Trifle - practice run for Christmas (DF, V)

Trifle is a pretty Kiwi Christmas staple.  Until now I've not attempted a vegan version.  Use what fresh berries that you can find, make a simple sponge or use a vegan cake recipe.  Purchase dairy-free alternatives (see previous post).

For this recipe I used the sponge recipe from the Safe website - see here for recipe.

Ingredients:

• Cooked cake (see link above, or use your favourite cake)
• Jelly (either purchase store-bought jelly such as the pottles of Countdown pears in raspberry jelly that use non-animal setting agents, or make your own using agar-agar or Jel-it-in)
• Fresh berries - strawberries, blueberries, blackberries (and anything else you might be able to get in season)
• 500 ml custard (Edmonds custard powder is vegan-friendly)
• 250ml dairy-free cream (Soyatoo!  Make a rice and soya whipping cream)

Method:

1. Make jelly and custard and whip cream according to their instructions. Set aside in refrigerator.
2. When jelly is set, assemble trifle.
3. Pull apart sponge into smaller pieces.  Layer evenly on the bottom of a glass serving bowl.
4. Sprinkle berries over the top of the sponge (I used individual berries for the layers and then a variety for the topping).
5. Blob jelly over the top of the berries, and top with some custard. 
6. Blob cream over the top of the custard.
7. Repeat layers.
8. Final layer should be cream, and sprinkle with a mixture of fresh berries.  A sprig of mint  gives your trifle a nice finish, and as an option grated dark chocolate and or sliced almonds.

Whenever I had trifle growing up, it had a big splosh of sherry in it (which I hated). If you like sherry you can either soak the sponge/cake in it, or pour a little over the top of each fruit layer before you add the custard and cream.

Leave in refrigerator until ready to serve.  Looks great served n tall glass parfait glasses and long spoons!

It pays to read the label

In New Zealand, lots of additives in our foods are derived from animal products.  It pays to read and understand the labels.  There are a number of free apps available to download on your phone which makes shopping a whole lot easier.  If you're not sure, just enter in the additive numbers and voila!

I use the app called 'Food Additives' ...

Some common things to look for when you're grocery shopping:

Fats and Oils

Tallow, lard, suet are all animals fats. Beef fat is often found in bought pastry and biscuits.  Check the label - some budget brands are vegan friendly, and Pak'n'save even sell gluten-free and vegan friendly puff pastry!

Margarine

Margarine may contain whey* (a by-product of cheese-making) and E471 (which may be derived from fish oil or animal fat).  Go for a plant-based option like a nut spread or olive spread.  You can use this in place of butter in your baking, cooking and as a spread.

Cheese (if you're vegetarian, rather than vegan)

Cheese made from animal rennet is not vegetarian as animal rennet is an enzyme extracted from the stomach of slaughtered calves. Cheese produced with enzymes from plants or micro-organisms (i.e. microbial rennet or vegetable rennilaise) is vegetarian.  Most vegetarian friendly cheese in New Zealand is labelled non-animal rennet.  Better still - go for a vegan brand that uses no animal derived product, such as Angel-Food Cheese (check out the tab on this blog called Alternatives)

Whey*

Acid whey is vegetarian. Whey from cheese or casein making using animal derived rennet is not.

Gelatine - see previous post here

Gelatine is a by-product derived from collagen extracted from the skin, bones and connective tissues of animals.  It is used as a gelling and firming agent.  Commonly found in marshmallow, desserts, ice cream, yoghurt, dips, gummy candy and chocolates.  Often used in capsules too - check label to see if your vitamins are vegetarian friendly.

Gravies and Stock

Many liquid, cube and powdered stocks and gravy mixes contain meat, chicken or fish extract. There are some good ones which don’t, so check the labels.  Massels have a good, animal product free ranges of stocks.

Worcester Sauce

Often contains anchovies which are a fish.

Fruit Juices

Some juices are clarified using gelatine - check the label.

Additives and Preservatives to look out for ... those pesky numbers!

E120 – Cochineal (Carmine)  A red dye derived from a crushed scale insect.

E433 – Emulsifier Derived from animal fat.

E542 – Edible bone phosphate Derived from animal bones.

E640 – Glycine Produced from gelatin.

E901 – Beeswax Used as a glazing agent.

E904 – Shellac, Lac Derived from the Lac insect. Used as a glazing agent.

E920 – L-cystein monohydrochloride Derived from animal hair and chicken feathers. Flour treatment agents used in breads. Commonly used in supermarket bakery breads and rolls to keep them soft and fresh.  Go for the sour dough/ciabatta  type breads which do not usually have it in.

E966 – Lactitol – Derived from whey (milk)

*E1105    Lysozyme        Commercially prepared from chicken eggs or bacteria.

Information on this page is  from the NZ Vegetarian Society page and the Food Additive App.