Transition Chesterfield Vegetarian Cookery Workshop Recipes
KAZ & FREYA’S VEGAN FRUITCAKE
400 gm MIXED FRUIT
300ml ORANGE JUICE
1 tblsp SYRUP
300gm SR FLOUR
100gm GRAM/STONEGROUND FLOUR
150gm SUGAR
1 dssrt sp MIXED SPICE
1 dssrt sp COCOA
½ tsp SALT
½ tsp BICARB
150ml OIL
2dssrt sp CIDER VINEGAR
2 tsp VANILLA ESSENCE
MIX TOGETHER GENTLY (USE A FORK).
DO NOT BEAT!
PLACE IN OVEN FOR 1hr on LOW HEAT
KAZ & FREYA’S VEGAN CHOCCY CAKE
3oogm SR FLOUR
150gm SUGAR (LIGHT MUSCOVADO)
2 dssrt sp COCOA
½ tsp SALT
½ tsp BICARB
120ml OIL
1 tsp VANILLA ESSENCE
1 ½ dssrt sp CIDER VINEGAR
300ml WATER
MIX TOGETHER GENTLY (DO NOT BEAT)
OVEN 180 for 30 MINS

Transition Chesterfield Vegetarian Cookery Workshop Recipes
Thai pumpkin soup (adapted from Sam Stern recipe) (serves 6)
1 ½ ib/700g pumpkin, peeled and chopped into large bits
Olive oil
1 med onion finely chopped
2 large cloves garlic crushed
4in piece fresh ginger chopped
Juice 1 lime
1 ½ pints veg stock
2oz/50g piece creamed coconut dissolved in ½ pint boiling water or 400ml tin coconut milk plus 100ml water
1. Preheat oven to 200C/gas 6, put pumpkin on baking tray and drizzle oil over
(approx 1 tblsp)
2. Roast 30 mins or until soft
3. In meantime fry onion and garlic in oil v gently for 5 mins until soft not brown
4. Add ginger for another minute
5. Add cooked pumpkin, lime, stock, coconut and salt/pepper
6. Stir as bring to boil. Reduce heat and simmer for 15 mins
7. Blend or sieve
8. Add fresh chopped coriander, chilli sauce, vinegar to taste
Lisa’s Pumpkin scones (makes about 8 small scones)
8oz/225g white flour (either self raising or plain with 3 tsp baking powder added)
1 tsp baking powder
1.5oz/50g butter or vegetarian margarine
20z/60g brown sugar
7oz/200g cold mashed pumpkin (cut into large pieces and boil for 10-15 mins until soft)
2 teaspoons cinnamon & ½ teaspoon mixed spice
100ml milk (cows or vegetarian – coconut, soy etc)
1. Preheat oven to Gas 6/200C.
2. Rub butter/margarine into flour/baking powder until resembles breadcrumbs.
3. Add sugar and cinnamon/mixed spice and stir to mix
4. Use knife to mix pumpkin in and rub in gently.
5. Add enough milk to make a soft dough and knead lightly to mix pumpkin in.
6. Pat or roll out and cut out 2.5 in rounds. Put on lightly floured baking sheet and dust lightly with flour
7. Bake for 15 -20 mins at 190 C/gas 5 until light brown on top.

Transition Chesterfield Vegetarian Cookery Workshop Recipes
Banana and courgette muffins (makes 12)
80z/225 g flour (self raising or plain plus 3 tsp baking powder)
1 tsp baking powder
1-2oz sugar
1 ripe banana (2 if small), mashed
1 medium courgette, grated and juice squeezed out
150 ml milk (cows or vegan – soy, coconut etc)
75ml sunflower oil
1 beaten egg (or 1 tsp cider vi negar plus ½ tsp bicarb soda if vegan)
1. Preheat oven to 200C/gas 6 and line muffin tray with paper muffin cases
2. Put flour, sugar and baking powder (and bicarb soda if vegan) in mixing bowl
3. If vegan add the vinegar to the vegan milk
4. Add bananas and courgettes to bowl
5. Add milk, oil and egg to bowl. For vegan version add milk/vinegar and oil.
6. Fold in very quickly
– it will look lumpy but don’t beat and doesn’t matter if some unmixed flour
7. Spoon mixture into 12 cases so even
8. Bake for 15-20 mins until golden brown
Lisa’s Windfall chutney
Good for using lots of courgettes, plums, green tomatoes, apples and any other late summer windfall fruit – you can vary the fruit ingredients and relative quantities depending on what you have a glut of.
2 ½ lb (1.1kg) windfall apples, peeled and cored
2 ½ lb (1.1 kg) windfall pears, peeled and cored
2 ½ lb (1.1 kg) windfall plums, stoned
2 lb (900g) onions, peeled and chopped
2 lb (900g) green tomatoes, washed and quartered
8 oz (225g) mixed seedless raisins and sultanas
1lb (450g) marr ow or courgettes, cut in ½ in (1.5cm) cubes
1 ½ pints (850ml malt vinegar)
2 oz (50g) whole mixed pickling spice tied in muslin bag
8 oz (225g) soft brown sugar
2 0z (50g) salt
1. Cut apples, pears, plums into small ½ in chunks, discarding any bruised bits.
Put in large jam pan or heavy-based pan with onions, tomatoes, dried fruit and courgettes.

