http://www.lindamccartneyfoods.co.uk/tastiestmeatfree/recipe.php?id=69

• 4. Large Flat Mushrooms (stems trimmed)
• 85g (1 standard size small pack) Sage and Onion Stuffing
• 1 Tbsp. Extra Virgin Olive Oil
• 2 Tbsp. Vegan Margarine
• 1 Medium White Onion diced
• 1 Garlic Clove crushed
• 2 T. Fresh Parsley chopped

Method

1. Preheat oven to 375 F.
2. Brush oil around a medium sized baking dish.
3. Heat the margarine in a pan over medium high heat.
4. Add garlic and onions and sauté for 6/7 minutes. Stir in stuffing and parsley.
5. Evenly distribute mixture to mushroom caps.
6. Bake for 40-45 minutes on the middle shelf of your pre heated oven. Stuffing should appear lightly browned and crisp.

I served this with a light babyleaf salad.

• 1 Medium Onion, Diced
• 2 tablespoons Olive Oil
• 2 cans of diced tomatoes
• 1 vegetable stock cube
• 1 tablespoon oregano
• 1 teaspoon rosemary
• 1/4 teaspoon cayenne (or to taste)
• 4 cloves roasted garlic
• salt  to taste
• 1/2 teaspoon brown sugar (optional)

Method:

1. Sauté onion in the olive oil using a medium non-stick saucepan. When the onion is translucent, add the tomatoes, oregano, rosemary, cayenne and stock cube. Simmer on low heat for 8 to 10 minutes.
2. Transfer half of the soup to the blender, add the roasted garlic, and puree until fairly smooth. Add salt to taste, and simmer for 10 minutes, then add the brown sugar.
3. Allow to cool slightly & serve.

Tonight I made a Portobello Mushroom Bake from a recipe in one of my favourite cook books The Garden of Vegan (which you can get here). As the recipe is available from its creator I shan’t plagiarize here but post an, albeit slightly grainy, image of the finished result. Needless to say it was delicious!

This recipe called for ‘Braggs’ which is a soy sauce-like liquid amino. This is available via mail order in the UK but not easy to get hold of in Edinburgh, so I substituted with (vegan) Tamari.

Cakes for Japan, Edinburgh 26th March

I’ve neglected this blog of late, writing for a living often means that the writing I do for prosperity suffers, this is something I must remedy.

I return to announce that along with many other Edinburgh-based baked treat enthusiasts (vegan and non) I will provide Vegan treats for all to enjoy at the Cakes for Japan, Edinburgh – Tsunami Appeal Fundraiser which we are organising on 26th of March in space, kindly donated, by the Quaker Meeting House on Victoria Terrace in Central Edinburgh.

For this event I shall be baking Japanese inspired cakes and Sushi styled sweet treats along with some handwritten recipe cards of my baking recipes for people to keep.

I am open to all suggestions, recommendations and vegan baking challenges and will blog my progress.

Of course this is all in aid of the huge humanitarian effort underway in Japan, which you can donate to directly here: http://www.redcross.org.uk/Donate-Now/Make-a-single-donation/Japan-Tsunami-Appeal.

Further information on this event is here and Facebook event for your RSVP here.

All inspired and the ‘Cakes for Japan’ idea spearheaded by the fabulous Miss Cakehead.

The promotional poster for this event can be downloaded and printed off by clicking below:

And a Web-friendly version below:

Cakes for Japan Flyer in Colour

Cakes for Japan Flyer Greyscale

Though this recipe calls for vegan whipped cream I wouldn’t recommend a coconut based version (as I used in my banoffee pie) as the flavour is a tad overpowering and not complimentary to the fresh berries, also it’s a little lighter in texture than what’s needed here. As an alternative to making tofu whipped cream from scratch you can pick up SoyaToo at most health or vegan-friendly food shops.

As the main ingredient is fresh raspberries I prefer to leave making cranachan to when berries are in season here in Scotland (late spring – early autumn) as fresh berries tend not to very travel well so are best when grown locally. Though you can use frozen berries, using fresh makes this a little more special. That said Cranachan is often eaten at Burns suppers in January so I may be particularly precious ‘aboot ma berries, ken’.

