Posts Tagged ‘Vegan Recipes’

Here in the UK we have a brand of non-animal meat substitute called Quorn, they do a Vegan range other than their normal vegetarian meat substitute products. It is made from Mycoprotein which according to my research is made from a fungi called ‘fusarium venenatum’, once the fermentation process has finished, it can either be Vegan by seasoning and mixing with Potato Protein or just Vegetarian by mixing with free range egg. Quorn is used as the meat substitute in this recipe, however please note, I am not a Vegan and, as I couldn’t get hold of the Vegan Minced ”Beef” from my regular shop, I used the egg based one – there are also other brands of Meat Free alternatives out there, the market is growing …

 

 

I have started using Non-Meat alternatives mainly because of the fact that most farm animals in the UK and Europe have been fed with GMO feed for many years despite the general opposition to GMO ”technology”, the other alternative if you can afford it is to buy only Organic Meat products.

I use Bolognese sauce not only as a nice family dinner but also ensure to bulk it up a lot so that I can freeze perhaps 2 or maybe 3 takeaway containers full of the lef-tovers for future last-minute quick dinners or for work lunch (In a food flask).

Another option if you don’t have a lot left over, is to chop up the pasta and mix it into the remaining sauce, you can throw this into a container in the fridge and can use it as a toasted sandwich filling the next day!

Ingredients:

  • Pack of Vegan or Vegetarian ”Beef” (Usually 300g),
  • Spagetti or Fuscilli etc,
  • Peas,
  • 1 or half of an Aubergine (Egg plant / Brinjal),
  • 2-3 Tbsp Lentils (Any colour),
  • 3 Tbsp Bulgar Wheat (Optional, but helps to bulk it up),
  • Chopped Onion,
  • Tin of Organic Chopped Tomatoes,
  • Bottle of Organic Passata (Not entirely necessary but makes it nicer),
  • 1 – 2 Tbsp Tomato Puree,
  • Salt, Pepper and Italian herbs such as Basil, Oregano and Rosemary
  • Nettle Seeds (Optional – these need to be foraged, they are already available Now due to the weird season we have had this year – June 2018)
  • Optional – if needed, you may find this recipe to be quite sharp / sour, if so you might need to sweeten it a little bit, I recommend using ketchup instead of sugar

Method:

  1. Throw in some Olive Oil into a decent sized Medium – Large pot, heat up and add in your Meat or Substitute, cook for a few minutes then take out and place in a temporary bowl,
  2. add a cup or slightly more of water into the same pot and cook the Lentils and Bulgar Wheat, you can sprinkle in the nettle seeds if using any, cook for 10 or so minutes, then scoop out into the same bowl as the Meat or Substitute – it does not matter if there is any water remaining,
  3. Add more Olive Oil and fry the Chopped Onion and Chopped Aubergine (Brinjal / Eggplant), cook until the Aubergine is lightly brown but mostly soft throughout – you can add in some salt here if you like, perhaps some spices like Paprica,
  4. Add in the Passata and tin of Chopped Tomatoes, as well as the tomato puree, you can throw in some stock too at this point (Beef stock for non-vegan and Vegetable stock for everyone else) – Creating liquid stock from store-bought product is quite easy, I will post soon on this subject,
  5. Once all is mixed in, throw in your herbs and add the bowl of ”Meat / Substitute” and Lentils / Wheat, mix all in and let simmer for 30 mins to an hour – in the meantime you can heat a pot of water to cook your chosen pasta in.
  6. For further bulking up, you can also throw in some Grated Carrot (Don’t use more than half a carrot), chopped celery, Courgette (Zucchini) etc! Try not to skip the Aubergine, they really do add a great taste to this recipe!
  7. Serve and Enjoy!
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Vegan Spaghetti Bolognese

For all of my recipes including Vegan, Cakes, cough / cold medicines, jams & Jelly, Chutneys, Soups, Pies, Smoothies, Cider and Vinegar, Wine and CompotesClick Here.

