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Tag Archives: vegan
  • Posted on April 11, 2018

    Vegan Sweet Potato Porridge recipe

    How beautiful is this breakfast?! Start your day with this satisfying and super healthy porridge recipe. It's a great way to get all your fruit AND you veg you need.

    1 large sweet potato (or 2 small), scrubbed clean and pricked with a fork a few times

    500 ml/2 cups almond milk (or half almond milk, half water)

    2 tablespoons chia seeds

    2 tablespoons ground flax seeds/ linseeds

    1 teaspoon ground cinnamon

    ¼ teaspoon ground cardamom

    pinch of sea salt

    1 teaspoon coconut oil

    1–2 tablespoons almond butter

     

    OPTIONAL TOPPINGS

    sliced fresh berries

    fresh edible flowers

    Granola

    SERVES 2

     

    The night before, preheat the oven to 200°C (400°F) Gas 6. Roast the sweet potato for 45 minutes until softened and cooked through (give it a little squeeze with a kitchen towel protecting your hands; if it has got a good amount of give, it’s done). Leave it to cool completely, then store in the fridge overnight. You can do this in bigger batches for a double batch of porridge or for other meals.

    In the morning, remove the skin from the sweet potato (it should peel away easily after it’s roasted and cooled). Place it in a medium saucepan and mash it with a fork until you’ve created a rough purée.

    Place the saucepan with the sweet potato over a medium heat. Stir in the milk, chia seeds, flax seeds/ linseeds, cinnamon, cardamom and salt. Cook, uncovered, stirring occasionally and further mashing the sweet potato as needed, for 5–6 minutes until the ingredients have warmed through and melded together in a thick but easily stirred consistency.

    Stir in the coconut oil and either stir in the almond butter or drizzle it on with your other toppings.

    Portion the porridge into bowls and serve warm topped with berries and granola.

     

    For more healthy breakfast recipes, check out The New Porridge by Leah Vanderveldt. Photography by Clare Winfield © Ryland Peters & Small.

    The New Porridge


    This post was posted in Featured, Featured, News, News, Recipes, UK, US, What's new, What's new and was tagged with vegan, breakfast, porridge, recipe for the weekend, vegetarian, healthy

  • Posted on March 28, 2018

    Vegan & sugar-free italian easter buns recipe

    This Good Friday, we're mixing it up a little with these Italian Easter buns. Not only are they vegan, they're also sugar-free (to make up for all the chocolate we are about to eat!)

     

    sunflower oil, for brushing

    For the starter

    6 tablespoons plain soy milk, lukewarm

    9 g/2 teaspoons active dry yeast (additive-free)

    25 g/2 tablespoons rice, pure maple or agave syrup

    2 tablespoons strong unbleached bread flour

    For the dough

    40 g/1⁄3 cup unsulfured dried apricots, chopped

    40 g/1⁄3 cup raisins

    3 tablespoons rum

    grated zest of 1 orange

    500 g/4 cups strong unbleached bread flour or unbleached spelt flour

    1⁄2 teaspoon salt

    1⁄8 teaspoon ground turmeric

    170 ml/3⁄4 cup plain soy milk

    100 g/3⁄4 cup nonhydrogenated margarine

    2 teaspoons vanilla extract

    65 g/1⁄4 cup rice, pure maple or agave syrup, plus extra for brushing

    baking sheet, lined with parchment paper

    Makes 3 large buns

     

    Mix together the starter ingredients in a mixing bowl, cover and allow to rest for 30 minutes or until doubled in size.

    For the dough, mix together the apricots, raisins, rum and orange zest in a bowl and allow to soak while the starter is rising.

    Sift together the flour, salt and tumeric in a bowl.

    Heat the milk in a saucepan until hot, then add the margarine and stir until melted. Add the vanilla extract and syrup, then the soaked fruit as well as the starter. Mix well. Pour into the flour mix and combine with a wooden spoon to get a smooth lump of dough. Transfer to a floured surface and knead vigorously for at least 5 minutes, until silky and elastic.

    Place in an oiled bowl, cover with a wet kitchen towel and allow to rise in a warm spot for 2 1⁄2 hours or until doubled in size.

    Punch down the dough, give it a quick knead, then divide it into three equal portions. Shape each into a ball and put on the prepared baking sheet. Snip V-shaped cuts into the top of each loaf so that they open up during baking. Cover well with a kitchen towel and allow to rise again for 30 minutes or until doubled in size.

    Preheat the oven to 200°C (400°F) Gas 6.

    Brush a little oil over the buns and bake in the preheated oven for 30–60 minutes or until golden. Brush syrup over them while still hot, then transfer to a wire rack to cool.

    These should be stored wrapped in a kitchen towel in a cool and dry place and will keep for a week or a little longer.

     

    This recipe is from The Vegan Baker by Dunja Gulin, photography by Clare Winfield © Ryland Peters & Small


    This post was posted in Featured, Featured, Interviews, News, News, Recipes, UK, US, What's new, What's new and was tagged with vegan, easter, recipe for the weekend, sweet, sugar-free

  • Posted on March 1, 2018

    Vegan Hummus Pizza

    Vegan pizza with hummus? Hell, yeah! What a way to kick of Veggie Month and the weekend!

    Hummus pizza recipe

    ½ quantity Pitta Bread dough (see below)

    FOR THE TOPPING

    300 g/ ½ cups Basic Hummus (see below)

    90 g/1 onion, cut into half-moons

    8 green olives, stoned/pitted

    2 garlic cloves, thinly sliced

    80 g/1 cup button mushrooms, very thinly sliced

    1 teaspoon dried oregano or pizza seasoning

    2 handfuls rocket/arugula, to serve

    8 cherry tomatoes, cut in half, to serve

    2 tablespoons olive oil, to serve

    MAKES 2 X 24-CM/9 ½ -INCH DIAMETER PIZZAS

     

    Follow the instructions for making the dough on page 80 to the rising stage. Preheat the oven to its maximum temperature (usually 250C (475F) Gas 9) and choose the ‘lower heat element’ setting.

    After the rising of the dough, divide it into two balls (each should weight around 200 g/7 oz.) and place them on a floured surface. Let rise for another 10 minutes.

