Miriam Sorrell's Blog, page 14

Mature-Style Golden Cheddar . . . has arrived !!

This is our new Mature Golden Cheddar 100% Vegan – it is now available from MIDAS FINE ART CHEESES. Cholesterol Free, Gluten-Free, Lactose-Free, Cruelty-Free. Full of all the Classic undertones of Cheddar, Exquisite Texture, Great Mouthfeel & Sublime Taste . . .

Available to purchase online, together with our ‘Decadent White’, ‘Rich Blue’, and ‘Melting Stretching Mozzarella’ (see gallery below).

Also, please go and check out our MIDAS Facebook page.

www.midasdeli.com

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Summer Bean & Cauliflower Salad With A Zesty Edge

I love this salad, it’s so easy to make, so very nutritious and delicious, and a work of art on your serving dish.  You will enjoy this any time of year.  Drizzle with lemon on top, and my choice is to serve this warm.  I recommend serving it with hot crunchy garlic bread !

 

INGREDIENTS

2 cups cooked borlotti beans, or other of your choice

1 cauliflower – use the florets

freshly cut flat leaf parsley

chopped red onions

2 cloves garlic, very finely chopped

6 lemon wedges

olive oil for drizzling

sea salt (to taste)

METHOD

Use pre-cooked borlotti beans – either soak and boil, or use from the can as I did
Pre-steam your cauliflower until tender, and allow to cool
Arrange your cauliflower florets in a serving dish, then add the garlic and beans, top with the onions, and garnish with the parsley.
Drizzle on the olive oil, add salt to taste, and decorate with your lemon wedges. Eh Voilà !

All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

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Stuffed Mediterranean Loaf – Super Mouthwatering Treat

I stuffed a loaf with my Giardiniera recipe last year, but since I had run out of my giardiniera, I made this delicious delight with the contents of my fridge – and it was truly one of the best snacks I’ve had in my life !  It is such a treat, crunchy on the outside and full of colour, with contrasting texture and wonderful tastes on the inside – one bite and your bought, sold, and, dare I say it,  a slave to the next bite.  This is Vegan Heaven ! It’s also very impressive, and almost like a summer festive treat !  This is made with my white mature cheese, which has a similar texture to feta cheese.  Confession to make . . . .  I had an extra hand helping me here.  It’s not impossible to do alone, but an extra pair of hands to pass the ingredients is very helpful – particularly if, like me, you are going to immerse yourself in a fast photo shoot and you’re hungry at the same time.  This one will definitely make your mouth water !  Please let me know how it goes, and Enjoy.  Remember, a cold drink will help to wash this down just beautifully (lots of ice and fun !).

 

INGREDIENTS

1 large loaf (around 1 kg), a little well done is better, as it needs to be hard on the outside

tomato paste/puree – use concentrate if you can, and if you want it a little hot, mix in a little chilli powder

sunflower oil or olive oil (but not extra virgin as it will overpower the other flavours)

1 medium sized zucchini (courgette), cut into slices lengthways

1 red bell pepper, cut into slices

1 large red onion, cut into rings

12 or more mushrooms, cut into slices

a handful of pre-washed baby fresh spinach leaves (or a combo of rocket and basil leaves)

slices of vegan cheese of your choice – I used my White Mature (available from Midas Fine Art Cheeses)

6 to 8 sundried tomatoes, halved

12 black olives (I used Italian toasted ones, they are salty and full flavour, strong, and very nice !)

thin slithers of fresh garlic

1 ‘beefsteak’ tomato, sliced

toothpicks, for closing the ‘side door’ of the bread

 

METHOD FOR ASSEMBLY

First fry your sliced courgettes in a griddle pan, and set aside
Next, fry your onion rings and red pepper slices together in the griddle pan until the onions are golden, and set aside
Likewise, griddle-fry the mushrooms separately, and then once they are cooked, add a spoonful of Teriyaki sauce to ‘beef them up’, then set aside
Prepare your bread by cutting the side off it as per my picture, as if you were cutting a thick first slice, then put to one side.  Remove the inside dough to create a cave-like cavity.
Using a silicone pastry brush, brush tomato paste around the inside ‘walls’ of the caved loaf – be sure to cover all the area.  Then brush some on the inside slice you have removed (this will be your side lid).
Wash your brush, place some oil into a small bowl, and brush the entire inside of the loaf with your oil – be sure to cover all the tomatoed surface that you can see.
Now it’s time to stuff the loaf.  Start off by laying around 3 slices of your pre-cooked courgette/zucchini (see pic), then a layer of tomatoes, and then another layer of courgette/zucchini.
Now you need to add (yes, I used my clean fingers for this) a handful of your precooked onion rings and bell peppers, making sure to spread them over as much surface as you can cover.
On top of this you need to add a good handful of mushrooms – don’t be afraid to go for it.  Press the mixture down very carefully to make space for your cheese slices (or mine for that matter) which you place on top.
Now add the olives (I pitted them first), then the sundried tomatoes, and finally squeeze in the spinach.
Finally, close the door of this magic loaf with your toothpicks (see pic).
Then, using a very sharp serrated knife, cut the loaf in half, and then in quarters.
Pour yourself a long, thirst-quenching drink, sit back, and indulge.

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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VEGFEST UK AWARDS 2014 – PLEASE VOTE FOR ME

I have been nominated for the VEGFEST UK AWARDS and would dearly love if you took a few seconds out to vote for my blog. If you do, please say so below, so that I can thank you personally.

Here is the link : http://www.vegfest.co.uk/vote

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Best Ever Pasta Salad – Gluten-Free, Cholesterol-Free, Lactose-Free, & Vegan of course

I knocked up this salad at lunchtime to take to the beach, and it was awesome – really tasty, wonderful flavours and textures.  My young daughter loved it too, which is saying something as she is a fussy one !  The combination of sweet and savoury lingers on, and makes you feel as though you are eating your main meal and dessert together, except that the flavours really compliment one another.  An excellent treat for home, picnics and beach trips too.  Keeps well in the fridge when covered in an airtight container.  YUM !

 

INGREDIENTS

1 red apple, cut into squares

1 cup of sweetcorn

salted black olives, either roasted or toasted ones preferably – as many as you like

12 mushrooms, sliced and fried in olive oil in a griddle pan, and set aside

1 medium sized red onion, cut into rings, and fried in a griddle and set aside

1 small red bell pepper, cut lengthways, and fried in a griddle pan and set aside

200g gluten-free pasta (I used Barilla fusilli) boiled according to label instructions

1 cup pineapple cubes (I used tinned in their own juices)

1 cup vegan mayo – added some tomato ketchup to turn it into thousand island dressing

salt to taste

a little garlic granules

sprigs of fresh mint

 

METHOD

Place all the ingredients in a large bowl, and mix with a wooden spoon, then serve in a serving bowl, and garnish with fresh mint sprigs.  Serve and 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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Mature-Style Golden Cheddar . . . coming soon

This is our new Mature Golden Cheddar 100% Vegan – it will be launched soon. Cholesterol Free, Gluten-Free, Lactose-Free, Cruelty-Free. Full of all the Classic undertones of Cheddar, Exquisite Texture, Great Mouthfeel & Sublime Taste . . .

Available to purchase online soon – if you’re interested, please private message us on Facebook or leave a comment below.

https://www.facebook.com/MouthwateringVegan

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VEGFEST UK AWARDS 2014 – PLEASE VOTE FOR ME

I have been nominated for the VEGFEST UK AWARDS and would dearly love if you took a few seconds out to vote for my blog. If you do, please say so below, so that I can thank you personally.

Here is the link : http://www.vegfest.co.uk/vote

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Hot Balls in Hot Fresh Tomato Sauce on Hot Pitta Bread

We had a rare situation at home today – warring factions over what to eat for dinner ! My partner wanted my ‘Keftethes’, whilst my daughter wanted spicy pizza.  The only answer ? To keep them both happy by serving spicy ‘meatballs’ on something close to a pizza – well, in this case, pitta bread – which I first covered with a delicious hot tomato sauce.  Both of them went crazy, and I had the solution – and I enjoyed them too, even if I say so myself !

Serve with pitta bread, grilled or heated in the oven.

 

INGREDIENTS FOR THE ‘MEATBALLS’

2 slices of brown bread (whizzed into breadcrumbs)

1½ cups vegan mince (ground crumble)

4 vegan sausages (I used Linda McCartney) – if frozen, half thaw them first

2 large cloves garlic

a little salt

2 medium sized white onions, roughly chopped

2 to 3 Tbsp fresh basil, chopped

1 tsp curry powder

½ tsp oregano

1 hot red chilli, finely chopped

1 tsp wheat gluten (available in the US from here, and in the UK from here)

INGREDIENTS FOR THE SAUCE

½ kg fresh tomatoes

2 cloves garlic

1 chopped chilli

a drizzle of agave syrup

2 Tbsp tomato puree/paste

a drizzle of olive oil

salt to taste

 

METHOD FOR THE BALLS           

Having processed your bread, place it in a bowl and set aside.
Next, place the sausages and ground mince in your food processor, and process for 15 seconds. Then add the onions and garlic, as well as the remaining ingredients from the balls list (including the breadcrumbs).  Process until it all comes together – around 15-20 seconds should do the trick as we are not after a ‘spread like’ consistency, but rather a normal mince one, with good texture and colour.
Now, using clean hands, form into balls and refrigerate for a half hour, then fry until golden, and set aside  whilst you assemble your sauce.

 

METHOD FOR THE SAUCE

1.  Whizz all the sauce ingredients in your food processor until well combined, then pour into a saucepan and on a very low heat allow to simmer until reduced – about 30-40 minutes.

2. Spoon the sauce on to the hot pitta bread, place your ‘meatballs’ on top and garnish with freshly chopped parsley.  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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Beaming Sunshine Energy Salad

A powerhouse of nutrients, beaming with colour – this appetizing salad is what I treated myself to today.  I needed a ‘pick-me-up’, and wanted art in my plate, so this is was what I composed.  Garnish with raw sesame seeds or hemp seeds.  Buy organic whenever possible.

