Potty About Herbed Pate - Recipe. Gluten Free, Soy Free

A quick and simple recipe for you.  I a currently enjoying a pate renaissance.  The third time around. The first time I was in my late teens.  Shop bought sausage shaped tubes of it were deposited into the fridge door by my mother.  Once she got wind I liked it for months there was an endless supply.  Eventually I tired of it.  Moved onto something else to slather on slices of warm white toast.  Probably peanut butter and jam, I remember thinking this was such an outlandish combination from a country that was pushing more and more into our lives through the tv screen.  Once tasted I was hooked and became quite evangelistic about this strange edible combination.  The second time pate re-entered my world was when I thought it was ever so posh and classy to serve homemade mackerel and horseradish pate at dinner parties.  And now, it has made a welcome return to my eating sphere.  I came across a recipe by a blogger I hold in reverance Lunch Box Bunch.  The ingredients where close to had so I whipped up a batch. Whoosh, I was transported back to my teens and once again stood in the kitchen moaning with pleasure as I ate hot buttered toast with pate.  Only this time the bread was gluten free, the butter was made from soya and the pate was 100% plant based.  But somehow, the cooking process transformed the ingredients into a smooth pate that had depth of flavour, the peppery 'meatiness' that I remembered and the warm toast, the cool, melting butter and chilled pate were winning combination of textures and flavours on my tongue.

I made it again and again.  Tweaking the original recipe.  I ended up with a pate that packs flavour but is very low in fat and I was slathering with glee.  Rolling it inside nori sheets. Spooning on crudités.  I wanted to share the recipe with you.

I used some heirloom Great British peas with the wonderful name of Black Badgers.  One of our old English beans that the good folk at Hodmedod's have recently revived.  They smell like broad beans whilst cooking. Cooked they taste like a cross between gardens peas, kidney and broads beans. A very hearty, robust flavour.  They'd hold up well in a stew and make a great alternative to chickpeas in hummus.

Aubergine, and thyme herbed pate

gluten free, vegan, soy free, yeast free, low fat

Ingredients

1 cup of dried black badger peas, soaked and cooked (alternatively you can use half can of cooked borlotti beans or green lentils.  I like the peas and borlotti beans best).

1 cup mixed nuts (or 50/50 cashew and walnut). Soaked in hot water for 30mins and rinsed.

1 cup chopped, roasted aubergine.  Just wrap the whole aubergine (eggplant) in foil and pop in the oven on medium heat until soft - about 30-40 mins.

4 tbs nutritional yeast (if you haven't got this then use 1/2 tsp yeast extract)

1 tsp dried thyme and more to sprinkle on the bottom of the baking pan.

6 whole black peppercorns

juice of half a large lemon

1 tsp Himalayan or sea salt

1 pinch of chill flakes

*the original recipe called for EVOO but I forgot to use it and it did nothing detrimental the outcome so..I leave it out now.

Method

Preheat oven to 250 degrees.

Put all the ingredients into a high speed blender and blend until silky smooth.  It will take about 2 mins.

Dust the bottom of an loaf tin with dried thyme and freshly cracked dried pepper.  Pour the mixture into the loaf tin and pop into your hot oven.  Bake that this temperature for 10 mins and then turn down to 125 degrees for a further 1 1/2 hours.

Remove from the oven and leave to cool before decanting it into a suitable serving dish and chill before serving.

Will last in the fridge for 3-4 days.

Friday Giveaway! A delicious FOODIE box. Gluten & lactose free. Burgers! Chocolate!

I recently received some gluten free and vegan products to review from a company based in the UK called Amisa 

They have a range of organic products including gluten free porridge oats.  I tried the Apple & Cinnamon Spice.  Three ingredients. All organic; oats, apples & cinnamon. Nothing else. Not like some 'healthy breakfasts' purporting to be good for you which have more sugar added than you'd find in an evil sugary drink!  I enjoyed my cinnamon spiced oats with a dollop of soya yogurt and some pistachios and it was lovely.  Not just for gluten sensitive folk or diabetics.  Great for those who want to enjoy delicious food AND be healthy. Fab for kids, too if you want to avoid those sugary cereals.

I also had the rice and corn crisp breads smothered with homemade vegan pesto.  Yum!

AND the falafel mix.  It was so easy to prepare.  Soak the entire contents in 200ml hot water and mix.  Form into balls.  Fry or bake. I fried mine and they were so delicious I could not wait until lunch and so had them for breakfast, with some spicy mango chutney.  A good idea, not just for dinner (as I have demonstrated) but also for your lunch box, a spoon or two of hummus or a tasty chutney and you are all set.  I think a box of falafel mix in your camping food box would be ideal as well.  Think about it, flavourful food cooked on your campfire whilst sitting in a field or on the beach. 

