Vegan recipes from Scotland
Japanese Vegan in Scotland

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Easy! Vegan Mince Pies'


  • 2012/12/09

'Easy! Vegan Mince Pies' -- about 12 pieces

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INGREDIENTS

- Pastry
180g cold vegan margarine, cut into 1cm cubes
350g plain flour
50g ground almonds
100g caster sugar
Zest of 1 orange
2 Tbls soya milk
1 pinch salt

- Mincemeat
50g vegan margarine
1 apple, cut into 5mm cubes
50g ground almonds
240g dried fruits (e.g raisins, apricots, raspberries etc.), cut into 5mm cubes if it's too big.
Zest of 1 lemon
Zest of 1 orange
80g brown sugar
1 Tbls brandy
1 dash nutmeg
2 Tsp cinnamon powder
1/4 Tsp each ground coriander, ginger, and cloves

Soya milk, to glaze

Icing sugar, for dusting


Directions:
1. Make the pastry. Rub the cold margarine, flour and almonds with your hands in a bowl. Add sugar, orange zest, soya milk and salt in the bowl, mix and make a ball of pastry. Knead the pastry until the surface is smooth. Cover with cling film and rest in the fridge.
2. Make the mincemeat. Melt the margarine and place in a bowl with all other ingredients of the mincemeat. Mix well and set aside.
3. Roll out the pastry to 5mm thick. Cut the pastry into 12 7-8cm diameter circles with a glass, cup or cutter. Put the pastry circles into a lightly oiled mince pie pan or muffin pan.
4. Fill the pastry cups 2/3 full with the mincemeat. Roll out the rest of pastry to 5mm thick again. Cut the pastry into 5-6cm diam circles (or your favorite shape) and place on top of mincemeat.
5. Brush top of the pies with soya milk for lovely colour. Cook in 200 degrees oven for 20min. EAT!



What does the Christmas atmosphere make you want to eat? I think a lot of people who grow up in the UK will answer 'Mince pie!'. I made this recipe for those people who can't get vegan mince pies or mincemeat around them. Nice Christmasy spices are the best for the cold nights in December.

Vegan Memo:
- If you use a muffin pan, your pies will only fill up the cups 2/3 of the way. But don't worry, that's alright.
- This recipe for mincemeat is easy but not the traditional way. So you can't keep the mincemeat for more than 5-7 days in a fridge.



Nutrition FactsPer a parson
Calories - 342.1
Total Fat - 16.8 g
  Saturated Fat - 4.5 g
  Polyunsaturated Fat - 4.1 g
  Monounsaturated Fat - 4.1 g
Cholesterol - 0.0 mg
Sodium - 207.5 mg
  Potassium - 31.2 mg
Total Carbohydrate - 36.3 g
  Dietary Fiber - 1.6 g
  Sugars - 8.2 g
Protein - 5.2 g
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Vegan Pad Thai Traditional Style


  • 2012/12/02

'Vegan Pad Thai Traditional Style' -- 2 Servings

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INGREDIENTS

125g flat rice noodles (5mm)
Half onion, sliced
3 cloves garlic, minced
100g deep-fried tofu (If you can't get it, you can make it easily. See vegan memo at the bottom of this post!)
200g broccoli, cut into small pieces
2 Tbls tamarind paste
2 Tbls sugar
4 Tbls soya sauce
1 Tsp crushed chilli
Handful bean sprouts
1/4 cup toasted peanuts
Salt & pepper to taste
Coriander to garnish
Peanuts to garnish
2 slices lime


Directions:
1. Put the rice noodles into a big bowl, add hot water and leave for 15 min. Drain and set aside.
2. Make the pad thai sauce. Mix the tamarind paste, sugar, soya sauce and chilli. Set aside.
3. Heat vegetable oil in a wok or big frying pan over high heat, add onion, garlic, deep-fried tofu and broccoli. Stir-fry until vegetables are soft.
4. Add the drained rice noodles into the wok and stir-fry for 1 min.
5. Add the pad thai sauce, bean sprouts and peanuts to the wok and stir-fry for 1-2 min. Add salt and pepper to taste.
6. Transfer everything to a dish and put some coriander leaves, lime and peanuts on the top. EAT!



I veganized pad thai! Pad thai's spicy and rich taste will make you feel satisfied! The tamarind paste which I used in the sauce is common ingredients in some asian cooking. It has unique sour and rich taste. You can find it out in an Asian supermarket I think. Try it out!

Vegan Memo:
- Sometimes I use deep-fried tofu instead of meat. It is so easy to make so please try it. Direction below:
1. Drain tofu well.
2. Slice the tofu into 1cm thick rectangles.
3. Deep-fry the tofu until the surface is crispy and light brown.



Nutrition FactsPer a parson
Calories - 317.7
Total Fat - 10.8 g
  Saturated Fat - 1.6 g
  Polyunsaturated Fat - 3.0 g
  Monounsaturated Fat - 4.5 g
Cholesterol - 0.0 mg
Sodium - 126.9 mg
  Potassium - 447.7 mg
Total Carbohydrate - 46.0 g
  Dietary Fiber - 9.2 g
  Sugars - 10.4 g
Protein - 12.8 g
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Vegan Mock Tuna Salad


  • 2012/11/06

'Vegan Mock Tuna Salad' -- 2 Servings

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INGREDIENTS

1 can of chickpeas (235g ), drained
80g corn
4 Tbls vegan mayonnaise
1 Tbls brown mustard
1 Tbls sweet pickle relish, minced
1 Tbls nutritional yeast
1 spring onion, chopped
1 clove garlic, grated
1 Tsp soya sauce
Salt & pepper to taste
2 pinch vegetable stock powder

1 tomato, sliced
Half cucumber, sliced
Parsley to garnish


Directions:
1. Use food processor to mince chickpeas. Don't make it too small; it's better to have chunks of chickpeas.
2. Put the minced chickpeas into a bowl and add vegan mayonnaise, brown mustard, relish, nutritional yeast, spring onion, garlic and soya sauce into the bowl. Mix well.
3. Add salt, pepper and vegetable stock into the bowl. Taste the mix. Add more seasoning if necessary.
4. Arrange tomato, cucumber, parsley and mock tuna attractively on a plate. EAT!



If you loved tinned tuna before you stopped eating fish, chickpeas can save you.
This chickpea mock tuna salad is not as oily as real tuna salad, so healthier! You can use this mock tuna for your sandwich or eat with other kinds of vegetables!

Vegan Memo:
- If you are using dried chickpeas, please cook them until they are soft enough to mush with your fingers.



Nutrition FactsPer a parson
Calories - 275.5
Total Fat - 9.1 g
  Saturated Fat - 0.3 g
  Polyunsaturated Fat - 2.8 g
  Monounsaturated Fat - 5.4 g
Cholesterol - 0.0 mg
Sodium - 687.5 mg
  Potassium - 396.7 mg
Total Carbohydrate - 36.8 g
  Dietary Fiber - 7.3 g
  Sugars - 1.3 g
Protein - 9.4 g
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