Festive vegan wellington

Festive vegan wellington

 

This is a great celebration centrepiece that both vegan and non-vegans will love. I have made a plaited top to reduce the heaviness of the dish, which will also lower the calories

festive vegan wellington

 

 

 

cracker

 

 

So lets get cracking!

 

 

 

You will need

100g washed and chopped leeks

200g of sliced mushrooms

1 tsp vegetable oil – I used rapeseed

festive vegan wellington 100g of nuts, toasted and chopped – I used a bag of mixed nuts but choose your favourites

180g cooked chestnuts – chopped

400g drained chickpeas (save the water)

small packet of basic stuffing – I used sage and onion

1 apple, grated or finely chopped

1 tsp each of fennel and caraway seeds – optional

festive vegan wellington 5g fresh tarragon, thyme or rosemary – I used tarragon as it goes well with mushrooms and the fennel seeds

2 cloves of garlic chopped

large pinch of chilli flakes, or ½ – 1 tsp chilli power or ½ – 1 fresh chilli chopped

1 tbsp cranberry sauce

1 tsp lemon juice

salt and pepper

1 portion of vegan just roll puff pastry (thawed)

1 tbsp non dairy milk

1 tsp sesame seeds (optional)

1 baking try and rolling pin

 

First of all preheat the oven 200oC

Tip the stuffing mix in to a bowl add hot water, according to the instructions on the packet (plus an extra 50 ml of water).  Mix well then add the grated apple and toasted chopped nuts and mix again. Taste and add salt and pepper if necessary. Leave to cool

vegan festive wellington

In a large frying pan heat the oil and add the chopped leeks, cook for about 5-8 minutes until they soft. Add the garlic and sliced mushroom, cook for a further 10 minutes stirring regularly. If it all looks dry add a small amount of chickpea water but not oil. Add the chopped chestnuts, chickpeas, chilli, fennel/caraway seeds (if using), lemon juice and herbs. Leave to cook.  Take the back of a fork and squash some of the chickpeas, to make the mixture a bit smoother and creamier.  Taste and add salt and pepper if necessary

 

On a lightly floured surface roll out the pastry in to a square that will fit a large lightly oiled baking tray (I used one 30cmx30cm). You could use greased proof paper instead of the oil.  Place the rolled pastry on the tray

Now for the construction

 

First of all tip the stuffing mixture down the centre of the pastry and shape in to a flat sausage. Leave enough pastry either side to be able to fold strips of the pastry up and over the filling. Dot 1 tablespoon of cranberry sauce across the top.

With a large spoon place the chestnut and mushroom mixture on top of the stuffing and again shape in to a looser sausage shape. Make equal diagonal cuts on each side of the filling.

Then start to plait the top by taking a strip from one side and crossing it up and on to the top of the filling, brush with some milk. Take a strip from the opposite side and bring up and place on the moistened first strip. Repeat the process until the plait is complete. Finally, wrap the top and bottom pieces of pastry and fold it around the ends.

Make sure all the pastry is brushed with milk (you can also sprinkle over some sesame seeds for extra texture) and bake for 40 minutes. Remove from the oven and transfer to a wire rack. Cut in to 6-8 slices and serve with plenty of festive veg and vegan gravy

This short clip will show you how to portion up the finished dish

 

All done, now enjoy!

festive vegan wellington

And any left over pastry and filling can be quickly turned in to sausage rolls!

vegan sausage rolls

 

merry xmas1

Cheats mince pies

Cheats Mince pies

mince pieThis is a recipe I made a few years ago when some unexpected guests arrived one Christmas and I needed to make some mince pies pronto! And your guests will never guess the ‘cheat’ or that they are vegan!

I have pimped up shop bought mincemeat but you can just open a jar and get cracking

So the cheat is to use wholemeal bread instead of pastry.  Its so simple, quick and easy and you can make as many or as few as you need.  I also keep a few frozen slices of wholemeal bread in freezer bags for those surprise visitors.  And 15-20 minutes later they are settled with a homemade mince pie and a cuppa (or something stronger)

One slice will make 2 circles and 2 star tops i.e. 2 complete mince pies.

vegan cookery classes

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My cookery class guests have made these mince pies today along with chocolate truffles and ginger men biscuits.  If you’d like to come to any of my vegan classes then please contact e for more details

 

 

 

So what are you waiting for get rolling!

