I won a MoFie!

So the MoFie awards are in full swing at the moment celebrating some of the best of vegan MoFo 2014.
There are some awesome categories and prizes, too! Go have a look on the MoFo website :)
I am honoured to receive one, and I cannot wait to nom my Raw chocolate Co prize!

Potatoes for the win!

Vegan MoFo #30 Tomato pasta with olives, leeks and vegan Parmesan

Keeping it simple for my last vegan MoFo 2014 post. I can't believe it'll be over tomorrow :( 

As easy as this dish is, the leek and garlic give it tonnes of flavour. The easy Parmesan takes it to super tasty. It's pretty much a pasta version of the pizza pie I made but whatevs, it's my 30th MoFo post!

Ingredients 

However much pasta you need (the sauce makes enough for 3-4 servings)

1 leek, trimmed and finely diced

500 g passata

3 cloves of garlic, finely chopped

A handful of black olives, halved

Oil for frying

Salt & pepper to taste

For the Parmesan

1 tbsp nutritional yeast

1 tbsp ground almonds

1/4 tsp garlic powder

Pinch of salt

1 heaped tsp dried chives 

Method

Par boil the pasta then set aside

In a separate pan, sauté the finely diced leek for 10-15 minutes in a generous amount of olive oil and a pinch of salt and pepper until the green bits have gone soft 

Add the other ingredients including the par-boiled pasta (drained) and simmer for 10 minutes

Mix the Parma ingredients, sprinkle over the top then serve

So, that's me all done for MoFo 2014. I've enjoyed it so much, I think I'm going to keep blogging. Not every day though! 

Hopefully some of you will still keep in touch before next MoFo, I know I'll be keeping an eye on all the amazing vegan blogs I've discovered through MoFo.

Big shout outs to all the lovely people who have commented on my blog, it's really helped my confidence and mental health. 

Take care all x

Vegan laverbread caviar!

 

Morning MoFo'ers! I was up early this morning pondering how to make this work as the first time I tried it last week, it was a messy failure. But now I have it sussed! Laverbread on it's own is pretty strong stuff and I believe this to be a much tastier, prettier way of serving this delicacy. Doesn't it look cool? Can you tell I'm a bit excited about this? Anyways, on to the recipe. 

Ingredients

Approx 2 heaped tbsp laverbread

1/2 cup of water

1 tsp soy sauce

Pinch of salt

One sachet agar agar 

Bottle of oil 

Method

Before you do anything else, you want to put your oil in the freezer. A tall, thin bottle works best. Don't worry, it won't be wasted, you can still use it as oil afterwards as we're only cooling it, not freezing it. About 45 minutes is perfect chilling time. 

Mix all your other ingredients in a blender and whizz until the seaweed is as small as you can get it. If it's too 'bitty' it will clog and not work.

Bring all your caviar ingredients to a boil, stirring constantly then remove from heat.

Leave to cool a few minutes, then load your dripping device. I used an empty, clean sriracha bottle but a pipette would be ideal.

Drip the mixture into the chilled oil drop by drop, as it gets to the bottom of the oil  it should solidify. Magic!
Pour the oil and caviar into a sieve, placing a pot underneath if you want to catch the oil. Rinse the caviar in water then place on kitchen roll to dry.

It does take a bit of getting used to if you're not using a pipette but practice makes perfect! 

I served mine on parsley potato crackers with chilli relish on some and vegan tuna on the others. Lush!

Can't wait to try this technique with some other flavours (chilli and lime or carrot and ginger anyone?)

Baked laverbread falafel patties with cumin seed chickpea flatbread

This was so tasty! I had to have at least one recipe with laverbread in, it's a Welsh delicacy! (It's a seaweed for those who have not heard of it). You can get it fresh in markets all over Wales but I used tinned. The falafel patties are quite spicy and lovely and moist inside. You could make them as normal falafels but you'd need to deep fat fry them or roll them in a little chickpea flour to hold their shape. 

Ingredients 

1 can of chickpeas (400g) rinsed and drained

2 tbsp laverbread

2 tbsp rice bran oil

2 tbsp plain flour

A handful of fresh parsley, finely chopped

1 large garlic clove, minced 

Good squeeze of lemon juice

1 tsp sriracha

1 tsp cumin

1 tsp ground coriander 

A pinch of salt and pepper

(For the flatbreads I forgot to write the measurements but it was chickpea flour, rice bran oil, a splash of hot water, salt, a pinch or baking powder and a pinch of cumin seeds. Combine in to a bread dough consistency, roll very thin then fry in oil both sides.....when it starts to bubble it's ready to flip)

Method

Mash the chickpeas in a bowl with a potato masher, or blitz in a blender.

Combine all the other falafel patty ingredients and mix until all ingredients have combined.

Form into balls and place on a tray lined with baking parchment.

Oven bake on gas mark 6 for approximately 30 minutes, making sure you flip the patties over about half way through.

I served mine with salad and a wonderful spicy chutney from a local farmers market. 

