Vegan MoFo day 13: Mediterranean Tomato Soup

I have been inspired by so many blogs that I'm gonna be busy in the kitchen for the next 6 months not to mention 10 pounds heavier by the end of it all ! There are so many great blogs out there, who knew? So MoFo scores yet another über point! I have seen some amazing soup recipes and photos in the last two weeks (2 Weeks!!) here are some of my favourite: Scotchless Broth Cravin Veggies Roasted Red Pepper Soup Pumpkin Lentil Soup Tomato Pumpkin Soup Leftover Mashed Potato Pumpkin Soup Chickpea & Herb Dumpling Soup Beet, Barley and Black Soybean Soup So is it any wonder I woke up craving soup this morning!! It's an old cliché but so true (aren't all clichés true?) that we eat food firstly with our eyes. I'm a sucker for contrasting colours and green and red do it for me every time PLUS I had the last of the harvest from my garden to use up as well. Look how little they are - sweeet.

And no, I don't have big hands - they really are little Peppers

So I wasn't going to fight all these things screaming "MAKE SOUP" at me and thusly this Soup was created - and in record making time too, well for me anyway. I served this with a Baguette/French Stick which was sliced in half and toasted and then drizzled with Olive Oil. Eating bread like this is a very typical Spanish Breakfast by the by, I had never seen or heard of it before I came to live here, but I implore you all to try it - you will be hooked. Mediterranean Tomato Soup serve 2 Ingredients 1 Tblsp Olive Oil Peppers, sliced (half red half green) 1 small Onion, sliced Half a Courgette (Zuchini), cubed 780g tinned Plum Tomatoes 2 Cloves of Garlic, peeled and sliced 1 tsp Smoked Paprika 2 tsp Salt 1 tsp Mixed Herbs Drops of Tabasco, depending how spicy you want it Method Heat the Olive Oil in a pan and add the Peppers, Courgette and Onions, saute for 10 minutes or so. Then add the tinned Tomatoes - juice an' all, you will want to squish up the Tomatoes for this - I find using a knife and fork the easiest, but do whatever works for you. Add the Garlic and Paprika and place a lid on the pan and cook for another 10 -15 minutes. Add the Salt and Herbs and simmer for 10 more mins. Check seasoning. Add a few drop of Tabasco, stir really well and serve.

I had this for lunch and then had it for dinner as well! It's soooo gooood. Today's song is White Man in Hammersmith Palais by The Clash - Played REALLY loud!

Vegan MoFo Day 12: Stew and Dumplings

You know when you leave comments on some blogs and you get a load of letters you have to type in to ensure you're not some spammer, well...have you ever noticed how some of them actually make words? Cool huh!

Anyhoo...I've had a real lazy day today, mainly spent reading blogs and leaving comments and generally just enjoying living my life through blog land, really sad to hear about Pumpkin I know how hard it is to lose such a beloved family member. Lots of love to Veggie Sue. Lazy days call for lazy food and for me that either involves leftovers or a one pot wonder. Well - I ate all the leftovers last night so out came the cauldron sized saucepan and Stew and Dumplings were born. This is a great winter warmer and once all the veggies are peeled and cubed - it's all pretty simple from there. Use what ever veg you have and the quantities are basically up to you – you can make as little or as much as you want.

This is what us Europeans use to make Dumplings. I have it on good authority that this is the same as Hydrogenated Vegetable Shortening

Veggie Stew serves 4 Ingredients Potatoes Olive Oil Turnip Carrots Onions Leeks Swede (Rutabaga) Parsnips Garlic Bay Leaf Parsley Bisto Gravy Granules (Beef style Bouillion) Marmite ( even if you don’t like it, I have served this to people who say they hate the stuff yet they love this recipe ) Water or Stock Dumplings 5oz Flour 2 oz Veggie Suet 1/2 tsp Salt 1/2 tsp Mixed Herbs Water to bind so as the Dumplings form elasticy shaped balls

