Archive for ‘Recipe’

31 December, 2012

Easy Chocolate Ice-cream – Vegan (recipe)

★ Easy to make and even easier to eat. This chocolate ice-cream is a good substitute for those who miss it, or just want something that they can make at home to avoid the commercial products (which require a science degree to understand the ingredients list).

This recipe does not require an ice-cream machine. All measurements are rough-guides, adjust for taste.


This chocolate ice-cream stays smooth when frozen, does not form ice-crystals, and if left in a serving bowl too long melts into a tasty chocolate milk drink

Equipment:
Medium sized saucepan
Tablespoon – for measuring
Spoon – for stirring
Freezer-safe container with a lid
Grater (optional)
Measuring jug (optional)

Ingredients:
4 heaped tablespoons of cocoa powder
3 heaped tablespoons of brown sugar (or char free sugar of choice)
2 heaped tablespoons of corn flour
pinch of salt
pinch of spice, eg. cinnamon, nutmeg
100 grams of grated chocolate (chocolate bar style chocolate)
conversion: 100 grams = 3.5274 ounces
3/4 of a litre / quart Milk of your choice (eg, almond, soy, rice)
conversion: 1 litre = 1.05669 US quart

Method:
Add some of the milk to the saucepan, heat over a very low heat

In the same bowl that ice-cream will be made in, mix the cocoa powder, brown sugar, corn flour, salt, spice

Add cocoa mixture to the slowly heating milk, mix well to remove any lumps

Chocolate milk mixture will start to thicken, stir well so it does not burn on the bottom

Add rest of the milk

Add the chocolate, grated or choc-chip sized to the milk, keep stirring. Do Not let the chocolate burn

When chocolate is melted, transfer to a freezable container.

Freeze, this will take a few hours

Variations:
add cherries to give it a hint at Black Forest flavour
add alcohol-soaked raisins for a more adult variety
add chopped banana and flaked almonds
grated chocolate for choc-chip chocolate ice-cream

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7 April, 2012

Link To My Post Featured on VeganBloggersUnite – Decadent Triple Chocolate Cake

Vegan Bloggers Unite is a blog that brings to together guest bloggers on a range of topics – as long as they are vegan.

My recipe for Decadent Triple Chocolate Cake – (most definitely vegan) was recently featured.
Here is the direct link

Vegan Bloggers Unite: Decadent Triple Chocolate Cake

Even the post looks indulgent!

23 October, 2011

Decadent Vegan Chocolate Cake with Ganache or Chocolate Buttercream (recipes)

Cookbook:Chocolate Sour-Cream Icing after melt...

Image via Wikipedia

Chocolate is the first luxury. It has so many things wrapped up in it: deliciousness in the moment, childhood memories, and that grin-inducing feeling of getting a reward for being good.
Mariska Hargitay 

Cake Recipe

(all ingredients vegan)

1 1/2 cups of Self-Raising flour

1/4 cup of cocoa powder

1 cup brown sugar

1 teaspoon vanilla extract

1/4 cup light oil (oil of your choice, eg sunflower, macadamia)

1 cup of water

1. Preheat oven to 160°C / 320°F.

Line with baking paper and grease a cake baking tray

2. Sift together flour and cocoa, add sugar mix well.

3. Add vanilla extract and oil.

4. Add most of the water (better to reserve some water, than add all in one go; it is easier to add more water if the mixture is too dry than add more flour if the mixture is too wet).

5. Blend by hand, 4-5 minutes (or with electric mixer), until the mixture is a velvety smooth batter.

6. Pour into prepared baking tray, tap the sides with a wooden spoon to make an air bubbles come to the top.

Bake 40-50 minutes or until a wooden skewer comes out clean. (I like to spin my cakes around half way through baking, to ensure that it cooks evenly from all sides).

7. Cool in tray for 5 minutes, then remove and transfer to a wire rack to cool completely before adding ganache and / or chocolate butter cream.

Ganache

100 – 150 grams of vegan chocolate (such as a block or choc-dots)

1 tablespoon vegan margarine

1. Melt the chocolate in a microwave (in 10 second bursts) or in bowl over a saucepan of simmering water (double-boiler) ensure no water gets in the melted chocolate, stir until melted.

