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Soya Flour Cheese
Equal quantities of soya (soy) flour
and vegan margarine
Yeast extract to taste
1) Melt the margarine, add the flour and yeast extract and mix well.
2) Pour on to a greased tin and refrigerate until required. If a soft margarine is used then the resulting ‘cheese’ is easy to spread. If Tomor margarine is used then the ‘cheese’ can be sliced for sandwiches or grated and sprinkled over a hot savoury to be grilled (broiled) or baked.
Pimento ‘Cheese’ Spread
115g/4 oz/1/4 cup cashew nuts 1 tin (200g/8 oz) pimentos 1 tbs sesame seeds 1 tsp nutritional yeast ½ tsp onion salt 4 tbs vegetable oil 2 tsp lemon juice
1) Grind the cashews and sesame seeds finely in a liquidizer.
2) Add the pimentos (including the juice) and the rest of the ingredients and blend thoroughly.
Yogurt Cheese
Place some thick soya yogurt in a square of muslin or cheesecloth and tie securely; hang the muslin or cheesecloth over a tap to drip for several hours or overnight, then refrigerate. This is a soft cheese similar to a cream cheese texture.
Cashew Cottage Cheese
Cover some cashew nuts with lukewarm water. Leave undisturbed in a warm spot for three or four days. Drain off the liquid and grind the fermented cashews in a mouli or grinder. (A liquidizer can be used, but the texture will be different.) Use with salads, particularly those with fruit.
It was difficult to know what to call this chapter because eating habits differ within the English-speaking world. In Britain, scones and muffins would be eaten in the afternoon, while in America they are eaten in the morning – as are pancakes, waffles and pastries, most of which the British would eat as dessert. I have put all such dishes in this chapter.
Quick and Easy Coffee Cake
In Britain something called a coffee cake will be flavoured with coffee, but Americans have adopted this kind of cake from the Continent, i.e. it is a cake served with coffee. It is not as sweet as the cakes in Chapter 17, and it is best served warm.
Cake 225g/½ lb/2 cups wholewheat flour Pinch sea salt 4 tsp baking powder 3 tbs raw cane sugar 2 tbs vegan margarine, melted 285ml/½ pt/1½ cups soya (soy) milk
Topping 3 tbs wholewheat flour 4 tbs raw cane sugar 3 tsp ground cinnamon 55g/2 oz/1/4 cup vegan margarine
1) In a bowl combine the flour for the cake ingredients, salt, baking powder and sugar. Stir in the melted margarine and milk.
2) In a small bowl combine the topping flour, sugar and cinnamon. Rub in the margarine.
3) Pour the batter into a cake tin and spread the topping over it. Bake at 400°F/200°C/Gas Mark 6 for about half an hour. Serve warm, split and spread with additional margarine.
Apple Coffee Cake
Topping
55g/2 oz/1/3 cup raw cane sugar 1 tsp cinnamon 30g/ 1 oz/2 tbs vegan margarine 3 tbs wholewheat flour
Cake
225g/½ lb/2 cups wholelwheat flour
Pinch sea salt
4 tsp baking powder
½ tsp bicarbonate of soda (baking soda)
55g/2 oz/1/3 cup raw cane sugar 285ml/½ pt/11/3 cups soya milk 4 tbs vegetable oil 340g/¾ lb apples
1) Mix the topping ingredients in a small bowl until crumbly and set aside.
2) Mix the flour, salt, baking powder, soda and sugar in a bowl. Stir in the milk and oil. Spoon into a greased pan.
3) Peel, core and slice the apples. Press them on top of the batter. Sprinkle with the topping.
4) Bake at 350°F/180°C/Gas Mark 4 for about half an hour.
Waffles
This is a fairly conventional waffle recipe but of course without the unnecessary eggs. Serve the waffles with maple syrup.
225g/½ lb/2 cups wholewheat flour
1½ tsp baking powder
Pinch sea salt
425ml/¾ pt/2 cups soya (soy) milk
4 tbs vegetable oil
Optional As required chopped pecans
1) Place the flour in a large mixing bowl and add the baking powder and salt.
2) Gently stir in the milk and oil (and pecans if using). Prepare on a waffle iron.
Oat and Cashew Waffles
This more unusual waffle recipe, which requires no raising agent, is still best served with maple syrup.
225g/½ lb/2 cups rolled oats
85g/3 oz/½ Cup cashews
Pinch sea salt
1 tbs vegetable ol
225ml/8 fl oz/1 cup water
1) Put the oats and cashews in a liquidizer and grind. Add the salt, oil and water and blend thoroughly.
2) Pour the batter in a waffle iron and leave for a few minutes until cooked.
Hot Cakes
I used to think this kind of pancake originated in the U.S.A. until I discovered ‘Scotch’ pancakes, which I think are similar. These are served piping hot, with maple syrup.
