Southern Fried Chickenless Nuggets
¾ to 1 cup cold vegetable stock
1 tbsp olive oil
1 tbsp soy sauce
1 cup whole wheat flour
2 tbsp corn flour
2 tsp salt
1 tsp fresh ground black pepper
1 tsp smoked paprika
1 tsp chilli powder
Mix the dry seitan ingredients in a large bowl then add the oil, soy sauce, and ½ cup of the veg stock. Mix well adding more stock as needed (this will vary from batch to batch) until you have a stretchy, moist lump of seitan dough. Knead for a minute then cut/rip into pieces half the size of how big you want the final product to be.
Boil a large pan of water/veg stock with a tbsp of soy sauce then turn down to a very gentle simmer (the surface of the water should barely be moving). Drop the seitan pieces into the water and partially cover. Leave to cook for 45 minutes then turn off the heat and leave for another 15 minutes.
Mix the coating ingredients in another large bowl.
Drain the seitan and leave to cool in a sieve until you are able to handle it without burning yourself (don’t allow to cool completely though) then toss them in the coating mixture. Give a good mix to ensure every piece is fully coated and leave to stand for 10 minutes.
Heat a deep pan of oil until a piece of bread dropped in turns brown in 10-15 seconds then fry the seitan, in batches, until golden brown and crispy. Drain on a wire rack.
Vegan Cinnamon French Toast
2 tbsp self-raising flour
1 tbsp cinnamon powder
1 tbsp nutritional yeast
1 tsp Vegg (optional)
1 small banana, mashed
1 tsp vanilla extract
4 tbsp non-dairy milk (plus extra)
2 slices thick bread
1 tbsp vegan butter/margarine
Mix the flour, cinnamon, nutritional yeast, salt, and Vegg (if using) in a bowl and add the vanilla, bannana, and milk. Mix thoroughly then pour into a wide dish.
Heat a frying pan over a medium heat and add the butter/margarine. Once hot, dip a slice of bread into the batter coating both sides and place in the frying pan. Cook gently without touching until the botttom is golden brown (3-5 mintutes). Turn and repeat for the other side. Repeat with the other slice.
Serve warm, sprinkled with a little icing sugar (powdered sugar).
This simple recipe is very time-consuming but definitely worth the effort if you have an afternoon free. This makes a large amount but, if you line the formed gnocchi on a lightly dusted tray and pop in the freezer for a couple of hours, you can store the extra in bags in the freezer for future use.
Carrot and Potato Gnocchi
450g potatoes, whole and unpeeled
2 medium carrots, peeled and cut into 1 inch chunks
450g plain flour
This is a recipe for a delicious cheesy flavour dip made from potatoes. Yes, you did read that correctly POTATOES! I found a recipe for potato based cheesy dip by accident and have now developed my own version. I wish I had bookmarked the page but unfortunately I didn’t however full credit for the initial idea goes to that person!
Potato Based Cheesy Dip
500g Potatoes, peeled and chopped
1 large carrot, peeled and chopped
1/4 cup olive/rapeseed oil
1-2 cups nutritional yeast (adjust to taste)
1 tsp mustard powder (or 1/2 tsp english mustard)
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 tsp Cayenne Pepper (or more for a bit more kick)
1 cube vegetable stock
Everyone loves pizza! Some times I really want one but haven’t thought ahead to buy in what I want. When this happens I raid the freezer, cupboards, and back of the fridge to see what I can throw together. It’s one of the reasons I keep frozen mushrooms, peppers, and other pizza-able veg in my freezer.I haven’t used amounts for the topping here as there is no right or wrong when it comes to what you like on your pizza!
1.5 cups plain flour (if I have any I like to use 1/2 cup spelt flour with 1 cup plain flour)
1/2 cup warm water
7g fast acting dried yeast
1/2 tbsp coconut sugar (or regular brown sugar)
1/2 tsp salt
1/2 tbsp olive oil
Mix the dry ingredients together in a bowl and add the wet ingredients. Mix with a spoon (or your hands) to form a dough. You may need to add more water depending on the flour so do so 1 tsp at a time. Turn out onto a lightly floured surface and kneed for 10 minutes. Lightly oil the bowl and place the dough in. Cover and leave to rise in a warm place for about 1 hour.
While the dough is proving, it’s time to prepare your topping.
Tomato sauce base:
1 tin tomatoes (blended until smooth)
1 medium onion, finely diced
1 clove garlic, finely diced
1 tsp mixed italian herbs
1 tsp olive oil
Heat the oil in a pan and add the onions. Cook until translucent then add the garlic, tomatoes, and herbs. Bring to the boil before reducing to a simmer and leave to reduce by half, stirring occasionally. Once cooked allow to cool.
Defrost the spinach with warm water but the other veg can be used from frozen.
Knock back the pizza dough by punching it with your fist then turn it out onto your pizza pan (or any baking tray you happen to have). Push the dough out to fill the pan. Spoon on your tomato base leaving a gap at the edge to form the crust. Next, fill the tomato area with all the veg you want! If you have any vegan cheese then grate that on now. If you like added crustiness to your crust then brush them with a little olive oil.
Place your pizza in a pre-heated oven at 200C/400F/Gas 6 for about 20 minutes.
I like to sprinkle with nutritional yeast (noosh) and have oodles of bbq sauce on the side for dipping!