Yum! Thought I’d share my best batch of vegan french toast yet 🙂
Very easy. Medium firm tofu blended with tumeric, salt, little bit of sugar, nutritional yeast, tiny bit soy milk. Spread generously over sour dough both sides and fried in vegan marg. Topped with vegan marg and whatever topping like maple syrup.
This cake hack is so easy, I never thought to share it on the blog. Here goes! Every time I serve it people they say how delicious it is. Then i admit the method and everyone is surprised!
Ingredients
Vanilla version
1 vanilla cake mix (black & gold brand 75c)
1 440 gm can full fat coconut cream (home brand 75c )
1 tsp vanilla extract
Chocolate version
1 chocolate cake mix (black & gold brand 75c)
1 440gm can of full fat coconut cream (home brand 75c)
3 tbsp dark cocoa powder
Method
Preheat oven to 180 degrees celcius (or 160 fanforced). Prepare cake pan by lining base with nonstick baking paper and spraying sides with canola oil spray.
Obviously, you can prepare individual cakes and just serve one cake. However, if you want to make the marble cake add cake mixes to separate mixing bowls with the can of coconut cream and either vanilla extract or cocoa. Mix with a whisk until smooth.
If making one flavoured cake pour into pan and bake. If making marble cake add scattered dollops to the pan then bake as directed on the packet.
This cake is so inexpensive, so easy, and has a nice flavour.
Here’s a chocolate version i dressed in chocolate icing and cheap strawberries.
OK, maybe they won’t make you famous, but these toffee shards will turn a pretty cake into a beautiful cake.
I’m working with a lovely woman at work. I really like her approach. She’s very practical and everything she says is well considered. Plus she is a really nice person. She had a birthday recently and so i made her a cake. This cake is made from caramel cake, chocolate cake, vanilla cream in between cake layers, then dressed in vanilla buttercream, dark chocolate ganache and toffee shards.
I was a bit nervous because I’m in recipe testing mode and the cakes weren’t perfected. Everyone still liked it and it was completely vegan, like all of my baking. Phew!
So toffee is really easy to make, I just ensure that i stay with the stove the entire time and don’t have my children in the vicinity.
Ingredients
1 cup caster sugar
1/2 cup water
Method
Line a baking tray with non-stick baking paper.
Add sugar and water to medium saucepan over low heat and stir for about 3 – 5 minutes until sugar is completely disolved.
Bring sugar syrup to the boil. Keep temperature on high and boil without stirring for around 10 – 12 minutes. Regularly brush down the side of the saucepan with a silicon pastry brush dipped in water. Do NOT change the temperature of the stove as the mixture gradually thickens
Mixture will turn golden. Turn off heat and rest mixture until it stops bubbling.
Pour toffee onto tray and slowly tilt tray from side to side to spread toffee into an even layer.
Let tray sit for about 15 minutes until completely cold and hard. Break into long shards and decorate your cake. Yay!
Hi 🙂 its still really warm in Queensland (Australia) so our lunches are still pretty light.
Mine is top. Cherubs have the bottom ones.
I have a garden salad with macadamias and balsamic dressing.
Vegetarian luncheon (tofurky) and cheese sandwiches printed with a dolphin love heart shaped sandwich cutter 🙂
Zucchini and sweet potato slice based on this recipe
http://soy.com.au/recipe/zucchini-kale-slice/
Finishing off with a blueberry muffin 🙂
These are my cherubs’ lunchboxes for today. They came home completely empty. Yay!
I used a bunny shaped biscuit cutter to stamp out the sandwiches, cheese and carrot.
Served with frozen peas, a dark chocolate egg, pear and oat muffin, fruit and mini hot cross bun.
Hope you have a lovely break 🙂
My littlie has a field trip this week and can’t take her insulated lunch bag so I am making very portable, robust food for this week’s lunchboxes.
These are easy and delicious, and made slightly healthier with the addition of oats and chia.
1 1/2 cups plain flour
210 gm dairy free spread at room temperature
1/2 cup loosely packed brown sugar
1/4 cup oats
1 or 2 tbsp chia seeds
Jam
Method
Preheat oven to 180 degrees celcius.
In large bowl, mix spread and sugar until well combined.
Add remaining dry ingredients and stir to combine.
Flour clean surface. Make ball of mixture. Brak into 2 halves and set aside one half back into mucing bowl.
Roll log from mix, about the diameter you want your biscuits to be.
Slice about 2 cm off end. Roll into ball. Shape into disc and place on prepared tray. Repeat with all remaining mixture.
To add jam hole to each biscuit press the back of a half teaspoon into each biscuit on trays. Use same half teaspoon to scoop jam level amounts into each indent.
Bake for 10 to 12 minutes until biscuits are browned slightly on the bottom.
Let cool.
These freeze well with a layer of baking paper in between stacked biscuits.
Enjoy!
I’m sick (still)! Woken up so poorly 😦 the only thing left in the bakery (big plastic box in our freezer) was two chocolate slices. The smoothie is weetbix, banana, chia and maple. Toasted sandwich etc.
Here is the lunch made with the new dolphin sandwich cutters. The cherubs are going to be very excited 🙂
I also include a picture of my partner’s lunch too (with cheese love heart).
The slice is a melt and mix oat slice. So easy!
The bread offcuts i freeze and process to use as fresh breadcrumbs that i keep in the freezer. I use them every few days or so.
Happy lunching 🙂
This slice I adapted from an old recipe out of one of my mother’s books. I’ve made this dairy and egg free.
Ingredients
Base
125 gm vegan margarine
Scant 1/4 cup brown sugar
1 tbsp chia seeds soaked in 4 tbsp warm water
3/4 cup plain flour
3/4 cup self-raising flour
1/4 cup soy milk
1 tsp vanilla extract
Filling
1/2 cup jam of choice
1 cup sultanas
Topping
Topping
60 gm vegan margarine
Scant 1/4 cup sugar
1 tbsp chia seeds soaked in 4 tbsp warm water
2 tbsp self raising flour
1 1/2 cups coconut
Method
Base
Cream margarine, sugar, vanilla and chia mixture until creamy and well combined.
Stir in sifted flours and milk
Line a 30 cm x 25 cm pan with baking paper and spread mixture .
Microwave jam for up to 60 seconds to make it easier to spread.
Spoon onto base and spread with back of spoon.
Sprinkle with sultanas.
Make topping: cream margarine and sugar until creamy. Add chia mixture and beat with wooden spoon until combined. Stir in sifted flour and then coconut in two halves (for easier combining).
Spoon topping over slice and spread evenly with fork.
Bake for 20 minutes at 180 degrees celcius or until golden on top.
Stand for 10 minutes before slicing.
Here it is boxed for lunch 🙂
There’s much excitement about lunch time today 🙂 I buy the inari pockets (tofu pockets that are prepre-prepared) and the edamame (soy beans) pre-shelled. The mushrooms are lightly sautéed in yakitori sauce.
Just fill with prepared sushi rice that has been cooled slightly and drizzled in mirin. The inari sit in a spiralised carrot nest that also gets eaten.
Then a banana chia muffin. Dad has also got a potato kale pastie.
Whistling Kite Collective 