[Recipes
| Search
| Links
| Diary
| Articles
| Kake]
Kate L Pugh - Cookery Diary
This is highly experimental. Don't be surprised if I get fed up of
updating it. It's dual-purpose - first, it'll give new vegans or
people thinking about becoming vegan an idea of what a real actual
vegan eats day-to-day; and second, it'll encourage me to cook properly
instead of living on toast.
[Archives:
11Feb01
| 18Feb01
| 25Feb01
| 4Mar01
| 11Mar01
| 18Mar01
| 25Mar01
| 1Apr01
| 8Apr01
| 15Apr01
| 22Apr01
| 29Apr01
| 6May01
| 13May01
| 20May01
| 27May01
| 28Oct2001]
Week Beginning Sunday 28 Oct 2001
OK, I know I said this would be back in July. I lied. I'm
experimenting with a new format for these pages. I'll retrofit the
older entries when I get a Round Tuit.
Breakfast: Vegan cheese & sweetcorn sandwich
filling, served on soya and linseed bread.
Lunch: doop made us toasted sandwiches
with mashed tofu, caramelised onions, pickled chillies and probably
some other stuff. Yummy.
Supper: Roasted vegetable lasagne served
with steamed green beans.
This evening's cooking session started with making the lasagne;
while I was at it I also made some barley and red pepper salad
and some orange and ginger carrot salad, and sliced some
green beans and chopped some carrots ready for making Minestrone soup
either tomorrow night or the night after. Oh, and I chopped some extra
parsnips and stuck them in the fridge, mixed with oil, so I can just
shove them in the oven some other night this week.
Today's recipes:
- Vegan Cheese & Sweetcorn Sandwich filling:
"Cheesly" cheese substitute grated and mixed with canned sweetcorn,
finely-chopped spring onion, and vegan mayonnaise.
- Roasted Vegetable Lasagne::
- Roasted veg 1: red peppers, aubergine and mushrooms cut into
large chunks, mixed with some olive oil, a splash of red wine and
some garlic puree, then baked in the oven in a shallow dish.
- Roasted veg 2: Peeled and chunked parsnips, plus a few large
peeled whole garlic cloves mixed with olive oil and salt and baked
in the oven in a shallow dish.
- Tomato sauce: I used a jar of Harry's
Magic Tomato Sauce that I made a while ago and had stashed in
the freezer.
- Lasagne: I used 8 sheets of lasagne (for two people),
parboiled for 3 minutes, 2 at a time, in a large pan of boiling
water.
- To assemble: half the roasted veg, then a bit of sauce, then
four lasagne sheets, then a bit more sauce, some sliced green
olives, the rest of the veg, the rest of the lasagne sheets, then
the rest (a lot) of the sauce. Baked in the oven at Gas Mark 6 for
about 45 minutes.
- Barley and Red Pepper Salad: Cook some barley in
boiling water until just done, then rinse under cold water and leave
to drain. Mix with finely-chopped red pepper, slivered almonds, and
dressing: fresh lemon juice, extra-virgin olive oil, garlic puree,
mild mustard, freshly-ground black pepper, celery salt.
- Orange and Ginger Carrot Salad: Grated carrots
mixed with dressing: miso-ginger spread diluted slightly with orange
juice.
Breakfast: Vegan cheese & sweetcorn sandwich
filling (see Sunday's recipes), served on soya and linseed bread.
Lunch: Barley and red pepper salad and
orange and ginger carrot salad (see Sunday's recipes), plus
some extra bits of salady things from Alara Wholefoods' vegetarian
salad bar.
Supper: Minestrone served with wholemeal
bread.
Today's recipes:
- Minestrone:
- I used a combination of recipes from Elizabeth David's
Italian Cooking.
- First put a handful of barley in some water to soak. Then chop an
onion and saute very slowly in olive oil, until soft. Add three
chopped garlic cloves and cook for 3 more minutes.
- Add a handful of dried aduki beans (not traditional, but they cook
fast), a small glass of red wine, some tinned tomatoes, a generous
squeeze of Italian vegetable puree, lots of water or vegetable stock
(I used a pint of home-made veg stock that I had in the freezer, and
topped it up with water and a little bit of vegetable stock powder),
and simmer it until the beans are almost cooked.
- Add a diced carrot, some sliced green beans (I chopped these last
night while I had the chopping board out, and stuck them in the
fridge), half a diced celery stalk, 3 or 4 thinly-sliced outer leaves
from a Savoy cabbage, and the soaked barley, with its soaking water or
not, as you like.
- Simmer it till the barley and vegetables are cooked, adding a bit
of Marmite (yeast extract), some garlic puree, some nutritional yeast
flakes (as a Parmesan substitute) and some fresh basil pounded with
celery salt and olive oil towards the end to help thicken and flavour
it.
- The thinking behind the minestrone: I pre-soaked the barley since raw
barley added into a soup has a tendency to soak up all the liquid and the
associated flavours. I put the vegetables in late because I didn't want
to over-cook them. I used garlic puree as well as fresh garlic both for
its thickening effect and because I wanted to have some garlic that was
only briefly cooked, since I like the flavour of briefly-cooked garlic.
I left the saltier ingredients to the end as too much salt can slow down
the softening of the beans. This soup turned out really nice,
and I'll be making it again.
Breakfast: Avocado and tomato sandwich from little
cafe near Russell Square.
Lunch: Barley and red pepper salad and
orange and ginger carrot salad (see Sunday's recipes), plus
some extra bits of salady things from Alara Wholefoods' vegetarian
salad bar.
Supper: Hummous and falafel sandwich from Lebanese
takeaway.
Breakfast: Dolmas (rice wrapped in vine leaves),
baba ghanooush (aubergine dip), and pitta bread, from the supermarket.
Lunch: Didn't really have lunch, more of a continuation
of breakfast.
Supper: Salad and onion rings in a Wetherspoon's pub.
(Elaine from JD Wetherspoon has confirmed to me in an email that the
side salad, onion rings, garlic breaded mushrooms, BBQ sauce, chips and
twister fries served in Wetherspoon's pub are vegan).
Breakfast: Greek-style aubergine dip and pitta bread,
from the supermarket.
Lunch: Same as yesterday, didn't really have lunch.
Supper: doop
cooked stirfry with black bean sauce. Mmmmm.
Breakfast: Avocado and tomato sandwich from the
sandwich shop.