Tag Archives: cooking

Golden Carrot and Turmeric Soup

A rich and nutritious golden soup for the start of Autumn!

Ingredients:
1 thumb sized piece of ginger, peeled
4 or 5 small new potatoes, skins on, chopped small
5 large carrots or equivalent, scraped and chopped
1 large onion, peeled and chopped
5 cloves of garlic, chopped
a handful of cashew nuts
1 to 2 heaped teaspoons of turmeric (we used this one)
about 1 teaspoon of black pepper, freshly ground if possible
1 tablespoon of olive oil
water to cover ingredients well
seasalt to taste

Place the ginger, potatoes, carrots and onion in a large pan and cover well with boiling water. Bring back to boil and add the cashew nuts and garlic. While the vegetables are cooking mix the turmeric in the olive oil with the black pepper and leave to stand.

Once the vegetables are tender, add salt to taste and place everything – veg, liquid, nuts, turmeric/oil mix – into a blender and blitz until smooth.

Pour into bowls and squeeze some lime juice over the top. Yum!

Montbretia by the pond:


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breakfasts and All Plants

Breakfast at home (on our new pallet table!) and the Vegan Fry at Food Story in Aberdeen:

It’s great to eat a really good meal prepared by someone else sometimes, isn’t it? allplants deliver 100% vegan meals directly to your door!

The details: customers can select six dishes from their menu of flavourful dishes like creamy Cashew Mac, Golden Sesame Satay and BBQ Burrito Bowl.

  • 100% plant-based (no animals products) and made with healthy whole food ingredients, like vegetables, fruit, mushrooms, nuts and seeds
  • Chef-prepared – simply heat and enjoy
  • Flash frozen to lock in taste and nutrients with no chemicals
  • Delivered directly to homes and offices across Britain
  • Available in portions for one (380g) or two (760g)
  • Gluten-free and high-protein options available
  • New dishes added monthly
  • Available as a one-off order or subscription – customers can pause, delay or cancel their subscription at any time
  • 100% recyclable or reusable packaging, with free CollectPlus returns label for packaging included
  • Check them out here


frozen day, frozen pizza

Goodfella's Vegan Pizza

Yes. Frozen vegan pizza from GoodFella’s. It’ll be on supermarket shelves in April, retailing at £2.50, Vegan Society trademarked, and we can verify that it is delicious!

It was perfect on a day like this, when there had been some trudging through snowdrifts.

snowdrifts

Then the courier made it through with our pizzas!

Vegan Pizza!

The crumbled falafel topping makes the pizza dense and satisfying and goes so well with the spinach, always a sturdy inclusion to Italian food. The hummus drizzle is garlic-y and cheese-y and perfect too.

pizza slices

We paired it with leek and potato soup, and with each pizza serving two, that made a big and filling meal.

This will be a great dish to have on standby in the freezer for busy (or lazy!) days.

Okay snow, we’re ready for you again!

snowy path


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Carrot, Coriander and Ginger Soup

This is such a bright and flavourful recipe, it would make a good addition to a festive meal!

Ingredients (for four):
a little olive oil
8 carrots, scraped and chopped
1 large onion, chopped
1 stick of celery, chopped
1 small potato, diced small
2 inch square of fresh ginger, peeled and cut up
1 tablespoon of dried coriander (you could use fresh but it will make the soup go a bit green/brown in colour)
6 or 7 cloves of garlic, crushed or sliced (or even thrown in whole)
a handful of cashew nuts
water as needed
seasalt to taste

In a large pan, fry off the onion, carrot and celery until softened. Add the potato, ginger, coriander, garlic and nuts and cover with water. Bring to the boil and turn down to a simmer for about 20 minutes or until all vegetables are tender. Add salt to taste and then blend it all up! Delicious 🙂



Eating, Reading, Looking

Eating: a simple trifle made of bananas in vegan jelly, topped with thick custard and this rather nice provamel cream (we were lucky enough to find a few of these cheaply on Approved Food recently). There’s a more detailed trifle recipe on the  Vegan Christmas page.

Reading: Manda Scott’s Boudica series.

Looking at: wintry sunsets.


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Light and Fluffy Chocolate Chip Pancakes

They’re light. They’re fluffy. Gluten free. Soft and gooey too. Welcome to vegan chocolate chip pancakes made with aquafaba and the wonderfully sweet and mild, just like high quality milk chocolate, Moo Free Baking Drops!

This recipe was developed for the #MooFreeBakeOff 2017

Just look at the chocolatey gooey-ness…

And the fluffiness? Can you see the fluffiness?

And the magic ingredient that makes them light and fluffy? Aquafaba, the cooking liquid from beans or chickpeas. Here we used the water drained out of one tin of chickpeas.

Ingredients:
water from one tin of chick peas (or other beans)
1 heaped tablespoon of caster sugar
1 tablespoon of sunflower oil
1 bag of Moo Free Baking Drops
10 heaped tablespoons of Doves Farm Gluten Free Self Raising Flour
soya milk to mix to a good pouring batter (about a cup, but add it gradually)
a dash of vinegar

We used a cake mixer but you could whisk by hand! Pour the aquafaba into your mixing bowl and add the sugar. Then, on the highest setting, whisk for about six minutes: until frothy and possibly forming peaks. Turn the mixer down to a slow setting and add the sunflower oil, baking drops, and then gradually, bit by bit, alternate soya milk and flour until you have a good thick batter that can also pour. Pour in those Moo Free Baking Drops and turn up the speed on the mixer to fluff things up!

Our first batch, with only 8 spoons of flour, was too runny and the pancakes were not fluffy, but we quickly ate those up and added flour 🙂

At the very end of mixing add the dash of vinegar.

Spray or wipe a sturdy frying pan or skillet with a tiny amount of oil and heat to quite a high temperature. We made small pancakes using tablespoons of the batter, three at time, in a large frying pan. Once little holes appear in the batter (probably after about a minute, depending on heat) that’s the time to flip them over and do the other side which generally needs less time.

We ate them while still warm, with strawberries.


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Gluten Free Raisin Cake

Before we get to the sweet and delicious baking, some news: we are now on Facebook. Go visit us there!

Onto the cake, which is relatively low sugar, relying mainly on the sweetness of the raisins, and they are very sweet!

Ingredients:
300g/12oz/2 cups of Dove’s Farm Gluten Free Self Raising Flour
1 tablespoon of cinnamon
1 cup/8 fl.oz/200ml of sunflower oil
1 tablespoon of golden syrup
1 cup of soya milk (or possibly a little more to get a good mixture)
2 teaspoons of natural vanilla extract
2 good handfuls of raisins (or more if you like!)
1 or 2 tablespoons of preserving sugar or sugar crystals (optional)

Oil your cake tin and preheat oven to 180C/360F. Mix together the flour and cinnamon. Make a well in the middle and pour in the oil, golden syrup, soya milk, and vanilla – mix well. Stir in the lovely juicy sweet raisins and then sprinkle the preserving sugar, if using, on top. Pour into cake tin and bake for about half an hour or until cooked in middle (insert a knife or skewer into the centre of cake and if cooked it will come out clean).