World Vegan Day 2017 and a Fabulous Sponge Cake

After a rather busy start to the week I spent Tuesday lamenting the demise of the garden after our first frost of the year. But today I am celebrating…

Why? Well, the first day of November is not normally a reason for celebration in our part of the world. In Germany, for example, it is a national holiday where people commemorate those who have died and visit their family graves. And for gardeners here November is a dreary month too, with the dreaded onset of frosty weather and the approach of winter.

And yet for me today stands out in the calendar as it is World Vegan Day! According to figures from the German Nutrition Society (Deutsche Gesellschaft für Ernährung)  there are now over 800,000 vegans in Germany, and research in Britain claims almost 550,000 people in the UK are vegan too. Now that is a very good excuse to celebrate so I have baked a fabulous vegan cake to share with you!

After trying so many recipes for a basic sponge cake, I was over the moon when I finally found the perfect one on the Vegan Recipe Club website, which is the recipe reservoir put together by Viva!, the British group promoting animal rights and a vegan diet.

Here is the link to the original lemony recipe: Our Favourite Sponge Cake

And here is my vanilla version…

The Best Vegan Sponge Cake Ever

For the sponge you will need:

  • 175g (1 and 1/2 sticks) vegan butter (I use ‘Alsan bio’. Find a UK or US brand here)
  • 175g (3/4 cup) sugar
  • 330g (generous 2 and 1/2 cups) SR flour
  • 2 tsps baking powder
  • 1/2 tsp baking soda
  • A pinch of salt
  • 330ml (1and 1/3 cups) plain soya yoghurt (I use the zero sugar sort)
  • 1 flax egg (1 tbsp flax meal mixed with 3 tbsp warm water)
  • 1 tsp vanilla essence
  • 1 vanilla beanpod

Method:

1. Preheat the oven to 180°C/350°F, grease and flour two 20cm/8 inch cake tins.

2. Melt the butter then add the sugar. Mix in well till the sugar has partially dissolved. Set aside.

3. Sieve the flour, baking powder, soda and salt into a bowl. Rub in the vanilla bean with your finger tips. Add the butter/sugar mixture, yoghurt, flax egg and vanilla essence. Gently fold in until you get a soft dropping consistency and the flour is incorporated. If it isn’t soft enough, add a splash of non-dairy milk.

4. Spoon the cake mix into the tins and bake for 25-30 minutes or until risen and golden. Test by inserting a sharp knife or toothpick into the centre of each cake. If it comes out clean, the cake is cooked. If not, return to the oven for another 5-7 minutes. Let the cakes cool completely before removing them from their tins. Carefully place them upside down on a cooling rack. Allow to cool completely.

5. For the filling, spread jam of your choice on one of the cakes. (You can also spread buttercream on the other cake – see recipe below*) Put the cakes together like a sandwich. Sprinkle a little icing sugar on the top and decorate as you like.

* For the buttercream filling: Mix 125g sieved icing sugar, 75g vegan butter, 1/2 tsp vanilla essence and a tiny splash of non-dairy milk until creamy.

I do hope you will try this vegan recipe. If you would like more inspiration, there are others on my recipe page (see above), all vegetarian and many vegan!

Happy Baking! 😉

 

 

 

 

 

A Hearty Bake for World Vegan Month

I have been cooking my way through the World Vegan Month of November and to finish off the series I decided to share a staple recipe I have been making regularly for some time now. Since I always have a few tins of various beans in the cupboard this hearty bake can be ready on the table in 30 minutes and is not only filling, but also tasty and nutritious.

Cannellini and Tomato Bake with Garlic Bread Topping

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For the bake:

  • 1 x 400g (14oz) tin cannellini beans
  • 1 x 400g (14oz) tin tomatoes
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 1 tbsp sugar
  • 1 tbsp tomato puree
  • 1 tbsp mixed dried herbs
  • Freshly ground black pepper
  • Optional ‘glug’ of red wine or sherry!

For the topping:

  • Half a baguette, thickly sliced (you could use leftover bread of any kind here)
  • 3 tbsps olive oil mixed with 1 clove garlic, crushed

Heat a little olive oil in a frying pan and gently saute the onion until soft. Add the garlic and cook for a further minute. Add all the other ingredients. Gently cook for a few more minutes until it starts to thicken. In the meanwhile preheat your grill to medium – high and put a baking dish under it to warm.

When your dish is nice and hot, pour the bean and tomato mixture in. Arrange the slices of bread on top and distribute the garlic oil evenly over the slices. Place under the grill for a couple of minutes – be careful not to look away as the bread will burn very quickly if you don’t watch it! Add a little chopped fresh parsley as a garnish if you have any at hand.

 

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That’s it. Dinner in 30 minutes! 😀

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I hope you have enjoyed this series of recipes. I will be posting a vegan Christmas cookie recipe for you soon!

🙂

Pumpkin Pie for World Vegan Month

As Christmas approaches, and with Thanksgiving in the US this week, I thought my vegan pumpkin pie recipe might go down well. I adapted my original recipe (which you can also find on my recipes page) using alternatives for the eggs and milk, and the result was amazing… it tasted fantastic, full of flavour and nobody would ever guess it’s vegan!

