salads, atop stews and soups or even simply
  3. scattered
  4. on a halved avocado.
  5. Cut the chicory leaves from the bulb and place on your serving plate.
  6. Add a little EVOO to a pan and drop in your chopped garlic. Fry briefly and then add the spinach. As it is mostly water it will cook down quickly. Stir to ensure the spinach and garlic mingle. Be sure not to let the garlic burn. Leave to cool slightly.
  7. Bash your walnuts into tiny chips.
  8. Divide the spinach among the leaves of chicory. It is a bit of a balancing act! Drop over the walnut pieces. Drizzle with your best oil. Sow the dried capers like seeds, and with a final flourish, season to taste. Serve with a light squeeze of lemon and accompany with baby asparagus. Cooked briefly in olive or walnut oil with as much fresh black pepper as you can stand.
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Salted Caramel - Creme Caramel Recipe

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Salted Caramel - Creme Caramel Recipe.
Because everyone needs a good creme caramel recipe. It is allergy friendly, too!

Salted Caramel - Creme Caramel Recipe

Do we ever stop getting a thrill from the mocha coloured caramel, shining atop the perfect surface of an orbicular creme caramel? Gently picking up the plate to rock it to a pleasing wibble. Before, slowly cutting through the dark, glossy top with a fine, antique spoon. Audibly sucking up a cool, flaxen coloured helping of intense, toffee sweet topping that sensually spills over the milky creme like rich satin. Then letting it disperse, seductively, on our tongue, making our heart race a little causing our blossoms to heave like a heroin in a Mills & Boon novel. Or is that just me?? (Ahem).

Now that I have discovered the delights of agar agar powder (a healthy, plant-based substitute for gelatin) after dozens of failed recipes using second-rate agar shards, or trying to reduce it to a powder (oft cited in mouthwatering recipes), in a coffee grinder, I am going back over past disasters to recreate desserts that transport me back to childhood, and cheeses that make me wonder why anyone would be anything but vegan.

Creme Caramel (sometimes known by the little less poetic pseudonym of flan, or custard pudding) is but one of these triumphs.
I buzzed around on the internet and gathered inspiration from a blogger whom I adore, Vegan Richa, and Mihaela, the Bulgarian writer of the blog Good Natured Food. Hers did not turn out so perfectly as she’d hoped, so I played and adapted her recipe until it was just like the non-vegan version I remembered. I brought it up to date with that sweet and salty thing we all seem to love at the moment, and delicately crumbled sea salt into the caramel sauce. Lovely!

Ok, without further a do, here is the recipe. It yields four servings.

Dairy, egg, white processed sugar, soy and gluten free.
Ingredients

For the CREME
1 3/4 cup Unsweetened almond milk + a dash (for mixing)
1 tbs Coconut palm sugar

1 tbs Xylitol powder (grind granules in a coffee grinder)

3/4 tsp Agar Agar powder
1 tbs arrowroot powder
1 tsp Vanilla extract

For the CARAMEL
5 tbs Coconut palm sugar
2 1/2 tbs warm water
Pinch of sea salt for each ramekin


Caramel
Place your coconut sugar and xylitol into a small saucepan with the water and slowly bring to a rolling boil. Once the bubbles meet in the middle and it is beginning to smell of rich, sweet caramel, remove from the heat so as not to burn. Carefully (it is very hot and would give a nasty burn) divide caramel into your four ramequins. Allow to cool. Crush a scattering of sea salt into each ramekin (I’ve even added chilli flakes at this point, I love that surprising kick..but for this recipe let’s keep it elegant)


Creme
Meanwhile, it is time to make your ‘creme’ part of the recipe. Pour your vegan milk into a medium saucepan. For this we use half and half of the xylitol and coconut sugar. The coconut sugar adds a richness but we want the creme to be lighter and not so toothsomely sweet as the sauce.



Mix the arrow root and agar agar powder with a dash of milk, I use a little cup to do this. Mixing rather than adding straight to your warming milk ensures your creme is smooth and silky and sans lumps! Add the sugar and gently whisk. When granules are not longer visible, slowly drizzle the agar/arrowroot mix into the milk.


When the creme sauce begins to thicken it is then ready to slowly pour into the ramekins on top of the caramel sauce. Allow to cool slightly and then very gently place the ramekins into the fridge to set and chill.


After an hour, the creme will have set. Now it is time to plate up. I approach this part of the making with part excitement and part trepidation. Get the saucer/serving plate, you will serve the creme on and pop it on top of the ramekin. Gently flip the plate (hold onto that ramekin!) so the ramekin is on top of the saucer. Now put the saucer down onto a countertop and hold the ramekin. Gently wobble the ramekin a little, whilst keeping it close to the saucer. You should be rewarded with pleasing sucking sound as it succumbs to gravity and drops to the plate. If it doesn’t, then gently turn the ramekin back over and use a small sharp knife to loosen the edges, taking care not to cut into the edges. Do the steps again, the coaxing stops any stubbornness.

Besides it being a kinder, non-animal derived gelling substance, 80% of agar is fibre. It is lower in calories than gelatine, and the fibre from the algae (yes it is a flavourless seaweed), swells up and makes you feel fuller and sated for longer.
Note* Agar will require a much higher content in liquids containing vinegar or foods that contain high levels of oxalic acid, such as chocolate, rhubarb and spinach (the acid makes it more difficult to gel).

I hope you enjoy!

What is your favourite veganized dessert?


