All posts tagged: vegan 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 …

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 …

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 …

Cinnamon and Date Scrolls

This recipe is definitely a guilty pleasure. I enjoy making them as much as I enjoy eating them… but if you’re looking for a healthy recipe then this isn’t it. But where would be the fun in being strictly healthy all the time! I can’t remember where the first recipe I tried for cinnamon scrolls came from, but over the years I have refined it and changed some parts to suit my tastes, and this recipe is the result. These are perfect treats for picnic’s, tea parties or cold rainy windy English Sundays where there’s nothing else to do. So enjoy, they may take a while with the rising times but these Cinnamon Scrolls are definitely worth the wait.   Cinnamon and Date scrolls Dough 1¼ cup non dairy milk ½ cup caster sugar ½ tsp salt ½ cup vegan margarine 1 tsp vanilla 1 Tbsp fast action dry yeast 4½ cups plain flour Filling ⅔ cup packed brown sugar 3 Tbsp margarine 1½ tsp ground cinnamon ¾ finely sliced pitted dates Icing 1¼ cup …

Si Ma Bo vegan awareness day in Mindelo, Cape Verde

I have just got back to the ship, exhausted and absolutely covered in dog hair (and also a little dog urine) after a day spent helping out at Si Ma Bo in Mindelo, Sao Vicente, Cape Verde. The day started with me and Jeannie, my sous chef for the day, making 25 Mini Pizzas, a Carrot Cake, a Peanut Butter Brownie Pie and Black Bean Salsa to take for a vegan awareness lunch organised by the amazing Silvia Punzo who founded Si Ma Bo (which means ‘like you’ in creole) in 2008. Over the last 3-4 years, which the very few resources they have they have managed to spay and neuter over 7000 dogs and cat. The animals picked up are given any medical treatment required, given the time and space to recover from surgerys before either attempting to re-home them with loving families, giving them a home at the shelter, or returning them to their homes on the streets. The day was such a success and we got to meet many people involved with Si …

vegan rich moist coffee and chocolate cake topped with a chocolate ganache

Back on Dry Land Treats- Coffee and Chocolate Cake

I have had a little forced break from posting this last few weeks… going out to sea tends to ruin our internet connection! We arrived safely at our new destination after taking the swell and wind on the beam the whole trip, making it a not so lovely but very rolly transit, and I am extremely happy to be on dry land again. In our new home port there is an even more significant lack of easy vegan food available… but I like a challenge, and I think when you are forced to cook with limited ingredients you learn a lot more about food and about cooking, finding new ways to serve beans and lentils 3 days running without the crew hating you for it! We have an abundance of beans, rice, lentils, bananas, fresh vegetables, and I have been making our own milk… out of desiccated coconut which is super cheap here, and making homemade seitan out of plain flour (will post these recipes soon). After our tiring transit I thought a treat for …