All posts filed under: Baking

Lemon and Olive Oil Cupcakes

So here is just a little vegan cupcake recipe for Mothers Day. These were some cupcakes I made for a baby shower last week and everyone,whether omni or vegan, loved them! The olive oil content of these cake keeps them from getting dry and the cake part is not too sweet, so is balanced nicely by the sweetness of the frosting. They are also again pretty straight forward to prepare… another case of simply mixing the wet and dry ingredients together. Try to get hold of cold pressed olive and avoid using ‘pure’ olive oil or olive oil blends… in fact sometimes the cold pressed, though much better quality, is cheaper at the supermarket. I know this was the case at Tesco. Have a scout around and see what is available to you locally. Have a lovely Mothers Day everyone! Lemon and Olive Oil Cupcakes   Ingredients 2 cups plain flour 1 1/4 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 2/3 cup caster sugar 1/2 cup cold pressed olive oil 3/4 cup …

Vegan Blueberry Muffins

Here is a pretty simple vegan blueberry muffin recipe. Still people ask me how can you bake without eggs and butter etc but it’s so so easy if you have the right recipes. I find it is just kinda rethinking the basics of baking and the equations of the recipe. Vegans did not invent eggless muffins and cakes, those recipes have been around for decades if not centuries. Back in early early 1900s during the World Wars women were coming up with new ways to make delicious treats with the rations they had… usual when they were very low or completely without dairy and eggs. This is my interpretation of vegan blueberry muffins in which I use the Baking soda with vinegar method to make them rise. In fact that probably my favourite method for all baking. It always seems failsafe. Check out my recipe for Chocolate and Coffee Cake and Chocolate Chunk Muffins. It tastes much better when you know its 100% free from animal products. Vegan Blueberry Muffins Yields 12 Ingredients 2 cups …

Rosewater Cupcakes and Vegan Weddings

I am ashamed to say its been over 6 months since my last recipe post, which really is pretty bad. Over winter I found it really hard to find inspiration. Our house was like a building site, literally. We had no floor for the first few weeks, we had plaster crumbling off walls and a ton of wallpaper to strip. We are finally at a stage of having a more welcoming home… at least parts of it anyway, (still waiting on buying carpets, buying a bed etc.) Though I will never forget those few weeks when all we had was a camping stove to cook all our food on! Now summer is nearly here, the house is warm, the kitchen (almost) stocked its definitely time to start writing and cooking awesome foods again. I have been busy the last few weeks catering a few weddings which has been amazing. The wedding season is here and with over 1% of the population of UK now vegan its now more than ever important to cater for vegans at big …

Skillet Rock Cakes with Goji Berries

This week I have been once again facing the perils of cooking without an oven, and in my mind all I want to do is bake. I made up the batter for these rock cakes with the intention of baking them traditionally in the oven.  I had everything all ready and the oven pre-heating! Then disaster…  Once again I heard the noise of the gas change,  had a look underneath and saw the fuel pipe was on fire on the OUTSIDE!  Argh ! The thing drives me crazy. I was determined to not let the batter go to waste…  Wasting food is not something that happens on these ships.  There is a very well enforced rule of ‘if you put it on your plate… Your eating it’. So I grabbed my skillet and thought why not? It could work. These delicious Skillet Rock Cakes were the result and can be enjoyed anytime of the day.  We had them for an afternoon snack served with jam and vegan custard, then this morning I had the leftovers …

quick rise vegan garlic bread

Quick Rise Vegan Garlic Breads

I haven’t had time to do as many post recently as I would like as I have been going crazy trying to find a job, any job will do really! In a little over a month now I will be returning home to England, I guess permanently for now, and leaving ship life behind for a life on land, hopefully filled with growning vegetables in my garden and visiting forests, the thing I miss most while living on water! Well so far no luck… Lincolnshire is not calling out for vegan chefs unfortunately so I am having to look at very different career ideas, something I haven’t had to do for years now and its pretty daunting, and extremely stressful. The dream is to open a vegan cafe/restaurant in Lincoln, something it desperately needs, but I am a very very long way from having saved enough funds to get that up and running, so I am spending my days trawling the interent for jobs to apply for that are not completely soulless and I can …

Vegan plant based spinach falafel with tahini dressing and homemade pitta bread

Spinach Falafel and Homemade Pitta Bread | Is Veganism a Diet?

