Stuffed Sweet Peppers

July 24, 2015July 24, 2015 / Frankie Mouche / 2 Comments

I already know what you’re thinking. BORING! Everyone always makes stuffed peppers for vegans and it’s getting really old. Well think again! This is a revamped recipe that you’re not only going to want to eat yourself, but rustle up as a great starter for a main meal. One thing this dish isn’t is pretty. I suppose if you fannied around for a little while with some rocket, you could make a meaningful display, but I don’t have time for that sort of nonsense. 😛

Ingredients:

60 grams cous cous (2 servings)

Half a jar of sun dried tomatoes, chopped

Half a jar of artichoke hearts, chopped

1 vegetable stock cube

Wholemeal bread crumbs

Nutritional yeast

6 sweet long peppers of varying sizes

Method:

Turn the oven on. Slice your peppers down the middle. Season with a little salt and pepper, then place in the oven for 10 minutes to begin cooking.
In the meantime, prepare your cous cous as per packet instructions, mixing in a vegetable stock cube to give flavour.
Now add the sun dried tomato and artichoke to the cous cous. Don’t worry about any extra oil. It all adds to the Mediterranean flavour.
Remove peppers from the oven and fill with the cous cous mixture.
Top with a generous helping of nutritional yeast and bread crumbs for that extra crunch.
Place back in the oven for a further 10-15 minutes so the peppers can soften and the top can go crispy.

Serve as a light lunch with a salad or on it’s own as a starter.

Sweet Potato & Fig Salad

September 30, 2014 / Frankie Mouche / Leave a comment

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!

Ingredients:

4 large sweet potatoes

4 large figs

1 red chilli

250 ml balsamic vinegar

4 spring onions

2 teaspoons of caster sugar

Salt

Pepper

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.

Enjoy!

Vegan Pepperoni Pizza Muffins

June 30, 2014 / Frankie Mouche / Leave a comment

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! 🙂

Ingredients:

Method:

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:

http://www.vegankit.com

http://www.whyveganism.com

Emz X

Cashew Cream Cheese

March 10, 2014 / Frankie Mouche / Leave a comment

I’ve been wanting to make my own nut cheese for a while now. I’ve scoured the wonderful internet and found many a hard cheese recipe that involved exotic ingredients and equipment that most people have never even heard of, let alone would actually have.

In my searching I found a blog called This Rawsome Vegan Life and she has created a creamy cashew cheese and placed it in a raw burger. This is my take on that recipe in two different styles. One will be with the raw burger and the other just as a snack.

Raw Burgers:

8 portabello mushrooms with stalks removed

Olive oil

Terriyaki sauce

Sea salt

For the filling:

6 spring onions, chopped

3 large tomatoes, diced

Dried chives

For the cheese:

400 grams cashew nuts

2 shot glasses of water

4 tablespoons nutritional yeast

The juice of one lemon

2 cloves of garlic

A tablespoon of herbs de Provence

A teaspoon of sea salt

Method:

Poor a good glug of olive oil, terriyaki sauce and a large pinch of salt into a mixing bowl.
Rub each mushroom in this newly formed sauce and place on a greaseproof sheet in a baking tray.
When this is done you have two options. If you have a dehydrator they go in there for 4 hours. If you have an oven, they go in there for 3 hours on the lowest heat setting.
Mix the filling together in a bowl and set aside.
Next it’s cream cheese time! Place all the ingredients into a food processor and pulse blend until the mixture becomes thick and creamy.
Scoop all the cheese out and leave covered at room temperature for about two hours so the consistency thickens slightly.
When the mushrooms are cooked, serve the two halves like a burger bun stuffing them full of the cheese and the filling and pressing together.
Eat with your hands! (Or if this is too messy for you, use a knife and fork. 😉 )

There was quite a lot of cheese left over and it kept outside the fridge for three days before we finished it all off, mainly on crackers with lots of chilli and garlic crushed over the top.

This cream cheese is absolutely delicious, healthy and totally addictive. I actually cannot wait to make more.

Enjoy amigos!

What I Ate Sunday

February 16, 2014February 16, 2014 / Frankie Mouche / Leave a comment

Today has been a really productive and non-stressful day and for the first time in what seems like forever, the sun was out. I woke up at around 07:15 but didn’t bother to get up until 08:30 due to having lots of snuggles of felines, a large white woof and a beardy man times. I left the bearded one in bed and made an epic smoothie, which subsequently I spoiled him with in bed.

This is a banana, mango, spinach, peanut butter and raw cacao powder smoothie. It tastes like a peanut butter and banana milkshake.

That did me for the whole morning because it was so filling, however on return from our 6k walk with Bailey Woof I was getting a tad hungry so I made a wholemeal spinach and pasta “cheesy” bake with a cucumber and tomato side salad.

