Vegan Quiche


I made these Lovely little Vegan quiches today, rather than use a flan type dish I decided to use a muffin tin.

The great thing about doing it this way is I have 6 delightful little tartlets with potentially 6 different flavoured combos!

I used ready to roll shortcrust pastry, it really is no trouble to make these.

I then mixed a block of firm silken tofu with a mixture of 2 tablespoons of chick pea four mixed with 100mls of water, also adding 1/2 a teaspoon of Tumeric for a yellow colour a similar consistency to pancake batter.

I then whizzed it up in my mini blender and set aside.

Grease the muffin tin with vegan spread, roll out pastry and cut into circles to fit into the muffin tin.

Add in the vegetables that you fancy, in each pastry cup.

I used, mushroom onion and tomato in some. Broccoli and spring onion in another. I would have used sundried tomato if I could open the jar 🙄.

I added plenty of the tofu mixture to each tartlet and then sprinkled smoked paprika on top, and some chives.


I then baked for 40 mins…your home will smell divine!


Let them cool, and serve the little devils up with some green leaves, chutney or a pickle or four these would fool anyone!

☀️🌱

Vegan recipe on the go

Well this is a new little recipe I am making tonight! Going to blog on the go!!!

I basically have no idea what I am cooking, I have put some baked sweet potato wedges in the oven with olive oil, I am planning to add garlic and sliced green chillies and smoked paprika at some point! I also have some  cooked white rice that I will add to the oily leftover pan at a point, got some cauliflower, coriander…. I also have wine to drink so this could get silly! 

Will update when I decide what to do next ha ha 🙂

21.14

I am hoping for crunch on my sweet potato wedges, they seem pretty soft, added a chopped green chillie peeper and a garlic clove and smoked paprika…smells divine 🙂

Once they crisp up, I am going to remove them and use the oil left to add some veggies, herbs and rice… I think 🙂 

21.35

Ha ha my sweet potatoes smell lush and want them to crisp up!

I have chopped up some seasonal veggies, onion, courgette, chard oh and not so seasonal cauliflower, once I remove those wedges I am going to shove that lot in the oven in the left over oil, with lots of love, herbs, and think about adding the rice 🙂


22.15

Ta da….

once the rice and vegetable mix is heated through, very soothing to mix this up around the baking tray, I added a few pinches  of mild curry powder and hot sauce, I use Psycho juice, it’s an amazing hot chilli sauce 🙂 

Mix it all in, add the sweet potato wedges, mix them through, return to the oven and then serve up a huge portion of this, as it’s crazy amazing!

The sweet potato has a meaty type texture, the crunchy skins with chewy bits and then soft flesh, mixed through with different textures of vegetables and a braised tasty rice, comforting Vegan heaven!

I even thought a sprinkle of pumpkin and or sunflower seeds would be lovely, serve with Green salad if you fancy, or big slices of Beef tomato.

It would be lovely cold for lunch the next day, doubt there will be any left though 😋

Koshari Rice #fridaymydaymoments

  
I am really excited by Koshari rice 🙂

To me it's like a new Invention of taste, possibly a little bit like curry there are similiar but different  versions .

All scrummy but this to me can't be rushed…….

Egyptian rice! a street food that I would truly love have made for me and buy in its home place 🙂

If you are not familiar with it it sounds rather strange!

To me it has become intriguing what's not to like about a spiced tomato sauce,.
Underneath is rice with surprises including mustard seeds , cumin,other spices Green lentils. On top are Onions that have been loved and adored for an hour as they become crispy.

  
Oh and then the addition of Macaroni!!!!

Believe me it works!

I am inventing a hashtag for my love of a happy Friday moment! 

And that amazing mother of a tomato spiced sauce that mothers the whole dish and makes it amazing 🙂

Layers of crazy happiness:)

Will post my recipe ASAP 😉

  
I would love everyone to share their #fridaymydaymoments

I am not giving my recipe away……, (yet) 💜🌱

Fritters!

