New Finds & Banoffee Crumble

I might be skipping out on Vegan Mofo this year but I didn’t want to skip out on posting this month altogether. I don’t want to update too much on me because things haven’t changed much since my last post. I’m bored of the same old horrible stuff going through my head, I don’t want to torture any of you by writing it all down.

But, I am happy to torture you by gloating about a few new products I’ve come across over the past month or so. I was super excited to hear that Oatly Creme Fraiche has made it over here to the UK. I’ve wanted to experience the wonders of Creme Fraiche ever since I laughed my way through this South Park episode:

 

Less exciting is that this product is only available in Tesco at the moment. I hate Tesco, they’re not a company I like to support and I’m lucky to be in a position to avoid the likes of them and Asda. But I sold out because…La La La La…Creme Fraiche…I’m hoping that it will be available in some more independent stores soon.

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This stuff is pretty good, I’ve used it instead of sour creme in burritos, added some to my mashed potato along with a little wholegrain mustard and I topped a delicious crumble with a little of this mixed with icing sugar and vanilla extract. That was my favourite way to eat it, sweet and tangy.

My second exciting discovery was that Wing Yip are now selling tins of vegan coconut based condensed milk. They’re also doing coconut evaporated milk, which I’ve yet to use. Does anyone know the difference between the two? Can they be used interchangeably? This is another thing I never really had before I went vegan.

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As soon as I got my hands on this I could only think of one thing. Caramel.

So I decided to combine the two into one sweet tasty pudding. The results were excellent.

Banoffee Crumble

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Ingredients

For the crumble topping:

  • 120g plain flour
  • 60g caster sugar
  • 1 handful of almonds, chopped (optional)
  • 60g soya marg

For the caramel:

  • 25g soya marg
  • 3 tbsp brown sugar
  • 200g coconut condensed milk

 

  • 4 bananas, sliced
  • Oatly Creme Fraiche
  • 1/4 cup icing sugar
  • 1/2 tbsp vanilla extract

 

Method:

  1. Firstly preheat the oven to 180C before making the crumble topping. Mix together the flour, sugar and chopped nuts if using.  Rub in the marg until you have a crumb like texture. Set aside
  2. Make the caramel by melting the soya marg, stirring in the brown sugar until it has melted. Add the condensed milk and bring to the boil for 3-4 minutes before setting aside.
  3. Put the sliced bananas in a baking dish, pour over the caramel and finish it off with the crumble topping.
  4. Bake for 30 minutes
  5. While it’s baking, mix together the creme fraiche, icing sugar and vanilla
  6. Spoon the cooked crumble into bowls, top with the creme fraiche and enjoy

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Frraaaiiiicccheeee

Fuck. Yeah.

Hope all my blogger friends are having a good Mofo, can’t wait to join you all next year.

Vegan Mofo #29: Road Trip Waffles


What would you bring on a vegan road trip?

I’ve never been on a road trip, but I know good snack foods. I decided to put a few of my favourite snacks into one waffle, a nice portable way to carry your favourite snacks!

I chose: Peanut Butter, Peanut butter stuffed pretzel bites, salted almonds, granola, chocolate.

They all sound pretty good together right?

Road Trip Waffles

  • 1/2 cup plain flour
  • 2 tbsp sugar
  • 1 tsp baking powder
  • handful of granola
  • handful of salted almonds
  • 5-6 pretzel bites, chopped
  • 3 squares of chocolate, chopped
  • 2 tbsp oil
  • 1/2 cup peanut butter
  • 1/2 cup soya milk
  • splash of vanilla extract.
  1. Heat up the waffle iron. Mix together the flour, sugar, baking powder granola, almonds, pretzel and chocolate.
  2. In a small bowl mix together the peanut butter and oil until smooth. Add to the flour mixture with the soy milk and a splash of vanilla. Mix until combined
  3. Use a 1/3 cup to scoop the mixture into the iron, cook according to your machines instructions
Makes 4 waffles

Ah, these were tasty. Not a great photo but you’ll have to trust me on this one. If I had some icing sugar in the house I’d have piped some of that on top too, but these were good as they are.

Vegan Mofo #28: Chilli Cheese Waffles


Tacos vs Burritos, where do you stand?

This month should have shown you now that I stand on the side of WAFFLES!

Screw tacos! Screw burritos!

WAFFLE IT.

In response to this I made some polenta waffles, heated up some leftover chilli and then melted some vegan cheese all over it.

It was awesome. It was simple. It was damn tasty

Wafflez 4 Lyfe

Vegan Mofo #27: Spiced Gram Flour Waffles


Favourite Herb or Spice?

As you all saw from my Kitchen Tour post, I have a pretty big herb and spice collection, so it would be impossible for me to pick just one. I thought I’d focus on one that I’ve just discovered in my own cooking, Black Onion Seeds. I don’t know why I bothered making curries without these beautiful things. They make everything taste awesome.

Spiced Gram Flour Waffles

  • 1/2 cup gram flour
  • 1/2 cup water
  • salt
  • 1 small onion, finely chopped
  • 1.5 tbsp black onion seeds
  • oil
  1. First off you want to heat some oil in a pan and get the onions and black onion seeds frying off until golden.
  2. Heat up the waffle iron. Mix together the gram flour, water and a pinch of salt and stir until you have a thick batter.
  3. Stir in the onion mixture and use a 1/3 cup to scoop the mixture into the iron. Cook according to your waffle irons instructions
Makes 4 waffles
These are so easy to make and a nice alternative to rice. I bought some curry and dal from the deli at work to have with these so I didn’t have to faff about making my own. It was a really quick, simple and delicious meal.

