The Vegan Society

Promoting ways of living free from animal products for the benefit of people, animals and the environment.

Recipes from Rainbows and Wellies

Recipes from "Rainbows and Wellies" The Taigh Na Mara Cookbook

Coconut Mousse

Ingredients

Lemons x 6
Creamed Coconut x 1 Packet
Orange Juice - 1/4 Pint
Seaweed x 2 Sheets of Nori (Sushi Seaweed)
Lolla Rosso Lettuce
Olives
Oatcakes x 18
Lemon Jelly Dressing
Pinch of Salt

Method

  1. Cut a small slice off the bottom of the lemons so they will stand up. throw away the bottom
  2. Cut a larger slice off the top of the lemon, enough so the lemon can be scraped out. Keep the tops
  3. Scrape out all the lemon from the inside, so that just the shell of the lemon remains. keep the lemon you have removed.
  4. Chop up the creamed coconut and add the orange juice, melt in a microwave or in a saucepan (take care not to burn) for a few minutes until soft then blend together with a spoon.
  5. Add 2 floz lemon juice from the inside of the lemons.
  6. Put creamed coconut in the freezer or fridge to chill for about an hour until it stiffens, stir vigorously.
  7. When coconut is thoroughly chilled it should be the consistency of cream cheese or hummus add more lemon juice if too stiff.
  8. Toast seaweed on hob or over a flame, for a few seconds each side until green and translucent. then crumble up into the creamed coconut and mix thoroughly.
  9. Fill each lemon 'shell' with mousse until overflowing, put lemon top back on top of mousse.
  10. Serve on bed of lettuce and lemon jelly dressing with olives, oat cakes and a sprig of herbs.

Bonnie Prince Pudding

Ingredients

Oyster Mushrooms x 375g
Walnuts x 125g
Carrots x 1 large and finely chopped
Red Pepper x 1
Yeast Extract x 1dsp.
Tomato Puree x 1 dsp
Onions x 1
Fresh tomatoes x 125g
Oil x 2 tsp.
Mustard Seeds x 1tsp
Tamari x 1dsp
Arrowroot x 3 tsps
Date Syrup x 1tblsp
Orange Juice x 2 tblsp
Pepper x 1 tsp.

Pastry

Self Raising Flour x 10oz
Very cold Vegan margarine x 125g
Soya Yoghurt x small carton 125ml
Salt x 1/2 tsp
Soya Milk x 125ml

6 x 5cm metal pudding tins or ramekins

Method

In a deep frying pan or wok

  1. Fry sliced oyster mushrooms in oil with the mustard seeds and a splash of tamari
  2. After a couple of minutes add onions and continue frying
  3. Then add carrots, walnuts and red peppers, Put the lid on the pan and simmer for 5 minutes
  4. Meanwhile chop the tomatoes and add to the pan
  5. Make liquid with 3 teaspoons of arrowroot mixed with tomato puree Blend thin with 1/3 pint orange juice then whilst continually stirring add to mix to thicken add yeast extract and slowly simmer on a low heat.
  6. Make Pastry - Rub in flour, cold margarine and salt until evenly distributed blend in Soya yoghurt and a few tablespoons of Soya milk until pliable.
  7. Roll out pastry onto a floured surface cut rounds double the size of pots for base and same size as pots for top.
  8. Press pastry bases into the oiled pots or ramekins, fill with mushroom mixture. Cap with pastry top. Cover tops with squares of foil.
  9. Put on a tray and fill tray with boiling water about a 1/3 up the side.
  10. Broil in oven for 30 -45 minutes at 200¬?C until risen.

Vegetables

Mashed Potato with Rosemary

Ingredients

Rosemary x 2 sprigs finely chopped and 6 sprigs to decorate
Potatoes x 6
Vegan Margarine x 2 tablespoon
Soya Cream x 3 tablespoon
Pepper & Salt

Method

  1. Wash and finely chop potatoes (with skins)
  2. Boil in minimum amount of water (not enough to submerge, just enough to prevent burning) for 20 minutes until soft.
  3. Add rosemary, salt, pepper, margarine and soya cream then mash.

Carrots in Orange Juice

Ingredients

Carrots x 6 medium
Orange Juice x 1/4 pint
Chives x 6

Method

  1. Cut carrots into thin strips
  2. Simmer carrots for a few minutes
  3. Tie up in bundles with the Chives

Lemon Broccoli

Ingredients

Broccoli x 6 sprigs
Lemon Juice from one lemon
Olive Oil x dash

Method

  1. Break off 6 large florets of broccoli
  2. Sprinkle with salt, pepper, lemon juice and olive oil.
  3. Steam for 7 minutes

<4>Chocolate Mousse
Ingredients

Chocolate (plain) x 6oz
Tofu x 8oz
Orange Juice x 2 floz
Muscovado Sugar x 2oz
Vegan Margarine x 4oz
Dates or Apricots x 1oz
Whiskey x 1/5 gill/1 floz
Cointreau x 1 shot

Method

  1. Melt chocolate in the orange juice
  2. Blend all other ingredients together then add the melted chocolate whilst blending
  3. Chill for at least 3 hours or overnight

Hector's Haggis Boats

Courgette sailing ships loaded with haggis on a high sea of lollo rosso in lemon jelly dressing

Ingredients

Courgettes x 6
Cucumber x 12 slices (for sails)
Red Pepper x 12 triangles for flags
Organic Oats x 4oz
Chopped Mixed Nuts x 2oz
Red Kidney Beans x 200g tin (no juice)
Medium Onion x 1 - finely chopped
Mushrooms x 4oz- finely chopped
Carrot x 1(med - lrg) - finely chopped
Yeast Extract x 3 teaspoons
Black Pepper x 1 teaspoon
Cayenne Pepper x sprinkle
Thyme, Parsley and Sage x small sprigs -finely chopped
Nutmeg x small scraping
Lime Juice (from half a lime)
Whisky (nip)
Vegan Margarine x 2oz
Walnut Oil x 4 tablespoons
Lettuce x 1 Lolla Rosso

Method

  1. Take a sliver off the bottom of the courgettes to make firm.
  2. Hollow out to make boats but leave about a 1/4 at the front to stick the sails into. Paint insides with a little tamari and oil.
  3. Meanwhile toast the oats in a saucepan with the margarine until golden brown - be careful not to burn them, keep stirring with your spurtle (porridge stick - wooden spoon will do).
  4. Fry the onions in the walnut oil and 1oz of margarine add the rest of the ingredients mix thoroughly for five minutes to ensure flavours combine. Add salt and pepper to taste.
  5. Stuff mixture into courgettes.
  6. Cook for about 30 minutes in a Medium/Hot oven until courgettes are hot but not too soft.
  7. Make sails and flags with cucumber and red pepper on cocktail sticks and place at each end of courgettes.
  8. Serve on sea of lolla rosso lettuce