- Recipe: take 3 packs of moo free mini moos three packs and arrange like so, in sunshine or rain.
Our favourite was the bunny comb, the little pieces of crunchie-esque candy are delightful (side note: we have a recipe for crunchies here). The sultana ones were reminiscent of Cadbury’s fruit and nut (been a long time but we recall) and the originals are smooth, mild and gorgeous, as moo free chocolate always is.
Available from: Goodness Direct, Amazon.co.uk and many other places as detailed here
Also check out the competition on the moo free website to win chocolate goodies including those above 🙂 Closing date July 30th 2012.
This is a dish we enjoy so much we’ve had it twice in the last week. Using Orgran’s pastry mix instead of flour, it really is delicious.
I mainly ignored the packet instructions and just made the pastry how I normally do, probably using a bit more fat (Pure marg) and water than recommended. One pack makes enough pastry for two 10 inch quiches. Roll out to fit your greased dishes.
For the tofu topping (again I am listing amounts for two family size pies, adjust as required) blend two packs of silken tofu with a little black salt (Kala Namak), several sprigs of fresh rosemary and a half teaspoon of turmeric and then mix in a tin of drained sweetcorn. Place a par boiled, sliced head of broccoli evenly over the pastry bases and pour the tofu mix over. Top with sliced tomatoes and bake at 200C for half to three quarters of an hour.
On a sidenote, I bought the silken tofu from Approved Food, in date, for 50p a pack, making it much more affordable than usual. It’s probably not in stock now, stuff like that sells out fast, but it’s worth checking for vegan goodies regularly.
Current read, because lets face it, I’m unlikely to write another post devoted to books anytime soon: The Death of Eli Gold, it’s very good.
The latest show from The Vegan Option – Born Vegan: from1976 UK TV to the Hebrew Israelites, three very different vegan childhoods. Am listening as I blog, is fascinating 🙂
Open the box and it hits you: that exciting, sugary Easter Egg scent from childhood. I don’t know why chocolate should smell different when formed into an egg shape, but it does. Dark chocolate eggs are of course gorgeous, but altogether more grown up. This is the one for children and those who don’t like high cocoa content chocolate. The moo free egg is sweet and mild and could easily be mistaken for a milk chocolate product.
It’s a good 100g size and the bunny, butterfly and flower packaging is a nice change from dark eggs which are usually aimed at very mature people…
Available from Amazon.co.uk and larger Waitrose stores. Moo Free Chocolates have full details of all stockists on their website
See Vegan Easter for our full updated listings.
But first to the crisps: completely guilt free, dried raw squares of tastiness. The three flavours are Beetroot, Spicy Thai and Red Pepper and they’re all very good…
…but the absolute winner for us was the red pepper. Reminiscent of pizza, these would be very nice little crackers too. Topped with a small slice of tomato, a basil leaf and maybe half an olive… but before these musings could be made real and captured on camera they were all scoffed by other people.
The brownies are satisfyingly sticky, soft and rich, remarkably like a cooked cake but you still feel great after eating them. No sugar rush/up/down thing going on at all.
And just look at this cacao mint brownie coming towards you:
Excuse the food porn 🙂 Other varieties are cacoa cashew which is pleasantly cinnamony, carob hazelnut and carob orange. The carob ones are nice, they got gobbled down fast, but chocolate is always preferred here.
All these delicious, healthy products are raw, organic, vegan and free from wheat and gluten 😀 You can read more about them and purchase on Gourmet Raw’s website Use code GR003 for a 10% discount.
This recipe originated in Sarah Brown’s Vegetarian Kitchen (BBC cookery series). Topped with mash, the base is a rich mix of aduki beans – said to give you the strength of the dragon, this is where the dish gets its name – and brown rice in gravy.
Here’s how we do it:
Soak beans overnight if using dried ones. For the mammoth pie above which did dinner and lunch next day for four, we used 250g of dried beans. Place in a large pan, cover well with water, bring to the boil and let simmer for a long time… (should be instructions on the bag). Throw in the rice (200g) about half way through cooking. Add more water if needed. Once it’s all nearly cooked add the vegetables. In this pie there were four carrots and one head of celery, all chopped. Onion is good too.
As that cooks up a bit, add a teaspoon of mixed herbs, a good squidge of tomato puree and a teaspoon of yeast extract. Taste and add salt if needed. Stir well. Top with mashed potatoes – especially easy if using cookware that does hob and oven like our favourite Le Creuset Cast Iron Round Casserole – and bake in a hot oven until nicely browned.
Everyone agreed that this side dish was the best 🙂
8 medium parsnips (you can of course use bigger/smaller and adjust quantities)
8 medium carrots
a little sunflower oil to rub
a couple of teaspoons of maple or golden syrup
a teaspoon of rough seasalt
a handful of natural pistachios (not salted or roasted)
Peel/scrape the vegetables and cut into quarters, once lengthways and once across the middle. Rub them with oil and place in roasting tin. Drizzle syrup. Sprinkle salt and pistachios. Roast in a hot oven for about half an hour.
For more festive recipes see our Vegan Christmas or Yule page