Saturday, 19 May 2007
Muvvaz Day Goodies & Pad Thai
Mother's Day is actually in March, not May. The yanks have it all wrong. So ner.
Anyway, back in March, I made these Coconut Custard Cubes for my ma. They're low on ingredients and are a piece of piss to make, but look really impressive. Plus she loved them, which is obviously the important thing.
STUFF YA NEED
1 can coconut milk
3 tbsp cornflour
3 tbsp icing (confectioner's) sugar
1/2 tsp cinnamon
1 tsp vanilla
4 tbsp strawberry (or whatever flavour) jam
1 tbsp arrowroot
WOT YA DO
1) Line a small-based tin (about 6" x 4 " - depth is irrelevant - but with relatively straight sides) with cling film (shrink wrap), pressing it firmly into the corners and making sure there are no wrinkles. Make sure there's plenty hanging over the edges
2) Thoroughly mix together first 5 things in a pan, then dump half of it out again, into another container and set aside. bring the mixture to the boil, stirring constantly, then quickly turn the heat right down and stir like mad to get rid of any lumps as it thickens. When it's nice and thick and gooey, pour it into the base of yer dish and put in the fridge to set (it'll do this pretty quickly - 20 mins tops).
3) Meanwhile, mix together the jam and arrowroot (in a mug is ideal) and nuke in the microwave for about 20 secs. DON'T OVERDO IT or you'll end up with a congealed too-solid mess which won't spread. Anyway, pour this thickened jam over the set coconut custard, spreading evenly, and return to the fridge.
4) Repeat the heating process with the second batch of the coconut mixture, and then carefully pour over the jam layer, making sure not to mess up the jam. When it's smooth and even, fold over the cling film tightly and return to the fridge to set fully.
5) When set (leave it as long as you like, but it'll be done in anything from 30 mins, but you could leave it up to 2 hours if you wanna be certain), carefully unwrap and turn out onto a plate or smooth surface. Cut into wee cubes and plonk in wrappers.
And yer done! They're ready for scoffin'.
NB: This isn't the Brooklyn Pad Thai from Vegan With A Vengeance. It's from a book I picked up for £2.50 in Oxfam called Vegan Nutrition: Pure And Simple. It was written in the '90s by some beardy MD, and is basically a life guide on how to be vegan - reasons for veganism, how to get all yer nutrients, meal plans, recipes etc. etc. It's a brilliant book actually - especially since it was written over 10 years ago, when veganism was about as widespread as smallpox is today - and I feel it was definitely £2.50 well spent :o)
Anyway, back in March, I made these Coconut Custard Cubes for my ma. They're low on ingredients and are a piece of piss to make, but look really impressive. Plus she loved them, which is obviously the important thing.
COCONUT CUSTARD CUBES
STUFF YA NEED
1 can coconut milk
3 tbsp cornflour
3 tbsp icing (confectioner's) sugar
1/2 tsp cinnamon
1 tsp vanilla
4 tbsp strawberry (or whatever flavour) jam
1 tbsp arrowroot
WOT YA DO
1) Line a small-based tin (about 6" x 4 " - depth is irrelevant - but with relatively straight sides) with cling film (shrink wrap), pressing it firmly into the corners and making sure there are no wrinkles. Make sure there's plenty hanging over the edges
2) Thoroughly mix together first 5 things in a pan, then dump half of it out again, into another container and set aside. bring the mixture to the boil, stirring constantly, then quickly turn the heat right down and stir like mad to get rid of any lumps as it thickens. When it's nice and thick and gooey, pour it into the base of yer dish and put in the fridge to set (it'll do this pretty quickly - 20 mins tops).
3) Meanwhile, mix together the jam and arrowroot (in a mug is ideal) and nuke in the microwave for about 20 secs. DON'T OVERDO IT or you'll end up with a congealed too-solid mess which won't spread. Anyway, pour this thickened jam over the set coconut custard, spreading evenly, and return to the fridge.
4) Repeat the heating process with the second batch of the coconut mixture, and then carefully pour over the jam layer, making sure not to mess up the jam. When it's smooth and even, fold over the cling film tightly and return to the fridge to set fully.
5) When set (leave it as long as you like, but it'll be done in anything from 30 mins, but you could leave it up to 2 hours if you wanna be certain), carefully unwrap and turn out onto a plate or smooth surface. Cut into wee cubes and plonk in wrappers.
