As a non-vegan, I was surprised to discover that Jus-Roll pastry was vegan. Very useful. (So is Bisto gravy, can you believe that?) Quantities are a bit vague because we made this from leftovers so you may need to tweak a bit.
- Half a pack of Jus-Roll puff pastry
- Tin of Borlotti beans (or any beans really), drained
- salt and pepper
- Pinch of cumin
- Small pinch of chilli powder
- Large spoonful of Vegan Bolognese
- Tablespoon of vegan milk
Mush the beans with a stick blender, fork, end of a rolling pin or a clean jam jar. Mix with the other ingredients. It should form a stiff paste. Roll out the puff pastry to about 4mm thick. Cut into rectangles about 200mm by 150mm. Spoon a “sausage” up the centre line of each pastry rectangle on the long dimension. Roll the pastry round the filling and glue the join with a bit of water. Roll over so the join is underneath. Place on a greased baking tray. Brush the milk over the top to make a glaze and slash at an angle across the top of the rolls to allow steam to escape. Cook in a pre-heated oven at 200C for 20-25 minutes.
PS if you don’t have any vegan bolognese you could enhanced the mix with some finely chopped and fried onion, and a contrasting type of bean (white or red). You could add more seasoning, garlic and herbs if you prefer.
In my opinion as a meat-eater, this is very nearly as good as the beef version! This makes a batch good for 4 meals at least.
- 400g dried green lentils
- I onion, chopped finely
- 2 carrots, chopped finely
- 2 celery sticks, chopped finely
- 2 garlic cloves, minced
- 1 litres vegetable stock
- Tin of chopped tomatoes
- Salt and pepper
First cook the lentils in the stock for 45 minutes. Add more water if it threatens to dry out.
Meanwhile chop the vegetables or if you have one, pulse in a food processor. You need to consistency fine not chunky. Now sweat in a pan with the oil until soft. Add the tinned tomatoes, cooked lentils with their liquid and season. Cook another 20-30 minutes. Now for the clever bit. Use a stick blender or fork to mush half the mix into a paste and stir into the rest of the mix to make a thick gloopy sauce. If it is too dry add stock, if it is too runny, boil it away a bit with the lid off. Real vegans will add yeast powder to the mix.
Serve as a pasta sauce, or make a lasagne. The problem with a vegan lasagne is making the creamy topping. Vegetarians will be fine with a standard bechamel sauce and grated cheese! Vegans will have to improvise with tofu alternatives. Keep some back to use as an ingredient for vegan sausage rolls!
This makes a small loaf so it is quick, and very authentic in texture and flavour.
- 170g self raising wholemeal flour
- 170g plain flour
- 1/2 tsp bicarbonate of soda
- 1/2tsp salt
- 290ml buttermilk
Mix all the dry ingredients. Add the buttermilk and knead briefly.
Heat the oven to 200C. On a flat greased oven tray, place the ball of dough. Slash a deep cross on top with a knife. Bake 30 minutes.
Why pay a fortune for porridge in little packets? It is cheap, quick and easy to make your own. You can embellish this with a variety of flavourings or just make plain.
Per person, put half a cup each of porridge oats, water and milk in a pan. Heat until it starts blurping. Turn the heat down to its lowest. If you like , add a handful of blueberries or raspberries and continue heating for two minutes, stirring occasionally. Or make plain and just heat a bit more. Turn into a bowl and add flaked toasted almonds and Argave syrup.
Alternatively, make plain then add a spoon of jam, or a drizzle of honey, Golden Syrup, cream, sprinkle of demarera sugar….the choice is yours.
*** Update! *** We watched Nigel Slater making porridge the other night with a Scottish gent, who would know, obviously. His method was subtly different. He used three measures of water, not two of milk and water, and simmered for five minutes not two. He then added a pinch of salt. We tried this and I have to admit, if you can take the extra three minutes it is worth it. We are divided over the salt issue, Olwyn does not approve but I liked it. By the way, Hugh F-W in an earlier programme soaked his oats for 30 minutes before cooking. I haven’t tried that but will do and report back later.
The Full English might be the best breakfast in the world but the Americans come a very close second with their gut-busting assemblies of good things. These are superb for a weekend brunch. These quantities will be enough to feed four to six.
