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Beautiful Bakewell Tart

There’s something quite magical about baking, especially Vegan Baking.

To create beautifully delicious cakes without any harm, well it’s amazing. Especially when they taste almost as good as before.

I’ve been looking for good traditional recipes, to bake for my new little venture and asked a good few vegan’s what baked good’s they missed the most – Bakewell Tart came out on top!

So without further ado here is the recipe……….all thanks to Live Long and Vegan

 

Yum yum!

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What you’ll need:

100g Plain Flour
25g Icing Sugar
50g Vegan Margarine
50g Ground Almond
40g Self Raising Flour
30g Sugar
1/2 tsp Baking Powder
1 tsp Sunflower Oil
60ml Water
4 tbsp Raspberry Jam

For the topping:

200g Icing Sugar
Water – little by little

What you’ll need to do:

Start by making the shortcrust pastry base, by mixing the plain flour and icing sugar. Then add the vegan margarine and rub between your fingers until the mixture becomes breadcrumb like.  Then add water, little by little, until the mixture turns into a pastry dough.

Next roll the dough out into a circular shape on a floured work surface, until it is around 5mm thick, then push into a shallow tin of 7-8 inches diameter.  Using a fork prick the pastry and bake at 180°C for 10 minutes until just starting to harden up. Take out of the oven and out of the tin, and place on a baking tray.

Make the filling by adding the ground almonds, self raising flour,  sugar and baking powder. Stir these together well before adding the vegetable oil and cold water. Stir together and you should get a sort of gloopy cake mixture that looks a bit rough because of the ground almonds.

Now the pastry dough has cooled down add the raspberry jam. Spread this evenly over the base before carefully spooning the almond mixture on top. Spread this with the back of a spoon so that it makes an even layer with no jam poking through! Pop back in the oven at the same temperature for 25 minutes.

The middle should rise, essentially it is like a cake mixture, and you can test it after 25 minutes by putting a cocktail stick inside and seeing if it comes out clean. If it isn’t yet done, put it back in but keep a close eye on it to ensure the pastry edges don’t burn.

When cooked, remove from the oven and set aside until completely cool.

Now do the topping:

Once cooled, sift the icing sugar into a bowl and add water a little bit at a time, to make a fairly stiff icing. Bear in mind, this icing needs to be spreadable, but you don’t want it all thin and running down the edges of your pastry case! Spread evenly over the cooled almond topping and there you go all done!

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Now you get to try it!

P x

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Vegan Crazy Carrot Cake!

If you’ve been following recently you’ll know that I am intending to start my own little Vegan Cake venture very soon (I’ll be posting on my Facebook Page soon the name of my business – when I’ve thought of one – and update you on progress and tasting opportunities!)

Why?

Because I thought it was about time that us vegan’s got to eat those good old fashioned cakes we loved, and ate whilst we were non-vegans.    I kind of think we deserve it and plus it’s another way of getting those non-vegan’s in our life to realise that being vegan isn’t so bad after all!

If only the killing of poor innocent animals wasn’t enough to turn them, this might…in some small way!

Anyway, as part of the process I decided to find a good old recipe for that vegetable cake we all know very well – Carrot Cake!

Luckily for me I found a great recipe on The Ethical Chef which I found to pretty simple to follow.

This was the result (I did cut it too soon, cos I couldn’t wait to try it…hence it crumbling a bit!)

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So what do you think?  Wanna try it?

Here’s the recipe just in case you do:

What you’ll need:

225g Carrots
280g Self Raising Flour
170g Sugar
1 tsp Ground Cinnamon
1 tsp Ground Ginger
1 tsp Ground Nutmeg
200g Vegan Margarine/or Vegan Butter
200ml Orange Juice
1 tsp Orange Zest
1/2 Vanilla Extract
a pinch of Salt

What you’ll need to do:

Mix the sugar and margarine together in a mixing bowl until it’s light and fluffy (I used a hand mixer just to make sure!)  You’ll then need to grate the carrots and then add them to the mix.  Then throw in the sultana’s, orange juice and zest.   Give it a good old mix.  Then add the flour, salt spices and vanilla – stir it all together well.

Pour into a loaf tin, or whatever tin you have and place in the oven for about 20 minutes, at about 170 degree’s,  until it’s nice and brown (cooked in the middle of course).

I decided not to add an icing to the top, because it was already sweet enough – but if you feel like making one – then go right ahead!

Enjoy

 

Px

 

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Luscious Lemon Drizzle Cake

Man….this is my favorite cake so far and it’s so easy to make!

Who said being Vegan means you miss out on your old favorites?

They were WRONG!

This is simply gorgeous, light as a feather and ‘easy peasy lemon squeezy’ to make!

