Vegan quiche variation
Vegan Quiche slice I have posted vegan quiches before – see here and here. Quiches can be complicated or easy, and this vegan quiche variation came about from a need to use up some veggies, and a desire to brush up my pastry making skills. For the pastry I used...
Vegan Short Crust Pastry
I much prefer making my own pastry, and this vegan short crust pastry is easy – and the recipe works. I found it here. Thanks to Veganlovlie. Check out their blog and website. I have just used this recipe to make a quiche. Quiche with vegan short crust base...
Madame Renoir’s Sauted Chicken
This vegan version of Madame Renoir’s Sauted Chicken was just what I needed to hone my seitan making skills. And as we are stuck in lockdown at the moment I am trying all sorts of recipes. I had never heard of Madame Renoir and her chicken till it popped up in...
Vegan Steak Bake
A while ago one of the UK fast food chains (Greggs) came up with a Vegan Steak Bake. I thought I would try making my version. Vegan Steak Bake I cheated a bit and used a bought puff pastry. For the filling I simply sauted some finely chopped onion and garlic, added...
Seitan Steaks
This Seitan Steaks post is going to be really short! There are 2 things I find rather annoying about finding recipes on line – One is having to scroll through pages and pages about the bloggers dogs or cats or walks in the mountain or whatever. The other is...
Mushroom Duxelles
Mushroom Duxelles I included this mushroom duxelles recipe in by Beet Wellington post, but thought I would make it stand alone post as well. Mushroom Duxelles Ingredients Ingredients: 300 grms mushrooms1 large shallot or medium onion2 x 1T vegan butter1 t dried...
Beet Wellington
Beet Wellington I suppose I should have put this Beet Wellington recipe out before Xmas, but I only discovered it the other day, thanks to James Martin‘s Saturday TV show. He calls it a Beet Pithivier (no I have never heard that word before either) but it is a...
Stir Fry
Stir fried “chicken” pieces with peas and peppers The original stir fry was meat based, and done very quickly on a very hot steel plate. I am not keen on using loads of very hot oil in the kitchen as it is very messy. Thing is if you don’t go quite...
Vegan Pastrami
This Vegan Pastrami was amazing – both texture and taste! Vegan Pastrami The original recipe came from One Green Planet. I decreased some of the spices in the rub as I found it a bit too spicy. Otherwise pretty well much the same. Thank you to them. Pastrami...
Chicken Seitan Skewers
I made theses Chicken Seitan Skewers a while ago but never got round to posting the recipe. The original inspiration for this came from this recipe from Sam at “itdoesnttastelikechicken”. Just to make sure, I made them again yesterday. The original recipe...
Arancini
Arancini?? I had never heard of this till Karen came up with it for an idea for one of our pop-ups. Sounded wonderful – but needed to learn how to make it. So, what are they? – Basically, deep fried risotto rice balls. Which of course was immediately a problem because...
Aubergine and Lentil Lasagne
One of the most interesting aspects of or Green and Vegan pop up dinners is that each evening the menu is different. (Have a look at our FB page here). We do sometimes do things backwards! Decide on an appetising menu first and then make up or test the recipes....
Panisse
Panisse served up Panisse is a dish from Provence. Typically served in fingers (almost like fries), it has a crispy exterior, and a creamy almost custard-like interior, reminiscent of polenta. Panisse can be served as a side to almost any meat, but also...
Tortilla de Patatas
Tortilla de Patatas This Tortilla de Patatas recipe is another from our Demuth’s Vegan Cooking Diploma Course we did recently in Bath in the UK. Each day focused on a different country flavour profile, and this was the Spanish day – obviously! A tortilla...
Nut Roast
We have made several nut roasts before, but I have never been entirely happy with them. We have also done some vegan cooking courses, the most recent being the Demuth’s 2 week diploma course in Bath. While there we had an excellent meal at Acorn, which was...
Basil Pistou and Oat Creem
These were the two extras I used in the cucunber mint soup in the last post. As promised, here are the recipes. Both very quick and easy. Basil Pistou – Ingredients: 2 C fresh basil, loosely packed 4 cloves garlic, minced (use only 2 if they are the very large...
Ratatouille – French and Vegan
Still on the French mission – to veganize traditional French recipes. And Ratatouille is a pretty easy one, which I made using lovely fresh produce from the local markets we encountered. Ingredients: 2 large courgettes (or 5 or 6 small ones) 2 aubergines 4...
Mushroom Bourguignon
As usual I start with apologizing for not posting in a while. But I would like to think I post when I have something useful to say, rather than just posting for the sake of it. My excuse for not posting is we are travelling again – aboard our boat in France!...
Lentil and Nut Roast
A Nut Roast is one of the go-to vegetarian main course dishes. For our recent pop-up vegan dining event (Check out our Green and Vegan FB page), we decided to do a vegan version. Over there years we have made several nut roasts but have never found a really great...
Vegan Sushi
Vegan sushi is something I never in my wildest dreams imagined I would make! But I did, and it worked very well. We served it as a starter at on of our pop-up dining events (check out our Green and Vegan FB page) a while back. A couple of people commented that it was...