  

These fritters are gorgeous! whats even better is they are simple and quick to make and there are endless posibillitys of flavours!
These happen to be Vegan/ vegetarian.
They are made with gram flour batter made with 50g of flour mixed with 100mls pf water.
I used cooked broccoli and red leiceter cheese for one flavour, and sweetcorn for the other and both had spring onion and chive.
gently fried on a medium heat for 10 mins and my little boy enjoyed them with a dollop of ketchup!
these are going to be great for campervan cooking! tin of sweetcorn to had and a bag of flour! really chuffed with these 🙂 sneaky way to get healthy veg and chickpea goodness into my boy!
Gorgeous cold too (nice to find a little snack in the fridge)
being a bit of a spice monster i willl be making a chilli head one of some discription!

Vegan tuna

 
Really love this 🙂 🐟🐟🐟

Well, well, well I thought this was going a bit far and the outcome would be rubbish! Not at all, a lovely fresh flavour and great texture and utterly healthy! Really quick and cheap to make! My meat eating wonderspouse polished it off!

1 can of chickpeas mushed

1 stick of celery finely diced

3 gherkins finely diced

Dried Seaweed a tablespoon

Vegan mayonnaise

Salt and pepper

Squeeze of lemon

Mix all of the above leave for an hour or better overnight.

Make a yummy sandwich or on top of a baked potato.

And sit and polish ones healthy halo as you eat this yummy and kind to the ocean bit of heaven 🙂 

  ðŸ™‚

Leftover cauliflower and chickpea curry becomes a tasty Biriyani! 

Well you know that cauliflower and chickpea curry I made last week. Well I had plenty of leftovers!

So tonight’s dinner is a delicious Biriani, easy peasy to make.



Cook a mug of Basmati rice to instructions.

I warmed through the left over curry and added a courgette chopped up, some chopped coriander and a squeeze of lemon.

In an oven dish put a layer of rice then a the curry, finish with the remaining rice.

I scattered some coriander over the top and then warmed through in the oven until piping hot.

Served it with lemon wedges and poppadoms.



Cauliflower and chickpea curry.

Ta Da! Just like that! I have been inspired this evening to make a delicious curry. Those that know me know I have been desperate over the years to make great curries.
I have realised one thing, the less you fuss about curry to better they can be!

So this evening a gorgeous curry popped up on my blog reading list and I was pretty convinced I had the ingredients.
It was the fabulous blog…. plant poweruk.com check out their blog here and the inspiring recipe 🙂 cauliflower and coconut curry

Well much to my horror I hadn’t! Not one to give up half way through I made this….

Cauliflower, chickpea and spinach curry.

Really easy and fresh tasting! I served it with braised mushroom rice. A little bit of fusion!!!

So, I gently fried 1 onion, fresh ginger 1 green chilli pepper and 2 cloves of garlic.
I added 2 teaspoons of cumin and 1 teaspoon of chilli powder.
Only to realise I didn’t have any Coriander or Turmeric and I was out of coconut milk.
So I had only one choice which was to add some Curry powder!
Now, I have got quite fussy about curry powder and will only use best curry powder about!
Hating the fact that the delicious curry I was about to make might be in jeopardy was a bit of a worry (particularly as I am pregnant and fussy)
Anyway, add about a tablespoon of decent curry powder.
Add chunks of fresh cauliflower and tinned tomatoes and chick peas and as I didn’t have any coconut milk I added some ground almonds. Cook for a little while until the cauliflower is softening.
I added some salt and smashed up cardamon pods And a squeeze of fresh lemon juice and transferred to my slow cooker.
Cook and taste.
Add spinach at the very end and serve with rice!
Easy to make tasty curry 🙂

IMG_0317

Vegetarian pork pie! ðŸ·

2015/01/img_0097.jpg</

As a vegetarian there are some particular foods I thought were unavailable to me again.
A good 'ole Pork pie was one such thing. Well that isn't the case at all…

I made this over two days.
Day 1
I made the Hot water pastry.
This is the reason my porky pie isn't vegan as it has been made with butter.
I will make it with Vegan margarine/ butter style as I read this works.
Also I will forget the egg wash.

