Tag Archives: gluten free

Beautiful Smoke

dragon

Sacred Elephant Incense is vegan and ethically produced and smells of peace and light and all the good stuff. The scent (in our case, Cedar) evokes Glastonbury and Findhorn and Iona, spiritual places, beautiful bookshops and clear skies.

incense sticks

Our dragon burner may not look so peaceful, but that’s just his way… The various scents: agar wood, cedar, cinnamon spice, gaura leela, Himalayan musk, myrrh, prema, rose, sandalwood, sayali jasmine, and vraja leela can be bought online here

To go with this we’ve dug back into the old archives of the Vegan Family House and found one of the first recipes to go online, back in 1998. It’s smokey too!

Smokey Seafood Rice
Don’t worry, the seafood here is Arame, a sea vegetable.

Ingredients:
a little sunflower oil
1 onion
2 or 3 cloves of garlic
1 block of smoked tofu
a good handful of dried arame
500g/18 oz/2 cups basmati rice (this makes a large potful to feed a family – reduce the amount of rice and water accordingly if you want)
a cupful of frozen peas
seasalt to taste
water to cover

Fry the onion and garlic in the oil for a few minutes. Chop the tofu into small cuboids and add to the onion and garlic. Add the rice and mix well then add enough water to well cover the rice. Add the arame (you may need to add more water as seaweeds vary in how absorbent they are) and the seasalt. Bring to the boil then turn down to simmer. A few minutes before the end of cooking time add the peas. Nice served with a green salad. Enjoy!

a little puff of smoke

This review has been organised by the VEGAN lifestyle ASSOCIATION and is our genuine and unbiased opinion of the product. Sacred Elephant Incense are listed with the VLA and you can see their listing here with an offer for members

Easter Goodies and a Recipe Resurrected

First off, Holland & Barrett have a ‘Buy one, Get One Half Price’ offer on everything including their large vegan Easter Range. All available online too.

holland & barrett easter

And then, back from 2006, because we made it again last night (with parts of an Easter bunny!) and it’s lovely:

Chocolate Rice Pudding
This is a recipe from the book ‘French Women Don’t Get Fat’ that we veganised.

Ingredients:
500ml soya milk
50g. sugar
half teaspoon vanilla extract
pinch of salt
200g pudding rice
85g. dark chocolate (80% best), broken into small pieces

Method:
Bring milk, sugar and salt to the boil then add the rice. Stir occasionally while cooking for about 20 minutes – add more milk if too sticky. Stir in vanilla. Divide between 4 ramekins and insert the chocolate pieces into the middle and push down with a spoon. Leave at room temperature for a few minutes and the chocolate will go all melty like a rich sauce…

rice pudding

Tarragon and Thyme Roast Fennel

fennel

Simple and so, so  delicious.

Ingredients:
1 bulb of fennel per person
root veg such as carrots or parsnips, at least two per person
chopped leeks or onions
a handful of fresh herbs, here we used tarragon and thyme, sage is also very good
seasalt to taste (you don’t need much, this dish is flavoursome)
fresh ground black pepper
sunflower oil to rub

Chop/scrape/wash your veg and place in a roasting tray. Rub in the herbs, salt, pepper and oil so everything is well coated. Roast at 200C/400F for at least half an hour, giving a stir/turn with a spoon a couple of times during cooking. Great served with brown rice and steamed kale that has been seasoned with lemon juice and a little margarine.

Another good combination: chocolate muffins (use one of our cake recipes) and mandarin segments:

muffins


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Oh, Sweet Freedom!

chocolate syrups

Porridge on a cold day with Sweet Freedom‘s Choc Shot and natural sweetness syrup.

