Archive | Recipes RSS feed for this section

Easy veggie sausage rolls, in honour of #ivjfd15

30 Aug

2015-08-11 09.56.57

Whenever I post a recipe for something less healthy, I usually feel the need to include a disclaimer about my diet normally involving vibrant, healthy, whole foods. Well not today! Yesterday was the second annual International Vegan Junk Food Day, an in its honour here is my unapologetically unhealthy sausage roll recipe.

Sausage rolls were the first thing I ever cooked for Mr Veg, so they hold a particularly special place in my heart. Delicious food and with no animals harmed, I think that’s a pretty good start to a new relationship.

It is entirely serendipitous that one sheet of puff pastry is exactly the right amount for one packet of sausage mix. It’s like the universe wants it to happen. If you wanted to make sausage rolls from other ingredients, roughly equal weights of pastry and filling would normally be a good place to start.

2015-08-10 19.03.36

Recipe (makes 16 small or 8 large sausage rolls):

  • 1 sheet ready-rolled puff pastry (375g) – store-bought puff pastry is usually vegan, but please check the ingredients first
  • 1 packet of veggie sausage mix (150g dry weight)
  • Herbs and spices (optional)
  • A small amount of oil, for greasing the baking sheet
  • A small amount of non-dairy milk, for brushing
  1. Preheat the oven to 200˚C. Lightly grease a large baking sheet.
  2. Make up the sausage mix according to the packet instructions. I like to jazz it up with extra herbs and spices, but this is optional.

2015-08-10 19.23.43

  1. Unroll the pastry sheet. Leaving it on the backing paper for now, and cut it in half lengthwise.

2015-08-10 19.27.07

  1. Spread half of the sausage mix lengthwise along the middle third of each pastry rectangle. This is the only slightly fiddly bit, I find it easiest to put small spoonfuls of the mixture along the pastry, and then spread it out with my fingers.

2015-08-10 19.27.49

  1. Brush a small amount of non-dairy milk along one of the edges of the pastry; this will help the pastry stick together.

2015-08-10 19.28.35

  1. Carefully take the edge of the pastry that you didn’t brush with milk, and fold it over the sausage mix.

2015-08-10 19.29.21

  1. Continue rolling, so the edge you rolled onto the sausage mix now goes onto the edge you brushed with milk. This double layer of pastry (the seam) should stay underneath.

2015-08-10 19.30.59

  1. Using a sharp knife, cut the rolls to your preferred size.

2015-08-10 19.34.19

  1. Keeping the seam underneath, transfer the sausage rolls from the backing paper to the greased baking sheet. Prick each sausage roll with a fork to allow any steam to escape.

2015-08-10 19.35.17

  1. To help the sausage rolls brown, brush each one lightly with more non-dairy milk.
  1. Bake for 25-30 minutes, until the pastry is cooked through and golden. Enjoy hot or cold.

2015-08-11 09.57.13

Advertisements

How to make vegan pesto out of anything*

3 May

(*almost)

S1031856

I can’t claim that there’s anything groundbreaking about my pesto recipe. It’s just the list of ingredients that I have stuck to my fridge that I tweaked a few times until I was happy with it. I’ve wanted to post the recipe for quite a while now to show how versatile it can be if you mix it up a little bit. Fresh herbs can be quite expensive unless you grow your own or find them in the reduced section, as can pine nuts. It’s really easy to switch out the ingredients for other things to suit your meal or your budget.

2015-05-03 14.58.02

In case you can’t read my writing, here’s the recipe (makes a generous amount for two):

  • One clove of garlic, mashed to a fine paste with a pinch of salt (don’t rely on your food processor to do this for you, pesto is best a bit chunky, and chunky raw garlic is not particularly pleasant)
  • 40g leaves
  • 20g nuts/seeds/legumes
  • Half a tablespoon lemon juice
  • Another pinch of salt and plenty of pepper
  • Two tablespoons of oil
  • One tablespoon (or more) of nooch

First, put just the nuts (or whatever you’re using) in the food processor on their own and pulse a couple of times to get them started.

S1031849

Then add the rest of the ingredients…

S1031853

… and pulse a few more times until it’s just blended (i.e. not a purée).

S1031854

Here are a few examples. First, the pea-sto mark 2 – peas, a 50:50 mix of mint and basil, and olive oil:

 

The super-vegan – pumpkin seeds, kale, and hemp oil:

Pasta with kale pesto and more kale #vegan

A post shared by Mrs Veg (@mrs_veg) on

 

The classic – toasted pine nuts, basil, and olive oil:

Pesto pasta with roast cauli, peppers, white beans and broad beans.

A post shared by Mrs Veg (@mrs_veg) on

 

The English – podded and cooked broad beans, watercress, and cold-pressed rapeseed oil (here it’s mixed in to some risotto and served with more watercress):

S1031930

Three quick and easy vegan pasta sauces

22 Mar

When I get back from work late, or tired, or both, it’s hard sometimes to motivate myself to cook something proper for dinner. I often find myself eating freezer junk or having a takeaway, when I’d much rather have something healthy. Here’s my solution. Pasta, whatever random ingredient I find in the fridge, and a quick and easy sauce. These three sauces take about a minute each to prepare, and can just be heated in the pan the pasta was cooked in, meaning no extra washing up. I can be slobbing in front of the TV in my tracky bottoms with some dinner within 20 minutes of getting home.

