Vegan Cakes, Vegan Cookies

Golden Syrup Cookies

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Hi Everyone. It’s been a really long time since I added anything to this site… sorry šŸ™ But the good thing is I have lots to upload so you should get plenty of recipes coming soon.

This is a simple cookie recipe I found online and veganised. They are chewy and very tasty, and I’ll be making some more tomorrow afternoon for my friend Ruby and her family… but Iā€™ll have a few myself as they didn’t last long the first time šŸ™‚

Ingredients:

110g Self Raising Flour
1 tsp Bicarbonate of Soda
40g Caster Sugar
50g Vegan Butter I used Pure, but Vitalite etc is fine
2 tbsp Golden Syrup

Method:

Preheat the oven to 180 degrees
Grease 2 baking trays
Sift the flour together with the bicarbonate of soda and add the sugar
Add the vegan butter and mix to a crumble with your fingertips
Add the syrup and knead it until the mixture stiffens
Roll the mixture into 16 balls and place on your greased baking trays
Flatten gently. I used my hand but the back of a spoon is fine
Bake in the oven for 10-15 minutes, or until golden-brown
Place on a cooling rack, and enjoy

Uncategorized, Vegan Soups

Simple Pumpkin Soup Recipe

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Williams Simple Pumpkin Soup Recipe

Hi All,

It’s been a while since I posted anything, sorry! I have a few recipes to catch up on so keep watching šŸ™‚

This is a really simple recipe that I’d hoped to post right after Halloween when you probably had lots of pumpkin left over, but my mum and I went up North to do some activism with the West Yorkshire Save.

You’ll need…

4 tbsp olive oil
2 onions, chopped
1kg pumpkin (or any squash will do)
700ml veggie stock
150ml coconut milk
Salt & Pepper

Heat the olive oil in a large saucepan, then cook the chopped onions for 5 mins, until soft and transparent.

Add 1kg of peeled, deseeded and chopped pumpkin to the pan, and carry on cooking for 10 mins. Stir now and again until it starts to soften and turn golden.

Pour the veggie stock into the pan, and season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft.

Pour the coconut milk into the pan, bring back to the boil, then use a hand blender to blend the soup.

Season with salt and pepper then serve with crusty bread and enjoy!

Update: I made it again a couple of days later, but replaced half the pumpkin with carrots. It was really tasty too!

One of the photo’s is me with my 10 year old sister Kittie dressed up as Harley Quinn for Halloween. She took the pictures while I cooked the soup šŸ™‚

Vegan Cakes, Vegan Desserts

St Clements Drizzle Cake

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St Clements (Orange and Lemon) Drizzle Cake

This is quite a quick and easy cake to make and it tastes so good! This is what I used…

Ingredients

250 ml Soya Milk
2 tsp Apple Cider Vinegar
2 lemons
1Ā orange
75 ml rapeseed oil (vegetable/sunflower is fine)
200 grams of sugar
250 grams of plain flour
2 tsp of baking powder
75 grams of caster sugar

Method

PutĀ the milk and vinegar in a bowl and stir… if you look at the image above you’ll see it has separated/curdled and become slightly lumpy.

Grate the lemons and orange to remove the zest.

Squeeze the juice of one lemon and half the orange into a large bowl. Add the oil, lemon and orange zest, and the milk/vinegar and mix well

Sift in the flour and baking powder and mix again

Pour into a loaf tin lined with greaseproof paper (or a loaf tin liner), and place into a preheated oven at 180/350/gas mark 4 for 45 minutes.

When the top is golden and a wooden skewer comes out clean take it out of the oven and leave in the tin to cool.

Squeeze the juice of the other lemon and the remaining half an orange into a bowl and add the caster sugar and mix.

Take the wooden skewer and make lots of small holes in the top of the cake and slowly drizzle the mix over the cake.

Leave the cake to cool in the tin for half an hour while the liquidĀ soaks in then take out and place on a cooling rack, or eat warm if you can’t wait (like we did)

Let me know what you think!

William šŸ™‚

Vegan Desserts

I Made The Great Vegan Bake Off Final!

