Vegan MoFo Day 25 - Vegan Yorkshire Puddings

I have my Canadian buddy Felicity to thank for the heads up on these little beauties.

They say necessity is the mother of invention and it was necessity, or rather running out of regular flour to be more precise, that made me reach for the strong bread flour.

These came out AMAZING!

I will be using the bread flour to make Yorkshire Puddings from now on.

Yorkshire Puddings

makes 8

Ingredients

4 oz strong bread flour

1 heaped teaspoon chickpea flour

1 teaspoon salt

half a pint soya milk

Vegetable oil

Method

Mix the flour, chickpea flour and salt together in a bowl and gradually pour in the milk whisking really hard.

Put to one side and go about your business. Every 20 mins or so give the mixture another good whisking, do this about 6 or 7 times in the next couple of hours.

Preheat the oven to 230C (450F). Pour about a teaspoon of vegetable oil into each muffin pan hole and place in the oven for about 20 mins - the oil needs to be smoking! Seriously.

Whisk the mixture again and pour into the hot muffin tins, about two thirds of the way up. 

Return to the oven and cook for 20 minutes.
Don’t open the oven door to check them as the oven needs to stay really hot. If you need to turn the pan round just do it as quickly as possible without causing a serious accident.

These Yorkshires pop out of the tin really easily.

Serve alongside your usual roast dinner gubbings and lashings of gravy.

Deeeeee-lish

Not sure what a Yorkshire Pudding is? 

Check out the history here. 


And check out Cat's Yorkies too.

GO VEGAN!

Go MoFo!

Vegan MoFo Day 11 - Mini Carrot and Squash Roasts

Mini Carrot and Squash Roasts

makes 12

Ingredients

Half a butternut squash, roasted and mashed with salt and pepper to taste

450g (3 cups) carrots, peeled and sliced

1 Tablespoon olive oil

1 medium onion, finely chopped

100g (2 cups) mushrooms, finely chopped

2 cloves garlic, minced

1 teaspoon salt

quarter cup diced red pepper 

half teaspoon dried rosemary

12 scrapes nutmeg

half teaspoon smoked paprika

Good knob of vegan margarine

175g toasted hazlenuts (sorry, forgot to measure cups)

100g fresh wholemeal breadcrumbs (forgot to measure this in cups too! It's about 4 slices) 

8 twists of black pepper

1 Tablespoon fresh lemon juice

1 Tablespoon soya flour

1 Tablespoon arrowroot

Method

Heat the oven to 200 degrees celsius (350 fahrenheit). Grease a 12 hole muffin pan.

Place the carrots in enough water to cover them and simmer until soft.

Meanwhile heat the olive oil in a medium sized saucepan and fry the mushroom, onion and garlic for 5 minutes, stirring every so often. Add the salt and cook for another few minutes then add the red pepper, rosemary, nutmeg and smoked paprika. Cook for a few minutes more then take off the heat.

When the carrots are cooked, drain, reserving the liquid, and mash with the margarine. Add the mashed carrot to the sautéed vegetable mixture along with the lemon juice, hazlenuts, breadcrumbs and black pepper.

Mix the soya flour and arrowroot to a thin paste with 2 tablespoons of the cooled carrot water and mix into the rest of the ingredients and give everything a really good stir.

Place a tablespoon of mashed squash in the bottom of each muffin hole and smooth down with your finger, then top up with the sautéed veg mix and smooth down with the back of a spoon.

Bake in the oven for 45-50 mins.

Leave to cool in the tin for 10 mins.

I roasted the seeds from the butternut squash and used some to decorate the tops. The rest of the seeds are in mah tummy.

GO VEGAN!

Go MoFo!

Vegan MoFo IV Day 2: Roast Dinner

Because we were out getting up to all sorts of shenanigans on Sunday and because yesterday was a national holiday here in Spain; it was a perfect day for a roast dinner.

What you see here is Linda McCartney sausages, roast taters, roast parsnips, cabbage, leeks, carrots and stuffing with oodles of delicious gravy. The highlight of this meal was definitely the stuffing which was made as a last thought to use up the crust of bread that had been sitting in the fridge for the last week. I wish there had been more bread because this stuffing was AWESOME!

I sauteed some onion, leeks and garlic 'til softened, added some salt, pepper and herbs Provencal. Turned the crust of bread into breadcrumbs with a wave of my magic wand (aka stick blender) which I then added to the pan with a good knob of vegan margarine. This was baked in a hot oven for 25 mins. 

I will soooo be making this again in fact I might have to make it pretty darn soon.

It's what Sundays were made for. And Mondays. In fact any day of the week that ends in Y.

Thank you to everyone who has popped by to say Hi - MoFo is such an awesome time to meet new people and catch up on old friends at the same time.

Vegan MoFo 2009 Day #26: Lost in translation

Bought in my local Todo Todo which is the equivalent of a pound shop/dollar store. Makes me laugh every time I read it.

Not really a MoFo entry and I think to pose as one would be lamest of the lame. But I am making a roast dinner tonight and you've all seen me do that before! Lots and lots and lots and lots of times. And you all know what we'll be having for dinner tomorrow too. But never-the-less - I know how you all like pornz, so here ya go.

GO VEGAN!

GO MoFo!!

Vegan MoFo Day#11: Weekend eats

Quickie post today (I know - all my posts have been quick lately).

Saturday's dinner was jacket potato with garlic mushrooms and salad.

And what's a Sunday without a Sunday roast?

Carrots, broad beans,runner beans, potatoes, peas, stuffing and onion gravy.Deeeee-liscious.

GO VEGAN! Go MoFo!