Golden Rice Loaf

Slide3

With Thanksgiving and Xmas round the corner, I thought that it would be super to create a handful of recipes that don’t involve too much time and effort.  So if you really don’t wish to be stuck in your kitchen for hours on end – but you DO want to produce excellence at the table – then this recipe is for you.  It works well with all the trimmings, it is filling, satisfying, kind on the palette and child-proof too. It cuts beautifully the day after it’s made, and I suggest you let it cool down for a few hours after you’ve made it.  Then, whilst it’s still in its loaf tin, and using a sharp knife, cut portions about half an inch thick, remove each portion and place on a serving tray.  When you come to serve, heat in the microwave or oven, and it will look beautiful when placed on the table ready cut to scoop onto the plates.  We served ours with rosemary roasted potatoes and petit pois.  You can also make a gravy to pour on top, and I will give you a recipe for a wonderful peppered cognac sauce.

INGREDIENTS

  • 1 onion, roughly chopped
  • 1 small aubergine/eggplant, roughly chopped
  • 2-3 cloves of garlic, roughly chopped
  • 1 large carrot grated (make sure it’s sweet and hard)
  • 250 grams of short grain brown rice fully pre-cooked (boiled and drained)
  • salt to taste
  • 1 tsp curry powder
  • 2 tbsp olive oil for frying
  • 2 cups of grated vegan cheese (one that will melt well)
  • 1 tbsp “Parmazano” (vegan parmesan) or nutritional yeast (optional)
  • 1½ tbsp tomato puree
  • 1 stick of celery
  • ½ tsp oregano
  • 1 tsp garlic granules
  • 1 cup crushed roasted pecans
  • 2 tsp cornstarch or arrowroot, mixed into a paste with ¼ cup nut milk or other vegan milk of your choice
  • the zest of a tangerine, clementine or mandarin, finely chopped
  • sesame seeds & golden breadcrumbs for garnishing

METHOD

You will need a 9 inch loaf tin, or equivalent pyrex container well greased, and a hot oven around 200˚C, and a large plastic or glass bowl for the mixture. (Note : It is important that this loaf is made the day before you plan to eat it, otherwise it won’t work well).

Place the onions, garlic, celery and eggplant in a food processor, and process until finely chopped.  Now pour a little olive oil in a large non-stick pan, and fry your onion mix for a few minutes until it turns golden.  You may need to add a little more olive oil to the mixture before adding the curry powder, tomato puree and herbs. Mix the ingredients up, and allow them to cook for a few more minutes.

Meanwhile, in a large bowl (plastic or other) add your cooked rice  and stir in your carrots using a fork.  Add the grated vegan cheese, the parmazano or nutritional yeast, your pecan nuts, your clementine zest, salt, and garlic granules.   At this point you need to add the cornstarch mixture to your loaf mix and stir well.   Spoon the mixture into your greased loaf tin, and flatten with a spatula or a fork, ensuring that the top is nicely flat.   Garnish with the breadcrumbs and sesame seeds, and place in a hot oven for 50 minutes until golden.

Take out and allow to cool for 2 to 3 hours.  Then, using a sharp knife, cut into half inch portions, but leave them in the container, and place in the fridge overnight.  Before serving bring each portion out and overlap each portion one by one onto a greasproof dish.  Heat in the oven for 25 minutes, or microwave until very warm, and serve.

Now lets go make the cognac sauce.

INGREDIENTS FOR THE PEPPERED SAUCE

  • 1 cup soya cream, or other vegan equivalent
  • 1 tsp vegan margarine
  • 2 cloves garlic, finely chopped
  • 2 tsp mild English mustard
  • 1 tsp veg granules/powder
  • 1 tsp crushed black pepper
  • 1 tsp cognac
  • flat leaf parsley, finely chopped (for garnishing)

METHOD FOR THE SAUCE

Place the margarine and garlic in a non-stick pan, and stir on a medium heat for a minute or so. Then slowly start adding the cream, and as it starts to bubble away, add the remaining ingredients.  Lower the heat and allow to simmer for 2 minutes before serving.

All recipes, content & design © Miriam Sorrell mouthwateringvegan.com 2010
These are free recipes for your pleasure – all we ask in return is that you take a few moments to leave a constructive comment !

104 Responses to “Golden Rice Loaf”

  1. Ant Borain Says:

    Thanks Miri
    I was just wondering how to make a meatless meatloaf ;-)

  2. Deb Furlin Says:

    Sounds delicious! Thanks!