Transition Chesterfield Vegetarian Cookery Workshop Recipes
2. Add half vinegar and spices and bring to boil. Simmer until tender and pulpy, stirring occasionally.
3. Add sugar, salt and rest of vinegar stirring until sugar dissolves. Continue to cook gently stirring occasionally until the chutney becomes thick. The recipe suggests 2.5 hours but in practice it can be much longer than this – you need to be able to draw a wooden spoon across the bottom of the pan and see a clean path with no traces of liquid.
4. Warm jam jars (it makes about 9-10 lb) by washing, putting on metal tray and putting in oven on low heat for about 20 mins.
5. Put chutney into clean, warm jars while hot. Fill jars to within ½ in of top and cover with round of greaseproof paper and airtight lids
6. Leave to mature for 4-6 weeks.
Janet’s lemon courgette cake
200g/7oz grated courgette
150g/5oz caster sugar
1 egg
125ml/4fl oz veg oil
200g/7oz plain flour
½ teaspoon salt
½ teaspoon bicarb soda
¼ teaspoon baking powder
1 teaspoon ground cinnamon
2 teaspoons lemon zest
1. Preheat oven to 160C/gas 3. Grease a loaf tin
2. In a bowl beat together courgette, sugar, egg and oil. In a separate bowl sift flour, salt, bicarb soda, and baking powder. Stir in cinnamon and lemon zest.
Stir the flour mixture into the courgette mixture just until blended. Pour the batter into the prepared tin.
3. Bake 45 mins in the preheated oven until a knife inserted into the centre comes out clean. Remove from oven and cool about 10 mins before turning out on rack to cool.

Transition Chesterfield Vegetarian Cookery Workshop Recipes
Martin’s Victoria Plum or Damson Ketchup
Will keep indefinitely. You can re-use bottles that have contained shop bought sauce or could use old-fashioned pop bottles.
Makes 3.5 pints (2 litres)
– you can scale it down to suit!
Ingredients
8 lb plums or damsons
8oz currants
1 lb onions chopped small
2 oz coarse salt
1 lb Demerara sugar
2 pints distilled white vinegar
+ the following spices tied in a piece of gauze:
6-8 dried chillies, 1 tbsp black peppercorns, 1tbsp mustard seeds, ½ oz dried root ginger crushed a bit first, ½ oz allspice berries, 2 whole garlic cloves.
Slit plums with knife to remove stones, place fruit in large pan; add currants, onions and the bag of spices. Add 1 pint of the vinegar. Bring to boil and simmer gently for
30 minutes or until mixture is soft.
Remove bag of spices; liquidise the mixture and blend until perfectly smooth. Sieve if necessary. Return mixture to pan + the bag of spices + the salt, sugar and remaining
1 pint of vinegar. Simmer and cook gently, uncovered, for 1½ to 2 hours or until the ketchup has reduced to approx. 3½ pints. Stir now and then to prevent sticking.
In the meantime prepare the containers by boiling the bottles and their tops.
When ketchup is ready pour into the bottles whilst they’re still hot, filling to within an inch of the top. Put the tops on immediately but not tightly. Next place the filled bottles in a pan standing them on an upside down enamel plate and add warm water to within 1½ inches of the tops. Bring the water to the boil and after 10 minutes transfer bottles to a wooden surface and complete the sealing.
I didn’t add any salt and I only used the first ½ of the vinegar replacing the second ½ with water. I used dried chilli fl akes, fresh ginger root. I didn’t bother with the 2 stage bottling process.
See also windfall chutney in courgette recipes

Transition Chesterfield Vegetarian Cookery Workshop Recipes
Jane’s parsnip cake
A variation on the humble carrot cake – don’t tell the children about the parsnip!
10 oz self-raising flour
9 oz Castor sugar (soft brown good too)
10 oz Grated parsnip – remove the lumpier bits
Pinch Salt
1 tsp Lemon rind
2 tblsp Lemon juice
8 fl oz Vegetable oil
4 Large eggs
Mix all the dry ingredients, parsnips too, in a large bowl. Mix all the liquids, including the eggs in a separate bowl. Add the liquids to the dry ingredients and mix well.
Transfer to 2 x 7” tins. Cook at 350 F/ 180 C / gas 4 and check on it after 30mins.
Insert skewer.
Ice or fill with cream cheese icing (tub of soft cheese and 4 or more tblsp icing sugar
+ butter).

