Tag: Vegan

Action 76: Have ago at making your own cider vinegar. Start with a large class jar – the best is demi  john. As you use apples, put the cores into the jar. Add a little water and a sugar lump and leave the jar open so that natural yeasts can start the fermentation process. As you add more apple cores, add more water. I aim for about half to two thirds water to apple mixture. Add more sugar: I add two or three sugar lumps (teaspoons of sugar are just as good but potentially messier) for every cup of water (approx 200ml). Once a bit of froth is developing on top of the apple mixture, I then insert wine valve. If  you don’t have one, then cover the jar with a loose lid or muslin cloth to keep out any fruit flies. 

Once the jar is 3/4 full leave for two or three weeks. Then strain the liquid into a clean jar and cover with muslin. Leave so that more natural yeast can start the souring process. A ‘crust’ may form on top or fine strands of mucus. This is beginnings of the vinegar agent or ‘mother’. This make take several weeks: do t despair. Eventually it will form a glutinous disk that sinks to the bottom of the jar. 

Test your vinegar – if it tastes good, bottle it. Save the mother, keeping it submerged in some of the vinegar you have made. Next time you can add the mother to your new batch of fermented apple juice and the vinegar transformation will be quicker.

Action 69: Baking without using the oven. Ovens use a lot of energy, so  if you can avoid using them it helps reduce your carbon footprint. Instead you can use a heavy frying pan as a griddle and bake foods such as Welsh cakes, soda farls and potato farls, drop scones, griddle scones and Staffordshire oatcakes. 

 Action 68: Enjoy porridge for breakfast. Porridge oats are the least processed of breakfast cereals and make an excellent hot start to the day. Oats are a good source of essential minerals and vitamins, provide slow release energy and help reduce cholesterol. I buy organic oats from Pimhill Farm which  grows and mills its own grain: https://www.pimhill.com/

 Action 63: Make some quince jelly. You can make this with fruit from a japonica bush. These ‘quinces’ are ready to  pick when they beginning to turn yellow. Cut them in quarters with a string knife. Cover with water and boil until soft. Strain through a muslin cloth or ‘jelly bag’. For every 600ml of liquid, add 450g sugar. Bring to the boil and boil until the setting point is reached – 105C. If you don’t have a sugar thermometer, use a wooden spoon: stir the jelly, then hold the spoon curved side up and count to 20. Tip the spoon and if the liquid coagulates as it drips, it is at setting point. Pour the jelly into sterilised jars. It should be lovely pinky orange colour.

Action 56: Autumn brings in new fruits and vegetables that are much to be enjoyed – different varieties of squash, apples and quinces and pears, cobnuts, sweet corn …. Why not have a vegan fortnight and see how many different dishes you can make?

Pumpkin Risotto

Dice one small onion and a couple of garlic cloves. Fry gently in a little rape seed oil.

Add 250g arborio rice and stir well. Allow the rice to gently brown before adding  a little hot water and stir well. 

Once the water has been absorbed, add a little more and stir. Add ground pepper and  some yeast flakes for extra flavour. You might also like to add a little rosemary or thyme.

Dice half a small pumpkin, or squash, and add to the rice. Continue to stir and add water until the rice is nice and plump.

Finally add a knob of vegan butter and some chopped walnuts and serve.