Café Pogo's Cruelty-Free Christmas Recipes By Clare from Café Pogo, in London

Dip:

Tofu, Cashew and Fresh Herb Dip

125g/4oz tofu, drained and cut into chunks
75g/30z cashew nuts, roasted until golden
1 spring onion (green onion), roughly chopped
1 clove garlic, peeled
1 Tbsp. chopped fresh parsley
1 Tbsp. chopped fresh chives
Soya milk, as required
salt and pepper

Place the tofu in a food processor or blender with the cashew nuts, spring onion, garlic and herbs. Blend until you have a creamy puree. You made need to add a little soya milk to get the dip to the right consistency.
Season with salt and pepper to taste and whizz again.

Vegan Dining at Cafe Pogo, London

Soup:

Watercress and Potato Soup

Ingredients Serves 4 (home) Serves 16-20 (bulky)
Medium onions 1 4
Medium Potatoes 1? -½ pressure cooker
Bunch of watercress 1 4
Garlic, 4 cloves 1 bulb or more
Vegetable stock (hot water w/bouillon) 1pt 4pt

1 can coconut milk
Soya Dream (opt) 2 tbsp. ¼ carton (if using c/milk)

Olive Oil 1oz 4-dessert spoons
Salt & Pepper to taste

Method:

1. Cut spuds to about ½” thick
2. Blend garlic or chop really finely
3. Chop onions finely or in blender
4. Heat marg/oil in a large pan
5. Fry the onions & garlic til onions translucent
6. Add spuds and cook with lid on for about 5 mins, stirring occasionally to ensure they don't stick
7. Add stock and bring to boil – simmer for 10 min or so till they become soft
8. Add watercress and simmer for about 5 mins
9. Add milk (I used coconut milk for bulk – nice flavour!!) and soya dream
10. Simmer for a minute or so
11. Blend or whiz
12. Re-heat gently, but don't boil
13. Add salt & pepper to taste and serve with lovely bread

Note:
a. Potato amount for bulking is purely guess work. If coconut milk is used, you get away with more potatoes as there's this extra lovely flavour! But be careful not to over do it…!
b. Garlic was not in original recipe – so it's your choice; I love garlic so will always have it!
c. I used coconut milk instead of soya milk to give a nicer and creamier flavour
d. Thus, you may not need soya dream cos it's already creamy
e. But, there's no harm in adding and tasting as you go along!

Mains:

Baked Red Cabbage and Onion

oil 1 tablespoon
onions 2 medium chopped smallish
red cabbage 1 large chopped fairly thin
cooking apples 2 small - medium chopped
apple juice 1/2 to 1 litre
sultana optional - handful or to taste
vinegar optional - to taste

Method:

1. Fry the onions until soft then add the cabbage and apple and fry for a few minutes.
2. Add the apple juice (and sultanas if you are using). Don't cover the cabbage, put enough to cover 1/4 to 1/2 of it, otherwise you get too much juice. Add more later if necessary.
3. Cook until the cabbage is tender, stirring every few minutes. Takes about an hour, less if the cabbage is soft.

If the cooking apples are really tart don't put so many in as it can make the cabbage come out sour.
If it comes out too sour just add maple syrup or sugar to sweeten.
If it comes out too sweet add vinegar (any will do) in tiny quantities until it is less sweet.
If using sultanas they will make it sweeter so you may want to use more cooking apples. It is best not to use eating apples, they make it too sweet.

Chestnut and Red Wine Loaf (6-8)

8oz dried chestnuts
1 onion
1 celery stalk
2 tsp. oil
2 garlic cloves
4oz walnuts, grated
4oz cashews, grated
grated rind and juice of 1 lemon
1 glass of red wine
salt and pepper

Method:

Cook chestnuts in water until cooked. Drain water and mash.
Sauté onion and celery for 10 mins or until soft.
Add all other ingredients, mix well and season to taste with salt and pepper.

Yorkshire Puddings

3oz white fat
4oz self-raising flour
pinch salt (fine)
½ pint soya milk
2oz whole egg replacer

1. Pre heat the oven to highest temp, 220C.
2. Put 1tsp fat in each compartment on a bun tray with 12 compartments. Put the tray near the top of the oven. Put a baking tray underneath to catch drips.
3. Mix the flour and salt with a hand whisk very thoroughly. Mix the egg replacer into a smooth paste with about 2 fluid ounces of water. Mix this in with the milk in a jug.
4. Once it is ready to go in the oven i.e. when the oven and fat are very hot (this will take at least 10 mins) add half of the liquid to the dry mix. Mix it into a smooth batter (paste) then add the remaining milk. It should be like cream, if it's too thick add more liquid.
5. Transfer the batter to a jug and fill each compartment to the top. It should sizzle as it goes in. Do this as quickly as possible before the heat gets out. Cook for 15-20 mins.

Dessert:

Chocolate Mousse

100g/3.5oz plain chocolate (bittersweet), broken into pieces
250ml/8floz soya cream, plus extra, as required, to serve
1 tbsp. vegan brandy, rum, Amaretto or Cointreau
a few toasted flaked almonds, to decorate, optional

Method:

Put the chocolate into a bowl, placed over a pan of gently simmering water - the bottom of the bowl should be above the surface of the water - and leave for a few minutes, until the chocolate has melted.

Add the soya cream and alcohol to the chocolate, then whisk until the mixture has cooled and thickened a little.

Pout the mousse into 4 serving dishes and chill overnight, until it is lightly set. Top each serving with a spoon of soya cream and a few toasted almonds, if using.

Pogo Cafe: www.pogocafe.co.uk

Vegan Campaigns: http://vegancampaigns.org.uk