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14 / 07 / 2019

This is cause for celebration Honeybunches! I've seriously nailed the ideal texture, crumb and taste of a gluten-free vegan cake that can be swung any which way you like flavour-wise. For this one I've gone for a seriously delicious coconut flavour that isn't too overpowering, nor artificial-tasting. It's a banger of a recipe if you're needing a tall and handsome celebration cake for whatever occasion is on ya' horizon. Scroll down for a picture of the cake’s interior if you don't believe me when I say the texture is perfect. Hope this recipe is useful to you HB's x

Serves 10-20

Ingredients

Wet

Method

  1. Pre-heat your oven to 180C on a slow setting preferably over fan forced.
  2. Take a large bowl and add all your wet ingredients (yes, the coconut sugar is meant to be mixed with the wet ingredients). Whisk until smooth.
  3. Sift in all the dry ingredients and whisk again from the centre outwards to gently combine everything. Once smooth, check for lumps, pressing any out with the back of a spoon.
  4. Grease and line 2 x 20cm/8inch cake tins and divide the batter between them. Smooth over and bake the pre-heated oven for approx. 45 minutes, or until springy to touch and a skewer inserted comes out clean. Set aside to cool.
  5. Meanwhile, make your icing by adding all the icing ingredients in a bowl (starting with 2 cups of the icing sugar) and mixing to combine with electric beaters, adding more icing sugar in cup-sized increments. Chill until needed.
  6. When the cakes are cool, ice them up with the frosting and decorate with toasted shredded coconut. Amen to that!

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14 / 07 / 2019

Fish & Chips, vegan style – without requiring a deep-fryer, yet yielding beyond-epic results, yes PLEASE!! This recipe took a bit of exploring and discovering to get right, but the result I think you’ll agree is rather moreish. I started experimenting with eggplant (too watery and mooshy), then I tossed around different marinating ideas and settled on this one which encourages that fishy, silky, fillet-effect that is really quite difficult to achieve. Providing you let your horizons of expectation broaden about how ‘fishy’ this in fact will be, I think you’ll be choofed and rather delighted, as I was, upon first bite.
Serves 4-6

Ingredients

Tofu Fish

Method

  1. Drain the tofu of excess water, and cut into about 1 cm thick slices
    (shape of choice), which will be your fish fillets. In a airtight container (large enough to hold the tofu slices), combine all the remaining ingredients under the Tofu Fish header, mixing until smooth. This is your marinade. One by one, dip each tofu slice in it, so that both sides are covered in the stuff. Once coated, place all the tofu slices into the marinade-container, cover with the lid, place in the fridge and let marinade for at least 6 hours (preferably overnight).
  2. When ready to cook your ‘fish’, preheat your oven to 200C (390F). 3. Make your batter by whisking together all the Batter ingredients
    (sans the nori & breadcrumbs) until smooth. Remove the tofu from the fridge and cut nori pieces (using scissors) to approximately the size of each piece of tofu (don’t make them bigger, but smaller is fine).
  3. Line a baking tray and pour some breadcrumbs onto a plate/bowl, so you are ready to batter and crumb your tofu fillets. Take a piece of tofu, letting excess oil drip off. Dip and coat in the batter (yes it’s a messy business), add the nori sheet to one side, then cover completely in the batter (a mostly-even, not-too-thick layer of batter is what you want), then transfer to the breadcrumb plate and coat all sides with crumbs (use a spoon to help), before laying your fillet on the lined baking tray. Repeat the process with all the tofu pieces.
  4. Drizzle a little of the leftover olive oil fish marinade over the crumbed fish ‘fillets, then place in the preheated oven for 20 minutes. Flip over and cook for 5 minutes more, or until thoroughly golden and epic looking.
  5. While the fish is cooking, combine all the Tartare Sauce ingredients in a small bowl to combine. Chill until needed.
  6. Serve the fish fillets with roasted potato chips/wedges if desired, along with the tartare sauce. Best eaten freshly cooked.


30 / 06 / 2019

These babies are glorious! Soft & comforting, the banana flavour transports you right to a coffee-house or cozy-cafe situation. I had many muffins in cafe's growing up (waiting for my brother to be done at X, Y or Z after-school activity) - and how they were always warmed up, served with some salty butter on the side (for both savoury and sweet muffins), always left me satisfied on another level! You would not guess these are GF, which is another bonus - making them one of my best GF baked-goods to date. Hope you enjoy these HB's!!

Makes 10-12 muffins (depending on size of tin/patty-liners)

Ingredients

Method

  1. Preheat your oven to 180C.
  2. In a large bowl, add the bananas and mash thoroughly into a puree. Add the plant-milk, sugar, vanilla, grapeseed oil and vinegar, whisking until smooth. Add the remaining ingredients (down to and including the pinch of salt). Whisking from the center outwards, mix to combine. Add in the nuts and gently stir once more to combine.
  3. Line approx. 12 muffin holes, and fill each 3/4 of the way full. Sprinkle each muffin with a little coconut sugar and some more chopped nuts.
  4. Bake in the preheated oven for 20-25 minutes, or until golden brown and springy to touch.


