Vegan Mofo: Ham & Mustard Moulds

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So for anyone who hasn’t heard yet, I’m doing a Bizarre and Outdated Cookbooks theme and I thought I’d start with one of my favourites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

Ham & Mustard Moulds
An unusual savoury dish which will add elegance to any meal

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
  1. So first things first, preheat your oven to 190C and grease 4 castle moulds
  2. In a small bowl mash the tofu with the english mustard. Stir in the ham, breadcrumbs, flax egg and the soya cream.
  3. Divide the mixture between the moulds until 2/3 full.
  4. Stand the moulds in a baking dish and fill the dish with boiling water until it is halfway up the moulds.
  5. Bake in the oven for 20-25 minutes until golden brown on top.
Serves 4

I served mine with creamed spinach and also a quick tomato basil rice I cooked up because I can’t have a meal without something carby. The mixture comes out of the moulds really easily but to ensure it comes out in one piece, run a knife around the edges before turning it out.
So, what did I think of this elegant dish? Well, honestly, the mustard ruined it. I love mustard but it was a bit too strong. I think using a wholegrain or a dijon would have worked much better. Also a little seasoning! I should have trusted my instincts on this one and added salt but I put way too much in the power of condiments here. It wasn’t awful, it tasted okay but it was more amusing than it was tasty.
I’ve only been awake a few hours today but I’ve already spotted some amazing posts today. Take a look at Soy Division’s Thai Red Curry Tomato Soup, and the Vanilla Tahini Ice cream from Veganosaurus,

14 thoughts on “Vegan Mofo: Ham & Mustard Moulds

  1. Those are kinda hilarious. I have to wonder what people will think looking back at our cookbooks! Will, in a few generations time, they be giggling at what we make now?

    But you know, yours looks kinda nicer, I think perhaps because it doesn't look so much like a lighthouse on a spinach sea!


  2. Hahaha, OMG! This is the very first MoFo 2014 post I've read & it's off to a strong start! I love your theme and I think sticking closely to the recipe is part of the fun even if it doesn't turn out great! I can't wait to see what other cookbooks you pull outa the bag.


  3. I feel honoured that I am the first, hahaha. This challenge is so much fun, I made something yesterday and was literally just cackling the entire time I was making it.

    I've got some brilliant stuff coming up, don't you worry! mwahaha!


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