Category: Baking.

If you’d told me last week I’d be blogging about making vegan meringue I would have told you to shut up. But lo! the impossible is possible.

And how is it possible? Because of CHICKPEAS! That’s right. This recipe is based on that slimey chickpea brine that you pour down the sink when you open a can of chickpeas. Insane, right? The whole vegan meringue party started when  someone on the aptly named What Fat Vegans Eat Facebook group posted about their recipe testing with chickpea water. This is a band wagon I wasn’t about to miss.

Science wise I have no idea how this works but I’m just happy it does. Some people have reported that their meringue tastes a little too “beany” using chickpeas so feel free to sub for any white bean if you prefer. The bean taste disappeared in baking for me.

I’ll probably be blogging a few more recipes using this technique in the near future.

In regards to chickpea meringue and all its wonders you can check out https://www.facebook.com/groups/VeganMeringue/ or http://aquafaba.com to find out what other people are making!!!

INGREDIENTS

For the vegan chickpea meringue

  • 1 can of chickpeas, liquid drained off – my liquid came to just shy of 1 cup
  • 1 cup of icing sugar (powdered sugar)
  • 2 vanilla beans, scraped
  • 1/2 tsp cream of tartar

For the coconut whip

  • 1  250ml carton coconut cream
  • 1 tbsp maple syrup

  1. Preheat your oven to 200f/100c. Prepare your baking sheets by lining them with parchment paper. Set aside.
  2. In the bowl of an electric mixer or using a handheld mixer (beating by hand will NOT work here) (using the balloon whisk attachment) begin to beat the chickpea brine.
  3. Beat on medium until the mixture starts to resemble a white foam – my mixer took about 5 minutes but it all depends on the strength of your machine. Add in the cream of tartar.
  4. The meringue will start to form soft peaks. Next, add the sugar gradually.
  5. Once the sugar is incorporated add in the vanilla bean paste.
  6. Keep beating for an extra 5 minutes or until stiff peaks have formed in the meringue.
  7. Either spoon the meringue straight onto the parchment paper or pipe using a bag into a circle shape – making sure the edges are slightly higher. Form an indentation in the middle of each meringue using a spoon.
  8. Bake the meringues in the oven for 2 hours. DO NOT OPEN THE DOOR BEFORE THE FIRST HOUR IS UP.
  9. Once the 2 hours are up, turn off the oven and leave the meringues to cool for half an hour.
  10. Whilst the meringue is cooling, prepare the coconut whip. In a mixer using the beater attachment whip the coconut cream and maple syrup until it forms soft peaks. Set aside.
  11. Remove from the oven and then peel them carefully away from the parchment paper. They should be fully dry and make a hollow sound when tapped.
  12. To assemble the pavlovas, spoon a little of the coconut whip into each indentation and top with raspberries.

The meringue should keep for a couple of days but will begin to become sticky to the touch after the first 24 hours or so.
Only add the coconut whip just before serving – any moisture coming into contact with the meringue will cause it to eventually collapse.

Please follow and like us:
144

Pretzels always make me think of flying to Los Angeles to visit my fiance so I have a bit of a soft spot for them!

These rolls are chewy on the outside and soft and buttery on the inside. Just like a pretzel should be!

INGREDIENTS

For the dough

  • 2 cups/250g plain flour
  • 2 cups/250g strong white flour
  • 1 tsp dried active yeast
  • 1 1/2 tsp fine sea salt
  • 1 tbsp olive oil + more for kneading
  • 11floz/325ml water