I invited a friend over to test it, and the verdict was a definite thumbs up!

So here it is:

Vegan Pumpkin Pie

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Pie crust:

  • 225g (1 4/5 cups) plain flour
  • a pinch of salt
  • 100g (3 1/2 oz) vegan butter

Filling:

  • 425 g (15 oz) pumpkin puree
  • 125 g (2/3 cup) brown sugar
  • 4 tbsps maple syrup
  • 100 ml (2/5 cup) canned full-fat coconut milk
  • 4 tbsps unsweetened almond or soya milk
  • 3 tbsps cornflour
  • a pinch of salt
  • 1 tsp allspice
  • 1 tsp cardamom
  • 1 tsp cinnamon
  • 1/4 tsp ginger

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Method:

Grease a 23 cm pie or flan dish. Rub the butter into the flour and salt until fine and crumbly, then add just enough cold water to bring the dough together. Wrap in clingfilm and chill for at least 30 minutes. Preheat the oven to 180°C.

Roll out the pastry to fit your pie dish. Place some greaseproof paper on top and fill with baking beans. Bake blind for about ten minutes. Remove the beans and paper.

Blend all the filling ingredients together. Pour into the pastry case and bake in the oven for a further 40 – 50 minutes.

Leave to cool and then chill for a few hours or preferably overnight.

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Serve with vegan whipped cream and enjoy! 

Wishing all American readers a Happy Thanksgiving!

😀

Chocolate Amarena Brownies for World Vegan Month

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Yes, it IS possible to make delicious vegan brownies without eggs and butter!

As promised, here is the recipe in my November ‘World Vegan Month’ series, and it is in fact relatively healthy compared to most other brownie recipes I have tried… relatively. 😉

The twist to these particular brownies is the amarena cherries I used – the sort that come in syrup in a small jar. They are incredibly sweet and have a lovely slightly almondy flavour. If you can’t find them, try using an alternative syrup and ordinary tinned cherries.

Vegan Chocolate Amarena Brownies

(in a heart-shaped tin, just because! 😉

Dry ingredients:

  • 150g (1 1/4 cups) plain flour (I use one third wholemeal)
  • 1 tbsp cocoa powder
  • 3/4 tsp baking powder
  • 50g (1/4 cup) raw cane sugar
  • pinch of salt
  • 1 tbsp vanilla sugar or 1tsp vanilla essence

Wet ingredients:

  • 2 tbsps syrup from the amarena cherry jar
  • 2 tbsps vegetable oil
  • 150ml (2/3 cup) sparkling mineral water
  • 50g (1 3/4 oz) vegan dark chocolate, melted in a bain marie
  • About 10-12 amarena cherries

Grease and flour a 15 x 15 cm (6 x 6 inch) baking tin (or a heart-shaped one 😉 )

Preheat the oven to 180°C/350° F.

Mix all the dry ingredients together in a large mixing bowl. Stir the syrup, oil and water together and mix in, whisking lightly with a fork. Fold in the melted chocolate. Pour into the baking tin and spread evenly. Scatter the cherries on the top.

Bake for 20-25 minutes.

Leave in the tin until completely cool, then turn out, sprinkle with a little icing sugar if you like, and slice. Serves 8.

Delicious with vegan whipped cream! 😉

 

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Enjoy!

(I dare you to resist!) 😉

Butternut ‘Steaks’ for World Vegan Month

Here is another recipe for World Vegan month 2016, and one I mentioned that I would post not long ago… Butternut ‘Steaks’. 😀

At this time of year it is easy to find pumpkins of any kind, and I like to make the most of them while they are in season. Since my Man of Many Talents is not so keen on the sweet flavour in savoury dishes, except for soup anyway, I make these butternut steaks just for myself. And the beauty is, you can slice as much as you need off the ‘neck’ of a butternut and save the rest of the squash for another day.

Butternut Steaks

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So, take a butternut squash and cut some 1-2 cm thick slices from the long end (not the end where the seeds are), then peel with a potato peeler. Place on a baking sheet, lined with greaseproof paper.

Preheat your oven to 225°C/ 425°F.

Mix 1tbsp olive oil with 1 tbsp balsamic vinegar and spread over the slices of squash. Season with freshly ground black pepper and, if you like, a sprinkle of ground ginger for some added heat. I also sometimes use ground dried garlic or coriander, or add a sprig of rosemary or two.

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Bake in the oven for about 20 minutes. Depending how thick your slices are, they may need another few minutes, but try not to let them get too brown. You can test one with a sharp knife to see if it is tender.

They can be served with just about anything, or even eaten on their own as a snack!

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So simple and so tasty!

