Vegan Tiffin

Ali is my favourite London neighbour of all time. We met when the roof between our flats caved in, and have lived on the top floor of our dilapidated building ever since. I made up a tray of tiffin for Ali to say thank you for looking after my rabbit while I was away- and in the process also managed to work out a vegan recipe for it so I could save a bit back in the mixing bowl!

Tiffin, or fridge cake, is just about the easiest thing to make- it's not even baking as it never touches the oven. The name comes from British India, as another word for a snack or small meal. As it's still December I think it would be perfectly acceptable to eat this for breakfast.

You could add sour cherries, cocoa powder or even macadamia nuts to this recipe, but I prefer to keep to the recipe my Mum has used for as long as I can remember. I replaced the milk chocolate with dark, which as well as being vegan gave it an even richer, intense flavour that's perfect cut in to tiny chunks with a coffee.

Ingredients
Two packs of digestive or rich tea biscuits- Sainsbury's have quite a few options- you can click here to read their full list of vegan-suitable products. I used their freefrom Rich Tea biscuits for this recipe.
160g vegan magarine
2 handfuls of raisins or sultanas
2 tablespoons of golden syrup
300g dark chocolate, broken into small pieces

Grab a carrier bag and place all the biscuits inside, tie a knot and bash with a rolling pin until the biscuits are roughly broken up, but not too fine, as it's nice to have some crunch in the texture of the tiffin. Pour into a large mixing bowl.

In a pan, melt down the margarine and then stir into the biscuits. Then add in the raisins and golden syrup. On a very gentle heat, slowly melt the chocolate pieces making sure to take off the heat the second it has turned to liquid and velvety in appearance. Add to the mixture and stir well.

Now pour into an oven tray, spreading so the tiffin mixture is around 2-3cm thick. Cool in the fridge overnight or for about five hours, then get the kettle on and your neighbours round for a slice!

Home cooking

Christmas dinner seems to be one of those last remaining bastions of meat eaters. From what I can gather it's a meal a lot of people couldn't imagine without meat. This post serves to answer one of my favourite questions when people find out I'm vegan and ask in horror: "But what do you eat for Christmas dinner? How can you not eat pigs in blankets?!"

For the third year in a row my family let me cook Christmas dinner. Previous years have involved gin-infused sorrows over celeriac, raw sweet potato and trout turned an awful shade of pink thanks to some wayward beetroot. This year, I guess after cooking with so many amazing seasonal vegetables all winter, I decided to pare everything down and just focus on some great flavours, like cranberry, sprouts, apples roasted in rosemary and mashed butternut squash. There was so much more I wanted to try out, but I ended up just choosing a few recipes I'd already cooked loads over the past few months (as you can see from December's blog roll) and could handle after four of my brother's lethal mojitos.

I guess I'm pretty lucky that the rest of my family let me hijack Christmas dinner once more- and other families have a lot of traditions that won't get changed by someone being vegan. My Dad also cooked vegetarian toad in the hole for the rest of the family, and my Mum went to town on some crazy puddings that never seemed to stop coming out the oven.

This was my first Christmas as a vegan, but it wasn't hard, it was easy. Yes there were no chocolate coins or mince pies, but I also ate about five more roast potatoes each time someone else had a slice of Yule log. I think if you know eating a vegan meal alongside everything  your family holds dear for Christmas dinner is possible, it's another brain hurdle that suddenly isn't so hard to get past, and not really all that hard to imagine. I hope you all had an amazing Christmas!

A vegan, gluten free Christmas

Happy Christmas everyone! Here are a few photos from the gluten-free, vegan Christmas dinner/marathon I cooked with Naomi and Mark the other day. After five hours of cooking we'd used every pot and saucepan in the kitchen (my daily aim) and concocted up a feast of proportions we're still working through.

We started with salted popcorn and mulled cider to help fuel snowflake making, A Charlie Brown Christmas watching, and obviously, quite a bit of cooking.

  

Here's Mary Berry's chestnut and apricot stuffing, adapted using vegan margarine and gluten free, vegan ciabatta rolls.

You don't need turkey to have cranberry sauce (it tastes amazing with basically everything we cooked) so I made my own from scratch, just heating cranberries with sugar, a little orange zest and ginger. Based on a BBC recipe, I made this the day before and left it to thicken over night in the fridge.

Instead of one key dish to replace the meat, we had about twelve. Above are the mushroom, leek and wild rice tarts I made with gluten free flour and ground almonds for the base, taken and adapted from this recipe by Vegerrific.

Amongst a ton of other treats I'll have to blog about another time, Mark and Naomi bought some of the best beer I've ever tasted from The Kernel Brewery in Bermondsey.

