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Ingredients -
250g/8¾fl oz peeled, de-seeded pumpkin or butternut squash, cut into
1cm/½in cubes
300g/10½oz tofu, dried with kitchen paper and cut into 4 triangles
200g/7¼oz creamed coconut, chopped and dissolved in 500ml/18fl
oz boiling water, or 800ml/1 pint 9fl oz coconut milk
4 tbsp light soy sauce
2 tsp sugar
150g/5¼oz rice vermicelli noodles
150g/5¼oz beansprouts
1 medium tomato, cut into 8 wedges
5cm/2in cucumber, cut into thin strips
8 sprigs of coriander
large handful of mint leaves
2 spring onions, chopped
sunflower oil, for frying
For the spice paste -
2 garlic cloves, coarsely chopped
2 red chillies, de-seeded and coarsely chopped
5cm/2in fresh ginger, peeled and finely grated
1 small onion
¼ tsp ground turmeric
2 stalks lemongrass, sliced
4 kaffir lime leaves, chopped
Method
1. To make the spice paste, put all the ingredients and three tablespoons of water
in a blender or spice grinder and purée until smooth (add more water if necessary).
2. Put the pumpkin or squash in a saucepan, then add salt and 500ml/18fl oz water.
Bring to the boil, then simmer for 10 minutes, until the cubes are tender, but still chunky.
Drain, reserving the cooking liquid.
3. Heat 2cm/1¼in depth of sunflower oil in a wok or frying pan. Add the tofu and fry
until golden and crisp all over. Remove with a slotted spoon and drain on crumpled
kitchen paper. Set aside.
4. Heat two tablespoons of the oil in a saucepan, add the spice paste and fry for two
minutes to release the aromas. Add the coconut liquid or coconut milk, fried tofu, soy
sauce and sugar. Add the reserved pumpkin liquid. Bring to the boil, then simmer for 10
minutes.
5. Meanwhile, put the noodles in a bowl, cover with boiling water and let soak for five
minutes. Drain and divide between four warmed bowls.
6. Top with the beansprouts, tomatoes and cooked pumpkin or squash. Add a piece
of fried tofu to each bowl.
7. Ladle over the hot coconut soup, top with the cucumber, coriander, mint and spring
onions, then serve.
1.
VEGAN STIR-FRY
Ingredients -
1 onion, chopped
1 clove of garlic, peeled and crushed (optional)
Various vegetables, as above
½ pint (200ml) vegetable stock
Tomato puree
Soy sauce
Sunflower seeds or pine nuts
Method -
1. Fry onion and garlic for 3 to 4 minutes in a little olive oil. Add vegetables, starting with the firmest (e.g. add carrots first; mushrooms and pre-cooked tinned vegetables last), frying them as you go.
2. Add generous quantities of soy sauce and fry for a couple more minutes.
3. Pour in the vegetable stock and add 1 tablespoon of tomato puree.
4. Add mixed herbs, salt and pepper and simmer until the vegetables are just cooked enough to eat (They should still be firm, not boiled soft).
5. Serve with rice or rice noodles.
2.
WHOLEMEAL SPAGHETTI BAKE
Ingredients -
1 large onion, chopped finely
1 clove of garlic, peeled and crushed (optional)
1 eating apple, cored and grated (don't grate until just before use)
Tin chopped tomatoes
Tomato puree
8 oz. (200g) wholemeal spaghetti
2 oz. (50g) hard Vegan 'cheese', grated
Method -
1. Preheat oven to GM 4 / 350 °F / 180 °C.
2. Fry onion and garlic for 5 minutes in 2 teaspoons of olive oil.
3. Stir in apple.
4. Add tomatoes and 1 tsp sage, 2 tbsp tomato puree. Cover and simmer gently for 10 mins until the sauce is fairly thick.
5. Meanwhile, cook spaghetti for 5 - 7 minutes until just tender. Drain it and add to the sauce.
6. Turn the mixture into a casserole dish.
7. Sprinkle grated cheese on top and bake in oven for around 25 minutes.
3.
NUT ROAST
Ingredients -
8 oz. (200g) chopped mixed nuts
1 onion, chopped
1 green pepper, chopped
1 stick of celery, chopped
1 grated carrot
2oz. (50g) sliced mushrooms
2oz. (50g) breadcrumbs
1 oz. (25g) wholemeal flour
5 fl. oz. (125ml) vegetable stock
1 tbsp. Mixed herbs
1 tbsp. vegetable oil
Method -
1. Preheat oven to Gas Mark 5 / 190 °C / 375 °F.
2. Heat the vegetable oil in a pan and fry the onion for a few minutes.
3. Add pepper, celery and mushrooms and fry for 2 minutes. Add the grated carrot and fry for one more minute.
4. Remove from the heat, add the flour and stir.
5. Add vegetable stock, nuts, breadcrumbs, mixed herbs and a little salt and pepper.
6. Grease the inside of a loaf tin. Put the mixture into the tin, pressing it down with a spoon.
7. Bake for around 35 minutes.
8. Serve this with vegetables and gravy.
4.