Method Boil the Potatoes, drain and set aside. Peel and chop all the veggies to whatever size you want. Put some Olive Oil in a big pan and add the Onions, fry gently for 5 mins then add the garlic and all the other veggies except the leeks and Potatoes. Cook for 15 mins stirring to make sure nothing sticks to the pan. Add the Leeks and cook for a few more minutes. Add water or stock, as much as you want, pop in the Bay Leaf, cover and simmer for half an hour on a low heat. Stir in the Gravy Granules to get the consistency you want, add a teaspoon of Marmite and the Potatoes and cook for another 10 mins stirring often. Season with Salt and Pepper and add the Parsley. Now to make the Dumplings. Place the Flour and Suet in a bowl, add the Salt and Herbs and mix up with a fork. Gradually add water stirring inbetween each addition, I used about a cup. You want a sticky dough like consistency that forms an elasticy shape (Wow! My Literature teacher would be impressed with that description!!). If it's too dry add more water and likewise, if it's too wet add more Flour.

There are five Dumplings but one sank before I got my camera, so inconsiderate!

Place the Dumplings on top, pop the lid on the pan and cook for 15 – 20 mins on a low heat. Serve! Don't move for the next two hours and fall asleep halfway through the boring film you were watching! Today's song shall be Pink Floyd - Wish You Were Here

This is stuck in my head quite a lot - it is my rescue song. You know when you try to get an annoying song out of your head so as you stop bursting forth with it whilst walking round the supermarket? Try this one - it works every time. Oh the power of The Floyd!

Vegan MoFo Day 11: Name My Balls

So, I had fully intended on making Pumpkin Soup today. The weather is perfect for soup making - raining, windy, grey la dee da dee da.

So I donned my apron and set to. Took my Pumpkin out the fridge...hmmmm...that looks a bit funny..... "Oh FFS!!!!" Half of it was clearly not well. Damn you supermarkets and your appalling quality produce you sell to unsuspecting customers in the guise of fruit and vegetables. I only bought it two days ago!! Weep not, I will just chop off the poorly bits and make something else. Hmmm....what uses 300g of Pumpkin and will feed two hungry bellies? I will make it up as I go along.....so I did. I don't know what to call these so if you have any suggestions let me know. Name My Balls makes 11 balls Ingredients 300g Pumpkin (LOL) peeled and cubed 6 Cloves Garlic, peeled but left whole 1 Tblsp Olive Oil Half a cup cooked Broccoli Small handful frozen Peas Pinch of Salt Freshly ground Black Pepper 8 Tblsp Gram Flour Method Place the Olive Oil in a roasting pan and toss in the Pumpkin and Garlic. Roast in a hot oven (200 degrees) for half an hour, tossing them over a few times throughout the cooking time. When done take them out of the oven and place in a bowl, mash together with a fork (you might have to use a knife to slice some of the smaller Cloves of Garlic up). Chop the cooked Broccoli into small pieces and add to the Pumpkin mix along with the frozen Peas. Season and stir well. Add Gram Flour a little at a time, mixing well after each addition. You want a consistency that comes together nicely but is still wet. Grease a muffin tray and place the mixture in little dollops in each muffin compartment. Bake in the oven (200 degrees) for 15 mins, turn over and bake for another 15 mins. Keep an eye on them that they don't burn. Now admittedly these didn't feed two hungry bellies - but they were perfect as an accompaniment to last nights left over Curry! HURRAH!

I missed reading everyone's blogs yesterday due to work (damn work!) but as I was up early this morning I thought I'd catch up. HOLY FREAKING SCHMOLEY!!! 319 blog entry's were waiting for me. 319!!! I had to break my reading up into bite sized chunks - a few here a few there, a drizzle here a sprinkling there. I LOVE reading everyone's blogs and I love discovering new blogs too so it wasn't really that tough a job and I can certainly think of worse ways to spend a rainy day. Today's laughter and larks was done to Death in Vegas - Aisha

Vegan MoFo day 10: Friday Night is Indian Night...HURRAH!

