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SAM_2144

It doesn’t matter how old are you getting, it matters that you are able eat a good birthday cake at your day ! Here’s my proposition with lots of fat and sweet in it– but once a year… it’s simply your day! Yes, you can!

This portion is for middle big round tin, takes about an hour to do plus some more in the fridge.

You need to prepare:

  1. Cake (baked as 1, but then you cut it and put coconut layer in the middle).
  2. Coconut layer
  3. Choco layer (it makes topping)
  4. Icing – it’s utterly up to you. I put shredded coconut and some chopped dates and almonds and some melted vegan chocolate, and also some cocoa powder. If you put any of these, it will do.

SAM_2125

CAKE (ingredients stir in this order) 15 minuts +30 minutes baking

  • 2 cups / 400 g wheat regular flour
  • 1/2 cup / 100 g raw cane sugar (I don’t like that sweet, but if you do, put more)
  • 2 tbs baking powder
  • 1 tbs of  baking soda
  • 2 tbs of vanilla sugar (alternatively 2 drops of vanilla essence)
  • ½ cup / 100 g plant oil
  • 1 cup / 200 g soy milk (or any other plant milk) with  2 Tbs of lemon juice freshly pressed in it.

Stir thoroughly until you see some small bubbles in the dough. It should be perfectly smooth. Transfer it into the cake tin and bake at 200 °C for 30 minutes.

Cool it, and cut it horizontally into 2 pieces.

SAM_2125

Coconut layer (15 minutes while cake is baking)

  • 1/2 cup/ 100 ml soy milk
  • 1 full Table spoons of potato flour (alternatively cornstarch, cornflour)
  • 1 flat Table spoons of regular white flour
  • ½  cup / 100 ml coconut milk (I got this very liquid one from Thai producer, but if you get only canned, 1 can will do)
  • 1,5 tbs vanilla sugar
  • 3 Tbs  raw cane sugar
  • 1/2cup/ 100g vegan margarine
  • 1/2 cup/ 100 g shredded (desiccated) coconut

Mix both flour with cup of milk. Heat the rest of milk with all sugar. Once it boils add milk with flour and make some pudding (mix well all the time until it gets as thick as regular pudding). Cool it, Take vegan margarine and stir into it gently, adding spoon by spoon shredded coconut.

Once cake is cool, put this layer as the middle one, between to cake’s layers.

SAM_2127

Chocolate layer  (15 minuts while cake is baking or cooling)

it’s so tasty that you can use it simply on any kind of tart, here it makes topping of my birthday cake

  • 1 packet/ 350-400 g silken tofu (not wet, not hard, not smoked pure tofu)
  • 1 bar / 250 g vegan chocolate (not sweet one)
  • 5 Tbs not sweetened cocoa
  • 4 Tbs soy milk
  • 2 drops of vanilla essence
  • [5 shredded (blended) dates – withouth it, cream will be even smoother]
  • 2 Tbs raw cane sugar
  • Some pieces of grated lemon peel
  • 2 tbs lemon juice (freshly pressed)

Blend tofu – my tofu after blending makes consistence of mascarpone cheese and this is the divine secret of this chococream J. Melt chocolate bar with the rest of ingredients and blend it with tofu until it will look as true nutella cream, smoth and thick.

If you didn’t do it yet, cool it all: devide cake into 2 layers, put coconut layer inbetween, chocolate layer on the top. Decorate as your wish. Leave in the firdge for about 3 hours. Chocolate layer is then even more delitious!

Enjoy!

 SAM_2146

 SAM_2143

SAM_2140

I believe this is one of the few fabulous days in our simple vegan lives when you get really ecstatic. VEGILIA Event (Vege Christmas Eve). So much food around you and all of it eatable! My small input below: It’s only cake made of leftover creams from my b-day cake (only dough differs), actually, but for X-mas party will do. It’s 3rd price winner.

—-

Update:

Ciasto zniknęło bardzo szybko. Kochani – dziękuję za głosowanie oraz  trzecią nagrodę (i drinka za barem ;) ). Jeśli będziecie robić – pieczcie spód troszkę krócej niż ja ;).

