Gluten free chocolate peanut butter ‘cheesecake’

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This is far too easy to make and even easier to eat but let’s face it, who doesn’t occasionally need a little squishy, chocolatey indulgence in their life? Also in my household there isn’t much chance of getting more than a modestly sized piece when there are also three grown up sons and a husband home at the weekend lined up to test things for me!

Ingredients

15 gluten-free digestive biscuits

1/2 a cup of dairy free margarine

1tbs of vanilla essence

3/4 cup of peanut butter

Coconut cream (the top from a can of refrigerated coconut milk)

1 bar of dark chocolate

1tbs of caster sugar to add to topping (optional)

Method

Melt the margarine and add the crushed up biscuits and vanilla essence.

Push the mixture into a greased 7 inch loose bottomed cake tin and put into the fridge.

Warm up the coconut cream and add the dark chocolate broken into pieces, gently stirring until combined, add sugar if using, set aside.

Spread peanut butter onto biscuit base, using the back of a metal spoon dipped into hot water to create a smooth filling.

Pour over the chocolate mixture and refrigerate until set, approximately 3 to 4 hours.

Enjoy!

 

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Mini chickpea quiches

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I love simple and versatile recipes, ones you can make at the end of the week when the fresh ingredients stock is running low. These wonderful little quiches definitely fall into that category.

They taste great warm or cold, and hold together well so are perfect for lunch boxes and picnics too!

Ingredients

1 1/4 cups of chickpea flour

1 1/2 cups of water

3 tbs of nutritional yeast flakes

1/4 tsp of mustard powder

1/2 tsp of black salt

1/2 tsp of turmeric

1/4 tsp of oregano

1/2 tsp of basil

1 tbs of olive oil

3 cloves of garlic

1 medium red onion

3 mushrooms

1/2 cup of peas

1/2 cup of mixed peppers (I used frozen ones)

Black pepper to taste

Method

Pre heat the oven to 220oC and grease a muffin tin.

Finely chop the onion and garlic and cook in a little oil until soft.

Add the diced peppers and onions and cook for a further five minutes then put in the peas.

Mix all the dry ingredients together then slowly add the water and oil to make a batter.

Stir in the cooked veg and pour into the greased tin.

Cook for approx 10 minutes. Open the oven door to let out any steam and turn the tray if need be then cook for a further 8 – 10 minutes or until golden (based on a fan assisted oven).

Leave the quiches to cool down a little before removing from the tray.

Served here with a leafy salad, mixed beans and chickpeas and a potato salad with fresh garden herbs and a mayo made using the brine from the chickpeas.

The original recipe that I based this one on can be found here…..

http://www.onegreenplanet.org/vegan-recipe/chickpea-flour-quiche/

Quick chocolate fudge pudding

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This is my absolute favourite go to pud when I really ‘need’ something gooey and indulgent. It’s another that is easy to make variations of. The biggest plus with this one is that it only takes around 15 minutes from start to finish to have a plate full of chocolatey goodness 🙂

Chocolate fudge pudding

220 ml soya milk
20ml cider vinegar
170g self raising flour (if using gf flour you can add either 1tsp of xanthan gum or 1 tbs of chia seeds mixed with 3tbs of water)
40g cocoa powder
180g caster sugar
1/4 tsp salt
1/4 tsp bicarb
1/4 tsp baking powder
80ml light flavourless oil
1 tbsp vanilla extract

Dairy free fudge pieces

Grease a microwavable pudding bowl.
Mix the soya milk and the cider vinegar together first. Then mix all the dry ingredients and add the wet once done along with the milk/vinegar mix. Stir in the fudge pieces.

Put batter into the bowl and cover. Microwave on high for approximately 7 minutes. Let it stand for 2 minutes (a certain level of self control is needed for this part)

I have served it here with Alpro dark chocolate dessert poured over and extra fudge pieces but it goes well with chocolate custard and dairy free cream.

This is the same recipe that I use for a microwave golden syrup pudding. Instead adding 200g of flour and omitting the cocoa powder. Also adding 1 tbs of golden syrup to the mix. Once you have greased the pudding bowl, pour 3/4 of a cup of golden syrup into the bowl before adding the batter so when you turn the pudding out it has a lovely sticky, syrupy top. Great with vanilla custard or dairy free ice cream!

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Golden vegetable cobbler

 

I decided to combine two of my favourite recipes. Golden vegetable crumble and the gluten free biscuits that I usually make with mushroom gravy. I’m so pleased I did, it’s easy to make and a great one for using up vegetables and store cupboard ingredients.

Serves 6

2 medium onions

1 leek

2 cups of sweetcorn

1 swede

2 sweet potatoes

5 carrots

1 tsp turmeric

1 1/2 pints of veg stock

1 tsp of cinnamon

Salt and pepper to taste

Biscuits

The basic recipe for the biscuits is here

https://vegandoublemerlegirl.wordpress.com/2017/04/10/gluten-free-biscuits-and-mushroom-gravy/

This time I added 1 tsp of turmeric

1 tsp of paprika

2 tsp of mixed dried herbs

Topping (optional)

Nutritional yeast flakes

Vegan mozzarella

Method

Cook the onions in a little oil until soft, chop the other veg into smallish cubes and add these to the onions, along with the spices and cook for a further couple of minutes, stirring.

