Tag: Pudding

Lemon Meringue Pie [vegan]

I know this is totally not seasonal and I’m not sure if anyone other than me is looking to make a lemon meringue pie at the moment but what can I say, I got inspired by the Bake Off! I was watching it the other week, and knowing the awesomeness that is Aquafaba (chickpea water), I just had to work out a way of getting the chickpea water into a meringuey gooey pie of dreams. And I did! And it was super easy! It didn’t quite crisp up as you’d expect an egg-based meringue too, but it delivered a sweet marshmallowey texture and with the contrast of the sharp tangy lemon it did the job! 

Lemon-meringue-pie-vegan

Lemon-meringue-pie-vegan

Lemon Meringue Pie
For the pastry:
200g plain flour
70g caster sugar
100g margarine
70ml oat milk (or any dairy free milk)

For the lemon filling:
Juice and zest of 3 lemons
500ml oat milk
50g sugar
1 tbsp vegeset (vegetable gelatin)

For the meringue:
1 tin of chickpea water
100g caster sugar
1 tspn xantham gum
1 tspn lemon juice

You’ll need to make the pastry and filling the day before to allow it to set.

  • In a mixing bowl, sieve the flour and rub the margarine into fine breadcrumbs with you fingers. Stir through the caster sugar and then add the oat milk until a dough comes together. Leave to chill in the fridge for 30 minutes.
  • Roll out the pastry on a floured surface with a rolling pin until 5mm thin, and carefully transfer to your flan tin, patching up any holes. I used an approx 20cm tin.
  • Blind bake in a preheated oven at 180C for 15 minutes. Trim off an Leave to cool.
  • In a saucepan, add the lemon juice, zest, oat milk, sugar and vegeset and bring to the boil slowly, stirring constantly. Your mixture should start to thicken, leave to cool slightly and then pour it onto the pastry and ensure it is evenly spread. Leave to set overnight.
  • Drain the chickpea water and using a hand whisk mix together, it should start to froth up, gradually add the sugar and continue whisking. Once all the sugar is added it should be thickening up, add the xantham gum and lemon juice, and it should form stiff peaks.
  • Spread over the lemon filling and bake in the oven for 10-15 minutes until golden brown at 180C.

I think this tastes better a day or two later, so don’t feel you need to eat it all in one go!

Now, I promise I’ll get into Autumn mode soon!

Veronica x

Blueberry and Nectarine Upside Down Cake [vegan]

I’m not sure if this is best described as a cake, it is probably more of a pudding. Whether you’ve got peaches or nectarines to hand, this tasty upside down cake is so fruity, plus the lemon zest gives the sponge an extra zing! I think it is definitely best eaten whilst warm from the oven, but you can always add some custard to warm a cold slice up.

We are in the midst of the british blueberry season, so make sure you grab a couple of punnets and stock up your freezers.

blueberry and nectarine cake blueberry upside down cake vegan blueberry and nectarine upside down cake

Blueberry and Nectarine Upside Down Cake
120g spelt flour
120g self-raising flour
60g caster sugar
1 tspn baking powder
200ml oat milk
70ml vegetable oil
2 x nectarines
2 x handful blueberries
Zest and juice of 1 lemon

  • Line the bottom of a 7 inch cake tin with greaseproof paper and oil the sides of the tin. Pre-heat the oven to 180C.
  • Slice the nectarines and lay them and a handful of blueberries in the bottom of the tin.
  • In a mixing bowl – add the flours, sugar and baking powder. Stir in the oat milk and oil and add the juice and zest of the lemon, plus another handful of blueberries. Once mixed together pour over the nectarine and blueberries.
  • Bake for 40 minutes until a skewer comes out clean.

