Tag Archives: autumn

today i’m making: dairy free flapjacks

cheeky close up
cheeky close up

In my repertoire of dairy-free food, flapjacks are by far the easiest and quickest to whip up. They also require very few ingredients, and can therefore be made with little impact on the purse strings, with stuff you might already have in your cupboard. Flapjacks are therefore a versatile treat: the best last minute contribution to party snacks, post-lecture pick me up, or complement to a cup of tea.

I took the basis of my recipe from the Pure Dairy Free website, however added a few things to bulk it up and enhance the flavours.

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All you’ll need is…

  • 175g of Pure Sunflower spread
  • 125g demerara sugar
  • 3 tbsp golden syrup
  • 350g porridge oats
  • A few handfuls of pumpkin seeds
  • A few handfuls of dried cranberries
  • A few handfuls of jumbo raisins
  • 1 tsp ground cinnamon

Method:

  1. Preheat oven to 180°C/gas mark 4. Grease a 28cm x 18cm baking tin and line with baking parchment.
  2. Put the Pure spread, golden syrup, and sugar into a large saucepan over a medium heat and stir until the sugar dissolves and the Pure spread melts. Remove the pan from the heat and stir in the porridge oats.
  3. Add the berries, raisins, pumpkin seeds and cinnamon and stir until the mixture is well blended.
  4. Bake in the oven for approximately 30 minutes until golden brown, but remember that flapjack hardens while it cools so don’t overdo it!
  5. Remove the flapjack from the oven and cool in the tin for 5 minutes.
  6. Turn out from the tin and remove the grease proof paper. Cool the flapjack on a rack before cutting into squares.
  7. Serve in pretty much any situation ever.
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my hot, (sort of) buttery creations

seasonal treats: Halloween Pumpkin Smoothie

Feeling Autumnal? Don’t know what to do with all that pumpkin goo? Try this deliciously spooky recipe by Jade Ainsworth (jadegreenvegan.com)

Halloween is one of my favourite days of the year, so I am always super excited to drag it out and celebrate it in as many ways as possible. Since going vegan around 6 months ago I have become really passionate about creating new and exciting vegan recipes, so I decided to combine my love of Halloween and great vegan food in order to create the Halloween Pumpkin Smoothie.

What’s great about this recipe is that not only does it result in a yummy smoothie, but it also includes one of my all time favourite Halloween activities – pumpkin carving! When carving the pumpkins, I got way too into the halloween spirit and put my cat ears on which I bought today from New Look. Did I hear someone say crazy cat lady?!

Picture 1

Once you’ve finished carving your pumpkin, this yummy 2 layered smoothie is a great way to make use of the stringy innards of the pumpkin that normally get thrown away! I hope you love this recipe as much as I do.

Ingredients

3 bananas
1 cup pumpkin
2 table spoons maple syrup
1 cup water
1 /2 an apple
1 tea spoon cinnamon

Picture 2

Instructions

1. For the first layer of the smoothie: place 2 bananas, the stringy innards of the pumpkin, 1 table spoon of maple syrup, 1/2 cup of water and 1 tea spoon of cinnamon into the blender and blend until smooth (this usually takes around 30 seconds in mine).
2. Pour into your smoothie jar and leave to stand.
3. For the second layer of the smoothie: place 1 banana, 1/2 an apple, 1 table spoon of maple syrup and 1/2 cup of water into the blender and blend until smooth.
4. Pour the second layer of smoothie on top of the first in your smoothie jar.
5. Enjoy your Halloween Pumpkin Smoothie!

Picture 3

Follow Jade on Instagram & Twitter @jadegreenvegan

Got a favourite seasonal veggie recipe? We’d love to hear from you! Tweet us @ExeterUniVeggieSoc

today i’m making: tofu & asparagus pad Thai

stir fry

I am a lazy cook. I watch my housemates lovingly stir their lasagna sauce or wait patiently while their hand crafted pies brown in the oven, and as a frequenter of the microwave, I am obviously a cheat and kitchen heathen. That’s why it’s so refreshing to come across a recipe for a meal that ticks all the crucial criteria: quick, relatively cheap, vegetarian (and vegan) friendly, filling, tasty, and easily adaptable for the solo chef. Using a hob also convinces my housemates that I am way more of a culinary wizard than I actually am. My recipe is adapted from the BBC Good Food website, and with a mere 30 minute package-to-plate time, it’s a winner for similarly tardy cooks. Stir fries are brilliant because they’re so flexible, and if you buy the ingredients for one, you’ll have them for days afterwards. My recipe here is for one person.