For boiling the rolls

  • 6 cups/1.4 litres water
  • 1/4 cup/45g baking soda

To top the rolls

  • Coarse sea salt

  1. In a big bowl, mix the flours together. Add the salt on one side of the bowl and the yeast on the other.
  2. Add the olive oil and the water and stir the dough with a wooden spoon until it forms a shaggy dough.
  3. Lightly oil your work surface with some olive oil and tip out the dough. Knead the dough for about 5-10 minutes until it is smooth and glossy.
  4. Return the dough to a lightly oiled clean bowl and cover it with a tea towel. Leave the dough to rise for 2 hours or until doubled in size. A longer and slower rise makes for a better tasting bread so don’t leave it in too warm a place!
  5. Once the dough has risen for 2 hours, on a lightly floured surface knock it back, pushing the air out with your knuckles.
  6. Fold the dough over on itself a couple times and then using a sharp knife divide the dough into 8 equal sections.
  7. Form each piece of dough into a ball. Put the balls of dough onto a baking tray and place them in a plastic bag. Leave to rise for another hour.
  8. Preheat the oven to 400f/200c. In a large pot, boil the 6 cups of water. Once boiling add the baking soda. It will fizz up!
  9. Using a slotted spoon, lower each roll into the water. Boil the rolls for 1 minutes and then turn them over and boil again for another minute.
  10. Scoop out the dough and place back on the baking tray. Using a sharp knife cut an X shape on top of each roll and sprinkle with coarse sea salt.
  11. Bake the rolls for 20 minutes, turning once or until golden brown and shiny on top.
Please follow and like us:
144

Bit of a mouthful there eh? Here I’m combining three of my favourite things: chai, marzipan and cinnamon rolls. It all started when I saw this marzipan challah, I’m really going to have to work out how to veganise it some time soon because damn look at that thing!!

I think we all deserve a treat for making it through January. On the day of my last post, I suddenly realised after I’d published that  it was the blog’s one year anniversary and hastily inserted that into the title. This last year of blogging has been really great for me creatively, I’ve made things I never would have before. It’s also jump started my somewhat retired love of photography. I’m really looking forward to the next year of blogging – I already have a whole bunch of ideas. I’m the woman on the tube next to you typing “MARZIPAN???? CHAI???” into her iPhone. Sorry about that.

Another thing to mention that is kinda neat! Onegreenplanet contacted me a couple weeks ago on my Twitter to ask about republishing some of the blogs recipes. I’m a big fan of OGP, they post not just recipes but environmental issues and lots of cute videos and photos of animals. So I’m pretty excited about sharing vegan food on another platform!

Celebrations all round! Since I totally forgot about making something special for the blog birthday let’s count this recipe as our celebration cake. Maybe next year I’ll actually remember and make a proper cake!

INGREDIENTS

For the cinnamon roll dough

  • 3 tbsp vegan butter
  • 170ml/5.7fl oz soy milk
  • 1/2 tsp salt
  • 3 tbsp caster sugar
  • 1 tsp vanilla bean paste or extract
  • 1/2 tsp almond extract
  • 340g/12oz self-raising flour
  • 2¼ tsp dried active yeast
  • 1/2 tsp ground cinnamon
  • 2 chai tea bags

For the marzipan filling

  • 100g golden marzipan (the yellow kind)
  • 1 1/2 tbsps softened vegan butter
  • 50g soft light brown sugar
  • 1/2 tsp cinnamon

For the maple glaze

  • 1 tbsp maple syrup
  • 3-5 tbsp soy milk
  • 60-90g icing sugar

  1. In a saucepan on a medium heat add the butter, milk, salt, caster sugar, vanilla bean paste, almond extract and chai tea bags. Warm gently until the butter is melted around 3-4 minutes. Set aside to cool for about 10 minutes.
  2. In a big bowl mix together the flour, cinnamon and yeast. Once the milk mixture has cooled discard the tea bags and pour into the flour mixture. Using your hands or a wooden spoon mix until a shaggy dough has formed.
  3. Tip the dough out onto a lightly floured surface and knead for around 5-10 minutes until the dough is glossy and smooth. Roll the dough into a ball.
  4. Put the dough back in the bowl, cover with a dish cloth and leave to rise for an hour in a fairly warm place.
  5. After an hour the dough should have doubled in size. Punch the dough down and using a rolling pin roll it out into an approximate 18 inch rectangle. Don’t worry too much if it isn’t exactly right.
  6. Next prepare the filling, butter the entirety of the surface of the dough and then using a cheese grater grate the marzipan all over the butter. It will look a lot like cheese!
  7. Mix the cinnamon with the brown sugar and scatter over the marzipan.
  8. Starting at top side of the rectangle begin to roll the tough up into a tight sausage shape. Then using a knife slice the dough into rounds – around 1 inch thick.
  9. Grease a baking dish and arrange the cinnamon rolls. Cover them once again with the dish cloth and leave for another hour to rise.
  10. Whilst the rolls are rising, preheat the oven to 350f/180c and prepare the glaze. In a small bowl add the maple syrup and icing sugar, add milk to your preference. I like my glaze fairly thick so I added less milk, around 4 tablespoons.
  11. Bake the cinnamon rolls in the oven for 20 minutes or until golden and bubbling. Serve warm with the glaze poured on top.
Please follow and like us:
144