What’s your favourite pumpkin/squash dish? I bet a lot of you are going to say ‘pie’ , and I hope to post a vegan recipe for that too soon. Stay tuned! 😉

Falafel for World Vegan Day 2016

I wonder if you have heard of World Vegan Day before? It was introduced on November 1st 1994 to commemorate the 50th anniversary of the founding of the UK Vegan Society. I have only known about it for a few years, and feel it deserves a bit more publicity, so I would like to celebrate not only this day, but the whole month of November – also designated by the Vegan Society as World Vegan Month – by sharing some of my favourite vegan recipes. Some are new, and some are veganized versions of older recipes that I have refined over the past year. I should love to convince you all to become vegan! But since that is totally unrealistic I hope to tempt you with a few vegan delights instead! 😉

So to kick off, a recipe I have actually had in my drafts box for some time:

Quick Homemade Falafel

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I make these delicious fluffy chickpea patties regularly, and especially love them for being so incredibly quick to prepare.

Falafel are traditionally made using chickpeas, but I use the ground chickpea flour here, also known as gram flour, and this makes preparation much faster with less washing up. 😉 The result is also lighter than ones I have made with whole chickpeas. So go and find some chickpea flour (and a packet of pita breads while you are at the shops) and try these out!

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  • 1 1/3 (175g) cups gram/chickpea flour
  • 1 2/3 cups (400 ml) boiling water
  • 1 large onion, finely chopped
  • 4 cloves of garlic, crushed
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • Salt and freshly ground pepper

Mix all the ingredients together with a fork in a large bowl, and allow to stand for 10 minutes. Depending on your brand of flour you may need a little more water or a little more flour to make a porridge-like consistency, but keep it on the soft side.

Heat some olive or rapeseed oil in a large frying pan and add spoonfuls of the mixture. They will quickly brown so you can turn them. Keep turning until brown and crispy on all sides, then remove and keep warm while you do the next batch. (Don’t keep them in the pan too long as they will turn out overcooked and dry.)

Serve in warmed pita breads with lots of salad and tsatsiki (vegan sour cream, garlic and finely chopped cucumber).

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Enjoy!

😀

P.S. By the way, I have updated my recipe page (see top bar), with all vegan recipes highlighted in dark green.

And for those of you with a sweet tooth, I will be posting a sweet recipe at the end of the week.

Have a good start to the month of November! 😉

 

 

Sweet Flower Bread

Our Christmas cookies all disappeared pretty rapidly in December, so on Christmas Eve I made a sweet bread to go with our afternoon cup of tea – after all, the afternoon of Christmas Eve is traditionally a time for the festivities to begin here in Germany.

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It is easy to make and absolutely delicious!

Here is how I made it:

Sweet Flower Bread

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In a large bowl sieve together 300g (2 and 2/5 cups) strong flour, 100g (4/5 cup) plain flour, 100g (4/5 cup) wholemeal flour, 1 tsp salt, 1 tsp sugar and 1 packet instant dried yeast (2 tsps)

Stir in 325 ml (1 and 1/3 cups) lukewarm water and 2 tbsps olive oil and mix to form a ball.

Put on a floured work surface and knead for about 10 minutes. Now place the dough in a clean bowl, and coat in a little oil. Cover with a tea towel and leave it in a warm place  to rise – a couple of hours should be long enough.

While the dough is rising you can make the filling. I used 200g (7 oz or 1 and 1/3 cups) finely chopped mixed nuts, 50g (1/4 cup) golden caster sugar and 50g (1/4 cup) brown sugar, 75g (2/3 stick) margarine (or butter), the zest of an orange, a few glace cherries cut into small pieces, and some spices – 1tsp cardamom, 1tsp cinnamon and 1tsp allspice. But you can add chocolate chips or omit the spices, whatever you fancy! Mix the ingredients together so you have a thick paste.

When the dough has risen, punch it to remove the excess air (my favourite part!) and divide into three portions. Now is the also time to preheat your oven to 225° C/425°F. Roll out each piece of dough into a circle about 35cm/14in in diameter. One circle will be your base, so place the other two to one side and cover them for now. The base needs to be placed on a sheet of greaseproof paper on a baking tray. Now spread it with half of your filling. Put the second circle of dough on top and press down lightly. Spread the rest of the filling on top. Finally place the third disc on top and press down lightly.

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To make the flower pattern place a dish or large cup (about 10cm/4in diameter) in the centre but do not press it down! From the dish outwards you now slice the bread into 16 pieces, just as you would cut up a normal cake but obviously without the middle. Remove the dish.

Take two pieces/’slices’ in your hands and lift slightly. Twist the right-hand piece over to the right, TWICE, and the left-hand piece to the left, TWICE. It is easiest to do this with both hands at the same time. Then tuck the ends underneath to tidy it up a bit. Repeat with the other pieces. It really doesn’t matter if the filling spills out a bit as that makes it look so pretty when it is baked! Brush with a little soya cream or milk (optional), sprinkle a few sliced almonds on top and  place in the hot oven for approximately 15 minutes. Keep an eye on it and remove it when it is golden brown all over.

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Delicious served warm, warmish and cold too. This bread can be adapted for any occasion, and I have even made a savoury version before, using homemade tomato sauce and pesto for the filling. I am going to try it with just herbs and garlic soon. 🙂

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Enjoy!