Transition Chesterfield Vegetarian Cookery Workshop Recipes
Becky’s orange pastry (for mince pies)
450g/1lb plain flour
1 tsp baking powder
240g/8oz unsalted butter, plus extra for greasing (for vegan version use 4oz diary free spread and 4oz vegetable fat eg Trex)
1 tbsp icing sugar orange juice (enough to bring the pastry together)
2 orange, zest only
Mix dry ingredients (flour, baking powder, icing sugar and zest) and rub fat in until it resembles breadcrumbs. Add enough orange juice to bind and chill in fridge before rolling.
Colin’s tip – use rice flour to dust when rolling out.
Vegetarian mincemeat
Makes 3lb (or double to make more)
4oz/112g dark brown sugar
½ lb/225g cooking apples, cored and grated
4oz/110g vegetable suet
1lb 2oz/ or ½ kg mixed dried fruit (approx 1 small bag mixed fruit or make up your own combination)
Grated zest and juice 1 lemon
Grated zest and juice 2 oranges
2 level tsp mixed ground spice
1 level tsp cinnamon
3 tablespoons brandy (optional)
1. Put all the ingredients, other than the brandy in a large pan and bring to a gentle simmer.
2. Cook gently for about 15 mins or until the fruit has broken down and absorbed most of the liquid in the pan.
3. Put clean jars on baking tray into oven on low heat for 15 mins to sterilise.
4. Remove from heat and allow to cool a little.
5. Stir in brandy if using.
6. Spoon into sterilised jars and once cool, store in the fridge.

Transition Chesterfield Vegetarian Cookery Workshop Recipes
Mushroom, chestnut and cranberry pie
3 tbsp olive oil
2 med onions, chopped
2 cloves garlic chopped
3oz button mushrooms, chopped (or for more flavour use a punnet plus a few soaked Chinese mushrooms chopped)
4 fl oz red wine
8oz can unsweetened chestnut puree (or cup of pumpkin puree)
2oz fresh wholemeal breadcrumbs
Salt and black pepper
3oz fresh cranberries (or if can’t obtain use cranberry sauce, approx ½ small jar)
1 oz toasted chopped walnuts (optional)
1lb pastry: For vegetarians 10 oz flour plus 5 oz butter. For vegans 10oz flour ( ½ wholemeal ½ white, plus 2 ½ oz dairy-free spread and 2 ½ oz vegetable fat eg Trex)
Beaten egg or vegan milk to glaze
1. Preheat oven to 190C/gas mark 5.
2. Make pastry by rubbing fat into flour until like breadcrumbs. Add enough water (approx 7 dessert spoons cold water) to mix and make a soft but not sticky ball. Put in the fridge in a plastic bag.
3. Heat oil and fry onions until clear.
4. Add garlic and mushrooms and fry gently for 5 mins.
5. Add wine and simmer until evaporated, stir occasionally.
6. Remove from heat, stir in chestnuts (pr pumpkin), breadcrumbs, salt, pepper
7. Simmer cranberries in a little water for 5 mins until start to pop, drain and cool.
8. Grease 1 pint loaf tin.
9. Roll out pastry to 3mm/1/2 inch. Cut rectangles to fit base and sides and line loaf tin. Press edges to seal. Cut pastry to fit top.
10. Spoon half the chestnut/mushroom mixture in and level the surface.
11. Sprinkle over a layer of cranberries and walnuts (if using). Cover with remaining chestnut mixture.
12. Add pastry lid and pinch edges. Use spare for decoration. Brush with egg or vegan milk.
13. Bake loaf for 35 mins. Decorate with fresh cranberries.

