Tag Archives: vegetarian

Vegan pancakes

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Easy peasy tasty vegan pancakes.

This is my go to way of making pancakes. It’s not a skilled or exact science, I just eyeball everything, chucking it straight into my blender and voila, pancakes in what feels like seconds!

But pancakes are such a divine and delicious breakfast, snack or treat that everyone needs to be able to have this at their fingertips.

See Notes section below for ideas and suggestions!

Ingredients

  • Oats
  • banana (riper the better)
  • plant milk
  • chia seeds, cinnamon, peanut butter (optional)

Method

  1. Place oats in blender and blend until a fine mill oat flour.
  2. Add banana and milk.
  3. The ratios are approximately 1/2 cup oats, 1 small banana and 1/4 cup milk. Adjust accordingly until you get a smooth batter with a good consistency – you don’t want it to be too runny or too thick either.
  4. Add optional ingredients such as seeds and cinnamon and blend.
  5. Heat a non stick frying pan and spoon approximately 1 heaped teaspoon per pancake.
  6. Use a spatula to flip after a minute or two.

Notes

*Add the optional ingredients as noted above and try other flavours such as chocolate by adding a spoonful of cocoa/cacao powder

*To make chocoloate chip pancakes, stir in choc chips once you have blended up your batter before frying

*Replace oat flour for any other flour of choice. For Gluten Free flour you will likely need to use a higher quantity of milk/water.

*If you are not using a non-stick pan use a little oil or vegan marg; coconut oil works well.

*Serve with fruit, nuts/seeds, chocolate sauce, nut butters or maple syrup

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Pictured served with Raspberry Whip Cashew Butter by Almighty Foods, Chocshot sauce and dark chocolate drops
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Scottish Lentil Soup

Lentil soup makes me think of Christmas as we would almost always have this as a starter on Christmas day. But, it’s a staple that lasts all year round… Lentil soup is for life, not just for Christmas… or winter!

My dad’s mum makes thee best lentil soup in the whole wide world. Nothing comes close. And she actually turned 90 today! (Love you gran!) Second best to my gran’s legendary lentil soup is my mum’s, a very close second. I’ve tasted many wonderful lentil soups in my time and theirs are by far and away the top of the lentil soup league.

Mine isn’t bad I have to say, but it’s only based on theirs & there’s something about mums and grans… they just have the magic touch!

Lentil soup is my go-to whenever I’m feeling poorly, it’s the perfect ratios of flavour and comfort with a health boost to boot… up the garlic and onion if you’re feeling under the weather and whack in a chunk of fresh ginger or even a kick of fresh chili to up the immunity boosting factor, or simply have as is, and you’ll be fighting fit in no time.

Definitely one of my all time most favourite ever dishes, I come back to this again and again, because it’s just.too.good! It’s quick and easy to make and you can prepare a big batch on a Sunday to last a couple of day’s worth of lunches or freeze in tubs for later use. See Notes section below for more ideas and suggestions.

The trick to the success of this soup is the texture – i.e. not blended till it becomes a baby food-esque puree like some places serve it (which still tastes delicious, don’t get me wrong) but the texture is the key to this soup being so intriguingly moreish, therefore roughly chopping, grating and mashing will serve this soup, and you, well – leave the blender in the cupboard!

I wasn’t even going to share a recipe for this as it seems so obvious to me but then I thought it fits neatly in with my Scottish food celebration I’ve got going… plus the fact that there are people in this world who have never had the privilege of tasting a Lentil soup in its simple but delicious glory… plus we can safely say it’s up there with my most favourite things to eat, along with macaroni cheese and avocado toast!

I introduce to you, the best lentil soup in the world (well, 3rd place…!)

Ingredients

  • 50 g dried ready to cook red lentils
  • 3 medium carrots or 2 large – half chopped and half grated
  • 4 small white potatoes or 3 medium – half chopped in various sizes / half grated
  • 1 small or 2 medium onion, finely chopped
  • 2 small or 1 large garlic clove, minced
  • 160 ml soya milk
  • 500 ml vegetable stock
  • 1/2 tsp turmeric
  • A little salt & pepper

Method

  1. Rinse lentils in a sieve.
  2. Fry onions in a little oil before adding the other ingredients OR Place all ingredients in a pan and simmer for 30-40 mins.
  3. Allow to cool a little, then mash roughly with a potato masher for a thicker texture.

