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This month I set a vegan bakery business (www.hannahbananabakery.co.uk). It’s been crazy hard work but I couldn’t have done it without all the help from fellow baker www.candeecweencupcakery.co.uk. I thought other bakers would be really bitchy and all trying to bad mouth each other but I couldn’t have been more wrong! Everyone seems so nice and helpful and people even SHARE recipes! This recipe is inspired by Accidently vegan bakery. They veganised one of my favourite foods and I decided to make my own version of it with things I had in my house already! These are great for picnics, lunch boxes or as an evening meal with some chips and beans!

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What you need: (makes 2 HUGE pasties)
· 1 pack ready made puff pasty
· 2-3 white potatoes
· 1 small onion
· 1 block of vegan cheese (I used Cheesly melting Edam)
· A few tbsp soya milk
· A few tbsp margarine
· Black pepper to taste

What you do:
1. Peel and chop the spuds and add to a pan of boiling water until soft.

2. Whilst that’s cooking, chop the onion, grate the cheese and turn the oven on to 200 degrees C.

3. Once the potatoes are soft, drain them and return them to the pan (off the heat!)

4. Add some pepper, margarine and soya milk and mash to make mashed potato.

5. When there are no more lumps stir in the cheese and onions

6. Roll out the puff pastry into a big rectangle using a little flour to stop it sticking.

7. Cut the pasty in half using scissors or a sharp knife.

8. Add half the mixture onto one side of each pastry.

9. Fold the pastry over and crimp the edges using a fork.

10. Brush the tops with a little soya milk and stab the top a couple of times.

11. Pop on a baking tray lined with foil or a baking paper.

12. Bake for 20 mins and enjoy (beware the middle will be hotter than the sun!!!)

xhannahx | Blogs, Cookery corner | March 27th | 1 comment

We got a tray of mushrooms cheap from the market the other day so I have been making many mushroom dishes. It’s great that we have a Sunday market with a veg stall that seems to always have boxes of random stuff for a quid or two at midday… I’ve been making jam and lots of frozen banana ice cream and the like from our bulk cheap purchases, although a crate of pineapples did really present a bit of a challenge. So I made us burgers last night, with some coleslaw and oven-baked potato wedges. My friends who were visiting say “They were rather lovely.”

Mushroom, Lentil and Nut Burgers

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Makes 8

- 100 g brown lentils (though I used continental lentils this time)
- bay leaf and sprig of thyme (optional)
- 2 tbsp oil
- 2 medium onions
- 1 stick celery
- 4 cloves garlic
- 250 g mushrooms
- 3 tbsp parsley
- 50 g hazelnuts or walnuts
- 1 tsp yeast extract
- 3 tsp soy sauce
- 200 g breadcrumbs

1. Simmer the lentils, bay leaf and thyme in a pan for 30 minutes until just soft. Remove the bay leaf and thyme and set aside.

2. Finely chop the onions, celery, garlic, mushrooms and parsley. Roughly chop the nuts.

3. In a saucepan in the oil fry the onion and celery for 5 minutes on a medium heat, add the garlic, mushrooms and parsley and cook for a further 5 to 10 minutes stirring occasionally until the mushrooms are well cooked. Add 50 ml water, the yeast extract and soy sauce and cook for another minute. Remove from the heat.

4. In a bowl or one of the pans mix the cooked mushroom mix, the cooked lentils, the nuts and the breadcrumbs and season to taste with salt and pepper.

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5. When cool enough to handle shape into 8 burgers and fry on a medium heat until browned on both sides (about 5 minutes each side).

6. Serve in a bun with vegan mayo, ketchup, mustard, gherkins and tomatoes and lettuce… mmmh.

isy | Blogs, Cookery corner | February 18th | Comments off

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I’ve been trying to find new ways to use up my yummy vegetables from my vegetable box and really fancied a creamy vegetable pie. This recipe is for a leek and mushroom pie but it’s really versatile and is great for using up any vegetable that are a little peaky! Have fun with it and make sure you buy a fun cutter for decorating!