The good folk at Amisa, a division of a small family run company owned by Windmill Organics, 

understand that there is a great need for healthy, tasty gluten/lactose free products.  We have a goodie box for one lucky winner (it could be you!).  In the box you will find..

Falafel Mix

Burger Mix

Lactose free Chocolate coated rice cakes

 and gluten free crisp breads!

If you were wondering (as I was) where the name Amisa comes from, two sisters work in the company and the name ‘Amisa’ actually comes from both their names combined (Amy & Elisa). So now we know! Cute.

If you want to enter to win..

a Rafflecopter giveaway



Click here to find out more about Windmill Organics

Salted Caramel - Creme Caramel Recipe

Because everyone needs a good creme caramel recipe. It is allergy friendly, too!

Do we ever stop getting a thrill from the mocha coloured caramel, shining atop the perfect surface of an orbicular creme caramel? Gently picking up the plate to rock it to a pleasing wibble.  Before, slowly cutting through the dark, glossy top with a fine, antique spoon. Audibly sucking up a cool, flaxen coloured helping of intense, toffee sweet topping that sensually spills over the milky creme like rich satin. Then letting it disperse, seductively, on our tongue, making our heart race a little causing our blossoms to heave like a heroin in a Mills & Boon novel.  Or is that just me?? (Ahem).

Now that I have discovered the delights of agar agar powder (a healthy, plant-based substitute for gelatin)  after dozens of failed recipes using second-rate agar shards, or trying to reduce it to a powder (oft sited in mouthwatering recipes), in a coffee grinder, I am going back over past disasters to recreate desserts that transport me back to childhood, and cheeses that make me wonder why anyone would be anything but vegan.

Creme Caramel (sometimes known by the little less poetic pseudonym of flan, or custard pudding) is but one of these triumphs.  
I buzzed around on the internet and gathered inspiration from a blogger whom I adore, Vegan Richa, and Mihaela, the Bulgarian writer of the blog Good Natured Food.  Hers did not turn out so perfectly as she'd hoped, so I played and adapted her recipe until it was just like the non-vegan version I remembered.  I brought it up to date with that sweet and salty thing we all seem to love at the moment, and delicately crumbled sea salt into the caramel sauce. Lovely!

Ok, without further a do, here is the recipe.  It yields four servings. 

Dairy, egg, white processed sugar, soy and gluten free.

Ingredients

For the CREME

1 3/4 cup Unsweetened almond milk + a dash (for mixing)
1 tbs Coconut palm sugar

1 tbs Xylitol powder (grind granules in a coffee grinder)

3/4 tsp Agar Agar powder

1 tbs arrowroot powder

1 tsp Vanilla extract

For the CARAMEL

5 tbs Coconut palm sugar

2 1/2 tbs warm water

Pinch of sea salt for each ramekin

Caramel
Place your coconut sugar and xylitol into a small saucepan with the water and slowly bring to a rolling boil.  Once the bubbles meet in the middle and it is beginning to smell of rich, sweet caramel, remove from the heat so as not to burn.  Carefully (it is very hot and would give a nasty burn) divide caramel into your four ramequins.  Allow to cool.  Crush a scattering of sea salt into each ramekin (I've even added chilli flakes at this point, I love that surprising kick..but for this recipe let's keep it elegant)

Creme
Meanwhile, it is time to make your 'creme' part of the recipe.  Pour your vegan milk into a medium saucepan.  For this we use half and half of the xylitol and coconut sugar.  The coconut sugar adds a richness but we want the creme to be lighter and not so toothsomely sweet as the sauce.

Mix the arrow root and agar agar powder with a dash of milk, I use a little cup to do this.  Mixing rather than adding straight to your warming milk ensures your creme is smooth and silky and sans lumps!  Add the sugar and gently whisk.  When granules are not longer visible, slowly drizzle the agar/arrowroot mix into the milk.

When the creme sauce begins to thicken it is then ready to slowly pour into the ramekins on top of the caramel  sauce.   Allow to cool slightly and then very gently place the ramekins into the fridge to set and chill.  

