Posts Tagged ‘recipe’

Curried Mock Duck

It’s been a while since we posted a recipe post and so I thought I’d kick start the posts with a simple yet delish dish. This recipe is so quick and easy you could do it with your eyes closed. I first discovered it on a new app I got for my phone called ‘Veg Web’ and it’s becoming a firm favourite in my repertoire. Try it out for yourself – you won’t be disappointed.

What you need:

1 1/2 Cups of basmati rice

4 tablespoons vegetable oil

3 cups of vegetable broth (or veggie stock!)

1/2 head of shredded cabbage

2 Onions, sliced

1 tablespoon garlic, minced

3 (10 ounce) cans of mock duck, sliced

1/2 can coconut milk

2 tablespoons of curry powder

1/4 soy sauce

How you do it:

1. In a saucepan heat 2 tablespoons of oil and add the basmati rice. Cook until light brown (be careful not to burn it- no one likes crusty rice!) Add the vegetable broth/ stock and cook until done. Approx. 15-20 minutes.

2. In a large pan, heat the remainder of the oil. Add the shredded cabbage and the onions and saute for around 3-5 minutes until slightly brown. Add the garlic and saute for approx. 1 minute.

3. Add the mock duck, curry powder, and coconut milk and cook on high until thickened.

4. Stir in the soy sauce and serve over rice.

And that’s it! I was surprised myself as to how simple yet tasty this was. I cooked up a batch and kept it covered in the fridge and took it to work for a few days for lunch.

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Vegan Phad Thai

O.k. so this is not strictly speaking a ‘traditional phad thai’ recipe but nonetheless it’s still seriously tasty! It’s so good in fact my none vegan friends and relatives are forever asking me to cook it for them and I myself eat this pretty much all the time. Not only that but it’s so easy to make and doesn’t take long at all, nor does it require any particular skill in the kitchen. Another great thing about this recipe for me is that I can use whatever vegetables I happen to have in at that moment, and the ingredients for the sauce are stuff I always keep in my cupboard so this is literally my go too recipe when I just want something simple but tasty. I have adapted this recipe from a little vegan cook book called ‘Vegan with a Vengeance’ which, if you haven’t already, you MUST check out!

.::What you need:

450g/ 1lb rice noodles

4 tablespoons of groundnut oil (note: this recipe serves 4 so if your wok is quite small you may want to fry the ingredients in two smaller batches, in which case you will need 6 tablespoons. The frying part only takes 3-4 minutes so every one can still eat together!)

1 block of tofu, drained and pressed and cut into small triangles (or if you can get hold of them some pre-marinaded tofu pieces. I usually use Cauldron’s tofu pieces if I can’t be bothered to wait a half an hour whilst my tofu drains!)

1 medium sized red onion, chopped into strips

1 pepper, chopped into strips (the colour of it is up to you!)

1 courgette, cubed (or zucchini if you’re American!)

– Some asparagus tips, halved

– A handful of mushrooms, chopped

8 spring onions, sliced

1 pak choi

For the sauce:

6 tablespoons of tamari (or soy sauce if you don’t have tamari)

3 tablespoons of agave (or 6 tablespoons of sugar)

2 tablespoons of chilli sauce or hot sauce (I like my spice so I usually put in a little more, but go with your gut!)

2 tablespoons of sun dried tomato paste (or tomato purée)

3 tablespoons of lime juice (or lemon)

3 tablespoons of rice wine vinegar

Sprinkling of chilli flakes

step 1: Prepare the rice noodles according to the directions on the packet (unless you’re using the straight-to-wok option which is great for the washing the up!)

Step 2: Mix together the ingredients for the sauce

step 3: Preheat a large wok or frying pan over a medium to high heat. Pour two tablespoons of oil in the pan and heat. Add the tofu. Stir fry for about 4 to 5 minutes until crispy. Remove and place on a piece of kitchen towel.

step 4: (if you’re frying in batches remember to half these ingredients!)  Pour two tablespoons of oil into the pan. Add the onion and stir fry for around 30 seconds. Add the rest of the veggies and stir fry for another 30 seconds to a minute (depending on how crisp you like them!). Add the sauce. As soon as the sauce bubbles (which should be more or less straight away) add the noodles. Cook for 2 minutes, stirring constantly. Add the tofu, spring onions and pak choi. Stir fry for another 30 seconds.

step 5: serve and enjoy!

The easy Vegan’s guide to the perfect Mac ‘n’ Cheese!

