Tag Archives: vegan

Creamy Vegetable Pie and a train…

River, trees and snowy mountains from a steam train window (it’ll make sense later).

Creamy Vegetable Pie is an old recipe that wasn’t included in the site update, but we’ve had requests for it so here it is ūüôā

Ingredients:ACER
1 tablespoon vegan marg (we used Pure sunflower)
1 leek, chopped
5 sticks of celery, roughly chopped
6 carrots, chopped
about a cupful of frozen peas
1 vegan stock cube (we used Kallo Organic Vegetable Stock Cubes )
2 tablespoons white flour
3/4 of  litre of soya milk (approx)
seasalt to taste
2 kg potatoes, peeled
a little soya milk, marg and salt and pepper to mash into the tatties
large bunch of chives to mash into the tatties – easiest chopped up with scissors, straight into pan.

Peel and roughly chop the potatoes, place in a pan and cover with water and bring to boil. Once boiling turn down to simmer until soft. While that’s happening, prepare the veg and sauce. Melt the marg in a pan and add the veg and stock cube, cooking until slightly softened (5-10 min), stirring regularly. Add the flour and mix well. Gradually add the soya milk, stirring all the time until a nice thick sauce is formed round the veggies (you can add more soya milk or water if too thick). Season with salt and pepper and place in a large oven proof dish (we used a lasagne one).

Once the tatties are cooked, mash with the marg, s. milk, salt, pepper, and chives and spread this evenly on top of your veg sauce. Place in oven at 200c/400F for about 20 minutes or until browned as much as you like ūüôā Delicious with fresh salad…

Back to the train. The Strathspey Steam Railway  does lunches on board and with at least 24 hours notice they can cater for any dietary requirement. The three course Sunday lunch they gave us was lovely, and the first class compartment an added treat.

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some London eating

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In beautiful, colourful Neal’s Yard, in¬†the former home of Monty Python, resides the Wild Food Caf√©. We enjoyed our raw pizza and salad (it is ‘raw-centric’).

raw food from the wild food cafe

Also in Covent Garden is LabOrganic, which we visited more than once for their fresh green juices and raw chocolate mousse.

We loved The Coach and Horses vegetarian pub with its timeless rickety stairs, twenties music and somehow Dickensian mantelpiece:

mantle piece

The ‘tofush’ and chips was excellent:

vegan fish and chips

and the flowers in a teapot, pretty:

flowers on the table

Though we didn’t eat in them, Food for Thought in Neal St. had a savoury and delicious smell wafting out its door and the¬†dishes visible¬†through the window of totally vegan Vantra Vitao¬†looked very good.

Useful resource: Vegan London

Cheap tickets etc:

just pointing you to Vegan Easter…

bunniest-dark-button-eggHere it is

There’s bunnies and eggs. Online stock always sells out fast. Go get.

 

snowdrops

chestnut roast

chestnut roast, vegan and gluten free

A very nice roast, the sweet spiciness of the chestnuts making it quite different in flavour to our cashew and walnut ones. Serves four generously.

Fry off 2 large red onions and 4 sticks of celery, both roughly chopped. Add in seven cloves (or less, up to you) of finely chopped garlic and a good bunch of fresh rosemary, scissored in.

Once the above has softened add a jar or tin of chestnut puree and stir until dissolved. Add a little water (about half a cupful) before mixing in a cup of Orgran Rice Crumbs (or other bread crumbs) and a couple of tablespoonfuls of gluten-free flour. Salt to taste.

Place in an oiled loaf tin and bake at 200C for at least half an hour or until firm. Yum. Slices well cold the next day for sandwiches or salads too.

For more roast recipes, see Vegan Christmas or Yule

The tree picture is dark and creepy today, but still brighter than the weather.

dark and creepy trees by a loch

Tibits, Tomato Soup and Vegan Month

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Autumn is deepening and darkening, it’s conker time, it’s almost November, and November is vegan month. Animal Aid are running The Great Vegan Challenge where anyone can pledge to be vegan for a month with lots of help and support detailed here on their website¬†(some rather nice recipes there too).

The vegetarian restaurant Tibits in London, normally 80% vegan in its offerings, is going to be launching Vegan Days, specifically on the 1st, 7th, 18th and 29th of November. Further vegan days will be mentioned here on their website. Judging by the lovely book they sent us – Tibits at Home – the food is pretty delicious.

Divided into seasons, the plethora of colourful recipes are all accompanied by photos. We liked the fact there are juice recipes and lots of really tasty sounding quinoa dishes, but today we tried the tomato soup with lemongrass and coconut milk, recipe below.

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Theirs is rather better presented than ours ūüôā The book is now splattered, always a good sign with a cookbook.

Preparation time 40 minutes:
1 small onion
2 garlic cloves
1 stalk lemongrass
200g green leeks
600g fully ripened tomatoes
3 tbsp extra virgin olive oil
350ml vegetable stock
half tsp ginger powder
half tsp lemon pepper
1 tsp chilli oil
1 tsp sea salt
150ml coconut milk
freshly ground seasalt and white pepper

1. Peel and finely chop the onions and garlic. Squash the lemongrass on a chopping board and chop finely.
2. Wash the leek, cut into half lengthwise and then chop into fine strips. Wash the tomatoes, remove the stem ends and chop into 3cm dice.
3. Sweat the onion, garlic and lemongrass in the hot olive oil until transparent. Add the diced tomatoes, veg stock, ginger, lemon pepper, chilli oil and sea salt and simmer at low temperature for 20 minutes.  Puree the soup in a food processor and pass through a sieve.
4. Add the coconut milk and the leek and lightly cook for another five minutes. Add seasalt and pepper to taste.

It was a very nice and warming recipe despite being from the summer section of the book. There are many sweet photos throughout, this was our favourite:

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Next up will be the parsnip soup though the linguini with pumpkin and swiss chard also looks enticing…

Don’t forget out own paprika pumpkin soup recipe this autumn, the shops seem to be stocking proper culinary pumpkins this year.

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vegan pizza cheese!

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It goes all melty in the oven and tastes like something from the distant past, in a good way, not in an over-flavoured, chemically and unfortunate way. This pizza cheese comes ready grated¬†and is delicious. I extended the taste testers beyond just our family, including those who still eat dairy cheeses, and the general consensus was that this vegan cheese ‘does not taste weird’, which is actually quite an accolade.

The same company do a range of sliced vegan cheeses in ten flavours:¬†original, cheddar, peppers, hot peppers, olive oil, olives, tomato and basil,¬†herbs, pizza ¬†and mushroom. They all share subtle flavouring from whole added ingredients and are very pleasant in a sandwich. Particular favourites in this house were mushroom, herb and pepper. Pictured below is the ‘original’ type paired with lettuce and onion.

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I like the fact that the products contain no palm oil; they are also free from gluten and soya.

Available from Goodness Direct and some health food shops.

wild garlic and snowdrops

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The wild garlic seems to be early this year ūüėÄ

recipes: creamy carrot and wild garlic soup and wild garlic pesto