Gluten-Free, Mediterranean Dishes, Pasta, Quick Suppers For Two, Vegan, Vegan Main Dishes

Pasta in an Avocado Sauce.

Pasta lends itself to simple ideas, and here’s one that’s so simple I don’t know why I didn’t think of it before 🙂

This superfoody dish takes minutes to prepare and, like all these sauces, is adaptable according to taste.

Try leaving out the spring onions and adding a chopped sweet green pepper.  Add herbs such as basil and parsley to the mix. Add more chillies for a real chilli hit….

pasta with an avocado sauce

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Avo Sauce for Pasta

For 2

Ingredients:    Continue reading “Pasta in an Avocado Sauce.”

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Vegan

Mystery Blogger Award + Blogger Recognition Award.

I’m honoured to say that in the last few days I’ve received two blogger award nominations.

Thanks to Dingto – for allowing the fantastic image of planet earth to be used via Creative Commons, and which I have shared as my featured image.

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So here’s the game.  At the end I’m going to nominate 10 blogs that I enjoy following for one reason or another, and if any of you want to play (there’s no obligation), please choose the award you would like and run with it from there.  The Mystery Blog has a particular remit which I’m not quite sure that my blog lives up to 🙂 but then I thought about the planet ….  because I’m sure that following a vegan lifestyle in a peaceful way transforms mysteriously into leading a more compassionate life, that will in turn directly contribute to the well being of the planet.  Big talk I know in these days of chaos…. but the alternative is too often to do nothing.

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MYSTERY BLOGGERS’ AWARD

(created by Okoto Enigma) Continue reading “Mystery Blogger Award + Blogger Recognition Award.”

Celebration Dishes, Desserts, Vegan, Vegan Cheese, Vegan Treats

Cranachan (made with Crowdie – the old-fashioned way)

 

A creamy Scottish dessert; the perfect end to a vegan Burns’ Night supper.

In my brief series of Scottish delights here on the blog, Cranachan is another a simple dish, using thoroughly Scottish ingredients: oatmeal, raspberries and whisky.

In order to veganise it, I’ve diverged from tradition by using coconut cream and maple syrup (instead of double cream and honey).

It comes out just as light and tastes just as good.

Originally, Crowdie (a simple curd cheese) was used in this dessert, and I’ve noticed that a lot of Cranachan recipes bypass this, but it’s so easy to do, I thought I’d go back to the very beginning and make some, because it’s actually very easy.

Crowdie is made by curdling milk and separating the curds from the whey.  Incidentally, you end up with a lovely soft cheese that resembles Ricotta and can be flavoured with salt, pepper and herbs such as chives or basil.

The whey can be used in soups and stews, so there’s no waste!

PS. Cranachan recipe with or without Crowdie follows below!

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CROWDIE

makes between 220 – 275 gms.

Cook’s Note: a jam thermometer is useful here – but not absolutely essential.

Ingredients: Continue reading “Cranachan (made with Crowdie – the old-fashioned way)”

Celebration Dishes, Vegan, Vegan Main Dishes

Neeps, Tatties and Whisky Sauce.

As promised, a quick post on the traditional accompaniments to Haggis on Burns’ Night. (Link to Vegan Haggis recipe below). 

Tatties –  aka. potatoes are boiled until tender, and mashed.

Neeps –  short for Turnips and aka. Swede in England and Rutabaga in the USA…. also boiled until tender and mashed.

Throw in some simple flavours (salt and pepper) and add a little luxury with a few chunks of vegan butter.

It’s that easy!

And whisky sauce gives the whole dish a touch of wonderful decadent warmth. 🙂

Hope you enjoy!

Click image for link to Vegan Haggis Recipe!

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NEEPS, TATTIES AND WHISKY SAUCE

SERVES 4

Ingredients: 
Continue reading “Neeps, Tatties and Whisky Sauce.”

Celebration Dishes, Vegan, Vegan Main Dishes

Vegan Mushroom Haggis

Haggis is a traditional Scottish dish, served on Burns’ Night, 25th January, to celebrate the poet Robert Burns’ birthday.  Now, as a vegan you really don’t want to know what a traditional haggis is made of, and I know a lot of omnivores who aren’t too keen either.

So here is a truly sublime alternative: plant-based and cruelty free, and even though I say it myself … it really is good.

A Burns’ Night Supper is a cause for serious celebration, and I think this recipe definitely lives up to that.

So, if you’re Scottish, or would like to give a Scottish friend of yours a real vegan treat …. or if you would simply like to try a new and interesting recipe that results in a comforting winter-warming special, then look no further.

This is a dish, despite it’s celebratory nature, that uses modest and simple ingredients. My favourite kind of recipe.  I hope I’ve developed a recipe here that has the spirit of everything Scottish.  Herbs that survive cold weather, lots of salt and pepper, oatmeal, and onions.  It can be made in advance, and kept chilled for 24 hours.  I’ve also used a traditional steaming method, which may seem a bit daunting, but really isn’t! (Although I’ve also included a method for baking if you don’t want to steam the haggis 🙂 ) .