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This really is a very delicious soup and people who don’t like broccoli much will usually say it’s actually quite nice!!

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Organic Vegan Broccoli Soup

  • 3-4  Heads of Broccoli – chopped (or 1 per person being served),
  • 1 tbsp Olive Oil,
  • Big pot of Boiling Water (enough to cover the Broccoli),
  • Salt ‘n Pepper to taste

Bring the pot of water to boiling point, throw in the Broccoli and let go to boil again, add in some salt (skip the salt if you are going to use the excess ”stock” as liquid plant feed). Once boiling, time 3.5 – 4 minutes then switch off. It’s best to let it cool down a bit before throwing the broccoli chunks into the blender, blend some with about half a cup of the remaining water and keep blending / adding water little by little – DON’T add too much in one go! Just keep going until you have a nice smooth consistency, once you are happy then throw in the olive oil and blend again with your salt and pepper. Serve with some nice Crusty Soup bread – I like to do a large batch and freeze a couple servings to take to work in the coming months…

With the price of Organic produce going lower and lower, there’s no excuse anymore in not having at least a part-healthy diet! Yes, a head of Organic broccoli is about a third smaller than non-organic, but it’s the nutrient content and health benefits we are looking at, not the size (bulk) – FACT: Chemically treated produce has less nutrient value and ARE subsequently, bad for your health!!!

For further Vegan recipes that also have non-vegan options, check out:

Mushroom Soup and Berry / Fruit Smoothies

This recipe is actually a non-vegan smoothie which I adapted after having vegan friends around whom I didn’t know yet were vegans!

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Vegan Blackberry Smoothie

  • A cup full of Berries (Preferably from last year’s food foraging?),
  • A cup full of Fresh Apple Juice,
  • 1x Ripe Banana,
  • Not necessary but, honey to add in if you or your expected guest/s have a sweet tooth (usually about 1tsp to 1 tbsp depending how keen you are on your dentist!),
  • For Non-Vegan, add half to one cup natural yogurt,
  • Optional: Pre-soaked Nettle seeds and/or chia seed, you could even throw in some home made Elderflower Cordial!

Place all ingredients in a blender, blend until smooth and serve – honestly, honey is not necessary as the apple juice and banana are more than enough for sweetener.

If you find yourself saying that this is not sweet enough, then you should look at gradually reducing your sugar intake. The way I reduced my sugar was to have half a teaspoon less in my tea / coffee and every few months reducing a bit more, I am now down to no sugar at all in tea and only one teaspoon in a coffee. I can now have a little as a teaspoon of honey in my morning porridge – compared to the early / mid nineties where I would have 2-3 Tablespoons in a cereal.

There I was thinking I have already posted this recipe years ago, so making this tonight I had a look and yep, not shared this one yet!

mushy soop

The Vegan option, as well as the milk instead of pouring cream, are all my own adaptions. This is a great recipe that can be changed to suit your own needs or taste as I discovered when tasting it before the blending stage …

What’ needed:

  • 500g Mushrooms, I recommend mixing two varieties,
  • 50g soft butter (Use oil for vegan version),
  • 1x Onion Chopped,
  • 1 Ltr Vegetable Stock (powdered stock makes 1 ltr with 4x level teaspoons),
  • 150ml pouring cream or full cream milk (Skip step for Vegan recipe),
  • 3x tbsp general flour,
  • Salt and Pepper,
  • Garnish with chopped parsley,

Method:

