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Vegan Pumpkin Cinnamon Rolls

21 Jul

Let me share with you a little bit of heaven.

These cinnamon rolls take about 3 hours to make, but they are definitely worth it. It’s a rainy Sunday afternoon activity whilst you read a good book. A treat, because there is so much sugar in these babies that you really shouldn’t be eating them too often.

Ingredients

  • 2 tbsp vegan spread (I use Pure)
  • 1/3 cup almond milk
  • 1 pack dried yeast
  • 1/3 cup pumpkin puree
  • 1 egg replacer
  • 1/4 cup sugar
  • 1 cup of white spelt flour
  • 1 cup of kamut flour
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • 1/4 tsp all spice
  • 1/8 tsp ginger

Filling

  • 1/4 cup brown sugar
  • 2 tbsp vegan spread
  • 2 tsp cinnamon

Glaze

  • 1 cup icing sugar
  • 1 tbsp almond milk
  • 1/4 tsp vanilla

Method

Warm the vegan spread and almond milk until melted together and at body temperature (if too hot leave to cool a while). Add the yeast, give it a mix and set aside for 5 mins for the yeast to activate. (Make sure your liquid isn’t too hot or it will kill off your yeast).

Mix together the egg replacer and pumpkin puree. In another bowl mix together the flour, sugar, salt and spices. Add the pumpkin mix and the yeast mix and bring the whole lot together into a dough.

Knead the dough by hand for about 10 minutes until soft and springy. Place the kneaded dough into a bowl, cover with cling film and leave to prove in a warm place for about 1 hour. Whilst the dough is rising mix together the filling ingredients in a small bowl.

When the dough is risen, punch it down and turn it out onto a worktop. Roll it into a large rectangle, and spread the filling all over the top of it, leaving about an inch around the edges clear. Roll the dough into a sausage with the filling inside, and then cut the sausage of dough into 1/2 inch slices. Place the slices into a casserole dish, cover in cling film, and leave to prove for 45 minutes.

Preheat the oven to GM6. Bake the proved rolls for 25 minutes. Let the rolls cool whilst you make the glaze.

Mix the glaze ingredients together in a bowl. Pour the glaze over the top of the rolls.

Devour with abandon.

 

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World Vegan Pizza Day, 30th June 2012

30 Jun

It’s been a long time since I last had pizza. Being wheat-intolerant and vegan, the number of pizza opportunities available to me in the UK were exceptionally limited. I’ve had vegan pizza on visits to the US (usually picking up a frozen Amy’s rice crust pizza) but it has definitely been a while.

So, when I saw it was Vegan Pizza Day on the 30th June I thought, what better excuse to get my bake on, and cook myself up one delicious vegan pizza.

I started the crust first thing this morning. Leaving it to prove I headed out for my run, and continued on it for the rest of the day, slowly growing in a bowl on the living room floor! At dinner time I started to assemble my pizza. I opted for a tomato sauce base, then portobello mushroom slices, green olives and a sprinkling of Redwood mozzarella style vegan cheese.

The conclusion? The great pizza experiment was a massive success. My pizza was delicious and I will almost certainly make it again. However, seeing as I ate far, far too much of it (because it was so delicious) and I now have a stomach ache, perhaps I won’t make it too often! 🙂

Happy Vegan Pizza Day. What did you have?

Pinhead Oatmeal

3 Mar

If I could only eat one food for the rest of my days it would almost certainly be porridge/oatmeal, provided I was allowed free reign on toppings of course.

ImageI usually buy rolled oats and my tried and tested formula is half a cup of oats to 1 cup of water. Sometimes I will have them as they are with maybe a squirt of agave, or I will add cinnamon and raisins, or if I am feeling really really decadent I will have it topped with peanut butter and dark chocolate, but then it becomes more of a dessert rather than a healthy breakfast. 

I have always liked the idea of the chewy texture of pinhead oatmeal, but had never really had much success until I discovered a recipe on Pinterest that solved all my pinhead oatmeal problems. This week I tried the recipe out for the first time, and by golly, it works a treat.

The recipe calls for making a large batch of pinhead oatmeal at once, which can then be stored in the fridge to dip into for the rest of the week. The blogger that created the recipe recommends dividing the pinhead oatmeal between individual pint sized Mason jars for easy on-the-go access through the week (plus the cute factor). I do not have Mason jars, but I do have a glut of plastic airtight boxes, so my oatmeal went into one of those. And this recipe certainly seems to work for pinhead oatmeal as it seems to get better for leaving it in the fridge to mature.

Into my Le Creuset pan went 4 cups of water and 1 cup of pinhead oatmeal. I brought the water up to the boil and then let the oatmeal simmer for 10 minutes. Then turned the gas off and left the pot, with it’s lid on, to stand overnight. The next morning I was rewarded with a great big pan of perfect creamy, chewy pinhead oatmeal. It was then just a case of scooping a big dollop out of the pan and into a bowl, reheating (adding a bit more water to make it the consistency that you like), and topping it with whatever you fancy. Awesome-sauce!