LASAGNE
Ingredients -
1 onion, chopped
1 red pepper, chopped
2 medium courgettes (zucchini), chopped
4 oz (100g) tin sweetcorn (or frozen sweetcorn)
3 oz (75g) chopped nuts (Mixed or walnuts)
5 sheets Lasagne (The sort that doesn't need pre-cooking)
For the sauce -
1½ oz (40g) wholemeal flour
¾ pint (400ml) soya milk
2 oz (50g) breadcrumbs
1 oz (25g) vegan margarine
Method -
1. Fry onion and pepper for a couple of minutes.
2. Add courgettes, cover pan and cook gently until courgettes begin to soften. Add sweetcorn, nuts, salt and pepper.
3. Now make the sauce, heat 2 tbsps oil and stir in the flour. When it begins to colour, add soya milk whilst mixing to keep the sauce smooth. Allow to thicken and add salt and pepper.
4. In an overproof dish, put down a layer of lasagne, cover with courgette mix and then some of the sauce. Cover with pasta, the rest of the sauce and top with breadcrumbs.
5. Dot the top with margarine and bake at GM 5 / 375 °F / 190 °C for 30 minutes.
5.
PANCAKES
Ingredients -
4 oz. (100g) plain white flour
2 tbsp vegetable oil
1 tbsp sugar
2 tsps baking powder
Pinch salt
7½ fl. oz. (200ml) soya milk
Method -
1. Combine flour, sugar, baking powder and salt. Mix thoroughly.
2. Mix in soya milk and oil and whisk until smooth.
3. Heat some oil in a frying pan (It is hot enough if a drop of batter on the pan sizzles).
4. Quickly pour some of the batter around the pan to form a thin circle. Shake the pan to stop the pancake sticking and cook both sides for a few minutes.
5. Serve with lemon juice and sugar or any topping you like.
6.
RISOTTO
Ingredients -
1 onion
Half a red pepper
5 oz (125g) brown rice
1 oz (25g) sunflower seeds
Method -
1. Chop and fry onion.
2. Add rice and fry for a few minutes.
3. Pour in about 3/4 pint of vegetable stock and simmer for 20 minutes.
4. Add salt and pepper. Simmer for 5 minutes until rice is cooked.
5. Mix in sunflower seeds and chopped pepper.
6. Cook a few more minutes and serve.
7.
BUTTER BEAN BURGERS
Ingredients -
1 onion, chopped finely
1 red or green pepper, chopped finely
1 carrot, grated
4 oz. (100g) breadcrumbs
1 tin butter beans
Ground cumin
Ground coriander
Chilli powder
Soya flour
Method -
1. Fry onion, carrot and pepper for 5 minutes.
2. Place them in a bowl and add the breadcrumbs, 1 tsp. each of cumin, coriander and chilli.
3. Add a little salt and pepper, 1 tbsp. soya flour. Mash the butter beans and add them. Mix well.
4. Form the mixture into 4 thick burgers and coat them with flour.
5. Fry the burgers for 20 minutes and serve with vegetables.
8.
VEGAN PIZZA
Ingredients -
Pizza Base -
1 lb. (450g) plain 85% wholemeal flour
1 sachet dried yeast
2 tbsp. olive oil
½ tsp. salt
6 fl.oz. (150ml) warm water
Topping -
1 tin chopped tomatoes
1 or more cloves of garlic, finely chopped
1 small onion
3 tbsp. tomato purée
1 tsp. rosemary
1 tsp. Sage
2 oz. hard vegan cheese (e.g. Scheese, Cheezley etc.)
Your choice of toppings. such as peppers, sweetcorn or olives.
1. Put all the base ingredients into a bowl and mix into a dough. Add more water or oil if necessary. Knead for 5 minutes to get air into the dough.
2. Put into a bowl and cover with a damp cloth. Leave to rise for about half an hour while you make the topping.
3. Punch down the dough, roll out into a circle on a baking sheet or pizza dish.
4. Fry onion until soft and garlic. Add tomatoes, herbs and purée and cook for a few minutes.
5. Add a handful of wholemeal flour if you want to make the sauce thicker.
6. Spread the sauce over the pizza base. Add toppings and cover with cheese.
7. Leave the pizza to stand in a warm place for 15 minutes whilst pre-heating the oven at Gas Mark 9 / 250 °C / 470 °F for 15-20 minutes.
8. Cut and serve.
9.
CHILLI
Ingredients -
1 onion, chopped
1 green pepper, chopped
1 tin chopped tomatoes
2 tins kidney beans (Or 8 oz / 225g dried kidney beans, soaked and cooked)
Tomato puree
½ pint (275ml) vegetable stock
Chilli powder
Raw cane sugar
Vinegar
Method -
1. Fry onion and pepper for 5 minutes.
2. Add tomatoes, 3 tablespoons tomato puree, vegetable stock, drained kidney beans, 2 teaspoons chilli powder, 1 tablespoon raw cane sugar, 1 tablespoon vinegar, 1/2 teaspoon salt.
3. Stir well and simmer for up to 30 minutes, whilst cooking rice.
10.