Add the stock and place a lid on the pan. Cook for approximately 15 minutes, stirring occasionally until the vegetables are soft.

Whilst the vegetables are cooking, make the biscuits and pre heat the oven to 200oC

Put the vegetable mixture in the bottom of an oven proof dish and place the biscuits on top. If you are making this without the extra topping, brush the biscuits with melted dairy free marg or soya milk.

Bake for approximately 15 minutes, remove from the oven and top with nutritional yeast flakes and some grated mozzarella. Return to the oven until golden.

Served here with greens and herby lentil ‘mash’.

Gluten free biscuits and mushroom gravy

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This has got to be one of my all time favourite recipes. Since first making this the biscuits have been made again and again with different herbs and spices. Sometimes to be eaten warm with a roast dinner and also allowed to cool and used like a savoury scone, filled with dairy free spread, vegan cheese or whatever I happen to have in the fridge!

One of my favourite additions to the recipe is chopped red chili peppers, 1/2 tsp of turmeric and some fresh, chopped corriander.  Equally good is the addition of some nutritional yeast flakes (adding some almond milk or other liquid to balance out the extra dry ingredient), a couple of cloves of finely minced garlic and then sprinkling with grated vegan mozzarella or cheddar before cooking.

Biscuits
280g of plain flour
1 tbs baking powder
1/2 tsp xanthan gum
1/2tsp baking soda
1/2 tsp salt
4 tbs of marg
1 cup of plant milk
1 tbs cider vinegar

Preheat oven to 220’c

Mix the cider vinegar into the milk and set aside. Combine the dry ingredients. Rub the marg into the flour mix until crumbly. Slowly pour in the milk/vinegar until a sticky dough is formed. Set aside for 5 minutes.

Wet hands and take approximately 1/4 cup of dough. I like to use an ice cream scoop dipped in warm water to help form the balls. Place on a greased or parchment covered baking tray. Pat down, making sure they touch as this helps them keep their shape. Brush with milk or melted dairy free margarine.
Bake for 10 minutes or until golden and sounding hollow when the bottom of the biscuit is tapped.

Mushroom gravy
2 tbs of marg
2 cloves of garlic
1/4 cup of diced onions
1 cup thinly sliced mushrooms
Salt and pepper
1/2 tsp of sage or thyme
1/2 cup of vegetable stock
3/4 cup of plant milk

Add fat to saucepan. Add mushrooms, garlic, onion and salt and pepper.
Cook for 3 to 4 minutes.

Add flour and whisk to coat. Cook for another minute.

Slowly whisk in stock and milk. Season again to taste.

Continue to cook until thickened then remove from heat and pour over biscuits.

Baked cashew camembert

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I wish I could claim this as my own creation but the credit must go to Ellie from Kind state of mind, found on the marvelous Bosh facebook page. The picture above is my own, shown with home made gluten free bread. This really needs to go at the top of your ‘to make’ list. It’s super easy, quick and tastes amazing!

Ingredients:

1 cup soaked cashews
1 clove garlic
2 tbsp tapioca flour
2 tsp salt
1.5 tbsp Nutritional yeast
2 tsp apple cider vinegar
3/4 cup warm water (200ml)

3 cloves garlic (cut into sticks)
rosemary (a few sprigs)
black pepper (to taste)
olive oil (splash)

Bake for 20 minutes at 180℃ (356℉)

Fresh crusty bread

Method

1 Put the ingredients in a food processor & whizz them up into a thick liquid
2 Pour the liquid into a saucepan & cook it until it thickens slightly
3 Pour the liquid into a container that’s lined with parchment paper
4 Push the garlic & rosemary into the top of the mixture & season with pepper & olive oil
5 Bake the camemBOSH! for 20 minutes at 180℃ (356℉) until it has a nice skin on it
6 Take the ‘cheese’ out of the oven & serve immediately with warm crusty bread

The video can be found here

Wild garlic and nettle soup

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If you haven’t yet tried nettle soup then you really should. Don’t let the swamp colour put you off  The nettles are perfect right now for picking, still very young and tender and there is heaps of wild garlic around too.
It tastes like a cross between asparagus and spinach, rich in iron and best of all, mostly free

1 onion
200ml of veg stock
200ml of unsweetened almond milk
2 cups of nettle tops – washed
A few leaves of wild garlic
Lots of black pepper and salt to taste.

Sautee onion, throw in nettles and garlic, cook for 5 minutes, pour in the stock and milk, cook for another ten. Blend and season.

For a thicker soup you can add a diced potato or after cooking the nettles, stir in a tablespoon of flour to coat then slowly pour in the liquid whilst stirring. The quantities here make 2 servings.

For guidance on finding wild garlic, the link below is very helpful. If you are uncertain when finding wild food, please err on the side of caution and never eat something that you are not 100% sure that you have identified correctly.

