Meat Free Monday - Dairy Free Fennel and Broad Bean Tart

For this week's Meat Free Monday post, I'm going to use a recipe I cooked the other night!

I had been looking at this recipe and wanted to turn it dairy free.

I started by subbing the creme fraiche for plain soy yogurt (I normally use Provamel or Alpro) and then I used Cheezly for the Parmesan, you could use which ever your favourite dairy free cheese is.

Instead of pre-made shortcrust pastry I made mine but which ever you prefer is fine!

I first rolled out the pastry into a circular dish and blind baked for about 10 minutes in a pre heated oven at 180-200 degrees C.

Whilst the pastry was baking I then sliced the fennel bulb and fried until soft with some salt, pepper and thyme. I also cooked the broad beans (about 100g) in a pan of boiling water.

Next in a jug I mixed the soy yogurt ( 200ml) and 2 eggs and the Cheezly (50g) and seasoned.

I then scattered the fennel over the bottom of the pastry case and the broad beans on top, then poured the yogurt, egg and Cheezly mix over the top.

Finally I baked in the oven for 20-25 minutes and golden brown.

I served mine with sweet potato chips, sweetcorn and salad vegetables.

I would love to hear what you would serve yours with?

Brunch and planting vegetables!

Today started with a gorgeous brunch of boiled duck eggs and soldiers, nom nom nom...

A great start to a day off I think!

Today was the first day off in a couple of weeks that wasn't cram packed with plans and places to go, so I fully enjoyed pottering around the garden in the glorious sunshine and finally started my vegetable garden.

Today I planted some basil, coriander and parsley and rocket.

I also planted some San Marzano tomatoes, Black Beauty aubergines and purple sprouting broccoli.

I am hoping to plant lots more vegetables so I one day just walk into my garden and pick produce to cook for dinner.

What have you all been growing, I am always looking for great seed recommendations!

Meat free Monday - Vegan Cannelloni

This week's Meat Free Monday recipe is another vegan one.

I had some cannelloni tubes to use up and took some inspiration from this recipe but adapted it to make it vegan.

Instead of ricotta I used Tofutti Cream Cheese and Cheezly instead of pecorino cheese.

I wondered if the cannelloni tubes were going to have an unpleasant taste due to not being baked in a sauce but they were lovely and having the delicious roasted tomatoes instead of a sauce meant we could pick up the cannelloni and bite straight into it :)

Product Review: Living Food Raw Chocolate Pie

I love this stuff :)

I first tried samples of this in my local health food store, I was dubious and would never have thought about buying one until I had tried it but they were so good.

I am a huge chocolate fiend so I was delighted when this had a really rich flavour. You only need a very small amount to get your chocolate fix and its all the taste without the sugar and dairy!

Meat Free Monday - Tempeh

This week I tried something new for Meat Free Monday...

Tempeh

"Tempeh is a soy product traditionally from Indonesia .

It is made by incubating cooked soya beans wit the Rhizopu Oligosporus culture. This grows through the beans binding them into a solid block.

Organic tempeh contains all the amino acids essential for good health. It is rich in protein, a valuable source of B vitamins, calcium and iron, and yet dairy, salt and gluten free!"

I am surprised it has taken me this long to try it.

I cooked it up in a broccoli and red pepper stir fry with sweet potato and buck wheat noodles.

I have to admit tempeh was not at all how I expected, to start with I didn't think I was going to like it but it grew on me. I thought it would have a similar texture to Tofu and a slightly "meaty" taste but it had a much softer texture than tofu and what I can only describe as a nutty flavour. In hindsight I may not put it in this dish again (or cook it differently if I do) but I definitely would like to cook tempeh again, maybe trying baking it. So anyone with some great recipes I'd love to hear them!