After an hour, the creme will have set.  Now it is time to plate up.  I approach this part of the making with part excitement and part trepidation. Get the saucer/serving plate, you will serve the creme on and pop it on top of the ramekin. Gently flip the plate (hold onto that ramekin!) so the ramekin is on top of the saucer. Now put the saucer down onto a countertop and hold the ramekin.  Gently wobble the ramekin a little, whilst keeping it close to the saucer.  You should be rewarded with pleasing sucking sound as it succumbs to gravity and drops to the plate.  If it doesn't, then gently turn the ramekin back over and use a small sharp knife to loosen the edges, taking care not to cut into the edges.  Do the steps again, the coaxing stops any stubbornness. 

Besides it being a kinder, non-animal derived gelling substance, 80% of agar is fibre. It is lower in calories than gelatine, and the fibre from the algae (yes it is a flavourless seaweed), swells up and makes you feel fuller and sated for longer.  
Note* Agar will require a much higher content in liquids containing vinegar or foods that contain high levels of oxalic acid, such as chocolate, rhubarb and spinach (the acid makes it more difficult to gel).

I hope you enjoy!

What is your favourite veganized dessert?

Haggis Neeps And Tatties Recipe

Christmas is over, my thoughts now turn to the New Year.  My thoughts, of course, involve food.  I've been thinking about putting together this recipe for a while.  I finally got around to it. You can make this recipe ahead of time.

Many myths abound around one famed savoury pudding. What savoury pudding??  Haggis. As the legend goes, the recipe was supposed to have originated from Scotland..WRONG.  According to a food writer (Historian Alan Davidson), haggis was being cooked upon the fires of the Ancient Romans.  Another myth is that the Scots consume tons of the sheep offal stuffed stomachs of farm animals, known to us as haggis.  WRONG! apparently, the English actually enjoy tucking into this boiled dish far more than their Highland brothers.  And lastly, the myth that vegans cannot eat it.  WRONG!  If you want to join in an age old tradition of eating haggis to ring in the New Year in the spirit of Hogmanay (what the Scots call New years eve), and/or gather with friends to eat and be merry for the anniversary of the birth of Scottish poet Robbie Burns each January 25th, I've just the recipe for you.  It is gluten free, too.  It is a great recipe that you are going to love!  

My recipe is made with tempeh. For those that don't know, tempeh has it's origins in Indonesia, here it is traditionally made from fermenting soybeans in a compacted or caked form. It is has no cholesterol, it is high in protein and fibre with a nutty flavour and chewy texture. It takes on flavours well and is really versatile. For this recipe I used a delicious garbanzo tempeh, for a soy-free haggis, made by a company in Texas called The Hearty Vegan. If you cannot get hold of this then any tempeh will work.

Haggis

1/3 cup lentils cooked

1 pkt tempeh (I used garbanzo tempeh by 

3/4 pinhead oats

grating nutmeg

5 cremini mushrooms

1 med white onion

1 tbs cilantro dried

1 tbs chopped fresh parsley

1 tsp fresh marjoram

1 tsp fresh rosemary

1 vegtable bouillon in 2 1/2 cups of water

1 bay leaf

1 tsp freshly grated horseradish

1/8 tsp white pepper

1/4 tsp black pepper

salt to taste

2 tbs olive oil for sautéing

parsley rosemary marjoram

finely dice the onion. sauté in the olive oil.  add tempeh and break it down to crumbles with a fork

add the oats to allow them to toast slightly

add the bouillon, water, herbs, nutmeg, lentils, mushrooms, salt & pepper

Gently simmer for twenty mins. Keep a watchful eye on it, if the oatmeal gets too stiff during cooking add a little more water.

Allow to cool so the oats can absorb any remaining liquid and become drier.  You don't want a sloppy mess.

If possible, pop a lid on the pan and leave in the fridge (or a cool place) overnight to allow the flavours to fully develop.

Now you have two choices.  Place the mix onto foil to make a dome.  Cover with foil and seal the edges and roast for 30mins, cut open the foil at the lid and then bake for a further 10 mins uncovered.

or,

Heat oil in a pan and fry. Roasting is of course healthier and easier, no fry pans to scrub!

It is traditional to eat haggis with 'neeps' and 'tatties'.   The 'neeps' are turnips. This is a little confusing as the turnips are actually boiled and mashed swede. Just boil and then mash with a pinch of white pepper. 
The 'tatties' are, of course, mashed potatoes.  I made a creamy mash from cauliflower, parsnip and potato in equal quantities.  When cooked, about 20mins, sprinkle over some salt and then mash with lots of black pepper.  It needs nothing more. Delectable.

