I made a nice stew with 1 onion, some leftover potatoes, 1/2 jar leftover pasta sauce, 1/2 can baked beans, some leftover tomato puree, 1 red pepper that needed using up, sausages from a dry mix that was well past its best before date and ground almonds that were best before the end of April. Yummy and enough for some tomorrow too!
Please sign the petition to stop abuse against brick donkeys in Nepal: http://dld.bz/c2aS2 ~Countless working equines face unspeakable abuse in Nepal's brick factories. While carrying bricks to and from the kilns, equines are overloaded, overworked and continuously beaten. Most are made to work till they drop, literally.
Verdict: love the chocolate, but the date syrup was too sweet. Will try again and maybe use raisins instead of dates and see if thats better or perhaps I should just use agave syrup as the recipe states. Sorry no photo's.
Also note there was more filling than chocolate, so next time i'm going to double the chocolate.
This is not really a recipe. Just use how much you think to make the amount you want to serve. This is what I did to serve 3-6! I basically made a sort of dry sausage casserole and topped it with crumble and baked it. But the amounts are totally flexible
16 bitesize rolls of vegan sausage meat mix made up. Sorry don't know how much of this, as I made the whole packet up and will be using it over three days making different things.
Large handful of cranberries
some sweet yellow and orange pepper. I used about half a pepper in total
a sprinkle of black pepper
3 slices seeded bread
handful of oats
3 tbsp margarine
2 tbsp nutritional yeast
I made up the dry vegan sausage mix. I then rolled up 10 balls of it. Although the shape doesn't really matter as I ended up chopping them up anyway. Chop the onion. Fry the onion and sausages in rapeseed oil. Add the cranberries, a chopped apple, any other veg, I added pepper and mushroom. Adding a drop of water to make a slight sauce from the bits that stick to the pan. Put into contain/s to bake.
Crumble up the bread, rub in the margarine and then stir in the oats and nutrition yeast and black pepper to taste. Put on top of the bake and cook for about 30-40 minutes at about 190. Serve with steamed veg.
125g margarine (I used vitalite)
40g rapeseed oil
4 Tbsp Sweet freedom
Sticky cranberry sausages veganised from Nigel Slater's 12 Tastes of Christmas
A great site full of questions on how to reuse or recycle a product with suggestions and answers! You can suggest an item. From bizarre to very useful!
Banana chocolate and bread pudding Banana and date pudding cake
Banana sponge cake
Banana bread and butter pudding
Fruity chocolate crumble
Banana wheat loaf
Banana nut muffins
Banana jam pudding
Banana fudge torte
Banana coconut bars
Chocolate banana pudding
Apple and Banana Crumble layer
Fruit and nut mince pies
Carrot and banana cake
Almond, Orange and Coconut cake
Fat free banana cookies
Banana pudding dessert
Banana Cream pie
In response from a local veggie cafe I put this list together, hope some of you may find it useful.
These are useful to have in to make sandwiches extra special:Roasted red peppers, vegan pesto, vegan mayo, vegan salad cream, crispy dried onions, chutney, curry powder, dried herbs, vegan horseradish, picked onions, picked red cabbage, picked beetroot, picked guerkins, sweet freedom, golden syrup, jam, yeast extract such as vegemite or natex, mustard, sun dried tomato paste, pickle, seeds, raisins, cinnamon, sundried tomatos, capers, crisps, salsa, saverkraut, apple sauce, tapendade, cranberry sauce, mixed bean salad, salt and pepper.
Redwood meat slices (ham, turkey, chicken, beef, sage & onion, bacon, garlic sausage style, pepperoni) or chorizo chucks made up in the traditional ways such as
Ham and cheese
Ham, mayo and dried onion
Ham, Dijon mustard, sweet freedom and sesame seeds
Chicken with mayo, chutney and raisins
Chicken with mayo and curry powder
Beef with horseradish and dried onion flakes
Sage and onion slices with apple sauce
Turkey with cranberry sauce
Garlic sausage style with mayo and olives
Chorizo with vegan mayo
Pizza style – sundried tomato, olives, roasted vegetables, pepperoni and optional cheese
Also seitan slices as above.
