Vegan Chocolate Ganache

This is great to spread on the cake I posted last time or on cupcakes or brownies.

Ingredients:

50-75 g dairy-free chocolate (I used dark chocolate)

¼ cup milk (I used rice milk)

1 tsp vanilla, optional

Instructions:

1. Melt the chocolate in the milk over low heat. Add vanilla if desired.

2. Spread on your cake or brownies.

Vegan Chocolate Cake 2

Since my M can’t eat dairy, I’ve been coming up with other recipes for her. Recently, I made another vegan chocolate cake (this one without tofu since she can’t eat that either). If desired, top with a chocolate ganache.

Ingredients:

1½ cups flour

1½ cups sugar (I used white sugar and a touch of coconut palm sugar for a slightly deeper flavour)

¾ cup cocoa powder

1 tsp sea salt

1 tsp baking powder

1 tsp vanilla extract

½ cup coffee (you can also use plain water; I used chicory “coffee”)

1/3 cup milk (I used rice milk)

½ cup oil (rapeseed or sunflower), plus extra for the pan

Instructions:

1. Mix all the ingredients together, then pour into a lightly oiled pan.

2. Bake at 175 C for 20-25 minutes.

Garlic Dough Balls

This is just like you might get at a restaurant, except our version is vegan, plus it’s cheaper to make it at home.

Ingredients:

1 cup strong bread flour (about 95 g)

1 tsp sugar

½ tsp salt

½ tsp yeast

1 tbsp olive oil

80 ml warm water (about 1/3 cup)

3 cloves of garlic

fresh parsley (about 2-3 tbsp)

more olive oil

Instructions:

1. Mix the flour, sugar, salt, yeast, oil, and water together. Leave to rise in a warm place for about an hour

2. Dice the garlic, wash and chop the parsley, and warm them together in the oil.

3. Separate the dough into 8-12 small balls and let rise for another 20-30 minutes.

4. Brush with the garlic oil and bake for 15 minutes at 200 C.

Aubergine and Shallot Quinoa

This is good as a main course or a side dish. It’s easy and healthy, too.

Ingredients:

2-3 shallots

oil (I used some coconut oil and some sesame oil, for a nice combination of flavours)

1 aubergine

quinoa

water

Instructions:

1. Dice the shallots and fry them lightly in oil.

2. Dice and add the aubergines and brown in the oil.

3. Cook the quinoa in the water according to the instructions on the package.

4. Serve the quinoa with the vegetables.

Flatbread

A quick and easy bread to make to have with a salad or soup.

Ingredients:

2¼ cups strong white bread flour

1 tbsp sea salt

1 tbsp baking powder

4 tbsp oil (I used 3 tbsp olive oil and 1 tbsp toasted sesame oil)

½ cup warm water (about 150 ml)

Instructions:

1. Mix all the dry ingredients together, then add the oil and water. Blend well.

2. Separate into balls (about 5-6 with this recipe) and flatten them.

3. Fry one at a time on both sides over medium heat in a non-stick frying pan.

Veggie Quote

Mankind's true moral test, its fundamental test (which lies deeply buried from view), consists of its attitude towards those who are at its mercy: animals. And in this respect mankind has suffered a fundamental debacle, a debacle so fundamental that all others stem from it. -Milan Kundera, novelist, playwright, and poet

Honey Cake

We had some friends over to celebrate one of their birthdays and I wanted to make a cake that had no dairy or soy in it, so M could eat it. I decided to make a honey cake (never mind that I’m allergic to honey!). I made it a day in advance so the flavours could blossom, so to speak.

If you want, you can add a milk glaze (½ cup confectioner’s sugar and 1-2 tbsp milk or rice milk).

Ingredients:

½ cup water

2 tsp instant coffee

3 eggs

¼ cup sugar

½ cup honey

3 tbsp oil

1½ cups flour

1 tsp baking powder

1 tsp bicarbonate of soda

1 tsp ginger (you could also use cloves)

2 tsp cinnamon

Instructions:

1. Boil the water and mix it with the instant coffee, then leave to cool.

2. Separate the eggs and beat the whites until stiff.

3. Mix the yolks with the sugar, honey, and oil until creamy.

4. Mix the dry ingredients together, then mix into the honey. Add the coffee.

5. Carefully fold the egg whites in.

6. Bake at 165 C for about 35 minutes.

Mushroom Wellington

This is great when you’re having guests for dinner as it’s hearty and tasty, and it looks pretty.

Ingredients:

400 g spinach

2 garlic cloves

2-3 shallots

oil

300 g mushrooms (I used two different types for a nice combination of flavours)

1 tbsp parsley

1 package puff pastry (500 g)

1 egg

Instructions:

1. If the spinach is frozen, defrost it. If it is fresh, wilt it.

2. Dice the garlic and shallots and fry lightly in oil. Brush and chop the mushrooms and add them to the frying pan.

3. Mix in the spinach and chop and add the parsley.

4. Roll out the pastry and then fill it with the mushroom mixture. Since this is a wellington-style dish, you want it to look like a thin log of pastry (i.e. the mixture is completely surrounded). You can also make individual portions rather than one large one.

5. Beat the egg and brush it over the pastry.

6. Bake at 220 C for 35-40 minutes.

Oatmeal Bread

Ingredients:

2½ cups strong white bread flour

1½ cups oats

1 tsp salt

3 tbsp honey

2 tbsp vegetable oil

1 package active dry yeast

1¼ cups milk (I used rice milk)

Instructions:

1. Combine all the ingredients except for the milk.

2. Warm the milk until it is lukewarm. Then add it to the rest of the ingredients.

3. Mix everything well. Then turn out onto a lightly oiled surface, cover, and let rise for an hour.

4. Knead, shape into a loaf (or round, whatever you prefer), and put in an oiled loaf pan or on an oiled baking tray. Let rise for another hour.

5. Bake at 200 C for 35-45 minutes.