Cause I’m being far too lazy to write anything proper, I thought I should honour World Vegan Day with a round up of some of my favourite food pics from the last year. TMI. Salivating just looking back at these
100g vegan chicken style pieces
1/2 medium pepper
2inch chunk cucumber
7 cherry/plum tomatoes
2tbsp pine nuts or cashews
8 basil leaves
1tsp lemon zest (around 1/2 a lemon)
This was inspired by Co-op vegan pasta dish, which you can easily buy, add some extra ‘chicken’ or chickpeas into for protein, and bam easy lunch done.
Cook the vegan chicken if necessary (I use Quorn in the microwave covered in water for 4 minutes). Then set aside and leave to cool.
When ready, drain the pasta, run under cold water to cool it, and add the veg, chicken, pine nuts, and lemon zest.
Chop the basil finely, and scatter all over just before serving.
This is perfect to take along to a summer barbecue, or you could even pack it up to take to work with you as it lasts up to 5 days in the fridge.
With Mothers Day being just 3 short sleeps away, I thought I could write a last minute post on gifts for those who haven’t exactly thought too far in advance.
If you know there’s a restaurant you know your mum has wanted to check out for a while, now is the perfect time to book her that meal out. Afternoon tea is an English classic, and you could book it just for her and a friend or for the whole family.
Everyone loves an edible gift, and by baking something you save money, can do it all the day before, and your mum knows you’ve put real time and effort into it. It’s also a great idea to bake something together with your siblings, and can then wrap it up in a nice box with ribbons if your feeling fancy.
Try these recipes:
Coconut cake (vegan)
Cath Kidston just opitimises the classic English Mother, and you really can’t go wrong with one of their mugs – they have loads of different patterns and are really affordable.
Their next day delivery is perfect for last minute buying, and their homeware section has so many trinklets your bound to find something your mum (and you) will love.
You can’t really go wrong with a body shop set, but try and pick one you knows is specific to her – maybe pick the flower you know she loves? Or the if she’s mentioned running out of a certain product recently?
If you know she’s a great cook (or just loves giving it a go, even if she does burn every Sunday roast), then your bound to find something in Lakeland. And if cooking isn’t her forte, they stock tonnes of delicious gifts as well.
Everyone loves to be pampered once in a while, so check out your local spa or beauty salon and see what treatments you think she’s like best. Jarrold also do vouchers, so you can pick the amount you spend and then leave it up to her to decide on what she wants.
There’s not many people who don’t like flowers, so why not order a big bouquet to bring with those little shortbread’s or cupcakes you made up to her with a cup of tea as she awakes to brighten her day. If you don’t have a florist nearby, most supermarkets sell bouquets and you can order online.
Mousses traditionally use whipped egg whites, caster sugar whisked with egg yolks, chocolate and whipped cream, so it’s easy to see why this is such a delicious well loved dessert.However, this recipe manages to replicate that airy, smooth perfection using just three ingredients – silken tofu, cocoa powder and dark chocolate.
Silken tofu has less water pressed out of it then the traditional tofu that you would use in stir fries etc, but it’s still a great source of protein as well as have an almost neutral taste making it perfect to add with other flavours.
You can also custom the basic mousse with any flavours you like;
black forest – stewed black cherries with shaved dark chocolate
chocolate orange – add zest of 1 orange and decorate with candied orange peel
matchmakers – add 1/4tsp of mint extracts and decorate with crystallized mint leaves
Vegan Chocolate Mousse
A light, airy, yet luxurious mousse completely egg, cream and milk free.
350g silken tofu
4level tbsp cocoa powder (or 2tbsp cacao)
50g dark chocolate, 70% +, melted and cooled slightly
- Melt the dark chocolate in a glass bowl over a pan of simmer water, or in the microwave in 20 second blasts, until smooth and glossy, then leave to cool for 10 minutes.
- Drain the liquid from the silken tofu.
- Add to the blender (or nutribullet) with the cocoa and melted chocolate.
- Divide between the two glasses or bowls, leave to set for 1 hour.
- Decorate as you wish (I toasted some hazelnuts in an oven for 15minutes at 180C, then chopped them and sprinkled them over with some raspberries).
This will keep well in the fridge for up to 5 days.
Carrot cake is my family’s all time favourite cake, and being competely unbias the carrot cake at No33 Cafe is the BEST you will ever buy. I’ve used this as the basis for mine, but made a couple of slight changes to suit it to my exact tastes. It’s also incredibly easy to make, and has got carrots in so pretty much counts as one of your 5-a-day.
170g/6oz caster sugar
55g/2oz dark brown sugar
3 medium eggs (or vegan egg replacement or 1/2 cup apple sauce + 60ml extra oil)
175ml oil (sunflower, vegetable or coconut)
3/4tsp vanilla extract
225g/8oz self raising flour
1tsp bicarbonate of soda
200g/70z (around 3 large) carrots, peeled and grated
50g/1.75oz handful of raisins (optional)
2 tubs of mascapone OR 2 tubs vegan cream cheese
up to 50g/2oz icing sugar, sifted
drop of vanilla extract
Preheat the oven to 180C/350F/gas mark 4.
Whisk the eggs and both sugars together in a large bowl until well combined, then add in the oil, vanilla, sift in the dry ingredients, and beat everything together.
Split the batter between two 8 inch cake pans lined with grease proof paper and oil.
Bake for 25 minutes, or until when inserted with a cake skewer it comes out with just a few crumbs, and leave to cool on a rack.
For the icing, gently beat the mascarpone or vegan cream cheese until smooth, then add the vanilla, sifted icing sugar and fold in gently.
If the icing is too runny, place it in the fridge for an hour until it hardens.
When the cake is cool and the icing is ready, spread half of the icing onto one cake with a knife (palette knifes are particularly great at this), then repeat with the next layer of cake. Grate some extra carrrot on top to decorate, and serve.
This keeps well in the fridge for up to 5 days.