AQUAFABA CHOCCI MOUSSE

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This one is a game changer! Although I haven’t yet perfected this recipe, Im sure you budding vegan cooks will sure be able to! I had to share this because it was my first attempt, it was edible and it was very tasty. 

Ingredients needed : 

  • Aquafaba from 1 tin of unsalted chickpeas (of course you can make your own but we don’t have time for that) 
  • 1 Bar of vegan dark chocolate (the more expensive the better)
  • Cream of tartar (for firm soft peaks)
  • If you want to be adventurous orange flavouring/vanilla extracts 

 

Instructions to this masterpiece and party pleaser…

Start by adding your chickpea juice to a plastic bowl along with a quarter teaspoon of cream of tartar (at this point add the orange flavouring or vanilla favouring to the chickpea juice) with an electric whisk until it has formed firm peaks, just like egg white would form firm peaks once whisked. The Juice should turn from a liquid consistency to a firm foamy consistency, and will be brilliant white in colour.

Then melt your dark chocolate, I melted mine in the microwave, however you can use a glass bowl over boiling water until the chocolate is melted and silky.

Commence by slowly adding the chocolate to the firm aquafaba mix, this is the most important step, do not over fold the mixture and do not add too much melted chocolate when doing this. Otherwise the mixture will split and turn back into a liquid and you will be left with a chocolate chickpea liquid. And we don’t want that, do we?

Ok once this is completed, and you have a chocolate mousse add it to champagne flute glasses, or any container of your choice! And pop it into the fridge, some people say it should set within 30 minutes – 1 hour, however I keep mine in the fridge over night.

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Once set, serve with granola, biscuits or just eat it how it is… I added desiccated coconut on top of mine

 

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LAZY SOSSIE ROLLS

Cracked black pepper vegan sausage rolls 

This was the most simple treat to make and its comforting warm and can be frozen or put in the fridge if you make too many. They are cheap to make and, I mean look how fabulous they look.

These little stotties are a proper crowd pleaser, your omni friends would give up meat for these bad boys.

There isn’t really a recipe if I’m honest, I just wrapped sausage rolls in jus roll pastry and scored the top of the pastry and added cracked black pepper and sea salt on top of the pastry! I opened on a medium heat for about half an hour until golden.

*** I must mention, I brushed the pastry with water before cooking ***

You could also add violife cheese slices and wrap them around the sausages!

ENJOY

 

 

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Pizza inspiration! My best pizza yet, oh and did I say its homemade… well…

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Okay guys, maybe I was lying about homemade… I mean I used a packet pizza base mix from sainsburys! But what the heck, life is too short, and I didn’t have enough time (well I did) so this is my pizza creation! 

I suppose its self explanatory, but here is a list of ingredients I put on my pizza :

  1. Tomato pizza base, with fresh basil. I actually used a cheap passata sauce to make the tomato sauce, with fresh basil.
  2. Green giant sweet corn because its my fav!
  3. Sun dried tomatoes
  4. Diced tofurkey
  5. Red peppers
  6. Red onions marinated in moroccan seasoning
  7. And I used both violife cheese and garys wendsleydale!

 

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PIZZA INSPIRATION! BE CREATIVE WITH YOUR PIZZA!!

Christmas seitan joint

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My second attempt at making a lovely seitan joint, again I have changed the recipe I first used! Please read below for ingredients. The method and ingredients have changed slightly also 🙂

To make the seitan dough:

Half a cup of vital wheat gluten

3 tablespoons of nutritional yeast

half a cup of vegetable broth (warm)

dried garlic

soy sauce

2 pinches of chilli powder

dried thyme

pinch of cayenne pepper

cracked black pepper

Smoked paprika

Onion powder

 

Cooking broth:

Chopped onions

Garlic

All purpose seasoning

Half a stock cube

 

Basing liquid :

Soy sauce

Water

Oil

Salt

Mustard

 

First step : Add all the dry ingredients into a glass bowl, this includes the dry ingredients as listed below the seitan dough. I used 1 cup of vital wheat gluten, 3 tablespoons of nutritional yeast, a pinch of dry active yeast, a table spoon of dried thyme, a quarter tea spoon of cayenne pepper, and a pinch or 2 of hot chilli powder and smoked paprika and onion powder. Mix well, and season with allot of pepper and a few pinches of salt.

