If your planning on getting married this year and making your wedding vegan/vegetarian then look no further for the most quality caterers in the North East of England. We offer all of the best quality vegan foods that you will find anywhere, all our foods are lovingly prepared with 100% organic ingredients that has been freshly picked just for you. None of our foods have nasty chemicals, colourants or additives only mother natures finest. If you require any more information or a quote give us a message.
Ethiopian Vegan Tofu Wot Recipe
I came across this delicious #vegan Ethiopian tofu recipe that I thought I would share, this is fairly easy to prepare with just a few ingredients :- 400g cubed fried Tofu, 100ml olive oil, 2 medium sized onions finely chopped, salt, 2 minced cloves of garlic, water and Mekelesha.
Vegan Spicy Pumpkin Soup
This is one of my favorite #vegan soups, quick, easy & delicious. To make this soup, I selected and combined a few traditional holiday components which I then infused with some bold thai flavors. Lemongrass and pumpkin pair surprisingly well together here while the coconut milk balances out all of the flavors and gives the soup a soft and silky texture. I haven’t had roasted pumpkin seeds since I was a kid, so making these brought back some of those memories I had of smelling and tasting their unique crispy and salty texture for the first time. I drizzled the seeds with a bit of melted Earth Balance and a splash of soy sauce before roasting them in a cast iron pan, but you can also dry roast them and then toss with some seasoning when they come out of the oven. INGREDIENTS 3 TB Earth Balance 1 large onion, chopped 6 cloves garlic, chopped 1 tsp galangal root, chopped 2 TB lemongrass hearts, chopped 1 TB sriracha or 1 tsp red curry 2 TB dark brown sugar 1 tsp rice vinegar 2 TB vegan fish sauce 1 TB soy sauce 1 TB mirin 4 cups of roasted pumpkin 4-5 […]
Vegan Cherry and Blackberry Cobbler
Another delicious #veganrecipe to warm you through on these winter evenings, give this amazing combination of fruit and sweet Sweet rice flour is a new-to-me ingredient that I first tried in a dessert at The Green Elephant vegetarian bistro in Portland, Maine. The flour encapsulated a sphere of coconut-milk based ice cream, creating a donut-hole sized dessert that was impossibly fluffy, poofy and airy on the outside. Each bite of this dessert was heaven, and yielded a taste and texture I’d never had before. After finding a small bag of sweet rice flour in Chinatown, I decided to use it in a simpler application, and got to work figuring out how to make a cobbler with a crust that was similar to that dessert I had in Maine. After a few tries, I hit the jackpot: the crust here is incredibly light, crispy and crunchy on the top while being slightly soft and pillowy towards the bottom. When topped with vegan ice cream (I love Tofutti vanilla), everything kind of melts and mingles together, creating a warm and cozy dessert that’s perfect for tucking into on a cold winter night. INGREDIENTS for the topping 1/4 cup superfine sweet rice flour […]
New Product : Christmas Panettone
Make your #Christmas special with #Vegan Kitchen’s Homemade #Panettone. This Milanese sweet bread can be enjoyed all year round but is normally seen as a Christmas bread. In the early 20th century, two enterprising Milanese bakers began to produce panettone in large quantities in the rest of Italy. In 1919, Angelo Motta started producing his eponymous brand of cakes. It was also Motta who revolutionised the traditional panettone by giving it its tall domed shape by making the dough rise three times, or almost 20 hours, before cooking, giving it its now-familiar light texture. The recipe was adapted shortly after by another baker, Gioacchino Alemagna, around 1925, who also gave his name to a popular brand that still exists today. The stiff competition between the two that then ensued led to industrial production of the cake. Nestlé took over the brands together in the late 1990s, but Bauli, an Italian bakery company based in Verona, has acquired Motta and Alemagna from Nestlé. Made with all natural ingredients, no artificial colours, flavours or ingredients. Ingredients: Salt, Yeast, Flour, Soy Milk, Water, Vegan Margarine, Orange juice, Dates, Raisins, Corn flour andWater If your looking to buy Vegan Panettone Online within the UK – […]