Well it is in our house tonight! Though admittedly this meal was intended for last night but some silly treehugger had forgotten yesterday was a National Holiday and all the shops were shut so she couldn't buy Onions and Spinach. This meal was the reason and inspiration for yesterdays blog on Spices, which I'm so glad so many of you enjoyed. I really appreciate feedback so thank you for leaving all your comments. I made the Chickpea and Spinach Curry out of Vegan with a Vengeance after my good blog friend Half Pint Pixie rated it so highly. And for once I actually followed the recipe. Following recipes is something I have a real problem doing. I always think "Oooh I'll add this and that to it" or "Hmmm..that's a bit too much of that, I'll just put half in". But I resisted the temptation with this and I'm glad I did because I don't think there is one thing I would change about it - not a thing, nada. To accompany the Curry I made Onion Bahji's and Onion Rice. I'm not a fan of Rice but Mr treehugger loves it and he loves this version that I make for him whenever we have Indian food. The Onion Bahji's were amazing and lower in fat than normal because they were baked in the oven and not the traditional method of deep frying - so you can eat twice as many!

YAY! I got my inspiration for them from here, there's a brilliant step by step instructions too, but I made a few alterations (see above).

Onion Bahji makes 6 Ingredients 1 Large Onion 1 medium Carrot, peeled and grated 4oz (1 1/8 Cup) Gram Flour 1/2 tsp Salt 1/4 tsp Cumin 1/4 Tsp Baking Powder 2 Tblsp Olive Oil 1 Large Tblsp Tomato Paste 100ml Water 1/2 tsp Turmeric 1/4 tsp Cumin Powder 1/4 tsp Cinnamon 1/4 Chili Powder Method Cut your Onions in half then cut into medium sized slices, not too thick nor too thin, 'kay. In a large pan heat the Olive Oil and saute the Onions for 8 mins. Add the grated Carrot and stir well. Continue cooking for a few minutes - it's important not to let the Onions go brown. Then add the Chili Powder, Turmeric, Cumin and Cinnamon and take off the heat. In a bowl add the Gram Flour, Baking Powder, Salt and Cumin and mix together really well. Now add the Onions and Carrots to the bowl - mix well. In a jug, add the Tomato Paste to the Water and stir it all up. Gradually add the Tomatoey Water to the Flour and Onions until you have a thick batter (you may not need to use it all or you may need to add more water) and stir really well whilst doing so. Grease a baking tray and place two tablespoons of the Onion mixture per Bhaji onto the tray. Flatten a little with the back of your spoon. Place into a pre-heated oven at 200 degrees for 10 minutes. After 10 minutes, take them out and turn them over and return to the oven for another 5-10 mins. Keep an eye on them because I know ovens vary from one to another. They will be ready when golden brown all over and with a few little burnt crispy bits. Serve immediately. The Onion Rice isn't exact measurements, it is pretty much done to your own preference. It is important to cook your Rice beforehand and leave it to go cold (ideal for using up leftover Rice from the day before). Basmati is best but it really doesn't matter. I used up the leftover Rice from my Chili Gone Barmy and it was still delicious. Onion Rice Ingredients Cooked Rice 2 Tblsp Olive Oil Half an Onion, sliced thinnish Handful of Dried Caramelised Onion 1/2 tsp Turmeric 3 Cardamoms 1 Black Cardamom 2 Cloves 1 Bay Leaf 4 Black Peppercorns Salt Method In a large frying pan, heat the Oil and add the sliced Onions. Saute for 5-10 mins stirring quite regularly. Add the cooked Rice and Turmeric and cook for 5 mins or so. Add the Dried Caramelised Onions and cook for another 5 minutes. Then add the Salt, Bay Leaf, Cardamoms, Cloves and Peppercorns, cook for another 5 minutes. Place in a dish with the lid on and keep warm until you are ready to serve. Today's song is Billie the Vision and the Dancers - Ask For More

Vegan MoFo Day 9: Spice up your life (People of the World)

HAH! Get that song stuck in your head all day suckers!

