A bunch of Rose’s best!  - Rose Elliot’s Wembley Recipes

Hot from the pan, the legendary Rose Elliot’s fast and fabulous recipes from her demos at Viva!’s Incredible Veggie Show, Wembley 12 November 2005

For those of you lucky enough to be at Wembley, here are the recipes with which Rose Elliot wowed – and fed – her eager audiences!  And for the rest of you – yet more proof that modern veggie food is stylish, quick and fun.

And if you are wondering what to cook for Christmas, try Rose’s Fast & Festive Christmas Recipes– a 3 course meal in half an hour! 

Fast and Festive Christmas Recipes
Speedy Gonzales! Rose’s Mexican Dishes
Fakin’ It!  Rose’s Way with Cheatin’ Meats
Tofu Treats! Everything You Ever Wanted to Know about Tofu… But Were Afraid to Ask!

Fast and Festive Christmas Recipes

Red Pepper Hummus with Smoked Paprika
Serves 2-4
A stylish and delicious variation on an old favourite.

5 minutes preparation plus a minute or so whizzing time.

2 garlic cloves
425g/14oz can chick peas, drained
½ a 320g jar whole sweet red peppers, drained
1 teaspoon sugar or maple syrup
Tabasco
¼-½ tsp smoked paprika
Coarsely ground or cracked black pepper

To serve
Warm pitta bread, crostini or chunks of raw vegetables such as carrot, celery, green pepper

1. Whizz the garlic cloves in a food processor until chopped then put in the chick peas, sweet red pepper and maple syrup or sugar and whiz again.
2. Stir in Tabasco and smoked paprika to taste.
3. Turn the mixture onto a flat plate and smooth the surface.
4. Grind some black pepper coarsely over the top.
5. Serve with strips of warmed pitta bread or other suggested accompaniments.

Chestnut Paté en Croute
Serves 6.

Preparation: 5-10 minutes; Cooking time: 13 minutes; Baking time: 25-30 minutes.

4 onions, chopped
2 sticks of celery, finely chopped
2 tablespoons olive oil
4 garlic cloves, crushed
100g button mushrooms, sliced
435g can unsweetened chestnut puree
75g soft breadcrumbs
2 tablespoons brandy
Salt and pepper
375g frozen ready-rolled puff pastry sheets (Jus-Roll and Brake Brothers are both vegan)
Soya milk to glaze

1. Fry the onions and celery in the oil in a large saucepan, covered, for 10 minutes.
2. Add the garlic and mushrooms, cook for 2-3 minutes.
3. Mix in the chestnut puree, breadcrumbs, brandy and seasoning.
4. Preheat the oven to 230°C/450°/Gas Mark 8.
5. Put the pastry on a baking sheet. Pile the chestnut mixture down the middle third.
6. Make diagonal cuts 1cm/½ inch apart on the pastry on either side of the chestnut mixture.
7. Fold these up alternately to make a lattice covering it.
8. Trim the ends – you could make leaves and stick on top with water.
9. Brush with soya milk.
10. Bake for 5 minutes, then reduce the setting to 200°C/400°F/Gas Mark 6 and bake for 20-25 minutes.

Lemon ‘Cheesecake’ with Blueberries
Serves 4-6

Preparation and ‘cooking’ time: 10-15 minutes

175g/6oz ginger biscuits
75g/3oz vegan margarine, melted
400g/15oz vegan cream cheese, such as Tofutti
Finely grated rind of 2 lemons
25g/1oz caster sugar
175g/6oz blueberries – or raspberries if preferred
Icing sugar to dredge
Mint leaves to decorate (optional)

1. Put the biscuits into a polythene bag, secure lightly then crush with a rolling pin.  Transfer the crushed biscuits to a bowl, add the melted margarine and mix to combine.
2. Press the mixture into a 20cm/8 inch flan tin with a removable base. (Don’t attempt to go up the sides of the tin.)
3. Place in the freezer or fridge while you prepare the topping.
4. Put the cheese into a bowl and add the lemon rind and caster sugar.
5. Stir to make a creamy mixture.
6. Spoon the cream cheese mixture into the flan tin.
7. Take it to the edges but don’t try to smooth the surface. 
8. Put into the fridge until required.
9. To finish, lift the cheesecake out of the tin and place the cheesecake on a serving dish.
10. Decorate the tops with blueberries or raspberries and a sprig of mint.
11. Dust with icing sugar, and serve as soon as possible.

