Gram and vegan cheese shortbread (recipe)

This post is part of VeganMoFo 2019, a month-long celebration of vegan food. This week’s theme is travel, and today’s prompt is road trip snack.

These gram and vegan cheese shortbread rounds may be small, but they pack in a lot of flavour. Fill a mini lunch box with them for a delicious snack that’s robust enough to survive being thrown around in your travel bags.

This recipe is adapted from a non-vegan original in Rose Prince’s The New English Kitchen. The keys to success are using a firm vegan butter (I used Naturli Organic Vegan Block) and the strongest vegan cheese you can find (I used Daiya Medium Cheddar Style Farmhouse Block).

lunchbox

Ingredients (makes 12)

60g gram flour
50g vegan cheese, grated
40g vegan butter, cut into cubes
¼ teaspoon salt
Several pinches of ground pepper

Method

Preheat the oven to 180℃.

Put all the ingredients in a food processor and process until they start to combine.

processor

Tip out onto a clean surface and knead for a few seconds until the mixture has an even consistency.

Roll into a cylinder about 3cm in diameter, and then cut into rounds about 1cm thick. Use a sharp knife and rotate the cylinder a quarter turn after each cut to avoid squashing it.

before-baking

Put the rounds onto a baking tray and bake for 15 minutes. The edges should start to turn a golden brown colour. Leave to cool.

after-baking

Vegan Mofo 2019: Spring Salad / Review: Show Up For Salad by Terry Hope Romero

I’m actually really bad at salads. I’m not great at improvising. That’s not true. Actually I’m great at improvising. Only I need clear guidelines and a structure to work with. Very clear, detailed guidelines, recipes almost. Only recipes aren’t great for salads are they? Because you want to use the freshest stuff, not just what’s on a list. I know, I’m going in circles right?

Show Up For Salad is the perfect middle ground. In fact it’s split pretty evenly down the middle between general advice guidance and mix and match recipes to help you put together your own salad combos, and more traditional salad recipes. For this review I thought I’d try one of each: a recipe, and throwing my own thing together.

spring

The Bright And Spicy Spring Asparagus salad was the first one to try. You have the choice of five salad dressings to make this one with and I went for the Tahini French Dressing. I also substituted the mix of greens suggested for the organic salad bag I’d got that week in my Riverford box because it was there and it was fresh. I enjoyed the salad although I did wish I’d made a dressing with more heat.

sidesalad

Tonight I made myself a side salad. For the leafy bit I mixed some bitter leaves with cos lettuce. I dressed it with Sunflower Ranch Dressing which is creamy and perfect and topped with Root Bacon. Yeah. Root Bacon. Bacon made from a bunch of carrots. It’s lush. And then I popped some seeds on top for crunch.

I can’t wait to explore more salads. I’ve got a row of beetroot in the garden destined for beet prosciutto. I’d honestly advise anyone to go out and buy a copy of Show Up For Salad.

Vegan Mofo 2019: Winter warmer

Hot chocolate is the perfect end to a winter’s day. Or indeed, any other day throughout the year, which is why Clare and I have 36 cartons of oat milk in the pantry. It was hot chocolate at the Exploding Bakery in Exeter that introduced us to oat milk (first Oatly, and then Minor Figures), and having tried every vegan milk around we’re still convinced that oat milk makes the creamiest hot chocolate.

This is my hot chocolate recipe: a grown-up hot chocolate, dark and strong.

hot-chocolate

Ingredients (serves 2)

1 tbsp sugar
2 tbsp raw cocoa powder (if using processed cocoa powder, increase the sugar to 2 tbsp)
15g dark chocolate (I use three squares of Green & Blacks 70%)
400ml (2 mugs) oat milk (I use Minor Figures)

Method

Put everything in a saucepan over a high heat and whisk steadily until the chocolate melts. Pour into mugs.