Hello everyone! Further to my previous post about the future of The Leafy Cauldron, I will be migrating my favourite posts from this blog over to my main blog We’re hard at work to launch a new and exciting website that will combine my culinary adventures with the vegan Harry Potter food you’ve come to expect. You can also follow The Leafy Cauldron on Facebook or Tumblr, if you prefer. Your suggestions, comments and hopes are always welcome. 

I appreciate all your support and I hope to see you on the new site! 


The Leafy Cauldron: The Future

I’ve decided to try to take my food blogging to the next level. I have big plans for The Leafy Cauldron, so I hope you’ll come along for the jouney. In the meantime, perhaps you’d like to like my newly formed page on Facebook and help The Leafy Cauldron out by making requests, asking questions and encouraging a shy blogger to keep it going!


Slughorn’s Chick’n & Mushroom Pies

In Harry Potter and the Half-Blood Prince, Professor Slughorn attempts to start collecting the students he deems worthy straight away, holding the first meeting of The Slug Club right there on the Hogwart’s Express. As mentioned in my previous posts featuring him, he seems like a man who would love his pastry.

ImageThese miniature pies make use of buttery puff pastry and have a simple filling – so load up on your vegetables on the side, please. This was my first time making puff pastry and it worked wonderfully. I will not be searching for another recipe.

Puff Pastry

2 cups all purpose flour, plus a little more for working the dough and rolling out.
dash of salt
1/2 teaspoon baking powder
1 cup Earth Balance, ice cold and cut into small pieces
1/2 cup non-dairy sour cream
2-4 Tablespoon ice cold water

Mix together dry ingredients. Add in EB and use a pastry cutter (or if you’re comfortable your fingertips – depends on how many times you’ve made homemade pastry, I think) until the mixture looks like oatmeal. Add in the non-dairy sour cream and give it a quick mix. Add cold water until it forms a ball. Turn out onto floured surface and quickly and lightly knead until it is smooth. Please be careful – the dough needs to stay cold and your hands are hot! Divide dough into two equal parts. Take one half and form it into a log and roll out into a 9 x 13 rectangle. Fold 3 times, equal sizes each time. Roll out again into a 9 x 13 rectangle. Repeat with second half. Cover with plastic wrap and let it rest in the fridge for at least half an hour.

ImageChick’n & Mushroom Filling

1 tablespoon olive oil
1 small yellow onion, diced
1 celery stalk, diced
8 ounces button mushrooms, cut into chunks
200 g chick’n of your choice ( I used Gardein because yum), cut into thin strips
1/4 cup white wine
1/4 cup heavy non-dairy cream (I used soy)
1 teaspoon dried tarragon
1/ teaspoon dried oregano
Salt and pepper, to your taste
non-dairy milk for sealing and brushing tops

Heat olive oil in skillet and add onion and celery. Cook until translucent. Add mushrooms in small batches and allow to brown. If you overcrowd the pan with mushrooms, they will release too much water and not turn into the delightfully flavourful browned deliciousness that we are looking for in this dish. Patience or a really large skillet, friends. After they have browned, season with salt and pepper and add chick’n. Deglaze the pan with the wine, making sure to scrap up the brown bits you worked so hard to get. Add the non-dairy cream, tarragon and oregano. Give it a stir and turn off the heat.

Preheat oven to 425 F (220 C). Roll out one sheet of pastry to about a quarter of an inch. Use a glass or round cookie cutter and cut 24 rounds. Fill muffin tins with bottom layer of pastry. Spoon 2 tablespoons or so of the chick’n and mushroom filling. Brush top round with soy milk on the bottom and adhere to the pastry already in the tin. Brush tops with soy milk. Bake about 20 minutes or until puffed up and golden brown. Serve hot.


Winky’s Mock Clam Chowder

ImageI admit it, I get really tired of veganizing traditional British food. It’s not the way I eat and it’s all roast this meat and congeal that kidney. So clam chowder isn’t mentioned in the Harry Potter series, but I made a perfect replica of my old favourite. It’s the only acceptable substitute for sea life (which I prefer stays alive thxvrymuch) I’ve had in all the years I’ve gone without. In my Harry Potter headcanon, Winky took a trip to the east coast of America (because she is a Free Elf, after all) after the news of Dobby’s death reached her and she picked up this perfect recipe and promptly returned to Hogwarts to make it for the students.

I served mine in these bread bowls, but you needn’t go that extra step if you’re not in a House Elf-y mood or you’re keeping it gluten free.


