Hurray! Vegan Mofo has begun! I want to do something a little different this time round. Last year my Mofo was so poorly planned that I really didn’t get involved enough in the whole community side of things, which is definitely the best part. I’m determined to read more blogs and get involved commenting and linking to things I’ve enjoyed. So please keep reading to the end of this post, as I have recommendations for you!
So for anyone who hasn’t heard yet, I’m doing a Bizarre and Outdated Cookbooks theme and I thought I’d start with one of my favourites
Cooking With Colman’s
I got super excited when I came across this book. I love condiments! My fridge is full of jars upon jars of mustards, sauces and spreads that compliment my roast dinners, burgers and extravagant sandwich combinations. Now I had information that would allow me to incorporate my condiment collection into all of my meals! Fantastic!
Whilst there were some recipes that immediately caught my eye and excited me, I was slightly disappointed upon closer inspection that pretty much all the recipes in this book just use mustard. Yeah, there’s a bit of redcurrant jelly and horseradish thrown in but essentially it’s just mustard. That’s fine, I like mustard but it’s hardly Cooking With Colman’s, it’s Cooking With Colman’s Mustard. Maybe I’m looking into it too much, maybe I got carried away…whatever! Time for the recipe
Ahahahaha, yeah. So elegant. I’m totally sad of all the missed dinner party opportunities where I could have showcased this special dish. Goddammit. What I love more than this is the Cooks Tip “This dish makes an unusual starter if served without the spinach“….ahahahahahahaha! Like adding spinach makes this normal ahahahahaha. I freakin’ love this book!
Okay okay, I know you’re begging for this recipe right now
- 1/2 of a Fry’s Slicing Sausage/Polony, minced or finely chopped
- 1/2 cup firm tofu
- 4 tbsp breadcrumbs
- 1 tbsp English Mustard
- 1 flax egg (1 tbsp flax meal mixed with 3 tbsp cold water)
- 150ml soya cream
- Soya butter/oil for greasing
- So first things first, preheat your oven to 190C and grease 4 castle moulds
- In a small bowl mash the tofu with the english mustard. Stir in the ham, breadcrumbs, flax egg and the soya cream.
- Divide the mixture between the moulds until 2/3 full.
- Stand the moulds in a baking dish and fill the dish with boiling water until it is halfway up the moulds.
- Bake in the oven for 20-25 minutes until golden brown on top.