There they are: chocolate chunk and walnut muffins. They’re very very good, but tricky to photograph so we’re going to intersperse with some professional pictures of seasonal Montezuma’s chocolate.
Lets start with the ghosts! Or Montezuma’s Dark and Vegan Halloween Treats to be exact.
Okay, onto the muffin recipe!
Chocolate Chunk and Walnut Muffins
4 (heaped) tablespoons of Doves Farm Gluten Free Self Raising flour,
2 (heaped) tablespoons of cocoa,
2 tablespoons (not heaped) of caster sugar
100g bar of chocolate
handful of walnuts, broken into small pieces
3 tablespoons of sunflower oil
Soya milk to mix (start with about half a cupful)
Start with the fun part: bashing up the chocolate. While it’s still in its wrapper, hit the bar of chocolate repeatedly with a rolling pin. All over. Backwards and forwards. Up and down. Tip the fragmented contents into a mixing bowl along with the flour, cocoa, walnuts and sugar and mix well. Add the wet ingredients and stir.
With gluten free cakes that are going into paper cake cases, you don’t want the batter too wet or the cakes might stick in there quite badly. So, you’re going for a nice sturdy batter, not too much soya milk. Or you could use silicone cases.
Spoon into 12 cake cases and bake at 200C/400F for 10-15 minutes. Cool, then eat!
And now let’s look ahead a little into the chocolatey year… to Advent!
The weather may be dull but the soup doesn’t have to be!
Carrot, Sweet Tattie and Pepper Soup
1 tablespoon of olive oil
1 red onion, chopped
5 large carrots, scraped and chopped
1 medium sweet potato, peeled and chopped
2 large peppers, de-seeded and chopped, we used 1 red and 1 orange
about half a cup of quinoa
small bunch of fresh coriander or a tsp of dried cumin
5 cloves of garlic
water to cover
seasalt to taste
In a large pan, fry off the onion for a few minutes before adding the other veg. Stir until coated in oil and then add water (boiled in kettle makes cooking quicker). Add the quinoa, coriander/cumin and garlic and cook until the quinoa has sprouted and the vegetables are tender. Add salt. Blend until smooth, adding more water if too thick. If you like a creamy soup and have a strong blender throw a handful of cashew nuts in there too.
Enjoy in all and any weathers!
We’re Davie, Lucy, Daniel and Charlotte, a vegan family living in Northern Scotland.
The Vegan Family House has been online since 1998 so the recipe collection has grown quite large. There’s lots of soups, mains, cakes, smoothies and specific chocolate, Christmas and Easter pages. You’ll also find food related posts and extra recipes on the food category of the blog.
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Sacred Elephant Incense is vegan and ethically produced and smells of peace and light and all the good stuff. The scent (in our case, Cedar) evokes Glastonbury and Findhorn and Iona, spiritual places, beautiful bookshops and clear skies.
Our dragon burner may not look so peaceful, but that’s just his way… The various scents: agar wood, cedar, cinnamon spice, gaura leela, Himalayan musk, myrrh, prema, rose, sandalwood, sayali jasmine, and vraja leela can be bought online here
To go with this we’ve dug back into the old archives of the Vegan Family House and found one of the first recipes to go online, back in 1998. It’s smokey too!
Smokey Seafood Rice
Don’t worry, the seafood here is Arame, a sea vegetable.
a little sunflower oil
2 or 3 cloves of garlic
1 block of smoked tofu
a good handful of dried arame
500g/18 oz/2 cups basmati rice (this makes a large potful to feed a family – reduce the amount of rice and water accordingly if you want)
a cupful of frozen peas
seasalt to taste
water to cover
Fry the onion and garlic in the oil for a few minutes. Chop the tofu into small cuboids and add to the onion and garlic. Add the rice and mix well then add enough water to well cover the rice. Add the arame (you may need to add more water as seaweeds vary in how absorbent they are) and the seasalt. Bring to the boil then turn down to simmer. A few minutes before the end of cooking time add the peas. Nice served with a green salad. Enjoy!
This review has been organised by the VEGAN lifestyle ASSOCIATION and is our genuine and unbiased opinion of the product. Sacred Elephant Incense are listed with the VLA and you can see their listing here with an offer for members
First off, Holland & Barrett have a ‘Buy one, Get One Half Price’ offer on everything including their large vegan Easter Range. All available online too.
And then, back from 2006, because we made it again last night (with parts of an Easter bunny!) and it’s lovely:
Chocolate Rice Pudding
This is a recipe from the book ‘French Women Don’t Get Fat’ that we veganised.
500ml soya milk
half teaspoon vanilla extract
pinch of salt
200g pudding rice
85g. dark chocolate (80% best), broken into small pieces
Bring milk, sugar and salt to the boil then add the rice. Stir occasionally while cooking for about 20 minutes – add more milk if too sticky. Stir in vanilla. Divide between 4 ramekins and insert the chocolate pieces into the middle and push down with a spoon. Leave at room temperature for a few minutes and the chocolate will go all melty like a rich sauce…
Simple and so, so delicious.
1 bulb of fennel per person
root veg such as carrots or parsnips, at least two per person
chopped leeks or onions
a handful of fresh herbs, here we used tarragon and thyme, sage is also very good
seasalt to taste (you don’t need much, this dish is flavoursome)
fresh ground black pepper
sunflower oil to rub
Chop/scrape/wash your veg and place in a roasting tray. Rub in the herbs, salt, pepper and oil so everything is well coated. Roast at 200C/400F for at least half an hour, giving a stir/turn with a spoon a couple of times during cooking. Great served with brown rice and steamed kale that has been seasoned with lemon juice and a little margarine.
Another good combination: chocolate muffins (use one of our cake recipes) and mandarin segments:
Porridge on a cold day with Sweet Freedom‘s Choc Shot and natural sweetness syrup.
These products are a great alternative to refined sugar, the sweetness being sourced from fruit and carob. And they’re delicious! The chocolate porridge is creamy and rich, perfect for a day that ended up like this:
The chocolate orange syrup makes a wonderfully warming hot chocolate; it’s slightly spicy, reminiscent of Maya Gold chocolate, and maybe needless to say, but they’re all good on ice cream…
We adjusted our Banana Muffin recipe and it worked out very well.
200g./7 oz/1 and a half cups of self raising flour
1 large tablespoon of Sweet Freedom syrup
3 fl oz/100ml of orange juice
3 fl.oz/100ml of sunflower oil
2 mashed bananas (over ripe is best)
some soya milk as required
dash of vinegar
Combine the dry ingredients in a bowl. Mix the wet ingredients – but not the vinegar – in a jug or bowl. Mix the two together and then stir in enough soya milk to make a smooth mixture and add the bananas, Finally add the dash of vinegar to get that lovely chemical reaction and mix well. This should make enough to fill 12 cake cases. It’s a good idea to put them in a muffin or patty tin to help them keep their shape but not totally essential. Bake for 10 – 15 minutes at 190 degrees and then cool.
Sweet Freedom and Choc Shots are available from many supermarkets such as Asda, Tesco, Sainsbury’s, Morrisons, Co-op and Ocado. Also from Amazon here.