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Vegan Peach & Apple Crumble

Bones Angela drinks
Approx 330g of Mrs Dougall Crumble mix
20g of Soya flour (optional)
75g of mixed omega seeds (pumpkin, sunflower, seseme & poppy seeds)
1 tablespoon of cornflour (cornstarch)
2 1/2 tablespoons of cinnomon
4 medium size cooking apples
5 peaches/necturines

If you want to make your own crumble mix you can by using about 315g of plain white flour, 15g of sugar/sweetner and approx 4 tablespoons of vegetable oil drizzle the oil into the mixed flour and sugar and compine by hand.

Cut and peel apples place in water with 1 tablespoon of cinnomon (you can also put about 1
tablespoon of sugar/sweeter in the water with the apples if you want to) cook the apples for
about 15 minutes.

Whilst apples are cooking cut the peaches into fours pulling away a each segment from the stone then peel off the skin and cut in half lenght ways placing them all into a plastic container.

Once apples are soft drain the water and run cold water over them then leave to cool in glass
dish (approx 11' x 8').

Whist apples are cooling mix the crumble mix with 20g of soya 1/2 tablespoon of cinnomon and 75g of omega seeds.

Once apples have cooled mix them with the peach slices then sprinkle 1 tablespoon of cornflour (cornstarch) and 1 tablespoon of cinnonmon over them. You then spead the crumble mix on top and place in an oven on 200 degrees C 390 degrees F for 30 minutes (if you've pre-heated the oven you only need to cook it for 20 minutes).

Once it's cooked turn off the oven and leave to cool for about 5 minutes before serving. Tastes great with a little soya cream on the top but equally nice just on it's own.

Alternativly you can skip the apples and just follow the recipe with the peaches only.

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CB Where are all the cookies ?
I discovered this amazing project that Annie & Dan Shannon have taken on veganising the Betty Crocker cookbook when PETA tweeted about their Blueberry Banana Muffins Which I have made many a time it's actually a family favourite. They have done so many different recipes now and it's constantly growning as they had more and more recipes that they have veganised. You can find them all Here.
They are also after testers for their project and I took up the challenge of their Peanut Butter Cookies I made my first batch following their recipe to the T but I personally found the recipe too sweet for my own taste so I decided to tweek the recipe by reducing the amount of sugar used when I doubled the recipe as my first batch lasted about 2 seconds after they cooled down as one of my brothers practically inhaled them all.
So here is my take on Meet The Shannons Betty Crocker inspired Peanut Butter Cookies.

150g Soft Brown Sugar
150g Soft Vegan Marg
150g Crunchy Peanut Butter (you can use smooth if you like)
200g Wholemeal Flour
80g Soya Flour (you don't need to use soya flour. If you don't just add 80g of Wholemeal flour)
1 teaspoon of Baking Powder
1 1/2 teaspoons of Bicarbonate Soda (Baking Soda)
150g - 200g of Vegan Chocolate Chips
2 eggs of Egg Replacer (Ener-G Egg Replacer)

Mix with handmixer the Sugar, Marg, Peanut Butter and Egg Replacer. Once mixed add about half of the flour along with the Baking Power and Bicarbonate Soda (Baking Soda) and mix again then mix in the other half of the flour.

Once mixed fold in the chocolate chips and mix well.

Put your oven on to pre-heat at 180 degrees C (350 degree F). Whilst oven is heating make melon balls of the mixture and place on greaseproof pan (You'll need 3 pans or you can cook 3 lots one after the other). Place the tray in the oven for 10 minutes.

Once cooked remove from oven and place on cooling racks for approx 5 minutes then either plate them or put them in a tub with greaseproof paper. Eat and enjoy =)

Here's a photo of what they should (hopefully) look like.
Photobucket

Vegan Cheesecake

CB Glasses are so yummy
After trying to find a good easy simple vegan cheesecake recipe I have finally come across one that works for me it's quick easy and simple to make.