A little while after this we hit the gym where we lifted some seriously heavy shit. I needed a protein hit after that so when we got home I rustled up some cashew nut cheese on some wholemeal sweet onion crackers. (I’ll be posting a recipe for this soon.)

For dinner Mykey made a kale, bean, mushroom, spinach and breaded tofu stir fry which totally hit the spot.

So there you have it. Simply, tasty and healthy vegan food. 🙂

Sourdough Toast & Home-made Pine Nut Pesto Salsa

December 6, 2013December 6, 2013 / Frankie Mouche / Leave a comment

I found a magazine stashed away under the sofa called, “Summer Vegetarian” recently. I had a look through and decided that pretty much everything could be veganised or was already vegan. I looked at the first recipe and instantly wanted to make it. It was called, “Ricotta toasts with rocket and pine nut salsa.” I’ve put my Queer hands all over it, veganed the shit out of it and below is the result:

Ingredients:

* 1 clove of garlic, roughly chopped.

* 50g bag of wild rocket.

* 20g of fresh basil.

* A whole small jar of capers, drained.

* Juice of half a fresh lemon.

* 3 tbsp of extra virgin olive oil.

* Half a small bag of pine nuts.

* 1 loaf of sourdough bread.

* Two fresh tomatoes, sliced.

Method:

Put the garlic, rocket, basil leaves, capers, lemon juice and olive oil into a food processor and pulse blend until you have a chunky, bright green sauce.

Stir the pine nuts through the sauce and give another quick pulse blend.

Slice your sourdough loaf and toast under the grill or in the toaster.

Spread your pesto salsa on your toast and top with fresh sliced tomatoes. You can also add a dash of balsamic vinegar here for a little extra flavour.

The original recipe suggests that per serving you’d be looking at 279 calories. Personally I’d guess that it was much less than that because I’ve not used any animal derived ingredients.

This took approximately ten minutes to make and it will use the entire loaf.

I’d serve this as a snack, a starter or a light lunch. It’s full of protein, vitamin C and vitamin E. Enjoy! 🙂

Stuffed Tomatoes

September 8, 2013 / Frankie Mouche / Leave a comment

A while back I asked my friend on Facebook to come up with three cheap ingredients and I’d make a simple, healthy meal out of them. The first person to post was my friend Pete. He suggested that I make something out of twigs, leaves and water in traditional vegan style. Of course he was joking and subsequently posted tomatoes, pine nuts and tofu. What a great combination! Tofu is rammed full of protein and calcium, pine nuts have loads of vitamin E and tomatoes have loads of vitamin C. A healthy and affordable combination.

I went to Asda and brought two pack of beef tomatoes. They are currently out of season so they cost more than I was hoping. I also brought just one pack of silken tofu. I already had a bag of pine nuts at home. They are the expensive part, but once you buy some you will find many uses for them and they last for ages. Total basic ingredient cost approximately £6.80 and that will feed two people for lunch or four people for a starter.

Turn on your oven and heat to 200 degrees.

Now the problem i have is that on it’s own, tofu tastes of NOTHING. I figured most people would have garlic, onions and turmeric in the house, so I’m allowing them as ingredients because they are store cupboard staples. (If you don’t have them, they are pretty damn cheap from any local corner shop.)

First things first; chop the onion and a couple of cloves of garlic and place in a hot pan with oil of your choice. I used sesame seed oil for some extra flavour.

Stir lots and then place about half of the bag of pine nuts into the pan.

Stir some more and then turn the heat off.

Next job is to prepare the tomatoes. Slice the tops off quite thinly and place to one side. (You’ll need them later.)

Now slice a deep circle around the center of the tomato and scoop out with a knife or a spoon. (I used a bit of both.)

Once you have completed this, place on a baking tray upside down to allow any extra fluid to drain away.

Place any leftover tomato center that isn’t part of the hard core, into the pan with the pine nuts etc and turn the heat back on.

Cut open the pack of silken tofu and squeeze into the hot pan. Mix well and then add a good sprinkle of turmeric. You can also add any other condiments that you have laying around here. Soy sauce, salt or black pepper would go really well and give it some extra flavour.

Mix everything really well. Then turn your beef tomatoes over and fill with the warm tofu mix. Then place the lids you chopped off earlier on top.

I also sprinkled a bit of olive oil over the top here so they would bake more quickly, but this is optional too.

Place in the oven and bake for 10 minutes. Serve as a starter with some rocket salad or as a lunch on it’s own. Two will most certainly fill you up.

