Monthly archives: June, 2018

hummus

15 Foods You Might Not Realise Are Vegan Friendly

15 Foods You Might Not Know Are Plant Based

Vegans often get asked where we get our protein from, with the next most common question: “What do you actually eat?”

If you’re thinking of transitioning to a plant-based diet, you’ll be pleased to know that the following food items are all vegan – always double check the labels in case recipes and ingredients change over time.

Crisps generally

Lots of Walkers flavours, Salt and Vinegar McCoys, Skips and Pringles are all vegan. In fact, most of your favourite brands have vegan options. You can even eat most bacon, steak and BBQ flavours.

McDonalds chips, hash browns and apple pies

Absolute fast food, road-trip essentials – although we’ll leave it to you to decide on the ethical implications of supporting McDonalds.

Hobnobs

The best of all of the dipping biscuits. The plain and chocolate chip varieties of hobobs are both accidentally vegan.

Most pasta

Not the fresh, eggy kind, but the dry, semolina stuff you always make too much of? That stuff is usually vegan.

Most bread

For reasons most of us have never fathomed, some bread has milk in it. Other varieties have egg wash on the top to help with the sticking on of seeds, but you can get really great vegan bread from Warburtons, Hovis and Tescos.Bread

Vegetable pasties from the West Cornwall Pasty Company

Delicious, nutritious and cruelty free!

Hummus

Packed full of protein and as delicious on bread as it is with carrot sticks, hummus is a staple part of most vegan diets.

Ketchup, brown sauce and mustard

Beware of anchovies in cheaper brands, but most condiments like these ones are vegan.

Jam, peanut butter and sandwich pickle

We love a good *something* on toast. You’ll be pleased to know that these popular *somethings* are vegan. You can also get vegan butters from Vitalife, Flora and Pure.

Skittles, Millions, Starbursts

Who doesn’t love a good sweetie? There are tonnes of accidentally vegan sweets. Some Haribo varieties are also vegan. Watch out for gelatine and beeswax, neither of which fit in with a plant-based diet.

Mr Kipling Treacle Tart

Vegans can also eat Mr Kipling apple and blackcurrant pies.

Co-op jam and custard doughnuts

Everybody loves a good doughnut!

Oreos originals

This is the one nobody seems to believe, but it’s true! Oreos original biscuits are vegan friendly.

Baked beans

Most of your favourite baked bean brands are vegan, though you should watch out for reduced sugar Heinz baked beans. It was recently revealed that there’s something in these that vegans can’t eat.Baked Beans on Toast

Instant noodles

Our favourites are Sainsbury’s Chicken Flavour Instant Noodles. Made with the only type of chicken flavour you need – the fake stuff!

 

Things you might think are vegan that aren’t…

Beer – Not all beers, lagers or ciders are vegan. Stay away from Kopparberg, Rekorderlig, Fosters, Carling and Stella.

Cereal – Lots of cereals are vegan, but some are not, and it might not be obvious from the ingredients. Kelloggs use a vitamin D3 derived from sheep wool in their cereal, which means that even the innocent looking cornflake is not vegan.

Tattoos – If you’re taking it really seriously, then you need to be careful who is inking your arms. Lots of tattooists use ink that is not vegan.

Orange juice – Sometimes they contain Omega-3 derived from fish oil or gelatin, whilst others contain vitamin D from sheep’s wool. Look for the 100% orange juice brands.Orange juice splash

Protein powders – Often made with whey, you’ll no longer have your pick of the protein powders if you go plant-based, but luckily there are lots of delicious vegan flavoured shakes to choose from by Sun Warrior.



Strawberry Celebration

Strawberry Elderflower and Basil

This is a wonderful celebration of the great British summer with strong strawberry flavours complemented by the basil in a classic combination.

The lemon and elderflower jellies help to cut through the sweet strawberry and the shortbread adds a level of texture to the dish.

Almost all these elements can be prepared in advance – even a couple of days before they are needed so if you’re having a go for a dinner party or to impress the other half, make life easier by getting most of it done and in the fridge or freezer the day before.

