I’ve told you before how I love to veganize recipes. I’ve also told you how one of my favourite books to do this with is currently Tana Ramsay’s Homemade, which may seem odd seeing as the book is divided into such sections as Beef, Chicken and Seafood. Do I let this deter me? Hell no. Adapt and conquer is the motto of the day and I really feel I have successfully done both with this book, which thrills me no end!
By using these non-vegan recipe books I am trying to encourage my vegan friends to engage with the wider culinary world and therefore not feel excluded or on the periphery. It can be a little lonely being vegan and feeling like you mustn’t use this or you can’t eat that does get on top you sometimes, which is not pleasant. Read, use, enjoy omnivore books and blogs and select the recipes that look appealing and can be easily modified to suit your lifestyle.
I love food and I love cookbooks. I still post on the Nigella forum and I really like communicating with people that have that same love for food I do. I would hate to feel I needed to restrict myself to only vegan forums – that would make me pretty unhappy and food is surely about happiness after all.
My favourite blog is still Joy The Baker and she comes up trumps everytime with recipes that can be veganized in a flash. For example, her latest single lady pancake recipe is practically vegan anyway because it is eggless – yahoo! Boy does it taste good too – yowsas, that is a knock-out pancake if ever there was one! Try it.
Where was I? Oh yes, sweet potato and mushrooms on toast. Another knock-out recipe perfect for breakfast or lunch. Try it too.
3 sweet potatoes
1/2 punnet closed cup mushrooms
2 spring onions
2 sprigs rosemary
handful chopped chives
3/4 tbsp soy cream
4 slices granary bread
sea salt and pepper
Pre-heat oven to 200 degrees celsius/ 350 farhenheit. Peel and dice the sweet potato into medium chunks. Finely chop the rosemary, sprinkle over the sweet potato and drizzle with oil. Season and toss using your hands ensuring the potato chunks are thoroughly coated. Bake for 30-40 minutes.
Slice the mushrooms. Heat a little olive oil in a frying pan. Fry the mushrooms for a few minutes. Season and at the very end add the parsley. You could also add a splash of balsamic if you wish.
In a bowl mash the sweet potato with a fork. Season and add the cream and chopped chives, reserving some for garnish.
Toast the bread and butter with the soy spread. Spread the sweet potato mash onto the toast and top with the mushrooms. Sprinkle on the remaining chives and serve:)