Miriam Sorrell's Blog, page 11

Ultimate Carrot & Coconut Cake with a Soft Vanilla Frosting

This is definitely the best carrot cake I have ever made – not visually, but as far as taste is concerned. We couldn’t stop indulging, one bite after another and well, it was so addictive. I really am totally chuffed by the result. So, go make, bake, shake and enjoy because you will love this treat.

 

Make your frosting first.

 

INGREDIENTS FOR FROSTING

150g vegan cream cheese, pre-chilled (I used Tofutti)

4 Tbsp (60 ml) refined coconut oil

200g icing sugar (confectioner’s sugar) – sift first

a few drops of vanilla essence

 

METHOD FOR FROSTING

Chill a metal bowl first in the fridge for a couple of hours, then place your ingredients for the frosting and beat lightly – place in the fridge again and go make the cake.

 

INGREDIENTS FOR CAKE

100g all purpose white flour

100g wholewheat flour

1½ tsp bicarbonate of soda

a pinch of salt

1 tsp ground cinnamon

1 to 2 Tbsp (15ml to 30ml) water

125g vegan dark brown sugar (I make an exception and use sugar for this because nothing can quite match its taste and colour)

2 tsp egg replacer (I used Orgram)

125ml sunflower oil or canola oil

3 medium sized carrots, grated into thin strips

50g desiccated (shredded) coconut

½ cup walnuts, roughly chopped, plus some extra for decorating

 

METHOD FOR CAKE

Preheat your oven to 180ºC (350ºF), and grease your cake tin – I used a Lamington tin around 8” diameter – then line with greaseproof paper.

 

Sift your flours, salt, bicarbonate of soda, and cinnamon into a large mixing bowl, then add in the brown sugar, and give it a good stir. Then add the egg replacer and oil, and mix well.

 

Now add in your grated carrot and desiccated coconut, and stir well, really mixing the ingredients together.

 

Your cake mix may resemble a big lump at this stage – if so, process in your food processor for around 15 seconds, not longer – this is just to consolidate the ingredients. Now add your walnuts and stir for a few seconds by hand – this is just to consolidate all the ingredients

 

Decant the mixture into your cake tin, and place in the middle of your oven for around 25 minutes, until the cake is firm to the touch. Test if it’s ready by inserting a skewer in the middle of the cake – when it comes out dry, you’re there.

 

Leave the cake to cool for an hour or so. Then turn out of tin onto your serving plate, and when it’s cooled down 100%, spread on your icing, decorating with the walnut pieces.

 

Store in an air tight cake container in the fridge.

 

 

All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

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Broccoli Tart With A Cheesy Custard Filling

Yet again, another ‘Chopped’ challenge in my kitchen (Ted Allen’s high-octane programme on Food Network, for those that don’t know), and what a resounding success too. Not only did this tart burst with flavour, it was also a very handsome dish indeed. I kept the accompaniment strictly in the red/pink zone – made a red cabbage, beetroot, and red onion salad served with a very exotic dressing – Heavenly ! just place in a jar and it will last you a few days). It really is worth making and serving in this way. The tart just melt in your mouth. Enjoy !

 

Serve with salad and my wonderful Exotic Dressing below.

 

INGREDIENTS

1 large whole broccoli (use only the florets – wash and steam them, then set aside)

175 mg (6.2 oz) firm silken tofu (½ 350g pack), drained

1 cup (250 mL) water

½ cup (56g / 2 oz) cashew nuts

1 tsp Himalayan salt

1 Tbsp nutritional yeast

¼ tsp turmeric

1 Romano pepper (or normal bell pepper), cut julienne

1 x 320g (11.3 oz) sheet shortcrust pastry (I used Jus-Rol)

1 small shallot

2 cups vegan cheese of your choice

olive oil, for drizzling on top (don’t add to the processed mix

crushed black pepper, for garnishing

 

METHOD

 

You will need a medium-sized shallow rectangular oven tray (mine measured 13 x 9½ x 1 inches), which you will need to grease.

 

Roll your dough out, then gently place it in your oven tray, pressing right into the edges along the sides of the dish – it’s fine if it’s thin, the dough is there to just about create a base.

