I am Liverpool born and bred. How I got to America is a long story and for another day. In the meantime, I still celebrate traditions from my childhood. One of those is ‘scouse’.
A Scouse (or Scouser) is a Liverpudlian or a delicious traditional local stew. We all grew up on it. How charming that there is a day to celebrate Liverpool and scouse which amazingly has gone global.
Richard Makin of School Night Vegan, who has a terrific recipe for vegan scouse which we will get to in just a minute explains:
“Global Scouse Day is an annual celebration of the city of Liverpool which is held every year on February 28th . It is primarily based around scouse; the meat (or veggie) stew that is synonymous with the city, and sees bars, cafes and restaurants in Liverpool and around the world put scouse on the menu for the day .”
Makin’s vegan scouse recipe is my very favourite. He makes it with barley which I adore and loads of other wonderful ingredients. I’ll list them here below. Note: I am not crazy about meat substitutes so I just add a bit more barley. Oh gawd, I can almost smell it cooking as I type this. You must try it.
Jump over to School Night Vegan for all the details on how to make this fabulous dish. Here are the ingredients.
50 g pearl barley 1 tsp vegan bouillon powder 75 g dehydrated vegan “beef” strips (you can find these in Asian supermarkets, Amazon, or you can use the hydrated version which comes in a can. 5 pearl shallots (peeled and halved) 1/2 yellow onion 2 cloves of garlic (crushed) 2 tbsp dark soy sauce 2 celery sticks (sliced into 1/2 cm crescents) 2 large carrots (halved and sliced into 1/2 cm crescents) 10 new potatoes (halved) 50 ml vegan white wine or light ale 1 tbsp tomato puree 1 tbsp brown rice miso paste 1 tbsp balsamic vinegar 3 bay leaves 1 litre vegetable stock 1.5 tbsp corn flour 2 stems of either thyme (oregano, winter savoury or summer savoury – any is fine!)
What can be more romantic than a delicious breakfast for Valentine’s Day? Or whenever you want to treat yourself with something really special? We have you covered for both, Vegan Richa style. Let’s check it out right now.
1 cup (125 g) flour (I use all purpose for soft pancakes), see Notes for glutenfree
1.75 tsp baking powder
1/4 tsp (0.25 tsp) salt
1 tsp cinnamon
3 tbsp sugar
1 cup (236 ml) non dairy milk
1/2 tsp (0.5 tsp) vanilla extract
1/2 tsp (0.5 tsp) vinegar
1 tbsp oil
2 tbsp flour
2 tbsp brown sugar
1/4 tsp (0.25 tsp) salt
1 tsp cinnamon
1 tbsp oil or melted vegan butter
In a bowl, whisk the dry ingredients for pancakes until well combined.
In another small bowl, mix 3/4 cup non dairy milk, vanilla and vinegar. Add to the dry. Add oil and mix. Add more milk 2 tbsp at a time. Depending on the flours you will need 2 to 6 tbsp more. Whisk to make a pancake batter that is not too stiff and also not too thin.
Mix the flour, sugar,salt and cinnamon for the streusel in a bowl. Add oil and mix to make a crumbly mixture.
Heat a skillet over medium heat. Brush oil. If making regular pancakes: Pour batter on the hot skillet. Top with some streusel. Cover the pan and cook for 3 to 4 mins. Then flip and cook for another 2 mins.
If making cookie cutter pancakes, once the skillet is hot, place the cookie cutters on the skillet. Spray oil on the cutter. Pour pancake batter to reach a 1/3 to 1/2 of the height of the cookie cutter. Then sprinkle streusel. Cover the pan with a lid and reduce the heat to medium-low. Cook for 5 to 7 minutes, then flip the pancake with the cookie cutter and cook for 2 mins. Remove from pan. Let cool for a minute then carefully loosen the cookie cutter.
Drizzle with maple, icing or top with some cream cheese frosting or whipped coconut cream and fruits!
