Rose Elliot Recipes, Incredible Veggie Show 2007

Ready, Steady, Rose!

The lovely Rose has done it again!  Producing fast, delicious and healthy fast food at her packed-out cookery demos, she won over meat-eaters as well as the usual veggie/vegan suspects at Viva!’s 2007 Incredible Veggie Show. Check out the recipes below to learn how to save animals with your knife and fork and keep everyone in the family happy – even if you are short of time like most of us!  

Note: You will find many of the fake meat and vegan ‘dairy’ products at good health stores and some supermarkets – Alpro and Cauldron ranges are widely available, as are some of Fry’s, Plamil’s and.Redwood’s. Otherwise contact the companies below for your nearest stockist. They also do mail order. (It’s always worth asking your local health store to order products for you – if you’re a regular customer they should be happy to oblige, as well as to learn about exciting new ranges!)

Beanie’s Health Foods (Fry’s Products and B’Nice dairy/soya-free ice cream).  Superb sausages, burgers and a host of other meatless treats. The ice cream is also excellent.
T: 01489 574593
F: 01489 582 003
E: info@beanieshealthfoods.co.uk
W: www.beanieshealthfoods.co.uk

Plamil Foods The vegan pioneers! Founded to make the first UK soya milk in the mid-sixties and still going strong with their delicious dairy-free milks, mayo and chocolate.
T: 01303 850588
F: 01303 850015
E: contact-us@plamilfoods.co.uk
W: www.plamilfoods.co.uk
Plamil Foods Ltd
Folkestone
Kent
CT19 6PQ

Redwood Wholefoods – manufacture an increasingly wide, delicious and innovative range of animal-free cheeses, cheatin’ meats and fishless ‘fish’ products.
T: 01536 400557
F: 01536 408878
E: info@redwoodfoods.co.uk
W: www.redwoodfoods.co.uk
The Redwood Wholefood Co. Ltd
Redwood House
Burkitt Road
Earlstrees Industrial Estate
Corby
Northants
NN17 4DT

Leafy Summer Salad with Cheatin’ Rashers & Greek Style Cheezly
Sweet & Sour Stir-fry with Chunky Wok & Stew Strips
Cheatin’ Chicken in Mushroom Cream Sauce
Roasted Tofu with Satay Sauce
Quick Pea & Tofu Curry
Apricot & Orange Fool
Warm Beetroot & Quinoa Tabbouleh
Best-ever Chilli
Cannellini Bean, Black Olive, Sun-dried Tomato & Basil Paté
Pears with Mustard Cream Dressing
Asparagus Gratin with Home-made Tastiest-ever Non-Dairy ‘Cheese’ Sauce
Chocolate Torte

Leafy Summer Salad with Cheatin’ Rashers and Greek Style Cheezly

Serves 4

Preparation: 10 minutes Cooking: 4 minutes

The rashers have a pleasantly smoky flavour without being too meaty, and Greek Style Cheezly is a dead-ringer for feta. Together they make a lovely summer salad with tender baby spinach leaves and a zingy dressing. See www.redwoodfoods.co.uk for local stockists of Cheatin’ Rashers and Cheezly or order direct.

120g/generous 4oz Redwood’s Greek Style Cheezly
115g/4oz Redwood’s Cheatin’ Rashers
1 garlic clove, crushed
3 tbsp olive oil
1 tbsp red wine vinegar
1 tsp mustard
2 x 225g/8oz packets baby leaf spinach
Salt and freshly ground black pepper

1. Drain the oil from the Greek Style Cheezly – you could use some of this to oil the pan for frying the rashers and make the dressing.
2. Fry the rashers in a lightly-oiled frying pan, as described on the pack. Set aside to cool.
3. Put the garlic, oil, vinegar and mustard into a deep salad bowl with some salt and pepper and mix to make a dressing.
4. Put the baby spinach on top. It will seem like a lot, but it will shrink when coated with the dressing.
5. With kitchen scissors, snip the rashes into pieces and add to the bowl, along with the Cheezly.
6. Gently toss the salad until everything is mixed.

