All posts tagged: soya milk

Beet Wellington, £1.34 [from ‘Veganish’]

This is one of my more difficult recipes, but I approach it in stages, treating the duxelles as a separate recipe on its own and making it in advance to lessen the workload a little. I can promise you that the end result is completely worth it – a vegan ‘special occasion’ dinner for Sunday roasts, festive feasts, date nights, or any other occasion where you really want to push the boat out. I have made many a vegetarian wellington, ranging from whole flat portobello mushrooms wrapped in spinach, to a black bean and chestnut version, but my favourite by far is this beet wellington, and not just for its nomenclature. It requires a little care in the assembly process, but then so does a standard fillet beef wellington, and this keeps as close to the original as possible with the inclusion of a mushroom duxelles and a crepe layer. The duxelles provides a distinctive depth of flavour, and the crepe layer, although it may seem overly fancy, acts as a barrier between the vegetables …

Salmon, Lemon and Pea Pasta, 22p [ITV]

This recipe was adapted from the Creamy Salmon Pasta in A Girl Called Jack – I’ve simplified the cooking method a bit and added a generous fistful of frozen peas to make it even healthier. Serves 4 from 21p per head. Prices calculated at major supermarkets and correct at time of writing. 300g spaghetti, 12p (20p/500g, Asda) 150g salmon paste, 54p (27p/75g jar, Stockwell at Tesco) 60ml milk, 3p (52p/1l UHT, Asda) 200g frozen peas, 14p (68p/1kg, Asda) Lemon juice, 3p, and plenty of black pepper, <1p Bring a medium saucepan of water to the boil, and add the pasta. Reduce to a simmer and allow to cook for 8 to 10 minutes. Add the peas halfway through to defrost and cook so they’re lovely and tender. While the pasta and peas cook, grab a small bowl, and beat together the salmon paste, milk and lemon juice. Season generously with black pepper. When the pasta is cooked, remove from the heat and drain. Tip the pasta into the pan and coat with the sauce, and …

Banana Pancakes

What do you make for breakfast when you have bananas, eggs, milk and flour? Banana pancakes of course! Ingredients (made 6 good sized pancakes.) (This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links and make a purchase.) 100g flour 100ml milk 1 egg 1 banana, or 2 if you want to go wild 2 tbsp oil Handful of sultanas – I’d normally add these but I don’t have any 🙁 Finely slice the bananas and – depending on their ripeness – either mash them with a fork or chop chop chop them into pieces. Add to a large mixing bowl. Add the flour, and a teaspoon of bicarbonate or baking powder if using plain flour. Add the egg and milk (and sultanas if you have them, sulk…) and mix together with a fork to form a smooth batter. Heat the oil in a frying pan and add a …

Peanut Butter Hot Chocolate [A Year In 120 Recipes]

Sometimes I make things that I love so much, I savour them slowly, wondering how I’ll ever bring myself to eat anything else again. This is one of those moments – one of those silent moments of appreciative bliss when I go all When Harry Met Sally about food. (Although this time, it’s a drink.) This time, it’s Peanut Butter Hot Chocolate. (This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links and make a purchase.) Ingredients (makes one mug, easily, dangerously doubled): 50ml water 3 squares of chocolate 1 heaped tablespoon of peanut butter 150ml milk (for vegans, almond milk is amazing in this, for an extra smooth nutty flavour…) This is really simple. Pop the water and peanut butter and chocolate together in a small saucepan on a medium heat. Stir well until the chocolate and peanut butter have melted and form a glossy, sticky paste. Add …

Crumpets, 6p [from ‘Veganish’]

I very rarely advocate the use of specialist equipment in my recipes, but there is simply no way to make a crumpet without the use of an egg poaching ring. I retired mine when I went vegan, and had to properly search through my kitchen to find them again, but it was worth it. I picked mine up for £1 from a well known hardware and home store, and they have lasted a good few years so far, so I consider them a worthy investment. You could make a giant crumpet in a frying pan, I suppose, but it would be mighty ambitious. They take a little practise and patience, both of which I sorely lack, and I spent an entire day perfecting this recipe, which is virtually unheard of in my slapdash, quickfire kitchen, so enjoy them. There is an ongoing debate about whether they are best eaten for dinner, supper, breakfast, lunch, or tea – let me know when you have yours in the comments below! (This post is not sponsored; I provide …

