Vegan MoFo Day 20: Spicy Duck Pasties

This is going to be the last Great British Bake Off recipe I make this MoFo, as I’m off to Paris next weekend, so I won’t be posting for the last few days of September. On the subject, does anyone have any restaurant recommendations for Paris or advice about vegan snacks I can pick up in shops?

Anyway, I take you to pastry week, where Nancy decided to do a spicy duck pasty, which sounded good in theory, so I chose to veganise it today. Since it was her signature bake, there’s no recipe, so I had to do my own take on it.

I changed things around a bit to make it more of a traditional pasty, which was mainly because I’m a pastry novice (Nancy made a flaky pastry for hers), but I think it worked out okay.

My crimping is a bit suspect, but ho hum. I actually used about half wholemeal flour, but that was only because we’d somehow run short of plain white flour (Mr Rad Taste might have gone on a bit of a cookie baking spree…. but I can’t complain because cookies…. am I right?



For the pastry:

250g plain flour
125g non-dairy marg, chilled and cubed
3 tbsp water
Unsweetened soy milk (for brushing)

For the filling:

1 tbsp toasted sesame oil
1 can (283g) mock duck, drained and chopped/torn into small chunks
8 spring onions, sliced
1/2 a small cabbage, sliced super finely
1 red chili, diced
4 cloves garlic, minced
3 tsp fresh ginger, minced
1 tbsp soy sauce
1 tbsp cornflour/starch


Start by making the pastry. Rub the marg into the flour until it has a breadcrumb-like consistency. Add the water and bring it together to form a dough. If you need more water, add a little at a time. Pastry can be tricky like that…. but 3 tbsp should be enough. Ball it up and put it in the fridge until you’re ready to go (should be at least 20 mins)

Now make the spicy duck filling. Heat the oil in a skillet. Brown the duck, then add the spring onions, cabbage and chili. Cook for a few minutes, then push everything to one side of the pans, add a dash more oil, if you need it, then throw in the garlic and ginger to cook for 1 min or so, until fragrant. Add the soy sauce, mix everything up then take off the heat and let it cool completely.

It’s very important that you do let the filling cool, cause if you don’t, it will melt the marg in the pastry and the pastry will tear. Sad times.

So, once everything’s done and cooled. Put your oven on to 180C to preheat.

Roll the pastry out to your desired thickness — about 1/4 cm or so is good — and use a side plate or something with a rough 6-inch diameter to cut around to make circles of pastry.

Mix the cornflour in with the duck mixture…. this will thicken up the juices as it cooks so it doesn’t get all soggy.

Put a quarter of the filling mixture on one half of each round, fold it over and seal and crimp the edges.

Transfer to a lightly greased baking tray and bake for 40 to 50 minutes.


And here’s a bonus shot of Nola eagerly awaiting pasty edge for her mouth.


Vegan MoFo 18: Oaty Almondy Bean Burger

It’s over to Tom for his Thursday Takeover

Wow, the week just seems to disappear! It’s time again for me to deliver a scrumptious delivering for In Rad Taste!

Up this week is a real quick and super easy burger recipe! They’re slightly different to how I would usually make mine, there’s no oil (in the mix) or flour which I mostly use to bind and get a good crisp when cooking, but these seemed to work out great!



1/2 Cup almonds
1 Cup beans (I used white kidney beans this time round)
2 Cups oats
1/2 Cup milled chia seed
2 tsp salt
10 twists black pepper
2 cloves garlic
1 tsp each of Paprika / Thyme / Oregano / Chilli flakes


- First up, add the nuts to your food processor blender and whizz around until they are roughly sliced up and look to be no bigger than 1/2 cm a piece.


- Add all the other ingredients and blitz until coarsely ground and well binded. (If you find that your mix is a bit too dry, just add a Tbsp water to help it out.)
- Heat up a pan over a high heat and add a small amount of oil (1tbsp or there about)
- Form your mix into patty shapes and add to the pan.
- Cook until golden brown, turning a couple of times for an even cook.


- I used these in a traditional burger setup with ketchup, tomatos and a generous serving of gherkins!

Vegan MoFo Day 17: What I Ate Wednesday Take Three

Hai! So, this is what I ate today. Not an especially interesting day of food for you to view, but that’s just the way it goes sometimes.

Mr Rad Taste was off to work today, so we just had a quick breakfast of oats and soy milk. I had golden syrup on mine, as we’d run out of sugar. Wah! I also had a cup of coffee, but it went all curdled. Yuck.


There wasn’t much in the way of lunch stuff in the house (can you see a theme emerging?) soI made a wrap with salad and this herby tofu spread stuff that was leftover in the fridge.


