VeggieVision.TV » Cookery Channel

Veggie Falafels With James Martin

recommended — Tue, 04 Jun 2013 10:27:36 +0000

Great recipe with James Martin and Canned Foods UK.

We use dairy free yogurt… and enjoy!

Marvellous Mushrooms with Simon Rimmer

recommended — Thu, 09 May 2013 13:05:28 +0000

Top TV chef Simon Rimmer is on hand to explain how to get the most out of our favourite fungi in this beautifully cooked stir fry.

SPRING CABBAGE AND STICKY MUSHROOM STIR-FRY

Preparation Time: 10-15 minutes

Cooking Time: 8 minutes

Serves: 4

Ingredients:

90g chestnut mushrooms cut into quarters

210g closed cup white mushrooms

½ a savoy cabbage shredded

2 red peppers finely sliced

1 shallot finely sliced

1 thumb sized piece of ginger cut into matchsticks

400g whole-wheat noodles

2 tsp. sesame oil

2 tsp. groundnut oil

2 tbsp. vegan oyster sauce

2 tsp. brown sugar

¼ cup Chinese cooking wine or dry sherry

¼ cup light soy sauce

Method:

Cook the noodles according to pack, slightly reducing the cooking time by 1 min as the noodles will continue cooking when stir fried. Drain noodles and put to one side.
Using a wok, heat the oils until nearly reaching smoking point and add in the ginger and shallot. Stir-fry for 1 minute before adding in the mushrooms and peppers continue cooking for a further 2 minutes.
Add the soy sauce, oyster sauce, cooking wine and brown sugar to the wok and cook for further 2-3 minutes or until the sauce has reduced by half.
Add in the noodles and cabbage and stir-fry for a further 1-minute. Spoon into bowls and serve.

Mushroom Ragu With Simon Rimmer

recommended — Thu, 09 May 2013 12:58:26 +0000

Our vegan version of Simons tasty dish has dairy free cheese and tofu - Delicious!

MUSHROOM AND RED WINE RAGU WITH PAPPARDELLE PASTA

Preparation Time: 30 minutes

Cooking Time: 20 minutes

Serves: 4

Ingredients:

1 white onion finely chopped

1 small carrot finely grated

1 stick of celery finely chopped

1 sprig of thyme (leaves removed)

1 bay leaf

245g white close cap button mushrooms sliced

100g chestnut closed cup mushrooms sliced

1 Pack Tofu

1 star anise

Olive oil

1 and ½ glasses of vegan red wine

700g Passata sauce

400g Pappardelle pasta

Small bunch of flat leaf parsley

50g dairy free cheese

Salt and pepper

Method:

Make sure the mushrooms are clean by gently brushing any dirt off with a clean, damp cloth or soft brush. Add 2 tbs. of olive oil to a large pan and gently sauté the onion, carrot, celery, thyme and tofu over a medium heat for about 10 minutes.
After 10 minutes, turn up the heat and add in the red wine, star anise and bay leaf cook out for 2 minutes rapidly allowing the alcohol to burn off.
Add in the Passata and bring to the boil and then lower the heat to a gentle simmer. Continue cooking for a further 20 minutes to allow the flavours to intensify.
Using a non-stick frying pan, heat a tbsp. of olive oil to near-smoking point before adding in the mushrooms. Cook for about 4-5 minutes sealing in the moisture.
After the sauce has been simmering for 15 minutes, add in the cooked mushrooms and continue simmering for a further 5 minutes, this will ensure that the mushrooms stay juicy and firm.
Cook the pasta according to the packet, usually around 10-11 minutes. Drain the pasta and add to the ragu, ensuring the pasta gets an even coating of sauce. Using a pair of tongs distribute between 4 pasta bowls.
To serve, sprinkle with some chopped flat leaf parsley and a good grating of dairy free cheese.

