Archive | August, 2012

Butterbean and Olive Dip

30 Aug

Very simple recipe for a fresh and tasty dip. We cooked this for a birthday party for Jess’ boyfriend.

Ingredients: 3 tablespoons olive oil,  1 tablespoon sesame oil, 2 regular cans butter beans (drained), 1 can olives (chopped), 2 cloves garlic (very finely chopped), 3 tablespoons tahini, 4 tablespoons roughly chopped fresh parsley.

Just blend it all together, or mash vigorously with a potato masher!

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Mezze and Music: A night of food tasting and entertainment with the naked vegan cooks.

20 Aug

What: We will be serving a vegan mezze tasting menu throughout the evening, including dishes already on our blog and new ones developed for our cookbook. There will also be a selection of desserts, guests are encouraged to try them all and then vote on their favourite to be included in our cookbook! There will be live music performances to go alongside the food.

This should be a great opportunity to try out naturism. The event will be clothing optional so feel free to get as naked as you feel comfortable. There will be seating around but not table service as we want people to be able to mingle and create a more informal vibe.

This is a completely dry event as the venue is no alcohol, however there will be a list of local bars selling vegan alcohol where you can go for a textiled tipple before or after. Various soft drinks will be being sold by the venue.
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All profits will be going towards our housing co-operative, donations are also welcome!

When: Saturday 15th September 19:00-23:30

Where: V-Revolution vegan lifestyle and record store in Manchester’s Northern Quarter.

http://vrevolution.myshopify.com/pages/about-us

There is one  small step to get in, then level access, the toilet is not wheelchair accessible, please ask us for any more venue info.

How much: £15 waged or £11 unwaged

How to book: Please drop us an email at nakedvegancooking@gmail.com with your name and how many tickets you want to book, plus any dietary or access requirements. You will need to pay via the donate button on our website before your booking is finalised. We will send you a confirmation email and you will then have 24 hours to pay to secure your ticket.

The next day: The naked vegan cooks and friends will be going for lunch the next day at somewhere nearby with a good vegan food selection. This is not included in the price, or clothing optional, but anyone who wants to make a weekend of it is welcome to come along, just let us know in your booking email so we can make a group booking somewhere with nice food.

Simple Spicy Sweetcorn Tortillas

17 Aug

First up, this is our 100th post! Why not celebrate with some good vegan grub!

This is a really really simple one pan recipe Greta put together from what we had in. This version is slightly spicy, you can add an extra chilli for more kick, or deseed your chilli if you are not serving spice fans. Corn tortillas are lovely, but wheat ones will do just fine too.


Serves 4

Ingredients: 1 tablespoon sunflower oil, 400g can of sweetcorn, two courgettes (finely diced), small onion (cut into rings), 1 red chilli (very finely chopped), vegan stock cube, 4 cloves of garlic (chopped), 3 tomatoes (roughly chopped), 1 or 2 avocados (roughly chopped), 8 corn tortillas, vegan yoghurt to serve.

 

Heat the oil in a wok and fry in it the sweet corn, courgette, onion and chilli, until the vegetables start to brown. add the garlic and tomato and crumble in the stock cube and cook for a few more minutes, until the tomato starts to fall apart. Heat an empty pan up to a medium heat and use it to warm the tortillas for around 10 seconds on each side, until they start to brown but are still soft. Serve with the avocado and yoghurt.

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Vegan Kiwi Muffin Loaf

12 Aug

Jess made this kiwi muffin loaf the other day for dessert at co-op dinner as we had some kiwi fruit to use up. One of our co-op members asked for the recipe so it must be alright!

Ingredients: 4 cups soy milk + 4 tbsp of soy milk, 6 tbsp olive oil, 2 heaped tbsp of soy flour, 6 cups plain flour, 2 tbsp baking powder, 2 tsp salt, 2 cups sugar, 2 tsp ground cinnamon, 2 cups diced kiwi fruit (about 4 kiwi’s worth)

Preheat the oven to 180 ‘C. Combine the soy milk and oil in a bowl. Sift in the soy flour, plain flour, baking powder, salt, sugar and cinnamon, and mix well together. Fold in the kiwi fruit. Pour the mixture into a greased loaf tray and place in the middle shelf of your oven for about 30-40 minutes or until a knife comes out clean when inserted. Cool on a cooling tray and dust the top with a little cinnamon. The muffin loaf is quite moist but we still served ours with a bit of butter.

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Million Hits Cake

5 Aug

So today we got our 1,000,000th hit! It’s been an amazing year and a bit since Naked Vegan Cooking kicked off and thanks so much to all our fans for making it so great! We have loads more recipes, events and a cookbook in the making.

We celebrated with this cake that Greta baked. It’s very very simple to make, a basic vegan sponge with a buttercream and jam topping.

Ingredients: 1/2 cup vegan margarine, 1 cup sugar, 4 tablespoons soy flour, 12 tablespoons soy milk, 2 cups self raising flour, 1 teaspoon vanilla extract.

For icing: Raspberry jam, 300g icing sugar, 100g margarine, a little water, berries.

Preheat oven to 180 degrees. Cream the margarine and sugar and stir in everything else. Pop the mixture into a greased baking tin and bake for around half an hour, until slightly browned on top and an inserted knife comes out clean.

Once the cake has cooled remove it from the tin. Then mix together the icing sugar and margarine with just enough water to make a thick icing. Spread a generous layer of jam over the cake and then spread over the icing, they should mix together to create a marbled effect. Then sprinkle the berries on top and enjoy!.

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Stuffed Tomato Casserole

3 Aug

It’s been a busy few weeks for us! We have moved house and are now living with the other members of our housing co-op (including a baby!) We haven’t bought a house yet but it all feels a lot more communal, homely and generally grown-up. Jess has finished their degree and started job hunting and Greta is taking a year out of uni to focus on her health so we are facing the real world! We now have a lovely cooking rota meaning we are all eating vegan food together every night, which is amazing! It is pictured below after Greta and Jess had been the first ones to fill it out for the week.

This is a recipe Greta cooked for us all last week, we think it would also be good topped with vegan cheese but we didn’t have any in. If you can’t get hold of frozen vegan mince then dried would work too, but you would probably have to simmer it for longer to get it tender.

Ingredients: 8 large tomatoes, can of chopped tomatoes, 4 cloves of garlic (chopped), half an onion (chopped), a courgette (finely chopped), a bag of spinach, bag of frozen vegan mince (400g), two vegan stock cubes mixed with two cups boiling water, 3 tablespoons of soy sauce, 2 tablespoons paprika, 2 teaspoons mixed herbs, salt and pepper to taste.

Preheat oven to 180. Chop the tops off the tomatoes and scoop out the middles with a spoon (reserve this for later). Fry the onion and courgette until soft and slightly browned, then add the garlic and and fry for another minute. Next add the stock, tinned tomatoes, tomato centres, mince and spinach and stir in the other flavourings. Simmer for around 10 more minutes, until the mince is tender. Put the tomatoes in a casserole dish and spoon the mince mixture inside them, put the remaining mixture in the spaces round the tomatoes and put the tops back on them. bake for around half an hour, until the tomatoes start to shrivel and collapse, you can add a little more stock whilst cooking if the mince mixture starts to dry up. You can serve this with mashed potatoes or rice, it also reheats well.

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