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.

 

 

Vegan Mofo 2019: Bread / Veganising The Nordic Baking Book

On By ClareIn Nordic Baking Book, veganmofo191 Comment

Rundstykker (wheat variation) – Breakfast Buns 

This is the wheat variation made with water so it’s vegan as is.

Perfect soft roll for sandwiches or splitting and toasting. It’s a really simple and quick bake too, which is a bonus. And that’s the Danish name, in case you were wondering.

Pinnbröd

Vegan as is.

img_6624

The fun is more in the making than the eating but it is really fun. I made this over a campfire with my guides. As we were on a shingle beach we found that we could prop the sticks up close to the fire and leave them to it with nothing but a quick quarter turn.

Rundstykker (wheat variation) – Breakfast Buns 

Wholemeal and oats version made with oatmilk rather than cow’s milk.

wheatandoats

Like the wheat variation they are soft, slightly sweet, and really tasty. This is my favourite variation.

Grahamsbröd – Basic Graham Bread

Veganised with oat milk for the milk and naturali block for butter.

graham

If you are wondering where I bought Graham flour in the UK I got it from Scandi Kitchen. It added a great nutty taste.

Kartöflubrauð – Icelandic Potato Bread

Veganised with oat milk rather than cow’s milk.

potatobread

So when we first got together Kate used to make a version of potato bread once a week for us to eat so this is kind of like a stroll down memory lane. The potatoes add moisture, density and a lovely potato taste to the loaf and it’s lovely.

Bergis – Wheat Loaf with Poppy Seeds

Veganised using naturli block for butter, minor figures oat milk for dairy milk and an oat milk wash rather than an egg wash.

poppyseed

This loaf, which had its roots in challah bread, is incredibly soft. Oat milk has quite a high sugar content so it browns nicely when used as a wash, though not as brown as an egg would. It also nicely holds those lovely, lovely poppy seeds in place.

Källarfranska – Wheat Buns

Veganised with oat milk in place of the cows milk.

wheatbuns

These baby buns are ever quicker than the others. Small, sweet and perfect for a snack.

Kalljästa frukostbullar – Overnight breakfast buns

Veganised using agave rather than honey.

IMG_7095

These benefit from both Graham flour and an overnight rise. They’re really easy to make first thing in the morning.

Rugbrød – Danish Rye Bread

Veganised with oat milk with vinegar added rather than buttermilk. I also started this from a sourdough starter rather than cultured dairy.

ry

There is a reason there is only one rye bread in this post and it’s not just that it took four days to make. It’s that after it took four days to make I realised I do not have a taste for rye bread. I’m sorry. I just don’t. It was fun to make though.

Tomorrow we’ll be taking a break from Nordic Baking to have a bit of quiche. Providing my quiche works out.

Vegan Mofo 2019: Pastry / Veganising The Nordic Baking Book

On By ClareIn Nordic Baking Book, recipe, veganmofo19Leave a comment

Today we move on to pastry which is an area I’m not exactly well versed in. But I try, and also I cheat.

Julstjärnor – Finnish Puff Pastry And Plum Stars

Vgeanised by being a cheating cheater who cheats and never makes her own puff pastry. The cheaper Jus-Rol is made with veg fats instead of butter.

star
Turns out that constructing these based only on a line drawing was a little difficult and my fist batch can out looking like… well like a symbol that isn’t appropriate. Thankfully, after a quick google my second batch turned into a beautiful star. The taste fantastic. Plum is an amazing jam.

Hindbærsnitter – Danish Glazed Raspberry Squares

Veganised by replacing the butter with Naturli block and using oat milk to bind the pastry rather than egg.

jammy

So far in these write-ups of my experiments I’ve been using the Swedish words for the baked goods. I’m doing it in the hopes that one of the words will stick and I’ll have gained at least one word of a foreign language out of this project. Which I’m mentioning because this is Danish instead.

I wish I’d used a mix of Trex and Vitalite for the sweet shortcrust rather than the Naturli block. It was incredibly hard to work. But when cooked and used as the bread in a fabulous jam sandwich it was perfect. Thankfully I only made a half batch because we ate them all very, very quickly.

That’s it for pastry, tomorrow we’ll be looking at bread. Brace yourself. I’ve baked a lot.

 

Vegan Mofo 2019: Cake / Veganising The Nordic Baking Book

On By ClareIn books, Nordic Baking Book, veganmofo19Leave a comment

I’ve only explored a couple of the recipes from the cake chapters. I’m still a little bit confused by the whole concept of coating the baking pan with breadcrumbs. But I put my fears behind me for a couple of simple bakes.

Kardemummakaka – Cardamon Cake

Veganised by replacing the butter with Naturli block, removing the egg and replacing the sour cream with Alpro yogurt (the extra liquid that the yogurt contains works to replace the egg as well as the sour cream).

cardamon

Who can resist cardamon cake? Soft beautiful sponge with the beautiful fresh taste of cardamon and sprinkled with pearl sugar.

Mannagrynskaka – Semolina Sponge Cake

Veganised by swapping out the yogurt with Alpro and the butter with Naturli block.

rasberry

Just looking at this picture makes me smile. It’s a beautiful summer cake with a brilliant texture from the semolina and the bright burst of raspberries. I think this one is going to go into my regular rotation.

That’s all from cakes, for now. Tomorrow is pastry!