Leah Leneman - Vegan Cooking for One - Over 150 simple and appetizing meals

Canned fruit is not the same, of course, but there are an increasing number of varieties canned in juice rather than sugar syrup: served with cashew cream or custard made from soya milk, they can serve as a pleasant dessert as well.

Nowadays there are an increasing number of vegan sweets available, both in the UK and USA, including ready-made puddings and dairy-free ice creams. Naturally a convenience-type dessert can never be the same as a home-made one, which is why I have included sweet recipes for one in Sunday meals, when there may be extra leisure time to make them.

A shopping list precedes each week’s menus, but it is assumed that certain foods will be kept permanently in the larder, and therefore those foods do not appear on weekly shopping lists. The items considered staples are the following:

HERBS

Sage

Thyme

Marjoram

Basil (sweet basil)

Oregano

Bay leaves

Rosemary

Mint

SPICES

Nutmeg

Cinnamon

Cloves

Ginger

Turmeric

Cumin

Coriander

MISCELLANEOUS

Wholemeal (whole wheat) bread

Sea salt and black pepper

Garlic salt

Baking powder

Raw cane sugar

Wholemeal (whole wheat) flour

Yeast extract

Nutritional yeast flakes or powder

Soya milk

Soya cream

Soya yogurt

Cornflour (cornstarch)

Peanut butter

Bulgur wheat

Vegan Parmesan

Mustard seeds

Chilli powder or cayenne pepper

Paprika

Garam masala (a mixture of spices)

Vegan margarine

Vegetable oil (e.g. soya or corn)

Extra virgin olive oil

Soya sauce

Cider vinegar

Tomato paste

Brown rice

Wholemeal (whole wheat) spaghetti and macaroni

In the 10 years since The Single Vegan was published, many new vegan products have appeared on the market, and existing ones have become much more widely available. Both in the UK and USA there are vegan cream cheeses and even sour cream. The UK is better for hard cheeses, with varieties ranging from Cheshire-style to Edam-style. They do not behave quite like dairy cheese insofar as they do not brown on top of a dish under a grill (broiler) or in the oven, but they do melt very satisfactorily. In the USA most so-called non-dairy cheeses contain casein, a dairy derivative, but there are some completely vegan ones to be found. I have used hard vegan cheeses in some of the new recipes but for the sake of flexibility have not specified any particular kind. Those who have a choice can experiment and see which kind is most appealing in any particular dish. Anyone unable to find a vegan hard cheese at all can make the mixture described under ‘Scalloped Tofu au Gratin’ in Week 5 of Spring/Summer menus (see page 47).

Plain soya (soy) yogurt is now readily available, but anyone unable to find this can easily make it, using a commercial yogurt ferment on soya (soy) instead of dairy milk. Vegan Parmesan can easily be found in both the UK and USA and is great for Italian-style dishes. Soya (soy) cream is now readily available in the UK and makes a useful addition to the vegan larder. Sliced imitation ‘chicken’ and ‘turkey’ are also readily available, and though one wouldn’t want to eat too much of them, I have used them in some new recipes to add variety and show how they can be incorporated into hot dishes rather than just sandwiches. I have also used frozen vegan ‘fishless fishcakes’ in a couple of recipes to show their versatility.

Apart from substitutes for dairy and meat products, other new foods have also appeared to extend the vegan range of dishes, in particular sun-dried tomatoes, both dried and in oil. Both will keep for a long time and therefore can be used in single-person recipes without needing to be used up. Fresh herbs are now much easier to find and therefore have been included in some of the new recipes. Coconut milk is delicious, but a stardard-size can is enough for four people; I have therefore used it in only one week’s menus but in four separate dishes.

Another change in the last 10 years has been my realization of how useful a microwave oven can be for anyone cooking meals for one. I have suggested this as an alternative in just one of the recipes from the first edition but suggest it in several of the new recipes. ALL MICROWAVE TIMINGS ARE BASED ON A 750W OVEN.

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