Cashew Presse.

Yes that’s right I’m still banging on about mock cheeses …Because  I have exciting discoveries to share with you!

After feeling pretty pleased with myself after my “Moquetta” creation I decided to try something similar with cashews. I simply blended cashews with a little olive oil, nutrional yeast and paprika and pressed it into a little pot with a weight on top and popped it in the fridge over night.  And here it is, the paprika combined with the nutritional yeast gave a nice rich taste and it had a nice smooth buttery consistency, good for spreading on crackers and toast.

img_0210-2And then I discovered Cooking With Plants this recipe is simply amazing and it’s so ingenious because it uses sweet potatoes and sweet marinated peppers! By adding Agar Agar, a Japanese algae that acts like gelatine this clever mixture sets so it will slice and gave the same consistency as cheese! I served mine with walnuts and my aramanth crackers.

And then I got really carried away and coated it with my roast piri-piri spiced peanut crumb which gave a  lovely spicy crunch against the rich velvety potato and pepper mix.

But if experimenting with nuts and sweet potatoes doesn’t float your boat all is not lost, because there is a delicious substitute vegan cheese out there which goes by the name of  Violife. It’s made predominantly from coconut oil and starch and is gluten and soya free. They have a whole host of flavours and even do a mozzarella and Parmesan style which melt and crumble just like the real thing. I get mine from Holland and Barrett


I also must mention this incredible book by Miyoko Schinner who makes artisan vegan cheeses, this book is packed full of incredible recipes, mozzarella, Camembert, I haven’t tried any yet but watch this space….

Tofurky Tuesday.

Sometimes I get a bit of flak as a vegan, eating something that’s still called a “sausage” or a “burger” or “cheese” I get it. Why are vegan replacement foods still given names that have connotations with meat,fish, or dairy?
(But who knows, what if say back in 1545 some one muddled together some pearl barley and bread type slop, fashioned it into a tube and still decided to call it a sausage?)

Anyway more of that discussion later, this post is all about these delicious Tofurky Sausages I rarely use replacement vegan foods as they often aren’t so great, either for you, or taste wise. But if it means favourite man isn’t eating actual meat etc etc and it can can guide him even more down my jazzy vegan path, well so be it.

Anyway work with me, he is my harshest critic, I have had plates silently and politely pushed away. The worst supper episode so far was the disgusted face and the “it just doesn’t taste nice…at all” comment about my vegan cashew cream…(which was delicious by the way)

I figure if I can get the omnivore seal of approval then we are good to go. Which brings me to Tofurky sausages which are predominantly made from vital wheat gluten and soya with herbs and canola oil.

These little babies get the thumbs up every time and they are delicious, I get mine from Holland and Barrett
Tonight we had Italian style (sausages that is) and here is my recipe

1 pack of Tofurky Italian style sausages

My tomato piquante sauce recipe

6 ripe vine tomatoes chopped

3 cloves of garlic roughly chopped

3 tbsp capers

A squirt of Tomato Ketchup (yes ketchup!)

Olive Oil

2 bay leaves

Balsamic vinegar

Oregano

Red wine

A little water

Chop the tomatoes and garlic and put in them in a pan, add a hearty glug of oil, the bay leaves, chilli, oregano and capers and sauté them for about five minutes. Chop up the tofurky sausages and add them to the pan along with a sploosh of red wine and about 2tbsp of balsamic vinegar along with about 1tbsp of ketchup and a little water.Cover and let it simmer on a low heat for about 15 minutes, adding a little water if it looks like it’s drying out.

Serve with your favourite pasta, it would be great with rice or just some lovely fresh crusty bread and a salad.

Sunday Scramble with Follow your Heart.


I am so excited about this totally amazing vegan egg replacement! 

This magical yellow powder totally does what it says on the box! It looks smells and tastes just like real egg and is super easy to make up and use. It’s totally delicious and unlike a lot of other vegan substitutes it’s actually good for you! high fibre low fat and no cholesterol it’s made from algal flour and protein derived from algae. 

This is a deal breaker people! Want to try it? I get mine online from Seasons Exeter who have an eggsellent mail order service (see what I did there?) and stock a VAST array of wonderful vegan goodies.

My scramble recipe.

Follow your heart egg

Salt and pepper

Garlic powder

Olive oil 

Spring onions

Chilli flakes or Chives

Make up the mix as shown on the box ( so easy one tablespoon equals one egg) with ice cold water and whisk thoroughly, adding salt and pepper and the garlic powder. ( It really smells eggy when you add the water!)

Heat  a little amount of olive oil in a small frying pan (say a teaspoons worth) and then I pour in the magic!

Pop in the spring onions and then and let it cook for about a minute so it starts to set. Then begin to break it up with a wide spatula so it starts to go “scrambley.”

Keep scrambling for about 6 minutes and you’re  good to go, sling on some chilli flakes, chives or hot sauce if you wish and enjoy.

This is omnivore approved and requested without fail every Sunday.