Being vegan is the best thing I ever decided to do. But sometimes I get this pesky little craving for good old fashioned mac and cheese and it just won’t go away. So I trawled the interweb and came across a couple of recipes, most using this thing called ‘nutritional yeast’. Now, I have heard of this curious little product before and have always wanted to try it but I couldn’t seem to find it anywhere. I had looked in my health food store but I had always come back empty handed, unable to successfully locate it. But I now find that this was down to my eyes, as they say, ‘being painted on’, as whilst browsing the array of vegan mayonnaise on offer I turned around and what did I stumble on? Yup, nutritional yeast. It had been there all along, hiding from me. I was literally so happy I pretty much ran home with my find and started on the task at hand: satisfying my ever growing cravings for mac and cheese! I must say I wasn’t disappointed with the results. This was literally the best mac and cheese I have had in my life. Ever. I couldn’t get enough of it and neither could dear old flouncel. We made tonnes of the stuff, hoping that it would last a couple of days, but it’s so tasty that you’ll be lucky if it lasts the evening let alone, being able to have any for lunch the next day! But it takes less than half an hour to make so it won’t take long to whip up some more!

Without further ado::.

Ingredients:

700g (1.5lbs) pasta, preferably macaroni but feel free to just get your favourite shape of pasta!

for the sauce:

350ml (1.5 cups) unsweetened nondairy milk

65g (1.5 cups) nutritional yeast

250ml (1 cup) vegetable oil (or canola/ rapeseed oil)

250ml (1 cup)water

80ml (1/3 cup) tamari or soy sauce

1 block of firm tofu (not silken!)

1 tablespoon garlic powder

1 tablespoon paprika

1 tablespoon salt

1 dollop mustard (optional, but I highly recommend using it!)

The method:

1. Preheat the oven to 180°C or 350°F or gas mark 4. Boil some water in a pan and add the pasta. Cook according to packet’s instructions.

2. Add all the sauce ingredients together in a blender and blend until smooth.

3. Drain the pasta and put in a large baking tray. Pour the sauce over the top and whack it in the oven for around 15 minutes or until the top is a lovely golden brown and your kitchen smells deliciously cheesy (for the first time in years!)

4. Serve and enjoy!

**EXTRAS**

The great thing about this recipe is the potential to go crazy with it! It’s just so versatile. Remember recipes are only the beginning of exciting culinary adventures don’t follow them mercilessly like sheep. Be adventurous and have some fun with it!

-Why not try adding a few sprinkles of fake parmesan on top

-Add in some peas or green beans or indeed any other green veggies of your choice!

-If you’re worried about the amount of oil, try using a bit less and substitute a little vegan margarine

-I don’t always like adding salt to my recipes so if you’re the same there’s no harm in adding less or even omitting it completely

-Add some bread crumbs on the top. Makes for a crisper topping! 🙂

-You could also use this sauce on top of cauliflower to make a delicious cauliflower cheese side dish! Perfect for those Roast dinners!

All in all, this makes for a fabulously cheesey dish to help keep those cheese cravings in check and I’m sure you’ll love it just as much as we do!

Peanut butter banana cake

This cake is honestly as good as any non-vegan cake I’ve ever had, it keeps for absolutely ages as long as you cover it (not that you’d want to leave it for all that long, of course) and is actually pretty filling! I got it from a book by Kris Holechek called ‘The 100 Best Vegan Baking Recipes’, but thought I should share it with all you vegan cooks because it tastes so damn good! So, here’s what you’ll need, and it’ll serve about 12 (but like I said, keeps for days):

For the cake:

  • 2 cups plain flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • Two thirds cup melted soya margarine, cooled to room temperature
  • 1¼ cups brown sugar, packed
  • 1 teaspoon vanilla essence
  • 4 mashed bananas
  • ½ cup soya milk
  • 1 teaspoon mild vinegar
  • 2 bananas, sliced

For the frosting:

  • 1 8-ounce container soy cream cheese, room temperature
  • 2 tablespoons soya margarine, softened
  • About ¼ cup peanut butter (I used smooth, and actually ended up using a little more)
  • 2 to 2½ cups sifted icing/powdered sugar
  1. Preheat the oven to about 350°F/175°C/160°C fan assisted oven. Lightly grease 2 9-inch cake pans with melted soya margarine, lightly dust in flour, and line the bottom with parchment paper.
  2. Combine the flour, baking powder, baking soda and salt in a small bowl. Mix melted margarine and brown sugar in a large bowl, then add vanilla and the 4 mashed bananas. In another small bowl, and vinegar to milk and leave to sit for a few minutes (this acts as an egg replacer for leavening the cake).
  3. Gradually add dry ingredients to the margarine and sugar mix, and then stir in the milk mixture. Mix the batter until it’s just combined, however make sure you don’t overly mix it or the cake won’t rise and will be rubbery.
  4. Divide the mix between the 2 cake pans and bake for about 25 or 30 minutes until the are lightly browned and a skewer inserted in the centre comes out clean. Cool in the pan for 20 minutes, then turn out onto a wire rack and cool completely.
  5. Meanwhile, prepare the frosting. Simply beat together the cream cheese, margarine, and peanut butter in a large bowl, then add the powdered sugar. You can vary the amount of peanut butter or sugar to suit your taste.
  6. Once the cakes cooled, spread a generous layer of frosting on the 2 halves, and top each with the sliced banana. Finally, put the 2 together! The recipe also suggests serving it with melted vegan chocolate drizzled over the top, but we weren’t brave enough to try that. If you feel like going all out, though, I’m sure it tastes great!

