I don’t normally buy figs because they tend to be very expensive. However I walked into my local Morrison’s the other night and found a pack of four figs for 25p on offer. I had no idea what to do with them so I made a seasonal salad. You can adjust the spice in the recipe to your taste. Me? I like it reasonably hot!
4 large sweet potatoes
4 large figs
1 red chilli
250 ml balsamic vinegar
4 spring onions
2 teaspoons of caster sugar
2 teaspoons of oil of choice. (I use rapeseed.)
1) Get the oven on full whack.
2) Chop the sweet potatoes into wedges and place in a baking tray. Do the same with the figs.
3) Drizzle your oil over the tray mixture and add salt and pepper to season. Place into the oven for 30 minutes.
4) In the meantime stir fry a chopped red chilli and spring onions for a couple of minutes and leave to cool.
5) Now we need to make a balsamic reduction for the dressing. Pour the balsamic vinegar in a small pan and heat until it boils.
6) Add the caster sugar, stir well and leave to cool. the dressing should thicken to a syrup whilst cooling.
7) Remove the sweet potatoes and figs from the oven and mix in with the spring onions and chilli.
8) Serve drizzled with the sweet balsamic reduction.
This could be great as a side dish or even a full main course salad.
This is hardly going to be an exceptional blog post with lots of pretty pictures. The Tesco Value range does what it says on the tin. It’s cheap and it’s cheerful. These six sausages come in at £1. I know what all you UK vegans are thinking. You can get the meaty Linda McCartney sausages for a quid in most cheap supermarkets like Lidl, but here me out. These are really quite savoury considering they are basically vegetables in a tube and they might come in handy if you are struggling to get kids to eat vegetables. They are also lower in calories than the meaty versions. Have a look below:
I served them up with herby mashed potato and broccoli. They were incredibly filling. I guess all I can say is, I’d probably buy them again just for something different. They are cheap and they are cheerful.
Ok so this probably the most pretentious thing I have made. I was watching Saturday Morning Kitchen and some dude is pan frying a poor ducks breast to put in a salad. I’m like, SCREW THAT!! Let’s veganise this baby, for the animals, for your health and for the planet baby, yeah! See these ingredients! 🙂
2 large potatoes
1 vegetable stock cube
4 runner beans
2 tins of mock duck
Firstly you need to do the potato fondants because they take about 35 minutes. Peel two large potatoes and core out a large cylinder.
Fry each end for about 3 minutes each in a hot, oiled pan.
In the meantime make up a pint of vegetable stock and pour it in a baking tray. Now place the two potato cylinders into that tray and place in the oven for 25 minutes.
Now slice the plums into quarters and boil for 10 minutes, before draining and frying with a large tablespoon of golden syrup for another five minutes. Then leave it to cool because that syrup is HOT!
Get your nicest non-stick pan, put a dash of oil in it, turn up the heat.
Open and drain your mock duck. Place the biggest, chunkiest bits in the hot pan and cover in salt and black pepper.
Turn once after 5 minutes.
Chop the carrots and runner beans. Place in a pan and boil for about 4 minutes.
Plate everything up in a way that please you. I did it in the most pretentious way I could think of.
The bearded one asked for a non-pretentious version so I gave him this:
I’d never made potato fondants before so this was a good experiment for me. The whole dish was divine and I managed to get everything to just the right texture. A dish to impress for sure! 🙂
Who doesn’t like cheating at cooking once in a while? Sometimes you’re just too busy to make things from scratch or you just fancy something different right? Well the other day when I was shopping in Morrisons I felt exactly like that and then I found this:
It was in the fresh pasta section, but I decided to look anyway and low and behold, the damn thing is vegan! Instantly pizza came to mind because it would involve minimal work and I could just throw it in the oven for 15 minutes with a few toppings on top.
I added aubergine, mushrooms, tomatoes, chilli peppers and fresh cherry tomatoes as well as a whole block of grated Cheezley vegan cheese. After 15 minutes and a few Italian herbs this is what it came out like:
It went down beautifully with some homemade potato wedges and a green salad.
