Thursday, June 30, 2005

Cauliflower and asparagus tart - BBC From Vegan

Recipes on BBC from Vegan cookbook by Hamlyn ISBN 0600611906

BBC - Food - Recipes - Cauliflower and asparagus tart:
For the pastry
300g/10oz self-raising wholemeal flour
1 tsp vegan bouillon powder
125ml/4fl oz rapeseed oil
125ml/4fl oz rice milk or soya milk
For the filling
olive oil, for oiling and frying
1 medium cauliflower, broken into florets
125g/4oz asparagus, trimmed and washed
2 red onions, chopped
50g/2oz shiitake mushrooms, sliced
125g/4oz frozen sweetcorn, mashed
250ml/8fl oz sweetened soya milk
250ml/8fl oz rapeseed oil
1 lime, juice only
2 tbsp porridge oats
2 dessertspoons vegan bouillon powder
2 tbsp vegan tomato sauce
1 tbsp Dijon mustard
smoked paprika
freshly ground black pepper

1. Oil a 30cm/12in flan or pie dish. Preheat the oven to 180C/350F/Gas mark 4.
2. To make the pastry, place the flour and bouillon powder in a bowl and rub in the oil, then mix in the milk. Knead the pastry gently for a few moments, then roll out on a floured surface and use it to line the prepared dish. Bake for 10-15 minutes, until just cooked through.
3. Meanwhile, steam the cauliflower and asparagus until hot but not cooked - about 4-5 minutes.
4. Heat a little olive oil in a frying pan and fry the onions and mushrooms until soft. Add the mashed sweetcorn and stir until hot.
5. Heat the soya milk in a saucepan until hot but not boiling. Transfer to a food processor or liquidiser, add the rapeseed oil, season with pepper and mix well. With the machine still running, add the lime juice and mix thoroughly to prevent curdling.
6. Add the oats, bouillon powder, tomato sauce and mustard to the milk mixture and blend again.
7. Oil the inner base of the pie crust, then spread a thin layer of the oat mixture over it. Place a layer of the mushroom mixture on top, then a layer of the cauliflower, followed by the remaining oat mixture.
8. Arrange the asparagus spears on top and sprinkle with smoked paprika. Return the tart to the oven and cook for a further 20 minutes. Serve with a green salad.

More about this author at Vegan Cookbook

Blueberry pancakes or corncakes

The Vegan Chef - Vegan Recipes - Beverly Lynn Bennett: "

Blueberry Corncakes (pancakes)

blueberries are one of the top 20 healthiest foods on the planet- full of antioxidents


1 1/4 cups whole wheat pastry flour, divided
3/4 cup cornmeal
1 1/4 t. baking powder
1/2 t. baking soda
1/4 t. sea salt
1 1/3 cups soy milk, rice milk, or other non-dairy milk of choice
1/2 cup apple juice or water
10 oz. fresh or frozen blueberries
safflower oil


Place 2 T. of the whole wheat pastry flour in a medium bowl and set aside. In a large bowl, place the remaining whole wheat pastry flour, cornmeal, baking powder, baking soda, and salt, and stir well to combine. In a small bowl, place the soy milk and apple juice, and whisk well to combine. Add the wet ingredients to the dry ingredients and stir until just mixed. Place the blueberries in the medium bowl with the reserved whole wheat pastry flour and gently toss to thoroughly coat the blueberries with the flour. Gently fold the blueberries into the batter.
Using a little safflower oil, lightly oil a large non-stick skillet (or griddle), and place it over medium heat. Using a 1/4 cup measuring cup, portion the batter into the hot skillet, and cook until the corncakes have bubbles on top and the edges are slightly dry, about 3 minutes. Using a spatula, carefully flip over the corncakes and cook an additional 2-3 minutes or until golden brown. Transfer the corncakes to a non-stick cookie sheet and place in a 200 degree oven to keep warm while continuing with the remaining batter. Lightly oil the skillet again with a little safflower oil and repeat the cooking procedure for the remaining batter. Serve the corncakes with your choice of jams, preserves, syrups, or fresh fruit.
Yield: 16 pancakes"

Friday, June 24, 2005

Stamford Today: News, Sport, Jobs, Property, Cars, Entertainments & More

Vegetarian hero Rutland Vegan Sam McCreesh

Only 15 years of age an already he has award winning websites and a vegetarian guide to Rutland! What a star!

Stamford Today: News, Sport, Jobs, Property, Cars, Entertainments & More: "Since he first became aware of animal rights issues and gave up eating meat seven months ago, the Uppingham Community College pupil has done all he can for the cause.

He campaigns against animal experimentation, intensive farming and bloodsports, and supports wildlife conservation, animal rescue and welfare organisations. In that time he has also lobbied the Prime Minister, set up library displays, become involved with street stalls and written articles for vegetarian publications.

And after giving up dairy products in March to become a fully-fledged vegan, Sam began working on a guide to vegetarian food in Rutland.

