I’m not an accomplished cook. Just getting that out there… but what I am good at is getting people together who are talented in the kitchen.
London Vegan Potluck started as a monthly event way back in May 2011 and since then, the event has become a permanent and much-loved addition to the London vegan social scene.
As the event has grown in popularity and size, the range of delicious vegan dishes on offer has exploded. This page has been created for LVP attendees to share the recipes behind the dishes. Loved a raw salad but couldn’t imagine how to assemble it? Check this page! Ate too many cinnamon scrolls and wanna replicate them at home? The info could be here!
The premise of the page is simple. Post recipes. Of course you are welcome to link to your own blogs/sites where more detail can be found. I must also insist you give credit where credit is due. If you have used or adapted a recipe belonging to someone else, you must link to the original source.
Happy cooking (and eating)!
p.s. A similar page for collecting London Vegan Potluck recipes has been started over on the London Vegan Meetup group forums. Check it out!
I made delicious savoury and sweet popcorn for the June 2012 LVP. Very simple but so tasty.
I popped the corn using toasted sesame oil. Once cooked but still hot, I rolled it in sea salt, rapadura sugar and smoky paprika. I’m not giving amounts as I didn’t pay much attention to that sort of thing. My advice is to go with more or less depending on personal preferences. I love popcorn.
Last month I made Vegan Cinnamon Rolls which were very well received. I can’t take all the credit though as I did use an online recipe which is available here:
http://whatscookingamerica.net/Bread/CinnamonRollsFantastic_Vegan.htm
It’s a great recipe and it uses UK products which is helpful.
One change I would make though is in the frosting/icing. I left out the margarine and used a whole tub of Tofutti cream cheese and it was much better that way.
I made a raw dessert; mojito mousse on coconut crunch! It’s a recipe from the “Snog” book which has an entire chapter of raw treats. It’s super simple and I really liked it although I think when I make it again I’ll add the mint leaves slower so they all get processed into a smooth puree. I made it in glasses but I think a bowl would do just as nicely.
For the base:
100g walnuts
100g coconut
4 medjool dates
1tbsp agave nectar
Quarter tsp of sea salt
Put the walnuts in the food processor and blitz until they’re crumbly, don’t let it turn to butter! Add the rest of the ingredients and process until it’s like breadcrumbs. Divide between the glasses, press down firmly and chill for 20 minutes.
For the mousse:
2 ripe Hass avocados
240ml lime juice
180ml agave nectar
30g fresh mint leaves
2tbsps coconut oil/butter/manna
Process all the ingredients until smooth, it’s really that easy! I melted the coconut manna a bit and added it at the end, and I didn’t use as much agave as it seemed like it was going to be far too sweet.
Divide the mousse between the glasses and chill for 3 hours. Garnish with mint leaves and a wedge of lime, serve with rum
I was pleased to attend Vegan Pot Luck last Wednesday as work commitments have limited my attendance in the past year to just two previous occasions.
Once again I decided to make and bring along what I call ‘Easy Vegan Pizza’ (it does what it says on the tin) and was pleased that it all went fairly quickly, but especially for kind comments from at least two people. (Yes I know I’m fickle and they were probably just being polite but hey ho!) The recipe is below:
Easy Vegan Pizza – @johnjohn21
The base:
300g Strong Bread Flour
3 tablespoons/45ml olive oil
1 tablespoon soy milk powder
1 tablespoon organic cane sugar
1 teaspoon salt
½ teaspoon fast acting yeast
200ml water
I cheat and use a bread machine to mix the base for me – set unsurprisingly to ‘pizza dough’ programme and takes 45 minutes. Just add all of the above to the machine or use a large mixing bowl if you prefer.
My machine’s a Panasonic SD which can be bought for about £95 – £105 but is not essential if you don’t have one. Once the dough is mixed leave covered under a tea-towel to rest for 15 minutes.
