Category Archives: Vegan

Vegan

California Sunrise Smoothie

Makes approx. 700Ml

Ingredients:

300ml Unsweetened Soy Juice
6-8 Pitted Dates (frozen)
1-2 Bananas (frozen) chunks
1 Generous teaspoon of Maple Syrup
1 teaspoon Maca powder (amazon)

Method:

Bang everything in the blender and blend until smooth (approx 1 min).  The consistency should resemble a thick smoothie. 2 Bananas gives a thicker shake :)

DateNBan_round

Vegan

Banana, Date & Walnut loaf.

Cuts into 10
Preparation time 25 minutes
Cooking time 1 hour 10 minutes - 1 1/4 hours

Ingredients:
400 g (13 oz) bananas, weighed with skins on
1 tablespoon lemon juice
300 g (10 oz) self-raising flour
1 teaspoon baking powder
125 g (4 oz) caster sugar (or coconut sugar)
125 g (4 oz) Soy Spread, melted (or coconut oil)
2 egg substitute
175 g (6 oz) ready-chopped dried dates
100 g (2 oz) walnut pieces

To decorate (optional):
walnut halves
banana chips

Method:
Peel then mash the bananas with the lemon juice.
Put the flour, baking powder and sugar in a mixing
bowl. Add the mashed bananas, melted butter and
egg substitute and mix together. Stir in the dates and walnut
pieces then spoon into a greased 1 kg (2 lb) loaf tin,
its base and 2 long sides also lined with oiled
greaseproof paper. Spread the surface level and
decorate the top with walnut halves and banana chips,
if using.

Bake in the centre of a preheated oven, 160 C
(325 F), gas Mark 3, for 1 hour 10 minutes - 1 1/4 hours
until well risen, the top has cracked and a skewer
inserted into the centre comes out clean. Leave to
cool for 10 minutes then loosen the edges, turn out
on to a wire rack and peel off the lining paper. Leave
to cool completely. Store in an airtight tin for up to
5 days.

Vegan

Linzer Biscuits

Makes 16
Preparation time 35 minutes
Cooking time 16 minutes

Ingredients:
50 g (2 oz) hazelnuts
225 g (7 1/2 oz) plain flour
75 g (3 oz) caster sugar
150 g (5 oz) Soy spread
Finely grated rind of 1/2 lemon
1 egg yolk substitute
4 tablespoons seedless raspberry jam
sifted icing sugar, for dusting

Method:
Grind the hazelnuts very finely in a blender or coffee
grinder. Set aside.

Put the flour and sugar in a mixing bowl or a food
processor. Add the Soy spread and rub in with your
fingertips or process until the mixture resembles fine
breadcrumbs. Stir in the ground hazelnuts and lemon
rind, then mix in the egg yolk substitute and bring the mixture
together with your hands to form a firm dough.

Knead lightly then roll out half of the dough on a
lightly floured surface until  1  cm (1/2  inch) thick. Stamp
out 5.5 cm (2 1/4 inch) circles using a fluted round
biscuit cutter. Transfer to an ungreased baking sheet.
Use a small heart or star-shaped biscuit cutter to
remove 2.5 cm ( 1  inch) hearts or stars from the
middle of half of the biscuits.

Bake the first biscuits in a preheated oven, 160 C
(350 f), Gas Mark 3, for about 8 minutes, until pale
golden brown, then repeat for the remaining dough.

Leave the biscuits to harden for 1-2 minutes then
loosen and transfer to a wire rack to cool.

Divide the Jam evenly among the centres of the whole
biscuits and spread thickly, leaving a border of biscuit
showing, Cover with the hole-cut biscuits, dust with a
little sifted icing sugar and leave to cool completely
before serving.

Vegan

Guinness Cake

Ingredients

for the cake

250ml Guinness
250g unsalted butter
75g cocoa powder
400g caster sugar
142ml sour cream
2 large eggs
1 tablespoon vanilla extract
275g plain flour
2 ½ teaspoons bicarbonate of soda

for the topping

300g cream cheese
150g icing sugar
125ml double cream (or whipping cream)

Method

  1. Preheat the oven to gas mark 4/180°C/350ºF, and butter and line a 23cm / 9 inch springform tin.
  2. Pour the Guinness into a large wide saucepan, add the butter - in spoons or slices - and heat until the butter's melted, at which time you should whisk in the cocoa and sugar. Beat the sour cream with the eggs and vanilla and then pour into the brown, buttery, beery pan and finally whisk in the flour and bicarb.
  3. Pour the cake batter into the greased and lined tin and bake for 45 minutes to an hour. Leave to cool completely in the tin on a cooling rack, as it is quite a damp cake.
  4. When the cake's cold, sit it on a flat platter or cake stand and get on with the icing. Lightly whip the cream cheese until smooth, sieve over the icing sugar and then beat them both together. Or do this in a processor, putting the unsieved icing sugar in first and blitz to remove lumps before adding the cheese.
  5. Add the cream and beat again until it makes a spreadable consistency. Ice the top of the black cake so that it resembles the frothy top of the famous pint.
Vegan

Lemon Drizzle Cake

For the Cake:

125g Soy Spread
175g caster sugar
2 egg substitute
zest of 1 lemon
175g self raising flour
pinch of salt
4 tablespoons soy juice
23x13x7cm loaf tin greased and lined

For the syrup:

juice of 1 and a half lemons
100g icing sugar

For the glaze:

juice of 1/2 a lemon
150g icing sugar

To Make The Cake:

Preheat your oven to 180 C/ gas mark 4.
Grease and line your loaf tin well.
Cream together soy spread and sugar and add egg substitute and lemon zest, beating them in well.
Gently fold in the flour and the salt, mixing thoroughly and then add the soy juice.
Spoon the batter into your prepared tin and bake for 45 mins or until cake tester comes out clean.

For the syrup:

Put the lemon juice and icing sugar into a small saucepan and heat gently until the sugar dissolves.
As soon as cake is out of oven, puncture all over with skewer and pour over the syrup.
Leave cake to cool completely before removing from the tin.

For the glaze:

Combine lemon juice and icing sugar until smooth and white, add a little more icing sugar if needed.  Make sure your cake is completely cool before drizzling with the glaze.