Solstice Pudding Truffles! #vegan #plantbased #raw

raw chocolate truffles
raw chocolate truffles

Chocolate Truffles (rawish): Blend or food process up two handfuls of mixed nuts and 2 handfuls of raisins with a heaped teaspoon of cocoa. Roll the mix into little balls. We then put them in the freezer for ten minutes while we melted the white and dark chocolate in Bain Maries. This meant the chocolate set really quickly when  spooned onto the cold puddings rather than running everywhere.

So: spoon the melted chocolate over the top and decorate with pumpkin seeds and chopped dried cranberry. Yum!

The truffles are now nestled happily in the Christmas Dish 🙂

vegan truffles

Recipe for today: mini pizza bites

See all Christmas Dish posts

See all Christmas recipes

The Mermaid and the Bear, historical fiction set in Scotland

THE MERMAID AND THE BEAR (a novel by Lucy, written under her pen name), has six whole chapters of medieval Christmas, making it the perfect festive gift! Also: romance, witches, and a Scottish castle…

Amazon UK

Amazon worldwide

Waterstones

Author website

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Gourmet Vegan Cheese!

Vegan cheese: Camembert!

Vegan cheese. There’s a lot of it out there these days, from the cheaper supermarket own brands, to old trusty steadfasts made by vegan companies like VBites and Scheese. But sometimes you need something a little bit different, a little bit special.

From Vegan Supermarket GreenBay (online and in store), vegan Camembert and Herbes de Provence! They have many other gourmet and hard to find vegan products… go see!

These were absolutely fabulous on Christmas Day, the cheeseboard being the star of the show. The Camembert was particularly impressive, being a truly pure product with only four ingredients, and so authentic and real tasting. You have to try it. You really really do 😀 Vegan cheese FTW!

Don’t miss our Vegan Christmas section for LOTS of recipe and gift ideas!

Ailish Sinclair‘s debut novel, THE MERMAID AND THE BEAR, set in a fictional castle in Aberdeenshire, and featuring the 1597 Aberdeen witchcraft panic, is out Autumn 2019. From Amazon UK or Amazon Worldwide or Waterstones

See Author website for more details.

the mermaid and the bear

Tibits, Tomato Soup and Vegan Month

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Autumn is deepening and darkening, it’s conker time, it’s almost November, and November is vegan month. Animal Aid are running The Great Vegan Challenge where anyone can pledge to be vegan for a month with lots of help and support detailed here on their website (some rather nice recipes there too).

The vegetarian restaurant Tibits in London, normally 80% vegan in its offerings, is going to be launching Vegan Days, specifically on the 1st, 7th, 18th and 29th of November. Further vegan days will be mentioned here on their website. Judging by the lovely book they sent us – Tibits at Home – the food is pretty delicious.

Divided into seasons, the plethora of colourful recipes are all accompanied by photos. We liked the fact there are juice recipes and lots of really tasty sounding quinoa dishes, but today we tried the tomato soup with lemongrass and coconut milk, recipe below.

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Theirs is rather better presented than ours 🙂 The book is now splattered, always a good sign with a cookbook.

Preparation time 40 minutes:
1 small onion
2 garlic cloves
1 stalk lemongrass
200g green leeks
600g fully ripened tomatoes
3 tbsp extra virgin olive oil
350ml vegetable stock
half tsp ginger powder
half tsp lemon pepper
1 tsp chilli oil
1 tsp sea salt
150ml coconut milk
freshly ground seasalt and white pepper

1. Peel and finely chop the onions and garlic. Squash the lemongrass on a chopping board and chop finely.
2. Wash the leek, cut into half lengthwise and then chop into fine strips. Wash the tomatoes, remove the stem ends and chop into 3cm dice.
3. Sweat the onion, garlic and lemongrass in the hot olive oil until transparent. Add the diced tomatoes, veg stock, ginger, lemon pepper, chilli oil and sea salt and simmer at low temperature for 20 minutes.  Puree the soup in a food processor and pass through a sieve.
4. Add the coconut milk and the leek and lightly cook for another five minutes. Add seasalt and pepper to taste.

It was a very nice and warming recipe despite being from the summer section of the book. There are many sweet photos throughout, this was our favourite:

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Next up will be the parsnip soup though the linguini with pumpkin and swiss chard also looks enticing…

Don’t forget out own paprika pumpkin soup recipe this autumn, the shops seem to be stocking proper culinary pumpkins this year.

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