Notes

*Soya milk quantity can be reduced and just use water (with a splash of milk stirred in at the end).

*OPTIONAL:

-Add spices for a spiced lentil soup

-To make TARKA DHALL SOUP add cumin, garam massala, ginger, smoked paprika, curry powder, chili/ cayenne pepper and extra garlic.

-Add coconut milk for a creamy taste and flavour

*I often serve mine with a warmed tattie scone (potato bread) for dipping, as pictured, but plain rice, cous cous, quinoa or even pasta is nice stirred in or served on the side.

*For an extra savoury flavour stir in 1/2 tsp marmite/vegemite while cooking and / or 1/2 tsp Bragg’s Liquid Aminos.

*Top with crispy fried mushrooms for a delicious chewy finish

*Also good for for babies aged 10+ months (..feel free to liquidise to a silky consistency!)

 

Vegan haggis

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Served here with mashed potato, roasted veg and vegan yorskshire puddings!

With Burns Night just around the corner (25th January) what better time to share my recipe for this Scottish classic! I am a proud Scot but not going to go into detail as to what the traditional meaty version of this dish includes, suffice to say that when it was on offer at school dinners the stench alone was enough to put me off and I’m pleased to say this born and bred Scot has never tasted haggis of the traditional meat variety. The veggie version on the other hand, well it’s one of my favourite dishes. So warming, comforting and satisfying. It warms you from the inside out so it’s perfect from autumn right through Christmas and new years into January for Burns Night, until the frost begins to clear and spring decides it’s sprung …And even right through the warmer months as it’s just that good!

It’s so savoury and enticing with its depth of flavour and spices… it keeps you full for hours, and it’s versatile – serve up on its own with gravy and all the trimmings, or whack it in a pie or roll it in puff pastry… more ideas below, but whatever you choose to do with it, you can’t go wrong.

I hope you enjoy this recipe and please let me know if you make it and what you think!

Fair fa’ your honest, sonsie face, Great chieftain o’ the puddin-race!

Ingredients

Serves 6

  • 1 tablespoon vegetable oil
  • 2 medium onions, finely chopped
  • 2 medium carrots; 1 grated & 1 finely chopped
  • 2 medium garlic cloves, pressed or chopped
  • [Or 1 large for each of the above]
  • 10g Porcini mushrooms, soaked
  • 30g dry soy mince (I used Granose)
  • 350ml vegetable stock
  • 5 tablespoons dried red lentils, rinsed
  • 1/2 can kidney beans, mashed
  • 3 tablespoons finely ground peanuts, hazelnuts & cashews
  • 1 tablespoon mixed seeds, crushed
  • 150g pinhead oats
  • 100g traditional rolled oats
  • 1 tablespoon soy sauce
  • 2 teaspoons lemon juice
  • 1 teaspoon marmite/vegemite
  • 1 1/2 teaspoons dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon ground cayenne pepper
  • 1 1/2 teaspoons mixed spice

Method

Prep:30min › Cook:1hr › Ready in:1hr30min

  1. Preheat oven to 190 C / Gas mark 5.
  2. Lightly grease a 23x13cm loaf tin. (Or other ovenproof dish)
  3. Soak the mushrooms in enough liquid to cover, and the same with the soya mince.
  4. Heat the vegetable oil in a saucepan over medium heat and saute the onion for a few minutes. Mix in the carrot and garlic and continue cooking for 5 minutes.
  5. Stir in the mushrooms, mince, stock, lentils, kidney beans, nuts, seeds, soy sauce and lemon juice. Season with thyme, rosemary, cayenne pepper and mixed spice. Bring to the boil, reduce heat to low and simmer for 10 minutes.
  6. Stir in oats, cover and simmer for 20 minutes.
  7. Transfer the mixture to the prepared loaf tin.
  8. Bake for 30 minutes until firm.