Thanks to the talented baker at Heavenly Vegan Baking for this little beauty..

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What you’ll need:

250g self raising flour
2tsp baking powder
200g sugar
75ml sunflower oil
250ml soya milk
2 tsp apple cider vinegar
Juice of one lemon (or 2 to 3 tablespoons of bottled lemon juice)
Zest of two lemons

For the topping:

Juice of one lemon (or same as above)
75g caster sugar

Ok what you’ll need to do:

Start by mixing together the milk and vinegar in a bowl.  Mix it so it curdles, this is essential as it gives it the fluffy texture and helps it rise.   Then you’ll need to grate the lemons and set to one side for the icing. Squeeze the juice of the lemon into a large bowl.

Now add the oil, sugar and lemon zest and milk mix to the large bowl and mix it all together well.

Add the flour and baking powder and combine it together, but not too well.  Once that’s done, pour the mixture into a loaf tin (making sure it’s lined with baking paper first).  Place in the preheated oven for 40-50 minutes at oven temp 180 degrees (less if you have a fan assisted oven).  Take out once it’s golden and comes out clean with a slim knife.

You’ll then need to cool it in the tin whilst you make the icing, please remember not to take it out of the tin yet! (I’ll tell you when).

In a small bowl mix together the caster sugar and lemon juice.  Next pierce the cake with a toothpick or something similar across the cake, then drizzle the icing all over.   Leave the cake to cool in the tin for about 20-25 mins and then transfer to a wire rack to cool completely.

Making sure you take a big old slice to test!  I did and I was glad I did!

Let me know how yours turns out.

 

Pxx

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Oh So Easy Vegan Scones!

I love being Vegan!

Why?

Because I can make my own food AND do it without harming another living being in the process.

This makes me so happy, and more so when I come across a recipe that helps me create Scones from scratch that are so blinkin easy it’s untrue!

Thanks to All Recipes I was able to re-create them beautifully 🙂

AND they are soooooo delicious!

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I won’t go on about it because I want you to enjoy these babies too!

p.s between you and me, I’m looking to sell these and many more of my bakery creations online soon – because I love it THAT much – so stay tuned!

What you’ll need: 

  • 250g self raising flour
  • 1 pinch salt (you don’t have to)
  • 50g soya butter (or any other non-dairy marg/butter)
  • 100ml soya milk (or any other non-dairy milk)
  • 50g caster sugar
  • dried fruit (I used raisins)

What you’ll need to do:

Preheat oven to 180 C / Gas 4 and grease a baking tray with some of your butter/marg.  Then mix your flour, salt and soya butter and rub it together between your fingers so it starts to look like breadcrumbs. Once done stir in the sugar.

Now gradually mix, little by little, the milk leaving some of it to brush on top of the scones.  When it’s starts to turn into a dough, mix in the dried fruit.   You may need to flour the counter top first to do the next bit to stop it from sticking.   Then roll out the dough and divide into balls. Place balls on prepared tray.  Or like me, use a cookie cutter so it creates a nice shape for your scones.

Lastly bake them in the over until just golden, normally 10 to 25 minutes.

I have a fan assisted over, so took about 15 minutes! So keep an eye on them.

Voila!

What do you think?

I loved them (remember to keep your eye out either on here or on my facebook page for further info on purchasing your own)

P x

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Vegan Easy Peasy Victoria Sandwich

I love cake.

Actually I love to go out and be able to order a Soya Latte and a slice of cake.  But sadly being Vegan, most of the time, this isn’t always that easy.  If I’m ordering a Soya Latte it’s normally from a ‘well known’ chain cafe, rather than the individual cafe’s I’d rather support.

So I decided to contact a couple of local cafe’s near me and offer to make them a vegan cake or two.  One being the Chocolate Loaf cake I made the other day – you know the one with the hint of ‘Balsamic Vinegar’.

I also wanted to make a very traditional cake too, that most non-vegan’s think could never be vegan and still be delicious!  So I went in search of the great old ‘Victoria Sandwich’ VEGAN STYLE and found it here thanks to Tesco.com 🙂

This is my take on it – looks delicious right?

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So why not try it?

Here’s what you’ll need:

  • 400g self-raising organic flour
  • 1 1/4 tsp bicarbonate of soda
  • 250g caster sugar
  • 115ml rapeseed oil (not olive oil)
  • 400ml almond or soya milk (I used almond)
  • 3 tbsp golden syrup
  • 2 tsp vanilla extract
  • 200g dairy-free spread, plus extra for greasing
  • 175g icing sugar, sifted

What you’ll need to do:

Preheat the oven to gas 4, 180°C, fan 160°C. Grease and flour the sides 2 x 23cm (9 inch) cake tins

Sift the flour, bicarbonate of soda and sugar into a large mixing bowl and mix together. Whisk together the oil, milk, syrup and vanilla essence in a jug and pour the mixture into the dry ingredients. I used an electric whisk just to make sure it was creamy enough!

