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 Strawberry
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.
FRESH STRAWBERRY TOFUCAKE
250g vegan digestive biscuits [look out for whey powder & lactose!]
3 tbsp vegan margarine
2 tbsp maple syrup
200g silken tofu [firm style]
200g vegan ‘cream cheese’
500g fresh strawberries
1 tbsp cornflour
2 tbsp soy milk
half a small lemon [zest and juice]
120g unrefined caster sugar
2-3 drops vanilla essence
Preheat oven to 160c. Crumble the digestive biscuits in a bowl and mix with the maple syrup and melted margarine. Firmly press the mixture into a greased cheesecake tin, paying particular attention to the edges. Bake blind for 5 minutes and remove from the oven. Blend the mashed silken tofu, vegan ‘cream cheese’ and the mashed fresh strawberries together. Add the lemon zest and juice to taste, along with the sugar and vanilla essence. Blend the cornflour and soy milk together and add to the mixture while stirring, until creamy and slightly thickened. Pour the mixture into the tin on top of the biscuit base and bake for about 40 minutes, depending on your oven. Chill for a few hours before serving, or preferably for a day in order for it to set properly.
