Delicious Christmas Vegan gluten-free meal at The New Continental in Preston

It's that time of year again when diaries fill up with Christmas outings of one kind or another - and my heart sinks every time a meal is booked, because I dread being served slices of melon, followed by something cardboardy or a large plate of lettuce, tomatoes and cucumber, culminating with a fruit salad whilst around me everyone else is tucking into something special, and festive.  I pay the same as everyone else, but seldom do I feel I'm getting value for money.

However, I'm pleased to tell you that the Preston Community Choir Christmas meal at The New Continental in Preston was a delightful surprise:)

My starter was a variation on the vegetarian starter, which was a local blue cheese salad.  For my plate the same base of tangy watercress and rocket leaves were wrapped around some sun blush tomatoes, then topped with sliced olives and chopped walnuts.  I wasn't sure what the scattering of small things on the plate was until I put on my spectacles (it's so sad when you need to put glasses on to be able to see your food properly, isn't it? glasses should be full of wine!), but once on my nose, I could see that there was an artful scatter of small brown lentils - an unusual garnish that really worked well with the walnuts.

My main course was a delicious risotto, with an assortment of griddled vegetables.  A very colourful and tasty assemblage of ingredients, don't you agree?  I was really quite heartened by the meal so far - how often to you get to say that in a busy local pub?

For dessert the wonderful chef had created a vegan pannacotta, accompanied by festive berries - it tasted as good as it looked, I promise, and I savoured every mouthful.

Thank you to the chef(s) for producing such a lovely eating experience at a busy time of year - it was much appreciated.

Mushroom, pepper and broccoli stir fry

I made this quick, tasty stir fry for lunch - the recipe is over on 
http://christineeatsglutenfreevegan.blogspot.com.  


I hope you'll enjoy trying it:)

Pasta with pink pesto

I've just posted a recipe for pasta with a pink pesto style sauce on my food blog, which you might find interesting.

When I say pink, I mean pink!!!

It's really tasty, and so very, very easy to make.  Pop over to http://christineeatsglutenfreevegan.blogspot.com and see for yourself.

Chocolate Muffins, gluten-free and vegan

I've just posted a recipe for chocolate vegan, gluten free muffins on my other blog at http://christineeatsglutenfreevegan.blogspot.com/ , so if you fancy a little indugence, then why not pop over and have a look?

They're moist and have a lovely soft texture - not a cardboard like feature in site - trust me:)

Spaghetti with green beans, pepper and ginko beans

Need something quick and tasty for supper?  Hoe does pasta with green beans, pepper and nutty ginko beans, tossed with toasted sesame oil and soy sauce sound?  I've posted the recipe on my foodie blog, if you care to take a look:)

Avocado and chickpea pate

I fancied something tasty for lunch.  Nothing too fussy, just a simple pate to accompany a salad.

I considered hummous, but that didn't quite hit the spot.  Nor did guacamole.  But how about a combination of the two?  Well, why not?  So here's what I came up with!

I took a can of chick peas and drained them, reserving about a tablespoon of the liquor.  Two avocados, a few cloves of garlic and the zest and juice of an organic, unwaxed lemon.

The chick peas and  liquor and crushed garlic cloves are whizzed in a storage container.

I then added the zest and juice of the lemon and whizzed again.

Then I added the avocado chunks to the container

and blitzed it again.  Isn't it a lovely pale green?

I served it with assorted salad leaves and halved cherry tomatoes, with a few chives to top it off.  Delicious, quick and easy :)

As a bonus, it was also delicious later atop a jacket potato, popped under the grill.  I'm very pleased with it, and will make it again.

Vegan, wheat free tourist in Malta

Naturally, I requested that the hotel be notified of my vegan, wheat-free diet when I booked the holiday.  Of course, they assured me that it wouldn't be a problem.  I've heard it all before, and tend to assume the worst.

I always take a packet of pumpernickel bread with me, and some packets of miso soup so that I know I will be able to eat something whilst I sort out what's available.  This time we also took along some avocados and fruit from the kitchen, as we were going to be away for three weeks and it would have been a waste not to have taken it. 

On our first morning we ventured forth to investigate the local food shops.  We discovered many "supermarkets", many smaller than your local greengrocer probably is!  In some we were delighted to find beautiful fresh fruit and vegetables, in many more, we were disappointed by the sad, withered displays.

