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Below are the 20 most recent journal entries recorded in Rubbish Vegans' LiveJournal:

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Thursday, March 27th, 2008
6:43 pm
pickled carrot sticks; much excitement
MMMMMM YOU GUYS I have just finished preparing my first ever batch of Pickled carrot sticks (cannot remember who originally pointed me towards the recipe? cis? atommickbrane?) Instead of the dill seed I used about a teaspoon of pickling spices (the pickling spices I have are from the flourbin and contain dill seed as well as mustard seed and allspice) and bunged about a teaspoon of dried dill herb into the pickling brine as it started to boil, as suggested. The quantities in this recipe EXACTLY fill one of those large jars that olives come in, you know, the 860g net weight/460g drained weight ones that you get from Crespo/Cypressa. I CANNOT WAIT to see what these are like! Will report back.

(x-posted to mine own journal and snake_soup, sorry for the repetition).
Thursday, November 8th, 2007
10:45 am
Adapted from Abel & Cole

2 tablespoons olive oil
2 medium onions, thinly sliced – I used 1 giant onion
450g any cabbage, cored, cut crosswise into thin slices -
450g kale, stems and ribs removed, leaves coarsely chopped – I used spinach
200g carrots, cut into thick matchsticks
240ml water
2 tablespoons soy sauce or tamari – I used Henderson’s relish
1/2 teaspoon salt
150g fresh or 200g dried wholemeal breadcrumbs
200g firm tofu, drained and roughly chopped
50g Parmesan, finely grated – I skipped this
50ml olive oil
2 teaspoons dried basil, crumbled – I didn’t have any
1 & 1/2 teaspoons dried oregano or marjoram, crumbled – used both
1 teaspoon paprika – I used smoked paprika
2 garlic cloves, chopped – I used 4
1/4 teaspoon salt

Right, so fry up the onion in the olive oil till translucent, add the cabbage, spinach, carrots, Henderson’s, water, and salt. I also put a bit of beer in. Whack the heat up and stir frequently. I cooked it for about 10 minutes.

The topping: whiz the roughly chopped tofu with breadcrumbs and herbs / spices, so you get a crumbly texture. Put the veg mix in a casserole dish, cover with the topping, and bake for about 20 minutes / till the topping browns. This, like everything I cook, makes a huge amount but hey – leftovers for lunch and enough to stick in the freezer for end-of-month poverty!
Thursday, October 25th, 2007
2:48 pm
Really Kick-ass Root Veg Soup

2 x turnips, peeled & chopped
2 x carrots, peeled & chopped
2 x white onions, peeled & chopped
1 x small courgette, chopped
1 x small bulb garlic, peeled & roughly chopped
olive oil
bit of marigold boullion
slug of red wine
3 dried chipolte chiles
black mustard seeds

Chop up the veg and roast with olive oil and garlic. After about 1/2 hour I added some red wine too. Roasted on the highest my rubbish oven can go for about a hour, poss. a wee bit more, till the veg starts going nicely burned.

Put the cooked veg in a stockpot with the cumin, chilles, black mustard seeds and boullion, add cold water to cover by a few inches, and simmer for A Very Long Time. I think it was about 2- 2.5 hours. Then use a potato masher to squidge up the very cooked veg so you get a chunky soup.

I think this is my most righteous soup to date!
Wednesday, September 19th, 2007
7:44 pm
Butternut Squash
Simple and awesome dinner: peel and chop a small butternut squash, the same with a large onion, roast in olive oil, balsamic vinegar & a sprinkle of smoked paprika.

I ate it with some basmatic rice, which had a generous helping of garlic pickle stirred through after cooking.

I am very full and very happy :)
Tuesday, September 11th, 2007
1:32 pm
This might prove useful to some people here:

Magical Loaf Studio

You can design your own veganised meatloaf, which I thought was prettry cool. I think I'll be trying out at the weekend.
12:51 am
Home-made vegan margarine
vegancooking has a comment explaining how to make your own vegan marge. Sounds worth a try. I'm not sure where to get lecithin from, though — the last lot I got came from the US.
Sunday, September 9th, 2007
6:21 pm
Purple Boozey Stew
Om nomnomom, I have just finished eating this and man, it's good. Recipe adapted from Abel & Cole.