225g/½ lb/2 cups wholewheat flour 1 tsp baking powder 1 tsp bicarbonate of soda (baking soda) Pinch sea salt 170g/6 oz/1/4 cup soya (soy) yogurt 225ml/8 fl oz/1 cup water 2 tbs vegetable oil
1) Mix the flour, baking powder, soda and salt in a bowl. Add the yogurt, water and oil, and stir briefly.
2) Fry the hot cakes in a heated frying pan or griddle, flipping them over when done on one side.
American-style Muffins
Nowadays American muffins are almost as sweet as cake, but in their original form they were only slightly sweetened and served with jam. This recipe makes about 2 dozen small muffins or a dozen large ones.
225g/½ lb/2 cups wholewheat flour
1 tsp baking powder
1 tsp bicarbonate of soda (baking soda)
Pinch sea salt
1–2 tbs raw cane sugar
3 tbs vegan margarine
425ml/¾ pt/2 cups soya (soy) yogurt
1) Put all the dry ingredients in a bowl and mix them well.
2) Melt the margarine (I often do this in the muffin tins in the oven, thereby greasing them at the same time). Add it to the dry ingredients along with the yogurt. Stir the mixture until it is a smooth batter.
3) Pour the batter into greased muffin tins and bake at 425°F/225°C/Gas Mark 7 for 15–20 minutes.
Crêpes
For breakfast, tea or dessert fill these with jam. They can also be used for savoury pancakes.
170g/6 oz/1½ cups wholewheat flour
3 tbs soya (soy) flour
1 tsp baking powder
2 tsp vegetable oil
1 tsp sea salt
As required water
1) Combine the flours, baking powder and sea salt. Make a well in the centre, pour in the oil, then pour in the water gradually, stirring constantly with a fork. The consistency should be like thick cream. Leave to stand for about half an hour. If it is too thick then add more water; if it is too thin, add more flour.
2) Melt some vegan margarine or vegetable oil and fry the crêpes on both sides.
Banana and Lemon Pancakes
In Britain pancakes like these would probably be served as a dessert, but Americans might prefer them for breakfast.
30g/l oz/2 tbs raw cane sugar
1 tsp cinnamon
Grating nutmeg
Pinch sea salt
1–2 tbs lemon juice
455g/l lb ripe bananas
As required vegetable oil
Crêpe batter made from 225g/l lb/2 cups
wholewheat flour (see above)
30g/l oz/2 tbs melted vegan margarine
As required icing (powdered) sugar or finely
ground raw cane sugar
As required lemon wedges
1) Mix the sugar, cinnamon, nutmeg, salt and lemon juice in a small bowl. Slice the bananas and mix gently into the lemon mixture.
2) Heat a frying pan and add a little vegetable oil. Fry each of the crêpes on both sides, and spread them with melted margarine and some of the banana mixture. Keep everything warm.
3) Serve the crêpes sprinkled with icing (powdered) or finely ground raw cane sugar. Garnish with lemon wedges.
Blintzes
This is a vegan version of a traditional Jewish dish (makes 15–20 blintzes). Serve them topped with additional sugar and yogurt or vegan sour cream.
Crêpe batter made from 250g/½ lb/2 cups
wholewheat flour (see above)
455g/l lb/2 cups tofu
2 tbs soya (soy) yogurt plus additional
as required
or 225g/½ lb/1 cup tofu and 225g/½ lb/1 cup
vegan cream cheese
2 tbs raw cane sugar plus additional
as required
1 tsp vanilla essence
As required vegan margarine
1) Put the tofu into a tea towel (dish towel) and squeeze to extract the water. Transfer the dry tofu to a mixing bowl. Stir in the yogurt (or cream cheese, if using), sugar and vanilla essence.
2) Fry each pancake in margarine on one side only. Fill with the tofu mixture on the cooked side and roll up.
3) When all the pancakes are filled, heat a little margarine in the frying pan and fry the blintzes, turning them so that they are lightly browned on both sides.
Tofu French Toast
‘French toast’ is actually American, traditionally made with an eggy batter. Tofu gives the same effect. Serve with maple syrup, or jam, or a mixture of raw cane sugar and cinnamon.
340g/12 oz/1½ cups soft or medium tofu 230ml/8 fl oz/1 cup water 4 tbs vegetable oil Pinch sea salt 1 tsp vanilla essence 3–4 tsp raw cane sugar 8 slices wholewheat bread As required margarine for frying
1) Put the tofu. water, oil, salt, vanilla and sugar in a liquidizer and blend thoroughly. Pour the mixture into a shallow bowl, and dip the slices of bread in it.
2) Heat a little margarine in a frying pan, and fry the bread over a moderate heat until browned on both sides.
Nutty French Toast
This is a variant on the traditional French toast. Serve with the same toppings.