Makes 6 mince pies

3 slices of wholemeal bread

6 teaspoons (120g) shop bought or homemade mince meat

2 tsps of your favourite tipple (brandy, rum, sherry etc) – Optional

1 cooking or eating apple washed, cored but not peeled

1 tsp cinnamon or mixed spice

2 tsps oil

large pinch of sugar

extra cinnamon, mixed spice or nutmeg for dustingpastry cutter for mince pie

1 pastry cutter 3″ or 78mm wide

1 star cutter

1 rolling pin

bun tin

 

Pre-heat the oven 220C/200C fan/gas 7.  Grease the bun tin using a small amount of oil and some kitchen roll

Using the rolling pin roll out and flatten each slice of bread.  Make it large enough so that you can cut out two circles and two stars*

 

Place the circles in the bun tins and press down so they line the tins.

Chop the apple in to small cubes or grate on a course grater

img_9116In a bowl add 120g of mincemeat, chopped/grated apple, cinnamon or mixed spice and alcohol (if using).  Mix together and spoon in to the bread cases

Using a pastry brush, brush the remaining oil carefully over the stars.  Place a star on top of the filled pies sprinkle with extra cinnamon and a few grains of sugar

img_9122Bake in the pre-heated oven for 15-12 minutes until the tops look nice and toasted.  Eat hot or cold, either by themselves or with some soya cream or custard

They should be stored in an airtight container and will keep for 4 days

*The left over bread can be used to make bread sauce, homemade stuffing, make a shop bought stuffing go further or frozen until you decide what you want to do with it!

 

 

christmas Merry Christmas! 

 

 

 

Chocolate and blueberry vegan cheesecake

Chocolate and blueberry vegan cheesecake – serves 4,  approx 350 calories each

IMG_1968This recipe was created after I found an alpo dark chocolate dessert lurking in my pantry.  So I got my thinking cap on and came up with this really easy vegan cheesecake recipe. The fruit can be varied depending on what you have in the fridge or cupboards, for instance add fresh raspberries, strawberries or some tinned oranges  (minus their juice)

 

For the base

110-115g of vegvegan biscuitsan biscuits – biscoff, ginger nuts, Hobnobs, (some) digestives

28g of non- dairy spread

½ tsp ground ginger

 

 

For the filling

150g of vegan cream cheese

125g Alpo dark chocolate dessert

30g plain vegan yoghurt – Apro ‘Go on’ Protein is thick and creamy

100g blueberries

Sprinkling of sea salt and sesame seeds (optional)

 

Melt the non-dairy spread in a pan or in the microwave

IMG_1959Place the biscuits in a bag and crush with a rolling pin or base of a pan or use a blender, until you have fine breadcrumbs.  Add the biscuit crumbs to the melted non dairy spread and mix well

 

 

vegan cheesecake

If making individual cheesecakes, place cling film on a baking tray and place 4 small rings on the tray.  Press the crumbs into the bases and place in the fridge.

 

 

 

23584671_10155118007906903_292297845_nMake the filling by mixing the cream cheese and chocolate dessert together.  Add the blueberries and gently mix.  Spoon into the four moulds and smooth with the back of a spoon. Sprinkle each with a few grains of sea salt.  And place in the fridge for at least 2 hours.

 

When you aIMG_1963re ready to serve, remove from the fridge and using a spatula lift the cheesecake from the cling film tray and place on a plate.  Gently ease the rings up and away from the cheesecake.  serve with some extra blueberries and a sprinkling of toasted sesame seeds

These can also be frozen and defrosted at least an hour before serving  –  you can remove them from their moulds before placing in the freezer

When you make these cheesecakes please share your photos with me, or let me know what adaptations you made

vegan cheesecake

Enjoy!

November is world vegan month

November is World vegan month

Does Nottingham cater for vegans?

A number of high profile celebrities like Beyonce, Lewis Hamilton, Ellie Golding and Liam Hemsworth to name but a few have all decided to follow a vegan diet.  And they are not the only ones, it is estimated that over ½ million UK adults are now vegan; that’s a 360% increase over the last decade.

