Vegan Beetroot and Vanilla Sorbet Recipe

Vegan Beetroot and Vanilla Sorbet Recipe

Looks good doesn't it?

I love sorbet, don't you? It's a great vegan option and usually lower in calories than ice cream while still giving you that velvety iced treat. I quite like to serve a scoop of fruity sorbet with a dark chocolate ice cream although I'm also happy to eat the sorbet solo and often order it in restaurants. It's a refreshing end to a meal.

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Veggie Haggis & Apple Bedfordshire Clangers

Veggie haggis & apple Bedfordshire clangers cut into to how the savoury and sweet fillings

Bedfordshire Clangers


Have you heard of them ? 

No? I'd never heard of them before last week. I've been following the Great British Bake Off  (did you see my roast vegetable, pasta and cream cheese pizza for Italian week and my dark chocolate magic pudding for pudding week?) and they tie in with this week's theme.

At the end of each week the next week's challenge is previewed. This week the theme is forgotten bakes or shall we say old fashioned bakes. like these Bedfordshire clangers.



Veggie haggis & apple Bedfordshire clangers, a near forgotten pastry farm workers would take into the field for lunch/ Main course and dessert in one pastry.


What are Bedfordshire Clangers?


Bedfordshire clangers are a pastry from the English county Bedfordshire and they date back to the early 19th century. They are a double ended pastry that encompasses both a savoury main course and a dessert.

They were made for farm labourers. The suet pastry was steamed and was just a hard casing to keep their lunch contained and would protect the filling from their dirty hands. The author H.E. Bates described the clanger as "Hard as a hog's back, harder 'n prison bread".

As time went by these were baked instead of steamed and the pastry was eaten too. Until today when they resemble fat flaky pastries with that savoury filling at one end and sweet at the other.

Bedfordshire clangers are still baked in a wee bakery in Bedford called Gunns Bakery, where you can find clangers for meat eaters and vegetarians in a range of flavours.


Veggie Haggis & Apple Bedfordshire Clangers served with mango chutney for the savoury end.


Vegan Shortcrust Pastry


I decided to adapt these clangers and make them vegan.  I made a flaky shortcrust pastry using Trex vegetable fat.

I know you are speechless that I made my own pastry aren't you? As you know I pretty much always use ready made pastry, but this pastry is quick and easy. It only takes 15 to 20 minutes and that includes chilling time. A fabulous pastry!


A box of TREX vegetable fat


Trex in Pastry


I used Trex to make my pastry super light and flaky. Since I started using Trex so many people have told me how good it is in pastry and that it makes it super light and flaky. So I had to try making my own this time around.



They were right, I was really impressed and it doesn't hurt that it's lower in saturated fat than butter (you can use 20% less, they have a little calculator to work it out on the Trex website) and dairy free.


If you are looking for more vegetarian or vegan pastry recipes, check out my post 25 Awesome Puff Pastry Recipes for Vegans.




Veggie Haggis & Apple Bedfordshire Clangers on greaseproof paper


Clanger Filling


I gave mine a Scottish twist and filled three quarters of my clangers with vegetarian haggis and mustard. I broke up the haggis in a bowl and added extra spices to give it a bit more oomph. I spread one end with mustard and topped with the haggis, then spread the other end with apricot jam and topped it with lightly cooked apple. They were, really really good! I urge you to try them.

What is vegetarian haggis?


Just in case you haven't heard or vegetarian haggis or haven't tried it before I think I should explain. Haggis is a Scottish food usually made from unspeakable parts of a sheep, so we will skip right past that. The vegetarian haggis is a delicious blend of finely chopped cooked root vegetables, lentils, spices, oats and seeds. It comes in a big fat sausage covered in a plastic coating and is ready to use in so many dishes. I used it in my clangers, but you can also make pasties filled with haggis, mashed potato and baked beans with it, a delicious lentil nut loaf, instant burgers (the best my husband has ever tasted), beer battered haggis balls with a tempting spiced and super crispy batter, vegetarian scotch eggs, you can fill a toastie with it, adding some caramelised onion chutney or even heap it onto a baked potato.