Leek and cashew pizza pie

Yes, I said pizza pie. I love pie, and I love pizza so it was only a matter of time before this happened. Don't be put off by the leeks or the olives! They work really well in this recipe. You can add more pizza toppings to the mix if you like though, go crazy.


Ingredients
Large sheet of puff pastry
1 leek, trimmed, washed and finely diced
3 garlic cloves, peeled and finely sliced
1 tsp Italian mixed herbs
100g cashews, halved
1/2 cup of sliced black olives
250 ml passata
Salt and pepper
Olive oil

For the parmesan topping
1 tbsp ground almonds
1 tbsp nutritional yeast
1 tsp dried chives
Pinch of garlic powder

Method
Roll the pastry out, lightly oil a dish and line the dish with pastry.
Trim, wash and dice the leek as finely as you can. Sweat in a frying pan in olive oil, salt and pepper for 5 minutes. Add the garlic, cashews, olives, mixed Italian herbs and passata. Bring to a low boil then simmer for 5 minutes or until the sauce is not runny.
Spoon into the pastry and spread out.
Mix the parmesan topping ingredients together then distribute over the pizza pie topping. Drizzle with olive oil.
Bake on gas mark 5 for 30 minutes.
Nom.

Butternut, kale and walnut galette

I used up the last of my Welsh kale last night to make an easy, tasty and filling galette. Basically a pie without a lid with folded up edges. You can sub the thyme for a herb of your choice if you're using different veg, it's one of those really versatile dishes. Sorry for another rubbish indoor photo, it was 10pm when I finished making this. It was much brighter in real life!

Ingredients
One large sheet of rolled puff pastry
150g strong vegan cheese, grated
100g walnuts, chopped
1 small butternut squash, peeled and finely chopped
A handful of kale leaves, chopped
3 large cloves of garlic, peeled and finely sliced
1 onion, diced
1/2 tbsp dried thyme
2 tbsp tomato chutney (or relish)
A blob of marge or oil for frying
Salt and pepper to taste

Method
Roll your pastry out to larger than whatever size dish you're baking it in. Oil your dish and line with the pastry so that the pastry overhangs bu about an inch.
Lightly fry the onion and butternut squash together in a generous blob of  marge or oil, with a little salt and pepper, for about 10 minutes. Add the garlic, kale, thyme, walnuts and saute on low for another 10 minutes. Stir in the relish and half of the cheese, stir for a few minutes, check for seasoning then spoon into the pastry lined dish.
Cover the filling with the rest of the cheese, then fold and pinch the edges over.
Bake on gas mark 5-6 for approximately 30 minutes.

P.s. Works really well for leftovers the next day!

Kaleslaw

I got some kale from the market yesterday and had to make some kaleslaw with it. I made it this morning before work to take in for dinner but accidentally ate it all by 11.30. Whoopsies.
I used a mix of purple and regular carrots in this to give it a bit of colour. It's one of those easy, quick sides that is great to have at a barbeque or get together. Pass me the jacket potato.

Ingredients
2-3 carrots, peeled and grated
A generous handful of kale, finely chopped
1 tbsp lemon juice
6 tbsp vegan mayo
1 tbsp mustard (I used American as others can be too overpowering)
1 tbsp cider vinegar

Method
Mix all the wet ingredients together first, then simply stir in the raw vegetables and serve. You can garnish with parsley, chives or seeds to make it a bit special. Nom.

Vegan life magazine

 

Today I received my copy of the debut issue of Vegan life magazine, the first mainstream UK vegan lifestyle magazine. I was super excited to delve in to this as it's about time there was a paper magazine of it's kind available on the high street.

The first thing I noticed was the feel of the magazine; a wonderful matte paper cover and perfect binding. It instantly gives it the feel of a good quality publication, something you'd be happy to keep on your book shelf.

As I flicked through the magazine, I was greeted with page after page of informative articles, thought-provoking features and beautiful food photography. The adverts, albeit many of them, are relevant to me, as are the reviews.
One of the things I was most pleased about was the abundance of recipes. I know it's easy enough to get recipes online these days what with the wealth of fantastic vegan blogs and websites out there. There's also plenty of excellent vegan cookery books. But to have something specifically tailored to UK readers is terrific. All too often I find myself sighing when recipes have some ingredient you can't get over here. I'm particularly excited to try my hand at the pad Thai summer rolls and the apple crumble cheesecake.

I really love the layout and tone of the magazine, it has a positive vibe which is welcoming to any people out there wanting to give veganism a go. This can only be a good thing.
I'm very much looking forward to the next issue, I'm only sorry I didn't see the advert for the free vitamins before I placed my subscription order ;)

Find more information at http://veganlifemag.co.uk/

Roasted curried squash soup

This was made with the last of my market vegetable haul (sad face). I normally make it with butternut squash but this time I made it with patty pan. Those things are not easy to peel! I have to give a shout out to my dear friend Tansy for this recipe, it's based on one of hers. I'm sorry for all the soup recipes, I just really love soup. But I promise you pie this week! And other exciting things. Mostly pie.

