I am loving the warm weather that the UK has been blessed with recently. Seriously, I won’t hear a word of this ‘it’s too hot’ nonsense. It is glorious! But whilst I love the warm weather it is playing havoc with my fruit bowl. Honestly, […]
I eat gallons of soup during the winter months. Seriously, I get through vats of the stuff. It’s so quick and easy, especially creamy blended soups, you can have yourself a warming veg packed meal ready within 30 minutes or so from start to finish. I like to make quite generous quantities so that I can either have leftovers for lunch or stash some in the freezer for another day.
This recipe is packed with flavour with a bit of sweetness from the vegetables balanced with the savoury umami of the miso. It’s wonderfully rich and thick too, perfect served with a hunk of fresh bread.
makes a vat!
a little oil
1 white onion
1 medium carrot
800g sweet potatoes
1 fat garlic clove
1 litre vegetable stock
2 tbsp shiro (white) miso
black pepper to taste
sesame oil and toasted sesame seeds to garnish
Peel the onion, garlic and sweet potatoes (don’t bother with the carrot – life’s too short) and roughly chop everything so that it’s all a similar size. Heat a dash of oil in a large saucepan and toss in the vegetables. Gently fry them until the onions start to caramelise a little. Add the miso and the stock and then bring the pan to the boil. Reduce the heat and let the soup gently bubble away until the carrots and sweet potatoes are tender.
Leave things to cool down a bit and then transfer the soup to a liquidiser and blend until everything is silky smooth. Return the soup to the pan and season to taste with black pepper. Re-heat a little if you need to and serve topped with a drizzle of sesame oil and sprinkle of toasted sesame seeds.
I’m totally converted to vegan banana bread, I always get better results from it than from my more traditional recipe and I’m really not sure that I can tell the difference as far as the flavour is concerned. That’s especially true of this recipe, which […]
When we lived in America people would get very excited about the fact that on 1st November all of the Halloween candy in the shops would be super-cheap. I’m not sure that you could make candy corn cheap enough for me to eat it! We don’t do Halloween on nearly the same scale in this country so we don’t have aisles of cheap candy in our shops but we do get an abundance of cheap pumpkins. Which makes me much happier, as I’m sure you must know by now – I love me some veggies!
The moisture from the pumpkin gives this cake a deliciously rich, fudgy, brownie-like texture without it being too dense or heavy and the spices and chocolate go together wonderfully.
I have quite a small bundt tin which I bake this in but you can easily double the mixture to fill a larger bundt or adjust the cooking time to bake it in a standard tin. You can make the pumpkin puree by simply blending steamed, roasted or microwaved pumpkin flesh.
375g pumpkin puree
50g light soft brown sugar
65ml flavourless oil
135g plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
2 tbsp dark cocoa powder
pinch of seasalt
1/2 tsp ground allspice
1/2 tsp ground cinnamon
big pinch of grated nutmeg
handful of dairyfree chocolate chips (optional – but they add a bit of texture)
50g dairyfree chocolate
50ml coconut cream
Pre-heat your oven to 180°c and thoroughly grease your baking tin. If you’re using a bundt tin then it’s a good idea to lightly dust it with a little flour or cocoa to reduce the risk of the cake sticking.
Blend together the pumpkin, sugar, salt and oil in a mixing bowl until it is thick and smooth. Sift together all of the dry ingredients, to ensure that they are well blended and then briefly fold them into the wet mixture. Be careful not to over-mix it. Fold through the chocolate chips if you’re using them and then pour the batter into the prepared tin. Bake the cake for 35 minutes, until it has risen and a cake tester comes out of it cleanly. Turn out of the tin and leave it to cool on a wire rack.
Make the frosting by chopping up the chocolate and placing it in a shallow dish. Heat the coconut cream until it is quite warm and then pour it over the chocolate. Let it sit for a minute or two and then stir until well blended. Leave to cool and thicken to a soft spreading consistency before using to coat the outside of the cake.
Before I lived in the States I only ever really thought of tacos as the hard, crunchy shells you buy from the supermarket and fill with chilli and cheese. I was utterly oblivious to the world of deliciousness which ‘proper’ tacos provide, there are so […]
I can’t get over how well this turned out. I’m always a little bit apprehensive when I make up a vegan cake recipe, it’s a little bit out of my comfort zone but I do enjoy the challenge. This (in my opinion) is actually better than my traditional banana cake. It’s so light and fluffy and the flavour is wonderful. Unless you had some sort of weird egg/dairy radar I don’t think you’d have a clue that it’s vegan.
I can’t claim that I fully understand vegan baking, I’ve never been brave enough to try out any egg replacers, but I can sort of get my head around the science of using things like bananas and apples instead. And I absolutely love the fact that I can still produce a cake this delicious if I’ve forgotten to buy eggs.
This is gloriously moist and fragrant and the poppy seeds and coconut give the cake a great texture. You don’t have to serve this with the sticky drizzle (you don’t have to use the miso either if that freaks you out) but I do think that it makes the cake a tiny bit more special.
3 medium very, very ripe bananas
50g dark brown sugar
65ml flavourless oil (I used sunflower)
100g plain flour
35g whole wheat flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
50g desiccated coconut
5g poppy seeds
sauce (optional, but you deserve it)
100g coconut cream ( I used tinned)
35g soft dark brown sugar
1 tsp shiro (white) miso
Pre-heat your oven to 180°c and grease either a loaf tin or a small bundt pan.
Mash the bananas and beat them really well with the sugar and oil. Sift in the flours and raising agents, all together so that they are well blended. Fold this in so that it is just combined. Add the coconut and poppy seeds and briefly fold in.
Pour the batter into the tin and give it a little shake to level it off. Bake the cake for about 30 minutes, by which time it should have risen nicely and be golden on top. Leave to cool in the tin for a few minutes and then turn it out on to a wire rack to cool. Now, if you can possibly resist eating it, wrap it up. Banana cake is always better the next day.
To make the sauce melt together the sugar, coconut cream and miso in a wide pan over a low heat and let it bubble for a few minutes, until it darkens and reduces a little. Remove it from the heat and let it cool and thicken before drizzling over the cake.
This is a not-too-sweet cake with a generous ‘meaty’ crumb. Perfect with a cup of espresso or Turkish coffee. It’s wonderfully dense and the tahini gives it a lovely slightly sticky texture, it sort of coats your mouth, a little like peanut butter does. During […]