Sausage Pie (Vegan, Vegetarian)

I originally got this recipe from a cooking programme well over ten years ago and it has morphed over time into what you see here today. No photo because it was gone before I had a chance!

Serves 6-8

 

You will need:

10-12 sausages, cooked (to make this a vegan dish I used Linda McCartney sausages which I baked in the oven)

1kg potatoes, chopped into chunks

1 tin chopped tomatoes

1 tin baked beans

150g frozen peas

1 onion, chopped

1 tsp dried basil or a handful of fresh basil, torn

1/2 tsp Herbamare or salt (optional)

Black pepper (optional)

1 tsp oil

100g cheese, grated (violife works well for a vegan version)

15-25g margarine or butter

1 heaped tablespoon nutritional yeast (optional)

 

1. In a large saucepan, place the potatoes and enough water to cover.

2. Bring to the boil and boil for 20 minutes or until soft.

3. Meanwhile, heat the oil in a separate pan and add the onions.

4. When the onions are soft, add the tomatoes, beans, peas and seasoning. Bring to a gentle bubble and simmer for 15-20 minutes, stirring occasionally.

5. While the potatoes and veggies are cooking, slice each cooked sausage in half lengthways and lay each slice in the bottom of a large, oven proof dish.

6. On top of the sausages pour the tomato mixture and spread evenly over the whole dish.

7. Drain and mash the potatoes. You will need a small amount of liquid to mash properly. Add margarine or butter and mix thoroughly. You may wish to add some salt or herbamare for extra flavour.

8. Layer the mashed potato over the sausage and tomato and spread to the edges.

9. Mix the grated cheese with the nutritional yeast (if using) and sprinkle over the potato.

10. Bake in a preheated oven at 180°C for 20 minutes, or until the cheese has melted and the topping is golden.

11. Enjoy with a green salad or on its own. Our family likes to add ketchup, mayonnaise or BBQ sauce.

 

TOP TIPS

This can be prepared in advance up to step 9 and then stored in the fridge until needed. Very useful for those of us with limited energy and/or spoon-counters!

Try adding a stock cube to the tomato mixture. Omit the herbamare from the tomatoes but not the mash.

Try different herbs in place of the basil, e.g. oregano, parsley or rosemary.

Try using 2 or 3 teaspoons of your preferred herbs.

Advertisements

Coconut Lemon Triangles

img_20160908_110311

Thanks to my new Kindle I can now photograph my creations! Hurrah!

 

A 21st century version of a recipe from the classic ‘Vegan Cooking’ by Eva Batt.

 

You will need:

85g coconut oil, melted if necessary (my kitchen tends to be rather cold as it has no central heating – for some unknown reason – so I do find that I have to pop the required amount of coconut oil in the microwave* for 30 seconds to soften)

85g plain flour (I use unbleached flour)

85g millet flour

85g ground almonds

Juice of one lemon, plus grated peel

2 tablespoons rice malt syrup

 

1. Mix all ingredients together using a food processor or wooden spoon (and hands) until a dough is formed.

2. Press into two round 7″ cake tins.

3. Bake in a preheated oven at 180°C for 25 minutes or until golden.

4. Remove from the oven and cut into triangles, then leave to cool, et voilà!

 

TOP TIPS

*From an environmental viewpoint microwaves are excellent because they use far less energy than a conventional cooker to perform the same task. This also lessens electricity bills, which is always good 🙂

Slow Cooker Bacon, Broccoli and Potato Soup

I have been experimenting with vegan cooking lately, but this is decidedly not veggie friendly. It is, however, very simple, inexpensive and spoonie-friendly.

Serves 6

You will need:

2 onions, chopped

2 tins potatoes

300g frozen broccoli

1kg cooking bacon

Handful of fresh rosemary

Handful of fresh thyme

Black pepper

1 vegetable stock cube

Water, boiled

Splash of vegetable oil

 

1. First, remove the fat from the cooking bacon with a very sharp knife, then place in a frying pan with a splash of oil. Heat over a medium heat, stirring occasionally, until cooked through. It will become a greyish pink when it is cooked thoroughly.

2. Meanwhile, place the broccoli, boiling water and potatoes in the slow cooker along with the herbs, stock cube and seasoning.

3. When the bacon is cooked, drain off the fat and and discard. Add the bacon to the slow cooker.

4. In the same frying pan heat the chopped onion until waxy, then add that too to the slow cooker. Top up the slow cooker with water to cover by a centimetre or two.

5. Cook on low for 6-8 hours, or on high for 3-4 hours.

6. When cooked, blend until smooth.

7. Serve with warm, freshly baked bread and a sprig of parsley.

 

TOP TIPS

  • Make use of all the functions of your food processor, if you have one. I used mine to chop the onions and later to blend the soup. For spoon-counters like me a food processor is a real blessing!