Sweet & Sour Stir-fry with Chunky Wok & Stew Strips

Serves 4

Preparation: 10 minutes Cooking: 4 minutes

This makes a lot – a really good filling meal for 4 people, but you could make a smaller quantity, just taking out the amount of wok strips that you want then re-sealing the pack and putting it back into the freezer for another time – very convenient.
Mirin, is a sweetened sake or rice wine with a light syrupy texture. You could use sweet sherry instead. In either case, the alcohol evaporates, leaving just the flavour.
NB. Wok strips available from good health stores or else contact Beanie’s for Fry’s stockists or mail order. www.beanieshealthfoods.co.uk

175g/6 oz match-stick thin slices of carrot
175g/6 oz courgette sticks
175g/6 oz summer cabbage, shredded
Bunch of spring onions, sliced lengthways
1 green pepper, de-seeded and cut into match-sticks
Small can pineapple chunks, drained and lightly chopped
380g pack Fry’s Vegetarian Chunky Wok and Stew Strips
2 tbsp vegetable oil
Salt

Sauce
2 tsp grated ginger
2 tsp cornflour
2 tbsp mirin or sherry (Harvey’s is vegan)
2 garlic cloves, crushed
2 tbsp white wine vinegar
4 tbsp soy sauce

1. Have the vegetables all prepared and ready.
2. Make the sauce by mixing all the ingredients in a small bowl.
3. Set a wok over the heat and get it hot, then add the oil, allow it to heat, then put in all the vegetables and the pineapple.
4. Stir-fry for 2-3 minutes, until they are beginning to soften.
5. Add the Chunky Wok and Stew Strips.
6. Continue to stir-fry for a further 2-3 minutes, until the vegetables are just tender and the wok strips are heated through.
7. Give the sauce a quick stir, then add to the pan.
8. Stir-fry for a minute or two longer, then check seasoning, adding some salt if needed, and serve.
9. Serve with plain rice or noodles.

Cheatin’ Chicken in Mushroom Cream Sauce

Serves 2

Preparation: 10 minutes Cooking: 15 minutes

I like the flavour of cheatin’ chicken because to me it doesn’t taste too ‘meaty’, yet carnivores like it, so everyone is happy. This is good served with cooked rice or sautéed potatoes and some green beans or a watercress salad.
NB Alpro ‘cream’ available in large supermarkets free-from section or health stores.
Redwood’s Chicken-style pieces available from health stores or contact www.redwoodfoods.co.uk for local stockists or mail order.

1 tbsp vegetable oil
250g/9oz chestnut mushrooms, washed and sliced
1 garlic clove, crushed
1 tsp cornflour
250ml (1 tub) Alpro Soya Dairy-free Alternative to Single Cream
150g/5oz Redwood’s Chicken-style pieces
Squeeze of lemon juice
Salt and freshly ground black pepper
Paprika pepper

1.      Heat the oil in a pan, put in the mushrooms and fry, uncovered, for 5-7 minutes, until tender.
2.      Stir in the garlic and cook for a minute or two longer.
3.      Sprinkle the cornflour over the mushrooms and mix well, then add the Alpro and bring to the boil, stirring.
4.      Add the Chicken-style pieces, stir to coat with the mushroom sauce, then leave to cook over a gentle heat for about 5 minutes, or until heated through.
5.      Season to taste with a dash of lemon juice, salt and freshly ground black pepper.
6.      Serve sprinkled with paprika.
7.      Good with baked potato or rice.

Roasted Tofu with Satay Sauce

Serves 2

Preparation: 10 minutes plus 2 hours marinating Cooking: 30 minutes

This is quick, easy and very tasty. I love to make it with smoked tofu, but you could also use the original type – or, make it really easy for yourself and use the ready-marinated type and leave out this stage of the recipe!
NB Cauldron smoked tofu available from large supermarkets – or try your local health store, which may also stock other brands of smoked tofu. .

