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(And cruelty free bathroom, makeup bag...)This is my blog, with food porn aplenty, recipes, and cookbook and product reviews, plus whatever else I might feel inclined to write about. Sometimes the language gets a bit rude when things go wrong in the kitchen, so consider yourself warned :P(Sorry Mum!) And of course, being a cruelty-free kitchen, everything is 100% vegan. :)
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Sweet recipes
...A word of advice(or maybe I should say warning!) before you proceed with the sweet creations... I lost a little weight when I initially went vegan, and cut out junk food snacking and desserts due to the desert(one "s"!) of vegan options out there... and then I discovered cookery books full of vegan baked goodies... and proceeded to gain it all back on again!
So don't be greedy and share 'em out with your friends, family, flatmates or colleagues for good karma, it'll do your waistline a favour as well as being good activism in proving veganism isn't all about depravation (in other words- come to the dark side... we have cookies!)!
Note re flour- many vegan recipe books use wholemeal flour in all their recipes since it's much healthier than the processed white kind, having a lower glycaemic index, more fibre and nutrients like iron and zinc... however, while it tastes good in breads, some biscuits, and even pancakes, my advice to you is never, ever use it in cakes- for in my opinion cakes should be light and fluffy, not stodgy like they are made with wholemeal flour! Ok, so it's not quite as healthy, but it's a cake, it's supposed to taste good (enjoyed in moderation ;) ) not be healthy!
Note re sugar- bone char is sometimes used as a decolourant in sugar production. However, here in the UK, the largest suppliers of sugar- Billingtons, British sugar and Tate & Lyle are all vegan. Most supermarkets own brands are also made by one of these companies. (Information taken from UK vegan society's 7th edition Animal Free Shopper)
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Super easy cupcakes
(makes 12 )200g flour 130g sugar(note- UK readers- British sugar, tate and lyle and billington brands are all vegan ) 2tsp baking powder 4 tbsp veg oil 200ml water 2tsp vanilla essence OR 2tbsp lemon juice for lemon cupcakes For the icing(optional) 100g icing sugar 1-2 tsp water OR you could use lemon juice to make lemon icing -preheat oven to 220, arrange cupcake cases -sift dry ingredients together -stir in wet ingredients -spoon into cupcake cases, bake for 25-30 mins, leave to cool -ice if desired
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Sweet Pancakes-
I found this recipe posted online by somebody with the screenname Astrocat- it is so easy I don't know why anyone would even bother with adding eggs!(Makes 2-3 10" pan-sized thin pancakes or more or thicker smaller ones) 300ml soya milk 100g of plain or wholemeal flour tsp vanilla essence
(optionally you could add a pinch of some spices like cinnamon or nutmeg, some raisins or sultanas, or a tsp cocoa pwder to make chocolate pancakes)
a little vegetable oil
- blend or whisk soya milk, flour, vanilla essence and any other flavourings of choice till frothy
- wipe the oil onto a preheated pan, then pour enough batter to cover the bottom of the pan, wait till it all the batter is "dry"(should only take a few minutes) before attempting to flip it or it will fall apart!
-flip and fry other side of pancake for a minute or so, then serve
~try serving this with lemon juice and a sprinkle of sugar, or vegan soya cream or ice cream, or maple syrup~
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Wacky cake
A recipe originating from WW2 when eggs were rationed.
(serves 6-8 slices)
115g sugar
4tsp cocoa powder
1/2 tsp salt
170g plain flour
1 level tsp bicarbonate of soda
90ml vegetable oil
2tsp vanilla essence or flavouring
2tsp cider or wine vinegar
200ml cold water
-sieve and mix dry ingredients in a bowl
-add wet ingredients and whisk briefly till combined
-pour into a cake tin and bake in preheated oven at 180 C for 30-40 mins, test with a knife and if it comes out clean your cake is ready.
- leave to cool, then remove from cake tin and ice if desired (see next recipe for a chocolate fudge icing, or you could just ice with melted dark chocolate.)
~you could garnish with walnuts or pecans~
~this recipe can be adapted to make 12 small cupcakes by lowering cooking time to 25 minutes- you could also add a bar of dark chocolate broken into chunks~
Chocolate Fudge Icing (ideal for icing wacky cake!)
50g vegan margarine(I use Pure)
3 tbsp water
175g icing sugar
50g cocoa
1tsp vanilla essence or flavour
- melt marge over a gentle heat, then add other ingredients and mix thoroughly, then leave to cool
-beat with an electric mixer or whisk, then spread over cake.
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Easiest Tofu "cheese"-cake ever!
