Despite the name, this dish is not related to the traditional Chinese tofu. It is from Myanmar, formally the colony called Burma. Made from gram flour and water this is a simple dish providing protein but little taste. In my version I have added sun dried tomatoes, and olives, you can also add fresh herbs if you like. Burmese tofu is fun to experiment with as it will carry many different flavours. You can infuse it with a spicy curry paste or even sweeten it.
Gram (Chickpea) Flour 300g
Sun dried Tomatoes 50-70g
Green Olives 50-70g
Blend the tomatoes and olives together into a paste. Put the flour in a pot a stir in some of the water. Make a paste as this gets rid of any lumps that might be there. Stir in the rest of the water and put on the heat. When it starts to boil continue stirring for a few minutes more. Add the turmeric, salt and tomato/olive paste. Stir a little more. Pour into a flat bowl and leave to cool. When it is cool, put in the fridge and it will set in a half hour or so.
Cut into slices and shallow fry. You will have to turn it to make it crispy on both sides. It will start to colour. Finish with a sprinkle of salt and serve with garlic mayo and a leafy green salad.
Sunflower Oil 300ml
Soya Milk 100ml
Put Oil and Soya Milk in a container and pulse with a hand blender. It will emulsify quickly, do not over blend as it will split. Hand chop the garlic and coriander then put in the mayo with a half teaspoon of mustard and pulse again. Season with salt and pepper and finally, with a fork stir in the juice of half a lemon.
Happily there are food products out there that are coincidentally suitable for vegans. Some of the plainer biscuits on the market fall into this category such as Ginger Nut and some Digestives. A traditional cheesecake will use digestive biscuits in the base but for this recipe I prefer Ginger Nuts. The base for this cake may also be made with ground almonds insead of biscuits if you are on a raw vegan diet.
Cashews 200g (Covered just to the top in boiling water and soaked for 2 hrs)
Tin of Coconut Milk (chilled)
Agar agar flakes
Lemons and Limes
Ginger Nut Biscuits
Crush half a pack of Ginger Nut Biscuits with a rolling pin or in a blender. Add 150g of finely chopped dates and use 2 table spoons of Margarine to bind together. Press the mixture into a lined 9inch spring form tin and put in the freezer.
For the filling, blend the soaked Cashew until they are a smooth paste. Open the chilled Coconut Milk, the cream will have risen to the top. Scoop off the cream and blend into the Cashews.
Put the rest of the milk into a saucepan with 1 tablespoon of Agar Agar and bring to the boil. When boiling, simmer fr 3 mins and then add to the cashew mixture.
Add the Juice and Zest of 2 Lemons and 2 Limes into the filling and mix well.
Pour the filling onto the base and put in the fridge for 4 hrs or the freezer for 45 mins checking until it is set.
To decorate top with Lemon and Lime zest. You can take a couple of spoons of jam and add some boiling water to loosen it up as a sauce for the cheesecake.
You can't beat the combination of Oats and Raisins. These are my wife's favourite cookies so we have a constant supply in my house. Like all the recipes here, the ingredients are readily available in most shops. You won't need a food processor either. Get the wooden spoon out and get mixing. To store keep in an airtight container. They will last a long time if stored correctly. When you get used to making these cookies it becomes a very quick process.
Self Raising white flour 450g (Gluten Free will work fine)
Vegan Margarine 300g
Coconut sugar 250g
Oat Flour (ground Oats) 150g
Chocolate 70-85% 60g
Sugars and Margarine are beaten together until soft.
Add Oats, Raisins mix at slow speed. Add flour and mix in half way, then add chocolate pieces.
Mix at slow speed until coming away from the side of the bowl.
Cut into approx 24 pieces of 50g in weight.
Bake at 150C for ten minutes. Keep an eye for colour at the edges of the cookie, then will take one or two minutes more.
Leave to cool for ten minutes on the baking tray, then transfer to a wire rack.
When we decided to make all our Gluten Free Bakery products suitable for Vegans it was an exciting time. All the recipes we perfected using eggs and dairy had to be revised. As a test, we did not tell our customers of the change to see if they noticed any difference. They didn't notice at all. These can be made using gluten free flours and work just as well. Its nice to make both of these Tartlets at the same time as they are a great contrast to each other. Some people like Lemon, some love Chocolate, these will please both.
Vegan Margarine 480
Creamed Coconut 125g
Caster Sugar 500g
Soya or Coconut Milk 1ltr
Plain Flour 500g
Self Raising Flour 500g
Oven Temp 130 C.
Plain Flour 500g
Vegan Margarine 400g
Mix both ingredients until they come together as a dough. Wrap in grease proof paper and put in the fridge until needed.
Grate the rind and extract the juice of 6 Lemons
Place Juice and Rind of Lemon in a saucepan with 300g of Caster Sugar and bring to the boil.
Simmer for 3 minutes to make a sugar syrup.
Add in 125g of Creamed Coconut with 80g of Margarine and stir until dissolved (about 5 mins). Make sure
it does not stick to the end of the pot. Put the Lemon Curd into a jug to cool. When it is cool put in the
fridge until cold.
