Miriam Sorrell's Blog, page 4

Miriam’s Vegan Cornish Pasty / Pasties

These Cornish Pasties are vegan and
made MY WAY, so they are loosely based on the traditional recipe, but with my
own twist.  As they have been veganised, I wanted the filling to be
tender, succulent, and very warming.  The result, an astounding success –
a mouthwatering vegan winter treat.  These are a brilliant snack or meal
in themselves – great with a hot bowl of chowder (see my recipe
for that) on a cold winter’s night.  Yum.

NOTE : You will notice that I
pre-cook the veggies, that is because I don’t fancy the pies spending hours in
the oven before I am assured that the vegetables are tender and succulent. 

Makes 4 Pasties

INGREDIENTS

2 cups vegan mince/crumble

1½  Tbsp miso

1 Tbsp soya sauce

1 Tbsp vegan butter

2 Tbsp water

1 tsp ground black pepper  

Cornish sea salt to taste (available
from here)

2 tsp onion powder

2 medium sized potatoes, pre-boiled and cut into small square

1 cup of chopped swede (also pre-boiled)

A handful of diced carrots (optional).
You can pre-boil these with the potatoes)

1 medium sized yellow onion,
chopped

A dash of agave nectar

Ready Shortcrust Pastry

500 grams ready made – if frozen
allow to thaw, but remain cold to the touch.  I used Jus-Rol shortcrust.

Cut into 4 and roll into 4 circles
using a saucer to get a round cut

Egg Wash for brushing

½  Tbsp custard powder dissolved into a little bit of water or melted
refined coconut oil

METHOD FOR FILLING AND ASSEMBLING

Melt your butter and then add your
onions – saute for 3-4 minutes and then add a drizzle (a teaspoon or more) of
agave nectar – continue to stir until the onions begin to caramelize but NOT
burn or become too brown, just golden brown at the edges.Meanwhile add the miso paste, soya
sauce and the onion powder in a small bowl and with a few tablespoons of hot
water stir into a paste.Now add the vegan mince/crumble
into your pan and stir for a 5 minutes, until it breaks down nicely, and
then add the miso, and  mix for a
minute or so.Add the remaining ingredients and
simmer for 15 minutes.  Allow to cool down.In the meantime make up your egg
wash mixture, and clear and clean your worktop in readiness for making the
pasties up.Have a dish ready with some grease-
proof paper and preheat your oven 190 degrees Celsius (375 degrees Farenheit).Dust some plain flour, and cut your
dough into 4 pieces – roll each one into a ball and then flatten with a rolling
pin.  You will then need a plate approximately 8 inches in diameter (I
used a common side-plate for this purpose), and using a pastry brush, gently
seal in the egg wash on the edges so that it can act as an adhesive.Now with a spoon fill half the
rolled dough with the filling and then carefully fold the other half of the
dough towards you and envelope the edges tightly.You may wish to crinkle the edges
or shape them as you desire.Once you make up all four pasties, brush the egg wash on them, and
then with a sharp knife, gently pierce a hole on the top so that the filling
can breathe and with a small teaspoon add a little UNSWEETENED plant based milk.Place in your hot oven until golden all over.  Allow a 10
minutes cooling period before you dig in.Enjoy !










 

The post Miriam’s Vegan Cornish Pasty / Pasties appeared first on Mouthwatering Vegan.

Smokey Crispy Bacon

I loved my bacon very, very much.  I have been experimenting with a host of different marinades for ages. Always aiming for that something that just gives you the ‘smokey bacon fix’ good mouthfeel, great flavour and a pleasurable texture, and here it is.  Tempeh ‘Bacon’, but not just any common tempeh bacon, but THE SMOKEY CRISPY TEMPEH BACON.  Best of all it’s super easy to make, and a staple in our home.  Perfect as part of a ‘fry-up’ for breakfast, in a sandwich as a BLT, BBQ season, or any other way that takes your fancy.  Do not hesitate to drizzle on some maple syrup in the end – that is, if you dare !!

Note : These tempeh rashers can be marinated overnight and kept covered in the refrigerator for at least 2 days.