    Flour two sheets of baking parchment and gently roll each ball into a 24-cm/9 ½ -inch circle (or smaller if you prefer a thicker-crusted pizza). Slide each one carefully onto a baking sheet.

    Add 150 g/ ¾ cup hummus on top of each rolled-out pizza base and use a spatula to distribute evenly. Top with onions, olives, garlic and mushrooms, and sprinkle ½ teaspoon of dried oregano/pizza seasoning over each pizza.

    Open the heated oven, slide the baking paper with one pizza directly onto the bottom of the oven, without the baking sheet. Bake for 5 minutes. Change the oven setting to ‘top grill/broiler’, open the oven, slide the pizza with the baking parchment back onto the baking sheet and place the baking sheet in the upper part of the oven, so that the oven grill/broiler can quickly crisp the toppings.

    Bake for 2–3 minutes. Take out and repeat with the other pizza. Just before serving, top pizzas with rocket/arugula, cherry tomatoes and a drizzle of olive oil.

     

    Pitta bread

    FOR THE STARTER

    80 ml/1⁄3 cup lukewarm water

    2 teaspoons maple sugar or another sweetener

    9 g/1 tablespoon active dry yeast

    FOR THE DOUGH

    400 g/3 ¼ cup plain/ all-purpose flour, plus extra for dusting

    100 g/ ¾ cup wholemeal/ whole-wheat flour

    1 ½ teaspoons sea salt

    2 tablespoons olive oil, plus extra for oiling

    270 ml/1 cup plus 2 tablespoons lukewarm water

    dough scraper (optional)

    baking sheet lined with baking parchment

    MAKES 10 PITTAS

     

    Whisk together the starter ingredients and rest, covered with a damp towel, in the oven with the light on for 30 minutes or until slightly bubbly.

    In a large bowl, whisk together the flours and salt for the dough.

    Add the water and oil, and mix in with a wooden spoon. Knead the dough, first inside the bowl, then on a clean surface for 10 minutes.

    Don’t add extra flour – the dough should be sticky but will come together eventually. Using a dough scraper helps initially.

    Oil both the bowl and the dough, place the dough in the bowl, cover with a damp towel and let rise in the oven, with the oven light on, for 3 hours or until doubled in size. It’s even better if you can make the dough a day ahead and let it rise in the fridge overnight.

    Preheat the oven to its maximum (usually 250C (475F) Gas 9) and choose the ‘lower heat element with fan’ setting if you can. Weigh out about 10 small 80-g/3-oz. portions) of dough, place on a floured surface and let rise for another 10 minutes.

    On a floured surface, gently roll each ball into a 15-cm/6-inch circle. Use a spatula to flip them over as you put them on the lined baking sheet, so the floured side is on top. Four should fit on one sheet.

    Open the preheated oven and slide the baking paper with the pittas directly onto the bottom of the oven, without the tray. Bake for 5 minutes until puffed up and lightly browned on the bottom.

    Open the oven, slide the baking paper with done pittas back onto the baking sheet and repeat with the remaining dough. Wrap in a clean kitchen towel until ready to serve. Freeze any leftovers.

     

    Basic hummus

    320 g/2 cups cooked chickpeas plus 60 ml/ ¼ cup of the cooking liquid, or more if needed, plus 2 tablespoons cooked chickpeas to serve

    2 tablespoons extra-virgin olive oil, plus 2 tablespoons to serve

    1 tablespoon tahini

    3 garlic cloves

    freshly squeezed juice of ½ a lemon, or to taste

    ½ teaspoon salt, or to taste

    freshly chopped flat-leaf parsley, to garnish (optional)

    MAKES ABOUT 2–4 SERVINGS

     

    Blend all the ingredients in a blender or food processor, except the extra chickpeas and olive oil to serve, slowly adding the cooking liquid until you reach a thick and creamy consistency; this will take about 1 minute. High-speed blenders make the creamiest texture and need less liquid and time, but both food processors and stick blenders can be used as well. Adjust the lemon juice and salt to taste.

    Serve topped with 2 tablespoons extra-virgin olive oil and 2 tablespoons whole chickpeas. Garnish with chopped flat-leaf parsley, if you like.

     This recipe is from Hummus Where the Heart Is by Dunja Gulin, photography by Mowie Kay © Ryland Peters & Small.

    Hummus where the heart is


    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with vegan, savoury, recipe for the weekend, vegetarian, Pizza, hummus, veggie month

  • Posted on January 25, 2018

    Crispy Mock Duck Pancakes recipe

    Congratulations to everyone who has given Veganuary 2018 a go! It’s been almost a month and we’re sure you’re missing some of our favourite dishes, but don’t give up yet! We’ve got a vegan take on a classic takeaway favourite for you to enjoy as a special treat for the last weekend in Veganuary.

    Everyone loves duck pancakes when you go out for a chinese meal and with a few little tricks, it’s super simple to make a vegan version of this dish. You can also use this ‘duck’ in a warm salad or as a stuffing with some vermicelli noodles in a spring roll. You can buy canned gluten mock duck from a Chinese supermarket, and sometimes they have a frozen version too. The key is to empty the contents of the can into a sieve/strainer and rinse well with warm water, using your hand to rub off any excess brine and squeeze out the water.

    mock duck pancakes

    280-g/10-oz. can gluten mock duck, well rinsed

    4 tablespoons hoisin sauce (see below or use readymade)

    6 spring onions/scallions, trimmed

    ½ cucumber

    10 Chinese-style pancakes, frozen

    2 tablespoons plum sauce (optional)

    To make the hoisin sauce

    4 tablespoons agave syrup

    2 tablespoons black bean paste

    1 tablespoon garlic paste or powder

    1 tablespoon Shaoxing rice wine

    3 tablespoons water

    2 tablespoons dark soy sauce

    ½ teaspoon Chinese five spice

    2 teaspoons toasted sesame oil

    ¼ teaspoon Sriracha (or use a pinch of chilli/chili powder)

    baking sheet, oiled steamer basket

    Serves 2–3

     

    Preheat the oven to 180C (350F) Gas 4.

