Cheesy Savoury Twirls with Tomato and Red Peppers
Posted on August 26, 2013 by The Gourmet Vegan - No Comments
Cheesy Savoury Twirls with Tomato and Red Peppers
This is an exclusive recipe created for Violife. Violife are the makers of a wonderful range of vegan cheese replacements that are now available throughout Europe. I was lucky enough to have them send me a few samples of their products and I have to say, I was amazed. For those that miss cooking with cheese ( and I know that’s not all of you ) this product tastes incredible and means you no longer have to miss out. Personally, I think the whole range is incredible.
 75 Minutes |
 Makes 8 |
 ? kcal per serving |
INGREDIENTS
1 sheet vegan ready rolled puff pastry, I use JusRol
6 violife slices, original flavour
For the Sauce
1 x 400 g ( 14 oz ) tin chopped tomatoes
1 tablespoon tomato puree
1 tablespoon mushroom ketchup or vegan Worcestershire sauce
2 teaspoons brown sugar
Pinch salt
1/2 teaspoon black pepper
Large handful chopped fresh basil
For the peppers
1 tablespoon vegetable oil
2 large red bell peppers, sliced
Pinch of salt
A little soya milk for brushing
METHOD
Preheat the oven to 200 degrees Celsius ( 400 F ) Gas Mark 6.
Now begin by making the tomato sauce.
1. Over a medium heat, place the tomatoes, tomato puree, mushroom ketchup and sugar into a pan an cook for 7-8 minutes allowing the sauce to thicken. Tear in the basil, stir together well and put to one side.
2. You can now prepare the peppers. Place them in a pan with the oil and a pinch of salt and fry over a low heat for 12-15 minutes until very soft.
3. Lay out the sheet of pastry and begin by spreading the tomato sauce over. Leave a little space at each side.
4. Next add the layers of peppers and finish with the 6 violife slices.
5. Now, starting at one of the shorter ends, begin rolling the pastry up, as if you were making a Swiss roll. Put this into the fridge for 15-20 minutes to firm up.
6. Remove from the fridge and using a sharp knife, cut into 8 slices and lay these on a baking tray that has been lined with parchment. Brush with a little soya milk and bake for 40-45 minutes or until puffed up and golden.
RECIPE NOTES
Do not skip the chilling section in the recipe. It is important that the rolled pastry is chilled for at least 15 minutes, for ease of slicing before baking.
RECIPE TIPS
A teaspoon of curry powder added to the sauce adds a different depth of flavour.
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
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Mexican Pasties
Posted on August 21, 2013 by The Gourmet Vegan - No Comments
Mexican Pasties
I am lucky in that the wonderful guys at granoVita ask me to provide recipes for their website to share with their customers. When I was looking at my next recipe, these were something I had already been planning at the back of my mind. These Mexican pasties are simple to make, but absolutely delicious. They are perfect served both hot and cold.
| 90 Minutes |
Makes 4 |
? kcal per serving |
INGREDIENTS
2 tablespoons vegetable oil
1 medium onion, finely chopped
2 cloves garlic, minced
150 g ( 6 oz ) carrot, peeled and diced
150 g ( 6 oz ) swede (rutabaga) , peeled and diced
150 g ( 6 oz ) potato, peeled and diced
100 g ( 4 oz ) mushrooms, chopped
1 tablespoon tomato puree
150 ml ( 5 fl oz ) water
1 x 200 g ( 7 oz ) tube granoVita Spicy Mexican Pate
4 tablespoons granoVita quinoa
1 tablespoon granoVita vegan Worcestershire sauce
1/2 teaspoon sea salt
1/2 teaspoon black pepper
2 sheets ready rolled vegan shortcrust pastry
A little soya milk for brushing
METHOD
1. Fry the onion and garlic in the oil over a medium heat for 4-5 minutes until the onions have softened.
2. Add the carrot, swede, potato and mushrooms and continue to fry for a further 5-6 minutes allowing for the vegetables to slightly soften. If the mixture starts to become too dry or starts to stick, add a splash of water.
3. Now add all of the other filling ingredients and reduce the heat to low, cover and simmer for 12-15 minutes, until all the vegetables are cooked and the sauce is thick. Allow to cool.
Preheat the oven to 200 degrees Celsius (400 F), Gas Mark 6.
4. To make the pasties, cut each sheet of pastry in half and place a quarter of the mixture in the centre of each pastry square. Fold over the sides to encase the filling, and place fold side down onto a baking sheet lined with non-stick parchment.
5. Brush the pasties with soya milk and bake for 50-55 minutes until golden brown. Can be served hot or cold.
RECIPE NOTES
RECIPE TIPS
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
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Scrambled Tofu with Tomato and Baby Spinach
Posted on July 28, 2013 by The Gourmet Vegan - No Comments
Scrambled Tofu with Tomato and Baby Spinach
I love tofu scramble and I am always looking for new ways to spice things up and make something a little different and just a bit more special, and this scramble hits the spot. Ripe tomatoes give a juiciness to the dish and combined with the baby spinach, the tastes and textures are absolutely amazing. When you want something a little different, this is perfect.
| 10 Minutes |
Serves 2 |
? kcal per serving |
INGREDIENTS
1 tablespoon olive oil
1 large clove garlic, minced
2 medium ripe tomatoes, chopped
40 ml ( just over 1 fl oz ) soya milk
200 g ( 7 oz ) pack firm tofu, I used Dragonfly
1/2 teaspoon turmeric
1/2 teaspoon black pepper
1 teaspoon black salt
100 g ( 4 oz ) fresh baby spinach leaves
METHOD
Start by crumbling the tofu into a small bowl, add the turmeric and soya milk, and stir until the tofu is evenly covered.
Fry the garlic in the olive oil for a few seconds, being careful not to burn the garlic and then add the tomatoes. Stir and cook for 1-2 minutes, for the tomatoes to soften.
Pour in the tofu, including the milk it is sitting in, and add the black salt and pepper. Stir well, and if looking slightly dry, add a splash of water.
Finally, add the spinach leaves and cook through, stirring, until the leaves have wilted. Taste for seasoning and serve over hot buttered toast.
RECIPE NOTES
This can be prepared in advance and kept covered in the fridge for a day or two. It can then be reheated in the microwave for convenience.
RECIPE TIPS
Play around with the spices and add other vegetables of your choice, to make it your own.
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
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