Vegan Mac ‘n’ cheese

This recipe uses Vegan yeast flakes which are enriched with Vitamin B12. It gives the dish a cheesy, nutty taste which replaces the traditional cheese used in the recipe.

Nutritional vegan yeast flakes
Nutritional vegan yeast flakes

You need to add flavour and protein to this dish as vegan style cheeses can be made from coconut oil and starch and are low in protein. The Nutrition Program has a selection of vegan cheeses and milks.

Serves 2-4

Ingredients

1 small onion, chopped 50g
100g of macaroni or similar pasta

Vegan white sauce
50g vegan spread
40g plain flour
400ml plant based milk – soya, oat, almond
Salt, pepper,
1 tbs vegan yeast flakes 7g
50g grated vegan type cheese
Vegetables for mixing
Frozen peas and sweetcorn 50g of each
Leek finely chopped 100gBreadcrumbs 10g – make by baking a slice of bread and crumbling into breadcrumbs
1 tsp vegan yeast flakes 1g
1 medium tomato 100g

Vegan macncheese dish

Method

  1. Put the chopped onion into a saucepan with the plant based milk and warm through to add flavour.
  2. Cook the macaroni or pasta according to the packet instructions in a large pan of salted boiling water.
  3. Remove the onion from the milk and pour the hot milk into a measuring jug. 
  4. Use the milk saucepan to make the sauce by melting the vegan spread, stirring in the flour then heating while stirring for 1-2 minutes until it forms a paste.
  5. Gently add in the milk and stir over the heat until it forms a smooth sauce.
  6. Stir in the vegan cheese, yeast flakes and salt and pepper and taste. Add more seasoning if needed. And keep the sauce in the saucepan.
  7. Strain the pasta and put in an oven proof dish.
  8. Keep the hot pasta water and pour back into the saucepan.
  9. Tip in the frozen peas, sweetcorn and raw leeks and boil 2-3 minutes then strain and add the vegetables to the pasta.
  10. Stir the pasta and vegetables into the sauce in the pan and toss gently to cover. Spoon back into the serving dish.
  11. Mix the breadcrumbs with the vegan yeast flakes and sprinkle over the pasta dish.
  12. Top with the tomato slices.
  13. Grill lightly to make the breadcrumbs golden brown.
  14. If eating later, cool and reheat when needed in an oven at 200C for 20 minutes.
Nutrition for Macncheese - perfect dish!

Vegan red and yellow pepper risotto

To make a risotto, the rice needs to be stirred during cooking

Vegan Risotto with yellow and red peppers

Serves 2

Ingredients

1 small red onion, peeled and cut into small pieces, 70g

1 clove garlic, peeled and crushed

2 tbs vegetable oil

120g risotto or other rice

1/2 cob of sweetcorn, with seeds removed (50g seeds)

1 red and 1 yellow pepper (about 100g) deseeded and cut into chunks

2 tbs vegetable oil

1 tsp vegan bouillon powder or 1 vegan stock cube

400ml boiling water

2 spring onions, washed and finely chopped

Method

Roasted peppers
Fry onion and sweetcorn

Preheat the oven 200C.

Fry the onion and the garlic in a large frying pan over a gentle heat to soften the onion. Stir often and after 5 minutes add the rice.

Put the chunks of pepper in a roasting tin and toss in the oil. Put in the oven and roast for 20 minutes so that the peppers soften and the sugars caramelise, giving some brown edges and added flavour.

Add the sweetcorn seeds to the rice mixture.

Mix the boiling water in a jug with the bouillon powder or stock cube. Stir slowly into the rice mixture, letting the rice absorb the liquid.

Stir and cook the rice for 10-15 minutes until the rice softens. Add the sweetcorn 2 minutes before the end of cooking.

Remove the peppers from the oven and spoon out of the oil, leaving excess oil in the roasting pan.

Gently toss the red and yellow peppers into the rice then taste and add more seasoning if needed.

Sprinkle over the finely chopped spring onions.

To do

Take photos of the dish.

Put the recipe ingredients into the Nutrition Program to look at the nutrition.

This is the food label – the arrow points to the Vegan label.

This is the Food Label – the risotto provides 464 kcal per 350g portion = 23% RI
See the allergens and the label Vegan

Write up the method so it is saved on your Recipe Sheet.

The risotto is a well balanced dish but more protein could be added.
Taste the risotto and create a star profile to show how it needs improving. This recipe needs extra protein and more flavour and longer cooking.

