Category Archives: vegan products

Burns Night approaches

FAIR fa’ your honest, sonsie face,
Great chieftain o’ the pudding-race!

So said Robert Burns of the haggis. Good word ‘sonsie’, it really should be used more. You can get a sonsie vegan haggis in many shops now to serve with neeps and tatties.

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You could make some sonsie Cranachan for afters, recipe taken from our cakes and puddings page:

Cranachan
This is often served at Burn’s Suppers in Scotland.
Ingredients: half a cup of porridge oats; 1 small box of soya cream; 1 tablespoon of Agave Nectar; 1 tablespoon of whisky (or whisky flavouring if you don’t take alcohol); 1 punnet of fresh raspberries

Lightly toast the oats in a frying pan on the stove. Remove from heat and pour in the cream – it will bubble and thicken a bit with the heat. Stir well and add the agave and whiskey, and mix in. Add most of the rasps, keeping a few back for garnish. Place in dishes and chill in the fridge until pudding time.

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Other Scottish recipes that might be of use or preferable to haggis:

Scotch Broth
Balmoral Pie can be found on the main courses page (scroll down a bit). It’s a lovely dish of beans and sausages topped with mash.
Scottish Macaroons are a feast of sugar and potato.

Whatever you do, have an honest, sonsie time 😀

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mini pizza bites

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Delicious and fresh after the rich food of Yule, the courgette bases are juicy and flavoursome. Nice as canapés or a starter.

Brush a baking tray with olive oil . We used three courgettes, sliced to just under a cm thick, to cover a full size oven tray. Top with pizza sauce of your choice: ours consisted of passata mixed with a little olive oil, finely chopped onion, dried oregano and seasalt. We topped off with some Redwood’s melting cheese, but half an olive would be nice too. Bake for about 20 minutes at 200C/400F.

See Vegan Supermarket GreenBay for lots of vegan cheeses!

And as we seem to have developed a food/tree rhythm in recent posts, here is a woodpecker hole in a Scots Pine, which happens to be roughly the same shape and size as a mini pizza bite 🙂

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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 Green Bay Vegan Supermarket and some health food shops.

stop worrying

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We put the old, more battered, sign on some t-shirts and things a while back…

a flower, a frittata and some soy milk

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There’s a new soya milk brand coming to Tesco mid January: Vive Soy. We were sent a sample of the Cappuccino flavour to try which Davie enjoyed heated up at work on a very snowy day. It was very sweet, containing both sugar and sweeteners. The unflavoured varieties do not contain sweeteners and the unsweetened type has no sugar at all 🙂

Cappuccino

Mushroom  frittata:

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These quantities make a huge one! Blend up 3 boxes of Silken Tofu with a teaspoon of turmeric, 2 tablespoons of Gram Flour and Black Salt (Kala Namak) to taste. Preheat your oven to 200C/400F. Grease a baking dish and place it in the oven too (frittata will cook more quickly). Wash, slice and fry up a box of mushrooms and a chopped red pepper (we used yellow but red would look better) in a little olive oil. Add a tin of sweetcorn to the mix until well heated through. Mix it all together (in pan if big enough, or straight into heated dish) and bake for at least half an hour or until it seems set through. Muchly yum 🙂


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lentil walnut roast – gluten free

nutroastThis recipe is delicious, nutrient dense and slices very well cold the next day for sandwiches too. Quantities are for a large loaf serving four generous roast dinner portions with leftovers:

ingredients:

a cupful of lentils. For some reason organic ones cook much faster and just seem generally nicer. Buying the 3kg bags makes them cost about the same as the harder darker orange supermarket ones.
4 sticks of celery, finely diced
1 red and 1 green pepper, also diced
a 200g bag of walnuts, blitzed in blender or food processor
half a pack of Orgran Rice Crumbs (so 150g)
a tablespoon of fresh chopped herbs, I used rosemary and sage
2 tablespoons of gluten-free flour
small handful of sunflower seeds and some for sprinkling on top
seasalt to taste

Place lentils in a pan, cover with water and bring to boil. Turn down to a simmer and add the vegetables until everything is cooked. Mix in the walnuts and crumbs, add more water if the mixture is too stiff but you don’t want it runny at all. Add the  herbs, flour, seeds and salt and mix well. Press the mixture into a greased loaf tin, sprinkle more seeds on top and bake in the oven at 200C/400F for about an hour.

For more roast recipes, see Vegan Christmas or Yule


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banana raisin teabread (gluten and sugar free)

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Ingredients:
250g of Doves Farm Gluten free Self Raising flour
1/4 teaspoon of xanthan gum (flour already contains some)
1/2 teaspoon bicarbonate of soda
4 mashed bananas
2 generous tablespoons of coconut oil (melted)
300g of raisins
juice of one lemon
2 teaspoons of vanilla extract
unsweetened soya milk to mix (quite a lot, flour is very absorbent)

Mix dry ingredients and then beat in the wet ones and fruit. Bake at 200C/400F for at least half an hour or until a skewer comes out clean.

Lovely with Booja Booja Vanilla ice cream or just with a bit of marg and a cup of tea.

Chocolate variation!! Add 50g of cocoa powder to the flour and liquidise 100g of pitted dates into some soya milk instead of raisins… delish 🙂


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easy peasy meal

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Some of us sampled Redwood’s latest products. ‘Dear God,’ and ‘Magnificent,’ were among the exclamations heard.

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The cheezly bubbled up during cooking which was exceptionally easy: remove packaging and cook for 10-12 minutes at 200C.

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The gluten free among us had a magnificent – there’s that word again – salad of lettuce from garden, cuke, avo and red pepper dressed with hemp seed oil and lime juice. Oh, and this:

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Mini Moos

Recipe: take 3 packs of moo free mini moos three packs and arrange like so, in sunshine or rain.

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EAT!

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.

gluten free broccoli and sweetcorn quiche

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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.