I’m having a wonderful holiday. Christmas Day was fantastic, Boxing Day was chilled and we’ve had guests, which has meant food. Party food! I’ve been aided in this area by some wonderful finds in Archie Browns and Holland and Barrett including a gigantic porkless pie, Brussels style pate, fishless thai style fish cakes (surprisingly and freakishly authentic tasting) plus a selection of Indian savouries courtesy of the Co-op.
Whilst I do need a helping hand around this time of year (and I’m not ashamed to cheat a little) I do try to make as much as I can from scratch and even though I’m nowhere near as organised as I’d like to be I have found the time to rustle up some simple vegan party goodies. The ones featured here are actually for a party I’m going to tonight. Being vegan I do have to ensure I always bring something edible to such events else we may starve.
For me this is no chore, as nothing pleases me more than to spread the Vegan love in the form of yummy eats and both of these recipes are so quick and simple they can be made in advance, stored in the fridge, ready to go on the day you need them.
I should stop now because I’ve a potato salad to make to accompany my frittata’s, raw balls and spiced ginger chestnut bread!
mini tofu frittata
1 green pepper
1 cup frozen peas
2 large cloves garlic
handful chopped flat leaf parsley
1 pack of firm tofu (approx 400g)
1/2 cup soy milk
1 tsp tumeric
1 tbsp plain flour
1 tbsp oil
salt and pepper
Heat oven to 200 degrees celsius/390 fahrenheit
Heat the oil in a large frying pan. Finely chop the onion and add to pan. Season and sweat for several minutes ensuring the onion doesn’t colour.
Chop the pepper into small pieces and add to frying pan. Allow to soften with onion. Crush the garlic and add to the pan. Season generously. Add the frozen peas and a little water. Cook for a few minutes until the peas are defrosted. Stir through the chopped parsley. Set aside.
Drain the tofu and press out any excess water. I like to set it on a plate and place another plate on top, rest a heavy pan on top of that and after a few minutes drain again.
Break the tofu into pieces and put in a food processor. Season generously, add the tumeric, flour and half the soya milk. Blitz until smooth adding more soya milk if it is too thick. The consistency should be like that of soft whipped cream.
Pour the mixture into a large bowl and stir in the onion, pepper and pea until it is fully combined.
Carefully spoon the mixture into silicon muffin cases and bake in oven for 20-25 minutes. Allow to cool and then keep in fridge until you need them.
Now for something sweet!
chocolate and peanut butter raw balls
8-10 pitted dates
handful chopped pecans
2 tablespoons crunchy peanut butter
1 tablespoon cocoa powder and more for dusting
1 tablespoon date syrup
Put all the ingredients in a food processor or do it in two lots in a hand blender – my preferred choice.
Turn out the rubble mixture into a bowl and roll a teaspoon amount into a ball. Repeat until you get approx. 12 raw balls.
Place in fridge overnight and on the day you need them dust in cocoa powder. Eat, share, love.