The Great Vegan Bake-Off – The Finalists

So chuffed to learn The Flexitarian’s vegan Apricot Tart is a finalist of PETA’s The Great Vegan Bake-Off .

This was one of the first vegan dessert and it is facing stiff competition!

There are some great entries proving just how EASY and DELICIOUS vegan baking is, and that animal products aren’t needed in the kitchen.

You can see the list of contenders here and vote for your favourite!

There is one week of voting, which ends on 31 October. The entry with the most votes will be crowned the winner and announced on 6 November!

Thai Vegetable Cakes

This recipe is taken from Leiths Vegetarian Bible. Light and delicious.

Ingredients

• 100g French Beans
• 225g Firm Waxy Potatoes, grated
• 4 Spring Onions, trimmed and chopped
• 110g Radishes, grated
• Zest of 1 Lime, grated
• 2 Tbsp Fresh Coriander, chopped
• 1 Green Chilli, deseeded and chopped
• 1/2 to 1 Tbsp Thai Red Curry Paste
• 2 Medium Eggs, beaten
• 30g Chickpea Flour (Gram Flour)
• Salt and Pepper
• Sunflower or Groundnut Oil, for frying
• Fresh Coriander Sprigs To Garnish

Dipping Sauces

1. Sweet Lime Sauce:
   Mix together 2 limes (zest + juice) , 1 Tbsp Soft Light Brown Sugar, 1 Red Chilli (deseeded and chopped), 2 Tsp Fresh Coriander (chopped), 2 Tbsp Water. Cover and chill until needed.
2. Ginger Dipping Sauce:
   Mix together 1 Tbsp Sweet Soy Sauce, Juice of 1/2 Lemon, 1 Tbsp Water, 1cm Fresh Root Ginger (peeled and grated), 1 Tbsp Soft Light Brown Sugar, 1/2 Red Chilli (deseeded and chopped), 2 Tsp Fresh Coriander (chopped). Leave to stand for 30 mins.
   

Method

1. Top and tail the French beans and chop into small pieces. Mix together with the potatoes, spring onions, radishes, lime zest, coriander, chilli and curry paste. Stir in the eggs and chickpea flour. Season with plenty of salt and pepper.
2. Heat a little oil in a heavy frying pan or griddle. Fry spoonfuls of the mixture for a few minutes on each side until golden-brown. Serve garnished with sprigs of coriander. Serve dipping sauces separately

My 6 Favourite Vegetarian Cookbooks

Here is a list of my 6 favourite vegetarian cookbooks. Feel free to add to it!

1. Plenty by Yotam Ottolenghi: my favourite by far! Published in 2010 it contains many of Ottolenghi’s recipes from his New Vegetarian column in the Guardian’s Weekend magazine. Lots of different inspirations from middle eastern to French.

2. The Green World Cookbook by Rachel Demuth: this was my first vegetarian cookbook, bought by my husband after a superb diner at Demuths restaurant in Bath. Simple and elegant.

3. River Cottage Veg Every Day! by Hugh Fearnley-Whittingstall: over 200 hundred recipes inspired by Hugh Fearnley-Whittingstall’s Summer as a vegetarian. Lots of different cuisines inspiration to suits all taste.

4. Accidental Vegetarian by Simon Rimmer: collection of recipes that are quick to prepare from Rimmer’s Greens restaurant. Rimmer is himself a meat eater and most recipes are designed to please non-vegeterian palates.

5. Gaia’s Kitchen by Julia Ponsonby: straight from the kitchen of Schumacher College here are many vegetarian recipes inspired by Mediterranean, Californian, Indian, and Mexican cooking. Great if you have to feed a crowd as most recipes include 2 sets of ingredients for either 4-6 persons or 35-40 persons.

6. Vegetarian Supercook by Rose Elliot: since 1967 Rose Elliott has been writing books on vegetarian cooking (55 books in total!). Vegetarian Supercook has straightforward recipes to cover all basis. I also like Veggie Chic which has recipes perfect for entertaining.

Vegetarians, Vegans, Flexitarians, Pescatarians, Pollotarians Explained

Eating habits are changing and with new choices come new “labels”. Whichever diet you follow is a matter of personal choice and ethics. Yet our current eating habits are not sustainable and there is no doubt that our diet will need to become more plant based.

Let’s explore some of the options….

Vegetarian: a vegetarian has a plant based diet (ie not meat or fish) but does eat dairy and eggs. 

Vegan: a true vegan will not eat any animal product (no meat, fish or dairy). More restricting that vegetarianism but there are many plant based dairy substitutes.