Concern for animals, taking better care of the earth’s resources and the environment or the health advantages of a plant-based diet are just some of the reasons for becoming vegan.

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For some people it’s none of the above but they have allergies to dairy products or are lactose intolerant, hence the increased popularity and availability of non-dairy alternatives

But generally being a vegan is more of a lifestyle choice and a philosophy than a diet.

You can now buy ethical clothing, shoes, toiletries and makeup. But for ‘World vegan month’ I’d like to focus on the food aspect of being vegan.

Baresca

In Nottingham over the last couple of years I have seen more vegan options in shops, supermarkets and eateries, an increase in wheat/gluten/dairy free cakes and goodies and special vegan events to raise awareness.

vegan food Nottingham

Did you know there is a vegan market in Sneinton on the first Saturday of every month?

vegan market

 

I regularly write veggie food reviews for the Nottingham Post and the West Bridgford Wire, sometimes it’s a 100% vegan/vegetarian eatery like cafe Roya in Beeston or the Peacock Pub on Mansfield Road, Nottingham which has a 100% vegan kitchen.

front-menu-peacock

Or a regular restaurant that has a good selection of vegan options like Zizzi, Chocks Away (at Nottingham City Airport),  Baresca, The Angel microbrewery, Annies burger shack, Oscar and Rosies, Suda (Wollaton), Horse and Plough (Bingham), wagamama, Alchelmilla; the list just keeps on growing

fav vegan restaurant?

 

 

courtesy of TeenVGN (Twitter)

courtesy of TeenVGN (Twitter)

Not to be outdone the main supermarkets have also increased their range of vegan options.  You can now buy vegan ready meals, Christmas selection boxes, non-dairy milk, yoghurt, ice-cream and cheese, pesto etc.  And the cheaper supermarkets like Aldi and Lidl also have some great choices too

In Nottingham we are also lucky to have a number of Asian and world food supermarkets and shops that have a plethora of vegan goodies like tofu, spices, noodles, lentils, nuts, Asian greens, sauerkraut, fresh herbs and pulses

 

 

For some the transition to being vegan is a staged process; they cut down on red meat and processed meat, then only eat fish, consider following the ‘Meat Free Monday’ campaign,  progress to becoming vegetarian then decide to take the plunge and go for a 100% plant-based diet.

vegan classes

If you are considering eating a more plant based diet but are concerned about nutrition then why not come to my vegan cookery classes.  More information can be obtained by following this link http://www.nutrition-coach.co.uk/blog/vegan-cookery-class-7nov/

cookery feedbackYou can make sweet potato falafels, tofu rice rolls, beetroot risotto, lasagne, tacos and much much more. Contact me for more details 07946 301338

For more advice about adopting a vegan diet visit the vegan society website

Beetroot risotto

Beetroot risotto with pearl barley and quinoa

Serves 2, 320 calories per serving

For more healthy eating advice please visit my website http://www.nutrition-coach.co.uk/

IMG_4244This risotto has been inspired by Jack Monroe’s risotto recipe in the Royal Marsden cancer cookbook

 

 

vegan cookery poster jpeg

 

And is the perfect recipe for my Vegan cookery class to make this week!

The use of beetroot not only adds colour and a wonderful earthy taste but bags of fibre, antioxidants, potassium and iron. The pearl barley makes a healthy nutritional change to arborio rice: Its high in fibre, calcium and protein, but low in fat and calories. By adding quinoa the protein content really increases, making this a very filling and nutritious vegetarian and vegan dish

 

IMG_4276250g fresh beetroot, peeled and diced (or use the pre-cooked vacuum packs)

500 ml vegetable stock – either leftover stock from cooking some veggies or hot water and 1 teaspoon veg bouillon powder

2 tsp olive or rapeseed oil

1 fat garlic clove – crushed

1 small leek (80g) finely sliced

large pinch dried chilli flakes

IMG_4282

Pearl barley

100g pearl barley or buckwheat (which you need to pre soak overnight) and 25g of quinoa

50ml red or white wine (or water)

100g frozen peas (or broad beans)

2 tbls chopped mint and parsley

salt and ground black pepper

 

IMG_4296flavoured drizzle oil (optional)

zest and juice of half a lemon (equivalent to 2 tsp)

1 tsp olive or rapeseed oil

½ tsp horseradish

If you are not using the oil you can substitute the horseradish for the chilli flakes in the main risotto

 
horseradish

To make the drizzle vegan please use either fresh horseradish or a jar without cream

If you are using fresh beetroot put it in a pan and cover with some of the stock. Bring to the boil then simmer and cook for about 15 minutes until tender.

