Cheese and Onion Chickpeas – VeganMoFo Day 13

It’s funny, before I went vegan, cheese and onion crisps were my least favourite flavour. I think it was probably my as yet unknown dairy intolerance making itself known! Now, I like vegan cheese and onion flavoured things. For the “packaging free” day of VeganMoFo I made cheese and onion chickpeas – might sound a little odd, but trust me, they’re so good (and a lot easier than making your own potato crisps).

Roasting chickpeas is a great way to create an easy and tasty snack at home! You can flavour them in so many different ways, you’ll never get bored.

Cheese and Onion Chickpeas


Ingredients


– 1 can chickpeas, drained and rinsed
– 2 heaped tbsp nutritional yeast
– 1 tsp onion powder
– salt to taste
– 1 tbsp oil

Directions


Preheat the oven to 180C/355F
1. In a large bowl, mix all the ingredients together until well combined.
2. Spread onto a lined baking tray in one layer.
3. Place in the preheated oven for 30 minutes, until crisp and golden.
4. Eat hot, or leave to cool and have as a snack!

Mushroom & Chickpea Curry – VeganMoFo Day 12

Today’s VeganMoFo prompt asks us to do spicy food, without chillies. Some people can’t eat chillies, others don’t like them…either way, it’s good to be able to make tasty spicy food without the heat!

I think that sometimes curry can be nice when it’s not hot and spicy, but instead fragrant and flavourful from the mix of spices used. Which is what I did with this creamy mushroom and chickpea curry.

It would appear that I only have one photo of this curry currently, excuse me for that as I am having Internet problems – if I remember I’ll update in the future!

Mushroom and Chickpea Curry


Ingredients


– 1 onion, chopped
– 2 cloves garlic, chopped
– 350g mushrooms, sliced
– 1 can chickpeas, drained and rinsed
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1 tsp turmeric
– 1 tsp garam masala (make sure your mix doesn’t have chillies!)
– 2 tbsp tomato puree
– 1 can coconut milk

Directions


1. Begin by frying your onion and garlic in a large pan until golden.
2. Add the sliced mushrooms and continue to fry as they let their moisture out and begin to brown.
3. Add the chickpeas and stir.
4. Stir through the spices and cook for a minute, stirring.
5. Add in the tomato puree and coconut milk and bring to a simmer.
6. Cook for ten minutes, season to taste, and serve!

Chocolate chip cookies (vegan & gluten free) – VeganMoFo Day 10

I’ve posted a lot of chocolate chip cookie recipes already. Ok, maybe just one or two, but still. How many cookie recipes does a girl need? The answer is most likely, an infinite amount.

These cookies are slightly different though, as for VeganMoFo 18 day 10 we’re going gluten free! As always with making allergen free food you need to check with the person you’re making it for about what they can/can’t eat, and what level of cross contamination is ok for them – I’d classify these cookies as having “no gluten ingredients” because my kitchen is full of wheat products so I can’t guarantee them to be 100% gluten free, but if you made them somewhere without that, they would be!

I wanted to show how easy it is to make tasty gluten free food. I have eaten gluten free in the past when doing elimination diets for my stomach issues and I found that often, gluten free ready made flour works really well in recipes you already have! For this, I used Lidl’s own gluten free self raising blend, which is one of the cheapest, but any pre-made self raising flour would work.

The recipe is mostly based off my regular cookie recipe and it works pretty much the same, although I find the gluten free cookies have to bake a few minutes longer than my usual ones. They are so good that my husband even specifically requests them!

Gluten Free Chocolate Chip Cookies


Ingredients


– 130g vegan butter
– 80g brown sugar
– 80g white sugar
– 1 tsp vanilla extract
– 1 tbsp golden syrup
– 250g gluten free self raising flour
– 100g dark chocolate chips

Directions


Preheat the oven to 175C/350F
1. Begin by creaming the butter and sugars together until light and fluffy.
2. Next, add the vanilla and golden syrup and mix thoroughly.
3. Stir through the flour to form a stiff dough.
4. Finally, mix in the chocolate chips.
5. Place walnut size balls of cookie dough on a lined baking sheet, leaving space for them to rise.
6. Place in the preheated oven for 15 minutes, until golden brown.
7. Leave to cool on tray.

Creamy Vegan Mac & Cheese – VeganMoFo Day 9

We’re onto week 2 of VeganMoFo 2018! This week is about Dietary Restrictions…which sounds slightly boring but isn’t actually, it’s a good challenge to think about things people can and can’t eat and learn to cook for them. After all, we’re vegans and there are things we can’t eat – shouldn’t we try to be inclusive too?

