Wednesday, 21 August 2013

Vegan Waffles

Makes 5:
Plain flour (2 cups)
Rice drink (2 cups)
Baking Powder (1 tsp)
Non-hydrogenated margarine (50g - melted and cooled)
Flaxseed (powder - 1 tbsp)
Sweet Toppings (raspberries, vegan cocoa sauce)
(Waffle machine)

1) Mix all the ingredients in a bowl.
2) Leave the batter to "swell" for 5-10 minutes.
3) Preheat the waffle iron.
4) Cook the batter in the waffle machine.
5) Eat the waffles warm or room temperature.

Tuesday, 20 August 2013

Strawbanana Chia Smoothie

2 servings:
Strawberries (10 - organic)
Banana (1- ripe)
Rice Milk (500 ml - fresh)
Chia Seeds (1 tbsp - soaked overnight)

1) Peel a ripe banana and break it into small chunks.
2) Pour the rice milk into a blender add the chia, banana and strawberries. Blend it up until there are no chunks left. 

Sunday, 18 August 2013

Cheddar and Parmesan Biscuits

Makes 25-30 biscuits:
Non-hydrogenated margarine (100g)
Plain flour (100g + extra for flouring)
Mature Cheddar (50g - finely grated)
Vegetarian Parmesan (50g - finely grated + a little extra)
Egg (1 - beaten)

1) Preheat the oven to 180C/350F/Gas 4.
2) Place the margarine and flour into the bowl of a food processor with the pepper and cheeses. Process together.
3) Wrap in cling film and leave to chill in the fridge for at least 30 minutes.
4) Lightly flour a work surface and gently roll out the pastry. Cut out the biscuits to the size and shape you wish. Lay them out on a greased baking tray.
5) Carefully brush the surface of each biscuit with the egg and sprinkle over a little finely grated parmesan.
6) Bake for 10 minutes or until golden brown.

Sugestion: For the vegan version use vegan cheeses and a bit of olive oil to brush the biscuits.

Saturday, 17 August 2013

Chocolate Cake with Strawberries

Makes 1:
Egg replacement ( equivalent to 3)
Flour (250g)
Muscovado Sugar (200g)
Olive oil (125 ml)
Baking Soda (2 tsp)
Baking Cocoa (80g)
Water (200 ml - boiling)

Semi-sweet chocolate (100g)
Non-hydrogenated margarine (1 tsp)
Fresh Strawberries (10) 

Strawberry jam (sugar free, organic - 100g)
1) Preheat the oven to 180C/350F/Gas4.
2) Line two cake tins with parchement paper. Set aside.
3) In large mixing bowl, stir together dry ingredients.
4) Add egg replacement and oil, beat on medium speed for 2 minutes.
5) Stir in boiling water by hand (batter will be thin).
6) Divide the batter.  Bake until a toothpick inserted comes out clean, 20 to 25 minutes. Allow to cool.
7) Prepare the frosting. Melt the chocolate with the margarine.
8) Spread the jam and sandwich the cakes together.
9) Pour over the chocolate frosting and fresh strawberries.

Saturday, 10 August 2013

Tofu Fingers

Serves 2:
Soy sauce (2 tbsp)
Water (1 tbsp)
Garlic (minced - 1 tsp)
Ginger (grated - 1 tsp)
Lime (1 - juice)
Tofu (firm, large stripes - 250g)
Corn flour (enough to coat)
Sesame seeds (1 tbsp)
Black Pepper
Olive oil

1) Mix together the soy sauce, water, garlic, lime and ginger in a medium-sized bowl.
2) Add the tofu, coat in the mixture and allow to marinate for 15 minutes or longer if possible.
3) Mix the flour, the sesame seeds and the pepper.
3) Set aside the liquid mixture and drain the tofu. Dredge the tofu in the flour mixture, coating it on all sides
4) Place a sauté pan or wok over high heat. When smoking, add just enough of the olive oil to coat the bottom of the pan. Add the tofu and cook until is brown.