These products are a great alternative to refined sugar, the sweetness being sourced from fruit and carob. And they’re delicious! The chocolate porridge is creamy and rich, perfect for a day that ended up like this:

snow in spring

The chocolate orange syrup makes a wonderfully warming hot chocolate; it’s slightly spicy, reminiscent of Maya Gold chocolate, and maybe needless to say, but they’re all good on ice cream…

vegan ice cream

We adjusted our Banana Muffin recipe and it worked out very well.
Ingredients:
200g./7 oz/1 and a half cups of self raising flour
1 large tablespoon of Sweet Freedom syrup
3 fl oz/100ml of orange juice
3 fl.oz/100ml of sunflower oil
2 mashed bananas (over ripe is best)
some soya milk as required
vanilla essence
dash of vinegar

Combine the dry ingredients in a bowl. Mix the wet ingredients – but not the vinegar – in a jug or bowl. Mix the two together and then stir in enough soya milk to make a smooth mixture and add the bananas, Finally add the dash of vinegar to get that lovely chemical reaction and mix well. This should make enough to fill 12 cake cases. It’s a good idea to put them in a muffin or patty tin to help them keep their shape but not totally essential. Bake for 10 – 15 minutes at 190 degrees and then cool.

choc shotsSweet Freedom and Choc Shots are available from many supermarkets such as Asda, Tesco, Sainsbury’s, Morrisons, Co-op and Ocado. Also from Amazon here.

chocolate chilli cupcakes

chocolate chilli cupcakes

Chocolate Chilli Cupcakes
Ingredients:
4 tablespoons of self-raising gluten free flour
2 tablespoons of cocoa powder
2 tablespoons of caster sugar
1 quarter teaspoon of hot chilli powder
4 tablespoons of sunflower oil
1 box of rice cream or something similar (we got this at Approved Food, always worth checking for vegan goodies), a vegan yoghurt or soya cream would do, even a chocolate pudding

Mix the dry. Add the wet. Stir thoroughly and divide between 12 cake cases. Bake at 200C/400F for up to 20 minutes or until risen and firm. Once they have cooled: ice them!

For the spicy icing:
1 tablespoon of cocoa powder
1 tablespoon of caster sugar (or icing sugar)
2 tablespoons of marg.
a pinch of cayenne pepper
a pinch of salt
Melt it all up in pan over a very low heat. Once well mixed, allow to cool and thicken a little before spreading on the cakes.

Perfect for Valentines Day, as is our little friend Egbert:

veganbunny

And books, they always make perfect gifts… Here’s two involving love that we’ve read and enjoyed in recent months:

humans

Matt Haig’s ‘The Humans’ is compassionate and funny and deeply moving.  When Professor Andrew Martin solves an important  mathematical problem, he is replaced by an alien who is charged with eliminating all evidence of the discovery and Professor Martin’s wife and son. It’s one of those books that is so good you nag other people to read it…

Buy UK or Buy US

miniturist

 

Set in 17th century Amsterdam, Jessie Burton’s novel follows the lives of newly married Nella Oortman and her family.  Intrigue surrounds the dolls house that Nella is given as a wedding gift and the mysterious miniaturist whose wares echo the lives of the people in the real house. Gripping and unputdownable.

Buy UK or Buy US


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getting a bit Nudie with it

16151752708_667b0eb68f_z

It’s an exceptionally frosty morning. But it’s okay. Because we have hot chocolate and Nudie snacks.

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Nudie snacks are toasted coconut chips, rich in healthy fats and fibre and decidedly moreish. You can make vegan bacon with them. You can top curries with them. You can eat them for breakfast with your cereal. They are available from Amazon and Whole Foods at present.

A beautiful birthday cake for a beautiful person:

birthday

In other food news: Graze are offering a free, no obligation to continue, first box again and we have a new lasagne recipe over on frugal.

coconutty

green smoothie

A Beautiful Green Smoothie made with wonderfully rehydrating coconut water (as ever these quantities make a large jug that serves four):
4 bananas
2 avocados
half a bag (about 3 cups) of baby leaf spinach
2 X 320 ml. tins of JT’s Coconut Water
1 tablespoon of nut butter such as almond or brazil (we used Cacao Brazilnut Bliss)
Top the jug off with juice of your choice: apple for a sweeter smoothie, orange for tartness.
Blitz and enjoy!

