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Archive for the ‘Veganism’ Category

PANDA’S VEGAN CHILLI

*Ingredients are approximate depending on your taste

Any Vegan cooking oil (I use coconut oil) approx 2 tablespoons
1 chopped onion
1 tin of kidney (or similar) or mixed beans
Half packet of soy mince
Carton of passata or chopped tomatoes
Half to 1 teaspoon of salt
1 teaspoon garamasala (mixed Indian spices)
Half level teaspoon of chilli powder (don’t over do it!)
1 or 2 cloves garlic (crushed or finely chopped)
1 Vegan stock cube

You can add mushrooms or frozen vegetables [or both] instead of (or with) the beans

*Method

Put oil in a large pan over a moderate heat
When it’s hot, put in the chopped onion & stir, then replace lid for approx 5 mins.
Now add the crushed garlic and stir (it’s good to have some boiled water nearby
so if it gets dry add a little hot water). Now add the salt, garamasala (& other preferred spices) & chilli powder.
Stir & cover, then rinse & drain the kidney beans (or whatever beans your going to use).
Now add the kidney beans, stir & cover.

Crumble the vegetable stock cube into the pan immediately followed by some hot water, stir and
then cover for approx 5 mins, now add the soy mince stir then add enough boiled water to just
cover the mince (as it soaks it up!) stir again and simmer for around 5 mins.
Next add the passata or chopped tomotoes & stir in, cover and leave to simmer until ready
(checking & stirring every 10 minutes or so).

While the chilli is cooking it’s time to prepare the rice, jacket potatoes, salad or
whatever you choose to searve your chilli with…. Altogether I would say the chilli
will take approx 30 mins to fully cook, and don’t forget the more you cook this the more
you will adjust the ingredients to suit yourself. Whatever you do… ENJOY!!!

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Hole In One (Vegan sausages baked in a savoury batter).

Ingredients:
4 Vegan Sausages
3-4 Tablespoons Vegetable Oil
7 Heaped Tablespoons Plain White Flour
¾ Teaspoon Baking Powder
1 Tablespoon Sage & Onion Mix (I don’t like the term ‘stuffing’)
4 Large Pinches Black Pepper
½ Teaspoon Salt
500mls/ ½ Litre Soya Milk
½ Teaspoon Mustard Powder (if liked)

Place the oil and vegan sausages in a non-stick baking dish (ensuring the sausages are well coated with the oil)
Bake in a very hot oven until the sausages are nearly cooked
In the meantime, place all of the dry ingredients in to a large mixing bowl and stir until well combined
When the vegan sausages are nearly cooked, add the soya milk to the mixing bowl and whisk vigorously until well combined (work quickly)
Remove the sausage dish from the oven (the oil should be sizzling) and pour the batter mixture in (it should be a fairly runny mixture)
Return to the top of the oven and bake for 15-18 minutes (or until mixture is risen & crispy) – turn the dish around after about 10 minutes into the cooking time

Makes roughly 2 portions.

Scrambled ‘Egg’ on Toast

10 oz (285g) plain tofu
2 tbsp vegan oil
1 tsp turmeric
1 tsp herbs (chives or parsley)
salt and pepper to season
wholemeal toast spread with margarine

1. Mash the tofu evenly and fry it in the oil (I use coconut oil) until evenly cooked.
2. Add the turmeric, herbs and season to taste. Cook a further few minutes.
Serve on crispy wholemeal toast spread with vegan spread (Vitalite, Pure, etc)
You can also add fried mushrooms, peppers, onions, garlic… anything you like to vary the recipe.

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Panda’s Vegan aubergine curry

1 large tblsp of coconut oil (you can use any oil, I prefer this)
1 large or 2 smaller aubergines
Mushrooms (I used around a dozen button mushrooms)
2 leeks
I large onion
A couple of large cloves of garlic
1 tsp salt
1 tsp garam masala
1 tsp jeera (cumin)
1 tsp coriander powder (or use fresh)
Half tsp chilli powder
2 tsp madras curry powder
1 tsp turmeric

Make sure you keep a boiled kettle nearby (add to stop curry from becoming too dry)
Cook on a fairly low heat, burnt curry isn’t nice & ALWAYS replace the lid!

Put the coconut oil in the pan, while it’s melting chop the onion/s.
Place the onion in the hot oil (you should hear spitting), give it a stir & put on the lid.
Chop the garlic & add to the onion (you may need some boiling water now), put on the lid.
Wash and chop the leeks, add & stir, add the salt, garam masala, jeera & coriander stir.
Now add the curry powder & turmeric, you will need to add some boiling water to stop it sticking.
Replace the lid, wash & slice the aubergine/s & mushrooms, then add & stir.

You’ll now need to keep an eye on the curry, when the aubergines break up into a kind of ‘mush’
it will be ready. There should not be much (if any) gravy/sauce, but it should not be sticking.

Serve with boiled rice or pittas/chapatis…and salad, yum!