2 tablespooons marg
1 large onion, chopped
1 tablespoon sugar
1 teaspoon salt
1 can John Smiths beer
a generous splash (educated guess - about 250-300ml) red wine
1 package of 5 Cauldron Cumberland sausages (this isn't vegan so obv substitute if needed - I think the VegiDeli sage & marjoram would be excellent in this), cut into discs
1 small purple cabbage, chopped
1 large potato (about 300g ish), cut into large cubes
25g dried red lentils
salt n peppa
about half a teaspoon smoked paprika
1 dried chipolte chilli

Melt the marg over a medium heat, add the onions, salt & sugar and saute till they go nice and brown (took me about 10 minutes). Add the beer and stir, scraping up any lovely burnt / carmellised onion bits.

Then chuck in the soss, cabbage, spuds, lentils and chilli, twist in some pepper, add the smoked paprika and wine, and cover, whack down the heat, cooking for about 30-40 mins. Go and have a stir / sniff every now and again to prepare yourself for the yum.

Eat with some crusty bread to soak up the stew-juice. This made a HUGE amount - I'm bad at thinking of 'serves x ppl' so, for reference it was made in a very large stockpot and gave me a huge dinner and leftovers - half in the freezer, half as lunch-sized portion.

It's all lovely and purply and pretty looking. I'm dead pleased with how tasty it was :)

ETA: I should have added mustard and / or marmite. I have marmite at work so my leftovers will be enriched with tasty marmitey goodness :)
1:47 pm
Pie help / ask the internet
Cross posted to snake_soup

I want to make pie. I have never made pie before. Before I go recipe hunting, does anyone have advice / warnings / ideas? Ideally the pie would be vegan, but if it makes it loads easier to not be, then I'll go for the easier option. The only other requirements are that the pie is vegetarian and does not have mushrooms (oh yes I want make a savoury pie not a dessert pie).

Sunday, August 19th, 2007
10:35 am
Roasted veg, Bec-style
1 medium sized aubergine, cubed
2 large-ish courgettes, sliced
2 stalks celery, sliced
1 massive onion (white, but red is best for roasting I think), chopped into big pieces
handful of cherry tomatos, sliced in half
1 tin kidney beans in chilli sauce, drained slightly

Marinade (based on Pete's marinade - I did not measure at all, but obv make it up based on how much you need, if you get when I mean):
olive oil
lemon juice
smoked paprika
black pepper
splash of basalmic vinegar
dijon mustard

Mix it all up, and marinade the aubergine & courgette for about an hour or so - I suppose I could have marinaded all the veg, but I made this up as I went along so didn't think of it.

Roast veg for about half an hour, realise protein might be nice, and add the kidney beans, cook for another 15 min or so (I think).
10:09 am
Garlic Pickle
This is a recipe taken from the comments in catsgomiaow's LJ, originally taken from Fresh Flavours Of India by Das Sreedharan. This is so amazingly good, you'll want to marry it. I've copied and pasted the recipe and added my own comments in italics.

Garlic Pickle

1 tbsp oil I used olive oil
A few fenugreek seeds (I also chucked a few black mustard seeds and kalonji seeds in there too as I love them) I realised my jar was EMPTY noes. Memo to me: buy more kalonji seeds!
100g garlic cloves (about 3 heads' worth of the fat cloves), thickly sliced I used 4 because the cloves were rather small
1/2 tsp chilli powder
1/4 tsp turmeric powder
200ml vinegar (It doesn't say what type but I used half Sarson's white vinegar and half rice wine vinegar as there wasn't enough Sarson's)
1 tsp sugar

Heat the oil in a pan, add the seeds and cook for a little, then add the garlic and stir-fry for about 5 minutes.
Stir in the chilli, turmeric and a little salt, then pour over the vinegar (and sugar? this is when I added mine). Cook over a low heat until the liquid has evaporated and the garlic is tender (WARNING: THIS WILL TAKE ABOUT 20 MINUTES AND TOTALLY STINK YOUR HOUSE OUT).Agreed! But it doesn't linger & to be honest I found it kind of comforting, it reminded me of when I was a kid and woke up on weekends sometimes to smell hot vinegar due to my mom cleaning the coffee maker.