Vegan Artichoke Ricotta Tofu Quiche
This amazingly tasty #vegan Sun Dried Tomato, Artichoke, Ricotta Tofu Quiche #recipe is brought to us by our friends at The Vegan Cookbook Aficionado. A rich and savoury vegan quiche that’s filled with delicious sun dried tomatoes, artichokes, fresh basil, creamy homemade ricotta and more! Perfect for breakfast, lunch or even dinner, this filling and easy to make quiche is a crowd pleaser. Ingredients CRUST 1 1/2 cups spelt flour 1/2 teaspoon dried parsley 1 teaspoon dried basil 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1 tablespoon ground flax mixed with 3 tablespoons water 2 tablespoons coconut oil, melted 5 to 6 tablespoons water FILLING 12 to 14 ounces firm tofu 3 tablespoons nutritional yeast 3/4 teaspoon black salt 1/4 teaspoon turmeric 1/4 cup non-dairy milk 2 teaspoons olive oil 1 onion, diced 2 cloves garlic, minced 1/2 cup oiled-packed sundried tomatoes, rinsed, patted dry and diced 9.9 ounce jar (3/4 cup) artichokes, roughly chopped 1 teaspoon dried basil 1 teaspoon dried oregano 1/2 teaspoon kosher salt 1/4 teaspoon red chili flakes black pepper, to taste 2 cups fresh spinach 1/3 cup fresh basil, minced 2 tablespoons fresh parsley, minced 1/2 cup Tofu & Cashew Ricotta Directions Preheat oven at […]
Vegan Pumpkin Cinnamon Buns
Wow – these sticky buns will ruin your diet so read on with caution. Fluffy pumpkin filled rolls coated in gooey sticky brown sugar goodness. Decadent and delicious, these pecan studded sticky buns are perfect on a cold morning along with a hot cup of coffee. These would make a great addition to your holiday brunch table. Ingredients DOUGH 1 3/4 teaspoons active dry yeast 3/4 cup full fat coconut milk, room temperature 1 1/4 cups pumpkin puree 1/2 cup non-dairy margarine, melted 1/4 cup granulated sugar 1 tablespoon vanilla 4 to 4-1/2 cups bread or unbleached all-purpose flour 1 1/2 teaspoons cinnamon 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/4 teaspoon nutmeg 1/4 teaspoon ground allspice FILLING 1/2 cup pumpkin puree 2 tablespoons brown sugar 2 tablespoons granulated sugar 1 teaspoons cinnamon 1/2 teaspoon ground ginger 1/8 teaspoon nutmeg 1/8 teaspoon ground allspice 1/4 cup pecans, chopped PECAN TOPPING 3/4 cup non-dairy margarine 1 1/2 cups brown sugar 1/3 cup full fat coconut milk 1 cup pecans, coarsely chopped Directions In large bowl or the bowl of a stand mixer, combine the yeast with the coconut milk; let stand until frothy, about 10 minutes. Mix in […]
Vegan Kitchen Pumpkin Pie
Fancy treating yourself – well you should try the (#vegan #vegetarian #glutenfree) Vegan Kitchens Pumpkin Pie, this Paleo friendly and gluten free recipe is top choice for a natural desert, also you dont need to feel too guilty as all the ingredients are good for you. Ingredients For the filling 2 cans organic pumpkin puree 1 cup organic coconut oil 9 large organic medjool dates 1 cup organic maple syrup 4 teaspoons organic cinnamon powder 1 teaspoon organic ground nutmeg 1 teaspoon organic ground ginger 1 teaspoon organic ground cloves 4 teaspoons organic vanilla extract Ingredients For the crust 2 cups organic pecans 4 large organic medjool dates 1 tablespoon organic coconut oil Directions Put all ingredients for the crust into a food processor and mix until well combined and crumbly. Press the crust mixture firmly into pie dish. Put all ingredients for the filling into a blender and mix until well combined and creamy. Pour the filling mixture into the crust. Sprinkle with raw pumpkin seeds, crushed pecans or top with homemade whipped coconut cream. Refrigerate for 1 – 2 hours or until it becomes firm. Keep refrigerated until ready to serve.
