British scones are different than American scones. They’re not flaky and are more like a soft, slightly sweet biscuit. Eat them warm with jam! British omni-monkey approved.
Vegan Scones by Charlotte O’Leary
8oz self-raising flour*
1 tsp baking powder
1½oz soya margarine, plus extra for greasing
2 tbsp caster sugar
150ml/4¼fl oz soya milk, plus extra for glazing
To serve
strawberry jam
1. Preheat the oven to 220C/425F/Gas 7.
2. Sift the flour and baking powder into a large bowl, and rub in the soya margarine until the mixture resembles breadcrumbs.
3. Add the sugar and mix together thoroughly.
4. Make a well in the middle of the mixture, and slowly pour in the soya milk, stirring with a metal spoon. Bring the mixture together until it forms a dough.
5. Generously flour a large board and knead the dough for five minutes. Roll it out to a thickness of about 2.5cm/1in and, using a fluted 9cm/3in cutter, cut rounds from the dough.
6. Place the rounds on a greased and floured non-stick baking tray, and glaze the top using the extra soya milk.
7. Cook in the top of the oven for about 15 minutes, until a deep golden brown colour.
8. Leave to cool.
9. Serve with strawberry jam.
This recipe is from the BBC vegetarian recipe site.
*Make your own self-rising flour, Mix:
1 C flour
1 1/2 tsp baking powder
1/2 tsp salt
Just a nice little snack!
1 pack of tempeh
3 Tbsp soy sauce
3 Tbsp maple syrup
2 tsp Chipotle Tabasco sauce (or liquid smoke)
1/4 tsp salt
oil
1. Cut tempeh into strips
2. Mix soy sauce, maple syrup, Tabasco sauce, and salt in a shallow bowl or container.
3. Place tempeh strips in mixture to soak.
4. Marinate for one hour, turning at least once.
5. In an oiled frying pan on med-low heat, fry tempeh strips for about 5 minutes each side until crispy!
OR
Place in toaster over and toast til crispy!
Eat by themselves, in a sandwich with lettuce & tomato, in a salad, etc!
Tonkatsu, a fried pork cutlet, is really a really well-liked dish in Japan. Envision my shock when I opened up The Asian Vegan Kitchen by Hema Parekh and saw its fatty fried vegan twin staring back at me! You use freeze dried tofu (known as “koyadofu”) which provides it a great texture when rehydrated. It even passed omni-monkey’s taste check. It is a small function, but SO worth it!
This is the exact recipe from The Asian Vegan Kitchen and you NEED to go buy this AWESOME book RIGHT NOW!!
“8 cakes koyadofu, about 6 ounces (170g) in total
All-purpose flour for dusting
1 C (125g) all-purpose flour
1/2 C (120 ml) water
1 C (100g) breadcrumbs (panko)
Vegetable oil for deep frying
Shredded white cabbage, for garnish
Lemon wedges, for garnish
Tonkatsu sauce
SIMMERING SAUCE:
2 C (480 ml) dashi stock
2 Tablespoons soy sauce
1 Tablespoon mirin
1/2 inch (1 cm) cube fresh giner, peeled and grated
1/2 teaspoon grated garlic
I used 5 large blocks that was about 6oz/170g
1. Soak the koyadofu cakes in hot water for 10 minutes, then drain.
2. In a saucepan use a large pan!!, combine the simmering sauce ingredients and bring to a boil. Put in the drained koyadofu and simmer for 8-10 minutes over medium heat, until all the liquid is absorbed.
3. Dab the koyadofu in the dusting flour. Mix 1 cup flour and 1/2 cup of water to make a thick paste. Dip the floured koyadofu in the flour-and-water paste, then roll each cake int he bread crumbs. Set aside.
4. Heat the oil for deep-frying to 350F (180C). Slide the breaded tofu pieces into the oil in batches and deep-fry until crisp and golden brown. Drain on kitchen paper and serve hot with shredded cabbage, lemon wedges, and tonkatsu sauce.”
[ReviewAZON display="searchquery" query="The Asian Vegan Kitchen" count="2" category="All" page="1" sort="default"]
Vegan Chocolate Tiffin/Fridge Cake.