And yer done! They're ready for scoffin'.
PAD THAI
This has to be one of my favourite meals EVER. So good. Noodles, tofu, ginger, soy sauce... pretty much all my favourite things in one meal.NB: This isn't the Brooklyn Pad Thai from Vegan With A Vengeance. It's from a book I picked up for £2.50 in Oxfam called Vegan Nutrition: Pure And Simple. It was written in the '90s by some beardy MD, and is basically a life guide on how to be vegan - reasons for veganism, how to get all yer nutrients, meal plans, recipes etc. etc. It's a brilliant book actually - especially since it was written over 10 years ago, when veganism was about as widespread as smallpox is today - and I feel it was definitely £2.50 well spent :o)
Friday, 18 May 2007
Big Sis's Burfday Goodies
It was my sister's 24th birthday a cupla weeks ago, and - as my fellow vegan (and best friend), she deserved only the best (well, the best I could muster up, anyway).
By request, she got pizza + key lime pie. As part of her present (to accompany the amazing parka I got her), I made After Eights. I've since learned (well, heard second-hand) that After Eights are in fact vegan. However, they're made by Nestlé, which means that every bite is tainted with baby milk scandal and all manner of other atrocities. These ones were scum free. Plus they had way more chocolate than what those stingy buggers give you.
Anyway, onto the goods:
I used a bog-standard dough recipe from the Hamlyn Vegetarian Cookbook. Plennee of kneadin' and rising and wotnot. For the tomatoey goo, i mixed together a can of purée with a tsp of vegan worcester sauce and some basil, then smeared it all over the base. The veggies were shroomz, tomatoes, courgettes, red onion, yellow peppers + spring onion (scallions to you yanks - NB: yes, I will usually include the US translation for any of my "cute Britishisms"). I topped it with a few basil leaves, which brings us to the charmingly multicoloured picture above.
Then it was time for some pus-free cheeze action. I've never been a fan of those actual solid fake cheeses, but my local HFS (and, I've now discovered, Sainsbury's) stock this Dairy Free Cheese Flavour Sauce Mix, which is really nice but a bit bland, and doesn't taste that cheesy. So to jazz it up a bit, i added in some nutritional yeast, worcester sauce, tomato juice, tabasco + oregano, as well as the soymilk needed to bring it to a saucy consistency. Then it was just a case of dribblin' it over the pizza + letting the bugger bake.
The result? De-fucking-licious. Oh yeah.
This is so yummy, and -- bonus -- fat free. Also laughably easy. A stuffed cat could make this, seriously. Although stuffing animals is so unvegan. And they just look creepy. Honestly, just let the kitty live out its natural life, and then BURY IT WITH DIGNITY, FOR FUCK'S SAKE. Sigh.
Anyway, the pie.
STUFF YA NEED
CRUST:
1 1/2 cups Grape Nuts
1/2 cup apple juice concentrate
1 tbsp brown sugar
FILLING:
2 cups soymilk
4 tbsp cornflour (cornstarch)
1/2 cup caster or icing sugar (powdered or confectioner's)
2 limes - zest and juice
a few drop of green food dye (optional)
WOT YA DO
1) Preheat oven to 190C/375F. Mix together the crust ingredients and press firmly into the base of a greased 9" pie dish, making sure there are no holes, and that it's all tightly smooshed together. Bake for about 10 minutes, then remove from the oven and allow to cool slightly. Leave the oven on, though.
2) Meanwhile, prepare the filling. In a small saucepan, place the cornflour, sugar, lime juice and zest, and then add the soy milk, stirring well to make sure there are no lumps. Heat gently, stirring all the time, until it starts to thicken. At this point, add the food dye if you're using it, and continue stirring until it's properly thickened + paste-like - but DON'T allow any lumps to form.
3) When it's good + thick, remove from the heat and poor into the pre-baked crust. Smooth the filling out with a palette knife (or something similar), and give the dish a bit of a shake to ensure it's flat. Bake for another 10-20 minutes, until the filling is proper firm, like. Allow to cool silghtly, and then refrigerate. You'll want to take it out of the fridge for a bit before serving, so it can come up to room temperature.