Vegan Kitchen Roast Vegetable Pie
Amazingly simple to make this is the Vegan Kitchen Roast Vegetable Pie, a great dish for when you have guests, this filling pie is great for those cold winter days/evenings, serve with some potato wedges or a side salad. Enjoy… Ingredients 1 onion, cut into wedges 50g small broccoli florets 1 each red and yellow peppers cut into chunks 3 courgettes sliced 3 tsp cumin seeds 2 tbsp olive oil 250g houmous Finely grated zest of 1 lemon 3 tbsp chopped fresh coriander 400g pack ready-rolled puff pastry 2 small sweet potatoes, thinly sliced 1 tbsp Soy milk or cream for glazing Method Preheat the oven to 220°C/fan 200°C/gas 7. Mix the onion, broccoli, peppers and courgettes in a roasting tin, tossing well with the cumin seeds and the oil. Roast for 30 minutes. Remove and mix in the houmous, lemon zest and coriander. Turn the oven down to 200°C. Cut the pastry in half to make 2 rectangles. Transfer 1 piece to a lined baking sheet and arrange the sweet potato slices in slightly overlapping layers to cover the pastry, leaving a 2cm border. Pile the roasted veg on top of the potatoes and brush the border. […]
Vegan Kitchen Cinnamon Cupcakes
This is another desert that is a must try, these scrumptious cupcakes are the unbelievably tasty and the texture of the cinnamon icing is beautiful. These are fairly simple to prepare and are good enough to serve without icing but I would think that would be frowned upon by the cupcake gods, so don’t do it, make them as nature intended. The Cupcakes Ingredients 1 cups applesauce 1 cup sugar 1 cup vegetable oil 1 banana, mashed up 2 tablespoons soymilk 2 cups flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon cinnamon 1 teaspoon nutmeg 1 teaspoon allspice A pinch of salt 1 cup pecans, chopped Cinnamon-Spiced Icing Ingredients 1/2 cup dairy free margarine 2 -3 cups powdered sugar 1 tablespoon soy milk 1 teaspoon cinnamon The Cupcake Directions Heat your oven to 350F degrees and lightly coat muffin pan with cooking spray. In a large bowl mix together the applesauce, sugar, oil, mashed banana and soymilk. In a separate, smaller bowl mix together the flour, baking soda, baking powder, cinnamon, nutmeg, allspice and salt. Then add pecans and add to wet ingredients. Mix until just combined. Drop batter into prepared loaf pan, filling them until they […]
Vegan Kitchen Mango Tart
This classic Vegan Mango Tart recipe may tempt you to the dark-side, if your a lover of mango, coconut and lime read on. These Mango Tart & Coconut tarts are amazingly simple to make and unbelievably delicious. These are an ideal treat from and vegan, raw vegan, vegetarian or really anyone that has taste buds… So if your feeling a little peckish this evening why not treat yourself and give these a try. INGREDIENTS Crust 1 cup shredded coconut 1 cup cashew nuts 1 cup dates pinch of salt Filling 2 cups ripe mango 1 cup of cashew nuts 1 tbs agave syrup 1 tsp lime juice 1 tbs coconut oil pinch of salt Topping Shredded coconut Lime zest DIRECTIONS Blend all the crust ingredients and press it into cupcake moulds. I used muffin trays because i didn’t have cupcake moulds on hand. Also use cling wrap to line tray for easy removal later on. Leave your crusts in the freezer to harden. In the meantime, process the filling. Taste as you go along and add a little more agave or mango if your mangoes aren’t’ that ripe. Pour mixture into your tarts. Leave in the freezer to harden. Serve chilled and […]
Vegan Kitchen Roasted Garlic Bread
This is the classic no-knead roasted garlic bread recipe! This is a perfect bread to eat on it’s own, with a little vegan butter, as a sandwich, or even with some vegan artichoke or spinach dip – mmmm ! It has a subtle, but present artichoke and roasted garlic flavor. You could also throw in some chopped olives if you want a stronger, livelier flavor. Ingredients 1 tsp active dry yeast 1 tsp sugar 2 cups water (divided) 2 cups of bread flour 1 tsp salt 2 can of artichoke hearts packed in water 1 full head of roasted garlic Directions for Roasted Garlic Prep your roasted garlic ahead of time. I made mine the day before so it was cool enough to touch when I was making the dough. Preheat the oven to 350°. Cut the top off of a whole head of garlic. Place the garlic on a piece of tin foil and drizzle a little olive oil on top. Wrap the tinfoil around it and place it in the oven for 35 to 45 minutes. The garlic will look a little browned when it’s finished. Once they’re done and cooled, you can store […]
