Vegan cooking like there is no tomorrow…

26 September 2010

Whar has gotten into me at the moment?  I am baking & cooking like there is no tomorrow and so much so that I have barely stopped to so much else, including blog. 

Not only am I cooking up a storm but almost everything I am choosing takes hours and hours!

So this week I made baked tofu.  I don’t like natural tofu that much , I don’t bake with tofu.  Before adding it to a stirfry it gets coated in flour and fried with garlic and chilli until crispy.  I really like the marinated stuff that you can buy but it is quite expensive for the quantity you get so that means that I have to make my own.  Follow the recipe (link above), it takes 30 minutes to drain the tofu and at least 30 minutes to marinate.  I opted for the Szechuan Sauce marinade (tasty) and am keen for the other two as well.  Then using the slow cook method it takes another 1.5 hrs.  The good news is that it freezes so I say bulk make and freeze. 🙂

Doughnuts take 3.5 hours from start to finish (including cooking).  The good news is that these can also be frozen to keep fresh so make a load and freeze them separately so you can grab one when you fancy one.  Happy days.  Come and try one at the THV cake festival.

Today I made chickpea cakes from a vegan dad recipe.  I love this blog and stuck to the recipe as far as possible.  Mine weren’t as crispy as his and I used spring onions and 1 tsp of chilli to give them a bit of a kick.  I also only made 8 large ones :-).

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