I was pleasantly surprised to see soya milk on the shelves of nearly all of the food shops.  Some brands I knew, others I didn't.  So, that was breakfast sorted out.

We discovered a large supermarket, called Scotts, nearby.

A sign proudly boasted that they stock Redwood meatfree products.  I was so surprised that I found myself taking photos of products on a supermarket shelf!!!  Not something I am normally likely to do!

Cheezly is one of the cheese substitutes that I actually buy here in the UK.  Not often, because it's full of fat, and doesn't really taste the same as cheese, now does it?  However, there are times when I really fancy a toasted cheese sandwich, with onion and olives and tomatoes.  When the craving strikes, I feed it!  I tell myself it's pretty much like a pizza.  Self delusion is a wonderful thing, at times :-)

Although I can't eat most of their products, due to the wheat content, it was still good to see that vegetarian and vegans are provided for in some shops.  And you can see that the prices aren't too bad, either.  Since we were booked in for half-board, I didn't need to buy anything.  I always look at what's available though, in case I plan to return on a self-catering basis.

Gluten-free bread wasn't quite as easy to find as the soya milk and other milk substitutes.  I was lucky, in that a reasonable sized supermarket nearby boasted a whole rack down one aisle full of gluten free products.  There were five different sliced loaves, plus several varieties of rolls and crackers.  The prices were higher than here, but you'd expect that, given that Malta is a small island and everything has to be freighted in.

So, it's possible to buy your essentials if you should travel to Malta or Gozo.  It's always good to know that you can buy basic provisions, isn't it?

triple chocoate flapjack - pure indulgence for the WI party!

Although I love Christmas cake, Christmas pudding, mince pies, Stollen and all the other delicious goodies packed with dried fruits of all descriptions (well, except bananas, of course, I wouldn't want to be ill, now, would I?) I know that there are others who dislike dried fruit products for whatever reason.  In fact, the top tier of our wedding cake was Victoria sponge as my ex-husband was just such a person!

So ... this is an indulgent treat for those who choose not to participate in the fruity side of Christmas fare - it's only fair that they should get a treat too, and there's nothing to say that you can't share it, now is there?

You've all heard of flapjack, and probably made it.  Usually it's a golden brown, sweet chewy bar, but not very exciting.  I hear you saying, but it's not indulgent.  However, this is triple chocolate flapjack.  Yes, that's right, three forms of chocolate going on in here, if that's not indulgent, I don't know what is!  No, it's not healthy - it's not supposed to be, it's a treat, and treats are allowed to be unhealthy - in fact they probably should be.

It was my local WI Christmas party this afternoon, and I wanted to take along something that was vegan, gluten free, but wouldn't make everyone run away in horror at the thought of it - you know how some people can be "Oh, it's vegan, I don't eat vegan food!", or  "Oh, well, I won't have any because I can eat normal foods."  I decided to make these to take along as most people eat chocolate, and they look "normal"!  

Alas, my cupboard had run out of golden syrup, so I had to make an emergency dash down the road to buy some before I could continue with the baking.  Still, the excercise must have burned off at least half a slice worth of calories, mustn't it? :-)

Triple Chocolate Flapjack

100g margarine
75 g golden syrup
75g soft brown sugar
75g plain chocolate
290g rolled oats
40g cocoa
plus
50g plain chocolate for topping - you could go mad here, and use one of the lovely spiced bars - well, it is Christmas!

Put the oven on to heat at 180C, gas 4, 350F.  Grease a shallow baking tin approx 11" by 7", or line with silicone, or non-stick sheet if you prefer.

Melt the syrup, margarine, sugar and 75g chocolate in a large glass bowl in the microwave, or in a saucepan if you prefer.
Sieve the cocoa and mix with the oats.  Stir into the melted ingredients.

Spoon into the prepared tin and bake for about half an hour until firming nicely.  Allow to cool in the tin for about five minutes, then mark into fingers or squares and allow to go cold.  I was told that only 'finger food' should be taken for the party, so I cut mine into small squares so that they looked dainty, rather than the more usual finger shapes.

When cold, remove from the tin and break into the shapes you marked.

