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Archive for the ‘recipe books’ Category

I love my Vegan Yum Yum cookbook. It’s probably the most used of all of my vegan cookbooks (I have a vast collection). The recipes are lovely and I really love that there are photos for each of them – I’m so much more inclined to cook something if I see a picture of it first!

This recipe is from the cookbook, but I also found a version on the website – here.

I adapted it a bit, mainly because you can’t really buy seitan over here so making it specially would be a big effort! And I’m more likely to have spinach in the fridge than kale, so I tend to use that.

It really is a wonderful dish. I’ve made it for lots of friends and family too – I like things you can make a little in advance (i.e. before they arrive) and then warm up when you want to eat – it means you don’t spend ages in the kitchen when you could be chatting to people. And it is so full of flavour, it’s delicious. And super easy – especially with my microwavey rice shortcut!!

For the sauce:

  • 1/4 cup soy sauce
  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • 2 tbsp rice vinegar
  • 2 tbsp vegan worcestershire sauce
  • 2 tbsp water
  • 2 tbsp olive oil

Other ingredients:

  • I microwave packet of brown rice (or 1 cup of cooked brown rice if you’re not being lazy)
  • 1 bag of baby spinach (or kale)
  • 1 tin of black beans
  • 1 tins of butter beans

Instructions:

  1. In a big bowl, mix all the sauce ingredients together (with a fork, or a whisk) and put to one side
  2. In a large pan, start to wilt the spinach in a little oil (while this is happening, microwave your rice pouch)
  3. Add the beans and rice
  4. Once the beans are warmed through and the spinach is fully wilted, add the sauce
  5. Heat through
  6. Serve
  7. Eat
  8. Yum
  9. Easy

there was very bright sunshine on my windowsill this afternoon 🙂

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Seitan en Croute

I’ve been meaning to make this for ages, and I’m so pleased I finally got my arse in gear and did! It’s a seitan recipe, which is wrapped in pastry. Since you bake it, that means you’re not messing about with simmering seitan for ages. I’ve only make seitan once before and I didn’t really know what I was doing so I figured this seems like a good recipe to try, for my second attempt.

The recipe is from 500 Vegan Recipes (I highly recommend that cookbook). When I first read it I wasn’t sure what to do with the pastry on top – the recipe says something about strips diagonally across the top, like the top of an apple pie. I don’t know what the top of an apple pie is like!! But then, joy of joys, I discover that one of the authors of the book, Joni Marie Newman, has a website where she put the recipe, and a photo!

So here’s my attempt (recipe taken from Joni’s site):

  • Preheat oven to 180 oC
  • 2 cups (288 g) vital wheat gluten flour
  • 1 cup (120 g) whole wheat flour
  • 1/4 cup (30 g) nutritional yeast
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 cup (235 ml) beef flavored vegetable broth (or plain veggie broth)
  • 1/2 cup (120 ml) extra-virgin olive oil
  • 1/4 cup (60 ml) soy sauce or tamari
  • 3 tablespoons (50 g) tomato paste
  • 1 tablespoon (45 g) prepared stone ground mustard (I used dijon)
  • 2 teaspoons liquid smoke
  • 2 sheets vegan frozen puff pastry (see note below)
  1. Have ready a baking sheet lined with parchment or a silicone baking mat such as Silpat.
  2. In a large mixing bowl, mix together, gluten flour, wheat flour, nutritional yeast, parsley, paprika, garlic powder, and pepper.
  3. In a separate bowl, mix together broth, oil, soy sauce, tomato paste, mustard, and liquid smoke.
  4. Add wet to dry and knead together until well incorporated and until moist dough forms
  5. Let rest 20 minutes.
  6. Thaw puff pastry according to package instructions.
  7. Form into a loaf (similar to a meat loaf shape) and place in the center of the baking sheet.
  8. Bake, uncovered, for 35 minutes. Remove from oven and let cool slightly.
  9. Increase the oven temperature to 375°F (190°C, or gas mark 5).
  10. Cover the loaf entirely with one of the pastry sheets, tucking the edges underneath the loaf.
  11. Slice the other sheet into 10 even strips for weaving. Weave the strips, on the diagonal across the top of the loaf. Tuck loose ends under the loaf.
  12. Sprinkle a little paprika and parsley on top for color.
  13. Return to the oven and bake an additional 20 to 25 minutes, or until pastry is fluffy and golden brown

A note about pastry – did you know Jus-rol puff pastry is vegan? One of those suprising and wonderful things to discover! And you can easily get it in the fridges and freezers of most supermarkets. For this recipe I used the frozen pre-rolled stuff – the box comes with 2 sheets in it.

Here it is before going in the oven:

(this is before I sprinkled parsley and paprika on top) I was SO PROUD of my pastry-weaving skills! It looks like a work of art!

Unfortunately much though it looked beautiful before going in the oven, it seems I didn’t tuck the edges in very well….oops!

I may have overcooked the top a little too!!

The inside looked like this:

It was really nice – the seitan itself was really tasty, with lots of flavour. It’s kind of like a giant sausage roll! I think next time I might actually make a few normal sized sausage rolls. I’ll definitely be making this recipe again.

– Oh, and the other author of the recipe book, Celine Steen, is the author of the blog Have Cake Will Travel!

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There are a few things I make quite often for non-vegan friends (that’s like, all of my friends. I have no vegan friends. sad times) which go down really well. It’s nice to feed people awesome food which they love, and which shows them that vegan food doesn’t “taste vegan” or weird, or, you know, crap. And a few people have told me these are the best carrot cakes of any kind they’ve ever eaten. Win!

The recipe is in this book:

Here they are, in a tin ready to be taken to a friend’s wedding…

Note: I haven’t posted the recipe, because I don’t understand the copywrite rules, and quite frankly I don’t want to piss anyone off. I’ve been in touch with Isa Chandra Moskowitz to ask if I can put the recipe on here. But in the meantime, check out the Post Punk Kitchen website, Isa is super generous with her amazing recipes.

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