 

Preheat your oven to 355ºF (180ºC).

 

Now add the rest of the ingredients, except for the red pepper and broccoli, in your food processor, and process until smooth, rich and creamy. Taste for salt, then gently pour it onto your dough, being sure to cover the surface as evenly as you can. Then distribute your red pepper lengths along the side edges of the dish, so as to create a kind of outline – it’s really for decoration purposes, but it offsets it nicely.

 

Now process the broccoli, or mash it really well, pour olive oil on top, and then with clean hands begin to distribute it evenly on the cheese custard sauce.

 

Drizzle olive oil on top, and garnish with black pepper. Place in your pre-heated oven until golden on top. (I took mine out a tad too early, because I wanted to shoot if before I lost the light – I also added a handful of my vegan grated cheese on top). It cuts a great deal better the following day. If you allow it to cool first, then re-heat, or eat cold from the fridge for a quick lunch snack with a simple green salad if you wish – MMmmmmm YUM !

 

VERY EXOTIC DRESSING

1 sweet eating apple, de-cored

1 tablespoon of tahini

a teaspoon of salt

1 inch fresh ginger,

a dash of maple syrup

3 Tbsp (45 mL) apple cider vinegar

4 Tbsp (60 mL) of either vegan mayonnaise or plain vegan yogurt

 

Process the above in your food blender until smooth. Then place in a jar and it will last a few days in the fridge.

All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

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Our MIDAS Vegan Cheese has been nominated at VegFest UK 2015 – Please Vote for Us as time is running out . . .

Could I please ask you to vote for MIDAS – our wonderful dairy free cheese. Just realized today – weeks later – that we were nominated for the VegFest UK Awards. Will thank you personally when you say you voted on this link, and very grateful to you in return.

CLICK THE LINK HERE TO VOTE : http://vegfest.co.uk/vote

It takes 2 seconds only – the dairy alternatives are 2nd in the category list, so Midas is very easy to find . . .

 

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Rice, Lentil & Sausage Pot

I confess this was one of those ‘Chopped’ moments (Ted Allen’s high-octane programme on Food Network, for those that don’t know) – from limited ingredients an amazing dish emerged. One that we all embraced, enjoyed and couldn’t get enough of. Filling, colourful, great texture, and great smell. This is an ideal dish for a busy, challenging week. Full of fibre, protein, and super flavoursome – make, cover, refrigerate and enjoy warm. It’s wholesome and nutritious too – and to really bring out the exotic flavours of the pulses, I added a little spice.

 

INGREDIENTS

1½ cups short grain brown rice, pre-cooked and set aside

1 cup puy lentils, pre-cooked and set aside

olive oil

1 white onion, sliced

3 cloves garlic, chopped

3 Tbsp tomato puree/paste

½ cup petit pois

1 tsp curry powder

½ tsp turmeric

1/8 tsp asafoetida

Himalayan salt to taste

4 vegan sausages fried, chopped and set aside

2 Tbsp grated vegan cheese (optional)

¼ cup (60 ml) water

METHOD

First, pre-cook your brown rice and puy lentils separately, according to the instructions.

 

Meanwhile, fry the onions in a saucepan for a couple of minutes, then add the garlic and tomato paste, stirring all the time. Next, add the petit pois, and stir in the spices. Lower the heat, and make sure that all the ingredients are thoroughly cooked.

 

Now add the vegan cheese and water, lower the heat, and leave simmering until all is well cooked. Finally, add the sausages, stir gently until all is well heated, add salt to taste, spoon into a serving bowl and serve.

Enjoy !

All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

PLEASE SCROLL DOWN TO THE COMMENT BOX AT THE BOTTOM OF THIS PAGE TO LEAVE YOUR COMMENT ON THIS RECIPE.  THANK YOU.

The post Rice, Lentil & Sausage Pot appeared first on Mouthwatering Vegan Recipes™.

Rice, Lentil & Sausage Pot

I confess this was one of those ‘Chopped’ moments (Ted Allen’s high-octane programme on Food Network, for those that don’t know) – from limited ingredients an amazing dish emerged. One that we all embraced, enjoyed and couldn’t get enough of. Filling, colourful, great texture, and great smell. This is an ideal dish for a busy, challenging week. Full of fibre, protein, and super flavoursome – make, cover, refrigerate and enjoy warm. It’s wholesome and nutritious too – and to really bring out the exotic flavours of the pulses, I added a little spice.