— Please Note
The cutters get hot, so use the spatula to handle. After a try or 2, you will be able to figure out the amount of batter that works best to keep it easy and the best way to flip them.
Hey there gang. It’s Wednesday. I feel like I have a lot of week left to get through even if it’s only a couple of days more. Not sure what is going on with that.
Vegan milk, or non dairy milk. Hmmm. Tried it yet? Hooked on it or so-so about it?
I started out years ago with rice milk. A bit watery but there wasn’t much else about. I didn’t really drink or use it much. Then almond milk came on the scene and I fell in love. Not too long after that along came cashew milk which my whole family loves. The latest, trendiest milk is oat milk. There’s good reason.
Dairy alternatives can get a bit expensive. But, hey, you can make your own. Its cheaper, tastes great and easy to make. The only thing that takes time is soaking the nuts, and it’s not like you have to stand over them (sm!le).
Oat milk is our milk of choice at the moment. It’s delicious and inexpensive to make at home. We make our own all the time. It lasts about three days — well nothing lasts three days at our house — but that’s the average “shelf life” of homemade oat milk.
It couldn’t be easier to make. Here’s a popular YouTube video. It has annoying background music, so sorry about that.
Scroll past the video if you like. My recipe for oak milk is just after.
Check out the comments to the video if you have time. There’s some cool ideas there.
If you decided not watch the video right now, here’s how I do it. You will need something to strain the soaked oats with. I have a mesh bag for such things. My sister in law uses pantyhose (unused but rinsed anyway pantyhose)!
How to Make Oat Milk
Soak a cup of oats in water for at least 30 minutes. After soaking, your oats will blend up better and strain out more easily. 30 minutes is the minimum. I soak them overnight.
Strain your oats and add to an everyday, standard blender, and throw out the water you soaked them in.
Add 3-4 cups of fresh water depending on how thick you want your oat milk to be.
Blend until smooth. About 2 to 3 minutes.
Sweeten it with a date or maple syrup to taste, or leave it unsweetened if you are going to cook with it.
As I mentioned it stays fresh in the fridge for about 3 to 4 days.
(Updated to correct about 100 typos 5.47pm. Sorry. 😙)
¼ cup + 1 tablespoon unsweetened almond milk, divided
1 1/3 cups gluten free baking flour
½ cup unsweetened cocoa powder, measured and then sifted
1/3 cup unsweetened shredded coconut + more for garnish
10-12 fresh or frozen dark cherries, cut in half
Preheat oven to 375 degrees and line a muffin tin with 10 paper liners. Set aside.
In a large bowl, mix the flax meal with the water and let it sit for 5 minutes until it is gluey. Add the applesauce, oil, sugar, salt and soda and whisk until fully combined. Add ¼ cup of almond milk and whisk again. Add the flour, the sifted cocoa powder and coconut to the mix. Stir with a wooden spoon or spatula until just mixed, do not overmix! The batter will be thick but if it is too thick add the extra 1 tablespoon of almond milk.
Using a spring-action ice cream scoop*, scoop the batter and release into the lined paper cups. Gently push 2-3 cherry halves into the batter and top with a sprinkle of coconut. Do not overfill with cherries; they will release a lot of water as they cook resulting in an uncooked center. Continue until all the paper cups are filled. I add a little bit of water to the non-papered tins before baking.
Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean. Let cool for a few minutes in the pan, remove the muffin and let cool completely on a cooling rack.
Serve by itself or with a generous dollop of raspberry jam.
Store at room temperate in an airtight container or freeze for up to one month.
About Jessica DeMarra
Jessica DeMarra is the writer, photographer, and recipe developer for the vegan website Sprouts and Chocolate. Before going vegan, she was a hardcore carnivore and held the second place standing for a chicken wing eating contest. Recognizing the need for a change, she now makes taking care of herself and the planet a priority. Jessica’s curvaceous cat Barb is her constant companion in her place of peace: her kitchen.
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