BLACK EYED-BEANS
Ingedients -
1 large onion
2 garlic cloves, crushed
12 oz. (350g) cherry tomatoes
1 tin black-eyed beans
1 tin kidney beans
1 tsp turmeric
1 tbsp cumin seeds
2 tbsp curry powder
1 tbsp lemon juice
2 tbsp tomato purée
2 tbsp chopped fresh mint or coriander (optional)
Serve this dish with rice or on top of baked potatoes.
Method -
1. Heat the oil and fry the onion and garlic for 5 minutes Add turmeric, cumin seeds, curry powder and cook for 1 minute.
2. Stir in the tomatoes, both tins of beans, lemon juice, tomato purée, a quarter of a pint of water and the chopped mint or coriander.
3. Add salt and pepper.
4. Cover the pan and cook for 10 minutes, stirring frequently.
11.
SWEET POTATO CURRY
Ingredients -
1 onion
3 medium size sweet potatoes, cooked
Large bunch of coriander, washed and chopped
1 tin of chopped tomatoes
1 tin of chickpeas
3 cloves of garlic
1.75 pints (800ml) vegetable stock
3 tsp. curry powder
Method -
1. Chop sweet potato into large chunks and cook until soft (about 15 minutes). Drain.
2. In a pan, fry onion and crushed garlic. Add curry powder and cook for 2 minutes. Add tomatoes, chickpeas and stock and bring to the boil.
3. Chop cooked sweet potato into smaller chunks and add to the curry. Add chopped coriander. Boil for 15 minutes.
4. Serve with rice.
12.
VEGETABLE CURRY
Ingredients -
1 large onion
3 medium size potatoes, cut into chunks
Half a cauliflower, washed and cut into florets
1 carrot, peeled and sliced
Aubergine or Green pepper (optional)
1 small tin (300ml) of processed peas
1 tbsp. curry powder
2 bay leaves
2 tbsp. tomato purée
Method -
1. Heat 3 fl. oz oil in a heavy saucepan and fry the onion for a few minutes.
2. Add the potatoes, carrots and cauliflowers and fry for 10 minutes.
3. Add the pepper or aubergine, if using. Add curry powder and some salt. Cook for 5 to 10 minutes.
4. Add the tinned peas, including the juice and add the bay leaves and tomato purée.
5. Cover with water, boil and simmer for up to 30 minutes.
6. Serve with rice.
13.
SWEET POTATO PASTIES
Ingredients -
8 oz shortcrust pastry
1 onion
2 small/medium size sweet potatoes
4 oz French beans or peas (frozen or fresh)
½ tsp ginger
½ tsp chilli
¼ tsp turmeric
½ tsp ground cumin
1 tsp coriander
¼ tsp mustard powder
salt and pepper
Method -
1. Preheat oven to Gas Mark 6 / 200 °C / 400 °F.
2. Cut up the sweet potatoes into chunks and boil for around 15 minutes until fairly soft. Dice them.
3. While they are cooking, make the pastry.
4. Chop and fry the onion and add ½ tsp ginger; ½ tsp chilli; ¼ tsp turmeric; ½ tsp ground cumin; 1 tsp coriander; ¼ tsp mustard powder, salt and pepper.
5. Add the spices and season to taste with salt and pepper. Cook gently for 4-5 minutes. Allow to cool.
6. Roll the pastry into 4 circles.
7. Place filling into centre of pastry and fold into a pasty.
8. Brush with soya milk and make a small vent in each one.
9. Bake for 20-30 minutes.
14.
GRILLED PEPPERS
Ingredients -
2 medium red peppers
2 medium yellow peppers
450g / 1lb courgettes, quite thinly sliced
2 tablespoons olive oil
450g / 1lb cherry tomatoes, halved
2 garlic cloves, crushed
pinch mixed herbs
salt and freshly ground black pepper
Method -
1. Halve the peppers, cutting right through the stem so that half of it remains intact on each pepper half. Trim away the core and seeds carefully.
2. Place the pepper halves shiny-side up under a hot grill and cook for 10 - 15 minutes, until tender and charred in places. Remove and leave to one side.
3. Sprinkle the courgettes with the olive oil and turn them with your fingers so that they are evenly coated. Grill for 5 - 10 minutes, until browned and tender.
4. Transfer the courgettes to a bowl and put the tomatoes under the grill for about 5 minutes, until tender and charred in places. Add to the courgettes.
5. Add the garlic, mixed herbs, and salt and pepper to the courgettes and tomatoes.
6. Mix gently, then spoon the mixture into the pepper halves.
7. Serve warm or at room temperature.
15.
VEGAN KEBABS
Ingredients -
2 red peppers, cut into 8 squares each and blanched
12 pickling onions, peeled and cooked in boiling water until tender
2 medium sized courgettes, cut into 3 cm slices and blanched
2 medium sized parsnips, cut into 4 cm chunks and boiled
For the marinade -
5 tbsp soy sauce
6 tbsp sherry
2 tbsp sunflower oil
1 clove garlic chopped
2 tbsp brown sugar
2 cm piece of fresh ginger chopped
half teaspoon dried mustard powder
Method
1. Thread the vegetables onto 4 skewers. Mix the marinade ingredients together.
2. Brush the marinade over the kebabs and cook on the barbecue. Keep basting the kebabs generously with the marinade during cooking, until all the marinade has gone.