2. Add margarine, mix.

3. Spread over cake as an icing / frosting.

Chocolate Butter Cream

1/2 cup of icing mixture or icing sugar (powdered sugar)

(icing mixture is icing sugar with corn flour, icing sugar is very fine sugar)

1 tablespoon cocoa

1 tablespoon vegan margarine

1. Mix the cocoa and the sugar, til blended, add enough margarine til mixture is spreadable.

2. Adjust the quantities to taste or til desired consistency.

3. Spread over cake instead of ganache or as a filling.

Dry ingredients for a Wacky Cake - ingredients...

Image via Wikipedia

Optional extra

Top cake with crushed chocolate biscuits, sliced strawberries,

or a light dusting of powdered sugar.

* Tip

Wait for cake to cool completely before removing greased baking paper.

7 March, 2011

Sweet Easy Vegan Cupcakes recipe

Based on Classic Cupcakes, with a Maple Twist! by The Tasty Vegan

This is my version of that recipe:

from the Vegan Cupcake archives: photo by RedGlitterX


INGREDIENTS
275g white flour, self raising
150g brown sugar – char-free
1-1.5C shredded / desiccated coconut

125ml oil of your choice (eg sunflower, macadamia)
100ml milk of your choice (eg almond, rice)

2tbl golden syrup



INSTRUCTIONS
Preheat the oven to 160°C fan-forced (= 180°C not fan-forced = 320°F)

Mix the dry ingredients (flour, sugar, coconut) in a large bowl.

Mix the wet ingredients, add to dry ingredients.

Add the golden syrup.

Stir til all ingredients mixed well.

Pour into paper-lined cupcake or muffin trays.

Bake for about 20 minutes or until golden brown, or until a wooden toothpick comes out cleanly when inserted.

The Tasty Vegan says DO NOT OPEN THE OVEN – It’s a crime against cupcakes, my oven is fan-forced, so I spin the cupcakes tray around half way through the cooking time, so they cook evenly.


Icing / frosting optional, they are sweet enough as it is.



These are moist, and don’t rise too much. Can be stored in the fridge – they will go cold, but unlike egg/dairy cakes which go stale, they maintain their freshness in the fridge.



Visit, the Tasty Vegan’s Classic Cupcakes, with a Maple Twist! and check out the original recipe.

16 November, 2010

John Safran Cooks You A Mouth-watering Jamaican Stew

John Safran, shows us all how to cook a “delicious” Jamaican stew.

Vodpod videos no longer available.

Ingredients
Onion
Green Chilli
Garlic
Thyme
Tomatoes, sauteed
High grade Beef

And then Safran takes us to a slaughterhouse, and shows us how “cow” becomes “beef”.

9 November, 2010

Caramel Date Scones (vegan recipe)


Scones are a traditional English favourite, (similar to what is known in the USA as biscuits) often eaten warm with lashings of butter or cold with cream and jam.

This simple recipe is a vegan version, fast to make and fast to cook. The use of brown sugar rather than white, and dates gives a slightly caramel taste.

Ingredients
3 cups of self raising flour
80 grams vegan margarine
brown sugar (non bone char)
1/2-3/4 cup soy milk, or other plant milk

1/4 cup dried dates, chopped and soaked in a little hot water for 10 minutes

Preparation
Preheat the oven to 180°C (350°F)

In a large mixing bowl add the flour, well sifted.
Add sugar, depending on taste. Stir through.
Add the dates, reserve the liquid. Mix well.

Add milk to the reserved date soaking water, until it reaches half a cup. Add to the flour mix and combine.

The dough should not be sticky to touch. If the mix is too dry add more milk, a tablespoon at a time.

When combined, roll the dough out on a floured board and break out small balls of dough. (Or leave in the mixing bowl and scoop them out)

Place these on a greased baking tray.

Bake for 10 minutes or until brown and a wooden toothpick comes up clean.

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23 September, 2010

Mango Smoothie (vegan recipes)


What do vegans eat? That is a question that vegans hear frequently, as non-vegans puzzle over what vegans actually do eat. The answer is – vegans eat everything… except animal products.