  3. Miriam Says:

    Hi there Deb, do hope you make it since it is an easy recipe – if so hope you enjoy it. Best to you !.

  4. Miriam Says:

    Ant Hi there – Thanks for your comment – I do think you will probably enjoy this loaf – it’s really easy to make and delicious – I have created many a different savoury loaf – this one cuts beautifully and is ideal for a Festive occasion, or simply as a Sunday Roast with crunchy roast potatoes and rosemary and any other veggies that grab your fancy – the Creamy Cognac sauce can then be poured on the lot ! Yum, Yum !!! Cheers to you and enjoy (if you make it at some point do come back and let me have your thoughts please) – thanks !.

  5. Carole Nicholas Says:

    Thanks for the great loaf recipe!

  6. Golden Festive Thanksgiving Loaf – Mouthwatering Vegan Recipes | Thanksgiving 2011 Says:

    […] original here: Golden Festive Thanksgiving Loaf – Mouthwatering Vegan Recipes Categories: Thanksgiving, Uncategorized Click here to cancel reply. Name […]

  7. Michelle Says:

    Hi, I love the looks of the recipe… and will definely be making this dish for the centre of the table at my next family dinner with the roast veg and the cognac sauce… and vegan side dishes… I will share results and family comments with you too. Thankyou Miriam xoxo

  8. Miriam Says:

    Hi there Dear Michelle and thanks for your comment – I look forward to your comment on this recipe for Thanksgiving – 1 tip, do taste the sauce prior to adding the congnac, kids will not be keen on that – so if you make it and there are kids, save their sauce prior to adding the cognac – also add very little and taste, you can put it in, but can’t take it out. I am sure it will be a success, but will let you all be the judge of that – the only must about this loaf, is to make it a day in advance !. Cheers to you & Happy Thanksgiving in advance !.

  9. Miriam Says:

    Could you kindly let me know what you have in mind with this post please. Am happy to have it shared with credit to Mouthwatering Vegan Recipes with my link. Thanks.

  10. Miriam Says:

    Hi Carole, thanks for your comment, and you are most welcome !.

  11. Alma Lima Says:

    So good! I was thinking how to make a meatless meatloaf…Thanks Miriam for such wonderful recipes!

  12. Ann McCarthy Says:

    When you say boil and drain the rice – do you mean cook it until it is no longer al dente? I’m unclear from the phrasing if you mean to simply bring it to a boil so that it’s basically uncooked prior to being put into the loaf.

  13. Miriam Says:

    - Hi Ann, just to quote myself as in the recipe “250 grams of short grain brown rice, boiled and drained (we don’t want it al dente here)” – no problem with the phrasing Ann, as it states, boiled rice and drained, not al dente meaning not al dente (not under-cooked) – as simple as that. Good luck and Cheers !

  14. Lynn Says:

    The recipe and the photo look amazing. Just wondering……. my son is dangerously allergic to nuts. What would you substitute to keep this yummy? Thanks!

  15. Laura Says:

    I am excited to make this for thanksgiving this year!

  16. Miriam Says:

    Lynn Hi there – thanks so much for your comment – now I have made this with and without nuts – the picture you see here is without the nuts – we loved it, so go ahead and enjoy it without them (add more vegan cheese if you wish) – let me know how it goes Lynn. Look forward to your future comments here. Cheers to you !.

  17. Miriam Says:

    Laura Hi there, thanks for your comment and I look forward to your feedback on my site as and when. Cheers to you & Enjoy !.

  18. Deborah Shaw Says:

    Oh this will be going with me to a friends house for the thanksgiven meal, she told me to bring veggies so they will be delightfully surprized…It sounds so wonderful I will make 2 (one stays home just for me hehehe).

  19. Sara Says:

    Hi Miriam,

    Can’t wait to make this for our ThanksLiving Feast! Just a quick question–what are veg. granules/powder?

    Thanks! :D

  20. Sara Says:

    Oh…only one more question–Is the 250 grams of rice measured before or after it is cooked?

  21. Miriam Says:

    Deborah Hi there and thanks for your great comment – I think the idea of making 2 is a great and witty one ! Let me know how your friends respond to it, and also how you like it too !. Hope you manage to take some of that creamy Cognac Sauce that I recommend with it – it gives it a great moist twist ! Cheers to you – look forward to your future comments on my blog.

