Chocolate cake. I used this recipe for the cake part.but made buttercream with vegan magerine:
http://www.chow.com/recipes/29436-vegan-chocolate-cake-and-frosting
I also used raspberry jam as the filling because I didn’t make enough buttercream.
So tasty and rich!
These things.
Good lord.
The other day we had fajitas for tea. I decided to roast it rather than frying, but you could fry if you want :)
1 Pepper
1 Red Onion
Mushrooms
3 Tomatoes
Small avocado
Chilli powder
Lemon Juice
Liquid smoke
Wraps
Vegan Mayo (I used mayola)
Vegan cheese (I used vegusto)
Chop the vegetables and place in an oven proof dish. Drizzle with tsp olive oil and sprinkle generously with fajita spice. Roast for around 40 minutes, with a sneaky reshuffle in the middle to make sure it is cooked evenly.
For the makeshift guacamole, smush up the avocado with chilli powder, lemon juice and a tsp of liquid smoke.
Put in a wrap, apply cheese and mayo as required.
CHOW DOWN.
That’s tea sorted then :)
A friend sent me this recipe a few weeks ago and I’ve been meaning to try it out.
Tonight’s celabratory Christmas dinner with Nic was udon noodles with tofu in lime and taramind topped with peanuts.
So good.
Vegan peanut butter cups I just made. mmmm.
Original recipe here:
http://kblog.lunchboxbunch.com/2012/10/easy-maple-walnut-pb-cups.html
I just made vegan macaroni cheese. This is easily the best macaroni cheese I’ve ever made and it’s got no cheese in it! Amazing. Brilliant warming treat on a cold night or just as comfort food.
Here’s how I did it:
Enough brown pasta to fill an ovenproof dish
Knob of vegan margerine
1 pack Vegusto no moo cheese sauce
2 tsp mustard
Generous sprinkle nutritional yeast flakes
Black pepper to taste
Dash of almond milk
A bit of vegusto melty
Cook the pasta for 10-15 minutes.
Pour pasta into ovenproof dish. Melt margerine over and stir through. Add vegusto cheese sauce, mustard, yeast flakes, black pepper and almond milk to lube it up a bit. Stir until evenly distributed.
Grate vegusto melty on top, and sprinkle with more nutritional yeast (I think this would be awesome with breadcrumbs but didn’t have any in :()
Pop in the oven for 15-20 minutes. Serve and be amazed at the cheesiness!!!!
So work today involved ”festive nibbles” for the regional staff, which by and large meant lots of pastries, cakes, mice pies and non vegan food. I picked at the vegan friendly savoury snacks and they’re so bloody moreish, I accidentally ate crisps and salted peanuts for lunch instead of the lovely nutrient-rich curry I unearthed from the freezer in a stupor this morning (fear not, it’s waiting in the fridge for me for tomorrow’s lunch).
My body is craving fresh veggies in the form of warm, substantial and flavourful food. The one flaw in this plan is the fact that because of christmas, all the bills in the world, driving lessons and a 3 hours tattoo session at the beginning of the month I am £350 into my £400 overdraft. After opening and shutting the cupboards and fridge a good few times, grizzling around the kitchen indecisively and mentally talking myself out of giving in throwing caution to the wind and ordering a big fat cheeseless pizza, I settled on some kind of ricey, frozen vegetabley shitmix.
I added boiling water to 1/2 rice, added 2 tsp jamaican jerk seasoning (dry), 1 tbsp jerk seasoning (wet), a squirt of sweet chilli sauce, a few pinches of nutritional yeast, a handful of frozen sweetcorn and a handful of frozen peas into a pan. I left it to do it’s thing and get all sticky and shit, and then I added more yeast, 1 tsp of vegan pesto and grated some vegusto melty in. The result was really tasty and cheesy and sticky, but the photo makes it look like sick. Soz.