Mango Smoothie

1 ripe mango, frozen
1 ripe banana, frozen
1 cup rice- or soy-milk (or other plant milk)

Place all ingredients in a blender, blend until thick and creamy.
If the blender cannot break up the frozen fruit, use partially frozen fruit.

Below are some ideas for alternatives.

Suggested options:

*add fresh pineapple

*add 1 cup fresh or frozen berries

*replace some / all of the milk with coconut water

*add a tablespoon flax oil (store flax oil in refrigerator)

*add juice and seeds of one passionfruit, after blending

*add lime juice

*add a tablespoon of hemp or flax seeds before blending


Yes, vegan refers to the whole lifestyle, not just food. Todays post is about food. Not veganism.


Feedback welcome.

8 May, 2010

Being vegan rips my soul out sometimes

Walking around, all I could notice was the animals, dead, being used. Is that all the value of their life is to us – things?

The people stuffing their faces with meat, dairy, eggs, because ‘it tastes good?’. Humans should hang their heads in shame, once living beings reduced to satisfying your taste buds for a few minutes.

It’s not even the meat, or the cheese. It is the fat, the sugar, salt, MSG, spices and sauces that people like. Have a nice piece of marinated tofu instead, fried with chillies, onions, garlic, black pepper, and a couple of slices of tomato, lettuce, avocado, on a wholemeal burger and you wouldn’t even notice the difference.

Green, white and black pepper.

Image via Wikipedia

Dead bodies everywhere. And people don’t even give it a second though. Being vegan rips my soul out sometimes. But I just can’t be any other way. And if it was a choice, give up being vegan or give up my family and family, no contest, I would never eat animals for any reason.

I don’t care why people go vegan, I don’t believe in moral purity is the one true path, if someone stops using and eating animal products, who am I to question that. Do it for you appearance, to save money, because you say you are an environmentalist, because your kids want you to live longer, because your doctor tells you, to lose weight, to feed the world and save the forests, save on dry-cleaning cost, because old personal care products don’t work… Who cares why, find a reason, and do it.

Starting a new season of Vegan Reach-Out soon, maybe it might have an impact on someone.


Feedback welcome.

7 May, 2010

vegan banana-toffee-caramel muffins


Recipe follows at the end

This is the recipe that got my boyfriend to go vegan. What made him take the final step from not caring what he ate to someone who wants to live a vegan life (and does, he is doing very well at it).

What makes that click varies between people, it might be seeing a piece of meat on a plate and thinking “that used to be a living creature” to a desire to change the world. It was eating these muffins that produced the click, he said “I get it now” and is now vegan.

This story came to mind recently, when I got into a discussion with my boyfriend about “how vegan is too vegan”. Does there come a point where you are avoiding too many things in ‘just in case’ that you cease to be a productive member of society. (Tyres of vehicles contain animal products, so do you walk everywhere, and what if trains and buses have leather seats? And what about rodents and insects that die when crops are harvested, do you only eat food you grow yourself. Books, may have animal products in the ink or the binding glue, does it still count if you borrow the book from a friend or library?)

Neither of us are big sugar eaters, but the issue of sugar does come up occasionally, and do we eat it.

It is something that I find interesting there are vegans (or “vegans”) who eat honey and think nothing of it (and no, honey is not vegan), and then there are other vegans who avoid sugar.

Sugar in itself is a vegan product. It is produced from the juice of sugar cane. It is the refining process which can in some instances make it not a vegan product. Some companies use bone-char to refine and bleach their sugar, this applies to white and brown sugar.

In the USA, the Sugar Association, and some of their largest sugar producers claim that the bone-char is from “cows have died of natural causes“… If you say so.

This might be the reason why people think vegans don’t eat dessert, or it might be they think vegan is a weight-loss diet, who knows. I know vegans who say they are often served fresh fruit as a dessert while everyone else eats delicious creamy, sugary concoctions, and know they are missing out. On the other hand, being served fresh fruit, you know what you are getting, and not taking the risk of someone assuring you that the cake they made is vegan and what they mean is it contains “free-range organic eggs” (yes, Judy Davie “Founder of The Food Coach”, I am talking about you).