So we’re on an accidental cauliflower week here! I’ve wanted to make a cauliflower pizza base recipe for ages and this first attempt was lovely. My mum introduced me to figs on pizza last year and it’s blown my mind ever since. Trust me you’ll convert.

20140714-084947 pm-74987062.jpg

INGREDIENTS
For the cauliflower base

  • 1 whole cauliflower
  • 2 tablespoons ground flax
  • 6 tablespoons lukewarm water
  • 2 teaspoons garlic granules
  • 6 tablespoons rice flour
  • 1 teaspoon salt

For the onion chutney

  • 1 medium white onion
  • 1 medium red onion
  • 2 garlic cloves
  • 3 tablespoons sugar
  • 1 tablespoon date syrup
  • 6 tablespoons balsamic vinegar
  • 1 tablespoon whole grain mustard
  • 2 tablespoons vegetable oil
  • 2 tablespoons dairy free butter

For the tomato base

  • 12 cherry tomatoes
  • 2 tablespoons olive oil
  • 1 tablespoon tomato paste
  • Pinch salt

Find the cheeze here – as the dressing but replace the cashews with sunflower seeds soaked.

  • Figs
  • Rocket leaves

METHOD
1. Make the cauliflower base. Remove the leaves and hard base from the cauliflower and cut the cauliflower into small chunks. Place in a food processor and ‘pulse’ until you the cauliflower looks like rice.

20140714-090451 pm-75891123.jpg

20140714-090451 pm-75891769.jpg
In a pan of boiling water boil the river cauliflower for 5 minutes.
Drain ALL the water and place in the freezer to cool for 20 minutes.
Preheat the oven to gas mark 6.
2. Once the cauliflower is completely cool you will need to get rid of all the excess water or you’ll have a soggy base! I used my hands for this but if you have muslin or a tea towel you can strain the cauliflower through it will be a lot more effective.
3. Make your flax eggs- add the lukewarm water to the flax and mix. Set aside for 5 minutes so the flax thickens.

20140714-091020 pm-76220196.jpg
Add the flour, flax egg, salt and garlic granules to the cauliflower and mix thoroughly.

20140714-091601 pm-76561296.jpg
Transfer the mixture to a tray covered in greaseproof paper approx 7mm thick and shape however you’d like!

20140714-091637 pm-76597078.jpg
4. Put the base in the oven and cook for 25 minutes without the toppings.
5. Make the onion chutney. Cut the onions and garlic into thin slices. In a saucepan melt the oil and butter and add the onions. On a low heat with a lid cook for ten minutes to ‘sweat’ the onions and soften. Mix every few minutes to stop them sticking.
Once the onions are completely soft, add the sugar and date syrup and mix until melted. Add the balsamic vinegar and dinner until the it thickens. Once the mixture is sticky and the liquid is thick take off the heat and set aside.

20140714-092303 pm-76983141.jpg
6. Make the tomato base. Cut the cherry tomatoes into quarters. In a saucepan heat the oil and add the tomatoes on a low heat. You want the tomatoes to soften and not brown. Add the tomato paste and salt and heat for about 7 minutes until the tomatoes have completely softened. Remove from heat.
7. Once your pizza base has cooked for 25 mins, remove from the oven and construct! First spread the tomato on the base, the add teaspoons of the onion chutney, scatter the figs and streak the sunflower cheeze. Put back in the oven for another 15 minutes until the figs have started to shrink and the cheeze is slightly brown.