Leave to cool, then put in a jar - it will keep for about 2 weeks apparently but lasted us ONE NIGHT :) It was all I could do from scarfing the lot in one go. So tasty!
Thursday, August 2nd, 2007
10:46 am
Hearty Lentil Soup
slightly adapted from 'Vegetarian Cooking for Everyone' by Deborah Madison

2 tablespoons olive oil
3 large garlic cloves
1 cup finely diced onion (I used spring onions)
Black pepper
3 tablespooons tomato paste
2 stalks celery, chopped
1 medium carrot, chopped
2 bay leaves
1 & 1/2 cups puy or brown lentils (I used about 2 cups of mung dal)
1 tablespoon dijon mustard
1 tablespoon sherry vinegar or red wine vinegar (I skipped this)
I added 2 dried chipolte chillis.

Fry the onions in the oil till translucent, then work in the tomato paste. Add the garlic, celery and carrot and bay leaves, cook for about 3 minutes. Then add the lentils and 2 quarts water (I didn't measure because I had more lentils, and used giant pan - but basically to cover the ingredients by a few inches). Bring to the boil, then whack down on low (I put the chillies in at this point), and cover, simmering for about 35-40 minutes.

Remove the bay leaves and blend till smooth. Stir through the dijon mustard and vinegar if using. Very hearty indeed!
Wednesday, June 13th, 2007
4:20 pm

work safe essentially, but you might not want some to see... ;-)
Thursday, June 7th, 2007
8:57 am
Chocolate Cake and frosting
I got this recipe off the internets ages ago and copied the recipe, but I can't remember where from!

1-1/2 cup flour
1/3 cup cocoa powder
1 tsp baking soda (ie bacarb of soda)
1/2 tsp salt
1 cup sugar
1/2 cup vegetable oil
1 cup cold water (or ice coffee)
2 tsp vanilla extract
2 tsp white distilled vinegar

Preheat oven to 375°F (190°C). Use a small brownie size pan (no greasing required).

What a load, btw. Totally requires greasing, I should have listened to my instincts, as the cake ended up being a bit broken up in one corner, ah well.

Mix all the dry ingredients right in pan.

This was a dumb idea too. It's easier to mix the dry in a bowl and the wet in another bowl, and mix, then transfer to pan.I have Learnt My Lesson.

Mix all the wet ingredients in separate bowl except the vinegar (important)! Add wet ingredients to dry and stir until all dry ingredients are mixed. Add the vinegar quickly and stir in —

it makes the mixture go all marbly and swirly!

immediately put the pan in the oven and bake for 25 to 30 min. Cool thoroughly.
Optional: after you add the vinegar, you can put some frozen cherries, raspberries or cranberries on top of the batter (or you can mix them in beforehand)

I didn't bother. For the frosting I melted two Sainsbury's basic dark chocolate bars and mixed in a carton of Alpro Soya Cream. It was well runny though, which was fine as it eventually set and when the cake was warm it was nice to have a runny, gooey, frosting. Next time I might either use less cream or try to whisk the cream so it goes a bit stiff, then fold into the melted chocolate - assuming soya cream will stiffen the way dairy cream does..? This is the first time I've used soya cream.

Friday, May 18th, 2007
11:30 am
Pete's Marinade
Hello, I measured this and everyhing. The idea came from Pete and I used this marinade for a stirfry with aubergine, bean sprouts and carrots. NOM NOM.