    To make the hoisin sauce, place all the ingredients into a small pan and bring to a simmer. Cook for about 4–5 minutes until the sauce is thickened and glossy. Cool and pour into sterilized jars, where it will keep for several months in the fridge.

    Ensure the mock duck is well rinsed, and then shred it into smaller pieces and strips using your hands. Add 2 tablespoons of the hoisin sauce and mix well with your hands.

    Layer the pieces onto the prepared baking sheet and bake in the preheated oven for 20–30 minutes, turning halfway through. Cook until the edges are crispy but not burnt.

    To prepare the vegetables, use a large, sharp chef’s knife to slice the spring onions/scallions in half, then slice each piece lengthways, trying to maintain the shape. Then slice each piece lengthways again, several times, to create spring onion/scallion strips.

    Slice the cucumber lengthways and, using a small spoon, scoop out the seeds. Slice each half across the middle, to create four pieces, then cut each piece into thin strips.

    Place the steamer basket over a small pan that allows it to sit atop the pan without falling to the bottom. Add about 5 cm/2 inches of water to the pan and bring it to the boil. Add all of the pancakes to the steamer and place it on the pan. Cook the pancakes for about 10–15 minutes until all the pancakes are softened and warm. If you don’t have a steamer, you can also place the pancakes, still wrapped, in the microwave for 20 seconds.

    To serve, add the remaining hoisin and the plum sauce (if using) into two little pots, alongside the shredded vegetables, steamed pancakes and crispy mock duck. To fill the pancake, spread either hoisin or plum sauce onto the pancake, add a couple of pinches of shredded vegetables and a spoonful of mock duck. Wrap, roll and eat immediately.

     

    For more vegan recipes, check out My Vegan Travels by Jackie Kearney.


    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with vegan, recipe for the weekend, vegetarian

  • Posted on January 18, 2018

    Vegan Coffee Toffee Cookies recipe

    Even in Veganuary, sometimes it’s just one of those afternoons and a biscuit is in order! Well with this delicious recipe you don’t have to miss out on the office tea round – sit back wth your cuppa and cookie and enjoy!

     vegan Coffee Toffee Biscuits

     

    30 g raw cocoa beans (or nibs) or 30 g cocoa powder

    100 g coconut oil

    100 g Demerara sugar

    60 ml plain soy milk

    2 teaspoons coffee extract

    1⁄4 teaspoon apple cider vinegar

    200 g unbleached spelt flour

    1⁄2 teaspoon baking powder

    1 tablespoon ground flaxseeds

    1⁄4 teaspoon bourbon vanilla powder

    2 tablespoons ground almonds

    1⁄4 teaspoon salt

    1⁄4 teaspoon ground cinnamon

    chopped nuts, for sprinkling

    For the icing

    65 g Demerara sugar

    1 tablespoon cornflour

    2 tablespoons plain soy milk

    1 teaspoon coffee extract 

    baking sheets, lined with parchment paper

    Makes 25

     

    Preheat the oven to 180°C (350°F) Gas 4.

    If using cocoa beans, grind them in a coffee or spice grinder to a fine powder.

    If the coconut oil has solidified, put the jar in a bowl of hot water until the oil has softened. Whisk together the oil, sugar, milk, coffee extract and vinegar.

    In a separate bowl, sift together the flour and baking powder, then stir in the flaxseeds, vanilla powder, ground almonds, salt and cinnamon. Tip into the bowl of wet ingredients and mix into a smooth dough with a spatula.

    Divide the dough into 25 and roll into balls. Arrange them on the prepared baking sheets about 2 cm apart. Gently flatten each ball with the back of a spoon, trying to avoid making cracks. Bake in the preheated oven for 9–10 minutes. Do not overbake them – they should still be a little soft. Allow to cool completely on the baking sheets.

    For the icing, it's better to finely grind the sugar in a coffee or spice grinder, but you can also try without grinding it. Mix the cornflour into the milk in a heatproof bowl. Add the coffee extract and sugar and mix. Set over a saucepan of simmering water (do not let the base of the bowl touch the water) and whisk well for a couple of minutes to allow the starch to thicken slightly over the steam. Remove from the heat, then allow to cool for 10 minutes.

    Spoon some icing over each cold cookie and sprinkle chopped nuts over the top. Allow to set for at least 1 hour after which the icing shouldn't be sticky, but smooth and firm to the touch.

    Store in an airtight container at room temperature, or, in the summer months, in the fridge. They will keep for up to 2 weeks.

     

    This recipe is from The Vegan Baker by Dunja Gulin, Photography by Clare Winfield © Ryland Peters & Small

    The Vegan Baker


    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with vegan, baking, recipe for the weekend, sweet

  • Posted on January 10, 2018

    Vegan Spicy Falafel Salad Bowl recipe

    For our next Veganuary recipe, we have a super healthy, simple and tasty lunch. If you’ve never baked chickpeas/garbanzo beans in the oven, give this recipe a try! This quick and easy dish lets you enjoy the flavours of falafel, without the hassle of deep-frying or the mess of rolling into balls.

    Spicy_falafel_salad_bow

    for the chickpeas/ garbanzo beans

    2 tablespoons tamari soy sauce

    1⁄4 teaspoon chilli/chili powder

    1⁄4 teaspoon ground turmeric

    1⁄4 teaspoon ground ginger

    1⁄2 teaspoon ground coriander

    1⁄4 teaspoon ground cumin

    1 tablespoon olive oil

    160 g/1 cup cooked chickpeas/garbanzo beans, well drained

     

    for the salad

    20 g/1 cup rocket/arugula

    1 round/butterhead lettuce (about 160 g/51⁄2 oz.)

    6 leaves red leaf lettuce

    2 ripe tomatoes (about 340 g/3⁄4 lb.)