The following day (one of my favourite things) leftovers. Fry the haggis in oil.  Grab two slices of bread, spread a thin layer of vegan butter, spoon on some leftover mash and slather to cover to the edges.  Add a generous layer of the crumbly, crusted fried haggis, and then close it up with a slice of bread onto the top.  You can lift the lid and squeeze on a zig zag of mustard if you so desire.  Get ready with a napkin, it is a messy business, and sink your teeth into it.  The layers of flavour, the peppery swede, the fluffy mash and the chewy, savoury 'meaty' haggis, the hot and the cold things going on, are delicious! 

The perfect New Years Eve or New Years day dinner. If you can rustle up a kilted bagpipe player or two, all the better.

Happy New Year!! Of course, Auld Lang Syne was written by Burns himself.  No doubt you'll be singing it at some point.

As for 2014.  My hopes for thee? That you enjoy a great, nay utterly FABULOUS year.  To assist the deliverance of the nub of my wishes...as penned by Master Burns….

“Hope Springs Exulting on Triumphant Wing.”
― Robert Burns

and Lang may yer lum reek!  (Scottish for live long and happy).

Vegan Christmas Recipes Retrospective - Part 2

I am continuing our Christmas retrospective today. The 25th is nearing but you still have time to make these dishes.  All but the kale salad can be made in advance.  The Burmese tofu can be substituted with extra firm pressed tofu or tempeh (if you are not soy-free) to reduce your prep time and make life easier.

Happy cooking!





Part 2 of my delicious Christmas Recipes …(all dairy, meat, gluten, sugar and soy free). 


I suggest Part 2 to be either an alternative to Part 1 or for Boxing Day.  This is the day after Christmas the British call Boxing Day.  I have no idea why? Perhaps, when telly first bounced into life, eons ago, when it was black and white, they may have shown boxing on the TV.  Who knows?  Someone does..but not me.   

So, anyway, these recipes are for that day…the day after Christmas.  When we are all looking for something lighter to eat, stomachs still distended from the previous day of heavy feasting.  This is what came to mind for me to make.  It still holds a Christmas feeling, using traditional spices, cinnamon, orange and anise.  You could of course veer from the traditional Western fare totally and put on a Middle Eastern feast or an Asian spread. Personally, I think some flavours should be kept for Christmas.  Otherwise, it becomes a time like any other.  I love the smells that fill the house at this time of year and the heat given off by the oven, forever turned up a baking or roasting something.  Yes, today I've combined some raw foods, foods kept vibrant, fresh and full of nutrients but it all still mounts up to an, albeit, lighter meatless Christmas dinner.  Our bodies thank us for it, we feel appreciative of the easing back on quantity and enjoy the flavours only Xmas can bring.

Sticky Glazed Vegan 'Ham' with Star anise and Onion & Rosemary Relish.

After looking at many recipes for Burmese Tofu (all the same) on the web, and reading about some long winded (inexplicable) processes used, I decided to wing it.  It all seemed overly complicated to me.  After I'd successfully made my own version, I then found the video below.  Basically,  Miagi and I seemed to be of the same mind, but I omitted the nutritional yeast and I poured the finished mix directly into an oiled pan and not into a tea towel (didn't understand that part?).   Make this 2-3 days ahead.  It takes a little planning.  But that is one of the elements that make Christmas…taking time (I know, easy for me to say…I don't have 5 children under the age of ten and grandparents to deal with!).   

Ok, now you've done that.  The next step is this…THE GLAZE

Preheat the oven to 190 degrees

Ingredients

5 medjool dates
juice from 1/2 an orange + zest
2 Tbs coconut sugar 
2 Tbs tamari
1 Tbs liquid smoke (if you don't have then sub with 1/2 tsp smoked paprika or chipotle powder)
1 Tbs olive oil
1 Tbs mirin (or red wine vinegar)
1 tsp salt
grinding of fresh black pepper
10 star anise

Once the Burmese Tofu has set overnight then it is time to baste it.  Gently turn it out into a larger baking try.  Score the surface in a criss-cross pattern and with a pastry brush, glaze top and sides.  Then stud the beautiful little star anise buttons into the criss-cross.  Bake for 40 mins.   Leave to cool for 30 mins before serving.  The 'crackling' is sticky and delightfully sweet.  Great with some left over Christmas sauces from Part 1 recipes here   or take 10 minutes to cook up this fantastic onion sauce.