 

INGREDIENTS

1½ cups short grain brown rice, pre-cooked and set aside

1 cup puy lentils, pre-cooked and set aside

olive oil

1 white onion, sliced

3 cloves garlic, chopped

3 Tbsp tomato puree/paste

½ cup petit pois

1 tsp curry powder

½ tsp turmeric

1/8 tsp asafoetida

Himalayan salt to taste

4 vegan sausages fried, chopped and set aside

2 Tbsp grated vegan cheese (optional)

¼ cup (60 ml) water

METHOD

First, pre-cook your brown rice and puy lentils separately, according to the instructions.

 

Meanwhile, fry the onions in a saucepan for a couple of minutes, then add the garlic and tomato paste, stirring all the time. Next, add the petit pois, and stir in the spices. Lower the heat, and make sure that all the ingredients are thoroughly cooked.

 

Now add the vegan cheese and water, lower the heat, and leave simmering until all is well cooked. Finally, add the sausages, stir gently until all is well heated, add salt to taste, spoon into a serving bowl and serve.

Enjoy !

All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

PLEASE SCROLL DOWN TO THE COMMENT BOX AT THE BOTTOM OF THIS PAGE TO LEAVE YOUR COMMENT ON THIS RECIPE.  THANK YOU.

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Cream Of Mushroom & Zucchini Pie

So yesterday I wanted to bake a pie fit for a king, as a long-standing friend of ours was due to have a late lunch with us – he is not vegan, but he loves my food. I must admit that this pie was rather exceptional – we all shared it, 2 large portions each. Yes, we over-ate because it was so very good. Puff pastry has such a character, and is the perfect carb to marry with the most succulent of vegetables, my choice being mushrooms and zucchini, because that’s what the fridge yielded. My young daughter loved it, she is a discerning eater, but if I get the thumbs up from her, I know I have a child friendly delight. Cooked to perfection, the afternoon was a wholly satisfactory one, and the result so good, I just had to share it with you all.

INGREDIENTS

1 pack puff pastry (I used Jus-Rol 2 x 320g sheets)

INGREDIENTS FOR THE FILLING

3 Tbsp (45g) extra virgin olive oil

2 tsp vegan margarine/butter, or refined coconut oil

1 small white onion, finely chopped

2 cloves garlic, finely chopped

3 cups chopped fresh mushrooms

3 to 4 cups chopped zucchini/courgettes

1 cup plain vegan yoghurt, or equivalent – this would work with vegan cream too – or even cashew cream, made with ¾ cup of cashews that have been pre-soaked, added to the same amount (or a little more) water, whizzed in a processor until smooth, adding a few drops of lemon, set aside in the fridge, and used in the sauce as per the recipe)

Himalayan salt, or sea salt, to taste (around 1 tsp)

1 tsp (5 ml) agave nectar

1 tsp nutritional yeast

¾ cup of petit pois

¼ cup (65 ml) water

1/8 teaspoon turmeric powder

½ cup (125 ml) dry white wine

¼ tsp black pepper

 

METHOD FOR THE FILLING

Slightly heat your oil and margarine or coconut oil in a saucepan. Then fry your onion and garlic for a minute or so, before adding the courgettes/zucchini until they get some colour and begin to soften.

Now add the mushrooms and stir. Continue stirring until they begin to soften, add a little bit of the wine, and stir for a few minutes.

Add the remaining ingredients a little at a time, and simmer for 20 minutes or so, or until all the veggies have softened and you are left with a thick sauce.

Allow the filling to cool down, and preheat your oven to 350ºF (180ºC).

Meanwhile grease a pie dish (mine was 10 inches diameter by 1 inch deep). If you are using Jus-Rol pastry, cut it to size for the base, taking care to cover the edges well. Then spoon in the filling and cover the top well. Now with the back of a fork or your thumbs press indentations to mark, close and tighten the edges well. Then make some holes with your fork across the top, so that the pie can breathe. I covered mine, and placed it in the fridge to bake the following day, though it can go straight in a hot oven.

