Going vegan......old style?!

nuatha

Murrell wrote: »

I like the idea of using vol au vants, just what filling to use. Any suggestions?
Thanks in advance

There are recipes here, I'd recommend the pumpkin (I used butternut squash) and the sun dried tomato ones. I've also used a spiced hummus and a butterbean and mushroom pate as fillings.
HTH

dizzy_lizzie

twinkle_star wrote: »

I only discovered chickpea flour omlettes recently and they're a flipping revelation I tell you. The mixture can be used for thin french-style omlette for filling with stuff, pouring over delicious potatoes and vegetables for a spanish omlette or tortilla, or for creating the southern-French classic 'Socca' a sort of flatbread.

1 cup chickpea flour
1 cup water
1 1/2 tablespoons olive oil
A little salt
Optional: any herbs or spices you fancy. If you've got black salt which is sulphurous and thus kind of 'eggy' that can be a nice addition if you miss eggs.

Whisk together. Allow to sit for approx 30 minutes or more (this will happily sit in the fridge overnight which is how I came to use it for breakfast).
For thing omelette - Pour into a hot frying pan and cook briefly on each side.
If you're making a thick omelette or tortilla you will need to stick it under the grill to cook the top.
Alternatively pour into a well greased baking tin and pop it in the oven.

Easy chick-peasy.

Would this turn out like a frittata? Going to try this. Thanks sooooo much
x

darwins_mum

twinkle_star wrote: »

Hi Darwin's mum,

If you go to the first post there's a link to an index of recipes in this thread (it's not complete but it's something).

Thank you for that. I note the Sweetcorn Chowder- one of my absolute faves. It is still the right weather for yummy soups.

Murrell

nuatha wrote: »

There are recipes here, I'd recommend the pumpkin (I used butternut squash) and the sun dried tomato ones. I've also used a spiced hummus and a butterbean and mushroom pate as fillings.
HTH

Thank you so much, certainly a good site to bookmark.

Popcorn_Go_Bye-Bye

Hi
I've been vegetarian for almost 28 years and I've recently started to look at moving over to a vegan diet. I'm buying vegan items as I run out of veggie, but I'm having trouble with 'milk' at the moment - I bought some soya milk the other day (think it was UHT Alpro) and whilst it is fine in tea, it curdles so badly in coffee - really gross. I've tried black coffee but it's just not going to happen! Can anyone recommend a decent milk alternative that tastes ok and doesn't go all yuk in coffee?

Thanks

daisiegg

Popcorn_Go_Bye-Bye wrote: »

Hi
I've been vegetarian for almost 28 years and I've recently started to look at moving over to a vegan diet. I'm buying vegan items as I run out of veggie, but I'm having trouble with 'milk' at the moment - I bought some soya milk the other day (think it was UHT Alpro) and whilst it is fine in tea, it curdles so badly in coffee - really gross. I've tried black coffee but it's just not going to happen! Can anyone recommend a decent milk alternative that tastes ok and doesn't go all yuk in coffee?

Thanks

There is a trick to soya milk and coffee. If you are using instant coffee, mix the coffee granules into the cold soya milk first. Then add your water, not completely boiling - let it boil and then cool for a minute or so. It's when you add soya milk to hot coffee that it curdles.

If you are having cafetiere coffee or similar, again, have the cold soya milk in the mug first and then add the coffee.

I use various types of soya milk and it never curdles in coffee when made this way

darwins_mum

Popcorn_Go_Bye-Bye wrote: »

Hi
I've been vegetarian for almost 28 years and I've recently started to look at moving over to a vegan diet. I'm buying vegan items as I run out of veggie, but I'm having trouble with 'milk' at the moment - I bought some soya milk the other day (think it was UHT Alpro) and whilst it is fine in tea, it curdles so badly in coffee - really gross. I've tried black coffee but it's just not going to happen! Can anyone recommend a decent milk alternative that tastes ok and doesn't go all yuk in coffee?

Thanks

Would you fare any better with rice or oat "milk"?

Justamum

Popcorn_Go_Bye-Bye wrote: »

I bought some soya milk the other day (think it was UHT Alpro) and whilst it is fine in tea, it curdles so badly in coffee

I use Alpro soya in coffee and it's the only one I can find which doesn't curdle (White Wave used to be fine but I don't know if that's still available). You have to make sure you buy the one marked unsweetened original - not light as that one does curdle.

Justamum

darwins_mum wrote: »

Would you fare any better with rice or oat "milk"?

Rice milk makes no difference in the coffee - it still looks like black coffee. Oat milk is ok if you want porridge flavour coffee!

Systema_2

Just found this thread and enjoyed reading it.
twinkle_star - do you use 'Appetite for Reduction' by Isa Chandra Moscowitz.very much? I bought it and can't get on with it, really don't like the way she faffs about so much.
Was going to post a recipe for mung bean wraps - won't let me as this is my first post but the site is called spice and more and it comes under - an exciting discovery - worth the search. Have been making them for a while and a great change from bread. They freeze well and defrost in minutes.