Old English recipes veganised for St Georges Day (yesterday)

[Guest guest]

Chestnut and Apple Soup 70mins

 

Serves 4

 

Ingredients

 

675g/1-1/2lb Whole Chestnuts, peeled and skinned

 

2 Sticks Celery, roughly chopped

 

1.1L/40fl.oz. Fresh Vegetable Stock

 

350g/12oz Granny Smith Apples, peeled cored and chopped

 

50g/2oz Vegan margarine

 

Salt and Pepper

 

150ml/5fl.oz. Vegan Single Cream

 

 

Instructions

 

1. Place the chestnuts, celery and stock in a large saucepan, bring to the boil

then cook over a medium heat for 20 minutes.

 

2. Meanwhile, melt the margarine in a frying pan, add the apple and cook,

stirring, until softened. Season with salt and pepper.

 

3. Remove the chestnuts and celery from the pan with a slotted spoon (reserving

the cooking liquor) and transfer to a food processor or blender together with

the cooked apple. Process until smooth.

 

4. Return the purée to the reserved stock, mix well and heat through.

 

5. To serve - remove the pan from the heat, add the vegan cream, adjust the

seasoning and mix well. Serve immediately.

 

 

 

London Particular Serves 4

 

Ingredients

 

25g/1oz Vegan Margarine

 

50g/1oz Vegan Rashers, chopped

 

1 Small Onion, chopped

 

1 Carrot, chopped

 

1 small Stick Celery, chopped

 

250g/9oz Dried Split Peas, presoaked

 

1.5L/2½ pts Fresh Vegetable Stock

 

Salt and Pepper

 

3 tbsp Soya Yoghurt

 

Instructions

 

1. Melt the butter in a large saucepan, add the onions, carrots and celery and

cook for 10 minutes.

 

2. Add the split peas and stock, bring to the boil then reduce the heat, cover

and simmer for 3/4 of an hour stirring from time to time. Add the rashers and

cook for a further 1/4 hour, stirring from time to time.

 

3. Allow to cool a little, transfer to a food processor or liquidiser and blend

until smooth.

 

4. Return to the pan, adjust the seasoning and stir in the yogurt. Heat gently,

stirring constantly and hot. Serve immediately.