Category: veganmofo19

Vegan Mofo 2019: Inspired by Your Favourite Show

On By ClareIn veganmofo193 Comments

Jane the Virgin started in 2014 and Kate watched her very first episode in… last week. She started watching it last week. And not because I was watching it and she trusts my excellent taste but because someone she admires on Twitter likes it. I’ve been watching it all this time and she hasn’t cared one bit.

But I’m not bitter.

She is absolutely obsessed now though and thought that we should make a grilled cheese for this prompt. Jane’s recipe is, of course, one-third white cheddar, one-third yellow cheddar, and one-third grated American cheese. That’s not going to work for Vegan Mofo so behold my thoughts on the vegan grilled cheese.

The Cheese

Follow Your Heart Shreds, Cheddar. Or Daiya, Cheddar Style, grated. Grated will melt easier and melting the cheese really improves the taste.

The Bread

Seeded multigrain or white. Either way it should come in a bag from a supermarket.

The Cooking 

Heat the pan, high heat. Butter the bread both sides and place them both in the pan. When the downwards facing side is browned flip one side, pop the cheese on and put the other side on top, brown side facing the cheese.when the bottom is browned flip over and cook until the bottom is browned and the cheese is melted. Cut diagonally because everything tastes better in triangles.

Vegan Mofo 2019: The Show Stopper (Junior Bake Off style)

On By ClareIn veganmofo19Leave a comment

I have two of my little cousins visiting me with my auntie (well she is my auntie and she’s their grandmother, so they are technically my cousins once removed but we’ll stick with cousins for the sake of simplicity.) Wait, where was I going with that sentence? Let’s try again…

I have two of my little cousins visiting me so I thought I’d let them take over the baking. We did a pizza masterclass. I made two batches of the dough from Vegan With a Vengeance, a big pan full of tomato sauce and had some cheese and basil on hand to top.

First they rolled out the pizza and spread the tomato sauce on top

branpizza

Then then they added some cheese (Daiya mozzarella for us)

pizzatopped

Then out of the oven and topped with basil and olive oil.

pizzadone

Then served! Thanks for the supper little cousins!

Vegan Mofo 2019: Afternoon Tea / Veganising The Nordic Baking Book

On By ClareIn Nordic Baking Book, veganmofo191 Comment

According to British culture guides, written by fans of Dr Who and distributed on the internet, we sit down for afternoon tea each day at 3pm. It involves tea, tiny sandwiches and cakes. In reality I’ve only ever had ‘tea’ once and I consider 3pm the stupidest time of day to stuff yourself with miniature foods. I mean it’s not that long after lunch and it’s way too close for dinner. You’re basically messing up two meals to have a platter of fancypants cakes. If you must have tea have tea for lunch, that’s what I’m saying.

All this is to say that today’s tea is a rushed affair. Slotted in between family visits and enjoyed at 8pm while writing this blog entry. To keep with the other theme of the week I made…

Chokaladskorpor – Chocolate Rusks

Veganised by replacing the butter with margarine and replacing the eggs with 6 teaspoons flax wisked with 9 tablespoon oat milk.

chocolate rusks

These are amazing. Happy chocolate cookies of love. Perfect for after a long day with a pot of white tea.

Vegan Mofo 2019: Quiche

On By ClareIn recipe, veganmofo19Leave a comment

Taking a break from Nordic Baking we move on to the technical challenge from this week of Vegan Mofo: Quiche. I have a few quiche recipes but I also have a picky wife so I cobbled a few of them together, added a little silken tofu for an extra giggle and made it with spinach. A Kate-approved filling.

IMG_7191

For The Pastry 

170g plain flour
1/2 teaspoon salt
100g vegan margarine
Chilled water

Mix the flour and salt together.

Add the margarine to the bowl a tablespoon at a time. Mix in with your fingers until it forms large crumbs.

Add the chilled water, a tablespoon at a time, until it is liquid enough to bind the dough together.

Shape into a flat disk and refrigerate for 30 minutes. Preheat the oven to 220°C.

Once the dough is chilled roll it out into a nice big circle. Lay it over a cake tin and gently press down into the edges. Prick the base of the the pastry with a fork. Cut out a circle of baking paper and lay it over the base, weighting it down with baking beads or old beans.

pre bake

Bake without any filling for fifteen minutes. Meanwhile you can be working on…

The Eggy Filling

225g gram flour
300ml water
100g silken tofu
1/4 teaspoon black salt
1/4 teaspoon turmeric
1 tablespoon nutritional yeast

Blend together. That’s it.

The Spinach

125g of baby spinach

Wilt down with a little salt and pepper.

The Combo

Neaten up the edges of the pastry by knocking off the bits that are over the edge of the tin (try and be neater than me. I’m a bad influence)

Pour in the spinach and the eggy filling. Mix it all together a little bit.

Turn the oven to 160°C

Bake the completed quiche for 40 minutes.