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Posts Tagged ‘recipe’

Vegan Vanilla Sponge

December 10th, 2008 No comments

This recipe came from Sue Cook’s “What DO You Eat?” It is nice, simple and uses maple syrup rather than sugar. It usually turns out lovely and light.

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Vegan Birthday Cake (Sponge Sandwich)

December 10th, 2008 2 comments

This recipe was adapted from the Vegan Carob Sponge in the Engine Shed Recipe Book and is the standard cake we use for family birthdays and any other time a lovely light sponge sandwich with “buttercream” icing and jam filling is required!

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Vegan Wheaten Bread

December 10th, 2008 1 comment

Wheaten Bread is popular in Ireland, (known as Wheaten Bread in the North and as Soda Bread in the South) and is traditionally made with buttermilk. It is a yeast-free bread and is therefore very quick to make.

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Tofu and cashew nut roast

December 10th, 2008 No comments

Credit for this recipe goes to Nature’s Gate wholefood shop in Edinburgh, sadly now no longer in existence. This “Festive Roast” is so easy to make, turns out so well and has a very pleasant taste and texture that it has been the centrepiece of my Christmas day dinner for the last goodness knows how many years. (I say it is easy to make, but I suppose that is assuming you have access to a food processor to make the breadcrumbs, pulverise the cashew nuts and mix the tofu and stock together!)

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Coconut Balls

December 10th, 2008 No comments

This is another recipe for the sweet tooth and again it is inspired partly by the Engine Shed Recipe Book, though the initial credit must go to our friend Sheila Hyslop. Warning: the vegan adaptation is still somewhat experimental, so please attempt this recipe with a “trial and error” attitude, particularly when preparing the carob coating and olive oil. If you can’t get hold of carob that works well, substitute with vegan cooking chocolate, though we found that chocolate melts more in the hand when the balls get eaten.

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Tofu and Banana Pancakes

December 10th, 2008 No comments

Tofu and banana pancakes

Tofu and banana pancakes

Ingredients

  • 2 medium bananas (ripe ones are best)
  • large block of tofu (e.g. 450g)
  • 3 cups of water
  • ⅓ cup of oil
  • 3 tablespoons of maple syrup
  • 2 cups of self-raising white flour
  • 1 cup of self-raising wholemeal flour

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