Along with everything else we also had hasselback potatoes, cabbage, cavolo nero, butternut squash roasted in spices, balsamic shallot gravy, roasted parsnips, purple carrots, onions and apples with rosemary and mashed potatoes.

                                     
By the time we were ready to serve I couldn't fit everything on my plate and had to go for two rounds (convenient).

So until next year folks, have a wonderful Christmas!

Gluten free, vegan shortbread

One thousand and one apologies for going a little quiet on the blogging front for the past few weeks. The irony is I don't know if I've ever been cooking, baking, concocting and sampling more! My laptop's bookmarks are now just full of vegan holiday recipes, while my camera has taken on an extra layer of icing sugar dust that won't budge. However, while the baking subsides a little I will be posting plenty of Christmas and winter solstice recipes here.

First up is this vegan, gluten free shortbread recipe- this would be perfect to make for any gluten free-friends you have as a homemade present, or even to have ready to stack up at your desk to try and speed up those last few days of work (and how they drag!!)

I adapted this recipe from an American one I found by Char's Kitchen. I chose to use Doves Farm Gluten Free bread flour as it comes with Xanthan Gum in the blend, which you need for this recipe. If you have a preferred GF flour then just use that but with 1/2tsp Xanthan Gum to every cup of flour.

NB: The photos here of the finished biscuits are just half the final batch.

Ingredients
340g vegan margarine/butter such as Vitalite
About 2/3 cup of icing sugar
2 cups of Doves Farm Gluten Free White Bread Flour (plus about another cup for rolling and dusting the biscuits)

Instructions
Cream together the margarine and sugar, then sift in the flour and mix until the mixture is fluffy.
Chill in the fridge for at least 30 minutes. This helps the flour firm up a bit and makes it much easier to cut out shapes like hearts and rabbits, as otherwise the mixture does break easily.

Once the mix has chilled, pre-heat the oven to around 175 degrees Celsius. Tip the dough onto a floured surface and add more flour to knead. It will feel quite soft at first but add a little more flour at a time until it goes a little firmer.

When you're happy with the texture, roll out into around 1cm thickness and cut out with biscuit cutters. Use a spatula to transfer the biscuits to a baking tray lined with greaseproof paper.

Bake for around 10 minutes- you want the biscuits to stay pale and not colour. Move to a baking tray and allow to cool for 10 minutes, when they will also harden.

Supper fit for a tree

One of my ultimate favourite new-traditions-in-the-making is our yearly journey to get the Christmas tree. Last year we got a 5ft tree, this year they only had 6 ft trees left so it's now taking up half the flat. I really hope we can afford a 7ft tree next year. 

As you can probably tell by how cold I look in the photo above, it was freezing work. It became pretty clear on the trek home that a big dinner was in order, not a Christmas dinner per se, but something with the same zest for FEST.

I chopped up a few of the leftover roasted chestnuts from the other day, and added these to Sainsbury's sage and onion stuffing- which is clearly labelled as vegan making things much easier in the supermarket aisle! 

If you're looking for something a little different from roast potatoes, hasselback potatoes are fun to make and give a nice crunchy texture when you've got lots of vegetables in the mix. Get these in the oven before anything else as they take a deceptively long time- around 50 minutes to an hour. 

While trying out various ways of making the tree stand up (no dental floss this year, thankfully) I also chopped and roasted some apples, parsnip, carrots and onions, along with a few Linda McCartney sausages. Once these, along with the stuffing, where all set in the oven, I started on the gravy: chopped mushroom and onion, along with chopped cabbage. Finally I cooked through haricot beans with rosemary, crushed garlic, seasoning and olive oil, mashing lightly once bubbling and allowing the beans to thicken a little as they cooked. Cobbled together and all the tastier for it!

Roasted chestnuts and spiced apple cider

Spiced apple cider and roasted chestnuts- perfect for helping to decorate the Christmas tree or getting through a long list of online Christmas shopping orders. With a rich, almost fleshy and woody flavour, I like to roast a big batch of chestnuts, pinch a couple to fuel Sunday afternoon chores and save the rest for a stuffing mix or pie filling.

Having been lucky enough to try this spiced apple cider recipe for the first time this week, I've decided it's my tipple du jour and will be spurning frowns in the supermarket aisle with my three litre bottle of cider for the rest of winter. I urge you to do the same.

Ingredients for the chestnuts
Bag of chestnuts
Pinch of salt

For the spiced apple cider
Original dry cider
One apple chopped into small chunks
Brown sugar
Mulled wine sachet/flavouring
Extra cinnamon, cloves, or whatever you fancy.