    1 small bunch fresh basil

    1 portion Mediterranean Seed Falafel mixture (do not form into falafels, see below)

    2 tablespoons olive oil

    2 tablespoons red wine vinegar

    1 portion vegan Tzatziki Sauce (see below)

    4 pitta pockets, cut into wedges, toasted, to serve

    baking sheet, lined with baking parchment

     

    Mediterranean seed falafel mix

    120 g/1 cup pumpkin seeds

    70 g/1⁄2 cup sunflower seeds

    60 g/1⁄2 cup walnuts

    6 sun-dried tomato halves, soaked

    50 g/1⁄2 cup fresh basil leaves

    50 g/1⁄2 cup fresh parsley leaves

    1⁄2 teaspoon dried oregano

    1⁄2 teaspoon

    Mediterranean dried herbs mix (thyme, savory, marjoram, rosemary, basil, fennel)

    2 garlic cloves, crushed

    1–2 tablespoons olive oil

    1 tablespoon lemon juice, or to taste

    salt, to taste

    Serves 2-4

     

    Preheat the oven to 180°C (350°F) Gas 4.

    For the chickpeas/garbanzo beans, mix together all the ingredients apart from the chickpeas/ garbanzo beans to make a marinade. Pour the marinade over the chickpeas/garbanzo beans and toss to coat well.

    Spread the coated chickpeas/garbanzo beans on the lined baking sheet and bake in the preheated oven until the chickpeas/garbanzo beans soak in all the marinade and start browning. Alternatively, you could do this in a frying pan/skillet: Heat the pan, add the chickpeas/garbanzo beans, pour over the marinade and mix quickly with two wooden spoons over high heat until fragrant and well roasted.

    Wash the salad leaves well and drain. Tear the lettuce leaves into smaller pieces. Cut the tomatoes into wedges and chop the basil. Place all the vegetables in a big wide bowl, crumble over the Mediterranean falafel mixture, add the baked chickpeas/garbanzo beans and drizzle with olive oil and vinegar. Mix well to incorporate.

    Divide into separate plates and serve the tzatziki sauce in 2–4 small bowls, so each person can pour it over the falafel salad just before eating.

     

    Vegan tzatziki sauce

    2 cucumbers (about 400 g/14 oz.), peeled and grated

    500 ml/2 cups soy yogurt

    6 tablespoons extra virgin olive oil

    1 tablespoon umeboshi vinegar (optional)

    2 garlic cloves, crushed

    freshly squeezed lemon juice, to taste

    1 tablespoon freshly chopped parsley leaves

    1 tablespoon freshly snipped chives

    salt

    Makes about 700 ml/3 cups

     

    Mix the grated cucumbers with a little salt and let sit for 15 minutes. Squeeze out as much of the cucumber juice as you can, otherwise the liquid will water down the dip.

    Mix all other ingredients in a bowl and add the cucumber flesh. Chill until ready to serve. There you have it!

     

    For more vegan fella recipes, check out Falafel Forever by Dunja Gulin.

    Falafel Forever


    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with vegan, savoury, vegetarian, falafel

  • Posted on January 4, 2018

    Vegan Coconut Bircher Muesli recipe

    With all of our great vegan cookbooks, we couldn't not embrace Veganuary this year! And of course, it wouldn't be fair not to share with you all, some of the delicious vegan recipes in them!

    We thought we'd kick off with the most important meal of the day, breakfast. This bircher muesli is great to make the night before so you can just grab it and go in the morning. All that’s left to do is add your toppings.

     vegan bircher muesli

    95 g rolled oats

    235 ml coconut or almond milk

    1 medium sweet apple (such as Honeycrisp or Pink Lady), grated

    1 tablespoon flax seeds

    1 teaspoon maple syrup

    ¼ teaspoon ground cinnamon

    pinch of salt

    1 teaspoon lemon juice

    FOR THE BERRY COMPOTE

    300 g mixed fresh or frozen berries (I love a mixture of raspberries, blueberries and/or blackberries)

    1 teaspoon maple syrup

    pinch of ground cinnamon

    1 teaspoon chia seeds (optional, although you will have to extend the cooking time by a little if you leave them out)

    OPTIONAL TOPPINGS

    toasted nuts and seeds

    toasted coconut flakes

    hemp seeds

    almond butter

    2 medium-sized sterilized jars with lids

    SERVES 2

     

    In a medium bowl, mix the muesli ingredients together until well combined. Portion between the two jars, cover with the lids and refrigerate overnight. (This gives the oats plenty of time to soften and soak up the flavours).

    Make the berry compote straight after preparing the oats. Combine the mixed berries, maple syrup and cinnamon with 120 ml water in a small saucepan. Bring to a boil over a medium heat, then stir in the chia seeds (if using). Reduce to a simmer and cook for about 7–8 minutes, until the liquid has reduced and the mixture is taking on a jammy consistency. If you are not using chia seeds, the mixture will need cooking for about 10–13 minutes. Allow to cool, then place in the fridge overnight with the oats.

    Serve the bircher muesli layered with or topped with the berry compote and any additional desired toppings.

     

    For more vegan recipes, check out The New Nourishing by Leah Vanderveldt, photography by Clare Winfield © Ryland Peters & Small.

    The New Nourishing


    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with vegan, breakfast, recipe for the weekend, healthy, veganuary

  • Posted on December 13, 2017

    A Free-From Christmas Dinner

    Tired of turkey and needing some delicious free-from alternatives for your Christmas dinner? We've put together a free-from Christmas menu with veggie, gluten free and vegan options that we guarantee everyone will enjoy!

    Starter

     

    Vegan Spiced carot and lentil soup with cashew cream

    Full of winter spices, this vegan soup makes a perfect starter for your Christmas dinner. You can find the full recipe over on MindfulnessETC.com

     

    The Main Event

    Even if you love the traditional turkey, try these vegan side dishes alongside your roast spuds and veg so that everyone can enjoy something special this Christmas dinner.

     

    Vegan Jerusalem Artichokes with garlic cream and hazelnut crust

    vegan artichoke gratan

    1 kg/2 lb. 4 oz. Jerusalem artichokes

    4 shallots

    6 garlic cloves, left whole

    ½ cauliflower, cut into florets

    1–2 tablespoons olive oil

    1 teaspoon white pepper

    425 ml/1¾ cups almond milk or other vegan milk, plus extra if needed

    2 tablespoons lemon juice

    ½ teaspoon mustard powder

    1 teaspoon onion powder

    1 teaspoon salt

    1 slice brown or rye bread, blitzed to rough breadcrumbs

    3 tablespoons panko breadcrumbs

    1 tablespoon freshly chopped marjoram or parsley (or ½ teaspoon dried)

    2 tablespoons toasted hazelnuts, roughly chopped

    SERVES 4–6

     

    Peel the Jerusalem artichokes and slice into 5 mm/¼ inch thick discs. Set aside in salted water to prevent them discolouring. Preheat the oven to 220°C (425°F) Gas 7.

