01 November 2021
Fife College Celebrate World Vegan Day 2021 with Two New Recipes!
Every year on 1st November, World Vegan Day, is celebrated universally starting off the entire month to celebrate Veganism. The day is aimed to celebrate the benefits to a vegan lifestyle and plant-based diet. Don’t worry you don’t have to be vegan to take part in the celebrations, but we thought we could help raise awareness by trying out new vegan recipes.
Thankfully, our Culinary Arts Lecturer and Chef Eadie Manson has shared his two favourite vegan dishes with us. As well as using World Vegan Day to cook up a vegan storm in our professional kitchens in our Kirkcaldy campus with his students, he shares
“It’s important to keep the students aware of food and drink trends as well as emerging dietary and lifestyle requirements from consumers. Veganism is one they need to be aware of with more and more people going vegan, we want the students to be able to cater to all.”
We will be sharing the students’ vegan dishes this week on our Instagram and Facebook so make sure to give us a follow! Enjoy Eadie’s dishes below and if you have a go at creating them, feel free to tag us in your photos too.
If becoming a professional cook or owning a restaurant has always been a dream of yours then we have the perfect course for you, find out more what we offer in our NEW Higher Education and Degree Pathways Guide 21/22
Recipe One: Cauliflower “Steak” with Cauliflower Puree and Curry Oil
- 2 Cauliflower Steaks
- 2 tbsp Coconut Oil
- Thyme Sprigs
- 1 tsp Chopped Chives
- ½ tsp Lightly Crushed Toasted Cumin Seeds
- Shavings of Fresh Cauliflower
- Heat a medium sized sauté pan with the olive oil.
- Fry the cauliflower in the residual oil for about 2 mins on each side.
- Transfer to the oven with Thyme leaves and cook for 10 mins.
- Season, Brush with Curry Oil, Sprinkle with Chives, Seeds and Serve.
- 1/2 Cauliflower Trimmings
- 200mls Oat Milk
- Shred the florets, and place in a pot with the other ingredients. Bring to the boil and simmer until the cauliflower is tender.
- Drain off the cooking liquor and blend with just enough of the liquid to make a smooth puree. Season and serve
- 1 clove Garlic
- 1 tbsp Oil
- 1 tbsp Curry Powder
- 1 tsp Cumin
- Pinch Turmeric
- Star Anise
- 4 Coriander Seeds
- 100mls Canola Oil
- ½ Lime, Zested
- Plum tomatoes, concassed
- 2 tbsp Chives, Sliced
- 4/5 sprigs Pea shoots
- Dice the shallot and garlic, sweat in some of the canola oil.
- Add the ground spices and flavourings and cook for 10 mins on a low heat.
- Add the remaining oil and slowly bring to 100c. Remove from the heat and allow to infuse.
- Once cool, zest the lime and add some of the juice.
- Strain through a jay cloth and sieve to get a clear flavoured oil.
- Once cool fold in the Concasse of Tomato and Sliced Chives.
Recipe Two: Pearl Barley and Squash M’hanncha
- 100 g pearl barley
- 1 butternut squash , (1.2kg)
- 2 red onions
- 2 cloves of garlic
- 2 red peppers
- 1 big bunch of fresh coriander , (60g)
- olive oil
- ½ teaspoon dried red chilli flakes
- 1 heaped teaspoon fennel seeds
- 1 heaped teaspoon cumin seeds
- 1 heaped teaspoon ground coriander
- 100 g mixed dates and dried apricots
- ½ a lemon
- 10 sheets of filo pastry
- 1 tablespoon shelled pistachios
- icing sugar , for dusting
- Cook the pearl barley according to the packet instructions, then drain.
- Wash the squash, then carefully cut it in half lengthways and remove the seeds. Peel the onions and garlic and deseed the peppers. Chop the squash, onions and peppers into 1cm dice. Finely chop the garlic with the coriander stalks (reserving the leaves).
- Place it all in a pan on a medium-low heat with 2 tablespoons of oil, the chilli flakes, fennel and cumin seeds, and the ground coriander. Sweat with a lid on for 25 to 30 minutes, or until soft but not coloured, stirring occasionally.
- Destone the dates and finely chop the flesh with the apricots and coriander leaves. Fold into the veg pan with the drained pearl barley, squeeze in the lemon juice, season to perfection, then leave to cool.
- Preheat the oven to 180ºC/350ºF/gas 4.
- Lay out two clean damp tea towels on a large work surface, side-by-side, with the longest edges facing you. Working quickly but taking care, lay out 3 sheets of filo side-by-side with the short edges towards you, overlapping each one by 2.5cm and brushing between the overlaps with water.
- Lightly brush the sheets with oil, place 3 filo sheets directly on top, then repeat with another 3 sheets. Save the remaining sheet for patching up.
- As evenly as possible, spoon your filling in a line along the long edge closest to you. Brush the opposite long edge with a little oil.
- Now, I’d recommend finding a friend to help you roll it up. Working slowly and carefully, use the tea towels to help you roll it up and away from you into a giant cigar, keeping it on the damp tea towel at all times. Roll it into a large pinwheel, working quickly but handling it gently to avoid too many cracks.
- Gently slide it onto a large greased baking tray, and patch up any gaps, if needed. Brush all over with more oil and bake for 45 to 50 minutes, or until gorgeous, crisp and golden.
- Ten minutes before the end, smash and sprinkle over the pistachios and an extra pinch of each of the spices, if you like.
Serve with -
Spicy Tomato Ketchup
- 500gms Tomatoes
- 75gms Caster Sugar
- 1 tsp White Peppercorns
- 2 tsp Sea Salt
Olive Oil, to drizzle
- 3 cloves Garlic, peeled and sliced
- Small bunch Basil
- 500mls Tomato Juice
- Few dashes Tabasco
- Chop the tomatoes and place in a tray with the sugar, peppercorns, salt and drizzle the olive oil.
- Roast in the oven at 180c/Gas 4 for an hour, stirring occasionally.
- Add the garlic, basil and tomato juice, stir then give the mixture an additional 30 mins.
- Blend to a fine puree, pass through a fine sieve.
- Boil down to reduce by a third, add the Tabasco and season to taste.
- Allow to cool completely. Use the serve.
- 200gms Tender stem Broccoli
- 2 tbsp Olive Oil
- Sea Salt
- Blanch and refresh broccoli.
- At service rechauffe broccoli, season and drizzle with olive oil.