Jaffa cake cupcakes

 

 

 

Since turning vegan my youngest son has missed what was one of his favourite treats. My attempts at biscuits are generally a huge fail, except for the giant jammie dodger which was one of my greater moments. Because of this I decided to attempt a jaffa cake taste in a medium I am confident of, so the jaffa cake cupcake was created!

If you want to make these gluten free just use a gf self raising instead with an added tsp of xanthan gum.

Ingredients

200 ml soya milk

20ml cider vinegar

200g self raising flour

200g caster sugar

1/4 tsp salt

1/4 tsp bicarb

1/4 tsp baking powder

80ml light flavourless oil

1 tbsp vanilla extract

Shredless orange marmalade

2 bars of dark chocolate (I used ones with an orange essence added)

A couple of small clementines, satsumas or mandarins to decorate

Granulated sugar to crystalise fruit

Method

Preheat oven to 180’c /gas mk 4

Mix the soya milk and vinegar, set aside

Mix all the dry ingredients

Add the milk mixture, oil and vanilla essence and mix until just combined

Tap bowl on side to stop raising agents working too quickly.

Put mixture into cases, tap the tray again.

Bake for 12 to 15 minutes.

Once the cupcakes have cooled, cut circles out of the top, deep enough for approx 1 tsp of orange marmalade to be placed in. Melt the chocolate in a bowl over a pan of gently simmering water. Put just over a teaspoon of dark chocolate onto each cake and smooth down with the back of the spoon until the top is covered. Decorate with a little zest from the fruit. Coat segments in sugar and place on top. Wait for chocolate to set, if you can, and enjoy!

 

Dear Mr silver Audi driver,

 

Next time you are on your way home from work there are a few things you might like to consider when you get to the sharp bend in the road where the railway crossing is.

Firstly, it’s probably a good idea to finish your telephone conversation before you get in the car so you haven’t only got one hand left to steer with, eat snacks or check the size of your appendage at regular intervals as I’m assuming you have to if no one has looked admiringly at your car for a few minutes.

Secondly, try the brakes. I’m told that even Audis have them although I’ve yet to see much evidence to back up that claim.  A little pressure on that often forgotten pedal can make so much difference as you approach a corner, it might even give you time to see what is coming in the other direction. It may come as a surprise to you, but there are other users on the road and on small village roads there are often peasants too, these are actually known to non audi drivers as pedestrians but I’m not going to split hairs over vocabulary right now.

Thirdly, if against all odds you actually see one of those peasants, battling against the wind and rain, halfway across the railway crossing with a rather upset dog, you could stop and let her get safely to the other side instead of forcing her to move over and then racing through one of the lake like puddles that gather in Pantyffynnon after a day of non stop rain, managing to create an amazingly forceful jet of water that will find it’s way into even the most well sealed waterproof coat, soaking her neck and then proceeding down her back.

Whilst I did briefly consider that you may have been rushing to the hospital to spend a last few minutes with your dying grandmother, or speeding to get home because your wife has gone into labour I quickly concluded that you are most likely just an inconsiderate dick. And whilst tomorrow I may laugh about how comical the water incident must have looked to any passers by, tonight will be spent tracking down your car and cursing for family for the next three generations :p

DISCLAIMER

I would like to say that in reality I am not audi-ist, in fact some of my closest friends are audi drivers and whilst the facts in the above post are correct the wordy padding around them is intended for entertainment purposes only. Yesterday evening was spent innocently drinking tea and watching films rather than cursing someone’s family

Tofu, chickpea and seaweed cakes with aquafaba mayo

Making these with the nori and vegetarian stir fry sauce was an experiment that came out really well however the basic recipe is one I use often with varied flavourings. They are wonderful made with some chopped onions, mushrooms and herbs and equally good with Indian spices.

Makes 10 cakes

1 tin of chickpeas

1 block of tofu, pressed

3 medium potatoes

2 sheets of sushi nori, torn into small pieces

2 tbsp of chinese stir fry sauce

1 tsp of worcester sauce

salt and pepper

3 tbsp of brown rice flour

1 teaspoon of xanthan gum

1 cup (or more if needed) of gram flour

Oil for cooking

Method

Peel, chop and boil the potatoes until soft.

Whilst they are cooking grate the pressed tofu into a bowl. Blend the drained (save the water) tin of chickpeas until they form a very rough paste, add to the tofu.

Mix together with the nori, vegetarian stir fry sauce, Worcester sauce and xanthan gum.

Drain the cooked potatoes and mash into the mix. Add the flours and season well.

Heat oil in a pan and place scoops of the mixture into it when heated. (I use an ice cream scoop to get them all the same size. Press them down with a spatula to flatten and cook over a medium heat for approximately five minutes each side or until golden brown.

For the mayo I used this wonderful and simple recipe, it’s great as it uses the water from the tin of chickpeas!

http://peanutbutterandvegan.com/april-all-natural-day-5/

Here they are served with paprika and cayenne sweet potato wedges and salad.17505803_10212798103735363_826834637_n