Then, for dinner I made a soup that was comprised of pretty much every bit of produce languishing in my fridge… courgettes, peas, lettuce, cucumber, celery, potatoes (they weren’t in the fridge) and some other stuff.


Vegan MoFo Day 16: TV Tuesdays – When Good Crepes Go Bad

Today, for TV Tuesday, I was going to tackle a recipe from Fringe. Although it did get a little dodgy towards to end, Fringe is an amazing show and Walter Bishop is one of my favourite TV characters ever.

Walter loves food and is often cooking or concocting a new recipe. There were a lot of things to choose from, but I went with something simple: crepes. Mostly to avoid buying new ingredients, but also because the mention of crepes in the series is quite sweet.

It happens in the episode Of Human Action, from season 2, in which Peter gets kidnapped by some kid with mind control powers (it’s better than it sounds)…. anyway, toward the end of the episode, Walter makes him crepes, and the exchanges goes something like this:

PETER: I’m not hungry. I don’t need any crepes.
WALTER: Oh, don’t be ridiculous. You were abducted. Of course you need crepes!
PETER: I’m okay, Walter.
WALTER: Whenever your mother made them, you called them creeps… drove her batty. She was a strong woman, your mother.

I was hoping to bring you a crepe recipe, but they actually didn’t turn out that great. Edible, but not recipe-worthy. I’ll give you a shot of one anyway, sprinkled liberally with cinnamon sugar.


Vegan MoFo Day 15: Spaghetti Olio e Aglio e….. Ham?

Hi! It’s Monday, which means I’m bringing you meals from Murakami books.

I would be remiss not to do a spaghetti dish on one of my Murakami Mondays, as his characters seem to be endlessly making spaghetti. He even has a short story entitled “The Year of Spaghetti”.

This spaghetti recipe comes from Dance Dance Dance, when the (unnamed) protagonist is at home waiting for a call. The call ends up coming through before he makes dinner and he never actually eats this, so I thought I’d do so on his behalf.

Here’s the description of the dish:

“I munched on the celery and thought about what to have for dinner. Spaghetti.
First slice two cloves of garlic and brown in olive oil. Tilt the frying pan on its side just so, to pool the oil, and cook over a low flame. Toss in dried red peppers, fry together but remove before oil gets too spicy. Touch-and-go. Then cut thin slices of ham into strips and saute until crisp. Last, add to al dente spaghetti, toss, sprinkle with chopped parsley. Serve with salad of fresh mozzarella and tomatoes.”

It’s pretty straightforward, as you can see. I was going to use some Redwoods ham or bacon, but my local H&B’s fridges are broken (again) and the indie health food store in my town didn’t have anything like that. I was going to whip something up to replace it…. but, instead, I just left it out.

I made a salad on tomato and cucumber, but if you have a favourite vegan mozz, then use that. Or avocado would be good, but I devoured my last one for lunch. Boo.


Oh, and I also added in some salt and pepper. And some nooch for good measure, of course.

Vegan MoFo Day 14: Cinnamon Spiced Dog Treats

Today is a Nola dog edition of Sunday Staples. Dog treats really are a staple in this house. Nola’s in training as she’s dog reactive, so she gets through a shed load of them at the moment.

As a vegan doggie, suitable dog treats are hard to get hold of and expensive, but it’s super quick and easy to make your own and Nola loves them.

vegan cinnamon spiced dog treatsThese vegan dog treats are flavoured with cinnamon, but you could use the basic recipe and switch up the flavours, if your pup’s not a fan.


3/4 cup plain flour
3/4 cup wholemeal flour
2 tbsp brown sugar/agave nectar
2 tsp cinnamon
1 tbsp ground flax or chia seeds
2 tbsp olive oil
2 tbsp veg oil
1/4 cup water


Preheat the oven to 150 C.

Mix all the dry ingredients together, then add the wet ingredients and mix until you form a dough. It should hold together, but not be sticky.

Roll out using a rolling pin on a lightly floured surface so the dough is about 1/4 cm thick. Then you can either cut it out into shapes with a cookie cutter or — if you want bite sized treats — you can do what I did and use a pizza cutter (or a knife) to cut vertical lines then horizontal lines to form little square(ish) treats. Like so

making vegan dog treats

I did this on baking parchment, so then all I needed to do was transfer the whole lot, parchment and all, to a baking sheet.

Bake them for about 15 minutes, then leave on the tray to cool.

Nola’s verdict? Yum!


Vegan MoFo Day 13: Ciabatta

Today’s Great British Bake Off recipe that I have recreated is the ciabatta, which was the technical challenge during bread week.

Now, I love me a bit of ciabatta, but I’ve never made it before. It was fairly simple and I’d definitely make it again.

I used Paul Hollywood’s recipe, which I found here. It was already vegan, obviously, so I didn’t need to tweak anything.