  22. Miriam Says:

    Hi Sara the rice is measured before then it’s cooked, boiled and drained. Hope this helps. Cheers.

  23. Miriam Says:

    Sara Hi again, you may use a vegetable cube and crumble it – here is a link as an example to a vegetable cube http://www.justveggingout.com/2011/02/salt-free-vegan-vegetable-bouillon.html – hope this helps. Best.

  24. Miriam Says:

    Hi there Alma, just missed this comment – I do hope that you make and enjoy this and really look forward to your comments on my blog. Best to you and thanks for your wonderful words always !.

  25. Sara Says:

    Sorry, one more question, but I am not a chef! Did you peel your eggplant or is it okay to leave the skin on for this recipe?

  26. » 6 websites to find Thanksgiving Recipes Vegan Consultant Says:

    […] 5. Mouth Watering Vegan […]

  27. Miriam Says:

    Sara Hi there, I did not peel my eggplant – i hardly ever peel my eggplant for any dishes ! Hope you enjoy this loaf, as look forward to your comment on my blog as and when. Have a great day !.

  28. Michaela Says:

    Great recipe! I made the loaf tonight, but am worried about finding the vegan cream used in the sauce to add when serving my trial run tomorrow. I couldn’t locate soya cream and am wondering what type of vegan cream I should be using for this sauce…help!?

  29. Miriam Says:

    Ok Michaela I think you need a fast solution here. So I am going to suggest that you get half a cup of cashew nuts, and place them in a blender with 1 cup of water – blend until creamy – you need to reach the consistency of cream, so test for yourself by spooning it. If it is a thin cream then you have your cream ready, all it is going to need is salt plus the ingredients that I mention in the recipe – remember that when heating this up, it will thicken more so than soya cream or any other cream for that matter, as I find that nut creams really get thick the more you heat them up, so keep your eye on it. Good luck and let me know how it all went. I have eaten this dish without the sauce, so it’s not a must – but given the occasion it would be great to serve with this Cognac Creamy Sauce. Cheers !

  30. Michaela Says:

    Oh, Miriam, thank you so much! I was delighted to find your response here so quickly since I am in a pinch. I will be running out over lunch to get some chashews and make the cream as you’ve suggested for serving this eve. I just couldn’t bare the thought of not having the sauce! I am also going to try my hand at the rosemary roasted potatoes for a side.

  31. Miriam Says:

    Great Idea Michaela – let me know how it all goes as and when – enjoy the process and Happy Thanksgiving in advance. Cheers !.

  32. tina minster Says:

    I am truly flippin out…yipee !!!!!!!!!

  33. Miriam Says:

    Hi there Tina, I do hope you enjoy this loaf, and come and tell us all about it if you wish to make it. Cheers to you !.

  34. Michaela Says:

    Miriam-it was a huge success! I will be making another loaf tonight to serve for myself tomorrow on Thanksgiving with my carnivorous family. Thank you much, you are a true talent. I cannot wait to try more recipes. Enjoy the holiday!

  35. Miriam Says:

    Michaela Hi there and thanks for your very inspiring and wonderful comment – I can’t wait to hear what your carnivorous family will think of this – so will await your feedback on that one. Meantime, enjoy the holidays too ! Cheers !.

  36. Mary Says:

    Thank you so much for this recipe. I will make this for our Christmas dinner.

  37. Miriam Says:

    Mary Hi, thanks for your comment – I will look forward to having your feedback on this recipe after Xmas (remember, taste it for salt and sweetness and go according to your liking). Best to you !

  38. cindy Says:

    I have many allergies including soy. Have you a suggestion for a replacement for the cheese? The loaf sounds wonderful and I want to try it soon.

  39. Miriam Says:

    Hi there Cindy, welcome to my site. Sorry to hear about your allergies – however, you may use a mixture of crushed pecans and walnuts instead of soya if you don’t find vegan mince of some sort that is soy free, and omit the cheese (it works perfectly well without it) – hope you enjoy it and cheers to you .

  40. Petyer Says:

    This recipe looks great as it is and I’ve promised my self to try it – (sorry I may compromise on the cheese a bit). But something in me begs to try and get some cooked dried beans into it – any suggestions?

  41. Miriam Says:

    Petyer Hi there and welcome to my site – thanks for your comment. In answer to your question, I think that if you are going to try this with anything else, I would suggest 1 cup of brown lentils and may be 2-3 mushrooms finely chopped, that way you won’t need any vegan cheese, and it will be great for Xmas or any other occasion of your choice. Enjoy it and feel free to let me know how it goes. Cheers to you.

