Eggless Royale

I’m a big fan of the Sophie’s Kitchen konjac based vegan smoked salmon and in my opinion, there’s no better way to eat smoked salmon than for breakfast as eggs royale – with a glass of champagne, obviously.Sohpies-Kitchen-Vegan-Smoked-Salmon

So basically there’s nothing about the rest of this breakfast that sounds very vegan friendly but swap the eggs for tofu scramble and make the Hollandaise sauce  vegan and volia!

Not only is the sauce as delicious if not even more delicious as regular Hollandaise, it’s also easier to make!

Serves 2

Ingredients

200g Firm tofu

2 tbsps vegan butter

1 tbsp plain flour

200ml dairy free cream (be careful to get one that isn’t sweetened)

1 tsp turmeric powder

1 tsp nutritional yeast flakes

1 tbsps lemon juice

Salt

Pepper

6 slices of Sophie’s kitchen vegan smoked salmon (Sainsbury’s)

2 bagels

Tofu Scramble

Method

Melt 1 tbsp vegan butter in a pan.

Break up tofu and stir in.

Heat for 2/3 minutes until cooked.

Add salt and pepper to taste.

Hollandaise Sauce

Method

Melt 1 tbsp of vegan butter in a pan.

Stir in flour to  make a roux.

Remove from heat and add a little of the cream, stir until there are no lumps.

Return to heat and gradually stir in the rest of the cream bit by bit until it thickens.

Stir in lemon juice, turmeric and nutritional yeast flakes.

Add salt and pepper to taste.

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Serve on toasted bagels or muffins

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Tofoie Gras

I love a delicious vegetable pâté

Serve up this light, cruelty free parfait with toasted rye or crispbreads as a starter or indulge as a snack.

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Serves 4

Ingredients

1 small onion, peeled and chopped

1 clove of garlic, peeled and chopped

200g chestnut mushrooms, sliced

100ml white wine (I use a cooking wine)

1 tsp vegan bouillon

1 tsp dried thyme

Salt

Pepper

200g firm tofu (about 1/2 a normal sized block)

1tbsp vegan butter

Method

Preheat oven to 200°C

Melt butter in a pan

Fry garlic and onion for around 5 minutes or until the onion starts to become transparent.

Add the wine, mushrooms, bouillon, thyme and salt and pepper to taste and sauté until the wine is almost evaporated.

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Remove from heat and let cool.

Using a blender, blend with the tofu until smooth.

Divide in to 4 small ramekins.

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Bake in oven to set for 30 minutes. Top will brown slightly.

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Let cool before serving. 

Broccoli,Mushroom, Tomato & ‘Feta’ Tofu Quiche

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I find tofu one of the best things to use as an egg replacer and this recipe is bound to turn any anyone who’s undecided on tofu in to a total convert.

Serves 4

Ingredients

For the crust

200g of plain flour

100g of dairy free butter

2 tbsps of cold water

Pinch of salt

For the filing

1 clove of garlic, chopped

1 small onion, chopped

1 large white mushroom, chopped

1 tomato, chopped

1 broccoli tree, cut in to smaller trees

1/2 a cup of dairy free milk

800g of firm tofu, drained

1/2 a block of ‘feta’ style vegan cheese (I used Sainsbury’s own)

1 tbsp of dried parsley

2 tsps of dijon mustard

1/2 a teaspoon of ground nutmeg

Salt

Pepper

1tbsp of olive oil

Method

Heat the oven to 200°C

Put the flour, dairy free butter, water and salt in to a food processor. Mix until the dough gathers together.

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Remove the dough from the food processor and wrap in cling film. 

Place the dough in the fridge for an hour.

Remove the dough from the fridge and cling film.

Sprinkle a little flour on your worktop and using a rolling pin, roll out the dough in to a circle a couple of inches bigger than your pie dish.

Place the rolled out crust in to your pie dish, pressing the edges with your fingers.

Cut off any excess pastry.

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Place your crust in to the over for 15 minutes.

In the mean time.

Combine the tofu, dairy free milk, ‘feta’, dijon mustard and parsley in a blender and whizz.

Ad salt and pepper to taste and give another short whizz.

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In a pan, fry the garlic and onion in olive oil for around 2 minutes until the onion starts to turn transparent.

Add the broccoli, mushroom and tomato and fry gentle whilst stirring for another 2 minutes.

Remove from heat.

Pour the tofu mix in with the vegetables and stir.

Remove the Crust from the oven.

Pour in the filling and smooth with a spatula.

Place in the oven for 40 minutes.

Remove from the oven stand for 5 minutes.

Serve either hot or cold.

Elderflower & Raspberry Tofool

I’ve been at it again, foraging that is, this time out on a dog walk along the canal near 3 Mills Studios in East London where an abundance of elderflowers grow.

You’ll need to be quick if you want to find some as they tend to bloom late May / early June.

Elderflowers are poisonous in large quantities unless cooked so do be careful and also be careful to make sure it is actually an Elder tree you’re picking from as the flourished look very similar to that of numerous other trees and plants that you really don’t want to eat!

Check The Woodland Trust guidelines if you’re unsure.

https://www.woodlandtrust.org.uk/blog/2017/05/identify-elderflower-and-how-to-use/

Always follow the rule where you try a little first . . . With that in mind, I hope you enjoy this Summery dessert.

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Serves 4

Ingredients

1 elderflower flourish (literally a quarter of what is in the above pic, elderflower is strong so you don’t need much)

300g of soft silken tofu

250g of raspberries

1 lemon

100g of caster sugar

Method

Juice the lemon.

In a pan, heat the raspberries, (keep a few out for garnish) sugar, elderflowers and lemon juice until the raspberries melt in to a jam.

Put the tofu and raspberry/elderflower jam in to a blender, blend to mix.

Divide in to 4 small dessert bowls.

Put in the fridge to set for 30 minutes.

Serve

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