ūüôā

Veronica x

Apple Bakewell Tart

DSC_0169Whoop whoop it’s apple season and I’m celebrating with this hearty vegan and gluten-free¬†Apple Bakewell Tart.¬†

I’ve just returned¬†from my holiday from a sunnier, warmer land (now I’m back wearing socks – boo!) and I definitely feel like Autumn has gotten into full swing.¬†The difference within the week is quite dramatic, the leaves have turned more, they’re dropping daily AND it’s meant more apples have dropped from our apple tree. We never used to do anything with the windfall apples, they’d lie on the grass and go rotten – what a waste! Well things have changed around here, and I’m picking up these apples, picking out the bad bits and slicing up these bad boys, because these are too good to waste.DSC_0143 DSC_0133

Apple Bakewell Tart 

For the pastry:
4 oz ground almonds
4 oz buckwheat flour
1 oz xylitol
4 oz margarine
A couple of spoonfuls of non dairy milk of your choice

For the filling:
4 oz buckwheat flour
4 oz ground almond
4 oz margarine
1 oz xylitol
3 tbsp oat milk
1 tspn agave syrup
1 tspn baking powder
1 tspn bicarbonate of soda
2 tspn almond extract
1 cup of apple sauce
2 apples sliced thinly
Toasted flaked almonds
3 tbsp strawberry jam – I use one with no added sugar

  • In a mixing bowl, rub the margarine together with the ground almond and buckwheat flour. Stir the xylitol through and then add a couple of spoonfuls of non dairy milk until it comes together to make a dough. Leave it in the bowl and pop it in the fridge for an hour or so.
  • Once chilled, roll the pastry out onto a floured surface, you have to be quite careful as it is quite a fragile pastry so it may break up quite easily. Line your tart tin with the pastry, prick the pastry with a fork all over and then line with greaseproof paper and baking beads (I use scrunched up foil balls). Blind bake for¬†10-15 minutes at 190C. Leave to cool for a while then spread the jam over the pastry.
  • ¬†In another bowl, mix together the xylitol and margarine then stir through the other ingredients. Pour¬†over the jam and cover with the mixture,¬†add the sliced apples (I left them with the skin on) and sprinkle with the toasted almonds. Bake for 20-25 minutes at 160C until golden and a skewer comes out clean when you insert it.

This is best served with custard or soya cream or soya ice cream.

With a little effort, these fallen apples can make a delicious pud, perfect to enjoy on these chillier days.

Laters!

Veronica x

Cruelty free: Chocolate Orange Tofu Cheesecake

Newsflash! Tofu is awesome and here is the proof.

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Tofu, I think has a bad reputation. I kind of understand why. I mean, it doesn’t exactly look appealing (see one of the pictures below) and on its own is pretty bland. But, it is the lack of flavour that is Tofu’s genius, making it an extremely versatile ingredient. Sweet or savoury, sliced or scrambled it has a lot going for it. That’s right I said scrambled and it is good, fried until crispy and added to a stir-fry also good, or blended with chocolate and sugar to make…..CHEESECAKE! That’s right I said it.

Cheesecake was one of those deserts I hated as a child, the name put me off alone and I always refused it without so much as a teeny taste. Then I grew up. Watched that Friends episode, you know, The One with all the Cheesecake. Discovered my love and adoration for this delicious desert. How is it possible to have that creamy loveliness in vegan form? Well here it is and it is thanks to our new friend tofu, and chocolate obvs!

I found this recipe one day randomly googling vegan food and came across it on the Guardian. I have adapted it slightly here but have also made the one on their site and that is equally as good. This one just saves a little time without having to faff around toasting hazelnuts, forgetting about them and then burning them, but if that is your thing go for it.

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Ingredients

For the base:
10 hobnob biscuits
3 tbsp dairy free margarine
2 tbsp cocoa powder
2 tbsp icing sugar

For the filling:
300g silken tofu (there is more than one type of tofu, you need silken for this recipe)
100g 70% + dark fair trade chocolate (dairy free)
2 tbsp fairtrade cocoa powder
4 tbsp icing sugar
grated zest of one orange (you can leave this out if you prefer)

1. Blitz your biscuits in a food processor until fine, or bash them in a bag using a rolling pin. Add the cocoa and icing sugar and mix through thoroughly.
2. Melt the margarine and add to the biscuit base and mix in. Press firmly into a flan or cake tin (I used a 20cm).
3. Leave to chill in the fridge whilst you make the filling.
4. Drain your silken tofu, and blitz until smooth in your food processor or get those muscles going and using a wooden spoon!
5. Melt the dark chocolate using a bain marie (that’s just a bowl standing in a saucepan of hot water).
6. Add and mix the cocoa, icing sugar and orange zest to the tofu, and the melted chocolate.
7. Spread the filling over the biscuit base. Chill in the fridge for another couple of hours, if you can wait that long!

This is really tasty and only takes about half an hour to make, plus it is much less fattening than a normal cheesecake!