220g/8oz Cauldron organic beech-smoked tofu, drained and cubed (or any smoked tofu of your choice)

Marinade
1 garlic clove, minced
2 tablespoons soy sauce
2 tablespoons medium or sweet sherry
1 tablespoon rice vinegar or white wine vinegar

Satay Sauce
25g/1oz creamed coconut, in small pieces
150ml/5fl oz warm water
2 slightly rounded tbsp smooth peanut butter
2 garlic cloves, minced
Dash of soy sauce, optional
Salt

1.      Put the tofu cubes into a shallow bowl.
2.      Mix together the marinade ingredients and pour over the tofu, stir gently then leave for at least 2 hours.
3.      When you are ready to cook, preheat the oven to 200oC/400oF/Gas Mark 6.
4.      Drain the tofu, reserving the marinade.
5.      Put the tofu cubes on a lightly-oiled baking sheet, in a single layer, and roast in the oven for 25-30 minutes, until they have browned well and are fairly crisp.
6.      Meanwhile, make the satay sauce.
7.      Put the pieces of creamed coconut into a small bowl and add the boiling water. Stir until the pieces have melted to a cream.
8.      Add the peanut butter, garlic and a dash of soy sauce to taste if you like.
9.      Season with salt as necessary and serve with the tofu.

Adapted from Vegan Feasts by Rose Elliot, published by Thorsons

Quick Pea & Tofu Curry

Serves 4

Preparation: 10 minutes Cooking: 20 minutes

This is a lovely quick curry, full of fresh flavours. It’s good served with some freshly-cooked Basmati rice.

1 onion, chopped
2 tbsp vegetable oil
2 garlic cloves, chopped
2 tsp grated fresh ginger
1 tsp cumin seeds
½ tsp turmeric
225g/8oz plain firm tofu
3 tomatoes, roughly chopped
115g/4oz frozen peas
1 tbsp fresh lemon juice
Salt and black pepper
A little fresh coriander, optional

1.      Cook the onion in the oil in a covered pan for 5 minutes, until the onion is beginning to soften.
2.      Stir in the garlic, ginger, cumin and turmeric and leave to cook for a minute or so while you deal with the tofu: it needs to be drained, patted dry with kitchen paper and then cut into cubes.
3.      Add the tofu to the spicy mixture in to pan and cook for 5 minutes over a moderate heat, so that it gets golden-brown in places. Stir often.
4.      Put in the tomatoes and peas.
5.      Cook for 3-4 minutes longer, until the peas have heated through and the tomatoes heated and softened.
6.      Stir in the lemon juice, taste and season with salt and pepper.
7.      Snip some coriander over the top, if you’ve got some, and serve.

Adapted from The GI Vegetarian Cookbook by Rose Elliot, published by BBC Books

Apricot & Orange Fool

Serves 4-6
Preparation: 15 minutes plus soaking time

This is a lovely sweet fool; you do need to start it in advance so the apricots have time to soak, but how hard is that? Then it’s just a question of whizz and serve.
NB Alpro ‘cream’ available in large supermarkets free-from section or health stores.

250g/9oz organic whole dried apricots, preferably organic
Grated rind of 1 orange and juice of 4 oranges
250g/9oz plain tofu or silken tofu, drained and broken into pieces
120ml/4fl oz Alpro Soya Dairy-free Alternative to Single Cream
25g/1oz shelled pistachio nuts, chopped, or flaked almonds

1.      Set aside the grated orange rind.
2.      Soak the apricots in the orange juice for several hours - overnight if possible.
3.      Puree the apricots and their liquid thoroughly in a food process or with a stick blender.
4.      Whizz the tofu until it has lost its grainy texture and is completely creamy.
5.      Mix tofu, apricots, soya cream, reserved orange rind and whizz again, thoroughly, to make a smooth, thick cream.
6.      Spoon into individual glasses and sprinkle with the nuts.

Adapted from The GI Vegetarian Cookbook by Rose Elliot, published by BBC Books

Warm Beetroot & Quinoa Tabbouleh

Serves 4

Preparation:15 minutes. Cooking:18 minutes plus 5 minutes standing

This is my favourite way to eat quinoa. The beetroot and the onions give a touch of sweetness which contrasts so well with the slight bitterness of the grain.