55g/2 oz/1/3 cup cashews 55g/2 oz/1/3 cup almonds 285ml/½ pt/11/3 cups soya (soy) milk 8 slices wholewheat bread As required vegan margarine or vegetable oil
1) Grind the cashews and almonds in a liquidizer. Add the milk and blend thoroughly.
2) Pour the nut and milk mixture into a shallow bowl and dip the bread slices in it.
3) Heat the margarine or oil and fry the coated bread, turning once so that it is golden brown on both sides. Serve immediately.
Queen Scones
Scones are a close relation to American biscuits.
255g/9 oz/21/4 cups wholewheat flour 2 tsp baking powder Pinch sea salt 45g/1½ oz/ 3 tbs raw cane sugar 60ml/2 fl oz/1/4 cup vegetable oil 85g/3 oz/½ cup sultanas (golden seedless raisins) 115g/4 oz/½ cup medium or soft tofu 120ml/4 fl oz/½ cup water
1) Combine the flour, baking powder, salt and sugar in a bowl. Mix well. Stir in the oil and then the sultanas (golden seedless raisins).
2) Put tofu and water in a liquidizer and blend well. Pour into the dry mixture and stir well.
3) Turn out on to a floured board, roll the dough out and cut it into scones. Place the scones on an oiled baking sheet and bake at 425°F/220°C/Gas Mark 7 for 15 minutes.
Treacle Scones
225g/½ lb/2 cups wholewheat flour
2 tsp baking powder
Pinch sea salt
½ tsp ground cinnamon
½ tsp ground ginger
½ tsp ground allspice
55g/2 oz/1/3 cup raw cane sugar 55g/2 oz/1/4 cup vegan margarine 1 tbs black treacle or molasses 140ml/1/4 pt/2/3 cup soya (soy) milk
1) Mix the dry ingredients together in a bowl. Rub in the margarine.
2) Soften the treacle a little and add it with the milk to make a fairly soft dough. Turn on to a floured board, roll out to about ½ inch thick, and cut into rounds.
3) Place the scones on a greased baking tray and bake in a hot oven 425°F/220°C/Gas Mark 7 for 10–15 minutes.
Potato Scones
455g/l lb potatoes
½ tsp sea salt
115g/4 oz/1 cup wholewheat flour
1) Cook the potatoes (or use leftover cooked potatoes). Peel and mash them.
2) Add the salt and flour to the potatoes and knead the mixture. Roll it out thinly on a floured board and cut into rounds or triangles.
3) Bake in a very hot oven 500°F/240°C/Gas Mark 9 for 10 minutes, turning the scones after 5 minutes.
4) Serve warm with golden syrup or jam.
Lentil and Barley Soup
The combination of lentil and pot barley (the unrefined version of pearl barley) makes this a high-protein, sustaining soup, perfect for a winter day. It is also good for slimmers as it is fat free.
115g/4 oz/2/1 cup brown lentils
50g/2 oz/1/3 cup pot barley 1 large onion 2 sticks celery 2 carrots 1140ml/2 pts/5 cups water 2 tsp dried mixed herbs 1 tbs miso
1) Cover the lentils and barley with boiling water and leave to soak for a few hours or overnight. Drain well and rinse thoroughly.
2) Chop all the vegetables finely.
3) Mix together the lentils, barley and chopped vegetables and cover them with water. Bring to the boil, adding the herbs.
4) Simmer for 30–40 minutes until the lentils and barley are tender. Remove a little of the liquid and mix thoroughly with miso until smooth. Return this to the saucepan, mix thoroughly and serve. (Miso is quite salty, but extra salt can be added if desired.)
Avocado Vichyssoise
This is an unusual variant on an old favourite. Suitable for a dinner party.
3 leeks
1 large onion
2 tbs vegetable margarine
455g/l lb potatoes
850ml/1½ pts/3¾ cups water
½ vegetable stock cube
1 avocado
140ml/1/4 pt/2/3 cup soya (soy) milk 1/4 tsp freshly grated nutmeg As required sea salt Sprinkling paprika
1) Chop the leeks and onion. Sauté for 3–4 minutes in the margarine.
2) Peel and slice the potatoes thinly. Add to the leek and onion.
3) Pour in the water and add the stock cube. Bring to the boil, then cover and simmer for about 15 minutes until tender. Set aside to cool.
4) Peel and chop the avocado. Place in liquidizer and add the leek, potato mixture and milk. Also add the nutmeg and salt. Blend thoroughly.
5) Place in the refrigerator until thoroughly chilled. Sprinkle with paprika before serving.
Chilled Carrot Soup
This is a pleasant soup for a hot summer day.
455g/l lb carrots
140ml/½ pt/1½ cup water
2 tbs grated onion
4 tbs peanut butter
570ml/1 pt/2½ cups soya (soy) milk
As required sea salt
As required freshly ground black pepper
1) Clean and slice the carrots, cover them with the water and boil gently for 20 minutes.