Speedy Gonzales! Rose’s Mexican Dishes

Guacamole
Serves 4

5-7 minutes to prepare.

1 green chilli, de-seeded
Bunch of coriander, stalks removed
2-3 ripe avocadoes, peeled, stoned and roughly chopped
4 tomatoes
Salt

To serve
Tortilla chips

1. Chop everything and mix together.
2. Season and serve.

Quinoa with Cherry Tomatoes, Sweetcorn and Spring Onions
Serves 2-4

20-25 minutes total preparation and cooking time.

This is nice hot, as a pilaf, or cold as a salad.

175g/6oz quinoa
400ml/¾ pint water
2 tablespoons toasted pine nuts
225g/8oz cherry tomatoes, halved
Bunch of spring onions, chopped
Small can of sweetcorn, drained
Maple syrup or sugar to taste
Lemon juice
Salt and freshly ground black pepper

1. Roast the quinoa  in a dry saucepan on a medium heat until a light golden brown, stirring to make sure it doesn’t burn.  This brings out the flavour.
2. Add water, then bring to the boil, then cover and cook gently for 15 minutes, until the quinoa is tender.
3. Remove from the heat and leave to stand, covered, for a few more minutes – or until cold.
4. Mix everything together.
5. Season.

Re-fried Red Beans with Avocado and Tortilla Chips
Serves 2-4

5-10 minutes total preparation and cooking time.

This is a wonderful fast main course – very yummy with the tortilla chips and guacamole.

1 onion, chopped
Olive oil
2 garlic cloves, crushed
2 x 400g/14oz tins red kidney beans, drained
A little water if needed
Chilli flakes
Salt and pepper
Chopped coriander
Optional - vegan soured cream

1. Fry the onion in a tablespoonful of olive oil in a large frying pan.
2. Add the garlic, cook for a minute or two.
3. Stir in the red kidney beans, mashing over the heat with a potato masher until creamy, adding a little water if needed
4. Add chilli flakes, salt and pepper to taste.
5. Scatter with chopped coriander and serve with guacamole and vegan soured cream, if using.

Fakin’ It!  Rose’s Way with Cheatin’ Meats

Cacciatore
Serves 2

30-35 minutes total preparation and cooking time.

An animal-friendly version of the traditional Italian ‘huntsman’s stew’! …You can use the stir-fry strips or, as a variation, try it with a pack of Cauldron marinated fried tofu chunks – or hydrated TVP chunks. It’s very versatile.

2 tablespoons olive oil
1 small onion, peeled and finely chopped
½ red pepper, de-seeded and chopped
½ green pepper, de-seeded and chopped
1 garlic clove, peeled and crushed
380g packet Fry’s wok and stir-fry chunky strips (or see above for alternatives)
400g/14oz tin tomatoes, chopped
½ teaspoon dried basil
½ teaspoon dried oregano
Pinch of allspice
Salt and freshly ground black pepper
A few juicy black olives (optional)

1. Heat the olive oil in a saucepan and add the onion, peppers and garlic. Fry for about 5 minutes, without browning.
2. Add the chunky strips (or alternatives), the tomatoes, basil, oregano, allspice and salt and pepper to taste.
3. Bring to the boil then cover and cook gently for about 20 minutes, or until the vegetables are tender.
4. Check the seasoning, and serve.

Shepherd’s Pie
Serves 4

Preparation: 10-20 minutes, depending on whether you have left-over mashed potatoes or not.
Oven time: 25 minutes

This is a very tasty dish made using vegetarian mince which you can buy in the freezer section of any large supermarket. The smoked paprika – obtainable from large supermarkets such as Sainsbury’s - gives it a delicious, subtle flavour but could be omitted if you can’t get hold of any.

