Vegan Street Food Our Lizzy style was launched this month! Fast food favourites with a healthy twist.
My cookery course had a lot of influence from South East Asia but with British and American classics mixed in.We used vital wheat gluten flour to make homemade seitan.
Seitan is made from gluten, the main protein found in wheat. It is traditionally made by washing wheat flour until all the starch has been removed, leaving a gluten dough. It was eaten centuries ago by Buddhist monks in China in the from of mock duck.
On the course we make seitan steaks, sizzling strips, and used the ground form to make burgers.
Teriyaki seitan steak
Tofu with peanut sauce
Mushroom and seitan burger
Crispy tempeh with BBQ sauce
I enjoy using jackfruit and was keen to share ideas for using it. We cooked one batch with local cider, made a lime and chilli version and Sloppy Joes.
We also used tofu and tempeh with a range of homemade sauces and dips.
The Christmas course here on Sunday was rather special as we had snow in Malvern. I was absolutely delighted to meet Faye who made it through the snow to attend. Already a keen cook she has recently won the Rotary Young Chef of the Year Award.
After a hot drink, mince pies and shortbread we prepared desserts then set to work on pastry dishes. We made a Roasted Red Pepper and Chestnut Strudel and a Sweet Potato and Veggie Sausage Pithivier. Lots of careful pastry rolling and filling took place.
We used filo pastry to creative some little baskets for starters and money bags filled with Mushrooms and Almonds. With the help of Faye’s parents we prepped and cooked crispy roast potatoes, root veg with cranberries and cider, red wine gravy and a batch of Brussels sprouts cooked with sesame seeds and soy sauce.
We then sat down to enjoy our snowy festive feast!