Vegan Kitchen Chocolate & Peanut Butter Pie
If your watching your waistline stop reading now, but if you feel a little naughty give this a go, this mouth wateringly delicious pie recipe is one to die for, there are many variations on this but I feel I have this down to a fine art. Enjoy and dont blame me if the bathroom scales are going in the wrong direction. Crust INGREDIENTS 1 cups almond flour 1/2 teaspoon sea salt 1/2 teaspoon baking soda 1/2 cup grapeseed oil 3 tablespoons agave nectar 2 teaspoon vanilla extract DIRECTIONS In a medium bowl, combine almond flour, salt, and baking soda. In a small bowl, combine grapeseed oil, agave, and vanilla. Stir wet ingredients into dry ingredients. Pat dough into a 9.5 inch glass pie dish. Bake at 325° for 10 to 15 minutes, until golden brown. Chocolate Cream Layer INGREDIENTS A can of coconut milk A small pinch sea salt 1 tablespoons arrowroot powder 1/2 cup agave nectar 1 tablespoon vanilla extract 1 cup dark chocolate chips DIRECTIONS Bring coconut milk and salt to a boil in a medium pot. Sift arrowroot powder into the pot, whisk vigorously by hand or with a hand blender for 2 minutes. Whisk in agave and vanilla. […]
Vegan Kitchen Cheesy Bake
This quick, delicious, dairy free, gluten free recipe is very quick to prepare and loved by all (most). Cheesy Pesto Sauce Ingredients : 1 russet potato,chopped 1 cup carrot, chopped 1 cup onion, diced 1 cups water plus 1 cup water, divided 1 cup walnuts 1 cup nutritional yeast 1 cup fresh basil leaves 2 garlic cloves 3 tablespoons olive oil 1 teaspoon turmeric powder 1 teaspoons sea salt 5-10 turns freshly cracked black pepper 1 box quinoa pasta Walnut Parm Ingredients: 1 cup walnuts 1/4 cup nutritional yeast 1 teaspoon garlic 1/2 teaspoon sea salt Directions: Cook the pasta according to the directions on the box. When they are done cooking, place them in a strainer and rinse with cold water. Set aside. Place the potato, carrot, onion and 1 1/2 cups of the water in a shallow pan. Turn heat to medium / low and cover pan. Cook for 10-15 minutes, until the water is absorbed and the veggies are soft. Pre-heat oven to 350° Fahrenheit. In a blender place the veggies, along with the walnuts, nutritional yeast, basil, garlic, olive oil, turmeric, sea salt and pepper. Blend until creamy and smooth. Make the walnut parm by placing […]
Vegan Kitchen Alu Gobi
One of my favorite Indian dishes, Alu Gobi can be served as a meal or as a side dish. Alu Gobi – pronounced Aloo Gobhi, is a dry Indian, Nepali and Pakistani cuisine dish made with potatoes (aloo), cauliflower (gob(h)i) and Indian spices. It is yellowish in color, due to the use of turmeric, and occasionally contains kalonji and curry leaves. Other common ingredients include garlic, ginger, onion, coriander stalks, tomato, peas, and cumin. A number of variations and similar dishes exist, but the name remains the same. Ingredients 3 Potatos (peeled & cut into small pieces) 1 Cauliflower ( cut into small pieces ) 1 Onion (chopped) 1 Tomato (finely chopped or crushed) 2 tbs Ginger garlic paste 1 tbs Chili powder 2 tbs Coriander powder 1 tbs Garam masala powder ( if available ) 1 tbs Turmeric Powder ¼ Ground Fenugreek ( if available ) 1 tbs Lemon Juice 2 no Green chilli ½ tbs Cumin seeds 1 tbs Chopped fresh cilantro ( optional ) 1/4 cup vegetable oil Salt to taste Directions Some people fry potatos and cauliflower pieces seperately in oil and keep them aside to be added later, while others add raw potatoes and cauliflower during the cooking […]
Vegan Kitchen Olive Spaghetti