The newly published handbook, launched both in print and on line, is designed to help fellow veggies make the most of the county.

Sam, of Braunston Road, Knossington, said: 'The idea was also to make shops, restaurants and businesses think about what they are offering to vegetarians and vegans, and to help promote the area to the vegetarian community.'

He said he was pleased with the response and hopes the guide will grow. An internet version of it is available at For more information contact"

Thursday, June 23, 2005

Fat Free - Vegan Mayo recipe

Vegan Mayonnaise: "Vegan Mayo
Fat Free Vegan Mayonnaise Recipe by: Roberta Joiner

This is the one I teach at McDougall program and use all the time -great for potato salad with lots of dijon. Vit C makes it nice and tart - more like a sour cream than a mayo.

1 Pkg firm or extra firm silken tofu
1000 mg of vit C, crushed
1 tsp onion or garlic powder
1 tsp yellow mustard
the juice of 1 fresh lemon

Puree all in food processor. Add Dijon mustard for a great dipping sauce for artichokes or asparagus or sandwich spread."

Wednesday, June 22, 2005

Best Vegan Chocolate Cake Recipe in the World

best vegan chocolate cake recipe, dairy free, egg free

Free Dairy Free Vegetarian Vegan dessert Recipes - Vegan Cookbook: "A chocolate cake just doesn't need all that saturated fat and an egg to make it fluffy, gooey and delicious if you are clever."

Frequently Asked for Vegan RECIPES

Check these out and tell me what you think.

Frequently Asked Questions - RECIPES -- The Vegetarian Resource Group:

Spinach Pie
Broccoli and Lemon Sauce
Tofu Dill Dip
Fourth of July Garbanzo Bean Burgers
Tempeh Stuffed Potatoes
Sweet Potato Kugel
Stuffed Cabbage II
Vegetable Pot Pie
Cindy's Eggless Mayonnaise
Spicy Sauteed Tofu with Peas
Quick Sloppy Joes


Sophisticated Poached Pears
Soy Whipped Cream
Chocolate Pudding
Karen's Creamy Rice Pudding
Festive Macaroons
Macaroons II
Heavenly Chocolate Cupcakes
Eggless Banana Pancakes
Romanian Apricot Dumplings
Don't Tell the Kids it's Tofu Cheesecake
Oatmeal Cookies

Additional Recipes

Vegan Marshmallows
Vegan Cakes
Soy Milk
Rice and Almond milks
Making Tofu
Using Tofu
Soy Yogurt
Wheat Gluten
Using TVP "

Bourbon, Pumpkin, and Spiced Pecan Tart - Vegan Recipes

The Vegan Chef - Bourbon, Pumpkin, and Spiced Pecan Tart - Vegan Recipes -

With ingredients such as pecan halves,rolled oats, cinnamon, maple syrup,rice milkpumpkin puree,bourbon, vanilla, ginger, nutmeg this looks like a winner to me!

Vegan Mayo Not Mud at Glastonbury this year

“Glastonbury revellers may be swimming in Egg Free vegan mayo not mud” say Plamil, UK pioneers of plant milk products.

egg free, dairy free, vegan mayonnaise, plamil, vegan mayo and plant milks

Many people have fond, nostalgic memories of being knee deep in mud at the legendary annual midsummer rock festival Glastonbury. Glastonbury’s ancient and sacred mud has even been auctioned on Ebay.

The world famous open air festival at Glastonbury, Somerset, UK which has got much bigger since the demise of Stonehenge free festival is renowned for enjoying freak mid-summer downpours which turns the whole festival and camp site into a quagmire of mud and sludge.

This year Glastonbury’s visitors from Tepee dwellers, beatniks and hippies to skinheads, Punks and new age Rastafarians will be more likely to up to their necks in vegan mayonnaise.

Adrian Ling from Plamil the UK Vegan pioneers of soya milk, dairy free and pea protein products “We’ve sold more egg free vegan mayonnaise this year than ever before and gallons of it are going to Glastonbury”

A Glastonbury festival caterer says” The Vegan mayonnaise tastes delicious and suits everybody”

Adrian adds “One of our clients recommends it as emergency festival all over body sun-screen too, but it’s not something we would recommend unless you have a good friend who’s keen to lick it all off “

“There’s a big demand for organic Dairy free, egg free, vegan and vegetarian food at these festival events. It makes no sense for caterers to have various brands when they can have gallons of one vegan one that pleases everyone” says catering consultant Tony Bishop-Weston from Foods For Life.

Editors Notes


Tony Bishop Weston PEA PR Tel 07944 068432 email

Adrian Ling Plamil Foods Ltd Folkestone, Kent, CT19 6PQ
Phone: 01303 850588
Fax: 01303 850015

Plamil pioneers of UK soya milk, pea protein and dairy free chocolate. - Egg free mayonnaise

Official Glastonbury Festival Site and Forum - Glastonbury info - Glastonbury Surrounding area - BBC – Music at Glastonbury -
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