Norfolk Food and Drink Festival

Yesterday I had a stall at the lovely Norfolk Food and Drink Festival and it was so much fun! There was such an amazing array of Norfolk made and grown produce. I met some lovely new people and ate some beautiful food! I am so sorry to the people who came to see us after 3pm and we had sold out! It was so busy and it was great to meet so many new customers and vegans who stumbled across us. It is always great to see peoples faces light up when they read we are vegan!
Thanks to the lovely Jane who organised the event and we can't wait for next year!

Lemon Curd, Almond and Golden Raspberry Tart

My mum has these wonderful golden raspberries growing wild in the garden and I tried them for the first time last year. We only get a couple of handfuls a season of these glowing berries, so when my mum said she had a little tub full I could have I jumped at the chance! They are slightly sweeter and almost grape like in flavour. Of course you can use the red raspberries in this tart and it will taste just as delicious!

Makes 6 Mini Tarts
Lemon Curd:
2 Tsbp of Flour
2 Tbsp of Margarine
1/2 Cup of Soya Milk
1/3 Cup of Sugar
Juice of 2 Lemons and the rind grated

Filling:
1 Tub of Tofutti Cream Cheese
1 Tbsp of Icing Sugar

Pastry:
2 Cups of White flour
1 Cup of Ground Almonds
1 1/2 Cups of vegan margarine
1/2 Cup of Icing Sugar
1/4 Cup of cold water

Decoration:
Punnet of Raspberries
Extra Lemon Rind 

In a bowl incorporate the margarine and sugar into the flour and almonds. Rubbing between your fingers until it resembles breadcrumbs. Then add your water and bring together to form a dough. You may need more water for it to come together so add another tbsp or so until you have a dough that cleans the bowl. Grease and flour your tins then roll out the pastry and lay over the tins gently pressing into each one and then use a knife to trim any excess pastry. Using some parchment and baking beans (you could use dried beans, lentil or rice if you don't have baking beans) blind bake the pastry for 20 mins in a 200c oven. Remove from the oven and allow to cool.
Next make the curd. In a sauce pan add the margarine and gently heat. Once melted add the flour and mix to form a roux. Next add the Lemon Juice and keep stirring, then add the sugar. Finally add the soya a bit at a time mixing well so there are no lumps. Keep stirring until it is bubbling and turns a light golden color. It will be thick and glossy. Put to one side to cool.
Next in a bowl add the Tofutti, icing sugar and the cooled lemon curd. Mix well. Fill the tart cases with the lemon cream mixture then top with raspberries and lemon rind. Refrigerate for an hour, then serve!

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Tomato and Broccoli Quiche

I made these mini quiches for a family picnic a month or so ago and everyone loved them so much! Some how making individual 4'' quiches makes them more special, but hey if you haven't got the time or the cases you can make one large quiche in a flan dish and it will taste just as delicious!

Makes 6 mini quiches or 1 large quiche
Ingredients:
Filling:
1 Carton of Mori Nu Silken Tofu
1/4 Cup of Nutritional Yeast
1 Tbsp of Egg Replacer
1/2 Tsp of Mixed Herbs
1 Tbsp of Lemon juice
1/2 Tsp of Mustard
Good Pinch of Salt and Pepper
1 Cup of Broccoli Florets
1 Cup of Cherry Tomatoes cut in half
1 Red Onion cut into small dice
1 Tbsp of Olive Oil

Pastry:
3 Cups of White flour
1 1/2 Cups of vegan margarine
Pinch of Salt
1/4 Cup of cold water

Tools:
6 mini flan tins or 1 large Flan dish
Baking Parchment and Baking Beans

In a bowl incorporate the margarine and salt into the flour. Rubbing between your fingers until it resembles breadcrumbs. Then add your water and bring together to form a dough. You may need more water for it to come together so add another tbsp or so until you have a dough that cleans the bowl. Grease and flour your tins then roll out the pastry and lay over the tins gently pressing into each one and then use a knife to trim any excess pastry. Using some parchment and baking beans (you could use dried beans, lentil or rice if you don't have baking beans) blind bake the pastry for 20 mins in a 200c oven.
Next in a bowl add the tofu and break up into small pieces with a folk. Next add the nutritional yeast, egg replacer, herbs, lemon juice, mustard and salt and pepper and mix well to combine.
In a frying pan add the olive oil and onions. Fry gently until translucent. Then add the broccoli florest and fry for a further 5-10 mins just to gently colour the broccoli.
Remove the pastry cases from the oven and spoon in the onion and broccoli mix evenly into all the tins. Then spoon over the quiche mix and spread it evenly in the case. Then place a couple of tomato halves on top. Place in a hot oven and cook for a further 15-20mins at 200c until golden brown.