This recipe should give you 4 medium portions or 2 large.

Ingredients

• 1 1/2 cups extra firm silken tofu (firm, well pressed tofu will also suffice)
• 1 cup unrefined sugar
• 1/4 cup soy milk
• 2 teaspoons vanilla
• 1/2 cup vegetable oil
• 2/3 cup rolled oats
• 1 Tbsp. golden syrup
• 1 Tbsp. Confectioners Sugar
• 2 tbsp. whisky (optional)
• 3 cups fresh raspberries

Method

1. Place tofu, sugar and soymilk in blender. Blend at highest speed and slowly drizzle in half a Tablespoon of syrup. Place in fridge for 5 – 10 minutes, or until ready to use (as instructed below).
2. Place oats in a dry frying pan or skillet and toast on a medium to low heat, until golden brown. This should take no more than 10 minutes. Leave to cool.
3. Remove cream from fridge, add confectioner’s sugar and whisk until it is just stiff. Stir in remaining syrup and whisky (if using).
4. Layer Oats, Cream and raspberries in a serving glass (or whisky glass for extra points). Chill before serving

Traditionally a Burns Supper is a bit of an offal fest and a fair number of meat eaters prefer a veggie or vegan option to the traditional Scottish Fayre. I created these recipes with that in mind. The meal consists of:

• Starter: Cock-a-leekie Soup
• Main: Haggis Neeps & Tatties
• Dessert: Clootie Dumpling

At a Burns Supper before the starter is served the Selkirk Grace is spoken to the assembled guests, it’s not a very vegan friendly verse, nor suitable for the agnostic/atheists among us, so, much as I’ve done with the tradition of the Burns Supper food-wise; feel free to veganise:

Some hae meat and canna eat,
And some wad eat that want it,
But we hae meat and we can eat,
And sae the Lord be thankit.

Burns Supper Feast

• Cock-A-Leekie (Leek & Potato) Soup

Ingredients

• 2 Tbsp sunflower or vegetable oil
• 1lb leeks, cleaned, trimmed & chopped
• 3 medium carrots, peeled, trimmed & chopped
• 2 medium potatoes, peeled, quartered & chopped
• 2 litres of vegetable stock
• 25g long-grain rice, uncooked
• 100g of precooked prunes with stones removed (leave these out if you’re not keen)
• 1/4 tsp thyme
• Salt & pepper to season
• Parsley to garnish

Method

1. In a large thick-bottomed soup pot or saucepan heat the oil, then gently sauté the diced leek in the oil for a few minutes.
2. Add the remaining vegetables to the pan, along with the rice. Continue to sauté for a further 10 minutes stirring frequently to stop the rice from sticking.
3. Pour in stock and bring to the boil, then simmer gently for 20 minutes
4. Add prunes to the soup (if using) then simmer for a further 20 minutes
5. Sprinkle in thyme and add salt and pepper to taste.
6. Garnish bowls with chopped parsley and serve.

Before I move on to the Haggis recipe, back to the Burns’ supper tradition. Prior to serving the haggis Robert Burns’ poem Address to a Haggis is spoken by the chef  to the haggis, rather than assembled guests. It’s a long ‘un so I’ll print only the last verse which, at more informal suppers is often the only verse spoken. Find the full version here.

Ye Pow’rs wha mak mankind your care,
And dish them out their bill o’ fare,
Auld Scotland wants nae skinking ware
That jaups in luggies;
But, if ye wish her gratefu’ prayer,
Gie her a haggis!