I used 170 g of butter
2 1/2 full cups of flour.
100mls of hot water.

I softened the butter and added the hot water. Made sure the butter has melted and then added the flour.
Mixed it around and then formed a play doh consistency and put it in the fridge overnight, wrapped in cling film.

For the porky bit I used
2 slices of bread made into bread crumbs.
1 white onion chopped
2 cloves of garlic chopped.
6 vegan sausages defrosted (I used Linda Mcartneys)
1 cup of Veggie mince.
3/4 packet of silken Tofu
1/2 tin of borlotti beans
2 tablespoons of fresh sage.
1 big spoon of Thyme
1/4 teaspoon of both nutmeg and allspice.
Black pepper and salt.

In a food processor mix the onion, garlic, tofu and sausages into a smooth paste.
Add the remainder of the ingredients except the breadcrumbs.
I mixed those in last in a bowl to make the mixture thicker.
And voila the pastry is ready to roll out and the vegan porky bit is ready to go into the middle!!!
Make little cases and lids! Stuff with the pork middle and then bake in the oven on 160 degrees for 30- 40 mins.

2015/01/img_0091.jpg

2015/01/img_0093.jpg

I will be updating this entry with a photo of the end result in due course. I am afraid as I write this had forgotten about the ‘jelly’ in a regular pork pie but I intend to use Agar Agar to achieve this in my next attempt.

I intend to serve this with pickles and gherkins and and possibly a dollop of piccalilli !!! I can’t wait for lunch tomorrow.
Best bit of this is of course this is meat free happiness 🙂

Slimming world roast potatoes

Easter Sunday means roast dinner! And as we are on our health kick and losing the lbs as our clothes are getting a bit too snug I was a bit worried I couldn’t pull this one off.
We had a yummy roast dinner.
Roasted potatoes recipe was great and so made them syn free! So we could have as many as we liked 🙂

You need
potatoes
Fry light spray
Garlic
Stock cube

Par boil the potatoes for about 5 mins and then drain.
Dissolve one or two stock cubes in 500mls-1 litre of water.

20140421-103031.jpg

Lay the potatoes in a roasting dish add enough stock to go half way up the roaring pan. Sprinkle garlic (optional) over the potatoes and spray the tops with Frylight. Roast in the oven for an hour the stock will reduce baste the potatoes intermittently.

20140421-103522.jpg
Voila!!!

Meatless Monday Vegan fish cakes ðŸŸ

I was reminiscing about the food I enjoyed as a child. I miss fish fingers and as a child I loved fish cake… I was sure I had some edible sea weed in my cupboard! Surely I could re create a version that my boy could taste a sort of taste of fish?
My son is vegetarian and he hasn’t explored his fishy flavour taste buds! Fish is one thing all of these years later that I miss.
bugger it I thought!
I microwaved a large potato and scooped and mashed the soft inside.
I added about a tablespoon maybe more of packet seaweed and mushed it together.
I added the zest of a lemon and a little of the juice.
Salt and pepper to taste.
Made the mash mix into fish shapes and then floured them and put in the fridge for 30 mins.
I made a light batter by using 2 ounces of self raising flour and 75 mls of cold water.
This recipe was a tester and I was really pleased. It will be tweaked and made better but for now once I was ready to cook them for my boy I swamped them in the batter and put them in the deep fat frier.
Drained and served!
I really wasn’t sure of the outcome. The batter is light and tasty and the flavours are light and tasty. Best of all it’s gorgeous , fish free, Vegetarian and Vegan kids will be happy that they are not being left out from a fish fingers or fish cake 🙂
Small boy ate the lot!!! 🙂

20140217-210934.jpg

And a splodge of ketchup! 🙂
Vegan fishy cakes are amazing!!!!!