A vegan Valentine’s at Newlands Care Home

Posted by Maggie on 21/02/17 in Recipes, VfL News and Events

On a gloriously sunny Valentine’s Day, I made my way over to Newlands Care Home in Salford for a cookery session. Newlands is a fully kosher care home set in one of the UK’s busiest Jewish communities.

I was greeted by Hazel and the catering team who made me feel more than welcome, helping me to set up and rally residents interested in doing some tasty vegan baking.

After introducing myself over a brew we got cracking with a lovely light and fluffy vegan Victoria sponge, followed by rich chocolate and peanut butter cookies.

We all helped to put the recipes together, either mixing and rolling, or weighing ingredients while having a good chat about our favourite foods.

When finished, the Victoria sponge looked fit for the Queen; filled with a zingy lemon frosting and fresh strawberries, and the cookies were a lovely consistency; not too hard but chewy and rich.

The residents were impressed to see fully vegan baking, while learning how to veganise foods such as cakes and cookies. They were interested in finding out more about plant-based diets and how they could benefit the planet and their health, so the demonstration gave me a chance to share recipe ideas while introducing them to alternatives to meat and dairy.

The day’s activities brought together residents eager to get baking for themselves and others in the home.

As a vegan chef, it’s always great to find out new recipes and how kitchens differ from one place to another. Because this was my first time in a kosher care home it really opened my eyes to ways that the Jewish community celebrates ingredients and dietary needs. I talked at length with the head chef who introduced me to kosher cooking, and the rules and regulations followed by the residents and staff. The kitchen was very well equipped, with separate sinks and ovens for meat and dairy dishes, and each morning the rabbi lit the gas flame so food can be prepared by the kitchen staff.

I also learned that due to restrictions, meat and dairy cannot be consumed together, so this meant that the vegan dishes we created could be enjoyed by everyone after their lunch and at other times of the day.


Valentine’s Day Recipes

Victoria Sponge

Vegan

For the sponge

400g (13oz) self-raising flour

1 tsp bicarbonate of soda

250g (8oz) caster sugar

115ml (3 ¾oz) vegetable oil

400ml (14fl oz) dairy-free milk, such as almond or soya

3 tbsp golden syrup

2 tsp vanilla extract

Vegan buttercream: Betty Crocker brand lemon icing

  1. Preheat the oven to gas mark 4/180°C/fan 160°C.
  2. Grease and flour the sides and line the base of 2 x 23cm (9 inch) loose-bottomed cake tins.
  3. Sift the flour, bicarbonate of soda and sugar into a large mixing bowl and mix together.
  4. Whisk together the sunflower oil, milk, syrup and vanilla in a jug and pour the mixture into the dry ingredients.
  5. Whisk using a hand-blender for 2 minutes until thick and creamy.
  6. Spoon the mixture into the prepared cake tins and bake for 35–45 minutes until risen and cooked through.
  7. Remove from the oven and leave to cool for 15 minutes in the tin.
  8. Remove from tin and leave to cool completely on a wire rack.

Chocolate and Peanut Butter Cookies

Makes 12 large cookies

Can be vegan*

110g margarine (*or vegan margarine)

130g crunchy peanut butter

220g soft sugar

100g caster sugar

2 eggs (*or use egg replacer)

2 tbsp golden syrup

2 tbsp cold water

1 tsp vanilla extract

310g plain flour (or 280g plain flour and 30g cocoa powder)

1 tsp bicarbonate of soda

1 large bar of Bournville Chocolate/*180g vegan cooking chocolate broken into chunks

  1. Preheat the oven to gas mark 5/190°C.
  2. Line and grease a baking tray.
  3. In a large bowl, cream together the margarine, peanut butter and sugars.
  4. Add the eggs/egg replacer, golden syrup, water and vanilla extract and mix well with sugar mixture.
  5. With a wooden spoon, combine the flour and bicarbonate of soda, then stir into the peanut butter mixture. Add chocolate chunks.
  6. Using your hands, roll the mixture into large golf-balls and flatten on the greased baking tray.
  7. Bake in the oven for 15–20 minutes, until they begin to crack and turn golden.
  8. Allow cookies to cool on the tray for up to 5 minutes, then move to a cooling rack.

Comments

Hazel Rothwell
22 February, 2017

Hi Maggie
Once again a big thank you from all at Newlands we all really enjoyed your visit ,  it was an eye opener to me also when I started working at Newlands 14 year ago as I was telling you food is a very big part of the Jewish religion as all festivals have different types of foods . We all look forward to seeing you again in the near future x

Joanne Hodson
23 February, 2017

Thank you so much Maggie, we loved having you here at THE NEWLANDS and we all look forward to welcoming you and discovering more exciting recipes in March 2017.

Many heart felt thanks

Joanne

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