(serves 6-8)
200g tofu(I use Mori-Nu)750ml vegan vanilla ice cream(i use swedish glace)250g digestive biscuits(aka graham crackers for us readers) (asda or morrisons own brand are vegan, but do be careful reading ingredients, some like McVities contain milk or whey)50g margarine(i use pure)- put the biscuits into crumbs(either in a blender or put them in a bag and hit it with a rolling pin)- melt marg in pan, mix in crumbs until coated evenly, press misture into ovenproof flan dish, allow to cool then set- preheat oven to 190 C- put the icecream and tofu in a blender and whizz till blended, pour onto biscuit base, then bake for approx 30 mins or until top starts to brown- chill completely before serving
~add topping of choice, maple syrup, a tinned fruit pie filling or coulis all work well~
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Coffee Pecan cake
300g SR flour
200g sugar
100g pecans (60g in pieces for cake, 40g to garnish)
1 tsp nutmeg
2 tsp baking powder
6floz oil
4 tsp instant coffee in 1/pt boiled water, left to cool
-sift dry ingredients and mix thoroughly, then add 60g of the pecan pieces
-add wet ingredients and mix well, then pour into a greased cake tin
-bake at 190 C for 40 mins
-leave to cool, then turn out and ice, then garnish with remaining pecans.
~make 12 cupcakes by using 200g SR flour, 135g sugar, 40g pecan pieces, 1tsp nutmeg, 1 1/2 tsp baking powder, 4floz oil and 3tsp coffee in 200ml boiling water, and bake for just 25-30mins. Ice cupcakes with icing sugar mixed with cold coffee instead of water, and garnish with pecans~
For coffee icing
50g vegan margarine
4 tbsp coffee
175g icing sugar
1tsp vanilla essence or flavour
- melt marge over a gentle heat, then add other ingredients and mix thoroughly, then leave to cool
-beat with an electric mixer or whisk, then spread over cake.
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Crunchy chocolate chunk cookies
(makes about 12)
3/4 cup sugar
1/2 cup vegan margarine
1/2 cup oil
3tbsp water
2 tsp vanilla extract
2 1/4 cups flour
1 tsp baking soda
1/4 tsp salt
200g of a bar of chocolate, bashed up into little chunks(or use 1 cup chocolate chips if you can find them)
-preheat over to 190 C
-in small bowl, mix sugar, marge, oil, water and vanilla
-in large bowl mix flour. baking soda and salt
-add small bowl of mixture and the choc chunks to large bowl, and mix well
-scoop spoon sixed portions onto cookie sheet and bake for 10-15 mins or until edges are browned, and let cool before removing.
~you could add 1-2 tbsp cocoa to this to make double choc chunk cookies~
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Chewy chocolate chunk cookies
(makes about 12)
115g margarine
125g sugar
1 tsp molasses
1 tsp vanilla
250g plain flour
1/2 tsp baking soda
1/2 tsp salt
100g bar of chocolate, bashed up into little chunks
-preheat oven to 190 C
-in a small bowl, mix margarine, sugar, molasses and vanilla
-in a large bowl, mix flour, baking soda and salt
-add small bowl of misture and choc chunks to large bowl and mix well
-scoop spoon sized portions into your hand, roll the dough into a ball and flatten then place on cookie sheet
- bake for 8-10 minutes until edges are slightly browned, and let cool before removing
~you could make "rainbow cookies" by using 100g of dairy-free chocolate beans, (like Allergycare's Whizzers) instead of the chocolate~
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Healthy sugar-free oat and fruit cookies (I adapted this from a diabetic cookery book. The apples and sultanas sweeten these without having to add sugar)
1 1/2 cups rolled oats
1 tbsp wholewheat flour
1tsp cinnamon
2 apples, grated
1 tbsp oil
1 tsp vanilla
1/4 cup of water
- mash together then add
1/2 cup sultanas
1/4 cup chopped nuts
-let soak for 15 mins
-drop tablespoons of mixture onto baking sheet and bake at 200 C for 10-15 mins- makes 20
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Cinnamon Rolls
Courtesy of a poster on a cookery forum by the screenname Ava Adore.3 cups flour4 tsp sugar1 tsp baking powder1 tsp salt3 tbsp margerine2/3 cup soy milkfilling:
1/3 cup margerine2 tbsp sugar2 tbsp cinnamon1/3 cup chopped nuts or raisins(optional)-sift together dry ingredients and add soy milk and margerine, then knead into a dough-roll out the dough until it's about 1 cm
-mix cinnamon with margerine then spread onto dough
- sprinkle on sugar, and nuts or raisins if using.
- roll up the dough and then slice it into 2-3cm rolls
-place the cinnamon rolls on lightly greased cookie sheets and bake at 200 C for 12-15 minutes.
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