Vanilla Extract

I use a lot of vanilla, both the beans and extract. So when M suggested we make our own extract with the beans, that made a lot of sense. It’s hard to get all the seeds out, plus there’s so much flavour in the pod, so you might as well make the most of it.

Basically, put your used beans in alcohol and let steep for some weeks. Add more beans and/or alcohol as needed.

I used vodka because I wanted a pure vanilla flavour, but I’d be curious to try gin sometime.

Vegan Chocolate Chip Scones

One rainy evening while M was out, I suddenly felt like baking, so she’d have something warm and cosy to come home to. I decided to make scones but to add chocolate chips. I used coconut oil here to get a hint of chocolate-coconut flavour, which is a combination I like, but feel free to replace the coconut oil with rapeseed or sunflower.

Ingredients:

3 cups flour

½ cup sugar

8 tbsp coconut oil

3 tsp vanilla

3 tsp baking powder

1 tsp bicarbonate of soda

1 tsp salt

1 cup milk (I used rice milk)

1 cup chocolate chips (make sure they’re vegan)

Instructions:

1. Mix everything but the milk and chocolate chips together.

2. Make a well in the centre. Pour in the milk and slowly mix the milk into the dry ingredients.

3. When it is well mixed, add in the chocolate chips.

4. You can make one big scone that you slice before baking into pieces or you can lightly flour your hands make individual small scones, which is what I did.

5. Bake at 180 C for 15-25 min.

Aubergine with Garden Veg

Originally I was inspired by a Middle Eastern recipe, but then we had lots of fresh garden veg that M had grown that we needed to use, so this turned into something completely different, but tasty.

 

Ingredients:

2 aubergines

olive oil

salt

mint

1 onion or 2 shallots

4 cloves garlic

1 courgette

6-8 runner beans

8-10 cherry tomatoes and/or 1-2 large tomatoes

1 tbsp lemon juice

1 tsp sugar

½ cup water

 

Instructions:

1. Wash the aubergines and halve them. Warm some oil in a frying pan and fry the aubergines on each side for 4-5 minutes over medium heat. Add some salt and mint when you turn the aubergines over.

2. Meanwhile, peel and chop the onion and garlic. Wash and slice or chop the courgette, beans, and tomatoes.

3. Remove the aubergines from the pan, then add the other veg and more olive oil. Cook it for a few minutes, adding more mint and a dash of salt, plus the lemon juice and sugar.

4. Add the aubergines to the pan again, along with the water and more olive oil (3-5 tbsp oil). Cover with the lid and leave to simmer for 15 minutes.

5. Check the aubergines. If not tender, leave to cook longer, adding more water and/or oil as needed.

6. Serve on its own or over rice.

Vegan Bolognese Sauce

Have this over pasta or couscous. Top with vegan cheese if desired.

 

Ingredients:

200 g dried lentils

water or stock (vegetable stock gives it a really nice flavour)

1 onion

olive oil

3 garlic cloves

2 stalks celery

1 tin chopped tomatoes

1 pinch salt

 

Instructions:

1. Rinse the lentils and boil them in about three times the amount of water or stock for 20-25 minutes, until tender. Drain if necessary.

2. Peel and dice the onion and cook lightly in oil.

3. Peel and chop the garlic and chop the celery, and add to the onion. Cook a few more minutes.

4. Add the tomatoes and lentils and cook another 10 minutes.

5. Season with salt.

Eliopitta Olive Bread

I found this recipe in Sally Butcher’s Veggiestan and since we love olives, I thought I’d try it out. I adapted it to our tastes.

 

It was a nice bread, but for great olive taste, I still prefer a focaccia.

 

Ingredients:

250 g strong white flour

1 tbsp sugar

1 tsp salt

7 g dried yeast

2 tbsp olive oil

1-3 tsp rosemary

160 ml lukewarm water, plus water for the pan

75 g olives

 

Instructions:

1. Mix the flour, sugar, salt, yeast, olive oil, rosemary, and water together. Knead well and leave to rise for 30-60 minutes.

2. Knead again, then leave to rise again.

3. Shape into a loaf or round. Slice the olives and place on the loaf. Let the loaf rise another 30 minutes.

4. Fill a baking tray with water and place in the bottom of the oven.

5. Bake at 240 C for 10 minutes, then lower the temperature to 190 C and bake for another 20 minutes, until golden brown.

Vegan Cauliflower Gratin

You can adapt this to any vegetable/s  you like.

 

Ingredients:

olive oil

1 cauliflower

1 sweet potato

tofu (I only used about 100 g, since M can’t really eat soya products, but you can have more)

2 cups vegan cream sauce

50 g vegan cheese, such as by Vegusto

 

Instructions:

1. Lightly oil an oven-safe dish.

2. Wash the cauliflower and break it into florets. Peel and thinly slice the potato.

3. Dice the tofu.

4. Mix the vegetables and tofu and place into the dish.

5. Pour in the cream sauce.

6. Grate or chop some cheese and sprinkle it over the dish.

7. Bake for 30-40 minutes at 190 C.