125g/4oz quinoa
2 tbsp olive oil
2 large red onions, finely sliced
2 tbsp balsamic vinegar
2 tbsp freshly-squeezed lemon juice
2 small raw beetroots, peeled and grated - about 200g/7oz
Handful flat-leaf parsley coarsely chopped
Salt and freshly ground black pepper

1.      Put the quinoa in a sieve and rinse thoroughly under the cold tap, then put into a saucepan with 300ml/½ pint water and bring to the boil.
2.      Cover and leave to cook slowly for 18 minutes.
3.      Remove from the heat and leave to stand, still lidded, for 5 minutes.
4.      Meanwhile, warm the olive oil in a roomy saucepan, put in the onions, stir to coat with the oil, then cover and leave to cook gently for 10 minutes, or until very tender.
5.      Stir the balsamic vinegar into the onion, let it bubble, then remove from the heat.
6.      Add the quinoa, lemon juice, beetroot, parsley and plenty of salt and freshly ground black pepper to taste.

Adapted from The GI Vegetarian Cookbook by Rose Elliot, published by BBC Books

Best-ever Chilli

Serves3-4
Preparation: 15 minutes Cooking: 30 minutes

This is quick and easy to make, filling, totally healthy, cheap and very tasty. For a filling crowd-pleaser, serve with baked potatoes with crunchy skins – or warm bread, or any quickly-cooked grain.
NB Tofutti Sour Supreme, vegan ‘sour cream’ available from health stores or by mail order from Goodness Direct www.goodnessdirect.co.uk
1 onion, peeled and chopped
1 large red pepper, de-seeded and chopped
2 garlic cloves, finely chopped
1 mild red chilli, de-seeded and finely chopped
1 tbsp olive oil
1 tsp ground coriander
425g/15oz can green lentils, drained
425g/15oz can red kidney beans, drained
425g/15 oz can chopped tomatoes
Salt and freshly ground black pepper

To serve
Bunch of fresh coriander, roughly chopped
225g tub Tofutti Sour Supreme (vegan alternative to soured cream)
1 avocado, peeled and chopped, optional

1        Fry the onion, red pepper, garlic and chilli in the oil in a largish saucepan, covered, for 15-20 minutes, or until the vegetables are tender.
2        Stir them from time to time to prevent them from sticking.
3        Add the ground coriander, lentils, red kidney beans and tomatoes and mix well.
4        Leave to simmer gently for 10 minutes.
5        Sprinkle with chopped coriander and serve with your chosen accompaniments and garnishes.

Adapted from The GI Vegetarian Cookbook by Rose Elliot, published by BBC Books

Cannellini Bean, Black Olive, Sun-dried Tomato & Basil Paté

Serves 4

Preparation: 10 minutes

Very quick, easy and full of Mediterranean flavours. Serve in sandwiches, as a dip with crudités or crisp toast, or on a plate with salad leaves and ripe tomatoes for a light meal.

Small garlic clove, crushed
420g can cannellini beans, drained
Juice of ½ lemon
3-4 sun-dried tomatoes
8 black olives, stoned
Salt and freshly ground black pepper
A few basil leaves, torn

1. Put the garlic, cannellini beans, lemon juice, sun-dried tomatoes and black olives into a food processor and whiz to a thick chunky puree.
2. Season with salt and pepper.
3. Tear the basil leaves over the top.

Adapted from The GI Vegetarian Cookbook by Rose Elliot, published by BBC Books

Pears with Mustard Cream Dressing

Serves 4

Preparation: 15 minutes

This makes a refreshing starter. It’s important that the pears are ripe enough, so that you can easily slice them with a fork.

2 ripe pears
1 tbsp lemon juice
1 tbsp red or white wine vinegar
1 tbsp olive oil
Salt and pepper
Watercress to serve

Mustard cream dressing
2 tbsp vegan mayonnaise
2 tbsp vegan soured cream
1 tsp Dijon mustard

1. Peel the pears. Cut them in half and carefully scoop out the cores.
2. Make a light dressing by mixing together the lemon juice, vinegar, olive oil and some salt and pepper.
3. Toss the pears lightly in the dressing.
4. Make a base of watercress on 4 plates.
5. Top each with one of the pear halves, cut-side down.
6. Make the mustard cream dressing by mixing together the mayonnaise, soured cream and Dijon mustard.
7. Season with salt and pepper, then spoon on top of the pears, dividing it between them.