I really like this method for oatmeal and will certainly be using it in the future. I regularly go away for the weekend with my Ramblers group where we stay in hostels. The hostel kitchen can be a bit of a scrum in the morning with so many people making their breakfasts, as well as their packed lunches for a day’s walking. I think that this could be a good option for me to take along to either heat up in the microwave, or eat cold with a dash of nut, soy or oat milk and some fruity toppings.

Shrove Tuesday

16 Feb

My ankle is playing up, which means no running, so I’m feeling very sorry for myself. What better way to make myself feel better than pancakes for breakfast!

Well, it is Shrove Tuesday, so it would have been rude not to!

Recipe for Vegan Buckwheat Pancakes

Ingredients

1/2 cup buckwheat flour

1/2 tsp cinnamon

pinch sea salt

1 tsp baking powder

Mix together and then stir in

1/2 cup non-dairy milk

and a small handful of raisins.

Heat a frying pan on the hob with a little oil and drop a tablespoon of the batter onto the pan when it’s reached the right temperature. When the bubbles pop on the surface it’s time to flip it over.

This recipe makes 5 small pancakes.

Cooking for the Girls

26 Jan

Saturday night was a catch-up with the girls. It was at my house and I offered to cook. Both of the girls that were attending were omni, and to make life even more interesting one of them has a legume allergy so no tofu, soy beans, lentils or pulses, peas, beans or sweetcorn! And of course I’m wheat-free and vegan, so that really cut down the options!

In the end I made a vegetable tomato curry with baked potato and salad. Baked potatoes are best if brushed with olive oil, rolled in sea salt, and then baked for a minimum of 2 hours. Ideally you would dollop a lump of soy cream cheese on the top, but  not on this occassion.

For dessert I made vegan ganache fondue. It’s super easy and super yummy. All you need is a can of coconut milk and 2 x 100g bars of dark chocolate (I used Divine). Pop the coconut milk in a pan and heat until bubbles appear at the edges. Meanwhile, break the chocolate into small pieces and melt them in a microwave in a microwavable bowl. Pour the melted chocolate into the coconut milk and stir until smooth. I served it cold (it’s still pretty liquid at room temp, but if you put it in the fridge it goes hard) with popcorn and sliced fruit, but you could serve it hot if you wanted to.

The verdict was a thumbs up (thank goodness) and the epi-pen was not required. 🙂

Christmas Eve

24 Dec

It’s Chritmas tomorrow, and every vegan has to eat something delicious on Christmas Day, especially if you are sharing your Christmas meal with your omnivore family, so I’ve been cooking up a storm in the kitchen in preparation for tomorrow’s meal.

In the end I settled on making a chestnut and vegetable cottage pie, which looks delicious, and I deliberately made far too much for me so that everyone else can have some on their plate too (plus there is some for the freezer as well).

The white Le Cruiset dish is to be taken to my parents house for our meal, the dish on the right shows the vegetables below the mashed sweet potato lid – this one will go in the freezer for another day.

As well as making myself a delicious Christmas lunch I also made yummy cookies for everyone to enjoy (vegan and wheat-free of course). I tried to mexican chocolate snickerdoodle cookies that are in  Isa’s Vegan Cookies Invade Your Cookie Jar.

They turned out pretty good if I do say so myself. Still, it’s no surprise, Isa’s recipes are always rocking.

As well as making cookies for all the human’s in the house I also made some vegan dog biscuits for the dog in the house. They are her Christmas presents so shhhh, but she sampled one yesterday, just to check they were ok, and she gave them the waggy stumpy tale so that means they are good.

Recipe: Gluten-free Butternut Squash Bread

20 Dec

Ingredients

1 small butternut squash

300g Gluten-free Flour

2 TBS baking powder

1 tsp rosemary

2 TBS garlic flavoured olive oil.

Method

Preheat the oven to GM6/200C

Place the whole butternut squash on a baking tray and bake for 45 minutes until very soft. Remove from the oven and leave to cool on the baking tray for at least 30 minutes.

Carefully peel the skin from the squash and cut away the stalk. Break open the flesh of the squash and remove and discard the seeds. Mash with a potato masher until smooth. Measure out 375g and place in a large bowl.

Add the flour, baking powder, and seasoning. Stir in 65ml of cold water and the oil, and mix together until smooth. Place on a lightly floured surface and knead until soft and spongy. Add a little more flour if the mixture is too sticky. Form into a loaf and place on a baking tray. Score the top of the loaf with a sharp knife. Bake in the oven for 30-35 minutes.

Remove from the oven. To check it is done tap the base gently. It should sound hollow. If it doesn’t, return it to the oven for 5 more minutes. Serve the bread warm or cold.

This recipe has been adapted from the original in You Are What You Eat Cookbook by Dr Gillian McKieth.

Note: I use Dove Farm Organic Gluten Free white bread flour.