Melt the 50g of plain chocolate and spread over the fingers or squares.

I placed each square in a paper case as they were going to be on the buffet table.

Enjoy.  Or, give to someone else to enjoy!



Halloween, Wheat-free Pumpkin and carrot cake

I was determined not to waste the pumpkin flesh from my Halloween lantern, and a sweet cake appealed to me for a change.  I found a recipe for a simple to make pumpkin cake which I tweaked and converted to gluten-free and vegan.

375g grated pumpkin

225g gluten free flour

1tsp baking powder
1 tsp ground cinnamon

1 tsp freshly ground nutmeg

2 tsp Ener g egg replacer
4 tblps cold water
1 tblsp silken tofu
250 ml sunflower oil

200g sugar

1tsp vanilla extract

2 tblsp raw porridge oats

Place the flour, baking powder, spices and grated pumpkin into a large bowl and stir together.  The keen eyed amongst you will have spotted that I've used pumpkin and carrot because I didn't bother to weigh the pumpkin flesh I'd grated and simply assumed a bowlful would be sufficient.  It wasn't.  So, I figured that since carrot cake tastes good, I'd make up the weight with grated carrot.  Mea culpa:(

When you've stirred it all together it looks pretty boring, but I'm optimistic, so persevered!

In another bowl combine the sugar and oil.  Whip the egg replacer and water until it's starting to thicken, then stir the silken tofu in and combine well (or, if you're not vegan, you simply use 2 eggs!). 

Stir the wet mix into the dry and combine until evenly mixed.I looked at it and decided it looked far too oily, so added the oats to absorb it, this wasn't part of the original recipe. 

I thought the mixture looked quite unpleasant, like raw sausage meat, but, as I said, I'm an optimist.

Spoon the mixture into lined patty tins, I had enough for this tray of 6 plus a small rectangular cake tin, too.  Bake in an oven preheated to 180C, gas 4, 350F, for about 20-25 mins until golden brown, as you can see below.

They looked lovely, and tasted delicious, but, for my taste they were still too oily.  I shall make them again but substitute margarine for the oil, which should solve the problem.

If you try them, let me know what you think:)

Wheat-free apple cake with no added sugar- use those windfall apples!

So, back to the apples!  Occasionally I enjoy a slice of cake;  I don't mean an airy-fairy gateau, which is fine to end a meal, but a slice of good, wholesome cake to enjoy with a cup of tea or coffee.  It has to be a slice of something which will be simple to eat, no cake forks necessary, and satisfying - there must be some substance to it - something to get my teeth into and enjoy.

This apple cake ticks all the boxes, and, importantly at the moment, it utilises some of those apples.  Windfalls, or those mis-shapen ones are ideal as they're going to be grated.

You'll need:
200g flour, I used barley, but to make it gluten free choose your own favourite flour(s) - maybe rice and potato, or gram and soya 
half a teaspoon each of cinnamon and mixed spice - to taste
half a teaspoon of bicarbonate of soda
100g margarine
275g mixed dried fruit, I used raisins, sultanas and chopped dates
230g coarsely grated cooking apples (eating apples will give a sweeter cake, and the texture will be slightly different)
2 tsps of egg replacer made up with 4 tblsps of water or fruit juice

Rub the fat into the sifted flour, spices and bicarb until it's like breadcrumbs.

Coarsely grate the apple; I leave the skins on mine as they're organic, but you can peel yours if you like.  The weight given is of the grated apple, which, in my case, equated to two large and two medium windfall apples once I'd cut off the bruised and battered sections!

Mix the fruits into the dry mixture, then bind with the egg replacer liquid.  Turn into an 8" lined cake tin and bake in a moderate oven, 175C in my fan oven, 180C, 350F or gas mark 4 otherwise.

 Bake for about an hour and a quarter, more or less depending on your oven, the flour used etc.  Test with a warmed skewer inserted in the centre - it it comes out clean, it's done:-)  If not, give it a further quarter of an hour and test again.  It should be a lovely golden brown - rather like the splendid one below, which has been allowed to cool completely before slicing.

Many fruit cake recipes tell you to shake your dried fruit with flour to avoid the problem of all the fruit sinking to the bottom of the cake, but, as you can see, it's certainly not necessary in this recipe.