Today’s prompt is “creamy without nuts”  – a lot of vegan cream/cheese is cashew based, making it unsuitable for those with nut allergies. But there’s an easy way around that – tofu! Using tofu as a cream base is a little old school, but I based it off my gooey cheese sauce which is honestly really good, and has no nuts!

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Of course, if you’re cooking for someone with allergies you must be very diligent about what ingredients you use. This recipe has breadcrumbs in – make sure your breadcrumbs are nut free. It’s always better to err on the side of caution when it comes to allergies.

I make up the sauce for this pasta, combine it with cooked pasta, top with breadcrumbs and bake in the oven for a crispy topping. It’s so creamy and moreish!

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You could use whatever pasta you want for this – shells would work well – but I used macaroni for the pictures!

 

Creamy Mac & Cheese


Ingredients

  • 250g macaroni pasta, cooked
  • 100g breadcrumbs
  • 350g silken tofu
  • 500ml vegetable stock
  • 2 tbsp sunflower oil
  • 2 tbsp nutritional yeast
  • 3 cloves garlic, finely minced
  • 40g cornstarch
  • 1 tsp salt

Directions

    Preheat the oven to 180C/355F
  1. Heat the oil in a large saucepan, and add the minced garlic, cook until beginning to brown (keep an eye on it as it turns quickly!).
  2. Remove from the heat, and add the tofu, nutritional yeast, salt, cornstarch, and vegetable stock.
  3. Using a stick blender (or transfer to a stand blender) blend the mixture until smooth.
  4. Return the saucepan to a low heat, and whisk continually until the mixture has thickened.
  5. Once thickened, continue to whisk for a further minute, before removing from the heat.
  6. Mix in the cooked pasta, and pour into a baking dish.
  7. Top with the breadcrumbs, and place in the preheated oven for 20 minutes, until browning on top.
  8. Serve and enjoy!

Chickpea Chips – VeganMoFo Day 8

Today’s VeganMoFo prompt is about Food Flops. Taking inspiration from things you’ve made that didn’t turn out so well. I actually have a post about my own flops, but this won’t be about any of them, instead about last year’s Polenta Chips. Now, there’s actually no flop in that recipe, because it’s nice and tasty…but along the way, I realised that my body isn’t actually a huge fan of polenta, so I can’t eat them anymore! But they were nice, so I wanted to find something similar. Enter…chickpea chips!

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Chickpea chips are made in a similar way to polenta chips, only with gram/chickpea flour instead of polenta/cornmeal! You can get something similar under the name of “panisse” in France, but those are fried and I baked these for ease.

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You have to make the mixture of these in advance – it’s done by mixing a chickpea flour & water combination on the stove until thickened, and then pressing it into a tray, and leaving to cool. This forms a block, much like polenta, which you then cut into chips and bake.

Chickpea Chips


Ingredients

  • 250g chickpea flour, sifted
  • 1/4 tsp salt
  • 1 tsp stock powder
  • 500ml cold water
  • to bake

  • salt and pepper, to season
  • spray oil

Directions

  1. Mix your sifted chickpea flour with the salt and stock powder. Slowly pour in the water, mixing constantly, until thouroughly mixed (as lump free as you can get it!)
  2. Pour the chickpea flour mixture into a large saucepan on low heat, and whisk continually for 5 minutes until very thick.
  3. Turn out the mixture onto a lined baking tray, and spread until about half an inch thick. Leave to fully cool.
  4. Preheat the oven to 200C/400F
  5. Turn the cooled mixture out onto a chopping board, and cut into “chips” – you can be creative if you like but make them similar sizes so they cook evenly!
  6. Place chips on a baking tray, season with salt and pepper, and spray with oil.
  7. Put them in the preheated oven for 25-30 minutes, until golden brown.
  8. Serve immediately.

Rainbow Pizza – VeganMoFo Day 7

You may notice that I skipped a day! Oops! Actually no, I won’t be posting every single day this month – just most days. Thirty days of non stop posts is a lot to get through! Though I know there are many fellow MoFo-ers who are doing it, and much respect to them.

Today’s prompt is about “colour” – be inspired by colour in your food. We’ve had colour themes before – red food (twice) and I’ve even done a beige day! But today I’ve gone multicoloured. And put it on pizza, because why not?

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Pizza is such a versatile food, and most certainly not one you have to give up when you go vegan! I have several pizza recipes on here, and so I thought I’d add another one. This uses a variety of vegetables in rainbow colours (but if you’re not going for the rainbow look, just use what you like the taste of best) and Tesco’s Free From cream cheese – but again, any cream cheese you like the taste of would work great!

