Vegan Prisoner Support Group's Favourite Recipes

By Jo-Ann Brown 

Jo-Ann Brown  is a hardworking vegan who does a terrific job in getting vegan food to animal rights prisoners of conscience in English prisons.

Here she shares with us some of her all-time favourite vegan recipes.

Lentil and Buckwheat Slice (Serves 6)

Buckwheat 4 oz [100g]
Onion, small
Celery, 1 stick
2 Tbsp. Vegetable oil
Red Lentils 6 oz [175g]
Vegetable stock 1 ½ pints [900ml]
2 Tbsp. Parsley, chopped
1 tsp. Yeast extract
Salt and Pepper to taste
Nutmeg to taste [optional]

Method: Toast the buckwheat until golden brown. Chop the carrot and onion. Heat oil and sauté both he carrot and onion until onion is transparent. Add buckwheat and lentils and remaining ingredients. Bring to the boil, reduce heat and simmer until all liquid is absorbed.  Press the mixture into a greased tin [25cm] and bake in the oven at 200C. Serve hot or cold in wedges.

Millet and Tofu Patties (makes 8 patties)

75g [3oz] Millet grains
75g [3oz] Almonds, finely chopped
50g Wheatgerm
1 Tsp. Oil
425ml [5oz] boiling water
Salt and Pepper to taste
1 Tsp. Parsley, finely chopped
2 Tbs. Tamari
½ pkt Tofu.
Wholemeal flour for coating

Method: Heat the oil in a large pan and gently sauté the millet until it turns brown. Pour in the boiling water, cover and simmer for 20 minutes or until the millet is soft. Leave to cool.

Blend the millet, tofu and tamari to a thick paste in a blender. Place this into a bowl and add the almonds and wheatgerm. Season well and add the parsley. Chill thoroughly [preferably overnight in refrigerator].

Divide into 8 pieces and shape into flat cakes. The texture is soft so they need careful handling.

Dip into a little wholemeal flour and shallow fry for 2-3 minutes on either side until golden brown. Serve immediately with apple roasted potatoes and green vegetables.

Nut Roast

Onion, medium
25g [1oz] Margarine
225g [8oz] Mixed Nuts i.e., peanuts, cashews etc
100g [4oz] Wholemeal Bread
300ml Vegetable Stock
2 tsp. Yeast Extract
1 Tsp. [5ml] Mixed herbs
Salt and Pepper to taste

Method: Chop onion and sauté in margarine until transparent.  Grind nuts and blend together in a liquidiser or coffee grinder.  Heat stock and yeast extract then combine all ingredients and mix well.  The mixture should be slack. Turn into a greased shallow baking dish, level the surface, sprinkle with a few breadcrumbs and sesame seeds on top.  Bake in an oven 180C [350F/Mark4] for 30 minutes, until golden brown.

Variations to the Theme:

Rissoles: Make as above but shape the mixture into 6 round cakes. Coat with breadcrumbs and fry in shallow oil for 3-5 minutes, each side until golden.

Cottage Pie: As Above.  Spoon in ovenproof dish and top with 675g boiled or mashed potatoes. Bake at 200C [400F/Mark6] for 20-30 minutes until the potato is crisp and golden.

***

Millet and Scheeze Croquettes

*Scheeze is a English vegan cheese.  Any good vegan cheese like Kingland in Australia will substitute nicely.

900ml Water
½ Tsp. [2.5ml] Mixed Herbs
½ Tsp. [2.5ml] Basil
300g [10oz] Millet
3 Tbsp. Oil
Onion, medium
Pepper, small
Garlic, clove crushed
225g [8oz] Vegan Cheese
4 Tbsp. Parsley, chopped
Salt and Pepper to taste

A little milk and wholemeal breadcrumbs to coat.