Ciasto COCO-CHOCO

Składa się z:

  1. Spód – jakikolwiek spód do tarty, albo kruchy
  2. Warstwa kokosowa
  3. Warstwa czekoladowa
  4. Zdobienie – jak kto lubi, można wiórkami, poszatkowanymi migdałami, przesianym kakao, polewą czekoladową lub kandyzowaną skórą z cytryny lub pomarańczy lub co wam przyjdzie do głowy

SAM_2131

Spód na małą formę:

  • 2 szklanki mąki pszennej
  • 50 g margaryny
  • ¼ szklanki mleka kokosowego
  • ¼ oleju
  • ½ łyżeczki sody

Zagnieść ciasto,wyłożyć nią formę, piec 20-30 minut w małej foremce typu tortownica lub do tart. Wystudzić

Warstwa kokosowo-budyniowa

  • ½ szklanki lub 100 ml mleka sojowego
  • ½ szklanki lub 100 ml mleka kokosowego
  • 1        czubata łyżka mąki ziemniaczanej
  • 1 płaska łyżka mąki pszennej
  • 2        płaskie łyżeczki cukru waniliowego
  • ¼ szklanki cukru trzcinowego
  • 100 g wegańskiej margaryny
  • 100 g wiórków kokosowych z kooperatywy
  • 2 krople esencji waniliowej

Zmieszać obie mąki ze szklanką mleka. Podgrzać resztę mleka z cukrem, Kiedy zacznie się gotować, dodać mleko z mąką i zrobić budyń (mieszań na wolnym ogniu póki zacznie gęstnieć i tworzyć budyń). Zdjąć z ognia, wystudzić. Wmiksować margarynę i wiórki kokosowe, póki nie utworzą jednolitej masy.

Kiedy budyń wystygnie, można nim wypełnić po brzegi nasze ciasto.

SAM_2133

Warstwa czekoladowa na wierzch:

  • 1 kostka silken tofu (np. z kooperatywy) ok. 350-400 g (niezbyt mokre, niezbyt twarde, niewędzone)
  • Tabliczka wegańskiej gorzkiej czekolady
  • 5 łyżek gorzkiego kakao
  • 2 krople esencji waniliowej
  • Troszkę startej skórki z cytryny
  • 2 łyżki soku z cytryny
  • 4 łyżki mleka roślinnego
  • [5 zblendowanych lub bardzo drobno pokrojonych daktyli – bez nich jednak krem będzie bardziej gladki]

Zblenduj tofu – moje tofu po zblędowaniu przypomina konsystencją trochę serek mascarpone i w tym tkwi sekret tego przepisu – dodajemy sok z cytryny, skórkę ewentualnie daktyle. Topimy czekoladę z pozostałymi składnikami (topię w takim specjalnym garneczku do topienia różnych rzeczy, lecz jeśli nie macie, kąpiel wodna zda egzamin, potem jednak trzeba ją dobrze wblendować w tofu z pozostałymi składnikami. Powstanie gładka czekoladowa masa, którą układamy na wierz wystudzonego ciasta.

Zdobimy!

Do lodówki na 1-3 godziny. Warstwa czekoladowa smakuje dużo lepiej po schłodzeniu.

Niestety nie mam wersji poprzecznej – bo została zjedzona, ale można porównać z ciastem urodzinowym w innym miejscu na tym blogu. Kremy są te same. Spody inne.

SAM_2150

UWAGA!

TOFU, MLEKO KOKOSOWE, DAKTYLE, MIGDAŁY I WIÓRKI POCHODZĄ OCZYWIŚCIE Z KOOPERATYWY SPOŻYWCZEJ :-).

vegilia

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purple-winter-flower

However sad it sounds, our splendid Nothing Naughty Crew collapsed over year ago. Almost all of us have changed the job and opened new chapters in our lives, but none of us found such a cool team of inspiring co-cooks as we were. It was a great adventure to cook and eat with you girls (and Żółą), you made me feel that we were important to each other (we FED each other at least ;). It is great to stay in touch with you and I hope, I really do, we’ll still share some brilliant vegan receipts with each other, no matter where we live, India, UK, Denmark or simply Lodz J.  [Fussit]

Image

Constant snow, clouded sky and early darkness made me missing summer so much that there is nothing better than cup of good vegan ice cream. I did it quickly and impatiently, but you may also try this more ambitious version (below)

2 glasses / 400 ml coconut milk (mine was liquid)

2 Tsp / 30 g regular flour

20 g (2 Tbs)  raw cane sugar

1 drop vanilla essence

5-6 shredded dates (if you don’t have any, add some more sugar)

Put all ingredients into liquidizer and blend thoroughly (you may also put it to the bowl and use your blender).

Once it’s a creamy sauce, transfer it to a saucepan and heat gently till slightly thickened. Remove from the heat, cool and chill thoroughly in the refrigerator.  (After 2-3 hours it is to eat!)