20140714-092840 pm-77320969.jpg

20140714-092840 pm-77320047.jpg
Serve with rocket and enjoy!

20140714-092921 pm-77361227.jpg
Becky xxx

Please follow and like us:
144

Apologies for the lack of posts – exercising has replaced food for the most part. That’s going well but I was desperate to make something good to eat but that was still nutritious!
This is a “oh god we have too many bananas” sort of cake.

INGREDIENTS
Adapted from here

  •  1 cup/220g light brown soft sugar (the kind you can sort of press with your fingers, it’s squishy)
  • 1/2 cup/209g solid coconut oil at room temp
  • 3 bananas with black spots or entirely black, mashed
  • 1 1/2 cups/192g plain flour
  • 1/2 cup/45.6g  dessicated coconut
  • 1/2 tsp baking powder
  • 1/4 cup/59ml soy milk mixed with 1 tsp apple cinedar vinegar + 1/4 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/4 teaspoon mixed spice
  • pinch of salt
  • 7 apricots, halved with the stone removed
  • oil for greasing

 

  1. Preheat the oven to 350f and grease your skillet – mine is 10.25 inches. If you don’t have a skillet you can use a 10 inch cake pan.
  2. Mix your vanilla, soy milk and vinegar together in a small jug and set aside to curdle – around ten minutes.
  3. Cream together the coconut oil and brown sugar using an electric mixer or by hand until smooth.
  4. Mash your bananas (I used a pestle and mortar) and add them to the coconut oil and sugar.
  5. Add the extra vanilla and the soy milk mixture and stir to combine.
  6. Sift together the flour, baking powder, salt and spices. Stir in the dessicated coconut.
  7. Add the dry mixture to the wet and mix well until fully incorporated.
  8. Pour your mixture into your skillet and smooth out with a spatula.
  9. Push your apricot halves (you should have 14) into the batter in whatever pattern you like! I went for simple circles.
  10. Bake the cake in the oven for 20-25 minutes or until a toothpick pushed into the middle of the cake comes out clean.

 

Sarah xxx

 

Please follow and like us:
144

When I was little we always used to make these chocolate biscuits we affectionately referred to as “dung balls”. They look almost exactly like dung balls but that makes them sound a little disgusting so I’ve gone with a more adult friendly title for this post! Anyway, last week I suddenly remembered that dung balls existed and that I definitely needed to “veganise” them.

This is a super easy recipe that takes less than 30 minutes.

INGREDIENTS

  • 4oz/113g vegan butter or margarine (at room temp)
  • 2oz/56g caster sugar
  • 3oz/85g cocoa powder
  • 3oz/85g plain flour
  • oil for greasing

  1. Preheat the oven to 300f/93c.
  2. Beat the butter until smooth then add the sugar. Beat until light and fluffy.
  3. Sift in your flour and cocoa powder and stir until the mixture resembles a sort of coarse soil.
  4. Using your hands, grab some of the dough and squish it together, rolling it in the palm of your hand to form a small ball.
  5. Grease a baking tray and place the shortbread balls on the tray, spaced fairly far apart as they will spread when cooking.
  6. Bake the shortbread in the oven for around 20-25 minutes or until a toothpick comes out clean. Remember, the cookies will carry on cooking out of the oven so be careful not to over bake!

Sarah xxx

Please follow and like us:
144

This month is  Teapigs Matcha Month! We’ll be posting a variety of vegan recipes using matcha all week.

Becky over at Teapigs was kind enough to send us a matcha kit to play around with!

But what is matcha exactly? Matcha is finely ground, high quality green tea with fantastic health benefits. Unlike normal green tea when you drink it you’re ingesting the entire leaf.   Matcha has three times the antioxidants of other green teas as well as having higher levels than blueberries, pomegranates, orange juice and spinach. Matcha also contains theanine which can help to lower stress levels.

