6

Beetroot soup with roast lemon and tomatoes

Yesterday I had beetroot to use up - lots of off cuts from the oatcake canapes! So, of course, I made soup... 
Beetroot makes a lovely softly smooth soup, and I really fancied some spice to 
go with it. So I roasted the beetroot with chillies and tomatoes, and 
added a chopped up lemon to the roasting pan to cut through the 
sweetness. 
It worked very well, and I ended up with a tasty earthy soup with a lovely warm heat and citrus tang. 
I garnished it with salad cress because it looked pretty, but actually the flavour went very well too! 

beetroot and lemon soup
 Beetroot Soup with roast lemon and tomatoes
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5

Simple, but yummy, scones

Oh scones .. Since having to follow a gluten free diet, I have maybe managed to eat only two! So .. Time to have a mess and see if just swapping out gluten free flour works as well on my old recipe… Also .. I’ve still not got round to buying a new bag of sugar so will be trying the ginger flavoured coconut sugar by Coconom that came in this month’s VeganKind box.

 

yum yum yum

 
350g gluten free self raising flour (I’m using Doves Farm)

90g vegan margarine

45g sugar, plus a little extra for dusting

1 teaspoon gluten free baking powder

Pinch of salt

180ml soya milk

1 tablespoon of lemon juice
Pre-heat the oven to 200 centigrade Fan

Add the lemon juice to the soya milk and microwave for 30 seconds, give it a good stir and leave it. This will make the soya milk split slightly and thicken it, it tastes slightly yoghurty and adds a slight tang to the flavour.

Mix together the flour, salt and baking powder in a large bowl. Add the margarine, breaking it up into small pieces.

Rub the margarine into the flour until it looks like breadcrumbs, the mix in the sugar, add the soya milk mixture and mix together to form a moist dough.

Flour the worktop then roll out the dough to about an inch thick and shape into a rough circle, cut into 8 wedges, sprinkle with a bit of sugar and pop them in the oven for 10 minutes. 

 

just need a bit of sugar on top then off into the oven

 
I kept mine in the oven for a couple of extra minutes, but I’m wondering if the oven wasn’t completely up to temperature.

I had some soyatoo whipping cream about so made liberal use of that and raspberry jam to top my scones ๐Ÿ™‚

The ginger coconut sugar – I do like coconut sugar a lot, it has a wonderful toasty, molasses, flavour. The ginger flavour was a bit lost on me though, I suppose if I was using a higher proportion to other ingredients then it would have been more obvious.

By A

0

Purple sprouting broccoli and polenta bake

Purple sprouting broccoli is looking great in the shops at the moment, such a beautiful colour! I picked some up for only 75p the other day, and really wanted to try a new recipe with it.
I thought it would be nicest to keep it whole, it’s such a pretty vegetable, so put my thinking cap on…
I was idly contemplating toad in the hole yesterday, and wondering about a vegan version.
So then I thought why not use the psb instead of sausages! So I thought about this a little more, and realised that polenta would be a better match than a batter… So it’s not toad in the hole at all, but with the psb, romano peppers, mushrooms and olives it’s a cheerful, tasty dish to brighten up the work day tomorrow.

purple sprouting broccoli and polenta bake

purple sprouting broccoli and polenta bake

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1

The big event!

Just a quick post, we’ve just got home from the exhibition preview we were catering.  As usual we didn’t get any decent photos at all and all 300 canapes were eaten in 45 minutes. Here is a blurry photo that I managed to snap of part of the table as we were setting up. See the palafel boats in the bottom left corner! When we’ve recovered we’ll start posting the recipes. We met some lovely people and if you’re anywhere near Blackpool it’s a fantastic exhibition. Many thanks to everyone at the Grundy!

image

image

By A+E

8

quietness and catering

We’ve been a bit quiet on the recipe front for a few days… But with good reason!

We’re doing vegan and gluten free canapes for the opening of an exhibition at the Grundy Gallery in Blackpool on the 24th April! We’re very excited about it, and having a lot of fun perfecting our recipes.

Here’s our menu-

Savoury

Palafel – parched pea falafel

Miniature ‘butter’ pies

Oatcakes with spice pickled beetroot and homemade vegan cream cheese

Sweet

Miniature Manchester tarts

Goosnargh curd cakes

As you can see we’re doing a Lancashire/North West theme!

Here’s the details of the exhibition, if anyone is in the area you should come along! It’s called Modern History vol. 1.

Well be posting our recipes after the event, but here’s a picture of where we’re up to with the Goosnargh curd cakes…

Goosnargh curd cakes in progress...

Goosnargh curd cakes v2.2

By A. and E.

5

Pickled and roast beetroot with broccoli, almonds and quinoa

Here’s another one of my work lunch salads! Totally uncomplicated to make, it’s colourful and delicious, and something to look forward to through the morning.

I’ve used a spiced pickling liquid almost the same as the one I made here, Alex and I both enjoyed the cardamom flavour so much we thought it was definitely one to repeat!

I’ve dressed the quinoa with some of the pickling liquid too for extra flavour… and colour!

Pickled and roast beetroot with broccoli, almonds and quinoa

Pickled and roast beetroot with broccoli, almonds and quinoa

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3

April’s The VeganKind box review

As usual both of my boxes turned up on the same day of the month. This months VeganKind box has got a good weight to it. Whatever is in there feels fairly substantial!

just waiting to be unpacked

So let’s see what’s in there.. This months recipe card is from the Vegan cookie fairy and uses the first ingredient to come out of the box Ginger coconut sugar from Coconom, I’ve tired their normal coconut sugar and it’s good stuff, it has a caramel-y, molasses-y, flavour, I can see how it could work very well with ginger, so this will probably get used in my next batch of biscuits.

