VEGAN KITCHEN – No Mutton Stew – Thick Rich Winter essential Broths – CREDIT CRUNCH Cooking

VEGAN KITCHEN – No Mutton Stew – Thick Rich Winter essential Broths – CREDIT CRUNCH Cooking

Credit Crunch cooking is all about healthy ethical meals at Penny Collection prices – Why pay more ? Why pay for death ? In the world of “for the many not the few”,  being financially and socially oppressed as people, doesn’t lend well to then oppressing animals to death just to eat, there is a cheaper better way that the corporate meat sausage just ain’t going to tell you about because they make money out of you buying shit, eating shit then feeling like shit because of it.

There’s a endless supply of corporate financed celebrity vegan this and that out there, its a media favorite, where the basics of the vegan revolution are completely sidelined over planet based health kicks and designer plant leather.

None of that Media Hype is about NOT being part of the wheels of oppression (from fodder for the battlefield, to the factory floor to the slaughterhouse to the NHS waiting list).

The way in which society treats the 99% is all about subservience, rules and the rule book, school army government church, is all designed to make you happy for your lot and your lot is not and never will a lot.

When the punk sell out blew out the candle of revolution in the early eighties the last Album they could have cashed in on would not have been “Anarchy in the UK” but instead “Apathy in the UK”.

That the nation is so apathetic and so lost in the “Cult of the Selfie” to have handed over their Future, their time, how they spend their lives, what they eat, who they see, what they believe make or do and even fight for or against to a unholy trinity of Media Government and Industry without even questioning what they are intending to do and why is frankly mind blowing.

Most UK industry bosses have earned more since the start of the new year (4 days) than the average worker will earn in the entire year ?And still you work, vote go to school, toe the line, support the system rather than become socially engaged for change.

  • You can have your say in your future but only if you give your say away in a vote to a complete stranger who only his / her interest at heart
  • You can eat whatever you like but only if it comes from a list of food brands that we have plastered into your thoughts trough advertising from birth
  • You can have children but only if you give them away form age 4 to 18 so that they can be desenitised undermined and channeled into believing and behaving how the state wants them to be
  • You can pursue activities and develop yourself as adults but only if you work and are separated 5 out of 7 days from any meaningful bonds, love or family

Vegan Anarchism is about change. Without (r)evolution you are all just fodder for the battlefield and the factory floor supporting the slaughterhouse and expanding the NHS waiting list – Wake Up get engaged and find out about real change know as Vegan Permaculture, Sustainability and the Resource based Economy.

Ever wondered about another way of thinking ? Get back to basics, if every step , wherever possible, a human takes does not result in the oppression of some other being won’t things start improving for everyone ? Start with what you eat , what you wear and take it from to collaborating with others doing the same. From there everything else starts to fall into place.

So that is where we start today, what we have on offer is the Vegan no Mutton Stew, “no mutton” because its rich thick and “meaty”. In order to steer clear of the wheel of oppression start with no making any other being die so that you can eat.

Pretty simple eh ? Let’s Cook and for the rest of it “Get Stuffed”

Vegan “no mutton” stew with bread balls (like dumplings)

The Bread Balls:

This is a simple flour, sat , sugar, water mix with a rising agent, bicarb, baking powder or yeast. mix it all to a knead-able dough and separate in to balls  place in a muffin or Yorkshire pudding tray and bake for 25 mins

The Stew:

10 potatoes
250floz of caramalised onions (precook these)
I tin chick peas and aquafaba
125g large chunk dehydrated soya (indian shop)
10 chopped carrots
10 broad bean or other large bean runners
20g palm oil free vegan butter
I carrier bag size of chard or cabbage leaf finely cut
Slice of palm oil free vegan cheese
I whole leek
Two whole broccoli steams
3 tablespoon of corinander, tumeric
1 tablespoon of garlic powder, garam masala
250floz palm oil free gravy

Boil turn boil about an hour , add bread balls , serve.

That’s all there is to it. It takes a while to cook down, use that time to think on the politics of why we eat free from oppression and cruelty and you will be on the way to Social engagement and real change.

DISCLAIMER: Links to information and information collected from external sites on external sites other than those operated by FISHINABOX RECORDS are provided for your convenience only and are not an endorsement or recommendation of those sites, findings or opinions. FISHINABOX RECORDS does not control or provide any content or information at these sites, makes no representation or warranty of any kind with respect to these sites or their content, and does not maintain, operate, or take responsibility for information provided. FISHINABOX RECORDS does not endorse and is not responsible for the accuracy or reliability of such content or information and any use thereof is solely at the user’s risk.

EPIPHANY CAKE – We 3 Kings of ORIENT are – Ethical enlightenment in the very best of VEGAN bakes

EPIPHANY CAKE – We 3 Kings of ORIENT are – Ethical enlightenment in the very best of VEGAN bakes

This weekend sees the Annual Epiphany Festival, celebrated mostly in Catholic home and nations from France to the North African Coast, This is a bake off to get stuck into..

When it comes to amazing “Divine” religious bake offs, France really did perfect the Epiphany Cake (Galette des Rois. The Galette is like the ultimate super size me stuffed butter cookie, much more satisfying moorish and superior to the fluffy “Christmas tree light” cakes of the south, Spain and Mediterranean (Roscon de Reyes).

The only down side is that the traditional Galette has been a graveyard for the fattiest animal by products, and, as such, out of reach for the Ethical.

UNTIL NOW

Baking has moved on, we have dropped the unethical animal cruelty, and finally we can dispense with the last of satanic ingredients being “Palm Oil”.