  1. Chop the mushrooms and cook for 5 min’s in half of the butter / oil, chop your onion whilst cooking the mushrooms.
  2. Remove the mushrooms from the pot with a spoon leaving as much of the juice in the pot, now add rest of the butter . oil, the onions and cook for a few min’s.
  3. Add in one tablespoon of flour whilst stirring the onions, keep adding until all three tablespoons have been added, keep stirring and cook for 1-2 mins,
  4. Add in the 1ltr of Vegetable Stock, the mushrooms and cook for 10-12 min’s, afterwards, remove and blend until smooth (Skip this step if you prefer a textured/ chunky soup) – Vegans stop here, serve with some chopped parsley, check the taste and add in salt / pepper if necessary and enjoy!!
  5. Add in the pouring cream or full cream milk together with the blended soup, return to the pot and cook for a further 5mins or so, check your seasonings and serve with chopped parsley … this recipe, as with most soup recipes, goes very well with buttered French Bread

Notes:

Some brands of Vegetable Stock can be quite salty so you could find you don’t even have to add any salt to the soup! A healthier brand I use and recommend is Marigold Organic Swiss Buillon.

Recently I added a recipe on making your own plum Compote, here is the very simple recipe on serving the compote with Natural Yogurt and some other bits …
This recipe can be made in a Vegan / dairy Free way by using Soya based Yogurts

Ingredients:

  1. Home made Compote,
  2. Natural non flavoured Organic Yogurt,
  3. Honey,
  4. Banana,
  5. mixed Crushed Nuts.

Method:

 

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Step 1: Place about 2-3 Tablespoons of your Compote into the bottom of a globe glass such as a wine glass etc. Top the latter with a few Tablespoons of Natural Yogurt then finally top with a tablespoon or so of more Compote.

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Step 2: Top the second layer of Compote with a layer of Banana Slices

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Step 3: Top the Banana Slices with the final layer of Natural Yogurt, then you can pour a little amount of honey followed by the Crushed Mixed Nuts

Step 4: Eat !

Click Here for the article on how to Make Your Own Plum Compote

One trending recipe that I have come across online quite a lot recently is the Sweet Potato toast recipe, here is my own personal toppings recipe and I also have some very important safety advice based on some personal experience – lets just say, luckily I was in the kitchen at that time!

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Jeff’s Sweet Potato Toast Toppings Recipe

The general method to make the toast:

  1. Check the inside of your toaster, get any bread crumbs out from the bottom (not only the tray, try get as much out as possible),
  2. Peel your Potato (If organic, skip this part),
  3. Slice the potato lengthwise to the thickness of around 8mm to a maximum of 10mm,
  4. Place the slices in the toaster and set the toaster to half the maximum time (be careful the first time you do this!) the potato toast takes longer than bread to make toast and each toaster is different, you really need to do this a few times to be able to get to know your toaster to be able to re-create this recipe over and over with confidence,
  5. Once the toast pops out, use tongs to check, it is likely that it will need to be given another round in the toaster, the toast should become flexible and the skin should start forming ”bubbles” which also start going brown / black – then you know it is ready

NOTE: Regarding step 1, any old collated bread crumbs inside your toaster Can Set On Fire! This happened to me! The reason why is because when making Sweet Potato Toast, we are keeping the toaster on for such a longer time than Bread Toast, which can cause the crumbs to finally get hot enough to catch on fire.
I was in the kitchen and noticed it right away, the fire was strong enough to have actually made the toaster itself catch fire then subsequently the chipboard counter top and pretty much most of the kitchen!! Be Careful

Jeff’s Unique Sweet Potato Toast Topping:

Ingredients:

  1. Hoummous,
  2. Fresh Green Olives,
  3. Red Pesto,

Method:

  1. Spread the Red Pesto on the slice,
  2. Top this with 3-4 dollops of Hoummous using a teaspoon,
  3. Place a few half sliced Green Olives between the Hoummous Dollops,
  4. Eat !

There are quite a few topping recipes online, most of them are Avocado based which I didn’t have any at the time of experimenting with Sweet Potato Toast – I am really quite chuffed with that otherwise I would not have stumbled upon this really nice combination.

I also tried Hoummous only with Green Olives, this does suffice but is definitely not as tasty as with the Pesto.

If you come up with your own recipe, please do come here and comment / share (Remember, you Do Not need a wordpress account to comment on my blog, guests can comment too)