vegan toad in the hole

toad in the hole, vegan

Turned out soft and light and delicious.

Partly cook sausages in oven at 200C for about 10 minutes:toad1

Batter made thus: mix 5 tablespoons of self raising flour with 3 tablespoons of gram (chick pea) flour, a pinch of salt and a pinch of bicarb. Beat in enough soya milk to make a creamy pouring batter. This quantity was to cover 12 sausages, adjust as needed. It would be far less ‘spongy’ if you used plain flour, but we like it like this 🙂

Pour over hot sausages:
toad2

Then it’s back in the oven for another 20-30 minutes until nice and solid:
toad3-300x225

Serve with gravy, roast potatoes and veg. Yum, yum, yum.


Be rewarded the Web's Premiere Rewards Site

lovely breakfast

bagel

A toasted onion and poppy seed bagel topped with hummus, chervil, rocket and tomato; a perfect mix of freshness and solidity for a cold morning 😀

A month or so ago I pulled out all the shot rocket and chervil from one of the raised beds, leaving behind only the cut and come again lettuces from the salad mix, or so I thought. The whole patch is now covered in a lawn of young plants. Beautiful.

chervil

Will be interesting to see how long it survives…  self seeded parsley always goes all winter. These are in quite a sheltered spot so I have hopes for my liquoricey little friends. Love over wintering 😀

lettuce

a green book giveaway

eatgreen

We have a beautiful paperback copy of Lynne Rickard’s new book , I Do Not Eat the Colour Green to give away. A lovely title which encourages healthy eating for kids. See our review of it up here

To enter just comment on this post and tell us what your favourite green thing is. Interpret the word green in any way you like 🙂 We only have one copy so Charlotte will pick the entry that appeals most to her this time – the names will be removed before she judges so feel free to enter if we know you personally or if you’ve never set eyes on this blog before – it won’t affect your chances 😀

Competition now closed: Congratulations to Wendy 😀

Vegetarian Christmas

vcre

An older book, now out of print, but I don’t think anything has come along to best it as a veggie festive title (do comment if you know otherwise!). I got the hardback out of the library something like 18/19 years ago and it impacted me. The gorgeousness of Christmas food, the hints on preparing and freezing taking the hard work away from the day itself, the photos all through it. In fact looking through the pristine copy I now own (thank you Amazon marketplace, used condition, 1 pence!) I see obvious influences there for some of the recipes on our Yule page from puff pastry mushroom trees:

vc4-300x225

to little Santa pizzas:

vc3

and parsley potato stars: vc6

There are five complete Christmas dinner menus, sections on preparation, party food, puddings and cakes, lighter festive lunches and so many cute sides. There’s also a craft bit about making your own gifts. As with all Rose Elliot books there are vegan adjustments added in where appropriate.

Amazon links: Buy UK or Buy US

Whooper swans flew over as I was taking the photographs:

swans

Millennium

I love it when I have a book that I’m enjoying so much I resent all other activities that take me away from it .  Things like housework, cooking, sleeping… ugh… website work, long walks and lovely trips out with friends are still good 🙂 I did/do/will manipulate any conversation to a discussion about the books in question and the author though 😀

Halfway through the second title in the Millennium trilogy with the aspergian character Lisbeth Salander. Long term readers of the blog will know that I do like writers who are saying stuff that needs to be said. Exposing the rot in the hope of helping clear it away. Here we have institutional abuse, sadistic bullying, violence against women and children and the compliance and ignorance of those around the situations against a very thrilling murder plot with corruption and political comment aplenty. Wonderfully recognised individuals. So exciting, I have to go…

Wiki on author Stieg Larsson

cream of tomato soup and a cheese and onion pasty

creamtom

Ingredients:
2 tins of plum tomatoes
about a cup of water (rinse out tins with it)
1 onion
5 cloves of garlic
2 medium sweet potatoes, peeled and chopped
1 or 2 handfuls of cashew nuts
seasalt to taste

Place the tomatoes and water in a pan and bring to the boil, adding the onion, sweet potato and garlic as it heats. Once it boils, turn down to a simmer for 10-15 minutes, until potatoes are soft. Place soup in a blender and add the cashew nuts. Blend and taste for seasoning, add salt as desired.

If your blender is not very strong, try soaking the cashews in water overnight to soften them before using.

Pasty made in a very similar manner to the basic pasties on frugal but using Kamut flour in the pastry and filled with chopped red onion, cubed potatoes and cheezly, all cooked in a little soya milk first, also very good 🙂

cheeseonion-300x225

Scotch Broth

broth

Autumn. Cold winds. Rain. Hail. Even a few moments of snow yesterday between bursts of hot sunshine. Walking on the South side of the hill in the woods it is suddenly no longer autumn but the end of summer. Off with jackets, faces to the sun then round the corner into the North and winter, now walking against horizontal hailstones. It is confusing… we need soup 🙂

Method: soak a cup of broth mix overnight, then cook up for an hour or so before adding chopped potato, carrot and onion. Cook until veg is tender, add some kale or other leafy greens and either a teaspoon of Vecon Concentrated Vegetable Stock or a few sloshes of Bragg’s Liquid Aminos (like soy sauce but with less salt and all the protein).  Simmer a few minutes longer then dish up and garnish with parsley or chervil. Be warm.

vegan recipes, books and festivities… Among the trees in Scotland.