Afternoon tea with a vegan twist. Yorkshire food writer Katy Beskow has created some tasty try-me recipes for sublime summer treats
Katy Beskow is on a mission to make vegan easy. As a student a needs-must approach made her get frugal with fruit and veg and inspired her to a career in cookery and food-writing.
With vegan cookbooks under her belt she is on a mission to share her tips for ethical and easy vegan family cooking.
Katy lives in rural Yorkshire, near Beverley, and has been vegan for more than 12 years. She is passionate about local, seasonal produce and loves encouraging people to cook at home.
Above all, Katy is out to show that a vegan diet doesn't have to be about niche and pricey ingredients.
'Whether you are a lifelong vegan, cooking for those who are, or you're simply looking to cut down on your meat intake, you can rustle up cheap, simple and delectable meals that can be prepared in mere moments without the need for special ingredients', she says.
'I grew up by the sea on the East Yorkshire coast, and I feel lucky to have now settled in the market town of Beverley. I love walking on the cobbled streets, finding independent coffee shops, being a short train ride from Leeds, Hull and York, and of course, being a stone's throw from our gorgeous, sandy beaches.'
Try these tasty afternoon tea treats for your summer picnic. 15 minute vegan, 15 minute vegan comfort and 15 minute vegan on a budget are all published by Quadrille. katybeskow.com
Peanut butter blondie flapjacks
These squidgy, oaty bars are halfway between a blondie and a brownie, with the comforting taste of creamy peanut butter. Add a pinch of coarse sea salt to the top just before baking as an easy way to take these blondie flapjacks from simple to sublime.
Makes 6
100g (3½ oz / ½ cup) light brown sugar
2 tablespoons vegan butter
6 tablespoons smooth peanut butter
3 tablespoons golden syrup
300g (10 oz / 3½ cups) rolled oats
Pinch of coarse sea salt
Preheat the oven to 180°C/350°F/Gas 4. Add the sugar, vegan butter, peanut butter, and golden syrup to a medium saucepan and melt over a medium to high heat for 2-3 minutes. Stir often until the butter has melted and all the ingredients have combined. Tip in the oats and stir until they have been coated in the melted mixture.
Press the oaty mixture into a 3cm (1 ¼ in) depth baking tray lined with baking paper and flatten down using the back of a spoon. Crush over the sea salt and bake for 10 minutes until they turn golden.
Remove from the oven and cut into squares. Leave in the baking tray until cool.
Plum and almond galette
Traditionally, a galette is a free-form pastry pie, slow-baked with a fruity filling. Its rustic, home-baked appearance and piping hot fruit topping is an effortless yet impressive addition to any family table. Who'd have thought it could be recreated in just 15 minutes? Your secret is safe with me.
Serves 4
1 sheet of shop-bought shortcrust pastry (ensure vegan)
6 ripe plums
2 tablespoons plum jam
1 tablespoon amaretto liqueur
2 tablespoons flaked (slivered) almonds
Preheat the oven to 220°C/425°F/Gas 7. Unroll the pastry directly onto a baking tray. Fold over the edges roughly, sealing with a little water if needed. Bake for 10-12 minutes until golden.
In the meantime, prepare the plum filling. Slice each plum in half, remove the stone, then cut each half into four thin slices. Place the sliced plums into a pan with the jam and amaretto liqueur, then bring to the boil over a medium-high heat for 5-6 minutes until bubbling.
In a separate dry pan, toast the almonds over a high heat for 1-2 minutes until golden brown.
Remove the pastry from the oven and carefully spoon in the plum and amaretto filling. Sprinkle over the toasted almonds and serve immediately.
Traditional sultana scones
Quintessentially British and perfect with a pot of tea, there's little in life that can beat a sultana scone. This recipe is perfect for when unexpected guests turn up, as they are simple to make and quick to cook. Of course, they are best served warm, straight from the oven.
Makes about 6 medium scones
220g (8 oz / 1¾ cups) self-raising (self-rising) flour, plus extra for dusting
1 teaspoon baking powder
2 tablespoons caster (superfine) sugar
50g (1¾ oz) vegan butter, plus extra for greasing
50g (1¾ oz / ¹/3 cup) sultanas (golden raisins)
120ml (4fl oz / ½ cup) soya milk
1 tablespoon extra flour, for pressing and flouring
1 tablespoon extra soya milk, for brushing
Preheat the oven to 220°C/425°F/Gas 7. In a large mixing bowl, stir together the flour, baking powder, and sugar.
Rub in the vegan butter until the mixture resembles breadcrumbs. Stir in the sultanas until coated with flour. Pour in the milk, a little at a time, and work into a smooth dough.
Place the dough on a floured surface. Use your hands to press it out to a to 2cm (¾ in) thickness. Using a scone cutter, press through the dough and place the scones onto a greased baking tray. My top tip is not to twist the cutter, simply press down firmly and remove with the dough intact. Brush the top of each scone with soya milk.
Bake for 10-11 minutes until the top is golden. Best served warm and with lashings of jam and fresh fruit.
