Recipe - Fluffy Vegan Pancakes

This is my ultimate fail safe recipe for fluffy vegan pancakes!
From your 'fluffy' vegan friend, with love...
Chantal xxx

Fluffy Vegan Pancakes (makes 12 small)

Gather

150g flour (white or half white, half wholemeal)

10g sugar (unrefined caster sugar is good)

25g (2 tbsp) baking powder (seems like a lot but it’s ok!)

1g (1/8^th tsp) salt

230g (250ml) soya milk (can also use oat or almond)

25g (2tbsp) oil (vegetable is good)

Extra oil for cooking (vegetable or rapeseed is good)

Create

Weigh all of the ingredients direct into one large 2l jug or a bowl and whisk into a smooth batter.

Heat a large frying pan or griddle on a medium to high heat and pour in a little oil to grease. (You can check if hot enough by adding a drop of batter and seeing if it sizzles.)

Pour or spoon the batter onto the hot pan/griddle – to the size you want (usually about 2-3 tbsp of batter mix per pancake).

Cook until you see bubbles rise to the surface, the edges start to brown and the batter has set (about 2-3 minutes) they are then ready to flip.

Use a spatula to carefully turn the pancakes over and cook for another 2 minutes or so. You can take a peak underneath to see if they are brown enough and cooked through.

Best served immediately or you can keep warm in the oven, on low, while you cook some more.

Enjoy!

These were served with chocolate sauce and a ‘rainbow’ of fresh fruits! Or why not try fresh apple with caramel sauce, or bananas with nuts and maple syrup.

Recipe: Vegan macaroni cheese

Baked Macaroni Cheese with Broccoli and Cauliflower [4-6]

Yes! I've finally veganised this classic comfort dish and it's pretty damn fine, if I say so myself ;) Settle down in your PJs infront of the telly on a rainy day and enjoy...

Chantal xx

 

classic favourite comfort food made cruelty-free

Gather:

230g macaroni

150g cauliflower florets

100g broccoli florets

Sauce:

225g firm tofu

375ml plant based milk (I used oat)

325ml veg stock (I used water + 1 tsp swiss veg boullion)

40g nutritional yeast flakes

5 tsp corn flour

Juice of half a lemon (approx 2 tbsp)

1 tsp yellow mustard

1 tsp garlic granules

1 tsp onion granules

½ tsp salt

¼ tsp turmeric

¼ tsp white pepper

50g panko crumbs

Create:

Boil the kettle, weigh out your pasta and prep your veg. Boil the pasta in a large pan for 2 minutes then add the cauliflower and boil for another 2 minutes, then the broccoli and boil for 1 minute.

Drain the pasta and vegetables and leave to one side.

Add all of the sauce ingredients to a blender and blitz for at least 2 minutes and until perfectly smooth. Taste and season if required.

Add the pasta, veg and sauce to a very large bowl and mix to combine – then pour into a large baking dish. [It may seem like too much liquid, but the pasta will absorb some and it will thicken up while baking.]

Sprinkle the panko crumbs evenly over the top.

Bake in the oven at 170C [fan] for approx 30 minutes or until golden brown on top. You can further brown under the grill if required.

serves 6, or 4 if you're ravenous!

Enjoy:

Great served with a home-made coleslaw or some fresh tomatoes.

Recipe: Vegan Double Chocolate Cherry Browies [gluten-free option]

It always makes me smile when I hear people's perception of the Vegan lifestyle - in that it must be very restrictive,boring, bland and basically about deprivation....
Because, as Vegans know - nothing could be further from the truth! And these little beauties are a guaranteed way to start that conversation ;)

Try some this weekend on some people who have that perception and then smile when they ask you.

Much love & chocolate gooeyness...
Chantal xx

eat me...

gather                                                                                                            

200g (1 ½ cups) gluten-free flour (can use regular plain flour too)

180g (just under 1 cup) unrefined granulated sugar

120g (1 cup) cocoa powder

¾ tsp baking powder

½ tsp salt

100g (1/2 cup) Vegan chocolate chips/chunks

100g glace cherries - chopped

200ml oat milk [+ extra if needed]

125ml (1/2 cup) rapeseed oil

125ml (1/2 cup) maple syrup

2 tsp vanilla extract

150g (1/2 cup) sweet potato – cubed & boiled

Oven: 170C [fan]  /  Gas 3  /  aga medium

Time: 30mins

 


create                                                                                                                             

Prepare the sweet potato and while it’s cooling sift all of the dry ingredients into a large bowl, add the chocolate chips and HALF of the cherries and mix with a fork to combine.

Line and grease a large bake-tray approx 20cms x 30cms [12” x 8”] (spray oils are handy for this).

Add all of the wet ingredients to a jug, mash the potato thoroughly with a fork, add to the wet ingredients and whisk to combine. 

Pour the wet ingredients into the dry ingredients and mix with a large spoon to combine.

The mixture needs to be of a pouring consistency – add a little more plant milk if it needs it.

Pour into the prepared tray and top randomly with the remaining cherry pieces.

Bake for approx 30 minutes – or until the cake springs back when lightly pressed with your finger. Do not apply the clean skewer test to check this bake as ideally it should not come out clean but still be sticky inside.

enjoy                                                                                                                                          

Obviously these are best served warm with Vegan vanilla icecream, Vegan cream, lashings of warm chocolate sauce and extra cherries, chocolate drops and maybe some nuts [ you know, just to blow the whole deprivation myth ;) ]

go on...