pine nut cream
toast the pine nuts then add water lemon juice and salt and blend using a powerful hand blender.
add the water (could be soy milk) little by little until you have the consistency of whipped cream. we then used some white wine vinegar(a little), mustard ( a little) and freshly grated horseradish (quite a lot) to make the finished product.
tofu-cashew ricotta: process the cashews to a fine crumb. process the tofu and add lemon juice and salt. mix with the nuts, add a little oil and some water and process with a hand blender.
for the crespelle we add parsley, pine nuts, lemon zest and juice and capers. for anyone looking for a boursin type feel add some garlic.
the feta simply takes the base for the ricotta, omitting the lemon juice and adds agar agar powder. mix the agar agar with your mix, probably about 1 tsp per 300g of mix, and heat in a microwave (stirring regularly) or in a pan. once the agar has been activated (you'll know when it has because the outside wil look as if it's already setting) then you can add lemon juice to taste. if you add the lemon juice first it affects the setting property of the agar agar. place in a box or on a tray and let it set. once it has set make up a brine of salt and water and cut the feta into cubes. let it sit for a week or so then store in oil with herbs and garlic and chillis and anything else you want. great in sandwiches.
Another recipe from Canteen on Clifton Street, Cardiff CF24 1LR
For booking call 029 2045 4999
Monday, 5 April 2010
Vegan coeliac black pudding recipe
Such a success i'm putting the recipe up on the web. you may want to toy with the spicing, i know i was a little heavy handed with the cloves.you will need
beetroot, 3 large, juiced with the pulp reserved.
200g quinoa cooked.
100g chinese forbidden black rice, cooked.
100g (maybe more) potato starch
3tsp agar agar powder (buy from thai stores on line, it's cheaper)
spices (cloves, mace, nutmeg, cayenne, pepper, herbs as well)
finely chop an onion and sweat in olive oil. add the beetroot pulp. add the juice to the quinoa and then add to the onion mix.
add the black rice, the spices, the starch and the agar agar. cook over a low heat for 5 minutes. allow to cool then take handfulls and place onto clingfilm, shape into sausages and tie off the ends. these need to be waterproof. take the sausages and poach in slowly bubbling water for twenty minutes. allow to cool and set.to use, unmould and cut into slices. fry in oil and add to anything.
it's nice in fabada but as an alternative try a recipe by paul heathcote. make some mash and add a little flour and parsley. shape around the black pudding and fry as a potato cake. seve on some sauteed spinach and top with a poached egg.
Another recipe from Canteen on Clifton Street, Cardiff CF24 1LR
For booking call 029 2045 4999
beetroot, 3 large, juiced with the pulp reserved.
200g quinoa cooked.
100g chinese forbidden black rice, cooked.
100g (maybe more) potato starch
3tsp agar agar powder (buy from thai stores on line, it's cheaper)
spices (cloves, mace, nutmeg, cayenne, pepper, herbs as well)
finely chop an onion and sweat in olive oil. add the beetroot pulp. add the juice to the quinoa and then add to the onion mix.
add the black rice, the spices, the starch and the agar agar. cook over a low heat for 5 minutes. allow to cool then take handfulls and place onto clingfilm, shape into sausages and tie off the ends. these need to be waterproof. take the sausages and poach in slowly bubbling water for twenty minutes. allow to cool and set.to use, unmould and cut into slices. fry in oil and add to anything.
it's nice in fabada but as an alternative try a recipe by paul heathcote. make some mash and add a little flour and parsley. shape around the black pudding and fry as a potato cake. seve on some sauteed spinach and top with a poached egg.
Another recipe from Canteen on Clifton Street, Cardiff CF24 1LR
For booking call 029 2045 4999
Butternut squash lasagne recipe
To say goodbye to the lasagne, here's the menu:
Pasta:
200g plain flour
dash of olive oil
water
Put flour and oil in the food processor and run on top speed. Slowly add water until sticky breadcrumbs form. If a dough forms it's a little too wet so add some flour. Bring together and put in cling film.
Filling:
onion
butternut squash
mushroom
lemon thyme
parsley
Fry onion until soft, add chopped mushroom and fry until liquid evaporates. Dice butternut and add, fry for a couple of minutes and add herbs. Add stock to cover and cook the squash until just cooked. Taste and season.
To finish take a quantity of squash mix and add lemon juice and cream and cook to thicken. Check seasoning.
Roll pasta in machine to second thinnest setting, (we use imperia roller) or on a board until it is just transluscent.