Preheat the oven to 200C, and make a small cut in the pointy end of each chestnut so the flesh can cook and the tough outer shell won't burst. Place in an oven-proof dish and sprinkle over a pinch of salt. Cook for 20-30 minutes.

Heat around 1 litre of the cider, add the mulled wine sachet, around 2 tablespoons of sugar and any extra flavourings you'd like. Stir so it is well mixed through. Place chopped apple in clear glasses and once the cider is heated pour in and share around.

Once the skin of the chestnuts can peel away, and the inner flesh is hot to touch, remove from the oven and de-shell, taking away the tougher pith layer. Snack on them now with a little extra salt, or save for recipes later.

Vegan gift list: Eating Animals by Jonathan Safran Foer

Way back in December 2011, half way through curating my (somewhat extensive) Christmas list, I stumbled upon a book called Eating Animals by Jonathan Safran Foer. I think I'd actually typed into Amazon's search list 'books that will change your life' just to see what would come up, and there was Eating Animals.

At the time I was one of those vegetarians people have to call to check they are "eating meat this week" before they make them dinner. In retrospect it was actually the perfect time for me to read this book for a bit of a wake up call- who am I kidding, a MAJOR wake up call. I'd done quite a bit of research into the farming industry in the UK for work, but I realised I wanted to find out some facts; I wanted to be a little clearer in my head when I sat down to eat chicken curry or a fish finger sandwich or even a slice of cake, what exactly I was about to consume.

After being given Foer's book for Christmas, I started reading on the 2nd of January. By the 9th of January I turned vegan without telling anyone for a few days. I was physically repulsed by what Foer describes in his investigation into the meat industry, and to be totally honest it was more of an immediate reaction at first: there's no way I could eat an egg after learning about the welfare of hens in the USA and the UK, free range or not, I couldn't go near them. I've now been a vegan for eleven months and couldn't think of living any other way.

I didn't plan to become a vegan when I started reading Eating Animals, and what's interesting (without giving too much away) is that Foer didn't become a vegan after writing it, but a vegetarian. Whatever your reaction to Eating Animals, it will change something about your standing. Whether it makes you begin to research a vegan lifestyle or all the more fierce as a meat eater to consume only the best, hand-reared whatever, the least you'll take away from this book is a better understanding of the animals you're eating. Don't let it pass you by.

Super-warming sweet potato, red lentil and chickpea soup

Back from a blustering three-hour bike ride last week, my boyfriend went out to buy the best loaf of bread he could find, whilst I gathered everything tasty in the kitchen into one massive pot. Seasonal, ridiculously filling and warming, this sweet potato soup would make a perfect low-key Sunday lunch- add the spiced soy yoghurt and some warm sour dough bread if you've got hungry friends in tow.

Makes enough for four servings

Ingredients

One sweet potato, peeled and chopped

1 potato, peeled and chopped

1 large onion, chopped small

200g red lentils

1 tin (drained) chick peas

Pinch cayenne pepper

Pinch of paprika

Pinch of tumeric

Around 300-400ml vegetable stock

One chili, chopped small

Handful of coriander, roughly chopped

Seasoning

Few glugs of olive oil

To serve: warm bread and soy yoghurt topped with any remaining coriander and cayenne pepper.

In a large pan, sweat the onion for a few minutes, before adding in both types of potato. Add in the red lentils, chili, spices and seasoning, and mix so all the flavours can begin to combine. Pour in the vegetable stock and allow to simmer for around 20 minutes.

Once the potatoes and red lentils are cooked through, take off the heat and blend with a hand blender or food processor. Now add in the chick peas and half the coriander (saving the rest to garnish on top or to mix in with the yoghurt), season to taste, and serve up.

P.S. If you're on Pinterest, pop over to the Guac & Roll page, where I'll be pinning lots of the recipes I come across, along with plenty of my own photos and works-in-progress from the blog. (Makes for perfect browsing with a big bowl of sweet potato soup too!)

Beetroot and potato cakes for a birthday brunch

Brunch is full stop the best meal of the day. This beetroot and caramelised orange salad recipe with potato cakes and spicy yoghurt is everything a good brunch should be: sweet, savoury, great as an alternative to a fry up and yes, slightly ludicrous.

This recipe is based on one I found by Riverford Farm head chef Jane Baxter- I veganised the potato cakes and simplified quite a few of the different flavours going on, so you’re just left with a huge plate of  brunchtime. I think the crazy colours and sizzle of potato cakes make this a perfect start to a birthday; it’s great with coffee, tea and funnily enough, a LOT of cava.

