VEGAN FOOD!
My name is Rowena, I’m 22 and I live in Dublin, Ireland. This is what I make for dinner!! Let me know if you tried out any of the food. I don’t like following recipes or non essential measurements, so apart from the baking, you should adjust these recipes to suit your own taste and food supply! Cooking is quicker, easier, yummier and more fun that way.Archive for White Flour
RASPBERRY & STRAWBERRY BUNS
INGREDIENTS:
1 cup soymilk
1 tbsp apple cider vinegar
225g flour
1 tbsp cornflour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup sunflower oil
4 tbsp sugar
1 tsp vanilla essence
Large handful of raspberries [whole] and strawberries [chopped]
Whisk soy milk and apple cider vinegar together and allow to curdle.
Stir flour, cornflour, baking powder, baking soda and salt together in a bowl.
In another bowl, mix soy milk+vinegar, sunflower oil, sugar and vanilla essence.
Stir dry ingredients into the wet ingredients and mix until thick and smooth.
Gently stir in the berries.
Spoon into cupcake cases in a muffin tin and bake for about 25 minutes at 180 degrees celsius.
BANANA & DARK CHOCOLATE CREPES
INGREDIENTS:
100g flour
Egg replacer equivalent of 2 eggs [I use Orgran]
60ml water
240ml soy milk
2 tsp sunflower oil or melted vegan margarine
1 tsp vanilla extract
3 tsp sugar
Pinch of salt
2 small bananas [sliced]
100g dark chocolate [coarsely grated] [I use Green and Blacks 70% or 80% cocoa solids]
Blend the wet ingedients [egg replacer, water, soy milk, vanilla extract and oil/margarine] thoroughly with a whisk, electric blender or food processer.
Add the dry ingredients [flour, 1 tsp sugar, and salt] gradually, and mix until the batter is smooth and slightly thickened.
Melt some sunflower oil or margarine on a frying pan and ladle the batter thinly into the pan, swirling gently until the pan is covered, but the layer of batter is not thick. It may take you a few trys to work out the perfect ammount of batter for the size of your pan.
Return to a low heat and allow the edges of the crepe to crisp, and small bubbles to appear in the middle. Keep it moving so that it doesn’t stick.
After a minute or two flip the crepe over and cook the other side.
Stack up on a warm plate under a warm grill until you’ve finished the batch.
Place the sliced bananas in a pan over a very low heat with the remaining sugar, and cook gently until caramelised.
Fill the crepes with the banana mixture and chocolate.
CARAMELISED ONION & ROSEMARY FOCCACIA BREAD
INGREDIENTS:
450g flour
7g dried yeast
300ml hot water
1 tsp unrefined sugar
2 tsp coarsely ground rock salt
3 tbsp chopped fresh rosemary
450g red and white onions
4 cloves garlic
Place yeast, sugar and 100ml of the water in a bowl and leave to ferment in a warm place for about 15 minutes. Mis the flour and salt in a bowl and add the yeast mixture, half the rosemary and the remaining water. Mix until a dough is formed and knead for about five minutes. Form into a ball and place in a lightly oiled bowl to rise in a warm place until doubled in size, about half an hour. Chop the onions into rings and thinly slice the garlic. Fry until softened and then leave on a low heat in a covered pan until lightly caramelised. Knead the dough again and roll out to fit a large baking tray. Spread the onions on top and sprinkle with the rest of the rosemary. Bake in a pre heated oven at 200c for about half an hour or until golden. Allow to cool and cut into squares.
