Wednesday, 23 December 2009

Banana Bran Muffins

Banana Bran Muffins

1 large Banana, mashed
100mls rice bran oil
2 tsp cinnamon
1 tsp vanilla essence
1 cup baking bran
2 heaped Tbsp molasses
1 cup raisins
2 cups flour
1 ½ cups water
½ cup soy compound
¾ cup sugar

Mix all together and spoon into a muffin tin, bake 180C for 20mins fan bake.

Eggplant Stroganoff

Eggplant Stroganoff

1 onion, chopped finely
8 button mushrooms, sliced
½ eggplant in long thin strips
Oil for frying
1 Tbsp vegan Worchester sauce
1 Tbsp soy sauce
2 heaped tsp Massel beef style stock
1 can coconut cream
Juice of 1 lemon

Fry the onion, mushrooms and eggplant until soft, add sauces and stock, then add the coconut cream and lemon juice. Cook until reduced and eggplant is tender. Season with salt and black pepper to taste.

Dark Orange Chocolate Cheesecake

Dark Orange Chocolate Cheesecake

Crumb Crust

1 packet (250gms) Arnotts Nice biscuits
80gms margarine
20gms Kremelta

Filling

¾ cup coconut cream
175gms Whitakers 72% Dark Ghana Chocolate
1 box firm silken tofu (275gms)
Juice of 1 lemon (approx 2 Tbsps)
Juice and zest of 1 orange
4 heaped tsps Orgran egg replacer
8 Tbsps cold water
1 1/4 cups white sugar
1/2 cup plain white flour
Pinch baking soda
1 tsp salt

Crumb crust: (this can be done the night before)

Crush the biscuits into fine crumbs, melt margarine and kremelta together and pour into the biscuit crumbs. Press into spring form cake tin so the crust comes at least ¾ ‘s up the sides of the tin. Put in the fridge to set.

Filling:

Take tofu from packet and put in the centre of a clean dry tea towel, bring the sides of the tea towel together and twist the tea towel to remove as much of the liquid from the tofu as possible and set aside.
Melt chocolate and a small amount of the coconut cream.
Put drained tofu, lemon juice, orange juice and zest, the rest of the coconut cream and chocolate in a bowl and beat until smooth (it may have a slightly curdled texture but try and beat long enough that the ‘curds’ are very small).
In a separate bowl mix egg replacer with cold water and then beat until fluffy, add sugar slowly and beat until thick and glossy.
Fold egg replacer mix into the chocolate mix.
Sift flour and baking soda into the wet mix and fold in.
Pour filling into the chilled base and bake in a moderate (150-160C) oven for 40-60 minutes until the filling is set when the tin is shaken lightly. The top should be dry to the touch and the edges cracked.
Remove from oven and allow to cool before placing in the fridge overnight to set - if you cut it after only a couple of hours chilling the filling will be like a mousse.
Serve cold in small slices as it’s a very rich dessert.

Wednesday, 16 December 2009

Chocolate Mint Cheesecake

Chocolate Mint Cheesecake

Crumb Crust

1 packet (250gms) Arnotts Nice biscuits
80gms margarine
20gms Kremelta

Filling

¾ cup coconut cream
175gms Whitakers Dark Chocolate
1 box firm silken tofu (275gms)
Juice of 1 lemon (approx 2 Tbsps)
2 tsp peppermint essence OR 1 Tbsp Crème de menthe
4 heaped tsps Orgran egg replacer
8 Tbsps cold water
¾ cup white sugar
1/2 cup plain white flour
Pinch baking soda
1 tsp salt

Crumb crust: (this can be done the night before)

Crush the biscuits into fine crumbs, melt margarine and kremelta together and pour into the biscuit crumbs. Press into spring form cake tin so the crust comes at least ¾ ‘s up the sides of the tin. Put in the fridge to set.

Filling:

Take tofu from packet and put in the centre of a clean dry tea towel, bring the sides of the tea towel together and twist the tea towel to remove as much of the liquid from the tofu as possible and set aside.
Melt chocolate and a small amount of the coconut cream.
Put drained tofu, lemon juice, essence or Crème de Menthe, the rest of the coconut cream and chocolate in a bowl and beat until smooth (it may have a slightly curdled texture but try and beat long enough that the ‘curds’ are very small).
In a separate bowl mix egg replacer with cold water and then beat until fluffy, add sugar slowly and beat until thick and glossy.
Fold egg replacer mix into the chocolate mix.
Sift flour and baking soda into the wet mix and fold in.
Pour filling into the chilled base and bake in a moderate (150-160C) oven for 40-60 minutes until the filling is set when the tin is shaken lightly. The top should be dry to the touch and the edges cracked.
Remove from oven and allow to cool before placing in the fridge overnight to set - if you cut it after only a couple of hours chilling the filling will be like a mousse.
Serve cold in small slices as it’s a very rich dessert.

Sunday, 13 December 2009

Rich Christmas Cake

Rich Christmas Cake

1 3/4 cups orange juice
3/4 cup dark rum or brandy
2 Tbsp grated orange rind
2kg mixed fruit
2 Tbsp Marmalade (optional)
50gms chopped dates and chopped crystallised ginger
1 tsp of every essence you have especially orange, lemon, almond and rum/ brandy
2 tsps grated lemon rind
2 pkts ground almonds (or 1 cup blanched almonds)
2 1/2 cups high grade flour
1/2 tsp baking soda
1 tsp cinnamon
1 tsp mixed spice
1/2 tsp ground nutmeg
1/2 tsp ground ginger
250gms vegan margarine
1 1/2 cups brown sugar
2 Tbsp treacle (or 1 Tbsp golden syrup, 1 Tbsp Molasses)
1 Tbsp ground flaxseed soaked in 2 Tbsp boiling water
1 small apple sauced (or 2 heaped dessert spoons applesauce)
2 Tbsp soy compound
1 tsp egg replacer
6 Tbsp cold water

Extra brandy or rum

In saucepan bring to boil orange juice, rum and orange rind. Remove from heat and add dried fruit. Cover and leave to soak overnight.
Peel, core, slice and boil with a tbsp or so of water the small apple, puree and leave to cool.
Next day stir into the fruit mix - essences, lemon rind and almonds.
Sift flour, soda and spices into a bowl.
Cream margarine, sugar and treacle until light and fluffy add egg replacers (flaxseed, applesauce, soy compound, egg replacer and water) one at a time beating well after each addition.
Fold in sifted ingredients alternately with fruit mixture.
Line two large round tins with two layers of brown paper and one layer of non stick baking paper.
Spoon mixture into tins.
Bake 150C for 4 hours or until an inserted skewer comes out clean when tested.
While still hot pour over 2 Tbsps alcohol, when cool remove from tin and wrap in tin foil and store in a cool dark place, pour 2 Tbsps alcohol over the cake once a week until ready to eat, don't cut for at least two weeks (the longer it sits the less crumbly and more flavour it has)