Category Archives: Recipes

Desserts

Chocolate Mousse with Aquafaba

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chocolate mousseIngredients

  • 20ml or ½ cup of aquafaba — that is, about half the brine from a can of chickpeas
  • ½ tsp vanilla extract
  • 10g caster sugar (optional)
  • 75g dark chocolate without dairy (I used one from Lidl)

Makes enough for 2 decent portions.

Method

  1. Melt the chocolate carefully in the usual way (in a bowl over a pan of hot water).
  2.  Strain the chickpeas to get their water. Use an electric whisk, preferably in a food processor or other contraption, for 10-15 minutes, until the chickpea water has thickened and reached the ‘stiff peak’ stage (as you might call it with egg whites). You don’t need to worry about over-whisking, but it will likely take longer with a hand-held electric whisk.
  3.  At this stage, add the vanilla, and slowly add the sugar while whisking a bit more.
  4.  The chocolate should be cool now but still runny. Fold it into the whisked mix thoroughly with a silicone spatula, then pour into glass serving dishes.
  5.  Chill for 3 hours and serve.

Phil – impressivefood.wordpress.com

Cakes

Vegan Victoria Sandwich

victoria spongeIngredients:                  

Dry ingredients:

  • 3 cups of self-raising flour
  • 2 cups of sugar (can be less)
  • 2 teaspoons of Baking powder
  • Pinch of salt

Wet ingredients

  • 1¾ cups soya, almond or rice milk
  • 1 cup of oil (rapeseed or sunflower)
  • ¼ cup white or apple cider vinegar
  • 1 tablespoon pure vanilla or almond extract

Method:

  1. Whisk together the dry ingredients in one bowl.  Whisk together wet ingredients in another bowl.  Pour the wet mixture into the dry mixture and whisk until just combined.  Do not overmix.
  2. Pour into two 9” round cake tins, greased and lined.  Cook at 175c in a Fan oven for about 28 mins or until a skewer inserted into the centre of the cake comes out almost clean.   Cool on a cooling tray and then fill with jam or jam and butter (vegan marg) cream.
  3. If not eaten quickly best kept in a fridge.

Sandy

Sauces and condiments

#Vegan mayonnaise

At our recent egg-free cookery demo, we showed two of many ways to make mayonnaise without eggs (or dairy). Here is Andy’s selection.

Ingredients

  • ½ cup unsweetened soy milk
  • 1 cup rapeseed oil
  • 1 tsp apple cider vinegar
  • 1 tbsp lemon juice
  • ½ tsp sugar (or another sweetener of your choice)
  • ¼ tsp Dijon mustard
  • ¾ tsp salt

Method

  • Combine all ingredients in a high-speed blender, adding the oil last, blend on high speed for 30 seconds.
  • Store in an airtight container in the fridge for up to 1 month.

Adapted by Andy from Fab Lunch (YouTube video available)

Cakes

Angie’s #vegan carrot cake

Carrot cakeHere is Angie’s previously secret recipe carrot cake, unveiled to the world at the Egg-free Cookery Demo on 3 February, 2018 in Todmorden. Shhh!

Prep time 15 mins. Cooking time 35-45 mins.

Cake ingredients

  • 150ml oil (sunflower or other neutral oil)
  • 15tbsp unbeaten aquafaba (chickpea water)
  • 225g light muscovado sugar
  • 200g grated carrots
  • 300g plain flour
  • 4tsp baking powder
  • 1tsp allspice
  • 2tsp cinnamon
  • 50g sultanas
  • 50g walnuts

Frosting ingredients

  • Two tubs of Toffuti cream cheese
  • Juice of 1 lemon
  • 1tsp vanilla bean paste
  • Pinch of Himalayan pink salt
  • A handful of walnut pieces to decorate

Method

  1. Preheat the oven to 180C/fan 160C/gas 4. Grease a deep cake tin and line with baking parchment.
  2. Whisk the oil, aquafaba, and sugar until the mixture is well combined, lighter, and noticeably thickened.
  3. Fold the carrot in, then gently stir in the flour, baking powder and spices. Once the batter is thoroughly mixed, stir in the sultanas and walnuts. Don’t overbeat or the cake won’t rise.
  4. Bake for 35-45 mins. Test with a skewer; if it comes out clean, it’s ready. If not, leave in a little longer and check every 5 minutes.
  5. Cool the cake in the tin for 10 mins, then turn out onto a cake rack.
  6. Mix together the frosting ingredients with an electric whisk.
  7. Once cool, cover the top and sides with the frosting then scatter walnut pieces on top.
Main dishes

Tortilla (Spanish omelette) #vegan #glutenfree

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Tortilla (Spanish omelette)Ingredients

  • 800g potatoes (baby potatoes make the job easier)
  • 1 ¼ mugs of gram (chick pea) flour
  • 1 ¼ mugs of water
  • 1 medium-large onion
  • salt (to taste)
  • sunflower oil (or water) for frying
  • olive oil
  • optional – 2 cloves garlic
  • optional – sun dried tomatoes
  • optional – chives
  • optional – chopped fresh chilli
  • optional – chopped olives

Method

It is useful to have two frying pans or a frying pan and a wok for the final stages of the recipe.

  1. Chop half the potatoes into rough pieces, boil until soft and set aside.
  2. Dice the onion (and garlic if using it), lightly fry with sunflower oil (or water) and set aside
  3. Finely slice the remaining potatoes – you want them to have dimensions roughly similar to a 50p coin. Fry lightly in sunflower oil (or water) until soft and slightly browned and set aside.
  4. Sieve the gram flour into a large mixing bowl and add the water. Beat lightly with a balloon whisk until smooth.
  5. Mash the boiled potato, adding some olive oil. Gently whisk this mixture into the gram flour mix.
  6. Add the onions and sliced fried potato to the mixture (and chive/sun-dried tomatoes/olives etc. if using them); gently mix all together.
  7. Oil a frying pan (or wok) well – including the edges – and make sure there is a little oil on the bottom surface; heat on a medium flame.
  8. Add all the mixture to the frying pan, gently moving side to side to allow settling. Cook on a medium flame for 5 minutes. Use the other frying pan/wok to turn the tortilla over after 5 minutes and cook the other side for the same length of time. Repeat these steps if necessary, for shorter increments until the surface is a lovely crisp golden brown.