The two main brands who make veggie haggis here in Scotland are MacSween and Simon Howie, but you can make your own too by following this recipe for vegetarian haggis by Green Gourmet Giraffe.


Yield: 4 large clangers

Veggie Haggis & Apple Bedfordshire Clangers

A forgotten bake from Bedfordshire called the Bedfordshire Clanger. It's a flaky pastry bake that looks like a fat sausage roll. Once end contains a savoury filling and the other a sweet filling, so main course and dessert in one pastry. This clanger is vegan and filled with a veggie haggis and mustard at one end and apricot jam and apples at the other.
prep time: 30 MINScook time: 20 MINStotal time: 50 mins

ingredients


  • 225g plain flour
  • a generous pinch of salt
  • 85g Trex vegetable fat
  • 4-5 tbsp cold water
  • 454g vegetarian haggis
  • 1 tsp ground coriander
  • ½ tsp ground cumin
  • a good grinding of black pepper
  • 4 heaped tsp wholegrain mustard
  • 2 Granny Smith or other crisp green apples, finely chopped
  • 1 tbsp caster sugar
  • 4 tsp apricot jam
  • 1 tbsp dairy free spread, melted

instructions


  1. Heat oven to 200C/fan 180C /gas 5. 
  2. Sieve the flour into a large mixing bowl, add the salt and blobs of the Trex. Yes that is a technical term. 
  3. Use your fingertips to rub together the flour and Trex until it resembles breadcrumbs.
  4. Pour in 4 tbsp of chilled water and cut through it with a knife until it starts to come together. Add another tbsp water if you think it needs it, then bring it together with your hands. Don't knead it or you will make it tough. Wrap it in clingfilm and pop it in the fridge while you prepare the fillings.
  5. Cook your apples in a small pan with the sugar for a few minutes until they have started to soften.
  6. Empty the haggis into a clean bowl and break it up with a knife, add the spices and pepper and mix through. 
  7. Take your pastry out of the fridge and divide it into four. Shape piece of pastry into a sausage shape then roll into a long fat rectangle. Cut a strip of pastry from the end and make a wee divider wall with it 3/4 ways up your pastry. Spread the centre of the long section with mustard and the smaller section with jam (at either side of the divide). Don't take it to the edges, leave a border. Top the mustard with the haggis and the jam with the apple, not too much though. You need to be able to wrap the pastry around the filling.
  8. Wet the edges of the pastry with water then roll the pastry over the filling and keep rolling until you have a sausage roll shape. Place the fold underneath. 
  9. Pierce the pastry with the tip of the knife to let the steam out and make a little mark or pastry shape to show where the sweet end is. I made little hearts.
  10. Place the clangers on a floured baking tray and brush with melted dairy free spread. 
  11. Bake for 20-25 minutes until golden and crisp. 
  12. Enjoy!
calories
537
fat (grams)
15.9
sat. fat (grams)
1.1
carbs (grams)
87.7
protein (grams)
12.6
sugar (grams)
15.4
Created using The Recipes Generator



Follow the conversation with #trex #trexbaking and #GBBO.


Disclosure: I created this recipe for Trex. I was not required to write a positive review and any of the opinions expressed are my own.
43

Vegan Roast Vegetable, Pesto and Cream Cheese Pizza Recipe


I usually make my own pizza dough when I'm making a pizza from scratch, but I noticed my local supermarket have a fresh ready rolled pizza dough in their chilled section beside the pastry and decided to give it a go. 

Now I'm not saying I only ever make pizza from scratch, do any of us? 

Maybe if I was a stay at home mum. Nope, probably not even then. Each time I make pizza dough I think I should always make it fresh, but then reality kicks in.

I mostly buy chilled or frozen pizza for quick midweek meals and just pile them high with extra vegetables before cooking them and actually they are pretty good. Sometimes I make pizzas with puff pastry too. Not quite as good as this freshly roasted vegetable, pesto and cream cheese pizza, but pretty good for a quick meal. 