Redwoods vegideli – duck, chicken style pieces, beef, falafels, sage & marjoram ready to eat sausages, ready to eat pork style sausages.
Redwoods vegideli mushroom pate, tuna pate, beanfeast pate (11 different beans and seeds), Brussels style pate.
Redwoods also have vegan cheese cheezly in 9 flavours , Sheese also has 9 flavours and makes the tesco own brand free from cheese. So vegan cheese with all the usual combinations.
Sundried tomato paste and vegan cheese
Vegan cream cheese such as sheese (5 flavours) tesco free from range or tofutti (a few flavours)
Vegan cream cheese and strawberry jam
Cream cheese with dried fruit and sunflower seeds
Cream cheese with pickle
Yeast extract and plain vegan cream cheese
Tofutti also do vegan cheese slices in more than one flavour
8 Vegusto No-Moo range cheeses
8 vegusto sandwich slices
4 vegusto Luncheon rolls
2 vegusto pates
Nut butters/seed butters with jam, cheese, jam and cheese, coconut, beetroot, vegemite, chocolate spead, chocolate chips, sultanas, picked onions, agave, golden syrup, raisins and cinnamon etc etc
Houmous with roasted red peppers or pickled beetroot or guerkins or picked cabbage instead of just olives.
Also what about other flavoured houmous's. This is tesco's vegan list for example:
Jalapeno and Red Pepper Houmous
Reduced Fat Houmous 300g
Chunky Houmous 200g
Tesco Reduced Fat Red Pepper Houmous
Oaktree Estate Houmous
Reduced Fat Piri Piri Houmous
Broad Bean, Asparagus & Mint Houmous
Chargrilled Vegetable Salsa 200g
Caramelised Onion Houmous
Reduced Fat Houmous
Lemon & Coriander Houmous
Sweet Chilli Houmous
Tartex or granovita Pate – mushroom, herbs, tofu, tangy tomato, Vegetarian Tofu Pate - Spicy Mexican (contains palm oil though)
Marinated tofu (such as cauldron) with vegan mayo, hummus and sundried tomatoes
Taifun have lots of flavoured tofus that you could serve with different fillings such as
Smoked tofu with sweet chilli relish/mayo and roast peppers
Other flavours are
Smoked with almonds & seseme seeds
Smoked with herbs & sunflower seeds
Tofu Roso (flavoured with olives, tomatoes and pepperoni)
Tofu Basil Tofu olive
Hazelnut chocolate spread (asda or anthony w thompson from sainsburys) with raisins or chopped nuts or both
Plamil ‘milk’ chocolate spread
Plamil Orange milk chocolate spread
Vegan mayo, walnuts and sultanas
Baba ganoush (aubergine dip) with picked beetroot or roast peppers
Green/black olive tapenade with cheese or roasted red peppers
Onion bhaji and mayo
Salsa and mixed cabbage
Avocado with roasted peppers
Also many mock meats etc in cans such as
which will make great sandwich fillings with the right accompliments.
Cook carrots, add garlic and Moroccan spices. If its too thin, use as a dip or thicken with breadcrumbs. Idea came from The Heretic's guide to vegan cookery by Andy Murray. I don't want to post the recipe that inspired mine because of copyright and I don't want to post mine, as it will be in my future book to be published later in the year!
Photos taken in the lancaster museum last year when there was a Dr Who exhibition on.
This is a wall storage hanger that I made for a request to go in a bathroom with a seaside theme. I now have order for a teddy bear themed one for Christmas. Its going to hang from a teddy bear coat hanger. Now need to find some teddy bear fabric - good excuse to go round the charity shops, not that I need any!
-5) from a charity shop for 50p recently. I thought the fabric was pretty and thought I might make a bag out of it. I cut it into the different components, dress with lining, bib, trim, ties, straps, and several pretty
Before you thow that jar/can in the recycling bin think about turning it into something else. A good wash, a bit of paper and crafty bits and some creativity and you can turn your recyclables into unique items for your home or presents. Such as this pin cushion or this pencil holder calender.
Decorate a jar or empty tall yogurt pop, wash and take off the label. Cover in handmade mulberry paper, some buttons or other fancy crafty bits and some ribbon and a fancy label tag and fill with epson salts and a few petals and give as a nice bath salts gift.
