Christmas Cashew Shortbread (Vegan)

I have been experimenting a bit with my Christmas cookie recipes again, and after discovering a bag of cashews were coming up to their  ‘use by’ date I decided to incorporate them into a cookie recipe instead of the more traditional almonds or hazelnuts.

They are just how shortbread should be – slightly salty, buttery, sugary and crunchy!

So if you are looking for a shortbread recipe with extra crispness and flavour this Christmas, here is my recipe.

Cashew Shortbread

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  • 115 g (1 stick) vegan butter
  • 75 g (2 1/2 oz) raw cashews, ground to a fine powdery ‘flour’
  • 125 g (1 cup) self-raising flour, sifted
  • zest of an orange
  • 2 tsps cardamom (optional as the flavour was sadly lost during baking)
  • 60 g (1/3 cup) soft brown sugar
  • a pinch of salt

Mix all the ingredients in a large bowl and work the butter into the mixture with your finger tips until it is nice and crumbly. Bring the dough together into a ball, adding a drop of non-dairy milk or water only if necessary to make it stick. Then wrap in clingfilm and chill for at least an hour.

Preheat the oven to 180° C/350°F and line 2 baking trays with greaseproof paper. Roll out your dough to about 4 or 5 mm (about 1/6th of an inch) and, using a very small cookie cutter (mine was 4 cm, or 1 1/2 inches), cut out your shapes. Place on the baking sheets and bake for about 10-12 minutes. Carefully move to a cooling rack and let them cool completely before storing.

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This is definitely my second favourite after my vanilla cookies. (By the way, I have updated my original recipe for the Vanillekipferl here, so they are also vegan now and just as good as ever too!)

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Are you doing any special baking this Christmas? What is your favourite sweet Christmas treat?

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! 😉

Vegan Milk Rice for World Vegan Month

The first time I ate ‘Milchreis’ (German for ‘rice pudding’) was in a traditional German cafe overlooking the town square of the beautiful town of Freudenstadt in the Black Forest. It was served just warm, with fresh fruits. Memories like that will never fade…

😉

Years (and hundreds of milk rice bowls!) later I have been experimenting with vegan versions. Soya milk is good. Almond milk is even better. And then I recently discovered coconut milk too, and loved it! Strange for someone who always believed she didn’t like coconut in desserts! However, the coconut milk version is so very rich and is only really suitable as a small dessert portion. So today I will share my almond milk recipe with you.

Do try it. It is the perfect autumn/winter comfort food! 🙂

Almond milk rice

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For 2 large or 4 small portions

  • 125g short-grain rice
  • 600ml almond milk (unsweetened)
  • 1/2 tsp vanilla essence
  • 1/2 tsp ground cardamom

Bring the milk to the boil and then add the rice, vanilla and cardamom. Stir well and return to a very low heat. Put the lid on your saucepan and leave for about 30-40 minutes, stirring occasionally. You can then test to see if it is soft enough. If you like, you can add a little more milk or soya cream towards the end of the cooking time to make it even more delicious and creamy!

I recommend serving the milk rice just warm, with fruits of your choice. I chose sweetened Amarena cherries today – a bit too sweet perhaps – but it is also very good with fresh tart berries or plum compote, or a generous sprinkling of cinnamon sugar. Or why not try my winter spice syrup recipe, which I posted with my traditional milk rice recipe many moons ago! 🙂

Enjoy!

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! 😉