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If you wanted to use premade pizza dough you could – check the ingredients to make sure it’s vegan – but I’m including the recipe for my own pizza dough too. You have to knead it, which can be a little tedious, but put on a nice playlist and take it all ought on the dough as you knead!

Rainbow Pizza


Ingredients

    For the Dough
  • 250g strong white bread flour
  • 1 tsp white sugar
  • 1 tsp instant yeast
  • 1 tsp salt
  • 1 tbsp olive oil
  • 200ml hand-hot water (water should be hot enough to hold your little finger in without wincing)
  • For the toppings
  • 1 pack vegan cream cheese
  • Veggies of your choice, cut into bitesize pieces. I used black olives, purple radishes, red onions, red, yellow, and orange tomatoes, red, green and yellow peppers, and green courgettes.

Directions

  1. Begin making your dough. In a large bowl, mix the flour, sugar, yeast, salt, and olive oil together.
  2. Slowly pour in the warm water, mixing until a dough is formed.
  3. Knead the dough for approximately 8 minutes, until it is smooth and bouncy.
  4. Cover with a tea towel, and put in a warm place to rise until doubled in size – at least an hour.
  5. Preheat the oven to 200C/400F
  6. Roll your dough into a large circle ready for topping.
  7. Spread the cream cheese evenly over the pizza base.
  8. Get creative and place the vegetables on top of the cream cheese in a rainbow pattern!
  9. Bake in the preheated oven for 15-20 minutes, until the dough is golden and firm.
  10. Slice and enjoy!

Isa’s Chickpea Cutlets – VeganMoFo Day 5

Day 5 of VeganMoFo asks us to talk about cookbooks that have inspired us. There are a lot more vegan cookbooks out there now than there ever have been, and you’re spoilt for choice when looking for one! But the one cookbook I always go back to is the Veganomicon. First published nearly eleven years ago, there’s now a tenth anniversary edition which I don’t have, but both versions are amazingly good! There’s a plethora of amazing vegan recipes, ranging from basics to fancy and all the way inbetween. Including one of my all time favourite recipes – chickpea cutlets.

cutlets1

Ok maybe they’re not the prettiest of meals to photograph, but they are amazing, seriously, well worth making. And they’re really easy too – I use the oven baked method (I think that’s often regarded as the tastiest way to make these!) and they turn out brilliant every time.

The cutlets use vital wheat gluten, which I wrote a bit about in my post on seitan last year, and they’re a great protein source what with that and the chickpeas. They’re honestly good however you choose to serve them – with salad, with roast potatoes, or in a sandwich!

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The recipe for chickpea cutlets can be found either in the Veganomicon book or on Isa’s website, here! Her recipe online is for a double batch, which is well worth making as you’ll want as many as you can get.

Enjoy!

 

Simple Baked Flatbread – VeganMoFo Day 4

Today’s prompt, carrying on with the “inspired by…” theme, is about art, and how art inspires you. “Art” can encompass so much, but for this purpose I’m applying it to music, specifically the song “North” by Sleeping at Last.

Let the years we’re here be kind, be kind.
Let our hearts, like doors, open wide, open wide.
Settle our bones like wood over time, over time.
Give us bread, give us salt, give us wine.

The song is about homemaking and finding a place to call home. About finding somewhere full of peace, love, and of course some good bread. So what did I do? Made bread, simple but delicious.

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A lot of flatbreads either require rising time, or want to be pan fried…these need neither, they come together really quickly and they bake in the oven in just ten minutes! Which makes them really easy to just whip up to go with soup, stew, or anything you want. They’re best eaten fresh on the day of baking, but will keep for a couple of days afterwards.

rusticbread

Easy Baked Flatbread

  • Servings: 8 flatbreads
  • Print

Ingredients

  • 250g plain flour
  • 1 tsp instant dried yeast
  • pinch salt
  • 1 tsp olive oil
  • 200ml plain sparkling water
  • olive oil spray
  • Salt for sprinkling on top

Directions

    Preheat the oven to 210C/410F
  1. In a bowl, mix together the flour, yeast, salt, and olive oil.
  2. Slowly pour in the sparkling water, mixing until a dough forms.
  3. Knead for approximately 5 minutes until smooth.
  4. Break the dough into eight pieces (half, and then half again)and roll each one into a large circle.
  5. Place on baking sheets – leaving space to rise – and spray with oil and sprinkle with salt.
  6. Bake for 8-10 minutes until golden brown and bubbling.

