5 Minute Cake for One

I veganised this recipe this afternoon and was so impressed I thought I'd post it. All you need is a large mug, a microwave and the following ingredients..

• 4 tbsp flour
• 4 tbsp granulated sugar
• 2 tbsp cocoa powder
• 5 tbsp soya milk
• 3 tbsp oil
• a splash of vanilla extract
• 1 1/2 tsp egg replacement powder mixed with 3 tbsp water
• 3-4 tbsp chocolate chips

1. Put the dry ingredients into the mug, mix.
2. Add the wet ingredients, mix.
3. Microwave for 5 minutes.

So good!

I also want to give another shout out about the Secret Society of Vegans shop in Camden. If you want cool vegan tshirts, posters, aprons or sweet treats then you really need to give this place a visit.

They're also doing CUPCAKES now!!



And here's me cramming one in my mouth before the icing went all over my hands:

Walnut, Pineapple and Chocolate Chip Bars

I just made these tonight as I had a sudden urge to bake. They're reasonably healthy, delicious and easy to make. They would be good for a quick breakfast methinks (not that I would know, I never have breakfast).

• 2 cups plain flour
• 1 1/2 tsp bicarbonate of soda
• 1/2 cup dried apricots
• 1/3 cup water
• zest of 1 lemon
• 3/4 cup granulated sugar
• 1 can of crushed pineapple
• 1 1/2 tsp vanilla extract
• 1/2 cup vegetable oil
• 1 cup chopped walnuts
• 1 cup chocolate chips

1. Preheat the oven to 180C and lightly grease a large baking tray.
2. In a medium sized bowl sift together the flour and bicarb and set to one side
3. In a food processor blend the apricots with the water until you get a puree. Add the lemon zest and sugar and blend until smooth. Transfer to a large mixing bowl.
4. Add the pineapple and vanilla to the puree and stir.
5. Slowly add the flour and oil until mixed in. Stir in the walnuts and chocolate chips.
6. Bake for 40 minutes until golden. Leave to cool before cutting into rectangles.
   

Mac 'n' Cheeze

This is by far the best cheezy sauce I've tried. Don't expect it to taste exactly like the real thing, but it's still really yummy. Very cheesy and has a bit of a nutty taste too.

• 1/2 pack of pasta
• 1/2 cup plain flour
• 1/2 cup nutritional yeast
• 1/4 tsp english mustard
• 3/4 tsp garlic powder
• 3/4 tsp paprika
• 1/4 tsp black pepper
• 1 cup soy milk
• 1/2 cup water
• 1/2 cup coconut milk
• 2 tbsp soya butter

1. Cook the pasta according to the instructions and preheat the oven to a medium heat
   
2. While the pasta is boiling, mix everything except the soya butter into a pan. Heat up and stir until the sauce thickens (about 5-10 minutes).
   
3. When the sauce is nice and thick, stir in the soya butter.
4. Drain the pasta and add to the sauce. Bake in the oven for 15-20 minutes, until golden.

That's pretty much it. If you want to jazz it up you could add some vegetables, vegan sausage or top with breadcrumbs.

Chilli, Salt and Pepper Tofu

Just like the stuff from the takeaways.

I decided to make this to go with my edamame because apparently it's not socially acceptable to eat nothing but edamame for weeks on end...unfortunately :(

My top tip for this is to freeze the tofu beforehand and then thaw before you need to press it. It makes the tofu nice and chewy.

Chilli, Salt and Pepper Tofu

• 1 package of firm tofu
• 3-4 tbsp cornflour
• 1 tsp salt
• 1/4 tsp pepper
• 1/2 tsp brown sugar
• 2 tbsp sesame oil
  
• 3 cloves garlic, minced
• 1 red chilli, sliced
• 1 pepper, sliced thinly
• 1 small bunch spring onions, sliced
• Soy sauce
  

1. Press the tofu by wrapping it in a towel and putting something heavy on it for about an hour.
2. Chop the tofu up into cubes. Add to a bowl of cornflour and toss until all the cubes are coated
3. Sprinkle the cubes with the salt, pepper and brown sugar
4. Heat the oil up in the pan and fry off the tofu until golden. After a few minutes add the chilli and garlic and cook for 1-2 minutes. Tip into a bowl and put to one side.
5. Add a little more oil if you think you need it and fry up the pepper and spring onions. When soft add the tofu back in, splash with soy sauce and fry for a few more minutes before serving.

I had mine with some udon noodles that I fried up with a wee bit of sweet soy sauce and some cooking sake.

Lemon Drizzle Cake

I'm loving all things lemony at the moment. I love this recipe because I have everything I need in the house already

• 1 3/4 cups flour
• 1 tsp bicarbonate of soda
• 2 large lemons
• 1 cup brown sugar
• 1/2 cup marg, melted
• Egg replacer powder, equivalent of 2 eggs (I'm sure applesauce would work great here too, or flax meal)
  
• 2/3 cup soy milk
• 1/2 tsp vanilla extract
• powdered sugar

1. Preheat the oven to 180C and grease a loaf tin
   
2. Grate the zest off both lemons and juice them, set the juice aside.
3. Mix the lemon zest in a mixing bowl with the bicarbonate of soda and flour. Set aside
4. In another bowl mix together the marg and sugar. Add the egg replacer and stir in.
5. Add the sugar mixture, soy milk, 1 tbsp of the lemon juice and vanilla to the flour. Stir together and pour into the greased tin. Bake for 45-60 minutes.
6. Use the rest of the lemon juice and add to powdered sugar to make a lemony icing. Drizzle over the cake when done.