ice cream bombe

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Based on a Jamie Oliver recipe this, we just veganised! Extra pictures of the various steps below.

1 vegan sponge cake, thinly sliced up (see cake page if you need a recipe)
some jam to spread on the cake
1 or 2 tubs of vegan ice cream – we used Swedish Glace Vanilla
a small bag of unsalted, shelled pistachio nuts
a handful of glace cherries
some dairy-free white chocolate buttons or chocolate drops
a bar of good dark chocolate

Line a round pudding bowl with cake slices (leave some for the base) and spread a layer of jam over them. Get your other ingredients ready before taking the ice cream out of the freezer, then layer it up. A layer of ice cream, a sprinkling of nuts, ice cream, cherries, ice cream, buttons, ice cream then the last slices of cake on the base. Cling film the whole bowl really well and use a plate to press down and squash all the layers together well. Bung it in the freezer until you want to eat it (can be made weeks in advance). Place in the fridge for about an hour before removing from bowl (may have to run outside of bowl under hot tap, being careful not to wet the pudding!) and pouring the melted chocolate over the top (it sets fast on the cold bombe). Slice up and enjoy :)

Triple Chocolate Variant: use chocolate cake, and chocolate ice cream and maybe even chocolate spread though cherry or apricot jam would be good too :)

Line bowl with cake:
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jam:
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layering up:
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clingfilm:
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pressing down:
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freeze until needed!

out of its bowl:
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chocolated

 


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little logs

Recipe  on the Yule page. They go very well with A Muppet Christmas Carol, lots of snow outside and a roaring fire 😀

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MULU Raw Chocolate

Wow. This is the best raw chocolate weve ever tasted. It’s totally smooth in texture which weve never experienced with raw choc before. Some of us girls sampled it together and it even went down well with one lady who usually prefers milk chocolate 🙂 The rich taste and heady smell enable this product to easily compete with expensive roasted brands. (Company website no longer functional, so maybe MULU is no more).

mulu

off to add it to the chocolate page

curry noodles

Sounds like junk food but these are raw and healthy and very tasty, just had them for lunch 🙂

1 courgette spiralised into noodles with  a spiralizer (available from Amazon.co.uk)

1 red pepper, cut into thin slices

a tablespoon of sunflower seeds

a tablespoon of nori sprinkle

a tablespoon of olive oil

about half a teaspoon of curry powder or spices of your choice

mix and eat 😀

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Summer Solstice

Celebrated by lying in the sun, on the grass all afternoon… blissful.

Chocolate mint nut mylk:

mylk

Handful cacao nibs, few brazil nuts, a few springs of mint, a little agave, water… very nice, though very rich. Next time will try hemp seeds instead of nuts and vanilla instead of agave 🙂

vegan millionaires shortbread

These and many other gorgeous vegan and wheat free goodies from Lazy Day Foods here in Scotland. Some National Trust places, such as Culloden, had them in their cafes last year – hope they still do 🙂 Also available at Amazon.co.uk

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summer solstice

We do actually eat blue stars  Based on recipe here

studying sonnets here just now. Apparently in the 1590’s May did extend into what is now our June so not too inappropriate:

Shall I compare thee to a summer’s day?
Thou art more lovely and more temperate:
Rough winds do shake the darling buds of May,
And summer’s lease hath all too short a date…


aduki bean cottage pie

Ingredients:

125g. aduki beans, soaked overnight

1 large onion, chopped

2 carrotts, chopped

2 sticks of celery, chopped

salt to taste

2-3 teaspoons of original bisto (or any vegan gravy) and water for mixing

topping choices:

a cupful of millet boiled with a cauliflower and then mashed with a little seasalt

or a cupful of millet boiled with 3 or 4 chopped, peeled parsnips and mashed

or mashed potatoes prepared with soya milk and marg. (slightly less healthy)

sweet potato mash is also good!

Place the aduki beans in a pan and cover well with water. bring to the boil and then turn down to a simmer until softened (varies – can be half an hour or a bit more). Drain and then add the vegetables, cover with water again and bring to boil and then simmer for about 10-15 minutes. Add your bisto or other gravy mix plus any salt desired, and place in an oven proof dish. Top with mash of choice and then into the oven to brown up a little (200C/400F for about 20-30 minutes or longer of heating up from cold later). Fantastic served with slightly boiled spring greens or dark cabbage.



cranberry orange ginger sauce

Cranberry, Orange and Ginger Sauce Ingredients

cranberry orange ginger sauce
  • 3/4 cup/150g/5oz sugar
  • 1/2 cup/150ml/quarter pint of orange juice
  • zest of 1 lemon
  • 1 teaspoon of fresh grated ginger (or half a teaspoon of dried ginger)
  • 2 cups of fresh cranberries
  • pinch of salt

Method

Place the cranberries, orange juice and ginger in a pan and simmer for about 10 minutes. Give the berries a mash and add the sugar, zest and salt. Cook gently until all the sugar is completely dissolved. The sauce will thicken up as it cools slightly. Nice served hot or warm with nut roast or mushroom puff and parcel (on Yule page).

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‘Vegetarian Christmas’ by Rose Elliot. Not exclusively vegan but there is a plethora of vegan delights included and most of the lacto-ovo recipes are easily ‘veganisable’. Our favourite Christmas dinner of Chestnut and Red wine pate en croute is one of many included here along with lots of advice on taking the work out of Christmas catering. This book is full of ideas for lots of special touches which can be prepared early and frozen – a firm favourite. Now out of print but the hardcover is available cheaply from both UK and USA Amazons below and has lots of lovely photos throughout 🙂 We love this book so much we even wrote a blog post on it!
Buy UK 

Plant Faced Clothing – vegan messages on clothing.