Vegan Mofo #26: Chick’n Waffles ‘N’ Gravy


It’s cold and rainy and there’s a snow drift outside your door! What are you going to make using the ingredients that you have?

It’s actually miraculously dry and sunny here in Manchester at the moment, but I don’t need bad weather to trap me in the house. A couple of years ago we had a few bands crash at our house post gig, one of them was from the US and they spoke about the wonders of biscuits and gravy. I’d never understood the appeal of this, but I was convinced to give it a try. Wow, awesome comfort food. I’ve been hooked every since.

This one was easy to waffle-ize and I always have the ingredients around in my house. I keep my freezer stocked full of fake meats for these occasions.

Chick’n Waffles ‘N’ Gravy

For the Biscuit Waffles:

  • 1 cup plain flour
  • 1/2 tbsp bicarbonate of soda
  • generous pinch of salt
  • 4 tbsp vegan marg
  • 1/4 cup non dairy milk
For the Sausage Gravy
  • 1 small onion,
  • 3 vegan sausages chopped
  • olive oil
  • 1/4 cup plain flour
  • 1 cup water
  • nutritional yeast
  • salt and pepper
  1. Heat the oven and cook your chicken pieces. Heat a frying pan with olive oil, add the onion and sausage and fry off until crispy.
  2. Add the flour and fry for a few minutes before adding the water, nooch and some seasoning. Stir until the gravy becomes thick, add more water if needed, this stuff absorbs water! Cook on a low heat
  3. Preheat the waffle iron. Now time to start the biscuit waffles. In a small bowl mix together the flour, bicarb and salt. Add the marg and rub through the flour with your fingers until it resembles crumbs. Add the water and mix through, add more if needed. It should be pretty sticky. When combined split into two balls.
  4. Pop the balls into the waffle iron and cook according to your machines instructions.
  5. Serve my sandwiching chick’n pieces and gravy between waffles and then drenching it in more gravy
Makes 2 biscuit waffles and a ton of gravy
Ohh yeah. Proper comfort food. I love this stuff. The biscuit waffles are awesome, so flaky and crispy on the outside. Delicious. If I have fresh herbs in, I’ve added them to the dough before but they’re good without.
If you don’t have any vegan chick’n in, you can always make this without, it’s so filling. I basically ate half a bag of flour for my dinner, but I don’t care!

Vegan Mofo #25: Mac n Cheeze Waffles


Share your favourite cuisine

Okay, maybe this is cheating but I’m classing Mac n Cheeze as a cuisine for this one. I love Mac n Cheeze so freakin’ much. I like how varied vegan recipes for this dish are, I love the creamy cashew sauces, the lower fat butternut/carrot macs and the plain old dirty Mac n Cheeze, made with lots and lots of tasty fat.

The other thing about Mac n Cheeze is that it can be incorporated into most dishes. I’ve had mac n cheeze pizzas, toasties, white chocolate mac…the possibilities are endless. I knew I had to test this out in my waffle iron.

There’s not really a recipe for this one, I used the Mac n Cheeze recipe from the New Farm Cookbook, added some breadcrumbs and then shoved it in my waffle iron. It was so, so good. The outside was crispy and it was cheeezy.

I had mine on top of some unwaffled mac and then fried off some cavalo nero, veggie sausage and tomatoes to go with. It was great! Annoyingly my cheeze sauce was a gross brown colour, I blame it on the dark soy sauce I used. Never again!

If you have a waffle iron, you need to try this. If you don’t have a waffle iron you need to bloody well go and get one.

Seriously!

Vegan Mofo #24: Adventures in Fondue


What Scooby Gang would eat if they were vegan

When I saw this prompt I immediately thought of Buffy the Vampire Slayer. I’m a huge Buffy fan, so I’ll take any excuse to use it as inspiration in the kitchen.

During Mofo I ordered myself an old school fondue kit and I’ve been dying to use it since it arrived. Lucky for me, Buffy loves cheese!

I decided to do a Scooby Gang inspired fondue, with pizza waffled doughnuts, waffled weiners and a few extra bits. I chose a fondue recipe from The Uncheese Cookbook, so I won’t be posting it on here, but you can have my totally original doughnut recipe.

 

Pizza Doughnuts
 
 

 

  • 1 1/3 cups plain flour
  • 1/4 cup cane sugar
  • 2 tsp bicarbonate of soda
  • 1 tsp salt
  • 1/2 cup non dairy milk
  • 3 tbsp oil
  • 3 tbsp cider vinegar
  • 1.5 tbsp sundried tomato paste
  • 1 tbsp pesto
  1. Preheat the oven to 180C and grease a doughnut pan
  2. Mix together the flour, sugar, salt and bicarb in a bowl
  3. Mix together the milk, oil and cider vinegar in a jug and leave to curdle.
  4. Add to the flour mixture and stir until combined. Fold through the tomato paste and pesto
  5. Spoon the mixture into a piping bag and pipe into the doughnut pan. Bake for 10-12 minutes
Makes 6 doughnuts
These just need to be popped straight into the waffle iron, same goes with the weiners, super easy! These were so delicious dunked into a cheesy sauce, the whole pizza flavoured doughnut thing really worked.