In a bowl take 200ml of Milk (Coconut, Soya, or any plant milk). Add a table spoon of cider vinegar and
allow the milk to curdle.
Place Margarine and Sugar in a mixer. Beat until Fluffy.
Add Self Raising Flour.
Add Milk and whisk it in. Put aside as much sponge as you want for Chocolate Tarts.
For Chocolate Sponge add 50g of Melted Chocolate to the mix and stir in.
Cover 200g of Dates with water. Bring to the boil and simmer for 10 mins with a cover on the pot. Mix
the dates and water with a wooden spoon until it turns into a 'jammy' mixture. Put aside to cool.
Bring 200ml of Soya Milk almost to the boil. Pour over 200g of Chocolate and mix with a spoon until you get a shiny smooth Ganache. Leave aside to cool.
For Lemon Tarts, have the wet and dry Sponge ingredients ready to go but do not mix until you need to fill the tart cases.
When the Tart cases are blind baked, then you mix the sponge and place a spoon full on each tart remembering that it will double in height and you have to leave enough space for Lemon Curd.
Put in the oven and bake for approx 10 minutes. It may take less time as it is a shallow layer. Look to see the top of the sponge getting dry to know when it is baked.
Remove from the oven, allow to cool for 5 minutes and spoon on some Lemon Curd allowing it to spread to the edges and fill evenly. The place in the fridge and serve cold.
For the Chocolate Tarts, Add 80g of melted Chocolate to the sponge mix. Put a spoon full of Date Jam on the tart case and spread to the sides. Cover with a spoon of Chocolate Sponge and bake for 5 to 10 mins. Allow the sponge to get cold, the spoon on the Ganache and spread it evenly. Serve cold.
This is a n easy recipe that can be made in one pot. I love red lentils, they are the quickest of all lentils to cook. When combined with some nice veg and curry paste they make an authentic tasting Dhal. For an Irish twist I like to serve this with creamy mash potato and onion bhaji.
Red Lentils 1 bag
Pasata 1 bottle
Pataks Tika Masala Paste 1 jar
1 Sweet Potato or Veg of your own preference such as mushrooms, spinach, peas or peppers.
In a large pot, fry onions until soft. Add a teaspoon of Pataks Tika Masala Paste.
Add lentils and stir the paste through. Cover with cold water an inch or so above the lentils. Cover the pot and bring to the boil. Watch carefully as it will boil over suddenly.
Simmer with cover on for about 5 minutes until the lentils are soft and the water is absorbed.
Add in 500mlof pasata and simmer on lowest heat.
Peel Sweet Potato and chop into small cubes. Cover in cold water and bring to the boil. Simmer for 5 mins until they are getting soft. They will cook more when added to the sauce.
Fry off mushroom and peppers.
If using frozen peas put them in a bowl and cover with boiling water from the kettle. Leave to stand til thawed out.
Add all the veg to the tomato and lentil sauce.
Pour in about 100ml of coconut milk, judge this to taste.
For Basmati Rice take 300g of rice and cover with cold water about two inches above the rice.
Cover and bring to the boil. When itis boiling do not remove the lid. Just turn it off and leave to stand for 5 minutes. It will cook in its own steam.
For Mash Potato. Peel and cover 1 kg of potatoes in cold water. Boil til soft. Add 2 table spoons of vegan margarine and 150ml of soya milk salt and white pepper. Mix until smooth and creamy. Add more milk if needed.
Serve the dahl on a bed of Basmati or else cover with a generous spoon of mash.
Tomato Tarte Tatin was first made by the Tatin sisters in a little town outside Paris in the 1880s. Traditionally made with Pears or Apples, this vegan take on the classic uses Tomatoes. So technically it is still a fruit tart, but it is savoury. I often make this dish early in the day and leave it cool, as it is best chilled or at room temp. One of the coincidentally vegan things in the supermarket is puff pastry, but it is worth reading the ingredients to make sure there is no butter.
There are only four ingredients in this easy to make tart.
1 Sheet of chilled or frozen puff pastry
Chop three onions and cook them slowly until they caramelise. You will see them sticking to the end of the pan. The longer you cook,the more sugar breaks down and is released. Put the onions aside.
If you are using latge tomatoes, chop them in half. And roast them for 15mins in a hot oven. Sprinkle with salt, and pepper, you can also sprinkle on some dried herbs at this point.
If you are using small tomatoes, slit each one along the core so moisture is released.
This pre-roasting reduces the moisture content and allows the pastry to remain crisp.
You will need a pan that can go in the oven. I have an old pan with the handle removed. I keep this for such recipes.
Cover the bottom of the pan in sugar and put on a medium heat. You will see the sugar melt and change colour. remove the pan from the heat and place the tomatoes in the syrup. Take some time arrange them nicely as you will be flipping the tart over when it cools.
Make sure the tomatoes are packed in tightly.
Cut the pastry roughly to the shape of the pan. Cover the tomatoes with pastry tucking the edges in around the fruit. Prick a few holes with a fork. Bake in a fairly hot oven until the pastry browns.
Allow to cool for 5 minutes and then flip it out on to a plate.