(although I actually like that song but I'd never admit it to anyone) Geri and her pals aside - I wanna talk about Spice and not in the Dune sense either. I think most vegetarians and vegans have a well stocked Spice supply. Spices can change a meal into something magical - a pinch of this here and a sprinkling of that there. Spices are dried parts of aromatic plants, usually tropical and include Seeds, Flowers, Leaves, Barks and Roots. They are warming and aromatic and conjure up a thousand images with the power of their colour alone. Once upon a time Spices were valued as highly as gold and acquiring them has influenced history dramatically. Possession of the spice growing islands and territories meant world trade and power. Nations fought wars over occupation of these spice territories, slavery followed and political power shifted from east to west when Spices started to be carried mainly by sea rather than transported by caravans overland, so that the seafaring nations became rich and powerful and built up empires. Spices were used for their healing properties, for cosmetics, for preserving food and also for religious purposes. So we owe a lot to these Spices and we should honour them with the respect they deserve. I am a spice freak, probably because I am a lover of Indian cooking and I probably love Indian cooking because they use and incorporate such a cacophony of the wonderful Spices Nature has provided us with. Hmmm...which came first - my love of Spices or my love of Indian food? For anyone who is intimidated by using Spices in your cooking what follows are a few of my favourite Spices with a brief description. I hope you find this informative and useful. Cardamom has a delightfully pleasant aroma, faintly reminiscent of Eucalyptus. It suits sweet and savoury dishes alike and is often an ingredient in curries. If you want to use this in a curry buy the Seeds as whole and break them up and grind them yourself, add a little (about half a teaspoon) to your curry, taste, and add more if you wish. It is easier to add more than it is to take away. Which is true of all Herbs, Spices and Seasonings - but you already knew that right. This Spice is a wonderful addition to a Fruit Salad Syrup. Simmer together 150ml of Water with 150ml Maple Syrup. Add the juice from half a Lemon and a quarter of a teaspoon of ground Cardamom. When cool strain over your favourite Fruit Salad and give it a wake-up call. Black Cardamom is as far removed from it's namesake as cheezly is from cheese. When I first tried this Spice it reminded me so much of Vick's Vapour Rub that my mum used to rub on my chest at the first sign of a cold - so straight away it evoked happiness and comfort. It is best used for flavouring Rice when added whole after the Rice is cooked and left to permeate each grain with its intoxicating aroma. Star Anise is as beautiful to look at as it is to be inhaled. Such a pretty pretty Spice. Now I'm no fan of Aniseed but these little babies always make their way to my Onion Rice everytime. This Spice is very popular in Chinese cooking and it can also be used in baking and Jam making where an aniseed flavour is required. Try it! Cinnamon is one that everyone knows about. Used in countless recipes and loved by everyone I don't think this needs any dialogue except that I urge you to try it in savoury dishes and not just sweet. A sprinkling in Chili or in Curry works wonders. Cloves are Christmas in a jar! There is no other way to describe it's smell. It is used in so many Christmas recipes from Mince Pies to Figgy Pudding that everyone will know it as soon as they smell it. Such a wonderful Spice with so many uses besides festive cooking. An essential ingredient in Mulled Wine and Hot Toddy's and also complements Fuits such as Pears, Apples and Plums. It is used in making one of my favourite sauces - Bread Sauce. HURRAH! Bread Sauce Ingredients 1 Medium Onion 4 Slices White Bread (this is the ONLY time I eat white bread) 2oz Vegan Margarine 1 Pint Plain Soy Milk 5 Cloves Salt Freshly Ground Black Pepper Method Peel the Onion and slice off the end that isn't the Root. Gently push each Clove around the outside, near the end that you just chopped off. Place in a saucepan chopped off side down and pour over the milk. Bring to a boil and simmer gently for 10 mins. You will have to stir this a few times. Place the lid on the pan, take off the heat and set to one side for half an hour. When cooled take the Cloves out of the Onion and dice the Onion up into chunks - discard the Root end. Roughly break the Bread into chunks and add to the Oniony Milk - return to the heat and cook for a few minutes stirring continuously. Take off the heat, add the margarine and season to taste. Serve. Yellow Mustard Seeds are one of life's little treasures. They have a pleasant slightly nutty flavour yet mysteriously enough they have no aroma until you cook them. Whole Yellow Mustard Seeds are used in Curries and Breads as well as being used in numerous pickling recipes. Be careful when adding these to hot Oil - see my post here. Chillies are well known by everyone as well but I have included them here because I know a lot of people fear them. Used correctly they add a wonderful flavour to so many recipes that I urge everyone to incorporate them into your cooking somewhere down the line. The Seeds are what make this vegetable hot - so a really good tip is to not use the Seeds - simple huh! You will still get the full flavour from just using the flesh of this Plant and maybe when you are a bit more confident you will start to add a few Seeds as well. Be REALLY careful when handling this vegetable. Do not touch your face or eyes - whether it's dried or fresh, and always thoroughly wash your hands afterwards. I had fully intended on making Indian food for dinner tonight but I completely forgot that today was a Red Day (National Holiday). All the shops are shut so I was unable to buy Onions and Spinnach - BOO! But the good news is I have leftover Chili - YAY! Todays song is Dakota by The Stereophonics (I'm having to fight the urge to download The Spice Girls - I will be strong)