Notes

  • For frozen soy mince use 40g and stir in with stock.
  • For a spicier kick, use 1 teaspoon cayenne pepper.
  • Before baking in oven, the haggis can be:
  • Shaped into balls and baked or deep fried in batter.
  • Shaped into patties, covered in breadcrumbs and fried.
  • As a filling for stuffed peppers or portobello mushrooms.
  • After baking in oven, the haggis can be:
  • Served immediately or cooled and kept in the fridge for later.
  • Frozen for later use within 1 month.
  • Rolled into ready made puff pastry (thanks Just Roll!) like this yummy pic below

If you make this recipe please tag me in your creations on instagram! @lovelightleaves

Vegan Yorkshire Puddings

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Yorkshire puddings served here with my vegan haggis recipe

Yes, you read that right; vegan Yorkshire puddings. You really can veganise anything to make a cruelty free version that’s just as tasty. And no egg replacers or aqua faba in sight, bonus! These are as yummy as I remember Yorkshire puddings to be, deliciously crispy on the outside and soft & fluffy on the inside, perfect. They even raised around the edges and sunk in the middle!

Ingredients

Makes 12

  • Vegetable oil (12 tsp)
  • 1/2 pint soy milk
  • 115 grams plain flour
  • 1 teaspoon cornflour
  • 1/2 teaspoon bicarbonate of soda
  • pinch salt

Method

  1. Heat a 12 cup muffin pan with 1 tsp oil in each cup and put in oven at gas 8/230c.
  2. Mix 115g plain flour, 1 teaspoon cornflour, 1/2 teaspoon bicarb of soda and a pinch of salt in a bowl.
  3. Gradually whisk in 1/2 pint soy milk until smooth and frothy.
  4. Take the muffin tray out of the oven and half fill each cup immediately so that the oil is still hot.
  5. Put back in the oven for 20 minutes and don’t open the door until then!

Notes

  • Adapted from wonderful recipes on instagram (thanks @carly_182 and @sillygingervegan!)
  • Their recipes both used gram flour instead of cornflour (use 1 heaped teaspoon) and didnt call for the bicarb of soda.
  • Top Tip – use the back of a teaspoon to gently press the centre down if they are not totally aesthetically pleasing upon remvoing from the oven, works a treat!

Seitan roast

A perfect roast for Christmas, New Year, Thanksgiving or any other special occassion meal where you want to enjoy a delicious roast dinner with all the trimmings… and all your loved ones! This roast will impress even the most devout of carnists. Serve with roast potatoes (marmite optional!) maple glazed parsnips, garlicy green beans, sautéed brussel sprouts with ‘bacon’, veggie haggis ‘stuffing’ balls and my creamy parsley sauce (recipes coming soon)… ah heaven on a plate… and Christmas on a plate!

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Setan roast pictured served with herby roast potatoes, sautéed brussel sprouts with bacon & sausage bits, steamed spring greens and a red wine gravy. 

It’s flavoursome, smoky and ‘meaty’ and ideal served up with all the sides that are traditionally served with traditional roasts. For vegetarians and vegans it makes a great and welcome alternative to a nut roast. I mean I love a nut roast as much as the next vegan but change can be a good thing!

It’s also extremely versatile. You can roll this dough out with a rolling pin and fill with your favourite ingredients (last Christmas I made a Seitan Wellington, filled with veggie haggis, chestnut purée and porcini mushrooms then rolled in puff pastry – ah delicious!) or leave out the pastry casing but still serve it up as a ‘stuffed’ roast; basically it’s delicious either way and you can’t really go wrong with it! (More ideas and recipe suggestions below)

So read on for what you’ll need and go experiment and enjoy!

Ingredients

2 cups vital wheat gluten 250 g
1/2 cup chickpea / gram flour 50 g
1/2 cup nutritional yeast 30 g
1 tablespoon smoked paprika
1 tablespoon dried basil or other Italian herbs
1 tbsp onion powder & 1 tsp garlic powder
1 tablespoon ketchup or bbq sauce
2 tablespoons vegan worcestershire sauce
1/2 cup soy sauce 125 mL (reduce this amount if prefer a less salty flavour)
1 1/2 cups hot water 375 mL
1 tbsp liquid smoke

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