   

Vegan pancake recipe 2

Ok, so if you resisted the speedy option and think you can wait a couple of hours for your pancakes, you shall be rewarded. Good things come to those who wait, and all that, only in this case the best pancakes you will ever taste come to those who wait. Forget everything you’ve heard about dodgy vegan pancakes, these are amazing and definitely don’t taste like some poor vegan imitation. The chilling process is not actually necessary, but it will thicken the batter and make it taste even better. These are again very simple, and even better, they don’t need any egg replacement. They just take a while before you get to tuck in. The recipe has been nabbed from here http://allrecipes.com//Recipe/vegan-crepes/Detail.aspx but I wouldn’t use it unless it worked very well.

Without further ado, let’s get going.

Will Serve

I made enough for about 8 or 9 pancakes with the recipe, and the batter will keep in the fridge so you don’t need to use it all at once

The Recipe

235 ml soy milk (1 cup)

235 ml water (1 cup)

120 ml melted vegan margarine (half a cup)

25 g sugar (2 tablespoons)

60 ml maple syrup (quarter of a cup)

250 g flour (2 cups)

3 g salt (half a teaspoon)

The Method

  • Get a large bowl and put together the flour, sugar, and salt.
  • Heat the margarine in a pan, or briefly in a microwave until it’s melted. Pour this into the bowl.
  • Then pour in the milk and water and stir together. Then pour in the maple syrup.
  • Whisk the mixture thoroughly (or blend if you prefer) until the lumps are gone.
  • Chill this mixture for about 2 hours in the fridge.
  • This will then act like normal batter, so if you are a pancake pro then you can begin cooking. If you don’t know what to do now then please check out my guide to cooking the perfect pancake in the first recipe – click here.

I promise you that these taste insanely good, even without any toppings, so make sure you make loads of batter! Enjoy!

Vegan pancake recipe 1

It’s neaaarly Pancake Day! I have no idea what the day is supposed to symbolise, what religious context it has, or why we eat pancakes on it. All I know is that we DO eat pancakes on it, so I’m gonna celebrate by doing just that! Now, I can miss out on a milk chocolate egg at Easter, and I can miss out on turkey at Christmas, but I am not prepared to miss out on a good pancake tomorrow. So, I’d like to make a note of two of my fave pancake recipes which I highly recommend if you are avoiding dairy and eggs for any reason. I’ve heard a lot of vegan pancake horror stories from people about them simply not working and sticking to anything and everything, so these are tried and tested and I guarantee they work fabulously! Providing you can flip a pancake that is. Now, if you are prepared to wait a while for your pancakes then check these out, otherwise stay on this recipe. A quick note before I begin with recipe 1 – a lot of vegan pancake recipes I’ve found seem to be trying to make them healthy. Everyone knows a vegan loves being healthy, right? Well, abandon this idea with pancakes. I mean they are panCAKES. I’m sure even the biggest health freak wouldn’t mind a pancake or two on Pancake Day. This first recipe only takes about 20 mins to prep and cook, maybe less if you’re a super chef, so I’ve put it under Speedy Veganzales. I know Speedy Veganzales meals are supposed to be healthy, but like I said, you have to have the odd pancake or two. And these are relatively healthy compared to non-vegan pancakes. The other recipe needs 2 hours of chilling time, so this is the speedy option for those who just want their pancakes now.

Shall we begin?

Will Serve

End result is 4 pancakes, roughly. So how many can you eat? Just double up the mixture for more.

Recipe

  • 15 grams of milled flaxseed (3 teaspoons) + 60 ml (4 tablespoons) of water – although you may find your own equivalent egg replacement. For an excellent guide on egg replacement, click here.
  • 120 grams flour (1 cup)
  • 350 ml sweetened soy milk (1.5 cups)
  • 30 ml vegetable oil (2 tablespoons)
  • 30 ml maple syrup (2 tablespoons) (can be omitted for savoury pancakes – use non-sweetened soy milk for non-savoury too)

The Method

  • Firstly create your egg replacement mixture. For the recipe above, simply mix the flaxseed into the water until you get a runny porridge like mixture.
  • Then put the flour and egg replacer together in a large bowl, and begin mixing in the milk. Whisk (or if you want to, blend) the mixture together. Keep doing this until all the lumps are gone.

