Posts Tagged ‘Vegan’

An [almost] complete guide to cooking tasty Vegan Muffins…

Tuesday, September 1st, 2009

This contains instructions for most fruit varieties – chocolate, white chocolate and raspberry etc will be posted another time.
The first section is the basic ingredients for the muffins, the second section is the additional ingredients and instructions for the different flavors

Dry Ingredients:
4 cups self raising flour
1 cup sugar

Wet Ingredients:
¾ cup of oil
1 cup soy milk
1 cup aqua or juice (see additional ingredients/instructions)
2 large teaspoons of No egg or some such egg replacer (potato starch/tapioca etc)

Basic Method:
Whisk wet ingredients well.
Stir dry ingredients.
Draw the flour up the sides of the bowl to make a well then pour in the wet ingredients and stir until combined.
Bake at 180 degrees Celsius for approximately 30 minutes.

Additional Ingredients / Instructions:
Strawberry or Blueberry Muffins.

Add 250 grams of chopped strawberries or blueberries lightly covered in sugar to the Dry Ingredients so they are covered in flour (prevents them from sinking when cooking) and add 4 teaspoons of vanilla to the Wet Ingredients.

Banana Choc-chip Muffins.
Add 2 cups of mashed over-ripe bananas and 4 teaspoons of vanilla to Wet Ingredients. To dry ingredients add 200 grams of choc-chips or chunks of dark chocolate.

Orange Poppyseed Muffins.
To the Dry Ingredients add the zest of 3 oranges and ½ cup of poppyseeds, stirred well. Use the juice of the oranges instead of the aqua.

Apple Oat Muffins.
Peel and grate 4 large apples into a small bowl, squeeze well to remove all the juice and place the dry apple into the Dry Ingredients bowl along with ½ cup oats and 1 teaspoon cinnamon. To the Wet Ingredients use the apple juice instead of the aqua and add 4 teaspoons of vanilla. Once placed into muffin tray sprinkle tops with oats.

Banana passionfruit cake [VEGAN]

Friday, November 7th, 2008

This one is for the Ginger Ninja. Have a good birthday buddy.


Group A
200g dairy free margarine
1 cup sugar
5 “eggs” (10 teaspoons of No-egg mixed with 5 tablespoons of oil)
3 teaspoons vanilla essence
2 cups mashed bananas
4 passionfruit pulps
1 cup soymilk

Group B
3.5 cups self raising four (sifted)
1 teaspoon baking powder

Group C (icing)
1 passionfuit pulp
1 tablespoon softened dairy free margarine
2 cups icinig sugar (sifted)

Preheat oven to 180 degrees celsius
Take all ingredients from Group A and mix together well
Mix Group B together then mix with group A
Place into well greased cake tin and bake for 1 hour
Cover top with aluminium foil and bake for 15 more minutes
Mix Group C
Once cake has cooled cover top with Group C

Potato and Leek Soup [VEGAN]

Thursday, October 16th, 2008

Every bastard makes this soup…

2 large leeks
1 onion
2 medium potatoes
25g margarine
750ml vegetable stock
200 ml soya milk
Salt and pepper

Finely chop the onion and leeks.
Peel (if you want, I don’t) and dice the potatoes.
Heat the margarine in a pan over a low heat and cook all vegetables for 10 minutes, covered, until they are soft.
Add stock and simmer for 25 minutes.
If you want you can purée now with a blender however i prefer chunky so i don’t.
Add the soya milk. Season and reheat before serving.

Apricot Soy Yoghurt

Friday, October 3rd, 2008

1 litre soymilk
300 grams dried apricots

Combine apricots and soymilk in a sealable container and mix.
Seal and leave in the fridge for 3 days.

Chocolate cake [VEGAN]

Friday, September 26th, 2008


Group A
200grams non-dairy margarine
2 cups sugar
4 eggs (8 teaspoons of No-egg mixed with 4 tablespoons of oil)
4 teaspoons vanilla

Group B
2 1/3 cups self raising flour
1 cup cocoa
1 cup chocolate chips

Group C
2 cups soymilk

Take ingredients from Group A and beat together well.
In separate bowl take Group B and stir until well mixed.
Add Group A to Group B and the soymilk (Group C) and mix.
Place mixture into well lubricated cake tin and bake in preheated oven at 200degrees Celsius for 50 minutes. Remove, cover top with foil and put backing oven for a further 15 minutes.

Chinese (err…so to speak) pickled vegetables [VEGAN]

Friday, September 19th, 2008

Group A
2 carrots
1 large white radish
1 large cucumber
1 red pepper
1 green pepper
4 sticks celery
10cm piece ginger
8 shallots

Group B
2 ¼ cups sugar
2 ¼ cups white vinegar
1 teaspoon salt
1 ¼ cups water

Chop all of Group A, place in bowl.
Boil enough water to cover vegetables. Add this water to the vegetables for 2 minutes.
Note: this is not the water from Group B.
Combine all of Group B in saucepan and stir over low heat until sugar dissolves.
Bring to the boil then allow to cool.
Place all of Group A and B in jar and keep in refrigerator for 2 to 3 weeks.
Add to any meal you desire. It goes well with tofu and rice, as base vegetables for fried rice etc.

Strawberry Muffins [VEGAN]

Friday, September 12th, 2008

Dry bowl:
4 cups self raising flour
¾ cup sugar
250grams of strawberries, diced and sprinkled with sugar

1 cup soymilk
1 cup water
¾ cup oil
2 teaspoons vanilla essence
2 large teaspoons of no egg.

In bowl mix flour and sugar. Add sugar coated strawberry pieces. Mix.
Mix all wet ingredients in jug, add no egg. Whisk well.
Add to dry bowl and mix.
Put yo mixture into well lubricated (grrr) muffin tray…
Bake for 30 – 35 minutes at 200C

Coconut Almond Choc Chip Cake [VEGAN]

Thursday, September 4th, 2008

1 & 1/2 cups Self Raising Flour
1 cup dessicated coconut
1 cup chopped roasted almonds
1 cup sugar
50grams chopped dark chocolate
1 can (400mL) coconut milk

Mix sugar and flour then add coconut, almonds and chocolate and mix again.
Add the coconut milk to the bowl and continue to mix until its all looking pretty funky.
At this point place contents of bowl in greased cake tin.
Bake at 180 degrees celsius for 50 minutes then cover top with foil and bake for another 15 minutes.

[Optional: Get stoned, eat too much of the cake and feel ill.]

Choc-Hazelnut Cookies [vegan]

Tuesday, August 5th, 2008

100g dairy free margarine
100g sugar
2 teaspoons no egg mixed with 4 teaspoons oil
2 teaspoons vanilla essence
100g chopped dairy free dark chocolate
75g chopped toasted hazelnuts
150g rice flour
50g hazelnut meal

Combine margarine, sugar, no egg and vanilla in bowl and blend until well mixed.
In second bowl combine chocolate, toasted hazelnuts, rice flour and hazelnut meal and blend until well mixed.
Combine the two bowls, blend ingredients again. Knead then roll into sausage. Cut 20mm slices off sausage.
Place on tray with baking paper or similar and cook in oven preheated to 180 degrees celsius for 15 minutes.