[Sca-cooks] vegan food suggestion

[Marilyn Traber]

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For vegan food suggestions, I still like the pastry castle with 4 types of
vegan brown glop -

how about :
[taken from teh Miscellaney since I am at work and limited to the
internet...]

In the 4 towers:
Makke
Form of Cury p. 41/A21

Take drawn beans and sethe them well. Take them up of the water and cast
them in a mortar. Grind them all to doust till they be white as any milk,
chawf a little red wine, cast thereamong in the grinding, do thereto salt,
leshe it in dishes, then take onions and mince them small and sethe them in
oil till they be all brown. And flourish the dish therewith. And serve it
forth.

1 cup pea beans, dry
1/2 c red wine
1 t salt
2 large onions
enough oil to fry the onions

Soak the beans overnight then simmer 4-6 hours until tender. Chop up the
onions fairly fine. Drain the beans, use a food processor to puree. Heat the
wine and add it. Put the beans in each dish, put the fried onions over them.
Broad beans (fava beans) would be more authentic than pea beans, but we have
not yet tried them in this recipe.

Cress in Lent with Milk of Almonds
Menagier p.M14

Take your cress and parboil it with a handful of chopped beet leaves, and
fry them in oil, then put to boil in milk of almonds; and when it is not
Lent, fry in lard and butter until cooked, then moisten with meat stock; or
with cheese, and adjust it carefully, for it will brown. Anyway, if you add
parsley, it does not have to be blanched.

Lenten version:

2 c cress = 1/3 lb
1/2 c beet leaves (or spinach)
1 T olive oil
1/2 c almond milk
1/4 c parsley = 1/2 oz
pinch salt

Chop the cress and beet leaves. Dump them into boiling water, let the water
come back to a boil, then drain them (about 2 minutes total in water). Heat
oil or lard or butter in a skillet, add drained greens (and chopped parsley
if you are using parsley). Stir fry for about 3 minutes. For Lenten version,
add almond milk, let boil with greens about a minute. For fish-day version,
add cheese, chopped up and stir until cheese is melted into the greens. For
meat-day version, add meat stock and cook down 2-3 minutes. Add salt, serve.

Notes: Greens should be measured pressed down in the measuring cup. Use a
mild cheese such as brick cheese. Substitute spinach for beet leaves if
necessary; the Menagier regards spinach as a kind of beet leaf. We have
tried several ratios of cress to beet leaves; all seem to work reasonably
well.


Fried Gourd
Platina book 7

Scrape off the skin from the gourd and cut it sideways in thin slices. When
it is boiled once transfer it from the pot onto the board and leave it there
till it has dried out a little. Then roll it in salt and good white flour
and fry it in oil; when it is done and put on a platter, pour a garlic sauce
over it, with fennel blossoms and breadcrumbs so dissolved in verjuice that
it looks thin rather than thick. It would not be amiss to pass this sauce
through a strainer. There are those, too, who use only verjuice and fennel
bloom. If you like saffron, add saffron.

about 3 lbs gourd
2 t salt
1 c flour
enough oil to fry

See under sauces for Platina's garlic sauce.

Frytour Blaunched
Curye on Inglysch p. 132 (Form of Cury no. 153)

Take almaundes blaunched, and grynde hem al to doust withouten eny lycour.
Do + erto poudour of gyngeuer, sugur, and salt; do + ise in a thynne foile.
Close it + erinne fast, and frye it in oile; clarifie hony with wyne, & bake
it + erwith.

1/2 lb blanched almonds
1/2 t ginger
1 T sugar
scant 1/4 t salt
oil
2/3 c honey
1/4 c Rhine wine

pastry:
2 c flour
water

Grind almonds thoroughly: 1/2 lb = 1 1/2 c whole = 2 c ground. Stir together
with ginger, sugar and salt. Mix flour with enough water to make a slightly
sticky dough. Roll out dough very thin and cut into 2" squares. Place heaped
teaspoon of ground almond mix on dough squares. Fold corners to center and
seal. Fry in 1/2"-1" of oil in a frying pan until brown, drain on paper
towels, then place in baking pan. Heat honey and wine together; pour over
fritters and bake at 350deg. for 10 minutes.

OR

Frictella from Apples
Platina book 9

Morsels of apple that have been cleaned and cored, you fry in liquamen or a
little oil, and spread them on a board so that they dry. Then roll them in a
preparation such as we described earlier and fry again. Preparation
described earlier: to grated cheese, aged as well as fresh, add a little
meal, some egg whites, some milk, a bit more sugar, and grind all this
together in the same mortar.

3 green cooking apples
1/4 cup grated cheddar cheese
1 cup flour
1 T sugar
2 egg whites
5 T milk
 [but withoout the cheese]


and in the center set:

 Use a pate mold to form the outside decoratively, and use pastry cut outs
to make it decorative, 19th century i know, but what the heck;-)so that it
is entirely encased in pastry and is sized to make 2 or 4 portions.

To Make a Tarte of Spinage
Proper Newe Booke, p. 41/C11

Take Spynage and perboyle it tender, then take it up and wrynge oute the
water cleane, and chop it very small, and set it uppon the fyre wyth swete
butter in a frying panne and season it, and set it in a platter to coole
then fyll your tart and so bake it.

20 oz spinach
1/4 lb butter
1 T sugar
1 t cinnamon
1/4 t mace
1/4 t salt
9" pastry shell

Note: recipes for other pies in this book say "season it up with sugar and
cinnamon and sweet butter" or also with mace or just with sugar and butter.

Parboil spinach 3 minutes, rinse in cold water, wring it dry. Fry 2-3
minutes in butter with spices. Cool. Fill shell and bake at 350deg. for 40
minutes.


OK, it is all either Platina or Cury, but it would make a great piece for 2
or 4 people, depending on how big you make it. I could actually see an
entire vegan feast where one of these in the right sixe for 4 people was
plopped in pairs per table of 8. Might actually do it as a feast some time.
It does use greens/spinach twice, although if dairy/egg were possible, you
might make Eggs for Ruffians and Harlots instead of the spinach tart, and
make a special pastry case to hold it in the center of the castle.
ORANGE OMELETTE FOR HARLOTS AND RUFFIANS (MEDIEVAL KITCHEN P185)

6 Eggs
2 Oranges
1 Lemon
2 tbspns sugar
2 tbspns Olive Oil

1. Juice the oranges and lemon
2. Beat the eggs, add juice and sugar
3. Cook Omelette - serve hot

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