Hello beautiful cats! How are you? I hope you are enjoying your weekend! For me, this is a very relaxing one as the past week has been so busy – but Sundays are also for a walk and I found a lovely new spot not too far from my home: I wasn’t aware of it as I usually go the other direction and a colleague told me about it. Loved this little Sunday adventure! And what better sweetie I could find at home if not this Vegan School Dinner Sponge by TraditionalPlantBasedCooking?! If you don’t know this website, please go and give it a look because they have veganised almost every food you grew up with not only from the British Isles but North America, Oceania and more.
So without further ado, here is the recipe!
225 grams self-raising flour sieved, or plain/all purpose flour with an extra ½ teaspoon of baking powder
2 teaspoons baking powder sieved
175 grams caster sugar or granulated
6 tablespoons vegetable oil such as rapeseed/sunflower (this is not a strong tasting oil)
1 teaspoon vanilla essence
225 ml water
Jam and coconut topping:
8 tablespoons fruit jam (jelly) Give the jam a good mix with a spoon so it’s easier to spread.
4 tablespoons desiccated coconut
Prepare the sponge:
Preheat oven to 160 Fan/ 180 Celsius/ 350 Fahrenheit/ gas 4.
Grease the baking dish and line with greaseproof paper if necessary.
Add dry ingredients to a mixing bowl and mix.
Add wet ingredients and mix to a smooth batter.
Scoop the cake batter into the baking dish. A spatula is amazing as it helps scrape all the batter off the bowl.
Place baking dish on the middle shelf of the oven.
Bake for 25-30 minutes depending on your oven. Fan ovens are often faster to bake. Check the traybake after 25 minutes. Cake is ready when risen, lightly golden and a skewer inserted comes out clean.
Leave the cake for about 20 minutes and then carefully remove from the tin to cool on a wire rack. Or simply leave in the tin to cool. It will be fine. Carefully peel away the baking paper.
Once cool finish the sponge by adding the decoration.
Jam and coconut topping:
Whip your jam with a spoon to loosen it up and make it easier to spread. Spread over your cake.
Sprinkle coconut over the jam to cover.
Slice into 12 pieces.
I enjoyed a piece of this sponge with some hot tea after the walk!
Happy Sunday, cuties! Are you surviving the “Artic Blast”? The weather forecast for our area was saying that there would have been a lot of snow, but in the end, we had only a sprinkle and not much else! However, it has been below zero for a few days so this called for some warm and comforting food and I was in the mood for a goulash: I still remember when my granddad was making this dish, all the care he was putting into it and how delicious and comforting it was. Obviously, it wasn’t vegan, but I was looking to recreate that feeling again and I managed to find the perfect recipe! ForkfulOfPLants’ recipe for a Vegan Goulash with Mushroom and Smoked Tofu is just what you want.
1 tbsp olive oil
2 brown onions chopped into 1 inch pieces
1 red bell pepper chopped into 1 inch pieces
500 g mushrooms sliced
2 tbsp sweet smoked paprika
1 tbsp sweet paprika
2 tsp garlic powder
200 g carrots chopped into ½ inch pieces
300 g potatoes chopped into 1 inch pieces
1 block smoked tofu (approx 225g) cut into 1 inch cubes
2 tbsp flour
400 g chopped tomatoes
1 tbsp tomato puree
500 ml vegetable stock
3 springs fresh thyme
salt and pepper to taste
Heat the oil in a large pan. Add the chopped onions and pepper, and sauté over a medium-low heat for 5 minutes until they start to soften.
Add the mushrooms, and cook for 5 minutes more, or until they start to release liquid. Then, add the smoked and sweet paprika, and the garlic powder.
Stir the spices through, then add the carrots, potatoes and tofu. Sprinkle over the flour, and mix well again.
Finally, add the chopped tomatoes, tomato puree, vegetable stock and fresh thyme. Stir to combine, then bring the goulash to a steady simmer.
Cover and cook for 40 minutes. After 40 minutes has passed, remove the lid, stir, and allow to cook for a further 20 minutes uncovered, or until the potatoes are soft and the vegetable goulash has thickened.
Season with salt and pepper to taste.