If you are using the vacuum packed variety, miss out this stage and simply open the packet*

 

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*A word of warning! which ever type of beetroot you use, be aware that it stains everything! So your chopping boards, spoons and hands will all be a lovely pink colour by the end of this. You can minimize the pink by wearing rubber gloves to handle the beetroot, cook with a metal spoon (never wooden for beetroot), or use a plastic chopping board

 

Meantime on a medium flame heat the oil in a large IMG_4281shallow pan and add the leeks and garlic. Cook for about 5 minutes until the leeks are soft.   Add the pearl barley and coat with in the oil. Then tip in the wine and allow it to bubble away for a few minutes.

 

Blitz the beetroot in a blender (a nutribullet does a great IMG_4287job), add the stock and chilli (or horseradish) and add a ladleful at a time to the grains. Keep adding a ladleful as soon as it is absorbed. This should take about 30-40 minutes

 

After 15 minutes add the quinoa (this takes less time to cook) and mix in. once the pearl barley and quinoa are soft and fluffy stir in the peas and 1 tablespoon of the chopped herbs. Taste and season with salt and lots of pepper

 

Serve into 2 warmed bowls

 

Lemon horseradish oil

Mix all the ingredients together and drizzle over the risotto

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Finally scatter over the remaining tablespoon of chopped herbs

 

 

 

risotto

 

And here’s how the finish dish looks when its made by my vegan cookery guests

 

 

 

 

 

 

BCAMThis is a great recipe to support breast cancer awareness month.  So why not make a larger amount (its easy to double or triple the ingredients) and invite your friends over.  They can make a donation to your favourite cancer charity like Maggie’s (the cancer support centre inside the grounds of the Nottingham City hospital)

 

#MeatFreeMonday

#MeatFreeMonday

Launched by Paul, Mary and Stella McCartney in 2009, Meat Free Monday is a campaign aimed at raising awareness of the detrimental environmental impact of eating meat, and to encourage people to help slow climate change, preserve precious natural resources, consider animal welfare and improve their own health by having at least one meat free day each week.

imagesI regularly share meat free Monday recipes, in fact if you look to the right you will see a meat free Monday category

But being vegan, every day is meat free for me.

Here are just a few of my recent meals to show you how varied, colourful and easy it is to go meat free

Meat Free Monday

 

Many more restaurants and cafes now have meat free options.  I visited one a few days ago called Chocks Away, at Nottingham City airport in Tollerton.  The owner and chef Alison just happens to be vegan so the meat free options are expanding.

With a bit of imagination and some store cupboard staples it’s relatively easy to rustle up some delicious and quick meals

Quick recipe 

vegan rice salad

This was a very quick veggie rice salad, using a packet of microwaveable rice.  Just open the packet (no need to heat up)  tip into a large bowl, add a tin of drained mixed beans for protein (any tinned beans will do; chickpeas, cannellini, butter beans etc), bulk out with your favourite salad veg, I used cucumber, tomatoes, peppers, olives and celery. But you could add beetroot, avocado, peas and sweetcorn, radishes etc.  I finished with a simple dressing of 1 tablespoon of oil and 1 tablespoon of lemon juice (or apple cider/balsamic vinegar) and a good handful of fresh chopped herbs like mint, parsley or coriander. It will make enough for 4 very hungry people, or 6 as side dish

Some of last weeks meals included

 

 

I hope some of my ideas have inspired you to try being meat free for one day at least

vegan classes septIf you need more convincing then why not come to my vegan cookery classes in West Bridgford

Sweet potato curry

Sweet potato, chickpea and spinach curry – serves 2.  270 calories per serving

 

veg curry

Why not try this 5:2 fast diet curry,  the additions at the bottom of the page mean you can make it more substantial and also eat it on your non fast days

It works equally well with sweet potato, butternut squash or those Halloween pumpkins!