Now, time to put the kettle on, I think:-)

Apples, again! Make your own mincemeat for Christmas mince pies :-)

We love Christmas cake, mince pies, Christmas pudings and anything full of fruits, so tasty:-)

Another good use for the windfall apples, and less than pretty ones, is to make your own mincemeat - ready for baking those mince pies that will permeate the whole house with heady scents of fruit and spices.

This is another really simple recipe, so you have no excuse not to try it.

I took:

400g grated cooking apples
100g margarine
300g raisins

300g sultanas

300g chopped dates

200g unrefined sugar
half a teaspoon each of cinnamon, mixed spice, nutmeg and cumin
2 lemons, zest and juice
4 tblsps fresh orange juice

60ml brandy

 

Toss everything, except the brandy, into a large ovenproof dish and stir thoroughly. I use a dessert spoon to measure out the margarine, and you don't need try to break it down into tiny pieces, it's going to melt to make your life easier!

grated zest

dried fruit

I grated the apple straight onto the lemon zest and juice



I used a spoon to measure out the margarine



roughly stir everything together

Place in the centre of an oven pre-heated to 115C for a fan oven, 120C, 250F or gas mark 1/2 for half an hour. Remove from the oven and give it a really good stir to mix everything. The margarine should be very soft and creamy now, and stirring well helps to coat everything with a fine coating of fat which helps it to keep.

place back in the oven

Replace in the oven for a further half an hour, then remove, stir again and allow to cool before adding in the brandy. Stir again then decant into containers and store in the fridge.



after an hour it will look like this



when it's cool, stir in the brandy

I admit to enjoying a spoonful in with my fruit smoothies at breakfast sometimes, on those grey, rainy days when I feel the need for more "comfort" food :-)

Apples everywere!!

Well, ok, that's a bit of an exaggeration, but for my small garden, I have harvested many pounds of organic apples.

It's a perennial problem, isn't it, what to do with them all?  I was impressed that a couple of schools have joined together in an attempt to avoid the inevitable waste of fruit, by encouraging parents, neighbours etc to donate their unwanted apples to the schools, who will press the fruit to produce fresh juice for the children.  A great idea - I hope lots of people take them up on it.

One of my favourite ways of using my apples is stuffing them and baking them.  You'll need an apple per person and a jar of mincemeat for the simple version.

Wash the apples well, I use a soft vegetable brush to ensure they're really clean.  Take out the cores; I use an apple corer - you can see how neatly it does it above.  Take a sharp knife and score around the centre of each apple - this enables the apples to rise and avoids the mess of exploding apples!

Arrange the apples in an ovenproof baking dish, and fill each cavity with mincemeat.

Bake the apples in a moderate oven until they have softened, this will take about half an hour or so, depending on your oven and the size of the apples.  Can you see how the skins have parted where I scored them, allowing the apples to sort of souffle up?  The apples will produce a little sauce as they give up some juice which mixes with the mincemeat.  Delicious:-)

If you don't have mincemeat in the cupboard, you can stuff them with any dried fruit to hand.  If you have a really sweet tooth, you might feel the need to drizzle a little maple syrup into the cavity, or some unrefined sugar.  You could also add some chopped nuts for a little "bite". 

I serve mine naked, or simply with a dollop of yoghurt, David enjoys his with custard.  You might like your with ice cream - but whatever topping you choose, I hope you enjoy them.

Organic Fortnight - Simple Mushroom Paté

It’s Organic Fortnight, apparently. To celebrate, I made this simple, yet delicious, Mushroom Paté to celebrate. Here's the recipe:-

300g mushrooms, wiped and chopped
2 medium onions, peeled and chopped
1 tin pinto beans, drained
3 cloves garlic , peeled and crushed
1tblsp olive oil

Nutmeg
Salt and pepper

Sprigs of marjoram and thyme

Simply heat the olive oil in a non-stick frying pan, and sauté the onion for five minutes.  Add the garlic and chopped mushrooms and cook until just tender.

Stir in the beans and heat through.

Add freshly chopped herbs, ground nutmeg, salt and pepper to taste.

Blitz in a food processor.  Put into ramekin dishes and chill.

Serve with toast or crackers and wedge of lemon.

I love it when food is simple to prepare, tastes great and is good for me, don’t you?