Flexitarian: this is a semi-vegetarian diet which is becoming increasingly popular for people who still want to eat fish or meat from time to time. Followers of the “Meat Free Monday” campaign belong to this category.

Pescatarian: a pescatarian is a semi-vegetarian and  does not eat meat but eats fish, seafood and shelfish

Pollotarian: a pollotarian is also a a semi-vegetarian diet which excludes red meat but pretty much everything else.

My 10 Favourite Vegetarian Recipes Websites

I am always on the lookout for new and exciting  vegetarian recipes. Here is a list of my 10 favourite recipe websites where I get most of my inspiration.

• Vegetarian Times: Vegetarian Times is an American magazine. This website has a wide choice of recipes.
•  Jamie Oliver Vegetarian Recipes: In true Jamie’s style down to earth no fuss and straightforward.
• Amuse Your Bouche: Simple vegetarian recipes from a UK blogger.
• The Garden Grazer: love the Mexican inspiration of the US blogger.
• BBC Good Food Vegetarian: good selection fo recipes from BBC Good Food.
• VegWeb: they deemed themselves as the world’s largest collection of vegetarian recipes. I have not checked that claim. Many recipes to choose from.
• Delicious Magazine Vegetarian: as with BBC Good Food this has a good collection from Delicious Magazine.
• Cook Vegetarian: Website for Cook Vegetarian Magazine.
• Great British Chefs Vegetarian Recipes: for something a little bit more fancy.
• Post Punk Kitchen: smaller selection (which is not a bad thing) love their Ethiopian Spicy Tomato Lentil Stew

Do you have a favourite vegetarian website you would like to share with us?

National Vegetarian Week

National Vegetarian Week is all about how surprisingly simple it is to go vegetarian.

So this week we are celebrating everything veggie. I will be reviewing vegetarian books, recipes, websites, blogs etc..

The Vegetarian Society has an online calendar of events  so what you can find out what is happening in your area from events to discounts and promotions.

Are you a long time vegetarian, newly converted of thinking of going veggie? Share with us your reasons and/or motivation.

Broad Bean Burgers – Yotam Ottolenghi

This is a great recipe from Yotam Ottolenghi for easy (horse-free .. sorry) entertaining.

If you have time shell the broad beans it will make the burgers smoother.

Serve with chunky home made fries and a salad. If you serve these on buns, spread the sour cream and lemon sauce on the bread.

Serves 4

Ingredients

• ½ tsp each whole cumin, coriander and fennel seeds
• 25g spinach
• 4 tbsp olive oil
• 350g potatoes, peeled and diced
• 350g shelled broad beans
• ½ mild chilli, deseeded and chopped
• 2 garlic cloves, peeled and crushed
• ½ tsp turmeric
• 3 tbsp fresh coriander, chopped
• 40g dried breadcrumbs
• 1 free-range egg
• 50g plain flour
• 180g sour cream
• 2 tbsp chives, chopped
• 1 tbsp lemon juice
• 120ml sunflower oil
• Salt and pepper

Method:

1. Put the seeds in a pan, dry-roast until they release their aromas, then grind. Wilt the spinach in a tablespoon of olive oil, chop and set aside. Boil the potatoes in salted water for five minutes, then add the beans and simmer for eight minutes more. Drain, transfer to a bowl and add the ground spices, chilli, garlic, turmeric, two tablespoons of olive oil, salt and pepper, then mash roughly. Add the spinach, coriander, breadcrumbs and egg, and stir. Fry a tiny bit of the mix in sunflower oil, taste and adjust the seasoning. Shape into fat patties (wet your hands first), coat in flour and chill for half an hour.

2. Stir together the cream, chives, final tablespoon of olive oil, lemon juice, salt and pepper. Heat the sunflower oil and fry the ‘burgers’ on a high flame for five minutes a side, until golden-brown. Serve with the sauce on the side and a lemon wedge.

Ultimate Winter Coucous – Yotam Ottolenghi

This recipe is taken from Yotam Ottolenghi’s Pently.

This dish is delicious and perfect for a cold Winter night. I love the tang of the preserved lemons vs the warmth of the spices. It is very easy to make.

