Bread, Breakfast, Vegan

Breakfast. Hot Spiced Grapefruit and Savoury Croissants.

Grapefruit reminds me of my grandad.  He loved it.

He used to have a special curved knife for slicing the fruit away from the peel.  I wonder if they still exist?   Probably…..

Somehow grapefruit seem to be out of favour, but here’s a nice way of spicing them up….

hot ruby grapefruit – with maple syrup, cinnamon and ginger

…and ‘Jus-Rol’ Croisssants … a gift for vegans…and they are really nice.

freshly baked croissant – as they are… or savoury cheese and onion – vegan

§

croissant and grapefruit

§

How to to do it:

Hot Spiced Grapefruit.

Continue reading “Breakfast. Hot Spiced Grapefruit and Savoury Croissants.”

Celebration Dishes, Vegan, Vegan Menus

Be Someone’s Vegan Valentine. A Three-Course Vegan Menu for 2.

Vegans come in for a quite a lot of stick sometimes, so I thought I’d take a Valentine opportunity to send all vegans out there just a little bit of love.

I’m not always sure why vegans get so much bad press, (although I have my theories…) …because all we’re trying to do…is the right thing….for our own health, for animals, and for the planet.

For everyone and everything.

§

If you want to show your favourite vegan a little love this valentine…

Here’s a menu that:

Won’t break the bank.

Has no ingredients in it that you won’t find in a supermarket.

And won’t involve hours and hours in the kitchen.

§

So…go ahead…. show a vegan some love …

…or for that matter, show a non-vegan how good vegan food can be…..

…..and cook up a vegan storm…!

Here’s one way to do it….

§

A Three Course Vegan Menu.

That anyone can cook…. I promise…. 🙂   Continue reading “Be Someone’s Vegan Valentine. A Three-Course Vegan Menu for 2.”

Desserts, Vegan

Blueberry + Chocolate Pot

A lovely mellow little pot of goodness….

everyone loves chocolate …don’t they? …and blueberries….don’t they?

…and it’s a match made in heaven…isn’t it?

blueberry chocolate pot

§

BLUEBERRY CHOCOLATE POT

for 4

Ingredients:   Continue reading “Blueberry + Chocolate Pot”

Vegan, Vegan Snacks

Two dips: Spinach + Chickpea Hummus and Olive and Creamy Silken Tofu.

 

 

Very simple.

Quick to do.

Great combinations.

Need I say more ?

§

silken tofu and black olive dip + crudités

§

TWO DIPS

spinach hummus and olive + silken tofu

for 2    Continue reading “Two dips: Spinach + Chickpea Hummus and Olive and Creamy Silken Tofu.”

Mediterranean Dishes, Pasta, Quick Suppers For Two, Vegan, Vegan Main Dishes, Vegan on a Shoestring, Vegan Quick Suppers

Stuffed Mushrooms on a bed of Tagliatelle in a Spicy Tomato Sauce, + Wild Rocket.

Yet another inspiration from Italy…

….there’s little doubt, that of the whole of Europe, Italy provides much scope recipe-wise, from a vegan point of view.  Greece perhaps comes a close second.

Here’s a lovely combination -which can be had separately or together.

It’s a nice recipe because much of the faff (not a lot btw), can be done in advance…and at your leisure.

The tomato sauce, and the stuffing for the mushrooms can both be made up to 24 hours beforehand.  Which leaves you with not that much to do when you’re feeling hungry!

and btw…. the stuffing contains walnuts…which contain omega-3 …gotta be good! 

stuffed mushrooms with a tomato tagliatelle sauce

§

STUFFED MUSHROOMS IN A TOMATO TAGLIATELLE SAUCE

For 2

Continue reading “Stuffed Mushrooms on a bed of Tagliatelle in a Spicy Tomato Sauce, + Wild Rocket.”

Mediterranean Dishes, Vegan, Vegan Main Dishes, Vegan Quick Suppers

Italian Risotto + sautéed and steamed Asparagus, Baby Sweet Corn and Courgette.