 

To complete the seitan dough, in another bowl mix about 8 teaspoons of soy sauce, a vegetable stock cube, and quarter cup of water together. Pour this wet mixture into the dry mix, and mix with a metal spoon.

Second step : Once this is complete knead the dough, if it seems to wet add more vital flour, equally if its to dry add some more broth. This should be elastic and firm. Knead the dough mixture for around 5 minuets until its like a ready dough consistency.

Third step : Once this is complete fill a saucepan with a cooking broth, my cooking broth consisted of a vegetable stock cube, chopped onions and more garlic. Let the water/broth simmer.

Fourth: While the cooking broth is simmering, mould the dough into a log shape, this will make it easier to slice when cooked. I made mine rustic, so it resembled a meat joint.

After this place the  dough into the simmering water/broth, and leave to simmer for 1 hour. Important do not boil. Ideally the cooking broth should further enhance the flavour of the seitan, of course you can experiment with flavour combinations! Make it fun and creative.

The final step is optional! Now we can oven and baste our seitan joint. Simply place the cooked joint into a baking tray with a basting liquid I used soy sauce, water, black pepper and a nice healthy plug of oil and place it in a cooking dish, with the seitan. Put the oven on a high heat and baste the seitan joint every 5 minutes! This will continue to enhance the meaty taste of your seitan and restore some flavour lost in the simmering process of the seitan dough! The seitan should form a nice skin on top!

Once complete serve how you wish.

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I put mine in sandwiches and a roast dinner the next day! Enjoy, follow and subscribe for more.

 

 

Home made seitan with mustard crust

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Seitan recipe

 

To make the seitan dough:

1 cup of vital wheat gluten

3 tablespoons of nutritional yeast

half a cup of vegetable broth

dried garlic

soy sauce

2 pinches of chilli powder

dried sage

dried thyme

pinch of cayenne pepper

cracked black pepper

 

Cooking broth:

Chopped onions

Garlic

All purpose seasoning

Half a stock cube

 

First step : Add all the dry ingredients into a glass bowl, this includes the dry ingredients as listed below the seitan dough. I used 1 cup of vital wheat gluten, 3 tablespoons of nutritional yeast, a pinch of dry active yeast, a table spoon of dried thyme, a table spoon of dried sage, quarter tea spoon of cayenne pepper, and a pinch or 2 of hot chilli powder. Mix well, and season with allot of pepper and a few pinches of salt.

 

To complete the seitan dough, in another bowl mix about 8 teaspoons of soy sauce, a vegetable stock cube, and quarter cup of water together. Pour this wet mixture into the dry mix, and mix with a metal spoon.

 

Second step : Once this is complete knead the dough, if it seems to wet add more vital flour, equally if its to dry add some more broth. This should be elastic and firm. Knead the dough mixture for around 5 minuets.

 

Third step : Once fill a saucepan with a cooking broth, my cooking broth consisted of a vegetable stock cube, chopped onions and more garlic. Let the water/broth simmer.

Fourth: While the cooking broth is simmering, mould the dough into a log shape, this will make it easier to slice when cooked. Then wrap in cling film (tie both ends) and then pierce the film a few times. The dough should be fully submerged in the broth.

After this place the cling filmed dough into the simmering water/broth, and leave to simmer for 1 hour. Important do not boil. Ideally the cooking broth should further enhance the flavour of the seitan, of course you can experiment with flavour combinations! Make it fun and creative.

Fifth step : After an hour take it out, crush mustard seeds and pepper corns to make a crust and oven on a high temperature for 10 minutes then slice and EAT!

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PS. I must apologies for not posting in so long. I hope this recipe helps.

Home made ‘Chinese Takeaway’

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Ok guys, I’m back with popular demand ahah. Just joking, just been slightly busy, however this little beauty could not wait any longer! So I’m very happy to share this with you guys AND galls.

So basically I was hungry and wanted a takeaway, but instead of paying like £30 I decided to make my own. And most importantly it was quick, simple and cheap considering!

Here is a list of ingredients you will need : this is only a guide line, be creative….

