Vegan Store Cupboard Challenge

[Deleted User]

Thanks Wednesday! :rotfl: I think the thing is, I'm a sporadic eater so need to have a whole host of flavours going on to make we want to eat - I love cooking but find eating tedious most of the time :wall:
Thankfully I'm a very confident cook and can 'taste' flavour combos in my head which allows me to be very experimental

Raw pizza crust - I have 2 recipes:

Recipe 1
2.5 cups sprouted kaput
0.5 tsp sea salt
0.5 cup water
2tbs olive oil
1.5 cups ground golden flax seeds

Place sprouted grain and salt into food processor, blend until broken down (scrape sides regularly) Add water and oil while processing and continue until mixture becomes doughy. Put into a bowl. Add flaxseed s and knead in until thoroughly mixed. Lightly oil a telex sheet and roll out/shape dough until approx 6mm deep. Dehydrate for 2hrs at 110° flip onto a mesh screen and Dehydrate for a further 2 hours until dry but slight pliable.

Recipe 2:
500g sunflower seeds soaked for 2 hours
125g walnuts soaked for 2 hours
2 courgettes peeled
125g flaxmeal/ground flax
0.5 teaspoon garlic powder
1tsp dried Italian herbs
0.5tsp salt
100ml water
Blend all ingredients until a stiff but damp consistency, put 2 cups on to a clean surface and roll out. Dehydrate for 4 hours at 115° turning once or twice then flip on to mesh and Dehydrate for a further 2-3 hours

[Deleted User]

That's Kamut not kaput!!! Autocorrect for you!!! :rotfl::rotfl:

Wednesday2000

squirrelgirl wrote: »

Thanks Wednesday! :rotfl: I think the thing is, I'm a sporadic eater so need to have a whole host of flavours going on to make we want to eat - I love cooking but find eating tedious most of the time :wall:
Thankfully I'm a very confident cook and can 'taste' flavour combos in my head which allows me to be very experimental

Raw pizza crust - I have 2 recipes:

Recipe 1
2.5 cups sprouted kaput
0.5 tsp sea salt
0.5 cup water
2tbs olive oil
1.5 cups ground golden flax seeds

Place sprouted grain and salt into food processor, blend until broken down (scrape sides regularly) Add water and oil while processing and continue until mixture becomes doughy. Put into a bowl. Add flaxseed s and knead in until thoroughly mixed. Lightly oil a telex sheet and roll out/shape dough until approx 6mm deep. Dehydrate for 2hrs at 110° flip onto a mesh screen and Dehydrate for a further 2 hours until dry but slight pliable.

Recipe 2:
500g sunflower seeds soaked for 2 hours
125g walnuts soaked for 2 hours
2 courgettes peeled
125g flaxmeal/ground flax
0.5 teaspoon garlic powder
1tsp dried Italian herbs
0.5tsp salt
100ml water
Blend all ingredients until a stiff but damp consistency, put 2 cups on to a clean surface and roll out. Dehydrate for 4 hours at 115° turning once or twice then flip on to mesh and Dehydrate for a further 2-3 hours

Oh wow, thanks!:) I had raw vegan pizza in a cafe once and it was very nice.

gizmosmum

Thanks, this list is really helpful! Lots I hadn't thought of.

[Deleted User]

I've finally sorted out the solstice menu!! :j

We're having vegan halloumi pan fried with lime, coriander, capers and black olives served on a bed of leaves with pomegranate and papaya for starters.

For the main course, I am doing a vegan puff pastry roll stuffed with chestnuts, apples, carrots, parsnips, potatoes, cranberries, leeks and squash. I will serve it with roasted red onions, red cabbage and apple, brussel sprouts pan fried with vegan bacon and peas.

For dessert, it will be chocolate ravioli stuffed with white chocolate and served with a prosecco poached pear and a chocolate and raspberry sauce.