The plating up and presentation we’ll leave up to your creativity but we’ve given you some ideas with the photos.

Finish off with some small basil leaves – or try a few mint leaves for an extra twist.

Vanilla Shortbread

100g unsalted butter
50g sugar
150g plain flour
1 vanilla pod (seeds only)

Cut up the butter into small pieces to make it easier to mix.
Add in the sugar and sift the flour into a mixing bowl
Scrape the vanilla seeds from the pod and add in
Mix everything together with your fingertips until it resembles breadcrumbs
Then squidge it all together into a dough
Leave to rest in the fridge for 30 minutes
Roll out to 1cm thick and cut into strips (pizza cutter is useful here)
Arrange on a silicone mat or sheet of baking paper and cook at 160C for 20-25 minutes or until golden brown.

Strawberry and champagne sorbet

350 ml Champagne (Prosecco or English sparkling wine are good substitutes)
300 g strawberries pureed (we use a nutribullet)
200 ml of stock syrup
Zest and juice of 1/2 lime

Make the stock syrup by heating sugar with water and the champagne on the stove.
Allow to cool and then add the puree and the lime zest and juice
Mix well then transfer to a tin and pop in the freezer
Mix every 30 minutes for 3 hours to keep it smooth.

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Elderflower jelly

375 ml water
50 ml elderflower liqueur (or substitute for cordial)
75 ml elderflower cordial
Agar agar/vegetarian gelatin as per instructions

Mix the ingredients in a saucepan and bring to the boil.
Skim off any impurities and simmer for 5 minutes
Leave to cool
Line a tin with cling film
Pour the slightly cooled mixture into the tin and chill in the fridge to set

Lemon gel

Juice of one lemon
One heaped teaspoon of sugar
Three parts water to one part lemon
Agar agar as per instructions

Mix the ingredients in a saucepan and bring to the boil.
Skim off any impurities and simmer for 5 minutes
Leave to cool
Line a tin with cling film
Pour the slightly cooled mixture into the tin and chill in the fridge to set

Basil caviar

Large handful of basil leaves
100 ml stock syrup
Agar agar
Chilled oil

Take the basil leaves and add to salted boiling water for 2 minutes
Remove and put in a bowl of iced water to stop the cooking process
Squeeze the water from the basil leaves and blend with the syrup
Pass through a fine sieve
Add to a saucepan with the agar agar and extra water if required and simmer for 5 minutes
Leave to cool then
Drop droplets of the liquid into the cold oil – this will turn them into spheres
Once finished, transfer the ‘caviar’ into cold water to rinse off.

Basil oil

Blanch basil leaves in salted boiling water for 2 minutes
Put in a bowl of iced water to stop the cooking process
Squeeze the water out then add to blender with olive oil
Season to taste

Strawberry meringue

12 medium strawberries pureed
2 large organic eggs (whites only)
55g caster sugar
55g icing sugar
Freeze dried strawberries

Beat the egg whites in a non-plastic mixing bowl with an electric whisk until you get stiff peaks (or can tip the bowl upside down without it falling out!)
Add the caster sugar in three batches beating for several seconds between each addition
Sift in the icing sugar in three batches and gently fold into the mixture
Fold in the strawberry puree careful not to overmix
Smooth out onto baking paper or a silicone mat, sprinkle with freeze dried strawberries and bake at 100c (fan assisted) for 45 mins to 1 hour or until the base of the meringue is firm.
Leave to cool and firm up and break apart into jagged pieces.

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Balsamic and black pepper macerated strawberries

6 large strawberries
20 mls balsamic vinegar
One heaped tablespoon sugar
Cracked black pepper to taste

Chop the strawberries into large chunks
Mix in with the vinegar and sugar
Cover and leave to macerate for 15 minutes
Mix in the black pepper and leave for 10 more minutes
Serve

Basil ribbons

Handful of large basil leaves

Take several similar sized basil leaves and roll like a cigar
Cut finely across the rolled leaves (around 1-2 mm)
Sprinkle on the dish to serve