For the caramelised mock duck

  • Tin of mock duck (mine costed £1.49)
  • Soy sauce
  • Onion powder
  • Garlic powder
  • Optional (spring onions and raw cabbage for garnish)

For the noodles (the most simple part)

  • Packet of ramen noodles
  • Spring onions
  • Hoisin and garlic stir fry sauce or a plum sauce (This is the best part, the sauce I used cost 9p!!!!! From a shop called ‘Home Bargains’! Obviously I purchased a few 😉
  • Optional (bean sprouts/mange tout)

For the fried rice

  • Pre cooked rice (mine was left over from the meal I had the day before)
  • Winter cabbage
  • Spring onions
  • Leaks (using left over veg)
  • Sweet corn
  • Onion
  • Chinese 5 spice

Ok. So lets get COOKING.

This is all very quick to make, lets say 20 minutes and you can have your own chinese… Im sure thats quicker than a delivery.

To make the mock duck I simply heated oil on a medium heat, and added my mock duck, I chopped my mock duck a little bit, but still left it in big chunks. I browned it off, for an additional 4 minutes so it was slightly crisp and added (lets say) 6 table spoons of soy sauce (this is vague) and let the duck slowly caramelise in the sticky soy sauce until it was covered in a thick layer of sticky soy sauce. Just before putting the duck in a chinese take away tray I added onion powder and garlic powder to taste, and then covered the tray. If I had chilli I would have added half a chilli to give it a kick! So that was simple right? I hope its not to vague.

 

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Ok. So moving on, to make the noodles I boiled ramen noodles until soft, drained,  and then added my favourite stir fry sauce, I used hoisin and garlic, you could equally use sweet chilli or plum sauce. Heat gently until the noodles and sauce have warmed together and made a beautiful connection. Then finish with chopped spring onions, or a little chilli. Its completely up to you. Then serve in a chinese take away tray and cover. Again, there is no reason why you cannot add bean sprouts, or mange tout, I simply did not have this at the time.

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And finally. The fried rice. So, this was simple, all I did was  heat oil on a medium heat and then fried my cooked white rice. Once it started to stick a little bit I added my sweetcorn (I used half a tin of green giant sweet corn) half a leek, a whole onion, some finely chopped winter cabbage and continued frying for a further 5 minutes until my veggies were cooked. I then added a few glugs of soy sauce, a pinch of chinese 5 spice and pepper. Continuing to fry everything together until the soy sauce was sticking and coating the rice and vegetables. Again, there is no reason why you cannot add other spices or veggies. I sort of had to use these veggies as they may have been left at the back of the fridge. Anyway, back to cooking, I then served the rice in a chinese tray accompanied with the mock duck and noodles.

 

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I hope the recipe was straight forward and easy to follow. Hope you enjoy making this comfort food! Home made takeaways are the way forward. If that can ever make sense.

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It was a nice touch to eat our of take away trays, it made it seem more authentic! But this meal was very good, just wish I had some chilli! So I hope you all enjoyed this, and hope you make it!

 

 

 

 

 

 

JAMAICAN JERK VEG AND SWEET COCONUT RICE

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My quick recipe to make Jamaican jerk vegetables with sweet coconut rice. Firstly, use a selection of vegetables of your choice, I chopped 2 yellow peppers and 1 red pepper, half a broccoli head, and half a packet of green beans chopped up. 

 

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I simply fried the vegetables, until they were brown, but still crunchy (for about 5 minutes) and then I added 2 tablespoons of Jamaican jerk paste! Along with a glug of soy sauce and 2 tea spoons of sugar. I then let this simmer for 5 minutes and added half a tin of sweetcorn to finish the dish.

To make the rice, I simply poured half a cup of rice into a bowl, and quarter cup of desiccated coconut, 2 tablespoons of sugar and filled the bowl with water 3cm over the rice. Then microwaved for about 5 minutes, let it set, and then another 3 minutes until the rice is fluffy and beautiful.

I hope my instructions helped you achieve such a beautiful dish.

This is how I served this rice, I chopped up spring onions to garnish. If I’m honest, this dish was absolutely gorgeous, the sweet coconut rice with the spicy jerk vegetables was absolutely amazing!

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Finished coconut rice, with jerk vegetables and spring onions

Visiting Nandos!

