vegan recipes

Recipe for gorditas

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Ingredients:

  • 500g corn flour/corn masa – make sure it is the one that says ‘suitable for tamales’ 1 cup of water
  • Salt
  • Vegetable oil
  • Refried black beans
  • Makes approximately 10 gorditas

Instructions:

  • Wash hands carefully or wear food-safe gloves for this recipe
  • Put the corn flour/masa in a large bowl and sprinkle in about 1 tablespoon of salt
  • Add a splash of water and some of the oil and start mixing with your hands
  • Keep adding water bit-by-bit until a solid dough is formed
  • Scoop out a 2” ball of dough and roll between your palms until smooth
  • Make a dent in the middle with your thumbs and place approximately 1 large tablespoon of refried beans into the middle of the ball
  • Fold the sides over and use your hands to create a flat disc-shaped gordita approximately 1⁄2 an inch thick
  • Heat approximately 1” of vegetable oil in a large pan to a medium/high heat
  • Place gorditas into the hot oil and fry for approximately six minutes, turning halfway to ensure that they are golden and crisp all over
  • Remove gorditas from oil and drain on paper towel for approximately three minutes
  • Use a sharp knife to cut the gordita open and fill with your favourite toppings and condiments.
  • We like fresh white onion and coriander/cilantro, topped with salsa verde but anything goes really

Recipe and photo remain property of Sean O’Callaghan and Julio Alcantara and may not be reproduced without permission. © fatgayvegan.com

Gorgeous refried beans recipe

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Here’s the recipe:

Makes approximately two cups/serves four

Ingredients:

  • 1 cup of cooked beans*
  • 1 small green chile, de-seeded and copped
  • 1⁄2 cup of liquid from cooked beans or tinned beans 1⁄2 cup of freshly chopped epazote**
  • 2 tablespoons of olive oil
  • Salt to taste

*You can use tinned beans to save time but save some of the liquid when you drain them
** If you cannot find fresh epazote, used dried but see note below.

Method:

  • Heat a large frying pan and add the oil
  • Add chopped chile and fry for about 30 seconds
  • Add cooked beans and the liquid
  • If using dried epazote, add now
  • Mash the beans over a medium heat
  • Continue to cook for a couple of minutes while stirring
  • Add a pinch of salt
  • If using fresh epazote, add it at the end and stir through
  • ¡Buen provecho!

Serve in tacos, enchiladas, taquitos, tortas or simply with rice.

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Recipe and photo remain property of Sean O’Callaghan and Julio Alcantara and may not be reproduced without permission. © fatgayvegan.com

Essential Vegan now even more essential

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You all know about Essential Vegan, right?

Essential Vegan is the brainchild of my friend Vanessa Almeida and is home to some of the most delicious recipes on the Internet, which are also some of the simplest to recreate.

Because Vanessa is a perfectionist and believes things can always be better, she has gone and updated her already wonderful website to make it even easier to navigate.

Click here to visit the brand new Essential Vegan website for a stunning range of vegan recipes including the only recipe I have used more than ten times in recent years, Vanessa’s homemade seitan.

Vanessa also blogs about vegan products she has tried and you can find info on where to buy her delicious cakes in person.

Yay for Essential Vegan!

essential vegan burger shoreditch seitanBurger by Essential Vegan

New vegan cookbook

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You all know tibits, right?

This central London restaurant and bar has for many years been a favourite haunt of compassionate diners, especially since they have made every Tuesday ‘vegan day’ on their self service food boat.

The vegetarian restaurant appears to exploring the vegan angle more and more these days, with the latest big news being the release of a 100% vegan recipe collection called Vegan Love Story.

80 plant-based recipes are housed in a gorgeous hardcover, accompanied by enticing colour photos. It really is a joy to flick through.

You can buy the new vegan cookbook by tibits (in partnership with Zurich restaurant Hiltl – the oldest vegetarian restaurant in the world) by popping into the restaurant on Heddon Street in Mayfair, or online here.

Let’s hope this book is another step in the journey of tibits becoming a fully vegan restaurant.

How would you like to win a copy of the vegan cookbook by tibits?

Read more

Truly disappointing

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I don’t have a lot to say about this quote from recently-celebrated recipe blogger and cookbook author Ella Woodward:

ella quoteActually, I have a few things to say.

Ella. My veganism is not fired by a desire to make people feel bad or judged. My veganism is a lifelong commitment to improving outcomes for non-human animals. My choice to not eat meat, dairy, eggs or honey has nothing to do with wanting to feel superior and everything to do with a desire to reduce harm.

It is incredibly disappointing to see you use your newly-acquired platform to take a swipe at compassionate people.

You are quoted in your Telegraph interview as saying “I’m not sitting here judging anyone” when the opposite is clearly true.

You are sitting in judgement of tens of thousands of vegan people who have pre-ordered your book, along with many of your non-vegan readers who have been considering transitioning to a full time plant-based diet (and possibly lifestyle) thanks to your inspirational recipes.

My hope is one day soon your world view broadens to include compassion for animals and also the people making everyday decisions to save them. Selling recipes based on your own personal wellbeing success story is not the only positivity your situation could bring to the planet.

Don’t sell your legacy short with out-dated stereotypes of judgemental vegans. It makes you appear close-minded, ill-informed and divisive.

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