The cake above was made with the cacao rich vegan cake mix from Creative Nature. The little round sweets are their Gnawbles which are basically vegan Maltesers!
The mix makes a gorgeous, sweet and luxurious cake – you just add oil and milk of your choice – and the Gnawbles are delightfully crunchy and delicious.
Creative Nature also make snack bars which are great too. See the whole range here. It includes many different types of vegan cake mix and numerous varieties of Gnawbles and bars. Particularly innovative is the Hazelnot flavour, containing no nuts.
Use code VEGANFAMILYHOUSE10 at the checkout for a 10% discount.
Everything is gluten free, vegan and nut free too.
We made some scrummy and easy vegan meals with the free sausages mentioned earlier (there’s still some up for grabs here at time of writing). We highly recommend them, they’re a really nice product and well-priced even when not free. Above is a mega salad consisting of: the braised sausages, tomato and sweetcorn; Greek baked beans (Lidl baby!); stuffed vine leaves (also Lidl); potato salad made with left-over baked potatoes; baby cuke and a red cabbage/onion/soy sauce salad.
Next – less photogentic, but no less delicious – pitta pizza with the salami and a homemade sauce that included lots of oregano from the garden.
Then – the last of the easy vegan meals for now – a baked tattie topped with hummus, pointed red pepper and sweetcorn and paired with soused red cabbage (similar recipe here) and the tofu & quinoa sausages.
Roll up! Roll up! Get your free vegan sausages here! Well not here exactly but over at Green Bay Vegan Supermarket. Their new range of plant based braised sausages, quinoa and tofu sausages and salami slices is totally free with any order of £10 or more.
🥦 Fry off an onion and some garlic. Chop and add: a head of broccoli, a potato, a stick of celery, a little fresh sage, parsley and lovage. Cover with water, bring to boil, turn down to simmer. Add several young nettle tops and a handful of cashew nuts. Once potatoes are soft, season with salt and pepper and blend just enough to leave some texture.
Vegan moussaka. Rich and delicious and good for you!
The most basic of recipes: layer up four roasted aubergines (thinly sliced length-ways prior to rubbing with olive oil and roasting until soft, about 30 mins) with green lentil ragu (simple pasta sauce recipe here, just add two small diced sweet potatoes and a chopped red pepper to it along with cooked green lentils, either two tins or 250g dried then cooked) and top with a thick white sauce (recipe here, leave out the vegetables).
Our quantities served six, or three eating it cold for lunch the next day too, which was very very good.
FIREFLIES AND CHOCOLATE, inspired by the kidnapped children of Aberdeen, and featuring a historical vegan character (see post here), is out now. The story follows the adventures of Elizabeth Manteith and her determined efforts to get back home. There’s love. There’s derring-dos on the high seas… and there’s chocolate!
Fireflies and Chocolate, Lucy’s latest novel, written under the pen name of Ailish Sinclair, is out today. And this one features a real vegan from history: Benjamin Lay.
He’s not a main character but he shows up a few times in the story and his appearance is always profound and helpful to Elizabeth, the protagonist. Benjamin Lay lived from 1677-1759 and did not eat, wear or use anything that came from slavery, human or animal. He campaigned against the slave trade, particularly among his fellow Quakers, often in rather dramatic fashion as is shown in this quote from the book:
Mr Lay did stand out in the snow in his bare feet and stab a bible that was filled with some red juice to look like blood. He did this in front of the congregation as a message about slavery.
FIREFLIES AND CHOCOLATE was inspired by the 600 children and young people who were kidnapped from Aberdeen during the 1740s and sold into indentured servitude in the American Colonies. The story follows the adventures of Elizabeth Manteith and her determined efforts to get back home. There’s love. There’s derring-dos on the high seas… and there’s chocolate!
Vegan lentil loaf is not the most photogenic of dishes. Its brown whole-foody visage summons vegetarian magazines from the 1980s to mind, with their equally brown grainy photos.
But it’s delicious. And good for you. And pretty easy to make.
Ingredients, quantities serve six, adjust as required:
250g of green lentils (other types will work too)
2 carrots, diced
2 sticks of celery, diced
1 onion, finely chopped
1 bay leaf
a teaspoon of dried rosemary or sage
water for cooking
3 slices of wholemeal bread
a handful of porridge oats
salt and black pepper to taste (it really doesn’t need much salt)
sliced tomatoes for topping
Place the lentils in a large saucepan, cover with water and bring to the boil. Turn down to simmer for about 15 minutes then add the carrots, celery, onion, bay leaf and herbs. Cook until the lentils and vegetables are all tender, adding more water to keep covered if needed. Once the veg and lentils are ready, discard any excess water. You want it wet but not swimming in liquid else the loaf will be soggy. Transfer half the mixture (including the bay leaf) to a blender and give a quick blitz. It does not need to be smooth. Tip it back into the pan with the rest of the mix. Crumble the bread into it. Add the oats. Season and stir thoroughly.
Place it all in a greased baking dish. Top with sliced tomatoes and bake in an oven pre-heated to 200C/400F for half an hour.
Great in a roast dinner, or paired with macaroni cheese, or as part of a lighter meal with a baked potato, this lentil loaf also slices really well when cold for sandwiches and salads.
The book is a satisfyingly chunky hardback with lots of beautiful full page colour photos that reminded me of when my son was a toddler and used to like to look at recipe books. He would point at each picture and say ‘Nums!’ Well, there’s lots to say ‘nums’ about in this book… See our whole review here
Ingredients for the cream of tomato soup: 2 tins of plum tomatoes about a cup of water (rinse out tins with it) 1 onion 5 cloves of garlic 2 medium sweet potatoes, peeled and chopped 1 or 2 handfuls of cashew nuts a few fresh sage leaves seasalt to taste
Place the tomatoes and water in a pan and bring to the boil, adding the onion, sweet potato, sage and garlic as it heats. Once it boils, turn down to a simmer for 10-15 minutes, until potatoes are soft. Place soup in a blender and add the cashew nuts. Blend and taste for seasoning, add salt as desired.
If your blender is not very strong, try soaking the cashews in water overnight to soften them before using.
We had the cream of tomato soup with a cheese and onion pasty made in a similar manner to the basic pasties on frugal but using Kamut flour in the pastry and filled with chopped red onion, cubed potatoes and vegan cheese all cooked in a little soya milk first, also very good 🙂
Ingredients: 300g Doves Farm Gluten Free Self Raising Flour 100g. caster sugar 100g of cocoa 2 large heaped tablespoons of coconut oil (it’s solid in this country) 1 small courgette or half a large one (yes you did read that right, it’s not a mix up with a pasta sauce recipe!) 2 tablespoons of golden linseeds soya milk, rice milk or water to mix a teaspoon of vanilla extract 2 tablespoons of golden syrup 100g walnuts (optional) dash of vinegar
Mix your dry ingredients together. Melt your coconut oil (if in a cold climate!). In a blender combine the courgette and linseeds with a bit of soya milk until fairly smooth (doesn’t matter if some small lumps). Combine the coconut oil, linseed/courgette goop, golden syrup and vanilla and beat until nice and smooth adding as much soya/ricemilk or water as you need for a good batter. Add walnuts if using and finally a dash of vinegar, well mixed in, before going in the oven at 200C/400F for about half an hour or until a skewer comes out clean. Pictured cake is iced with chocolate fudge icing and decorated with whizzers chocolate beans.
Chocolate Fudge Icing or soft chocolate fudge:
Ingredients: A 100g. bar of chocolate of your choice 1 tablespoon of vegan margarine a tablespoon of icing sugar 1 teaspoon of golden syrup optional additions for fudge: chopped nuts, raisins, mint, vanilla or almond essence, crumbled biscuit pieces
Melt everything together slowly in a small saucepan. For icing: leave to cool, stirring occasionally. Once it reaches a good spreading consistency, ice the cake and leave to set completely. Vegan chocolate beans are go again – from health food shops or here on Amazon
For Fudge: Add your nuts etc. if using and pour melted mixture into a dish that leaves it at least 1cm. thick. Set in fridge and then cut into squares.