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What We’ve Done
Cauliflower and Orange Salad
1 small caulifower
2 oranges (preferably organic as so much sweeter)
For Dressing made in a medium jam jar:
1cm cider vinegar
1tsp whole grain mustard
1tsp sugar (we used soft brown but any will do)
1cm Olive oil
Chop the cauliflower into florets and steam for 7mins. Leave to cool. Peel and chop the oranges into 2cm x 2cm chunks and place into the serving bowl. Place all the dressing ingredients in a jar, put the lid on, and shake well. Add the cooled cauliflower to the orange and pour over the dressing. Toss.
Potatoes (as many as you need to feed your family and friends)
Wash the potatoes and carrots and chop into chunks (3cm x 3cm as rough guide). Place in a bowl and pour on 2 large glugs of sunflower oil. Mix making sure all the potatoes and carrots are coated in oil. Spread out on trays and put in the oven at 220℃ for 40 mins or until brown.
I use this exact same recipe to make oven chips I just cut the potatoes into chip instead!
200g Plain Flour
100g Vegan Margarine
2tbsp cold water
1 Tin of chopped tomatoes
4 garlic cloves
Mixed beans (I used tinned but you could cook your own from dried if you preferred)
5 small/medium sized mushrooms
To make the pastry place the marg and flour in a bow and rub together with fingers. Add cold water half a table spoon at a time until a firm ball, that does not crumble, can be formed. Place in the fridge for 20 mins before rolling out.
This tomato sauce recipe I learnt from an Italian house-mate when I first left home and my son and I use it as a pasta sauce very regularly. Place the garlic in a frying pan with a generous glug of olive oil. Slowly heat until garlic has browned all over. It will will release a great fragrance. Now add your tomatoes and cook vigourously for 5-10mins or until the sauce has thickened. Remove the garlic cloves (I like to just eat them as they are soft and delicious at this stage). If you prefer a smoother sauce you can push it through a sieve using the back of a wooden spoon.
Get the kids to chop the mushrooms as small as they can with plastic or butter knives.
Roll out the pastry and cut with a medium biscuit cutter (or use the neck of a large jam jar) into rounds and place on an oiled and floured cupcake tin. Spoon in the tomato sauce and add beans and mushrooms. We shook on mixed herbs and paprika too. If you have any pastry left you can experiment with adding different shapes to the top of your pies. Place in the oven at 200℃ for 20mins or until browned.
Delicious. (Parents feel free to add salt, these can be a little bland to the more mature palate)
Thanks to everyone who came to make bean burgers on Friday. It was great fun. The recipe we used for the rolls was adapted from Jamie Olivers basic bread recipe, see the link above. We used Doves Farm Malted flour and topped them with sunflower seeds.
The burger recipe was invented as a child friendly amalgamation of lots of recipes I looked up.
Oil an oven tray. Rinse the beans and place in a mixing bowl, mash them up with a potato masher of just squidge them between your fingers. Next finely grate the carrot and add to the beans. Place the onion and the garlic into a food processor on blend. Add to the mix. Next add the cumin and coriander, 2 large pinches of salt(optional) and the glug of oil. Use the food processor to turn the bread into crumbs and finally add to the mix. To shape, wet your hands, scoop out the mixture, shape then place on the tray. This mixture should make 8. Cook at 200 degrees for between 20 and 30 mins depending on your oven and thickness of patties. I’m sure these would fry great but I haven’t tried it yet!