A quick, easy, and very tasty accompaniment :)
Serves: as many as you make it for!
Pita bread
Garlic clove(s), peeled
Nuttelex or another vegan margarine, melted
Salt
1. Preheat the oven to 200 degrees C.
2. Rub one side of the pita bread all over with the garlic.
3. Cut the pita bread into smaller pieces, as you would a pizza.
4. Brush the bread pieces with melted Nuttelex or other margarine, sprinkle with salt, and put on a baking tray.
5. Bake for 5-10 minutes until hard and golden.
Happy eating! :)
I come from an English-Irish background and fadge is a traditional dish in my family. Originating from Ireland and eaten as part of a fry up, cooked breakfast, or as a tasty snack, fadge can only really be described as a 'potato pancake'. I know, it sounds really gross doesn't it? It's not though! Fadge is something that on paper sounds so wrong and yet tastes so right. It really is something you have to try and I can honestly say I have never fed it to anyone who didn't like it (picky children included). It also provides a 'choose your own adventure' ending, as you will see. Be brave and give fadge a chance I say!
Serves: not many in our family as we all want to hog it for ourselves!
Cold mashed potatoes, preferably refrigerated overnight
Plain white flour
Nuttelex
1. Using your hands, mix the flour into the mashed potato until a dough is formed. It should be soft but not too sticky.
2. On a floured work surface and with a floured rolling pin, roll the dough out until it is around half a centimetre thick. Using a glass or something else of a similar size (my mum uses a small saucepan lid), cut the dough into round pancake shapes.
3. Cook under the grill until golden on both sides. Bubbles will appear on the surface and may turn slightly black, that's fine.
Now, here's where the cooking becomes 'choose your own adventure'! Either, you can stop at this point, pop your fadge on a plate, slather them with Nuttelex, and eat them straight away (as I do - because I'm impatient), or you can continue on to step 4 and make them the traditional way (which is also absolutely delicious but takes a few minutes more).
4. Heat a little Nuttelex in a frying pan. Fry the fadge until golden brown on both sides. Drain on paper towel and serve hot.
Happy eating! :)
Coming from and English-Irish background, I'm a big fan of Yorkshire puddings! Drenched in (vegan!) gravy, accompanying your roast vegetables and (vegan!) meat, these often overlooked bready friends really top off a meal. Even better, they're REALLY easy to make.
Makes: 12
1 cup plain flour
1/2 tsp salt
Egg replacer made up to the equivalent of 2 eggs (I use Ogran brand)
1/2 cup soy milk
1/2 cup water
Vegetable or canola oil for greasing
1. Preheat oven to 210 degrees C. Lightly oil a muffin tray using vegetable or canola oil, I use the spray-on version for this.
2. Sift flour and salt into a bowl. Make a well in the centre and add the egg replacer, milk, and water all at once.
3. Gradually stir in the flour from the sides of the bowl and mix until the batter is smooth. Cover and allow to stand for 30 minutes.
4. After standing, give the batter a gentle stir and then spoon the mixture out evenly into the muffin tins.
5. Bake for around 10 minutes or until puddings are puffed and golden. Note: they will not rise and will be quite flat - that's how they are supposed to be!
Happy eating! :)
A lovely spin on boring old mash.
As many potatoes as you will need to feed the number of people you have, cubed
As many leeks as you will need (I find that 2 leeks work well in mash serving 3 people), sliced
Margarine, I use Nuttelex
1. While your potatoes are boiling, start frying your leeks in a generous amount of margarine. Fry until soft.
2. Drain the potatoes, return to the saucepan, and add a big knob of margarine. Mash and mix until smooth and well combined.
3. Mix the leeks in with the mashed potato.
It looks fancy, tastes good, and it's easy, what more can you ask for?
This recipe comes from Party Vegan by Robin Robertson.
Makes about 24 cups
4-5 small zucchini, ends trimmed
6-8 ripe roma tomatoes
1 tbsp olive oil
2 tbsp fresh parsley
Salt and pepper
1. Cut the zucchini into 1 inch pieces with flat bottoms so they stand up. Use a small spoon or melon baller to scoop out some of the center of each piece of zucchini to form little cups. Blanch the zucchini cups in a saucepan of boiling salted water for 1 minute, to soften slightly. Drain, run under cold water to stop the cooking process, and drain again. Arrange the zucchini on paper towels, cup side down, and set aside.
2. Cut an X in the bottom of the tomatoes and immerse them in a saucepan of boiling water to loosen the skin, about 30 seconds. Remove the tomatoes from the water and submerge them in a bowl of ice water. Peel the skin form the tomatoes, then cut them into wedges and remove the seeds.
3. Put the parsley in a food processor and process until finely chopped. Add the tomato and blend until tomato is finely chopped. Transfer tomato mixture to a bowl and add oil and salt and pepper. Mix well.
4. Place a small spoonful of the tomato mixture into each zucchini cup. Arrange on a platter and serve or covere and refridgerate until needed.
Happy eating! :)