Vegan MoFo Day 8: Chili Gone Barmy

I love one pot meals. I also love one pot meals that can be prepared hours ahead of time. In fact I can't really think of any meal that isn't improved a hundred fold by being left for a few hours to steep and simmer in it's juices. I think it's quite safe to say that most Vegetarians and Vegans learn to make Chili quite early on in life. It's one of those fail safe transition foods that is easily adapted and happily scoffed down by omni friends and family alike. I also bet that everyone has their own way of making their Chili and I bet everyone makes a good damn Chili at that too. So I was in two minds to write up my recipe but then I wouldn't have had anything to blog about (without using my brain to come up with something else that is) so sorry folks but here is yet another recipe for Chili - only this one really is the best I promise you.

Chili Gone Barmy serves 4 Ingredients 1 Tblsp Olive Oil 1 tsp Mustard Seeds 1 Medium Onion, chopped, sliced, bit of both - whatever. 2 Green Chilies, De-seeded if you don't want too much spicy heat, I like my Chili HOT 2 Cloves Garlic, diced Medium Red Pepper, de-seeded and cut into long strips Pinch Italian Herbs (Herbs Provencal - or Oregano, Rosemary, Thyme - but just a smidgen) 1/4 teaspoon Cinnamon 2 tins Plum Tomatoes - juice an' all 1 Jar or two tins Red Kidney Beans ( of course you can use Fresh Beans that have been cooked according to the packet - about 400 grams of cooked Beans is what you're after) 250 grams Long Grain Rice 1 tin Sweetcorn Salt Freshly Ground Black Pepper

Method Add the Olive Oil to a big heavy based pot, heat for a few seconds and add the Mustard Seeds - PUT THE LID ON! This step is important because Mustard Seeds pop like popcorn and you will be attacked with tiny popping Mustard bombs otherwise. Return to the heat and add the Onions and Chili. Saute for 5-8 mins without putting your head over the pot - you will be blinded for 5 minutes - not that I did this you understand, ahem! Then, when your eyes have stopped watering and you can see again, add the Peppers and cook for another few minutes. Drain and rinse the Kidney Beans and add to the pot. Cook for 5 minutes stirring once in a while. Add both tins of Plum Tomatoes squishing them up with a fork so as they break down, and bring to the boil. Reduce heat, add a pinch of Italian Herbs and the Cinnamon and cook for 20 mins stirring now and again. Place the lid on and go about your business. 20 mins before serving, bring a HUGE pan of Water to boil and add your Rice, simmer for 12 mins and drain. Heat your Chili through and cook with the lid off, stirring quite regularly. Add the drained Sweetcorn, Rice and season to taste. I find this needs quite a bit of Salt. Cook for another 5 minutes and serve. This is good in a Jacket Potato the next day as well - or even served in between Tortillas and Tacos. YUM! I know I'm not alone in saying I often have songs stuck in my head and then have this incessant need to play them over and over again until I am sated. Well, I thought it would be fun to have a song for each blog entry just so as y'all can see what an eclectic taste in music I have if nothing else, but maybe to inspire you to have a listen to the same song and spread the love in song format. Todays song is England Be Nice by Ini Kamoze. Choooooon!

