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

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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.

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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..

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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.

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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.

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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)

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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 !

 

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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.

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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.

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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.

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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)

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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”.

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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).

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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.

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

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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

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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.

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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

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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.

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

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

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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

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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.

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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.

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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.

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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.

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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…

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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.

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First Helpings…

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Ooh Ooh, someone going back for more…

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VEGAN KITCHEN – THE GODFATHER OF SICILIAN PASTA DISHES

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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.

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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.

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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..

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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

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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

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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.

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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

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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”

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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).

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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.

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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.

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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

 

 

VEGAN KITCHEN – PERSIAN VEGAN PARADISE – KOFTEEH PASTIES غذای خیلی خوبیه

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One of the wonderful things of working on World Music Projects is the Fusion of cultural ideas. During the Project “Message in the Sand” (Syrian civil War and Migration) my interactions with Syrian and Iranian collaborators led , as all things do, to great food..

The Album “Message in the Sand” can be free streamed on the below link:

https://soundcloud.com/fishinabox/message-in-the-sand-album-sampler

As the Studio sessions ran, the musicians writers and photographers worked at full tilt, the oven went on and undoubtedly we began to fuse our culinary ideas.. out of that came the Kofteeh Pasty, a great vegan alternative to snack food on the move, capturing unmistakably, all the flavour and spice of the kofteeh Kebab, but this time Cruelty Free Vegan, just the way we like it…

So if you are thinking of a day around town , picnic, festival or just something easy and super quick for lunch then ditch the Kebab and grab a Kofteeh Pasty.

Drawing on the mysterious middle east’s long history of culinary excellence, Here’s the “how to..”

To start off, we drew on the classic Vegan Vegetable Pasty for the base of the recipe  (NOTE – see our vegetable pasty recipe as an alternative if eastern spicy wonders are a bit too much for you)…

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Mix the Middle eastern kofteeh spices ( tomato puree, garlic puree, coriander leaf, mint, lime juice, chilli powder, garam masala, {made from coriander/cumin/black pepper/clove/ginger} lemon juice, ginger) Then add spice mix to the vegetables and the mock “meat” alternative.

To create the texture of the “mock” we used Holland and Barretts Vegan “chorizo” chunks , still palm oil free thankfully ! (www.hollandandbarrett.com ) mixed with shallots ,red onion, butternut squash (gourds), cauliflower heads, yellow split peas (soaked and pre-cooked, parsnips, swede and a cheeky cheat of a few spoons of pickle sauce (Branston’s style) . Get it in the pan and cook it up, then leave to cool on the side.

You can also add these options if you have them: leeks, mint, parsley .

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Don’t forget the butter !!! … oh I almost forgot.. how to make the Vegan cruelty free Butter…….

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Next Prepare the pastry , roll out, add the filling, fold, add design (air holes to let the pastry breathe) and pop in the oven for 15-20 mins on 220 degrees and its done.

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NOTE : Just the Chick Pea Water, not the Chick Peas,. 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”

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These vegan Pasties were immensely popular and also opened up the cost effective, ethical modern alternative to a traditional eastern meat dish.

The Middle East , including Iran and the Arab Gulf States, and also the Indian sub continent is becoming increasingly engaged in debating Vegan and Vegetarian lifestyles and their place in modern forward thinking food practice. So get with it and GO VEGAN 

The debate is still under discussion though some the links below are of interest for those caught up on the finer detail arounds Islam and Veganism:

If you are interested in finding out more on the debate and the impact on Muslim lifestyles, please feel free to click on the below links that have a wealth of information on the debate.

http://www.islamicconcern.com/fatwas.asp

http://hayawan.org/

http://magazine.godsdirectcontact.net/english/178/vg_53.htm

https://www.facebook.com/BeMuslimBeVeganBeProud/

Discussion board and group here:

“Muslims Can’t be Vegan” – Where Veganism and Religion Collide

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 – CHINESE NEW YEAR “MOCK DUCK” 新年好

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VEGAN KITCHEN – CHINESE NEW YEAR “MOCK DUCK” 新年好

And so It happened on Valentines day that the FISHINABOX Gang found themselves wandering around downtown Chinatown and it’s environs taking on the sights at the Chinese New Year Parade this month. New Year actually fell on the 8th but the celebrations for the rest of London ran on the 14th…

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As we ambled around the crowds joyfully throwing bangers and snappers a sense of melancholy came over me like a cold icy finger as we happened upon one of those gloried mortuaries known as a duck shop.

A woeful sight indeed if ever there was one. Rows and Rows of beheaded, eviscerated and plucked little ducks on spits, all machinally slowly turning like unfortunate victims of the heinous “cook em alive” Titan; King Hyperion……..

As the sadness washed over me, my inner Buddha offered me the opportunity to show how nice a duck dish can actually be when there no duck in it… So without further ado i offloaded the last of our “Go Vegan” stickers on each and every one who showed an interest in taking one and made haste from those pits of decay to put mind to frying pan and to come up with the “Mock Duck Meal”.

Yes the Mock Duck Meal , not some martial arts movie cast off “shitting duck crouching chef ” special, this one is torture free and basically came out of the contents of the back of the cupboard. So lets get stuffed with fake, and not fucked, duck and you will see how perfect a meal can be without a corpse sleeping in the sauce begging for its soul to be set free……

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Get your ingredients together in the pan and pour off the mock duck sauce and mix it with the bean juice on one side (we will come back to that later) ..

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Oh almost forgot (again) the ingredients / recipe list……it went a little something like this….

2 onions / 2 tsp tandoori paste / 1 tin mushrooms / 1 tin red kidney beans drained /dash maple syrup / 6 tbsp imli (tamarind sauce) / 2 tins mock duck (drain juice to one side) / salt to season / reduce until the sauce begins to thicken and caramelize…..

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Then cook up the Vegetable side dish…

Remember that grubby old tin of sauce drainings you put on the side ? Well let’s go get it right now to do the side dish.

Grab that left over sauce from mock duck / tandoori spice mix powder 3 tbsp / hemp seeds 1/2 cup / spinach  / four leeks sliced down the middle and separated out / 1 apple chopped small / 2 tsp maple syrup

Fry the hemp seeds and add the spice mix….

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Start working in the spinach then the leeks, lift and turn, lift and turn until completely softened and with a lattice like appearance

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and then bring both together and serve for the most amazing mock duck sensory taste fuck ever. Some people in London still amazingly thinks it’s OK in this day and age to pluck a duck but that’s just NOT how we do things at the FISHINABOX….

So there you have it ! “Mock Duck Phooey” that’s all there is too it !… ENJOY dear Kitchen Cadets and GO VEGAN !

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