Antonia Landi

Archive for January, 2012|Monthly archive page

Vegan Bolognese – Better than Toast

In Food, Student life on January 24, 2012 at 4:26 pm

Picture: Antonia Landi

I’m back and I can’t wait to get stuck in. Prepare yourselves for some delicious cooking coming your way, because I’ve got great things lined up for you!

After a lengthy winter break due to a minor injury I’m finally back doing videos. Having a break every so often is really good, as it gives you time to reflect on what you’ve achieved so far and also gives you the opportunity to plan ahead. And boy do I have some ideas! First of all I’d like to introduce you to TVP. If you are vegan or vegetarian you probably already know what I’m talking about. TVP is short for textured vegetable protein and comes in little granules as well as bigger chunks. It is an ideal substitute for mince and has so many advantages over meat. It’s cheap – especially if you buy it in bulk, it lasts forever, it’s low in calories, and it looks and tastes great. There’s really nothing TVP can’t do.

One of the reasons I’ve decided to make this video is because it’s January and most of us are dieting, or feel like we should. To compare: one serving of TVP has 125 calories, compared to the 350 calories of 200g extra lean beef mince. You can see where I’m going with this. Nowadays you can find TVP pretty much everywhere; check your local supermarket (it usually likes hang out with the stuffing mix…) or health food store. Health food stores will usually have TVP for cheaper and carry two kinds: light and dark TVP. There is absolutely no difference between them, except that the dark TVP has been coloured with caramel to make it look even more like mince. Honestly, once it’s on a plate, you really can’t tell the difference.

I must warn you now, since I’ve just recently gotten 15kg of the stuff there’s a good chance I will be cooking with it every now and then but don’t worry, if TVP is just not for you, simply replace it with some mince and follow the recipe as usual. And for the icing on the cake, or if you are indeed cooking for someone who is vegan, simply get some vegan parmesan to complete the dish.

Feeds 2:

200g short pasta

1 can chopped tomatoes

75g or 1 sachet TVP

1/2 diced onion

2 garlic cloves

1tbsp tomato concentrate

Olive oil

Basil to taste

Salt, pepper, other herbs & dried chilli to taste

Watch the video for instructions, and do get in touch if you have any questions, as silly as you think they might be!

And finally, have a look at these great links for inspiration and information.

For a more thorough explanation of what exactly TVP is click here.

If you’ve grown to like TVP and are wondering what else you could use it in, then why not start with a taco?

Last but not least here is a list of common veggie/vegan/raw foods and what they are. Very helpful if you feel a bit lost!

Antonia Landi for the Useful Times.

Advertisements

Dovahcake, or how to make a sweetroll – Better than Toast Extra

In Food on January 23, 2012 at 4:19 pm

Picture: Antonia Landi

Fancy snacking on a sweetroll but you’ve had yours stolen yet again? Worry no more! With a few quick and easy steps you can simply make your own!

As soon as I saw a sweetroll in Skyrim for the first time  I immediately exclaimed ‘That’s a Gugelhupf!’ Since then I’ve been meaning to do this video and now I finally got round to it! A Gugelhupf is a very popular cake that comes from the German-speaking regions (which is where I come from) and comes in sweet as well as savoury varieties. I realised that many people might not know about this cake and would never have the joy of baking their own sweetroll. And that’s just unacceptable!

Here’s the recipe:

200ml milk

500g plain flour, plus extra for dusting

200g butter, plus extra for greasing

225g caster sugar

3 eggs

1 packet dried yeast (7g)

1tsp vanilla essence

For the icing:

Icing sugar (depends how much juice you get from your lemon – approx 150-250g)

Juice of 1 lemon

Some tins are bigger/taller than others, so you might need to adjust the recipe accordingly. My tin is fairly large and could have done with a little more dough, so if yours is too, simply use 700g flour, 300g sugar and 300ml milk instead of the quantities mentioned above and you should be fine.

Here in the UK Gugelhupf tins are relatively easy to find. I got mine from TK Maxx which usually sells a few different shapes and sizes. If you live in the US a bundt cake tin is fairly similar, although it is not as high as a Gugelhupf and not as elaborate. If you can’t find a suitable tin in any store, go to Amazon! They stock lots of different varieties for little money.

Last but not least if you want to read more about where the Gugelhupf comes from and get a lovely recipe for a savoury bacon and onion Gugelhupf click here!

As usual, should you have any questions or are unsure about any of the steps, do contact me! I’d love to help 🙂

%d bloggers like this: