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.
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!
Gorgeous Choc Hotlate, a recipe for hot chocolate topped with ice cream, from the equally gorgeous book The Contented Vegan. What could be better on a snowy day?
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.
Written by a chef who has been vegan for over 30 years, the pages are bursting with great advice for people starting off on the vegan journey and those who’ve been on it a while.
I enjoyed the section on raising vegan children and it also brought back memories. The author advises trying to make the food to be eaten with other children as ‘normal’ as possible. I recall planning such a meal and getting my daughter to check that her friend liked spaghetti, thinking a nice Bolognese style sauce would go down well. Indeed, the initial report came back positive. But I will never forget the look of sheer horror on the child’s face when presented with a bowl of spaghetti and sauce.
‘What is this?’ she asked.
‘Spaghetti,’ said I.
‘But spaghetti comes in orange juice.’
Luckily I did have a tin at the back of a cupboard, so all was well!
Recipe sections include breakfast, snacks, lunch, suppers, family dinners and feasts and celebrations. We’ll be trying the Winter Solstice Pie and the Fennel and Pepper Presto has caught the eye too. In fact I can tell it’s a book of nums that will be dipped into often over many years.
It’s snowing again, may have to make more Choc Hotlate!