  42. Alice Says:

    I’m looking forward to making this for our Christmas dinner. I plan to make it Friday evening to eat on Sunday, I hope it firms up and is still ok leaving it an extra day! It will make a great change from our crumbling nut loaf! Thanks for the recipe!

  43. Miriam Says:

    Alice Hi there and welcome to my site – Yes, if you make it on Friday evening it should firm up nicely to be served at table on Sunday – sounds fabulous, do taste it for salt before you place it in the dish, to make sure it’s just right. Let me know how it goes as and when. Enjoy and Happy Xmas to you !

  44. Vicki Says:

    Hello again Miriam, as a nurse doing shift work, I find the hardest thing is to know what to take to work. This loaf sounds ideal. Does it slice well and can it be frozen so I can take pieces out and take it to work with a salad? It certainly looks amazing….

  45. Miriam Says:

    Vicki Hi there. I understand that it’s not easy to know what to take with you to work. It slices relatively easy, trick is to make sure that the rice is cooked very well in order that it becomes a little glutinous – try making it a day ahead of serving – this should work for slicing. Let me know how it goes – the flavour is great, but I will let you be the judge of that. Happy Festive Season to you !

  46. Vicki Says:

    I will give it a try. I am a little disappointed as I made a zucchini and corn slice, (using chia seeds as the egg replacer) instead of my normal powdered egg replacer. It won’t set, too gelatinous, so will have to do some falafel balls and a green asparagus salad to take to mum’s on Christmas Day. However I have tried your cheesecake recipe. I couldn’t find any silken tofu left in the supermarket, so used Toffuti instead. It tasted gorgeous (licked the spoon) and the base set beautifully, now in fridge until tomorrow, will pop a few strawberries on top and hope the family like it. I am sure they will. Anyway, back to the slices, I think I will give your recipe a go, with the brown rice, hopefully that will be more successful than my attempt. A bit sad as I have always made a great zucchini and corn slice , but that was when I was using eggs!!!! I guess it is a matter of trial and error. I will keep checking out your recipes however. Thanks so much for your advice and a wonderful peaceful holiday season for you too.

  47. Miriam Says:

    Vicki Hi there and thanks again for dropping by with your thoughts and feedback. Sorry to hear about your recipe. But happy that you are going to give my recipe a try, it’ won’t let you down (slightly overcook the rice to get the sticky effect) the rest will be fine. The Cheesecake should have worked well with the Tofutti, but with Tofu I think you will get an even better result, that said, good is good and there is no faulting that. You enjoy all and let me know how they all go – good idea with strawberries on top of the cheesecake. You sound very busy in the kitchen. Come back with your feedback after the festivities and let us know how it’s all gone. Cheers to you and Happy Holidays !

  48. Melanie Says:

    I tried this a week ago when we had guests over for dinner. It’s absolutely delicious – served it to non-veggie friends and they loved it too. Big thanks to you Miriam – you’re an excellent cook!

  49. Miriam Says:

    Hi there Melanie and thanks for dropping by with your wonderful comment – I am delighted that your non-vegan friends enjoyed this loaf, it’s always a thumbs up success when that happens. Thanks for your compliment and good for you for impressing them too ! Cheers to you and Happy New Year 2012 !

  50. Laurel Says:

    I made the golden loaf, and it was delicious! I was running late the 1st night, so I just popped it in the fridge and sliced it the next day before reheating. The entire family loved it-even the canivores! I had two slices left that I took to work the next day, and I think the texture was even better then! The sauce was such a perfect compliment to the loaf. Thank you for a delectable vegan dish!

  51. Miriam Says:

    Laurel Hi there again and great to have you here – good for you for cutting it up 1st then heating it up, good thinking. Even more happy is the fact that all the carnivores loved it, what an achievement ! Glad you had it again the next day, and I agree the sauce does indeed nicely compliment the loaf. Look forward to your future comments on my blog ! Cheers to you !