By request, she got pizza + key lime pie. As part of her present (to accompany the amazing parka I got her), I made After Eights. I've since learned (well, heard second-hand) that After Eights are in fact vegan. However, they're made by Nestlé, which means that every bite is tainted with baby milk scandal and all manner of other atrocities. These ones were scum free. Plus they had way more chocolate than what those stingy buggers give you.
Anyway, onto the goods:
PIZZAAA
I used a bog-standard dough recipe from the Hamlyn Vegetarian Cookbook. Plennee of kneadin' and rising and wotnot. For the tomatoey goo, i mixed together a can of purée with a tsp of vegan worcester sauce and some basil, then smeared it all over the base. The veggies were shroomz, tomatoes, courgettes, red onion, yellow peppers + spring onion (scallions to you yanks - NB: yes, I will usually include the US translation for any of my "cute Britishisms"). I topped it with a few basil leaves, which brings us to the charmingly multicoloured picture above.
Then it was time for some pus-free cheeze action. I've never been a fan of those actual solid fake cheeses, but my local HFS (and, I've now discovered, Sainsbury's) stock this Dairy Free Cheese Flavour Sauce Mix, which is really nice but a bit bland, and doesn't taste that cheesy. So to jazz it up a bit, i added in some nutritional yeast, worcester sauce, tomato juice, tabasco + oregano, as well as the soymilk needed to bring it to a saucy consistency. Then it was just a case of dribblin' it over the pizza + letting the bugger bake.
The result? De-fucking-licious. Oh yeah.
KEY LIME PAAAH
This is so yummy, and -- bonus -- fat free. Also laughably easy. A stuffed cat could make this, seriously. Although stuffing animals is so unvegan. And they just look creepy. Honestly, just let the kitty live out its natural life, and then BURY IT WITH DIGNITY, FOR FUCK'S SAKE. Sigh.
Anyway, the pie.
STUFF YA NEED
CRUST:
1 1/2 cups Grape Nuts
1/2 cup apple juice concentrate
1 tbsp brown sugar
FILLING:
2 cups soymilk
4 tbsp cornflour (cornstarch)
1/2 cup caster or icing sugar (powdered or confectioner's)
2 limes - zest and juice
a few drop of green food dye (optional)
WOT YA DO
1) Preheat oven to 190C/375F. Mix together the crust ingredients and press firmly into the base of a greased 9" pie dish, making sure there are no holes, and that it's all tightly smooshed together. Bake for about 10 minutes, then remove from the oven and allow to cool slightly. Leave the oven on, though.
2) Meanwhile, prepare the filling. In a small saucepan, place the cornflour, sugar, lime juice and zest, and then add the soy milk, stirring well to make sure there are no lumps. Heat gently, stirring all the time, until it starts to thicken. At this point, add the food dye if you're using it, and continue stirring until it's properly thickened + paste-like - but DON'T allow any lumps to form.
3) When it's good + thick, remove from the heat and poor into the pre-baked crust. Smooth the filling out with a palette knife (or something similar), and give the dish a bit of a shake to ensure it's flat. Bake for another 10-20 minutes, until the filling is proper firm, like. Allow to cool silghtly, and then refrigerate. You'll want to take it out of the fridge for a bit before serving, so it can come up to room temperature.
ANTI-NESTLÉ AFTER EIGHTS
(WITHOUT THE AFTERTASTE OF CORRUPTION)
(WITHOUT THE AFTERTASTE OF CORRUPTION)
3x 4oz bars dark choc (or 1x 12oz bar, whatever. ya just need 12oz, split into 3x 4oz lots)
2 cups icing (confectioner's) sugar
3 tbsp soy milk (give or take)
1 tbsp veg oil
few drops peppermint extract/flavouring
WOT YA DO
1) Mix the sugar with the soy milk + oil. 3 tbsp was right for me, but it depends. You just need enough to get a really thick, gooey consistency.
2) Melt 4oz of the chocklit and spread it out thinly on a sheet of greaseproof paper. Freeze for 5 mins to make it set.
3) Pour on the minty goo in a thin layer, so it covers the same area as the choc. You might have loads left over - I did. This isn't a problem. Eat it.
4) Return to freezer for a few mins to allow the filling to set.
5) Melt a 2nd lot of choc. Pour over frozen mint stuff. Freeze again to set.