The more you cook this, the more you get used to the balance of spices that you like & the easier it’ll become.
I’ve been cooking this since I was a child, it’s authentic Pakistani/Indian curry 🙂

NO BAKE CHOC/BICCY FRIDGE CAKE

225g (8oz) Vegan digestives, gingernuts or similar (or a mix)
85g (3oz) Vegan margarine
50g (2oz) golden syrup
50g (2oz) sultanas
25g (1oz) cherries, chopped
25g (1oz) nuts (no skin), chopped
25g (1oz) Vegan chocolate chips
225g (8oz) Vegan cooking chocolate (I don’t necessarily use cooking chocolate, it all works just as well)

You can have extra cherries and/or nuts for decorating each piece if you wish

Before you start roughly crush your biscuits
Melt the margarine and syrup together in a small saucepan.
In a large bowl mix together the biscuits, sultanas, cherries, chocolate chips and nuts.
Pour the margarine and syrup mixture into the biscuit mixture and combine thoroughly.
Pour the mixture in to a small, greased baking tray and press down evenly in to the corners (I use 2 very small flan tins). Place in the fridge to harden.

Meanwhile bring a small pan of water to the boil and then turn the heat to the minimum setting.
Place a bowl on top of the pan. Break the chocolate in to the bowl and stir it until melted.
Take the baking tray out of the fridge and spread the melted chocolate evenly over the top of it.
Decorate with a few nuts or cherries if you want and put back in the fridge…. just before it’s solid, cut to the size you want with a sharp knife. Now replace and leave until the chocolate has re-hardened.
Remove from the fridge and enjoy!

tiffin

Chickpea & tomato loaf recipe

(It’s easy peasy, inexpensive to make & yummy too)

400g can chickpeas, drained
300g plain white flour, plus extra to knead the dough
7g sachet fast-action dried yeast
Handful of chopped rosemary (or any other herbs you like)
Pinch of salt
Zest and juice of ½ a lemon, or 1 tablespoon bottled lemon juice
1 large tomato, deseeded and chopped into small chunks

Drain the chickpeas, thoroughly rinse and put into a large mixing bowl. Mash with a potato masher to loosen the skins and pick these off as the chickpeas separate (not an essential step but definitely worth it for the end result!)

Add the flour, yeast, herbs and finely grated lemon zest, if available, to the chickpeas and stir together with a wooden or silicone spoon. Then stir in the chopped tomato.

Put the lemon juice into a measuring cup and add lukewarm water to make up to 160ml of liquid. Make a well in the middle of the chickpea and flour mixture and pour in half the liquid, mixing together. Gradually add as much of the remaining liquid as you need until a soft, sticky dough is formed which is firm enough to shape.

Lightly flour your work surface, then tip the dough out and knead and stretch it for 10 minutes. Pummel the dough, pound it, mush your knuckles into it – it’s like a stress ball but much more satisfying!

Pop the dough back into the mixing bowl, cover with a tea towel or cling film and leave it to rise for 2 hours. This sounds like a long time but the end result is a gorgeous light loaf with a proper crust around it.

Knock back the risen dough, shape into a rugby ball shape and pop it into a lightly greased 1lb loaf tin (approximately 17 x 7 x 6cm), then cover and leave to prove for half an hour.

A little before the end of the proving time, put on the oven to 220°C/gas mark 7 to preheat.

Put the tin into the preheated oven and cook for 30 minutes until the bread is risen and golden. Remove the loaf from the tin and allow to cool on a wire rack.

While the chilli is cooking it’s time to prepare the rice, jacket potatoes, salad or
whatever you choose to searve your chilli with…. Altogether I would say the chilli
will take approx 30 mins to fully cook, and don’t forget the more you cook this the more
you will adjust the ingredients to suit yourself. Whatever you do… ENJOY!!!

Baked Falafel

1 15-19 oz can chickpeas, drained
1 small onion, chopped
2 cloves of garlic, chopped
1 tablespoons of fresh parsley, chopped
2 tablespoons flour
1 teaspoon coriander
1 teaspoon cumin
1/2 teaspoon baking powder
salt and pepper
2 tablespoons olive oil

Preheat oven to 350° F
Drizzle olive oil evenly in shallow baking dish
While oven is preheating, mash chickpeas with mortar and pestle or in food processor. Add onions and garlic and blend
Add remaining ingredients to make a thick paste-like consistency
Shape into ping-pong size balls and place in preheated baking dish. Bake for 15-20 minutes, turning halfway through cooking

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Non-violent Pro-life Drug-free Abolitionist Vegan, who cares about the Earth & ALL who live here. All drugs should be legalised & be viewed for what they are... drugs, including alcohol, tobacco & pharmaceuticals. I'm also Atheist & will never accept organised religion.

"But if you dig on Vegan food,
Well come over to my work,
I'll have them cook you something that you'll really love,
Cause I like you,
Yeah, I like you,
And I'm feeling so Bohemian like you"

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