 

Garlic tahini sauce (serves 1):

  • 1 tablespoon each tahini, cold water, and nooch
  • 1 small clove of garlic, mashed to a fine paste with a generous pinch of salt

Mix all of the ingredients together in a little bowl or cup. Leave to stand for a few minutes while you cook some pasta and veggies. It might be a little lumpy at first but it will become smooth. Mix with the cooked pasta and veggies and serve.

 

Harissa and tomato sauce (serves 1):

  • 1 heaped teaspoon harissa paste
  • A handful of cherry tomatoes, quartered

Cook some pasta, and drain, reserving some of the liquid. Leave the pasta in the colander and put the pan back on the hob over a high heat. Throw in the cherry tomatoes, a splash of the pasta water, and the harissa paste. Let it bubble for a minute or so, until the tomatoes are beginning to break down and the harissa paste is mixed in with the water. Return the pasta and any other ingredients back to the pan, stir until everything is well coated with the sauce, and serve.

This recipe also works well with chipotle paste instead of harissa.

S1031943

Creamy mustard sauce (serves 1):

  • 2 tablespoons of nutritional yeast flakes
  • Half a tablespoon of plain flour
  • 75ml of cold water
  • A pinch of salt
  • Up to 1 tablespoon of grainy mustard

Before cooking the pasta, mix together the ingredients for the sauce in a small bowl or cup. Leave to one side while you cook the pasta, so the flour can start absorbing the water. Cook some pasta, and drain. Leave the pasta in the colander and put the pan back on the hob over a high heat. Pour the sauce into the pan and stir it until it comes to the boil and thickens – this should take less than a minute. Return the pasta and any other ingredients back to the pan, stir until everything is well coated with the sauce, and serve.

Chickpea flour scramble

1 Mar
S1031941

Chickpea flour scramble with tomatoes, on noochy toast.

 

You would never guess that the stuff that makes Indian pakoras so cripsy and holds together felafel would also make a creamy and satisfying scrambled egg substitute. The secret is to let the batter sit for a few hours. Not only does that sort out any lumps, but the flour particles soak up the water giving it a smoother consistency and texture. In my pre-vegan days I used to like my scrambled eggs quite soft, preferably with some tasty veggies added. I think this recipe is very reminiscent of that, but without being heavy or greasy and, more importantly, without any animal involvement.

 

Recipe (serves 1)

  • Quarter of a cup (60ml) of chickpea (gram) flour
  • 100ml of cold water
  • 1ts oil
  • Salt and pepper to taste
  • Optional: a bit of anything else you fancy, e.g. a chopped tomato, some courgette, or a couple of blocks of thawed frozen spinach.
  • Tea and toast, to serve.

Mix the chickpea flour and water together. Leave for at least two hours, preferably overnight. Don’t worry about any lumps, they will disappear on their own. The batter will probably end up quite thick, particularly at the bottom. Give it a quick stir before continuing.

Heat the oil in a small frying pan over a medium heat. If using something that needs to be cooked, e.g. tomato or courgette, fry this quickly first. Otherwise, mix whatever veg you’re adding into the batter.

Pour the batter into the frying pan. As it sets underneath and around the edges, turn with a spatula, as you would making scrambled eggs. Continue until it reaches the desired consistency, this will only take a couple of minutes at the most. Serve on toast with a nice cup of tea.

S1031937

Roasted broccoli tofu quiche

15 Feb

 

S1031909

Poor old quiche doesn’t have the best reputation, people either think that (a) it’s a bit fiddly to make, or that (b) it belongs in the seventies along with vol-au-vents and cheese and pineapple on sticks. If either of these applies to you then please cast aside your doubts and give it a go! Vegan quiche is gorgeous, it’s a good balance of healthy (tofu and veggies!) and naughty (pastry!), and it works both hot or cold. Also, it’s not difficult or time-consuming to make at all. The most active part of the recipe is making the pastry, which takes, what… three minutes? You can do that, right?!

S1031899

Roasting the broccoli in this recipe was a last-minute brainwave. I was planning to microwave it, then I read an inspiring article written by Isa Chandra Moskowitz where she said roasting makes everything taste delicious (you can read the full article here for this and five other pearls of wisdom). I’m so glad I did, roasting the broccoli deepens the flavour and contributes to the slight cheesiness. Ground almonds add a little extra firmness to the filling, and increase the cheesy quality of the flavour profile.