Cut to about twelve inches and cook in lots of salted water for about three minutes. Take out and cool on a board until cold enough to handle. Place one third of the sheet on a plate, put some squash mix on top, fold the next third over and add squash then do the same with the final third, topping with more mix. As long as the mix is hot the pasta will take the heat.
Serve with something green.
Another recipe from Canteen on Clifton Street, Cardiff CF24 1LR
For booking call 029 2045 4999
Pasta:
200g plain flour
dash of olive oil
water
Put flour and oil in the food processor and run on top speed. Slowly add water until sticky breadcrumbs form. If a dough forms it's a little too wet so add some flour. Bring together and put in cling film.
Filling:
onion
butternut squash
mushroom
lemon thyme
parsley
Fry onion until soft, add chopped mushroom and fry until liquid evaporates. Dice butternut and add, fry for a couple of minutes and add herbs. Add stock to cover and cook the squash until just cooked. Taste and season.
To finish take a quantity of squash mix and add lemon juice and cream and cook to thicken. Check seasoning.
Roll pasta in machine to second thinnest setting, (we use imperia roller) or on a board until it is just transluscent.
Cut to about twelve inches and cook in lots of salted water for about three minutes. Take out and cool on a board until cold enough to handle. Place one third of the sheet on a plate, put some squash mix on top, fold the next third over and add squash then do the same with the final third, topping with more mix. As long as the mix is hot the pasta will take the heat.
Serve with something green.
Another recipe from Canteen on Clifton Street, Cardiff CF24 1LR
For booking call 029 2045 4999
Blinis / caviar recipe
blinis (this is a recipe from veganomicon by isa chandra moscowitz and terry romero), i've adapted it a little
350ml soya milk
1 tablespoon of cider vinegar
1 sachet easy blend yeast
100 ml of water
teaspoon of sugar
25 ml olive oil
125g mix of gram flour and buckwheat flour
slightly warm the milk and add the vinegar, set aside to curdle
mix the yeast, water and sugar and allow to bubble
put dry ingredients into a bowl and mix in all the wet ingredients. if it feel too wet add a little more flour. cover and set aside for one hour. it will bubble and rise so knock it back. take spoonfuls and fry over medium heat in an oiled pan. the thicker the mix the more like crumpets they'll be.
caviar
beluga lentils cooked and cooled
red onions sweated until breaking point then blitzed
nori sheets blitzed in a food processor
hijiki or arame seaweed soaked and finely chopped
pinch of salt
lemon juice
mix first four then add the last two to taste. it should come together like caviar.
cashew sour cream
cashew nuts
lemon juice
water
salt
mix cashews with water and blend using a good hand blender. try to get as smooth as possible. season with salt and lemon juice to taste.
plating
take a cooked blini and place sour cream on top, top with caviar and enjoy. for those of a feeble disposition close your eyes and hold your nose.
Another recipe from Canteen on Clifton Street, Cardiff CF24 1LR
For booking call 029 2045 4999
350ml soya milk
1 tablespoon of cider vinegar
1 sachet easy blend yeast
100 ml of water
teaspoon of sugar
25 ml olive oil
125g mix of gram flour and buckwheat flour
slightly warm the milk and add the vinegar, set aside to curdle
mix the yeast, water and sugar and allow to bubble
put dry ingredients into a bowl and mix in all the wet ingredients. if it feel too wet add a little more flour. cover and set aside for one hour. it will bubble and rise so knock it back. take spoonfuls and fry over medium heat in an oiled pan. the thicker the mix the more like crumpets they'll be.
caviar
beluga lentils cooked and cooled
red onions sweated until breaking point then blitzed
nori sheets blitzed in a food processor
hijiki or arame seaweed soaked and finely chopped
pinch of salt
lemon juice
mix first four then add the last two to taste. it should come together like caviar.
cashew sour cream
cashew nuts
lemon juice
water
salt
mix cashews with water and blend using a good hand blender. try to get as smooth as possible. season with salt and lemon juice to taste.
plating
take a cooked blini and place sour cream on top, top with caviar and enjoy. for those of a feeble disposition close your eyes and hold your nose.
Another recipe from Canteen on Clifton Street, Cardiff CF24 1LR
For booking call 029 2045 4999
Polenta fries recipe
The recipe that most people seemed to want from the Italian menu was the polenta fries, so here it is.
500g polenta measured by volume
4.5 times the volume of polenta in stock.
Mixed herbs, basil, lemon, thyme and parsley, or any others you like.
Bring the stock to a rolling boil then whisk in polenta in a steady stream so no lumps form.
Whisk then stir for thirty minutes until you cannot taste any grain.