  52. Lorali Says:

    Hi Miriam….i loved loved the christmas roast so now im going tp try this one. Just a quick q does it need to cool and then wai
    t till next day or is it possible to serve when it comes out of the oven the first night. Just eant to make and eat it today :)

  53. Yael Says:

    Cannot wait to try it this weekend, looks pretty awesome :-)

  54. Miriam Says:

    Hi there Yael and welcome to my blog. Thanks for dropping by Yael and I look forward to your feedback on this loaf, I do hope you enjoy it as others have (little tip, just before you place it in the loaf tin, taste it for salt, it will need some unless you are on a salt free diet). Cheers & Best to you & your loved ones for this year 2012 !

  55. Miriam Says:

    Hi Lorali, Thanks for your comment. Yes it’s fine to eat it after it comes out of the oven, but do leave it to cool down for a few minutes. However, it will cut better the next day. Also, make sure you grease the loaf tin well so that it doesn’t stick. Hope it goes well – do let me know. Meanwhile, all the best for the New Year.

  56. Lorali Says:

    YuuuuuuM. I loved the Christmas loaf and this one was even better loved so much so I made mearloaf sandwiches with the leftovers. Thank you for your creativity in the kitchen Miriam

  57. Miriam Says:

    Lorali Hi there and thanks for your comment. Am delighted you also enjoyed this Loaf too ! Wow, you are busy in the kitchen. Drop by again soon. Cheers to you and thanks for your kind words too.

  58. Sarah Foster Says:

    I made this with quinoa instead of brown rice and it was yummy. I love the orange zestin it. Thanks for another great recipe, Miriam!! I always look forward to trying out a new recipe of yours. They are all delicious.

  59. Miriam Says:

    Sarah Hi there and thanks for dropping by with your comment – I use quinoa quite a lot in lieu of rice in many recipes, sometimes I mix the two for fun and interesting texture. Glad you liked this and look forward to your future comments on my blog – until then Cheers to you !

  60. Alyssa Says:

    Delicious! Very hearty.

  61. Miriam Says:

    Alyssa Hi there and welcome here. I am delighted that you have tried and enjoyed this dish ! Cheers !

  62. Ilene Hansin Says:

    I can’t figure out how to print your recipes?? Are they printable??
    Would love to try some, but need a printout! GOOD site for helthy eating!
    Thankyou\Ilene

  63. Ilene Hansin Says:

    Are your recipes printable?? Would love to try many of them, but need a printed copy.

    Thankyou for the good, healthy recipes.

    Ilene

  64. Miriam Says:

    Hi there Ilene and thanks for your interest in my recipes. My work will be published next year, but in the meantime yes, they are printable, at least on our system we just control P and that’s it. Am not sure how your personal system operates, be sure to bookmark my link/blog and ask around. Good luck and I look forward to your future comments on my blog. Best wishes to you in the meantime.

  65. Miriam Says:

    Ilene Hi there, have replied to you on your previous comment. Good luck in the meantime and happy eating !

  66. Jessie Says:

    I’ve been holding onto this recipe for a while and made it for the first time today – it’s absolutely delicious. I know I’ll be making it again.

  67. Miriam Says:

    Hi there Jessie and thanks for your comment, I am delighted to hear you have made and will be making this rice loaf again, glad to know it was delicious ! Best wishes your way and I look forward to your future feedback on my blog !

  68. Chit Says:

    Thanks so much for your recipes. It has made my transition from Vego to Vegan sooooo deliciously easy. Wellness for all ~*~ Chit

  69. Allison Smith Says:

    Hi Miriam
    This loaf looks and sounds delicious and I am looking forward to making it.
    A question though, how much raw rice (in weight) do you have to cook to end up with 250 grams of cooked rice.
    I will let you know how the recipe goes, we don’t celebrate Thanksgiving in Australia but I feel that if you are only going to cook this loaf on festive occasions you are missing out big time! Another “short” note I am making you Middle Eastern salad alot and add chopped celery and hemp seeds and its delicious – very popular in my house!

  70. Miriam Says:

    Chit Hi there and welcome here. Many thanks for your very kind words – I am delighted to help as many people cross over to the other side and enjoy both the joys and health rewards of a vegan diet, hopefully with abundant delicious recipes fit for every home ! I very much look forward to your feedback and comments on my blog. Meantime, best wishes go your way !

  71. Camille Says:

    Bonjour Miriam,
    We just tasted the loaf and it was AMAZING. very subtile in mouth, delicious!
    MERCI so much for all these recipes, that is so generous of you to share this way. I love the no animals based products line: this is exactly what I was looking for for my family.
    Where can I find your book?
    Cheers!