Spoon the mixture into the prepared cake tins and bake for 35–45 minutes until risen and cooked through (if it’s a fan assisted oven it will take a lot less time) . Remove from the oven and leave to cool for 15 minutes in the tin, then remove and leave to cool completely on a wire rack.

While the cakes are cooling, make the filling: beat together the spread, icing sugar and vanilla in a mixing bowl, cover and leave to firm up in the fridge until needed.

Spread the jam evenly over one half of the cake, followed by the cream mixture. Then sprinkle some icing sugar over the top so it’s like a little dusting of it 🙂

And then EAT!

I am hoping the cafe I’m giving this to will ask for more, let’s hope they keep coming out looking this good!

Px

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Make Your Own Washing Up Liquid – no less!

Soooooo this is going to quick and to the point.

How many times have you frequented a supermarket and looked helplessly for a ‘cruelty-free’ range of cleaning products??

Too many times?

Personally I try not to shop in any big supermarkets anymore.  As I’ve decided to make a real impact I need to only buy from local shops, markets or farms.  I believe being cruelty-free also means putting back into our very own communities, just like it should be rather than lining the pockets of big corporate’s that most likely don’t give two figs about their staff or the environment.

What do you think?

Either way, I wanted to share with you an even better way of being cruelty free, by making your own!  It’s also pretty easy going on the pocket too.

So what will you need? (Thanks to ‘A Year Without Supermarkets’ blog)

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850ml of boiling water
1 tablespoon of soda crystals (only cost me £1.50 for 1.5kg bag!)
1 tablespoon of grated soap (cruelty free soap of course and a cheese grater – if you still have one!)
1 tablespoon of vinegar (I used white wine vinegar)
2 drops of lavender oil
A squeeze of lemon juice

What you’ll need to do:

it’s so easy!

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All you need to do is put the boiling water into a large bowl, add all the other ingredients and mix well. Let the mixture cool down and then fill  an old washing up liquid bottle and there it’s done!

No more ‘cruel’ tested on animals washing up liquid!

AND it does work!

Yeah, it may not come up all bubbles and smells, but it cuts the grease and cleans every thing!

Let me know what you think

Paula  x

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Garlic Asparagus with Plentiful Mushrooms on Toast

It’s a beautifully warm rainy Sunday morning.

Sunday is my favorite day of the week, because it’s peaceful and always feels like it gives me permission to be lazy and restful.

In fact we all seem to live a crazy existence, yet Sunday helps us to unwind and reflect on what we’ve done over the past week and eases us into the next.

Do you agree?

Plus it’s raining today, which means a day in my pj’s cooking, eating, reading and resting.

Did someone say ‘cooking?’ and ‘eating?’

MEEEEEE!

Sooooo….. yesterday I went to my local market and bought a bunch of asparagus and mushrooms, with no real intention of what to actually use them for.  Yet this morning I’m thinking ‘Breakfast!’

Yey!

So with the help of this ‘vegetarian recipe‘ from Sweet Remedy I came up with this tasty vegan version 🙂

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Here’s what you’ll need (the recipe is for one, so just double up for 2 and so on….)

4 asparagus stalks
1 Tablespoons coconut oil
1  garlic cloves, finely cut
1 cup  mushrooms, sliced
2 slices of home made wholemeal bread
a sprinkle of home grown parsley

What you’ll need to do:

Lay the asparagus stalks onto a baking sheet. Drizzle the olive oil and garlic on top, coating everything evenly and place into the oven (should take around 5-10 minutes). Then melt the coconut oil in a pan and toss in your sliced mushrooms. Cook until browned on both sides. Whilst doing that toast the bread and once the asparagus is cooked top the bread with the oven roasted garlic asparagus. Add the cooked mushrooms and sprinkle with the parsley.

Now EAT!!!

What do you think?  If you find the bread too hard, moisten it with a layer of coconut oil top.

Ooooooooh delicious 🙂

Enjoy

 

Paula x

 

 

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Vegan Chocolate Cake with a dash of Balsamic Vinegar!

I’m not really a chocolate person, yet when it comes to a certain time of the month (yep sorry if that’s too much info) I absolutely crave it!

I don’t think it’s the chocolate so much; I think it’s more the sugar or ‘lack of it’ during that time the rest of the month it’s savory every single time.

So I search for an easy recipe, because I like easy and something I had all the ingredients for and hey prestoall recipes came up trumps!

Being vegan doesn’t mean you do without treats, in fact being vegan means you get more and feel good about it afterwards!