    Lay the shallots, garlic and cauliflower florets on a baking sheet and drizzle with half the olive oil. Season with half the pepper and toss slightly. Lay the Jerusalem artichokes on another baking sheet, drizzle with the rest of the olive oil and season with the remaining pepper. Place both baking sheets in the hot oven and roast for about 30 minutes until the cauliflower and artichokes are tender.

    Transfer all the roasted vegetables to a food processor or blender, add the almond milk, lemon juice, mustard powder, onion powder and salt. Blitz until very smooth. Add more milk if necessary, to make a smooth, pourable sauce. Adjust the seasoning to taste if needed.

    Layer the Jerusalem artichokes in a deep baking dish and then pour over the sauce. Sprinkle both type of breadcrumbs, the herbs and chopped hazelnuts over the top. Place in the hot oven for about 20–30 minutes until golden on top and bubbling. Serve immediately.

     

    Vegan Winter Veg Bowl

    Liven up your veg with this delicious vegan recipe. You can get the full recipe over on MindfulnessETC.com

     

    Veggie Slow Cooked Onions with Nut Stuffing

    A veggie Christmas dinner? No problem! We love this twist on a regular nut roast. Plus, if you make sure to choose vegan bread, it is a perfect vegan main too!

    nut stuffed onions

    8 medium-sized onions, peeled

    1 tablespoon olive oil

    2 large garlic cloves, finely chopped

    2 teaspoons dried thyme

    2 tablespoons pumpkin seeds

    2 tablespoons chopped walnuts

    70 g/11⁄3 cups day-old spelt breadcrumbs

    70 g/21⁄2 oz. sun-dried tomatoes in oil, finely chopped, plus 2 teaspoons oil for brushing

    finely grated zest of 1 lemon

    sea salt and cracked black pepper

    chopped parsley, to serve

    Low 5–6 hours / High 4–5 hours

    Serves 6

     

    Trim the root end of each onion to make a flat base. Using a small sharp knife, slice the top off each onion then cut out a deep hollow, leaving a 1.5 cm/3 ⁄4  in. thick onion shell. Reserve half of the scooped-out onion (save the rest for another recipe) and finely chop.

    Heat the olive oil in a large frying pan/skillet, add the chopped onion and fry for 8 minutes until softened. Add the garlic, thyme, pumpkin seeds and chopped walnuts and cook for another 2 minutes. Stir in the breadcrumbs, sun-dried tomatoes and lemon zest until combined. Season the stuffing mixture with salt and pepper.

    Brush the outside of each onion with the oil from the sun-dried tomatoes. Generously fill each onion with the stuffing, pressing it down as you go and mounding the top.

    Arrange the stuffed onions in the slow cooker pot – they should fit snugly. Cover and cook on low for 5–6 hours, or high for 4–5 hours. The onions should be beautifully tender but still keep their shape. Serve sprinkled with parsley.

     

    Desserts

    And to finish, something sweet!

     

    Gluten Free Mince Pies

    From start to serve: 1 hour l Prep: 30 minutes l Bake 15–20 minutes

    1 batch Shortcrust Pastry at room temperature

    350 g/12 oz. gluten-free mincemeat

    2 tablespoons brandy (optional)

    1 beaten egg, to glaze

    icing/confectioners’ sugar, to dust

    a 10-cm/4-inch round cookie cutter

    a star or round 7.5-cm/ 3-inch cookie cutter

    a 12-hole muffin pan, greased

    MAKES 12

     

    Preheat the oven to 190°C (375°F) Gas 5.

    Lightly knead the room-temperature pastry on a clean, cool work surface and then divide into two pieces, one that is roughly double the size of the other. Lay a large piece of clingfilm/plastic wrap onto the work surface and lightly dust with plain/all-purpose gluten-free flour. Place the larger pastry ball in the middle and gently press it into a disc shape with your hands.

    Lay a second piece of clingfilm/plastic wrap over the top and, with a rolling pin, roll out the pastry quite thinly.

    Remove the top layer of clingfilm/plastic wrap. Stamp out discs using the cookie cutter, gently lifting and press each disc into a hole of the prepared pan, easing it into the corners. Re-roll the trimmings until all the pastry is used up and all of the pan is lined. If there are any cracks in the pastry, use the trimmings to patch them back together – as ever, don’t panic!

    In a bowl mix together the mincemeat and brandy (if using), then spoon a heaped teaspoon of the mixture into each pastry case.

    Repeat the rolling-out process for the remaining piece of pastry and then use a star or smaller cutter to cut out festive lids for the pies and place on top. Brush the tops with the beaten egg and bake in the preheated oven for 15–20 minutes until golden brown.

    Put the pan onto a wire rack and allow the mince pies to cool before serving. If you try to take them from the pan too soon the risk of the mince pies breaking is much higher. Once they are cooled, be delicate when removing these from the pan, and loosen the edges with a table or small palette knife if required.

    Dust with icing/confectioners’ sugar before serving. Store in an airtight container for up to 3 days.

    Note If you haven’t taken the pastry from the fridge in advance, give it a 15–20 second blast in the microwave before kneading.

     

    Shortcrust pastry

    Prep: 10 minutes l Chill: 2 hours

    460 g/3 cups plain/

    all-purpose gluten-free flour

    1 teaspoon xanthan gum

    1 teaspoon salt

    225 g/15 tablespoons unsalted butter, cubed

    1 egg

     

    Using either the basic or chocolate quantities of ingredients, put the dry ingredients and cubed butter into a food processor and pulse until they reach a fine crumb consistency.

    Pour in the egg and 1–2 teaspoons of water and mix until completely combined. The mixture will start to come together.

    Use your hands, being sure to avoid the blade, to bring together the dough, then lightly knead on a lightly floured worksurface.