Salted Caramel - Creme Caramel Recipe
 
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Author:
Recipe type: Dessert
Cuisine: Vegan, Dairy Free
Ingredients
  • For the CREME
  • 1¾ cup Unsweetened almond milk + a dash (for mixing)
  • 1 tbs Coconut palm sugar
  • 1 tbs Xylitol powder (grind granules in a coffee grinder)
  • ¾ tsp Agar Agar powder
  • 1 tbs arrowroot powder
  • 1 tsp Vanilla extract
  • For the CARAMEL
  • 5 tbs Coconut palm sugar
  • 2½ tbs warm water
  • Pinch of sea salt for each ramekin
Instructions
  1. Caramel
  2. Place your coconut sugar and xylitol into a small saucepan with the water and slowly bring to a rolling boil. Once the bubbles meet in the middle and it is beginning to smell of rich, sweet caramel, remove from the heat so as not to burn. Carefully (it is very hot and would give a nasty burn)
  3. divide caramel
  4. into your four ramequins. Allow to cool. Crush a scattering of sea salt into each ramekin (I've even added chilli flakes at this point, I love that surprising kick..but for this recipe let's keep it elegant)
  5. Creme
  6. Meanwhile, it is time to make your 'creme' part of the recipe. Pour your vegan milk into a medium saucepan. For this we use half and half of the xylitol and coconut sugar. The coconut sugar adds a richness but we want the creme to be lighter and not so toothsomely sweet as the sauce.
  7. Mix the arrow root and agar agar powder with a dash of milk, I use a little cup to do this. Mixing rather than adding straight to your warming milk ensures your creme is smooth and silky and sans lumps! Add the sugar and gently whisk. When granules are not longer visible, slowly drizzle the agar/arrowroot mix into the milk.
  8. When the creme sauce begins to thicken it is then ready to slowly pour into the ramekins on top of the caramel sauce. Allow to cool slightly and then very gently place the ramekins into the fridge to set and chill.
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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.
 
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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 3

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2013
Looking back, day 3.  I don’t even remember writing this post.  That starter looks nice!  What will you be making?



2012

I wish I had £10 for every time I heard Mariah Carey sing ‘All I Want For Christmas’….I’d be stockpiling a small fortune by now! Hey, ho… ho ho!

Did you check out Xmas Part 1 & 2?  Hope so..if not, there is always time.. click here for Part 1 and Part 2, right here 

To keep with the ‘healthy but feasty’ theme I thought a light , but flavoursome, salad would be a good choice for the Christmas Day starter. Do you agree?     I can’t help feeling a little nostalgic at Christmas.  Reminiscing about some retro dish from my childhood (it’s all those bloody old Christmas songs filling the airways and catapulting me back to Christmas past).  I’ve been recalling the days when a crouton was ‘posh’ food and me ma would serve everything  deep fried and breaded, to showcase her culinary mastery.  Us little’ns would see a few cubes of oily breadcrumbs on top of the Maryrose sauce and  think we’d skipped up to the Upper Classes.  Our pinkies would flick up from our cutlery in reverence, and an attempt to eat like stereotypical posh people. (cough)  I think I must have had a case of invented memory syndrome because I cannot possibly be old enough to remember when prawn cocktail was in its heyday!  So, with that in mind, and looking to what is seasonal I racked my brain for the perfect Christmas starter……and my inspired dish for Christmas day starter is to be……

 Balsamic PEAR Salad With Deep Fried Cheese Croutons With Mustard Dressing and Leaves.

Recipe   Serves 4

3 large conference pears
2 tbs balsamic glaze
1 tbs vegan butter & 1 tbs sesame oil for frying
salt & pepper

deep fried cheese
vegan hard cheese  recipe here to make your own
4 tbs breadcrumbs
2 tsp garlic powder
1 tbs tapioca flour & water to make paste or  use egg replacer
salt & pepper
oil for deep frying

dressing (can be made ahead of time)
3 tsp Dijon mustard
1 tbs lemon juice
2 tbs olive oil (walnut oil would be lovely too I think)
2 tsp brown rice syrup (or agave, maple or similar)

organic salad leaves to serve

Method

1.carefully peel your pears and cut into quarters lengthwise.  2. heat oil and butter in a pan and fry the pears until they are crackling and starting to caramelise.  3. season and spoon over the balsamic glaze, cook for a further 3-4 minutes.  4. whilst they are cooking away nicely grab all your dressing ingredients and mix them in a jar. Set aside  5. to make the cheese crouton like things (sorry, it’s dark and cold here, not feeling very inspirational to come up with a fitting title) take an apple corer and cut out 3 cones for each person.  Roll them in the tapioca paste then roll….gently now….in the breadcrumbs.  6. fry in the oil..careful!…until golden.  Drain and them put all your elements together. Finally, get all cheffy and drizzle over the Dijon dressing.  Let the feasting fun commence! 

 I’m hoping to extend the Christmas Feasting series to Part 4 and share some additional desserts and party food….if time allows.

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 Cookbook Review and Giveaway
Lemon, cardamon cookies encrusted with dark chocolate and pistachio crumbs.
[Friday GIVEAWAY for Dog Lovers] Healthy Chew Bones For Your Darling Dog
Artisan Raw Chocolate Giveaway from Fine & Raw
A WEEK OF GIVEAWAYS!! UK National Vegetarian Week. Today A HUGE Box Of Hand Cooked Crisps from Ten Acre
Baked Zucchini Fries with lemon aioli – Gluten free, low fat and crispilicious