Vegan MoFo Day 7: I can haz cheeeez

Your mission should you choose to accept:

Make a Vegan Cheez that is better than any you've ever tried. OK that's easy - I've only tried one and that was a Chedda Cheez variation of the Colby Cheez recipe from the Ultimate Uncheese Cookbook that I saw here. BUT should you accept this mission the Cheez MUST: a. Taste like cheese b. Melt like cheese OK I think I've got the first one covered. Whilst Mr. Treehugger was chowing down on some of my Besto Pesto he turned to me and said "Damn that really tastes cheesy - you sure it's Vegan?" And you know what - he was right. It does taste cheesy, very cheesy. So my Vegan Cheez simply must include a whole load of Besto Pesto. Check! Now the second requirement's a bit more tricky. I'm sure Vegan Cheez professionals have tested and tested ways to make a melty vegan Cheez, and from reviews and chatting to PPK'ers it seems that the perfect melting Cheez is somewhat harder to achieve. Well I do love a good challenge so I donned my apron, grabbed my spatula and set about the kitchen on a Cheez making extravaganza. The Result:

TaDa!

The melting test

The Verdict Whilst it looked like a Mozzarella type Cheese it had a Cheddary type taste and it did melt - it melted beautifully and tasted good on toast. But there is room for improvement so I will stick with it before I divulge the recipe.

Vegan MoFo Day 6: Balls!

Can I just say that Chocolate Cake for breakfast is soooooo right. Especially with a creamy cup of English tea. Yummmmmm. Cake and tea are one of those great combo's like Salt and Vinegar and Sausage and Mash and is another great British contribution to World Cuisine and also a great British tradition in general. Though admittedly it is served at the more respectable time of in the afternoon but I stare respectable in the face and say "NOOO!!!". Have it for breakfast GOD DAMMIT!

Am I allowed to be inspired by myself cos I blinking well have been. When I was eating my Spanish Stew for leftovers I couldn't help but notice the similarity between it and Campbell's Meatballs (which incidentally are not called Campbell's Meatballs anymore they are called Fray Bentos Meatballs as Premier Foods bought out Campbells in 2006 and got a bunch of brands in the deal, including OXO, Batchelors, Homepride and Fray Bentos. Which, if you were googling for a photo of Campbell's Meatballs you would have found out for yourself. Who knew.)

Anyway all tom foolery aside - I had somewhat of a vegan epiphany, or a lightbulb moment if you want, and knowing full well I could beat Campbell's (or Fray Bentos) at their own game, I set about recreating this pregan favourite of mine. I made up a batch of Pepperami Style Sausage but instead of making sausages I made balls - genius huh! Now I like big balls so this recipe yielded 11 (10 of which only actually made it to the grand finale) but if you like smaller balls then you will get more from your dough and in all honesty I would make them a bit smaller next time. Wrap each ball up in its own little separate bit of tin foil (put the used foil in the tin re-cycling when done) and place in the oven for 40 - 50 mins - turning over halfway through cooking time. *STOP BLOG* Why oh why oh WHY do I consistently continue to put things in a hot oven without wearing oven gloves? Why do I not own oven gloves?? It is a known fact that I can not do any form of cooking without burning myself. Usually they are harmless but this one today might be the wake up call I need to ask Santa to buy me some oven gloves. That must be three layers of skin burnt right off there.