Cover with baking foil for around 30 minutes, then uncover and cook until golden on top.

Take it out – allow it a few minutes to slightly cool off, cut carefully with a sharp knife and serve.

Enjoy !

All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

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Vegan Raw Chocolate-Carob Swiss Roll Roly Poly Log

With Thanksgiving round the corner, it’s time to start getting cosy round the hearth, and reach out for the comfort foods – without getting to comfy round the girth, I hope ! This is a totally irresistible chocolate log, though I chose to use carob in this instance, which I thoroughly recommend because of its amazing flavour when incorporated in this way. It’s another of those raw desserts that’s right up there, rubbing shoulders with the best of the classic favourites. Nutritious, wonderfully delicious, and completely satisfying. So here goes . . .

NOTE : Make the cashew filling first – you must allow this to thicken in the fridge for a couple of hours.

 

INGREDIENTS

200g almonds

100g pecans

7 Tbsp oat bran

3 Tbsp carob powder

1 cup (250 ml) coconut oil

2 Tbsp (30 ml) water

200g pitted majool dates, roughly chopped

1 to 2 Tbsp (15-30 ml) maple syrup or agave syrup – adjust according to taste.

¼ tsp of salt

 

 

METHOD

Place your almonds, pecans, oat bran, carob powder and salt in your food processor, and process until crumbs are formed. Remove from processor, and set aside.

 

Now add your dates and coconut oil together with your preferred sweetener in the processor and process until broken down and a sort of thick sticky paste has formed, add the water to help this process, otherwise omit it.

 

Now add in your processed nut mixture and process for a few seconds only in order to incorporate the dried ingredients to the ‘wet’ ones.   You will be left with a coarse paste.

 

Carefully decant onto a flat flexible silicon tray, which you first need to line with greaseproof paper, ensuring that you cut the parchment/greaseproof paper well proud of the silicone swiss roll tray, and with a kitchen paper rub on a think film of oil onto it, this will help the rolling process later on. Then place in the fridge for an hour to allow it to slightly solidify.

 

FILLING SPREAD

1 cup strawberry jam of your choice (for best results, use one with high fruit content)

 

Evenly spread a liberal layer of jam over your date and nut base using a spatula, and return to the fridge.

 

INGREDIENTS FOR CASHEW FILLING

2 cups of cashews, pre soaked

¼ cup (60 ml) coconut oil

6 Tbsp (90 ml) warm water – use a little more if needed

1 tsp (5 ml) vanilla essence

3-4 Tbsp (45 -60 ml) maple syrup or agave syrup

 

METHOD FOR FILLING

Process the cashews until wet crumbs are formed, then add the remaining ingredients and process until thick(ish) and smooth. Place in a bowl and refrigerate for an hour or so.

 

ASSEMBLY

Remove your jammed base from the fridge, and with a plastic spatula, very gently spread your cashew filling on top – as it will probably resemble a dense whipped cream, it won’t be that easy to spread, but don’t worry, evenly dot it around with your spatula, and zigzag gently to distribute it around as best you can (this will not particularly aesthetically pleasing, but will not adversely effect the end-result).

 

Roll away from you, a few inches at a time, bringing the same amount of greaseproof/parchment paper towards you. Repeat this until it has finished rolling. You will then be left with the greaseproof paper, which you then roll over the entire length of the log. So you’re left with a greaseproof/parchment-wrapped roly poly log. Now carefully lift the log onto a long plate or serving dish and refrigerate for a few hours before serving. Before you slice it for serving, be sure to dust it with some more carob. This will last for up to a week in the fridge, but be sure to store it with the same greaseproof paper covering it for protection.

 

NOTE : Don’t worry about any cream or jam spillage from either end – spoon this into a separate bowl, and refrigerate.

 

All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

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The post Vegan Raw Chocolate-Carob Swiss Roll Roly Poly Log appeared first on Mouthwatering Vegan Recipes™.

Rich Red Hot Chilli Salsa Gluten-Free Pizza

I think that by now, those of you who are familiar with my recipe repertoire, will know that I love a variety of different food. I am addicted to diverse colours and textures, satisfying mouthfeel, wonderful taste and aroma, anything else that makes the senses feel alive and kicking.

