Tag Archives: vegan

Vegan

Winter Stew

Prep Time: 30 mins (always takes me 2+ hours)
Cooking Time: 1.5 Hours
Oven Temp.: 200C (gas 6)
Servers: 4-6
Calories: 392

Main Ingredients:

2-3 tablespoons of Vegetable oil ( I used coconut oil)
1 Large chopped onion.
5-6 Root vegetables (bite size chunks)
2 Leeks, halved, washed and sliced.
3 Potatoes (bite size chunks)
1 tablespoon of Plain white flour. (or 2)
1.2 litres of Veg stock. (I used 2 litres)
1 tablespoon of Tomato purée (or 2)
0.25 teaspoon of Celery seeds.

Dumplings:

25g of Soya margarine. (I used melted Coconut oil)
175g of Self raising flour.
1 teaspoon of Mixed Herbs
1 tablespoon of Vegetable oil (if using margarine)
A few grinds of Salt and Pepper.
8 tablespoons of Water

Method (Dumplings):

If you're using margarine, rub it into the flour. Add the herbs, Salt and Pepper to the flour and mix well.  Mix the oil and water together and slowly add to the flour to form a soft dough.

Method (Main):

Heat a little of the oil in a pan, and fry the onion quickly until golden brown.  Transfer to an ovenproof casserole dish.   Adding a little more oil as necessary, brown the vegetables in batches transfer to the casserole dish.  Add a little more oil to the pan, stir in the flour and cook over a steady heat, stirring until the flour is browned.  Pour in the stock and bring to the boil, stirring until the stock has thickened.  Add the tomato purée, celery seeds, salt and pepper, then pour over the vegetables.  Cover the casserole and cook in a preheated over for 50 minutes.  Meanwhile, make the dumplings.
When the casserole has cooked 50 minutes, remove the lid and add the dumplins.  Replace the lid and put back into the oven for a further 20-30 minutes.  The dumplings will rise to the top and swell to double their size.

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Vegan

Roasted Sweet Potato & Butternut Squash Soup

Ingredients:

1/2 Large Sweet Potato (diced)
1/2 Large Butternut Squash (diced)
~50ml Coconut Oil
1/4 tsp Ground Cinnamon
1/4 tsp Ground Mace
A generous grind of pepper
500ml Vegetable Stock

Method:

Pre-heat the over to 180C
Peel and dice the Sweet Potato & Butternut Squash.
Melt the coconut oil (approx 20 secs in the microwave)
Coat the cubes with the oil, stick them in a baking tray and bake for approx. 40 mins until tender.
Put them in a blender, add the other ingredients and OBLITERATE!

I used 1 whole Sweet Potato & 1 whole Butternut Squash and froze half.

IMG_20140413_173813

Result:

A Very thick, filling, mind blowing tasty bowl of soup.

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Vegan

Power Shake

Makes approx. 1l

Ingredients:

600ml of a dairy alternative drink
1-2 Bananas (frozen) chunks
1 tablespoon Crunchy Peanut Butter (or make it healthier by using peanut powder)
30g Soy Protein Isolate
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 :)

For extra nutritional punch, add a handful of Kale

I have this before a weight lifting session or Tai Chi/Dook Sau and it gives me quite the energy boost :)

power

Vegan

Vegan Chocolate Cake

For the cake

190g SR flour
225g sugar
50g cocoa powder
1 teaspoon baking soda
½ teaspoon salt
240ml warm water (you may substitute this for coffee if you want a deeper taste)
1 teaspoon vanilla extract
80ml vegetable/Coconut oil
1 teaspoon white or apple cider vinegar

For the glaze

115g sugar
4 Tablespoons margarine or vegan butter substitute
2 Tablespoons soy milk
2 Tablespoons cocoa powder
2 teaspoons vanilla extract

1) Prepare the Cake

Preheat oven to 350F (177C). In an 8 x 8 inch square pan, mix the flour, sugar, cocoa powder, baking soda and salt with a fork. Add the water or coffee, vanilla extract, vegetable oil and vinegar. Mix the ingredients together. Bake for 30 minutes. Cool on a cooling rack.

2) Prepare the Glaze

In a small saucepan bring the sugar, margarine, soy milk and cocoa powder to a boil, stirring frequently. Simmer for 2 minutes, remove from heat and stir an additional 5 minutes. Stir in the vanilla extract.