INGREDIENTS

12-14 slices of plain tempeh (thin-ish but not paper thin – similar thickness to real bacon rashers)

SMOKEY ‘BACON’ MARINADE

4 Tbsp ketchup

1 tsp bacon
flavour (available in the UK from here)

6 Tbsp liquid
smoke (I use Stubbs – available in UK from here,
or in USA from here)

¼ tsp garlic
powder

1 tsp smoked salt
(available in UK from here,
or in USA from here)

1/8 tsp beetroot
powder

2 tsp maple syrup
or agave

½ tsp piri piri (available
in UK from here,
or in USA from here)

1 tsp vegetable oil
or refined coconut oil

METHOD

Mix the above marinade together in a medium
sized bowlBrush on both sides of your tempeh slices,
cover and refrigerate for half an hour (this also works if you wish to refrigerate
overnight) – be sure to cover all the tempeh well.Heat up some oil and fry on both sides until it
turns dark brown on both sides – treat the rashers with care as they are
delicate.Serve.

If you like this recipe, after you’ve made it could you please scroll down to the comments box below and let me know how you got on. Thanks !

 

The post Smokey Crispy Bacon appeared first on Mouthwatering Vegan.

My Hearty Mediterranean Bean Feast

This rustic stew is rich
and hearty, full of exotic flavour, and easy to make.  It looks absolutely
beautiful, with its sensual, appetizing colours, and wonderful spicy
aroma.  It is also packed to the brim with vitamins, minerals, plant-based
protein, and goodness.  The vegetables should burst in your
mouth with their own flavour, quickly followed by the juices from the
stew. 

My Greek origins have
followed my every step in the kitchen, and having had Indian friends since I
can remember, I was always fascinated and enthralled watching their mothers
cook, with their plethora of magical spices.  This enduring passion for
Indian food, together with my Mediterranean roots, has resulted in a fusion of
these two cuisines that has been a recurrent theme in my kitchen for the last
few decades.  So, please consider this stew a celebration of East &
West, and feel free to break bread as you enjoy sharing this dish with your
loved ones.

N.B. I pre-cook the beans separately, to ensure they soften enough,
and the carrots should be steamed separately, as they should be tender.  I
suggest serving this dish with non-dairy plain yoghurt, raw onion and your
favourite fresh bread.  

This stew heats up well the next day too – that
is if there’s any left !

This recipe is featured in the January/February 2020 issue of ‘Resurgence & Ecologist’ Magazine.

INGREDIENTS :

2-3 Tbsp extra virgin
olive oil

150g black eyed beans,
soaked overnight and pre-boiled until slightly soft

100g black beans, soaked
overnight and pre-boiled until slightly soft

1 large red onion, finely
chopped

3 cloves garlic, finely
chopped

2 inches fresh ginger,
grated

1 to 2 chilli peppers, cut
lengthways (remove seeds for less ‘heat’)

1 stick green-leaved
celery, chopped

1 cup vegetable stock (organic
miso or organic vegetable cube)

½ cup water

½ tsp coriander seeds

2 to 3 Tbsp tomato puree

1 cup tomato passata
(homemade or jarred)

3 carrots (mixed colours
if you wish), roughly chopped, and pre-steamed until soft

½ tsp salt

¼ tsp asafoetida powder

1 Tbsp chopped fresh dill
(optional)

1 Romano pepper, cut into
4 or 5 pieces lengthways

1 large courgette, roughly
chopped (to soak up the juices and burst in your mouth)

2 cinnamon sticks

flat leaf parsley, finely
chopped for garnishing

METHOD :

1.  Soak the beans overnight,
then boil until slightly softened (you may use a pressure cooker if you wish),
remove the water and set aside.  Steam your carrots until soft, and set
aside.  Meanwhile, assemble your ingredients on your worktop.

2.  In a medium to large saucepan, heat up
your oil.  Gently sauté your onion, garlic, ginger, coriander seeds,
chilli peppers, and celery, stirring so that they do not burn.  Once the
onions have become translucent, spoon the mixture into a bowl.

3.  If needs be, add a further teaspoon of
oil to the pan, and sauté your courgettes until golden on both sides. 
Repeat these steps with the Romano pepper, until the pieces have wilted. Set
aside.