16.
VEGAN ALOO GOBI
Ingredients -
1 large potato, cut into bite size cubes (you need to use a floury potato)
half a cauliflower, broken into bite size pieces
1 tbsp olive oil
1 onion, chopped
3 cloves garlic, chopped
1 cm piece of fresh ginger, chopped
1 fresh chilli (to taste), de-seeded and finely chopped
1 heaped tbsp flaked almonds
1 tsp turmeric
1 tbsp fresh coriander, chopped
1 tbsp tomato purée
500ml water
1 tsp garam masala (to taste)
Method
1. Par-boil the potato and cauli for a couple of minutes, then drain.
2. Meanwhile, heat the oil in a saucepan and fry the onion, garlic, ginger and chilli for 1 min, then add the almonds, turmeric and coriander and cook for another 2 mins.
3. Now add the potatoes, cauli, tomato purée and water. Stir well, cover and simmer for 15 mins until the potatoes and cauli are tender.
4. Sprinkle the garam masala over and serve.
17.
BUTTERNUT BOATS
Ingredients -
2 butternut squash
For the sauce -
1 tbsp olive oil
1 onion, diced
1 clove garlic, crushed
knob fresh ginger, diced
half a red pepper, diced
half a yellow pepper, diced
150g button mushrooms, sliced
1 tsp dried coriander
pinch paprika
400ml tin of coconut milk
1 tbsp ground almonds
Method -
1. Cut the squash in half, sprinkle with olive oil and a pinch of dried herbs, and cook in a hot oven for 45 to 60 mins, until soft in middle and browning around the edges.
2. To make the sauce, gently fry the onion, garlic, ginger and peppers in the olive oil for a couple of mins until starting to soften. Add the mushrooms, turn the heat up and cook until starting to brown. Add the rest of the ingredients, stir well, season to taste and reduce the heat so that it bubbles gently for 20 to 30 mins, stirring occasionally.
3. To serve, pile the mushroom sauce in the butternut 'boats'.
18.
CARIBBEAN BEAN STEW
Ingredients -
1 tin kidney beans, drained and rinsed
12oz / 350g mixed red, green and yellow peppers, chopped
1 400g tin chopped tomatoes
4oz / 100g mushrooms, sliced
1 red onion, finely chopped
2 cloves garlic, crushed
1 tbsp oil
2 sticks celery, chopped
2 small sweet potatoes, chopped
1 carrot, diced
2 tsp nutritional yeast flakes (optional)
1 rounded dessertspoon tomato purée
1 dessertspoon soy sauce
4 drops of tabasco sauce
1 tsp paprika
1 tsp dried thyme
2 bay leaves
black pepper
24 fl oz / 725ml vegetable stock
Method -
1. Heat the oil in a large pan and gently fry the onion and garlic until softened. Add the tomatoes, tomato purée and soy sauce and cook until pulpy.
2. Add all the remaining ingredients and stir well. Bring to the boil, cover and simmer for 30 minutes, stirring occasionally.
3. Remove the bay leaves and serve.
19.
RATATOUILLE
20.
Ingredients -
1 tbsp oil
1 onion
1 aubergine
1 red pepper
half a green pepper
1 clove garlic
2 tins of tomatoes
Method -
1. Heat the oil in a saucepan. Chop the onion and fry for one minute. Roughly chop the peppers and aubergine, add to the pan and fry for one minute. Crush the garlic and add to the pan with the tomatoes.
2. Bring to the boil, put the lid on the pan and simmer for 30 minutes, stirring occasionally. Take the lid off the pan, stir well and simmer for another 15 minutes.
3. Season with plenty of fresh black pepper and serve.
SPICED POTATO SOUP
21.
Ingredients -
1 tbsp olive oil
2 onions
1 medium parsnip
2 medium potatoes
1 medium sweet potato
1 leek
2 tsp mild curry powder
1 tsp turmeric
1 tsp ground ginger
salt and pepper
1 handful of split red lentils
Method -
1. Heat the olive oil in a large saucepan. Roughly chop the onions, add them to the pan and let them cook for a few minutes.
2. Chop the parsnip, potatoes, sweet potato and leek and add to the pan. Add the curry powder, turmeric, ground ginger, a pinch of salt and plenty of freshly ground black pepper, and mix well.
3. Add enough boiling water to cover, bring back to the boil, add a handful of split red lentils and then cover and simmer for 20 minutes.
4. Whizz the soup in a food processor, adding a touch more water if required.
5. Serve!
SWEETCORN CHOWDER
Ingredients -
2 tbsp vegetable oil
1 onion, diced
1 carrot, diced
1 stick of celery, diced
3 cloves of garlic, chopped
1 medium potato, diced
2 x 325g tins of sweetcorn, drained
1 pint water
½ pint soya milk
pepper
nutmeg, freshly grated
mango chutney
Method -
1. Gently fry the onion, carrot, celery and garlic in the oil for 10 mins.
2. Add the sweetcorn, potato, water and soya milk, stir well and bring to the boil. Season with pepper and a pinch of nutmeg. Cover and simmer for 20 minutes, stirring occasionally.