Serve with salad or potato salad and coleslaw! X

Deerly Beloved Recipes in Chickpea Magazine and a 50% off Coupon Code!

Three of my recipes are in this autumn/falls edition of Chickpea Magazine and I am so excited to share the pictures with you! 

 And the lovely guys at Chickpea Magazine have given me a coupon code for all my reader's to use to get 50% off a years subscription to their digital magazine! The code is F13KAYLEIGH So go to the Chickpea shop here and just enter the code near the checkout to enjoy your 50% off! 

The coupon code can only be used once per customer and is only for chickpeas online digital magazine. The full price for a years subscription is usually $12 or £7.71 so you will recieve 50% off this price.  X

My week According To My Camera!

1,2,3,&4) Summer harvest from the garden!
5) Stir fried kale and beetroot tops with crispy tofu, noodles and sweet'n'sour sauce. So good!
6 & 7) Moomins Cookbook I found at the library. May try and veganise some of the recipes this month!
7) Me and Kyle at the Hands Off Syria Demo in Norwich. photo by Ann Nicholls
8) Chocolate and Lavender Cup Cakes available at Biddy's Tea Room
9) Cinnamon Whirls available at St Benedicts Food Store

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Apple and Blackberry Pie and Thick Vanilla Custard!

We have had an absolute bumper crop of apple and blackberries in the Deerly Beloved garden this year! I have been cutting them up and freezing them and making apple butter all week but one of my favourite things to make is a good old fashioned apple pie! So continuing my pastry theme I thought I would share my apple pie recipe along with my thick vanilla custard recipe too!

Ingredients:

Pastry:
4 Cups of White Flour
1 1/2 Cups of Icing Sugar
1 1/2 Cups of Margarine
1/4 Cup of cold Water

Filling:
6 Apples cored and chopped into bite sized pieces
2 Cups of Blackberries
1/2 Cup of Sugar
1/2 tsp of Cinnamon
1/2 tsp of Ginger

Custard:
2 tbsp of Margarine
2 tbsp of white Flour
3 Cups of Soya milk
1/4 Cup of Golden Sugar
1 tbsp of Vanilla Bean Paste
Pinch of Turmeric

In a large pan add the apples, blackberries, sugar and spices. Place on the stove and bring to the boil. As soon as they start heating they will let out all their juice so there is no need to add water, however if you are a bit worried about them catching you can add a couple of tbsp of water to get them going! Cook for 15-20 mins until the apples are just soft but still holding their shape.
In the mean time make your pastry. Place the flour and sugar in a bowl and rub in the margarine with your fingers and thumbs to form a bread crumbs. Then add the water bring together to form a dough that cleans the side of your bowl. Cling wrap and allow to cool in the fridge for 10 mins.
Remove the dough from the cling film and on a floured surface, roll out to cover a 10'' pie dish.
Lay the pastry in the dish and trim the edges with a knife. Add the fruit on top of the lined pie dish. Then roll out the remaining pastry and cover the fruit to form a lid. Trim excess pastry off the sides. Then gently crimp the edges or use a fork to seal the edges of the pie together.
Place in an oven at 200c for 25 mins.

While the pie is cooking make your custard! In a sauce pan heat the margarine then add the flour. Stir quickly and then slowly add the milk a bit at a time until you have made a thick white sauce. Then add the sugar and vanilla and stir. Then add the pinch of Turmeric. You won't taste this spice but it will give the custard it's traditional yellow hue! Pour into a serving jug.
Now remove your pie from the oven and serve with the custard! X

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Vegan MoFo 2013!

Vegan MoFo is back and I am so proud to be part of this amazing global blogathon for the 3rd year running! While trying to decide on a theme (hmmmm ice cream? Preserving? Back to school meals?) I decided to have a loose theme on pastry, french pastries, pastries from round the world and savoury pastries! Although I have my heart set on making an awesome cheese cake and several non pastry recipes too! I will also be blogging about the day to day comings and goings of my bakery with my usual 'My Week According to my Camera' and any pretty cakes and bakes I make while it's MoFo time!
I also have a fab competition coming up half way through the month which I will tell you more about closer to the time! But just to say it involves a certain queen of the MoFo'ers Isa Chandra Moskowitz and her beautiful new cook book! So stay tuned!

I hope you enjoy my posts and recipes this vegan MoFo and please comment! I love to hear from you guys and hope to make lots more blogging and non blogging friends as I did last year!

So here we go let's start MoFoing! XXX

You can follow vegan mofo here:
http://www.veganmofo.com/
https://twitter.com/VeganMofo
http://www.veganmofo.com/2013-categories/
The wonderful Mofo'ers are also working on the usual bundle that you can download to view all the blogs as they post! So stay tuned! XXX

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Thanks! X