NB- To speed up the recipe, mash the potato the night before, or better, just make too much with dinner and save a bowl-full of leftovers.

Makes a lot for two people, or enough for four

Ingredients

For the potato cakes:
Bowl of mashed potato
150 gram flour (chickpea flour)
100ml Soy yoghurt
Pinch of bicarbonate of soda
Pinch of cayenne
Seasoning
Sunflower, vegetable or olive oil for frying

For the salad:
300g beetroot, peeled and chopped
2 tbsp olive oil
5 tbsp orange juice
1 tsp sugar
2 oranges, peeled and segmented


For the yoghurt dip:
Half pot soy yoghurt
Pinch cayenne pepper
Pinch of paprika
Seasoning
Handful of coriander, chopped, and some to serve.

Preheat the oven to 200C and once hot, roast the beetroot in a tablespoon of oil, along with salt and pepper, uncovered for around 45 minutes.
In a large bowl, mix together to mash and gram flour, adding in the almond milk, bicarb and cayenne pepper, and season well.

Heat the oil in a frying pan and drop a tablespoon-size of the batter mix into the pan. I did one at a time to the pan wouldn’t get too crowded. Cook for two or three minutes on either side, and then leave on a plate while repeating with the rest of the mixture, until you have around 12-16 pancakes.
By now the beetroot should be nearly done- in a saucepan heat the orange juice and sugar until it boils, then reduce until it becomes a syrupy texture. Add the beetroot and coat in the juice, along with half of the orange segments.

For the yoghurt mix, add the chopped coriander, paprika and cayenne pepper to the yoghurt and stir.
To serve, pour the warm beetroot into the centre of the dish, add the potato cakes at the side, topped with the yoghurt mix and the leftover orange segments.

Autumn at Borough Market

Get down to Borough Market while it still looks as beautiful as this- squash piled sky high and more apple types than I could count. I caught the bus down with my Mum a few weeks ago and we battled through the Saturday morning crowds with mulled wine in tow at Turnips' stall- well worth it to see all those tomatoes! 

Leftovers unite! Black eyed bean stuffed pepper bake with balsamic polenta

Stuffed peppers are one of those recipes I find myself veering away from if I have friends to cook for. Like anything involving tofu, tahini or nuts that need to be soaked over night, if I'm tired of the vegan cliche, my non-vegan friends are probably bored to tears. However, when faced with a glut of bell peppers and a pan of leftover rice, I couldn't see another way out. These stuffed peppers are in no-way revolutionary, but very easy, tasty and deceivingly exciting when placed in the middle of the table- the peppers will stay soft and juicy from being cooked next to the rice, and the onions and black eye bean eyed bean mixture is great with the tang from the balsamic polenta.

Makes enough for three- or use a pepper per person (and say that really fast)

Ingredients
One pepper per person, halved
Around 100g cooked rice per person
2-3 small red onions or shallots, left whole
2 tins black eyed beans
2 carrots, chopped small
2 garlic cloves, chopped
1 chili, chopped
Pinch of thyme
Seasoning

For the balsamic polenta
1.6 cups of polenta
2 cups water
1 cup almond milk
1 cup vegan margarine
2 tbsp balsamic vinegar
Pinch of salt

Preheat the oven to 180 degrees. Place the halved peppers in a large oven-proof dish, spooning the cooked rice around them to cover the bottom of the dish.

In a large saucepan, heat a little oil and add one chopped onion, chili and the garlic. Allow to sweat for two or three minutes before adding the chopped carrot and thyme. Once the carrot has begun to soften add the black beans and heat just enough for the oil to coat everything and begin to cook together. Season to your own taste then turn off the heat.

Spoon the black bean mixture into the peppers, adding the raw onions in between, and finish with a drizzle of olive oil. Put the dish in oven and cook for about 20 minutes.

During this time you can make the polenta- click here to follow the Guac & Roll recipe from October, but before allowing to cool, drizzle balsamic over the top of the polenta, allowing it to sink into the grain while it sets.

Once the rice is cooked and the peppers are beginning to brown, take out of the oven and serve with a few spoon-fulls of polenta on the side. A perfect way to use up the cupboard stores!

Homemade rosemary plait bread with vegan potato and leek soup

When I was 14, I circulated a petition around an entire school assembly. It wasn't for a change in uniform or longer break times or whatever- it was because I wanted soup for lunch. In the days before Jamie Oliver's coup of the nation's canteens, when Turkey Twizzlers roamed free and the vegetarian option was a spoonful of cheese, I worked out the mark-up on soup would be through the roof for someone that did it properly, and went to see the head chef of school dinners to ask why he didn't. He told me he needed 30 signatures from me, "real names" of people that would actually eat soup for lunch, and then they would think about it. I delivered 207 to him the next day, and soup made its much-awaited debut on the school dinner rota the next week. Unsurprisingly, it was gross: industrial-sized packet soup thinned down with boiling water served in polystyrene cups. In retrospect, I should have just made and sold my own.

