I’m quickly learning that it’s entirely possible to make delicious cakes without having to use eggs or any dairy products. This flavourful cake is light and fluffy with a lovely soft texture, like a traditional ginger cake but it’s completely vegan, using dates and vegetable […]
This is one of my new favourite dinners. Not only is it truly tasty but eating it makes me feel all sorts of virtuous! I love the chewy, nutty fibre rich grains paired with the slightly sweet roasted vegetables but it’s the subtle spices and the creamy tahini dressing that really make it a joy to eat. It’s so good for you but you wouldn’t even know it, it’s one of those dishes where you won’t even notice that it’s vegan!
You can use whichever grains you like, just cook them according to the packet instructions. It’s also nice to change around the vegetables depending upon whatever is in season, most things will taste great with the spices and tahini. This is quite a wintery combination but roasted peppers and aubergines would also be delicious in the summer, simply adjust the roasting time accordingly.
2 tbsp oil
1 small red onion
1 clove garlic
200g mixed grains (I used spelt, pearl barley & brown rice)
300ml vegetable stock (add more if you need to during cooking)
1/2 tsp coriander seeds
1 tsp cumin seeds
1/2 tsp fennel seeds
seasalt and black pepper
700g vegetables (I used cauliflower, broccoli and squash)
2 tbsp tahini
1 tbsp extra virgin olive oil
juice of 1 lemon
black pepper to taste
1-2 tbsp ice water
Pre-heat your oven to 220°c and chop your veggies into bite-sized pieces. Crush the spices a little in a pestle and mortar and mix them with 1 tablespoon of the oil and the salt and pepper. Toss the veggies in this, making sure that they are well coated. Spread them out on a baking sheet and roast them for 45 minutes, until they are tender and a little charred around the edges.
Meanwhile you can prepare the grains. Dice the onion and gently fry it in the remaining tablespoon of oil in a large saucepan. Allow them to soften but they don’t need to colour at all. Crush the garlic and add that to the pan too. Mix in the grains and pour over the stock. Bring to the boil before simmering until the grains are tender. Drain away any excess liquid.
To make the dressing simply whisk together the tahini, olive oil and lemon juice. Season with the black pepper and then use a little ice water to thin out the consistency to make it pourable.
Toss together the roasted vegetables and cooked grains before piling into bowls and drizzling over the dressing. Delicious!
Spending the first few years of my life living in Germany has definitely had a big influence on the way I celebrate Christmas. Even the baubles hanging from my tree are the ones that I inherited/pinched from my mum which she bought when we lived there.
I always remember getting rumkugeln (German rum/cake truffles) in my stocking when I was younger and I’m still quite partial to them now. I’ve given my homemade version a little spicy twist by using ginger cake in the recipe. Shop bought is fine but it crumbles more easily if it’s a little stale. I used a few undecorated sponges from my gingerbread latte cupcake recipe.
makes about 20 two-bite truffles
150g ginger cake, crumbled to a fine crumb
100g dark chocolate
100ml double cream
pinch of salt
2 tbsp rum
2 tbsp apricot jam
Roughly chop the chocolate and place it in a mixing bowl with the salt. Gently heat the cream with rum and the jam so that it is quite hot but not boiling. Pour this over the chocolate and let it sit for several minutes to melt. Stir thoroughly to create a rich smooth ganache. Fold in the cake crumbs, ensuring that they are well incorporated into the mixture.
Place in the fridge to cool and set. Once the truffle mixture is firm, use a teaspoon to take scoops of the mixture and gently roll the truffles into bitesize balls before coating well in chocolate sprinkles. Place the finished truffles on a sheet of parchment or a silicone mat until you are ready to package them up for gifting.
Quick, delicious and impressive. Are there three better words to describe a dessert recipe? I don’t think there are. This recipe is so easy, you don’t even really have to weigh anything (doesn’t that sound good?). Buttery, crispy, flaky pastry wrapped around a filling of […]
What better Autumn teatime treat could there be than a slice of sweetly spiced loaf cake baked with butternut squash and sweet dried apricots?
This cake is deliciously moist (sorry, I don’t have another word for it!) and a little like a fruitier carrot cake. It’s got great texture and the rich creamy maple cream cheese frosting finishes it off beautifully. The recipe is really quick to throw together so you can have one of these baking in the oven in no time.
I’ve used oil rather than butter in this because at this end of the year it’s pretty much impossible to persuade butter to become room temperature in my kitchen, so oil makes for a nice easy shortcut!
100ml vegetable oil
40g maple syrup, something with plenty of flavour
pinch of salt
150g plain flour
1 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp bicarbonate of soda
1 tsp baking powder
150g grated butternut squash
75g dried apricots, chopped
35g pistachios, roughly chopped
120g full fat cream cheese
50g icing sugar
1 tbsp maple syrup
Pre-heat the oven to 180°c and grease and line a loaf tin. Beat together the oil, sugar, maple syrup and salt for a minute or two and then add the eggs. Beat until the mixture becomes a little foamy. Sift the flour, raising agents and spices into this mixture and then beat it again to leave you with a nice smooth batter. Briefly beat in the grated squash, chopped apricots and chopped pistachios before pouring the batter into the prepared tin. Bake the loaf for 50 minutes, covering the top with foil if it gets a little too brown.
Leave to cool in the tin for a few minutes and then turn it out onto a wire rack to cool completely.
Make the frosting by beating together the butter and cream cheese until they are well blended. Add the icing sugar and maple syrup and beat until you have a thick fluffy frosting. Spread this over the top of the cake and then pop it in the fridge to firm up a little before slicing.