‘Instant’ Hearty Veg Soup

This recipe is not ‘instant’ in the sense that it is immediately edible, but sometimes on a bad day (especially if you’re a Spoon counter) you need something that is both extremely easy to prepare and healthy.

You will need:

500g no-soak soup mix (this will typically consist of red lentils, yellow split peas, green split peas, dried onion, dried carrot, dried pasta, etc.). It’s vital that this is a no-soak soup mix otherwise you’ll make yourself very poorly. If you buy a soup mix in the UK that needs soaking, it will say so on the packet.

2 tbsp powdered onion

2 tbsp dried mixed herbs

2 tsp garlic powder

2 stock cubes, crumbled

2 handfuls small dried pasta (or larger pasta, crumbled a bit)

2 tins chopped tomatoes

Serves 6

 

1. Place all the dry ingredients in a large jar. Twist and turn the jar so the ingredients all mix. Make sure the lid is tightly sealed.

2. Put a label on the jar, then stick it in the cupboard and forget about it.

3. When you need a tasty, easy family meal, put the contents of the jar in a large saucepan with the two tins of chopped tomatoes and add about 2 litres of water (you will need plenty of water because the dry ingredients will swell and absorb a lot).

4. Bring to the boil and let it bubble vigorously for 10 minutes, then turn down the heat and let it simmer for 50 minutes, stirring occasionally.

5. Serve with bread and grated cheese (I wonder if a sprinkling of nutritional yeast would work well here, for a tasty vegan option?).

 

TOP TIPS

You can adjust the seasonings to suit your tastes and that of your family. If using half, or less than half, of the dry mix, add only one tin of tomatoes and adjust the amount of water. Cook for exactly the same length of time. If more than half, follow the instructions above.

Carroty Cheese & Potato Pie

You will need:

5 carrots, chopped

1.5kg potatoes, chopped

250g cheese (or vegan alternative), grated

3 tbsp natural soya yoghurt (I like to make my own but today I used a store-bought version)

2 medium, ripe tomatoes, sliced

 

1. In a large saucepan, place the carrots and potato. Cover with water.

2. Bring to the boil and cook until tender.

3. Remove from the heat and drain, retaining the liquid.

4. Add 2/3 of the cheese along with the yoghurt and enough of the drained water to mash.

5. Using a potato masher, mash until soft and creamy.

6. Place into a casserole dish and arrange the tomato slices on the top.

7. Sprinkle the remaining cheese on the top.

8. Place under a grill until the cheese has melted and the tomatoes have softened.

9. Serve immediately with a green salad.

Bread Pudding – The Stale Bread Saver

Easy as pie pudding

I hate wasting food. There are so many people who have next to nothing that to waste food is anathema. But what if <cue chilling music> despite your best endeavours your bread is stale? Fear not! Just have a go at this recipe. It’s a very simple way to use up stale bread. It’s also very versatile, making a good breakfast on a chilly morning served with milk or natural yoghurt; it can be sliced and eaten for a filling accompaniment to lunch; it can be dished up with piping hot custard for a wonderful winter warmer pud.

Bread Pudding, courtesy of wiki

You will need:

10 slices stale bread (medium sliced value/economy loaf)

milk/soya milk (or water)

130g sugar* (brown works well but caster sugar is fine)

70g suet/vegetable suet

200g dried fruit** (I used a mixture of sultanas, raisins, blueberries and apricots)

2 teaspoons mixed spice

Two  greased loaf tins

I’ve not priced this one up yet, but all the ingredients are relatively inexpensive, so the price per portion must be small.

1. Break bread into smallish pieces (1 inch/2.5cm) and place into a mixing bowl (you could use breadcrumbs).

2. Cover sparingly with the milk and press the bread down so that the bread begins to absorb the liquid.

3. Leave for 15 minutes.

4. Have a cuppa while you’re waiting.

5. Tip the mixture into a sieve or colander and squeeze excess moisture out. It needn’t be dry, just not dripping. If you were careful with the milk you shouldn’t be left with too much to squeeze (and hence, waste).

6. Place squishy bread in a big mixing bowl.

7. Add the sugar, fruit, suet and spice. Mix well.

8. Tip half into one loaf tin and half into the other.

9. Bake on a very low heat 100ºC for about 3*** hours.

10. Serve on its own, or with milk, yoghurt or custard.

TOP TIPS

Fair Trade – because they’re worth it

*Sugar – it is so easy to by fair trade sugar nowadays that this is an obvious choice for a recipe such as this. If it’s fairly traded, no one will have been ripped off. And ripping off poor people is nasty.

** Dried fruit – if you’re strapped for cash, go for sultanas. It won’t make any real difference in flavour.

*** You can cook this in the slow cooker overnight on ‘low’ or, if you have an oven which turns itself off, you can make it before bed, set the timer for 3 hours (knowing that the oven will turn itself off in the meantime) and look forward to a yummy breakfast, which makes a nice change from porridge or toast  🙂