Food and Nutrition GCSE results 2019

These are the results for 2019 summer GCSE.

There were 5.5 million exams taken altogether and Food and Nutrition was taken by 0.9% of total.

The charts below show the results for male, female and total and the % for grades 7 , 4 and 1. The chart shows disappointing results for boys – only 50% got grade 4-7 so this needs looking at and maybe get evaluation on results in NEA 1, 2 and written exam.

Home Economics GCSE plods on with only 3528 candidates. Reading newspaper reports of results, we are not doing enough to get any mention of Food and Nutrition in the newspapers – this could lead to extinction!!

Results on JCQ site

Food and Nutrition GCSE 2019

 

Food Science 20 questions Quiz 2

1 mark for each question. ½ mark each if there are 2 answers for 1 question. Total out of 20.

Cooking cakes

  1. When fat and sugar are creamed together what is formed? a) a creamery, b) a foam, c) a roux?
  2. What is the function of eggs in creamed cakes? a) add air, b) form structure, c) help fat melt?
  3. Which type of flour is used in creamed cakes? a) bread flour, b) sauce flour, c) self raising flour?
  4. What type of sugar is used in cake making because it has small crystals? a) brown sugar, b) caster sugar, c) granulated sugar.
  5. Name the protein in flour which forms the structure of bread and cakes.

Raising agents

  1. Name 2 raising agents used to make cakes rise.
  2. What raising agent is used to make choux pastry?
  3. What is the raising agent used to make a Swiss Roll rise?
  4. What ingredient is added to bread so that the dough ferments and rises?
  5. Which chemical ingredient is added to soda bread to make it rise?

Function of ingredients

  1. What gas is given off when baking powder is mixed with liquids?
  2. What is the property of fat in pastry?
  3. What happens if you handle pastry a lot? a) it gets greasy, b) the gluten develops, c) it gets tougher.
  4. When pastry bakes, the gluten in flour helps a) form the structure, b) make it soft, c) to add sugar.
  5. Which fat is not often used in pastry as it is made from pig fat? a) butter, b) lard, c) margarine?
  6. Which flour is used for shortcrust pastry? a) plain flour, b) self raising flour, c) bread flour?
  7. What happens if you add too much water to pastry?
  8. What changes take place when you marinate fish in lemon juice?
  9. What method of heat transfer is used when making toast?
  10. Which methods of heat transfer are used when boiling potatoes? a) convection, b) conduction, c) radiation?

Answers Food Science Quiz 2019

Taken from Food Science You Can Eat

Food Science You can Eat

Food Science 20 questions Quiz 1

Quiz 1 will help you revise for the Food Science part of Food Preparation and Nutrition GCSE

Use Food Science You Can Eat to help

1 mark for each question. ½ mark each if there are 2 answers for 1 question.

Total marks out of 20.

Answers on the link at the end of the quiz.

Caramel and Dextrin

  1. Which ingredient is used to make caramel: a) flour, b) eggs, c) sugar?
  2. What happens if you taste caramel when it has just been made?
  3. How can you test the temperature of sugar caramelisation?
  4. Why is caramel used in packets of gravy browning?
  5. Give three examples of how caramel is used in food products.
  6. Which ingredient changes to dextrin: a) sugar, b) milk, c) flour?
  7. Why does toast taste sweet?
  8. When amino acids are heated when food is roasted, what chemical reaction takes place?

Gelatinisation of starch

  1. Which of these is not a starch: a) cornflour, b) eggs, c) wheat flour?
  2. What happens when starch is heated with water?
  3. What happens to the starch in pasta when it cooks?
  4. What happens to potatoes when they cook and soften?

Enzymic browning

  1. Why is lemon juice used to coat fruit when making fruit salad?
  2. What method will not stop fruit and vegetables turning brown a) cooking for a short time, b) chilling, c) freezing?

Eggs

  1. When eggs begin to cook the protein is a) destroyed, b) denatured, c) deactivated?
  2. With more heat the egg protein a) condenses, b) sets, c) coagulates?
  3. When egg is cooked for too long, water seeps out. What is this process called?
  4. When egg is whisked and holds air, what is formed?
  5. What is the function of eggs when making mayonnaise?
  6. What happens if oil is added too quickly to mayonnaise?

Food Science Quiz 2019

Taken from Food Science You Can Eat