4.  Next, add the onion mix
back to the pan, then after 2 minutes stir in the tomato puree.

5.  Now add the other
vegetables back into the pan, and the remaining ingredients.  Add the
water a little at a time, to give your sauce a chance to thicken, then allow to
simmer gently with the lid half covered on a low heat for 20-30 minutes. 

6.  Stir gently every now and then, and taste your sauce for seasoning.  Garnish and serve.

If you like this recipe, after you’ve made it could you please scroll down to the comments box below and let me know how you got on. Thanks !

 

The post My Hearty Mediterranean Bean Feast appeared first on Mouthwatering Vegan.

A Mediterranean Hearty Bean Feast

This rustic stew is rich
and hearty, full of exotic flavour, and easy to make.  It looks absolutely
beautiful, with its sensual, appetizing colours, and wonderful spicy
aroma.  It is also packed to the brim with vitamins, minerals, plant-based
protein, and goodness.  The vegetables should burst in your
mouth with their own flavour, quickly followed by the juices from the
stew. 

My Greek origins have
followed my every step in the kitchen, and having had Indian friends since I
can remember, I was always fascinated and enthralled watching their mothers
cook, with their plethora of magical spices.  This enduring passion for
Indian food, together with my Mediterranean roots, has resulted in a fusion of
these two cuisines that has been a recurrent theme in my kitchen for the last
few decades.  So, please consider this stew a celebration of East &
West, and feel free to break bread as you enjoy sharing this dish with your
loved ones.

N.B. I pre-cook the beans separately, to ensure they soften enough,
and the carrots should be steamed separately, as they should be tender.  I
suggest serving this dish with non-dairy plain yoghurt, raw onion and your
favourite fresh bread.  

This stew heats up well the next day too – that
is if there’s any left !

This recipe is featured in the January/February 2020 issue of ‘Resurgence & Ecologist’ Magazine.

INGREDIENTS :

2-3 Tbsp extra virgin
olive oil

150g black eyed beans,
soaked overnight and pre-boiled until slightly soft

100g black beans, soaked
overnight and pre-boiled until slightly soft

1 large red onion, finely
chopped

3 cloves garlic, finely
chopped

2 inches fresh ginger,
grated

1 to 2 chilli peppers, cut
lengthways (remove seeds for less ‘heat’)

1 stick green-leaved
celery, chopped

1 cup vegetable stock (organic
miso or organic vegetable cube)

½ cup water

½ tsp coriander seeds

2 to 3 Tbsp tomato puree

1 cup tomato passata
(homemade or jarred)

3 carrots (mixed colours
if you wish), roughly chopped, and pre-steamed until soft

½ tsp salt

¼ tsp asafoetida powder

1 Tbsp chopped fresh dill
(optional)

1 Romano pepper, cut into
4 or 5 pieces lengthways

1 large courgette, roughly
chopped (to soak up the juices and burst in your mouth)

2 cinnamon sticks

flat leaf parsley, finely
chopped for garnishing

METHOD :

1.  Soak the beans overnight,
then boil until slightly softened (you may use a pressure cooker if you wish),
remove the water and set aside.  Steam your carrots until soft, and set
aside.  Meanwhile, assemble your ingredients on your worktop.

2.  In a medium to large saucepan, heat up
your oil.  Gently sauté your onion, garlic, ginger, coriander seeds,
chilli peppers, and celery, stirring so that they do not burn.  Once the
onions have become translucent, spoon the mixture into a bowl.

3.  If needs be, add a further teaspoon of
oil to the pan, and sauté your courgettes until golden on both sides. 
Repeat these steps with the Romano pepper, until the pieces have wilted. Set
aside.

4.  Next, add the onion mix
back to the pan, then after 2 minutes stir in the tomato puree.

5.  Now add the other
vegetables back into the pan, and the remaining ingredients.  Add the
water a little at a time, to give your sauce a chance to thicken, then allow to
simmer gently with the lid half covered on a low heat for 20-30 minutes. 

6.  Stir gently every now and then, and taste your sauce for seasoning.  Garnish and serve.

If you like this recipe, after you’ve made it could you please scroll down to the comments box below and let me know how you got on. Thanks !

 

The post A Mediterranean Hearty Bean Feast appeared first on Mouthwatering Vegan.

