Wegan Wednesdays

It's OK to be vegan just one day a week.

Posts tagged recipes

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The other day I was invited for a Persian-themed dinner and asked to make nibbles. So I got my favourite recipe books out and made a triumph with these two delicious dips…

The first and vibrantly pinkish one is the Beetroot and Walnut Hummus from Hugh Fearnley- Whittingstall’s River Cottage Everyday (here’s the recipe on the Channel 4 website).

The second is the Burnt Aubergine and Tahini from Ottolenghi’s Plenty (recipe here in Unhip Squirrel blog).

Filed under food vegan vegetarian home-made recipes Ottolenghi

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After about 4 weeks (or was it 6 months?) spent entirely in the office, I regained some freedom yesterday, and employed some of it to cooking.

Here’s my personal (and vegan) interpretation of Moussaka. The main tweaks from the original recipe are:

- Instead of serving it with rice, I include baby potatoes to the main dish

- Lentils provide a good replacement for meat

- Instead of yoghurt, the dish is baked with a topping of Daiya Mozarella shreds, brought back from NYC last month - please join the Facebook campaign to bring Daiya cheese to the UK!

See the recipe for more details!

Filed under vegan food vegetarian recipes home-made Moussaka

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Another one from 101 Cookbooks - the Wintery Spring Rolls. As usual, the result is fantastic - although a bit time consuming (especially when you get started at 9.30pm on a Sunday night). 

It’s also quite a lot of fun to make, and the balance of spectacle vs. trickiness is quite flattering.

Special mention to the tofu, coated in garlic, cane sugar and salt, then quickly fried. I will definitely recycle this specific bit in lots more recipes!

Filed under food vegan vegetarian home-made recipes

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As promised, here’s the recipe for the vegan cheese. I found it on the Soundly Vegan blog and slightly increased all the “fermenting” times to make it more tasty.

1. First, you soak 300ml of raw cashews overnight. Then drain the nuts and blend them into a smooth milk, together with another 300ml of mineral water, at room temperature. Add the contents of one capsule of adult probiotics, place the mixture into a cheese cloth laid inside a big bowl. Wait for 12 hours.

2. Lift the cheese cloth and tie it into a knot on a stick, balancing over a big bowl, so that the excess liquid can drain away. Place this in the fridge or outside (if it’s a cold January day) for another 12 hours.

3. Press the “cheese” into a log and roll it around some herbs and spices (I used chives and peppercorn)

4. Wrap it into a plastic foil and leave it to macerate in the fridge for another day.

It’s a long-term project but it’s worth it! The result has the texture of goat’s cheese and the taste is nice, although it can’t rival with the original. But as part of a salad or on toast with pickle and olive oil, it’s delicious.

Filed under vegan vegetarian cheese food recipes home-made

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Finally, here’s the recipe for coconut rice wrapped in banana leaves. The first half is just the way of cooking rice throughout most of Asia - from the North of India to Japan. It gives a nice, fluffy, slightly sticky rice which is great with curries and stir-fries. The second half sees the addition of coconut and the banana leaf wrapper - concluding the panorama with a Thai-influenced side.

Filed under food vegan vegetarian rice Myanmar home-made recipes