You can swap the smoked tofu for the same quantity of soy chunks – rehydrate them in warm water, drain them and add to the recipe instead of the tofu.
Hello beautiful kittens! How are you? These days everybody is talking a lot about how spring is approaching and they are all so happy, I don’t have the heart to tell them that spring doesn’t agree with me! But yeah, the past days have been decisively milder, although I wouldn’t scream “spring!” just yet as a couple of years ago we got snow in May and two years before that it was “The Beast from the East” in March.
Hello beauties! Just a very short post today. We’re having an unusual mild weather at the moment, but it doesn’t mean that we can’t make some delicious comforting food. So here’s the recipe for Flourless Chocolate Fudge Cookies by Elavegan: you won’t believe how delectable they are…and without flour!
1 1/2 tbsp ground chia seeds + 1/4 cup (60 g) water
1 scant cup (100 g) ground sunflower seeds or almond flour
3/8 cups (75 g) date sugar or organic cane sugar
5 tbsp (30 g) cocoa powder
1 tsp baking powder
1/4 tsp salt
1/4 tsp espresso powder (optional, but recommended)
3 1/2 tbsp (50 g) nut/seed butter of choice
1 1/2 tbsp (18 g)coconut oil melted
1 tsp vanilla extract
1/3 cup (60 g) dairy-free chocolate chips or chocolate chunks (or both)
1 To a small bowl add ground chia seeds (or ground flax seeds) and 1/4 cup water. Stir to combine and set aside. Also, preheat the oven to 350 °F (175 °C) and line a baking sheet with parchment paper.
To a medium-sized bowl (or food processor) add ground sunflower seeds (or almond flour), cane sugar (or granulated sugar of choice), cocoa powder, baking powder, salt, and espresso powder. Mix until there are no lumps.
Add nut/seed butter of choice, coconut oil, vanilla extract, and the chia seed mixture. Stir (or blend, if using a food processor) until combined.
Finally, add the dairy-free chocolate chips (or chopped chocolate) and mix with your hands until you have a smooth dough.
Divide the dough into 8 pieces (each weighing about 50 grams / or make 10 smaller ones) and roll each piece with your hands into a ball. You can also use an ice cream scoop.
Place the cookie dough balls on the prepared parchment paper and flatten them with your hand. Bake in the oven for 14-16 minutes. They will be still soft when you take them out but firm up once cooled. Enjoy!
You won’t regret making them and probably eating them as soon as they get out of the oven!
Hello my beautiful cats! How are you? It’s been quite a long time since the last time I wrote here! I’ve been away visiting my parents for two weeks during the Holiday season and it’s been great: I spent such a lovely time with them, we’ve been visiting some different places almost every other day, just the three of us and it’s been amazing! The downside, leaving them and when I came back home to the UK I felt I was missing them a lot – but this is not the place to talk about it and will dedicate a post about moving away from home, to another country.
Today it’s Recipe Sunday! And I wanted to share the Vegan Borscht recipe by ConnoisseurusVeg I made this week, which was exactly what I needed for a comfy night after an extremely busy day. It’s an easy recipe with a delicious result!
Vegan sour cream, yogurt, or cashew cream, for serving
Chopped fresh chives and/or parsley, for serving
Coat the bottom of a large pot with olive oil and place it over medium heat. When the oil is hot, add the beets, carrot and onions. Sauté until the veggies begin to soften, about 10 minutes. Add the garlic and sauté another minute, until very fragrant.
Stir in the broth, tomato paste, cabbage and potato. Raise the heat and bring the liquid to a boil. Lower the heat and allow to simmer, uncovered, until the veggies are tender, 15-20 minutes. You can add more broth or water if you like.
Remove the pot from heat and stir in the lemon juice and dill. Season with salt and pepper to taste.
Serve the soup into bowls and top with vegan sour cream, yogurt, or cashew cream, and a sprinkling of fresh dill, parsley and/or chives.
Hi kittens! How are you? It’s been a very cold week: snow and ice have covered where I live and I was really a Winter Wonderland! Just perfect for the pre-Christmas period. And it’s a great time to have some comfort food like this Vegan Vegetable Wellington by ConnoseurusVeg.
Place the rice, broth, thyme, sage and rosemary into a small saucepan and set it over high heat.
