vgnwtch (vgnwtch) wrote in vegancooking,

Summer Meal & Cake

For my mother's birthday, I made several cold dishes:

Quiche (Adapted slightly from Stepaniak's Uncheese Cookbook)

2 c shredded potato I guessed
1/4 c shredded onion I used 1/2 medium onion
3 tbsp unbleached all-purpose flour I used 4
1/2 tsp salt

2 tsp canola [rapeseed] oil

* Heat oven to 400F/205C
* Combine first 4 ingredients thoroughly
* Press into a well-oiled 10" pie plate, spreading up the sides
* Bake 30 mins
* Brush oil over crust and bake 15 mins
* Let cool while prepping filling, and reduce heat to 375F/190C

1 head cauliflower, broken into bite-sized florets and steamed I roasted it along with two diced sweet red peppers
1 1/2 c firm tofu
1 1/4 c water
1/3 c nutritional yeast
1/3 c rolled oats
4 tbsp arrowroot or cornflour [cornstarch]
3 tbsp lemon juice
1 tbsp onion granules
1 tsp salt
1/2 tsp garlic granules
1/8 tsp turmeric

1/2 c spring onions [scallions], thinly sliced I omitted these this time
2 tbsp vegetarian bacon bits (optional) I never use these

* Prep cauliflowe or whatever veg you're using: I've used broccoli, peppers, mushrooms, etc.
* Place next 10 ingredients into a food processor and process until smooth
* Pour into saucepan, with spring onions if using I do recommend adding them, they're gorgeous in this, and bring to the boil, stirring constantly
* Reduce heat and continue to cook until thick and smooth
* If you're using bacon bits, now is the time to add them, along with the veggies
* Pour into crust and sprinkle with paprika
* Bake 25-30 mins, or until golden
* Let sit 10 mins and serve at room temp or chilled Or, in this case, leave in fridge for almost 24 hours

Roasted Green Beans With Almonds Adapted slightly from Klein's Vegan Mediterranean Kitchen

Green beans, washed and topped and tailed
Slivered almonds I used blanched almonds, as I couldn't find slivered, and it worked well
1:1 (or thereabouts) olive oil and lemon juice

* Heat oven to 350F/176C
* Spread beans in baking dish and coat with oil and lemon juice
* Roast 20 mins
* Add almonds and mix well
* Roast 20 mins
* Check for "doneness" - the beans should be slightly shrivelled and the almonds browning; roast another 10 minutes or so if you feel like it, and repeat if the beans aren't yet roasted through, mixing well each time

Gingered Beetroot Adapted slightly from Shannon's The Raw Gourmet

2 c peeled, shredded raw beetroot
2 tsp grated ginger
1 tsp lemon juice
1 tbsp maple syrup (optional) I didn't use this
1 tbsp tamari/soy sauce

* Mix well and let sit a few minutes before serving
I let this sit overnight and into the evening. I'd halve the ginger next time, to see what the difference was. Everyone loved it - including my beetroot-phobic husband - but it's a good thing they all like ginger

Carrot & Raisin Salad

Shredded carrot
Grapefruit juice
Lemon juice
Minced garlic

* Chuck carrot and raisins together in quantities that seem reasonable
* Sprinkle with lemon juice
* Add enough grapefruit juice to coat the salad (not so much that it's swimming in it)
* Add however much minced garlic makes you happy
* Chill

Marinaded Cucumber as given to my parents by a Greek friend

Olive oil
Lemon juice

* Peel cucumber (this, I am assured, prevents indigestion)
* Cut cucumber lengthways into strips
* Rub salt onto cucumber
* Mix olive oil and lemon to taste
* Marinade in olive oil, being sure to mix about to ensure maximum coverage
* Chill

Lemon & Poppy Seed Cake Slightly adapted from Abrahams' Simple Treats

1/2 c rapeseed [canola]/safflower/sunflower oil
1/2 c maple syrup
1 c soymilk
Juice and zest 2 lemons (approx 1/2 c juice, 3 tbsp zest)
1 tsp vanilla
2 tsp lemon extract

1/2 c sugar
4 c barley flour I had none, so used self-raising white flour
2 tsp baking soda+2 tsp baking powder I used self-raising flour, but chucked in 1 tsp of each for good luck
1 tsp salt
Poppy seeds and extra sugar This is for sprinkling on the cake before baking; I didn't do this - I just chucked what seemed a reasonable amount of poppy seeds into the cake itself

* Heat oven to 350F/176C
* Combine dry ingredients well I used a whisk
* Combine wet ingredients well with a whisk
* Add wet to dry ingredients and combine well
* Pour batter into two 8" cake pans and bake 30 mins
* Rotate pans 1/2 turn and bake 20-25 mins, or until knife comes out clean
* Let cool

I then wrapped the cakes in cling film [plastic wrap] and froze them, the better to slice the tops off in the morning to even them out

I spread each sliced side with a thin spread of strawberry jam, then used a basic lemon "butter"cream filling (I'd intended on a fruit filling, but forgot to organise that); I then simply combined lemon juice, a little yellow food colouring, and water to make a thin icing "glaze", and put the cake in the fridge to chill.
Tags: beans-green, desserts-cakes-lemon, herbs&spices-ginger, main dishes-quiche, nuts-almonds, salads, vegetables-beets, vegetables-carrots
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