Friday, February 26, 2010

Roots n radicals – Carroty mash: The great leap forward

As Dr Johnston, author of The Dictionary, once said: “When a man is tired of carroty mash, he is tired of life.” or was that London?
Doesn't matter, carroty mash is the ultimate root dish – carrot mashed with parsnip rocks. Some people swear by the carrot/turnip combo, and the Scots have a taste for tatties and nips, but they're wrong. Carrots and parsnips are as traditional a combo as Morecambe and Wise, chips n mushy peas or Leeds and Bradford. So there.
Even so, you have to move with the times, so here's a variation you might want to try if you fear you're overdoing on the trad mash this winter.

You will need:

350g parsnips
150g carrots
2 teaspoons vegan cream cheese
½ teaspoon ground cinnamon
½ teaspoon ground ginger

Boil your carrots and parsnips till tender – it can be an idea to bung in the carrots for a few minutes first as they take longer. Add the remaining ingredients and give it a mash. Dump in an ovenproof dish and bake at 200C for 20 minutes. Easy.

Friday, February 19, 2010

Roots n radicals – Sweet potato on the side

Easy one this, and the idea is pinched from the excellent El Piano in York. Check it out if you're in town – they did the place up, made it almost totally vegan and the food is a winner every time. Woohay. And although they've tidied up the menu, they've kept a Spanish feel to it – I still find it a little Meze though! Geddit!?!?!
They've just released a cookbook based on their simple seductive food, which is also worth checking out.

You need:
250g sweet potato
2 teaspoons vegan cream cheese

Dead easy this. Boil the sweet potato until tender n mash with the vegan cream cheese. Dollop it into an ovenproof dish and bake at 200C for 20 minutes. Bingo.

Tuesday, February 16, 2010

Monday, February 15, 2010

Coconut sponge cake

170g self raising flour
170g caster sugar
3 tablespoons of grated coconut
5 tablespoons melted soya marg
225ml cold water

200g icing sugar
100g soya cream cheese

Preheat the oven to 180C/350F/Gas 4. Grease and flour a 20cm cake tin with a little soya marg. Sift the flour, sugar and a pinch of salt into a large bowl and give it a stir. Add the grated coconut and mix well. Pour the melted soya fat and cold water into the mixture and carefully fold it into the mixture. Pour the mix into the cake tin.
Bake for around 25 minutes until golden brown on top and it passes the knife test.
For the topping, beat the icing sugar with the soya cream cheese until it is smooth.
When the cake is done, leave it to cool for five minutes and turn it out on a wire rack. When it is completely cool, spread the topping on it. Put it in the fridge for at least an hour. Serve with whatever fruit you'd like on top and a dusting of icing surar.