Paula's Vegan BakeryDelivery Service (3)

Delivery for 5th July 18 Menu

Thursday 5th July Delivery Menu <3

Minimum Order £10

PLEASE NOTE: Orders need to via our facebook page (message) and prepaid via paypal or bank transfer by Tues 9am 3rd July 2018

*prices of goods for delivery may differ to prices of goods sold in the bakery

NEW: Sandwiches/Wraps & Bagels

SLT – Seitan, Lettuce, Tomato, Mayo Sandwich 4.50

Garlic & Herb Cream ‘Cheese’, ‘Ham’ & Salad on Sesame Seed Bagel – 3.25

Caramlised Red Onion Hummus, avocado, tomato Salad on Sesame Seed Bagel – 3.25

Hummus, avocado Salad Wrap – 3.75

Cake Slices

Cherry Bakewell Slice (contains Wheat, Gluten, Soya, Almonds) £2.25 per slice (4 for £7)
Chocolate, Raspberry & Pistachio Slice (contains Wheat, Gluten, Pistachios, Soya) £2.50 per slice (4 for £7.50)
Chocolate Chip Slice (contains Wheat, Gluten, Soya, Almonds) £2 per slice (4 for £7)

Cupcakes

Peanut Butter & Choc Chip Cupcakes £2 each or 6 for £7.50 (contains Soya, Gluten, Wheat, Pistachios
Victoria Cupcakes £1.80 each or 6 for £7 (contains Soya, Gluten, Wheat, Sulphites)

Biscuits

White Chocolate Shortbread Cookies (contains, Wheat, Gluten, Soya) £1.80 each (4 for £7)
‘Wagon Wheel’ Slices (contains, Coconut, Wheat, Gluten, Soya) £2.50 per slice (4 for £7.50)
Jammie Dodger Hearts (contains Wheat, Gluten, Soya) £1.80 per biscuit (4 for £6.50)
Viennese Hearts (contain, Wheat, Gluten,) £2.00 per biscuit (4 for £7.50)

Pastries:

Custard Slices (contains Wheat, Gluten, Soya) £3.50 per slice (4 for £12.50)
Danish Pastries – Cherry Jam Wheels (contains, Wheat, Gluten, Sulphites) £2.25 each (4 for 7.50)

Savories:

‘Sausage Bean & ‘Cheese’ Pasties (contains, Wheat Gluten, Soya) £2.20 each (4 for 7.50)
Sweet Potato, Cheese & Onion Pasty £2.20 each (contains, Wheat. Gluten) (4 for £7.50)

Marmite Sausage Rolls £2.00 each (contains, Wheat, Gluten, Soya, Sesame Seed) (4 for £7.00)
‘Rosemary & Red Onion’ £1.95 each (contains, Wheat, Gluten, Soya) (4 for 6.50)
‘Sausage Rolls’ £1.95 each (contains, Wheat, Gluten, Soya) (4 for £6.50)

We also have a selection of Purely Scrumptious Pies – please enquire what flavors £4 each

For allergens please ask when ordering 🙂

With regard to our bulk orders of Oats, Black Beans, Seeds, Tea’s etc we’ll update you with info with prices plus other products we sell in the shop – or just ask!

FREE Delivery: Gosport, Stubbington, Lee-on-Solent
£1 Delivery: Fareham, Whiteley, Park Gate
£3 Delivery: Porchester, Cosham, Hilsea, Southsea,
For other area’s please ask and we’ll see what we can do!

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Paula's Vegan BakeryDelivery Service

Delivery for Thursday 7 June

Thursday 7th June Delivery Menu <3

Minimum Order £10

PLEASE NOTE: Orders need to emailed to paula@therealjunkfoodvegan.com and prepaid via paypal or bank transfer by Tues 5th June 9am

*prices of goods for delivery may differ to prices of goods sold in the bakery

Cake Slices

Lemon & Blueberry (contains Wheat, Gluten, Soya) £2 per slice (4 for £7)
Cherry Bakewell Slice (contains Wheat, Gluten, Soya) £2 per slice (4 for £7)
Chocolate, Raspberry & Pistachio Slice (contains Wheat, Gluten, Pistachios, Soya) £2.50 per slice (4 for £7.50)

Cupcakes

Black Forest Cupcakes £2 each or 6 for £7.50 (contains Soya, Gluten, Wheat, Sulphites)
Victoria Cupcakes £1.80 each or 6 for £7 (contains Soya, Gluten, Wheat, Sulphites)
Biscuits

Peanut Butter Cookie Dough Slice (contains Wheat, Gluten, Peanuts, Soya) £2.25 per slice (4 for 7.50)
‘Wagon Wheel’ Slices (contains, Coconut, Wheat, Gluten, Soya) £2.50 per slice (4 for £7.50)
Jammie Dodger Hearts (contains Wheat, Gluten, Soya) £1.80 per biscuit (4 for £6.50)
Viennese Hearts (contain, Wheat, Gluten,) £2.00 per biscuit (4 for £7.50)

Pastries:

Custard Slices (contains Wheat, Gluten, Soya) £3.50 per slice (4 for £12.50)
Danish Pastries – Cherry Jam Wheels (contains, Wheat, Gluten, Sulphites) £2.25 each (4 for 7.50)

Savories:

‘Sausage Bean & ‘Cheese’ Pasties (contains, Wheat Gluten, Soya) £2.20 each (4 for 7.50)
Bombay Potato Pasty £2.20 each (contains, Wheat. Gluten) (4 for £7.50)

Marmite Sausage Rolls £2.00 each (contains, Wheat, Gluten, Soya, Sesame Seed) (4 for £7.00)
‘Chorizo Sausage Rolls £1.95 each (contains, Wheat, Gluten, Soya) (4 for 6.50)
‘Sausage Rolls’ £1.95 each (contains, Wheat, Gluten, Soya) (4 for £6.50)

Savory Pies:
(limited availability so be quick!) (please request info with regard to allergens for Savory Pies)

Beet Pie: Thyme roasted cherry tomatoes, beets and a lentil tomato sauce £4 each

Sosage & Caramlised Onion: £4 each

Classic A vegan version of a traditional Mince & Onion pie! £4 each

Mellow Yellow – A vegan twist on a traditional Australian creamy sosage curry encased in cumin spiced pastry £4 each

For allergens please ask when ordering 🙂

With regard to our bulk orders of Oats, Black Beans, Seeds, Tea’s etc we’ll update you with info with prices plus other products we sell in the shop – or just ask!

FREE Delivery: Gosport, Stubbington, Lee-on-Solent
£1 Delivery: Fareham, Whiteley, Park Gate
£3 Delivery: Porchester, Cosham, Hilsea, Southsea,
For other area’s please ask and we’ll see what we can do!

For allergens please ask when ordering 🙂

With regard to our bulk orders of Oats, Black Beans, Seeds, Tea’s etc we’ll update you with info with prices plus other products we sell in the shop – or just ask!

FREE Delivery: Gosport, Stubbington, Lee-on-Solent
£1 Delivery: Fareham, Whiteley, Park Gate
£3 Delivery: Porchester, Cosham, Hilsea, Southsea,
For other area’s please ask and we’ll see what we can do!

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Paula's Vegan BakeryDelivery Service

Delivery Menu for Thurs 24th May

Minimum Order £10

PLEASE NOTE: Orders need to emailed to paula@therealjunkfoodvegan.com and prepaid via paypal or bank transfer by Monday 21st (My Birthday!) 9am

*prices of goods for delivery may differ to prices of goods sold in the bakery

Cake Slices

Lemon Drizzle Slice (contains Wheat, Gluten, Soya) £2 per slice (4 for £7)
Cherry Bakewell Slice (contains Wheat, Gluten, Soya) £2 per slice (4 for £7)
Caramel Cream Slice (Sandwich Slice) (contains Wheat, Gluten, Soya) £2.75 per slice (4 for 9)
Chocolate, Raspberry & Pistachio Slice (contains Wheat, Gluten, Pistachios, Soya) £2.50 per slice (4 for £7.50)

Biscuits

Peanut Butter Cookie Dough Slice (contains Wheat, Gluten, Peanuts, Soya) £2.25 per slice (4 for 7.50)
‘Wagon Wheel’ Slices (contains, Coconut, Wheat, Gluten, Soya) £2.50 per slice (4 for £7.50)
Viennese Hearts (contain, Wheat, Gluten,) £2.00 per biscuit (4 for £7.50)