Savory Seitan Bourguignon

recommended — Thu, 09 May 2013 12:07:43 +0000

Mmmm, that special dinner just for 2. This is an easy, yet full flavored main dish. It uses seitan, a wheat product usually sold with a tamari juice. Red wine, garlic, onion, mushrooms and savory herbs come together to win your Valentine’s heart. Or just make your dish the hit of the potluck. Serve over Smashed Smooshed Potatoes.

To make gluten free, use the nutty party dippers instead of the seitan.

Come cook Yummy, FAB food with LaDiva Dietitian and her BFF, Marty Davey, MS, RD LDN. LaDiva has a blast in the kitchen with easy recipes and gads of cooking tips.

Marty is a real dietitian who gives the nutrition background to what LaDiva is cooking up. A new set of recipes every month including Kids, Camera, Cook a video series where kids are the chefs. You can get the whole family involved in healthy eating!

LaDiva Dietitian is an international cooking/nutrition video star! LaDiva cooks up Yummy, no cholesterol food while keeping her girlish figure. Her motto is: Good Hair = Good Nutrition.

LaDiva also writes The Cupcake and Life Blog covering cupcake taste tests, book writing frustrations and other incredibly important stuff. Oh, she LUVS her immersion blender.

www.LaDivaDietitian.com

How To Make Vegan French Toast – With Rebecca Kane

recommended — Mon, 08 Apr 2013 09:23:01 +0000

How To Make Vegan French Toast

Chef Rebecca Kane shows you how to make vegan French toast. This snack is a perfect breakfast or lunch time indulgence. Flavoured with vanilla essence, almond milk and banana instead of egg, this bread is crispy, sweet and delectable.

You will need:

3 bananas
allspice
3/4 cups almond milk
1 tsp vanilla essence
2 slices of fresh bread

Step 1: Blend the Bananas

Break the bananas into small pieces and place in the blender. Add the 3/4 cups of almond milk, 1 tsp vanilla essence and a pinch of all spice.

Step 2: Coat the Bread

Transfer the banana mixture into a wide pan. Place the bread into the banana mixture, make sure your bread is well coated with the mixture.

Step 3: Fry the Bread

Place some oil into a pan and heat. Add the bread to the pan and heat until each side is golden brown. Place on a plate and serve.

How To Make Vegan Cheesecake – With Rebecca Kane

recommended — Thu, 04 Apr 2013 14:56:33 +0000

How To Make Vegan Cheesecake

Shine on Raw founder Rebecca Kane shows you how to make a vegan cheesecake. The base of this cheesecake is made with ground almonds, vanilla extract and agave syrup while the cheesecake mix is made with cashews, lemon extract and coconut oil for a creamy, thick texture.

You will need:

3 cups (1 1/3 pints) ground almonds
1/2 cups lacuma powder
1/2 cups agave syrup
pinch of salt
3 cups (1 1/3 pints) cashews
1 cups (1/2 pint) water
1 cups (1/2 pint) lemon juice
1 tbsp lemon extract
3 tbsp coconut oil, melted
2 tbsp vanilla extract

Step 1: Make the Base

Add 3 cups ground almonds, 1/2 cup lacuma powder, 1/2 cup agave syrup, 2 tbsp melted coconut oil, 1 tbsp vanilla extract and a pinch of salt to a foodprocessor. Process until you have a nice, sticky mixture. Pat down into your tin to form the biscuit base.

Step 2: Make the Cheesecake Mix

Add 3 cups cashews, 1 cup water, 1 cup lemon juice, 1 cup agave syrup, 1 tbsp coconut oil, 1 tbsp vanilla extract and 1 tbsp lemon extract. Add to a blender and blend until really creamy. For extra creaminess, soak the cashews for half an hour before use.

Step 3: Set in the Freezer

Pour the cheesecake mixture onto the base. Tap the base of your tin on the table to remove any bubbles. Place in the freezer for 2-3 hours to firm up. Take your cheesecake out of the freezer about 10 minutes before you eat it to ensure a really creamy texture.

