Archive | October, 2011

Butterbean and Herb Monster-Mash

29 Oct

This yummy butter-bean mash goes great with a roast dinner, and protein rich to boot. Luke absolutely loved them, serves about 4 portions. As its nearly Halloween, we can’t resist calling this recipe a monster-mash…

Ingredients: 2 normal sized cans of butterbeans, 2 cloves garlic (chopped or crushed), 3 spring onions ( fine chopped),  handful of fine-chopped parsley, dash of olive oil.

Luke and Mash

Method: Drain about half the liquid from the cans and place the butterbeans, the liquid, garlic, spring onions and parsley in a pan and mash until smooth. Add a dash of olive oil and heat up before serving.

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Mushroom and White Wine Pie

23 Oct

This is a great centre piece to a dinner party, we served it with mashed potatoes, roast veg and chickpea gravy and it went down a treat! We had a harpist accompanying us while we ate, it was a very surreal but lovely evening. Vegan pastry is much easier to make than butter based pastry as vegan margarine is a lot softer and easier to rub into flour. However you can buy ready-made vegan pastry from most supermarkets if you’re too scared to try!

For filling: Approx 4 cups of chopped mushrooms, 1 chopped onion, half a bulb of garlic finely chopped, 1 glass of white wine, 1 vegan stock cube, 4 tbsp plain flour, 500ml soya milk, generous handful of chopped parsley.

For pastry: 400g plain flour, 200g vegan margarine, pinch of salt.

Preheat oven to 180 degrees.

Rub together the pastry ingredients, adding a little water if necessary, until a thick dough is formed. Kneed on a lightly floured surface for a couple of minutes, then put in the fridge while you prepare the filling.

Gently fry the onion, garlic and mushrooms in olive oil for about 10 minutes. Add wine, stock, soya milk and flour and stir well, cook on a low heat for about 5 more minuets. Stir in the parsley.

Roll out the pastry on a lightly floured surface and use it to line a greased pie dish. Use a fork to press the edges. Put in the filling and bake for about half an hour, until pastry is nicely browned.

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Upcoming Events (in Manchester)

18 Oct
We have 2 exciting upcoming events to let you know about!
Firstly, is our Naked Dinner Party / Cookathon to raise money for a homelessness project in Manchester. Its happening this Thursday 20th evening, and there are still some places left. Email luke@freeculture.co.uk to book a place.
Secondly, we have teamed up with our local Students As Naturists group to help organise a clothing optional swim in Manchester, on the Monday 24th from 7pm at Levenshulme baths. Click here for more info.
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Butternut Squash and Black Olive Savoury Crumble

14 Oct

This is a delicious and unusual dish which is sure to impress! This quantities are enough for about 6 people, we ate it between 4 but we were very hungry.

Ingredients: Half a butternut squash (in chunks about an inch long), 1 onion (diced), half a bulb of garlic (finely chopped), 2 cans chopped tomatoes, 1 cup sliced black olives, 1 stock cube, dash of soy sauce, tablespoon of Marmite, salt and pepper to taste, assorted other veg (I used mushrooms, cherry tomatoes, courgette and cabbage).

For Crumble: 4 cups self-raising flour, 1 cup margarine, 4 tbsp nutritional yeast, juice of half a lemon, 1 tbsp mixed herbs, half cup of oats.

Roast the butternut squash in the oven at 180 degrees for about 15 mins. Meanwhile fry onion, garlic, and other vegetables for about 10 mins, then add tinned tomatoes and stir in olives, stock cube, soy sauce, Marmite, salt and pepper. Cook off some of the liquid for 5-10 mins. Rub the margarine into the dry ingredients and lemon juice to make the crumble topping. Mix the roasted squash with the other vegetables and put in casserole dish, sprinkle the crumble over the top and bake for about 15 mins at 180 degrees, until nicely browned all over.

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Pear and Walnut Cake

7 Oct

This is the most delicious cake we have ever made, really moist with a nutty crunch. We got through the whole cake in one evening, bet you can’t make yours last any longer!

Ingredients: 4 cups pears (diced with skins on), 2 cups raisins, 2 cups unsweetened apple juice, 2 cups brown sugar,  6 tbsp vegan margarine, 2 tsp salt, 2 tsp ground cinnamon, 1 tsp ground nutmeg, 3 cups SR flour (add a couple of tsp of baking soda if using plain flour), 1 cup chopped walnuts, 2 heaped tbsp of soy flour.

Icing: 2 cups icing sugar, 1/2 cup margarine, 2 tbsp maple syrup, walnut halves to top.

Add the diced pear, raisins, apple juice, sugar, marg, salt, cinnamon and nutmeg in a saucepan and bring to the boil, then reduce the heat to a simmer and stir occasionally for 5 mins or so. Meanwhile, pre-heat the oven to 180’C and grease your cake tin. After taking the pear mixture off the heat, add the flour, walnuts and soy flour and mix in. Pour mix into the cake tin and bake for about 35-40 mins or until a knives runs through clear.

Blend the sugar, margarine and maple syrup to make the icing, spread evenly over the cake and top with walnut halves.

Eat! It’s good whilst still warm.

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Roasted Balsamic Brussels Sprouts and Apples

5 Oct

This dish makes a great accompaniment to a Sunday Roast or even for Christmas Dinner! Tart apples work best as they sweeten as they cook, but most apples will do. Good for about 3 people as generous trimmings.

Om nom nom

Om nom nom

Ingredients: 2 large apples (cored and chopped into big pieces, keep the peel on!), about 15-20 sprouts (outer leaves removed, trimmed and sliced in half), 4 tbsp olive oil, 4tbsp balsamic vinegar, salt and pepper.

Add all the ingredients to a roasting tray and mix around so all the apples and sprouts are covered in the oil and balsamic. Roast in the oven for about 30-40 mins at 180 ‘C.

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Sponsored Naked Cookathon: an open invitation

3 Oct

I would like to invite one and all to join me in my kitchen for a sponsored cookathon! You will be cooked a four-course meal by one naked, excitable Luke in exchange for £20 to £30 depending on your self assessed level of income. All the money donated at the evening will go towards the homelessness project, ‘BikeReach’.Naturally, the meal will be a clothing optional event near the Manchester Oxford Road area and will be served from 7pm on Thursday 20/10/2011. To sign up, or ask any questions, you can drop me an email on Luke@FreeCulture.co.uk.

About BikeReach

For about four years Luke has been working with homeless people in and around Manchester city centre and for about a year and a half (on and off) they have been running a project called ‘BikeReach’. BikeReach skips (or buys) food, prepares it and delivers it along with clothes and welfare advice to cold hungry people, many of whom will have eaten nothing else that day.

Recently, the bike trailer used to carry soup, clothes, welfare advice etc. was taken from the back of Luke’s house. Luke is continuing to do the project in spite of this set-back but is having to take out far less stuff and is slowly breaking their back with the weight of a large rucksack. Hence the need (excuse!) for a sponsored naked cookathon.

To donate to BikeReach, click on the donate button below and send an email to nakedvegancooking@gmail.com with your name and how much you donated and we will make sure it goes to BikeReach!

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