    Put the pastry ball onto a piece of clingfilm/plastic wrap, press into a disc shape and chill in the fridge for at least 2 hours, until firm.

    Notes: To make the pastry by hand, put the dry ingredients into a large bowl and mix. Add the butter and rub in using your fingertips to fine crumbs. Make a well in the centre and add the egg and water and then mix well with a table knife, until the mixture starts to clump together. Bring together and knead, wrap and chill as above.

    When rolling out, don’t use too much flour, as this will dry it out – I advise instead rolling between two sheets of clingfilm/plastic wrap to prevent it sticking without the need for excess flouring.

     

    Vegan Chocolate Ganche Tart

    1⁄2 quantity Sweet Pie Dough

    For the ganache

    620 g/1 lb. 6 oz. plain, soft tofu

    390 g/3 cups finely chopped vegan dark/bittersweet chocolate (70% cocoa)

    grated zest of 21⁄2 lemons

    brown rice syrup or other sweetener, to taste

    non-dairy milk or cream, if needed

    For the mousse

    450 ml/2 cups chocolate soy or oat milk

    160 g/11⁄4 cups finely chopped vegan dark/bittersweet chocolate (70% cocoa)

    85 g/1⁄3 cup brown rice syrup

    90 g/7 tablespoons cornflour/ cornstarch

    28-cm/11-in. springform cake pan or loose-based tart pan

    Serves 6–8

     

    Make and refrigerate the Sweet Pie Dough.

    For the ganache, blanch the tofu in boiling water for 2 minutes.

    Meanwhile, melt the chocolate in a heatproof bowl set over a saucepan of simmering water. Do not let the base of the bowl touch the water. Put the blanched tofu, melted chocolate and lemon zest in food processor.

    Blend until smooth. Taste and if it’s not sweet enough, blend in syrup to taste; if too thick, add a little milk or cream while blending.

    Preheat the oven to 180°C (350°F) Gas 4.

    Take the dough out of the fridge. Place it between 2 sheets of parchment paper and use a rolling pin to roll the dough out to a circle about 31 cm/ 13 inches in diameter. Loosely roll the dough circle around the rolling pin and unroll it over the tart pan. Neatly line the pan with the dough and trim off any excess from the edges with a pastry wheel or your fingers. Patch up any holes with dough off-cuts. Prick the base all over with a fork and bake in the preheated oven for 8–10 minutes. Leave the oven on.

    Remove the pan from the oven and pour the ganache into the tart crust.

    Spread level with a spatula. Put back in the oven and bake for 15 minutes or until the edges turn lightly golden. Allow to cool completely in the pan.

    For the mousse, heat the chocolate milk in a saucepan, then add the chocolate and syrup and whisk until the chocolate has melted. Mix the cornflour/cornstarch into 5–6 tablespoons water. Slowly add this to the saucepan over low heat, whisking vigorously. Keep whisking and it will start to thicken once it reaches the right temperature. Allow to cool slightly.

    Spread the mousse over the cold ganache in the tart case with the spatula. Refrigerate but allow to come to room temperature for 20 minutes before serving. Cut into slices with a sharp knife dipped in hot water.

     

    Sweet pie dough

    400 g/3 cups unbleached plain/all-purpose flour

    150 g/1 cup fine cornmeal

    3 teaspoons baking powder

    1⁄2 teaspoon salt

    240 g/2 cups nonhydrogenated margarine, chilled

    130 g/1⁄2 cup brown rice or agave syrup

    grated zest of 1 lemon

    70–110 ml/1⁄3–1⁄2 cup ice-cold water

    40 x 28-cm/16 x 11-in. baking pan (for a thinner crust) or 23 x 30 cm/9 x 12-in. baking pan (for a thicker crust)

     

    Put the flour, cornmeal, salt and baking powder in a food processor and pulse to mix. Add the margarine and pulse 6–8 times until the mixture resembles coarse breadcrumbs.

    Add the syrup and lemon zest and pulse again a couple of times.

    Add ice-cold water one tablespoon at a time, pulsing until the mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready.

    If it doesn't, add a little more water and pulse again. Do not add too much water otherwise it will make the dough tough.

    Place the dough on a lightly floured work surface. Knead it just enough to form a ball but do not over-knead it. Shape it into a disc, wrap it in clingfilm/plastic wrap and refrigerate it for at least 1 hour, and up to 2 days. If you’re in a hurry you can chill the dough in the freezer for 15 minutes. If refrigerated, allow the dough to rest at room temperature for 5–10 minutes before rolling it out.

    Preheat the oven to 180°C (350°F) Gas 4 and continue with the relevant recipe.

     

    These recipes have been taken from (in order listed):

    Superfood Slow Cooker by Nicola Graimes

    My Vegan Travels by Jackie Kearney

    The New Nourishing by Leah Vanderveldt

    Superfood Slow Cooker by Nicola Graimes

    This is Gluten Free by Victoria Hall

    The Vegan Baker by Dunja Gulin

    All photography is © Ryland Peters & Small


    This post was posted in Featured, Featured, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with christmas, vegan, baking, savoury, vegetarian, Gluten-free, sweet

  • Posted on November 23, 2017

    Vegan Salted Caramel Cake recipe

    Epic vegan cake anyone? This sweet, salty, caramel number hits all the right flavour notes.

    vegan Salted Caramel Cake

    Ingredients:

    1 quantity of Vegan Chocolate Sponge mixture (see below) baked in three greased and lined 18-cm/7-inch cake pans for 30–35 minutes until an inserted cocktail stick/toothpick comes out clean, then cooled

    1/2 quantity of Brilliant White Buttercream (see page 21, but replace the water with 2 tablespoons of the vegan salted caramel sauce)

    2 teaspoons mixed gold, silver and bronze cake sprinkles (optional, see vegan tip)

    2 teaspoons rock sea salt

    200 g/1 cup caster/superfine sugar

    5–6 blackberries

    few sprigs of lemon thyme

    edible gold spray (optional, see vegan tip)

     

    For the vegan salted caramel sauce

    250 g/11/4 cups caster/superfine sugar

    150 ml/2/3 cup coconut milk

    2 tablespoons cornflour/cornstarch

    rock sea salt, to taste

    baking sheet, greased with sunflower oil

    SERVES 20

     

    For the vegan salted caramel sauce, place the sugar in a saucepan with 4 tablespoons of water, place over a medium heat, stirring occasionally, until the sugar has dissolved. Simmer for 5 minutes. Remove from the heat and stir through the coconut milk (be careful as it will bubble). Return to the heat; mix the cornflour/cornstarch with 4 tablespoons of water and stir in to the pan, simmer for a further 5–7 minutes until thickened. It will thicken further on cooling. Add salt to taste. Set aside to cool completely (see cook’s tip).