Vegan Kitchen Olive Spaghetti Ingredients 1 1/2 Cups pitted green olives 1/4 Cup parsley 1/4 Cup olive oil 1 Cauliflower, cut into 1/2 inch florets 1 Teaspoon salt 3 Finely chopped garlic cloves 1/2 Teaspoon dried chilli flakes 1 Cup water 1 lb dried Spaghetti or Linguine 1 oz finely grated vegan cheese or vegan cream. 1 Cup coarsely chopped whole almonds Directions Blitz olives and parsley in a food processor until they have course testure. Transfer to a bowl. Heat oil in a large heavy skillet over moderate heat until hot but not smoking, then cook cauliflower with salt, stirring occasionally, until golden brown, about 8 minutes. Add garlic and chilli flakes and cook, stirring occasionally, until cauliflower is tender and garlic is golden, 2 to 4 minutes. Stir in water and boil 2 minute. Add olive mixture and cook, stirring, until heated through, about 2 minutes. Meanwhile, cook pasta in a 7 to 9 quart pot of boiling salted water, stirring occasionally. Reserve 1 cup of the pasta cooking water. Drain in a colander and return to pot. Add cauliflower mixture and toss well, then add cheese and toss again. If pasta is dry, moisten with some […]
Vegan Kitchen Manchurian
Vegetable Manchurian Recipe One of the most popular Chinese dishes and easiest to prepare must be Vegetable Manchurian, although this recipe is a very popular Indian dish, the vegetable manchurian recipe originates from North East China (Manchuria) and is one of my favorites, it can be served as a side dish or even as a main meal. Ingredients The Vegan Balls 3 cups cabbage (finely chopped – ideally blitz in food processor) 2 cups carrot (finely chopped – ideally blitz in food processor 1 cup of chopped onions 2 tbsp cornflour 4 tbsp plain flour 3 to 4 clove of garlic, (finely chopped – ideally blitz in food processor 1 slit green chilli , (finely chopped – ideally blitz in food processor salt and/or black pepper oil for deep-frying – or cook in oven (preferred as is healthier and reduces waste) The Sauce 1 tbsp garlic, finely chopped 1 tsp chopped green chillies 1 tsp chopped ginger (adrak) 1 cup clear vegetable stock or water 3 tbsp soy sauce 1 tbsp cornflour mixed with 1 cup of water 2 pinches of sugar 2 tbsp oil salt to taste Directions The Vegan Balls Combine the cabbage, carrots, onions, cornflour, plain flour, garlic, green chilli, salt […]
Vegan Kitchen Lasagna
Vegan Lasagna Recipe One of the best lasagna recipes around, the lasagna originates from the Emilia-Romagna region of Northern Italy, traditionally lasagna is made by layering pasta sheets with layers of sauce. The word lasagne,comes from the Greek word (laganon), a flat sheet of pasta dough cut into strips. INGREDIENTS Natural cooking spray oil 1 (14 ounce) package firm tofu, drained 2 tablespoons yeast 1 teaspoon garlic granules Salt & pepper to taste 2 (25 jars) vegan marinara sauce 3 bell peppers, cored, seeded and chopped 12 no-boil dried lasagna noodles DIRECTIONS Preheat oven to 350°F. Lightly oil a (9- x 13-inch) baking dish; set aside. Wrap tofu in 3 or 4 layers of paper towels and gently press out as much water as possible, changing the paper towels once or twice as needed. Transfer tofu to a large bowl and add yeast, garlic, salt and pepper and mash with a fork. Set tofu mixture aside. Put marinara sauce into a medium pot and bring to a simmer. Add peppers and continue simmering until tender, about 10 minutes. Spoon enough marinara sauce into prepared dish to cover the bottom and then arrange 4 noodles on top. Spread one-third of the tofu mixture […]
Vegan Kitchen Mushroom Roast
Vegan Kitchen Mushroom Roast INGREDIENTS 300g mushrooms finely chopped 3 cloves of garlic finely chopped ½ onions chopped 3 sticks of spring onion chopped 10 cherry tomatoes cut in half Chives chopped 1 carrot diced 200g pineapple pieces in fruit juice 150g breadcrumbs Salt & Black pepper DIRECTIONS Fry the garlic and onion until soft. Add the mushroom and cook about 5 minutes stirring from time to time. Add the carrots, chives, tomatoes,spring onions, salt and black pepper and cook for 4 minutes. Pour the pineapple and keep stirring for another 4 minutes. Turn the heat off and add the breadcrumbs. Pour the mixture into a oiled baking tray and press it with your hands to get as even as possible. Bake it for 45 minutes on a pre-heated oven at 180c.
