All posts by beaniecat

Vegan sunflower seed cheese by Hilary (Christmas 2019)

Ingredients:

  • 2 cups raw sunflower seeds, softened (see step 1.)
  • 1/4 cup nutritional yeast
  • 1/4 cup lemon juice
  • 1/4 cup refined coconut oil
  • 4 tsp white miso paste
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp salt (or to taste)
  • 1/2 tsp turmeric

 

Method:

To soften the sunflower seeds:
  1. You will first need to soften the sunflower seeds. Softening them will make them easier to blend and will result in a smoother cheese. You can either boil or soak the seeds. To boil: put the sunflower seeds in a medium-sized pot and cover with water. Bring to a boil and continue to boil for 10 – 15 minutes until the sunflower seeds have softened. Drain and rinse before using. Or to soak: place the sunflower seeds in a bowl and cover the seeds with water. Soak overnight until tender. Drain and rinse before using.

To make vegan sunflower seed cheese:
  1. Add all of the ingredients to a food processor and blend until the mixture is as smooth as possible, stopping to scrape the sides as needed.

  2. Prepare your mold(s) by lining them with plastic wrap or parchment paper, or you can use a silicone mold. You can use any mold or dish you like, I used two mini springform pans to make two wheels of cheese. Once the cheese is blended, scoop the cheese mixture into a mold of choice and smooth the top. Cover and chill in the fridge for 4 hours or overnight to let the cheese firm up. The cheese will be firmer fresh out of the fridge but will soften as it sits out. Serve this vegan cheese with crackers or bread, spread on a sandwich, add to a salad, or use it anywhere you like!

Recipe Notes:

*nutrition is for 1 wheel of cheese or half of the recipe.

*The vegan cheese will keep well in an air-tight container in the fridge for about a week or this sunflower seed cheese also freezes well. Just wrap tightly then store in an air-tight container and freeze.

Infinitely Variable Festive Vegan Roast

This Christmas centrepiece is good for using what you might already have in your cupboard and can also help cut food waste (Serves 4-6 and can be eaten cold on Boxing Day).

Ingredients:

  • 8 oz /225 g coarsely chopped nuts (brazils, hazels, cashews, peanuts or a mixture) or mashed cooked beans (e.g. kidney, butter, haricot).
  • Chopped large onion.
  • 2-3 cloves of garlic, crushed.
  • 6 oz/ 170g grains such as rolled oats or wholemeal breadcrumbs.
  • 2 tablespoons of soya or gram flour.
  • 1 tablespoon yeast extract e.g. Marmite. Alternatively, use shoyu (soy sauce).
  • 1 tablespoon herbs (thyme, sage, rosemary, mixed).
  • 15oz tin of tomatoes or equivalent in left-over cooked vegetables.
  • 1 teaspoon of chilli powder – only if you like it spicy.
  • I tablespoon of vegetable oil (sunflower, rapeseed etc).
  • 2 tablespoons of sesame seeds – optional.
  • Pepper to taste.

Instead of oats or breadcrumbs, try crumbed leftover sandwiches and make up the quantity with buckwheat flour, barley flour, rice flour etc..

Method:

1. Mix all dry ingredients and flavourings together.
2. Either fry chopped onion with garlic or liquidise and add to dry mixture.
3. Chop tomatoes/left-over vegetables and mix in enough to make it similar to a stiff cake mixture. Add water if necessary.
4. Oil a bread tin or cake tin and fill with the mixture.
5. Place in a pre-heated oven (400F, 200C) for 30 minutes.
6. Turn out the roast and slice carefully.

Further Options:
Add sautéed chopped vegetables such as peppers, courgettes, carrots, parsnips or mushrooms prior to adding liquids to the mix.
Include a layer of fried mushrooms when the loaf tin is half full.

Serve with:
Cranberry and orange sauce (reduced sugar), mushroom sauce or a vegan gravy (available in supermarkets and health food shops but check label says vegan)
Roast parsnips
Carrot sticks
Brussel sprouts with roasted flaked almonds
Chestnuts
Roast potatoes
Roast sweet potatoes

2010-12-25-xmas-dinner

This recipe was created by Rob of 3valleyvegns.org.uk

Jackfruit Wraps

Ingredients

For 4 Servings
  • 1 20-ounce can green jackfruit, drained and rinsed
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 cup vegetable broth
  • 1/2 cup barbecue sauce
  • Salt to taste
  • 4 large tortillas
  • Shredded Romaine lettuce
  • Sliced tomatoes
  • Sliced red onions
  • Spinach leaves
  • Hummus / mayo

Instructions:

  1. Toss jackfruit with onion and garlic powder. Heat vegetable broth in a large frying pan over medium heat, add jackfruit, barbecue sauce, and stir to coat.
  2. Cover pan, lower heat and allow to cook for about 15 to 20 minutes stirring occasionally.
  3. Using two forks, shred jackfruit.
  4. Heat tortillas until soft.
  5. Lay each tortilla on cutting board, spread the tortilla with hummus / mayo, top with lettuce, tomato, onion, spinach and BBQ jackfruit.
  6. Wrap tortilla into a burrito shape and slice in the middle.

 

Recipe: Angie from 3 Valley Vegans

 

Pesto Pastries

Method:

  1. Cut a block of Jus Rol puff pastry into 8 squares and roll out.
  2. Spread pesto, chopped sun dried tomatoes, chopped olives and grated cheese on top.
  3. Turn pastry to a diamond shape and bring the 2  corners into the middle, sealing well.
  4. Cook on 180′ for 20 mins or so.

Recipe: Hilary from 3 Valley Vegans

Cheesy Rolls

Method:

  1. Cut a block of Jus Rol (green packet) pastry in half then roll each piece into an oblong.
  2. Spread  pesto* all over, add grated cheese, a few sun dried tomatoes and chopped black olives.
  3. Roll up tightly from the long end, then cut into 3″ lengths, sealing well .
  4. Brush with plant milk and cook on 180′ for 20 mins or so.

* Vegan pesto can be found in most supermarkets and health food shops.

Recipe: Hilary from 3 Valley Vegans

Pizzas

Ingredients:

Easy pizza dough …

  • 375 g plain flour
  • 1 tsp salt
  • 1 dsp caster sugar
  • 7 g (1 small packet or 3 tsp)dried yeast
  • 2 tbs olive oil
  • 225 ml warm water

Method:

  1. Mix all dry ingredient, then add liquids.
  2. Bring together and knead briefly in the bowl.
  3. Leave for an hour or more to rise.
  4. Knead a little, then roll into 2 large pizzas or 12 small ones.
  5. Top with tomato puree / pasta sauce, then toppings of choice – mushrooms, courgettes, peppers,spinach etc
  6. Sprinkle on some chopped olives and grated vegan cheese.
  7. Cook on 200′ for 15 – 20 mins, depending on your oven.

Recipe: Hilary from 3 Valley Vegans