Transition Chesterfield Vegetarian Cookery Workshop Recipes
Herb cheese pate
Serves 8
4oz/112g Low fat cheese
6oz/170g cheddar cheese, grated
2oz/60g stilton, crumbled
1 tsp French mustard
2 tbsp chopped parsley
1 tbsp chopped chives
2oz toasted and chopped walnuts
Black pepper
Lettuce leaves, olives, parsley and walnut halves to garnish
Beat all ingredients together except the walnuts until smooth. Shape into a log and wrap in a piece of foil or greaseproof paper. Chill well. Then unwrap and coat with the chopped walnuts. Serve, cut in slices, on a bed of lettuce and garnish with olives, parsley and walnut halves.

Transition Chesterfield Vegetarian Cookery Workshop Recipes
饺子
Ingredients
Chinese dumpling skins ( in Chinese: 饺子皮) (can get from freezer section of oriental supermarket on South St) any leafy green veg – spinach, beetroot leaves, chard, kale, Chinese cabbage etc spring onions- approx. 3-4
Other veg – carrots, beansprouts, mushrooms, water chestnuts etc – whatever you like garlic
– approx. 2 cloves (optional – you could put in dipping sauce instead) ginger – approx. 1 inch piece (optional) small pack of preserved vegetables (from Asian food store) – optional cornflour
Dipping sauce
2 tablespoon Soy sauce
2 ½ teaspoon white vinegar
1 teaspoon sesame oil chopped garlic (optional) chilli (optional)
First chop all the greens finely and put in large mixing bowl. Add grated carrot, any other veg you like chopped very small, chopped garlic, chopped ginger, diced spring onions, pack of preserved vegetables and stir until mixed. Drain off any juice.
Take a dumpling skin and hold in palm of left hand (if right handed). Put large teaspoon of chopped veg in middle.
Wet rim of bottom half of skin.
Fold dumpling over so wet rim meets dry rim and hold by the edge in the middle.

Transition Chesterfield Vegetarian Cookery Workshop Recipes
Carefully pleat the dumpling on the side facing you as you press the two sides firmly together.
Put finished dumplings on plate sprinkled with cornflour to stop them sticking to each other.
You can freeze at this point or cook. (cook from frozen following method below)
To cook, get a large pan of boiling water on a rolling boil.
1. Add about 10-15 dumplings. Bring to boil again.
2. When the water is on a rolling boil again, add a small bowl of cold water. Bring to boil again.
3. Add another small bowl of cold water and bring to boil for 3 rd time.
4. As soon as water boils, remove with slotted spoon and serve with dipping sauce.
1 large aubergine
2 cloves garlic
1 inch piece ginger oil for frying (peanut, rape, sunflower)
2 spring onions
1 red chilli
The sauce
1 teaspoon cornflour
2 tablespoons soy sauce
1 teaspoon white vinegar
½ teaspoon brown sugar

Transition Chesterfield Vegetarian Cookery Workshop Recipes
1. cut the aubergine into strips 2-
3 inch long and ½ inch wide. Toss with salt and leave in a colander to drain for half hour. Rinse and blot dry when ready.
2. To make the sauce mix the ingredients together. .
3. Heat 2-3 tablespoons oil in wok until hot on high flame. Add aubergine and fry on high heat until soft and brown (you can put lid over to help cook). Remove with slotted spoon.
4. Add another tablespoon oil to wok and fry onions, chilli, ginger and garlic but don’t brown.
5. Add sauce to wok and cook until sauce thickens.
6. Add cooked aubergine and mix.
Piece (3oz) of pressed, seasoned beancurd
½ head of cabbage
1-2 fresh green chillies (optional)
4 -
6 dried black Chinese mushrooms soaked in boiling water for ½ hour
3 spring onions
4 tablespoons oil (peanut, rapeseed, sunflower)
2 inch piece of ginger
3 cloves garlic
2 tablespoons mushroom water
1 tablespoon soy sauce
2 tsp sesame oil
1. Cut pressed beancurd into fine julienne strips.
2. Cut cabbage into fine long shreds.
3. Cut green chilli into fine long strips
4. Drain mushrooms (squeeze) remove any coarse stems and chop small cut spring onions into 3 pieces and then cut lengthwise into thin strips
5. Heat 1 tablespoon oil in wok over medium-high flame. Put in beancurd and fry for 10 secs. Remove with slotted spoon and place in bowl.
6.
Add 3 tablespoon oil to wok, put in ginger and garlic and stirfry but don’t brown.
7. Put in green chillies, mushrooms and onions and fry for 30 secs
8. Put in cabbage and stirfry about a minute (can put lid on to steam to help cook)
9. Add mushroom water, soy sauce and sesame oil and stir and cook another minute.
10. Add beancurd, stir and serve.