Several hundred years ago, rice was introduced into the Lombardy Region of Northern Italy, and a classic dish that originates from Italy is Risotto.

Italian Risotto with sautéed and steamed vegetables, grated vegan cheese and fresh basil

According to Wikipedia:

There are many different risotto recipes with different ingredients, but they are all based on rice of an appropriate variety, cooked in a standard procedure.

The rice is first cooked briefly in a soffritto of onion and butter or olive oil to coat each grain in a film of fat, called tostatura; white or red wine is added and has to be absorbed by the grains. When it has evaporated, the heat is raised to medium high and very hot stock is gradually added in small amounts while stirring gently, almost constantly: stirring loosens the starch molecules from the outside of the rice grains into the surrounding liquid, creating a smooth creamy-textured liquid. At that point it is taken off the heat for the mantecatura when diced cold butter is vigorously stirred in to make the texture as creamy and smooth as possible. It may be removed from the heat a few minutes earlier, and left to cook with its residual heat.

Properly cooked risotto is rich and creamy but still with some resistance or bite: al dente, and with separate grains. The traditional texture is fairly fluid, or all’onda (“wavy, or flowing in waves”). It is served on flat dishes and it should easily spread out but not have excess watery liquid around the perimeter. It must be eaten at once as it continues to cook in its own heat and can become too dry with the grains too soft.

A basic Risotto can be flavoured in a variety of ways, traditionally there is:

Risotto alla Zucca flavoured with pumpkin, nutmeg and cheese…. or Risotto ai Funghi, flavoured with a variety of mushrooms, or Risotto al Barolo, with Borlotti Beans.

It is a dish that once accomplished, is open to all sorts of new and interesting flavours, and therefore a brilliant addition to a vegan recipe repertoire.

Here’s how to make a great basic risotto….and how you adapt it is up to you.

For example: chopped olives…. or diced ‘n’ fried tempeh or tofu and peas ….  or sliced avocado …. or pine nuts and raisins….or handfuls of chopped fresh herbs….  or grated beetroot …. or ???

A Risotto only takes little over half-an-hour to cook, but it does need almost constant attention…..

§

CLASSIC RISOTTO

SERVED WITH SAUTÉED AND STEAMED ASPARAGUS, BABY SWEETCORN AND COURGETTE

for 2   Continue reading “Italian Risotto + sautéed and steamed Asparagus, Baby Sweet Corn and Courgette.”

Vegan, Vegan Treats

Khapse and Po Cha. Tibetan Pastries + Vegan-Butter Tea.

Today is the first day of the Tibetan New Year.  I think it’s important to remember that Tibet has suffered much in the last decades, even centuries, and that The Dalai Lama remains in exile from his homeland.

In the spirit of cooking for peace, I’ve made some lovely little Tibetan Pastries, which are eaten everywhere in Tibet during Losar ( Tibetan New Year Celebrations), and I’ve served them with Vegan-Butter Tea…..in the name of peace to all creatures on this planet.

khapse and po cha

The pastries are lovely, soft and sweet, particularly when still warm and fresh.

The tea…is …well…. more of an acquired taste…. tbh…. but not unpleasant…. I’m certain I will grow to like it….

§

KHAPSE + PO CHA

Makes a bowl full

Ingredients:   Continue reading “Khapse and Po Cha. Tibetan Pastries + Vegan-Butter Tea.”

All About Beans, Quick Suppers For Two, Vegan, Vegan Main Dishes, Vegan on a Shoestring, Vegan Quick Suppers

Chinese Yellow Bean and Noodle Stir-Fry. Vegan.

The Chinese New Year of the Monkey has begun….  And I’m a Monkey.  So I’m hoping it will be a good year, not just for me, but for everyone.

Blessings and Peace to all creatures on this planet.

§

This delicious stir-fry can be prepared and ready-to-eat in 3o minutes or so….

