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Recipes

Chocolate Pudding Cake

My chocolate pudding cake is great with a cuppa but even better a little warm with some vegan ice cream. It is real comfort food for when you just need a stodgy treat.

Chocolate Pudding cake
Chocolate Pudding cake

Ingredients:
1 3/4 cups plain flour
3/4 cups unsweetened, organic cocoa powder
3 tsps baking powder
small pack firm silken tofu, (use the tofu and the water)
1 1/4 cup maple syrup
3 tbsp vegetable oil
1 cup non dairy milk
1/3 cup boiling water
1 tsp pure vanilla powder

Method:
Preheat the oven to 350 F.
Prepare a couple of 9 inch cake tins or grease a large tray if you prefer a tray bake.
Sift all the dry ingredients into a good sized mixing bowl.
Blend together:
The tofu, maple syrup, oil and milk until creamy and smooth. process the tofu until creamy. Add the maple syrup and oil and process until smooth.
Stir the tofu mixture into the dry ingredients.
Add the boiling water and continue to stir until you have a nice silky batter. (Don’t worry about a few small lumps).
Pour the batter into the prepared pans and bake until a toothpick inserted into the center of the cakes comes out clean. (Should be about 30 – 45 minutes).
Once cooled you can now sandwich together with a filling of your choice.
I chose to bake mine in a tray and cover with melted chocolate. It’s up to you.

 

Recipes

Spicey Vegan Sausages – You can’t believe they’re not pork sausages.

vegan sausages

Dry Ingredients:

6 oz vital wheat gluten Flour
1/2 oz fine oats
1 oz chick pea flour or gram flour
2 tsp hot cayenne pepper
1 tsp sweet paprika
2 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
2 large tsp miso paste

Wet Ingredients:

About 110 ml vegetable stock mixed with
2 tbsp olive oil
2 tbsp soy sauce

In a mixer or a large bowl if mixing by hand, add all the dry ingredients and combine well.
Slowly add the stock mixture until the dough comes together.
It should be smooth but not sticky, if too dry add more stock mixture.

Kneed the dough for a few minutes then separate unto about 8 pieces.
Shape the sections into a sausage shape then tightly wrap with foil and twist the ends so you have 8 little Christmas crackers.

Steam the sausages for 30 minutes.
Once steamed, unwrap the sausages and then brown them in a pan with a little oil.

These sausages can be frozen if they last that long.

cheese, Recipes

Vegan Chili Cashew Cheese

Delicious cheese made from cashew nuts.

Vegan Chilli Cheese
Vegan Chilli Cheese

 

2 cups raw cashews soaked over night or placed in boiling water for at least 2 hours
2 garlic cloves, minced well
1/2 tsp garlic powder
1 tsp chili powder
The zest of one lemon
1/4 cup lemon juice
3/4 cup water
2 Tbsp nutritional yeast
1/2 tsp sea salt
2 Tbsp olive oil

 

FOR SERVING
2 Tbsp of a combination of smoked red paprika and chili to taste
if you like it hot then add more chili.

 

Drain the cashews well.
In a food processor add the cashews, minced garlic, chilli powder, garlic powder, lemon zest, lemon juice, water, nutritional yeast, salt and olive oil.
Process until very smooth.
Line a strainer or small colander with a cheesecloth or clean tea towel and place over a bowl.
Put the cheese in the strainer and grab the top of the cloth and squeeze well to get all the moisture out and to give the cheese a nice shape.
You could put a weight on the top to help get the moisture out.
Put the whole lot in the fridge for a few hours and once the cheese is set roll it in the paprika and chili mixture.

 

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