Yes we Veganised it.

There is no excuse for Animal Abuse, Christianity, in it’s orthodox form, lends strongly to Vegan Ethics, the following links explore the relationship between the two:

https://freefromharm.org/veganism/christian-basis-veganism/

https://www.peta.org/living/food/vegan-bible-quotes/

http://www.adaptt.org/animal-rights/the-bible-jesus-and-veganism.html

http://advocacy.britannica.com/blog/advocacy/2011/06/the-christian-basis-for-animal-welfare-and-vegetarianism/

There are quite a few mysteries and secrets around the Epiphany Cake and Celebration that have just been steam rolled over and stolen by zealous inquisition prone Catholics, and in doing so have lost all that was / is Divine about the cake.

When John Henry Hopkins Jr. penned the hymn “We three kings” in 1857, he picked up on more truth that he could have imagined, the key is in the lyric”we three kings of Orient are.

The Orient up until the late 1800’s was classed as the land as far west as Morocco and to the east, India, and to a lesser extent China. With a dumbing down of language and studies toward the end of the 19th Century, and the Geographical Americanization of the known world, the old Orient was displaced to the Levant as the primary subject of Orientalist research.

This decay continued to further hem the borders of the Orient to East Asia, Southeast Asia, and eastern Central Asia by the mid-20th century,  history books of our Modern Western scholars generally considered “the Orient” as just the the Middle East or the Far East.

The shifting of borders leads to a whole re-visualization of our 3 kings as no longer oriental and instead Arabic.

Roll back History and follow the trail of these oriental 3 kings and a whole new journey opens on he road to religious historical truth, one covered beautifully in the BBC Documentary “Jesus was a Buddhist Monk”.

Combine the findings of this documentary with Knight Lomas The Second Messiah along with The Unknown Life of Jesus Christ and you need up wanting to book tickets fro a trail to the final burial-place of Jesus Christ in Srinagar, Kashmir. (known to the locals as Rozabal, meaning the ‘Honoured Tomb’)

  • Where historical literal fact pinpoints that the Ascension story didn’t exist for over 200 yeas after events on Calvary hill
  • Where a 1st Century agitator executed on Roman record for sedition has been re-branded in Rome by the Emperor Constantine (AD 306–337 as the undisputed resurrected Son of God.
  • Where three sages traveled from the Orient looking for the Ascending enlightened being, a Dalai Lama and of wealthy earthly standing, and who’s life teaching have more in relation with eastern tradition and belief than Judea

Questions while baking the Divine start to create questions upon questions. We hope that the content of this post and he Questions thereon will create in your thought a genuine “Epiphany” in the true meaning of the word:  “an intuitive grasp of reality,” “an illuminating discovery, realization, disclosure, or insight,” or simply “a revealing scene or moment.” in short an epiphany is “a moment of sudden or great revelation that usually changes you in some way.”

Anyway Away with 200 years of controversial truths, its time to get the baking done:

What do you need to create and “Epiphany” ?

Firstly you need one  feve / pebble / ceramic figure :

Whats all this about ?

https://www.stopoverconnections.com/blog/the-tradition-of-the-galette-des-rois-in-france/

Its a 2 step recipe – FIRST the insides….

125g of Vegan Palm oil free Butter – yep you can get it in Sainsbury’s https://www.livekindly.co/naturli-launches-vegan-palm-oil-free-spreadable-butter-sainsburys/ 

100g of Caster Sugar – its finer than the regular stuff, easier and cleaner to work with

1 tin of Aquafaba (you get that in a tin of chickpeas in water  – drain the water and put it in a blender until it looks like egg white (obviously its a replacement for eggs….)

125g of ground almonds

250g of flour

1 feve

2 tbsp of Almond Extract

Step 1 Step by Step:

Mix together the Vegan Butter and Sugar then  add the Aquafaba mix again then finally add the Flour and Almonds Mix and the extract and mix well. Place the mixture on a sheet of clingfilm wrapping the mixture in to disc / circle shape. Put it on a plate  and freeze for 30 minutes.

Its a 2 step recipe – SECOND the outsides….

250g of strong plain flour

1 tsp of salt

250g of that lovely vegan palm oil free butter again

150ml of COLD water, not warm not tepid (COLD as your ex’s heart…)

Sift flour and salt in to bowl. Chop the butter into chunks and add to the bowl and rub in loosely still being able to see bits of the butter though in the mixture.

Make a well in the mixture in the mixing bowl and add in 2/3 of the cold water. Mix until you have a firm rough dough adding water if needed. Cover with a dry cling film and put it in the fridge for 20 minutes.

Insides in the freezer and outsides in the fridge – got it ?

20 minutes later – Turn out the outsides onto a floured board and knead and roll gently into the form of a rectangle. It doesn’t have to be perfect but try to do some justice to divine geometry at least.

Roll in one direction only until 3 times the width of 20cm x 30cm. Keep the sides straight and even , don’t overwork leaving a marbled effect (the butter streaks through the layers NOT worked all the way through)

Fold the top third down to the centre then the bottom third up over that. Give the dough a quarter turn to left or right then roll to 3 times the length, fold as before  put back in cling film for another 20 minutes then its ready to roll out and cut as below

Just follow the pictures:

That’s two identical layers of outsides. Take out the insides from the freezer, push your feve into the frozen mixture and place between the outsides and press together the edges with your fingers then with a sharpe knife score a pattern on the top from the centre out in slow circular curve (like the start of a spiral) to the edge of the top edge with a design with a fork.

