Shchi

A Russian style soup with many variations, which, according to Wikipedia, dates back to the 9thC.

Wikipedia: Shchi is a traditional soup of Russia where it has been known as far back as the 9th century, soon after cabbage was introduced from Byzantium. Its popularity in Russia originates from several factors. Shchi is relatively easy to prepare; it can be cooked with or without various types of meat; and it can be frozen and carried as a solid on a trip to be cut up when needed. Finally, it was noticed that most people do not get sick of shchi and can eat it daily. As a result, by the 10th century shchi became a staple food of Russia, and another popular saying sprang from this fact: “Щи да каша — пища наша.” (Shchi da kasha — pishcha nasha “Shchi and kasha are our food”).

Based on the humble and beautiful cabbage, this is a recipe that inevitably has endless variations.

Here’s my vegan version.  Based on a traditional vegetable version, I’ve included Sauerkraut, which makes it Sour Shchi.

It’s one of those soups that matures with time, so, if you want to try it, don’t hesitate to make a big batch, as it tastes even better the next day.

Hope you enjoy!

§

SHCHI

Serves 4 or more…

Ingredients:   Continue reading Shchi

Tarte au Chocolat

Here’s a lovely little treat……for Valentine.💕

Tbh, this kind of thing is way out of my comfort zone; (give me a bag of beans and a cabbage any day!), as you can see from my pastry skills (or lack of),  but I was inexplicably moved the other day to buy a little set of heart-shaped baking tins, and I definitely had chocolate on my mind…..   maybe it seemed to me that the world needs some love these days, as there appears to be a lot of hate around, and we all can all make space for the occasional chocolate heart…no?! 💚

This tart can be made as one big one, or 4 little ones.

I used ready-made vegan shortcrust pastry, but of course you can use your favourite home-made pastry, and, with a little care, a gluten-free version.

The filling is light and velvety rich and hopelessly delicious.

I hope you enjoy!

§

TARTE AU CHOCOLAT

Serves 4

Ingredients:   Continue reading Tarte au Chocolat

Blueberry Porridge

On a gloomy, rainy day (like today) there’s nothing better than a bowl of perfectly cooked porridge.

Traditionally porridge is flavoured with a good pinch of salt, and drizzled with a little cream if it’s particularly cold outside!  Salted porridge is worth trying, and surprisingly good!

I’ve added some blueberries to the mix, simmered for a few minutes, so they get just hot enough to pop juicily in the mouth 🙂

Add extra fruit, a little vegan cream (optional), and a drizzle of your favourite sweetener.

Delicious!

§

BLUEBERRY PORRIDGE

for 1

Ingredients:    Continue reading Blueberry Porridge

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

§

Avo Sauce for Pasta

For 2

Ingredients:    Continue reading Pasta in an Avocado Sauce.

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.

§

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.

§

world_topic_image_satellite_image

MYSTERY BLOGGERS’ AWARD

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

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!

§

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)

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!

§

NEEPS, TATTIES AND WHISKY SAUCE

SERVES 4

Ingredients: 
Continue reading Neeps, Tatties and Whisky Sauce.

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!

§

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

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

§

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

Change of site address.

vffpbanner1

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

x

Vegan Recipes from across the Planet for a Kind and Compassionate World. The Future is Vegan.