So, today is a gluten-free day – but everybody is demanding pizza, pizza, pizza from the Mouthwatering Vegan kitchen. I’ve been wanting to turn my hand to a gluten-free pizza for a while now, and this presented the ideal opportunity to experiment. I must say I’m so overlyjoyed with the result, that I felt I must share it with you. The salsa I created is magical, and from now on the base sauce for all my future pizzas will be endowed with this magic – hope yours will be too. Next time I’ll decorate the sauce with pineappe pieces – and the flavours will be even more contrasting ! Enjoy !

INGREDIENTS FOR THE DOUGH

1½ cups gluten-free pizza (I used Dove’s Farm Gluten Free Plain Flour mix)

½ cup brown rice flour

1 pack instant yeast

3 to 4 Tbsp (45-60 ml) extra virgin olive oil

a dash of agave nectar

a little water until it forms a ball (see recipe)

INGREDIENTS FOR THE SAUCE

1 500g packet of passata (tomato purée)

1 Tbsp (15 ml) tomato paste

2 cloves garlic

½ tsp chilli powder

Himalayan salt to taste

METHOD FOR THE DOUGH

Place all the ingredients in your food processor, and process until a ball is formed (you may need either more flour or water depending on the consistency – if too dry, a little more water, if too sticky, add a little more flour)

Place the ball in a bowl, cover and keep in a warm place until it doubles in size. No need to knead.

Whilst it is rising, make the sauce.

METHOD FOR THE SAUCE

Heat up the oil in a saucepan, mix in the garlic – don’t allow it to burn – then stir in the tomato paste and chilli powder. Mix thoroughly, then add the tomato passata, and simmer on a very low heat until the sauce has reduced and thickened. Allow to cool down before spooning on to the pizzas.

Now grease a couple of pizza trays, and split your dough in two, unless you plan to make a large one. Then press the dough down into the tray to form a flattish pastry -

take care not to split it open, remember it has no gluten, so it must be handled with care.

Next, spread the tomato sauce over your pizza/s, and cut chunks of vegan mozzarella on top – I made my own from my book, but you can use any vegan cheese that takes your fancy. Dot the rest with some good Mediterranean or Middle Eastern olives – green or black.

Place in a preheated 360ºF (180ºC) oven until the edges of the pizza have turned a little golden – around 20 minutes should do, but just keep your eye on it.

Garnish with freshly cut basil, and drizzle some good extra virgin olive oil on top.

Now say Yum !!

All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

PLEASE SCROLL DOWN TO THE COMMENT BOX AT THE BOTTOM OF THIS PAGE TO LEAVE YOUR COMMENT ON THIS RECIPE.  THANK YOU.

The post Rich Red Hot Chilli Salsa Gluten-Free Pizza appeared first on Mouthwatering Vegan Recipes™.

Asparagus, Potato & Spinach Curry in a Tandoori Lime Sauce – Culinary Heaven on Earth

I cannot describe in words how absolutely mouthwateringly delicious and sensual this curry is. I specialize in creating irresistible curries with the most superb flavours, colours and textures, as well as mind-blowing aromas that emanate from these delights – whilst this gem was cooking, a Heavenly scent worked its way around the house, which smelt like a real high-class curry joint.  I served it with wonderful Libyan bread (Fteera), on a bed of wild rice.

This is a topnotch impressive curry that is just waiting for you to buy the ingredients and intervene in the kitchen. Insisting that you make and serve this as a well deserved treat – by the way, if you serve this to your loved ones, they’re going to love you that much more. Bon Appétit.

INGREDIENTS

1 large white onion

1 red chilli

3 cloves garlic

1 Tbsp olive oil for frying the above

1/8th cup olive oil (to mix with the spices below)

1 tsp tandoori powder

¼ tsp aniseed

1 tsp panch puren

1 tsp curry powder (I used hot)

1/8 tsp asafoetida or onion powder (optional)

½ tsp turmeric powder

½ tsp ground cumin

1 inch of minced ginger

1 tsp Himalayan salt

2 tsp agave syrup

2 Tbsp tomato paste

2 cups precooked chopped spinach

the juice of ½ a lime

the zest of a lemon

½ cup (125 ml) water

2 Tbsp freshly chopped coriander/cilantro

1 cup petit pois

2 large potatoes, pre-cooked until soft, peeled, and roughly chopped

1½ cups asparagus, cut into 3 portions (I used frozen)

 

METHOD

First add all your spices with the 1/8 cup of olive oil in a cup or mug, and mix well.

