Miriam Sorrell's Blog, page 13

Rich Spicy Lentil & Sweetcorn Chilli

Have I said it before ? I think so. I love chilli like the sunshine. Yup, I love the spices and textures, I love the bright vibrant colours, and I adore the taste. Here I use a combination of lentils and sweetcorn, both opposite in texture and colour, bringing visual joy to the table. This dish tastes great as a wrap filler or as a filling for a sweet jacket potato, and that is how I am serving ours, together with loads of stripped cut portobello steak mushrooms with garlic and teriyaki sauce, and some toasted tortillas for some crunch – now what could be better ? !

INGREDIENTS

1 large red spanish onion, finely chopped

2 large cloves garlic, finely chopped

2 cups of pre-cooked lentils (I used canned for speed)

1 cup of sweetcorn

1 medium sized bell pepper, chopped into small squares

Himalayan salt to taste

olive oil for frying

2 Tbsp tomato puree/paste

½ tsp ground chilli powder

1 can of tomatoes, or 2 cups of canned tomatoes (use fresh by all means)

¾ tsp smoked paprika

1/8 tsp turmeric

a dash of agave nectar

METHOD

Fry your onion in a little olive oil, then when it turns transparent, add the garlic. Stir for a minute and lower the heat so it won’t burn.
Now add the red pepper, and continue stirring for a further 2-3 minutes, then stir in the tomato puree/paste and the spices, adding a little more oil if dry.
Add the remaining ingredients and cover. Simmer gently for 30 minutes until you are left with a thick rich sauce.
Serve on a bed of rice, or any other way you wish. Enjoy !

 

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Monster Beet Burger

These taste great. Serve with oven baked veggies, courgettes, aubergines, tomatoes and sweet potatoes – alongside a green herb fresh salad (use coriander/cilantro and basil).  For an all gluten-free option use pre-cooked short grain brown rice.

 

Makes around 4 burgers

 

INGREDIENTS

2 cups cooked pearl barley

2 beetroot, peeled and cooked (don’t overcook it), then when cooled, grate and set aside

1½ cups sugar-free pineapple, roughly chopped

1 tin red kidney beans

Himalayan salt (available in the US from here, and in the UK from here)

1 medium red onion, roughly chopped

½ tsp curry powder

¼ tsp asafoetida (available in the US from here, and in the UK from here)

3 Tbsp buckwheat flour

1 tsp Orgran egg replacer (available in the UK from here, or Ener-G Egg Replacer in the US)

½ tsp guar gum (available in the US from here, or in the UK from here)

METHOD

Place the onion in a food processor and process until small, then add half the pearl barley and half of the kidney beans along with the salt, curry, egg replacer, flour, spices, and half the pineapple, and process until almost smooth.
Then add the remaining half of the barley, kidney beans and pineapple, and pulse for a few seconds, so that they only slightly break down.
Place in the fridge for a few hours.
When ready, heat some oil in a non-stick pan, then using a large cooking spoon, spoon the mixture in portions into the hot olive oil, and fry in a non-stick pan on both sides.
Then keep hot in the oven – you must fry first though, otherwise they won’t solidify.
Enjoy !

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Best Ever Vegan (Christmas) Fruit Cake

This awesome boiled fruit cake is a firm family favourite in our household, and will definitely be on the table over Christmas. I first tasted this awesome recipe many years ago, back in the days when I was vegetarian – I loved it and I have been missing it ever since. So I retrieved the family recipe, and set out to veganize it, in the hope that it worked. It was every bit as good as it was back then ! I added and changed a handful of things around, and here we have a cake that more than does us justice for this Christmas. It begs for a hot pot of English Tea, and memories of cold winter Sunday afternoons, when really nothing else matters but the fine rich taste of this moist delight, full of flavour and nostalgic texture – pure British nostalgia !

