My Granny was an amazing cook. She wasn’t vegan of course, but I have so many lovely food-related memories of her, from the little silver balls she used to decorate cookies with to her jam on toast cut into tiny squares. When she died almost ten years ago, I took some of her recipes and have veganised some of them. Her sister, my Auntie Eileen, also made great food – her lemon buns were the best lemon buns ever, and she’d always make delicate little egg mayo sandwiches for parties.
I’ve veganised two of their recipes here – Granny’s watercress soup, and Auntie Eileen’s egg mayo sandwiches.
Granny’s Watercress Soup
25g vegan butter
1 onion, peeled and chopped finely
2 potatoes, peeled and chopped coarsely
100g/4oz watercress with tough stems removed and discarded
900ml vegetable stock
300ml plant milk
1 bay leaf
Salt and black pepper
Vegan single cream to serve (optional)
Melt the butter in a large pan. Add the onion and cook gently, stirring from time to time until soft.
Add the potatoes and watercress – retain two or three leaves for garnishing – and cook for about 5 minutes until watercress has wilted.
Pour in the stock and milk and add the bay leaf, then season with a little salt and black pepper. Bring to the boil, cover the pan with a lid and simmer gently for 15 minutes or until the potatoes are tender.
Remove the bay leaf and discard. Transfer the soup to a blender and blend until smooth.
At this point you can add a little single cream, and garnish the soup with a little watercress.
Serves four medium bowls.
Auntie Eileen’s Egg Mayo Sandwiches
1 block firm tofu
Vegan mayo – about half a jar
Kala namak salt – one to two teaspoons
Teaspoon turmeric
White or wholemeal bread
Handful chives
First, press the tofu using either a tofu press or by wrapping the tofu in a clean tea towel, putting it in a sieve with heavy books on top, and suspending it over a bowl to press out the moisture.
Once the tofu is pressed, mash it up to a fine consistency using either your hands or a potato masher.
Add the mayo till it is creamy – I use about half a jar of Veganaise for this.
Add the turmeric – you can use more to give a more yellow colour – and the salt till you achieve the taste you want.
Sprinkle with chives and make sandwiches – remember to cut the crusts off so they look as tiny and delicate as Auntie Eileen’s!
