Care home cookery at Morgana Court

Morgana Court is a well looked after, vibrant care home in Bridgend. I found the staff super friendly and helpful. Arriving there for a cooking demo I was warmly greeted and offered tea and refreshment by assistant manager, Helen. Friend of VfL, Kate arrived bringing enormous enthusiasm and a vast knowledge of veganism and vegetarianism.

In the kitchen I met assistant chef Sunil. He was receptive and watched intently while I rustled up a delicious mushroom nut roast and a mushroom pâté. Kate also lent a hand and we both talked to Sunil and kitchen assistants Mair and Rose about what we were doing; the aims of VfL; and what a vegan and vegetarian diet involves.

The nut roast could have done with a touch longer in the oven, however it was time to go, the taxi was waiting. Sunhil was keen to try the recipes himself, so the recipes will be passed on to the manager. A great day all round I would say: now just 4 hours travel back to London!

Savoury Roast

Serves: 2

Time to prepare: 15 mins

Time to cook: 50 mins

Dietary requirements: Dairy-free, Egg-free, Vegan

Ingredients

1 carrot grated

1 medium onion, chopped

1 clove garlic, minced

1 tbsp oil

1 level tbsp soya flour (or use plain flour)

4oz/100g mushrooms, chopped

1 tsp yeast extract

4oz/100g chopped mixed nuts

2 tomatoes, chopped

1 tsp mixed herbs

2 tsp chopped sunflower seeds

1. Cook carrot, onion and garlic in the oil over a low heat for a minute.
2. Moisten flour with a little stock or water and stir into the cooking vegetables.
3. Add the mushrooms and continue cooking for 3 minutes or so.
4. Stir in the yeast extract and add the nuts, seeds, tomatoes and herbs.
5. Grease a small loaf tin and fill with the mixture. Press down and brush the top with oil.
6. Cover and bake for 30–35 minutes at 325°F/160°C/gas mark 3.
7. Remove the covering and brown for a further 5–10 minutes.

Mushroom Pâté

Serves: 4

Time to prepare: 10 mins

Dietary requirements: Dairy-free, Egg-free, Vegan

Ingredients

1½ dsp olive oil

200g/6oz mushrooms, finely sliced

1–2 tbsp good quality soya sauce, eg shoyu or tamari

½–1 level dsp miso (2 tsp), according to taste or yeast extract (such as Marmite) to taste

1 level dsp wholemeal flour

Optional

Fresh or dried tarragon to taste

1. Sauté mushrooms in oil for a couple of minutes. Add the soya sauce then the flour and cook for 3 minutes or so, stirring regularly, mixing and mashing with the back of a fork.
2. Let it cool then add the miso/yeast extract, mixing and mashing some more. Blend for a second or two if you prefer a smoother pate.
3. Spread it on rolls as a sandwich filling or on crackers.

© Vegan Recipe Club