3) Glaze the Cake

Pour the glaze onto cake and let it cool for one hour. This recipe makes 1, 8 x 8 inch square Vegan Chocolate Cake.
IMG_20140208_192022
Ok it doesn't rise much, but seriously... it's goooooood!
Unfortunately, the photo doesn't do it justice. :(
Note:  I find if you have a tin where the side comes off, if you pour the frosting on top while the cake is still in the tin and then leave it in the fridge over night.  The frosting becomes a viscous fudge of awesomeness!
IMG_20140209_125235
Vegan

Peanut Butter Brownies

Ingredients:

  • 225g crunchy peanut butter
  • 200g bar dark chocolate, broken into pieces
  • 280g soft light brown sugar
  • 3 egg replacer
  • 100g self-raising flour

Method:

  1. Set aside 50g each of the peanut butter and chocolate.
  2. Heat oven to 180C/160C fan/gas 4 and line a 20cm square baking tin with baking parchment.
  3. Gently melt remaining peanut butter, chocolate and all the sugar in a pan, stirring occasionally, until the sugar has just about melted.
  4. Turn off heat and use a wooden spoon to beat in the eggs one by one.
  5. Stir in the flour and scrape into the tin.
  6. Melt reserved peanut butter in the microwave on High for 45 secs, or in a pan, until runny, then drizzle over the brownie.
  7. Bake for 30-35 mins until it has a crust, but the middle still seems slightly uncooked.
  8. Melt reserved chocolate, drizzle over the brownie, then cool in the tin before cutting into squares.

Notes:

Apparently this makes 16 squares!!  :)

Allow to go completely cold before cutting.

I doubled the ingredients for the picture below.. ;)

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Vegan

Almond Biscuits

Makes 20

175 g (6 oz) Self Raising Flour
A pinch of salt
75 g (3 oz) caster sugar (coconut sugar also works well)
50 g (2 oz) ground almonds
100 g (4 oz) Soy Spread
No more than 1/2 teaspoon of almond essence
Blanched almonds (decoration)

NOTE: If you use coconut oil, you're in for a challenge. The dough will be crumbly and will just ooze oil :(

  1. Heat oven to 170ºC, 338ºF, Gas Mark 4. Grease two baking trays (baking parchment works better).
  2. Mix together the dry ingredients, rub in the margarine and essence.
  3. Bring together using your hands.
  4. Roll out thinly and cut into rounds.
  5. Place half a blanched almond on each.
  6. Place on a baking tray (leave an inch between) and bake for 10 minutes.
  7. You can sprinkle a little caster sugar over them fresh out of the oven to make them a little sweeter.
Vegan

Amazing Vegan Pecan Pie

Filling
8 oz (240g) raw sugar
8 oz (240g) brown sugar
2oz (60g) Plain flour
8 tablespoons nondairy milk (I use soy unsweetened)
2 egg substitutes (I use Orgran)
8 oz (240g) vegan butter, melted (Pure Soy Spread)
2 teaspoon vanilla extract
16 oz (480g) pecans

Pastry
16 oz (480g) plain flour
pinch of salt
8 oz (240g) vegan margarine
4 tablespoons cold water

Preparation method (pastry)
Place the salt and flour into the processor.
Add the margarine when the processor is on a low speed, in small pieces.
Keep the processor on medium and add the water. Increase the processor gradually until all the ingredients combine.
Stop when the pastry forms a ball.
Knead lightly to form a ball. Cover in clingfilm and refridgerate until needed.

Non processor method
Place the flour and salt in a bowl.
Add the margarine and rub in lightly with your fingertips until the mixture resembles fine breadcrumbs.
Sprinkle over the water and mix, using a round-bladed knife, until the mixture begins to bind together and form a dough.
Knead together very lightly and use as required.

Prick the pastry base several times with a fork, line with foil and fill with baking beans, rice or dried pulses. Bake for 15 minutes, then remove the foil and beans and bake for another 6 minutes until golden.

For me, the pastry shrank ~1cm from the edge of the flan dish.

Preparation method (filling)
Mix all the ingredients together lightly with a whisk just to break up any lumps and pour into the pastry case.  Add a few halves on top towards the end of the cooking (last 5 mins).  Me being a bloke, just chucked them all in :)


1. Preheat oven to 375F/190C. Mix ingredients. They come out watery.
2. Pour into the pie shell. Place on a cookie sheet and put into the oven for 20 minutes.
3. Reduce oven temperature to 275F/135C. Bake for 20 minutes or longer.
4. Check, centre should be slightly soft, but if it seems too watery, bake for 20 more minutes.

Preparation Time: 10 minutes

Cooking time: 40-60 minutes

Notes:
I used a 10" Pyrex flan dish which was a little too large.
I found that greasing maybe unnecessary for the tins.

IMG_20141217_183439

 

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.