Next out is a Dark chocolate Peanut butter cup with Maldon sea salt by Eat Chic . In the interests of reviewing I’ll eat this now … Yum .. The chocolate is dark and slightly bitter with a roasty, toasty, flavour, the peanut butter is slightly sweet and the salt really lifts the whole thing. I like it a lot.

Whilst I’m munching the peanut butter cup the next thing I lay my sticky paws on is a bag of Soffle’s Chilli and Garlic Pitta chips. I have it on good authority that these are a great tasty crunchy snack, but not for me as they are made with wheat flour.

Yay, more chocolate next, in the shape of a pack of Coco Mylk buttons from Ombar, they describe themselves as organic raw chocolate with coconut cream and live cultures, which sounds great!

Ha, and last out is just what I need seeing as I’m now covered in chocolate and peanut butter a nig bottle of Coconut hand wash from Faith in Nature, I’ve used a few of their products and they have always been consistently very good.

photo taken before the mysterious disappearance of the peanut butter cup

It seems like a really good box this month .. Now I’m off to wash my hands.. ๐Ÿ™‚

by A

4

falafel/palafel

I have a confession to make… I have never made falafel! I know, I know, I’m a disgrace to the vegan world!

So today was the day to have a go (well actually yesterday, as the peas need to be soaked…)

But as well as the traditional chickpea version, I thought it would be fun to try making some with the flavours of parched peas as well.

So below we have two recipes using the same method, but two very different sets of flavours. Both are delicious! They take some time but are definitely worth it.

I’m serving them with minty soy yoghurt and salad.

falafel and palafel!

palafel and falafel!

each batch of mixture makes 12 to 15


for the peas

200 g dried chickpeas or pigeon/maple peas

300 ml hot water, (with 4-5 bay leaves added for the pigeon peas)

for falafel

1/2 tsp ground cumin and coriander

2 cloves garlic, chopped

2 tbsp fresh ginger, grated

salt and pepper

2 tbsp fresh coriander, chopped

2 heaped tbsp fresh parsley, chopped

for palafel

1 tsp fresh rosemary, chopped

1/2 tsp dried marjoram

1/4 tsp dried thyme

2 heaped tbsp fresh parsley, chopped

salt and pepper

1/2 tsp mustard powder

3 tbsp gluten free flour


oil for deep frying.


First soak the peas. If I soaked mine overnight, for 10 hours by which time they were soft enough to bite through.

For either the falafel or palafel, mix all the ingredients well and then chop together. I used the chopper attachment on my hand blender, a food processor would be great too. Leave some bigger pieces of peas in there for texture. Chill for a couple of hours.

the falafel mixture

the falafel mixture

Heat the oil in a large heavy saucepan or deep fat fryer to around 180 degrees c for falafel or 160 degrees c for palafel.

the palafel mixture

the palafel mixture

Squash the mixture into 12 to 15 patties, I found it easiest to do this using a dessert spoon to shape them. The palafel are trickier as the mixture is less sticky so I made smaller ones. Deep fry the falafel/palafel in batches for around 3-5 minutes until they have a lovely crunchy crust and are hot all the way through.

By E.

5

Baked Tofu 65

There’s a classic South Indian restaurant dish called chicken 65, which I first saw a good few years ago at a lovely restaurant near where I used to live. The name intrigued me, everything else on the menu had an Indian name apart from this one… So I did a little research and found that it’s basically a yoghurt marinade/deep fry/tarka (hot spiced oil dressing) method.

I always meant to have a go at cooking a version of it, but it was one of those dishes that I knew I’d like but just never got around to… I think everyone has a few!

But I had tofu, plain soy yoghurt, spices and herbs in, so now was definitely the time to give it a go!

As well as being vegan and gluten free I wanted to make a healthier version, so have gone for baking the tofu rather than deep frying. It takes a while in the oven as the moisture in the tofu and marinade do take some time to cook off enough, but you are left with a great texture at the end.

I marinated mine for 24 hours, but you could probably get away with an hour and still end up with a great result.

Instead of the tarka I’ve gone for a similar style of dressing, with the heat of fresh ginger, the tartness of lime juice, and the gorgeous fragrance and flavour of curry leaves.

I’m going to eat it cold for lunch at work so have made a simple brown rice, spinach and pea base for the spicy tofu and fresh dressing.

Baked Tofu 65

Baked Tofu 65

serves 2


for the marinade

150 ml plain soy yoghurt

1/4 tsp turmeric powder

1/2 tsp roast ground coriander

1/4 tsp roast ground cumin

1/4 tsp ground black pepper

1/2 tsp chilli powder (or to taste)

1 clove garlic, finely chopped

2 tbsp grated ginger

1/4 tsp salt

for the dressing

4 tbsp lime juice

1 sprig curry leaves

1 tbsp grated ginger

1 tbsp oil

1 tbsp fresh coriander

and the tofu…

400 g tofu, pressed and cut into cubes


Mix all of the marinade ingredients together in a bowl and toss the tofu around in it, coating it well.

Refrigerate for 24 hours.

Preheat the oven to 220 degrees c.

Line a tray with baking paper, tip the tofu onto it (including marinade), and bake for 45 minutes.

Check the tofu after 25 minutes and carefully turn it. There may be a little liquid in the tray, drain that off if you can, it will help the final texture. The yoghurt should have caught and caramelised in places when the tofu has had the full cooking time.

Just before serving, heat the oil in a frying pan and add the ginger and curry leaves. Sizzle for a minute or so, then squeeze in the lime juice. Add the coriander at the last minute and then pour the dressing over the tofu.

By E.