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MUSHROOMS IN PUFF PASTRY

A favorite of mine... This recipe is so simple and a bit of a cheat because I buy the pastry. If you do prefer to make your own pastry, please remember what vegan means - no animal products at all. There are also links to other animal-free recipes sites that have lots of good, tasty recipes below:

(All ingredients can be purchased at any large supermarket but I try to shop locally).

At some point during this operation you will be require to remove the pastry from it’s packaging and wield a rolling pin, though a wine bottle will do. For reasons of hygiene you will need to wash the bottle first. This is an excellent reason for drinking it’s entire contents in the bath then, at least, you wont care what it tastes like.
You can roll the pastry into any shape you like but I find a good way is roll it into a rectangle about 25cm by about 22cm (approx 10” X 9”) with the top half slightly thicker that the bottom. Oil a baking tin and flop it in with the top half hanging over the back of the tin.
Chop the onion and fry it over a medium heat, adding the garlic after a few minutes, until it is soft. Take care not to allow to burn.
Chop the mushrooms into small chunks and add to the pan allowing the mix to cook for a few minutes.
Add some soy sauce and Worcester sauce then taste. They are both quite salty so it’s worth frequent tasting before seasoning with salt and pepper.
If the mix looks a little dry in the pan do feel free to add a bit more Pure margarine.
Mix the remainder of the margarine, quantities are flexible so don’t be afraid to dig more out of the tub, and flour into a paste and add it a little bit at a time to the mushroom mix. If it gets lumpy just stop adding and get stirring until you’ve got it mixed in. Let it cook for a minute, stirring then slowly add your soya milk. It all should start to thicken up now so don’t rush the soya milk bit or you’ll have a runny sauce.

Once you have achieved the correct consistency (thick enough to sit there but not thick enough to salute you) pour the mix onto the waiting pastry base and then fold the ‘top’ over to make an open envelope. Don’t bother to close the edges as it always spills out anyway.

Brush the top with soya milk and score is a criss-cross pattern.

Cook in a preheated medium hot oven for about 15mins.

It’s lovely no matter how you serve it but a favourite is as a Sunday roast with all the trimmings - Bon-appetite!

BREAD

Put the sugar and yeast in a jug and stir in 200mls of lukewarm water. Leave covered with a piece of cloth in a warm place for about 20 mins until frothy.
Put 900g (2lbs) of the flour in a jug with the rest of the water, stir and add the yeast mixture and the rosemary and fennel. Continue stirring until a thick and creamy consistency is obtained. Beat the mix to incorporate as much air as possible to help the action of the yeast. Leave the dough in warm place for 30 mins to rise.
Sprinkle dough with the salt and pour on the oil, mix and incorporate enough flour to get the dough to a handworkable consistency. Turn out the dough and knead for a few mins on a board working in the rest of the flour by sprinkling a little on each time. Cut the dough into 4 parts and shape each into a loaf - either round or long, and place on an oiled baking tray. Leave in a warm place for 30 mins.
Cook at 220 c (Gas 7) for 20 mins, check cooked by tapping the bottom which should sound hollow. If not them return for 5-10 mins. Once cooked leave on a wire rack to cool. Eat immediately or freeze for up to 3 months.

LEMON BALM WINE

Pour boiling water over the leaves and leave to cool. Strain out the leaves and then add the sugar to the infussion. And stir to dissolve. Add the previously activated yeast and pour into a demi john and fit airlock, leave to finish fermenting then transfer the liquid to another demi-john leaving the sediment behind. Seal demi-john with a cork and leave to clear. Once clear, syphon into bottles. You should get 5 or 6 wine bottles from each demi-john.

YORKSHIRE PUD

Oil a bun tray and put it in the oven for 5 mins. Make up the batter by mixing all the above ingredients and pour into bun tray. Cook for 25 mins. To avoid burning one side turn the tray around after 10 mins. Cook at 220c

Variations are - add an inch slice of vegan sausage into each pudding drop it in once you have filled the hold with batter. This is like a mini toad in the hole.

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