Tag Archives: sweet

Jujube!

raw bramble cheesecake

It’s a raw bramble (blackberry) cheesecake sweetened with red Chinese dates or Jujubes. It’s rich. It’s delicious. Everyone should try it! Read on for how…

Abakus Foods sent us three of their wonderful jujube products to try: the pitted dates, some powdered jujubes and some jujube crisps. The crisps are just like mini cookies, all crunchy and sweet and moreish.

Jujubes (loving that word) are less sweet and sticky than ordinary dates and are traditionally used in Chinese medicine to treat insomnia and anxiety.

jujube3

Here’s how we made our cheesecakes:

For the base: food process 40g (about a cup) of dried jujube fruit with a cup of pecan nuts until they resemble biscuit crumbs. Line a 12 piece muffin tin with cling film, pressing it carefully into each recess. Press your jujube/pecan mixture into each base.

For the creamy cheesecake topping: blend together a cup of brambles, a cup of macadamia nuts, half a cup of cashews, a tablespoon of coconut oil and 50g (about two tablespoons) of jujube powder. Once smooth, spread this onto the bases. Cover with more clingfilm and press each little cheesecake down to make sure it’s well stuck together.

Freeze for about two hours. Remove from tin and peel away the clingfilm. Decorate with jujube crisps and melted chocolate of your choice (really dark goes well).

Enjoy.

Love.

Say the word jujube a lot.

You can buy this range of jujube products online at Abakus Foods and, from September, at Wholefoods Markets and a number of independent health food and fine food stores. Amazon also have dried jujube fruit.

jujube cheesecake tower



Fried Green Tomatoes at the Last Bus Canteen

Las Bus Works Canteen

Update: café is closed for winter but it has made Trip Advisor’s Top Ten Restaurants in Aberdeenshire!

Actually there were no fried green tomatoes. But there was a plethora of other wonderful food at this 100% vegan weekend café in Aberdeenshire.

The Last Bus Works Canteen is just out of New Pitsligo and open 10-6 every Friday, Saturday and Sunday.

menu

It’s quirky and friendly and has a great selection of cake. Below is a chocolate orange muffin with ice cream.

cake and ice cream

There’s pink Himalayan salt on the tables, olive oil in an oil can and recycled shelves all around.

oil and salt

shelves

It was a relaxing and fortifying place to visit after an eight mile walk in the rain! Well worth seeking out.

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Oh, Sweet Freedom!

chocolate syrups

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:

snow in spring

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…

vegan ice cream

We adjusted our Banana Muffin recipe and it worked out very well.
Ingredients:
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
vanilla essence
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.

choc shotsSweet Freedom and Choc Shots are available from many supermarkets such as Asda, Tesco, Sainsbury’s, Morrisons, Co-op and Ocado. Also from Amazon here.

chocolate chilli cupcakes

chocolate chilli cupcakes

Chocolate Chilli Cupcakes
Ingredients:
4 tablespoons of self-raising gluten free flour
2 tablespoons of cocoa powder
2 tablespoons of caster sugar
1 quarter teaspoon of hot chilli powder
4 tablespoons of sunflower oil
1 box of rice cream or something similar (we got this at Approved Food, always worth checking for vegan goodies), a vegan yoghurt or soya cream would do, even a chocolate pudding

Mix the dry. Add the wet. Stir thoroughly and divide between 12 cake cases. Bake at 200C/400F for up to 20 minutes or until risen and firm. Once they have cooled: ice them!

For the spicy icing:
1 tablespoon of cocoa powder
1 tablespoon of caster sugar (or icing sugar)
2 tablespoons of marg.
a pinch of cayenne pepper
a pinch of salt
Melt it all up in pan over a very low heat. Once well mixed, allow to cool and thicken a little before spreading on the cakes.

Perfect for Valentines Day, as is our little friend Egbert:

veganbunny

And books, they always make perfect gifts… Here’s two involving love that we’ve read and enjoyed in recent months:

humans

Matt Haig’s ‘The Humans’ is compassionate and funny and deeply moving.  When Professor Andrew Martin solves an important  mathematical problem, he is replaced by an alien who is charged with eliminating all evidence of the discovery and Professor Martin’s wife and son. It’s one of those books that is so good you nag other people to read it…

Buy UK or Buy US

miniturist

 

Set in 17th century Amsterdam, Jessie Burton’s novel follows the lives of newly married Nella Oortman and her family.  Intrigue surrounds the dolls house that Nella is given as a wedding gift and the mysterious miniaturist whose wares echo the lives of the people in the real house. Gripping and unputdownable.