Bring the liquid to a boil, lower the heat and cover. Allow the rice to simmer for about 40 minutes, until the liquid is fully absorbed.
Remove the pot from heat and allow it to sit with the lid on for at least 5 minutes before uncovering.
While the rice cooks, preheat the oven to 400°.
Toss the squash with 1 teaspoon of olive oil and and toss the mushrooms with 2 teaspoons of oil. Arrange them separately on the baking sheets.
Place the baking sheets into the oven and bake until the squash and mushrooms are tender, about 20 minutes.
Remove the baking sheets from the oven but leave the oven on.
Coat the bottom of a large skillet with the remaining tablespoon of olive oil and place it over medium heat.
When the oil is hot, add the onion. Sweat the onion until soft and translucent, about 5 minutes.
Add the garlic and sauté another minute, until very fragrant.
Lower the heat and carefully add the whiskey (Note 4). Raise the heat back to medium, bring the whiskey to a simmer it simmer for about 2 minutes, until most of the liquid has cooked off.
Add 1 cup of the cooked rice (Note 5), squash, mushrooms and pecans to the skillet. Stir a few times to mix everything up.
Taste-test the mixture at this point (careful, as it will be hot) and season it with salt and pepper to taste.
Sprinkle the flour over the mixture and stir to incorporate. Remove the skillet from the heat.
Line a baking sheet with parchment paper.
Place the puff pastry on a lightly floured surface and roll it to about a 12-inch square. Transfer it to the baking sheet.
Pile the filling on the puff pastry, forming a long rectangle extending down the center of the puff pastry sheet. Shape the filling with your hands and pack it in. It should seem like a lot, but you can remove some if it’s way too much.
Option 1: Braid the dough. Use a knife to cut approximately 1-inch strips down either side of the rectangle, stopping about a half in from the strip of filling. Starting at the bottom, fold the strips inward at a slight diagonal, over the filling, pinching opposite strips together.
Option 2: Simply fold the top and bottom ends of the puff pastry over the filling, then wrap the sides overtop to form a log shape, pinching tightly at the seams to form a seal. Poke a few holes in the dough to allow steam to escape.
Brush the pastry with the melted butter.
Bake the log until golden and puffy, 30-35 minutes.
Allow the vegetable Wellington to cool just for a couple minutes, then slice and serve.
We’re so close to Christmas! Do you have everything ready for this holiday? If yes, I’m absolutely happy for you and kudos for your organisational skills. Here, we’re not 100% ready but. I know what I would like for my Christmas dinner! So, I’m sharing with you the recipes
I hope you’ll have a great time during these holidays and you’ll manage to also get some rest. And I hope you’ll enjoy some of these delicious dishes! If you make any of these, let me know what you think 🙂
Hello beauties! Is everything okay with you? Here it has snowed and it is really Winter Wonderland! So beautiful. This morning I felt like pancakes and followed a recipe by the VietVegan that I shared last year for Pancake Day: it’s my favourite recipe for pancakes, so easy to make and has a delicious result! For dinner, I wanted something versatile to use for tomorrow’s lunch and this Air Fryer Tofu by LovingItVegan was exactly what I needed.
Press the tofu for 30 minutes. It’s ideal if you use a tofu press. If you don’t have a tofu press you can place your tofu on a plate, with another plate on top and then stack something heavy on top of that, like a heavy pot.
When the tofu is pressed cut it into cubes.
Add sesame oil, soy sauce and maple syrup to a measuring jug and whisk together into a sauce.
Place the tofu cubes into a container with a tight sealing lid.
Pour the sesame oil, soy sauce, maple syrup mix over the top of the tofu.
Place the lid onto the container and rotate it a few times, gently tossing the tofu with the sauce.
Add cornstarch, nutritional yeast, smoked paprika, garlic powder, onion powder, salt and ground black pepper to a small bowl and mix together.
Sprinkle half the spice mix over the tofu. Put the lid on the container and rotate it a few times to gently toss the tofu in the spices.
Then sprinkle the rest of the spice mix over the tofu, seal the container again and rotate it a few times again to toss the tofu in the spices.
Place the blocks of tofu into the air fryer in a single layer with space between each block. Make sure they don’t touch.