Hope you enjoy!

P.S. A blog for ‘all the trimmings’ : ‘Neeps, Tatties and Whisky Sauce is coming very soon!

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VEGAN MUSHROOM HAGGIS

SERVES 4

Cook’s note: you will need a 1 litre traditional deep pudding bowl with a rim, to steam the haggis.

Ingredients: Continue reading “Vegan Mushroom Haggis”

Breakfast, Preserving, Vegan

Whisky Marmalade

I thought I’d add a link today for the seville orange marmalade I blogged this time last year.  For a brief time, here in the UK, organic seville oranges are available in the shops.  Don’t miss out !  (Whenever they appear wherever you are!  🙂 )

(click image below for marmalade post link)

making marmalade

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It has to be said, there’s nothing quite like home-made marmalade …. it really is worth the effort!

My next few blogs will have a Scottish twist as Burn’s Night is coming up soon, so today I thought I’d start with a classic, by adding a small dram of fine Scottish Whisky to a few of jars of home-made marmalade.

It’s very easy:  when you transfer the hot marmalade to the jars, add about 15ml. of whisky to each 500gm. jar that you want to convert, and stir in briefly with a sterilised teaspoon, while the marmalade is still piping hot and liquid.   Cover with a waxed disc, apply lid and allow to cool and set as usual.  The hot marmalade will allow the whisky to diffuse throughout.   Continue reading “Whisky Marmalade”

Vegan

Change of site address.

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Dear everyone, followers, viewers and blogging friends.

Welcome to my new site address… and new look blog.

A new year… a new look 🙂

I have just changed my site address and am hoping that it won’t cause too much confusion.  If you get a ‘site not found message’ from Vegan Food For Peace posts, the blog can now be found here:

https://veganfoodforpeace.wordpress.com

Thanks for all your support so far!

Nancy

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Mediterranean Dishes, Pasta, Quick Suppers For Two, Vegan, Vegan Main Dishes, Vegan Quick Suppers

Pasta in a cream pea sauce.

This is one of the quickest and simplest recipes anyone could wish for.

I often think that any meal, vegan or otherwise, is all about the sauce.

So here’s a recipe for a vegan pasta sauce that is very versatile and supremely adaptable.

I’ve used frozen peas, but try steamed broccoli, or sautĂ©ed mushrooms, carrots cooked in vegan butter or blanched spinach.  Just replace the peas with about 200 gms. of another vegetable, cooked appropriately, and blended with the cream.

Flavourings may vary too: basil… paprika…nutmeg …to name but a few.

You could also use something else instead of the mushrooms…e.g. steamed asparagus, baby broad beans or just a handful of pitted olives.

It really is that easy… use what you have to hand. Italian style.

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Today I’ve used some fancy, gluten-free and very delicious, red lentil pasta that I happened upon, but any pasta will do, particularly penne or fusilli …..

I’m also in love with ‘Oatly’ at the moment : cream, crĂŞme frâiche and of course, milk.

All available in some UK supermarkets now.  Which is fab.

For this recipe I use the oat cream, but unsweetened soy cream will do just as well.

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PASTA IN A CREAM PEA SAUCE

with sautéed mushrooms

Serves 2

Ingredients:    Continue reading “Pasta in a cream pea sauce.”

Breakfast, Cakes, Gluten-Free, Vegan, Vegan Treats

Spiced Banana Breakfast Loaf

Vegan, gluten-free, sugar free and very delicious!

Firstly, I would like to wish everyone a very happy new year.  Here in the UK the skies are decidedly grey and the air is damp and chill.  And everyone’s got the January blues.  No better reasons are needed to make a cake.  A wholesome comforting moreish sort of cake.

There were a few over ripe bananas sitting forlornly in the fruit bowl, so I thought: this is the moment to make a cake that’s good for breakfast.

Cake for breakfast: way to go 🙂 💕

It’s not too sweet, it’s very moist, it’s full of good things, and is fab. just plain with coffee, or vegan-buttered…or if you want to go sweeter then you can’t go wrong with oodles of strawberry jam.

For sweetener I’ve used a new ingredient (for me) : coconut sugar.  It’s not as sweet as sugar and it has a flavour to it that’s slightly musty.  For that reason, I wouldn’t use it as my absolute go-to sweetener, but in this cake it blends very well with the spices and the banana.  It’s now available in some UK supermarkets, which is why I’ve included it today.

I’ve also included another ingredient that makes gluten-free cooking easier: self-raising gluten-free flour.  Again, it’s available in some supermarkets and it certainly helped to give this loaf a nice rise.

Enjoy! đź’š

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SPICED BANANA BREAKFAST LOAF

Ingredients: Continue reading “Spiced Banana Breakfast Loaf”