Thursday, 13 October 2016

What do you eat/ What do you use? Part 21




• Hawaiian pizza. I made the bases first. 1 recipe yields about 4-5: put a teaspoon of yeast in a cup of room temperature water with a pinch of salt and/or sugar and leave for 5 mins before adding a teaspoon of olive oil to the mix. Then mix in flour until eventually you can’t use a spatula and you end up mixing the mixture with your hands. I used less than a kilo of flour, maybe 700 grams? Cover a bowl containing the dough with plastic wrap on it and place somewhere warm, such as sunlight, for about an hour so that the dough rises. After that, put ¼ or 1/5 of the dough in an oiled tin, about 1cm or however thick you want it but remember it’ll rise, and pierce it with a fork so that the base will rise evenly. Bake it for about 10 minutes, less if you plan to put toppings on it straight after and want the dough to be soft; then mix some tomato puree with herbs to add on it, and put whatever toppings you like. I used some non-dairy cheese, Jeezly Original by Astrid Och Aporna; too many pineapple pieces for my liking; and some Gran Chorizo by Wheaty. If you have some non-dairy cheese or some vegan cold cuts at your local supermarket, give it a try. Other suggestions is to try a nut cheese recipe online and/or to concoct your own vegan meat using soy meat marinated in sauces like sweet chilli sauce, soya sauce, and powders like garlic powder. In New Zealand, I hear Angel Foods is a good non-dairy cheese brand.
* Jelly and custard. This was brought to me from Scandinavia… they really know their stuff, don’t they the Scandinavians? The jelly is Piano Jordbærgelé, and the custard is vanilje saus by Freia. In New Zealand, Edmond’s and Home Brand’s custard mixes can be made vegan by using non-dairy milk. As for jelly, they’ve stopped stocking Gregg’s jelly time apparently. Use the cruelty free shop online if in doubt of your local jelly packet mix.
* Moussaka, a Greek dish that my partner veganised. I don’t know the exact recipe but he did use béchamel sauce. But there are loads of vegan moussaka recipes online. This seems close enough and I’ll attempt the recipe of the link I’m posting at a later date, probably when I’m in NZ https://www.vegansociety.com/resources/recipes/main-meals/moussaka






* Brownies - http://www.leannebakes.com/2011/08/allergy-friendly-vegan-brownies-dairy.html I halved the batch because of the size of the tin I have, and then only baked it for 20 minutes instead of 25 because I prefer brownies slightly gooey rather than cake-like – with custard. I used vanilje saus by Freia. In New Zealand, Edmond’s and Home Brand’s custard mixes can be made vegan by using non-dairy milk.
* Dinner with food that needed to be used up. Raspeballer is a Norwegian potato dumpling dish. I had an instant raspeballer pack but I’m sure there are recipes online like this https://veganinternational.wordpress.com/tag/komler/ it’s yummy with gravy on it. I think I should try the recipe because I think recipe foods turn out better than packaged ones. I also had firm tofu marinated with a sauce mix – 3 tablespoons of soya sauce, 1 tablespoon of sweet chilli sauce, 1 tablespoon of garlic powder – for over 15 minutes, and then fried. The spinach is easy, just chop up a bag’s worth of spinach, and add it to a teaspoon or two of minced garlic browned in a tablespoon of oil. Add some soya sauce, garlic powder, and salt to taste and voila. It’s done in a few minutes. The Surkål was from a packet. It’s like sauerkraut but not as strong, maybe sweeter and I prefer it. Here is a recipehttp://www.grouprecipes.com/122346/norwegian-sauerkraut-surkal.html . The mixed vegetables speak for itself, place however much you want in boiling water until a desired texture is accomplished. For the gravy, I haven’t found any vegan gravy mixes yet, but in New Zealand, Home Basics and Bisto gravy mixes are both vegan. If you cannot access them, I used this recipe which was delicious http://allrecipes.com/recipe/13799/vegetarian-gravy/

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