On to the best bit of this first blog post:

Our first giveaway!

Teapigs were kind enough to provide us with a second matcha kit to give away. The contents of the kit can be seen here. Take it from me the whisk is amazing.

All that we are asking you to do is visit the Teapigs website here and choose your favourite tea or kit from their selection. Leave a comment below (please include your email) telling us which one you chose! We will choose the winner on Sunday May 18th so you have a week to enter.

Teapigs have also provided us with our own discount code to share with you! The discount code is soy and it’s valid for 10% off until the end of June (excludes cheeky, bulk buys, pick & mix and matcha kits)

INGREDIENTS

For the donuts:

  • 3 tbsp vegan butter
  • 170ml/5.7fl oz plant based milk
  • 1/2 tsp salt
  • 3 tbsp caster sugar
  • 1 tbsp vanilla bean paste
  • 340g/12oz self-raising flour
  • 2¼ tsp dried active yeast
  • Vegetable oil or neutral tasting oil to fry

For the matcha cream filling:

Adapted from here

  • 200ml/6.7fl oz soy cream
  • 50g vegetable fat
  • 2 tsps matcha
  • 1/2 tsp xanthan gum

For the matcha glaze:

  • 3 tbsps warm water
  • 2 tbsps caster sugar
  • Big pinch of matcha

 

  1. Start by melting the butter on a low heat, add in the milk, sugar, salt and vanilla. Set aside to cool slightly.
  2. Mix together the flour and the yeast in a large bowl.
  3. Once the butter mixture has cooled, pour it into the flour mixture and mix with your hands until a shaggy dough has formed.
  4. Tip the dough onto a lightly floured surface and knead until smooth, around ten minutes.
  5. Cover the dough and leave it to rise for 1 hour until doubled in size.
  6. Once the dough has risen, roll it out to 2cm wide and cut out round shapes with a cutter. Repeat until all the dough is used.
  7. Cover the circles once again and leave for another hour to rise.



Whilst the donuts are rising for the second time, prepare the matcha cream.

  1. In a heat proof bowl over a saucepan of boiling water heat the soy cream and vegetable fat until the fat has melted.
  2. Whisk vigorously to incorporate the soy cream and vegetable fat.
  3. Remove from the heat and prepare an ice bath by filling a larger bowl with cold water and adding ice cubes – we added ten.
  4. Put the heat proof bowl into the ice bath and add the matcha powder.
  5. Keep whisking until all the matcha is incorporated.
  6. Once the mixture has cooled, whisk in 1/4 tsp of the xanthum gum until the cream is smooth, thick and glossy.
  7. Add in the extra 1/4 tsp of xanthum gum and whisk until smooth.
  8. Refrigerate the cream until you’re ready to fill the donuts.

Once the donuts have risen, prepare your oil. Heat the oil in a deep sided pan or deep fat fryer until the oil reaches 160c.

  1. Drop in the donuts one at a time, frying for a couple of minutes each side until golden brown.
  2. Place on a wire rack to cool and drain.
  3. Once the donuts are cool, remove the matcha cream from the fridge and spoon into a piping bag.
  4. Using a skewer, make a small hole in the side of each donut before piping in a small amount of cream. Don’t pipe too much or it will all leak out later on!

Once all the donuts have been filled, set them aside and make the glaze.

  1. Add the sugar and water to a saucepan and heat on a medium high heat until the sugar begins to melt.
  2. Add the pitch of matcha and whisk vigorously until incorporated.
  3. Boil the sugar for 3-5 minutes or until it coats the back of a spoon.
  4. Remove from the heat
  5. Brush the glaze over the tops of the donuts!



Becky and Sarah xxx

 

Please follow and like us:
144

First week back at work after three weeks off, need a chocolate hit. Here’s a recipe for anyone who is tired and wants a sweet treat that literally takes about 20 minutes to make (including cooking time!) You can switch out the fruit for whatever floats your boat.

