Welcome to the first Last Hours cookery corner! Every couple of weeks we are going to write you lovely people a vegan recipe or two (hopefully complete with photos to help you decide if you like the look of it and see if yours turned out better than ours) and a bit of a rant! This week we will be showing you how to make Posi Matt’s delectable cheese cake.
I’m xHannahx and I do a vegan cooking zine called ‘South coast vegan cooking zine’ and I’m also attempting to write a vegan cook book called ‘South coast vegan cook book’ (you can tell I thought very hard about the title, eh?!) I’ve been vegetarian my whole life and vegan straight edge for 8 years now… I decided to become vegan after cooking for vegan friends a lot and enjoying the food and then doing a bit of reading about why the dairy industry is nasty. I pretty much lived on oven chips for the first few months as I was a lazy vegetarian who just ate Quorn burgers and chips so I stacked on the weight and got ill. I decided to buy a few vegan cook books and decided I really enjoyed cooking and more importantly EATING the food I was making and it’s gone from there.
The recipes I use are all super easy to make (because I’m lazy..) I hate it when I want to make something new but realise I have to buy a million ingredients all of which I need 1 bloody teaspoon of and will never use again! I warn you now that I have a very sweet tooth so don’t expect many healthy, nutritious things from me! I’m a junk food addict and love stuffing my chops with sugar! My recipes come from all over too. Some I’ve made up, some I’ve got from books/ zines and some have come from friends who have been nice enough to send me them or even better make them for me (my favourite type). I’m always on the lookout for new recipes to try too though so please, please email me any you think I should try (NO DRIED FRUIT THOUGH – YUCK, YUCK, YUCK!)
I’m Isy. I’m involved in a cooking collective, the Anarchist Teapot (www.eco-action.org/teapot) – we’ve been dishing up at events, conferences, camps, demos and gatherings for over 10 years. I also cook in a volunteer run vegan community cafe (www.cowleyclub.org.uk) and have a small business baking vegan cakes (www.myspace.com/vegancakebakers). In 2008 me and my friend Mike had a cookbook published called Another Dinner is Possible, which is going into its 2nd printrun later this year! Almost all my recipes are also suited to cooking on a larger scale, whether it’s to have a feast with friends or to use in a cafe or in a community meal.
I’ve been vegan or vegetarian since I was 14 and to me, it’s a part of my attempt to live in a way that is true to the values I believe in (solidarity – autonomy/self determination and freedom – co-operation – fighting exploitation). I deeply despise much of what goes on in the food industry, from the destruction caused by industrial agriculture to the mass slaughter of animals to how we are sold lots of unnecessary, unhealthy and expensive crap. And I love food and cooking. I get a lot of satisfaction from it and want to share that with as many people as possible!
I also think dried fruit is yuck.
Posi Matt’s cheese cake
Posi Matt made me this when we first started hanging out and I’m pretty sure it’s the main reason I like him so much! He also makes a mean Cornish pasty which I will be hassling him for the recipe of. Cheese cake is very quick to make but needs a few hours to cool down before you can eat it so just make sure you don’t leave making this to the last minute!
(MONEY SAVER – Cream cheese can be expensive so Matt suggested I use only half the amount of stuff for the ‘middle’ and keep the base and topping the same to save cash and it works fine)
What you need:
- 200g digestive biscuits (most supermarket own brands are vegan)
- 150g margarine
- 400g Cream cheese (I always use Tofutti but you can use any brand or silken tofu if you prefer)
- 1 ripe banana (it has to be ripe or it’s a pain to mash)
- 1 cup orange juice (approx. 100ml)
- 4tbs sunflower oil (or any vegetable oil except olive – that’ll make it sour!)
- 4tbs sugar (I’ve used caster and granulated white sugar, it doesn’t matter)
- 1 tin fruit compote or grated chocolate or fresh fruit
What you do:
1. Preheat the oven to 190˚C
2. Put the digestives into a food bag and bash the hell out of them with a rolling pin/ hammer/ book etc.)
3. Melt the margarine in a pan on a low heat (keep stirring it!)
4. Mix the digestives in with the melted margarine and push into the bottom of a casserole dish/ cake tin.
5. Put all the ‘middle’ stuff into a bowl and blend using a whisk or bung in a blender until smooth.
6. Pour the ‘middle’ over the base.
7. Place in the oven for about 30 minutes – until the top starts to brown.
8. Leave to cool on the side then bung in the fridge for a few hours and pour on topping just before you serve it up!! (YOU MUST LEAVE THIS TO COOL PROPERLY OR THE MIDDLE WILL BE RUNNY!)
And here’s the tasty result!