A Cornish girl's food adventures

Tag: vegan

Tahini frappe (vegan option)

Tahini frappe (vegan option)

Should summer ever find its way to the UK I think that this would be deliciously refreshing on a warm day. I would never buy something like this from a big coffee shop chain, partly because the town I live in is blessed with several […]

Vegan rhubarb and ginger cake

Vegan rhubarb and ginger cake

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 […]

Vegan chocolate torte

Vegan chocolate torte

This is quite an unusual dessert, but very tasty. The base is fudgy and chewy and the topping is rich and meltingly creamy. It tastes far more indulgent than the ingredient list might suggest. Whilst I’m not actually vegan I’ve been getting really into exploring vegan alternatives recently, there’s some clever kitchen alchemy involved in quite a lot of them and more often than not they’re truly delicious.
It doesn’t really matter what size or shape you make this recipe, it’ll only make a difference to the thickness of the layers. I use either individual tart tins or a 7/8 inch tin (just make sure that whatever you use has a loose bottom).

Ingredients
base
1/2 tbsp olive oil
75g dates
75g cashews
50g desiccated coconut
1 tbsp cocoa nibs (optional)
pinch of seasalt
topping
150g dark chocolate
100ml coconut cream (the thickened part from a can of full fat coconut milk)
1 tsp vanilla extract
pinch of seasalt

extra coconut, cocoa powder, cocoa nibs to decorate

Place all of the ingredients for the base into a food processor and whizz it all up until it is quite well blended and has a soft, fudgy texture. Lightly oil your tin(s) and press the mixture evenly and firmly into the base and up the sides. Pop this in the fridge to firm up for 30 minutes.


Using a small pan set over a low heat, gently melt together the ingredients for the topping, stirring until smooth. Pour this over the chilled base and return the tart to the fridge for several hours or even overnight.
Carefully remove the tart from the tin (you might find it helpful to warm the sides of the tin a little with a kitchen blow torch) and decorate the top with a sprinkle of desiccated coconut, a dusting of cocoa powder and perhaps a pinch of cocoa nibs.

Vegan apple muffins

Vegan apple muffins

Nine times out of ten if I bake something vegan it’s because I’ve run out of eggs. These muffins are so nice though that I would make them this way whether I had eggs in my fridge or not. They’re incredibly fluffy and full of […]

Chipotle lime hummus

Chipotle lime hummus

Homemade hummus is such a quick and easy thing to make and it’s super-simple to tweak the flavours to suit your own taste, whether you want something classic and traditional or something a little different like this one with a spicy zingy kick! I roast […]

Creamy peppermint truffles

Creamy peppermint truffles

For me it’s the melting point of a truffle that makes it so delicious. There needs to be that soft, yielding luciousness when you bite into them. I once read that the reason this is so satisfying is because the melting point of chocolate is very close to body temperature. If you lower the melting point ever so slightly that satisfaction is increased. You can lower the melting point by simply adding a little extra fat to the chocolate, in the form of vegetable oil. Because of the lower melting point it’s important to keep the filling cold, otherwise things can get pretty messy.

Ingredients
makes a heap
200g dark chocolate
4 tbsp vegetable oil
2 tsp peppermint extract
pinch of salt (optional)
200g extra chocolate for coating

Melt together the oil and the chocolate, either in a double boiler or by using short blasts in a microwave. Stir well and add the peppermint extract and the salt (if using). Either pour this mixture into silicone chocolate moulds or a shallow tray lined with parchment (to cut into cubes later) and place it in the freezer to firm up for several hours and get really nice and cold.
Remove the truffles from the moulds or cut into bite sized cubes. Melt the extra chocolate for coating and carefully dip each chilled truffle in the liquid chocolate, ensuring that they are fully coated before placing them on a parchment lined tray. The chocolate should set on the truffles very quickly because they have been pre-chilled. Wrap in foil or simply place in pretty boxes ready for gifting.

Peanut butter and chocolate energy bites

Peanut butter and chocolate energy bites

Sometimes your day needs a little pick-me-up but you don’t always want to rely on sugary snacks and chocolate bars (even if they are delicious). These are a really good alternative, quick and easy to make, full of fibre and pretty tasty to boot. I’m […]

Peanut butter and banana pancakes (vegan)

Peanut butter and banana pancakes (vegan)

It’s the last day of veganuary. How did you do? If you just started to have one meat-free day a week I think you can be pretty proud of yourself. Getting a bit more fruit and veg into our diets can only be a good […]

Roasted veggie grain bowls with creamy tahini dressing

Roasted veggie grain bowls with creamy tahini dressing

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.

Ingredients
serves 4
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)
dressing
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!

Jackfruit pancakes

Jackfruit pancakes

Just because you’re taking part in veganuary doesn’t mean that you have to miss out on your favourite Friday night treats. I’m a big fan of jackfruit, it’s so easy and convenient to prepare and is a great base for all sorts of marinades. I […]