Serves 8

1 cup diced yellow onion
1 cup diced carrot
1 cup diced celery
1 cup chopped Russet potatoes, skins on
1 sheet nori, crumbled
2 teaspoons dried thyme
Water, to cover vegetables
3/4 cup non-dairy margarine, plus one tablespoon for cooking the mushrooms
3/4 cup all purpose flour (swap out for your gluten-free mix easy-peasy)
1 cup non-dairy heavy cream (no nuts in this house, but cashew cream is probably the easiest option!)
3 cups non-dairy, full-fat, unsweetened milk (Soy is best because it’s heavy)
2 tablespoons malt vinegar
8 oz (225 g) diced king oyster mushrooms
8 oz diced cremini mushrooms
1/4 cup white wine
Salt and freshly cracked black pepper, to taste
Flat leaf parsley and dill, for garnish

In large skillet, cover vegetables, nori and dried thyme with water. Season with salt and pepper and bring to a boil. Lower temperature and simmer until the vegetables are tender.

In a second large skillet, melt one tablespoon of margarine and brown the diced mushrooms in small batches. if you crowd the mushrooms, they will not brown properly, so be patient. Once they are browned, season with salt and pepper. Deglaze the pan with white wine. Set aside.

In a large soup pot, melt the 3/4 cup margarine, over medium heat, and slowly whisk in the flour. Once the flour has has a moment to cook, whisk in the heavy cream and the milk. Keep whisking until the mixture has thickened. Don’t let it boil. Add the vegetable mixture, the browned mushrooms and malt vinegar. Stir to combine. Taste and adjust seasonings. If you feel you want more of a fishy taste, you might crumble additional nori on top, but I thought it was perfect with just the one sheet. Top with parsley and dill. Serve immediately.


The Burrow’s Farmhouse Scrambled Tofu and Eggplant Bacon

ImageTo start off, eggplant bacon never tastes like bacon. I’ve tried several recipes, not in the hopes that it would, but in the hope that I would find it edible. In the end, I always cook better things when I let my intuition do its thing, and it was true of this eggplant bacon. Eggplant is a tricky thing, but so well worth figuring out. I’ve used all I know to create an eggplant bacon that tastes nice in a sandwich or as an accompaniment to what we consider breakfast foods.

There are endless possibilities when it comes to scrambled tofu, and nearly all are delicious, so here’s another to give a whirl.

Hearty breakfasts are a staple of the Harry Potter books. Whether it’s at Hogwarts or The Burrow, Harry is well fed for the most important meal of the save (save his time on Privet Drive, of course).

Should serve two quite comfortably.

Eggplant Bacon

1 small eggplant, sliced 0.25 inch thick and then into strips
1/4 cup tamari
3/4 teaspoon hickory smoke (or a couple drops liquid smoke)
splash of maple syrup
pinch nutmeg
Canola oil, for greasing pan

Preheat oven to 425 F (220 C). Line a baking sheet with parchment paper and lightly grease with canola oil. Slice off the end of the eggplant and cut into quarter inch slices. Lay flat and sprinkle both sides with salt. Let sit for a moment. Cut into strips about an inch wide. Place of on baking sheet and then flip, so both sides get oiled up. Bake at high temperature until they are browned – some bits will be white, some a little burnt – perfect. Take out, remove from baking sheet and let cool on a plate for a bit.

Turn down the oven to 325 F (165 C). In a small bowl, combine soy sauce, maple syrup, nutmeg and smoke. Quickly dip cooled eggplant slices into the liquid and put back on the baking sheet. Bake for an additional 20 minutes or so (careful not to burn!!) until the eggplant is mostly dry and crispy, though it still should be tender in some spots (like bacon).

Farmhouse Scrambled Tofu

1 tablespoon Earth Balance
350 grams firm tofu
1 small onion, diced
1 clove garlic, minced
1/2 teaspoon chervil
1/2 teaspoon tarragon
Pinch of tumeric, for colour (optional)
1 teaspoon white vinegar
2 tablespoons nutritional yeast
Splash of unsweetened non-dairy milk
Salt and pepper to taste

Heat margarine over medium high heat and add the onions. Salt and let sweat for a few moments. Crumble the tofu into the pan and mix. Salt. Add garlic, spices, vinegar and non-dairy milk and let cook for about ten minutes. Taste for seasoning and adjust accordingly.