3. Let the chowder cool slightly, then lightly blend it (you want it to be slightly 'lumpy' not smooth). Add a little more water if required. Reheat if necessary, then place ¼ tsp of mango chutney in each soup bowl and pour the chowder over. Sprinkle a pinch of nutmeg over each bowl.
4. serve!
22.
ONION BHAJIS
Ingredients -
4oz gram flour
2 onions, chopped
1 tsp fresh coriander, chopped
½ tsp turmeric
1 to 2 chillis (to taste), de-seeded and finely chopped
pinch salt
¼ pint water
Method -
1. Mix all the ingredients except the water together, then add the water gradually until you have a thick batter (you may not need to use it all).
2. Deep fry in batches for 2-3 minutes, until golden brown.
3. Serve!
23.
FESTIVAL VEGETABLE BAKE
Ingredients -
7 tablespoons olive oil
2 medium onions, finely chopped
3 cloves of garlic, finely chopped
2 medium carrots, grated
1 aubergine, peeled and grated
500ml vegetable stock
4tbs dried apricots, soaked and liquidised.
1tbs parsley, chopped
½ tbs dill, chopped
1 level tbs paprika
salt to taste
1 cup polenta (fine corn meal)
Method -
1. Heat the olive oil in a large frying pan. Fry onion and garlic until soft. Add carrot and cook for two minutes. Add aubergine, stir in and cook for a further two minutes.
2. Remove from heat and mix in remaining ingredients except for polenta. Stir in polenta, a little at a time, until a dropping consistency is achieved.
3. Pour mixture into a greased baking tin, and place in the centre of a pre-heated oven at 180C, 350F, Gas Mark 4. Bake for 30 minutes, or until the centre of the bake has set.
4. Serve!
24.
AUBERGINE CAPONATA
Ingredients -
1 aubergine sliced into quarters lengthways, then chopped into 1-1½ inch thick cubes
2 shallots or small onion chopped
1 celery stick finely chopped
A generous handful of small tomatoes, chopped
1 tbsp red wine vinegar
2 chopped spring onions.
1-2 tbsp water.
2-3 tbsp oil
6 very heaped tsp sun dried tomato paste
Method -
1. Heat the oil in a pan, add the onions and cook for few minutes.
2. Add the celery and stir well.
3. Add aubergines and cook for at least 15-20 minutes. You will need to stir fairly frequently because aubergines are quite greedy vegetables when it comes to absorbing oil and can stick to the bottom of the pan. I tend to leave the lid on after they've been sealed, to steam the flesh.
3. Aubergines aren't the most attractive when they begin to cook, so if you're unfamiliar with them and they go a dull green colour in the initial stages of cooking, don't worry.
4. Add the pine nuts and toast them for a few minutes if you wish to use them.
5. Add in tomatoes and cook for another 5 minutes (add the sun dried ones too, if using).
6. Then add in the tomato paste, vinegar and water and heat through (add olives if using).
7. Turn off the heat and stir in the chopped spring onions.
8. Serve!
25.
DESSERTS --
JAM ROLY POLY PUDDING
Ingredients -
8 oz. (200g) Self Raising Flour
4 oz. (100g) Vegetable suet
1/2 to 1/3 Jar of jam (Strawberry or Raspberry are best)
Method -
1. Preheat oven to GM 6 / 400 °F / 200 °C.
2. Mix flour and suet in a bowl. Add a little water to form a dough (not too much so it isn't sticky).
3. Roll out to a square shape and spread with jam.
4. Roll up into a sausage shape and sprinkle sugar on the top.
5. Bake at top of oven for around 30-40 minutes until pastry is crisp and light brown.
6. Serve with Soya custard!
26.
JAM SUET PUDDING
27.
Ingredients -
6 oz. (150g) white self-raising flour
3 oz. (75g) vegetable suet
3 tbsps jam
2 oz. (50g) sugar
½ pint (250 ml) soya milk
Method -
1. Grease a pudding basin (1.5 pint or 1 litre) with margarine and spoon jam into the bottom.
2. In a bowl, mix together the flour, suet, sugar and a pinch of salt.
3. Gradually stir in the milk and pour the mix into the bowl.
4. Cover the bowl with a plate and microwave for 4 to 5 minutes on full power.
5. Turn out onto a plate.
6. Whilst it is cooking, make some custard from soya milk.
7. Serve !
CHOCOLATE SANDWICH CAKE
Ingredients -
Sponge mixture -
¾ pint (425ml) soya milk
6 tbsp. vegetable oil
11 oz. (300g) self-raising white flour
2 oz. drinking chocolate powder
6 oz. white sugar
1.5 tsp. baking powder
½ tsp. salt
3 tsp. vanilla essence
Buttercream filling -
2 oz. (50g) vegan margarine (sunflower works better than soya margarine)
4 oz. (100g) icing sugar
1 tbsp. cocoa
Method -
1. Preheat oven to Gas Mark 6 / 200 °C / 400 °F.
2. Line two sandwich tins with greaseproof paper.
3. Pour soya milk, oil and vanilla essence into a jug and stir well. Mix the dry ingredients in a large bowl. Pour in the milk mixture and stir well with a fork.