And WHY do I not have plasters when I need one? Do I win points for improvising? Yes that is sellotape! Whilst waiting for your balls to cool, chop up half an Onion and slice a handful of Mushrooms. Heat some Olive Oil in a pan and cook the Onion and Mushrooms for 5-7 mins. Add a portion of Tomato Sauce and throw dem balls in dere. Cook on a low heat for 10 -15 mins stirring every once in a while. Take off the heat and entertain yourself for an hour or two. When you're ready to eat - warm up the Sauce, cook your Spaghetti and let Pasta and Sauce meet in a perfect partnership of taste fusion. Sprinkle on some Parmesan and revel in the knowledge that you are a genius - all be it a genius with burn wounds. (hands up who didn't snarf at least once whilst reading that)

Mini Rant

What is it with everyone in the Vegan community saying meat analogue all of a sudden? What the fuck is a meat analogue anyway? Clocks are anologue not meat. If we're going to invent words to describe meat alternatives doesn't it make more sense to use something a bit more appealing to the masses - like "Better Than Meat" or "Magical Power Inducing Wholesome Deliciousness". *mutter mutter mutter*

Vegan MoFo: Day 5 - Cherry Tomato Tarts with Pesto Cream

I feel quite sad about this MoFo entry. Why? Because it uses the last of my Cherry Tomatoes and Basil. *sniff* But the sadness didn't last long. Oh no....about as long as it took to cook up these babies and scoff 'em down. Cherry Tomato Tarts with Pesto Cream serves 4 Ingredients 2 Tblsp Olive Oil 1 Onion finely chopped 375g Cherry Tomatoes 2 Cloves garlic, chopped 3 Sundried Tomatoes, chopped 1 sheet Puff Pastry (depending how big the sheets are - you need about 375g of pastry) I recipe Besto Pesto Salt and Pepper

Method Heat the Olive Oil in a frying pan and saute the Onions for 5 mins until soft. Halve about a third of the Cherry Tomatoes. Take the frying pan off the heat and add the Garlic, Sun Dried Tomatoes and then stir in all of the Cherry Tomatoes until lightly coated in the sauce. Lay out the pastry sheet and cut out 4 5 inch rounds (a small plate is ideal if you don't have a fancy tool). Lightly grease a baking sheet and sprinkle with cold water and transfer the pastry circles onto it. Make a shallow cut 1cm from the edge of each round to form a rim. Brush the rims with a little Olive Oil and pile the Tomato mixture into the centres of the tarts making sure it stays within the rims. Bake in a pre-heated oven, 220 degrees (425 Fahrenheit) for about 15 mins until the pastry is risen. Plop on a dollop of Pesto and Bob's yer uncle. We had these with Sweetcorn and Mashed Potato.

And because I'm a sucker for filling in fun vegan related survey's here's my answers to this survey here 1. Name a song that involves food in some way. one potato two potato three potato four........ 2. What criteria do you use when choosing a new cookbook to buy? One that's going cheap on Amazon 3. What did you eat today? Chocolate Cake so far 4. Name a vegan food that you know exists but you have never tried. Marshmallows 5. The Food Network just called and needs you to start your new show tomorrow. What will the title of the show be? Take 5 6. Favorite hot sauce or other spicy condiment? Black Pepper 7. How old were you when you became vegetarian/vegan? 14 - vegetarian and 34 - vegan 8. Favorite vegan cheeze? My own homemade 9. Cutest baby animal? hedgehogs 10. Favorite type of jam/jelly/marmalade/preserves? Gooseberry Jam (I am addicted to the stuff) 11. Do you take any vitamins/supplements? no 12. What food/dish most embodies the Fall season? Soup 13. What food would you have a hard time living without? Mushrooms - I would end it all if I couldn't have Mushrooms 14. Coffee, tea, or hot chocolate? tea - with milk 15. It's 10PM and you're starving. What do you eat? a Piccalilli sandwich 16. If you have an animal companion, what is his/her favorite food? One of my cats likes Peanuts another one likes birds and the other two will eat anything 17. Worst injury you've gotten in the kitchen? I spilled boiling oil on my finger 18. When you have a food-related question, who do you call? The PPK'ers 19. Summer is ending- What food will you miss most? Asparagus 20. What snacks do you keep in your purse/backpack/desk at work? Gum 21. Favorite soup to make on a rainy day? Any Soup, all Soup, Soup is goooood 22. What's your favorite combination of fresh vegetable and/or fruit juices? Carrot and Swede mashed together 23. Favorite brand of root beer? I don't have one 24. Make your own question What's the un-vegan food you miss the most? Tuna