Pumpkin Cupcakes From The Trolley

ImageEverything pumpkin belongs on this recipe blog because I’m sure the wizarding world has pumpkin treats we’ve never heard of. These lovely light pumpkin treats are topped with cream cheese frosting and feature the same spices we expect from pumpkin desserts just with a lighter spin.


Makes 16 cupcakes
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
2 teaspoons pumpkin spice (I make my own with more ginger and cinnamon than normal)
2 flax eggs
1/2 cup canola oil
1 cup pumpkin puree
1 cup granulated sugar
1 teaspoon pure vanilla extract

Preheat oven to 350 F (175 C). Line muffin tins with liners. In a medium mixing bowl, whisk together flour, baking powder, salt and pumpkin spice. In a large mixing bow, beat together flax eggs, oil and sugar until light and fluffy. Add in vanilla and pumpkin and beat until smooth. Next, surprisingly enough, you’re going to mix the dry ingredients into the wet ingredients until they resemble what cupcake batter looks like. I should mention because of the pumpkin in this recipe, it’s going to be a bit thicker than say chocolate cupcake batter, so don’t worry.

Fill liners just over half way full. Bake for 25 minutes, rotating half way through. I don’t know, maybe it’s just my oven, but I always need to rotate baked goods for even browning. Let cool on a baking rack.


1/4 cup non-dairy cream cheese, softened
1/4 cup Earth Balance, softened
1 teaspoon pure vanilla extract
2 cups icing sugar

In a medium bowl, use your electric mixer and mix together all ingredients until smooth and fluffy. It really doesn’t get any easier.

Note: I don’t like a lot of frosting on my cupcakes, as I’ve mentioned before, so you may want to double this recipe if you like as much frosting as there is cupcake.

Do you really need this? Well, OK, once the cupcakes have cooled completely, frost as you like.

Here, have a picture with a cute kitty nose with the cupcakes:



Herby Stout Sausage Patties

When who we think is Mad-Eye Moody makes his first appearance at Hogwarts, he grabs a sausage at the start of term feast, without a word to anyone. I’m pretty sure nearly every other mention of breakfast at Hogwarts or The Burrow talks about sausages, so there will be other variations of sausages to come.

I never liked meat sausages, but vegan substitutes are delicious. I was blown away at how much these smelled and tasted like sausages, without any of the gross implications that the meat ones had for me. I am very excited this recipe!

1 tablespoon olive oil
8 oz button mushroom, chopped finely
1 medium white onion, diced
3 cloves garlic, minced
1/2 lb extra firm tofu, finely crumbled
1 tablespoon smoked sweet paprika
1 tablespoon rubbed sage
1 teaspoon hickory smoke (I used a powder; adjust accordingly if using liquid smoke)
pinch of nutmeg
2 tablespoons soy sauce
1/4 cup dark beer (I used Russian Imperial Stout)

1 cup vital wheat gluten
3/4 cup old fashioned oats
1/2 cup nutritional yeast

splash dark beer, enough to hold mixture together
1/4 cup maple syrup
Sprinkle of crushed red pepper flakes
Salt and pepper to taste
Canola oil for frying

Cut extra firm tofu into long slices, lay out on a flat surface, salt both sides and leave to dry out while you prepare the rest of your ingredients.

Chop you mushrooms and add to saute pan with olive oil, in batches so they can properly brown over medium high heat. Move them around every once and while so they can get browned all around. Once all the mushrooms have browned (your pan should have a nice brown coating on the bottom) add the onions and salt to taste. Let them sweat, careful not to burn it. Crumble tofu and add to pan, along with the soy sauce. Add all the herbs and spices. Stir to combine and let tofu release some of its moisture and get slightly brown. It should be very fragrant. Add the 1/4 cup of beer to pan and deglaze (get all those lovely brown bits off the bottom of the pan by scraping with a wooden spoon). Set aside and let cool.

In the meantime, in a large bowl, whisk together dry ingredients. Once the tofu and mushroom mixture has cooled enough for you to be able to handle it, add to dry mixture and stir until there are no dry pockets left. Mix in maple syrup. Add beer, if needed to hold together. Turn over onto the counter and need a little. You’re going to see wonderfully fun strings of gluten form and then you know it’s ready to fry!

Heat a skillet over medium high heat and add your canola oil. You can make the patties whatever size you like/need, but I did golf ball sized. Flatten the balls of the mixture into a patty shape and fry until brown and crispy on both sides. You can bake these on a greased baking sheet, at 350 F (175 C) for a patty with a firmer texture, for about 10 minutes a side (depending on the size, of course).