…..I thought I’d go easy on myself…so I bought a jar of yellow bean paste (one of the few which is vegan) from my local Asian shop, and pre-cooked medium soft chinese wheat noodles ( also vegan).

I have frozen cooked beans in the freezer …but tinned beans will do just fine.

Here’s how it goes (blink and it’s over) 🙂

soy and ginger salad dressing, beansprout and carrot salad, yellow bean + noodle stir-fry. vegan.

CHINESE YELLOW BEAN + NOODLE STIR-FRY WITH BEANSPROUT AND CARROT SALAD

for 2

Ingredients:   Continue reading “Chinese Yellow Bean and Noodle Stir-Fry. Vegan.”

Curries, Vegan, Vegan Main Dishes, Vegan on a Shoestring, Vegan Quick Suppers

Himalayan Potato, Tomato, Green Pepper and Onion Takari

Takari is a curry in which all ingredients are sautéed in oil, cooked in their own juices, and infused with fragrant spices.

potato, tomato, green pepper and onion takari . vegan

Really simple to do, and adaptable.  Just about any veg. will work.

A great dish for when you don’t want to spend hours in the kitchen, as it pretty much looks after itself….most of the time, anyway….

….and the photos don’t do this justice…it’s so very tasty….

§

POTATO, TOMATO, GREEN PEPPER AND ONION TAKARI

for 2-3

Ingredients:   Continue reading “Himalayan Potato, Tomato, Green Pepper and Onion Takari”

Vegan, Vegan Ingredients, Vegan Main Dishes

Tibetan Momo + Achar Dipping Sauce.

Here’s a really nice way to use Seitan.  I bought some the other day, I was intrigued…. and since then I’ve spent some time looking for ways to use it in an interesting way….and I think I’ve found one!  Momo!

steamed basmati + vegan seitan momo + achar sauce

These Vegan Momo are filled with ground Seitan, onions and shredded cabbage, and served with a seriously hot Achar dipping sauce.

§

Regarding Seitan:  According to Wikipedia: 

Wheat gluten, also called seitan (Japanese: セイタン), wheat meat, gluten meat, or simply gluten, is a food made from gluten, the main protein of wheat. It is made by washing wheat flour dough with water until all the starch granules have been removed, leaving the sticky insoluble gluten as an elastic mass which is then cooked before being eaten.

Wheat gluten is an alternative to soybean-based foods such as tofu, which are sometimes used as meat substitutes. Some types of wheat gluten have a chewy or stringy texture that resembles meat more than other substitutes. Wheat gluten is often used instead of meat in Asian, vegetarian, Buddhist, and macrobiotic cuisines. Mock duck is a common use for wheat gluten.

Wheat gluten first appeared during the 6th century as an ingredient for Chinese noodles. It has historically been popular in the cuisines of China, Japan and other East and Southeast Asian nations. In Asia, it is commonly found on the menus of restaurants catering primarily to Buddhist customers who do not eat meat.

§

I don’t miss meat, and therefore have little reason to seek out ingredients that have a resemblance to meat, but in the name of exploration, and wanting to have a varied and full vegan diet, I thought I’d try it.

The vegetarian Momo recipes I’ve come across all seem to feature tofu, but I thought that a Momo dumpling would be an ideal use for Seitan …… and I think, having concocted this recipe and tested it …… it is.

Momo traditionally tend to be a little bland, but the sauces they dip them in are full of flavour.

I made a traditional Achar Tomato and Chilli dipping sauce, using Green Chillies.

I love the pure, fresh heat of green chillies: it has an almost citrus tang, and goes very well with tomatoes.  Such a clean fiery chilli hit.   Fabulous.

Vegan Seitan Tibetan Momos+ Achar Sauce

§

Here what to do:

TIBETAN MOMO + ACHAR DIPPING SAUCE

Makes 18-20: should be enough for 4

Ingredients:   Continue reading “Tibetan Momo + Achar Dipping Sauce.”