Wales. A land known for…Tom Jones and excessive use of consonants, almost Finnish really and though not renowned, hella good foods. The CCCP spurred on by comrade Jake has decided that the Welsh cuisine needed punk rock veganizing and so here you have the first batch of recipes from the Welsh isles!
Enjoy and please let us knowhow you enjoyed them, send recipes and post photos of your creations!!…
This was totally new for us, but it was fun veganizing traditional recipes
from a region that doesn’t get much coverage. I hope you enjoy them! (Jake)
Picau Ar Y Maen(Welsh Cakes)
These are like a cross between a scone and a biscuit that are cooked on a
griddle instead of being baked.
1 C of whole wheat pastry flour
4 oz non-dairy margarine like Earth Balance
1 tsp mixed cinnamon
3 oz unbleached cane sugar
3 oz currants
pinch of sea salt
zest of half a lemon
2 TBSP ground flaxseed, blended with 4 TBSP water
a small amount of non-dairy milk to blend if necessary
Sift the flour, salt and cinnamon into a mixing bowl and use your fingers
to combine the margarine until the mixture makes a fine crumb. Add the
sugar, lemon rind and currents. Pour in the flax/water mixture and stir
to make a firm dough, add a tiny dash of milk a little bit at a time if
the dough is too dry. Don’t add too much or it will become gooey.
On a floured board, roll or press the dough to approximately
1/4″/thick and cut into 2” or 3” discs.
Places cakes on a medium hot griddle for about 3-4 minutes per side
turning once, until golden brown on both sides but still a little soft in
the middle. Dust with sugar (optional) and serve hot. They go well with
fruit spreads or just by themselves. I like them with tea or coffee in
Cawl is the national dish of Wales. Welsh Cawl is a stew that is
traditionally made from bacon, Welsh lamb or beef, cabbage and leeks. I’ve
subbed 2 lbs of freshly made seitan for the 1 lb of beef brisket and 1 lb
of cubed smoked bacon. Cawl can be eaten in one bowl, though often the
broth will be served first followed by the meat and vegetables. We opted
to eat it in one bowl.
1 TBSP vegan margarine such as Earth Balance
1 extra virgin olive oil
2 large onions, thickly sliced
1 medium rutabaga, peeled and cut into ½ cubes
4 large carrots, thickly sliced
2 large leeks, cleaned and sliced
1 lb potatoes, skins on and quartered
2 lbs seitan, cut into bite size chunks
2 bay leaves
1 sprig fresh thyme
6 C veggie broth
sea salt and freshly ground pepper to taste
Melt the margarine in a large stock pot with olive oil over a med
heat. Add all the vegetables except the potatoes, and brown for about
3 minutes, stirring constantly. Raise the heat and add seitan and
potatoes and add the herbs.
Cover the seitan and vegetables with veggie broth, bring to the boil,
then lower the heat to keep the broth simmering and cook for 20
minutes, or until the potatoes are tender. Season well with salt and
pepper and serve while piping hot. This makes quite a bit, so you’ll
have plenty of leftovers.
Cennin mewn Saws Oren (Leeks in Orange Sauce).
1 lb leeks, use all of it up to where they get tough. Clean well, slice
and finely chop
2 TBSP Earth Balance
freshly-grated zest of 1 orange
6 tsp orange juice
salt and black pepper, to taste
3 TBSP flour
1 C + 2 TBSP non dairy milk
2 TBSP lemon juice
Melt the butter in a large saucepan, add leeks and sauté for 2 minutes.
Add the orange juice and salt and pepper to taste. Cover and sweat gently
for about 5 minutes, or until tender. Add the flour to the mixture and
stir in thoroughly before adding the orange zest. Gradually add the milk
while stirring. Bring the mixture to a boil then reduce to a simmer,
allowing it to cook for another 5 minutes. Add the lemon juice and serve
hot. This is unlike most foods I’ve ever had, but it totally grew on me.
It’s like an oniony orange creamsicle.