4. Pour the mixture into the two tins and bake for about 50 minutes. Allow the cake halves to cool a little, then turn them out onto a wire tray to cool properly.
5. Then make the Buttercream filling, Beat the margarine with a fork until it is fluffy.
6. Blend the cocoa with 1 tbsp. boiling water. Add it and the sugar to the margarine. Beat the mixture well until it is firm.
7. Sandwich the cake halves together with the filling and cover the top with the rest of the filling. Decorate with hundreds-and-thousands or grated chocolate.
28.
CHOCOLATE ORANGE CAKE
Ingredients -
8 oz. (200g) plain wholemeal flour
4 oz. (100g) vegan margarine
4 oz. (100g) raw cane sugar
1 tbs syrup
1 tsp bicarbonate of soda
1/3 pint (175ml) orange juice (or use soya milk)
2 tbsps baking powder
2 tbsps cocoa powder
1 tbsp orange peel, finely grated (or chopped nuts)
Method -
1. Preheat oven to Gas Mark 4 / 180 °C / 350 °F.
2. Cream together margarine, sugar and syrup. In a jug, stir bicarb. or soda into orange juice and add to bowl.
3. Sift flour, baking powder, cocoa and salt and gradually stir into the bowl. Add orange peel.
4. Spoon the mixture (which will be quite sloppy) into a medium sized square tin.
5. Generously sprinkle the top with more sugar.
6. Bake for about 35-40 minutes, until cooked in the centre.
7. Cool briefly in the tin and then turn out onto a wire rack.
8. Serve!
29.
VEGAN SHORTBREAD
Ingredients -
5 oz. (125g) white plain flour
2 oz. (50g) caster sugar
1 oz. (25g) rice flour / semolina
4 oz. (100g) vegan margarine
Method -
1. Line a baking tin with greased paper.
2. Sieve the flour. Add the rice flour and sugar. Knead in the margarine.
3. When the mixture binds, pack it into the tin.
4. Prick the top with a fork and crimp the edges with your thumb.
5. Bake at the bottom of the oven at GM 3 / 325 °F / 170 °C until firm and lightly browned (About 1 hour.)
6. Move onto a wire cooling tray and drench the top with caster sugar.
7. Serve !
30.
APPLE & APRICOT CRUMBLE
Ingredients -
3 apples, sliced thinly
2 oz dried apricots, cut into quarters
1 tbsp sugar
4 tbsp water
For the topping -
3 oz vegan margarine
6 oz flour
3 oz sugar
Method -
1. Put the apples and apricots into an ovenproof dish. Sprinkle with the sugar and water.
2. Make the crumble by rubbing the margarine into the flour and then mixing in the sugar.
3. Pile the crumble on top of the apple and apricot mixture.
4. Bake in a moderately hot oven for 45 minutes to an hour.
5. Serve hot with vegan ice-cream !
31.
RASPBERRY & BANANA PIE
Ingredients -
4 oz vegan margarine
8 oz flour
1 lb raspberries
3 bananas, sliced
sugar
Method -
1. Put the raspberries and bananas into the pie dish, adding sugar to taste.
2. Put the pastry lid on, brush it with water and sprinkle brown sugar over.
3. Bake in a moderately hot oven for around 30 minutes, until golden brown.
4. Serve !
32.
VEGAN BANANA ICE CREAM
Ingredients -
4 bananas
150ml soya cream
Method -
1. Peel bananas and cut into rounds.
2. Place on a baking tray and freeze for 8 hours or overnight.
3. Put the frozen bananas in a food processor and whizz until smooth, slowly adding 100ml to 150ml of soya cream.
4. Serve !
33.
CARAMELISED APPLE PASTERIES
Ingredients -
puff pastry
marzipan
apples
soya milk
sugar
Method -
1. Roll out some puff pastry and cut into 3 inch squares.
2. Roll out some marzipan and cut into squares half the size of the pastry squares.
3. Place a piece of marzipan on each pastry square. Place five thin slices of apple over each marzipan square.
4. Brush with a little soya milk and sprinkle with sugar.
5. Cook in a hot oven for about 20 minutes, on a greased baking tray.
6. Cool slightly and Serve !
34.
CHOCOLATE CHERRIES
Ingredients -
cherries
vegan chocolate
Method -
1. Melt a bar of vegan chocolate in a bowl placed over a pan of boiling water.
2. Holding the cherries by the stalk, dunk them so that they are completely covered in melted chocolate and place on a sheet of grease-proof paper.
3. Put in a cool place to set.
4. Serve !
Method -
1. Melt the chocolate into the soya milk.
2. Freeze the mixture overnight in an ice-tray.
3. Blend the frozen mixture with the sunflower oil, soya cream and, if you like, maple syrup to taste. Blend until completely creamed.
4. Freeze in a carton for several hours.
5. Remove from freezer half an hour before serving.
36.
TIPSY TRUFFLES
Ingredients -
200g dairy-free chocolate (at least 50% cocoa solids), broken up
225ml soya cream
50ml rum (e.g. cherry brandy, rum, whisky)
cocoa powder to coat
Method -
1. Put the chocolate and soya cream in a bowl over a saucepan of simmering water and heat gently until the chocolate has melted.