Buy UK or Buy US


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getting a bit Nudie with it

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It’s an exceptionally frosty morning. But it’s okay. Because we have hot chocolate and Nudie snacks.

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Nudie snacks are toasted coconut chips, rich in healthy fats and fibre and decidedly moreish. You can make vegan bacon with them. You can top curries with them. You can eat them for breakfast with your cereal. They are available from Amazon and Whole Foods at present.

A beautiful birthday cake for a beautiful person:

birthday

In other food news: Graze are offering a free, no obligation to continue, first box again and we have a new lasagne recipe over on frugal.

vegan gammon and pineapple

sunset

As the sun set on 2014 we went all retro with a VBites Gammon Style Roast and some pineapple fritters. The fritters were juicy and delicious!

Ingredients: one tin of pineapple rings in pineapple juice and half a cup (approx.) of Doves Farm Gluten free flour. Method: beat the flour and juice together to form a batter; dip/spread the rings with the mixture and shallow fry for a few minutes each side. Enjoy…

gam


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All Dark

dark
photo credit: Charlotte Burnett

We’re close to the Solstice now. It is very dark. Above is a strange and dark perspective of our wild and non-conformist tree cut from the garden.

And…

The All Dark Collection!

For more gift ideas and lots of festive recipes visit Vegan Christmas or Yule

c1 santa hat wintcakes (300x225)

chocolate and aprons

ethicoco

Isn’t that beautiful? And just perfect for Christmas with the sparkly red berries? It’s the Peruvian Dark Bar with Cranberries from Ethicoco and it’s absolutely delicious; the texture is smooth, the flavour is full, the cranberries are perfectly tart and there’s plenty of them.

Ethicoco is a new vegan chocolate company that uses ethically sourced and organic ingredients. They also make ‘milk’ bars using oat milk and hand craft their chocolate ‘from bean to bar’, read more about that on their website.

ethicoco2

In other news, we have resurrected our shop! We have aprons, t-shirts, bags, mugs, caps, bibs, badges and underwear in various designs both vegan and flowery…

vc vppanty chocolate cheesecake bag

chestnuts roasting on an open fire…

chestnuts and cocoa

Unlike previous chestnut roasting efforts, these were done properly, in an actual long handled chestnut pan, no less.

chestnut pan

So they were sweet and succulent and cooked all the way through, unlike the ‘wrapped in foil and put in the fire’ nuts of the past which were burnt on the outside and raw in the middle.

Washed and scored:
scored chestnuts

Roasting:
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The pan comes with full instructions on how to choose the best chestnuts and then how to roast them, making it a really nice festive gift.

It’s almost December! Chocolate Advent Calendars:
 

To finish off today, turn your sound up and listen to some beautiful whooper swans on the early morning loch.

Coconut!

smoothie

We were sent some coconut milk by Rhythm. It’s a chilled product, comes in sachets as opposed to tins, and contains no added ingredients, no sweeteners, no de-coagulants, no rubbish. Just coconut. It’s also cold pressed, so suitable for raw food recipes, and is the best coconut milk we have ever tasted.

coconut milkWe made the tropical fruit smoothie pictured above (4 pints, adjust quantities as desired).
Into it went:
1 bag of frozen organic tropical fruit
4 bananas
100g of Rhythm’s thick creamy coconut milk
a few brazil nuts
1 litre of orange juice
Whizz it all up in a blender. The Vitamix had no problem with the fruit straight from frozen, you might have to defrost with a lower powered machine. It was gorgeous: sweet but not too sweet, rich but not sickening, perfect.

chiilisThis next recipe we are calling ‘Thai-Style Bubble and Squeak’. If you actually have left over cooked potatoes and cabbage it would be super quick to prepare. This is the method from scratch:
In 1 tsp of coconut oil, fry up a red chilli, 5 cloves of garlic and a thumb of ginger, all finely chopped. Stir in 300g of Rhythm’s coconut milk with a little water to make a creamy bubbling sauce.

Wash and thinly slice a small bag of new potatoes and half a Savoy cabbage. Pop them into the pan, stirring frequently until soft and cooked, increasing the water if needed.  Add sea salt to taste. Nice served with rice and salad after a blustery Autumn walk.

autumn leaves