  72. Miriam Says:

    Camille Hi there and welcome here. What a wonderful comment, many thanks to you. Thank you for your interest in my forthcoming book, it will be out late spring, which is some months from now. I will add you to my list and contact you closer to the time in order to notify you. I look forward to your future comments on my blog and best wishes your way in the meantime !

  73. Food Glorious Food – A Form of Self Love Says:

    […] eggplant makes a great meat substitute. • Even though it’s for Thanksgiving, this recipe for eggplant “meat” loaf is good for any winter’s […]

  74. Miriam Says:

    Thanks for Pingback !

  75. Debbie Says:

    Hi Miriam me again! Another dish I made on Christmas Day with your Lentil, Mushroom and Spinach loaf. It was an absolute hit, even my very fussy teenager devoured it! Thanks so much for posting these wonderful recipes. My only regret is not taking a photo because it really was picture-perfect! (-:

  76. Miriam Says:

    Oh Debbie, that’s wonderful news. Perhaps a picture on another occasion, as I suspect you might make it again at some point. It cuts beautifully too ! You must have had quite a spread at your table this Christmas ! Very, best wishes your way and glad it was devoured – ‘music to my ears’. Cheers ! :)

  77. Kadee Says:

    Miriam,

    I adore your recipes, they are always a huge hit with everyone I serve them to. Thank you thank you for all your work. Your so inspiring to me. Happy Holidays!

  78. Miriam Says:

    Kadee Hi there and many thanks for dropping by here. I am so glad to be an inspiration and to be featuring in so many people’s culinary experiences. Happy Holidays to you too and please feel free to join our brand new upcoming monthly newsletter due out some weeks from now – I will add you to our list if you wish. Best to you and your loved ones too !

  79. Mirian Says:

    This is wonderful! Thank you so much for creating and sharing this delicious vegan recipes, dear Miriam!

  80. Miriam Says:

    Mirian Hi there – it’s my pleasure dear, truly !

  81. Marty Says:

    I know that eggplants are highly prized for their nutrition. I hate their taste and texture. Is there anything else that can be used in place of eggplant in this recipe and so many others.

  82. Miriam Says:

    Marty Hi there. Not everybody like eggplants, and that’s fine. Use mushrooms instead chopped up in small pieces. Enjoy and let me know how it goes. :)

  83. Elizabeth Borg Says:

    This reminds me of Maltese Ross il forn ~ Baked rice <3

  84. Miriam Says:

    Elizabeth Hi there – one could say it is loosely based on the concept of baking rice with other ingredients, and it worked so well too as a ‘loaf’. Cheers.

  85. Ellen Says:

    I am a chef and I would suggest for those with nut allergies to try replacing the nuts with garbanzo beans..you won’t loose any protein that way. I’m not vegan but my daughter is..will try it out on her at the first opportunity.

  86. Miriam Says:

    Ellen Hi – many thanks for the tip and let me know how it goes as and when. Cheers your way and enjoy ! :)

  87. Jeanne Says:

    What is Veg Granules/powder? Also, Garlic granules…is that different from Garlic powder?

  88. Pam Shah Says:

    Hi Miriam: This is an amazing recipe however, all my boys dislike eggplant (unfortunately) and i was wondering if you can suggest some other vegetable to replace the eggplant – and dont say mushrooms since one of them dislikes mushrooms too :) Thanks, Pam

  89. Miriam Says:

    Pam Hi there – yes, you read my mind, I was just about to say mushrooms – but you can use fried zucchini and fried red peppers instead. :)

  90. Miriam Says:

    Hi Jeanne, granulated vegetable stock which comes in a dry form and granulated garlic, also dried. Google Kallo stock cubes and/or granulated garlic and see what is sold where you live. Cheers ! :)

  91. Jeanne Says:

    Thank you.
    Stupid question: How much is 250 grams of rice? Do you know the equivalent in cups?

  92. Pam Shah Says:

    Great suggestion! Thanks i will try it out and let you know how it turns out! This is a great recipe for a working day – i can make it the day before and then just heat and serve when i get back from work!!

  93. Miriam Says:

    Sorry don’t know it off hand Jeanne :(

  94. Miriam Says:

    Pam Hi there, hope you enjoy this recipe and let me know how it goes as and when – it’s super to eat the next day too as the flavours really consolidate and nicely merge. :)

  95. kendall Says:

    What are soya cream and veg granules?

    Thanks!