So, there are two things that you learn about ciabatta on Bake Off… One is that you always, always prove the dough at room temperature. The other is that the finished loaves should have an open structure with some big air bubbles.


Hmm. Not perfect, but not bad for a first attempt.

Vegan MoFo Day 12: Pizza!

Today’s Frugal Friday dinner: pizza! Pizza might not seem like the first choice when it comes to cheap food, but it costs pennies to make from scratch.

All you need is some flour for the base (and yeast and such), stuff to make a marinara sauce or bechamel sauce and toppings of your choice, and you too could have something like this:

vegan pizza

This one has olives, sundried tomatoes and TVP chunks.

Pizza is probably my favourite food ever because there are so many possible variations. You can pretty much put anything you have on pizza and it will still be awesome. How rad is that? I think if I could only have one food ever, it would be pizza (as long as I could switch up the toppings), since it’s so versatile.

Anyway, I make so much pizza that I don’t really use a recipe, but these are the basic ratios that go into making the base:

(This makes 1 thick base or 2 thin bases)

1 cup water (room temperature or lukeish warm — too hot and you’ll kill the yeast)
A big glug of olive oil (maybe 1 or 2 tablespoons)
3 cups white bread flour or plain/AP flour
1 – 2 tsp salt
2 tsp sugar
1 sachet instant yeast

I prefer slow rise crusts. So, if you follow that method, you just need to mix everything up and whack it in the fridge for 2 to 3 days. However, I’ve just moved and we have a small fridge, so I don’t really have room to keep mounds of dough in it. Instead, I normally whack it in my bread maker on the dough setting, so it proves in the machine. But, you could knead by hand or with a stand mixer then let it sit somewhere warm until doubled in size (about an hour or so).

Then you pretty much just top and bake. I have a pizza stone, which makes the crust all crisp and extra yummy.

vegan white pizza

Here’s another recent pizza creation for your perusal, which was a white pizza, topped with sliced garlic, julienne potatoes, ribbons of yellow courgette, vegan cheese and fresh basil leaves.

Vegan MoFo Day 11: Hash Browns with Avocado Mousse

It’s Thursday: Time for Tom to Take Over 

Hello! It’s Thursday so you’re stuck with me again! The other day, I picked up a bargain from our local market. Along with some other veg, I managed to get 8 avocados for £2.. with one thrown in for free. EIGHT for TWO POUND STERLING! This shows that it is totally worth supporting local traders (if you have any in your area) as they are just pure awesome.

But, now we were left with 8 avocados, and we all know how these precocious buggers ripen at supersonic speeds. Earlier in the day I had intended on making Loz soup that evening as she wasn’t feeling her best from a summer cold, and devised a recipe in my head of a thick soup with a kind of rosti / hash brown a top, kind of like a giant potatoey crouton. It was Loz that suggested using the precious emerald fruit instead (which I am glad she did) and I replaced the soup notion with what you’ll see below!

Recipe for Creamy avocado mousse and hashbrowns / rostis!



Avocado mousse:
4 or 5 avocados
2 cups soy milk
2 tsp salt
few twists of black pepper

Hash browns:
400g potatos julienne peeled / grated
1 cup flour
4 tsp smoked paprika
1 tsp salt
Few twists black pepper


Prepare the potatos by washing and peeling. Then using a jullienne slicer grate them into a bowl. Add the flour and other ingredients then get mixing with your hands until every piece is covered. Leave while you prepare the mousse

Slice up the avocados and put in a bowl, add the milk and salt and pepper and stick blend until thick and moussey!

Put your hash brown patties into a pan with about 1 cm oil on a high heat and cook until golden brown.

Serve as seen!

Vegan MoFo Day 10: What I Ate Wednesday

So, we’re a third of the way through MoFo already. Hope you guys have been enjoying my posts so far. Technically, this is what I ate yesterday…. but there you go.

Mr Rad Taste was off work, so we had a lazy brunch of tofu scramble with veggie sausages, baked beans and homemade potato farls.


We were going out for dinner for my brother-in-law’s birthday fairly early in the evening, so I just snacked on some chocolate chip cookies in the afternoon. I made this recipe from a blog, because I love choc chip cookies and they looked really nice and chewy (which is how I like ‘em), but these came out a bit too cakey for my tastes.


Then for dinner we went to Atomic Pizza in Oxford, which has really cool vintage pop culture decor and stuff. They’re great about de-cheesing pizzas and stuff…. and mine came with olives, red onion marmalade, spinach and sundried tomatoes. Yum. I also shared some chili and garlic rubbed fries with Mr Rad Taste. I forgot to get a picture before I started eating. Too eager! But, you get the idea.