Gloucestershire Vegan Group had a fabulous bring-and-share in Gloucester on the 13th September 2014. Hosted by a couple from our group in their home near Gloucester, we especially enjoyed a trip around their beautiful wildlife-friendly garden – a meadow bursting with bee-friendly flowers and colours.
As usual there was a great selection of animal-free dishes brought along for sharing. We had some sumptuous summer salads, a tasty asparagus quiche, a spicy south-western style corn pudding and some moreish crispy tofu cubes coated in yeast flakes to make them extra-savoury.
For puddings the summer-theme continued, with harvest fruits such as garden-grown raspberries and apples included wherever possible. There was some fantastic raspberry-chocolate combinations – chocolate and raspberry cake with a rich chocolate icing, raspberry jam-filled chocolate cupcakes with a rich chocolate ganache drizzled on top, a chocolate mousse cheesecake with a raspberry topping. There was also an extra-tasty apple crumble and a spiced dorset apple-cake to give us a refreshing break from the choco-raspberry overload.
Our get-togethers are a good chance to chat vegan stuff – from the usual sharing of tasty cooking ideas, to vegan perspectives on the Gloucestershire Badger Cull, which some of us are taking action against again this year by joining the Wounded Badger Patrol.
Thanks to our hosts for the evening for being so welcoming, and if you fancy coming along to our get-togethers we’d love you to join us – please join our email list for more details.
Savoury Tofu Cubes
1 block firm tofu
4 Tablespoons yeast flakes
2 tablespoons soya sauce
Vegetable oil for frying
Little gem or similar lettuce leaves for serving
1.Cut the tofu into cubes
2.Pat the tofu dry with some kitchen paper or a clean tea towel
3. Roll the cubes in the yeast flakes on a shallow dish
4. Heat the oil in a pan over a medium heat (cast iron pans work well) and fry the cubes until crispy and golden
5. Remove from the cubes from the pan and set aside on a paper towel to absorb excess oil
6. Serve on a bed of lettuce leaves, sprinkle with the tamari/soya sauce
Isobel’s Rice Salad
1 mug cooked rice
Mung Bean Sprouts
Peppers – red & yellow
3/4 cup balsamic vinegar
1/4 cup tamari or soya sauce
1 tablespoon of french mustard
1. Cook the rice and allow to cool
2. Dice the Vegetables
3. Mix with the marinade and serve
Sheila’s Dorset Apple Cake
2 cooking apples – peeled and diced
4oz coconut oil
4oz coconut nectar sugar
4oz spelt flour
4oz porridge oats
1 heaped tsp mixed spice
1/2 tsp ground ginger
2 tsp bicarbonate of soda
1 tablespoon boiling water
1.Mix the coconut oil, coconut sugar, spelt flour, oats and spices, including the ginger.
2. Add the bicarb to the tablespoon of boiling water, mix this in to the dry ingredients
3. Stir in the chopped apple and raisins
4. Add to a pre-greased baking tray or cake tin and bake for 45mins at 180 degrees celcius.