    If necessary, trim the tops of the cakes to make level. Sandwich together using 350 g/12 oz. of the buttercream – the bottom side of the top cake should be facing up. Place the cake on a serving plate. Crumb-coat (see page 11) the cake using the remaining buttercream. Smooth and remove the excess buttercream with a palette knife/metal spatula.

    Mix the cake sprinkles (if using) with the 2 teaspoons sea salt. Set aside.

    For the caramel shapes and shards, gently heat the sugar in a pan until melted and golden. Shake the pan towards the end to allow any unmelted sugar to melt. Spoon half the caramel onto the greased baking sheet, then drag it outwards with the back of the spoon to create a rough square shape with one thinner, uneven side. Sprinkle the cake sprinkle mixture over part of the rectangle. Use the spoon to drizzle the remaining caramel into spiral shapes and zig-zag patterns. Leave to harden. Break the square shape into shards.

    When ready to serve, push the caramel shapes into the top of the cake, drizzle with the caramel sauce and decorate with the blackberries and lemon thyme sprigs. Spray with the edible gold spray (if using).

    Cook’s tip: You’ll have some caramel sauce left over; it’s great served with the cake for those wanting an extra drizzle! It’s so delicious you’ll want to pour it over every cake and dessert – keep any remaining sauce in the fridge, covered, for up to 1 week or allow to cool for 5 minutes, reserve what you need for the cake and ladle the remaining sauce into a sterilized jar. Seal and allow to cool. It will keep for up to 3 months.

    Vegan tip: Always check ingredients on individual products to ensure they are suitable for a vegan diet. Different brands may vary.

     

    Vegan chocolate sponge

    1 large ripe banana, 115 g/ 4 oz. peeled weight

    250 ml/1 cup soya milk

    75 ml/5 tablespoons vegetable oil

    425 g/generous 2 cups

    caster/superfine sugar

    2 teaspoons pure vanilla extract

    2 teaspoons white wine vinegar

    115 ml/scant 1/2 cup maple syrup

    575 g/generous 41/4 cups self-raising/self-rising flour, sifted

    75 g/3/4 cup unsweetened cocoa powder

    1 tablespoon baking powder

    MAKES ENOUGH FOR 1 LARGE CAKE

    Preheat the oven to 180ºC (350ºF) Gas 4. Place the banana in a large bowl and mash until creamy. Add the soya milk, vegetable oil, sugar, vanilla extract, white wine vinegar and maple syrup. Beat with an electric hand whisk until combined. Sift over the flour, cocoa powder and baking powder and fold through until combined. Transfer to greased and lined pans specified in each recipe (if using 18-cm/ 7-inch cake pans, ensure they are at least 4.5 cm/13/4 inches deep and lined with a 1.5-cm/2/3-inch collar). Bake for the time specified in each recipe.

     

    Brilliant white buttercream (vegan)

    500 g/1 lb. 2 oz. vegetable fat such as Trex or Cookeen, at room temperature

    1 kg/7 cups icing/confectioners’ sugar, sifted

    2 teaspoons pure vanilla extract

    MAKES 1.5 KG/3 LB. 5 OZ.

    Place the vegetable fat in a bowl with the vanilla extract, 2 tablespoons water and a few large spoonfuls of the icing/ confectioners' sugar. Whisk with an electric hand whisk until combined, then whisk in the remaining icing/confectioners’ sugar in manageable batches, until smooth and spreadable. Add another 1 tablespoon of water, if necessary.

     

    For more fabulous cake recipes and decoration ideas, check out Fantasy Cakes by Angela Romeo.

    fantasy cakes


    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with vegan, baking, chocolate, recipe for the weekend, sweet

  • Posted on November 16, 2017

    Vegan Thanksgiving Recipes

    A vegan thanksgiving menu that everyone will want to try from Jackie Kearney's new book My Vegan Travels.

    Vegan Travels crumblepot

    Macadamia Crumble Pots with squash and chickpeas

     

    To make the crumble topping

    120 g/scant 1 cup plain/all-purpose flour

    80 g/scant 1 cup jumbo oats

    1 teaspoon freshly chopped thyme

    80 g/3 oz. vegan ‘margarine’, such as Stork, chopped into pieces

    ½ teaspoon salt

    ½ teaspoon white pepper

    60 g/ ½ cup macadamia nuts

     

    To make the filling

    1 squash, peeled and chopped into 2-cm/3/4-inch cubes

    1 tablespoon vegetable oil

    1 small white onion, chopped

    400-g/14-oz. can chickpeas/ garbanzo beans, rinsed and drained

    1 litre/4 ¼ cups vegetable stock

    2 teaspoons Dijon mustard

    250 g/9 oz. fresh spinach (or 100 g/3. oz. frozen)

    1 tablespoon freshly chopped thyme

    4 fresh sage leaves, finely chopped

    1 teaspoon cornflour/cornstarch

    ½ –1 teaspoon salt, to taste

    ½  teaspoon white pepper

    1 baking sheet, lightly oiled

    5–6 individual pots

    Serves 5-6

     

    Preheat the oven to 200ºC (400ºF) Gas 6.

    Place the squash on the prepared baking sheet, drizzle over the oil and use your hands to ensure the pieces are well coated. Place in the preheated oven for 20–30 minutes, until it is golden brown with caramelized edges. Remove from the oven and reduce the temperature to 180ºC (350ºF) Gas 4, if you are planning to cook the pots immediately once prepared.

