I love cooking, but when it comes to baking I’m probably the worst person in the world at it! Don’t get me wrong, vegan cakes are no harder to make than non-vegan ones. If anything they are easier because you don’t have to mess around with eggs etc. The reason I’m so bad? Well because you have to follow the recipe using proper measurements for it all to come out right. You can imagine my surprise when I just threw a load of ingredients together the other night and they actually came out ok. No scrap that, they were amazingly tasty….even if they didn’t look it.
Here’s my made up spur of the moment recipe:
¾ tub of vegan butter (I used Vitalite.)
A phone sized wedge of vegetable shortening (I used Trex.)
2 tablespoons of vanilla essence.
Half a small bottle of maple syrup.
2 tablespoons of egg replacer (I don’t normally use this stuff, but I just thought it might work for once and it was almost out of date.)
A shot of water.
10 tablespoons of self raising flour.
Method to my madness:
- Place the butter and the shortening in a bowl and mix together using an everyday fork, until it becomes a type of thick paste.
- Now add the flour, vanilla essence, maple syrup and egg replacer. Mix together with clean hands and if it becomes too dry, now is the time to add the shot of water.
- It should basically look….well like cookie dough! You can also try it now because it doesn’t have any nasty things in it that will make you sick. Do you like it? Does it need more vanilla? Then add it!
- Now grab some greaseproof paper, put it on a baking tray and spoon out small circles which will become your cookies.
- Bake for 10 minutes at 200 degrees, then turn right down to 150 degrees for another 10 minutes. (This will insure the outside is crispy and the inside is soft.)
- Serve with a nice glass of plant based milk.
Oats are amazing! They are great for the bacteria in your gut, give you loads of energy, keep you full up and are loaded with fiber. Being vegan I don’t really need to worry about fiber because everything I eat has it in, but you can always do with more right?
Mykey and I live a very hectic lifestyle. We are guardians to five cats and one very lively American Bulldog called Bailey. We also work full time and train twice a day everyday at the gym. A little while ago I decided we needed to cut down on the amount of time we spent getting ready in the morning for work, so I came up with this great time saving idea that gives porridge an extra health boost and tastes great.
I make up a jar full of super foods that I then sprinkle on top. Before I used to spend and extra twenty minutes in the morning making sure our breakfasts were as packed with nutrients as possible. Now I stick my spoon in my jar and throw it on top of my bowl of oats, before smothering in soya milk and sometimes heating in the microwave.
The jar lasts about a month if two of you are eating porridge everyday for 5 out of 7 days a week. I also like to put different things in it each month, but this month I’ve gone with flaked almonds, pecan nuts, pumpkin seeds, dried goji berries, shredded coconut, walnuts, milled flaxseed, chia seeds and if I put anything else in there, I can’t remember!
This is a dish I have been making for years. It’s really simple and totally yummy! 🙂
Firstly you’re gonna need some ingredients:
* Two handfuls of red lentils
* 800 grams of chopped tomatoes
* 4 cloves of garlic, crushed
* 1 can of coconut milk
* 2 cubes of vegetable stock
* 2 white onions
* 1 tablespoon of garam masala, cayenne pepper and cumin (each)
1) Heat some oil in a large pan. I used a wok because this makes plenty.
2) Now add in your two chopped onions and garlic. Give it a good stir to cover everything in the oil.
3) Turn the heat off and place the red lentils in the pan. Mix through thoroughly adding all the spices as you go.
4) Now add the whole can of coconut milk and again mix and stir through. (Turn the heat back on now.)
5) Open and pour the chopped tomatoes into the pan.
6) Place your stock cubes in the pan, add half a pint of cold water and again mix through.
7) Turn the heat right down to it’s lowest and stir the pan every few minutes for about 20-30 minutes, or until a good chunk of the liquid has been absorbed.
8) Serve with garlic and parsley vegan buttered chapatis.