Soft vegan almond cookies

Tonight I set out to make a cookie that resembled marzipan, using only what I had in the cupboards (i.e. not marzipan)!

The result is light, fluffy, soft and squishy, deliciously almondy and sweet.

Makes 6-8 cookies.

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Vegan coffee cream cake

Layered and dusted liberally with cocoa powder

I made up this recipe last night, as I was in the mood for tiramisu but I didn’t have ladyfingers. Instead, this recipe is a sticky coffee and syrup sponge cake layer topped with lush coffee and amaretto flavoured cream and dusted with cocoa powder.

The most interesting element for me in making this recipe was my first experience of making coffee-flavoured tofu, an experiment which worked brilliantly!

Despite being one layer, the cake looked fairly big, however we are about to polish it off just 24 hours after making it. You can get 8 reasonable slices or 6 generous ones out of it. For an even more impressive cake you could add additional layers of cake and cream filling.

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Quickie sourdough crumpets

These ones had really large bubbles!

If you have some sourdough starter, then you can make these quickie sourdough crumpets whenever you fancy, for breakfast, for afternoon tea, or for supper.

Eat them hot from the pan with your favourite spreads. We love them with marmite!

I’ve seen recipes that use rings to give them a smart shape, but we just make the batter thick and splodge it in the pan, and they come out tasty and bubbly.

Makes 8 cumpets. Continue reading

Mocha cupcakes with amaretto buttercream frosting (vegan)

Tonight I had a craving for something naughty and sweet, but there was no chocolate in the cupboards, the biscuits were all gone, and it was raining outside. Surely I had the building blocks for sweet tasty vegan comfort food?

Here’s my creation: mocha cupcakes with amaretto buttercream frosting! They were so light and fluffy and moist and tasty. Even John had two (he’s not normally as into dessert as I am)!

Luckily I have one left for tomorrow, because this recipe makes 5 cupcakes. You can always scale it up if you want more. Or make a second batch in a different flavour and let me know what your favourite is! Continue reading

Injera Sourdough Ethiopian Pancakes

Here’s another, very key component for an Ethiopian feast – the sour injera pancake!

These pancakes are uniquely sour and bubbly, and go perfectly with lentil dishes, spiced vegetables, and ayib (lemony tofu ‘cheese’).

Usually made with Teff flour and fermented for several days, this recipe uses wheat sourdough starter instead. It is possible to make them with vinegar, soda water and baking powder, but I read that the baking powder reduces the sourness of the vinegar, so I have stuck with my sourdough starter because I find it so easy to use.

Makes 6-8 pancakes.

Spongy bubbly pancakes, ready to add your main dishes.

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Fresh Pasta for Vegans

If you’re going to make our ultimate vegan lasagne, or just fancy a change from dried pasta with your tomato sauce, then you might want to try making fresh pasta!

I drew inspiration from a post on Emmy Cooks, and have since used this recipe lots, including for tagliatelle and ravioli, but most often for lasagne.

Handle gently with fingertips throughout to avoid it getting doughy.

Makes enough for 3-4 large lasagne sheets, or 2 good portions of pasta wth sauce.

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Roast Broccoli and Red Onion Vegan Quiche

The chunks of crumbly tofu in amongst a thinck sauce give the quiche its distinctive texture.

I invented this recipe one day when I was inspired to use my homemade tofufor something new! We make this all the time now, it’s a real favourite in our house! The recipe is really versatile and you can use whatever combination of vegetables and herbs you like. Roast broccoli is our favourite, and goes well with red onions. Courgettes are a regular too. In summer we use whatever’s abundant in the garden.

Use simple pastry for a classic quiche. Alternatively, I have used pizza base dough for the case, and layered with sliced tomatoes, fresh garlic, oregano and olive oil before adding the main filling, to create a variant fusion ‘quizza’ dish! In fact we now make the quizza more often than we make quiche!

Makes 4 huge servings or 6 smaller servings that could go with side dishes.

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