250g of Digestive Biscuits or Plain Hobnobs
50g of Raisins
50g of Macadamia Nuts
400g of chopped up Dark Chocolate or Chocolate Chips
100g of Vegan Margarine
4 tablespoons of Golden Syrup or Agave Nectar
BLT of AWESOMENESS (that it is vegan should be understood by all, since it is AWESOME)
More than the weekend, I played with the very first of the numerous analogs I picked up at MT Marketplace, the vegan “smoky pork belly”. I need to say, very first of all, that although I utilized to adore bacon, and I’ve frequently heard of it as “the gateway back to meat”, I do not truly miss it, and I do not like most of the bacon analogs I’ve tried. Most bacon analogs possess a truly intense liquid smoke flavour, or if the flavour is okay, the texture is as well a lot like a cracker. I’m NOT a fan of liquid smoke. When I want a flavour as smoky, salty and complicated as bacon, I generally add alder wooden smoked cigarettes sea salt along with a dash of olive oil or toasted sesame oil. If I want some thing which is comparable to bacon in each flavour and texture, I like to make use of either pan-fried dulse, tempeh which is been simmered inside a marinade of shoyu, alder wooden smoked cigarettes sea salt, drinking water and occasionally garlic, smoked cigarettes paprika, or black pepper, or, for the most fatty bacon texture, fresh shiitake mushrooms pan-fried in olive oil till slightly browned and seasoned with alder wooden smoked cigarettes sea salt along with a dash of shoyu. As you are able to tell, in my home, we’re large fans of alder wooden smoked cigarettes sea salt–JD utilizes it anytime he can, and usually pleads for me to place it in the greens-blanching- drinking water.
In the package, the vegan pork stomach looked like a thick piece of black pepper cured, unsliced bacon. I toyed close to having a couple of suggestions, like utilizing it as the pork inside a batch of green chile, but in the end, I made the decision to attempt a little of it merely pan-fried with a number of the stunning Asian greens I experienced, to ensure that we could truly tastes the flavour, and get a really feel for the texture. I reduce about 1/4 cup of the vegan pork stomach into 1/4″ dice and as I diced I was a small impressed with the way the “meat” and “fat” experienced various textures, and I wondered if they would tastes various, as well. If I experienced been utilizing real bacon or pork stomach, I would not have required any salt or oil, but because the white component of the vegan pork stomach wasn’t truly solid body fat, I figured I’d require a little of oil. I heated about a teaspoon of safflower oil inside a cast iron pan, then additional the diced vegan pork stomach. I utilized safflower oil simply because I desired a flavor-neutral oil, to ensure that we could tastes all the flavour nuances of the pork stomach. Following the pork stomach started to brown, I additional the thick, sliced stalks of the Chinese broccoli, but did not include any salt, simply because I believed the vegan pork stomach would have lots of salt. At this point, I made the decision that a small garlic and some chili flakes would include a truly great flavour, so I additional a pinch of crushed red chili flakes, and about 1/2 teaspoon of garlic powder (usually, I’d use fresh crushed garlic, but because my pan was currently hot, and there was some liquid in the pan, I knew the garlic powder wouldn’t burn). Following about two minutes, I additional the gorgeous, super-tiny heads of mystery greens, which I just washed and reduce in half. I sautéed these for about 1 much more minute, then additional the leafy tops of the Chinese broccoli and sautéed for about two much more minutes. Because the dish experienced a definite Asian bend, I believed some toasted sesame seeds will be a great garnish.
General, the dish was truly quite, and the taste was great, even though it would happen to be difficult to screw up individuals lovely greens. The vegan pork stomach was type of neat and enjoyable, but in this dish, it did not truly provide something new. JD like it sufficient, but did not rush back for seconds, and as I told JD, it did not truly add something that tempeh as well as smoked or fried tofu couldn’t. The big pieces of black pepper additional a truly great taste, and the smoke taste was moderate sufficient to become pleasant without having tasting overpoweringly artificial, however it was nearly as well moderate, actually, I discovered myself wishing I experienced additional a little bit of smoked salt although cooking. The “meat” and “fat” component of the pork stomach did have slightly various tastes and textures, which was novel, but following this dish, I wasn’t impressed sufficient with this element to picture heading away from my method to purchase it once again.
