All Ours - Recipes
After much pleading and begging we have finally convinced Adrian to jot down his recipes so here are some rough and ready recipes from Thursday 1st February -- Adrians advice is to just add quanitities...
Cranberry Ginger Sunflower Surprise Biscakes - A Vegan Delight
They were going to be biscuits but turned into something resembling a rock cake hence the nomenclature. I was going to follow a recipe but I forgot the book. So this was roughly what I did. I didn't measure any of the ingredients so this is just a rough estimate. It makes a real lot of biscakes. They would probably freeze ok or just treat your neighbours or friends. Nice to make in cold weather and extremely healthy as cranberries are right good as are sunflower seeds and linseed. full of all kinds of beneficial enzymitic and probiotic bacteriolic linoleum.
enjoy em!
In a food processor chop about 200 gms sunflower seeds. You could lightly toast the seeds if you wanted as well. set aside
Grind about 75 gms linseed or flax seeds, add about 25 gm chopped fresh ginger and 250 gm of soft tofu and whizz in the processor until well combined. set aside.
In a large bowl place a mixture of 300 gms wholewheat self raising flour and 500 gm plain white self raising flour and 1and1/2 teaspns of baking powder. Add the zest of 2 oranges, 200 gm dried cranberries and 100gm raisins and 175 gm brown caster sugar and the ground sunflower seeds. Mix well. Now is time time to preheat the oven to 220c or gas 7 or 8.
Rub in or use a mixer to add about 300 gm of sunflower magarine. Then stir in the tofu, ginger, linseed mix. Add enough water or soya milk to get a stiff sticky consistency.
On well greased baking trays place good dollops. They should not spread out much in the oven so you can put them fairly close together.
Place in a hot oven at least 200c for around 15 mins.
Serve with custard or whatever takes your fancy .
Smokey Sloppy Jo Burritos
Ok here is a very rough and ready idea of how to make tonights dinner.
Soak pinto beans in fresh water for at least 6 hours. Rinse and put in saucepan to cover with cold water. bring to boil and then simmer for at least 90 mins or until tender. Add salt towards the end of the cooking process. When almost ready to serve add a tin of chopped tomatoes and some fajita seasoning plus a litle extra chilli to taste.
The soya mince
Place in bowl and add some marigold stock powder and a small amount of tumeric. Add boiling water and allow to stand for at least 20 mins until water has been absorbed. Set aside.
Sauce
Fry some onions, well chopped, on low heat in goodly amount of olive oil. When translucent take some and place in another saucepan to which add the drained soya mince, Mix well, add a good amount of finely chopped garlic and saute gently for 5 mins and then keep warm but do not cook further.
Add some finely sliced peppers to the remaining onions and continue to cook, then add lots of chopped fresh ripe tomatoes, bring to simmering and then add lots of well sliced mushrooms, then add a tin of chopped tomatoes. season with fajita spices (Chilli, cummin, paprika maybe coriander and cardoman and plenty of garlic).
Have tortillas wrapped in foil in oven so that they are nicely warm.
Have finely shredded lettuce, grated cheese, and sour cream and salsa to garnish the burrito. some black olives wouldn't go amiss either.
To serve put a dollop of beans and veggie mince on tortilla and also some sauce, then roll up and serve with other toppings on the side. But whatever way is best. Ideally it is a good food to eat messily with lots of finger licking and slurping. Have extra torillas handy to wipe the plate with!