February 2022 Review

 

The goals were the same as last month, to lose 3kg, make or remake an item of clothing, and to try a new vegan recipe.  

Three kilos have gone.

The Dancing in Paris wrap skirt has been completed, and a crocheted shawl has been started.

The vegan recipes I've tried this month are:

• Shepherd's Pie
• Pea and Lentil Soup
• Tofu Stir Fry

and an old recipe rediscovered, Banana and Walnut Muffins.

Lemon Curd

Ingredients

300 g granulated or caster sugar
65 g cornflour
1 pinch of salt
235 ml oat milk
115 ml water
235 ml lemon juice
Zest of 1 unwaxed lemon
1/4 tsp turmeric powder
15 g vegan butter

Method

Mix the cornflour with the water, and then into the oat milk.

Into a saucepan, place the sugar, lemon juice, lemon zest, and turmeric powder. Stir in the cornflour-water-oat milk mix. 

Over a medium heat, cook the ingredient, whisking continually. After about 5 minutes, the lemon curd will be thick enough to coat the back of a spoon. Remove the saucepan from the heat, and stir in the vegan butter. 

Set aside to cool, stirring occasionally. Then transfer into a sterilised glass jar. Store in the fridge.

Banana and Walnut Muffins

Ingredients
280g plain GF flour

1tsp baking powder

1tsp bicarbonate of soda

3 ripe bananas

110g sugar

90ml oat milk, or water

90ml vegetable oil

60g-80g walnuts

Method

Prepare muffins cases. Preheat oven to 190C.

In a large bowl, sift together the flour, baking powder, bicarbonate of soda, and sugar. In a separate bowl, mash the bananas, and mix in the oat milk, and oil. Stir the two together until just mixed. Add the chopped walnuts, and give a final stir.

Spoon into the cases. then bake for 20-25 minutes, until the tops are lightly browned. 

Pea and Leek Soup

Ingredients

700ml vegetable stock

2Tsp vegetable oil

1 large onion

1 large leek

2 large potatoes

500g frozen peas

2Tsp lemon jiuce

4tbsp mixed seeds

10g fresh mint

Method

Heat the oil in a large pan. Add finely diced onion and potato. Cook on a low heat for 5 minutes, then add sliced leeks.  Continue to cook until the vegetables have softened but have not become too brown.

Add the stock, cover with a lid and cook on a low to medium heat for 10 minutes

Add the frozen peas and 300mls of just boiled water and let simmer for a couple of minutes - until the peas are cooked through. Blend the mixture until smooth. Add the lemon juice and stir.

Serve the soup,  and garnish with a tablespoon of the seeds and a sprinkle of chopped mint.

Notes

The original recipe did not have onion it. I added it before even making the recipe once. After the soup was made, I added lemon juice as the soup was dull and lifeless. The addition of the lemon juice perked it up.

Dancing in Paris

At the shop we have a new fabric distributer, and we now have access to a huge range of Moda fabrics. The one that really caught my eye was from the range, "Dancing in Paris".  This will become a summer, wrap skirt for me.

Started: 4th February 2022

Finished: 17th February 2022

Fabric: Dancing in Paris

Amount: 1.75m

Two pieces (85cm by width of fabric) were cut. The fabric was stacked right side to right ride, and a seam sewn along one of the selvedges. This was pressed open. Six darts were sewn, two in the front, two in the back, and two in the wrap section. These were my hand width long, and two thumb widths wide. The side and bottom edges were hemmed, and the skirt ironed.

A strip of 5cm by width of fabric was cut. This was cut in two, to make the ties for the skirt. A tie was folded over (rs togetheer),  sewn along the cut sides, It was turned inside out, and pressed. The second tie was worked in the same manner. 

The waist of the skirt was turned over, and the ties pinned in place. This was sewn down, taking care to ensure the ties were securely fastened.

Thoughts on Vegan Shepherd's Pie

I made the Shepherd's Pie the night before, but didn't assemble it. It 'rested' in the fridge overnight. This made for a very easy weekday meal - assemble and put in the oven for 40 minutes. It was also rather tasty.

Next time I make it I'll use clapshot instead of mash. That will add another layer of taste.

On the whole, very tasty, and worked well as lunches the following day.

Vegan Shepherd's Pie

Ingredients

1 Tsp olive oil

6 mushrooms, finely diced

1 onion, diced

2 carrots, diced

3 cloves garlic

1 Tsp soy sauce

1 Tsp Worcestershire sauce

300ml passata

1 tsp mixed herbs, dried

250ml dried red lentils

250ml red wine

250ml vegetable stock

Topping

4 large potatoes

4 Tsp vegan butter

120ml oat milk

1 Tsp  olive oil

salt and pepper

Method

Saute the onions in the oil. Add the carrots, and mushrooms. Cook for 10 minutes. Then add the garlic. Cook for 3 minutes more, then add the lentils, red wine, stock, passata, herbs, soy sauce,  and Worcestershire sauce.

Meanwhile, make your mash potato for the topping.

Add your potatoes to a medium saucepan and cover over with water. Place the pan over medium heat & cook the potatoes for around 10-12 minutes, or until they are soft enough to mash.

When the potatoes are cooked, transfer them to a colander draining away the water. Let the potatoes dry for 2-3 minutes, then pass them through a potato ricer to mash them. Stir in the milk, vegan butter, olive oil and seasoning. Set the potato aside until you’re ready to top your pie.

When the lentils have cooked, and the liquid has reduced to a sauce, transfer it to your baking dish and top with the creamy mash. 

Bake for 25-35 minutes, at 180C, or until the mash on top has gone crispy and golden.

Serve right away.