vegan-mayonnaise

Vegan Smoked Mayonnaise Potato Salad

Mayonnaise is one of those things that is so versatile in everyday life with a little flavour tweak here and there and the possibilities are endless we all know them, sandwiches, dips and a base for salad dressings are just a few.

This potato salad has a base of vegan mayonnaise made with the smoked rape seed oil made by Fussels* a company making lovely single estate cold pressed oils in Somerset.

Vegan Smoked Mayonnaise

1 Tbsp Vinegar
1/2 Tsp Mustard powder
1/2 Tsp Salt
3 Tbsp Aqua faba (chick pea liquid)
1/4 Smoked Rapeseed Oil
1/4 to 1/2 Cup of Rapeseed Oil

In a food processor add the vinegar mustard salt and Aqua faba blend until slightly frothed, slowly add the oil through the feeder tube, slowly is the key, you should get a lovely thick mayonnaise, really gorgeous colour as a result of the Fussels* oil

The smoked oil is quiet a strong flavour so play around with the balance of the plain and smoked oil to achieve the amount of smokiness that works for you.

Vegan Potato Salad

1Lb New potatoes
2 Spring Onions
1 Stick Celery
4 Tbsp Vegan Smoked Mayonnaise
1 Tbsp Vegan sour cream
1/2 Tsp wHole grain mustard
Sea Salt to taste

No brainier here just cook the potatoes chop the celery and Spring onion, combine the rest of the ingredients to make the dressing and mix with the potatoes, spring onion and celery.

You could use other oils for this but rapeseed is particularly good as the flavour is not as strong as olive and adds a great yellow colour to the mayonnaise, we used the tofutti sour cream available in your favourite health food store.

Fussels oils and other product can be found in many outlets or go direct to for more https://www.fusselsfinefoods.co.uk

Vegan Sweet Sour Tempeh Balls

Vegan Sweet Sour Tempeh Balls

This weeks Friday night takeaway is vegan sweet sour tempeh balls & was inspired by last weeks vegan special egg fried rice, we seem to be on a chinese flavour trip at the moment.

I have to say this recipe surpassed expectations with a delicious crispy batter and deeply savoury tempeh centre these are sure to delight everyone.

Tempeh is one of those super versatile ingredients that every vegan should try, grab some from the freezer department of your local whole food shop.

The sweet and sour sauce is one we have used over the years it's pretty standard but goes really well with Vegan Sweet Sour Tempeh Balls, we served it with vegan egg fried rice, recipe is also listed here and on yummly.

ingredients: Vegan Sweet Sour Tempeh Balls

  • Block of Tempeh
  • 1 Inch piece ginger
  • 1 Clove garlic
  • Chili flakes
  • Soy sauce
  • Sparkling water
  • Plain flour
  • 100 ml Water
  • 50 ml Cider Vinegar
  • 50 ml Pineapple Juice
  • 1 1/2 tbsp Tomato ketchup
  • 2 tbsp Sugar
  • 1 1/2 tbsp Corn flour mixed with water

Method: Tempeh Balls

  1. Cut tempeh into small cubes, steam for 20 mins
  2. Pulse tempeh in a food processor or crumble by hand
  3. Grate ginger and garlic into the mix and add chilli flakes, soy sauce to taste
  4. Form small balls of the tempeh mixture and set aside in the fridge
  5. In a bowl pour some sparkling water and slowly add flour until you have a batter the consistency of single cream
  6. Dip tempeh balls into the batter and carefully drop into hot oil fry until golden and crisp

Method: Sweet & Sour Sauce

  1. Heat water, vinegar and pineapple juice
  2. Dissolve sugar
  3. Stir in tomato ketchup
  4. Mix cornflour with a little bit of water and add to pan
  5. Bring to boil until sauce has thickened

We are thinking of making a feature of friday night takeaway recipes, this one has been fun and is totally delicious.

 

perfect tabbouleh salad

Perfect Tabbouleh Salad

Ok I am fairly sure there is no such thing as the Perfect Tabbouleh Salad, everyone has a different take on what makes the Perfect Tabbouleh Salad, this is our goto version of this classic middle eastern side dish.

Some people add spice mix's, I have seen people add tahini or paprika paste, all are valid and I am sure all are delicious, whatever your preference tabbouleh has become a global dish that can be seen at just about every barbecue in the world.

Traditional Tabbouleh has more parsley than any other ingredient we tend to tone it down a little but it is still all about the herbs.

The herbs must be as fresh as you can manage, try farmers markets rather than supermarkets and even better try growing your own, it's so easy and so much cheaper.

Ingredients: Perfect Tabbouleh Salad
  • 1Cup of bulgar wheat (use a mug)
  • 1 & 1/2 Cups of veg stock (same mug)
  • Large bunch flat leaf parsley
  • 1/2  bunch mint
  • 1 Large tomato
  • 2 Spring onions
  • 1/3 Cucumber
  • Lemon juice
  • Olive oil
Method:
  1. In a pan place the bulgar wheat and stock cook on a low heat until most of the stock is absorbed, turn off the heat and cover.
  2. De-seed tomatoes and cucumber, chop into small dice
  3. Roughly chop both the spring onions, mint and parsley
  4. With a fork fluff up the bulgar and transfer to a bowl
  5. Add all the other ingredients and mix throughly
  6. Enjoy

As i mentioned earlier this Perfect Tabbouleh Salad is great at any barbecue we also serve it with falafels, or as part of a turkish meze style meal with hummus, flat breads, stuffed vine leaves and other salads .

We find this method produces a light and fluffy tabbouleh as opposed to the packet instructions to boil it for goodness knows how long, which results in a rather wet gloop.

 

Vegan Passion Fruit & Kiwi Pavlova

Vegan Passion Fruit & Kiwi Pavlova

So for our second foray into the "aquafaba" miracle we thought we should keep it simple and came up with Vegan Passion Fruit & Kiwi Pavlova.

For those that have yet to discover the wonders of aquafaba it is a very exciting open source development in vegan cuisine, the water from a tin of chick peas can be used as egg white! thus making possible such creations as Vegan Passion Fruit & Kiwi Pavlova and so many more.

We are very excited to be involved with vegan food at a time were where things like this are just emerging, think about it bean water as egg replacer, just imagine the possibilities. we will try to do at least one recipe a week using this idea, lets see where it takes us.

Ingredients: Vegan Passion Fruit & Kiwi Pavlova
  • 150g Chick Pea Water
  • 150g Caster sugar
  • 1/4 tsp Cream of Tartar
  • 1 tsp Corn flour
  • 1 tsp Vinegar
  • Soytoo cream
  • Kiwi fruit
  • Passion fruit
  1. In a stand mixer whisk the chick pea water with the cream of tartar until it foams and starts to increase in volume, slowly add the sugar, keep whisking until all the sugar is incorporated and you have stiff peaks, add corn flour and vinegar and which for another few seconds.
  2. Line 2 baking sheets with baking parchment,divide the meringue evenly between the 2 and with a spatula create your Vegan Passion Fruit & Kiwi Pavlova base's.
  3. Bake in a super low oven for 1 1/2 to 2 hours until dried out.
  4. Cool on wire racks
  5. Assemble the pavlova by spreading cream and fruit on one of the meringues place the second one on top and decorate with more cream and fruit
  6. enjoy

We have noticed that the meringue does start to disintegrate when the cream and fruit are added, but the meringue is stable as long as it is kept dry, so make your meringues and simply assemble just before serving for best results.

 

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