Perfect Yorkshire Puddings, 8p [A Year In 120 Recipes]

The trick to making perfect Yorkshire puddings is to get the fat really hot before you spoon in the batter. Then, once they’re in, resist the urge to open the oven door or you risk ending up with flaccid puds, and that’s just a tragedy.   Makes 6 in muffin tins or 1 large tin to divide between you! From 8p each. This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links or purchase any ingredients. All prices correct at the time of printing and are subject to change. 2 tablespoons oil, 3p (£1.10/1l) 125g flour, 4p (45p/1.5kg) a pinch of salt (27p/750g) 1⁄2 teaspoon dried mixed herbs (optional), 2p 2 eggs, 30p (89p/6 free range) 150ml milk, 8p (55p/1l)   First preheat your oven to 200°C/400°F/gas 6. Drop a little oil into the bottom of each muffin tin, or the whole lot into a large tin, and stick …

Soda Bread, 38p [A Girl Called Jack]

You have a natural, free breadmaker in your palms and your knuckles – and this easy recipe with no proving or rising time is a great place to start. A lot of soda bread recipes use wholemeal flour, salt and buttermilk or yoghurt – but true to my usual style, I’ve pared it back to the basics (although you can add 1 teaspoon of salt to the flour if you like). However, basic doesn’t mean disappointing. This is gorgeous served warm with red fruit jam or butter, or dunked into hearty soups and stews. It goes without saying that it’s one of my favourite and most tried-and-tested recipes. Makes 1 small loaf for 38p. (This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links and make a purchase.) juice of ½ a lemon or 2 teaspoons bottled lemon juice, 5p (£1/500ml) 300ml semi-skimmed milk, 17p (55p/1l) 400g self-raising flour, plus …

Ultimate Lasagne, 35p [from ‘Veganish’]

This beautiful lasagne barely needs an introduction, as when I posted it on my Instagram, it received rapturous demands for the recipe. Good things come to those who wait, and here it is. Making lasagne from scratch is always a bit of a fanny, so I have deliberately made this recipe enormous so you can freeze it in portions for a quick ready meal, to make all of the work involved worthwhile by rewarding yourself with days where you won’t have to cook. Simply portion it into foil containers with those cardboard lids (around 8 for £1 from most supermarkets and factory outlet type stores, and reusable dozens of times if you wash them carefully) and pop into the freezer for a lazy day. For those of you who don’t have wine kicking about the place or don’t want to slosh it into your dinner, simply add stock or extra tomatoes in place of it. I have opted not to put cheese on mine, but you can if you want – for my vegan readers, …

Cabbage Griddle Scones, 14p [Cooking On A Bootstrap]

Although these are extraordinarily easy to make, when I taste the sweet crunch of fried greens with melted butter or see a mixing bowl and spoon in the washing-up pile I feel like I’ve achieved something, even if it’s as simple as this. I like to eat my griddle scones warm straight from the pan with butter, cheese or a squeeze of lemon juice. You can use any greens in place of cabbage, if you have them in, don’t rush out and buy it specially. Also great with grated cheese mixed into the dough, if you really fancy a treat! Makes 4 large scones from 14p each. This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links or purchase any ingredients. All prices correct at the time of printing and are subject to change. 100g finely shredded cabbage or other leafy greens, 8p 200g self-raising flour, plus extra to …

Apple, Pear and Sultana Baked Oats, 29p

I love to start the week for my little family with slightly luxurious breakfasts when time permits, but I’m currently on a book deadline and have been at my desk since 0630 this morning. However, this pudding-for-breakfast takes mere seconds to assemble, and tastes like love, and goodness, and a comforting blast of warmth on a slightly chilly morning. Mrs J and Small Boy were delighted, and I took the remains of the tin back to my desk to nibble on as I worked. Although decadent tasting, these oats contain three of your five a day (two if sharing between three, because, maths) – not bad for the work of a moment!  To make it vegan, or dairy free, simply replace the milk with a plant-based milk of your choice. I can highly recommend Alpro Soya Vanilla for this – my son’s favourite! To make it gluten-free, swap the oats for gluten-free oats. Serves two or three, from 29p each. (I provide links to the ingredients that I use so you can see how I calculate …

