Carrot and Walnut Cake of Joy

This is the finest cake I’ve made to date, I think so anyway. Photographs to follow when I make it again, which will have to be soon!
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For the cake

Ingredients
250g flour
75g applesauce (I used home made)
125g coconut oil, melted
1 teaspoon baking powder
1/2 teaspoon baking soda
200g sugar
250-300g soya milk
200g walnuts
200g peeled carrots (approximately 2 medium sized)

Method
Preheat the oven to 180c.
Sift the flour into a bowl and add everything else except the carrot and walnuts. Mix well.

The batter shouldn’t be too dry- start with 250g soy milk and add the extra if the walnuts and carrot are hard to incorporate.

Grate the carrots and roughly chop the walnuts, then mix them into the batter.

Grease a small baking tin with coconut oil and pour in the batter.

Bake for about an hour, until a skewer poked into the middle comes out clean.

Allow to cool and then ice with the recipe below.

For the icing
Ingredients
150g icing sugar
150g coconut oil, softened
A tiny splash of orange juice

Method
Cream the juice, oil and sugar together until smooth, then spread over the cold cake. Allow to set.

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Sesame Toasts

My version of this recipe.

Take
– one medium potato (diced)
– one medium carrot (diced)
– half an onion (chopped)
– two cloves of garlic (whole)
– half a courgette/one green pepper/handful of green beans
– one green chilli (chopped- optional)
– inch of ginger (chopped – optional)

And boil until the potatoes are soft (the courgette will be mush).
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Drain and mash well with
– 2 tablespoons of cornflour and
– 2 tablespoons of soy sauce

Spread liberally onto
– 8 slices of bread
And add loads of
– sesame seeds
And then cut off the crusts before quartering them.
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Fry in lots of vegetable oil- sesame side first.
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Chocolate Applesauce Cookies

So loosely based on the Applesauce Softies from Vegan Cookies Invade Your Cookie Jar as to be insulting to the original recipe… They are delicious though. Very tempting when warm.
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Ingredients
300g whole wheat flour
100g cocoa powder
75g sugar
200g or 2/3 cup applesauce
25g or 1/4 cup rapeseed oil
25g vegan chocolate chips (optional)
3 teaspoons baking powder

Method
Preheat the oven to 180c.

Mix the sugar, cocoa powder and oil thoroughly. Add the applesauce and then the flour to make a soft dough.

Use an icecream scoop to portion out balls and then flatten them with the palm of your hand onto a non-stick pan or mat.

Bake for about 15 minutes.

Mushroom and Cabbage Stew with Potato and Parsnip Latkish, with bonus battered mushrooms

We got a bag full of free mushrooms and there were some vegetables that really needed using up- cabbage, parsnip and potato. This is a very flexible dish- any rich stew would work well, and the Latkish are tolerant of varying proportions or additions.
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I’m pleased with the potato-cakes. They aren’t latkes but they hit the spot.

Latkish

Ingredients
4 medium potatoes
2 medium parsnips
1 large onion
A little oil (optional)

Method
Peel the potatoes and the parsnips and put into the microwave for 10 minutes. This should leave them almost cooked but still hard. Alternatively you could bake them for around half an hour at 200c and peel them afterwards.

Allow them to cool completely and then grate them in a food processor. Grate the onion as well- you’ll probably have to fish a few bigger ungrated bits out at the end but it beats doing it by hand.

Mix everything thoroughly and shape into cakes, leave them to rest on a plate. If you’re letting them sit for any longer than about ten minutes then cover them in clingfilm and put them in the fridge.
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Heat 2 tablespoons of oil on a baking sheet and remove from the oven to place the cakes on it.

Bake at 200c for about an hour until crisp and brown, turning after about ten minutes.

Mushroom and Cabbage Stew

Ingredients
1/2 medium cabbage
600g mushrooms (any kind)
6 cloves garlic
1 medium onion
1 celery stick
1 teaspoon dried thyme
1 teaspoon dried oregano
1 tablespoon nutritional yeast
3 tablespoons olive oil
Handful of fresh parsley
Splash of wine or stock

Optional:
Vegan yoghurt (unsweetened)

Method
Clean and slice the mushrooms. Strip the outer leaves from the cabbage and slice into thin long strips. Finely chop the garlic, onion and celery.

Fry the garlic, onion and celery very slowly in the olive oil until just translucent. Then add the cabbage and turn the heat up a little.

When your cabbage is fully cooked and starting to colour, add the mushrooms, herbs and nutritional yeast. Cover and allow to cook for about ten minutes. Alternatively, cover and turn off the heat. Leave till you’re ready to eat before bringing it back up to heat.

Then add a splash of wine or stock and allow to simmer for ten minutes, for a thicker sauce you can add a dollop of vegan yoghurt at the end.

Sprinkle with parsley and serve over the crispy Latkish.

Battered Mushrooms and Seitan Choritzo
Even after making the stew I had mushrooms left over, and some Choritzo left over from Pizza Night… So

I mixed a quick batter:
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2 tablespoons each of:
Polenta
Nutritional Yeast
Self raising flour
1 tablespoon olive oil
Just enough water to make it pourable

Oil to deep fry

And (in this case):
10 mushrooms and
1/2 a Choritzo from Vegan Brunch

Method
You can use this fast batter on anything- halve the mushrooms and cut up the Choritzo.
Dip and fry…
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Serve them with garlic Mayonaise ( I blended 2 cloves with a half quantity of my standard recipe).

Sourdough Battered Onion Rings

These go beautifully with the Barbeque Bowl. Or as a side to anything you like.
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Ingredients
150g refreshed starter
150g self raising or plain flour (both are good, self raising will make them bubble and crisp more)
50g cornflour
150g water

Sparkling water or beer to adjust consistency.

A large onion – or make fritters with any vegetables you like, or seitan nuggets…

Plenty of oil to fry, we have a deep-fat fryer but a couple of inches in a wok would do the trick.

Method
Mix the first four ingredients well and leave in the fridge for at least an hour, but up to about twelve hours is fine, maybe even longer.

When you are ready to eat, remove the batter from the fridge and adjust the consistency with sparkling water or beer. You want it to be pourable but thick, there is a large margin of error so don’t worry. Heat the oil, a fryer should have a thermostat but if you are using a wok then test with a droplet of batter, it should puff and be immediately surrounded by bubbles.
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Slice the onion into rings and dip them individually into the batter. Then drop each one carefully into the hot oil, keep them seperate and fry in batches.

Rhubarb Cake

This was invented with the assistance of this recipe at C’est La Vegan. This is a fairly tart grown-up style cake.
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A holding photo, so I remember to make this again!
Ingredients
100g soy milk
1 teaspoon apple juice
100g baking fat
100g sugar
1 mashed banana
200g self-raising flour
Small pinch of salt
6 rhubarb stalks, chopped

1 tablespoon of sugar and 1 teaspoon of cinnamon to top.

Method
Preheat the oven to 180c.
Mix the milk and apple juice together.
Then, in a separate bowl, cream together the fat and sugar. Then mix in the banana and the milk. Add the flour and salt and mix well before carefully folding in the rhubarb.
Pour the batter into an oiled cake tin and sprinkle over the cinnamon and sugar.
Bake for approximately 30 minutes, until the top is quite brown and a toothpick comes out clean. Allow to cool before serving.