 

Serves 12

 

NOTE : Can also be made gluten-free by using all purpose GF flour (available in the US from here, and in the UK from here)

 

INGREDIENTS

250ml (8 fl oz) water

900g (2 lbs) mixed dried fruit (I used 500g Australian sultanas, and the rest a mixture of ready-to-eat chopped figs, and chopped driedapricots)

100g of black treacle (or a little less if you prefer to use either stevia, xylitol, or molasses)

170g vegan margarine or coconut oil – I mixed equal amounts of both (coconut oil available from here in US, or from here in UK)

230g plain flour (I used 100g plain unbleached, and the rest a mixture of gram flour, tapioca and soya flour) – for gluten-free see note above

1 tsp mixed spice

1 tsp bicarbonate of soda (baking soda)

½ tsp baking powder

2 tsp egg replacer (available from here in the US, and here in the UK/Australia)

½ tsp flaxseeds (available from here in the US, and here in the UK)

the zest of a large orange

almonds for the top to decorate (as per picture)

METHOD

 

Preheat the oven to 300ºF (150ºC), and grease a 2lb loaf tin, or a round 8” cake tin, and line it with grease proof paper/parchment.
Combine the water dried fruit, sugar treacle, and vegan butter or coconut oil in a saucepan over a medium heat, and bring to the boil, stirring occasionally, and boil gently for 10-15 minutes.
Meantime, sift the flours, bicarb of soda, and mixed spices, and other dried ingredients in a large bowl. Then when your fruit is ready, allow to stand for 10 minutes or so.
Now make a well in the flour mix, and pour the fruit mixture in it, and, using a wooden spoon, stir it for a few minutes, making sure it is well mixed.
Spoon your mixture into the cake tin/loaf tin, and decorate with the almonds.
Bake for 90 minutes, or until a sharp knife or skewer comes out clean when teste
Cool in the tin for at least 10 minutes before removing.
Put the kettle on, cut a slice, spread some vegan butter, lie back, and think of nothing else . . .

All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

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The post Best Ever Vegan (Christmas) Fruit Cake appeared first on Mouthwatering Vegan Recipes™.

Best Ever Vegan Christmas Cake

This awesome boiled fruit cake is a firm family favourite in our household, and will definitely be on the table over Christmas. I first tasted this awesome recipe many years ago, back in the days when I was vegetarian – I loved it and I have been missing it ever since. So I retrieved the family recipe, and set out to veganize it, in the hope that it worked. It was every bit as good as it was back then ! I added and changed a handful of things around, and here we have a cake that more than does us justice for this Christmas. It begs for a hot pot of English Tea, and memories of cold winter Sunday afternoons, when really nothing else matters but the fine rich taste of this moist delight, full of flavour and nostalgic texture – pure British nostalgia !

 

Serves 12

 

NOTE : Can also be made gluten-free by using all purpose GF flour (available in the US from here, and in the UK from here)

 

INGREDIENTS

250ml (8 fl oz) water

900g (2 lbs) mixed dried fruit (I used 500g Australian sultanas, and the rest a mixture of ready-to-eat chopped figs, and chopped driedapricots)

100g of black treacle (or a little less if you prefer to use either stevia, xylitol, or molasses)

170g vegan margarine or coconut oil – I mixed equal amounts of both (coconut oil available from here in US, or from here in UK)

230g plain flour (I used 100g plain unbleached, and the rest a mixture of gram flour, tapioca and soya flour) – for gluten-free see note above

1 tsp mixed spice

1 tsp bicarbonate of soda (baking soda)

½ tsp baking powder

2 tsp egg replacer (available from here in the US, and here in the UK/Australia)

½ tsp flaxseeds (available from here in the US, and here in the UK)

the zest of a large orange

almonds for the top to decorate (as per picture)

METHOD

 

Preheat the oven to 300ºF (150ºC), and grease a 2lb loaf tin, or a round 8” cake tin, and line it with grease proof paper/parchment.
Combine the water dried fruit, sugar treacle, and vegan butter or coconut oil in a saucepan over a medium heat, and bring to the boil, stirring occasionally, and boil gently for 10-15 minutes.
Meantime, sift the flours, bicarb of soda, and mixed spices, and other dried ingredients in a large bowl. Then when your fruit is ready, allow to stand for 10 minutes or so.
Now make a well in the flour mix, and pour the fruit mixture in it, and, using a wooden spoon, stir it for a few minutes, making sure it is well mixed.
Spoon your mixture into the cake tin/loaf tin, and decorate with the almonds.
Bake for 90 minutes, or until a sharp knife or skewer comes out clean when teste
Cool in the tin for at least 10 minutes before removing.
Put the kettle on, cut a slice, spread some vegan butter, lie back, and think of nothing else . . .

All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

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Chocolate & Cream French Toast With Pan Seared Bananas, Cinnamon & Salted Peanuts

There is no getting away from the fact that this is decadent in the extreme, and . . . well . . . very, very naughty. But what the heck, the festive areason is round the corner, we’re wrapped up inside for a cosy winter, and this is exactly what we’re craving at this moment – even if it is contrary to all our dietary instincts.