Vegan Pancakes These vegan pancakes are the best pancakes I have ever made! They came out so fluffy and delicious, and with such a simple recipe I will definitely be making these again. Enjoy! A pancake, also known as a hotcakes are flat type cakes, often very thin, flat, and round, prepared from a starch based batter and cooked on a hot surface such as griddle or frying pan. In Britain it is often made without a raising agent, and is similar to a crêpe. In the US, a raising agent is used. The American pancake is similar to a Scotch pancake or drop scone. Make Hemp Milk: – combine 1 3/4 cups water and 1 Tbsp Hemp Hearts and blend. Ingredients – 1/4 cup melted coconut oil – 1 Tbsp chia seeds + 2 Tbsp water (let this mixture sit 5 min before adding) – 2 Tbsp maple syrup or coconut sap – 2 tsp apple cider vinegar – 1 tsp vanilla extract (optional) – 2 1/2 cups Flour Mixture – 1/2 tsp baking powder – 1/2 tsp baking soda – 1/4 tsp (1 pinch) pink himalayan salt Blend the above mixture together within blender Pour desired amount […]
Vegan Kitchen Cottage Pie
Vegan Cottage Pie The Vegan Kitchen Cottage Pie classic recipe will have everyone going back for seconds… Yes even the toddlers will be asking for more! The secret to this shepherd’s pie’s filling is to choose big carrots so they don’t lose their texture when cooked A mixture of mushrooms works well – try using button, field and brown mushrooms. This is also good with a tin of red kidney beans or haricot beans in place of some of the mushrooms. For a really tasty topping, mix a tablespoonful of yeast flakes with some soya marg or cream and dot on top before placing in the oven. Ingredients 1 tbs vegetable oil 1 onion, finely chopped 2 celery stalks, chopped 1 large carrot, chopped 2 garlic cloves, crushed 2 tbs homemade sundried tomato pesto or stir-through sauce 1 cup (250ml) Tomato Passata (sieved tomatoes) 1 bay leaf 1 tbs chopped thyme 1 cup (250ml) vegetable stock 400g can lentils, rinsed, drained 800g potatoes, peeled, chopped Improvise with some mushroom, aubergine, zucchini…we throw it all in there. The beauty of this dish is that you can use whatever vegetables you like! Directions Preheat the oven to 200°C. In a large […]
Vegan Kitchen Roasted Crostini
Ingredients 3 Bell Peppers 1 Head Garlic 1/2 French Baguette Olive Oil Salt & Pepper Directions Wash, towel dry and coat the bell peppers with some oil and roast it on medium high till the skin turns black and the flesh gets tender. Chop the top off of the garlic head and place it on a piece of an aluminum foil…facing up. Pour some olive oil and sprinkle some salt on it. Close the foil tightly and place it on the grill plate along with the bell peppers. Everything will take approximately 30 mins to cook. Let it cool for 10 minutes. Take the skin out of the peppers and chop it into small pieces. In a separate bowl mix the garlic with some olive oil till it forms a paste/spread like consistency. Cut the baguette into bite size thickness and toast on a non stick pan. Now, there are two ways to assemble the crostini- 1) you can spread the garlic on the toasted bread and spoon the pepper mixture (this will give a sweet roasted garlic flavor) and sprinkle some salt and pepper, 2) you can mix the garlic paste into the topping along with some salt and then […]
Vegan Kitchen Nut Loaf
