All posts filed under: 6 Weeks of Vegan

Vegan Mango and Coconut Loaf Cake

This is not, by any stretch of the imagination, the most beautifully presented or photographed cake you will see on the internet today. But it just might be the healthiest. This weekend, I truly embraced the concept of healthy vegan baking, and it resulted in something so surprisingly tasty that I wanted to share it with you despite its lack of mouthwatering evidence. In this recipe I have replaced eggs with “flax eggs” (flax seed and water mixed together and set in the fridge), butter with coconut oil and sugar with agave nectar. I’m hoping my friends over at Honestly Healthy would be proud. This cake is practically good for you (it might even be actually good for you) so I urge you to give it a go next time you’ve got the urge to bake. 150g coconut oil juice of 1 lime 5 tbsps agave nectar half tsp mixed spice 2 tbsps cold milled flax seed 200g mango puree 250g self-raising flour 50g desiccated coconut Begin by making ‘flax eggs’, to do this add …

Homemade Vegan Pasta – a rookie’s first shot at tagliatelle

One of the things I’ve discovered whilst doing the vegan thing is that with a lot of my favourite foods, I have to really go back to basics to make sure I’m sticking to the rules. I’ve turned in to one of those terrible label-checkers, and in doing so have been surprised to find that a lot of pasta is not vegan friendly at all. So this weekend I set out to make my own, turning of course to the internet to search for a homemade vegan pasta recipe that I could handle. Minimalist Baker is one of my favourite food blogs, and this recipe is based heavily on hers. But I wanted to do something a little different to make this a really summery supper, so I’ve experimented with herbs. Adding mint to the pasta dough itself was a bit of a shot in the dark, but it resulted in a deliciously fresh taste with the avocado sauce. Having not made pasta from scratch since a lacklustre food technology lesson 7 years ago, I …

Vegan Stuffed Sweet Peppers

Stuffed vegetables (namely mushrooms and peppers) are huge in the “what do I cook for a vegetarian if they’re coming to dinner” world. But in their natural state, they’re not great for vegans. Almost every recipe you’ll see for stuffed peppers will be laden with cheese, mozzarella, cheddar, feta.. yeah, I miss cheese. Cheesy these ain’t, but they still taste good and they probably have about a third of the calories of your standard dairy based veggie starter and they’re cruelty-free. The gooey texture that cheese would usually lend to a dish like this has not been lost, our good friend avocado has done a stand-up job of replacing it. And when do roasted tomatoes not taste fantastic?   5 or 6 sweet peppers a handful (7 or so) cherry tomatoes, chopped 1/2 avocado 1 garlic clove, chopped finely       In a bowl, mash together the garlic and avocado, keep a few chunks in there but you want this to be relatively smooth. Then add the tomatoes and stir carefully so as not to crush …