A minimum of, I couldn’t picture heading away from my to purchase it once again till I experienced The BLT of AWESOMENESS. As I was placing away the remaining unused vegan pork stomach, I believed I ought to truly attempt slicing it and utilizing it like bacon. I made the decision that a BLT will be the method to go, partially simply because I experienced most of the elements on hand. I frequently make Dulse, Lettuce and Tomato sandwiches having a slice of avocado, and I adore these simply because they’re fast, simple and scrumptious. I figured the vegan pork stomach might be an fascinating addition, but I no concept..<br>.
I started by heating a little quantity of safflower oil in my cast iron pan, then adding the sliced vegan pork stomach, along with a small little bit of smoked sea salt to enhance the smokiness. Although that was browning, I reduce my ciabatta into a sandwich-size square, and sliced it in 50 %. I spread FYH vegan mayonnaise on the best 50 %, then topped that with two layers of thinly-sliced tomato–you could use 1 layer of thick-cut tomato for much less mess, but arrive on, sloppy is much more scrumptious! At about this point, the very first side of vegan pork stomach slices experienced browned, so I flipped then, and positioned slices from 50 % a little avocado on the bottom 50 % of the ciabatta, sprinkled it with sea salt, and place a great bed of baby red and green romaine leaves more than the avocado. By now, the vegan pork stomach was nicely browned, so I positioned it more than the lettuce, place the best 50 % of ciabatta on, and sliced it.
It had been gorgeous. Thinly sliced layer upon layer, mayonnaise coating tomatoes and leading to them to gently slide down the baby lettuce, although the vegan bacon glistens and the avocado all but hides below the lettuce. I nearly did not wish to consume it. Nearly. It had been certainly 1 of the best 5 sandwiches I’ve actually had in my existence. I believe it’d most likely even be the second greatest, only behind a tempeh reuben created with fresh, homemade sourdough rye.
Although I had been constructing my sandwich, JD observed I had been in the kitchen, and came to determine what I had been producing. He made the decision he also desired a sandwich with the vegan pork belly (despite the fact that he had lunch meat and smoked salmon in the fridge), so he sliced up and fried the remainder. Because he doesn’t like avocado, lettuce, raw tomato, or mayo in any form (JD picky?? Nah!), he just had a vegan pork belly sandwich, so apparently it was much more than tasty sufficient to satisfy even a omnivore, even when meat choices are obtainable. Simply because of its stellar participation in The BLT of AWESOMENESS, I need to say I would certainly purchase vegan “smoky pork belly” once again, but most likely only for use in sandwiches.
I had a bunch of random thoughts concerning dinner final evening. 1 – it is fall, I am craving soup. Two – I wish to arrive house from swimming and have dinner instantly simply because all of us will probably be cold and hungry. 3 – I’ve a 4 lb bag of chana dal in the cupboard. Four – It has to become some thing wholesome simply because I am attempting to shed a couple of pounds to create running simpler. Following scouring the interwebs to discover the ideal recipe, I gave up and morphed a number of the much better types into 1 to fit the elements that I had and the degree of blandness that was needed (following producing 1 rather surprisingly volcanic Tofu Vindaloo this week, I needed to redeem myself). The outcomes had been tasty, really wholesome and created sufficient for the entire street (or to freeze for long term fast Friday evening meals).
Pardon the photo, but I was halfway through my bowl before I realized I might want a pic.
Golden Crockpot Split Chickpea Soup
2 tblsp olive oil
1 onion, chopped
2 cloves garlic, minced
2 celery ribs, chopped
2 large carrots, chopped
1 sweet potato, peeled and diced
1 lb chana dal (split chickpeas), rinsed
4 cups veggie broth (I used a 1L asceptic package that I bought on sale for $1.99)
4 cups water
2/3 cup Thai red rice (could substitute brown rice)
sea salt and pepper to taste
THE NIGHT BEFORE
Chop the veggies
THE MORNING OF
Saute the onions in olive oil until soft. Add the other veggies and saute for a few minutes. Add to the crockpot along with the dal. Add the veggie broth and water. Turn on low and cook for around four hours.
AT LUNCH/WHENEVER YOU CAN
Add the rice. Cook for another 2-4 hours. Add more water if it looks thick. I ended up adding more 2 cups.
AT DINNER
Stir and serve. Add salt and pepper to taste.
Vege Island