Once the bread machine is in motion I use the time to chop what will be the toppings which really are a matter of personal choice. On Wednesday I made two different pizzas one was mushroom and garlic and the other a ‘green’ pizza.
The topping: Mushroom and Garlic Pizza
Tomato puree
1 finely chopped red onion
4 cloves finely chopped garlic
150g sliced mushrooms
15 – 20 halved black olives
Splash of olive oil
Grated Cheezly mozzarella (or your favourite brand)
The topping: Green Pizza
Tomato puree
1 finely chopped onion
2 green chillies finely chopped
1 green pepper cut into small squares
100g steamed spinach
4 fingers of asparagus cut into 2cm lengths
15 – 20 halved green olives
Splash of olive oil
Grated Cheezly mozzarella
Once the dough has been rested 15 minutes, on a prepared large board, stretch, fold, roll, toss and generally fanny-about with the dough to loosen it prior to rolling it onto either a round pre-oiled pizza tin if you have one, or an oiled flat oven tin. When making two pizzas I tend to make a traditional round pizza and an oblong one. Try to avoid rolling too thick or thin but try to ensure the base goes to the edge of the tin but doesn’t overlap.
Once the base is ready, spread the tomato puree evenly over the surface with a flat spatula to within 1.5cm – 2cm of the edge. This should ensure that the cornicione (crust) is perfect.
The next step is to pile on the toppings usually starting with the onions but not the cheese yet. I tend to be rather generous with the vegetables and don’t replicate the meagre spartan affairs that most chain pizzerias churn out. I do have some before/after photo’s from Wednesday to illustrate what I mean but I don’t know how to upload them! Sean?!
Once you are satisfied with the topping add a splash of olive oil before popping into a pre-heated oven at 220C for 10 minutes. After 10 minutes take out of the oven (swop shelves if cooking more than one) and grate ‘cheese’ directly over the pizza. Put back in the oven for another 7 minutes until ready. Remove and place on a wire rack to cool or serve immediately.
Happy pizza making!
John / @johnjohn21 on Twitter
I’m a bit rubbish with keeping absolute track of my recipes, but for past potlucks I have made variations of the following:
BBQ Pomegranate Meatballs http://www.messyvegetariancook.com/2011/08/08/pomegranate-bbq-meatballs/
Sherry Cheese Ball http://www.messyvegetariancook.com/2010/06/17/cheeseless-sherry-baby-ball/
Blue Sheese Dip http://www.messyvegetariancook.com/2010/01/15/blue-sheese-and-walnut-dip/
Marmite and Cheese Palmiers http://www.messyvegetariancook.com/2011/11/14/ridiculously-easy-marmite-and-cheese-mini-palmiers/
This is my favourite “pot-luck” contribution, which is always very well regarded by all who partake, and it’s really easy to prepare!
Kind regards,
David Harriman
DAVID’S SUMMER PASTA SALAD
500 g bag of pasta (twists or penne, etc.)
500 ml bottle of light vinaigrette dressing
Any variation of different coloured salad vegetables, for example:
A dozen cherry tomatoes halved
½ a cucumber, sliced, and the slices quartered
½ a yellow or orange capsicum/pepper, deseeded and roughly chopped into 1 cm pieces
A dozen mangetout peas cut into two or three pieces
A dozen baby sweetcorn cut into two or three pieces
2–3 spring onions/scallions, sliced
Some fresh mint leaves to taste, chopped, and some tender sprigs of mint to garnish
1.Boil the pasta until cooked, then drain, and cool it in fresh, cold water until no heat remains.
2.Drain it again, and put into a large mixing/serving bowl.
3.Pour vinaigrette dressing over the pasta, and stir carefully until it is well coated.
4.Gently stir-in all of the prepared salad vegetables.
5.Top with sprigs of mint and serve cold.
I should add that I normally use Hellman’s Fat-Free Vinaigrette Dressing, which is Vegan.
Thanks,
David