 

1 small sweet potato (100g) – chopped into bite sized pieces – you could also use pumpkin or butternut squash

1 small onion (50g) – chopped

1 medium chopped courgette or frozen peas (145g)

½ tsp vegetable oil

80g of spinach – fresh, frozen or tinned (and drained)

½ of a 400g tin of chickpeas – drained , reserve the liquid

½ garlic clove – chopped

Pinch chilli flakes

½ tsp curry powder

½ tin of chopped tomatoes

1 tsp tomato puree

1 tsp balti/curry paste

25 g per person of uncooked brown basmati rice (makes 80g of cooked rice)

Coriander leaves (optional)

IMG_8860

Frozen spinach

Frozen spinach

 

Fry the onion in the oil add the curry powder, tomato puree and curry paste and fry for 2 minutes.  Add the sweet potato (butternut squash or pumpkin) and cook for another 5 with a lid on.

veg

Add the courgettes (or peas), spinach, tomatoes, garlic, chilli, chickpeas.  If the sauce is too thick add some chickpea water.  Turn down the heat and simmer until the vegetables are soft (20-25 mins).  Taste and adjust seasoning, add more water if necessary

IMG_8888

At the same time cook brown rice (according to instructions on the packet) for about 20-25 minutes

veg curry

Sever the rice and curry.  Scatter over a few coriander leaves

Non-fast day additions

rotiMore rice 80g cooked – 90 calories

28g cashew nuts – 164 calories

small tandoori roti bread – 160 calories

Banana and peanut butter Bread

Vegan Banana and peanut butter Bread –12 slices

This is a great way to use up ripe bananas that might otherwise end up in the bin or composter.  You can also defrost and use any ripe bananas that you have in the freezer.  An extra addition could be 1 tbsp cacao powder, but you will need to add 1 tbsp water to keep the same consistency

I baked this very cake for the visitors at Maggie’s cancer support centre, in Nottingham.  A very kind person sent me this message

“Just been to Maggie’s Susan and had some of your lovely banana cake. X”

 

vegan

225g Plain flour (or use Self-raising flour and no baking powder)

2 tsp of Baking powder

1 tsp vanilla extract

1 tablespoon ground flaxseed + 3 tablespoons water – mixed together

100g Brown/coconut sugar or 75g agave/maple syrup/golden syrup/date syrup

2 tsp Cinnamon or Mixed spice

1 tbsp cacao powder and 1 tbsp water (optional)

4 large very ripe bananas, mashed

75g (80ml) Vegetable or Sunflower oil

120g wholenut peanut butter

2lb loaf tin and grease proof paper or liners

  • Pre-heat oven to 200C/180Fan/400F/ gas 6
  • Mash the peeled bananas with a fork. Mix well with oil, peanut butter, vanilla extract and sugar (and 1 tbsp water if adding cacao powder)
  • Mix the flour, baking powder and cinnamon/mixed spice (and cacao powder if using) together then add to the banana mix and combine well.

This short video shows the cakes consistency and how easy it is to prepare the loaf tin when using a paper liner

  • Pour in to a greased and lined 2lb loaf tin and place in the oven for 20 minutes, before checking. Cover with foil, if the loaf cake is browning. Bake for another 40 minutes (approximately).

vegan cake

  • Allow to cool a little before slicing. It’s delicious freshly baked but even yummier when it goes squidgy the next day!

vegan cakeDo let me know how you get on, and if you make any alterations or additions to the recipe

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Stuffed aubergine

Stuffed aubergine 

Serves 2

1 medium aubergine

1 tbsp olive oil

100g puy or green lentils

½ tin of chopped tomatoes

1 medium onion finely chopped

1 clove of garlic crushed or 1 tsp garlic paste/puree

1 tbsp toasted pine nuts*

1 pinch each of ground cinnamon, coriander and Chinese 5 spice (or clove)

handful mint or parsley leaves – chopped

Topping – 50g oats, 1 tbsp oil, 1 garlic clove minced, ¼ of the mint/parsley leaves chopped

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  • pre-heat the oven 200C/180 fan/gas 6
  • cut the aubergine in half lengthways and make diagonal cuts in to the flesh, making sure you don’t cut through the skin. Brush the surface with ½ tbsp of oil, place on a baking tray and bake for 30 minutes until soft.

