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Review – Beaver Brand Jalapeno Mustard

Our American friends may be familiar with Beaver Brand jalapeno mustard, but when I spied it in my local Booths supermarket recently, I fell upon it with squees of joy… I love mustard, and I love jalapenos so it had to be bought! Beware though, it is most certainly not cheap.

Thankfully I tried a little before I slathered it all over my sandwich, it’s seriously hot! Which upon closer inspection of the ingredients list, makes a lot of sense… the first pepper in the list is cayenne, along with red jalapeno, green jalapeno, red chilli and ancho.

The first hit of flavour is definitely the cayenne, which to me always tastes like a rather raw sort of heat, although I don’t find it unpleasant. The mustard then mellows a little into the flavour of the jalapenos, which I really enjoy, it’s a rounded heat which fills the mouth but doesn’t hang around too long. The mustard flavour is more of a tangy banknote with all the chilli in there! I’ll be honest, I couldn’t detect the ancho flavour at all.

My very most favourite way of eating it so far has been spread thinly on wholemeal toast with peanut butter, it made such a satisfying weekend breakfast!

But I’ve also found it to be gorgeous with cucumber and vegan cheese in a sandwich, and mixed into vegan mayo as a dip for chips…

I’d definitely recommend it, particularly if you’re a fan of chilli sauces.

I'd already eaten quite a lot of it by the time I took this photo...

I’d already eaten quite a lot of it by the time I took this photo…

By E.

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Corn dog balls

I must admit that I have only ever seen corn dogs on television, so I have no idea if these corn dog balls are at all like the real thing! They do make a great treat though, and they’re perfect as a beer snack…

Makes 24

Corn dog balls

Corn dog balls

1 batch notmeatball mixture

For the batter-

130g polenta

2 tbsp tapioca flour

2 tbsp potato starch

1 tsp baking powder

1 tbsp apple cider vinegar

1 scant tsp mustard powder

250 ml soy milk

salt and pepper

Oil for deep frying

Mix all of the batter ingredients together and leave to rest for a few minutes.

Roll the basic mix into 24 balls.

Heat the oil in a deep fat fryer or saucepan, until a little drop of batter rises to the top sizzling.

Coat each ball in batter, and lower carefully into the oil. To stop them sticking on the bottom it’s best to hold them dipped just into the hot oil for a few seconds to allow a skin to start to form. Fry until crisp and starting to brown, just a few minutes each. You’ll need to do this in batches, they’ll stick together if the pan is overcrowded.

Serve with ketchup for dipping.

By E.

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Cauliflower, corn, and apple patties

I stood in the bungalow kitchen, staring at the cauliflower glowering at me from the chopping board, I was trying not to make soup. And I stared, and I stared… maybe I should make soup… my brain eventually creaked into life, and I made these delicious patties.

1 medium cauliflower, cut into florets

1 ear of corn

1 apple, grated (no need to peel)

130g of polenta

a grating of nutmeg

1/4 tsp garlic powder

1 tsp onion powder

1/2 tsp english mustard powder

500 ml soy milk

125 ml water

5 tbsp oil

You will need a large oven tray, I used one 30 x 20 cm, and cooked them in 2 batches.

Preheat the oven to fan 180 c.

First cook the cauliflower and corn. I did mine in the microwave, the cauliflower for 2 min 30, and the corn (I cut it in half first), for 2 min. Remove the corn kernels from the cob. Smush the cauliflower up a bit and add the corn, apple, nutmeg, garlic powder and onion powder. Give it a good mix.

Put 2.5 tbsp of the oil on the tray and place it in the oven to heat up.

For the polenta, put it in a saucepan with the (cold) soy milk, mustard powder, and some salt and pepper. Turn the heat on low, and whisk until thickened, 5-8 minutes, adding the water if needed. It should be a fairly stiff polenta, as otherwise the moisture from the vegetables can make the mixture too wet.

Add the cauliflower mix to the polenta and combine.

DSC_0423

The patties ready to go in the oven.

Drop spoonfuls of the mixture (about 9) onto the hot tray and cook for 10 minutes. Carefully flip them over and put them back in the oven for another ten minutes. Remove the patties. Add the rest of the oil to the tray and give it a couple of minutes in the oven to heat through. Spoon the rest of the mixture out and cook as before.

The cooked patties, lovely and golden.

The cooked patties, lovely and golden.

Makes around 18.

I like to eat them with salad or veggies and baked beans, or as a burger. They’re lovely cold too for snacking…

By E.

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Homemade vegan instant soup

I do like a cup soup, and the choice available in the shops for vegans isn’t great. It’s surprisingly easy to make your own, as I found when I was experimenting with the vegan stock powder. It won’t be quite as smooth as the commercially available varieties, but it’s awfully tasty!

Homemade cup soup

Homemade cup soup

2 tsp vegan broth powder

2 tbsp instant potato flakes

1 tsp soy milk powder (optional)

220 ml boiling water

Makes 1 mug full

Put the dry ingredients in a mug, and slowly pour in the water. Mix well, leave to stand for a couple of minutes and then mix again. Sip, yum.

By E.

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Veganbungalow’s ‘bacon’ flavouring, courgette sandwich slices and tasty butterbeans

Bagel!

Courgette sandwich slices on bagels, yum!

Sometimes I really want something savoury, salty and smoky for sandwiches, salads and snacks. I won’t pretend this tastes at all like bacon, non vegans will not be fooled, but it’s an amazingly tasty flavour paste, that works on so many things. I’ve used it recently on courgette, which made a great sandwich slice, and today, butterbeans. I ate a few of them as a side to a burger, and they really hit the spot. Filling and savoury, with a lovely texture.

veganbungalow’s ‘bacon’ flavour paste:

1/2 tbsp oil, I used rapeseed

1 tbsp vegan broth powder
1 tsp tomato puree
1 tsp liquid smoke, I used hickory

Mix all the ingredients together.

The courgette sandwich slices:

1 medium courgette, sliced lengthwise to 3-5 mm
1 quantity of flavour paste

Preheat the oven to fan 180 c
Toss the courgette slices in the flavour paste. Lay them out on an oven tray lined with greaseproof paper, and bake for 15-20 minutes, turning after 10 minutes.
Enough for 2 bagels.

Courgette sandwich slices

Courgette sandwich slices

The tasty butterbeans:

1 400g tin of butterbeans, rinsed and drained. It’s best to dry them a little using kitchen paper.
1 quantity of flavour paste
Salt and pepper.

Preheat the oven to fan 150 c
Toss the butterbeans in the flavour paste. Lay them out on an oven tray lined with greaseproof paper, and bake for 15 minutes.
Season to taste with salt and pepper.

By E.

Tasty butterbeans

Tasty butterbeans