  96. Miriam Says:

    Kendall Hi and welcome here. Veg granules is the equivalent of dehydrated vegetable stock, it can be bought in either powder or granule form and then hydrated with water or added to soups and stews. Soya cream is like soya milk but richer and thicker – obviously you don’t have access to this, in which case find out what other vegan alternative cream is available or make your own with half a cup of pre soaked cashew nuts to just over halfa cup of water – process until smooth – voila ! Hope this helps and enjoy the recipe. :)

  97. gullviva Says:

    I will try this,looks so good :) but here in Scandinavia we learn that we should not use olive oil for frying? Its because olive oil create som toxic stuff when heated.You should change the brand of oil when heatet to coconut oil! I will :) Thanks for your wonderful site,I try my best to translate your recepies !

  98. Kristina Says:

    I just bought your book today, then tried your website and can’t wait to try some recipes.
    I’d like to make this dish for Thanksgiving, but don’t drink alcohol. Any ideas for a substitute for cognac?

  99. Miriam Says:

    Thanks for purchasing my book Kristina. Just a little note for you to include in it – it’s to double the agar powder for the cheddar cheeses, but I have also added a Note/Tip for best results for you, here it is.

    Tip :- Regarding the Cheddars & Mozzarella cheese recipes in my book – Double the amount of agar powder (do not use flakes as you would need to double the flakes ie 1 tbsp agar powder = 2 tbsp of flakes. So use powder and double the quantities for both the cheeses there. Also when I say to add water in the recipe, add the water and agar into a saucepan and heat up stirring all the time until very thick (don’t panic if it over-thickens), continue mixing for 5-10 minutes (This process helps the agar to release it’s gelatinous qualities), then add this mixture to the food processor together with the remaining ingredients and process until smooth. Continue with the recipe from this point onwards when it says to process everything. Next step would be to pour the cheese mix and re-heat it, you would only need a couple of minutes of heat and stir it until it’s very thick, then it’s done, just add the mixture to a pre-greased container, allow to cool and refrigerate – for a denser result use coconut oil rather than olive oil, and increase agar powder further if you want an even denser cheese (people have different preferences when it comes to texture). For melting purposes, aid the process by adding to toast, bakes or pizza and be sure to drizzle on the olive oil to help it break down further.

    The revised recipe did not reach my publishers in time, this is the reason. But you will enjoy the cheese and the taste – feedback has been fantastic. :)

    If you love the book, please post a Amazon customer review for me if you can spare a couple of minutes for me. :)

    You can simply omit the cognac altogether Kristina no problems.

    Best,

    Miriam Sorrell
    Author Mouthwatering Vegan.

  100. Miriam Says:

    Hi there Gulviva,

    Here is some information for you on olive oil. Extra virgin olive oil and coconut extra virgin are both good for you. You may choose as you wish ! I hope you enjoy all my recipes.

    http://www.cnn.com/2009/HEALTH/expert.q.a/06/19/olive.oil.heart.cholesterol/index.html

    http://www.mayoclinic.com/health/food-and-nutrition/AN01037

    http://www.oliveoiltimes.com/olive-oil-health-news/evidence-olive-oil-beneficial-heart/11328

    http://www.oliveoilsource.com/page/heating-olive-oil

  101. Anna Says:

    Dear Miriam,

    Is there a substitute for vegan cheese? We really don’t like the taste of Daiya (which suppose to be one of the best vegan cheeses here in the US). May be I should try making my own, but I afraid it’s not a good idea to start experimenting with it just before Thanksgiving. Thank you!

  102. Miriam Says:

    Anna Hi there, I do understand your sentiments on the cheese issue. Make a mixture with half a cup of cashew nuts, half a cup of water, 2 tablespoons of nutrtional yeast and a little garlic granules and salt and 1/2 teaspoon of cornstarch – process heat up until it’s thick and use that instead. My own cheeses are published in my book http://www.amazon.com/gp/product/0449015653?ie=UTF8&creativeASIN=0449015653&linkCode=xm2&tag=mouthwvegan02-20 feel free to browse it. The feedback of the cheeses in it is fabulous – just a thought, as my vegan cheese is very easy to make. Happy Thanksgiving and best wishes your way in the meantime ! :)

  103. Anna Says:

    Thank you so much for your reply Miriam! Cashew nuts to the rescue :) Happy Holiday season to you too!!!

  104. Miriam Says:

    You’re most welcome dear Anna, and let me know how it all goes ! :)

Leave a Reply


*