    Meanwhile, prepare the crumble topping by placing the flour in a large bowl. Add the oats, thyme, salt and pepper, and mix well. Then add the margarine and, using your hands, rub the fat into the dry mixture to create a crumbly texture. Try to use the tips of your fingers so that the margarine doesn’t go too soft. Roughly chop the macadamia nuts and add to the crumble. Mix well, then set aside. In a large, deep frying pan/skillet or wok, saute the onion for about 10–15 minutes over low heat until soft and translucent. Add the chickpeas/garbanzo beans, stock, mustard, spinach and herbs. Bring to a simmer for a few minutes.

    Mix the cornflour/cornstarch in a little water and add to the pan, so that the mixture thickens slightly, then add the roasted squash, salt and pepper. Mix well and then taste to check the level of seasoning.

    Fill the individual pots about three-quarters full with the roasted squash filling. Then top with a few tablespoons of the crumble mixture. If preparing in advance, the pots can be chilled or frozen at this stage.

    To finish, place the pots on a baking sheet and bake in the preheated oven for 30–40 minutes until the crumble top is golden brown and the filling is starting to bubble underneath.

     

    vegan nut roast

    Savoy-Wrapped Quinoa Roast

     

    1 tablespoon olive oil or coconut butter

    1 red onion, diced into 5-mm/ ¼ -inch pieces

    ½ courgette/zucchini, diced

    1 carrot, diced

    1 leek, finely sliced

    5 chestnut mushrooms, diced

    100 g/generous ½ cup quinoa or couscous

    750 ml/3 cups vegetable stock

    150 g/1 ¼ cups cashews

    1 thick slice of wholemeal/ whole-wheat or seeded bread

    6 outer leaves from a Savoy cabbage, thick stalk ends trimmed

    1 flax 'egg' or egg replacer

    120 g/4 oz. silken tofu

    1 tablespoon freshly chopped thyme and marjoram (or ½ teaspoon dried herbs)

    120 g/4 oz. vegan ‘feta’ or ‘ricotta’ (optional)

    salt and white pepper, to taste

    loaf pan, oiled

    Serves 6

     

    Preheat the oven to 190ºC (375ºF) Gas 5.

    Heat the oil or coconut butter in a pan and add the onion, courgette/zucchini, carrot, leek and mushrooms. Cook for 8–10 minutes until soft.

    Simmer the quinoa for 4–5 minutes in vegetable stock. Drain and set aside.

    Toast the cashews in a dry frying pan/skillet, then bash (or blitz in a food processor) into small pieces.

    Avoid over-blitzing the nuts to a powder or you will lose the texture. Blitz the bread into crumbs. Blanche the cabbage leaves for 2 minutes. Set aside.

    Mix the vegetables, nuts, breadcrumbs, flax 'egg' and tofu together. Add the fresh or dried herbs and season to taste with salt and white pepper.

    Line the loaf pan with the cabbage leaves, using five large leaves to cover the bottom and saving one leaf to seal the top. Half-fill the loaf pan with half of the mixture, firmly pushing it down with the back of a spoon. Crumble the vegan cheese (if using) over the filling, then add the remaining filling on top, again pushing down to create a firm shape.

    Fold over the edges of the leaves to cover the top of the roast, and then place the last leaf on top and tuck it into the sides. Cover the pan with foil and place on a baking sheet. Bake in the preheated oven for 15 minutes, then turn over, foil-side down on the baking sheet, and bake for 10–15 minutes more.

    Turn it the right way up again and remove the foil lid. Turn it out onto a board and serve.

     

    vegan ice cream cookie

    PECAN CRUMBLE COOKIE AND ICE-CREAM SARNIE


    TO MAKE THE COOKIES

    180 g/generous 1½ cups pecans, roughly chopped

    320 g/2½ cups plain/all-purpose flour

    1 teaspoon bicarbonate of soda/baking soda

    1 teaspoon ground cinnamon

    ½ teaspoon salt

    1 teaspoon cornfl our/cornstarch

    160 g/5½ oz. coconut oil or vegan butter

    150 g/¾ cup soft brown sugar 2 flax ‘eggs’ or egg replacer

    ½ vanilla pod/bean, seeds scraped (or use ¼ teaspoon vanilla paste)

    60 g/2¼ oz. vegan suet

    450 g vegan ice-cream

    2 baking sheets, lined

    SERVES 6

     

    Preheat the oven to 170°C (340°F) Gas 4.

    Place the chopped pecans on a baking sheet and put in the oven for approx. 15 minutes until lightly toasted. Set aside.

    In a medium bowl, mix together the flour, bicarbonate of soda/ baking soda, cinnamon, salt and cornflour/cornstarch. Then in a large mixing bowl, beat together the coconut oil or vegan butter with the sugar until it’s fluffy, light and creamy. Carefully beat in the flax ‘eggs’ and vanilla, and then add the flour mixture, to make a fairly stiff dough. Add the toasted pecans and suet and mix well.

    Wrap the dough in clingfilm/plastic wrap and chill in the fridge for several hours, or overnight is preferable. The longer the chilling, the better the cookie crumbles.

    Remove the dough from the fridge and let sit at room temperature for 20–30 minutes. Preheat the oven to 180°C (350°F) Gas 4.

    Break off chunks of cookie dough and roll into balls, according to the size you prefer. Make 12 balls for large cookies or 20 or so for smaller cookies. Lay on the lined baking sheets leaving plenty of space between the dough balls.

    Bake the cookies in the preheated oven for 10–12 minutes, rotating the sheets halfway through, until the cookies are slightly golden brown around the edges. Remove from the oven and allow to cool for 5 minutes on the baking sheets. The cookies will deflate slightly as they cool. If they look too puffy, flatten them gently with the back of a spoon. Transfer the cookies to a wire rack to cool.

    When ready to serve, remove the ice-cream from the freezer and allow to soften slightly for 10–15 minutes. Place a small scoop of ice-cream on a cookie. Spread slightly to ensure it almost reaches the edges. Top the ice-cream with another cookie, and, using your palm, gently press down to create a sandwich. Serve immediately.

     

     For more vegan recipes, check out My Vegan Travels by Jackie Kearney.

    my vegan travels


    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with vegan, savoury, Thanksgiving, recipe

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