Archive | February, 2014

Easy Rainbow Salad for 100, Spicy Rainbow Salad and Pasta with Tofu, Kale and Apple

19 Feb

This last weekend the naked vegan cooking crew were cooking en masse for 100 people for the Radical Routes gathering. For those of you who do not know, the NVC crew live in a Radical Routes housing co-op. This means we are part of a network of housing cooperatives, working cooperatives, and radical social centres which seek to offer help and support to each other, and to grow the cooperative movement.

The gathering was 2 days long stretched over the weekend, and Jess and Xen were tasked with cooking the Saturday dinner and Sunday lunch for approximately 100 attendants. On Saturday we cooked a veggie chilli with jacket potatoes, a rich black bean and dark chocolate mole, a simple tomato salsa and a rice salad. On the Sunday we cooked a Sweetcorn Chowder, accompanied with simpler version of the Potato and Dill Salad  and a rainbow salad. Below you can find a recipe for the rainbow salad we served, plus a spicy version we made just for our co-op the day after. Also we are sharing a great quick and easy pasta recipe that goes great with either version of the rainbow salad. 

Rainbow Salad for 100

This rainbow salad was a delicious accompaniment to the sweetcorn chowder, and managed to feed about 100 people (with each person taking a serving spoonful of salad).

Ingredients: bunch of fresh coriander, bag of carrots, half a big red cabbage, half a big white cabbage, red onion, couple of cloves of garlic

Fine chop the cabbages, red onion, coriander and garlic, and grate the carrots. Assemble in a big serving bowl.

We served this with a dressing made from whizzing up olive oil with hemp milk, mustard seed and dates.

Greta with Rainbow Salad

Spicy Rainbow Salad

Jess modified some of the leftover salad for a spicier version. The basic recipe (for an amount which would fill the average salad bowl) is:

Ingredients: about 1/8th a red cabbage, about 1/8th a white cabbage, 2 carrots, half a bunch of coriander, 4 tomatoes, couple of garlic cloves, 1 chilli (we didnt de-seed because we are hardcore chilli fans, but you might want to)

Assemble as above, basically fine chopping everything and adding to the grated carrots.

Spicy Rainbow Salad

Pasta with Tofu, Kale and Apple

Jess served the spicy rainbow salad above with this simple pasta dish.

Ingredients: block of smoked tofu, 4-5 cloves garlic, handful of kale, an apple, some basil pesto, pasta.

For the basil pesto: whizz together fresh basil, pine nuts, garlic, olive oil, and seasoning.

For the tofu with kale and apple: Cut the tofu into bitesized pieces and saute in olive oil until browned. Add some chopped garlic, an apple (in chunks), and chopped kale. Saute gently, adding a splash of water to ensure the kale steams slightly rather than goes dry on the heat.

Add the pesto and tofu-kale mix to cooked pasta, drizzle with olive oil and serve.

Pasta with Tofu, Kale and Apple

 

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Fred’s Cranachan

8 Feb

We got this lovely veganised version of a traditional Scottish desert in from a friend of ours called Fred. The recipe is written in a narrative style which is really interesting as it takes you through the journey of creating a new veganised recipe, we have put the crucial info you need to make it in bold for easy reference. We haven’t had a chance to try it out yet but should be cooking it up soon!  

 

We used to confuse this with Atholl Brose. Apparently many people do.

Wikipedia says:

One traditional recipe for cranachan is 3 ounces (85 g) pinhead oatmeal, 1⁄2 imperial pint (280 ml) double (or whipping) cream, and 2 tablespoons (35 ml) of whisky. The oatmeal should be toasted in a pan over a high heat then dust should be sifted out. The oatmeal is soaked in whisky overnight and then added to the whipped cream, with a little more whisky added to the mixture. Some raspberries are placed in the bottom of the serving glass before adding the cream mixture. An option is to break up some of the raspberries and gently blend into the mixture. The volume of whisky used may be adjusted to personal taste, but it should be a subtle hint rather than a strong flavour.

In MeatSpace:

Pinhead Oatmeal? Yeah, right. We have rolled oats for porridge. They will have to do. (Shame!)

Three Ounces of rolled oats is quite a lot.  Roast it in a dry frying-pan or skillet over a hot flame for ten or twelve minutes. Two Tablespoons of whiskey gets lost immediately in three ounces of rolled oats, even after the dust is sifted out. There wasn’t that much dust. Try five tablespoons. That’s better. We can add more later, maybe.

We have a 200g pack of KTC brand creamed coconut. The instructions say mix this with 450mls hot water and strain through muslin.  450mls is just of 0.75 pints: so we want 300 mls and about 140g from the packet.  Oops – this stuff is solid. There is no way I’m going to separate 140g of this dense sticky stuff. In that case, we’ll make up the lot and separate it as liquid. The extra 60g/150mls can go in bread.  In boiling water, it seems to have all dissolved. I don’t think we need to strain this.

Mix it all in together and leave it overnight.  The initial taste… disappointing! The coconut swamps all the other ingredients. You can’t taste the whiskey at all! So… let’s add the juice of a lemon.

That’s more like it. That makes a nice pudding. Or dessert. Or sweet. And actually, you can taste just a hint of the whiskey.  Tested with herself, and verdict is …yes! We have a dessert! Vegan Cranachan!

Fred's Cranachan

So, to recap, there was 6 tablespoons of whiskey, 3 ounces of rolled oats, ½ pint of coconut cream, and the juice of one lemon.  Roast the oats in a skillet, and soak them in three or four tablespoons of whiskey overnight. Add this to ½ pint of coconut cream and the juice of a lemon. 

Herself was toying with the idea of adding roasted almonds and grating 87% chocolate over the top. I’ll have mine straight.

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Chocolate and Orange Cake with Chocolate-Fudge Sauce

1 Feb

Hello lovely NVC readers!

As you have probably noticed our posts have been a bit few and far between recently. There have been significant technical difficulties (broken laptops and awful internet connections) which have stood in the way of regular posts. However we are still eating vegan food and being naked (at least some of the time!) It has also been super super cold over winter which has meant we have trouble being as naked as often as we would ideally like.

Thanks for sticking with us and we should have lots of lovely recipes and articles coming to you over the next weeks and months.

Speaking of lovely recipes, here is a truly excellent cake that one of our co-op mates  kindly made for us.

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Ingredients: 250 g margarine / butter, 300g brown sugar, 400g dark chocolate, 300g self-raising flour, 100g cocoa powder, half tsp salt, zest of 2 oranges, approx 300ml orange juice, mandarin segments.

For the sauce: 200g dark chocolate, 150g fudge, splash of soy milk / regular milk

Preheat the oven to 180’ C.

Cream the butter and the sugar in a bowl. Melt the dark chocolate on the hob in a bowl over boiling water, and add to the mix. Sift in the flour, cocoa powder, salt, and add in the zest. Give it a good mix, and slowly add in the orange juice, until it looks about right.

Grease two cake tins, and position the mandarin segments in the bottom. Pour the cake mixture on top. Place in the oven for about half an hour, it’ll be ready when a knife poked into it comes out clean.

To make the chocolate sauce, simply melt together the chocolate and fudge with a splash of milk. It is seriously delicious.

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