I posted my recipe for vegan whipped cream a while ago. I thought it was about time to post some more of my recipes for dairy alternatives. This cream serves a different purpose to the whipped kind; rather than for decorating cakes and pastries, these are more of a spoonable consistency and are great for cooking, as well as a garnish or accompaniment to sweet and savoury dishes. The best part is they're really quick and easy to make, and you don't need a high-speed blender - I just use a regular stick blender.Read More
Before we get to the yummy food, I'd just like to mention that I have finally put up my About Page. I should have done it a long time ago, but I really struggle with writing about myself. My Google Analytics tell me that little Magic Jelly Story book on my sidebar gets clicked a lot, so it was pretty remiss of me to leave that page empty for so long! Now, on to dessert... Whenever I buy a new vegan cookbook I go straight to the index to check out the cheesecake recipes. I am always so disappointed if the recipe starts with "2 tubs Tofutti cream cheese" - I just really prefer making things from scratch. It's so much more satisfying, usually tastes better, & you know exactly what the ingredients are.Read More
I've been experimenting with creating a vegan whipped cream recipe. My aim was to make non-dairy cream without a strong soy, almond or coconut flavour, that tastes mild & creamy so that it enhances rather than competes with the dishes it accompanies. Also, I wanted to make sure that once it's whipped, it's stable & doesn't deflate (I haven't used gums or stabilisers), & also has the right weight & mouthfeel. Most importantly, I wanted it to have the freshness of dairy cream - light, sweet, fluffy, melting & clean on the palate - not greasy like the non-dairy whips that contain hydrogenated oils. Although this cream is wonderfully rich & very close to dairy cream in taste & texture, it is not at all heavy or cloying.
My whipped cream recipe is based on that versatile little nut, the cashew, but unlike most cashew cream recipes, this one is not raw. By cooking the cashew mixture, it thickens & emulsifies, becoming sweeter & milder in flavour. A real bonus for people like me, who don't happen to own a high-power blender, is that for this recipe you only need a regular stick blender & food processor to achieve beautifully smooth cream (& a hand mixer for whipping). This recipe is also soy & gluten free (depending on the brand of margarine you use).Read More
Okay, it's not very traditional, but since I was leaving out the eggs & tuna anyway, I thought I'd play around with the classic Nicoise Salad & make it more of a hearty, substantial winter salad. I don't eat as many salads in cold weather as I do in summer, which is silly, because I love salad. Sorry this isn't a proper recipe with quantities, but I was winging it. I'm sure it would be easy to reproduce, & it's well worth it, because it is delicious. Don't expect to be hungry for at least a week afterwards - this is one big salad, most definitely a meal in itself.
There are quite a few different components, but none of them are difficult or terribly time-consuming. The good thing is, you can make extra couscous, dressing, macadamia crust, etc. & have it again the next day!Read More
Judging by the recipes I've posted, you'd think I spend all my time making vegan egg & dairy alternatives. I do make other things, but I figure that these recipes are more of a novelty & people might appreciate it if I share my experiments. I might post some more "normal" recipes in future, but for now, I give you the Vegan Poached "Egg". In the photos, I've served mine on a toasted crumpet with wilted baby spinach, some little crispy pan-fried bits of homemade smoky maple seitan , & ground black pepper.
Transitioning over from vegetarianism to veganism, one of the things I've missed most is eggs for breakfast - breakfast is my favourite meal of the day! But I used to have occasional phases where I was totally off eggs & found them icky, so vegan eggs are much better in lots of ways. Rather more time & effort is needed than simply cracking an egg, but it's worth it, & the good thing about this recipe is it makes four "eggs" & you can reheat any leftovers in the microwave.Read More
Don't you just love stuffed things? Stuffed breads, dumplings, vegetables, etc? I think it's the element of surprise, like unwrapping a present. In the last couple of weeks I've made pierogies for the very first time, stuffed with mushrooms & Boursin-style cream "cheese" (recipe for the cheese is here - this truly is the best vegan cream cheese I've ever tasted), a glazed seitan roast with lemon, basil & cashew stuffing (so good thinly sliced on sandwiches), & I also attempted a veganised Paneer Kulcha, which might not be the most authentic version, but they are delicious, so I thought I'd share my recipe. Mine turned out a little thinner than they're supposed to be, but I didn't mind that actually. The bread is light, flaky & tender & the tofu "cheese" is flavoured with cumin, fresh coriander (cilantro), chilli & onion. Yum! Recipe below.Read More