30 / 06 / 2019

These little squares are my answer to the lack of a more "special" gourmet vegan chocolate out there. For sure, they do exist - especially in the UK - however they're quite pricey and are gone in a flash (when I’ve opened a box that is). These babes are my answer to that. They’re equally as heavenly as a Lindt ball, perhaps not as gorgeous looking, but the taste is glorious. I've combined oodles of my favourite sweet flavours into a bite-sized chocolate; caramel, chocolate hazelnut spread, nuts, salt and crunchy chocolate biscuits! Get excited because they are pretty-bloomin' good!

Makes approx. 36 chocolates (depending on size)

Ingredients

Method

  1. If not already runny, melt your choc-hazelnut spread by heating in a bowl sitting over a saucepan of simmering water, or placing it in a heatproof bowl in the oven as it heats up (should only take 10 minutes). Once melted, stir to ensure it's runny and set aside.
  2. Chop up your biscuits so they are a ‘crumbly’ texture. Grab a 20cm square pan (or similar) and line it with one piece of baking paper. Cover the base with the chopped biscuits and pour over the melted choc-hazelnut spread, covering the surface of the biscuits/mixing them a little to combine. Spread out to lay flat and put in the freezer for 20 minutes’ min to firm up.
  3. Make your caramel by mixing the melted coconut oil with the nut butter and maple syrup until smooth. Chop up your nuts and grab the tray from the freezer.
  4. Sprinkle the nuts over the set spread, then pour over the caramel. Sprinkle over a generous pinch of salt & return the tray to the freezer.
  5. Once set, remove the tray once more and using a heavy handled knife, cut the "slice" into pieces. Coat each piece in the melted chocolate and place on a tray (if you chill the tray beforehand this process with be a breeze), repeating until every piece is coated.
  6. Leave to set in the freezer once more and enjoy! Best kept in the fridge/freezer when not eating.


30 / 06 / 2019

Aghhh cannelloni!! Phallic pasta parcels filled with oodles of soft ricotta cheese. They're glorious! Call me odd, but I went straight to this option at Italian restaurants growing up, as it was never something we bothered to make at home. When I was about 14 I went on a cannelloni making craze. Making it for every special occasion. Turns out it's bloomin' easy. But especially so, if you use fresh pasta sheets, as you just have to roll up the filling, as opposed to getting RSI from stuffing it into hard shells you pray will not break under your nimble-fingered pressure. So know that if you use hard shells you may find your patience waning, but even still it's a totally do-able dish with dang-delicious results. We make the ricotta with tofu and it really does taste close to the real deal. So let's get cooking!

Serves 4-8 (depending on appetites/portion sizes)

Ingredients

Method

  1. Preheat your oven to 180C. Grab a lined baking tray and toss the pumpkin cubes on it with a drizzle of olive oil and a sprinkle of salt & pepper. Lay your cubes flat and cook in the preheated oven for 30 minutes, or until tender & lightly golden.
  2. Make the ricotta by pulsing all the Ricotta ingredients in a food processor until it resembles a ricotta consistency (aka a fine crumb). Scrape the ricotta into a large mixing bowl.
  3. In a small saucepan, sauté the onion in a little olive oil until soft. Add the spinach and add a tsp or two of water. Cover with the lid turn the heat to low. Let the spinach wilt for about 3 minutes. Once wilted add to the ricotta mixture. Add the vegan cheese to the bowl as well.
  4. Once the pumpkin is cooked, use a fork to mash each individual piece (while on the tray). Tip the mashed pumpkin bits into the bowl and mix all the filling ingredients together thoroughly. Season with pepper, stir and set aside.
  5. To make your béchamel, take a small saucepan and add the butter. Once melted and bubbling, add in the flour and vegetable stock powder and stir with a wooden spoon quickly to combine into a roux. Stir for a minute or two. Switch to a whisk and start adding in the soy milk in initially small increments. Once the mixture is smooth and has come together after a splash has been added, add the next etc. Once all the soy milk is combined, switch back to the wooden spoon and stir until thickened slightly. Once a bubble appears, take off the heat. Add the coconut milk, nutmeg and season, whisking to combine.
  6. Assemble your cannelloni by either stuffing it in your hard shells or rolling it up in fresh pasta.
  7. Take a large baking dish that will hold all your cannelloni and add about half the passata (you can use as much or as little as you like of the passata). Now dollop 1/2 the béchamel over the sauce. Spread over the base of the tray, and then submerge your cannelloni in the sauce. Top with the remaining passata and then béchamel. Sprinkle over the handful of vegan cheese and bake in the preheated oven (180C) for 30 minutes, or until the pasta is al dente and the cheese melted & golden. Eat up!

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