1/3 cup olive oil
1/3 cup lemon juice
1/3 cup soy sauce
2 tsp smoked paprika (though I think I could have done with a bit more)

stir it up, pour over aubergine, bung in fridge for about half an hour, cook it up with other veg, serve over rice.
Sunday, April 29th, 2007
12:34 pm
Batata Bhaji - Indian Potato Salad
From the gloriously 80s 'World of Salads'

450g potatoes - scrubbed and peeled
1 tsp turmeric
2 tsp ground coriander
2 tsp dried chilles, chopped finely
1 tsb smoked paprika
2 tsb dried corander leaves
bit of salt and pepper
1 small onion, diced finely
splash of olive oil

Fry the onion in the oil till translucent, then all all the spices except the coriander leaves and fry for a few minutes. Add the chopped potatoes and brown for about 15 minutes. Add 200ml water, turn down the heat and cook till water is absorbed, then add 200ml more water and cook again. You'll have a thick spicy paste. Leave to cool and stir the coriander leaves through.
Tuesday, April 24th, 2007
9:33 pm
wu-chung clams
Tonight I ate some of the MOCK ABALONE! It is basically slightly paler, deep-fried (I suspect) mock duck - the texture is much lighter and fluffier, and much GREASIER, than its duck/chicken counterparts. I just fried it up with some broccoli, red pepper and shallots, and added some garlic, soy sauce and shaosing wine. It was OK; I'd recommend it if you like the texture of deep-fried tofu but perhaps next time I'll cook some of the grease out of it, as it were. At least I no longer have the fear of the Wu-Chung Clam.

Current Mood: mmm clam
Friday, March 30th, 2007
11:44 am
free vegan thing
Saw this in the listings:

Bloomin' tasty food in Bloomsbury! (tomorrow 31st March) Talks, films, and food tasting on switching to a vegan diet. Free. Bloomsbury Baptist Church Hall, 235 Shaftesbury Avenue WC2 , from 12-4pm. 07960 036 044.
Wednesday, March 28th, 2007
10:15 am
Veg, Carbs and Wasted Protien

1 medium white onon
3 small, sad looking parsnips
2 small, sad looking carrots
splash of olive oil
basalmic vinegar to coat
a few twists of black pepper
1/3 tin of chickpeas
1 tin of kidney beans
lots of pasta shapes including fat tubes, smaller tubes and bowties


1. Put splash of olive oil in roasting tin, and put in oven to 200C

2. Peel and chop onion, sad looking parsnips and carrots. Put the veg into the pan, add basalmic vinegar to coat and a few twists of black pepper, and retire to living room to watch 'Coal Miner's Daughter'

3. Approx 45 minute into the film, go sniffing back into the kitchen after watching Tramatic Experience of the 13 year old newlywed who will eventually become country superstar. Stir the veg, open a tin of chickpeas, and rinse over sink. Trip over own feet and spill 2/3 of chickpeas onto floor. Sigh and add tin of kidney beans for much required protein, put back in oven, then turn oven off to save energy, and put on lots of pasta shapes on to boil.

4. Watch further 10 minutes of film and return to drain pasta and stir thorugh with veg and bean mixture - happily as self did not bother draining kidney beans, it has combined with the oil and BV to make a nice gray type of thing.

5. Sensibly put lunch sized portion aside in tupperware, dish out sensible portion to plate, and put scrappy leftover bits in another tupperware for freezing, as tiny bits of meals can be frozen and later defrosted at end the month when 'money's all broke, and food's going hungry' as recommended by Money Saving Expert Martin Lewis.

6. Enjoy tasty meal and depressing film

7. Get to work and realise that self agreed to attend a leaving lunch for sadly departing colleague and that bringing of lunch was not required. Sour.
Tuesday, March 20th, 2007
7:58 pm
Nutritional yeast
Does anyone know where I might acquire nutritional yeast other than online (i.e. in an Actual Shop somewhere in London)? We are running low & I forgot to add it to the last Goodness Direct order.

2:38 pm
so, i really want some bangers & mash. except my usual cauldron favourites aren't vegan, so i bought some sosmix which is. but i'm confused becuase the directions for making up say to make up the whole entire box. but i don't want make all the sossidges just a few for my dinner. so can i do this, and how much water to use? help!
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