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I was so happy to get an email from Jennifer White at Peta UK last week saying my Peanut Butter Cake had made the finals of the Peta Great Vegan Bake Off! It was hard to keep it a secret until Monday too šŸ™‚

That means I’m in the last 12 and I’m very excited. I’m not really expecting to win as there are some amazing entries, but you can check them out and vote for your favourite by clicking this link

petauk-logo-great-vegan-bakeoff-2016-finalist-final

Vegan Desserts

Vegan Chocolate Rice Crispy Squares

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As itā€™s the summer holidays I havenā€™t been doing a lot of cooking, but today I just wanted to make something simple and delicious. I was watching Jim Chapman and Zoella make them recently on YouTube, and thought Iā€™d give them a go. They are very simple, so if you want your #vegankids to get into baking and cooking this may be a good one to start with.

Ingredients

60g vegan butter (I used Vitalite)

3 tablespoons golden syrup

100g of dark chocolate. I used Bournville as usual and I added a few squares more because… well, chocolate šŸ™‚

90g Rice Krispies*

One square or rectangular baking tin with greasproof paper to line it, or some bun cases if you want to make individual cakes

*IMPORTANT NOTE…. Rice Crispies that have been fortified with Vitamin D such as Kellogg’s are NOT VEGAN, because the Vit D has been sourced from lanolin in wool. Therefore make sure you check the ingredients. Non-Fortified rice crispies, such as Lidl and Aldi own brands are safe for vegans)

Method

Grease the tin and line it with the greaseproof paper, trim off the excess.

Melt the chocolate in a bowl over a saucepan of lightly boiling water

Add the butter and stir it until melted, then add the syrup and stir

Pour the mix over the Rice Krispies (Dad helped with this because it was really hot) and gently stir it all together

Spoon the mix into the lined tin or the bun cases

Leave to cool (I put mine in the fridge for half and hour)

Cut into squares/rectangles and enjoy!

William

 

 

 

Vegan Desserts

Vegan Brownies

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Hi Everyone, I’ve made brownies a lot and this is my favourite recipe so far. I originally found it on food.com but have made one or two small changes to it.

This is what you’ll need…

2 cupsĀ of plain (all purpose) flour

1 cupĀ of water

1 cupĀ of brown sugar

1 cupĀ of white sugar

1 teaspoonĀ of salt

1 teaspoonĀ of vanilla essence

Ā¾Ā cupĀ of cocoa powder

Ā½ a cup of chocolate chips (Aldi and Co Op both do vegan dark chocolate chips)

Ā½ cup of sunflower oil

Ā½ teaspoonĀ of baking powder

1 x brownie pan (mine is 28cm X 18cm – 11″ X 7″)

Method…

Mix the water with half a cup of the plain flour over a lowish heat. Make sure you keep stirring to get out the lumps, and heat until itā€™s a sticky paste. In the pic above itā€™s slightly overdone and I had to add a little water later on. If you sieve the flour first it would probably work even better to get the lumps out!

When itā€™s ready take it off the heat and put it in the fridge to cool completely

Meanwhile, when it’s cooling, grease your brownie pan (I used vitalite to do mine), andĀ mix the sugar, salt, cocoa powder, vanilla, and vegetable oil together. When youā€™ve done that, add the flour and water paste and mix it all together well.

Now add the baking powder and the rest of the flour (I do it a bit at a time and use an electric whisk), and the chocolate chips. Save a handful to sprinkle on the top too! You could also add chopped nuts if you like, or anything else you fancy.

Spread mixture into theĀ greased brownie pan.

Bake at 180/350/gas mark 4 for 25 minutes, or until a skewer inserted into the brownie comes out cleanish. Watch you donā€™t overcook it though, having a gooey centre is a good thing šŸ™‚

Enjoy

William

11
Vegan Brownies

 

Vegan Breakfast

Savoury Chickpea Flour Omelette

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Hi everyone, sorry itā€™s been a while but as itā€™s summer Iā€™ve been playing out more and cooking less. This is the chickpea flour omelette I made a short while ago. I made it for mum and dadā€™s breakfast and Iā€™ve been meaning to blog it for ages. They likedĀ them šŸ™‚

The original recipe came from www.veganricha.com but I changed a few of the ingredients, mainly because we didnā€™t have them.

This is what I used…Ā 

1 cup chickpea flour

1 Tablespoon flaxseed meal or chia seed meal

Ā½ tsp salt

Ā¼ tsp each of turmeric, garlic powder, baking soda, cumin powderĀ 

3 Tbsp soya yogurt

1Ā¼ cup water

Veggies ā€“ I used whatā€™s listed below but you can use whatever you like, or what you have availableĀ 

Tomato

Yellow Pepper

Mushrooms

Courgette

Red Onion

Asparagus

You can also add Nooch if you like, as well as herbs and other spices.