Decorate with Almond flakes and then it is ready for baking.

Preheat oven to 350 degrees for 20 -25 minutes minimum then check every 5 until done (some fan assisted ovens bake close to 25 minutes and non fan more like 45 minutes) remove from oven , leave to stand to cool for 45 minutes dress with the Kings Crown and serve.

Overall verdict..

Though the tradition of becoming the Queen/King (based on who finds the feve and therefore takes the crown and commands) leans to Royalist or elitist social pyramid models (correctly lack of values rather than values as they are based on devaluation of the majority) of class division and servitude, this also opens the subject is open to discussion with family and leads to understanding the evolution of the “idea” of equality which fits snugly with how we live today. This is further supported by reproducing this classic “untouchable”recipe as a vegan cruelty free cake. The subject of equality is tied intrinsically to Species-ism, and can be captured in the language of modern political spin by the Corbynist slogan “for the many not the few”(The Many actually refers to ALL beings not just the human voting public).

Enjoy the history, Bring in meaning to the “game” and enjoy the cake.

Its cruelty free and it’s damn good. This Vegan Palm oil free Version  of this cake really delivers, there is no difference in process or output, apart from the ethics. no extra effort to source ingredients either.

Its “religion”,

its “politics”,

its “history”,

its “truth and lies”,

its also great fun – tuck in. ENJOY.

DISCLAIMER: Links to information and information collected from external sites on external sites other than those operated by FISHINABOX RECORDS are provided for your convenience only and are not an endorsement or recommendation of those sites, findings or opinions. FISHINABOX RECORDS does not control or provide any content or information at these sites, makes no representation or warranty of any kind with respect to these sites or their content, and does not maintain, operate, or take responsibility for information provided. FISHINABOX RECORDS does not endorse and is not responsible for the accuracy or reliability of such content or information and any use thereof is solely at the user’s risk.

VEGAN KITCHEN – Banana Cakes and Sweet Breads – Old Made New

IMG_7812

VEGAN KITCHEN – BANANA CAKES AND SWEET BREADS – OLD MADE NEW

When we look for a dessert, the misdemeanor that its all about opulence, slapping the poor in the face with overpriced glucose fructose syrup and animal fat derived highway to diabetes dish is evident.

Somewhere along the line, the idea that a “treat” is nothing unless involving a remortgage and coronary heart disease has taken hold. From skin shots of a topless Kardashian served in a million dollar bathtub of champagne, yes not even naked at a million dollars !! through to the 1.65 million diamond fruitcake, just to prove you can sh+t diamonds, things have just got out of hand..

Top 10 Most Expensive Desserts

Lord in heaven yes some people are so poor ALL they have is money…so lets get back to basics, add some common sense to the pot (the thing about common sense is that it’s just not very common is it ?) revist the classic leftover, stop the “rot” baking recipes, old made new, yes our richness is life…

We picked up a crate of rotting Bananas, nice and squidgy and black, shut the door on the approaching fruit flies looking for a quick fix and opened the cupboard to see what we had to cook with.

IMG_7802 IMG_7803 IMG_7805 IMG_7813 IMG_7816 IMG_7820

The rough draft for cooking and sweetening up our banana bunch was this: “Rotting Banana Cake”

2 1/2 cups of plain flour

1 teaspoon of baking powder

1/2 teaspoon of salt0

6 uber ripe sweaty betty bananas suitable for mashing , (if you are brave let them start turning black, once you fear they are maybe going to be slime get them in there.)

3/4 to 1 cup of sugar

cup of soya milk or provamel soya almond yogurt

1/2 cup of vegetable oil

a squirt of liquid chocolate, powder doesn’t mix well so melt down some dark chocolate, (remember check there’s NO palm oil in your chocolate as those smarmy anti-primate bastards slip it in everywhere in vegan foods !)

and a teaspoon of either salted caramel or vanilla essence..

IMG_7827 IMG_7828 IMG_7829 IMG_7830 IMG_7831 IMG_7832

Mix it all up and whip whip whip until sticky but still liquid then Line the pan / tray with baking paper or greaseproof paper and pour it in. garnish the top with cut fruits nuts etc.

IMG_7833

Preheat the oven at 350 degrees C

Check it after 35 minutes. not to dark on the edges ? put a knife in the middle , is it cooked ? or is there sticky residue on the knife ? pop it back in if there is for another 10 -15 minutes and check again. if it’s getting black on top and still soft in the middle cover with foil and back in.

IMG_7836 IMG_7839 IMG_7840

We made variation after variation on this recipe. Go ahead, experiment. Try plums and dates, purees, you name it as long as the consistency goes into the tray sticky still liquid with the core ingredients, chances are you will be baking a hit for all palettes and ages.

Serve it with custard, service it with vegan ice cream (checking the back of ice creams .. swedish glaze has NO palm oil at the time of posting this article – owned though by Unilever so check and be sure you are comfortable with what you are buying if in doubt – custard powder is your safe way out)

IMG_7845

And Enjoy !!!

DISCLAIMER: Links to information on sites other than those operated by FISHINABOX RECORDS are for your convenience only and are not an endorsement or recommendation of those sites. FISHINABOX RECORDS does not control or provide any content or information at these sites, makes no representation or warranty of any kind with respect to these sites or their content, and does not maintain, operate, or take responsibility for information provided. FISHINABOX RECORDS does not endorse and is not responsible for the accuracy or reliability of such content or information and any use thereof is solely at the user’s risk.