Being vegan can be really easy. If you want to learn more about veganism, check out http://www.vegankit.com
First let me apologise for there being a two month gap in blog posts. Life at Castle Mouche has been pretty hectic! We gave up our jobs and moved to the other side of the UK and then we adopted a new dog called Darcy who is taking up a lot of our time. I have however been cooking and taking pictures. Unlike a lot of bloggers my pictures aren’t staged. They just are what I happen to be eating and I decide to take pictures. 🙂
Let’s start off on a dish that is easy to make, loaded with calcium and can even be frozen for use later in the week.
1 tbsp olive oil
2 medium onions, thinly sliced
2 garlic cloves, thinly sliced
1 tablespoon of dried thyme
1 tablespoon sugar
1 pint of vegetable stock
60 g pearl barley
Half a bag of curly kale
Grated vegan cheese. I used Cheezley.
Some sprouted beans for garnish. (Optional.)
- Heat the oil in a pan and add the onions, garlic, thyme and sugar.
- Cook on a medium heat for 10 minutes, stirring regularly and then add the vegetable stock.
- Add the pearl barley to this mixture and cook for a further 20 minutes.
- In the mean time slice your ciabatta into croûton sized pieces, sprinkle with your grated vegan cheese and place under a warm grill for about 5 minutes. (Watch them carefully or else they are likely to burn.)
- Add the kale to the soup and heat for another 3 minutes before serving warm with your croutons.
It’s really that simple! Enjoy as the nights start to get colder! 🙂
I got the idea for these bad bois from a random internet meme. I saw them and instantly thought, “this needs to be vegan!” Here’s the easy peasy veganised version for your taste buds pleasure! 🙂
Get the oven on at full whack!
Now cut circles from one of your wholemeal wraps to make a base. If you have pastry cutters that would be great, I don’t. I used the bottom of a tin which just happened to be the exact right size.
Now place the bases in a muffin tin and place about a teaspoon of tomato puree in each.
Fill each tin with the pre-grated Toffuti Mozzarella and VBites pepperoni style slices. (Chopped.)
Then place them in the oven for 15 minutes before checking them. The cheese should be nice and melted by this point and you just need to brown off the top for another 5 minutes. Once cooked serve with a nice fresh salad.
These are perfect for parties because you can literally eat them in a couple of bites, but the flavour is still really intense.
If you’re not vegan already, please consider going vegan. It’s the least you can do for the animals, for your health and for the environment.
Find out more at:
I’ll tell you what; I’ve never eaten so much pizza in my entire life. I did use some cheeky little cheats to make it not only quicker, but cheaper too. 😉
Pepperoni pizza muffins out of a wholewheat tortilla, pre-grated Toffuti cheese and VBites pepperoni style pieces. (Recipe coming for this soon.)
An Italian style spicy sausage (which was just a thinly sliced Linda McCartney sausage lightly fried in paprika and chilli flakes), artichoke and mushroom strong “cheddar” thin crust pizza, using JustRoll pre-rolled dough and pizza sauce.
A herby smoked cheese stuffed dough ball.
A standard thick crusted, thin based vegetable pizza with Tesco’s own brand smoked cheese.
Firstly I never want to see another pizza again 😉 , secondly I refuse to believe you can’t go vegan because “OMG what would I do without pizza” and thirdly and finally after not having cheese on a pizza for so long, I’ve found I actually prefer it that way. It’s fresher and you can taste all of the toppings instead of just cheese. It was however a nice treat and definitely wait until next year before I indulge that much again.
What did you do for Vegan Pizza day?
Having a lovely creamy pasta with a salty flavoursome pesto on it, is something I’ve not had since I’ve been vegan, which is almost 9 years now. I decided to mess around with some ingredients and I came up with this:
Because the sauce is made from butter beans instead of cheese, it’s really filling. That protein certainly packs a punch! *flexes muscles* Kale is also a superfood and you should eat it every day, raw if possible.
Pasta – I used Penne.
- Vegan butter such as Vitalite.
- 4 cloves of garlic.
- Sea salt.
- Black pepper.
- 2 cans of butter beans, drained.
- 1 vegetable stock cube, undissolved.
- Water as required from pasta.
- A large handful of curly kale.
- A large handful of raw walnuts.
- Sea salt.
- Rapeseed oil.
It’s best to start with the kale pesto so that it has time for all the flavours to infuse. Place the kale, walnuts and a sprinkle of sea salt into a food processor pulse blending whilst adding drops of rapeseed oil to gain the required consistency as pictured above.
Scrape out the pesto into a spare bowl and clean the food processor of all pesto flavours. You’ll need it for the next bit.