Is there such thing as a perfect vegan? Or is it a case of trying each day to reduce the suffering in the world. And to never stop trying, in our own lives and in the world.

So here it is…

Vegan Banana Toffee Caramel Muffins

Muffins
2 1/2 cups self-raising flour
3/4 cups brown sugar
1 cup milk
2 ripe bananas
2 tablespoons vegan margarine OR cold pressed macadamia nut oil

Preheat the over to 180C (less for fan-forced: 160C).
Mash the ripe bananas til very soft, almost liquid. Mix with the milk.
Mix four and sugar in a large bowl. Add the milk mixture.
Stir til just combined. Do not over mix or will lose it airiness.
Pour into greased muffin tray.
Bake for 20 minutes or until a wooden toothpick comes out clean.

Caramel Sauce
Brown Sugar (quantities vary, equal quantity to margarine)
Vegan Margarine (quantities vary, equal quantity to brown sugar)
Soy or Nut Milk (quantities vary)
Cornflour – one tablespoon for every cup of milk

The amount of sauce is dependent on the amount of milk used.

Mix the cornflower into the milk until it is blended.
Melt the sugar and margarine, over a low heat in a small saucepan. Quantity depending on desired level of sweetness, for every tablespoon of sugar add a tablespoon of margarine. Do not allow to burn.
Slowly add the milk mixture. Stir continually. Should thicken and go sticky depending on the heat. If not, add more cornflour, blended with a little milk til dissolved. Stir through well.

(Also makes a good frosting/filling for cakes)

Toffee
200g caster sugar
12 tablespoons water
8 teaspoons lemon juice

Melt the sugar, water and lemon juice on low heat in a heavy based saucepan until fully dissolved.
Turn up the heat to high and watch constantly. After about 5 minutes, it should turn caramel. Thicken and darken.
Turn heat down to very low, enough to keep the caramel liquid but stop it turning more brown. Be very careful, the caramel is very, very hot and you can burn yourself very easily. It will cool within minutes.

Take two forks and cooling the toffee slightly, make strands by dipping them into the toffee and making circular motions around the muffin. The strands cool and harden. If strands do not occur then the toffee needs to cool a little further. If it cools too quickly, keep it on the stove on very low so that it can be reheated if the toffee sets too hard while you are spinning it.

Assemble
Make the muffins, and either split open or smother the outside with the caramel sauce, decorate with pecans optional. Then swirl over strands of toffee.


Shout out to The Sweetest Vegan: Vegan Dessert Connoisseur. Anyone who can blog about sweet desserts gets my full appreciation.


Feedback welcome.

11 September, 2009

Noam Chomsky, September 11

Wanton killing of innocent civilians is terrorism, not a war against terrorism.

~NOAM CHOMSKY, 9-11.

Right after September 11, the U.S. Trade Representative, Robert Zoellick, said the first thing that had to be done to combat terrorism was to pass fast-track. Now that should really make Osama bin Laden tremble in his boots – that the President has Kremlin-style authority to sign economic agreements.

~NOAM CHOMSKY, (Interview by V. K. Ramachandran in Frontline, November 11, 2001)



I think that the polls taken in Baghdad explain it very well, they seem to understand. The United States invaded Iraq to gain control of one of the major sources of the world’s energy, right in the heart of the world’s energy producing regions. To create, if they can, a dependent client state. To have permanent military bases. And to gain what’s called “critical leverage” – I’m quoting Zbigniew Brzezinski – to gain critical leverage over rivals, the European and Asian economies. It’s been understood since the Second World War, that if you have your hand on that spigot, the main source of the world’s energy, you have what early planners called “veto power” over others. Iraq is also the last part of the world where there are vast, untapped, easily accessible energy resources. And you can be sure that they want the profits from that to go primarily to U.S.-based multinationals and back to the U.S. Treasury, not to rivals. There are plenty of reasons for invading Iraq.

Noam Chomsky (Interview by Bill Maher on HBO, November 10, 2004)


Feedback welcome.