Ingredients
1 squash, peeled and cut into chunks
2 medium onions, peeled and quartered
3-4 carrots, peeled and chopped into chunks
1 tbsp mustard seeds
4 cloves of garlic
Rice bran oil or other neutral oil for frying and baking
1 tbsp garam masala
2 tsp turmeric powder
3 cups of water
A vegetable stock cube
200ml coconut milk
Freshly ground salt and black pepper

Method
In an oiled baking tray, place the chopped squash, chopped carrots and quartered onions. Place the cloves of garlic, whole and still with skins on, on top. Cover in oil and season with salt and pepper.
Bake for approximately 30 minutes until the veg is just starting to brown, remove from the oven.
Whilst the veg is cooling enough to be able to handle, in a saucepan gently fry the mustard seeds in oil until they begin to pop. When they are popping, remove from the heat and add the garam masala and turmeric, stirring quickly for the spices to absorb the oil. Add the water, vegetable stock cube and salt and pepper and simmer on a low heat.
Squeeze the garlic out of the skin and add to the pan with the rest of the vegetables. It's essential you leave the skin on whilst roasting as it makes it sweet.
Add the coconut milk then using a hand blender, blend until smooth.
Simmer without bringing back to the boil for a further 20-30 minutes to let the flavours develop.
Check for seasoning then serve.

Liebster award!

So, yesterday I got nominated for a Liebster award by Julie from  my apologies for the novel
Admittedly I'd not heard of this before but I'm going to take part because it sounds fun and I'd rather do this than actual work.  

 Here's what you do when you get nominated for the Liebster Award:
1. Answer the questions given and then come up with 10 new ones to ask your nominees.
2. Nominate 8 other blogs, let them know you have nominated them and put a link to their blog in your post.
3. No tag backs.
4. Nominees must have under 200 followers on any platform.
5. You must tell all the blogs that you nominate that you have nominated them.

1. When is your “veganniversary”/the date you went vegan? (Or if, like me, you don't remember the exact date, have you chosen a day on which to celebrate your veganniversary?) 
To be honest, I'm not sure, I think I've been vegan for about 3 and a half years, and vegetarian for 15 years before that. I was 10 when I decided to give up meat.
2. What's your best quality?
I have a kind heart.

3. What is your most-used kitchen tool/utensil? 
Other than a knife, my Kenwood mini chopper, it's the bomb.
4. Do you share your life with any animals? (If so, tell us a bit about them.) 
I live with a 4 year old pug named Pedro, and an 18 month old chihuahua, Phoebe. Pedro is totally batshit crazy and hilarious but also has a really soft, affectionate side. Like when I cry he nuzzles his head on to my lap and gazes up at me to make me feel better. Phoebe is quiet and well behaved and just loves to cuddle. She's ridiculously cute. They're both snuggle monsters and I couldn't live without them.
5. If you could open a sanctuary, what would be the first type of animal you would rescue? 
Capybaras! I love capybaras, they're the world's biggest rodents. They just mooch about all day being a grumpus and give lifts to other animals on their backs.
6. Do you prefer your pizza hot and fresh, or cold as leftovers the next day? 
I don't mind cold pizza but it has to be hot, really.
7. What is your favorite type of tea? 
English breakfast tea. It has to be Yorkshire gold.
8. What's one food/meal that you thought you'd never have again once you went vegan, only to find out later that there is a vegan version of it? 
Egg mayo. I used to love egg mayo baguettes as a vegetarian and didn't think I'd ever get that taste again, but if you mash tofu or broad beans with black salt, pepper and vegan mayo, you have the taste of egg mayo. Hoorah.
9. What would be your “catch phrase?” (What is your favorite phrase and/or what is the phrase you say most often?) 
Take care.
10. What's your go-to dish to bring to a vegan potluck?  
I've never been to a vegan potluck as I don't have any vegan friends (sob) but it'd probably be my garlicky potato salad. 

No pressure to answer the questions; if I nominated you, I already think you are awesome! (Also, if another blog nominated you before I did, don't worry about answering my questions in addition to theirs.)  

My nominations are:
Caeli at little vegan bear
Nicole at vegan nom noms 
Bonnie at eating with the rabbits
Imogen Michel at Imogen Michel 
Loz at In rad taste 
Emma at Walks, talks and eats 
Lisa at Down right vegan 

I'm working on the eighth one.

And my questions for you lovely ladies are:
1. If you could bring any one animal back from extinction, what would it be?
2. What would you say is the dish you cook most often?
3. If a zombie apocalypse was imminent and you could only take 5 store cupboard staples in your bag before fleeing, what would they be?
4. Tell me about your favourite restaurant, and your favourite dish there.
5. Are you a cat or a dog person?
6. What animal do you think you are most like in personality?
7. What new ingredients have you discovered that you love since going vegan?
8. What are your favourite resources for getting inspiration for vegan food?
9. What has been your biggest fail in vegan cooking and have you managed to resolve said fail?
10. Do you have a non-vegan childhood favourite food that you have managed to re-create to be sfv?

Let me know if you took part so I can read your answers by commenting on this post :)