Stir in mixed herbs then put onto a flat tray. Allow to set in the fridge. once set, cut into chips and bake.
Once cooled, shallow fry and serve with ketchup of choice. (I'm afraid I've been sworn to secrecy over the red pepper ketchup).
Another recipe from Canteen on Clifton Street, Cardiff CF24 1LR
For booking call 029 2045 4999
500g polenta measured by volume
4.5 times the volume of polenta in stock.
Mixed herbs, basil, lemon, thyme and parsley, or any others you like.
Bring the stock to a rolling boil then whisk in polenta in a steady stream so no lumps form.
Whisk then stir for thirty minutes until you cannot taste any grain.
Stir in mixed herbs then put onto a flat tray. Allow to set in the fridge. once set, cut into chips and bake.
Once cooled, shallow fry and serve with ketchup of choice. (I'm afraid I've been sworn to secrecy over the red pepper ketchup).
Another recipe from Canteen on Clifton Street, Cardiff CF24 1LR
For booking call 029 2045 4999
Canneloni recipe
Here is the recipe for the canneloni served as a starter on our May 2008 Italian menu.
The canneloni are strips of courgette, obtained with a swivel peeler, that have been marinated in lemon juice and olive oil. The filling is a mix of cashew ricotta, toasted pine nuts, chopped parsley and lemon juice and zest and salt and pepper.
The cashew ricotta is made by blending 100g of cashews with some garlic, lemon juice, oil and water to make a cream, then blending in some tofu.
The recipe is based on the one in Veganomicon, by Isa Moscowitz and Terry Romero.
Take a teaspoon of the ricotta mix and roll it into your marinated strips.
The dressing we make is a pea and lemon sauce.
Sweat a shallot, add a little stock and some lemon juice, add some peas and blitz with a hand blender. Pass through a sieve and serve with cooked peas and broad beans. As Martin Stephenson once sang/talked
'What does it smell of Dave?'
'Smells of summer'
Another recipe from Canteen on Clifton Street, Cardiff CF24 1LR
For booking call 029 2045 4999
The canneloni are strips of courgette, obtained with a swivel peeler, that have been marinated in lemon juice and olive oil. The filling is a mix of cashew ricotta, toasted pine nuts, chopped parsley and lemon juice and zest and salt and pepper.
The cashew ricotta is made by blending 100g of cashews with some garlic, lemon juice, oil and water to make a cream, then blending in some tofu.
The recipe is based on the one in Veganomicon, by Isa Moscowitz and Terry Romero.
Take a teaspoon of the ricotta mix and roll it into your marinated strips.
The dressing we make is a pea and lemon sauce.
Sweat a shallot, add a little stock and some lemon juice, add some peas and blitz with a hand blender. Pass through a sieve and serve with cooked peas and broad beans. As Martin Stephenson once sang/talked
'What does it smell of Dave?'
'Smells of summer'
Another recipe from Canteen on Clifton Street, Cardiff CF24 1LR
For booking call 029 2045 4999
Vegan fig cake recipe
Here's a recipe from the 2008 Millennium Magic menu. It's the fig cake and shows how easy vegan cooking can be.
demerara sugar
160g soft brown sugar
200g self-raising flour
50g ground almonds
tsp almond extract
tsp vanilla extract
100 ml veg oil
200 ml soya milk (i'm not sure about this, could be more or less)
Mix dry (except demerara) and wet ingredients separately, then mix together to form cake batter.
Sprinkle demerara into a 8" springform cake pan lined with baking paper, place halved figs (fresh or dried and re-hydrated) on the sugar and then cover with the batter.
Bake in the oven at 170c until the cake is set, allow to cool for five minutes then turn out while the caramel is still hot.
Serve with lemon anglaise.
Another recipe from Canteen on Clifton Street, Cardiff CF24 1LR
For booking call 029 2045 4999
demerara sugar
160g soft brown sugar
200g self-raising flour
50g ground almonds
tsp almond extract
tsp vanilla extract
100 ml veg oil
200 ml soya milk (i'm not sure about this, could be more or less)
Mix dry (except demerara) and wet ingredients separately, then mix together to form cake batter.
Sprinkle demerara into a 8" springform cake pan lined with baking paper, place halved figs (fresh or dried and re-hydrated) on the sugar and then cover with the batter.
Bake in the oven at 170c until the cake is set, allow to cool for five minutes then turn out while the caramel is still hot.
Serve with lemon anglaise.
Another recipe from Canteen on Clifton Street, Cardiff CF24 1LR
For booking call 029 2045 4999
Subscribe to:
Posts (Atom)