 

Makes 1 large portion or 2 side plate portions

INGREDIENTS

2 slices sweet cantaloupe melon, chopped into squares

1 spring onion (scallion/green onion), chopped (mine was rather fat)

3 inches cucumber, semi-peeled & chopped

½ medium sized red bell pepper, cut up into small/medium squares

3 or 4 leaves iceberg lettuce, cut into slices

1 plum tomato, cut into pieces (I mixed mine with the red pepper, same colour)

½ banana, chopped

½ avocado

a handful of green grapes

3 figs, cut into wedges (heaven)

3 slices of my white mature homemade cheese (due to be available online soon)

a handful of roasted peanuts (yes a little naughty, but suit yourself)

a handful of walnuts

1 Tbsp hemp seeds

 

METHOD

Arrange on a plate as per picture, and drizzle on the dressing – garnish with hempseeds and enjoy !  I suggest you drink cold water with it, so as not to dilute the wonderful taste of the ingredients (also helps cleanse the system).

 

The BALSAMIC DRESSING is made in a jar :

 

INGREDIENTS

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

1 tsp either molasses or agave nectar

¼ tsp English Mustard (this is hot)

½ tsp any other mustard of your choice

¼ cup (60 mL)  oil of your choice (we used sunflower omega)

2 Tbsp (30 mL) balsamic vinegar – add more or less to suit your needs

 

METHOD

Add all the ingredients into your jar, shake until thick, and pour onto your salad.

 

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 Pimento Pumpkin & Mushroom Pie (with a Wheat & Quinoa Crust)

What a pie ! One of the best I have ever tasted.  Its unique flavours lend themselves for a great treat to share with friends (non-vegans will love this).  It is so packed with flavours, great texture, and a wonderful aroma.  My fussy young daughter went for seconds and that’s quite something !

Serves 8 generous portions (depending on appetite).

INGREDIENTS

3 to 4 Tbsp olive oil for frying

2 to 3 cloves garlic, sliced into thin slithers

4 cups pumpkin, cut into inch squares

3 cups mushrooms, cut into slices

3 medium sized potatoes, pre-boiled, then cut into ½ inch slices (and set aside)

1 cup petit pois, or sweetcorn

3 tsp tomato paste

½ tsp onion powder

½ tsp of crushed cardamom seeds or powder

Himalayan Salt to taste

1½ tsp veg stock granules

1 red bell pepper, roughly chopped

1 cup cashew nuts

1½ cups water

 

PASTRY

¾ kg plain unbleached flour

½ cup quinoa flour

170 ml melted coconut oil

approx ½ cup (125 ml) water – more or less, depending on how your food mixer processes the dough, see method below).

 

METHOD FOR FILLING

Having peeled, and then pre-boiled your potatoes, set them aside covered.
Now heat up your oil slightly in a large saucepan, and gently fry your garlic.  Stir it around, so that it does not burn, then add all the pumpkin and mushrooms.  Continue stirring, and stir in the tomato paste, cardamom, and onion powder. Lower the heat, add the petit pois (or sweetcorn, if you prefer) and cover, and cook long enough for the pumpkin to soften.
Meanwhile process the cashew nuts, water, veg stock granules and red bell pepper.  In your food processor until smooth.
Pour your processed pimento cream into the pumpkin and mushroom mix, and stir, keeping your heat low.  Cover, and allow to simmer for around 10-15 minutes – keep a watch out for it though, as the processed nuts tend to make it thicken rather fast.
Finally add salt, stir and taste – this is not a dessert, so it will need salt.  Then turn off the heat, and leave to cool uncovered for at least 15 minutes.

 

METHOD FOR THE DOUGH

Place the flours in your food processor, and process for 20 seconds.
Now add the oil a little at a time whilst the dough is spinning, and then start adding water slowly until it forms a ball – at that point, it is ready.  It’s then best to let it rest for a few minutes in the fridge.
Meanwhile, preheat your oven to 400ºF (200ºC).
Remove from fridge, and place your dough on a clean and flour-dusted surface.
Cut it in 2, one piece slightly larger than the other, as the top piece won’t need as much as the bottom, which has to allow for the sides.
Next roll it to the size of your pre-greased oven dish (mine was a shallow pan – 13” x 10”x 1”).
Once your base has been rolled, and fitted into your dish, you may wish to slightly bake it in the oven first for 10 minutes, then remove and allow to cool for 5 minutes – however, time was not on my side, so I poured the filling in gently, and with a large spoon I evened it out.
Next, place your pre-cooked potato pieces on top, then cover with the remaining pastry, having rolled it to size.  Be sure to leave a few fork marks on the edges, so that it adheres to the side of the pan, and does not move away from the edges and corners.  Now pierce it, so the filling can breathe.
Place in your hot oven, covered with foil for the first 20 minutes, then uncover until golden on top.
Remove from oven, leave to cool for 20 minutes, then cut to size 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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