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As a treat I invited my good friend Penny to Nandos with me, she’s a veggie, and I took her to her to Nandos for the first time! I had been once before, and enjoyed it and thought the price was reasonable for the food being offered.

On arrival my friend had no idea that Nandos even did veggie or vegan options! But once we were seated and looked at the menu we were both thoroughly impressed!

I decided to order a soy burger (no mayo) with peri peri fries! And my friend Penny ordered the mushroom burger with fries!

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So here are our thoughts! My friend Penny said the food was lovely, her words…

“Don’t get me wrong Ive always loved Nandos, but ever since I became Vegetarian I did not come back to Nandos until my friend Roo invited me to have lunch with him there. I was really skeptical at first and also i was kind of scared I would be tempted to order chicken but they have amazing vegetarian options in Nandos I went for the mushroom burger and it was really really good. It was literally the best burger i have ever had hands down.”

And if you don’t believe me she even put it on her youtube channel https://www.youtube.com/watch?v=YH7RzRZdKpM

Anyway, to finalise our review of Nandos, I thought the meal I received was lovely, and fairly prices. However, the soy burger tends to be slightly soft/soggy almost… Maybe next time I will ask for it well done! But besides that the price was very good and the new red Nandos sauce is to die for! And the best thing is they do vegan options! How amazing.

So fellow veggies/vegans don’t be skeptical to go to Nandos!

Overall ratings

Vegan options available : 2/5 OBVIOUSLY not many vegan options, most were veggie! But still very good for what it is

Cost and value for money : 4/5 Meal+drink was around £10! I am very happy with this price. And the sauces they have to offer are unbelievable. However be careful as not all are vegan.

Customer service : 4/5 Not all waiters/servers aware of vegan diet meaning etc… But they were still lovely people!

Would I visit again : YES. BIG SMILES! 

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SPICED CHRISTMAS STRUDEL

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Hi all!

I have a very exciting recipe to share today. As its Autumn/Fall, I decided to make my Nan a spiced fruit strudel. Strudel is her favourite dessert!

To introduce this recipe I want to start by saying my measurements are very vague, this wasn’t planned in advance, so try and taste as you go along.

So to begin with I diced 3 apples, and about 9 left over plumbs. Then added them to hot oil and stewed them down low until they were soft. I added vegan butter to make it slightly creamy, and sugar to caramelise the fruit. I also added star anise, mixed spice and a lot of cinnamon. Again, some people like their fruit desserts tart/sour but I prefer mine sweet so I added about 10 tablespoons of sugar, a table spoon of cinnamon and a dash of mixed spice. Once the mix had softened I added a handful of currents.

 

I then greased a baking tray and cut my puff pastry like so. Placing the hot mixture in the middle. Please note, its so much better to do this when the mixture is cooled down, something I learned while cooking this. ‘looks good already’

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After this step I folded the pastry over the filling like so! YUM!! And baked for 25 minutes until brown and crispy! studle 2.jpg

After baking this is how it looked … Hmmmm

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Crispy and crunchy pastry 

And another picture

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Oozing hot fruit! 

 

My nan finished hers with alpro custard. This was a definite achievement, my nan loved it and we will be having it for christmas!

 

 

 

 

BBQ Jacket potato

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This recipe again is simple, easy, requires few ingredients and quick! 

To begin with I simple pierced the jacket potato, covered in salt and pepper and microwaved for around 20 minutes.

Secondly I chopped 1 large red pepper, and 2 red onions and heated with oil until soft. Then I added a tin of chickpeas and added bbq sauce and heated gently. Enough BBQ sauce to properly cover the chickpeas!

Once the potato was cooked I cut it open and added vegan butter, placed the BBQ chickpea mix into the potato and finished with sainsburys vegan cheese spread.

I finished with fine cut fresh onion and spring onion and extra virgin olive oil.

 

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More information : The vegan cheese was purchased from Sainsburys, its the new range they have just released. I decided to buy the garlic and herb cheese spread. They also had normal cheddar style cheese, and caramelised onion style cheese block and cranberry cheese. I hope to try the rest in the future.

However, I am very happy with the cheese spread and the taste! I think it cost around £1.50 (from memory).

 

Thanks for reading, hope you enjoy this warm bowl of comfort food!