VEGAN KITCHEN – The Greatest thing since Sliced Bread !

 

IMG_0481

VEGAN KITCHEN – The Greatest thing since Sliced Bread ! 

There was once something so ful-filling , so spiritual in a fresh loaf of bread, the staple food basis of all civilizations since the raising of the pyramids, yet today as appetising as eating a roll of kleenex !

Bread is an unmitigated disaster in the UK these day’s, a tasteless grey misery, an ascetic’s dream and pitiful example of how far austerity had taken hold in abstinence from the normal pleasures of life, and sucking out all satisfaction all nourishment from the pantry.

What nightmare is this laid out before me in the local superstore ? Bread of every description, hundreds upon hundreds of loaves sitting like bricks on a wall of endless shelf life,. white bricks and brown bricks in the supermarket bakery showcase isle,  all seemingly with one thing , apart from being bread, in common, they are all loaded with bulking agents and eternally product preserving chemical warfare not to forget to mention an ethics ecological disaster, unseen by the grey stony eyed shoppers who shuffle from white to brown checking prices, picking up putting down, picking up again….

putting down..

the endless, brainwashed consumer walking dead,. bricks of tasteless cardboard…to satisfy grey unthinking unfeeling palettes….

We found EVERY bread except the “Polish Bakery” (http://www.thepolishbakery.co.uk/bread-and-rolls/) breads had the usual bad boy “Palm Oil” packed in them. Yes, Palm Oil in varying types, (so called) sustainable, non sustainable, palm fats, endless palm derived rehashes and along with those, a supporting cast in the horrific theatre of the bland, a ghastly selection of additives, such as calcium propionate, amylase, chlorine dioxide, fats, bleach and L-cysteine hydrochloride are all now crammed packed into our daily bread.

Whats the problem with Palm Oil ? check the link…http://www.fishinaboxrecords.com/palm-oil-how-can-a-product-that-harms-animals-be-called-vegan/)

Polish Bakery, though blessingly Palm Oil free, do still use Mono- and Diglycerides of Fatty Acids, pretty standard these days though we are dubious of as the origin of added Mono- and Diglycerides of Fatty Acids E471 as it still is not 100% clear and so it doesn’t meet our vegan standard for the day, we are going back to baking basics …

Monoglycerides and diglycerides are both naturally present in various seed oils, however their concentration is usually low. In industrial production it blows the low levels out of the window by a chemical reaction between the fats and oils and glycerol. (Lud turns in his grave !) Whether the original oils are animal or vegetable is often hard to decipher. Basically it just ain’t going to be guaranteed to be vegan without constant fixed supply confirmed as vegetable based (non palm) from the manufacturer, and that is not something that is jumping out on the reviews website or ingredients lists out there..

The switch in turning bread into a food processing nightmare started to happen in the 1960’s and the additives have been growing since in number and health risk, lighter yet tasteless long lasting breads, all come at a price, and that price is your health.

What’s in your average supermarket loaf ?

FAT
Keeps it standing up and looking like “bread” when its a long way towards the sell buy date.

FLOUR TREATMENT AGENT
L-ascorbic acid (E300) makes a loaf look bigger than it actually is by retaining gas in the dough !

BLEACH
Chlorine dioxide gas, your white flour just got “whiter” !

REDUCING AGENT
L-cysteine hydrochloride (E920), comes from animal hair and feathers, that’s not vegan but bread should be !

SOYA FLOUR
Well that sounds better  right ? soya flour basically helps the production process allowing more water to be added and retained in the dough and as such increasing the size of the bread above expectations. sounds like a consumer scam ?

EMULSIFIERS
lets the dough to hold more gas and therefore grow bigger and make the crumb softer, everyone needs more gas right ?

PRESERVATIVES
Calcium propionate makes bread look ok when left on the shelf for sale for ever basically

Find out more about the commercial Bread scam:

http://www.independent.co.uk/life-style/food-and-drink/features/the-shocking-truth-about-bread-413156.html

What should be in a loaf of bread ?

Well your basics are: Flour, yeast, water and salt. If you want something more “artisan”, then add seeds ,pesto (vegan version), sun dried tomatoes etc to get a real rustic loaf in any healthy combination that takes your fancy. Shelf life is not a problem with any of these home baked breads we made as they did’nt last 15 minutes after baking.

We took a walk out the supermarket door with a pack of organic wholemeal bread flour yeast and some healthy goodies to bake with and left the commercial palm oil stocked loaves on the shelf.

Whats in our Strong organic bread Flour ? Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin). That’s about as clean as you are going to get for baking so we are going with that.

A history of AWFUL Bread: http://www.theoldfoodie.com/2011/03/sawdust-bread.html

GIVE US THIS DAY OUR DAILY BREAD….Let us turn our backs on darkness and let’s get baking

500g as a rough guide of organic strong bread flour . We tend to mix any quantity and go by the consistency of the dough for baking, but you can use 500g as a guide.then add your oil, we used flavoured oil that had been soaking in Sun dried tomatoes, or Jerusalem artichokes, chilli’s or peppers, anyone will do that add flavour, 4 table spooks on a 500g should do it and throw in a handful of seeds. We used pumpkin seeds.

IMG_0746 IMG_0748

To make a began dream bread, add b12 and flavour again we use engevita b12 flakes,. then add the sundried tomates and a FULL 10g pack of yeast. Most bread recipes say add 7g but you are baking without all the treatment agents and emulsifiers so add the full 10g yeast pack.