What you need:
1 small onion chopped
1-2 leeks, sliced
1 clove of garlic, crushed
1 punnet of mushrooms, sliced
1 pack of soya chunks
1 tbsp dried thyme
50 g margarine
2 tbsp plain flour
200 ml boiling water with a stock cube dissolved in it
300 ml soya milk
A pinch of nutmeg
Salt and pepper to season
1 pack of puff pastry

What you do:

1. Pre heat the oven to 220 degrees C.

2. Heat up a little oil in a frying pan or wok.

3. Add all the vegetables, garlic and soya chunks and fry for 5-10 mins until they’re soft.

4. Stir in the thyme and take off the heat.

5. Melt the margarine in a small saucepan then stir in the flour and stir constantly for 3 mins until it’s a thick paste.

6. Slowly add all the milk, vegetable stock and the nutmeg and keep stirring gently for about 5 mins.

7. Add salt and pepper then pour into the fried vegetables.

8. Pour the creamy vegetable mix into an oven dish.

9. Roll out the puff pastry on a floured surface and stretch it over the oven dish.

10. Trim the edges off and brush milk over the pastry.

11. Cut some fun shapes out of the left over pastry and stick them onto the pie.

12. Stab a few holes in the pastry and pop in the oven for 20-25 minutes until the top is puffed and golden.

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xhannahx | Blogs, Cookery corner | January 31st | Comments off

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I’ve just attended a fermentation workshop at the Brighton Popular Education Collective’s monthly free school. We talked about what a great way to preserve fresh produce fermenting is, as not only is it easy, low-tech and tasty but it also adds a lot of nutritional value. You are making use of the bacteria naturally present on foods and changing the basic chemical compounds in the vegetables. There are a lot of traditionally fermented foods found throughout the world from cider and alcohol in general and sourdough breads, to kimchi in Korea (whoa I love that stuff), tempeh and soy sauce, and that scary stuff hippies drink, Kombucha. Sauerkraut is one of the easiest things to make though and this is what we tried out today.

Fran who was leading the workshop recommended using fresh, local and preferably organic vegetables – you want to avoid using irradiated veg as they won’t have the bacteria you want to get them going! You can ferment most non-starchy vegetables – any kind of cabbages, broccoli, carrots, beetroot… and you can add whole spices such as cumin or coriander seeds, garlic, ginger, chilli. Garlic and chilli both have antibacterial properties that help preserve, and juniper berries if you can get em are a classic sauerkraut spice.

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The basic idea is shred/finely cut the veg to create lots of surface area the bacteria can work on, break up the cellulose and soften the veg, drawing out liquid by massaging in salt, then tightly packing the veg into clean/sterilised jars, making sure they are just covered in liquid and leaving them to develop.

In steps:

1. Sterilise a non-metal wide necked container, preferably also with a glass or ceramic lid, although a coated metal lid will do if that’s all you got. A kilnajar or ceramic crock is ideal. To sterilise, either just clean the jar well and rinse out with boiling water, or even better immerse in boiling water for 10 minutes and drain, or put in a low oven for 10-15 minutes.

2. Wash and finely shred your veg. I used some white cabbage, green cabbage, a bit of garlic and ginger and a tiny bit of fennel. You can be quite traditional and just go with cabbage, or go wild and experiment with any non-starchy veg you got to hand.

3. Start massaging and crushing your veg with clean hands in a large bowl, adding salt as you go. I used a bit less than 1 tablespoon for 2 jars but add it bit by bit to taste and until you are able to draw liquid out of the veg. Get proper in there and squidge it until you can feel it going softer and wetter.

4. Pack the veg into your jar as tightly as you can, continually pressing down on it. Again you should be getting liquid coming up to the top. Leave a gap at the top.

5. Loosely fit the lid on and leave the jar in not too cold place for about a week. Once a day press the veg down again (with clean hands) until the veg is submerged with liquid – this layer will help keep unwanted bacteria in the air out of our sauerkraut! If it’s too dry you can add a bit of water but only if you need to, it will affect the flavour and how long it will keep. After a week – 10 days, screw the lid on tight, and store in a cold place. Or eat it! But don’t if something’s gone wrong and it develops mould though…

Other people in the workshop used a whole mix of veg.

You can also use a whole mix of veg.

isy | Blogs, Cookery corner | January 11th | 2 comments

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This week I’ve been freezing my bits off in Berlin! I had a rad time mostly because of all the German Christmas markets and all the AMAZING vegan food places! If you’re heading out there look up the following munch places: Yo yos, Yellow sunshine, Tiki bar, Dolores, Goodies and Cupcake bakery. I needed 2 seats on the way home!