Mashed potatoes made from 900g/2 lbs potatoes, for topping
1 tablespoon olive oil
1 small onion, sliced
1 small green pepper, chopped
225g/8oz frozen vegetarian mince
200g/7oz (½ normal size tin) chopped tomatoes in juice
1 garlic clove, crushed
1-2 tsp tomato puree
¼-½ tsp smoked paprika, optional
½ tsp vegetable bouillon powder
3 tablespoons water
A little vegan margarine for topping

1. If you don’t already have leftover mashed potato, peel and chop potatoes into smallish pieces.  Cook until soft – about 10-15 minutes.
2. Preheat the oven to 200°C/400°F/Gas Mark 6
3. While potatoes are cooking, heat the oil in a large frying pan, put in the onion and pepper and cook for 5 minutes.
4. Add the vegetarian mince and cook for a further 2-3 minutes.
5. Add the tomatoes, garlic, tomato puree, smoked paprika, bouillon and water.
6. Season to taste and put aside until potatoes are ready.
7. Drain and mash potatoes, adding a little soya milk to make moist if desired.
8. Put the mince mixture into a shallow casserole and top with the mashed potato.
9. Mark the surface with the prongs of a fork and dot with butter or vegan margarine.
10. Bake for about 25 minutes, until golden brown on top.

Everything You Ever Wanted to Know about Tofu… But Were Afraid to Ask!

Creamy Tofu Scramble with Herbs and Mushrooms
Serves 2

10-15 minutes total preparation and cooking time.

This is nice just as it is, or on hot toast, just like conventional scramble.

1 small onion, peeled and chopped
2 tbsp olive oil
100g/3½oz button mushrooms, halved
1 garlic clove, crushed
1 tomato, chopped
250g/9oz packet of plain firm tofu, drained
½ tsp turmeric
2 tbsp soy sauce
Salt and freshly ground black pepper
2 tbsp chopped parsley
2 tbsp chopped basil

1. Fry the onion in the olive oil, in a saucepan over a moderate heat, for 5-7 minutes, or until tender.
   
2. Add in the mushrooms, garlic and tomato and cook for 2-3 minutes.
   
3. Crumble the tofu into the pan and add the turmeric.
4. Stir well over a gentle heat until the tofu is hot and looks like scrambled egg.
5. Add the soy sauce and salt and pepper, stir in the parsley and basil, and serve at once.

Spice-Crusted Tofu
Serves 2

Total preparation and cooking time: 10-15 minutes

Delicious with grains (such as brown rice or quinoa) and steamed veggies.

1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
½ tsp sea salt
Freshly ground black pepper                                                                                                                                        
250g/9 oz packet tofu, drained
1 tbsp olive oil
2 tbsp lemon juice
2 tsp maple syrup

1. Mix the paprika, cumin, coriander, salt and a grinding of black pepper and spread out on a plate.
2. Cut the tofu in half, then slice each half horizontally to make four pieces. 
3. Dip the pieces into the spices, coating them all over.
4. Heat the oil in a frying pan, add the tofu and cook until brown and crusty on one side – 4-5 minutes – then turn the pieces over and cook the other side.
5. Pour in the lemon juice and maple syrup, then let the mixture sizzle and bubble until the liquid mostly disappears.
6. Serve at once.

Chocolate Mousse  

Serves 2

Preparation and cooking time: 10 minutes

250g/9oz plain firm tofu, drained and broken into pieces
2–4 tbsp unsweetened soya milk
4 tsp cocoa powder
2 tbsp soya cream (eg Soya Dream)
2 tbsp maple syrup

To serve:
soya cream and grated  vegan chocolate (optional)

1. Put the tofu into a blender, food processor or the goblet that comes with a stick blender.
2. Whizz very thoroughly, with enough soya milk to get a thick, creamy consistency.
3. Add the cocoa powder and cream, and whiz again, until well blended.
4. Stir in maple syrup to taste.
5. Spoon into bowls and chill until required.
6. Serve topped with soya cream and/or a little grated chocolate if using.