Making homemade jam, sauces etc is also a good use for the jars, but if you don't want to make homemade jam etc, why not pass on your jars to someone that does using freegle.
Why not decorate a biscuit or chocolate tin left over from christmas and make survival kits for presents
A friend of mine has just started a new years resolution upcycle challenge where she plans to upcycle clothes, food etc and not buy any new clothes for a year, just crafty bits to do the projects, check out her website and blog for inspiration. Or why not follow and do the same or something similar. I shall be doing more upcycling this year and we plan to get a group of us doing the same via Preston Green Centre. I will post what I do as I do it.
I didn't have all the ingredients such as onion chutney, but I substitued mango chutney and it worked superbly. No real weighing here, but this is what I used.
Cooked aduki beans, probably about the equivilent of just about a can full!
2 sun dried tomatoes from a jar, drained and chopped.
Mixed dry herbs
2-3 slices of bread, broken up into crumbs by hand
1 tsp of oil fromt he sun dried tomatoes jar
1 tbsp mango chutney
Mashed together and shaped into 6 burgers. Brushed with oil and baked for about 15 mins.
Its funny how the burgers that don't follow an exact recipe seem to turn out better than the ones that I follow a exact recipe!
2 tbsp olive oil
1 large onion, chopped
2-3 large cloves garlic, sliced
2-3 large parsnips, washed and chopped
3 medium potatoes, washed and chopped
1 can chickpeas including water (this is why there is no salt listed to season)
900ml vegetable stock
1 tbsp lemon juice
black pepper to season
soya milk - up to 600ml (optional)
Heat oil, stir in onion and garlic. Cook gently for 8 minutes. Add chopped parsnips and potatoes and stir. Then add can of chickpeas including water. Add stock and lemon juice. Bring to boil and simmer for 20 minutes or until vegetables are softened.
Puree soup in a food processor. Serve as is or add soya milk to make creamier. If you are freezing portions, freeze before adding soya milk, so that it takes up less freezer space and add soya milk when you are warming the soup to serve.
Adapted from a parsnip and butterbean soup recipe in Linda's winter kitchen by Linda McCartney.
I chopped and cooked an onion in the microwave for a couple of minutes with a bit of water. I had no idea if this would work, but it did. Whilst this was cooking I whizzed the bread into breadcrumbs. I then mixed these in a bowl with the onions/water and a teaspoon of yeast extract and a teaspoon of mixed herbs. I then whizzed up all the nuts and added these and then the leftover baked beans. Cooked for 7 minutes and served with the steamed potatoes and veg and instant gravy. A quick meal, that was enjoyable and has made some room in my fridge!
Although not the best nut roast I had, it was quick tasty and could easily be made into a tasty regular meal with a bit of tweaking.
I made mini oat burgers and when the recipe said 2 tsp of yeast extract I was too generous and they had a very strong yeast extract taste. This was a shame as the burgers formed perfectly and didn't fall apart when fried. But I don't like the taste of yeast extract, I use it because its full of B vitamins and a ingredient in many recipes and you usually cannot taste it in the final product. Anyhow, I had only fried 3 to try and had lots left and as I don't like to waste food, so I broke them up, added some baked beans and lots of chopped cherry tomatoes and topped with some leftover mash which was potato/sweet potato, carrot and parsnip. This made a lovely cottagey style pie for 4. Well it was yummy. So none of them got wasted and I made a lovely meal. So now I will have to invent a cottagey pie recipe based on what I did and post it at a later date with pictures.
I made a Pea and mint dip into a spread last week. I don't have the recipe I based it on know as it was out of a library book, but basically as far as I remember it was pouring boiling water over frozen garden peas in a colander and then whizzing them with mint and water. I then added some breadcrumbs to thicken and left in the fridge to firm up. Odd, but tasty!
Cooked potatoes/sweet potatoes/parsnip/carrots, mashed
Cabbage shredded and cooked
Mushrooms, chopped finely
sesame seeds or chopped mixed nuts
1 tbsp soya flour mixed with 2 tbsp water
Oven 190/375/Gas 5
Mix veg with marg and season.