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Aubergine and Onion Masala (a vegan eggplant crock-pot curry recipe)

A masala spiced curry. This Masala is made with aubergine (eggplant) and onion in a light creamy sauce. It's made in a slow cooker, but could be made in a pot on the hob too.

Aubergine and Onion Masala (a vegan eggplant crock-pot curry recipe)


I don't make many curries.

Well actually that's not true, I make dal nearly every week, but I don't often make any other curries or Indian side dishes.

We used to eat a lot more Indian food, but Cooper isn't keen (although he loves dal) and Graham never seems to be in the mood for curry.

Today I made this Aubergine and Onion Masala and it must have been the smell as Graham was tempted by it and thought it tasted great.

Cooper had a snack before heading out to Boys Brigade so he hasn't tried it yet, but I have some dal at the ready just in case.

You can't win them all.


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Aubergine and Onion Masala (a vegan eggplant crock-pot curry recipe)

Oh and by the way, that's mango chutney in the little bowl. It's a really rich colour. I didn't want you to think I serve ketchup with curry. Ugh! I

DO NOT SERVE KETCHUP WITH MY CURRY! 

Good, glad we cleared that up.

I made this masala curry in my Crockpot slow cooker. It was easy!

You know how I love easy!


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Aubergine and Onion Masala (a vegan eggplant crock-pot curry recipe)

CROCKTOBER


You may not know it but October is also #Crocktober.

A month long celebration of slow cooking and sharing easy slow cooker recipes.

Slow cooker meals are great for sticking on before work or at night for a slow cook while you sleep and shorter program after work so the slow cooker does the work while you relax or see to that pesky homework with your children.

This month I've partnered with Crock-Pot to support slow cooking. Chef Neil Rankin is also involved with the campaign and this is one of his recipes I'm sharing.

Chef's aren't always great at making a recipe simple, so I'll be rewriting the method a little.

The original recipe called for fresh fenugreek which I couldn't find, so I used dried fenugreek.

I made the recipe vegan, but you're welcome to use butter and single cream if you don't follow a vegan diet and it's easier.


crock-pot

Basic Slow Cooker


I had a retro looking slow cooker which was stylish and was a useful bit of kit, but it was ceramic and heavy. I was waiting for that day when I'd drop and smash it.

Yes, I am that clumsy! 

It had two settings, one for 6 hours and one for 8 hours, but that was it.

Crock-Pot


The crock-pot is super light and has three settings. Low, high and a keep warm function.

I have the 4.5L DuraCeramic Crock-Pot Slow Cooker which is suitable for meals for four.

The multi-purpose aluminium pot can be used on all hob types, it's easy to clean and free from PFOA and PTFE non-stick chemicals.

Crock-pot is the original slow cooker. Launched in North America in 1971 and is the leading slow cooker brand.

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Aubergine and Onion Masala (a vegan eggplant crock-pot curry recipe)


Curry Sauce



I was sceptical about this curry as it isn't cooked in the sauce, it's started off in the inner aluminium dish of the Crock-Pot with spices then popped it back in the slow cooker for a couple of hours.

The sauce is actually made at the end when you add dairy free spread (or butter) and soya cream (or single cream).

The onions and aubergine were tender, the spices had a good warmth and it wasn't swimming in sauce.

So more like a traditional Indian curry rather than those presented to us in Indian takeaways, which are made for the British palate and always swimming in sauce.

Mind you there is a mushroom masala I like that has rather a lot of sauce, so there is always an exception.



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How to Make Rice


I cheated and used microwave rice, but you can make your own.

The rule of thumb is add double the quantity of water to rice.

Pour the rice into a pot, pour over the water, bring to the boil, give one good stir, then turn off the heat, cover and leave to cook.

Don't be tempted to keep stirring.

You will end up with claggy rice. Not nice at all. Once it's cooked, fluff it up with a fork.





Aubergine and Onion Masala (a vegan eggplant crock-pot curry recipe)

What should I serve with a Masala?


