Our Lizzy Courses

Veganuary time

It is always a pleasure to help new vegans on the path to vegan living here at Our Lizzy HQ. I meet people who are trying for all sorts of reasons.

Being vegan has never been easier. The choice of plant based milks, cheeses, margarines and ice creams grows by the day. It’s also exciting to see key manufacturers rising to the challenge and creating vegan versions of their products. Vegan cuisine is varied and has something for everyone from convenience foods to cooking from scratch to raw food diets. I’ve been vegan now for 27 years and now is the best time to be vegan!

A record number of people have signed up for Veganuary this year. It’s a great campaign which supports people in going vegan for the month of January. https://veganuary.com/

I’ve got a brand new short course called Vegan Starter Kit. http://www.ourlizzy.com/vegan-starter-kit.htm

In this I give advice on how to veganise everyday favourite meals. Desserts are covered toowe make easy vegan pancakes and chocolate brownies.

January 2017 Vegan Starter kit course

Here is my recipe for Dairy free cheesy sauce – perfect for burritos or pasta

40g vegan margarine (approx)

2 tbsp plain white flour

600ml unsweetened soya/oat milk

4 tbsp nutritional yeast.

Salt and pepper to season.

Melt the margarine in a saucepan, stir in the flour and cook for 2 minutes. Remove pan from hear and add 1/3 of the soya milk beat well to avoid lumps a hand whisk may be used. Gradually add the rest of the milk. Season to taste.

 

 

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Vegan Cheese Making

I was delighted to welcome guest tutor Andrea Wolstenholme of the Vegan Cheese Lovers Club, to teach us all about the art of vegan cheese making. The day was a mixture of step-by-step demonstration and practical hands on cookery.

cookbooks

Andrea demonstrated favourite recipes from The Non Dairy Evolution Cookbook, which is written by Skye Michael Conroy.

We learnt how to make cheese using a cooked method which gives a meltable, gratable, firm cheese. We made a Muenster Cheese and a Mozzarella which we later sampled on pizzas. Some people then made Brie or a Golden Cheddar.

mozzarella

We also explored making cheeses with a food processor using ingredients such as nuts and tofu. We made a nut based parmesan and a tofu based gorgonzola. During experimentation time,  a Garlic Herb Gournay was made along with a Sharp Tofu Cheddar.

team work 1 team work 2 team work 3

Everyone took home a selection of the cheeses we made. It was a really inspirational day!

team cheese

Learning to make sourdough bread

I love eating sourdough bread but making it had always been a mystery! I recently teamed up with Janice Bell of Bread at Home to learn how to make the perfect loaf.

Our Soups and Sourdough day was great fun with Janice teaching the bread and myself teaching a variety of homemade soups to compliment the bread.

Janice Bell of Bread at Home

Janice Bell of Bread at Home

Sourdough is the older traditional way of making bread and was widely used before yeast was manufactured. It is actually a lot easier as there is less kneading involved – it’s just a question of working out what time you would like your bread cooked and working backwards in stages.

Sourdough starter is mixed with water and flour to make a sponge this is left over night and mixed with water, flour and some salt to create a very soft dough. Working the gluten involves giving the dough a really good stretch!
stretch the dough

After lots of time for resting prepare proving baskets with a dusting of rice flour. Then shape the loaves, place in the baskets and leave to rest.
prepare proving baskets

When the dough is fully proved turn onto a tray, slash and bake in a hot oven.

A finished loaf!

A finished loaf!

I’m looking forward to baking sourdough on a regular basis for B and B guests. If you are interested in learning how to make sourdough or other sorts of bread please get in touch with myself or Janice for course details. http://www.ourlizzy.com http://breadmakingworkshops.co.uk/