IMG_0749 IMG_0750

Mix in water and turn until consistency is sticky, on a 500g that’s about a cup full of water, you can also replace water with aquafaba which gives it more lift again but it’s not necessary. salt, pepper and Tumeric.

Why Tumeric ?

It has powerful anti-inflammatory effects and is strong antioxidant, all good stuff, nice and natural too, throw it into the mix. mix it up and drop it in the bread maker on a large wholemeal loaf setting. If you want you can roll it out , add patterns , cut to shape and bake it in the oven (its a 4 hour bake !!) but as far as we are concerned, jobs done so get it in the bread maker and clean up.

IMG_0753 IMG_0754 IMG_0755 IMG_0756IMG_0471IMG_0484IMG_0744IMG_0745

While you are waiting for the Bread to Bake. Here are some great quotes on Bread to keep you busy

“The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight… ― Mary Francis Kennedy Fisher

“All sorrows are less with bread. ” ― Miguel de Cervantes Saavedra

“How can a nation be called great if its bread tastes like kleenex?” ― Julia Child

“There are people in the world so hungry, that God cannot appear to them except in the form of bread.” ― Mahatma Gandhi

“The need of the immaterial is the most deeply rooted of all needs. One must have bread; but before bread, one must have the ideal.” ― Victor Hugo

“The Lion and the Unicorn were fighting for the crown: The Lion beat the Unicorn all around the town.
Some gave them white bread, some gave them brown: Some gave them plum-cake and drummed them out of town.” ― Lewis Carroll

Ecclesiastes 9:7

NOTE:

We will skip the “wine”in the bible quote and expansion below and focus on the bread only as “wine” these days is mostly filtered using fish guts (gross !) and fails to meet the vegan standard.

#Giveusthisdayourdailybread

GO EAT YOUR BREAD

So there we have it,. enjoy baking people,. don’t accept the lowest common denominator in what you eat,. strive for something more !

Leave the ranks of the Walking Dead and get VEGAN baking now !

DISCLAIMER: Links to information on sites other than those operated by FISHINABOX RECORDS are for your convenience only and are not an endorsement or recommendation of those sites. FISHINABOX RECORDS does not control or provide any content or information at these sites, makes no representation or warranty of any kind with respect to these sites or their content, and does not maintain, operate, or take responsibility for information provided. FISHINABOX RECORDS does not endorse and is not responsible for the accuracy or reliability of such content or information and any use thereof is solely at the user’s risk.

VEGAN KITCHEN – Super Simple Shepherd’s Lie (Shepard’s Pie)

COVER

VEGAN KITCHEN – Super Simple Shepherd’s Lie (Shepard’s Pie)

We have been getting a bunch of messages in asking for more quick and easy meal planners. With that in mind we have added another belly filler, this one will get you snoozing all afternoon.  A Big meal for rainy days.

The History –

The first mention of the Shepherds or Cottage Pie was in 1791, by the Rev. James Woodford. Originally, a pie made with any kind of minced meat and mashed potato was called a “cottage pie”. In modern English, the dish is usually called “cottage pie” though the Irish also lay claim to it’s origin calling the dish a “Shepherd’s Pie”.

The argument has never been resolved though the majority ruling is that if it was made in days gone by with minced beef (R.I.P) it was usually an English dish, and it was made with minced lamb (R.I.P) it was usually an Irish dish.

Since the late 19th Century both pies were common place in both England and Ireland. Early cookery writers did not use the terms “cottage pie” and “shepherd’s pie” and the terms did not appear in recipe books until the late part of the 19th century. From that time, the terms have been used interchangeably.

It was called a “shepherd’s pie” because a shepherd looks after sheep and the Shepherd when tired with or bored with looking after the sheep , decided to slaughter them and mince up there worst bits of their corpses for use as left overs in a pie.

The foundation of all meat pies is that they are the ground discards of the slaughtered and innocent.

Gone are the days where we can be fooled in to believing that meat is necessary to make a dish, we have learned and now know better. These days we are able to evolve on archaic cooking traditions such as cottage or shepherds pie by replacing pound for pound with Soya mince, as it’s meat free we called it the”Shepherds Lie”.

Soya – Cheap , lean, clean and just all round excellent culinary evolution to meat. No death, no Bad Karma no Coronary heart disease and much better flavour. #GoVegan #GoMeatFree

So, here we have it, the fastest most simple Vegan Shepherds Pie ever, A cheat dish using soya mince (89 pence  – £1.00 from Corner shops, usually stocked in Tamil / Indian and sometimes Turkish Global Food stores / corner shops, ask form mince NOT chunks) or if you haven’t got a decent global foods corner store near you then you can get a Linda McCartney Soya mince in main supermarkets.

boil up your potatoes to make the mash top and when ready mash with Soya or Hemp Milk (Good hemp milk can be found in the long life section in Tescos). Whilst they are boiling make up the base o the “pie”.

IMG_0395

A simple mix,

Pre-Boiled: diced carrots and peas get these boiled.

Pan-fried in vegetable oil:  The soya mince and diced onion until browned.

Once both those small steps are completed mix both the pre-boiled and pan friend ingredients with some brown sauce (HFCS free) a tin of baked beans, yes baked beans and you have your Shepherds Lie base.