•1 container Tofutti brand cream cheese alternative
•12 oz or one package silken tofu
•1/3 cup soy milk
•1/3 cup corn starch
•3 tsp vanilla
•2 tbsp vegan honey / maple syrup (optional)
•2/3 cup powdered sugar
•1 lemon
•3 tsp egg replacer
•2 tbsp water
•300g of vegan biscuits (I use Doves Hazlnut biscuits with a hint of orange or Doves wholewheat Digestive buscuits where I use 1 box of the Hazlenut buscuites & Wholewheat Digestive)
•200g of vegan butter

Mix the egg replacer with the water in a small bowl until smooth and add to blender. Blend together all ingredients together (alternatively you can place all the ingredients together in a mixing bowl and wisk together) You may want to add more lemon depending on your own taste I found it best to use one lemon and about 3tbsp of lemon juice.

Once the mixture is smooth leave to stand whilst making the base.

Place the buscuits into a plastic bag and bash until they become crumbs then place them into a seperate mixing bowl from the mixture.

Heat the butter in a pan draining the melted butter into the buscuit bowl as it melts then once all melted mix together and spead across an overproof flan pan.
(If using a Hazlenut & Digestive mix add 2 tsp of Vanilla to the mix)
Add the mixture to the biscuit crumbs and place in a pre-heated oven 180c or 356f cook for about 30 minutes then remove and leave to cool for a few hours before eating.

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Vegan Mac 'n Cheese recipe

CB Glasses are so yummy
Here's my recpie for my vegan Mac 'n Cheese

1 lt of Soya Milk sweetened with apple juice
1 tub of Free & Easy Cheese Sauce Mix
1 loaf of soya and Lindseed bread
1 pack of pumpkin seeds
1 pack of Tofutti Creamy Smooth Slices, Cheddar Style
1 pack of wholewheat vegan pasta
1 pot of ground nutmeg
1 tub of Nutritional Yeast Flakes

Pour 250g of pasta into water and cook until tender whist that is cooking prepare the cheese sauce.

In a seperate pan heap 3 tablespoons of Free & Easy Cheese Sauce Mix into the pan dash a small amount of milk approx 300ml into the pan and mix into a paste.
Once it is a smooth paste pour approx a futher 500ml into the pan (out of the liter box there should be about 250ml left or a teacup full) heat the milk and stir continously until thick (but not too thick) Once the sauce is thick enough remove from the heat and leave to cool for a moment.
Once the pasta is ready drain and place into an overproof dish sprinkle some nutmeg onto the pasta and mix then add the cheese sauce and add more nutmeg and mix well.
Sprinkle a handful of Nutritional Yeast Flakes onto the dish then crumble 2-3 slices of bread add 1-2 handfuls of pumpkin seeds and top with the cheese slices cook in the over for approx 10-15 minutes

This dish serves between 2-4 people depending on if you have it as a meal on it's own or as part of a dish you can also re-heat it in the microwave the following day or 3 minutes

Tags:

Quick & Simple Vegan Pancake Recipe

CB Glasses are so yummy
This is such an easy recipe that after one time of following the recipe you won't need it again.

What You'll Need
170g/6 oz/1 1/2 cups of Plain Wholemeal flour (of plain flour but taste better with wholemeal)
3 - 4 tablespoons of Soya (soy) flour (you can get this from most Health food stores)
1 level teaspoon of baking power
2 tablespoons of Vegetable oil
approx 20ml of Soya Milk
Water as required.

Method
Pour the flour into a mixing bowl adding the soya flour and baking power mix together insuring there are no lumps.
Next add the oil mixing it in with the flour & baking powder then add the soya milk and stir.
Next add a little water and stir continue adding water until you a runnyish mixture (if you add too much water add a little more flour).
Melt a little vegan margarine or use some vegetable oil on a flat frying pan add about half a laydle spoon of mixture onto the pan.
Once the topside of the pancake becomes solid flip and cook the other side for a few minutes remove from pan place on plate add Vegan honey or any topping of your choice and enjoy

*This makes about 4 - 5 pancakes

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