• Haggis, Neeps & Tatties (Haggis, Turnip & Mashed Potato)

Vegan Haggis

Ingredients

• 1/2 cup rolled oats (porridge oats are fine)
• 1/2 cup of cooked brown or black lentils
• 50 g  shelled walnuts, chopped
• 1 large onion, peeled & chopped
• 1 tbsp. vegetable oil
• 2 large carrots, grated
• 6 closed cup mushrooms, sliced
• 1/4 tsp. ground nutmeg
• 1/4 tsp. ground cumin
• 1/4 tsp. ground ginger
• 1 tbsp. soy sauce
• One can of red kidney beans, drained and rinsed
• 2 cloves of garlic, minced
• Salt and pepper to taste
• Knob of dairy-free margarine or butter

Method

1. Pre-heat oven to 375ºF (190ºC)
2. Put the oats in a bowl and cover with water, let it stand for at least one hour. Then drain excess water thoroughly.
3. Place the lentils in a pan of water and boil for 20 – 30 minutes until soft (time may vary according to type of lentils used). When the lentils are ready, drain and rinse.
4. Sauté the onion in the oil until it is soft. Add the carrots and mushrooms and chopped walnuts, and cook for a little longer. Then add the spices, soy sauce, cooked lentils and about a quarter of the kidney beans.
5. In a food processor or blender, puree the remaining the beans to form a thick paste (add a little water if paste is too thick). Add this to the lentil and vegetable mixture.
6. Finally, add the drained oatmeal, salt, pepper, and garlic. If the mixture is too dry add margarine/butter and mix together well.
7. Transfer to an oven-proof dish or individual ramekins and bake for 30 to 35 minutes.

Mashed Potato

Nothing much differs from general mashed potato, a fine veganised recipe appears here: Vegan Mashed Potato

Bashed Neeps / Mashed Turnip

Ingredients

• 4 medium sized turnips, peeled & diced
• Water
• 1/2 cup soy milk
• Knob of vegan margarine
• Salt & Pepper to taste

Method

1. Bring a large pot of water to a boil then add chopped turnip, lower to a medium to high heat and cook for 20 minutes
2. When they are tender, drain and return to the pot, mash with a potato masher.
3. Stir in margarine and soy milk and mash until well combined.
4. Season with salt and pepper to taste.

• Clootie Dumpling

Ingredients

If making this using the traditional method you should start by sterilising a tea towel in boiling water for 5 minutes, the dumpling will be cooked in this.

• 4 oz flour
• 2 oz white breadcrumbs
• 3 oz vegetarian suet
• 2 oz soft brown sugar
• 1 teaspoon bicarbonate of soda
• 1 teaspoon mixed spice
• 5 oz currents
• 3-4 tablespoon soy milk

Method

1. Lightly flour the inner surface of the sterlised cloth (cloot) or tea towel.
2. Sift flour into a large baking bowl and rub in the suet until it looks like fine breadcrumbs
3. Add all the dried ingredients and mix well then make a well and add milk to make a soft dough
4. Put the mixture in the centre of your cloot, gather the ends together and tie the top with string, leave about half an inch of room to allow the pudding to expand.
5. In a large pot/saucepan place an upturned saucer and place the clootie dumpling on this.
6. Fill the pot with boiling water covering around two thirds of the dumpling.
7. Cook on a medium heat for 3 hours.
8. Allow to cool before turning out and serving.

As a Clootie is a little on the rich side it may not suit all pallets served alone so here is a nice Whisky sauce (jus) to serve with it:

• 1 cup whisky (best opt for a blended Scotch rather than cask strength, or commit a sin by using bourbon)
• 3/4 cup rice milk
• 1/4 cup golden syrup

Instructions:

1. In a small saucepan simmer the whisky until it reduces by around a third.
2. Add milk and syrup, simmer for 3 – 5 mins stirring throughout, it should thicken up a bit.
3. Drizzle over dumpling before serving.

Generally oatcakes and cheese are served after pudding / dessert. I’d omit the cheese and have oatcakes with some vegan spreads, pickles and dip.

An alternative starter, equally as common as Cock-a-Leekie at a Burns supper is Cullen Skink, which is a creamy haddock-based soup and an alternative dessert is a Tipsy Laird, which is, essentially, a sherry trifle. I will get round to veganising these sometime soon.

This made 8 – 10 small – medium sized fritters which were delicious.