2. Remove from the heat, mix in the liqueur and cool the mixture quickly by putting the bowl into a bowl of cold water.
3. Once the mixture cold and beginning to set, whisk it hard until it is thick and light - using an electric whisk or food processor.
4. Put the whipped mixture in the fridge to chill until it is solid enough to shape.
5. Sprinkle a tablespoonful of cocoa onto a plate. Using two teaspoons, put generous teaspoonfuls of the chocolate mixture on top of the cocoa.
6. Sift another tablespoonful of cocoa on top, then quickly roll the teaspoonfuls of mixture between your palms to make the truffles.
7. Put them onto a plate and chill until needed and serve !
37.
BANANA PARCELS
Ingredients -
bananas
puff pastry
soya milk
sugar
Method -
1. Peel one banana per person.
2. Wrap each banana in puff pastry.
3. pastry with soya milk and dust with sugar.
4. Cook in a hot oven til golden brown.
5. Serve with dairy-free ice-cream !
38.
BAKED BANANAS
Ingredients -
2 bananas
1 tbsp brown sugar
½ tbsp vegan margarine
1 tsp cinnamon
vegan ice-cream to serve
Method -
1. Cut the bananas in half lengthways. Place in an ovenproof dish, sprinkle with the sugar and add the vegan margarine.
2. Bake in a hot oven for 15 to 20 minutes, until bubbling and starting to brown.
3. About half way through cooking sprinkle with the cinnamon.]
4. Serve !
39.
BANANA FRITTERS
Ingredients -
4 bananas
4oz self raising flour
1 tsp soya flour
¼ pint water
salt
sugar
Method
1. Make a thick batter by mixing the flours, water and a pinch of salt together.
2. Cut the bananas into 1½ inch chunks and gently stir into the mixture until they are all covered in batter.
3. Deep fry the bananas in batches for 3 mins until golden brown.
4. Drain, sprinkle with 1 tsp sugar, and serve !
40.
DEEP CHOCOLATE PIE
Ingredients -
9oz vegan digestive biscuits, crushed
5oz vegan margarine, melted
1 level tsp Agar flakes
7oz plain chocolate
1 tbsp of golden syrup
8oz tofu (silken tofu works best)
Method -
1. Mix the crushed biscuits with the margarine. Put into a greased cake tin (preferably with a removable bottom, or else line the base with greaseproof paper) and pat down firmly.
2. Make the Agar flakes up with half a pint of water (following the instructions on the packet).
3. Meanwhile melt the chocolate and blend together with the golden syrup and tofu. Blend in the Agar mixture and pour on top of the biscuit base.
4. Chill for 2 hours.
5. Serve !
41.
FRIDGE CAKE
Ingredients -
8 oz biscuits, crushed
4 oz vegan marg
1 tbsp golden syrup
1 dessertspoon cocoa
2 dessertspoons drinking chocolate
1 dessertspoon sugar
100g bar of plain vegan chocolate
Method -
1. Melt everything except the biscuits and chocolate gently in a large pan. Take off the heat, add the biscuits and mix well.
2. Pile the mixture onto a small, greased baking tray and press down firmly with your hands. (If you haven't got a small baking tray, use a standard one but only press the mixture into half of it.)
3. Melt the chocolate and pour over the top of the cake. Put in a fridge or cool place for one hour to set.
4. Cut into slices & Serve !
42.
STRAWBERRY PANCAKES
43.
Ingredients -
two thirds of a pint of soya milk
3 heaped tablespoons white self-raising flour
1 tsp soya flour
pinch of salt
1 tbsp sparkling mineral water
For the filling -
dairy-free ice-cream (e.g. Tofutti, Swedish Glace)
strawberries
sugar
Method
1. Whizz the ingredients, except the water, in a blender and check the consistency by dipping a spoon into the mixture. It should evenly coat the back of the spoon. If necessary, add more soya milk or more flour.
2. Gently stir in the sparkling mineral water.
3. Heat a heavy-bottomed or non-stick frying pan and pour in 1 tsp (no more) of vegetable oil. Ensure it evenly coats the pan.
4. Pour in ¼ of the mixture. Tilt the pan quickly to ensure even coverage of the mixture. Cook on a medium heat until golden brown.
5. Turn over and cook other side, then slide onto a plate and cook the next one.
6. To serve, put 2 scoops of ice-cream on each pancake, some sliced strawberries and a sprinkle of sugar, and then gently fold the pancake in half !
HOT CHOCOLATE FUDGE CAKE
Ingredients -
4oz (125g) soya margarine
½ pint (300ml) soya milk
2 tbsp of golden syrup
1 tsp bicarbonate of soda
8oz (250g) plain flour
2oz (50g) cocoa
8oz (250g) sugar
Method -
1. Melt margarine, syrup and soya milk, except 4 tablespoons, in a saucepan. Dissolve the bicarbonate of soda in remaining soya milk. Sieve all the dry ingredients into a mixing bowl.
