Fox's Vegan recipes

K9sandFelines

Hi Fox Face. Been vegan for 18 mnths and vegetarian before that for three and a haf years and a four year period between 14-18.Daugter is vegetarian. I have subscribed. Not sure what i am cooking tomorrow as off work. We eat a combo of processed and homemade. Sometimes I just don't have the time or enthusiasm, so LMc, Quorn and Frys do help ��

FoxFace

K9sandFelines wrote: »

Hi Fox Face. Been vegan for 18 mnths and vegetarian before that for three and a haf years and a four year period between 14-18.Daugter is vegetarian. I have subscribed. Not sure what i am cooking tomorrow as off work. We eat a combo of processed and homemade. Sometimes I just don't have the time or enthusiasm, so LMc, Quorn and Frys do help ��

Hello, nice to "meet" you I agree that sometimes a little processed foods can be a godsend I do love to cook though and even after a long work day find it very therapeutic

Have a lovely day off

FoxFace

This morning I threw together a basic hummus... an absolute staple in this house and way cheaper to make your own

Basic Hummus
Serves (me with a spoon and copious amounts of toast usually):rotfl:

Ingredients
1 can chickpeas, drained
2 tbl Lemon juice
1 tbl Tahini paste
2 tbl Olive oil
2 garlic cloves
1 tsp Cumin
4 tbl water
Pinch of salt

Method
Grab a blender, plug it in
Throw in all ingredients
Blend until smooth*

*you may need to tweak the cumin, garlic, oil and lemon to taste

Makes amazing sandwiches with a chutney. Also fab spread on toast, spooned over baked potatoes or just eaten with tortillas as a dip

Cappella

I've just made a batch of your hummus My d-in-law is vegan, and my d is vegetarian and they eat here twice a week, so your thread is a godsend. Many thanks for starting it.
I have vegan cookery books, but some of the ingredients are quite expensive and hard for me to source locally (nutritional yeast puzzles me) and I'm often not in to take in parcels so tend not to buy much online.
Thank you again, I look forward to more recipes yet to come:)

Prinzessilein

I am an omnivore....for some time I was a vegetarian (I chose to stop eating meat when I lived in a place where it was difficult to source it ethically.....and yes I KNOW that the concept of ethicially sourcing meat could be a topic for HOURS of debate with a vegan...but not on this thread which is dedicated to Fox's yummy recipes!)

Although I now eat meat at times, I still make the choice to eat vegetarian quite often ...mostly because some of the recipes are so delicious! Two of my favourite curries are not only vegetarian but also happen to be vegan (Mum's chickpea and mushroom...and my own courgette, chickpea and coconut).

I will certainly be keeping a check on this thread for inspiration!

Do you take recipe 'requests' Fox????...any chance of a really tasty burger and/or sausage type of recipe? (other than the ubiquitous spicy-bean-burger!)...preferably one that I can freeze as I live alone.

Tiddlywinks

Urgent appeal to Foxy.....

Been veggie for nearly four decades and have been avoiding dairy for the last five years.

The only problem I have is CAKE... no matter what I try I just can't make a well risen cake. I do love cake....oooh yes..... so, have you got a recipe or top tips for a nice deep cake rather than one (like I produce) which always resembles more of a flatter tray bake?

I've tried all the usual egg substitutes such as Vegg, VeganEgg, apple sauce, vinegar etc... tried using various shapes and sizes of tin... just can't manage a good rise.

Help :D

elsiepac

Hi Tiddlywinks - sorry ot butt in, just wanted to say... the key to making a vegan cake rise, is to mix the dry and wet ingredients separately. Have EVERYTHING ready before adding wet to dry. When you do, mix quickly, but not over thoroughly. Bash the tin (gently but firmly!) on the side a few times to pop any air bubbles that are already rising and get in the oven asap. Makes a world of difference.

Hope that helps!

elsie

Tiddlywinks

elsiepac wrote: »

Hi Tiddlywinks - sorry ot butt in, just wanted to say... the key to making a vegan cake rise, is to mix the dry and wet ingredients separately. Have EVERYTHING ready before adding wet to dry. When you do, mix quickly, but not over thoroughly. Bash the tin (gently but firmly!) on the side a few times to pop any air bubbles that are already rising and get in the oven asap. Makes a world of difference.

Hope that helps!

elsie

What do you use as an egg replacer in sponges Elsie?

FoxFace

Wow I went to work for a bit and my thread exploded! :rotfl:

Will answer in order

Capella ~ Thank you, glad you like the thread and hope you enjoyed the hummus With regards to Nooch (Nutritional Yeast) it's a really good vegan staple, with a kind of cheesy taste. It looks a bit like fish flakes, but is used in a LOT of vegan recipes and will probably be in a fair few of mine. It's about £2-3 a huge tub in health food shops (including H0lland & Barrett) and lasts absolutely ages It is also very nutritious and a great way to get B12 in your diet

Prinzessilein - I actually made a recipe this week for a really healthy mix that can be shaped however you like It made loads and we got burgers for dinner and I made "sausages" out of the same mix for a couple of days later. I shall make a note to post a recipe asap

Tiddlywinks ~ I don't really bake all that much I'm afraid. But an amazing and very easy way to make vegan cake is to grab a Betty Crocker cake mix (I think a few shop own ones are vegan too ) and 300ml of any fizzy pop or fizzy water. Literally add the fizzy to the dry mix (nothing else required), mix and bake as normal. Hubby makes Crocker chocolate cake with cola frequently and it's amazing and very fluffy. Just a note that the red velvet mix isn't vegan as it contains cochineal (crushed beetles, eugh!). Oh and Betty Crocker frosting is also vegan

Oh edit to add... for baking from scratch, have you looked into using aquafaba? It's basically the water from a tin of chickpeas... sounds gross but you can freeze any you have then defrost for later. You can actually make vegan meringues from it as it whips up fluffy, can be used in vegan mousses and it can be used to add height to cakes too, I believe. I've never tried it but you might want to look into it, if you haven't already?

mrsjanebanbury2009

Cappella wrote: »

I have vegan cookery books, but some of the ingredients are quite expensive and hard for me to source locally (nutritional yeast puzzles me) and I'm often not in to take in parcels so tend not to buy much online.

I've just started using nutritional yeast and it's fantastic for adding a cheesy taste to things - white sauce for instance, without actually using cheese. Even if you do use cheese it really boosts the taste. Plus of course it does add a bit of protein and masses of other vitamins and minerals. I confess I did buy mine online but I'm pretty sure most health shops stock it.