- 1 cup plain flour
- 2tsp baking powder
- 2 tbs caster sugar
- 1/2 tsp salt
- 2 tbs melted butter
- 1 beaten egg
- 1/2 cup milk
- oil for frying
These are traditional griddle cakes, aka Scotch Pancakes but don’t tell them. First mix the dry ingredients. Them mix the wet ingredients and stir into the flour mixture until you have a thick cream. You may need to adjust the milk quantity. Lightly oil a heavy saucepan or griddle plate and heat – not too hot or your pancakes will burn before they cook through. Place blobs of pancake mix on the pan – I use a 1/4 cup measure as a scoop.
Wait until bubbles appear on the surface and the top starts to lose it’s wet look, then flip over.
Cook a bit longer.
Keep them warm while you make the rest.
Serve with bacon, fruit, whipped butter or creme fraiche and of course maple syrup.
Really good with chilli. Best eaten while still warm from the oven, it doesn’t keep well.
Heat the oven to 200C and grease and line an eight inch square cake tin.If your tin is too large, the cornbread will be thinner like in the photo above. I made a half quantity but the tin must have been bigger than half.
There are two parts to this recipe:
Mix the following dry ingredients:
- 1 cup cornmeal (maize flour, fine polenta – same stuff)
- 3/4 cup plain flour
- 1 tbs caster sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt.
In another bowl mix:
- 1 1/2 cups buttermilk (at a pinch use half plain yogurt half milk)
- 2 large eggs beaten
- 6 tbs melted butter
Combine the two bowls to make a batter. Pour into the cake tin and bake for 20 to 25 minutes. Test by sticking a knife blade in the top, if no goo sticks to the knife it is ready. Leave in the tin for 10 minutes then turn it out and cut into squares. Great for sponging up chilli juices.
Son Josh has decided to be vegan. Apparently he has halved his grocery bill! I find vegan food often lacks a bit of substance, but not this recipe. I call it Josh’s Dhal because it is always a hit when he comes home and it is great alongside a curry. So easy.
- 1 cup yellow split peas
- 4 cups water
Boil for 40 minutes
Add to your split peas and boil another 20 minutes more. Keep an eye on it, because it will probably dry out and catch. Just add some more water if it getting too thick too soon. While that is boiling, take the following:
- 1 chilli, copped
- 1 inch of root ginger, grated
- 1 tsp cumin seed
- 3 garlic cloves, sliced
- 1/2 tsp turmeric
- Ghee or oil
Gently fry all these to create a browned topping to put on your dhal to serve. Finally:
Add the spinach and cook until it wilts. Add
- 1 tsp salt
- Juice of 1/2 lemon
When the spinach has wilted and the dhal cooked to a gloopy consistency, put it in a serving bowl and top with the spicy garlicky mix. Serve as a side for a curry or a main course with rice or Indian bread and chutney. For a vegetarian rather than vegan meal you could top with quartered hard boiled egg.
This is made once a year in our house, using the remains of Mr Pumpkinhead above.
- 750g to 1kg pumpkin, seeds and skin removed (and grit and candle wax) and cut into chunks.
- 1 onion, chopped
- 500g sweetcorn, frozen is fine
- 750ml vegetable or chicken stock
- 250ml milk
- oil or butter for frying
Method: sweat the onion and sweetcorn in a heavy based saucepan for 5 minutes. Add the stock and milk, and 300g of the sweetcorn. Simmer very gently for 20 minutes. Meanwhile, fry the rest of the sweetcorn on a hot pan in butter or oil or under a grill until it looks a bit tinged brown. When the soup is done, zap with a blender or stick. Adjust the seasoning, pour into bowls and top with the toasted sweetcorn.
Another easy one.
- 250gm parsnips, peeled and chopped
- 1 potato, peeled and chopped
- 1 tablespoon curry paste
- 800ml vegetable stock
- 120ml cream
You know what is coming – all soups are made more or less the same way. First sweat the veg in the oil for 5 minutes. Add the curry paste and sweat another minute or two. Add the stock and simmer for 20 – 30 minutes or until the vegetables are very soft. Blitz in a blender or with a stick. Stir in the cream, reheat and serve. You can also make this with parsnip and potato leftovers (now there’s a Christmas idea…)