Just a reminder of how much I love meat-free haggis: A lot! And here’s the Haggis recipe for you too make some too!
Tonight just had it with a side of salad and lentil & bean & veggies taking up space in the fridge/freezer. Kitchen sink lentil stew, if you will! The recipe above shows it with a baked/jacket potato, and also gives other ideas. Yummmmm’
A review from To Happy Vegans of the recent Japanese Underground Supper Club I hosted!
Japanese Sunday ended up being a very long and leisurely lunch into dinner! It was mellow and relaxing and the food t’weren’t too bad neither! I only had time (cough cough remembered) to take a mere two photos. Thankfully, Mitsu— yes, THAT Mitsu of To Happy Vegans was here (AND her Japanese mum. Talk about pressure!). Anyway! She took a bunch breathtaking photos and gave the dinner a lovely, lovely review. Check it out here! (And while you are there, check out their new Vegan Food Swap for the UK!)
If you are interested in coming to a future Japanese underground dinner, do not hesitate to contact me! I’m already setting up another date from the popularity, I can do more ^_^
The Vegan Ronin blog was recently given the VegOnline.org Vegetarian Award for excellence. I was very flattered and honored that even though the blog goes through dry spells (despite a backlog of things to post!), the readers are still consistent and I hope I am making vegan food accessible to all. I want to keep it fun and easy to make, but have the options of snobby food as well =p
This has inspired me to post more often. After all, loads of bloggers also have tiring, full time jobs and that doesn’t stop them!
Thank you VegOnline! Check them out for more veggie info and delicious looking food!
It’s condiment time again! First we made mustard and then spicy ketchup. And now friends, it’s PICKLE TIME!
This is just your standard cucumber pickle transformation, in about 30 minutes! We can get kinky with pickling other things at a later time. This was based on Eat Well’s recipe. For 1 large jar, half this recipe.
1 1/4 pounds pickling cucumbers, trimmed and cut into 1/4-inch slices (I used regular organic cucumbers)
1 1/2 teaspoons salt
1 cup cider vinegar
1 cup white vinegar
1 cup light brown sugar *
1 cup slivered onion
2 cloves garlic, slivered
1 teaspoon dill seed **
1 teaspoon mustard seed
1 teaspoon or more hot chilli flakes (optional)
*This recipe is very sweet. If you do not like sweet pickles, half the amount you use.
**DILL IS ESSENTIAL. You can use fresh dill as well.
Use a cool wavy slicer to get those fancy, ridged pickle slices.
Place cucumber slices in a colander set in the sink. Sprinkle with salt; stir to combine. Let stand for 20 minutes. Rinse, drain and transfer to a large heatproof bowl.
Meanwhile, combine cider vinegar, white vinegar, brown sugar, onion, garlic, dill and mustard seed in a medium saucepan. Bring to a boil. Reduce heat and simmer for 10 minutes. Pour the hot liquid over the cucumbers; stir to combine. Bring to room temperature (cool faster with an ice bath), cover and refrigerate for up to 10 days. (I’ve had these pickles for months and they’re still good!)
*The original recipes asks you to put the hot bowl in the fridge to cool it down. NEVER put hot food in the fridge. It raises the temperature which “awakens” any bacteria to grow (even in a vegan refrigerator). It also raises your electricity bill because your fridge is working longer to get it down to the correct temperature.
Try Dad’s suggestion in the comments of using an ice bath to cool it down quickly =)
Now that you’ve made the seitan cutlets, you may have some leftover. Well, maybe.
If you do, use them in this deliciously simple stir fry sauce. This has been adapted from Ken Hom’s recipe, which also includes a warm curried veggie salad (also pictured). But this post is really about the sauce. You don’t even need to use seitan. I’ve also used quartered Brussels sprouts and had it with rice for a 15 minute dinner.
Stir Fry with Oyster Sauce
450g/1 lb of seitan cut into strips OR cut vegetables of your choice
1 Tbsp soy sauce
2 tsp sesame oil
1 Tbsp rice wine or dry sherry
2 tsp cornflour
3 Tbsp vegetable oil
3 Tbsp vegetarian oyster sauce
1½ Tbsp finely chopped spring onions
Put soy sauce, sesame oil, rice wine, and cornflour into a bowl and mix together until well combined. Add seitan or veggies and mix again. Set aside to marinate for 20 minutes.
Heat a wok or large frying-pan until it is very hot.
Add the oil, and when it is very hot and slightly smoking, add the seitan slices/veggies and stir-fry for 5-6 minutes or until browned/ just cooked.
Remove the seitan or veggies and set aside to drain in a colander over a bowl. Discard the drained oil.
Wipe the wok or pan clean and reheat it over a high heat until it is hot.
Add the vegetarian oyster sauce, and bring to a simmer.
Return the drained seitan/veggies and mix them thoroughly with the sauce.
Turn the mixture onto a serving platter and garnish with the spring onions.