Banana Caramel Milkshake, 36p

The weather is hotting up, and it seems like a lovely day to launch a new milkshake! But if you don’t have £3 to spend on a McDonalds or Five Guys one, here’s one I made earlier. If you’re intending on travelling with it, make sure to put it in a Thermos or similar flask, with an ice cube or two, else it might go a bit…rancid…in these warmer climes. And that would just be horrible. Makes two milkshakes from 36p each. (This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links or purchase any ingredients.) 2 large bananas, 30p 1 tsp vegan salted caramel flavour (I do have a recipe for this, but for ease and convenience, here’s one someone else made), 10p 300ml nondairy milk, 18p 1 tsp vanilla extract, optional but delicious, 14p First slice your banana into around ten pieces, and place in the large …

Cinnamon Biscoff Donuts, 14p

  I very rarely advocate the use of specialist equipment in my recipes, even less so something that was purchased in a flight of fancy in an evening of late night internet browsing, but dear reader, I can assure you that you won’t regret this one. My Small Boy and I have recently acquired a terrible midweek habit of popping into the shop near the train station on the way home from school to kill a little time, and emerging with a bag of donuts. Like all good traditions, I’m not sure how or when it started, but ‘the weekly donut’ is now a part of my parenting style, and try as I might, I cannot bring myself to discontinue it. And so, for want of some self control or an ounce of discipline, I have made it my mission to make our own, on a flight of fancy that I will start with standard donuts and work my way back to healthier ones once I’ve mastered them. So here we are; me standing in …

Ping Porridge, 3p [Cooking On A Bootstrap]

Ping porridge is so called because it can be made in a microwave, on the move, and is perfect in its portability. Grab a Tupperware-style container with a lid, a permanent marker and some oats, and you’re good to go. The adornments and accoutrements from there on are on are up to you. I find a taller container better for this, for accuracy, but if you don’t mind using a squat takeaway carton or similar, use whatever you prefer. I like to add apple and ground cinnamon to mine in the colder months, or grated dark chocolate and a few frozen berries, or tinned pears. Have fun with it – use it as a base and play with it as much or as little as you like. Serves 1, from 3p. This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links or purchase any ingredients. All prices correct at …

Mushroom Mac ‘n’ Cheese, 42p [from ‘Veganish’]

This is one of my favourite comfort meals, quick to assemble, using ingredients that I generally have kicking about the house, and can just be slung in the oven and forgotten about, left to slowly pull itself together in a haze of blissful creamy soft salty rich glorious goodness. I’ve just polished off my second bowl of it, and frankly, it’s too good not to share with you all, so here it is. It’s easy to make it vegan – replace the hard strong cheese and mozzarella with Violife or something similar, and the milk with coconut or almond or soya milk, depending on what you prefer. It’s easy to throw together, and the reward of a deep bowl of melting goodness far outweighs the minimal effort involved in making it. I consider this an essential part of my repertoire these days, and barely a week goes by without it. It freezes beautifully, too, so do double the recipe and sling some of it to one side for a lazy day. Serves three people, or …

Toad In The Hole, 18p

A comforting classic that can be made easily with vegetarian sausages, if you like. My Small Boy loves this for his dinner, and so did I when I was his age! And now he makes it himself 🙂 Serves 4-6 from 18p each. (This post is not sponsored; I may earn a small commission if you click the links and purchase any products.) 25g butter or 2 tbsp cooking oil, 3p (£1.10/1l) 400g sausages, 70p (£1.19/681g) 100g plain flour, 3p (45p/1.5kg) pinch of salt, <1p 1 egg, 15p (89p/6 free range) 300ml milk, 17p (55p/1l) First grab a roasting dish, around 10 inches by 12 inches, or a deep round cake tin will do the same job. Pop the butter or oil, and sausages, into the tin. Cook at 200C for around 10 minutes, giving the tin a jostle halfway through to make sure they cook evenly. While the sausages are cooking, get a mixing bowl. Add the flour, salt and the egg, and half the milk. Beat them together to form a smooth batter. …