Sunday, July 1, 2012
Saturday, June 30, 2012
glofly said: Love your blog :)
Oh thank you :D
Wednesday, June 27, 2012
Berry Tofu Cheesecake!
Adapted from recipe in 500 Vegan Dishes. This actually made enough for 2 cheesecakes but I guess it depends on the depth of the tin you use! Super happy as I now have one left over in the freezer :D
My omnivorous, vegan skeptical brother said he wouldn’t have known it wasn’t a dairy cheesecake if we hadn’t told him!
Click through for the recipe!
Monday, June 18, 2012
LiberATE zines back on sale!
Follow the link above to get yourself one of my vegan recipe/info zines! Currently trying to raise enough money to move to a bigger place so our rescued rabbits have more room to hop about in, so if you grab a copy it’d be a big help :)
Crispy Tofu Nuggets!
I looked at a few different nugget type recipes online and modified them to use what I had in the kitchen, they turned out pretty nice :)
30g breadcrumbs, lightly toasted
1/2 tsp salt
1/4 tsp chili powder
1/4 tsp paprika
Freshly ground black pepper, to taste
3 tbsp water
1 1/2 tsp flour
1/2 block of tofu (about 200g)*
*Most of these nugget type recipes use frozen and thawed tofu as it gives a firmer, chewier texture but I’m not that keen on it and like my tofu quite soft, but you might want to freeze yours first then defrost before starting! Also I couldn’t be bothered waiting for my tofu to freeze and then defrost :P
1. Remove as much moisture from the tofu as possible by wrapping in kitchen roll and pressing between two plates with a can of beans or something fairly heavy on top for about 15 mins.
2. Cut tofu into approx 1 inch cubes or however big you want your nuggets
3. In one small bowl, mix together the water and flour, use a fork to mix it thoroughly into a smooth batter
4. In another small bowl, mix the breadcrumbs, spices, salt and pepper together
5. Heat some vegetable oil in a chip pan, enough to cover and deep-fry the nuggets
6. While the oil is heating up, one cube at a time dunk each nugget into the batter and then into the breadcrumb mix, rolling it around on all sides to get a nice even coverage of crumbs.
7. Check the oil by dropping in a bit of the breadcrumb mix - if it fizzes then it’s hot enough, if not just wait a bit longer and try again
8. Once the oil is hot enough, drop in your nuggets. They might not all fit in your pan at once depending on the size of your pan, and you don’t want them to stick together so you can do them in 2 batches like I did. They only take 2-3 minutes to turn golden brown and for the batter-crumb coating to go crispy!
9. Empty the nuggets out onto a piece of kitchen roll to absorb any excess oil
10. Eat with ketchup or barbecue sauce :)
apologies for any posts that I write badly, i.e. missing out words or spelling things wrong. I’m a bit ill at the moment so my brain isn’t quite functioning at top capacity. I re-read my last post about 3 times before I realised I’d missed out two words. So please excuse me for a while :)
Wednesday, June 13, 2012
MozzaRisella - Vegan, dairy-free, soy-free and gluten-free Mozzarella style cheese!
So I tasted a sample of this at V Revolution a few days ago and had to buy some straight away. Safe to say this the best vegan mozzarella style cheese I have ever tasted, even raw just sliced straight out of the packet, it’s amazing! It’s made from germinated whole rice and a few other natural plant ingredients (you can read more about it here). I have yet to try melting it but intend to use it on pizza soon so keep your eyes peeled for a pizza post :)
Wednesday, June 6, 2012
Yesterday I made a Quinoa, black bean, soya bean, tomato and sweet red pepper salad.
I just made it up as I went along really, but here’s more or less what I used/how I did it:
1/2 cup quinoa
1 cup water
Pinch of salt
1/2 cup black beans (I used dried beans which I soaked for 8 hours then boiled for 10 minutes, then simmered for 40 mins but you could used tinned beans if you don’t have the time)
1/4 cup soya beans (I used frozen beans which I microwaved in a bit of water to defrost)
4 cherry tomatoes, sliced in half
1 small sweet red pepper (or 1/4 normal red bell pepper), diced
2 spring onions, sliced.
1 tbsp Lime juice
1 tbsp vegetable oil
1 clove garlic (crushed)
1 tsp lemon juice
1/2 tsp salt
1/2 tsp sugar
1 tbsp fresh coriander, chopped
1. Bring the cup of water + pinch of salt to boil in a saucepan
2. Add the quinoa, cover the pan and boil for around 10 minutes until the quinoa is more fluffy, you might need to add a bit more water if it starts to dry up too soon. After 10 mins, turn off the heat and leave to stand for 5 minutes. Drain and set aside in a large bowl to cool
3. Drain and rinse the cooked or tinned black beans, add to the quinoa
4. Add the tomatoes, soya beans, red pepper and spring onions to the mixture
5. In a small bowl, combine the dressing ingredients and mix well with a fork. Pour the dressing over the quinoa mix, add the chopped fresh coriander and toss it all together.
6. Eat now or refrigerate and eat chilled later (I prefer it chilled!).
I still had some left over today, so to change it up a bit I added some sweet chili sauce which was really nice.
Simple Courgette, Carrot & Hummus Sandwich!
Handful of grated courgette
Handful of peeled & grated carrot
Seeded wholemeal bread (or whatever kind of bread you like)
1. Slather 2 slices of bread with loads of hummus
2. Pile the carrot and then the courgette onto one of the slices of bread
3. Place to other slice of bread on top
4. I don’t think I actually needed to tell anyone how to make a sandwich really did I?! :D
Saturday, May 12, 2012
Sun-dried Tomato & Herb Scones
225g plain flour (I ended up using a bit more than this but start off with this much)
45g vegan vegetable fat (e.g. TREX or something similar, some supermarkets own brand stuff is vegan, just check ingredients!)
150ml soya or other non-dairy milk
1 + 1/2 tsp baking powder
1/4 tsp bicarbonate of soda
1/2 tsp salt
1/4 cup grated mozzarella style Cheezly (or any other type of dairy free “cheese”)
1/4 cup sundried tomatoes in oil
1/4 tsp paprika (I used smoked paprika, because it’s AWESOME)
1/4 tsp dried oregano
1/2 tsp dried mixed herbs
1. Preheat the oven to 200C and line a tray with baking paper
2. Drain the sundried tomatoes and pat them on some kitchen roll to remove excess oil, then dice them up into about 1cm pieces
3. Sift the flour into a medium sized mixing bowl
4. Using your fingertips, rub in the vegetable fat until there are no big lumps left (little lumps are fine!)
5. Add the bicarbonate of soda, baking powder, salt, herbs & spices and mix
6. Stir in the Cheezly and tomatoes
7. Make a well in the middle of the mixture and pour in the soya milk bit by bit, stirring the mixture with a spoon
8. At some point you will need to get your hands in to mix it properly, you will probably also need to add more flour until the mixture becomes a sticky dough, but not too sticky! You want to be able to roll it into small balls in your hands!
9. After you’ve mixed and kneeded the dough with your hands for a few minutes, put a bit of flour on your hands, break off chunks and roll into balls. You should get 10 balls out of the mixture.
10. Put each ball onto the lined tray and squish them flat a bit!
11. Bake for 15 minutes until they have risen and turned golden
12. Remove from oven and leave to cool on a wire cooling rack. Enjoy!
Sorry it’s been quiet on here lately!
I’ve been away for a week - stay tuned for some posts soon :)
In the meantime, why not visit my etsy shop?!
And look at this photo of a happy pig: