Tag: vegandelicious

Fluffy Pancakes
Breakfasts · Recipes

Fluffy Pancakes

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Fluffy Pancakes

Ingredients

  • 250g self raising flour
  • 4 tbsp caster sugar
  • 1 tbsp vanilla extract
  • good pinch of salt
  • 1 tbsp baking powder
  • 300ml dairy free milk

Method

  • Whisk all the ingredients together until they make a smooth batter
  • Heat some oil in a frying pan
  • Spoon a good dollop of the mixture in to the pan and watch it fluff up. It works best on a medium heat
  • Flip the pancake and brown off the other side.
  • Serve hot with your favourite toppings.
  • The mix makes about 16-20 depending on the size!

Tips and Cheats

You can go to town with these pancakes! Serve them with maple syrup and banana or with sugar and lemon juice or even chocolate spread! If you want them extra special throw in a cup of blueberries before you cook them. A perfect weekend breakfast.

Poached Pear Tart
Recipes · Sweets

Poached Pear Tart

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Poached Pear Tart

Ingredients

  • 3 large conference pears
  • 1/2 cup maple syrup
  • 6 Vegan Caramel/toffee sweets
  • 1 pack of ready rolled puff pastry

Method

  • Pre heat the oven to Gm 6 or 200c
  • Peel the pears and slice them in half. scoop out the core leaving enough room for the caramel.
  • Pop the pears in to a pan with the maple syrup and cover with boiling water.
  • Cook the pears until they just start to soften, this should take less than 5 minutes but will vary depending on how ripe the pears are.
  • Remove from the heat and drain from the liquid.
  • Roll out the pastry and lay the pears on top leaving enough room to cut them out.
  • Cut around each pear leaving a 1cm edge.
  • Pop the caramel in the hole where the core was.
  • Lay the pastry pears on a baking tray
  • With the scraps of pastry cut out leaf shapes and adore the pears (get as fancy as you like!)
  • Place into the hot oven for 12-15 minutes until the pastry is puffy and golden.
  • Serve warm with either vegan cream or vegan ice cream!

Tips and Cheats

If you can’t get hold of vegan caramels you can either make your own caramel sauce and spoon that in (Just melted brown sugar, vanilla and coconut cream!) or you can swap out for a spoon of vegan chocolate spread or lotus biscoff! My mum made me these as a child after seeing the recipe in a mother and baby magazine and they are still a firm favourite with my own children! They look so fancy yet are so easy to make. If you have ripe pears you don’t need to poach them first!

Lemon Cheese Cake
Recipes · Sweets

Lemon Cheese Cake

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Lemon Cheesecake

Ingredients

  • 1 1/2 pack of plain hobnob biscuits (I use Aldi ones)
  • 1/2 cup melted vegan butter
  • 2 packs of vegan cream cheese at room temperature (I use Sainsbury’s which is 170g each pack)
  • 2/3 cup of icing sugar (check it is vegan!)
  • 1/2 cup melted coconut oil
  • 1/3 cup lemon juice
  • 1 bag of frozen forest fruits – defrosted (Aldi)
  • 7 inch tin – ideally spring form or with a pop out bottom

Method

  • Crush the biscuits in a food processor and add the melted butter
  • Use this to line your tin, a spring form tin is best as it makes getting it out a the end easier. work the mix up the sides pressing hard.
  • Put it in the fridge to set.
  • In a clean food processor add the cream cheese, icing sugar and coconut oil and blend until smooth.
  • Slowly add in the lemon juice.
  • Pour the batter into the tin with the base in it and leave it for 5 hours in the fridge to set.
  • Once it is set drain the defrosted fruit and adorn the top. Serve immediately.

Tips and Cheats

I used to make this dish when I wasn’t vegan and it was always a winner. If you can’t get forest or frozen fruit you can use fresh raspberries or any soft fruit. I like the tartness of the fruit against the richness of the cheese cake. You can swap the lemon juice for lime too if you want a key lime pie type flavour!

Scones
Cake · Recipes · Sweets

Scones

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Scones with Jam and Cream

Ingredients

  • 500g self raising flour
  • 1/2 tsp baking powder
  • 80g caster sugar
  • pinch salt
  • 80g dairy free butter (I like the Pure sunflower or Vitalite for these)
  • 240 ml dairy free milk (Oat works like a dream)
  • Strawberry jam and vegan cream to serve (Food Heaven squirty or Elmlea plant based double. )

Method

  • Pre- heat the oven to GM 6 or 200c
  • Put all the ingredients in a bowl or food processor and mix into a dough.
  • Flour your hands and the work surface
  • Tip out the dough and bring it together to a smooth dough
  • Using a cutter cut out your scones.
  • Put on to a lined baking sheet and pop in the oven for 12 minutes.
  • Eat warm straight from the oven or allow to cool if you have the patience!