Adapted from Vegan Feasts by Rose Elliot, published by Thorsons

Asparagus Gratin with Home-made Tastiest-ever Non-Dairy ‘Cheese’ Sauce

Serves 4

Preparation: 10 minutes Cooking: 20 minutes

Delicious with asparagus in the summer, this works well with pretty well any seasonal vegetables – try courgettes, cauliflower, broccoli, even well-drained spinach…
NB Redwood’s Cheezly products available from some supermarkets and health stores or contact www.redwoodfoods.co.uk for stockists or mail order.

400g/14 oz asparagus, trimmed
50g/2 oz Redwood’s Cheezly White Cheddar style, finely grated OR 2 slices of Redwood’s Super Melting Cheddar Slices, cut into small pieces with scissors

Sauce
28g/1 oz Pure or other dairy-free margarine
2 tbsp white flour
400ml/15 fl oz unsweetened soya or other non-dairy milk
1 tbsp Dijon mustard
2 tsp nutritional yeast flakes (Marigold Engevita, available from health stores)
A few drops of Tabasco sauce, optional
Salt and pepper

1        Cook the asparagus in 2cm/1 inch fast-boiling water for 4-6 minutes, or until tender. Drain and put into a shallow casserole that will fit under your grill.
2        Meanwhile, make the sauce. Melt the margarine in a large saucepan.
3        Stir in the flour and cook for a minute or two, stirring, but don’t let the flour get brown.
4        Add about a quarter of the soya milk, stirring all the time.
5        Keep stirring to remove lumps, then add another quarter of the milk and stir again. Repeat until all the soya milk had been added.
6        If you get lumps, you can get rid of them using a stick blender or a whisk; (or if all else fails, you can always pour the sauce through a sieve into a clean pan).
7        Stir in the mustard, yeast flakes, a few drops of Tabasco sauce if using and salt and pepper to taste – about ¼ teaspoon salt and a grinding of pepper.
8        Pour the sauce over the asparagus.
9        Scatter the grated Cheezly evenly over the top. Put under a hot grill for 10-15 minutes until the Cheezly has melted slightly and is golden brown.

Chocolate Torte

Serves 6

Preparation: 20 minutes plus 2-24 hours chilling

This chocolate torte shows that you don’t need dairy to make a scrumptious dessert…
NB Alpro and Plamil products readily available from free-from sections of large supermarkets or health stores.  Alternatively, contact www.plamilfoods.co.uk for stockists.

Base
175g/6 oz vegan digestive biscuits
75g/3 oz soft vegan margarine

Top layer
2 x 100g bars Plamil organic chocolate 60% cocoa
2 x 250ml Alpro Soya Dairy-free Alternative to Single Cream
1 tbsp caster sugar
1 tbsp dark rum, optional

1. To make the base, crush the digestive biscuits to fine crumbs.
2. The easiest way to do this is to but them into a strong polythene bag then bash and roll the biscuits through the bag until you have fine crumbs.
3. Mix the crumbs with the soft margarine until all the margarine has disappeared.
4. Press this into the base of a 20cm/8 inch spring-form cake tin with a removable base. Chill in the fridge.
5. To make the chocolate topping, break the chocolate into pieces.
6. Put into a bowl set above a pan of boiling water and leave until melted.
7. Remove from the heat and allow to cool a little.
8. Add the cream to the chocolate along with the caster sugar and rum if you’re using this. Whisk for a minute or two until the mixture is light, creamy and slightly lighter in colour.
9. Spoon this mixture on top of the biscuit mixture in the tin and level the top.
10. Chill in the fridge for an hour or so – up to 24 hours is fine.

Adapted from Vegan Feasts by Rose Elliot, published by Thorsons

To see fabulous recipes from her demos at Viva!’s Incredible Veggie Show, Wembley 12 November 2005 Click here