Enjoy! 🙂

Savoury Breakfast Pancakes

July 16, 2013 / Frankie Mouche / Leave a comment

Mykey and I have recently taken so eating low fat, minimal ingredient pancakes one day a week. We often have ones stuffed with fruit, for example today I have blueberry pancakes. We actually mixed the blueberries in the batter and it came out an absolute treat. It also fuelled my gym work out perfectly. I’m hoping to move away from wheat pancakes soon and experiment with rice flour etc.

On Sunday we had a busy day planned. A baking hot car boot sale and then the rest of the day doing the garden so having a very large breakfast was certainly on the cards. (We burnt it off, don’t you worry!)

Ingredients:

Self raising flour 250g
Oat milk 500ml
Two rashers of Redwood’s tempeh bacon
Half a can of reduced sugar and salt baked beans (or your own home made version if you have more time than we did.)
Two cloves of garlic
A large handful of fresh babyleaf spinach

Method:

Mix the self raising flour with the oat milk until you get a thick batter like mixture. Add more of each ingredient as appropriate.
Leave to sit for 1 minute.
Pour a teaspoon of rapeseed oil into a hot pan and make sure it runs over as much surface as possible.
Pour about half the mixture into the pan and leave to cook until the edges start to change colour and bubbles appear in the middle and then flip and repeat on the opposite side.
Place on a plate whilst you prepare the second pancake.
Once both pancakes are cooked, start heating your beans and gently fry your baby leaf spinach with the garlic and tempeh bacon until soft.
Pour over the top of the pancakes and sprinkle with some nutritional yeast for extra flavour and nutrition.

Raw Coconut & Date Cookies

May 29, 2013 / Frankie Mouche / Leave a comment

These cookies were a hit with everyone who ate them and we will definitely be making them again. They are stocked full of good carbs such as dates and bananas, so they are great to eat about an hour before exercise. They are also jam packed with protein from the flax and pumpkin seeds. Combine that with the good carbs and you also have a great post workout snack too, or you can just have them as a cheeky dessert.

We decided to make these cookies raw because we love raw food. It’s always so full of flavour and the health benefits are enormous. For example when you cook food, you denature (destroy) the enzymes contained within that food, some of which are very beneficial to your health. Also with green vegetables, the vitamins and minerals contained within them tend to be water soluble, so if you cook them in water you will lose a lot of nutrition. (Personally I prefer to roast, dehydrate or eat all of my veg raw.)

Ingredients:

2 ripe bananas.

A large handful of pumpkin seeds, chopped coarsely.

200 grams of milled flax seed.

200 grams of shredded, unsweetened coconut.

8 dates, chopped and depitted. (We buy ours with the pits already removed.)

3/4 bottle of agave nectar

2 tsp. cinnamon

Method:

In a large bowl combine all the ingredients. We used a potato masher. Be patient with this because it can take a while to get to the right consistency. It was a workout making these cookies in the first place.

Make into cookie shapes and place on grease proof paper on a dehydrator tray. (If you don’t have a dehydrator you can now choose to bake for 15 minutes or you can eat them just as the dough.)

Dehydrate for approximately 15 hours if you want them to still be slightly soft and gooey inside.

Thrive Banana & Coconut Pie (Raw)

April 17, 2013April 22, 2013 / Frankie Mouche / 1 Comment

This is something that Mykey made me whilst I tidied the house. It made enough for me and him to have it as a post workout protein cake for a week. I apologise for American measurements. He kind of made it up as he went along and it came out great.

Crust:

1 cup hemp protein powder
1 cup dates
1/2 cup coconut, shredded
1/2 cup sunflower seeds
1tsp lemon juice
1 tbsp fresh ginger

Filling:

2 bananas
1 pear
1tbsp fresh ginger
1/2 cup coconut
1/4 cup sunflower seeds
1/2 cup macadamias, soaked
1/4 cup ground flax seeds
1/2 tsp salt

Procedure

Make crust by putting all ingredients into food processor and processing until dough like. Remove and spread out onto a pie plate, pack down. Put all filling ingredients into food processor and process until creamy. Fill pie crust by evenly spreading out filling. Put in the freezer for about 60 minutes.

Don’t forget that because this is basically a raw dish, it’s very nutrient dense whilst lower in calories. Eat raw food and clean whole foods often to obtain maximum level of health.

Queer Vegan

Food, fitness and culture from a queer, vegan, metal head.

snacks

Stuffed Sweet Peppers

Sweet Potato & Fig Salad

Vegan Pepperoni Pizza Muffins

Cashew Cream Cheese

What I Ate Sunday

Sourdough Toast & Home-made Pine Nut Pesto Salsa

Stuffed Tomatoes

Savoury Breakfast Pancakes

Raw Coconut & Date Cookies

Thrive Banana & Coconut Pie (Raw)