Method:  Bring water and herbs to the boil, stir in the millet and simmer for 25 minutes, stirring often until all water is absorbed.  Add the chopped onion, pepper and garlic and saute the onion until transparent.  Combine the millet, sautéed vegetables, vegan cheese, parsley and season to taste.  Leave to cool, then shape into 8 cakes.  Dip in the milk and breadcrumbs. Fry in the shallow oil until golden brown.  Serve hot or cold.

***

Date or Apricot Slices (Makes 16 slices)

350g [12oz] Date or Dried Apricots, chopped
6Tsp. Water
½ grated Lemon
225g [8oz] 100% Wholemeal Flour
100g [8oz] Porridge Oats
75g [3oz] Brown Sugar
150g [5oz] Margarine, melted

Method: Put Dates, Apricots and Lemon Rind in a saucepan.  Heat gently, stirring occasionally until the mixture is soft. Add the remaining ingredients and sprinkle half of the mixture into a 11 x 7” shallow cake tin and press well down. Cover with the dates and sprinkle the remaining oat mixture over. Press down firmly.  Bake in an oven at 200C [400F/Mark6] for 20 minutes. Cool in the tray and then cut into slices.

***

Fruit Scones (Makes 8 scones)

225g [8oz] 100% Wholemeal self-raising Flour
Pinch Salt
75g [3oz] Margarine
25g [ 1oz] Brown Sugar
75g [3oz] Sultanas
100ml [approx 4 fl.oz] Soya Milk

Method: Put sifted flour and salt in bowl.  Rub in the margarine until the mixture looks like fine breadcrumbs.  Stir in the sugar and add sufficient milk to give a soft manageable dough.  Knead lightly on a lightly floured board then roll out to approximately 2cm thick.  Stamp out 7.5cm rounds and roll to make the remaining scones. Place on a lightly greased baking tray and bake in oven at 220C[425F/Mark 7] for 10-15 minutes until golden. Cool on a wire tray.

***

Old English Rock Buns ( makes about 8 buns)

225g [8oz] Wholemeal Self-raising flour
pinch salt
75g [3oz] Margarine
25g [1oz] Brown Sugar
75g [3oz] Sultanas
100ml [approx.4 fl.oz] Soya Milk

Method: Put flour and salt in bowl. Rub in the margarine until the mixture looks like fine breadcrumbs. Stir in the sugar and add sufficient milk to give a soft manageable dough. Knead lightly on a lightly floured board, then roll out to a 2cm thick. Stamp out 7.5cm rounds and roll to make the remaining dough. Place on a lightly greased tray and bake in oven at 220C for 10-15 minutes until golden brown. Cool on wire tray.

***

Old fashion Fruit Cake

250g [8oz]  Demerera Sugar
250g [8oz]  Margarine
175g [6oz] Raisins/Sultanas
1 lb Flour
2 Tsp. Bicarb Soda
2 Tsp. Ginger, ground [optional]
¼ pint Soya Milk
2 Tsp. Vinegar.

Method: Cream the margarine and sugar together then add fruit.  Sieve the flour [this helps it to rise], Bicarb of Soda and Spices.  Add the milk then the vinegar.  Immediately place the mixture in a prepared oblong tin and bake in a moderate oven.  Dust with sugar when cold.

***

Eccles Cakes – Makes 10 cakes

400g [14oz] Wholemeal shortcrust pastry
1 Lemon Rind, grated
1 Orange Ring, grated
½ Tsp. Allspice, ground
50g [2oz] brown sugar
25g [1oz] vegan margarine
a little sugar to decorate

Method: Roll out and stamp out 10cm rounds. Mix together the currants, orange and lemon rind,  spices and margarine together and stir in fruit.  Cool.  Put a spoonful of the mixture in the centre of each piece, fold them over and press lightly to flatten.  Place on a greased tray. Make a lattice pattern with a knife on top of each piece. Brush with a little soya milk and sprinkle with sugar.  Bake in oven at 220C [425F/Mark7] for 15 minutes. Let cool in tray.

Vegan Prisoners Support Group: http://www.vpsg.org/