The Medieval Vegan

Vegan cooking, crafting, and other medieval fun

Diuers Sallets

I went with a side dish tonight. Wouldn’t of thought to use such sweet seasonings with cauliflower but the flavor was actually very subtle and it was appropriate as a vegetable side. I left out the egg garnish for obvious reasons and the currants because I didn’t have any. They probably would have added a lot to the recipe though.

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Diuers Sallets Recipe

Linen Coif

I have pretty much zero sewing experience but I thought a coif would be a good beginner project. I used a natural linen canvas and had a good time on this short project.

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I followed the instructions for a one piece coif from here

Gourdes in Potage

This isn’t a pretty recipe but it is very filling and very delicious. I left out the egg yolk for this recipe and substituted the pork with walnuts as the recipe suggests. I accidentally bought walnut halves instead of ground walnuts and so I chopped them up but it was still on the crunchy side.

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Gourdes in Potage Recipe

Mushroom Pastries with Pears in Wine Sauce

I took some photos of the ingredients for this one. I used Earth Balance again but I promise I’ll eventually get around to trying out almond butter. I decided to go with croissants partly for the convenience but mostly because I just found out they are vegan! I added some daiya mozzarella cheese as an after thought but I don’t feel like they added much. I think if I had added it into the mushroom mix it would have been better.

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Recipe for Mushroom Pastries

Recipe for Pears in Wine Sauce

Funges

OK,  this one is definitely one of my favorites. I used bouillon cubes to make the gode broth and chose to use leeks over onions since they are now one of my favorite vegetables. Still no saffron though.

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The recipe can be found here

Chyches

Otherwise known as roasted chickpeas. I think I ended up being a little heavy handed on the olive oil but they still turned out good. They are very hearty, I wasn’t even able to finish my bowl before I got too full. I haven’t been able to find any saffron at my local grocery store and I’m worried that I’m really missing out on an aspect of this food.

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Recipe can be found here

 

Cream of Mushroom Soup

For the milk I just used Almond milk, which wouldn’t of been unusual at all.  For butter I used Earth Balance but if you want a more authentic ingredient you can make your own almond butter. I left out the cream and I didn’t miss it at all.

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Recipe #36 from: http://nvg.org.au/documents/other/medieval_vegetarian.pdf

Leek and Split Pea Soup

I added ham flavored TVP to this recipe but it certainly isn’t needed. This was my first time cooking with leeks and it has since become one of my favorite vegetables.

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It is recipe #35 from http://nvg.org.au/documents/other/medieval_vegetarian.pdf

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