As most Baked Beans are loaded with Glucose Fructose Corn Syrup (HCFS) we opt for either the Tesco’s or Sainsbury’s own brand as (at the time of writing this – and ingredients may change) both own brands do not contain the dreaded High-fructose corn syrup (HFCS) (also called glucose-fructose, isoglucose and glucose-fructose syrup).

glucose fructosse

What’s the problem with HFCS ? watch the below and get up to speed on the “bitter truth about sugar poisoning” and get this insidious poison out of your diet #justsaynotoglucosefructosecornsyrup 

Mix up the base and get it into the glass baking tray. As soon as the potatoes are soft, drain off the excess water and mash then with Hemp milk and put over the base.

IMG_0396 IMG_0399

bake in the oven at 200 degrees until the top is crisp and browning (around 25-30 minutes) then serve. job done.

IMG_0401 IMG_0402

DISCLAIMER: Links to information on sites other than those operated by FISHINABOX RECORDS are for your convenience only and are not an endorsement or recommendation of those sites. FISHINABOX RECORDS does not control or provide any content or information at these sites, makes no representation or warranty of any kind with respect to these sites or their content, and does not maintain, operate, or take responsibility for information provided. FISHINABOX RECORDS does not endorse and is not responsible for the accuracy or reliability of such content or information and any use thereof is solely at the user’s risk.

 

VEGAN KITCHEN – Plantain Mash – Fire Pit Feasting 02

IMG_0529

VEGAN KITCHEN – Plantain Mash – Fire Pit Feasting 02

A chance opportunity to pick up a job lot of plantains form the supermarket at 10 pence each and a scorcher of a summer day worked like a dream ticket to cooking up this meal. Nothing beats cooking on an open outdoor fire, always take the option if you can get it, whether a full meal or to use as part of the cooking process. the scents and odoriferous signatures of a fire pit permeate all levels of the cooking experience. Embrace it.

IMG_0524 IMG_0525 IMG_0526 IMG_0527 IMG_0528 IMG_0529

Green plantains have a dry, starchy texture and mild taste, while yellow and black plantains are sweeter and less starchy, we picked up a load of “dying” yellow plaintains for 10p each in Tesco’s and made the most of them.

The usual way to grill Plantain is to split it down the middle and grill each side in the skin we just wanted to cook through the plantain whole to pick up the flavour of smoke and fire and shorted the preparation time in the pan when making the mash. We cooked the plantain till black in the skins, opened then and then sliced for the mash mix

The origins and story of the Plantain 

http://www.raw-food-health.net/Plantains.html

http://www.africanfoods.co.uk/history-of-plantain.html

IMG_0534

Machuquillo (Plantain Mash) High Potassium, high energy meal, low cost, gluten free. Usually served as a side for Meat, we obviously dropped that and made a plantain mash that’s stands alone, is fully loaded and a one stop smokey barbecue shop mish mash meal.

Ingredients: Plaintan, pre-cooked on an open fire sliced, one sliced onion, 5 cloves of garlic sliced, black pepper, salt, soya milk, engevita b12 yeast flakes, vegtable gravy stock granules, liquid vegetable stock (water from steamed carrots, broccoli, cabbage, soya beans – serve those steamed vegetables with the mash) and boil it down and reduce it.

IMG_0560 IMG_0561 IMG_0562 IMG_0563 IMG_0564 IMG_0566IMG_0567

Once that’s done, simply mash it and serve.

IMG_0568 IMG_0569 IMG_0570

Add the steamed vegetables that we cooked to create the liquid stock and “BOOM” there it is !! The ultimate plantain smash mash monster meal.

IMG_0571

DISCLAIMER: Links to information on sites other than those operated by FISHINABOX RECORDS are for your convenience only and are not an endorsement or recommendation of those sites. FISHINABOX RECORDS does not control or provide any content or information at these sites, makes no representation or warranty of any kind with respect to these sites or their content, and does not maintain, operate, or take responsibility for information provided. FISHINABOX RECORDS does not endorse and is not responsible for the accuracy or reliability of such content or information and any use thereof is solely at the user’s risk.

VEGAN KITCHEN – Topsy Turvy Turnover – Fire Pit Feasting 01

IMG_0642

Baked Apple Sultana Topsy Turvy Turnover – Fire Pit Feasting 01

This was one of the most popular  desserts we put out there and two slabs lasted no longer than four minutes between four of us,  a feverish feasting on a par with the freakishly named “Sweet but Rotting Banana Bread”.

So what is so special about An apple turnover ? Not a lot actually, It is a sort of small, typically English individual pie or pasty, in which the filling is placed on one side of a piece of rolled-out pastry and the other side is then turned over’ to cover it. The term “turnover” is first recorded at the end of the eighteenth century: an old woman preparing her turnovers, commonly called apple-pies’ and finding that the problem of the filling just pissing out as the pastry rises all over the baking tray could be solved by “turning the apple pie over” (Sporting Magazine, 1798).  A sweet spicy fruit filling is the norm.

What makes the Topsy Turvy Turnover so special is the ingredients and the method of preparation. Firstly, It’s all Vegan… obviously, secondly the apples are not cooked in the pie, they are baked on an open fire until absolute mush, then mixed with other filling ingredients to build flavour. Why cook the apples seperatly and then add them to the pastry ? Simple, to get a fast bake crisp crust on the pasty we cook it shorter (about 15 minutes? and on a higher gas mark so that the pastry crisps faster (260 degree). We do not need to wait for the filling to cook through as it is already baked, we just want the ingredients to mix in the pie.

Fancy a go at the Topsy Turvy Turnover ? the most simplest of simple baking..

First up , get a fire pit going and bake those apples. Choose large sweet cooking apples (they mush fast) wrap in foil twisting the top to stop juice leaking out, stoke the fire pit and burn the foil black.

