As I’m Scottish and Burns Night is just a couple of days away (25th Jan) I thought I’d share recipes I’ve penned for our home-made Burns Supper.
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 Continue reading
I served these up as a starter (along with a tangy salad) to a Caribbean-themed meal and adapted the recipe from one that features in Linda Majzlik’s fantastic A Vegan Taste of the Caribbean book, which I recommend highly.
This made 8 – 10 small – medium sized fritters which were delicious. Continue reading
As it has been far too many weeks since I blogged one of my own recipes I must write up the Mexican inspired feast we enjoyed for dinner this evening, which consisted of:
- Three Bean Chili
- Tomato Salsa
- Home-made Tortilla Chips
- Veganised Sour Cream
This, or rather last, year for Xmas dinner I was a big fat cheat and for our main course made the ‘thanksgiving roast’ featured on the Ellen show.
A video of the recipe is here:
and full recipe / instructions here: http://ellen.warnerbros.com/recipes/main_dish/turkey_roast_1119.php
I reduced the quantities (by around 1/3 per ingredient) to make this suitable for 2, used pre-prepared Veg stock (as opposed to the “no chicken” stock recommended) and seasoned with mixed herbs, onion powder, garlic powder & mustard powder to replace the Blackened Steak Magic spice – which, as far as I know, is not available in the UK. I found it a bit of a pain to find Cheesecloth in Edinburgh, but got lucky at a local Italian deli; though a haberdashery may be a better bet.
It’s about time I shared my Vegan Banoffee Pie recipe. I was set this challenge a while ago and had two attempts before I was satisfied with the creation. The main problem I found in veganising this was creating the right consistency of the toffee, as it tended to be too runny, also fluffy Vegan cream is not an easy creation. Applying trial and error brought me this variation, which was lovely & sugary sweet. Continue reading
- taken on iPhone
It has been far too long since my last blog entry. I have been cooking – honest – just terribly lax in writing up the proceedings, though as so many people are reading these pages(and thanks to every one of you, it’s most humbling) I had to share tonight’s triumph of Sri Lankan-style Coconut curry. This was really simple to prepare & was a taste bud tickler.
The scrappy image above, snapped on my mobile phone, certainly doesn’t do it justice.
Serves 2 -4
– To make the Spice Mix
- 2 teaspoons of dried bay leaves
- ½ teaspoon of chilli flakes
- 1 teaspoon of cayenne
- 1 teaspoon of dried coriander
- ½ teaspoon of ground fenugreek
- 1 teaspoon of powdered cardamom
- 1 teaspoon of cinnamon
- 1 & ½ teaspoons of cumin
- Combine all ingredients (if possible pulse in a food processor until evenly mixed & ground)
- Set aside until ready to use, as per the method below.
– For the Curry
- 1 tablespoon of vegetable or sunflower oil
- 1 large onion, diced
- 3 cloves of garlic, crushed
- 3 cm piece of fresh ginger, finely grated (or processed in a blender)
- 400 grams (or 1 tin) of thick coconut milk (low fat if possible)
- 400 grams tin of chopped tomatoes, chopped into a puree (can also use passata)
- 2 medium potatoes, peeled and chopped
- 1/2 head of broccoli, divided into small to medium florets
- 1 teaspoon of arrow root (optional)
- 3 large bell peppers (colour is up to you), sliced
- 1 vegetable stock cube
- Juice of half a lemon, or one full small lemon
- Heat Oil in a large pan, when heated add the onion and saute until translucent (around 5 minutes). Add garlic and ginger, combine well and saute for a further two minutes.
- Add the pre-prepared spice mix and cook for another minute. Ensure to mix the spices continuously to ensure they don’t stick to the pan.
- Add the pureed tomatoes and mix until spices are evenly distributed, then add the coconut milk. Mix throughly.
- Stir in potatoes and allow to cook for 3-5 mins before adding Broccoli.
- Add Veg stock & simmer on a medium to low heat for around 15 minutes, stirring every five minutes or so.
- Add Chopped Peppers and cook for a further 15 minutes, stirring occasionally – also add arrowroot at this stage, if using.
- Once the potatoes & broccoli are cooked through, remove from the heat & stir in the lemon juice.
- Serve hot.
I served this curry with whole grain rice but Basmati would be a more appropriate accompaniment.
As it’s the Vegan Month of Food I set myself a few ‘veganize’ challenges (with help from friends) and decided to start with Souffle. Given that the main ingredients of souffle are egg, more egg & cream, I had thought it would be impossible to recreate, but after a bit of trial (and a fair few errors) I managed to make a tasty morsel that, at worst, resembles a twice baked souffle, and tastes rather nice.
It’s worth mentioning that I’ve never eaten a real souffle, I was not nearly bourgeois enough as a vegetarian to eat in establishments that serve them or to attempt to make one, as such I’m not the best judge for a taste comparison.
I’d recommend eating this with something cold & creamy, vegan vanilla ice cream would be perfect!
My pictures were taken more than a few minutes after I removed the souffle from the oven, as I had to fish around my handbag for a camera (yes, I’m one of those chicks) so it does look a little on the flat side, I promise it arose more than it shows.
I expect I’ll attempt this recipe a few more times, I’d like to achieve more ‘rise’ in the souffle, so intend to make a number of modifications, I will try to keep this post up dated.
This recipe makes two small – medium (dessert sized) souffles.
- 50g (vegan) caster sugar
- 85g non-dairy margarine (I use Pure vegan spread)
- Egg replacer equivalent to 3 eggs, pre-prepared (I used Ogran “no egg”, you can also use flax/linseed)
- 125g confectioners sugar
- 1 & 1/2 tablespoons corn flour
- 1 & 1/2 tablespoons white flour
- 1 & 1/2 teaspoon baking powder
- 1 teaspoon cardamon
- Preheat oven to 350ºF
- Using a small amount of vegan margarine and some greaseproof parchment line 2 small bowls, dishes or, (ideally) ramekins, then further line with enough caster sugar to cover the sides and bottom of each. Pop these into the fridge until you are ready to use. This step stops the souffle from sticking to the dish.
- Mix all remaining ingredients together in a blender, blend until very smooth. Leave for 1-2 minutes then blend some more.
- Remove bowls/dishes from the fridge and pour mixture into each (enough to reach the brim of each dish).
- Bake in the oven for 25 – 30 minutes.
- Allow the bowls to cool slightly but don’t leave too long before eating as you risk the souffle going flat.
Now on to that elusive Vegan Meringue…