It’s actually very simple to make, and my take on 2 dishes that I’ve always enjoyed – French Toast, and Pan Seered Bananas. Don’t skimp on the trimmings, and I guarantee this one will go down well with anyone lucky enough to be in the house at the time.

I have to thank Evthokia for the ideally suited plate used for this shoot.

Serves 1 (double for 2)

INGREDIENTS FOR THE BATTER

3½ Tbsp firm silken tofu (I use organic non-GMO Mori-Nu – available in the US from here, and in the UK from here)

¼ cup milk (I used coconut milk – available in the US from here, and in the UK from here)

1¼ Tbsp tapioca flour

a pinch of salt

½ tsp vanilla extract (available in the US from here, and in the UK from here)

1/8 teaspoon of ground cinnamon

1 tablespoon of maple syrup (available in the US from here, and in the UK from here)

 

TOAST

Much as we very rarely use white bread, you need 2 thick slices per person

vegan margarine to melt and fry the toast in

 

BANANAS FOR FILLING & TOP

2 ripe bananas – not brown, but ripe – chopped, and fried until golden.

 

TOPPING

Melted choc of your choice – I used 2 full tsp cocoa powder and 3 to 4 tsp coconut oil warmed up with agave – you add it as you wish, as it’s a personal choice how sweet you prefer it.

(Natural cacao powder can be purchased from here in the US, or from here in the UK : coconut oil from here in US, or from here in UK : agave from here in US, and here in UK)

Mix it up, and have it on stand by for pouring.

 

CREAM

You can either use cashew cream :

½ cup pre-soaked cashews processed in the high speed blender with ¾ cup water, and a little agave or ready made vegan cream – I used the Provamel Soya, but there are others, choose what you personally prefer.

 

EXTRAS

maple syrup (available in the US from here, and in the UK from here)

roasted salted peanuts

 

METHOD

Place the batter ingredients in your food processor, or liquidizer, and process until rich and creamy.
Heat up some vegan margarine or coconut oil in your frying pan. Then dip your bread on both sides in the batter mixture until saturated, and add to your preheated pan. Fry until golden – around a minute and a half – and then turn it around. Turn around a couple more times to get an even colour on each side.
Then place on a plate, add one layer of the bananas (i.e. half of the bananas), then spoon on some cream, and place your other slice of french toast (as you would a sandwich), and add the remaining bananas. Spoon on in a zig zag motion your chocolate and cream as you prefer – toss on the roasted peanuts and Voila – Heavenly culinary Joy awaits – DIG IN !

All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

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The First Vegan Chocolate Cheese in the World . . . .

Order yours online from MIDAS DELI

The post The First Vegan Chocolate Cheese in the World . . . . appeared first on Mouthwatering Vegan Recipes™.

Pumpkin, Rosemary & Sundried Tomato Farfalle

This dish is a must-keep, and promises subtle but distinct flavours mixed together.  The pumpkin’s subtle flavour, the rosemary distinct flavour, a little chilli and the sundried tomatoes are wonderful companions to this marriage.  Very child friendly (I remove the chilli seeds from the chilli).

INGREDIENTS

400g fresh pumpkin (the more orange in colour the better), chopped into small squares

8 sundried tomato halves, chopped

2 to 3 cloves garlic

1 cup (250 ml) vegetable stock (you might need a little more)

extra virgin olive oil

1 red chilli (remove seeds if you don’t want it hot)

2 to 3 sprigs fresh rosemary (not dried)

1 Tbsp tomato puree

salt to taste

METHOD

Heat your olive oil, then add the garlic, rosemary and chilli.  Stir them on a low heat for a minute or so, then add the pumpkin, and a little more olive oil and the tomato puree.
When the pumpkin has started to soften from the outside (as it does after being exposed to heat on i’s flesh), start adding your stock little by little.  Cover, and allow to simmer until the stock has reduced to half the amount.
Next add the remaining ingredients, and taste for salt.
Serve with the farfalle.  After your farfalle have boiled al dente (don’t rinse in cold water), add them immediately to the sauce, then drop them into a large bowl or serving dish, garnish with fresh rosemary, and dust the edges over with some vegan grated cheese of your choice.  Bon Appetit!