Onion Sauce

10 shallots
2 clove garlic
2 Tbs coconut sugar 
2 Tbs red wine vinegar or red wine
2 Tbs fresh rosemary
2 Tbs dried onion (or onion powder)
1 Tbs mustard seeds
4 bay leaves
2 Tbs fresh lemon juice
3 Tbs olive oil
1/2 tsp salt

Grind the bay leaves, rosemary and dried onion
In a small food processor mince the shallots and garlic (or use a knife)
Pour the oil in a small pan and heat.  Add the onions and garlic until fry for 2 mins.  Stirring.  Add the mustard seeds until the pop.  Then add the ground spices, red wine vinegar and salt and simmer for 5 mins.  Take off the heat. Add the lemon juice.  Stir and then leave to cool.  Pop it into a jar.  Serve

with this gloriously fresh and crunchy….



 Shaved Brussel Sprout & Cranberry Walnut Salad with a Dijon and Lemon dressing.



2 cups sprouts finely sliced

1 cup kale ripped into bite size pieces

handful cranberries

handful of walnuts (soaked and activated if you follow the raw diet), toasted if you like

small fennel bulb finely sliced

zest of half an orange

Dressing

¾ cup extra virgin olive oil

¼ cup white balsamic vinegar (or white wine vinegar)

1 Tbsp. Dijon mustard

1 yacon syrup or agave

Kosher/pink salt and freshly ground black pepper to taste

Mix and then pour onto the salad.  Massage into the salad for a minute or so.  Then finish with a brief, flourishing squeeze of lemon.

OK…here it is the Xmas finale

I've taken a recipe from my friend Russell James  - (not) Sugar dusted Raw Mince Pies & cashew cream  Joyously, rich and crowd pleasing.  They take over the course of a day to make (if you are dehydrating them) but only minutes to prepare.

I omitted the agave in the base as I wanted the contrast of the non sweet and I don't like really sweet pastry.  I also used a bag of fruit-sweetened dried mix berries (cranberries, cherries, blueberries, raisins)  in place of the  dates and apples because I think they perform better.  I put a slug of vegan brandy in the soaking berries too.  I subbed the agave in the cashew cream and used xylitol instead to reduce the calories. The result is the taste of the finest Xmas pudding nestling in a pastry case.  The cashew cream compliments it perfectly.  Santa will love one (or two) of these!

Part 3 Tomorrow….

Raw Butternut Squash And Kiwi Soup With Chilli Apple Croutons

I have been wanting to make this soup for a while.  I love butternut squash.  Really love it.  I love the way it is just about the most patient vegetable there is.  It sits, looking pert and lovely upon my shelf until I decide to use it.  It doesn't sag or deflate in despondency.  Sometimes weeks can go by and it stays as fresh as a daisy.   As September brings that sweet smell of falling leaves and shorter evenings I am far too inclined to cook everything,  it's all about the comfort and the salads and raw foods come second best.  I try to do my utmost to stop this.  My body craves nutrients, not lost in the steam of long cooked stews.  I've wanted to make raw butternut squash soup forEVER but I didn't have a kickass blender that could whizz it up to a sweet thick cream. Well, now I have one (I'll tell you about that another time).  

It's Vegan MoFo Day 14 (my life already!). I'm plunging on.  Most other bloggers take a break at the weekends but I'm travelling again soon and am not sure I'll get chance to post.

This recipe was the very first thing I made with my new kitchen gadget.

Raw Butternut Squash And Kiwi Soup With Chilli Apple Croutons

1 medium butternut squash

1/2 organic kiwi (leave the skin on..this is good if it is organic

1/4 red onion

1/4 inch piece of fresh ginger

1/2 hot(ish) red chilli pepper, seeds removed

1 clove garlic

1/2 tsp salt

1/2 tsp of cracked black pepper

apple croutons

dice 1/2 a dessert apple really small, keep the skin on

dust with salt, cracked black pepper, hot chilli powder (or chipotle powder if you have it).

Use a vegetable peeler to peel the squash.  Chop into chunks and remove the seeds (you can dust these with seasoning and roast for  a healthy snack).  

Use a garlic press to mince the ginger (I know, isn't this a great tip..I was busy the other day and a lightbulb moment struck and I popped it in and hopped up and down at my discovery. So much easier than grating!) mince it straight into your blender. Throw all the other ingredients in along with it and blend on high speed for about 2 minutes.  In this time, the centrifugal force of the blender will transform into a warm silky soup.

Serve into bowls, placing the chilli, apple croutons in the centre. Shake over a few chilli flakes too.

The kiwi just gives it a slight edge to cut through the sweet squash.  It is also a great boost of vitamin C.  With the colder weather it is a good idea to up your intake.  Stay healthy.

I don't know, sometimes I just feel so smug that I wised up to vegan food so long ago.  To coin a phrase, 'it's the nuts'!

x