Welcome to the Vegan Family House

currants in the garden of the Vegan Family House

We’re Davie, Lucy, Daniel and Charlotte, a vegan family living in Scotland. We’ve been vegan since 1997 and the Vegan Family House website has been online since 1998.

The recipe collection has grown quite large in that time. There’s lots of soups, mains, cakes, smoothies and chocolate, Christmas and Easter pages. You’ll also find food related posts and extra recipes on the food category of the blog.

chocolate truffles

We love books!

Reading them.

Writing them.

Scottish Historical Fiction

Sometimes we review excellent vegan products and yet more books

Vadasz Pickles and Kimchi

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

Vegan Family House is also on Facebook, Twitter, Instagram and Pinterest!

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Gluten Free Chocolate Cake

Gluten Free Chocolate Cake:

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:

Vegan smarties to go on gluten free chocolate cake

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.

See our other cake recipes here.

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Vegan Smoothie: figgy, pink and sweet

vegan smoothie

The sweetest vegan smoothie of them all.

For one:

  • 3 bananas
  • 2 medjool dates
  • 1 fresh fig
  • a little coconut water to get the blender blades going.
  • Blend and enjoy…
  • Then walk on the beach.

See more blender recipes here

walk on the beach

FIREFLIES AND CHOCOLATE, inspired by the kidnapped children of Aberdeen, is out on April 1st, just in time for Easter weekend, in paperback and on kindle.

Amazon (kindle pre-order)

Waterstones (paperback pre-order)

Goodreads

Fireflies and Chocolate

A Festive Soup: Carrot, Coriander and Ginger

A festive soup, colourful and delicious

This festive soup is such a bright and flavourful recipe, it would make a good addition to any Christmas meal!

Ingredients (for four):
a little olive oil
8 carrots, scraped and chopped
1 large onion, chopped
a stick of celery, chopped
1 small potato, diced small
2 inch square of fresh ginger, peeled and cut up
1 tablespoon of dried coriander (you could use fresh but it will make the soup go a bit green/brown in colour)
6 or 7 cloves of garlic, crushed or sliced (or even thrown in whole)
a handful of cashew nuts
water as needed
seasalt to taste

In a large pan, fry off the onion, carrot and celery until softened. Add the potato, ginger, coriander, garlic and nuts and cover with water. Bring to the boil and turn down to a simmer for about 20 minutes or until all vegetables are tender. Add salt to taste and then blend it all up! Delicious 🙂

If you liked this festive soup recipe, see all our Christmas and Yule fare here.

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



Ethical Christmas Shopping: spices and recipes

spices from The Teaspoon Club

These totally gorgeous spices were sent to us by Mettalife, an E-commerce Ethical and Vegan Marketplace, the perfect place to shop this Christmas and to support small business. The spices make up part of a Vegan Spices Recipe Gift Box from The Teaspoon Club. It comes complete with various recipes and all the spices and spice mixes needed to make them.

The Teaspoon Club’s ethically sourced spices are exceptionally high quality, the flavours that come through are rich and strong and far superior to the wee jars obtained in supermarkets. They also arrive in compostable packaging.

Vegan Recipes Spice Gift Box

Mettalife have given us a code for you to use for purchases from their site. Just use FAMILY10 for a 10% discount.

The Butternut Squash Curry with Coconut recipe that came with the kit sounded absolutely delicious, but as we’re not the best recipe followers, we made our own inspired by it and will leave theirs to purchasers or receivers of the gift box 🙂 Here’s our Butternut Squash Curry, using the provided spice mix:

Ingredients:

  • Coconut oil, 1 tablespoon
  • spice mix of coriander seeds, cumin seeds, fennel seeds and yellow mustard seeds, 1 tablespoon
  • nigella seeds, 1 teaspoon
  • ground cumin, 1 teaspoon
  • ground turmeric, 1 teaspoon
  • ground fenugreek, 1 teaspoon
  • 1 onion, finely chopped
  • 3 cloves of garlic, crushed
  • 1 apple, peeled, cored, diced
  • 1 yellow pepper, diced
  • 1 bag of frozen butternut squash, 500g, or a fresh one, peeled and chopped
  • 1 tin of coconut milk
  • water as needed
  • 1 and a half cups of frozen peas
  • salt to taste

Method: pound the seeds up in a pestle and mortar if you have, otherwise skip this step. Fry the seeds, spices, onion, garlic, apple and pepper in the oil for a few minutes before adding the squash and the coconut milk. Bring to the boil and turn down to simmer until almost cooked (about 20 minutes). Add the peas for a further 10 minutes of cooking and salt to taste.

butternust squash curry #vegan

This was so delicious we’re really looking forward to using the Chilli Spice Mix next!

See all our recipes here and our Vegan Christmas section here.

Vegan Lentil Bacon Soup #plantbased

vegan lentil bacon soup
this isn't bacon: great in vegan lentil bacon soup

This isn’t bacon + lentil soup = vegan lentil bacon soup, and it is wonderful! Just chop the vegan bacon finely and cook it in the soup. Other products work too: see the range at GreenBay Vegan Supermarket.

vegan lentil bacon soup

Useful or seasonal recipes: lentil soup; this tip also works well for pea soup, turning it into pea and ham, and then we have to give a mention to a great dish for today, Halloween: Roast Pumpkin and Garlic Pasta.

See all our soup recipes here

The Mermaid and the Bear

The perfect read for Halloween, THE MERMAID AND THE BEAR, set in a fictional castle in Aberdeenshire, features the 1597 Aberdeen witchcraft panic and a love story.

From Amazon UK or Amazon Worldwide or Waterstones

See Author website for more details.


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