Thursday, 9 May 2013

Soya Burgers- vegan

These burgers have a light, open texture that would go really well with relishes, salads and buns for a barbecue.
Sorry to tease, but this is yet another picture without a proper recipe- life was too full of teenagers,  family meals, gardening and shopping this weekend to write stuff down! But we can tell you what went into these yummy burgers, minus the exact amounts and proportions:

To make 8 or 9:
Finely grated veg such as sweet potato, 3 carrots or 3 parsnips
pre-soaked unflavoured TVP mince- maybe around 150g dry weight
tofu drained but not pressed, from 1 l soya milk (about a cupful of mashed tofu)
tomato puree or passata to bind
a little soy sauce
black pepper
dried or fresh herbs- we used dried oregano and fresh rosemary
a little olive oil for frying
  • Gently fry the grated veg in the olive oil until soft.
  • Mix everything together.
  • Use a crumpet ring or similar to mould into patty shapes and grill on both sides. Yum!

Tuesday, 7 May 2013

Lemon, Ginger and Rhubarb Drink

For best effect, drink this in a sunny garden full of flowers...

Hope you all enjoyed the lovely Bank Holiday weather we've had; it seems unreal that only 6 weeks ago we were inches deep in snow! Now all the Spring flowers are blooming at once and the garden has been the place to be for us over the last couple of days. To match the unusual weather, my husband made this unusual drink; an infusion of fresh ginger and lemon juice with a couple of pieces of rhubarb thrown in. He also added some gour for sweetness. It was a really refreshing and different drink with ice. Just perfect after an afternoon's gardening!

Sunday, 5 May 2013

Tofu Tahini "Cheese"- vegan

Teamed up with rocket and olives, this "cheese" is a great dairy -free topping for crackers- or maybe add a sundried
tomato or two, some alfalfa and a couple of slices of avocado...

This is probably the tastiest "cheese" we have come up with, and it's not only very simple to make but also extremely versatile: use it in salads, jacket potatoes, quesadillas, on pizzas, bread and crackers or even as a stuffing ingredient for roasted vegetables, ravioli or canelloni. It's even good pressed into little chunks and added to a vegetable pasty filling. The only thing it doesn't do is melt! It would be more like cottage cheese if you made it a little wetter or more like mozzarella if you reduced the amount of lemon juice and rolled it into balls. The flavour is reminiscent of a Cheshire or Wensleydale cheese or even feta, although the texture is softer than these. Nutrition-wise, it is low(ish) in fat; the oil comes from the tahini, of which there is less than the tofu, and the tahini also boosts up the calcium content. Tofu, of course, is a great source of protein and the yeast flakes add B-vitamins- even B-12 if you get the fortified type. all in all, it's a very near match to dairy cheese nutritionally, except it's probably lower in fat and calories.
 This recipe makes enough "cheese" to use as a topping for a large pizza with some left over, or to add to something like a chickpea flour "omelette" for about 5 people. You may still get some left that you could put in a salad or on crackers...

1 1/2 packed-down 250ml cups mashed tofu (or tofu made from 1 l soya milk and left to drain in a sieve)
2 tabs lemon juice
1 tsp seasalt
3 tounded tabs yeast flakes (aka nutritional yeast)
2 tabs tahini
  • Just mix everything together in a bowl- use your hands or a spoon. It should be moist but squeezable, able to hold together.
  • Press into a log-shape and leave in the fridge, where it will solidify just a bit more.
  • Use however you like- or just munch on it...