Saturday, 6 December 2008
1 cup flour
1/2 tsp baking powder
pinch of salt
big knob of sunflower butter
cold water as required
- mix flour and baking powder and salt and seasoning in a bowl
- mix in the butter with a fork until it's crumbly
- gradually add in water (do this REALLY SLOWLY - a tablespoon at a time at most) until you have a non-sticky dough. If it goes sticky, add more flour until it's normal again
- knead lightly and roll into firm balls
- put into the stew
- let them bubble away for 10 minutes or so
They were really really tasty. The first lot I made were a bit too salty, but still edible. The second lot were great!
Thursday, 4 December 2008
1 can tomatoes
1 cup soya mince (t.v.p.)
1 clove garlic
1 can baked beans
tsp soy sauce
olive oil for frying
1/3 cup red wine
- fry chopped onion, garlic and basil till lightly browned.
- Rehydrate soya mince. This will depend on the brand, but as a rough guide, cover with boiling water and leave to expand for 3 or 4 minutes. Add soy sauce and mix through.
- add to the pan and fry off for a little while.
- add tomatoes and brans, bring to just before the boil and simmer for half an hour.
- add wine, simmer for a further 5 minutes.
- eat with pasta, and fake cheeze if you wish. You might have to add a little salt, better to do this after you finish cooking.
It was yummy and quick!
In other news, the chick peas are growing well. I've been changing the water and spying on them pretty regularly, and I'm getting very excited!
The first is Peanut Butter Oaties from Easy Vegan Cooking by Leah Leneman.
I love biscuits but I find them annoying to make and rarely have the patience. These are cooked in a tray and then sliced up afterwards, so the recipe is super simple.
55g Peanut butter
pinch of salt
1/3 cup sugar - I used dark brown sugar
1/2 cup plain flour
1/2 cup oats
1/4 tsp bicarbonate of soda
2 tbs water
- beat margerine and peanut butter in a big bowl
- add salt and cream in sugar. At this point I added cinnamon because it goes with anything and everything
- add flour and oats and bicarb and water. Mix it really well with a fork.
- turn it out onto a greased baking pan and press it down firmly.
- Cook for 15-20 minutes at 190 degrees.
- slice, cool and serve.
These were very tasty. I left them on a plate in the kitchen, and between my housemates they went in about four hours. Definitely a repeater!
My Second success was Baked Tofu from the Students Go Vegan Cookbook by Carole Raymond. I like this book alot because the recipes are simple, and they use cheap and easy-to-find ingredients.
1 pack firm tofu. I had a pack lying around and wanted to use it up - this was the inspiration for making this!
1/3 cup soy sauce
1 tbs sesame oil (I used the oil from a very oily jar of tahini!)
2 tbs lemon juice
2 tbs water
2 cloves minced garlic
2 tbs minced ginger (I didn't have any ginger in, so I used paprika instead)
1/4 tsp red pepper flakes (again, not used.)
Method: this sounds complicated but actually isn't.
- Press the tofu between two plates with a heavy weight on top. I completely messed this up! I don't quite know how, but I scared the tofu into disintegrating a bit. The result was a sort of scrambled mess, so I had to do things a little differently.
- Press for 20 minutes and drain liquid
- Cut tofu into 1cm slices
- mix the marinade ingredients (everything else) in a large glass baking dish.
- put the tofu slices in a single layer. Cover and refrigerate for three hours, turning the tofu after 1 hour.
- Put the tofu on a lightly oiled baking sheet and bake at 175 degrees centigrade for 30-45 minutes. Turn after 30 minutes. The longer it's cooked the chewier it gets.
I probably cooked mine for an hour, so the tofu pieces came out very small. They were really delicious though, and I ate a big portion in a pitta bread, with grated carrot, grated parsnip and hummus. It was really delicious!
I get very stuck for sandwich ideas, so I'm definitely going to do this again.
And for my final half success: the sprouted chick peas are growing! I feel like a proud parent.
Monday, 1 December 2008
- mash the apple with a fork