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My Vegan Lemon Meringue Pie

Lemon meringue is an old English favourite, and for me it is so reminiscent of childhood.  As with so many nostalgic recipes, I had it marked down on my list of ‘must veganize’ dishes.  Well this one has really surpassed all expectations, and has all those yummy qualities of the original.  With the help of egg replacer, I managed to recreate a light meringue, and also the wonderful lemony filling.  Once again proving that, although we may eat a wholefood diet in the main, when it comes to a few treats, we don’t have to miss out on anything being vegan !

NOTE :  Can also be made gluten-free by using all purpose GF flour (available in the US from here, and in the UK from here)

INGREDIENTS FOR THE PASTRY

1 cup plain flour, plus extra for dusting (see note above for gluten-free links)

¾ cup Earth Balance, or other vegan butter/margarine of your choice

a little bit of (very) cold water, if needed

the zest of ½ lemon

 

METHOD FOR THE PASTRY

Place ingredients in a food processor (not the water) and process until a ball is formed, if it is still crumbly add a little bit of water until it forms a ball.  Then wrap in cling film, and refrigerate for a half hour.

INGREDIENTS FOR THE FILLING

3 Tbsp cornflour/corn starch

juice of 3 large lemons (less if you don’t like it both tart and sweet like I do)

the zest of one lemon

2 tsp egg replacer (available from here in the US, and here in the UK/Australia)

½ 350g packet of tofu (I use organic non-GMO Mori-Nu – available in the US from here, and in the UK from here)

½ cup icing sugar (confectioner’s sugar)

1/8 cup vegan milk (I use Alpro)

¾ tsp turmeric (available from here in the US, and from here in the UK)

 

METHOD FOR FILLING

Place the ingredients in a food processor and whizz for 2 minutes until totally smooth – taste for sweetness and tartness, and adjust accordingly.

 

INGREDIENTS FOR MERINGUE

90g (3.17oz) egg replacer (see links for where to purchase above) – double this quantity if you want a high meringue

½ tsp pectin (available from here in the US, and from here in the UK)

250 ml (8.45 fl oz) cold water

5 ml (1.7 fl oz) vanilla extract (available in the US from here, and in the UK from here)

125g (4.4 oz) icing sugar (confectioners’ sugar)

1 Tbsp soft brown sugar

½ tsp xantham gum (I use Dove’s Farm)

½ tsp agar agar powder (available in the US from here, and from here in the UK)

 

METHOD

First preheat your oven to 250ºF (130ºC).
Blend the egg replacer and pectin together thoroughly in a bowl.  When mixed, add to a mixing bowl or your blender, along with the cold water, and mix on high speed for 5 minutes.
Then add your icing (confectioners’) sugar, vanilla, and soft brown sugar, and continue to mix on high speed for a further 5 minutes.  The foam should start to increase in volume.

 

METHOD FOR ASSEMBLING THE PIE

You will need a circular spring-form pan (or similar) around 8” diameter x 2½ deep.
First pre-heat your oven to 350ºF (180ºC).
Then line the pan with greaseproof paper, and lightly grease the paper with a little sunflower oil.
Remove your dough from the fridge, and line your pan with it, take the edges up by a couple of inches – and place in your preheated oven until golden.  Then remove, and allow it to cool down.
Next, having mixed the filling, pour it gently into the pie crust and bake for 20 minutes.  Test if it has set – it should be semi-solid to the touch.
Now gently add the meringue on top, and place in the oven for an hour, or until it turns golden on top.
Remove, allow to cool, and then refrigerate overnight.  Enjoy !

All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

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Double Devilled Choc N Orange Mousse Cheesecake

This recipe was inspired by the famous Terry’s Chocolate Orange, which we used to enjoy as children. A combination that works so well, that I had to base my next vegan cheesecake around it !

 

INGREDIENTS FOR BASE

1 cup pecan nuts (you may slightly toast these if you wish)

½ cup toasted sunflower seeds

2 Tbsp unsweetened cocoa powder (natural cacao powder can be purchased from here in the US, or from here in the UK

50 ml coconut oil (available from here in US, or from here in UK

¼ tsp Himalyan salt, or sea salt (Himalayan salt can be purchased from here in the US, or here in the UK)

4 Digestive biscuits (or Graham crackers in the US)

2 Tbsp muscovado dark sugar

the zest of an orange

orange marmalade (optional)

 

METHOD FOR BASE

Process the nuts and biscuits in your food processor until they are crumbs.
Add the remaining ingredients, and process for a minute.  The mixture is ready when you press it in your fingers and it sticks.
Now transfer the mix to a round cake tin (approx 7” diameter), pressing it into the base of the tin, and evening out as best you can.  Then refrigerate for an hour or so.
Remove from fridge, and, if you wish, spread a layer of orange marmalade.