Tips and Cheats

If you want an even rise on your scones don’t twist the cutter as you cut them out. You can add sultanas to the mix, about 100g for fruit scones too, or cranberries, apricots, dates etc what ever takes your fancy! If you don’t eat them all at once the scones will keep for about 3 days in an air tight container, although I wouldn’t know because they never last that long!

Fajitas
Picnic · Recipes · Week Night Winners

Fajitas

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Fajita’s

Ingredients

  • 1 packet of tofu or tempeh (we love the Tofoo Co. one)
  • 1 tbsp Lime (or lemon) juice
  • 2 tbsp soy sauce
  • 2 cloves of crushed garlic
  • 2 tsp ground cumin
  • 1/4 teaspoon chipotle chili powder
  • Cornflour
  • 1 large courgette (or 2 small ones)
  • 2 peppers (we like red and yellow)
  • 2 medium onions

To serve:

  • Tortilla wraps
  • spinach
  • grated vegan cheese
  • plain yoghurt (we like Koko)
  • salsa
  • chopped cucumber
  • chopped tomato

Method

  • Drain the tofu and gently squeeze the water from it.
  • In a shallow dish mix the lime juice, cumin, garlic, soy sauce and chipotle chili
  • Slice the tofu in to thin strips or cubes and add to the mixture. Leave it to marinade for 30 minutes.
  • Meanwhile slice the veggies and stir fry off in a wok or large pan.
  • Once the veggies are part cooked pour in the marinade mixture saving the tofu (this needs crisping off!).
  • Set them aside on a low heat to get nice and soft.
  • Toss the tofu in to the cornflour and in another pan add a small amount of oil.
  • Fry off the tofu until it starts to crisp.
  • Now serve!

Tips and Cheats

I love to serve each components in little bowls and let the children make up their own. My daughter doesn’t like cooked veggies so I also put out bowls of raw pepper for her to add in. If you are short for time most of the Old El Paso Fajita kits are vegan, just check the milder ones as they contain milk powder. If you are using these sprinkle half the flavour mix into the veggies and half with the cornflour then fry the tofu the same way! So delicious! They are also great cold on a picnic or for lunch!

Sticky Hoisin Tofu
Recipes · Week Night Winners

Sticky Hoisin Tofu

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Ingredients

  • 1 XL pack of extra firm tofu (we like Tofoo Co)
  • 4 tbsp Cornflour
  • Veg oil
  • 2 small sachets of Hoisin sauce (Sainsbury’s is labeled vegan)
  • 1 1/2 cups rice (this serves 4 of us easily)
  • 1/2 pack beansprouts
  • 1 cup peas
  • Spring onions and black sesame to garnish (not needed but adds flavour and extra calcium)

Method

  • Pop the rice on to cook. I like to pour in to a pan of boiling water and cook until just tender.
  • Open the tofu and drain the liquid. I give it a squeeze in my hands too but not too much.
  • Slice the tofu block in to 1/2 cm strips and then each block in to 4.
  • Sieve over the cornflour to coat the tofu.
  • Heat 1 cm of oil in a pan and when hot drop in the tofu. Turn it until each side is crispy but not burnt!
  • Drain the tofu by scooping out and laying in a bowl lined with a paper towel/muslin cloth.
  • Just before the rice is cooked chuck in the peas and bean sprouts (last 3 minutes of cooking).
  • Heat the hoisin sauce in pan and add in the cooked tofu coat the tofu in the sauce.
  • Drain the rice and serve. You can garnish if you wish!

Tips and Cheats

Tofu is a bit of a minefield for new vegans. Silken is great for sauces but for this dish you need firm or extra firm. I love the Tofoo Co one as it has a great texture and flavour but all firm tofu will work. You can cut it how you like. My children like sticks as they call them sticky ribs but squares work too! Please watch when heating oil I don’t want oil pan fires! If you are nervous you can do it on a lower heat and it still works. If you are dieting or wanting to be healthy you can spray the coated tofu with olive oil spray and bake it in the oven for 15 minutes until it starts to brown. The garnish is a lovely touch but not needed. I like to add sesame seeds as they are full of nutrients and add a little extra calcium. If you don’t like hoisin sauce then use black bean or sweet and sour or even sweet chili. It is okay to use packet mixes from time to time everything doesn’t have to be made from scratch.