Friday, October 29, 2004
Photo from; Vegan, Hamlyn Publishing, 2004
Just in time for the holidays, on the eve of Vegan Day 2004, the Diamond Jubilee, we received a copy of Vegan, by vegan chef Tony Weston and nutritional tharapist Yvonne Bishop; publishers, Hamlyn.
Published for The Vegan Society and released to coincide with World Vegan Day celebrations, the new 120 plus page vegan cookbook is in full color, and richly illustrated with beautiful photographs of featured dishes. Handily broken down into four main sections: breakfasts, light meals, main meals and desserts this cookbook is a breeze to navigate.
With over 90 original vegan recipies and a cook-friendly layout which includes an easy-to-read ingredients list followed by usually no more than 5 or 6 preparation instructions this book breaks the mold of previous vegan cook books and would make the perfect holiday gift for the aspiring chef in your family - vegan or no.
The book has a quick reference to vegan ingredients for the beginner and a short preface regarding the nature and practice of veganism.
We could not wait to test the first recipe for which we chose
Enchiladas with Mushroom and Sweetcorn Filling
excerpt from: Vegan, Hamlyn Publishing, 2004
preparation: 15 minutes
cooking: 40 minutes
4 ready-made corn tortillas (minus the milk powder)
1 Tabls olive oil
1 red onion, chopped
4 Tbls of soya mince
4 chestnut mushrooms, chopped
1 carrot, grated
4 oz cooked kidney beans
4 oz sweetcorn
1 Tbls ground almonds
1 teaspoon chopped chilli
1/2 green pepper, deseeded and chopped
1 garlic clove, chopped
1 teaspoon each cumin,parsley and ground corriander
1 teaspoon yeast extract
8 fl oz Tomato end Orange soup (this is a make ahead - we didn't, but by substituting a little chopped tomato, orange juice and a pinch of salt we had very good results)
juice of 1/2 lime
1 heaped Tbls corn flour
2 Tbls potato flour
1/2 tsp grated nutmeg
1 Tbls vegan bouillon powder
1 Tbls Dijon mustard
2 dessertspoons coconut oil
8 fl oz sweetened soya milk
1 - Oil a roasting tin and preheat the oven to 400 degrees F, Gas mark 6.
2 - To make the filling , heat the olive oil in a medium saucepan and fry the onion, mince and mushrooms for 5 minutes until soft.
Stir in all the remaining filling ingredients with 3 1/2 fl oz water and simmer for about 10 minutes.
3 - Cook the tortillas according to the packet and keep them warm while making the sauce, interleaving them with sheets of greaseproof paper so they don't stick together.
4 - Place all the sauce ingredients in a small sauce pan and heat until the mixture thickens.
5 - Put 2 Tbls of the filling on each tortilla, roll them up
and put them in the prepared roasting tin. Spoon any remaining filling over the tortillas, then pour the sauce over them. Bake for 20 minutes until they start to bubble and brown.
6 - Serve the enchiladas with a salad of red cabbage and red onions.
Note: The 5 small photos used above were taken in our test kitchens to help illustrate the preparation for this review.