The Beyond Burger Lamb Curry

Serves 4

This is based on my lamb curry I used to make a long time ago. It’s got some heat and is very flavourful – I find the Beyond Burgers to have a very good texture for this dish and also they have a slight lamb-like flavour, which lends itself perfectly to this dish. For those transitioning vegans, hardcore carnivores or anybody else who might just be missing that deep rich ‘meaty’ taste – here it is, full of flavour and devoid of cruelty. Get ready for some awesome heat !

If you like this recipe, after you’ve made it could you please scroll down to the comments box below and let me know how you got on. Thanks !

 

The post The Beyond Burger Lamb Curry appeared first on Mouthwatering Vegan.

Vegan Calamari Sauce with Spaghetti

Serves
4

I
had a craving for calamari/octopus stew. 
I have had this Maltese-style in the past, and also something similar in
Greece years ago.  But I always did my own thing, as I found what I cooked
to be preferable and magical in terms of ingredient and flavours over the
years.  Then I became vegan, but I
did not lose my passion for the flavours from the past.  Here I recreate the dish with heartfelt
hope and much enthusiasm, and the taste is a sublime rich stew, full of texture
and colour, with the most incredible, memorable flavour when married with
spaghetti.  You will love this, and if you make it for your loved ones or
guests, well, they will love you all the more !

If you like this recipe, after you’ve made it could you please scroll down to the comments box below and let me know how you got on. Thanks !

The post Vegan Calamari Sauce with Spaghetti appeared first on Mouthwatering Vegan.

Vegan Beef & Guinness Pie

Serves 4

Ideal for Christmas and Thanksgiving.  This vegan version of Beef and Guinness Pie is made with tender vegan mince (crumble), and a delicious mouthwatering gravy with mushroom stock.   The taste of Guinness (Irish stout ale) and onions make it an ideal treat to showcase for guests and family alike.  It is very easy to make and yields an impressive, delicious pie, with little time spent in your kitchen.  So, get the apron on and let’s get started.

NOTE : You may add pre-cooked chopped carrots to the mix if you
wish.

If you like this recipe, after you’ve made it could you please scroll down to the comments box below and let me know how you got on. Thanks !

The post Vegan Beef & Guinness Pie appeared first on Mouthwatering Vegan.

Rich & Easy Vegan Chilli con Carne

This
is a wonderful rich chilli – very easy to make and great with tortilla chips,
rice and a guacamole.  I usually make enough for the next day.  Love
the heat from the chillies and the sauce is to die for.  Let’s go chilli
up . . .

All recipes & content © Miriam Sorrell www.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 & Easy Vegan Chilli con Carne appeared first on Mouthwatering Vegan.

Spaghetti Bolognese Bake

Spaghetti Bolognese is a firm favourite in my home.  There is also a Maltese pasta bake which is made in almost the same way, and which I have also veganised – again, made with pasta, Bolognese sauce, grated cheese and eggs.  So, since I had veganised it years ago, I thought why don’t I use spaghetti instead, with a double layer of cheese for that lush, comforting savoury treat.  And it worked so well, that it is now a main-stay.  It can also be made using gluten free pasta for those who wish to avoid gluten.  It freezes very well, so if you intend to freeze it, cook if for half the length of time in the oven, and be sure to allow it to cool for an hour or two before covering it well, and freezing.

I have made this dish with an array of different vegan cheeses, including my own homemade ones, including one from my ‘Mouthwatering Vegan’ book with extra tapioca starch for added stretch.  But for practicality and speed, use whichever vegan cheese you wish. 

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 Spaghetti Bolognese Bake appeared first on Mouthwatering Vegan Recipes™.

Stuffed Samosa Wraps

These wraps (or burritos) are incredibly delicious and so very simple to make.  You will love them.  The key in this recipe is that the potatoes adequately soften.  The rest is a very slightly spicy mix heaving with flavour.  I LOVE samosas, and this was a quick and clever way to eat them.  They were gobbled up in no time, and they’re now a favourite in my home, and a great way to get that ‘curry-fix’.  I served them up with some vegan almond yoghurt, which makes a fabulous dipping sauce, together with some mango chutney, which was magical !  And now, prepare to get dirty !

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 Stuffed Samosa Wraps appeared first on Mouthwatering Vegan Recipes™.