As well as serving rice with your curry, why not think about adding some mango chutney and poppadoms or some chapatis?

Chapatis are actually easy to make at home.

The dough is made with chapati flour or wholemeal flour, some oil and water.

That is it. No yeast and the dough only needs to sit for 10 minutes after you give it a quick knead. Then it's simply a case of rolling out balls of dough and cooking them for a couple of minutes each side in a frying pan.

How do you puff up naan bread?


You may have seen naan bread served in Indian restaurants all puffed up.

If you want to serve them like that I'm afraid you need a gas hob, so you can move them from the frying pan onto the open flame.

Whoop and they are all puffed up, just like that!

You can also check out my recipe for chapatis.

Just use a cup for ingredients, no need to be too perfect about it. Then just dunk them in your curry.

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Related - Home-Style Potato and Cauliflower Curry

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curry, aubergine curry, aubergine masala. onion curry, onion masala, vegan curry, dairy-free curry, vegetarian curry, crockpot curry, slow cooker curry, easy crockpot recipe, vegan slow cooker, slow cooker recipe
dinner
Indian, vegan
Yield: 4

Aubergine and Onion Masala

A masala spiced curry. This Masala is made with aubergine (eggplant) and onion in a light creamy sauce. It's made in a slow cooker, but could be made in a pot on the hob too.
prep time: 10 minscook time: 2 hourtotal time: 2 hours and 10 mins

ingredients


  • 1 tbsp olive oil
  • 3 onions, sliced
  • 2 aubergines (eggplant), cut into cubes
  • 3 medium salad tomatoes, quartered
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 1 tsp green chilli, finely chopped
  • 1 tsp ground fenugreek
  • 1 tsp red chilli powder
  • ½ tsp ground cumin
  • ½ tsp turmeric
  • ½ tsp sugar
  • 6 almonds whizzed up with 50 ml water, a little more if it needs it
  • 30g dairy-free spread (or butter)

instructions


  1. In the inner
    aluminium dish of the Crock-Pot, sauté the onion in the olive oil for a few
    minutes, then add the spices and stir well.
     
  2. Pour in the aubergine, tomato and almond water and warm through. 
  3. Set your slow cooker to high, pour in the ingredients and leave to cook for 2-3 hours until the flavours are intense and the vegetables are soft.
  4. Add the dairy-free spread, cream and fresh coriander and stir to make a sauce. Seasoning with black pepper. 
  5. Serve with rice and mango chutney.
  6. Enjoy! 

NOTES:

If you don't have a slow cooker, sauté the onion with the spices until soft, then add a little more water when you add the almond water and veg and cook gently with a lid on. It won't take nearly as long, probably just half an hour. Add the dairy-free spread, soya cream and coriander at the end, the same as the slow cooker version. Just check it more often to make sure it doesn't start to catch on the base of the pan. The flavour might not be as rich.
calories
231
fat (grams)
14.6
sat. fat (grams)
2.3
carbs (grams)
23.7
protein (grams)
4.7
sugar (grams)
11.1
Created using The Recipes Generator


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Follow the conversation with #Crocktober.


For more vegetarian and vegan slow cooker recipes, check out my page Easy Vegetarian and Vegan Slow Cooker Recipes



Disclosure: I developed this recipe for Crock-Pot UK. I was not required to write a positive review and any opinions are my own.
25

Rich Mushroom and Lentil Ragu Recipe

Rich Mushroom and Lentil Ragu Recipe


I told you this was pasta week


Oh did you miss my last post? I realised I was posting three pasta recipes this week. A roasted vegetable pea pasta bake, a creamy spinach and basil pasta and this rich ragu which I served with tagliatelle.

Don't worry we have eaten other meals in between. 

We haven't just lived on pasta this week. 

We've had carrot, lentil and spinach soup, vegetable packed pizza and an aubergine dish with potatoes and asparagus.

One night it all went to pot and we gave up and ate chips (fries my American friends) in paper from the local chip shop with quickly heated baked beans. Yes, even food bloggers have nights like that. And everyone needs a 'chippie' now and again!

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