This recipe is one of my favorites and reasonably easy to put together, like many vegan dishes this is very underated when it comes to nutrition, what I mean is the there is some amazing ingredients, that each one there could be a small book written on the benefits, for example antioxidant lycopene that the tomatoes hold, lycopene may help to ward against prostate cancer, breast cancer, stomach cancer and age-related macular degeneration. Ingredients 2 aubergines (sliced) 6 tbsps olive oil 1/2 cup brown rice 2 cups cashew nuts (chopped) 1 onion (medium, chopped, about 1 1/2 cups) 3 garlic cloves (minced) 3 tomatoes (large) 6 slices rye bread (toasted and crushed into crumbs) 1/2 cup vegetable broth (stock) 2 tsps yeast (brewer’s) 1 tbsp fresh basil (or 1/2 tsp. dried) 2 fresh thyme 1/2 tsp fresh lemon juice Directions Preheat oven. Brush aubergines slices with 2 tbls. oil, and sprinkle with salt and pepper to taste. Place on a baking sheet coated with cooking spray, and broil 5 to 7 minutes. Turn aubergines slices, and broil 5 more minutes, or until slices are tender and light brown. Set aside, and lower oven heat to 350*F. Cook rice, following package directions, and set aside. Meanwhile, heat remaining 4 […]
Vegan Kitchen Oat Cookies
These cookies are so healthy, you can eat them for breakfast and not feel guilty! Ingredients ⅓ cup natural peanut butter 2 ripe bananas (overripe is fine) 1 tsp vanilla 2 tbsp soy milk 2 tbsp maple syrup 6 small dates, pitted 1 vegan egg 2 ½ cups quick cooking or rolled oats dash cinnamon ¼ cup wholewheat (wholemeal) flour Directions Pre-heat oven to 350 degrees. In a food processor, blend bananas, peanut butter, soy milk, vanilla, maple syrup, and dates. In a large bowl, mix remaining ingredients and stir-in liquid mixture and egg replacer until well combined. Drop spoonfuls of dough onto an un-greased cookie sheet and bake 13-15 minutes, or until done.
Vegan Kitchen Curry Pie
Vegan Curry Pie The first pies appeared around 9500 BC, in the Egyptian Neolithic period or New Stone Age. During this period the use of stone tools shaped by polishing or grinding, the domestication of plants and animals, the establishment of permanent villages, and the practice of crafts such as pottery and weaving became common. Early pies were in the form of flat, round or freeform crusty cakes called galettes consisting of a crust of ground oats, wheat, rye, or barley containing honey as a treat inside. Ingredients 2 lbs potatoes (peeled and cut into chunks) 1 tbsp olive oil 1 onion (chopped) 2 garlic cloves (crushed) 2 aubergine (cut into chunks) 1 tbsp curry powder 14 ozs canned tomatoes 2 tbsps tomato paste 14 ozs green lentil (drained) Directions Preheat the oven to 425°F Cook the potatoes in lightly salted simmering water for 15-20 minutes until just tender – don’t let the water boil or the potatoes will break up. Meanwhile, heat the oil in a large frying pan and gently fry the onion and garlic until starting to go golden – about 4-5 minutes. Remove 2 tbsp of onion mixture and set aside. Add the eggplants to the […]
Vegan Kitchen Chocolate Chip Cookies
Ingredients ½ cup coconut oil 1 cup brown sugar ¼ cup almond milk 1 tablespoon vanilla extract 2 cups flour 1 teaspoon baking soda 1 teaspoon baking powder ½ teaspoon salt 1 cup vegan chocolate chips Directions: Pre-heat oven to 350 degrees Cream together the coconut oil & brown sugar, then add the almond milk & vanilla. In a separate bowl mix the flour, baking soda, baking powder and salt. Combine the wet & dry ingredients, then fold in the chocolate morsels & any other mix-ins of your choosing. Roll into Tbsp sized balls & place them on an ungreased cookie sheet, then flatten them out a bit with your palm. The dough may be a little crumbly, but just smoosh it together and it will work fine! Bake for 7-10 minutes.