We’ve also tried their coconut oil which is rich and smooth and nourishing. We made this with it:

coconut chickpea rice

Coconut Chick Pea Rice:
1 heaped tablespoon (or 2 runny ones if you’re in hot climes) of JT’s Coconut Oil
1 large spring onion
4 or 5 cups of cooked rice; we boiled ours with a little turmeric, hence the nice yellow colour
1 can of cooked chick peas
seasalt to taste
Fry the onion in the oil until softened. Add the rice and chickpeas and stir until everything is well heated through. Season. Serve with salad. Simple and utterly delicious. You can really taste the coconut.

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vegan gammon and pineapple

sunset

As the sun set on 2014 we went all retro with a VBites Gammon Style Roast and some pineapple fritters. The fritters were juicy and delicious!

Ingredients: one tin of pineapple rings in pineapple juice and half a cup (approx.) of Doves Farm Gluten free flour. Method: beat the flour and juice together to form a batter; dip/spread the rings with the mixture and shallow fry for a few minutes each side. Enjoy…

gam


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Space Age Cooking

gluten free mini chocolate logs

Doesn’t look a very space age treat, but it is because it was cooked in this:

Halogen oven

…and that looks like a robot, little eyes and everything, though it’s actually a VonShef Halogen Oven Cooker. It’s an amazing and energy saving device, great for when you want to just bake a cake or cook one dish without heating the whole oven. It also gets hot at once, no need to preheat. It comes with a bunch of kitchen stuff too: heat resistant basket, recipe book, extender ring, lid holder, baking tray, steamer tray, skewers, low Rack, high Rack (these work well as cooling racks) and a nice oven glove. It would make a great gift!

Halogen oven and accessories

So on with the recipes…

Gluten Free Mini Chocolate Yule Logs:
125g of vegetable maragarine
125g caster sugar
250g Doves Farm Gluten Free Self Raising Flour
2 heaped tablespoons of cocoa
a good squirt of golden syrup (makes it ‘fudgey’)
a teaspoon of vanilla extract
soya milk to mix
decoration: marzipan, 200g melted chocolate and a sprinkle of icing sugar

Cream the marg. and sugar together and then gradually mix in the other ingredients like so: a little flour, a little soya milk, stir; add cocoa and some soya milk, stir. Once it’s all well mixed, pour into a greased cake tin and set the oven temperature to 175C and the timer to 45 minutes. Place the cake in there, close the lid and go for a walk to watch the sunrise (optional/replace with activity of choice):

sunrise

Check for readiness with a skewer, cook for a few more minutes if still wet in the middle. Once the cake is totally cool, remove from the tin and cut into bite-size pieces. Top with thinly sliced marzipan and melted chocolate. It’s ideal to let the chocolate cool a little before spreading on the cakes (go and pick holly) as you can then pull a fork through it for a nice wood-like effect. Let the chocolate set and then sprinkle with icing sugar.

We also made Creamy Sage and Onion Potatoes in the Halogen oven:
8 medium potatoes, sliced very thin and par-boiled for a few minutes, we left the skins on
2 red onions, chopped
5 cloves of garlic, finely chopped
a small handful of fresh sage, chopped
1 tablespoon of marg.
1 tablespoon of flour
250ml of soya milk
salt to taste

Grease an oven proof dish. Melt the marg. and cook the onions and garlic in it until softened. Add the sage. Add the flour. Mix well. Gradually stir in the soya milk and continue stirring over a low heat until the sauce thickens. Season with salt. Layer this up with the potatoes in your greased dish, leaving plenty for the top as it just looks nice. Set the timer to 50 minutes and the temperature to 250C and light up the kitchen. Ta-da:

potato bake


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chocolate and aprons

ethicoco

Isn’t that beautiful? And just perfect for Christmas with the sparkly red berries? It’s the Peruvian Dark Bar with Cranberries from Ethicoco and it’s absolutely delicious; the texture is smooth, the flavour is full, the cranberries are perfectly tart and there’s plenty of them.

Ethicoco is a new vegan chocolate company that uses ethically sourced and organic ingredients. They also make ‘milk’ bars using oat milk and hand craft their chocolate ‘from bean to bar’, read more about that on their website.

ethicoco2

In other news, we have resurrected our shop! We have aprons, t-shirts, bags, mugs, caps, bibs, badges and underwear in various designs both vegan and flowery…

vc vppanty chocolate cheesecake bag