#vegan food posts from my other blog

I have decided to shut shop on my other blog, so here are the vegan food posts I didn’t put here on understanding alice:

Quinoa and sweet potato fritters

Dinner tonight was my first opportunity to try something from my new cook book by Ella Woodward, Deliciously Ella.

I made her “quinoa and tumeric fritters” and we had them with fried tofu flavoured with soy sauce and green beans:

 

They were very tasty, and for those who don’t like things too hot but still like slices, these are the fritters to go for.

I divided the mixture into 14 fritters and four have about 10 grams of protein in them.

We have some left over and I suspect they will get eaten cold as snacks tomorrow 🙂

Cake, glorious cake…

I have been cake making today for our church carol service later. Of course in part I have an ulterior motive as it means R and I will have something to eat, but it does mean any milk or egg intolerant people will also get cake:

 

I often use a banana to replace eggs and then just weigh my sugar and flour the same as the egg. But in this case I used Organ gluten free no egg natural egg replacer.

For the vanilla sponge to go on top of the pineapple:

2oz caster sugar
2oz self raising flour
1 “no egg”
Cap full of vanilla essence
3 tablespoons of vegetable oil
A splash of rice milk

And for the chocolate brownie:

2oz dark brown muscovado sugar
1.5oz self raising flour
0.5 coco powder
1 “no egg”
Cap full of vanilla essence
3 tablespoons of vegetable oil
A splash of rice milk

All in my fan oven at 160C for about 30 minutes.

And everybody likes these cakes, vegan or not 🙂

Cherry Bakewell

I finally found a nice recipe for short crust pastry. Along with a bit of guesstimating, I had a go at cherry Bakewell tarts and lo and behold, they are… Gone except for the photo:

 

If you would like your own, here is the recipe:

Pastry
125g plain flour
55g icing sugar
55g/vitalite margarine

Filling
40 g vitalite
65g ground almonds
15g icing sugar
Cherry jam

Method
Sift the flour and icing sugar into a bowl and then rub in the marg in the same way you would for crumble. Kneed together then wrap in cling film and leave in the fridge for at least 15 minutes before using.

Roll out the pastry and use cookie cutters or a glass and place circles into a fairy cake tin.

Mix the almonds, marg and icing sugar into a paste.

Put about half a teaspoon of jam into the bottom of each tart and then cover with the almond paste.

Cook in the oven at 180C or until golden brown on top.

 

My adobo curry

This recipe is quick easy an full of nutrition. The flavours are some of our favourite here at Team Turnbull, but you could change the spices to suite your taste. Makes enough for 3 or 4 people

Ingredients

2 teaspoons of salt
4 teaspoons of smoked paprika
1 teaspoon of ground black pepper
1 1/2 dried oregano
1 teaspoon garlic powder (or two fresh cloves chopped)
1 teaspoon chilli powder
1 red onion chopped
1 tablespoon tomato puree
1 tin of chopped tomatoes
1 tin of chickpeas
4 handfulls of chana dal (split yellow gram)
1 handful of pumpkin seeds
extra hot water for cooking

Method

Fry the onions (and garlic if you are using cloves) until soft in a little oil and then add the spices for another minute.

Add everything else and simmer for about 40 minutes, adding water as needed. Its cooked when the chana dal is just past al dente.

We ate ours with pasta but it would go well with crusty bread to mop up with and it freezes well for another night.

 

Chocolate cake

 

This is definitely a “nobody knows its vegan” cake and is made in our house every time comfort food is in order.

I used a banana which weighed 208 grams, but whatever weight your peeled banana is, weigh the flour and sugar the same.

Ingredients

One banana peeled and mashed
Self raising flour
2 tablespoons of cocoa powder
Dark brown sugar
One heaped teaspoon of baking powder
Glace cherries to taste (I used about ten)
Oat or soya milk

Method

Weigh and mash your banana

Weigh the same amount of flour then remove two tablespoons and replace with cocoa powder.

Add the same weight in brown sugar.

Add the baking powder and cherries.

Mix in oat or soya milk until the mixture has the same consistency as your average Victoria sponge mix.

Cook in the oven at 180C for about half an hour. It may need more time but you will know its cooked when you stab it with a knife and it comes out clean.

Enjoy hot or cold.

We ate it with oatly cream… Yum 🙂

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