Ingredients

• 250g of Sweetcorn (fresh, defrosted from frozen or tinned & well drained)
• 125g of course cornmeal
• 100g of self raising flour
• 4 spring onions, finely chopped
• 200ml warm water
• 1/2 tsp. rosemary
• 1/2 tsp. thyme
• 1 Tbsp. dark soy sauce
• 3 Tbsp. vegetable oil

Method

1. In a medium sized pan place 200g of sweetcorn, half the spring onion, water, rosemary, thyme & soy sauce and bring to the boil. Cover and lower heat, allowing to simmer for 5 minutes. Allow to cool.
2. When cooled blend the mixture with a hand mixer or in a blender until smooth (alternatively, if you don’t have a mixer, lessen the amount of water and use a fork to mash and mix until well combined, this method will take a little longer and will produce rougher fritters).
3. Pour into a medium to large bowl, add the cornmeal, flour + the remaining corn & spring onion and mix together throughly.
4. Warm the vegetable oil in a frying pan, when heated shallow (or medium) fry a tablespoonful of the mix for 3-4 minutes on each side (or until golden brown).
5. Drain on kitchen paper before serving.

• Three Bean Chili
• Tomato Salsa
• Home-made Tortilla Chips
• Veganised Sour Cream

As it’s the wrong time of year to buy good avocados I left out Guacamole this time, but promise to blog this come springtime. We had all of the above with wholegrain rice (which is a personal preference, white rice suits most palates & is far less of a burden to cook).

So in order of preparation, here goes:

Three Bean Chili

Ingredients

• 1/2 cup luke warm water
• 1 large onion, sliced
• 4 cloves of garlic, chopped
• 2 large bell peppers, seeded and chopped
• 1/2 teaspoon dried red chili flakes
• 1 tsp. ground coriander
• 1 tsp. dried oregano
• 1 can chopped tomatoes
• 1 can kidney beans, (drain and rinse)
• 1 can pinto beans, drained and rinsed
• 1 Tbsp. of dark brown sugar
• 1 cup frozen sweetcorn (or fresh if available)
• 1 Tbsp. of Tomato Puree/Paste
• 2 Tbsp. chopped fresh parsley (to garnish)

Method

1. Heat 1/2 cup of water in a large, heavy bottomed saucepan, when the water begins to sizzle, add the sliced onions and chopped garlic. Stir until the onions are soft.

2. Add the bell peppers and chili flakes, coriander, and cumin, and cook, stirring, for a further 5 minutes.

3. Stir in the tomatoes and puree, allow to boil then lower heat and simmer for 5 minutes.

4. Now stir in all beans, corn and brown sugar and allow to simmer on a low heat for 15 – 20 minutes before serving.

Tomato Salsa Recipe

Ingredients

• 3 medium tomatoes, roughly diced
• 1/2 onion, finely diced
• 1 jalapeño chili pepper (seeds removed), finely diced
• 2 Tbsp.of Lime Juice
• 1/2 cup fresh chopped coriander
• Optional Salt and pepper to taste
• Coriander or parsley leaves to garnish.

Method

Combine all of the ingredients. Taste. If the chilies make the salsa too hot, add more chopped tomato, if not hot enough, add some ground cayenne pepper (1/4 teaspoon, or to taste).

Home-made Tortilla Chips

• 6 – 8 large corn tortillas
• Nonstick cooking oil (if possible in a spray bottle)
• 1/4 tsp. paprika
• 1/8 tsp. cayenne pepper
• 1/8 tsp. chili powder

Method

1. Preheat oven to 350ºF
2. Mix spices together.
3. Coat or spray each tortilla with cooking oil, then sprinkle each with spice mix.
4. Stack the tortillas one on top of the other and cut into quarters or eighths. Layer on parchment sheet and bake for 10 minutes at 350 degrees.

Veganised Sour Cream

Ingredients

• 125ml Alpro or Provamel Soy Cream
• 3 Tbsp. lemon juice
• 2 cloves of garlic (well crushed)
• 1/4 tsp. onion powder
• 1 teaspoon dijon mustard
• Fresh mixed herbs or dill (optional)

Method

1. Mix, or whisk, all ingredients together (excluding herbs, if using) until well combined.
2. Add herbs and serve (if using dried herbs, allow to sit for 5-10 minutes before serving).

Veganised cheese nachos to come…