IMG_0530 IMG_0531 IMG_0532 IMG_0538

To the spyful watchfuls, yes there are other interesting things cooking at the same time as the Apples on our fire, those are for other “fire peat feasting” recipes. see other posts.

Let the Apples cool completely and empty into a bowl over night in the fridge to allow the juice to separate ( this will mix with coconut and cocoa flakes in the ingredients mix.

One Day/Night later – 

Empty the apple juice into a glass mixing tray and add the sultanas, cranberries (dried) coconut flakes, cocoa powder, vanilla essence, we borrowed a bottle of essence from a Starbucks (most kind  – share in the community baking), sugar mix then add the apples in. top with more cocoa, coconut and sugar and put to one side.

IMG_0617 IMG_0618 IMG_0619

Add after putting through the blender, the liquid contents (aquafaba) of one time of chick peas (in plain water NOT salted water) now spun white to 400g self raising flower, salt. Then roll out pastry.

IMG_0622 IMG_0623IMG_0620IMG_0625IMG_0624IMG_0627

Add the filling in long oblong block shapes and fold the pastry parcels. the put a baking trap on top and flip over so that the pastry is “turned over” and pierce the top of the turnover to allow the pastry to breathe during cooking.

IMG_0628 IMG_0629 IMG_0630 IMG_0631

Brush paint the top and sides with Soya milk to brown the crust then pop it in the oven and go do something less interesting instead for 15 minutes. gas at 260. If you want to gild the lily, you can sprinkle cinnamon and sugar along the top, we don’t but that does’nt mean you should’nt…

IMG_0634  IMG_0637

15 minutes later,. go back to the oven and hey presto it’s ready. Slice and serve with vegan dairy free and palm oil free ice cream, we found a Coconut everything free ice cream in Marks and Spencer’s food hall of all places.

IMG_0638 IMG_0642

First Helpings…

IMG_0639 IMG_0640 IMG_0641

Ooh Ooh, someone going back for more…

IMG_0643 IMG_0644

 

 

 

 

 

VEGAN KITCHEN – THE GODFATHER OF SICILIAN PASTA DISHES

0000 COVER

VEGAN KITCHEN –  THE GODFATHER OF SICILIAN PASTA DISHES

a tutta fava sogno vegana ! The ultimate Sicilian stallion of the Vegan Kitchen, this one really cuts it like none before,. we had three helpings each and ended up groaning on the floor in a dreamy giggling haze after it was sooo good..

4 HOURS EARLIER:

The Food Bank had already put this little lot out to go for recycling as soon as they turn , whatever doesn’t go to animal sanctuaries goes in the Dumpster at the end of it all. Though diminished and abandoned, the nourishing gifts of mother natures basket, wonderful fruits and vegetables rich still in all that is needed for a healthy balanced diet, provided the variety of perfect bits and bobs to put Italian cooking back on the menu, Vegan Style.

00001

4 HOURS LATER:

Tonight is Italian night, Let’s do this yeah ! A simple green Bean Mediterranean dish, broad bean ,courgette x 2 or 3, onions (fried, use sh*t loads of them) and garlic (again sh*tloads of it), chestnut mushrooms a paper bag full, around say 20 ish.. (how big is your wok man ?), salt and black pepper, mixed herbs ,  2 tea spoons of pesto, oregano, turmeric for colour (should have used paprika but just could not, for the life of me, find that massive bag we picked up at the food bank, where the hell was it ?? ) a tea spoon of sheese (vegan cream cheese) to thicken the sauce.

0002

Now add violife vegan cheese broken up into pieces, yes a WHOLE pack ! and salted cashew nuts , yes a WHOLE bag !! (Get some nuts ! ) and cook through until all cheese has melted and get the tagliatelle on the boil..

0003 0004 00050006000010

serve it up and chow down dudes and dudettes !! Sophia Loren got her figure from Pasta remember  not from pouting like some wannabe botox addict.. get with it , get a bit of the “Sicilian” in you…

Wondering what Siclians have got to do with Pasta ? It’s where Pasta dishes like this little number came from. Inspired to explore the Italian Vegan lifestyle ? Check out the below links :

http://www.vegitalyguide.com/

Top 10 Tips for Traveling Vegan in Italy

Mamma Mia, What Do You Eat? (Vegan in Italy)

It’s Easy Being Vegan in Italy

DISCLAIMER: Links to information on sites other than those operated by FISHINABOX RECORDS are for your convenience only and are not an endorsement or recommendation of those sites. FISHINABOX RECORDS does not control or provide any content or information at these sites, makes no representation or warranty of any kind with respect to these sites or their content, and does not maintain, operate, or take responsibility for information provided. FISHINABOX RECORDS does not endorse and is not responsible for the accuracy or reliability of such content or information and any use thereof is solely at the user’s risk.

VEGAN KITCHEN – The Humble CELERIAC – Celeriac Remoulade

00001

VEGAN KITCHEN – The Humble CELERIAC – Celeriac Remoulade

The unsung hero of the vegetable world, oddly knobbly, bizarrely shaped celeriac loaded with a unique subtle, celery-like flavour, with nutty overtones, the Celeriac makes the perfect side.

So what do you do with it ? all the recipe books talk about mashing it, making it into patties and casseroles, soups etc,, we say “yawn”… why trouble with all that, there’s something much nicer we can do with our humble little celery turnip..

So what are we going to do with it ? well it’s called Celeriac Remoulade and it takes about 3 – 4 minutes to prepare and zero, YES ZERO !!! cooking… RESULT !