How to Make Vegan Ice Cream with Rebecca Kane

recommended — Mon, 25 Mar 2013 13:06:46 +0000

How To Make Vegan Ice Cream

Chef Rebecca Kane shows how to make vegan ice-cream. This recipe features cacao powder, frozen bananas, almond milk, agave syrup and vanilla extract for a sweet, subtle and delicious flavour.

You will need:

2 frozen bananas
3 tbsp cacao powder
1 cups (1/2 pint) almond milk
1 tsp agave syrup
1 tsp vanilla extract

Step 1: Freeze your Bananas

Peel 2 bananas, place in a air-tight container or resealable bag and freeze.

Step 2: Blend the Ingredients

Remove your frozen bananas from the fridge and place in the blender with 3 tbsp cacao powder, 1 cup almond milk, 1 tsp agave syrup and 1 tsp vanilla extract. Blend until there is a nice smooth consistency.

Step 3: Place in the Freezer

Add your ice-cream to the freezer for 20-30 minutes to allow it to firm up. Top with some coconut and enjoy.

How To Make Raw Tomato Soup With Rebecca Kane

recommended — Mon, 25 Mar 2013 12:47:51 +0000

How To Make Raw Tomato Soup

Rebecca Kane, raw food chef and founder of Shine on Raw shows us how to make a healthy and delicious raw tomato soup

You will need:

1 cups (1/2 pint) cashews
1 1/2 cups (2/3 pint) of tomatoes
8 sundried tomatoes
salt and pepper
1 1/2 cups (2/3 pint) of water

1 blender

Method

Beforehand you can soak your cashews anywhere from 30 minutes to 3 hours for extra creamy soup, but this is not essential. If your sun-dried tomatoes are not in oil pre-soaking is essential to release the flavour.

Add all ingredients to the blender, with salt and pepper to taste. Blend for 30 seconds or until creamy and then pour into your bowl.

Delicious Easy Raw Vegan Cheese with Rebecca Kane

recommended — Sat, 23 Mar 2013 00:06:55 +0000

How To Make Vegan Cream Cheese

In this video, Chef Rebecca Kane from Shine On Raw shows you how to make a vegan cream cheese using soaked cashews and seeds. By soaking the nuts and seeds you are left with a really creamy taste for your vegan cheese.

You will need:

1 cups (1/2 pint) soaked cashew nuts
1/2 cups soaked sunflower seeds
1 tbsp nutritional yeast
1/2 cups water
pinch salt
1 tbsp lemon juice
1 tbsp fresh chives

Step 1: Blend The Ingredients

Add all of your ingredients into the blender and start to blend. Stop after a few seconds and scrape down the sides to make sure all of the ingredients will be blended together. Continue until all the ingredients are blended to a smooth paste.

Step 2: Taste And Serve

When all your ingredients are blended together give your cream cheese a taste to see if you need to add some more lemon or salt, or some black pepper. Chop up some chives and add to the mixture. Give them a stir through to make sure they are well combined into the cream cheese. Serve with crackers or vegetables.

Victoria’s Chocolate Sauce Pudding

recommended — Thu, 14 Mar 2013 13:14:25 +0000

Victoria filmed this super clip for us – step by step making a yummy vegan desert – and you even get to see the rescued dogs having a bath as well!

Ingredients and instructions at the end of the clip…

Our new friend - passionate super vegan Victoria Eisermann – Check out and support the amazing charity she founded with Anneka Svenska and Pola Pospieszalska.

www.k-9angels.org

Who are K-9 Angels?

K-9 Angels is a UK registered charity created in order to provide a valuable link between dog rescuers all over the world and potential adopters in various EU and non EU countries.

In 2011, three animal loving media girls Anneka Svenska, Pola Pospieszalska and Victoria Eisermann decided to join forces in order to help re-home dogs existing in dangerous places and adopt them over into countries of relative stability. Alongside various charities and Romanian based Rescue organisations, K-9 Angels has been able to foster and place numerous dogs into safe UK homes.

Please give them your support :O)