Serves 4

Ingredients

• 2 carrots, peeled and cut into 2cm chunks
• 2 parsnips, peeled and cut into 2cm chunks
• 8 shallots, peeled
• 2 cinnamon sticks
• 4 star anise
• 3 bay leaves
• 5 tbsp olive oil
• 1½ tsp salt
• ½ tsp ground ginger
• ½ tsp ground turmeric
• ½ tsp paprika
• ½ tsp chilli flakes
• 300g squash, peeled and cut into 2cm chunks (cleaned weight)
• 100g unsulphured dried apricots, roughly chopped
• 200g chickpeas (cooked or tinned)
• 350ml water (or chickpea liquor)
• 170g couscous
• 1 big pinch saffron fronds
• 260ml vegetable stock
• 20g butter, cut into small pieces
• 25g harissa
• 25g preserved lemon, finely chopped
• 1 handful picked coriander leaves

Method

1. Preheat the oven to 190C/375F/gas mark 5. Put the carrots, parsnips and shallots into a large, oven-proof dish, add the cinnamon, star anise, bay leaves, four tablespoons of oil, half a teaspoon of salt and all the spices, and mix. Roast for 15 minutes, then add the squash, stir and roast for 35 minutes more, by which time the vegetables should have softened but retained their bite. Add the apricots, chickpeas and liquid, then return to the oven for 10 minutes, until hot.
2. Around 15 minutes before the vegetables will be ready, put the couscous in a heatproof bowl with a tablespoon of olive oil, the saffron and half a teaspoon of salt. Boil the stock, pour over the couscous and cover with clingfilm. Leave for 10 minutes, then add the butter and fluff up with a fork until it melts in. Cover again and leave somewhere warm.
3. To serve, fill the base of a deep plate with couscous. Stir the harissa and lemon into the vegetables, taste, adjust the seasoning and spoon on to the centre of the couscous. Garnish with lots of coriander.

A Vegetarian Valentines Menu

Here is simple (almost fuss-free) vegetarian Valentine’s menu. Enjoy!

Kale Salad with Pinenuts, Currants and Parmesan
(via Epicurious)

Serves 3-4
(requires soaking overnight)

Ingredients

• 1 tablespoons dried currants
• 3 tablespoons white balsamic vinegar, divided
• 1/2 tablespoon unseasoned rice vinegar
• 1/2 tablespoon honey
• 1/2 tablespoon extra-virgin olive oil
• 1/2 teaspoon salt
• Kale (about 1/2 pound), center ribs and stems removed, leaves thinly sliced crosswise
• 1 tablespoons pine nuts, lightly toasted
• Parmesan cheese shavings

Method

1. Place currants in small bowl; add 2 tablespoons white balsamic vinegar. Let soak overnight. Drain currants.
2. Whisk remaining 1 tablespoons white balsamic vinegar, rice vinegar, honey, oil, and salt in large bowl. Add kale, currants, and pine nuts; toss to coat. Let marinate 20 minutes at room temperature, tossing occasionally. Season to taste with salt and pepper. Sprinkle cheese shavings over salad and serve.

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Melty Mushroom Wellingtons
(via BBC Good Food)

Serves 2
(Prep 30 mins – Cook 50mins)
(Freezes when assembled, before baking)

Ingredients

• 2 large field mushrooms
• 2 tbsp olive oil
• 1 garlic clove , chopped
• about 200g/7oz spinach leaves
• a dusting of flour
• 1/2 tbsp picked thyme leaves
• 250g block all-butter puff pastry
• 70g Stilton , sliced
• 1 egg , beaten

Method

1. Heat oven to 220C/200C fan/gas 7. Remove the stalks from the mushrooms. Heat half the oil in a large frying pan and sizzle the mushrooms for 3-4 mins on each side until golden and cooked through – add a drop more oil if needed. Lift the mushrooms out onto kitchen paper to drain.
2. Place the same pan back on the heat with the rest of the oil. Fry the garlic for a moment, add the spinach to the pan, then cook for 2-3 mins over a high heat until completely wilted. Season with salt and pepper, then tip the spinach into a large sieve to drain thoroughly.
3. On a lightly floured surface scattered with the thyme leaves, roll the pastry out to the thickness of a £1 coin. Using a saucer and a larger-size plate, cut out 2 circles about 5cm wider than the mushrooms (for the bottoms) and 2 circles about 10cm wider (for the tops), re-rolling the trimmings if you need to.
4. Place the 2 smaller circles on a baking tray and top each with a quarter of the spinach, making sure the pile of spinach isn’t wider than the mushrooms. Top the spinach with a slice of cheese, then a mushroom, smooth-side up, and top the mushroom with another slice of cheese. Brush the border to each circle with egg, then gently stretch the larger circle over the mushroom, trying not to trap any air, then press the edges together with a fork. Trim the edges with a knife if you want, then brush each generously with egg. Bake for 40 mins until golden, then leave to cool for a few mins before serving.

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XXX-Presso Chocolate Cheesecake (vegan)
(via Vegetarian Society)

Makes 12 slim but intense slices, or 8 if you’re feeling outrageous!

