It has been snowing here in Edinburgh, so tonight I’m making a veganised version of this hearty feast:
- 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
- Preheat oven to 375 F.
- Brush oil around a medium sized baking dish.
- Heat the margarine in a pan over medium high heat.
- Add garlic and onions and sauté for 6/7 minutes. Stir in stuffing and parsley.
- Evenly distribute mixture to mushroom caps.
- 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)
- 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.
- 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.
- Allow to cool slightly & serve.
I’ve been neglecting this spectacular little blog of mine over recent months due to life, work and domestic stresses. But I’m back and plan to update more often as I still have so many readers (which is terribly humbling!).
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.
Images from Edinburgh Cakes for Japan event.
Thanks to all who came, donated, ate & were merry we made £2,330 for the Japan Tsunami appeal. Simply stunning!
Cranachan is generally a fancy Scottish breakfast dish, like a posh porridge, but is more commonly served up as a dessert. The recipe here is one that can be used for either, though you may prefer to omit the whisky if you start the day off with it.