2) Add the grated onion and peanut butter and simmer for 20 minutes more.
3) Cool slightly, add milk and seasoning, then blend the soup in a liquidizer.
4) Chill for several hours before serving.
Curried Sweetcorn Soup
This is a delicious creamy soup which is quick to make.
2 tins (c. 340g) each/1½ lb canned
creamed-style sweetcorn (corn)
425ml/¾ pt/2 cups soya (soy) milk
1 tbs grated onion
1 heaped tsp curry powder
1 tbs vegan margarine
Sprinkling paprika
1) Combine all the ingredients except the last two in a liquidizer and blend thoroughly.
2) Pour the soup into a saucepan and heat gently. Simmer for 10 minutes.
3) Add the margarine and mix well.
4) Sprinkle paprika on the top when serving.
Miso Soup
This is a version of a Japanese classic.
1 onion
1 large carrot
1 small or ½ large head white cabbage
1 tbs vegetable oil
1140ml/2 pts/ 5 cups water
3 tbs miso
1) Slice the onions thinly, cut the carrot into matchsticks, and shred the cabbage.
2) Sauté the onions in the vegetable oil for 2 minutes, then add the carrot and cabbage and sauté them for 5–10 minutes more, stirring constantly.
3) Add the water, bring to the boil and simmer for 20 minutes.
4) Remove some of the liquid and mix it in a cup with the miso until it is dissolved. Add this to the soup, mix thoroughly and serve.
Avocado and Cashew Soup
In this soup the ingredients are not cooked but only heated slightly. A quick recipe.
85g/3 oz/2/3 cup cashews 1 large avocado 340ml/2/3 pt/1½ cups water 1 tsp dried oregano As required sea salt
1) Grind the cashews finely in a liquidizer. Add the water and blend thoroughly.
2) Peel and dice the avocado. Add the liquidizer, along with the seasonings and blend well.
3) Pour into a saucepan and heat until just below simmer point.
Potato and Carrot Soup
For those who like a blended soup, this one should prove a favourite, as the potatoes give it a pleasant creaminess.
680g/1½ lb potatoes
455g/l lb carrots
1 small onion
85g/3 oz/1/3 cup vegan margarine 1140ml/2 pts/5 cups water As required sea salt As required freshly ground black pepper As required grated nutmeg As required chopped parsley
1) Peel the potatoes and cut them into slices. Slice the onion and carrots.
2) Melt half the margarine, add the onion and cook until softened but not brown. Add the potatoes and carrots and stir well.
3) Add a little salt and the water and cook until the vegetables are tender.
4) Cool slightly, then put into a liquidizer and purée.
5) Return the soup to the pan, reheat and season to taste. Stir in the remaining margarine and a little freshly chopped parsley.
Vegetable Soup
This soup is ideal for those who prefer a soup in which the ingredients remain recognisable.
2 onions
3 carrots
2 sticks celery
1 tbs vegan margarine
1 small tin (c. 5 oz)/ 5 oz canned tomato purée
(paste)
1 vegetable stock cube
1140ml/2 pts/5 cups water
As required sea salt
As required freshly ground black pepper
30g/l oz wholewheat spaghetti
55g/2 oz/1/2 cup fresh or frozen green beans 115g/4 oz/1 cup cabbage 2 heaped tbs wholewheat flour
1) Slice the onions, carrots and celery.
2) Melt the margarine and add the vegetables, sautéeing gently for 3–4 minutes without browning. Stir in the tomato purée (paste), stock cube, water, salt and pepper.
3) Bring to the boil and simmer for 10 minutes.
4) Break the spaghetti into small pieces, add them to the soup and simmer for a further 10 minutes.
5) Shred the cabbage and beans. Add them to the soup and simmer for 5–10 minutes longer until the spaghetti is tender.
6) Mix the flour with a little cold water in a cup. Add this to the soup, stirring well, and cook for another minute before serving.
Vegetable Soup with Miso
This soup is a compromise between a blended and unblended one, offering the texture of the vegetables in a creamy base.
2 carrots
115–170g/4–6 oz white turnip
4 sticks celery
2 onions
850ml/1½ pts/ 31/4 cups water 30g/l oz/3 tbs broken cashews 2 tbs miso 1 tsp garlic salt 2 tbs parsley 1 tsp dried basil
1) Chop the carrots, turnip, celery and onions. Put them in the water in a saucepan. Bring to the boil, then lower heat, cover and simmer for about 15 minutes.
2) Pour about half the liquid and vegetables (the precise quantity does not matter at all) into a liquidizer, leave to cool slightly. Add the cashews, miso, garlic, salt, parsley and basil and blend well.
3) Pour the blended mixture into the unblended soup, stir well and reheat very gently. Serve immediately.
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