2. Add the wet ingredients and mix thoroughly.
3. Line an 8" (20cm) baking tin with greaseproof paper or baking parchment. Pour the mixture into the tin and bake in oven 180C / 350F / Gas 4 for ½ hour. Reduce to 160C / 300F / Gas 3 for 1¼ hours.
4. Once cooled, cover with melted dairy-free chocolate (eg Plamil chocolate).
5. Serve !
Method -
1. Mix the dry ingredients in a bowl. Melt the soya marg and mix with the soya milk, then add to the flour mixture to make a dough.
2. Knead on a lightly floured board for 10 minutes.
3. Place in a lightly oiled bowl, cover with a clean tea towel and leave in a warm place to rise for up to 2 hours, until the dough has doubled in size.
4. Turn the dough onto a lightly floured surface and give 4 or 5 kneads to knock out most of the air.
5. Divide the dough into 12 pieces and shape them into balls.
6. Place on a baking tray lightly dusted with flour and flatten slightly. Cover with the tea towel and leave for 45 minutes.
7. To make the crosses, roll some pastry out and cut out some long narrow strips. Lay them over the buns in cross shapes, and then brush the buns with soya milk.
8. Bake for 20 minutes in a moderately warm oven (approx 160°c) until golden.
9. Meanwhile dissolve the caster sugar in 2 tbsp soya milk. As soon as the buns come out of the oven, brush them generously with the sugar glaze.
10. Cool on a wire rack.
11. Serve !
45.
BONFIRE BISCUITS
Ingredients -
6 oz vegan margarine
1 tbsp syrup
1 cup of each of plain flour, sugar, dessicated coconut, oats
½ tsp bicarbonate of soda dissolved in 2 tbsp hot water
Method -
1. Melt the margarine and syrup in a saucepan. Mix in the dry ingredients. Add bicarb and water.
2. Place 6 or 8 teaspoonfuls of the mixture on an ungreased tray and bake at gas mark 3, 170C until golden (10 to 15 mins).
3. Cool slightly and remove to cooling rack.
4. Repeat until all the mixture has been used.
5. Serve !
46.
CHOCOLATE BISUITS
Ingredients -
3½ oz vegan margarine
2½ oz demerara sugar
pinch of salt
2 oz self raising flour
4 oz oats
1 bar vegan chocolate
Method -
1. Cream the margarine and demerara sugar. Kneed in the salt, flour and oats.
2. Put heaped teaspoonfuls of the mixture onto a greased baking tray and press them down into a biscuit shape. Cook at gas mark 4 til just about to go brown (about 7 mins).
3. Cool the biscuits on a wire tray, then cover them with melted vegan chocolate.
4. Leave the coated biscuits for an hour or so until the chocolate has set.
5. Serve !
47.
CORNISH FARINGS
Ingredients -
4 oz self raising flour
1 level tsp ground ginger
1 level tsp mixed spice
2 oz soya marg
2 oz castor sugar
1 large tbsp syrup
Method -
1. In a mixing bowl, sieve the flour and mix in the spices.
2. Rub in the margarine until you get a breadcrumb consistency. Add the sugar.
3. Gently warm the syrup and add that too. Mix well.
4. Roll teaspoonful amounts of the mixture into balls, place on a lightly oiled baking tray and flatten slightly with your fingers.
5. Bake at Gas mark 6 for 5 mins (or mark 5 for 7 mins), til golden brown.
6. Leave to set slightly before cooling on a wire rack.
7. Serve !
48.
VIENNESE BISCUITS
Ingredients -
4oz soya margarine
1oz sieved icing sugar
5oz plain flour
bar of your favourite vegan chocolate, melted
Method -
1. Cream the marg and sugar until very soft. Add the flour and mix well.
2. Using a piping bag, pipe the mixture into fingers, rosettes and rings onto a greased baking tray.
3. Chill in a fridge for 15 minutes.
4. Bake in a moderate oven for 10 to 15 minutes. Cool on a wire tray.
5. Cover the biscuits with melted chocolate and leave to set.
6. Serve !
49.
VEGAN CUPCAKES
Ingredients -
3C flour
6T cocoa powder
2t baking soda
2C white sugar (I like to use 1 1/2 C white sugar and 1/2 C brown sugar, but its up to you)
1t salt
10T vegetable oil
2T white vinegar
2t vanilla extract
2C cold water
Method -
1. Preheat your oven to 350 degrees fahrenheit.
2. Then, in a big mixing bowl, throw in the flour, baking soda, cocoa powder, sugar and salt. Mix it all up with a large spoon.
3. When it is well stirred make a well in the middle of the dry mixture and add the vegetable oil, vanilla extract, white vinegar and the cold water. If you have a mixer then fantastic, otherwise continue to mix with your spoon until the mixture has a smooth consistency Once you have this you are ready to break!
4. Take your cupcake pan and put the little paper cups in to it. it helps if you grease the paper cups before pouring in the batter. When you’re ready to pour, use a ladle and fill the cups about three quarters of the way and then pop them into the oven and bake about 25 to 30 minutes. 5. Poke the middle cupcake with a toothpick to check that they are done. This should take between 20 and 30 minutes.
6. After they’ve cooled decorate them with some Vegan Icing and Serve !