 

Marshmallow Tiffin – VeganMoFo Day 3

Day 3 of VeganMoFo 2018! It’s another sweet recipe coming your way today. The prompt for today’s MoFo post is “Inspired by a leader of a place, country, or group”. I tried to think of leaders with food associations and I ended up thinking royal – specifically Prince William, seven years ago, getting married. A royal wedding cake you’d think would be fruit cake – pretty traditional, right? But for his wedding, the prince requested a tier of his favourite tiffin! Being a prince and all he was able to get McVities to make it for him, enough to serve 600, but I decided to create a vegan version which instead makes about thirty servings.

tiffin1

Tiffin – in this case, referring to a dessert and not an Indian meal – is an unbaked cake make from crushed biscuits and chocolate at its most basic. In many cases, it also has raisins or other dried fruit, but those are controversial ingredients as many people don’t like them, so I replaced them with marshmallows. I used the mini Freedom Mallows but you can use whatever vegan marshmallows you have, if they’re big just chop them into smaller pieces. Many people use digestive biscuits for tiffin, but like Prince William himself I prefer using rich tea biscuits as, contrary to their name, they’re not as rich and carry the chocolate well! If you can’t get rich tea biscuits you will want to use a plain crunchy biscuit.

tiffin3

I used white chocolate as well as plain chocolate here – just in the topping, marbled, but if you can’t get vegan white chocolate, plain chocolate works just as well!

Vegan Marshmallow Tiffin

  • Servings: 30 small tiffin bars
  • Print

Ingredients

  • 300g vegan dark chocolate
  • 3 tbsp golden syrup (or sub for maple/agave/vegan syrup of choice)
  • 75g vegan butter (I used vitalite)
  • 250g rich tea biscuits, broken up (pulse them in a food processor until mostly chopped)
  • 50g mini marshmallows
  • To top
  • 100g dark chocolate
  • 100g vegan white chocolate

Directions

  1. Prepare and line a baking dish with non-stick paper.
  2. In a large bowl, melt together the dark chocolate, golden syrup, and vegan butter. Either do this in the microwave or in a double boiler on the stove.
  3. Into the melted mixture, add the biscuits and marshmallows, and stir until fully coated.
  4. Press all of this into your lined baking dish, try to make it even!
  5. In two separate bowls, melt the remaining dark chocolate and the white chocolate. Place blobs of each on top of the tiffin mix, and use the back of a spoon to swirl them around to create a marbled effect.
  6. Place in the fridge for 2+ hours until fully set, and then cut with a sharp knife.

 

Pumpkin Spice Cake – VeganMoFo Day 2

Some may say it’s too early to be thinking about autumn and all things pumpkin, but I can definitely feel a chill in the air – and besides, when is it too early to be thinking of tasty food? This year, you can even get vegan pumpkin spice lattes at Starbucks in the UK, so what better choice for “emoji day” than the good old pumpkin?🎃🎃🎃

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I discovered recently that here in the UK you can buy canned pumpkin in Sainsbury’s for just £1! This was excellent news to me as often I’d tried making recipes that called for pumpkin puree by cooking and blending a pumpkin from scratch which is a bit of a hassle. Apparently this has been available for years but I never knew. At first, I wanted to make cookies, but I decided against that and went for spiced pumpkin cake bars!

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These are spiced with cinnamon, ginger, allspice, and cloves – and the canned pumpkin gives them a gorgeous texture. Sprinkled on top with a spiced sugar mixture they go perfectly with a mug of tea or coffee and will definitely give you autumnal feelings.

Pumpkin Spice Cake


Ingredients

  • 100g vegan butter (I used vitalite)
  • 150g pumpkin puree
  • 100g white sugar
  • 150g brown sugar
  • 1 tsp cinnamon
  • 0.5 tsp ground ginger
  • 0.5 tsp allspice
  • pinch ground cloves
  • 350g plain flour
  • 1 tsp baking powder
  • 0.5 tsp bicarbonate of soda
  • To top
  • 50g white sugar
  • pinch allspice
  • pinch cinnamon

Directions

    Preheat the oven to 175C/350F
  1. Begin by creaming the butter and sugars together.
  2. Mix in the pumpkin puree and spices.
  3. Stir through the flour, baking powder, and bicarbonate of soda to make a stiff mix.
  4. Press the mixture into a lined baking dish.
  5. Mix together the remaining white sugar, allspice, and cinnamon, and sprinkle evenly over the pumpkin mixture.
  6. Bake in the preheated oven until turning golden in colour.
  7. Cool in the tray, and then cut into squares.