aubergine

  • Meanwhile, cook the lentils in a large pan with 500ml of water. Bring to the boil and boil for 10 minutes. Reduce the heat to a simmer and cook for a further 15 minutes until softened but still slightly firm. Drain and leave to cool

lentils

  • Heat ½ tbsp oil in a pan and slowly cook the onion until soft but not brown. Add the garlic and cook for a further 5 minutes. Tip in the ½ tin of tomatoes, drained lentils, toasted pine nuts and spices and cook for 3-5 more minutes
  • Make the oaty topping – In a bowl mix oats, oil, garlic and ¼ of the chopped mint/parsley leaves

  • Take the aubergine out of the oven and scoop out the flesh leaving the shell intact. Put the flesh into the pan with the other ingredients and stir in the remaining chopped mint/parsley

cooked lentils

  • Fill the shells with the mixture. And cover with the oaty topping. Bake in the oven for 15 minutes. Check to make sure the oats are not browning too quickly. Cover with foil if that is the case

 

 

  • Remove the cooked aubergine from the oven. Serve on two plates with a large mixed salad
  • The photo below is for 4 people

stuffed aubergine

My cookery guests have made this recipe, and absolutely loved it

 

Screen Shot 2017-09-24 at 17.06.46 (1)

* to toast the pine nuts – heat up a try frying pan (no oil) add in the nuts and keep moving the contents so they gently toast and colour. Remove from the pan after 5 minutes and leave to cool

Pulled jackfruit wrap

PULLED JACKFRUIT WRAP (Its best if you can make this the day before ) serves 3 – 4 people

There are a lot of ingredients here, but the taste and texture is so worth it!  You can make large batches of the pulled jackfruit.  When it’s cooled,  portion it up in to freezer bags and freeze for when you need to eat in a hurry.

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I found the tinned jackfruit and liquid smoke at V Spot, a completely vegan shop in Sherwood, Nottingham  http://www.v-spot.co.uk

 

2 tbsp rapeseed or olive oil

1 small red onion, finely diced

2 cloves garlic, finely diced

½ tsp ground cumin, coriander and smoked paprika

1 pinch ground cinnamon

1 pinch ground cloves or star anise, optional

½ – 1 tsp chilli paste/flakes or powder – I used Gochujang

1 tbsp tomato puree

1 tin of jackfruit in water

1 ½ tbsp soy sauce or tamari

1 tbsp. maple syrup or 2 squares of dark chocolate

½ tsp black pepper

1 tsp liquid smoke**

1 tsp apple cider vinegar

4-5 wholemeal wraps

lots of crunchy salad

avocado salsa – optional 1 avocado, mashed, large pinch chili flakes or ½ fresh chilli, 1-2 tsp lime juice, 1 tomato chopped, 1 spring onion finely sliced, pick of rock/sea salt.

**If you don’t have liquid smoke, you could increase the amount of smoked paprika instead

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  • Heat the oil in a medium, heavy-bottomed, pan. Fry the diced red onion until soft and golden. Add chopped garlic and fry for a few minutes.
  • While that is cooking drain the jackfruit and set aside.

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  • Add the spices to the onions: cumin, smoked paprika, coriander, cinnamon and cloves. Fry for a minute or two, to release the flavours.
  • Mix in the tomato & chilli paste or fresh chilli and again fry for a minute, using a spoon/spatula to keep it from sticking.
  • Add in the jackfruit along with soy sauce, maple syrup, liquid smoke and apple cider vinegar. Mix everything really well. Squash the jackfruit pieces with your spoon or fork so that the individual fibres separate. Season with pepper. Simmer the mixture gently for another 10-15 minutes and then allow it to cool down. Place in the fridge overnight to intensify the flavour. If that’s not possible a couple of hours will do
  • Just before you are ready to assemble the wraps, set the oven to 200° C/ Gas 6 Spread the jackfruit pieces on a baking paper-lined baking tray, pull apart any large pieces and bake for about 20 minutes, until they are browned and crispy. Remove from the oven and let it cool
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baked jackfruit

 

  • Make the salsa if you are having it – Mix all the ingredients together in a bowl.  Check the seasoning. Done!

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  • Finally, fill your wrap with salad spread the pulled jackfruit on top and add a dollop of salsa (if using). Wrap up and enjoy.  2 wraps per person

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