Ingredients

• 150g ginger biscuits, crushed
• 40g vegetable margarine, melted
• 200g 75% cocoa dark chocolate (Green & Blacks)
• 500g plain soya yoghurt
• 3 tbsp cornflour
• 50g soft brown sugar
• 250g plain soya yoghurt
• 6-8 tsp instant coffee, dissolved in a little hot water (optional)
• 1 piece stem ginger, finely chopped and 4 tablespoons of stem ginger syrup (from the jar)
• 250g fresh raspberries An 18cm cake tin, lightly oiled and lined with baking parchment

Method

1. Mix biscuit crumbs with the melted margarine and press evenly into the cake tin.
2. Bake 20 minutes. Remove the tin and allow to cool.
3. Place chocolate in bowl and place over small pan of boiling water. Allow to melt slowly.
4. Using a fork, whisk the cornflour into 500g of soya yoghurt in a large mixing bowl, then add the sugar, melted chocolate, half the coffee (if using) and 2tbsp ginger syrup. Mix well.
5. Reduce oven temperature to Gas 3, 325F, 170C. Pour the mixture into the tin over the biscuit base and bake for 35-40 minutes or until just firm.
6. Make the coffee or ginger ‘crème’ by beating the remaining coffee mixture (if using), the chopped stem ginger and remaining ginger syrup into the 250g soya yoghurt.
7. Allow cheesecake to cool then slice and serve immediately with a generous dollop of the coffee or ginger ‘crème’ and a few raspberries.

Copyright The Vegetarian Society 2005

Spiced Root Vegetable Soup

 

This is a great Winter soup from BBC Good Food.

Perfect to warm up. Real comfort food.

Serve with crusty bread.

 

Serves 4

Prep 10 mins
Cook 35 mins

Ingredients

• 2 tbsp olive oil
• 2 onions , finely chopped
• 2 sweet potatoes , chopped
• 2 carrots , chopped
• 2 parsnips , chopped
• 1 red chilli , roughly chopped
• 1 tbsp ground cumin
• 75g dried green lentils
• 1.3l vegetable stock
• 425ml milk
• 100g Greek yogurt
• 1 tbsp coriander leaves, chopped

Method

1. Heat the olive oil in a large pan. Add the onions and fry for 5 mins until softened. Tip in the remaining veg and cook for another 5 mins, adding the chilli and cumin for final 2 mins.
2. Add the lentils and stock to the pan. Bring to the boil, then lower heat and simmer for 25 mins until veg are tender and lentils are soft. Blitz until smooth with the milk and a little extra water or stock, if necessary. Season, then reheat until piping hot.
3. Ladle into bowls and serve with a dollop of Greek yogurt and a sprinkle of chopped coriander.

Vegetarian Christmas

Ditch the turkey then Christmas dinner can be as varied as your imagination. From traditional nut roast with all the trimmings to unusual festive dishes from around the world, you can search over 100 meat-free recipes at The Vegetarian Society’s Christmas website or order recipes cards here.

 

In Season: Roasted butternut squash with goat’s cheese

A fantastic vegetarian main packed with veg and smothered with melted goat’s cheese courtesy of BBC Good Food.

Butternut squash is high in vitamins A and C and a good source of beta-carotene, magnesium, manganese, calcium and potassium.

Ingredients

•     2 small butternut squash
•     garlic clove , crushed
•     3 tbsp olive oil
•     a pinch dried chilli flakes
•     1 tsp thyme , chopped
•     courgette , cut into 2cm chunks
•     red pepper , cut into 2cm chunks
•     2 small red onions , cut into thin wedges
•     200g cherry tomatoes
•     50g pine nuts
•     100g goat’s cheese , crumbled
•     1 tbsp breadcrumbs
•     1 tbsp parsley , chopped
•     1 tbsp parmesan

Method

1. Heat the oven to 200C/fan 180C/gas 6. Cut the squash in half and scoop out the seeds then cut criss-cross patterns over the cut-side of each one. Mix together the garlic, 2 tbsp olive oil, chilli and thyme and brush this mixture over the flesh. Bake for about 30-40 minutes until the flesh is tender.
2. To make the filling, put the courgette, pepper and onion in a roasting tin and drizzle with 1 tbsp olive oil. Season and roast for about 20-25 minutes until tender and starting to brown at the edges. Add the cherry tomatoes and pine nuts and cook for another 10 minutes.
3. Mix the breadcrumbs, parsley and parmesan. Arrange the roasted vegetables and goat’s cheese in the squash halves, scatter with the breadcrumb mix and bake for a further 10 minutes or until golden and bubbling.