STAWBERRY CHEESECAKE

VEGAN STRAWBERRY CHEESECAKE

 testing recipes for vegan cheesecakes for Kind Kitchen stall popped in the fridge to set now onto potato and lentil patties for dinner

SUMMER VEGATABLE SOUP

TONIGHT'S DINNER

2 carrots diced

2 courgettes diced

small bowl of frozen garden peas

[ I made double needed for last nights lasagna ]

small bowl of soup pasta or chopped up spaghetti

1 pint of home made veg stock or made up veg stock 

1 pint of passata or two cans of chopped tomatoes [for a fine sauce liquidize the canned tomatoes ]

4 or 5 cloves of garlic minced and tablespoon of veg oil

ground black pepper

herbs to taste rosemary/thyme/basil/oregano

1 Tablespoon of finely chopped parsley

Cook vegetables starting carrots in cold if not using leftovers in stock with added herbs and seasoning when water is boiling add pasta 

When vegetables have softened a little add passata or tomatoes, mix the garlic puree with the vegetable oil and add and mix in well

If using cooked vegetables boil up stock add tomatoes and seasoning and garlic then pasta cook until soft and add vegetables

Add a swirl of home made pesto to serve 

[check shop bought Parmesan cheese is not vegetarian ]

SUMMER VEGATABLE LASAGNA

Tonight dinner Summer Vegetable lasagna

2 Carrot's finely chopped

2 Courgettes finely chopped

Small bowl of frozen peas

carton of cannellini beans

herbs to taste

1 & 1/2 pints of tomato sauce

[ fresh or a jar whatever ours was approx 1/4 pint of passata  + 2 cans of chopped tomatoes with juice drained off ]

1 tablespoon of fresh pesto 

[ be careful with pesto a lot is not vegetarian because it contains Parmesan cheese check label I have added pesto recipe at the bottom its worth making taste is amazing ]

1 & 1/2 tubs of vegan cream cheese [ or creamed dairy cheese ]

1/4 pint of soya milk [ or dairy milk ]

6 sheets of lasagna

♥

Cook carrots in cold water , when softened sightly add courgettes, peas and cannellini beans cook for a few minutes

When cooked drain [ I saved the vegetable water to add to soup for tomorrow] and add tomato sauce and pesto and mix well together

While vegetables are cooking cream together cheese and milk with a whisk electric is better

Layer up the lasagna staring with a base of veg then sauce then pasta add another layer of veg pasta and top with sauce.

Bake medium oven for approx 40 minutes if sauce is drying out cover with foil        
                                                                ♥                                                                                                                       

FRESH PESTO

1 plant of basil or a couple of bags

good glug of olive oil 

4 cloves of garlic

2/3 tablespoons of pine nuts 

♥

rip leaves of stalks 

place in bowl of food processor with pine nuts ,garlic and olive oil

pulse for a few minutes stopping to scrape down sides continue until desired consistency you made need to add more oil it's personal taste how thick you like it 

you can add cheese

[ you can buy a dried vegan Parmesan style cheese in a tub ]

SOUPS ON

BROCCOLI & CAULIFLOWER SOUP

To start Vegetarian week a creamy left overs and store cupboard soup

Bowl of cooked cauliflower and broccoli

1 onion diced

5/6 blubs of garlic minced

Vegetable oil

I & 1/2 pints of veg stock

cup of single cream [vegan alpro soya or dairy]

good heaped tablespoon of mixed herbs /or basil /parsley

Sweat off onion in veg oil until soft add  garlic 

 [ hope Mr. Kind Kitchen doesn't see knife on chopping board very bad practice ]

Add veg stock, cooked veggies and cook for minute or two then add cream 

swirl in the cream and liquidise until smooth with a stick blender or pour into blender in batches

THE WI & PRESTWICH CLOUGH DAY

We maned the stall for the Prestwich and Whitefield Women's Institute on Sunday a glorious sunny but windy day Prestwich Clough Day is a lovely warm English country affair with Brass Bands, Morris Dancers, Punch & Judy loads of stalls with traditional crafts and people signing for Prestbake getting people to sign up for a community bakery in Prestwich with scrumptious sour dough bread made by Aumbry

http://prestwichandwhitefieldwi.blogspot.co.uk

http://www.prestwichclough.co.uk

http://www.aumbryrestaurant.co.uk

 @prestbake

CANNELLONI

TONIGHT'S DINNER

VEG CANNELLONI

serves 4

8 sheets of lasagna [make sure egg free a lot of lasagna sheets have egg ]

1 head of broccoli

1 tub of vegan cream cheese [ tofuti is the best ] plain or garlic

2 cans of chopped tomatoes

1 onion finely chopped

2 stalks of celery finely chopped

4/6 cloves of garlic

A good glug of rapeseed oil

tablespoon of mixed Mediterranean herbs

Cook lasagna sheets in pan of boiling water keep your eye on them they will stick together do 2 or 3 at a time put when softened put on one side to cool

Cook broccoli until tender chop up into small pieces and mix with cream cheese put at one side

Sweat off the onion and celery in the rapeseed oil add the garlic and herbs cook for a few more minutes

Add chopped tomatoes and cook for 15 to 20 minutes or until thickened

Add spoonfuls of broccoli mix into centre of each sheet of pasta and roll up, line up in an oven proof dish pour tomato sauce over and bake for  about 30 minutes you may need to cover half way through so pasta doesn't go hard

serve with with salad and french bread