On Wednesday night I popped down to the Millies Leeds sixth birthday shopping evening (congratulations!) with my gorgeous friend Catherine. One of the most exciting things about the event, aside from a chance for us to shop, chat, and generally catch up, was the vegan cooking demonstration by Katy from Little Miss Meat-Free – winner of the PETA Great Vegan Bake-Off 2014. We were gutted to miss out on the brownie demo, but were lucky enough to catch the rather incredible chestnut, sage and orange Wellington demo!
Katy made it look so simple, and I was amazed at how quickly it all came together. Vegan pastry made from flour, olive oil and cold water – much more my tastes if we’re talking dairy free as opposed to using horrible plastic margarine. Chopped onions, baby leeks, chestnuts, red wine and sage cooked down to make the filling. Assemble, brush with oil and turmeric (for a vegan alternative to an egg wash, without sacrificing the lovely golden colour) and bake. Done. Time then for a Blue Peter-esque moment, as one she’d made earlier appeared from a bag and tasters were passed around the crowd. Ever lucky Catherine ended up taking home the demo-Wellington, which was such a kind and lovely surprise!
I’m pleased to say it travelled well, and Catherine popped it in the oven as soon as we got back to hers for a brew. Unfortunately (and weirdly) I am actually allergic to oranges, so didn’t dare risk trying the delicious smelling pastry concoction, but both Dan and Catherine assured me it was incredible. I could only (very jealously) sniff it!
I’ve been enjoying reading the Little Miss Meat-Free blog this morning over a brew, and really fancy having a go at the almond and lemon pesto recipe. Head over there and have a read and a drool, there are some excellent looking cake pictures!