And reading (review soon).
And hot chocolate (ginger and orange and on sale).
That’s us just now.
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.
Reading: The Cooking Gene. A journey through African American Culinary history in the Old South by Michael W. Twitty.
Was not expecting to find vegan recipes in this extremely informative title, in fact did not know it would contain recipes at all and bought it to learn about slavery, but African Soul Fried Rice sounds good! A great mix of autobiography and history.
We’re Davie, Lucy, Daniel and Charlotte, a vegan family living in Northern Scotland.
The Vegan Family House has been online since 1998 so the recipe collection has grown quite large. There’s lots of soups, mains, cakes, smoothies and specific chocolate, Christmas and Easter pages. You’ll also find food related posts and extra recipes on the food category of the blog.
The latest blog posts are below. We hope you enjoy your visit!
It’s bright. It’s snowy. It’s cold.
And definitely books! Recent reads here include:
Room by Emma Donoghue. You’re best going into this knowing only that a five year old boy and his mother live in a tiny room and that the child, the voice of the novel, has never left it. So intriguing. Scary and thought provoking too.
Amazon.co.uk or Amazon.com
And if you need to laugh after those, The Rosie Project by Graeme Simsion should have you doing that from the opening pages as obviously autistic Don Tillman sets out to solve ‘the wife problem’.
Amazon.co.uk or Amazon.com
Smoothie of the moment:
Bramble, quantities are for four people, adjust as required. Ingredients: a quarter blender jug of brambles (blackberries); 100g of walnuts; 5 bananas; 1 large apple; orange juice to cover. Blend and enjoy the tart sweetness of the season.
Horse Chestnut is very much the tree of the moment:
Chocolate Chilli Cupcakes
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:
And books, they always make perfect gifts… Here’s two involving love that we’ve read and enjoyed in recent months:
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…
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.
The beautiful new cookbook from Viva! by Jane Easton (see her delicious beanburger recipe over on frugal).
The organisational structure of the book is exceptionally user-friendly. First there’s the main sections: Vegan Basics; Souperb; A bit on the side; Back to the sauce; The main event and Sweet thing. Then there’s a range of indexes based on the codes found on the recipe pages: budget dishes, fast feeds, Gluten & wheat free, cooking for one, kid-friendly, freezable, low fat/diabetic-friendly.
The recipes themselves are diverse and gorgeous and there’s a stunning colour photo beside each one. It’s hard to know where to start with describing them as there as so many, so we’ll give you a favourite: Speedy Chocolate Pudding. You can click the photo to see a bigger version.
The book is a wonderful mix of simple advice for beginner cooks and those new to veganism through to advanced ideas such as Christmas Stuffed Squash with Two-rice, Cranberry and Porcini Mushroom Filling. Rose Elliot’s Chestnut and Red Wine Pate en croute that we’ve loved for years is also included.
There’s Scrambled Tofu; Socca Pizza with Cream Cheese, Sundried Tomatoes and Artichoke Hearts; Perfect Pancakes; Vegetable Tempura; Smokey Black Bean Cakes & Sausages; cakes, muffins, slices… we could go on and on. Really we could, there’s 145 recipes!
The beautiful photos make it an excellent coffee table title, so much better for inspiration than tucking it away on a shelf…
Also available from Amazon.co.uk
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.
Theirs is rather better presented than ours 🙂 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:
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.
A very simple and very good (and rather vague) recipe. Fry off some finely chopped onion and garlic and add a selection of roughly chopped – chunky – vegetables. We used: courgettes; red, green and yellow peppers and celery. Mushrooms would be great too. Add chilli of choice, either finely chopped fresh chillis, dried chilli or a chilli powder mix, or maybe a mixture of these. Stir well.
Bung in a box of passata or chopped tomatoes and add a little water to the mix. Bring to boil and turn down to simmer. Once veg is tender add a tin or two of cooked red kidney beans and salt to taste. Nice served with rice, a baked potato or quinoa or, if you’re feeling a bit trashy, chips. Cucumber is a good cooling accompaniment. Other optional additions: a teaspoon of sugar stirred into the sauce really brings out the flavours in a different, sweet, way; a few squares of dark chocolate melted through it turn the dish into a darker, richer mole.
Don’t eat when you’ve been talked into watching a scary fast moving zombie film that will make you consume the hot chilli far too fast and overheat in a bad way.
Unconnected, book related advice: reading Very British Problems: Making Life Awkward for Ourselves, One Rainy Day at a Time will stave off the depression caused by reading certain parts of the new Bridget Jones book.
And, books again: now is the time to get a copy of Rose Elliot’s Vegetarian Christmas for 1 pence or 1 cent. The price will inflate hugely through November and December and it’s a lovely collection of recipes. See our review here or visit Amazon in the UK or Amazon in the USA.
And finally, a mention for the wonderful online health food shop Goodness Direct, such a life saver for rural dwelling vegans.