Ooo! I've never had Welsh cakes before! What are they like? And how do you make them?
Here's the recipe I used but i also sprinkled a bit of sugar over them as they were cooking - thought they tasted better
you'llneed: 2cups/9 oz plain flour
1tsp baking powder
1/2
cup/3 1/2 oz vegan margarine
1/2cup/3 oz caster sugar
1/2
cup/2 oz sultanas/currants
1tsp mixed spice 1tsp cinnamon
alittle soy milk
Sieve
the flour, baking powder, spice and cinnamon into a bowl. Add the
margarine and rub together until you've got little crumbies.
Add
the sultanas and sugar and stir thoroughly. Now start adding a little
soy milk at a time, you want it to be a combined lump, a bit wetter
than a dough but not sloppy...
Cut
a chunk off and put it onto a floured surface. Flour up your rolling
pin and roll that sucker out until it's about 1cm thick.
If
you've got a griddle pan, it's perfect for these. If you haven't, a
frying pan would do the job too. If it's non-stick, just put it over
a low-medium heat and leave it to heat up. If it's not non-stick, put
a TINY bit of margarine in, just to lubricate it. The cakes have
their own fat so they won't stick and we don't want to fry them, just
heat them.
So
cut out shapes like you would cookies. The traditional shape is a
circle:,
but
you can do any shape you want! Each cake takes about 2-3 minutes to
cook on each side. Once the underneath is browned, flip it over and
leave it to cook.
This is based loosishly on a recipe in Hearty vegan meals:
to make about 5 big servings I used 25 ml reduced sodium soya sauce, 25 ml liquid smoke, 15 grams Dijon mustard, garlic granules (1-2 tsp depending upon taste), onion granules (1-2 tsp depending upon taste) and a dash of smoked paprika.
I then defrosted 200 grams of soya mince and marinated it in the mixture, then grilled until crispy. You could pan fry them or use tempeh/tofu instead of the mince.
Thank you Firestorm, I must give that a try. Can one buy Liquid Smoke over here these days? I seem to remember finding something similar in a supermarket once.
Melt chocolate, spread it onto greasesproof paper, roll it up, put it in the fridge, when the chocolate's hard, unroll it and it'll break into those long pieces. This was my first attempt, though. It can look a lot better, I think.
1 pound macaroni 1 cup water 1 cup unsweetened nondairy milk 3 tablespoons mild-tasting oil (such as corn oil) 1/2 cup flour (I use all-purpose) 3/4 cup nutritional yeast 1 teaspoon salt 1/4 teaspoon onion powder 1/4 teaspoon garlic powder
Directions:
1. Cook macaroni (or other shaped pasta) according to package directions. While your mac is cooking, let's make the special secret "cheese" sauce.
2. In a bowl or large measuring cup, combine the water, milk, and oil and whisk briefly. In another bowl, combine all of the dry ingredients together.
3. Heat a medium saucepan. Add the dry ingredients to the saucepan, and slowly add the wet ingredients, continuously whisking over medium heat. Once all of the ingredients are incorporated, turn up the heat until the mixture begins to bubble and thicken.
4. Keep whisking as the mixture thickens and bubbles; do this for 1-2 minutes, and then turn the heat down. Keep whisking. After a spell, your "cheese" sauce should be nice and thick. Turn the heat off, and cover your saucepan.
5. Drain pasta well when done, and return noodles to the pot. Add all of your "cheese" sauce to the noodles, and stir well.
If, after your first trepidacious couple of forkfuls, you find that this recipe doesn't beat the pants off of the dairy mac and cheese with which most of us are familiar, you must have done something wrong. Come over to my house. I'll show you how it's done.
Stuffed mushrooms, with Tesco garlic n herb cream cheese, breadcrumbs and tomato, black pepper.
Redwoods mushroom pate on toast, I liked this pate a lot.
Same pate, this time with tomatoes
Cashews with broccoli, onions and hoisin sauce
Red lentil soup/dhal on rice with banana
Salad with olives and nuts, and homemade bread
Meatballs (LMc sausages chopped up) and peas in tomato sauce with whole wheat spaghetti
Warburton's square (ish) wraps used as a quick and easy pizza base - topped with Pizza Express passatta sauce which I warmed up and added a tsp sugar, fresh basil, oregano, salt and pepper, then on the pizza I put chorizo, cheezly, olives, pepper, mushroom and onion, a drizzle of olive oil, some dried herbs and seasoning. Very nice indeed it was!
Made with the same wraps, with houmous, sweet chilli sauce, lettuce, smoked tofu, tomato, cucumber and pepper:
I love the pics of the wraps and the toasts!
Speaking of the toasts, I had never heard of eating beans on toast until I became vegan. Now I do it a lot. When I tell others this, they look at me like I'm some kind of weirdo. Is this a British thing, beans on toast? Or more of a vegan thing?
Re: Pictures of good vegan food you've eaten! (2)
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