INGREDIENTS
Recipe adapted from here

  • 1 1/2 tsp coconut oil or vegan butter (coconut oil gives a much better flavour)
  • 1 tbsp coconut sugar
  • 1 tbsp maple syrup or agave nectar
  • 1/4 tsp vanilla extract
  • Pinch of salt
  • 2 tbsp + 1 tsp plain flour (sub gluten-free if you wish)
  • 1 tsp cocoa powder
  • Dark chocolate, chopped (I used 2 small squares)
  • Raspberries

  1. Preheat the oven to 350f/180c
  2. Melt your coconut oil in a small pan over a low heat. Once melted remove from the heat and stir in the coconut sugar, maple syrup, vanilla and salt.
  3. Add in your flour and cocoa powder and mix together. Don’t worry if it’s streaky or lumpy – we’re going for quick here.
  4. Chop your chocolate into small pieces.
  5. Scrape the dough from the small pan into a ramekin or oven-proof dish.
  6. Push your chocolate pieces into the surface of the dough and squash as many raspberries as you can on top!
  7. Bake in the oven for 10 minutes. It’s ready when the edges are slightly crisp and the chocolate is bubbling.

Sarah xxx

Please follow and like us:
144

It was Mother’s Day here in the UK this Sunday and my boyfriend is visiting from the US so I thought it was fitting that I make something to honour both occasions. Galettes are really great to make when you don’t have the patience or the time for a full-on pie.

INGREDIENTS
(Adapted from here)

For the pastry:

  • 1 cup/120g plain flour
  • 1 teaspoon caster sugar
  • 3oz/85g vegan butter cut into small pieces
  • 1 tbsp cocoa powder
  • 4 tbsp cold water

For the filling:

  • 1/4 cup/50g caster sugar
  • 1/4 cup/50g ground almonds
  • 4 plums or any other stone fruit (peaches, nectarines, whatever is in season) thinly sliced
  • a scattering of blueberries.

  1. Mix the dry ingredients together and cut the butter into chunks. Add the butter to the mixture and work it in, rubbing it in with your hands until it resembles a sort of coarse grainy texture.
  2. Add the water until it comes together to form a dough. Wrap the dough in cling film and refrigerate for at least 45 minutes-1 hour.
  3. Whilst the pastry is chilling, cut the fruit and mix together the sugar and almonds.
  4. Prepare a lightly greased baking tray.
  5. Once the dough is done chilling, unwrap it and roll it out into a rough disk shape on a  lightly floured surface.
  6. Transfer the dough to the baking tray and sprinkle half the almond sugar mixture on the dough. Leave the edges free of sugar.
  7. Start layering on the fruit working from the outside.
  8. Once the fruit is covering all the tart, sprinkle on the blueberries and the rest of the almond sugar.
  9. Fold over the edges of the pastry and press to seal.
  10. Preheat the oven to 350f and bake the galette in the oven for 25-30 minutes until the fruit is bubbling and golden brown.

Sarah xxx

Please follow and like us:
144

I like a little treat on a Friday night in. So I went to my little local health food shop and paid an absolute fortune on one small raw cookie. Just one. It was only average, and now I have a small hole in my pocket.
After looking through my well stocked cupboard I definitely realised I could make these SO cheaply and quickly myself! So here you go!

20140314-090042 pm.jpg

INGREDIENTS
2 cups oats
1tbsp flaxseed
2tbsp cinnamon
1tbsp ginger ground
1tbsp mixed spice
2 tbsp coconut oil melted
2 tbsp agave
Juice half orange
1/2 cup raisins
1 cup dates
5 figs cut into into raisin sized pieces

METHOD
1. Blend the oats, flaxseed, cinnamon, ginger and mixed spice in a food processor till fine
2. Add the orange juice, melted coconut oil and agave to the mixture and blend
3. Add the dates, cut figs and raisins and squash with your hands until the fixture forms. Mould into shapes and enjoy!

If you’re gluten free change the oats to gluten free ones!

20140314-091340 pm.jpg

Becky xxx

Please follow and like us:
144