S1031912

Recipe (serves 4)

For the pastry:

  • 50g margarine (check it is suitable for pastry)
  • 100g flour (white or wholemeal, this time I used half wholemeal spelt and half plain flour)
  • Pinch of salt

For the filling:

  • 200g broccoli, chopped into small bite-sized pieces
  • 1 tb vegetable oil
  • A 396g block of firm tofu, drained but not pressed
  • Quarter of a cup (or 4 tb) nutritional yeast flakes
  • Quarter of a cup ground almonds
  • One clove of garlic, mashed to a fine paste
  • 1 ts salt
  • Plenty of black pepper

For the pastry, rub the margarine into the flour and salt. Continue mixing with your hands, adding some cold water a splash at a time until it comes together in a ball. Put it in the fridge to rest for at least half an hour.

Lightly grease a 20cm / 8 inch quiche dish. Roll out the pastry and use it to line the dish. Trim the edges but not too much, be aware that the pastry will shrink a little bit when you cook it. Prick the pastry all over with a fork, then blind bake it for 15 minutes at 200˚C. You want the pastry to be starting to go dry and golden, but not brown.

Meanwhile, prepare the filling. Put the chopped broccoli in a small roasting tin with the oil and roast for about 15 minutes, until softened and starting to brown round the edges. Crumble the tofu into a large bowl, add the rest of the ingredients, and mix well with a fork.

When the broccoli is cooked, remove it from the oven. Chop about half of it even more finely, then add all of the broccoli to the tofu mixture. Carefully tip this into the pastry case, pressing it into the corners and smoothing out the top. Return to the oven for another 30 minutes, until it is heated through and golden brown on top. Leave to cool for at least 10 minutes before serving, it will be much easier to get out of the dish. Serve hot or cold.

S1031914

Watercress soup – healthy, sexy, green

11 Jan

S1031896

This soup is a bit of a treat, as it takes one whole bag of watercress to make just one bowl. It tastes fresh and peppery and is full of vitamins and minerals, so it will make you feel incredible. I’m not exaggerating, it’s been over an hour since I ate the bowl of soup in the photo above and I’m still on a bit of a high. Either make it as an indulgent lunch for one, or serve it in little teacups as a starter for someone you’re trying to woo.

Notes:

  • The same quantities and method work for other green soups. Just replace the watercress with spinach or kale for a more everyday soup.
  • A small onion/potato/carrot is one you can fit in the palm of your hand and close your fist around.
  • Don’t bother peeling the potato and carrot unless they’re really muddy or have been nibbled by bugs. Just give them a good scrub.

S1031892

Recipe (serves one as a meal, or two as a starter):

  • One teaspoon oil
  • One small onion, diced into roughly 1cm cubes
  • One small potato, diced into roughly 1cm cubes
  • One small carrot, diced into roughly 1cm cubes
  • One clove of garlic, smashed, peeled, then roughly chopped
  • 300ml vegetable stock
  • 75g fresh watercress
  • Salt and pepper to taste (you shouldn’t need very much of either)

Heat the oil in a small saucepan over a low-medium heat. Add the onion, potato, carrot, and garlic. Cover and leave to sweat for 10 minutes, shaking the pan occasionally. A little bit of colour is fine, but you don’t really want the veggies to brown.

Add the stock and simmer, covered, for another 10 minutes. Add the watercress a handful at a time until it has all wilted into the broth – this should only take a minute or two. Blend, check for seasoning, and serve.

Healing lentil and vegetable soup

30 Oct

At the start of every university term all sorts of bugs and diseases spread round campus. All the students come in from all over the world with their different germs, which they give to each other and the academic staff, who then pass them on to the admin staff. It’s now three weeks in to term and all of the support staff in my department are either just recovering or just coming down with something. In honour of everyone who works in a university, college, or school, and is feeling grotty right now, here is my get-well-soon soup. The lentils will give you enough protein to make all of those extra white blood cells you’ll need to fight the infection, and the vitamins from the veggies will boost your immune system so you can beat anything. It’s simple enough to make when you’re feeling at your absolute worst. On top of that, it’s both warm and comforting AND fresh and zingy all at the same time. I’ve used a mix of lentils for a varied texture, you could use just split peas to make it chunkier or just red lentil to be smoother. Here it is:

Chunky lentil and vegetable soup, the best cold remedy I know #vegan

A post shared by Mrs Veg (@mrs_veg) on

 

Recipe (serves four):

  • 1 tablespoon of oil
  • 1 large onion, chopped as chunky or as fine as you like
  • 1 stick of celery, also chopped as chunky or as fine as you like
  • 1 tablespoon mixed dried herbs
  • 100g yellow split peas or chana dal
  • 200g split red lentils
  • 1 litre vegetable stock
  • 1 x 400g tin chopped tomatoes
  • A handful of chopped parsley
  • Salt and black pepper to taste

Heat the oil in a large saucepan over a low heat. Sweat the onion and celery in the oil, covered, for about 10-15 minutes without colouring.

Add the herbs, split peas, lentils, stock, and tomatoes. Bring to a boil then simmer for 45 minutes, until the split peas are cooked through but still retain a little bit of bite.

Add the parsley and season to taste.

Curl up in your duvet and eat the soup out of the biggest mug you can find. Get well soon!

%d bloggers like this: