First, apologies for the radio silence! I have been mostly posting my food creations and experiences on Instagram over the last twelve months. It’s quicker and easier, plus it seems to be getting a great response.
Vegan BLT 19 October 2012
Okay, so I’m calling this a BLT, but tomato is the only one of those really in it. This is a low saturated fat alternative using soy sauce fried tofu instead of the B. I didn’t have any lettuce even though I like it, so I used spinach from the greenhouse and some freshly picked wild watercress to cover the L. Anyway, it’s a good thing I made two each for everyone as there were happy faces and tapping feet all round!
- 2 fluffy white buns/rolls/baps/etc. per person (I’m not getting into bread name politics!)
- 2 thick slices of medium firm bean curd/tofu per person (about 133 g per person)
- small red onion, diced
- crushed garlic, from a jar or fresh
- 1 tomato per person, sliced
- spinach and watercress, washed and roughly chopped, (or lettuce)
- soy sauce
- olive oil
- garlic egg-free mayo
- Vitalite or other non-dairy marg, for spreading on the bread
- Prepare the bread and slice the tomatoes.
- In a large pan, warm some oil and lightly fry the onions. Once the onions begin to cook, add the slices of tofu with some garlic and soy sauce. Gently fry both sides of the tofu for about 10-15 minutes, taking care not to burn the onions. Meanwhile, add some mayo to the bread and wash and chop the greens.
- Make up the BLTs on the bread, in the order Vitalite, mayo, tofu, tomato, spinach and watercress, more mayo. Serve immediately.
Bakewell slice (refined sugar-free) 12 October 2012
My first recipe post in quite a while! Let’s get right down to it. I’ve wanted to make a Bakewell tart for quite a while and this is my first attempt. It’s a pastry base, almond soft sponge top with a layer of raspberry jam between, decorated in flaked almonds and almond cream. Despite the three almond components, the flavour was subtle and brilliantly offset by the slim layer of tart raspberry. The recipe was inspired mostly by one for Cakewell Tart on Veggies website and is egg-free and dairy-free like everything on this blog.
To ice or not to ice? That was the question I pondered. I asked Twitter (via @ImpressiveFood) and the decision was to go traditional and not ice. That also meant I could keep it free from refined sugars.
- Half a packet of ready-roll shortcrust pastry
- 225 g white flour
- 80 g Sweet Freedom Dark (or 112 g demerara sugar)
- 10 g baking powder
- 60 g ground almonds
- 140 ml sunflower oil
- 225 ml cold water
- half a 284 g jar of Meridian raspberry jam (no added sugar)
- almond (or oat) cream and flaked almonds, to decorate
- Roll out the pastry and place in an oven dish or pie dish. (I used a 22cm by 22cm square one.) Prick all over with a fork, then bake for 20-25 minutes at 190°C. I recommend leaving plenty of pastry around the edge, perhaps over hanging, as it will shrink in the oven; but I rescued mine by folding the edges of the pastry in to make a little ridge after 10 minutes.
- Once the pastry has cooled, cover completely with jam.
- Mix together the dry sponge ingredients (flour, baking powder, (sugar if using it) and ground almonds. In a jug or similar, mix together the wet ingredients (water, oil and Sweet Freedom) then mix the wet into the dry. Pour the mixture over the jammy pastry base.
- Bake at 190°C for 35 minutes. Allow to cool before slicing and decorating with a drizzle of almond (or oat) cream and flaked almonds.
GUEST SPOT: Ginger and tofu soup 24 June 2012
Jan made this amazing soup, from blended tofu, ginger, carrot, spring onion, garlic, oil and seasoning. What a great colour it turned out!
My contribution was a pair of spiralised salads; courgette/kohl rabi and carrot/apple. We topped them off with toasted walnuts.
We had a little tasty Italian bread too.
Rhubarb and apple crumble (refined sugar-free) 12 June 2012
Using rhubarb from the garden with apples and the juice of an orange, I made an improvised crumble.
The topping is no-added-sugar muesli, marg, more oats and agave syrup. The base was cooked on a medium heat in a pan for 10 to 15 minutes first, which meant it didn’t need more than 15 to 20 minutes in the oven.
Not bad for my first crumble!
Strawberry lemonade (refined sugar-free) 20 May 2012
Summer is almost here, time to get the cold drinks out! Using the recipe from ‘Color Me Vegan‘ by Coleen Patrick-Goudreau, I substituted granulated sugar for fruit sugar, for the usual benefits of avoiding refined sugar.
- 7 ice cubes
- 1 cup (235 ml) fresh lemon juice (about 6 medium lemons)
- 5 cups (1175 ml) cold water
- 120 g fruit sugar, (instead of 200 g granulated sugar) – adjust to your sweetness preference
- 6 – 8 whole strawberries, stems removed, plus more for garnish
- Dissolve the fruit sugar in the water on a low heat on the hob; this stops it being too crystaline, which can happen with fruit sugar. Allow the water to chill again before continuing. (You can skip this step if using granulated sugar.)
- In a blender, whiz the ice up a little, then add the lemon juice, water and sugar. Blend and taste – you may wish to add more sugar, lemon or water to suit your taste.
- Next, add the strawberries, and blend to the texture you prefer.
- Serve in a pitcher or glasses. Makes about 1.5 litres.