 

INGREDIENTS FOR CHEESECAKE FILLING

1 cup cashew nuts, soaked and drained

the juice of 3 large oranges (you need around 175ml of liquid to match the lemon)

the juice of half a lemon (see above)

375ml (12½ fl oz) dairy free milk

1½ Tbsp agar powder (this can be found here in the US, or from here in the UK)

75ml (2½ fl oz) agave syrup, or maple syrup (agave from here in US, and here in UK : maple syrup available in the US from here, and in the UK from here)

½ tsp cardamom seeds (crushed) (can be found here in the US, and here in the UK)

the flesh of an orange without the pith or skin – cut into ½”  pieces, and set aside for ducking into the cheesecake

 

METHOD FOR FILLING

Process the nuts until smooth in your food processor, adding the orange and lemon juice a little at a time, and then add the agave nectar or maple syrup.  Process until totally smooth.
Next, heat up your milk, and add the agar powder to it. Mix until smooth (I use a hand whisk for this) – a minute or so should do the job once the milk has heated up. Leave to cool for a couple of minutes.
Now spoon the milk agar into the mixture in the food processor, and process for a minute until well blended.
Next, spoon this thick mixture onto the biscuit and nut base, and level with a spatula.  Leave to sit for 10 minutes before the next step.
Now carefully sink the orange flesh pieces about ½” into the cheesecake mixture.  Using clean hands, make sure that the surface is as smooth as possible.

 

INGREDIENTS FOR CHOCOLATE TOPPING

230g firm silken tofu (I use organic non-GMO Mori-Nu – available in the US from here, and in the UK from here)

1 heaped Tbsp cocoa powder (see links for where to purchase above)

100g dairy-free dark chocolate (these brands are good – in the US from here, and in the UK from here)

a pinch of salt

1 Tbsp molasses, or other dark sugar

1 tsp orange zest

 

METHOD FOR CHOCOLATE TOPPING

First break the chocolate down into a glass bowl. Then melt it either in the microwave, or by bain marie method by placing the bowl in a small saucepan half filled with hot water, and placing on a low heat, mixing with a small spoon until totally melted.
Meanwhile, place the tofu and cocoa powder in the processor, and process until smooth. Then add the melted chocolate, the sugar and the rest of the ingredients, and process for a further minute.  You will be left with a thick cream mixture.  Do not over-process.
Next, spoon onto the surface of the orange cheesecake filling, smoothing out with your spatula in circles, and finally adding as much orange zest as you fancy.
Place in the fridge for a few hours – overnight is preferable. Cut up and Enjoy !

 

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Basmati Tomatoed Spiced Rice with Spinach, Mushroom & Cheese

This is a beautiful dish.  I say this because it looks wonderful, and has the most amazing of flavours.  It is easy to prepare and is one of my favourite rice dishes.  I sometimes make enough for 2 days, as it comes in handy if you’re too busy to cook daily, and it keeps well in the fridge in an air-tight container.  It is a kind of fusion, with both Greek and Indian notes.  Try it and enjoy the sublime combination of aromatic taste, texture and colour, all combined to make a great dish with little effort.  Enjoy !

INGREDIENTS

2 cups basmati rice – washed, boiled, drained, and then set it aside

olive oil for frying

3 cups of sliced mushrooms

2 cloves garlic, finely chopped

1 medium red onion, finely chopped

2 cups spinach (I used frozen, and thawed it)

¼ tsp curry powder

1/8 tsp chilli powder

1/8 tsp cardamom powder

1 to 2 Tbsp tomato paste

salt to taste

½ ‘Decadent White’ cheeselet from Midas Fine Art Cheeses (or any other vegan white cheese of your choice), cut into squares (around 70g /2.5 oz of cheese)

METHOD

First, pre-boil your rice according to packet instructions.
Meanwhile, fry your onion in a wok (or equivalent), add in your mushrooms and garlic, and stir. When the mushrooms wilt, add in your spices and salt.
Now stir in your tomato paste, and lower the heat.  Mix frequently for the next ten minutes.
Next, add in your spinach (put through a sieve to remove excess water if using frozen spinach, as it carries lots of water).
Mix well, and finally add your rice.  Mix well again, and serve hot with your cheese.

 

All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

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