ingredienti

Ingredients:

  • Flat rice noodles (enough for one)
  • 1 lime (save half for wedges to serve)
  • 2 tbsp sweet chilli sauce, plus extra for serving
  • 2 tbsp vegetable oil or sunflower oil
  • 150g firm tofu, drained, patted dry as instructed, and cut into cubes
  • 5 asparagus spears, trimmed and sliced on the diagonal
  • 3 spring onions halved and thinly sliced lengthways
  • A few handfuls of beansprouts
  • 2 garlic cloves, finely chopped
  • 4 mushrooms*
  • Handful each coriander leaves and chopped salted peanuts, to serve

*I used these mainly because I needed to get rid of them– but that’s the beautiful thing about a stir fry! All (most) vegetables will find a home there.

Tofu
Tofu

Method:

1. Before anything else, drain and press the tofu. I used the Cauldron smoked tofu, and I recommend it for a more distinct taste.

2. Cook noodles according to packet instructions

3. Heat 1 tblspoon of sunflower/vegetable oil, and throw in the tofu, allowing to fry until golden brown (this should take around 6 minutes).

4. Add another tblspoon of oil before stirring in the asparagus until tender. Add the spring onions, garlic, beansprouts, and mushroom. Persistently stir for a few more minutes, adding a pinch of salt.

5. Add a squeezed half of lime, with a few tablespoons of sweet chilli sauce, and chopped salted peanuts. Continue to stir for a few further minutes. Stir the noodles in with the vegetables.

6. Serve topped with coriander, with a few wedges of lime, and sweet chilli sauce to taste.

So simple, and so effective.

The fruits of my labour
The fruits of my labour

Today I’m Making: vegan blackberry & apple crumble

We’re on the wrong side of August now and there’s nothing for it: autumn is coming. Autumn = jumpers, spanking new notebooks, hot chocolate, and really good TV (hello Doctor Who, Downton Abbey). Autumn is basically no bad thing, but it can take a bit of adjusting to when you’ve just spent your summer frolicking around in a t-shirt.

Blackberry & apple crumble is the best pudding to ease you into A/W14 because it’s hot, fruity, and still pretty hearty. While I’m not vegan, I do see the value in looking for alternatives to dairy when possible, and it was surprisingly easy to turn this British classic into a vegan-friendly dish.

Blackberry crumble

I took my recipe from the Pure Dairy Free website, but given that my approach to recipes is pretty much “bung it all in a pan and see what happens” and “I definitely don’t have all these ingredients”, here is what I did instead:

Ingredients:

  • a bag of blackberries (I picked mine locally, but if you have no abundant hedgerows near you, they’re pretty inexpensive to buy)
  • about 1kg of cooking apples, peeled and chopped thinly (ditto, pilched from my grandma’s garden, but they’re quite cheap anyway)
  •  lemon juice to taste (around 2tbsp)
  • a couple of teaspoons of ground cinnamon/ginger to give it those distinct autumn flavours
  • caster sugar to taste
  • 125g plain flour
  • 75g Pure Dairy Free Soya

Method:

1. Heat oven to 180 degrees.
2. Peel and chop apples and place in an appropriate sized ovenproof dish. Pour washed blackberries over. Add lemon juice and sugar, and then a sprinkle of cinnamon and ginger, and a tablespoon or so of water.
3. Place in the oven and leave to soften.
4. While the fruit is softening, make the breadcrumbs by rubbing the Soya together with flour. When this looks like breadcrumbs, stir in some more sugar- if you have demerara sugar, use this.
5. Sprinkle the breadcrumbs over the fruit.
6. Leave in the oven until golden brown, for about 25 minutes, and serve warm.
7. Add a scoop of ice-cream and ruin the vegan thing straight off.

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– @bryony_izz