Next year, I am concentrating on eating seasonal, locally produced fruit and veg with only one meal per week which strays from this (I need some leeway for some of the salads that I love the most! ) I've got a list which I will plan around but I will basically use anything that is locally grown and fresh so could end up with some random bits if our local growers are anything to go by!! :rotfl:
I'll also be using as much as my own grown stuff as possible - hopefully, by the end of this year I will be fully self-sufficient in tomatoes at least!

[Deleted User]

Meal plan for the week:
I'm making leek and potato soup today for lunch along with home made rosemary and garlic foccacia - there will be enough for Monday lunch too - and a pan of veg soup for lunches during the week. For dinner, I'm going to make pasta with pesto for me and I'll make a sauce with the remaining dips and camembert for dh. We'll have the remaining bread and a salad with it.
Monday I am making a chickpea and potato curry, Tuesday we'll have baked squash with bloomed wild rice and an orange and date salad, Wednesday we'll have ethiopian lentils and injera, Thursday we're having bean and veg casserole with herb dumplings, Friday will be fridge surprise then Saturday is solstice

Post solstice will be fridge surprise for a number of days - I've set a £20pw budget for next year with the remainder being saved for bulk purchases from Suma so we'll be using up whatever we have in the house for several weeks

[Deleted User]

:xmastree: happy belated solstice!!

Busy day yesterday but the food went down a treat and I've got enough food in to last a minimum of a week - possibly longer! :rotfl:
A stunning amount was consumed despite what we have left, I spent basically most of yesterday cooking so won't need to be doing anything now other than mixing the leftovers up for bubble and squeak and shaping/cooking the teriyaki 'meatballs' - we won't be eating till late though as we had a fry-up this morning

Hope you're all having a fab weekend!!

[Deleted User]

:xmastree: hope everyone is having a lovely holiday period!
Food inventory completed yesterday and I used up/re-purposed leftovers I had some bendy carrots, potatoes that were past their best, some of the teriyaki 'meatballs ', a packet of fresh dill, some sweet and sour baby onions, 3/4 tin of coconut milk and an open pot of vegan cream cheese. I cooked and mashed the potatoes, chopped some onion, carrots, dill and the leftover 'meatballs ' using the pulse setting on the food processor then mixed it in to the mash. Using one of my cooking rings, I put a layer of the mash mix, covered with the cream cheese then another layer of mash. Pushed out of the rings. Brushed with melted 'butter' then baked in the oven till hot and cheese melted. Served with my homemade cranberry and prossecco sauce and a carrot relish (I made this yesterday too ) I've still got a few left so will have them again today with the remaining salad leaves
The carrot relish was made by cutting the carrots into a fine julienne, adding them to a mix of water, sugar, cider vinegar, mixed spice and star anise - cook until carrots are very soft and the remaining fluid reduced and sticky. Lush!!
I also made corn, coconut & lime soup - chopped a couple of the sweet and sour onions, saut!ed for a couple of minutes in olive oil, added a couple of kaffir lime leaves, stirred and added the coconut milk, some veg stock and a tin of sweetcorn- bring to boil, reduce heat and simmer for 10 minutes or so.
Now that I have the inventory, I'll start putting together meal plans!

Mr_Singleton

As there are lots of vegans here (one assumes) can I ask...

Is it acceptable to serve up a New Years dinner to a Vegan on a bone china plate? If not would any offence be taken if it was served on a plastic camping plate?

Also as it turns out the organic vegetables I was going to serve aren't vegan as the farmer used cow poo as a fertiliser. Should I be reassuring my vegan guest that the vegetables I'm going to be serving her are in fact conventionally farmed using synthetic chemical fertilisers thus 100% vegan?

And finally should I be fortifying anything as I'd hate to think I was contributing to any deficiencies. B12 comes to mind but it seems there are others.
Thanks

[Deleted User]

I'd avoid the bone china, yes.

Organic vegetables should be fine, I've not meet a vegan who won't eat them, but check with the vegan you're serving.

No need to fortify anything, vegans take care of their own supplements, don't worry about that if you're serving a meal.