To make the bean mix you’ll need a pretty simple list of ingredients, and you can add to it as you wish. For a big batch, fit for the family (plus leftovers for lunch the next day!), we use the following:
Everyone loves nachos but there is always the dilemma of the soggy nacho chips in the middle! Wouldn’t it be good if all the nachos could be crispy? Enter the deconstructed nacho. If you’re a vegan, then there is no need to put the nachos under the grill to melt the cheese, so why not make the beans, and add the chips, salsa, vegan sour cream and guacamole later?!
To make the bean mix you’ll need a pretty simple list of ingredients, and you can add to it as you wish. For a big batch, fit for the family (plus leftovers for lunch the next day!), we use the following:
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It’s not a Mexican feast if you don’t have some guacamole, salsa or sour-cream involved! Here are our favourite, and simple, recipes. Salsa You really don’t need to get too complicated when it comes to salsa! It’s ok to substitute ingredients or leave some out depending on what you’ve got in your fridge. I am not claiming that there is anything even slightly authentic about this recipe or that it is in any way true to it’s Mexican roots. However, as I’m not sure there were many coeliac, vegan Mexicans back in the day, I think we can just call it the product of culinary evolution. A delicious, healthy product of evolution. To make proper tortillas you need special lime treated corn flour and a tortilla press. This recipe is a fair bit more simple. If you don’t have chickpea or millet flour, don’t worry, just use the full 2 cups of plain flour – the other flours just add a bit of extra chewiness and depth. Sushi is one of those things that can tend to divide people. It’s fishy, and even if it’s not fishy (in the case of vegetarian or chicken filled sushi), the seaweed wrapping has its very own fishy taste. While we quite like our vegan sushi (especially when doused in enough pickled ginger and soy sauce!) but we’ve also found a way around the fishy taste for those days when we’re in a not-so fishy mood. Sushi essentials: Sushi rice – it’s nice and sticky. We have made sushi with our favourite brown basimati rice in the past and it works, it just won’t made quite as firm a roll. Sushi seasoning – for seasoning the rice. If you can’t get any you can just dissolve a little sugar in hot water and add some vinegar and salt. Soy sauce – gluten free in our case. Pickled ginger – it just isn’t sushi without pickled ginger! Wasabi – again, it’s not sushi without some wasabi. Yaki Nori, or for our not-so-fishy (and not-so-authentic) sushi, vietnamese rice paper. So, a while ago we started making our own yoghurt and discovered that it was easy and delicious and much much cheaper than the stuff you buy in the shops. So, we decided to go into full scale production, which for us means a litre a week (or maybe a little bit more, if we’re honest). We are now the proud owners of a yoghurt maker – which is a little bit like a really useless little oven than only heats things to 37 degrees, and I’m happy to report that we are achieving very reliable results with very little effort. Our go-to yoghurt for breakfasts is made from soy milk and it’s the easiest recipe ever. This stuff is so easy it almost makes itself and so delicious everyone will want to eat it, all the time. It’s GF, vegan and waaaay better for you than shop bought toasted muesli. Get amongst it! ¼ cup honey ¼ cup olive oil or Nuttlex or other vegan spread 2 ½ cups buckwheat groats ½ cup sunflower seeds (hulled) 2 cups puffed rice I don’t want to exaggerate but shop bought vegan yogurt can be one of life’s greatest disappointments. When I first saw it for sale I was a little bit surprised by the cost but I decided that taking out a second mortgage and selling my first born child into slavery was ok because…yogurt. So, I threw it into the trolley and hurried off home with my prize. Only to discover that it tastes like blended up shoes with a side order of insecticide and artifical sweetener. They say that the best way to get over getting bucked off a horse is to get right back on, so since that devastating moment I’ve tried pretty much every brand of vegan yogurt that I can buy. And while some have been pretty good (thank you coconut yogurt) they are generally rather underwhelming. Our journey into making vegan yogurt has so far been paved with coconut cream and we have left behind us the ghosts of failed batches, though their memory lingers on. But fear not, gentle reader, for you can learn from our mistakes and hopefully in no time you too will be whipping up beautiful batches of dairy free yogurt. This recipe has been stolen from Matt Frazier at nomeatathlete.com but I justify my theft by pointing out that it is so good, so versatile and so easy that it deserves to be seen as far and wide as possible. It's not even a recipe really, it's more like a formula that you can adapt to suit whatever ingredients you have in the cupboard and the fridge. Go you good thing! I love pretty much any thing pickled. Pickled onions, pickled cauliflower, pickled cucumbers - I love them all. I love them so much that I'd probably eat pickled dirty socks if they were vegan. So, while I might be biased, I really love this dish. It's quick, easy and (if you're the pickle loving type) really delicious. First of all put a cup of vinegar (we use cider vinegar but you can use white wine or a combination of the two) into a saucepan with 3 tablespoons of sugar, 1/2 teaspoon pepper, salt to taste and three cloves of peeled but not crushed garlic. Bring it to the boil and stir until the sugar dissolves. We're not really into fancy desserts but sometimes you've just got to celebrate by binge eating sugary food. This pie is the perfect birthday treat for your favourite vegan. Or the perfect Sunday afternoon snack for your favourite non-vegan. Or the perfect Easter treat for your favourite coeliac... basically if someone wanted to make me this pie, I'd be happy. It uses aquafaba - which is just a fancy name for the water that you can pour off tinned chickpeas and beans. I was very skeptical about it at first but honestly, it's great. I find the water from lighter coloured beans the least "beanny" and if you can find unsalted or low salt beans, that's even better. This dessert pairs well with champagne, but then again, so does everything. As it appears here the recipe is gluten-free, though of course feel free to use wheat based flour and pastry if you're not a coeliac. |
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