Ingredients for the cream of tomato soup: 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 a few fresh sage leaves seasalt to taste
Place the tomatoes and water in a pan and bring to the boil, adding the onion, sweet potato, sage 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.
We had the cream of tomato soup with a cheese and onion pasty made in a similar manner to the basic pasties on frugal but using Kamut flour in the pastry and filled with chopped red onion, cubed potatoes and vegan cheese all cooked in a little soya milk first, also very good 🙂
Ingredients: 300g Doves Farm Gluten Free Self Raising Flour 100g. caster sugar 100g of cocoa 2 large heaped tablespoons of coconut oil (it’s solid in this country) 1 small courgette or half a large one (yes you did read that right, it’s not a mix up with a pasta sauce recipe!) 2 tablespoons of golden linseeds soya milk, rice milk or water to mix a teaspoon of vanilla extract 2 tablespoons of golden syrup 100g walnuts (optional) dash of vinegar
Mix your dry ingredients together. Melt your coconut oil (if in a cold climate!). In a blender combine the courgette and linseeds with a bit of soya milk until fairly smooth (doesn’t matter if some small lumps). Combine the coconut oil, linseed/courgette goop, golden syrup and vanilla and beat until nice and smooth adding as much soya/ricemilk or water as you need for a good batter. Add walnuts if using and finally a dash of vinegar, well mixed in, before going in the oven at 200C/400F for about half an hour or until a skewer comes out clean. Pictured cake is iced with chocolate fudge icing and decorated with whizzers chocolate beans.
Chocolate Fudge Icing or soft chocolate fudge:
Ingredients: A 100g. bar of chocolate of your choice 1 tablespoon of vegan margarine a tablespoon of icing sugar 1 teaspoon of golden syrup optional additions for fudge: chopped nuts, raisins, mint, vanilla or almond essence, crumbled biscuit pieces
Melt everything together slowly in a small saucepan. For icing: leave to cool, stirring occasionally. Once it reaches a good spreading consistency, ice the cake and leave to set completely. Vegan chocolate beans are go again – from health food shops or here on Amazon
For Fudge: Add your nuts etc. if using and pour melted mixture into a dish that leaves it at least 1cm. thick. Set in fridge and then cut into squares.
Hummus is a traditional Middle-Eastern dish – can be used as a dip or a spread for sandwiches (fantastic combined with avocado in a sandwich). For a raw dish you can use sprouted chick peas in place of cooked ones.
Ingredients: 1 can (approx. 400g)of cooked chick peas (or you can soak overnight and cook 1 cup of dried chick peas) 2 Tablespoons of olive oil 1 – 2 cloves of fresh garlic 2 Tablespoons of tahini (sesame paste) the juice of 1 lemon a little water to blend salt and pepper (optional)
Place all ingredients in a food processor and blend until fairly smooth – you may need to keep adding water bit by bit until you get the consistency you want. The 3 pictured are plain, one with soaked sun dried tomatoes added and one with lots of herbs from the garden (sage, dill, coriander, lemon thyme, mint and parsley). Made triple quantity of plain then divided into 3 and blended in the extra ingredients.
Olive hummus is great too, just add chopped black olives.
And for a scary looking sandwich: add a small, peeled raw beetroot before blending (carrot works too and is less scary). It gives the hummus a lovely, light, somewhat fruity flavour.
Soak beans overnight if using dried ones. For the mammoth pie above which did dinner and lunch next day for four, we used 250g of dried beans. Place in a large pan, cover well with water, bring to the boil and let simmer for a long time… (should be instructions on the bag). Throw in the rice (200g) about half way through cooking. Add more water if needed. Once it’s all nearly cooked add the vegetables. In this pie there were four carrots and one head of celery, all chopped. Onion is good too.
As that cooks up a bit, add a teaspoon of mixed herbs, a good squidge of tomato puree and a teaspoon of yeast extract. Taste and add salt if needed. Stir well. Top with mashed potatoes – especially easy if using cookware that does hob and oven like our favourite Le Creuset Cast Iron Round Casserole – and bake in a hot oven until nicely browned.
Teabread 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 🙂
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.
Other Scottish recipes that might be of use or preferable to haggis:
Whatever you do, have an honest, sonsie time this Burns Night 😀
Experience a perfect Scottish escape with THE MERMAID AND THE BEAR! Exchange 21st century lockdowns for 16th century witchcraft accusations! Live in a castle, visit the stone circle and taste the Twelfth Night Cake…
We’ve reached that Christmas frazzle time when, regardless of how simple your planned festivities are, everything becomes really hectic. So: frazzle style crisps on a plate. It is a festive plate though. And people are happily gobbling up their Tesco salt and vinegar twists as happily as they gobbled down the fancier snacks 🙂 Moral of the crisps on a plate? Don’t try too hard, don’t tire yourself out: enjoy Christmas.
Take a little walk on the beach. Breathe. Eat some crisps.
Chocolate Truffles (rawish): Blend or food process up two handfuls of mixed nuts and 2 handfuls of raisins with a heaped teaspoon of cocoa. Roll the mix into little balls. We then put them in the freezer for ten minutes while we melted the white and dark chocolate in Bain Maries. This meant the chocolate set really quickly when spooned onto the cold puddings rather than running everywhere.
So: spoon the melted chocolate over the top and decorate with pumpkin seeds and chopped dried cranberry. Yum!
The truffles are now nestled happily in the Christmas Dish 🙂
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.
This festive soup is such a bright and flavourful recipe, it would make a good addition to any Christmas meal!
Ingredients (for four): a little olive oil 8 carrots, scraped and chopped 1 large onion, chopped a 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 🙂