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A local group to support and encourage a compassionate, cruelty-free, vegan lifestyle. We hold cooking sessions, tasting sessions, information sessions on everything from cruelty-free moisturisers to leather-free walking boots; vegan textiles to the best dairy-free cheese for cheese sauce!
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22 November: WinterFest: Northern Vegan Festival 2015

WinterFest 2015Posted on behalf of Northern Vegan Festival:

WinterFest

Over 100 vegan and ethical stalls, festive cookery demonstrations, talks, performances and children’s play area.

  • Sunday 22 November 2015
  • Leeds Town Hall

£2 standard entry and under-16s free!

VIP tickets available to pre-order.

Side dishes

Scrambled tofu

Preparing scrambled tofu
Preparing scrambled tofu

Ingredients (basic version)

  • 1 large pack of Clear Spot firm plain tofu
  • soy sauce
  • turmeric
  • sunflower oil
  • pinch of salt

Method

  1. Mash the tofu with a fork in a bowl.
  2. On a low heat, add the oil to a large pan, then add the tofu and fry for 10 minutes, stirring very regularly. Add turmeric, salt and soy sauce at the end and fry for one more minute.
  3. Serve on toast or with vegetables.

Variations

  • Mediterranean (add garlic and herbs like thyme and oregano, plus sun-dried tomatoes and olives, when nearly finished cooking)
  • Indian (add garlic and garam masala (curry powder), plus chopped onions)
Scrambled tofu Med
Here’s a Mediterranean variation, with tomato, leaves and French dressing
Cakes

Chocolate mousse pie

Chocolate mousse-pie is servedIngredients

  • 12.3 oz silken or firm tofu
  • 1 tsp cocoa powder
  • 1 tsp pure vanilla extract
  • 2 tblsp non-dairy milk of choice (soya, rice, almond, other)
  • 1/8 tsp salt
  • 8 to 10 oz plain chocolate (without milk ingredient)
  • 2-3 tablespoons agave or other sweetener (optional)
  • optional: extracts, flavourings or liqueurs

Instructions

  1. Melt the chocolate (either over a pan of water on a stove or in a microwave).
  2. Put all ingredients into a food processor together and blend until super-smooth.
  3. Pour into a pie crust or biscuit base as desired. Put in the fridge to chill. The filling gets firmer the longer it sits. (It’s firmer if you use firm tofu and more like mousse pie if you use silken tofu.)