Chinese Lemon Seitan
1.35 kg cooked seitan (about four fillet sized pieces)
2 tbsp soy sauce
1.5 tsp salt
250 ml vegetable oil
5 tbsp cornflour
1/2 tsp baking powder
5 tbsp caster sugar
250ml vegetable stock
1 tbsp lemon juice
1 lemon, sliced
5 tbsp rapeseed oil (in the uk most vegetable oil is actually rapeseed oil so save some pennies and check the ingredients in your local shop)
200g dark chocolate
170g Self-Raising Flour
3 tbsp cocoa powder
180g castor sugar
1 tbsp vanilla extract or paste
230ml plant milk
200g hazel nuts
50g dried cranberries (if you want to make these boozy brownies then soak the cranberries in sherry overnight)
a hand full of crushed salted pistachios
Vegan Cinnamon French Toast
2 tbsp self-raising flour
1 tbsp cinnamon powder
1 tbsp nutritional yeast
1 tsp Vegg (optional)
1 small banana, mashed
1 tsp vanilla extract
4 tbsp non-dairy milk (plus extra)
2 slices thick bread
1 tbsp vegan butter/margarine
Mix the flour, cinnamon, nutritional yeast, salt, and Vegg (if using) in a bowl and add the vanilla, bannana, and milk. Mix thoroughly then pour into a wide dish.
Heat a frying pan over a medium heat and add the butter/margarine. Once hot, dip a slice of bread into the batter coating both sides and place in the frying pan. Cook gently without touching until the botttom is golden brown (3-5 mintutes). Turn and repeat for the other side. Repeat with the other slice.
Serve warm, sprinkled with a little icing sugar (powdered sugar).
I have always loved bananas in every way shape and form. Since transitioning to vegan I have become an even bigger fan due to the versitility of this delicious fruit. Today I want to share my raw banoffee pie recipe. It’s not completely guilt free but it’s pretty damn close and lets face it, we can always work it off tomorrow, right? or maybe the next day, haha!
600g peeled banana’s (plus 1 banana for decorating the top)
360g medjool dates, stones removed
150g pecan nuts (or nuts of your choice)
You can make this recipe 100% raw by using fresh uncooked pumpkin however my blender couldn’t handle it.
1 x 450g can Pumpkin Puree (or 1 pumpkin peeled and roughly diced)
1 tsp Ground Cinnamon
1 tsp Ground Ginger or a thumbnail sized piece of fresh ginger, grated
1/4 tsp Ground Nutmeg, optional
1/4 tsp Ground Cloves, optional
1 very ripe persimmon (or 2 very ripe sharon fruit), optional
500g Medjool Dates
150g Pecan Nuts
Sweet & Sour Mushrooms
Serves 2-4 people
500g mushrooms (I like to use a mix of white and chestnut)
1 onion, chopped
1 bell pepper, chopped
1 tbsp oil
1/2 pint vegetable stock
2 oz (roughly 2 heaped tbsp) sugar (I prefer coconut sugar)
3 heaped tsp corn flour
2 tbsp vinegar
2 tsp soy sauce
1 small can pineapple (in juice is good, in syrup is better)
1-2 cups rice, cooked as per packet instructions
Heat the oil in pan then sauté the onion and peppers. Add the mushrooms and stock, bring to a boil then simmer for 10-15 minutes or until the mushrooms are cooked but the onions still have a little bite to them.
Blend the sugar and cornflour with the vinegar, soy sauce and liquid from the tin of pineapple. Ensure there are no lumps.
Pour the mixture into the cooking vegetables along with the pineapple pieces. Cook for a further 10 minutes, stirring continuously until sauce has thickened.
Serve with the cooked rice.