Tag Archives: vegan

Light and Fluffy Chocolate Chip Pancakes

They’re light. They’re fluffy. Gluten free. Soft and gooey too. Welcome to vegan chocolate chip pancakes made with aquafaba and the wonderfully sweet and mild, just like high quality milk chocolate, Moo Free Baking¬†Drops!

This recipe was developed for the #MooFreeBakeOff 2017

Just look at the chocolatey gooey-ness…

And the fluffiness? Can you see the fluffiness?

And the magic ingredient that makes them light and fluffy? Aquafaba, the cooking liquid from beans or chickpeas. Here we used the water drained out of one tin of chickpeas.

Ingredients:
water from one tin of chick peas (or other beans)
1 heaped tablespoon of caster sugar
1 tablespoon of sunflower oil
1 bag of Moo Free Baking Drops
10 heaped tablespoons of Doves Farm Gluten Free Self Raising Flour
soya milk to mix to a good pouring batter (about a cup, but add it gradually)
a dash of vinegar

We used a cake mixer but you could whisk by hand! Pour the aquafaba into your mixing bowl and add the sugar. Then, on the highest setting, whisk for about six minutes: until frothy and possibly forming peaks. Turn the mixer down to a slow setting and add the sunflower oil, baking drops, and then gradually, bit by bit, alternate soya milk and flour until you have a good thick batter that can also pour. Pour in those Moo Free Baking Drops and turn up the speed on the mixer to fluff things up!

Our first batch, with only 8 spoons of flour, was too runny and the pancakes were not fluffy, but we quickly ate those up and added flour ūüôā

At the very end of mixing add the dash of vinegar.

Spray or wipe a sturdy frying pan or skillet with a tiny amount of oil and heat to quite a high temperature. We made small pancakes using tablespoons of the batter, three at time, in a large frying pan. Once little holes appear in the batter (probably after about a minute, depending on heat) that’s the time to flip them over and do the other side which generally needs less time.

We ate them while still warm, with strawberries.


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Gluten Free Raisin Cake

Before we get to the sweet and delicious baking, some news: we are now on Facebook. Go visit us there!

Onto the cake, which is relatively low sugar, relying mainly on the sweetness of the raisins, and they are very sweet!

Ingredients:
300g/12oz/2 cups of Dove’s Farm Gluten Free¬†Self Raising¬†Flour
1 tablespoon of cinnamon
1 cup/8 fl.oz/200ml of sunflower oil
1 tablespoon of golden syrup
1 cup of soya milk (or possibly a little more to get a good mixture)
2 teaspoons of natural vanilla extract
2 good handfuls of raisins (or more if you like!)
1 or 2 tablespoons of preserving sugar or sugar crystals (optional)

Oil your cake tin and preheat oven to 180C/360F. Mix together the flour and cinnamon. Make a well in the middle and pour in the oil, golden syrup, soya milk, and vanilla Рmix well. Stir in the lovely juicy sweet raisins and then sprinkle the preserving sugar, if using, on top. Pour into cake tin and bake for about half an hour or until cooked in middle (insert a knife or skewer into the centre of cake and if cooked it will come out clean).



Chocolate Brownies at The Old Auction Room Café

The Old Auction Room in Strichen, Aberdeenshire, has recently been all done up and its wonderful café always has gorgeous vegan cake! There seems to be a vegan and gluten-free main or soup each day too. Above is a raw chocolate brownie, below a slice of date and walnut loaf, both gluten-free.

They also have vintage clothes, old books and antiques for sale. Some hats:

There’s¬†a florist and a barber on the premises too.

And a wee fairy! Here’s their facebook page.



Bonobo Kickstarter

Bonobo Cafe, a 100% vegan café in Aberdeen, also a worker co-operative, has just launched a Kickstarter campaign.

They started as a Saturday pop-up, ploughing all the takings back into the business and saving in order to open up full time. It‚Äôs been 18 months since then and now they‚Äôre almost there, having agreed a lease on a premises. They’re hoping to raise the funds for the fit out through this campaign.

Their reward structure includes the option to provide a vulnerable person in Aberdeen with a hot drink every day for 1, 3, 6 or 12 months of the year as well as some other nice gifts.

The kickstarter campaign link is: www.kickstarter.com/projects/bonobocafe/bonobo-café

You can also visit them on Facebook or Instagram

Vegan Advent 2018

Chrismas nuts

 

Montezuma’s¬†do this gorgeous dark number with large blocks of chocolate.

And this year they have a dairy free kids one too!

 

playmobil dragonPlaymobil do a lovely range with great scenes to build from traditional Nativity to dragons, unicorns, pirates and Santa’s workshop.

 

 

Coco Loco Dark Calendar from Ethical Superstore

 

Lego also have a nice selection, some sweet and Christmassy, others less so!

Lego Star Wars Advent

CIAT√Č’ LONDON’ MINI MANI MONTH 2017: all the nail polishes you could want!

 

Chocologic Calendars are for sale in Tesco and at Amazon

 

 

Divine Dark Calendar from Amazon and Ethical Superstore

 

Ethical Superstore are selling an organic fair-trade tea calendar here.

tea-calendar

 

Moo Free have this really sweet and mellow tasting chocolate calendar:

 

Plamil do two, one with sugar and one without.

plamil-advent

 

 

Supermarkets such as Tesco and Asda do dairy-free Advent calendars now too. Don’t forget you could also go traditional with little pictures or fill your own reusable calendar with pockets!

 

The picture below is of mini gluten free chocolate logs, recipe here

gluten free mini chocolate logs

 

chocolatednutroast

Main Christmas page with lots of recipes here

 

chocolate ghosts, chocolate muffins

chocolate chunk cake

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.
halloween-600x600

Okay, onto the muffin recipe!

Chocolate Chunk and Walnut Muffins
Ingredients:
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!

chunk cakes in the sun

And now let’s look ahead a little into the chocolatey year… to Advent!ma-600x600

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



Welcome to the Vegan Family House

We’re Davie, Lucy, Daniel and Charlotte, a vegan family living in Northern Scotland.

00beach (250x188) 19003178354_9d2c13cd46_z snow in spring

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.

bb4 roast dinner  cake-mousse-025-550x413

We love books! See our recommendations for children and non-fiction titles for adults and we sometimes blog about fiction.

pink viva cover vcre

The latest blog posts are below. We hope you enjoy your visit!

We’re also on Facebook, Twitter and Pinterest!



Beautiful Smoke

dragon

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.

incense sticks

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.

Ingredients:
a little sunflower oil
1 onion
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!

a little puff of smoke

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

Easter Goodies and a Recipe Resurrected

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.

holland & barrett easter

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 ‚ÄėFrench Women Don‚Äôt Get Fat’ that we veganised.

Ingredients:
500ml soya milk
50g. sugar
half teaspoon vanilla extract
pinch of salt
200g pudding rice
85g. dark chocolate (80% best), broken into small pieces

Method:
Bring milk, sugar and salt to the boil then add the rice. Stir occasionally while cooking for about 20 minutes ‚Äď 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‚Ķ

rice pudding