Good soup is easy to get right, and here's a recipe I would have used to feed the masses at lunchtime- the bread is fragrant and just the right amount of stodginess to mop up the naturally creamy potato and leek soup.

Makes enough for six

Ingredients
For the soup
1 onion, chopped
6-7 medium potatoes, peeled and chopped
3-4 leeks, washed and chopped
500ml vegetable stock
Salt and pepper
Few glugs of olive oil

For the bread
Sainsbury's Crusty White Bread Mix
Few sprigs rosemary
Olive Oil
Warm water

The bread will need to prove so start by following the instructions on the packet for the bread, adding in the rosemary as you knead it.*

While the bread is being left to rise, begin the soup by sweating the chopped onion in a large pan with some olive oil for about three minutes. I always add the leeks first as I like them to fry a little in the olive oil to start to bring out their flavour. Now add the potatoes and stir through with the oil, onion and leeks, before adding 500ml of vegetable stock. Allow to simmer.

At this point it will probably be time to knock back the bread and knead it again. I chose to do a plait as my bread tin is currently being used to store a vegan haggis (!?) but I think the crusty mix would also work well as individual rolls.

Following the instructions, allow the bread to prove once more and turn the oven on to preheat at the required temperature. Once the bread is ready and in the oven, blitz the soup with a hand blender and season to taste. I love eating the bread almost scolding hot, with lots of pepper to contrast the leek flavour. Lunch for under £3 for 6 portions, and no petitions in sight.

*I feel a major pang of shame writing the words 'follow the instructions'... I am working on some of my own bread recipes from scratch, I promise, just not on chilly, hungover Sunday mornings.

Nut roast alternatives: Vegan haggis

Mark: Mmmm. Why toast when you can roast?

Jeremy: Another roast? That's the third today.
Mark: What's nicer than a roast?
Jeremy: Yeah, but, chain-eating roasts?

I'm not quite at chain-eating status yet, but with sooooo much amazing autumnal produce from Growing Communities, there seems to be enough food for at least three ginormous roast dinners every week. I'm not complaining, after all what's nicer than a roast? 

At the start of Autumn my friend Jenny suggested I tracked down some vegan haggis to try with a roast dinner. I haven't come across any in a shop yet, so instead, I've been working on my own recipe. Despite not having any of the traditional meat products in it, this haggis recipe is perfect when a nut roast just won't quite cut it, and I can confirm it also tastes amazing alongside tatties and neeps.

It's essential to watch The Life Aquatic while cooking Sunday lunch.

n.b. the ingredients list does look almost Ottolenghi in length, but most of these things will be hiding in your kitchen supplies- feel free to change the nuts or beans to ones you have in- the Vegetarian Society recipe I based this on asked for hazel nuts instead.

Makes enough for four

Ingredients

1 onion, chopped 

Few glugs of sunflower or vegetable oil 

4 carrots, very finely chopped

Handful of mushrooms, finely chopped 

50g red lentils

600ml vegetable stock 

25g mashed, tinned red or white kidney beans 

35g ground peanuts 

35g ground cashew nuts

1 tbsp soy sauce

1 tbsp lemon juice 

2 tsp dried thyme

2 tsp dried rosemary 

1 tsp dried curry mix

200g fine oatmeal 

Salt and pepper

Decide how you are going to cook and serve the haggis- I greased with oil four pie tins, a bread tin, and also some muffin tins, I'd say the pie tins were the perfect size portion. 

Preheat the oven to 190C. In a large pan sweat the onion in the oil for 5 minutes, then add the carrot and mushrooms and cook for a further 5 minutes. Add the lentils and about three quarters of the stock.

With the remaining stock, blend in the kidney beans and add this to the pan, along with the nuts, soy sauce, lemon juice and seasoning. Mix well and cook for another 10 to 15 minutes.

Now add the oatmeal and reduce the heat to a simmer, cooking for 15 to 20 minutes. Keep an eye on the mixture as the oats tend to stick to the bottom of the pan, so add more stock or water if needed. 

Garlic roasted beetroot to go along with the haggis

Spoon the mixture into your chosen tins and bake in the centre of the oven for around 20 to 25 minutes, until the tops go crispy.

The haggis freezes really well and just takes half a day to defrost in the fridge, so if you make extra you can store away for another roast- a perfect excuse!

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