Fry mushrooms and garlic in oil
Make a burger shape with the mash and put a tsp of mushrooms in the centre and cover with more mash.
Mix breadcrumbs and seeds/nuts in a shallow dish. Dip each patty in the soya paste and then roll to coat in the breadcrumbs.
Bake for 35-40 mins, until golden, turning once.
This recipe idea is from simply good food by the vegetarian society. Although I won't be using the exact same quantities or mash mixture, the idea sounds good and a bit more interesting than a bubble and squeak and we often have mushrooms that are only good enough to cook. I hope to try it when I next have left over mushrooms even if its means cooking from scratch, rather than using leftovers.
1 apple, chopped or grated
50g cabbage, finely shredded
Raisins, sultanas and currents
Mix with lots of vegan salad cream until the right consistency!
Eat and enjoy. This was still good after 3 days.
lemon juice (I used a squirt of bottled juice, but about 1/2 a fresh lemon I think)
2 tbsp tomato puree
14 sun-dried tomatoes, chopped up
2 tbsp flaked almonds (ground almonds would be better)
12 basil leaves
1 can chickpeas
ground flax seed (started off with about 1 tbsp and add more to thicken if necessary)
black pepper to taste
Add all ingredients to the food processor and whiz until desired consistancy, adjusting quantities as required. This does make quite a bit, so if its only for one person, reduce quanties to perhaps half and make a chickpea salad or something with the other chickpeas.
approx 200g tofu
1/2 red onion, finely chopped
6 black olives
2 tomatoes, chopped
12 basil leaves, chopped
1 tsp mustard powder
dash black pepper
1 slice of bread broken up
1 tbsp tomato puree
Drain the tofu. Put all ingredients in a food processer and process until smooth. Taste and add extra black pepper if required. If the spread is too sloppy, add another slice of bread too firm up. Chill and garnish with basil leaves (optional). Keeps for about 4 days.
Adapted from a recipe in Simply good food by Lyn Weller
Microwaved steamed sponge pudding
I am not a fan of microwaves and only bought one to warm wheat bags for when we have bad backs. But I just can't resist this recipe if I fancy a cakey type pudding as its so quick. I guess you could do it in a steamer, but I wouldn't have the patients to do it and see how long it cooks. Who knows, it may take up to 3 hours!
You can vary the jam filling, the original has golden syrup, but I have tried it with many different fruit spreads and I always add more so that each person gets a good dollop! I think i've done it with apple pieces also and apple sauce. It serves 2-3 (possibly 4) depending on how greedy you are!
I have made this many times and each time make it different and it seems to work. I have made it with less oil and more water and less sugar. I have also replaced some of the flour with ground almonds, added almond essence and sprinkled flaked almonds on top for a bakewell tart type of pudding. I have also used a mixture of wholemeal flour and gluten free flour. Next time plan to try all gluten free to see if it works. Basically don't be afraid to experiment. It may not turn out perfect, but it will probably be edible. If in doubt reduce the recipe to save money incase it goes wrong.
Well last Sunday I made another vegan sandwich spread, will post about that separately. Then I went to the first meeting of the Preston Vegan society, which was a great success with about 14 people turning up. On Wednesday I was at the hospital all day with my dad. I only managed a couple of recipes this week and will post them later. I also opened a facebook account. I can't believe I did it, after refusing for so many years. I have now met all these lovely vegan friends and want to keep in touch with the group and this is where the discussions take place, so I caved in and did it. So one more thing to follow and update as well and my blog and all the blogs and forums I follow which I now have to catch up on too! Busy week next week too as my dad goes in hospital Monday until Wednesday so a heads up to let you know I will not be posting much next week.
Thanks and for more info visit: http://www.areyousurethatsvegan.com/
I used 1 red pepper, 1 red onion, and 2 garlic cloves and just 250ml veg stock.
You can of course roast fresh tomatoes and use those instead of canned. I roasted the veg and then later made the soup, so it doesn't need to be all done at once.
Filled it with roasted onions, roasted peppers, roasted sweet potato and grated raw carrots.
Topped it with a mixture of silken tofu, herbs, soya milk, cider vinegar, which I had blended together.
I ate it cold with salad.
nutritional brewers yeast
dried mixed herbs