Get your pasta on to cook as per the packet instructions, drain and place to one side. (Try and keep at least a small glass of that beautiful starchy water. It will thicken your sauce.)
Chop and peel the garlic and fry gently in about two large tablespoons of Vitalite for 3 to 4 minutes. Once complete, pour the entire contents of the pan into the food processor. (Tip, keep tasting it to make sure it’s to your liking. My first batch was waaaaaay too salty.)
Now add the rest of the ingredients for the sauce and blend until you get a nice thick consistency. Place this sauce in the pan you fried the garlic in and spread out.
Now place the pasta in the pan and mix through. The pasta will start to absorb the sauce and reheat, however if it’s still too cold for your liking switch on the pan for a couple of minutes to heat through.
Season with some extra black pepper and the kale pesto.
This amount will feed four adults, easily. You’ll also have tons of pesto left over that will keep for up to week in the fridge.
Love and light! 🙂
Vegan Witchin’ In The Kitchen is a bespoke food order service based in the UK. They also like to create cheap and simple recipes that anyone can follow. This is a guest blog by my friend Stephanie from VWITK called: The Savoury Plait!
- 1 pack of Granose “Sunflower Seed, Lentil & Vegetable Roast” mix (in fact any of their mixes, or another suitable savoury vegan mix like “Sosmix” will do…)
- 1 pack JusRol chilled pre-rolled puff pastry.
- Some vegan marg to grease the baking sheet.
Make up the savoury mix as per instructions on the pack (in this case, mix with 200ml cold water & leave to stand for 10mins)
Whilst mix is setting into a paste, open up puff pastry sheet & cut as per the picture below.
Start folding in the pastry in a plait fashion on top of the savoury mix and trim any excess pastry at the end to make it look neater.
Place on a greased baking sheet and bake for 20 minutes at 200°C or until golden brown.
QV: Everyone I know is struggling for money at the moment. How much did this cost?
VWITK: The whole lot cost around £3.20. So I guess that’s about £1.70 a portion because I didn’t use everything in one plait.
You can find more information on VWITK here: https://www.facebook.com/veganwitchkitchen
Thanks for reading guys! 🙂
Firstly let me just say, that I am really into Japanese style food at the moment. Secondly and I’m just going to put it out there, this is probably one of the best dishes I have ever made. The only thing that could have made this better was if I had used a pestle and mortar instead of a blender to make the broth paste. (Arthur our lovely ginger cat decided he didn’t like it anymore and smashed it on the floor.)
Also ASDA AKA Walmart is totally rubbish for all things Japanese, so I had to make substitutions left right and centre to make this work. It’s ok though because the bearded one absolutely loved it! \M/
We have six rescue cats by the way so whenever we are taking pictures that are not just purely of food, you’ll see a couple here and there. 😛
Here’s what you’ll need:
- 1 carrot, peeled and chopped.
- 4 large leaves of savoy cabbage, chopped.
- Lemon grass herbs or paste.
- 10 black pepper corns.
- 1 large red onion.
- 5 cloves of garlic.
- 1 red chilli pepper.
- A peeled slice of fresh ginger the length of your little finger.
- 250ml water.
- Sea salt to add for your taste.
- Half a head of fresh broccoli, chopped.
- A handful of fresh coriander, chopped.
- 1 tin of coconut milk.
- Sugar snap peas, de-podded.
- Get your wok out and place a small amount of oil in it. Turn up the heat and place the chopped red onion and peppercorns in the pan.
- Stir fry for about 3 minutes and then turn the heat off.
- In the meantime deseed your red chilli and place it in a food processor with the garlic and ginger. Now add about 100 ml of water and wizz it all up to form a paste. (You may need to pulse blend here depending on how good your blender is. I’m not like other food bloggers. Vitamix has yet to endorse me, but hey if you’re listening guys, I don’t mind. :P)
- Place your paste into your wok and crank up the heat again for another 3 or 4 minutes to reduce it down a bit.
- Now it’s time to start adding ingredients one by one, each time stirring and covering in the tasty mixture you just made. I started with the carrots and and worked my way through the rest ending in coconut milk.
- Make sure you have mixed everything in well.
- Turn down the heat and allow to simmer for another 5 minutes so that the vegetables aren’t entirely raw.
- Serve with some fresh coriander and chop sticks.