I have been posting a few different bread recipes recently, and I think it’s because I am craving a variety. If we want anything other than white rolls or plain sliced bread here the only option is to make it ourselves, there simply is no variety what so ever. Thinking of all the foods I am missing so much, (including big field mushrooms, fresh olives, crusty brown bread, baby leaf salads, fresh tofu, among other things) makes me realise how privileged I am to come from UK where eating like this is even a possibility. I have been making a conscious effort to concentrate on creating interesting recipes from the easy and cheap local ingredients available. Going back to the vegan basics of beans, lentils and veggies. I think its very important that vegan food should be accessible to everyone, not just the priviledged and rich who can live everyday on 100% raw, specialist superfoods diets, and shopping exclusively at Wholefoods, Waitrose or expensive health food shops etc. This is not an option for the …

matcha green tea, matcha vegan cupcakes, vegan baking

Matcha Green Tea Cupcakes

Matcha Green Tea has a bunch of awesome health benefits. It has antioxidant qualities, can help with detox, boost concentration and give you a natural energy boost without the usual side effects like hypertension and nervousness of other stimulants. I also really just like the flavour! I have wanted to post a cupcake recipe for ages now, but could never decide what flavour to go for…. so I figured why not Matcha flavoured! Where the ship is now I can’t get hold of any natural sweeteners or unprocessed sugars, hense why this recipe just calls for straight forward regular crappy sugar alongside something awesome like Matcha Green Tea powder. So if you make these at home feel free to swap that out for a more unprocessed sweetener. I will definitely be trying so when I head back home.   Green Tea Cupcakes   1 1/2 cups plain flour 2 Tbsp corn starch 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 2/3 cup sugar 2 tsp matcha green tea powder 1 cup soya …

Hominy, cachupa black eyed pea tomato broth stew homemade vegan potato farls

Black Eyed Pea and Cachupa Broth with Potato Farls

Cachupa, also known as Hominy in America, is one of the national dishes of Cape Verde, and can be found everywhere, with each restaurant having their own recipe. It seems basically to be cachupa, which is from corn, cooked in a broth with whatever ingredients on hand to make a thick stew. Its very cheap and extremely filling which explains why it is so popular here with so many people living in extreme poverty. It is most often cooked here in fish stock or other animal juices so I have never had true cachupa here in Cape Verde, instead used the dish to inspire this recipe of cachupa and black eyed beans in a light tomato broth. This dish uses ingredients that are super cheap and available everywhere here, and then cachupa and beans to make a simple thin broth into a hearty meal. I served this with another of my favourite Irish inspired quick breads… Potato Farls, which you can find the recipe for below. This really is one of my favourite breads, and …

lemon and gnger spiced soda bread, vegan baking, vegan quick bread

Lemon and Ginger Spiced Soda Bread

These rolls are an adaptation of my earlier recipe Irish Soda Bread. They make the perfect little side accompaniment to winter soups and stews. They are hearty and filling and best of all so quick to make as they don’t need to be kneaded or left to rise… the beauty of soda bread. Lemon & Ginger Spiced Soda Bread   1½ cups plain flour 1½ cups wholemeal flour ½ tsp salt ½ tsp baking soda zest of 1 lemon 1 tsp dried parsley ½ tsp grated fresh ginger 250ml warm water 2 Tbsp fresh lemon juice Preheat your oven to 180c and lightly dust a baking tray with flour Sift the flours, salt and baking soda in a large bowl. Stir in the zest, parsley and ginger Mix the water and the lemon juice together then pour into the flour mixture. Stir and beat together with a wooden spoon until there are no dry patches of flour left. If dough still is too dry add a little more water, a teaspoon at a time. The …

Gluten Free Gingerbread Cookies

This recipe is probably my favourite cookie one so far, and its also gluten free! It’s not too sweet at all which I love, its holds its shape perfectly but still not dry. I found that these cookies were even better the next day, which makes them great for making ahead and taking to Christmas parties. I decorated these with vegan fondant icing and it was so fun to play around with, even though it did take a lot of practice! So play around with them, get kids involved and enjoy!!! The dough can be stored in the fridge for up to 48 hours before using, just leave to sit to room temperature until rolling out and baking.     Gluten Free Gingerbread Cookies 1¼ cups buckwheat flour ¼ cup chickpea flour ¾ tsp baking powder ¼ tsp baking soda ⅛ tsp pink Himalayan salt ¼ tsp xanthan gum ½ Tbsp ground ginger 1 tsp ground cinnamon ⅛ tsp ground cloves 1 Tbsp ground flax seed, mixed with 1½ Tbsp water 2 Tbsp vegan butter …