Got a great new cookbook
How It All Vegan
will be using hiav as a tag for this book
Thursday 28 July 2011
Bechamel Sauce
Just the normal white sauce but instead of plain soya milk :
Take small raw onion, scraped carrot, celery stick, a bay leaf, parsley stalks and a spring of thyme put them in a pan with the soya milk. Bring to the boil, remove the heat and leave covered for 15mins so the flavour infuses into the milk.
Use as soya milk in white sauce.
Take small raw onion, scraped carrot, celery stick, a bay leaf, parsley stalks and a spring of thyme put them in a pan with the soya milk. Bring to the boil, remove the heat and leave covered for 15mins so the flavour infuses into the milk.
Use as soya milk in white sauce.
Broccoli Flan
1 Piecrust
1 Bechamel Sauce
700g broccoli florrets.
Pine nuts / almonds / something that goes with broccoli for the top.
Cook the broccoli, mix with the sauce, put in the piecrust.
Put something on top to make it look nice & give it some crunch.
Gas Mark 6 for 20 mins or until you're happy.
1 Bechamel Sauce
700g broccoli florrets.
Pine nuts / almonds / something that goes with broccoli for the top.
Cook the broccoli, mix with the sauce, put in the piecrust.
Put something on top to make it look nice & give it some crunch.
Gas Mark 6 for 20 mins or until you're happy.
Piecrust
Enough for 20cm / 8" pie / flan / quiche tin.
100g wholemeal flour
pinch salt
50g vegan marge
1 1/2 tablespoons olive oil
3 tablespoons water
Sift the flour into a large bowl. Put the bran back in.
Add the salt & marge, give it a good mix so that the marge isn't lumps.
Mix olive oil & water, add to the bowl.
Make it into a dough.
Chill it for 30 mins in the fridge.
Roll it out, line your greased dish/tin/whatever
Bake for ~20 mins at Gas Mark 6 until it's ready, you know what ready pastry looks like !
If you're feeling professional, you can remove them from the tin/dish ready for filling, or just leave them in to save your embarrassment/annoyance when it breaks to bits trying to get it out.
100g wholemeal flour
pinch salt
50g vegan marge
1 1/2 tablespoons olive oil
3 tablespoons water
Sift the flour into a large bowl. Put the bran back in.
Add the salt & marge, give it a good mix so that the marge isn't lumps.
Mix olive oil & water, add to the bowl.
Make it into a dough.
Chill it for 30 mins in the fridge.
Roll it out, line your greased dish/tin/whatever
Bake for ~20 mins at Gas Mark 6 until it's ready, you know what ready pastry looks like !
If you're feeling professional, you can remove them from the tin/dish ready for filling, or just leave them in to save your embarrassment/annoyance when it breaks to bits trying to get it out.
White Sauce
2 tablespoons nice oil (soya, walnut, sesame etc.)
25g sauce flour or just plain flour
300ml soya milk
salt & pepper
bit o'nutmeg
Warm the oil, add the flour, give it stir & take the lumps out but don't let the flour brown.
Add third of the milk, stir until it thickens, repeat until you have no milk.
Making it thinner is easier than making it thicker because of lumps.
Gently heat it for 10 minutes to cook the flour.
25g sauce flour or just plain flour
300ml soya milk
salt & pepper
bit o'nutmeg
Warm the oil, add the flour, give it stir & take the lumps out but don't let the flour brown.
Add third of the milk, stir until it thickens, repeat until you have no milk.
Making it thinner is easier than making it thicker because of lumps.
Gently heat it for 10 minutes to cook the flour.
Garden Vegetable Borscht
Stolen from : How It All Vegan
Borscht
1 small red onion, chopped
4 cloves garlic, crushed (of course!)
2 large carrots, chopped
2-4 medium beetroot, chopped
2 tablespoons olive oil
115g cabbage, chopped
50g spinach, chopped
5-8 fresh toms diced + 4 tablespoons water (or 2 x 400g tins if you must)
600ml veg stock
1/4 teaspoon pepper
1/4 teaspoon horseradish sauce
In a large pan sauté the onion, garlic, carrot & beetroot in oil on a medium heat until the onions are clear. Add the cabbage, spinach, tomatoes, stock, pepper and horseradish.
Simmer on medium heat for 20-30mins until the carrots and beetroot are cooked.
Makes 4-6 (or 3 if you are Poppy & I)
Borscht
1 small red onion, chopped
4 cloves garlic, crushed (of course!)
2 large carrots, chopped
2-4 medium beetroot, chopped
2 tablespoons olive oil
115g cabbage, chopped
50g spinach, chopped
5-8 fresh toms diced + 4 tablespoons water (or 2 x 400g tins if you must)
600ml veg stock
1/4 teaspoon pepper
1/4 teaspoon horseradish sauce
In a large pan sauté the onion, garlic, carrot & beetroot in oil on a medium heat until the onions are clear. Add the cabbage, spinach, tomatoes, stock, pepper and horseradish.
Simmer on medium heat for 20-30mins until the carrots and beetroot are cooked.
Makes 4-6 (or 3 if you are Poppy & I)
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