If you want it creamier, then while the mixture is freezing, take it out every 15-20 minutes and stir it well.

SAM_2103

Enjoy!

Fussit has a German flatmate and that’s a true German recipe with traditional roots from Middle Germany, which is being put here with a true pleasure. That is a very refreshing and fulfilling idea for a warm spring days! Although in comparition to a typical German Potato Salad, this one is without cream!

Ingredients:

1 ½ kg potatoes, 2 onions, oil, wine vinegar, vegetable consommé, salt, pepper, mustard, sugar, cucumbers, tomatoes, chives

The essentials are:

  1. 1 ½ kg potatoes (if possible waxy ones): cook with skin, peel and slice when still hot;
  2. 2 onions: slice and braise lightly,
  3. pour to this roughly the same amounts of oil and wine vinegar as well as a bit more vegetable consommé and simmer for some minutes.
  4. add – how you wish – spices (at least salt and pepper), mustard, honey or sugar for the vegan version

Note: There are no exact measurements given because in the end of the day it is only important that the potatoes are completely soaked when you mix everything together and that all ingredients are still hot at that point of time.
Stir throughoutly and leave for at least an hour, later add – how you wish – cucumber, tomatoes …  stir again, leave for another two hours, put chives on top and enjoy!


Apple (yiest) cake with crambles. Another cooking day for Fussit. This lunch is different because it’s just a cake! Very fulfilling and made in a traditional Polish way, which she knows from her mum as a Placek Drożdżowy z jabłkami. Thist time vegan. And what’s the best in it – apart of letting it grows, you really don’t need to work with it long!

Ingredients:

3 ¾ big glass of wheat flour (white flour makes the cake more tender),  ½ same size of powder sugar, 1 tbs cinnamon, 1 Tbs tumeric, 8-10 ginstant yeast, 2 same size glasses of vegetable milk (soy or coconut), 2 spoons of soy flour (or one cooked potato), 1 Tbs of a cream aroma (to buy as a small bottles with oily substance), 2/3 glass of rosines or other dried fruits (here’s also dried papaya). 3 big apples.

Crumble: ½ glass of flour, ½ glass of powder sugar, ½ tbs cinnamon, 1 Tbs vegan margarine (or oil).

Preparation:

  1. Mix in the bowl flours, powder sugar, cinnamon, tumeric.
  2. Warm milk leave with yeast, aroma and dried fruits. Leave until grow.
  3. Add the mixture of milk and yeast to the dry ingredients. Mix by your hands 10 minutes long and leave into the warm place until its size won’t be doubled.
  4. Meanwhile cut the apples into small peaces.
  5. Mixed it by hand with apples roughly for another couple of minutes. Put to the backing tin (fat it before with oil and some crumble, that the dough won’t stick, or backing paper). Wait until the dough won’t be double-size.
  6. You can put some more apple pieces if left. And crumble (mix by hand the crumble ingredients until its not a small piece of a cake. Than sprinkle the pieces of it on the top of the cake).
  7. Put it to the backoven, bake it in the middle-heated oven for around 40-50 minutes (it should be grown with golden crusp on it.
  8. Eat it warm (hot might cause some stomach problems ;) ). You might also put some powder sugar on the top of it.

[possible to prepare with different kind of fruits, if you’re using juicy fruits like cherries or strawberries, put them into the flour and then to the cake in order to not let them stick to the bottom of the cake].

Thanks to Marcin for the home-grown flower!


Marzipan
brings us closer to the good spanish and mexican cuisine. This time a fantastic vegan burrito made as not only full(y) happy and smily, but it was also fun!!! Unusual idea for brighting your day up!


Ingredients:

1. tortillas and some chili salsa
2. stuffing:
1 bag of pearl barley
1 can of beans
1 can of corn
parsley
onion
chives
a small tomato
1/2 of a green pepper
a teaspoon of tomato paste
salt, chili powder
3. guacamole
2 avocados
pinch of salt
a bit of lemon juice

Preparation

Stuffing:

Cook the barley. Fry the chopped onion and chives for a moment and add it to the barley when it’s ready. Add beans, corn, chopped tomato and pepper, spices and tomato paste. Mix it all with a spoon.


Guacamole:
squash the avocado with a fork, add a pinch of salt and lemon juice (so it doesn’t change the color)
Serving:
Heat the tortilla (in the microwave, on a pan or over a fire)
Put some stuffing on the tortilla, then a bit of guacamole and salsa, and roll it.