  • Once this is done, add the vegetable oil and the maple syrup. Other flavourings may also be added, perhaps replacing the maple syrup. Examples include agave syrup, or for something slightly different hazelnut extract.
  • Now, if you’ve cooked pancakes before this will work like a normal batter. If not, here’s what I do…

A pancake cooking guide

  • Get a frying pan (non-stick if possible) and pour a small amount of vegetable oil in. I’ve seen a lot of methods and recipes calling for non-stick spray – perhaps an attempt at a healthy option, but I would not recommend this. Pancakes will absorb any oil quickly so it’s best to just bite the bullet and use a decent helping of oil (about 10 ml or 2 teaspoons should do).
  • Now, swirl the oil around the pan, heating it on a high heat. The pan should look like this:

  • After heating for a little while on a high heat (about 1 min for your first pancake, maybe 30 seconds for your subsequent ones), ladle some of the mixture into the pan (remember that this recipe will serve roughly four pancakes) and swirl the batter around to coat the pan. It should look like this:

  • Heat the batter for roughly a minute on a high heat, ensuring that heat reaches every part of the pan. You’ll notice the batter starts to dry a little on top. The edges should also start turning golden. At this point shake the pan a little and the pancake will loosen up a bit. Now for the hard part…
  • Unless you’re a pancake pro, you WILL fail in flipping your first pancake…

  • The easy method is to do so with a spatula, sliding it under the pancake (which should have become loose now) and flipping it quickly upside down. Cook this side for a further 30 seconds to a minute, still on a high heat, and then slide it out of the pan onto a plate. Stick whatever you like on your pancake and enjoooy! Pancake cooking is a deceptively difficult art, hence I included this guide for those who are clueless. Don’t be ashamed if you can’t create any masterpieces – it should all taste good anyway.

Fruit crumble

Next in line for making is vegan fruit crumble, a nice and versatile recipe. Back in my early days of vegan baking I thought this would be a fairly easy one to convert because all that needed to be excluded is butter, and surely just use soya spread? Sadly not – the olive or sunflower oil is too liquidy meaning it melts through the fruit and settles at the bottom. Don’t get me wrong – it still tasted good, but didn’t look too appealing or taste quite as nice as it could do. Then I discovered vegetable shortening (I use Trex), which I’ll talk about in my next post, but to sum up – if you can get hold of it, use it! 😀

Anyway, enough of that, back to vegan crumble! You can use whatever fruit you choose (blackberries, tinned apricots, plums, apples…) and follow whatever preparation method you wish, but for this recipe you’ll want:

Enough fruit of your choice to fill the oven-proof bowl of your choice (we use a big 4 litre Pyrex dish because the crumble easily keeps for a week and we like to keep stocked up, but you might prefer to make a smaller one). The following ingredients are to make enough crumble topping to cover the 4 litre bowl of fruit, but if you’re making a smaller size just change the ingredients to roughly fit, but there is no exact amount so don’t worry about getting it right:

  • 150g self-raising flour
  • 1½ teaspoons ground ginger
  • 60g ground almonds
  • 110g Demerara sugar + 1½ tablespoons
  • 110g caster sugar
  • About 30g vegetable shortening, depending on how buttery you like it (if you only have soya spread, go for it, but as mentioned above it won’t be quite as good. You’ll probably need about 60g instead)
  1. Prepare the fruit of your choice. For apple, peel as many Bramley cooking apples as necessary to fill your dish and slice into fairly thick discs. Layer these in the oven-proof bowl, and you could maybe add a layer of another fruit such as blackberries between. Depending on how sweet your choice of fruit is, you may want to put in a couple of tablespoons of caster sugar, but we don’t normally bother because once it has been cooked it’s pretty sweet naturally.
  2. Preheat the oven to about 180°C/350°F/Gas Mark 4 (or 160-170°C for fan-assissted).
  3. Separately, mix all (except for the extra 1½ tablespoons Demerara sugar) dry ingredients in a bowl – personally I don’t bother sifting flour for this recipe. Then gradually rub in the vegetable shortening with fingertips until the mixture forms small clumps.
  4. Spread the crumble mix over the fruit, then sprinkle the 1½ tablespoons of Demerara sugar over the surface. If possible, try to then put the bowl on top of a baking tray because the metal conducts the heat to help cook the fruit through properly, then put the whole thing in the oven.
  5. It will need about 40-50 minutes depending on how well cooked you like it (we’ve found it tastes surprisingly good burnt) and is lovely hot, cold, with soya cream or soya custard or by itself! Wow, so much choice…

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