Method

In a bowl, mix all dry ingredients, then add the yogurt and 1 cup of water and mix well so there are no lumps. Add more water if needed to make a thickish batter. Let it sit for 2 mins.

Heat a heavy bottom frying pan at medium heat. When itā€™s hot brush on olive or coconut oil to grease the pan, then place enough veggies for one omelette in the pan. Pour the batter over the veggies and move the pan to move the batter around evenly if you need to.

Cook for 4 to 7 mins, depending on the pan and the thickness of the pancake. The first pancake usually takes longer as the pan heats up.

I couldnā€™t flip mine so served them when the centre of the omelette was set and added a little salt and black pepper.

Enjoy

William šŸ™‚

Vegan Desserts

Chocolate Chip Cookies

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These are originally from a Betty Crocker recipe I found online, but with a few small changes. They are very easy to make, and the hardest part is transferring the cookie dough onto a baking sheet as itā€™s really sticky!

Ingredients

2/3 cup coconut oil, melted (I use the one from Aldi)

2/3 cup granulated sugar

2/3 cup brown sugar

Ā½ cup soya milk (you can use almond or any other plant milk)

2 tsp vanilla essence

2 Ā½ cups plain flour

1 teaspoon baking soda

1 teaspoon baking powder

Ā½ teaspoon salt

250g vegan chocolate chips (I get mine from Aldi)

Method

Pre-heat your oven to 180/350/Gas Mark 4.

In a big bowl, mix the coconut oil, granulated sugar and brown sugar, then stir in the soya milk and vanilla.

Stir in the flour (I do about a quarter at a time), then add the baking soda, baking powder and salt and keep mixing until the cookie dough forms. Add the chocolate chips and stir them in.

Place the dough in cookie size dollops onto ungreased cookie sheets. Each one should be about a tablespoon full of dough. Leave enough room between them so they can spread when they cook.

Bake them until the edges are light brown and tops look set. 11-12 minutes will probably be enough so check after 11 minutes and see what you think. If youā€™ve made them bigger they may take a minute or two longer.

Let them cool for a minute or two on cookie sheets then move them to a cooling rack

Cool completely and put them in an airtight container.

Ps…Ā This made between 30 and 40 cookies, so if you don’t want that many just halve the amounts.

Pps… If you canā€™t be bothered to measure them all out into cookie shapes, you can just make one big one like this šŸ™‚Ā but itā€™ll take longer to cook!

cookie

Enjoy

William

Vegan Desserts

Quick and Easy Vegan Donuts

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I saw this recipe on the ā€˜Proper Tastyā€™ Facebook page and it looked quite easy so I thought Iā€™d give it a go!Ā  They turned out pretty well and didnā€™t take too long at allĀ šŸ™‚

This is what you need… (recipe from Proper Tasty)

INGREDIENTS…

50 grams vegan margarine (I used Vitalite)
120 millilitres soya milk
2 tablespoons sunflower oil, plus 1 litre extra for frying
250 grams plain flour
100 grams caster sugar
1 teaspoon baking powder
1/2 teaspoon salt

METHOD…

Gently melt the butter over a low-medium heat. Add THE milk and 2 tablespoons of sunflower oil and mix together. Once combined, take off the heat and set aside.

In a separate bowl, combine the flour, 50g of the sugar, baking powder and salt with a fork. Make a well in the centre and pour in the butter mixture. Combine gradually until a thick dough forms.

Using your hands, roll dough into little flat balls and with your thumb, press a hole in the centre of each doughnut. (I had to flour my hands for this part because it was sticky!)

Heat up the litre of oil in a pan (I used a deep wok). To know when it’s hot enough, fry a little bit of bread in the oil. If it goes brown and floats to the top, in 45-50 seconds the oil will be ready! Gently lay the doughnuts into the oil using a spatula. Fry for about 3-5 minutes on each side, until golden brown (Mine were cooked a little sooner than that so keep an eye on them).

Transfer the doughnuts onto some tissue paper to soak up any excess oil. Then roll into a bowl of the remaining 50g sugar.

Enjoy!

WilliamĀ šŸ™‚