Vegan Store Cupboard Challenge

[Deleted User]

It's great when we make something lovely from leftovers and that sounds great toastlady!! 😁
I'd made a veg curry earlier in the week but totally overdid the quantity 🙈 after several meals as it was, I threw in some berbere spice and layered it with a couple of tortillas, topped with vegan yoghurt and cooked for 20 mins - it was lush but my face was burning for ages!! 😂 I've been really good for ages on quantities but recently I seem to be completely miscalculating....I'm going to have to do better!!! 

ToastLady

You and me both Squirrelgirl on overdoing quantities. Most times I mean it, so that I can freeze, but just cannot do a one portion veggie stir fry.  Your tortilla concoction sounds lovely. 

Herbyme

https://www.rachelama.com/recipe-blog/2019/9/8/crispy-sticky-cauliflower?rq=cauliflower
, 
I've been thinking it would be interesting to share new recipes we've done because of lockdown, and which are good enough to  get into the repertoire, if anyone else would like to?

ToastLady

That cauli recipe sounds lush CR, thank you.
My problem with recipes is I often make them up as I go along. My daughter despairs of me saying a bit of this and a handful of that, when she likes precise measurements and steps. 

[Deleted User]

😂😂😂 I'm exactly the same toastlady!!! I can't 'bake' to save my life - following recipes seems to be an impossible task for me! 🙈 I do make the occasional cake but I still do it by eye and hope for the best 😉 
I haven't actually  changed my cooking due to the lock down- it's always a see what I've got and chuck it together (I often have no idea what I'm going to make until I've already started - as the vast majority of things include onions and garlic, I've normally chopped and started sweating those down before I look in the cupboards to decide what to add) but am happy to continue to put down what I've made 😉

ToastLady

I think that you are my twin Squirrelgirl! 

[Deleted User]

Obviously separated at birth toastlady 😂 
Not much going on food wise here at the moment- I had half a pack of tortillas left so I dry fried one side in a frying pan, turned over and spread with onion jam and grated vegan cheeses  (I've noticed that I always state vegan which is a bit pointless so won't be doing that again - suffice to say that all products I use are vegan! 😂) let it heat up a bit then folded and turned until all melted - quick and nice lunch 😉 I've done them before with mozzarella and basil; mango chutney and curry etc....
I've discovered a bag of spuds that have started to sprout so have peeled those and will be having cumin fried potatoes (par boil potatoes, chop into small pieces, heat some oil in a pan, added chopped onion, cumin seeds and ground coriander. Once softened add the potatoes, ground cumin and fry until soft, add some chopped black olives and heat through); roasted tomatoes with basil and garlic; hm houmous and a pomegranate, blood orange and spinach salad.  
I'll use some of the potatoes for mash - planning on serving it one day with the hm haggis, roasted parsnips, swede and carrots and then the next day with red cabbage relish, spinach and chickpeas with whatever herbs/spices I choose at the time 😉 
All I need now is the desire to eat! 😂

ToastLady

Lol Squirrelgirl. Getting even spookier with your tortilla and potato recipes, I do very similar things, and very tasty they are too. 
I've decided to have a bash at baking, so currently have a vegan lemon loaf and an orange one in the oven. If they work out will post the recipe. Baking is certainly not one of my strong points. I do bread in the bread maker and have done for years, but I don't count that as baking, as I just throw in the ingredients and let the bread maker do all the work.
I have recently been making Scottish oatcakes though, as I can't get them, and when you have a notion for something, it has to be made. They have turned out pretty successfully, and are easy peasy and are vegan. When I'm making them, I usually make a batch of doggy biscuits for my furball, so that the oven is fully used.
Made shortcrust pastry to do something with tomorrow, as I can't be bothered now to do any more in the kitchen, and also made some pizza dough. After all the time spent in the kitchen today, I don't feel in the slightest bit hungry though.

ToastLady

Scottish Oatcakes

Ingredients

225 g Oats
60 g Plain or Wholemeal Flour
1 tsp Salt
60ml sunflower (or other) oil

60-80 ml Hot Water

Instructions

1. Pre-heat your oven to 190°c (Fan oven 170C) and grease a baking tray, or line with baking paper.

2. Mix the oats, flour and salt together in a large bowl.

3. Add the vegetable oil.

4. Gradually add the water a little at a time until you have a thick dough.

5. Roll the dough on a floured surface. Cut your oatcakes with a cookie cutter into your desired shape, or alternatively you can simply cut with a knife.

6. Place your oatcakes onto your tray and bake for approx 10 minutes each side. 

7. Allow to cool on a wire rack.

ToastLady

The vegan lemon and orange loaf cakes were both successful. I got the recipe from 
https://chocolatecoveredkatie.com/2019/04/04/vegan-lemon-bread-recipe/ but modified it a bit. Had no yoghurt, so made up the total of liquid using lemon/orange juice and more milk. I also reduced the sugar to 1/2 cup, as it sounded a bit too much for my taste.
Mine was baked in a fan oven at 150C, and took about 40-45 mins. I used the cup for my bread maker, but don't suppose it matters what size of cup you use, as long as you stick to the correct ratio. 

Vegan Lemon Bread

Light, soft, and irresistibly moist, this easy vegan lemon bread is sure to be a hit with family and friends!

Recipe from Chocolate Covered Katie (chocolatecoveredkatie.com)

Total Time50 minutes

Yield10 - 13 slices

Ingredients

• 2 cups flour (see note)
• 1 1/2 tsp baking powder
• 3/4 tsp salt
• 1/4 tsp baking soda
• 1 cup sugar, or xylitol for sugar free
• 3/4 cup milk of choice
• 1/2 cup plain yogurt, such as almondmilk yogurt
• 1/4 cup oil, or sub applesauce for fat free
• 1/4 cup lemon juice
• zest of 1 large or 2 small lemons (1 tbsp total – don’t omit)
• 1 tsp pure vanilla extract

Instructions

• The recipe works with spelt, white, oat, or gf all purpose flour. It technically works with almond flour (and tastes delicious) but won’t rise or look pretty. I prefer the oil version’s flavor and texture, but if you’re used to the texture of oil free baked goods it’s fine to sub applesauce.

  Preheat oven to 350 F. Grease a 9x5 loaf pan. In a large bowl, combine all dry ingredients. Whisk liquid ingredients in a separate bowl, combine wet and dry, then stir until just evenly mixed. Spread into the pan. Bake 50-55 minutes, or until loaf has risen and a toothpick inserted into the center comes out clean. If desired, frost with either melted coconut butter or 1/2 cup powdered sugar combined with 1 tbsp milk of choice.