 

Then get your onion, garlic, and chilli, and process in your food processor until all are chopped into very small pieces.

 

Heat the tablespoon of olive oil, add in your onion mix, and fry until it turns transparent.

 

Then stir in your spices – within a minute or so the smell will be waving its way around your kitchen and beyond.

 

Now add your tomato paste, mix frequently, then add all remaining ingredients except for the fresh coriander, the lime juice and lemon zest.

 

Allow to simmer gently for an hour or so, you may need a little bit more water, just keep your eye on it.

 

At the end, gently add the lime juice and garnish with the lemon zest and coriander.

 

Voila – that’s it ! All that remains is for you to serve and tuck in.

 

 

All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

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Epic Veggie Loaf with a Chilli Tomato Glaze

I don’t know about you, but even though the summer seasons come and go, I find myself craving what others would term as ‘Winter comfort food’ – it happens to me every summer. Anyhow, I always succumb to this craving, and off the back of it, I have created a wondrous loaf, that I served with a simple coleslaw – a green salad would have worked just as well. In the winter months you could serve it with a baked potato together with steamed veggies of your choice for a full meal – shredded cabbage with apple sauce would also be a perfect addition to this. Whichever and whenever, I can promise you that this loaf will live up to its name, and truly hit the spot.

INGREDIENTS FOR THE LOAF

olive oil

1 large white onion, roughly chopped

2 cloves garlic, chopped

3 sweet carrots, roughly chopped

1 cup of uncooked puy lentils, pre-boil and drain

2 to 3 Tbsp apple sauce

2 to 3 Tbsp flaxseeds

1 Tbsp peanut butter

½ tsp chia seeds

Himalayan salt to taste

1 tsp curry powder

½ tsp chilli powder

1 cup string beans, chopped into ¼” lengths

¼ cup giant black raisins or sultanas

1 cup pecan nuts

¼ cup (60 ml) warm water

METHOD

 

Boil your puy lentils in more than sufficient water, and when soft, drain and set aside.

 

Whilst your lentils are cooking, process your pecan nuts for a few seconds in your food processor, then add your carrots, onion and garlic, and process for a few further seconds.

 

Prepare a wide low level saucepan with some olive oil on the heat, and spoon in the mixture from your food processor. Stir the mixture in, and cook until onions are transparent and soft (keep an eye not to burn anything). Add your raisins/sultanas, your spices and other ingredients one at a time, finishing off lastly with the precooked lentils. Cook and stir for around 10 minutes, or a little more.

 

In the meantime, preheat your oven to 360ºF (180ºC).

 

The mixture must be semi-mashed, so that it has texture but it’s a little on the mushy side too (by all means, once it has cooled down, process around a quarter of the cooked mixture in your food processor, then add it back to the remaining unprocessed mixture. I left mine unprocessed, but roughly mashed it.

 

Now spoon this mixture into a pre-greased loaf tin that has also been greased and lined with greaseproof paper – press down with a spatula, so that it is flat on the top, and make your glaze topping as per below.

 

INGREDIENTS AND METHOD FOR THE CHILLI TOMATO & GARLIC GLAZE

1 cup (250 ml) tomato ketchup

1 tsp smoked paprika

½ tsp garlic powder or granules

a dash of olive oil

¼ cup (60 ml) warm water

2 Tbsp (30 ml) sweet chilli sauce

 

Place the above ingredients in a large mug, or glass bowl, then mix thoroughly and spread evenly over the top of the loaf. Bake the loaf in your preheated oven for around 45 minutes until the edges are golden.

 

Bon Appétit !

 

All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

PLEASE SCROLL DOWN TO THE COMMENT BOX AT THE BOTTOM OF THIS PAGE TO LEAVE YOUR COMMENT ON THIS RECIPE.  THANK YOU.

 

 

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