Pastries:

Custard Slices (contains Wheat, Gluten, Soya) £3.50 per slice (4 for £12.50)
Danish Pastries – Cherry Jam Wheels (contains, Wheat, Gluten, Sulphites) £2.25 each (4 for 7.50)

Savories:

‘Sausage Bean & ‘Cheese’ Pasties (contains, Wheat Gluten, Soya) £2.20 each (4 for 7.50)
Sweet Potato ‘Cheese’ & Onion £2.20 each (contains, Wheat. Gluten) (4 for £7.50)
Bombay Potato Pastie £2.20 each (contains wheat, gluten, Mustard, Sesame Seed) (4 for £7.50)
‘Chorizo Sausage Rolls £1.95 each (contains, Wheat, Gluten, Soya) (4 for 6.50)
‘Sausage Rolls’ £1.95 each (contains, Wheat, Gluten, Soya) (4 for £6.50)

Savory Pies: (limited availability so be quick!)

The Classic: Vegan mince and onion in a yummy onion gravy
Ingredients – Vegan mince, onion, thyme, bay leaves, stock, flour, salt & pepper £4 each

Mellow Yellow – A vegan twist on a traditional Australian creamy sosage curry encased in cumin spiced pastry
Ingredients – Cumin Pastry, vegan sosage, onion, garlic, ginger, carrots, potatoes, tomato puree, mango chutney, vegetable stock, coconut milk, salt & pepper
Allergens – Gluten, soya £4 each

In The Pink: Thyme roasted root vegetables with a whole grain mustard sauce encased in beetroot pastry
Ingredients – Beetroot pastry, leeks, swede, carrot, beetroot, thyme, soya margarine, soya milk, wholegrain mustard, salt & pepper
Allergens – Gluten, soya, mustard £4 each

With regard to our bulk orders of Oats, Black Beans, Seeds, Tea’s etc we’ll update you with info with prices plus other products we sell in the shop – or just ask!

FREE Delivery: Gosport, Stubbington, Lee-on-Solent
£1 Delivery: Fareham, Whiteley, Park Gate
£3 Delivery: Porchester, Cosham, Hilsea, Southsea,
For other area’s please ask and we’ll see what we can do!
Thank you 

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Vegan ‘Wagon Wheel’ Slices

Now who didn’t love Wagon Wheels before they went Vegan?   

I used to love them and with any of the recipes I do at The Bakery I always want simple, yet tasty treats and treats that we all used to devour before we saw the light 😉

So below is the recipe for ‘Wagon Wheel’ Slices…..

  • 135 g plain flour
  • 100 g brown sugar
  • 45 g  coconut
  • 125 g melted vegan marg
  • 2/3 cup raspberry jam
  • 250 g packet vegan marshmallows
  • 220 g dark chocolate 
  • 50 g vegan marg
  1. Preheat oven to 180 degrees
  2. Grease and line a rectangular slice tray (approx 16cm X 26cm)

To make the base:

  1. put the plain flour into a bowl.
  2. Add the brown sugar and coconut and stir to combine.
  3. Add the melted vegan margarine and mix well until crumbly and completely combined.
  4. Press the mixture firmly into the base of the prepared tin and smooth down with the back of a spoon
  5. Bake for 15 minutes or until lightly golden.


    The Jam part…

     

  6. While the slice is still warm, spread the jam over the top.

The Marshmallow part

  1. Cut each marshmallow in half (using scissors is easiest).
  2. Place the marshmallow halves (cut-side down) onto the jam.
  3. Place back into the oven for 2 minutes.
  4. Use a spoon or spatula to gently press the marshmallows down so that you have a flat surface.
  5. Leave in the tin to cool.

    And then slice and dice, the size is up to you!

Have fun and don’t forget to let me know how it goes!

 

Lots of love

Paula x

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Vegan Peanut Butter Cookie Dough Bars

Cookie dough as a cake?  

I know right? I’d never thought about it before AND with Peanut Butter!

To be honest I’m not a peanut butter fan – on it’s own – but OMG it’s so good in cakes and even better in this recipe, lathered with chocolate.

This recipe is so simple which I found, however I have put my own twist to it which means it’s got minimal ingredients and ingredients you can find (which I love!) and no baking….so it’s raw, delicious and easy!

Have a go and let me know what you think.

What you’ll need:

  • 1 and 1/2 cups of plain flour
  • 1/2 cup + 2 Tbsp. golden syrup
  • 2 and 1/2 Tbsp.sunflower oil
  • 5 Tbsp. peanut butter
  • 1 tsp vanilla essence
  • 3/4 cup vegan dark chocolate
  • For the topping:
  • 1 cup vegan dark chocolate
  • 2 Tbsp.  peannut butter
  • 1/2 Tbsp. vegan margarine

What to do:

  1. Put the plain flour in a bowl and set aside.
  2. Mix the golden syrup, sunflower oil, peanut butter, and vanilla in a bowl.
  3. Put your wet ingredients into your dry ingredients, and mix it all up. Add your chocolate and give it a good old mix – it should turn into a dough like mixture (funnily enough!)
  4. Line a 8″ square pan with baking paper. Press your dough into the pan, and flatten with your hands. The put into the freezer for 20 minutes (don’t forget it like I usually do!)

To make the topping:

  1. Melt your chocolate, peanut butter, and vegan margarine in a microwave-safe bowl in 30-second intervals or in a pan but only on a low heat and mix to combine.
  2. Then carefully pour your chocolate over your cookie dough, and place in the fridge to set (shouldn’t take more than an hour)
  3. Cut into squares, and store in an air tight container in the fridge (if it’s a little warm outside).

Easy and lovely!

Enjoy
Paula x

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Awesome Vegan Bread Pudding

Good old fashioned Bread Pudding

If you’ve ever tried Bread Pudding, you’ll understand why it’s a real comfort food.  It’s a real stodgy, heart warming cake that can either be devoured with a nice warm cuppa or topped with vegan custard and warmed slightly as an after dinner desert.

I honestly didn’t think I’d ever get to make it since turning vegan, as beef suet was used in it’s making in days gone by and even before I’d made the cruelty free change it wasn’t something I thought I could get right!

Yet here I am making it perfectly, and you can too cos it’s so easy!

P.S my mum loves this recipe and she’s one of my worst critics! (in a good way I mean!)

How to make Vegan Bread Pudding

Ingredients

400g of white bread, torn into pieces (about 7 cups)

600ml of plant milk (I use Soya) (2 1/2 cups)
450g of dried fruit (3 cups)
100g sugar (1/2 cup)
50g of self raising flour (1/4 cup plus 2 TBS)
1 1/2 TBS mixed spice (see my right hand side bar for a recipe to make your own)
2 Chia ‘Eggs’
100g of vegan marge, melted (7 TBS)
demerara sugar to sprinkle on top

Instructions

Preheat the oven to 150*C/300*F.  Grease a pan about 12 by 9 inches well.  Set aside.

Rip the bread up into a large bowl.

Pour the plant milk over the bread covering it all (I used Soya but any will do) and let it to stand for 10 minutes.

Beat it all together with a wooden spoon.  Stir in the dried fruit and sugar.

Mix well together and then stir in the flour and mixed spice.

Add the beaten chia ‘eggs’ and the melted vegan margarine.

Pour into the prepared pan and sprinkle demerara sugar on top evenly.

Bake for one and a half hours.

After one and a half hours raise the oven temperature to 180*C.350*F. and bake for a further 10 minutes or so until the pudding is golden.

If you can stop yourself from trying it whilst warm, let it cool and then either serve cold or eat warmed up with vegan custard!

Yum!

Let me know how you get on 🙂

Paula x

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Creamy Coconut Lentil Curry

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This easy to make Creamy Coconut Lentil Curry takes less than an hour to make (mostly hands off time) and is packed full of delicious Indian flavors. It’s a healthy vegan recipe that makes a perfect meatless Monday dinner recipe. Make extras any you’ll have a giant smile on your face at lunch the next day.

To find the recipe go to theendlessmeal.com

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Jam Doughnut Cupcakes soooo scrummy!

These are magical, and to be frank there is no better way I’d rather spend a Saturday morning than bake these!

They may look complicated but they really are not.

They are light.

They are fluffy.

They are gorgeous!

AND easy to make!

So without any further ado, check out the recipe below and create your won little cupcakes of pleasure!

Thanks to Wallflower Kitchen for the recipe 🙂

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What you’ll need:

120 ml soya milk or almond milk
1/2 tsp of apple cider vinegar
125 g self raising flour
1 tbs cornflour
40 ml sunflower oil
75 g caster sugar
1/2 tsb vanilla extract
Raspberry jam
Icing Sugar to decorate

What you’ll need to do:

  1. Preheat the oven to 170 and line a cupcake tray with cupcake cases
  2. Mix the plant milk and vinegar together in a bowl or jug and leave to “curdle” for a few minutes.
  3. Meanwhile, mix the flour and corn starch together in a separate bowl.
  4. Add the oil, sugar and vanilla extract to the almond milk and then the flour mixture. Stir everything until just combined.
  5. Divide equally between 12 cupcake cases and bake for 20-25 minutes until golden brown and spongy to the touch.
  6. Leave to cool completely before coring the center of the cupcakes. I used an apple corer but you can also find cupcake corers.
  7. Fill the center’s with the jam and dust with icing sugar.

These are available to order via my bakery on facebook!

 

Enjoy xx

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Chunky Dark Chocolate Cookies

Cookies aren’t my forte…..

Neither is dark chocolate.

However, because I know a lot of people absolutely love them, especially when chocolate’s involved I went searching for  a simple recipe.

Luckily for me Daily Rebecca came up trumps and posted The BEST Vegan Chocolate Chip Cookies ready for me to do my thing with!

These turned out great.   Moist, fluffy AND chewy – just how a cookie should be! (as long as you don’t over cook them)

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Don’t they look good????!!

You’ll be able to order these once Paula’s Vegan Bakery is up and running (hopefully early August) but in the meantime if you fancy doing your own, now’s your chance!

What you’ll need: (it’s in cup’s I’m afraid, so you’ll need to use a converter to grams)

½ cup coconut oil
1 cup brown sugar
¼ cup almond milk
1 tablespoon vanilla extract
2 cups self raising flour
1 teaspoon bicardonate of soda
1 teaspoon baking powder
½ teaspoon salt
1 cup vegan dark chocolate (broken up in to chunks)

What you’ll need to do:

Firstly you’ll need to pre-heat your oven to 200 degrees.

Next mixed together the coconut oil and brown sugar, until it’s nice and creamy.  Add the almond milk and vanilla – it’ll be pretty runny but don’t worry  that’s how it’s supposed to be.

Next in a separate bowl mix your bicarb of soda, baking powder and salt and then combine all together into the one bowl.  You’ll find the ingredients lumpy, but don’t worry, just fold in the chunky chocolate until it’s all mixed in together.

Next you’ll need to use a dessert spoon and lump the mixture onto some greased proof paper on a baking tray.  Don’t worry about flattening them out as the heat will do that for you – just make sure they aren’t too close together.

Then pop them into the oven and bake for about 8-10 minutes (please do keep an eye on them) once they start to harden round the edges and don’t leave in imprint if you touch the top – they are done. You don’t want them too hard.

And enjoy!

P x

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Fruity Tutti Raw Flapjacks

Just look at these!

Aren’t they a beautiful colourful?

I’ve been re-creating lots of vegan cakes recently but nothing as colourful as these flapjacks.

My theory on why they are so lovely, is because they are really really good for you because they are Raw!   No sugar (other than natural sugar from the fruit), which most of my cakes have and lots of flavor and so easy to make.

As part of Paula’s Vegan Bakery, I want to create good old fashioned cakes but I also want to re-create such cakes but of the raw variety too.  Raw is just as tasty!

Thanks to The Herb Diaries for the recipe 🙂

These will definitely be available to buy too. The only prerequisite is that they’ll need to stay in the fridge if it’s a little hot outside (or inside for that matter).

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What you’ll need:  

150 g of raisins
105 g of coconut oï
70 g cup of pumpkin seed
70 cup of dried apricots, chopped
180 g oats
1 tbsp ground flax

What you’ll need to do:

Using a blender, blend the raisins and coconut oil until a smooth paste forms.  Once done mix the paste with the rest of the ingredients until they are all combined.  Then press into a lined shallow tin and then put into the fridge for around an hour.  It’ll firm up and voila your flapjacks will be ready to eat and share 🙂

Enjoy

 

Paula x

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