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Now that’s how it should be 🙂

p.s  there is a slight change to the recipe above, as I’d seen somewhere that if you substitute the vinegar for balsamic vinegar it gives it a much nicer taste – which I have to say is spot on!

This cake is moist, light and very yummy!

What you’ll need:

200g self-raising flour
200g caster sugar
4 table spoons of cocoa powder
1/2 teaspoon of salt
5 tablespoons of oil (I used rapeseed)
1 teaspoon of vanilla essence
1 dessert spoon of balsamic vinegar
250ml of water

What you’ll need to do:

Preheat oven to 180 degree’s, gas 4 and lightly grease a loaf tin or line it with parchment paper.

Then mix the flours, caster sugar and cocoa together in a bowl. Add the oil, vanilla essence and vinegar and water and mix until it’s a nice smooth paste.

Pour the mixture into the tin and then bake for around 45 minutes.  You’ll know it’s ready when the knife you stick in is clean and it smells delicious!

Enjoy 🙂

Px

 

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Stupidly Easy Cashew Nut ‘Cheese’

Cheese used to be one of the only foods that I would eat almost every single day.

I remember once saying that I could never go vegan because of my love of cheese.

Then I saw that the production of cheese caused pain and suffering to animals all around the world; I had to stop.

It doesn’t matter how much you think you ‘love’ something, when it comes to other’s suffering because of it then there is no choice other than to stop contributing to that suffering – whether I think I love it or no.

Being vegan means you taste so many other foods that you never thought you’d ever try, or had ever even considered eating before.   My sense’s are heightened immensely since making this change, but also knowing that what goes into my body doesn’t have to harm another living thing. Ever. Well that feeling is like nothing else.

So hereby lies my new ‘cheese’ creation made from cashew nuts!  Thanks to the  ‘Clean Food Dirty Girl’ blog, I found a very easy recipe with only a few simple ingredients

What you’ll need:

130 g of cashews soaked in 709 ml of water for at least an hour
2 teaspoons lemon juice
1/2 teaspoon salt
2 turns fresh black pepper
1/4 cup water

What you’ll need to do:

This is soooo simple!

Soak, drain and rinse cashews. Then place them into a food processor, along with lemon juice, salt and black pepper.  Then pulse for about 1 minute to combine ingredients.  You’ll then need to add water and process until completely smooth, about 2 -4 minutes.

That is it!

I know so simple right!

Tell me what you think…..i adore it 🙂

 

Px

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Breakfast Scrambled ‘egg’ Tofu with Leek in Pitta Bread

I used to love eggs….

I used to love egg and soldiers (if you don’t know what that is google it, as obviously I don’t have a picture – being vegan now and all that).

That was before I realised and learnt about the horrific conditions that lay (no pun intended) before a hen whilst producing egg after egg after egg.  Or the fact that male chicks are killed just because they don’t have the reproductive organs to give us what we want for breakfast (or dinner if that’s what you prefer or preferred).

This isn’t about making something taste the same as egg

No, far from it.

But it’s about creating a tasty, cruelty and life giving free alternative to what we all know and love as breakfast.

So I made this today and was pretty proud of the outcome (smiling inwardly because it didn’t cost a life)

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So do you want to give it a go?

Here’s what you’ll need:

(serves: Serves 2-3)
  • 15 oz. tofu, firm (about 415 grams)
  • ½ tsp. onion powder
  • ½ tsp. garlic powder
  • ¼ tsp. salt
  • ¼ tsp. turmeric powder
  • 3 Tbsp vegetable stock
  • 1 Leek
  • coconut oil
  • Organic Pitta Bread
  • plus a can of plum tomato’s and kidney beans) optional on the side

What you’ll need to do

Drain the tofu from the water and place to one side.   Now heat a nonstick pan (I used a wok) or if you don’t have nonstick make sure you use enough oil to stop it from sticking.  Then place it over a medium heat.  Plop a knob of coconut oil into the pan and add the tofu (breaking it up by hand so it resembles scramble egg) and toss it together with all the spices.

Then slice a leek and drop that in with it.  Using a spatula mix all the ingredients together so it turns a lovely yellow colour and start cooking.  Now add the veg stock a tablespoon at a time, bring it to the boil so it absorbs the tofu each time you add it.

Whilst this is cooking, in a separate pot just heat your can of tinned tomato’s and kidney beans adding a dash of paprika if you wish!

Once both are cooked thoroughly (i.e the leek has softened and the tofu absorbed all the stock) serve in your pitta bread and enjoy!

Oh don’t forget to salt and pepper the tofu for extra taste!
Soooo what do you think?

Let me know

 

Px

p.s thanks to Fork & Beans for this amazing recipe which I used to create this 🙂

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