6) When it's all good and hard (oh yeah), GENTLY (using a sharp knife and a gentle leaning force) cut it up into squares. Yes, the chocolate will crack. Not an issue.
7) When it's all squared up, place the squares in a grid on a clean sheet of greaseproof paper, with about 1/4" between them.
8) Melt 2oz of the remaining choc. Pour over the squares, ensuring they're evenly covered. Freeze.
9) Take out of the freezer and cut into squares again (by this point the choc should be thick and hard enough not to crack, unless you're really stupid and clumsy). Carefully turn 'em over. There'll probly be some spare chocolate left on the paper. Scrape off and melt, along with the remaining 2oz of choc. Pour over the flipped squares (still about 1/4" apart), again ensuring they're evenly covered on all edges. If ya wannabe a fancypants like me, you can drag a spoon across 'em to get the stripe effect. Ooh-err. Freeze.
10) When they're good and frozen, take 'em out and cut 'em up. Any spare choc shavings on the greaseproof paper? EAT THEM, YOU FOOL.
And voila!
2 cups icing (confectioner's) sugar
3 tbsp soy milk (give or take)
1 tbsp veg oil
few drops peppermint extract/flavouring
WOT YA DO
1) Mix the sugar with the soy milk + oil. 3 tbsp was right for me, but it depends. You just need enough to get a really thick, gooey consistency.
2) Melt 4oz of the chocklit and spread it out thinly on a sheet of greaseproof paper. Freeze for 5 mins to make it set.
3) Pour on the minty goo in a thin layer, so it covers the same area as the choc. You might have loads left over - I did. This isn't a problem. Eat it.
4) Return to freezer for a few mins to allow the filling to set.
5) Melt a 2nd lot of choc. Pour over frozen mint stuff. Freeze again to set.
6) When it's all good and hard (oh yeah), GENTLY (using a sharp knife and a gentle leaning force) cut it up into squares. Yes, the chocolate will crack. Not an issue.
7) When it's all squared up, place the squares in a grid on a clean sheet of greaseproof paper, with about 1/4" between them.
8) Melt 2oz of the remaining choc. Pour over the squares, ensuring they're evenly covered. Freeze.
9) Take out of the freezer and cut into squares again (by this point the choc should be thick and hard enough not to crack, unless you're really stupid and clumsy). Carefully turn 'em over. There'll probly be some spare chocolate left on the paper. Scrape off and melt, along with the remaining 2oz of choc. Pour over the flipped squares (still about 1/4" apart), again ensuring they're evenly covered on all edges. If ya wannabe a fancypants like me, you can drag a spoon across 'em to get the stripe effect. Ooh-err. Freeze.
10) When they're good and frozen, take 'em out and cut 'em up. Any spare choc shavings on the greaseproof paper? EAT THEM, YOU FOOL.
And voila!
Hola!
Welcome to the generic 'Welcome To My Blog' post.
So this is where I post pics + recipes of my piss-easy (but fucking delicious) vegan food.
This blog will be nothing earth-shattering. I make stuff that's - usually - pretty quick and easy, and I rarely go out of my way to get fancypants ingredients.
And if you're not used to reading stuff by me, you'll soon learn that when I type, I:
1) swear frequently
2) use non-standard English, because as an A-Level English student, I totally can; it's cool + ironic, innit?
3) replace "s"s with "z"s, because it's funny. Really.
4) don't shut up. Conciseness is not my strength.
5) think I'm being really witty, when actually I'm just annoying and pretentious. You'll get used to it.
So, enjoy seeing my amateur food and reading my pathetic, rambling posts.
You'll grow to love me.
Vez.
So this is where I post pics + recipes of my piss-easy (but fucking delicious) vegan food.
This blog will be nothing earth-shattering. I make stuff that's - usually - pretty quick and easy, and I rarely go out of my way to get fancypants ingredients.
And if you're not used to reading stuff by me, you'll soon learn that when I type, I:
1) swear frequently
2) use non-standard English, because as an A-Level English student, I totally can; it's cool + ironic, innit?
3) replace "s"s with "z"s, because it's funny. Really.
4) don't shut up. Conciseness is not my strength.
5) think I'm being really witty, when actually I'm just annoying and pretentious. You'll get used to it.
So, enjoy seeing my amateur food and reading my pathetic, rambling posts.
You'll grow to love me.
Vez.
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