VEGAN PRISONER SUPPORT GROUP RECIPES

More Vegan Prisoner Support Group favourite recipes. This time from Clare.

Cheese and Spinach pie

1 lb 12 oz (800g) spinach
8 oz (225g) tofu
2 dssps vegetable bouillon
10.5 oz (300g) sweetcorn
1 tbsp oil
1 onion, chopped
10.5 oz (300g) mushrooms, sliced
1 pkt vegan cheese, grated
1 lb 11 oz (750g) vegan puff pastry

Method

1. Preheat the oven to 400F/200C/Gas 6.

2. The spinach can be frozen or fresh (if using frozen, defrost then drain the spinach really thoroughly, squeezing the water out). If using fresh wash thoroughly then shred. Place in a bowl and knead the tofu and veg bouillon into the spinach with your hands (do not use a processor). The tofu should end up as small flecks.

3. Fry the onion for a few minutes in the oil until translucent. Add the mushrooms and cook for a further 5-10 minutes.

4. Roll 500g/1lb2oz of the puff pastry to fit a fairly large pie dish. It should go up the sides as well. Then in layers put the spinach mix, then the sweetcorn (which can be fresh, tinned or frozen), then the mushroom mix, then finish off with the grated cheese.

5. Roll the remaining pasty so that it fits the top. Moisten with water around the edges so it sticks to the bottom pastry. Put some holes with a fork. Bake for about 30 minutes or until fairly well browned.

Red pepper, Courgette and ‘Bacon' Mini-Quiche

Pastry

340g (12 oz) plain wholemeal flour
170g (6 oz) margarine

Filling

2 medium onions
2 medium courgettes
2 medium red peppers
1 lb (450g) tofu
1/2 pkt Redwoods cheatin' bacon, chopped small
1 level dssp mixed herbs
1½ dssp tomato puree
1 level tsp salt
generous pinch black pepper and ginger
1½ pack of vegan cheese
enough soya milk to make a paste

Method

1. Preheat the oven to 200°C/400°F/Gas Mark 6.

2. First make the pastry by rubbing the margarine into the flour until it resembles fine breadcrumbs. Add enough water to make a dough which is soft, but not sticky.

3. Roll out the pastry and use a cutter (about 2.75 inch) to cut the pastry into rounds. Place them all onto a bun tray and bake for 10 minutes to set the pastry.

4. Now make the filling: chop the onions fairly fine; and chop the courgettes and red pepper small.

5. Fry the onions for a few minutes then add the courgettes and red pepper. Fry until they begin to soften.

6. Cube the tofu and chop the ‘bacon' into bits. Add the tofu, ‘bacon', herbs, tomato puree and condiments and fry a bit longer.

7. Take off the heat and add the cheese and enough soya milk to make a paste.

8. Place about a heaped teaspoon into each mini-quiche. Bake for about 30 minutes.

Makes about 50 mini-quiches.

Raw Sushi

nori sheets (raw ideally)

Pate Filling

1/2 cup walnuts or hazelnuts soaked overnight
2 cups sunflower seeds soaked overnight
1 garlic clove, or to taste
1 cup chopped celery
1 teaspoon salt
1/3 cup olive oil
1/4 cup lemon juice, or to taste
some grated ginger

Veg Filling

long thin strip of:
avocado
red pepper
spring onions
(or use your imagination!)

Method

1. Blend all the ingredients for the pate filling in a food processor.
2. Spread pate onto nori sheet. Add veg strips.
3. Moisten the edges of the sheet to help it stick, then roll up tight.
4. Let them sit for 10 mins, then slice into 2inch pieces

Butterbean and fresh herb spread

1 onion, chopped finely
2 tbsp vegetable oil
1 tomato, chopped
1 x 15 oz (400g) tinned butterbeans
1 heaped tbsp fresh basil, finely chopped
salt and pepper to taste

Method

1. Heat the oil in a saucepan and sauté the onion for about 3 minutes.  Add the tomato to the pan. Cook for a further 2-3 minutes.

2. Drain the beans and put them into a bowl. Mash them coarsely, leave some of the beans whole.  Add the beans to the saucepan, stirring well. Season to taste, cook for a minute or two, then remove from the heat.

3. Mix in the fresh herbs then turn into a shallow bowl. Leave to cool then chill in refrigerator.

Cheese and spinach pie

1 lb 12 oz (800g) spinach
8 oz (225g) tofu
2 dssps vegetable bouillon
10.5 oz (300g) sweetcorn
1 tbsp oil
1 onion, chopped
10.5 oz (300g) mushrooms, sliced
1 pkt vegan cheese, grated
1 lb 11 oz (750g) vegan puff pastry

Method

1. Preheat the oven to 400F/200C/Gas 6.

2. The spinach can be frozen or fresh (if using frozen, defrost then drain the spinach really thoroughly, squeezing the water out). If using fresh wash thoroughly then shred. Place in a bowl and knead the tofu and veg bouillon into the spinach with your hands (do not use a processor). The tofu should end up as small flecks.

3. Fry the onion for a few minutes in the oil until translucent. Add the mushrooms and cook for a further 5-10 minutes.

4. Roll 500g/1lb2oz of the puff pastry to fit a fairly large pie dish. It should go up the sides as well. Then in layers put the spinach mix, then the sweetcorn (which can be fresh, tinned or frozen), then the mushroom mix, then finish off with the grated cheese.

5. Roll the remaining pasty so that it fits the top. Moisten with water around the edges so it sticks to the bottom pastry. Put some holes with a fork. Bake for about 30 minutes or until fairly well browned.

Lemon and Coconut Cheesecake

Base

4 oz (115g) marg
1 tbsp golden syrup
8 oz (225g) rolled oats

Topping

1 lb 2 oz (500g) tofu
5 oz (140g) marg
1 block coconut cream
6 fl oz (170 ml) coconut milk
6 oz (170g) sugar
juice of 1-2 lemons

Decoration

desiccated coconut
grated lemon rind (lemon should be organic or unwaxed)

Method

1. Start by making the base; place the marg. and golden syrup in a pan over a low heat. Once the margarine has melted take off the heat and stir in the oats thoroughly. Press down well into a large flan dish and place in the fridge.

2. To make the topping, chop the tofu and coconut cream fairly small and place into a blender with the marg., coconut milk, sugar and juice of one of the lemons. Blend until smooth. Taste and add more lemon juice if needed.

3. Place the topping into the flan dish on top of the base, smooth down and decorate with desiccated coconut and lemon rind. Chill for a few hours until set.

wheat-free

Chocolate health fudge

6 tbsps maple syrup
4-5 tbsps peanut butter
2oz sesame seeds
2oz sunflower seeds
2oz cocoa powder (or carob)
1oz desiccated coconut
1oz sultanas

Method

1. Combine the maple syrup and peanut butter in a saucepan, and heat gently, stirring continually with a wooden spoon. Remove from the heat and immediately add all the remaining ingredients, except sultanas, mixing well.

2. Grease a small tin and press the mixture into it, smoothing the top. Sprinkle with sultanas and press them into the fudge. Refrigerate until firm, then cut into squares. Store in the fridge until needed.