Jo – mocha chip muffins



Recipes from Vegan Food Sample Stall in Bedminster

Saturday 16 February 2013

Vegan “Scotch eggs”

|1 packet sos-mix |Approx 3 tbsp flour |

|½ tsp nutmeg |15 button mushrooms |

|½ tsp sage |1 packet bread-crumbs |

|½ tsp parsley | |

1. Prepare “sos-mix”, add nutmeg, sage and parsley.

2. Mix it all up, roll it out on some flour into a big circle about 1 cm thick.

3. Pick the cutest button mushroom you can find and roll it in flour. Then place it in the middle of the “sos-mix”, and wrap around.

4. Keep pressing firmly to create a ball.

5. Dust with flour again and roll in some oil.

6. Finally, after all that rolling…roll your ball (not yourself) in bread crumbs.

From

Pizza

|2 1/2 cups flour |1 tbsp. oil |

|2 3/4 tsp. baking powder (if using baking soda use half and omit |3/4 to 1 cups water |

|salt) |Toppings – e.g. tomato puree, spinach, olives, red pepper, red |

|1 tsp. salt |onion, tinned sweet corn. |

1. Mix dry ingredients. Add 3/4 cup water and oil. Stir until it forms a ball. If dough is stiff, add more water. The dough will be soft, not sticky. Knead on a floured surface for 3-4 minutes. Or, use French bread sticks instead!

2. Top with your choice of toppings, including vegan cheese sauce (see recipe below)

Bake at 400°F for 15-25 minutes

Vegan Cheese Sauce (perfect on top of pizza)

|40g nutritional yeast flakes/Engevita (can buy from large |1-2 tsp salt |

|supermarkets, Sweetmart and independent health food shops) |225ml vegetable/sunflower oil |

|50g white flour |2 tsp mustard |

| |650ml water |

1, Mix flour and salt in a saucepan. Add water gradually. Boil for a minute, then add oil, mustard and yeast flakes.

2. Eat on pasta, in jacket potatoes or drizzle on top of pizza before cooking it.

Vegan Cream Cheese and Tomato Puffs

|Puff pastry (Jus-Rol is vegan) |Dried herbs |

|Vegan cream cheese (e.g tofutti) |Black pepper |

|Tomatoes (ideally cherry tomatoes) |Olive oil |

1. Pre-heat the oven to 200'C/Gas 6.

2. Roll out the puff pastry to about 5mm thickness.

3. Spread generously all over with vegan cream cheese. 

4. Arrange tomato slices on top.

5. Sprinkle with dried herbs and some black pepper.

6. Drizzle over some olive oil.

7. Bake for 15-30mins until golden.

8. Enjoy hot or cold.

Rissoles 

|300g potatoes |1 - 2 tsp smoked paprika |

|1 onion |Juice from one lemon, or 2 tbps bottled lemon juice |

|250g gram flour |Up to 250ml water |

|3 vegetable stock cubes (check they are dairy free) |oil for frying |

1. Cook and mash potatoes. Mix onion, gram flour, stock cubes, herbs and paprika.

2. Bind with lemon juice and water (add the water gradually). Divide into small balls, fry in oil 5 mins each side.

3. Eat immediately – these are very moreish!

Tiffin

|4½ oz (125g) vegan margarine |2 oz (60g) chopped walnuts |

|2½oz (75g) golden syrup |2 oz (60g) sultanas |

|7 oz (200g) dark chocolate |1½ oz (40g) dates or glacé cherries |

|2 oz (60g) vegan digestive/rich tea biscuits (double check | |

|ingredients!) | |

 1. Grease an 8” x 3” loaf tin.

2. Melt margarine and syrup in a saucepan over a low heat.

3. Melt the chocolate in a bowl over barely simmering water, then mix thoroughly with the margarine and syrup.

4. Break up the biscuits into large chunks, remember they will be broken further when mixed so don’t make them too small.

5. Add the biscuits to the melted mixture together with 40g of the walnuts, sultanas and dates (chopped) or cherries. Mix well.

6. Spread in the tin and decorate with the rest of the walnuts.

7. Set in fridge for 4 hours.

Can be gluten-free if you use gluten free biscuits.

 

Basic Vegan Sponge Cake (and variations) Scaled Up Version taken from Another Dinner is Possible

|400g self raising flour |300ml soya milk |

|200g caster sugar |1 tsp bicarbonate of soda |

|200ml sunflower, vegetable or rapeseed oil |1 tsp lemon juice or 6 tsp vinegar |

1. Pre-heat oven to 180 – 200°c

2. Add caster sugar and mix well.

3. Stir in the oil

4. Mix the soya milk, bicarbonate of soda and lemon juice or vinegar separately.

5. Add to the mix and stir until smooth.

6. Pour into a cake tin and bake for 25-30 mins.

7. Test to see if cooked by putting a knife in the middle and pulling it out. If the knife comes out clean, it is ready to come out of the oven.

8. Let cool down in tin for 10-15 mins before turning out.

Variations:

Lemon drizzle cake: Add grated rind from 3 lemons in step 2 (make sure organic and not waxed) and juice from these lemons and less soya milk in step 4 (same amount of liquid in total). When cooling down, poke holes in the cake and pour a drizzle over: 75g icing sugar and juice of 1/2 lemon brought to the boil and cooked for 3 mins, then drizzled over the cake.

Ginger cake: Add 2 tsp ground ginger and ½ cup stem ginger in step 2.

Carrot cake: Add 3 grated carrots, 1 tsp cinnamon, 1 tsp ginger, 1 tsp nutmeg, 1 tsp vanilla essence, and 200g sultanas in stage 2.

Gluten free option: substitute flour for Doves Farm gluten-free self raising flour.

Mocha Chip Muffins

Ingredients for 12 muffins:

|6 oz plain flour |8 fl oz soya milk |

|5 oz sugar |4 fl oz oil |

|1 oz cocoa |3 tbsps plain soya yoghurt |

|2 1/2 tsp baking powder |1 tsp vanilla extract |

|1/2 tsp salt |2 1/2 oz dark chocolate chips (optional) (check label that these |

|2 tsp instant coffee granules/powder |are vegan – most dark ones are) |

1) Preheat oven to 190'C/375'F/Gas mark 5.

2) Lightly grease a 12 muffin tray.

3) Sift flour, sugar, cocoa, baking powder and salt in to a bowl. Mix in coffee powder.

4) Whisk together milk, oil, soya yoghurt and vanilla.

5) Pour wet ingredients into dry and mix together thoroughly.

6) Stir in choc chips.

7) 3/4 fill the muffin holes. Bake for about 20 mins until cooked right through.

.uk

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