Monday, 18 December 2017

From Spade to Plate: vegan smoked salmon

This week was the last before Christmas so not many of the usual members were able to make it, but together with Carmen, Jing and Simone we had a lovely morning.

First we made the Camenbert and cranberry snowflake

and a pot of tomato and lentil soup.
Another quick and hearty soup in our soup repertoire.

Liz Thomas’ lentil and tomato soup (4-6)

1 small onion
1 can of tomatoes
2 tbsp oil
4 oz lentils
1 ½ pt vegetable stock
½ tsp thyme
½ tsp yeast extract  (marmite)
Salt and pepper

Chop the onions and sauté until transparent
Add the remaining ingredients, cover and simmer for 30 mins
Adjust seasoning for taste.
When we put the 'snowflake' in the oven we also added one par boiled (in very salty water) carrot to roast in the oven. This was later used to slice very thinly to use into the vegetarian' smoked salmon recipe. I came across is wonderful idea and think it is great for those who are vegetarian/vegan and who love the taste of smoked salmon.

For those who want to have the recipe for vegan butter just click on the link

It looks and tastes very authentic too.

I am grateful for The happy Pear team who came up with this recipe.
Lovely with a slice of lemon and some dill and mustard sauce on a cracker or toast with cream cheese.


Whilst the soup was bubbling away we decided to make some table decorations with greenery given by St John's college. We made them to give to the local retirement home to bring a bit nature into their rooms. We had a lovely time and even had enough to take one home for each of us.

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