I got this recipe years ago at the first zine symposium from Natalie and it’s the greatest recipe ever! I’ve managed to lose the icing part of it so I made up this one so it’s partly in grams and partly in cups just to add to your washing up! Oranges are mega cheap at the moment and smell all festive so get baking!

Read more…

xhannahx | Blogs, Cookery corner | December 15th | Comments off

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It feels like ages ago since I wrote a recipe on here! Its’ been a manic summer spent finishing my PhD practicals, taking up Roller Derby and starting my NVQ in cake artistry! So far I’ve made flowers out of agar agar, sugarcraft xmas characters and soon I’ll be rolling and decorating my own Royal iced vegan celebration cakes – horay!

I’ve been so busy lately I’ve been in need of food on the run that isn’t just pasta and sauce so I hope you can enjoy this mega versatile omelette recipe!

What you need:

400 g silken tofu (IT MUST BE SILKEN – you can get it in Chinese shops, health food stores and even supermarkets in a ‘Red Dragon’ tetra pack)
2 tbsp cooking oil (I prefer the taste of olive oil here but I’ve used sunflower oil or even garlic and chilli oil to spice it up a bit!)
2 tbsp nutritional yeast flakes (this gives the omelette a cheesy taste!)
½ cup of Gram flour (Found in Indian shops and some supermarkets and is mega cheap)
1 tbsp arrowroot powder or corn flour
Optionals: melting vegan cheese, 1-2 cloves of garlic, ½ an onion chopped, ½ tsp turmeric, ½ tsp curry powder, chilli flakes, ½ pepper chopped, a few mushrooms chopped, vegan bacon rashers, marinated tofu chunks, soya pieces, anything else you have lying about!

What you do:

Blend all the ingredients together in a blender or with a hand whisk then stir in your optionals. Using a ladle, pour a big scoop into a warmed lightly oiled frying pan (non stick really helps here!). Spread it out a little using the back of the ladle or a wooden spoon and leave to fry on a medium heat until the top starts looking mat and dry. Flip the omelette using a spatula and fry for another 2 mins before chucking it on a plate. I like to then add grated cheese and a fried bacon rasher and fold in half ready to scoff but just add anything you like into the batter or as a filling! ENJOY!

xhannahx | Articles, Blogs, Cookery corner | November 5th | 1 comment

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Everything’s changing. The nights are getting darker, there are Christmas adverts on the TV and I’ve had to dig out the musty old winter coat. Where did the summer go?! It’s time to ditch the salads and start on the soups and stews! (Nom nom nom!) Make a mass batch then freeze it down in cheap tubs and heat it through when you want a quick snack or before leaving for work and bung in a flask! I’m really into root vegetables so expect a lot of recipes in the next few weeks! You can use any leftover vegetables and bulk them out using lentils, pulses, barley or soup mix and a couple of stock cubes. Easy!
This recipe is from Phil and kept us full and warm when we on a mega budget in Canada. It’s bloody fantastic!

Phil Chokeword’s leek and potato soup

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What you need to feed 2 people
1 leek (sliced)
1 onion (I prefer red), peeled and chopped
2 stock cubes
2 tbsp margarine
3-4 potatoes (peeled and cubed)
appox. 1-4 cup soymilk
Black pepper to taste

What you do:
1. Place the margarine into a big pan and melt on a low heat.

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2. Add the onion and leek and fry for a couple of minutes until they are soft. (Keep stirring them or they’ll burn!)

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3. Add the potato, sprinkle the stock cubes over then cover in boiling water.

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4. Simmer for 15-20 minutes until the potato is soft when you poke it with a fork.

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5. Turn off the heat, add the soya milk and some pepper to taste and mash with a potato masher or hand blender if you like it less chunky.

6. Serve with bread and a log fire (optional)

xhannahx | Cookery corner, DIY Guides, Food | October 18th | Comments off

about

Cookery Corner blog imageName: Cookery Corner
Bio: A space for amazing vegan recipes by xHannahx, of South Coast cooking zine, and Isy, from Morgenmuffel zine.
Web: www.archive.lasthours.org.uk/
content/blogs/cookery/

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