Mini Cinnamon Doughnuts
I just had the urge for doughnuts today. And, as is my custom, I wondered if I could make them just a bit healthier, but still just as delicious. Turns out I could! I needed them quite urgently, so no time for yeast, or inventing my own recipe, so I decided to adapt one of…
Fruit Mince Pies
You’re bound to want lots of fruit mince, so this recipe makes enough for a few batches of pies. It keeps in the fridge for several months, or you can preserve it in sterilised jars. For me, wholemeal pastry perfectly complements the sweetness of the fruit mince. Because I like the filling more than the…
Seed Sprinkles
How do vegans get enough protein? I often hear this question and it seems a bit crazy to me, as my diet is full of high-protein foods such as tofu, nuts, beans, raw leafy greens, sprouts and soy milk. However, if you are worried about protein intake, try this very simple recipe, which adds protein,…
Butternut Pumpkin and Pear Soup
Another Autumn recipe, this time inspired by Bryant Terry, whose Vegan Soul Kitchen not only offers healthy, seasonal, lipsmackingly tasty African-American recipes, but also suggests a soundtrack for each recipe – a great way to bring the divine into the kitchen! My daughter made this soup for me, I think she used her own soundtrack,…
Lemon Meringue Pie
For the longest time, I used to say that the only thing a vegan baker can’t reproduce is meringue. Egg replacers in cake, mousse, batter and pancakes are easy, but meringue? Not really. When I wrote ‘Divine Vegan Desserts’ I included a kind of faux meringue made from ‘No-Egg’, but it really didn’t have the…
Vegan Parmesan
If you crave the intense flavour of cheese, don’t despair. There are loads of lovely cheesy options out there – this is one of them. Easy as, this vegan parmesan will taste great on your spaghetti or caesar salad. 2 tablespoons sesame seeds 2 tablespoons savoury yeast flakes 1 teaspoon nori flakes, or other seaweed…
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