Depending on the size of your air fryer you may be able to do it in one batch.
Cook at 400°F (200°C) for 10 minutes until golden and crispy.
Happy Sunday my beauties! Is everything okay with you? This weekend has been so lovely, I have enjoyed a couple of nice autumn walks and also a trip to a local Christmas Market and coming back from these walks I was craving some comfort food. This Creamy Potato Leek Soup by SimpleVeganista was definitely the answer to these cravings!
1 tablespoon olive oil or 1/4 cup water (for water saute)
3 medium leeks(use white and light green parts only)
2 1/2 lbs. potatoes, cubed 1/2 inch (peeled or with skin on)
1 1/2 teaspoons dried thyme or Herbes de provence
1 bay leaf
4 cups water or low-sodium vegetable broth
mineral salt, to taste
1/4 cup chopped parsley, to garnish
Start by removing and discarding the root ends of the leeks and thick dark green parts.
Cut the leeks in half lengthwise and rinse each half under cold water, pulling apart the layers to remove any sand or debris nestled inside, slice the leeks crosswise. Alternatively, slice the leeks, then put in a colander and wash well under running water. Should yield 4 – 5 cups.
Cut the potatoes into 1/2 inch cubes. Feel free to peel the potatoes or leave the skin on (I left the skin on).
In a large dutch oven or pot, heat the oil/water over medium heat. Add the leeks and cook, stirring frequently, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown the leeks.
Add the potatoes, broth, bay leaves, herbs, salt to the pot and bring to a boil. Reduce heat, cover, and simmer on low for 15 minutes, or until the potatoes are fork-tender.
Remove the bay leaves, and puree the soup using a hand-held immersion blender until smooth (or leave a little chunky). Alternatively, use a regular blender to puree the soup in batches. Taste for seasoning.
If you don’t want to use potatoes, you can use 3 carrots instead of the potatoes. I’ve tried also adding half a broccoli and it’s DE-LI-CIOUS!
I hope you’ll try both ways and let me know what you think.
Hi everybody! How is everything with you? Here we’re really getting into Autumn: yellow, orange and red leaves falling on the floor, the specific autumnal smell in the air… oh, so beautiful! And this really calls for comforting recipes (also, considering all the matter of rising living costs, we really need some good food to lift our spirits!). Pumpkin/squash recipes are usually perfect for this weather, but I’ve never been too keen on them: probably because my family had only made roasted pumpkin, which I don’t think is the best way to eat a pumpkin. However, I have been slowly warming up to this vegetable and last year I’ve been using it to make sweet dishes. And this year, I’ve seen the video by Calum Harris of the vegan PlantBoiis making a Pumpkin Curry where his premise was that he “usually would say ‘no’ to a pumpkin curry, that would be the last of [his] options” except for this recipe, so I decided to try it. And let me tell you, as someone who isn’t a fan of pumpkins: I. LOVE. IT. Dead easy, quick, flavourful and delicious.
4 tsp garam masala (3 for the pumpkin, 1 for the onions)
2 tsp turmeric
1 garlic bulb
Loads of salt and pepper
Drizzle of light olive oil
1 large white onion
4cm ginger (with the skin is fine)
1 red chilli (de-seeded if you don’t like spice)
1 heaped tablespoon mango chutney
1 tin (400g) chickpeas
1 tin (400g) coconut milk
500ml veggie stock
Seeds need big pinch of salt, a drizzle of light olive oil and 1 tsp cumin
Top with pomegranate seeds, pinch of fresh coriander and the crunchy topping
Cut and seed the pumpkin and put in the oven for 40 minutes (recipe doesn’t say, but I guessed 200° C) with the garlic bulb, seasoning with garam masala, turmeric, salt, pepper and olive oil;
Clean and soak the pumpkin seeds;
Chop the onion and put it in blender with ginger and chilli (if you use it);
Transfer the blended ingredients to a pan, stir fry until caramelised then add the mango chutney, veggie stock, chickpeas and coconut milk. Add the roasted pumpkin and let it simmer for 40 minutes.
In the meantime, roast the seeds with some olive oil, salt and cumin for 20 minutes,then take them out of the oven and grind them with the poppadoms. Use it to top the curry with also pomegranate seeds and coriander.