Vegan MoFo: Soda Bread Rolls

I was going to blog yesterday with the food I ate at my friend Kip's house. But being crap as usual, I forgot my camera and ended up taking some on my camera phone. The pics were so terrible I decided not to blog them.

So instead, head over to Kip's site and see some proper pics!! Amongst other things, she made:

Tapioca balls in coconut milk. Balls! pffthahahaa!
Sweet sticky black & white rice
Lemongrass stuffed tofu

She also made an awesome coconut curry and a couple of salads. All of it was ace.

My dinner today was fairly uneventful, but I did make some spelt soda bread rolls, so here's a pic of one with jam on it! Recipe is underneath the pic.

Ingredients:
1.5 cups wholegrain spelt flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup unsweetened soymilk
1/2 tsp vinegar
2 tbsp water

Method:
Mix the dry ingredients together. Mix the wet together and pour into the dry then mix into a sticky dough.

Split into 4 and blob them onto a baking tray you've sprayed lightly with cooking spray then bake at 180C/350F for 20 minutes.

(I only wanted to make a small amount but for a loaf, I usually double the recipe and bake it for at least 30 mins or until it sounds hollow when you rap the bottom.)

Laterz
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Vegan MoFo: A crappy pic of a tasty butternut casserole

I have to apologise for this crap picture of what was a very tasty meal! It's crap because it is just a pic of the leftovers, as I forgot to take one last night.

It was a butternut squash casserole, the recipe for which I got (and changed a little bit) from Cook Vegetarian Magazine, the halloween one so it's a month or two old.

Basically you roast up a whole butternut squash, cut into chunks with shallots and a few garlic cloves (they didn't roast their garlic but I felt like it!), then you add some wine and flour and transfer to a casserole dish, add beans* veg stock, sun dried tomato paste, seasoning and some sage leaves and cook it for 30 minutes.

(*I used cannelinni beans instead of the butterbeans used in the original recipe, as my friend doesn't like butter beans.)

After the 30 mins is up, you're meant to add dumplings, but I left them out as I didn't want to tempt my stomach acid to rise up due to the stodge! So I just cooked it 45 minutes instead.

It was really tasty and my friends really liked it. I served it with couscous cooked in veggie stock and a big salad with a lemon vinaigrette. And a glass of wine!

Laterz
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Vegan MoFo: Muffins!

These muffins are tonight's pudding for me and my friends. They are super easy and I'm posting the recipe below. I added a chocolately drizzle to be a bit fancy pants, but feel free to leave that off!

Banana, Peanut Butter, Choc Chip Muffins:
Ingredients:
1 ripe banana
6 tbsp soymilk
2 tbsp rapeseed or sunflower oil
2 heaped tbsp chunky peanut butter
1 tsp vanilla extract
1/2 tsp vinegar
1/2 cup sugar
1 cup plain flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
dash allspice (optional)
1/2 cup chocolate chips

Method:
Preheat oven to 180C/350F and line a muffin tin with 6 or 7 paper cases (I got 7 out of this mixture).

Mash the banana in a bowl and add the rest of the wet ingredients and the sugar and mix well. Place a seive over the bowl and put the choc chips in it. Then put the dry ingredients in and seive them through into the bowl over the chips. Toss in the chips and fold it all together until just mixed.

Divide between 6 or 7 muffin cups, fill them about 1/2 - 3/4 full and then bake for 22 mins or until a skewer comes out clean. Remove from oven and leave to cool a few mins before transferring to a wire rack to finish cooling.

For the glaze, I had about half a pack of chocolate chips left (about 1/2 cup) so I microwaved them for about a minute on 50% power and then added soymilk slowly, mixing well, till it was dropping consistency. Then drizzled it over the muffins. This made waaaayy too much for my 7 muffins, so I just poured the leftovers into a muffin tin and put it in the fridge to scoff later.

Tonight's dinner will feature tomorrow, hopefully it's a hit!!

Laterz
xXx

Vegan MoFo: Stuffed Peppers

I really REAAAALLY enjoyed my dinner today. Stereotypical veggie dish right? - Stuffed peppers. But I shook it up a little.

I soaked half a cup of bulgar wheat in hot veggie stock, covered, for half an hour. Then I cut a pepper in half, sprayed it with cooking spray and cooked it cut side down for about 10 mins while I did the filling.

I sauteed a handful of chestnut mushrooms, a couple of small shallots, half a courgette and a fat glove of garlic. Then added a tsp of paprika, 1/2 tsp of thyme, 1/2 tsp rosemary and half a tsp of rasel hanout spice mixture. I added a bit of water to cook out the spices and then added the bulgar. Flipped and filled the peppers and baked another 20 mins.

There was a tonne of stuffing left, so I'll be having that for lunch tomorrow!

I'm excited about tomorrow's dinner and hope it turns out well. It's a recipe I got out of Cook Vegetarian magazine! I'll report back tomorrow!

Laterz
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Vegan MoFo: Punk Rock Lentil Gravy!

I decided tonight to make the punk rock chickpea gravy for dinner, from VWAV. Only I forgot I didn't actually buy that can of chickpeas when I was in the supermarket, as I thought I'd cook up some dried ones instead. But as I forgot that too, I cooked some lentils and put those in instead.
Good choice, it was awesome. With sweet potato fries, roasted brussels and steamed sugar snaps.

Laterz
xXx

Vegan MoFo: Birthday Cupcakes

So I promised baking pics and here they are!

Today is Daddy Alien's 60th birthday! And we are having a big fancy dress party tonight to celebrate and I spent all of this morning decorating the 48 cupcakes I baked yesterday! (There are 3 boxes in total but I only took pics of two as it still shows all the flavours). All recipes from or tweaked versions of recipes from Vegan Cupcakes Take Over the World.

Rosewater & Pistachio & 'Elvis'

Basic chocolate filled with cherry pie filling, vanilla buttercream, a glace cherry and chocolate sprinkles on top and basic chocolate with mint buttercream and a mint fondant chocolate.

Up close & personal shots:

Mint choc

Chocolate cherry (black forest)

Pistachio rosewater

Elvis (banana, with pb frosting)

Gotta go - I got a hotel to decorate!

Laterz
xXx

Vegan MoFo: African Sweet Potato Stew

Last night for dinner I made this stew of awesomeness. I've made (and I think blogged) this before and it's so good, I know I'll be making it again. Sweet potatoes, chick peas, tomatoes, peanut butter... It's rad. I served it with brown rice.

I have been baking baking baking, look out for those pics on Sunday!

Laterz
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