SEITAN - NOW FOR MY ROAST DINNER

200g of seitan - enough for a meal with some leftover for the next day

Once the seitan is made, fill up a small cooking dish with as much as you can get in - in this case, around 200g - and then cook for 30 minutes at 200C.

I generally have about 2/3rds of this with my roast dinner, and the rest I'll chop into chunks and have in a chilli non carne or similar.

FRYING PAN CHOCOLATE CAKE(S)

[More info to come - of course! :)]

GLUTEN FREE and VEGAN PIKELETS

Just beginning to cook

Cooking the other side

Done! Takes about 5 minutes.

5:2 STUFFED MUSHROOMS (vegan).

Two field mushrooms, spread with Pateole mushroom pate and Meridian pesto, pan-fried curried wedges and broccoli - totalling 424 calories.

Wipe the mushrooms and place them in a microwavable dish. Remove the stalks (but leave them in the dish) and spread the mushroom pate over the mushroom, followed by the pesto. Microwave, on full power, for 6-7 minutes.

165g mushrooms 22 calories
54g mushroom pate 124 
15g pesto 75
218g potato 158
One-cal spray 14
100g broccoli 31

I wasn't intending to fast today, until I realised I had to be out of the house before 12, to shop for the first of the three teaching sessions I had this afternoon and evening. I hadn't had breakfast (rarely do, these days), so I simply missed out lunch and only ate when I returned after 7.

I wanted something quick, so I had stuffed mushrooms with pan-fried curried wedges and broccoli. This only amounted to 424 cals, so I had some strawberries dipped in dark chocolate for dessert. All in all, I was pretty stuffed.

SAVOURY VEGAN TARTS

Just 10 minutes in the oven at 220C

Bread dough:
200g (1 mug) white bread flour
1 crumbled stock cube
1 teaspoon curry powder
125g (1/3rd mug) lukewarm (handhot) water
1 good teaspoon fresh yeast (or level teaspoon dried active yeast)
25g sunflower oil (I used the oil from a jar of sun-dried tomatoes)

Filling/topping:
4 dessertspoon Pateole mushroom pate
1 dessertspoon vegan pesto (Meridian)
4 sun-dried tomatoes, chopped small
4 slices mushroom, 4 slices tomato

VEGAN PIE 'N' MASH

Earlier this week, I made a leftover veg curry into a Thai chilli non carne by adding coconut milk, Thai curry paste, lemon juice and soy sauce, red kidney beans and chunks of seitan - it made loads!

I had it one night with brown rice, and the next night with pan-fried curried wedges. Still there was some left!

So I decided to use it as a pie filling,  and have it for dinner tonight along with mashed potatoes.

The pie

Pie 'n' mash!

More pie!

It's easy to make a simple pastry with just self-raising flour, water and oil - but, to the flour I added half a teaspoon each of bouillon powder and curry powder and added tomato puree to the water. The oil I used was poured from a jar of sun-dried tomatoes.

The mash was made with broccoli and cheese (Violife), plus 1/2 tsp bouillon powder.

BREADMAKING WITH 'MY DAY' SERVICES,

Tuesday  23rd June 2015

Fun with chocolate spread today.

First we made a chocolate whirl:

Homemade chocolate spread

Then we made a tear and share loaf modelled on  a 'Nutella' loaf:

Tuesday 3rd November
Today we made petit pain au chocolat - with three new students, this time. Unfortunately, I forgot to take my camera, so I have no pics of the lovely bread that they made - but hopefully others who did take pics will send them to me so I can include them here.

The session went well, with a great bunch of people and some very good support. Lots of potential from the new students - I'm expecting great things from them.

Next week we'll make something savoury - possibly sausage parcels.

Tuesday 28th October
1^st (taster) session, making fancy dinner rolls with just the one student this afternoon. It was a gentle introduction into breadmaking with the MyDay team.

I've known the director of MyDay for well over 10 years, but we haven't seen each other in a long while, so it was really good to catch up. We have so much in common in our ambitions for the care of people with special needs - this is going to be a very special relationship, I'm sure.

ATM, I'm committed to two more taster sessions - one next Tuesday and one on Thursday. Then we'll see what take-up we get and go from there.

Here's the first batch of bread - fancy dinner rolls - made by the student:

He had some help with the shaping - but he had a lot of input into these rolls!

BIALYS

Saturday 13th June 2015

Dough made with bouillon powder and a little curry powder. Filled with a mixture of
mushroom pate, vegan pesto, chopped sun-dried tomatoes, roasted peppers
and mushroom and topped with pieces of the last three.

Thursday 9th August 2012

Bialys - Flat, round baked rolls topped with onion. Well, that's the traditional way of making bialys, but in the spirit of experimentation, I thought I'd try a sweet version as well.

MATT'S MARZIPAN, APRICOT AND SULTANA SNAKE BREAD and other things

It's always an adventure, making bread with Matt at the care home I visit on Wednesdays. His 'go to' bread is always a 'snake bread' - with whatever ingredients we are using with the rest of the students

Today we were making Danish pastries, so we had some tinned apricots - and I always bring in marzipan, since that's such a favourite with Matt. 

Once he had made his sweetened dough, he rolled it flat and lined it with flattened marzipan, on which he placed apricots - then, for good measure, he sprinkled over some sultanas.

Matt's loaf is on the right - along with some Danish

TWEETING MY LATEST PIZZA (to #veganrecipehour and #realbreadcampaign)

I made a vegan pizza for dinner yesterday, and I wanted to tweet the procedure I used in assembling it. Just one pic of the finished product doesn't convey the whole story.

However,Twitter absolutely refused to let me upload pics from either my iPhone 5 or my MacBook; I kept getting this msg:

Uploading photo failed! Please try again later.

So, I'm going to pretend I'm tweeting from here!

Building a #vegan pizza: H/m T/sauce&hummus w. asparagus and roasted red pepper #realbreadcampaign #veganrecipehour