Curry Vegan Pasties
Vegetarian Curry Pasties A pasty is a baked pastry, a traditional variety of which is particularly associated with Cornwall England. It is made by placing uncooked filling typically of vegetables, on a flat pastry circle and folding it to wrap the filling, crimping the edge to form a seal. After baking, the result is a raised semicircular comestible. The origins of the pasty are unclear, though there are many references to them throughout historical documents and fiction. The pasty is now popular world-wide due to the spread of Cornish miners, and variations can be found in Australia, the United States, Mexico and elsewhere. Ingredients 2 red potato (diced) 1 carrot (diced) 1 cup peas 2 tbsps vegetable oil (corn) 2 tsps cumin seeds 11/2 tsps lemon juice 11/2 tsps salt 1/2 tsp chili powder 1/8 tsp turmeric 1 tsp cumin (coriander powder) 1 tsp garam masala 1 tsp black pepper (ground) 2 tsps soya milk 8 ozs all-purpose flour 4 ozs vegetable shortening 4 ozs vegan butter 3/4 tsp salt ice water pastry dough 8 ounces all-purpose flour 4 ounces vegetable shortening 4 ounces vegan butter 3/4 teaspoon salt ice water Directions: Pastry. Try to keep all ingredients as cold […]
Apple Crumble Vegan Recipe
Ingredients 6 apples 1/2 cup water 1/4 cup sugar (optional) 11/2 tsps cinnamon 11/2 cups gluten-free flour (raising) 1/2 cup sliced almonds 1/2 cup brown sugar 1/2 cup vegan margarine Directions Preheat oven to 190ºC (375ºF). Peel, core, and slice apples thinly. Place in a pie dish with sugar, cinnamon and water. Place flour, almonds and brown sugar into a bowl. Rub the margarine into the mixture until the mixture is crumbly. Sprinkle crumble mixture over the apples. Bake at 190ºC (375ºF) for approximately 30 minutes or until golden brown on top. Serve with dairy-free custard or ice cream.
vegan teacher fired over facebook. SMITHVILLE, OH – The ACLU has sent a letter to the Green Local School Board demanding the reinstatement of a teacher the organization claims was removed from his job ‘because he opposed dairy farming, on his personal Facebook page, on his own time.’
Keith Allison was a second grade title one teacher working with small groups of kids, needing extra help to catch up with their peers in math and language arts skills.
Vegan Martial Arts Champion James Southwood. James has been an internationally recognised force in the world of Savate, the French martial art for a decade. Known as an a leading teacher and practitioner of the sport in England, this year he entered the World Championships in Rome hoping to add to his two bronzes and one silver achieved before.
Savate (pronounced ‘Suh-Vat’) is a French sport fought in a 5mx5m ring, and is very popular in France. It combines punches from English boxing with French kick techniques and is known for efficiency and elegance.
In Britain it is less well supported and as a result Britain had never had a world champion. James told us that “the French have tens of thousands of practitioners, a legion of top coaches and good funding, most nations represent only a few hundred athletes, or fewer, and are self funded.”
James took along quality protein such as falafel, oats, nuts and trek bars. “The event catering provided some simple pasta and tomato, which I wouldn’t normally eat, but the carbs were a welcome energy source for a few days” he told us.
His training had been focussed on a different aspects, including psychological approaches and strength training.
James was drawn against Belgium and Holland in the group stages. In his first match against the Belgian he felt he was not performing at his best but still had enough depth in his skills to win. The Dutch opponent was a friend of James’s at his first World Championships and James secured the win to take a place in the semi final against an Algerian fighter, who was known for his tricky style.
This match was tight but James felt he was fighting well and winning close rounds. This put him in the final against a French former world champion. The final was held on November 1st, and the significance of it being World Vegan Day was not lost on James.
“This year I trained with a different attitude, focussing on the psychological aspects of my game” he told us afterwards. Before the match he showered and changed and reminded himself of a character from the fictional story The Hustler before meditating. His concentration played a prominent part in his fight in the final during which his work rate was as high as he could have hoped.
He secured the win to fulfil his ambition of a world title. “The result of 15 years of work is still settling in. I am planning what to do next, how to develop the sport, my students and my own practice after this big win.”