Any old celeriac will do, quite frankly, ours came from the food bank and was almost about to walk out of there on it’s own as it had been left to fester at the bottom of the perishables box for a good few weeks, the more elitist rags and recipes guides will tell you to: “Choose the best, the very very best, and to know what the very very best is you must choose a firm root that feels heavy for its size. Avoid those that are discoloured, after all no one likes a root that looks too earthy”… we ignored all that and went for “earthy”..

Don’t peel it, don’t wash it, don’t scrub it,. you don’t need to as when you grate it the skin piths on the grater and you can just compost or recyclee the outer pith (back to the planet or into the rabbit)…

What can you feed a rabbit: 

http://www.petwebsite.co.uk/rabbits/rabbit-care/feeding-rabbits-vegetables-and-fruits

So here we go,. preparation goes a little bit like this…(complete with variations in case your cupboards are missing some of the ingredients) :

one celeriac grated, no need to peel just discard the pith then one lime squeezed (alternative lemon if you want) , two teaspoons of pataks lime pickle: Lime (hot, medium) or (both are vegan) the Lime Mild Dip Pot
(alternative to lime pickle is dijon mustard. Two tablespoons mayola (vegan mayonnaise) one full pot of humous (no humous ? Just up the mayola) , salt , black pepper, garlic salt and mix it all up ..

Job done

0002 00003 00004 00005 00006 00007 00008 00009

So there you have it !! Simple as that ! ,. Celeriac Remoulade, it makes the perfect side for any dish, we served this up with a second side of grated carrots and a Chinese 5 spice maple syrup and sweet tamarind sauce stir fry (spice mushroom , pak choi (bok chay), ginger, mangetout, carrots, shallots, cashew nuts and fat sultanas) on jacket potato..

It serves well with any dish or is great on pitta bread as a snack. Or if you don;t have anything immediate to mind, pop it in a pot, scribble out a label and drop it in the fridge for later. good for 3 – 5 days.

000012 000010 000011

Drop us a note in the comments section with what you served the side with,………….. Enjoy !

nutritional facts

DISCLAIMER: Links to information on sites other than those operated by FISHINABOX RECORDS are for your convenience only and are not an endorsement or recommendation of those sites. FISHINABOX RECORDS does not control or provide any content or information at these sites, makes no representation or warranty of any kind with respect to these sites or their content, and does not maintain, operate, or take responsibility for information provided. FISHINABOX RECORDS does not endorse and is not responsible for the accuracy or reliability of such content or information and any use thereof is solely at the user’s risk.

 

VEGAN KITCHEN – ALL IN ONE VEGAN PASTY WITH (V) CREAM CHEESE TOPPER

0000A

ALL IN ONE VEGAN PASTY WITH (V) CREAM CHEESE TOPPER

Everyone loves a pasty right ? Quick , easy, filling, does the job.. the unfortunate thing about Pasties  you find in the shops,  is that they are full of crap, fructose corn-syrup, slaughtered animals (Buddha turns in the grave) and their so called by products, a truck load of chemicals to turn your guts and mind inside out…

Enter FISHINABOX,. we are going to give you the “idiots guide” to the healthy vegan pasty. There are distinct parts to the pastry,. the pastry itself, the filling, butter and dairy substitutes.

The OMG how to make your own butter recipe:

butter

Melt the coconut oil in a saucepan, once melted remove from heat and return to room temperature, add vegetable oil and mix. Blend the Aquafaba until white and frothy. Add the oil mix to the blender and mix a little in at a time until all mixed in the blender, then add apple cider vinegar and blend again. taste check, does it need salt ? add it so and finally add the turmeric to give it a butter colour. last step pop it in the fridge uncovered overnight and there’s your butter.

Secret Ingredient: AQUAFABA : Chick Peas in Water create Aquafaba, make sure your Chick Peas are in Water though NOT salted Water as salted chick Pea water will not work.

(Aquafaba can be used to replace egg whites in many sweet and savory recipes. Its unique mix of starches, proteins, and other soluble plant solids which have migrated from the seeds to the water during the cooking process gives aquafaba a wide spectrum of emulsifying, foaming, binding, gelatinizing and thickening properties.)

Check the tin before you buy ! “in water” NOT “in salted water”

00006 - Copy 00007

That’s the butter done, next up we get the pastry down and done. Which involves the first four ingredients measured in the mixing bowl. if you want to give your Pasty that puffed up feel, thrown in some more Aquafaba like we made for the butter (shown in the above image).

000100005000080000900001000011

Once the pastry is rolled out you can just add your filling, we use a simple combination of vegetables (parsnips, swede, broccoli, kale, carrots, potato, anything you have basically !) steamed mixed with (fructose corn syrup free) baked beans (yes baked beans !!). you can also add pre soak soya chunks (soak in tamarind sauce if you want to a bit of a kick) as an option.

Image4Image3image6Image7

When the pasties is ready, paint it with soy milk to brown the top and pop it in the oven for 15 minutes on 220 degrees. then take it out and pack the top fold with “Sheese” Dairy Free Cream Cheese (available at Holland and Barrett www.hollandandbarrett.com) add ground black pepper pop it back in the oven for 5 minutes and job done.

0000AImage10

So there we go, a recipe for Butter and a recipe for the best darn cruelty free pasty out there. This pasty costs around 40 pence to make on our credit crunch budget. which is ,.. ummm, doing the maths… ok, around £2.10 cheaper than your regular  pasty of animal abuse and death #justsayin #govegan