Celebrating vegetables loud and proud is a big part of what The Veg Space is all about, so I’m properly excited to be sharing news with you of a new cookbook which is out today. A blogging friend Kate (great name) writes the fabulous blog Veggie Desserts which is all about putting vegetables into cakes, muffins, biscuits, tarts, brownies, pastries and even ice cream, and also features healthy vegetarian and vegan meals, all full of vegetables, of course.
Veggie Desserts + Cakes by Kate Hackworthy is published by Pavilion Books, RRP £14.99. The idea behind the book is that veggies bring moisture, natural sweetness and extra nutrients to baking. Avocados make a Continue reading “Recipe: Vegan Avocado Lime Tarts”
In collaboration with OXO Good Grips
Phew, what a scorcher! I’m not complaining about the beautiful weather, (honest), but some seriously cold after-school snacks are called for at the moment. Cue these totally tropical sunset fruit lollies…. nothing but pure, unadulterated fruit – pineapple, mango and strawberry with a generous squeeze of lime juice.
Preparing the fruit was a doddle thanks to three handy gadgets making an easy task of hulling, peeling, de-stoning and slicing.
Continue reading “Recipe: Tropical Sunset Fruit Lollies (Vegan)”
Here’s another vegan baking experiment which worked really well – a rustic, oaty vegan apple cake, with crunchy demerera topping and a super-moist apple & sultana cake underneath. This won’t win many points in the cake beauty contest, but more than makes up for it with its lovely combination of textures, and great big slabs of apple and soggy sultanas tucked inside. Continue reading “Recipe: Oaty Vegan Apple Cake”
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The ‘Roaring Twenties’ – a time of flappers, parties, new fashions, new cars, new foods, and fabulous cocktails. I was recently challenged by Rennie® to create a recipe inspired by the 1920s, as part of their ‘Cooking Through the Decades‘ Campaign.
My thoughts immediately turned to Great Gatsby-style parties, and specifically to cocktails, and I decided to turn the iconic ‘Bellini’ cocktail of prosecco and peach purée into an elegant and refreshing dinner party dessert in the form of jelly. Continue reading “Recipe: Prosecco & Peach Jellies”
First there were some plums perilously close to going mouldy in the fruit bowl. They nearly became a crumble, then I started thinking about cake. (That happens quite a lot). So here’s what happened next. Juicy, over-ripe plums arranged in a pretty pattern over a lusciously lemony polenta and almond cake. Perfect with a cup of tea and a sit down on a Saturday afternoon, or just as good as a dinner party dessert with a scoop of ice-cream (dairy-free or not, whatever floats your boat).
I’ve made this a vegan recipe, but you can substitute in butter and eggs if you prefer. One day I’ll try making one of each, and do a blindfolded taste test. (Purely as an excuse to eat twice as much cake, you understand). Continue reading “Recipe: Plum & Polenta Upside-Down Cake (Vegan)”
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Getting enough of all the right vitamins and minerals in a vegetarian or vegan diet is probably one of the first arguments veggie-sceptics will put to me when challenging my dietary choices. There have been certain points when people seemed particularly concerned for me, such as when I was pregnant, (“are you sure it’s safe to be vegetarian? Perhaps just an occasional steak?”), or when I’ve gone vegan for January for the last three years, (“but how do you get any calcium/protein/B12 etc.?”).
Its not something that’s ever worried me as I’m fairly sure my diet is varied and fresh enough to be getting plenty of just about everything I need, plus I’ve been taking a bog-standard multivitamin tablet daily for years.
Continue reading “Recipe: Omega Boost Beetroot & Blackcurrant Energy Bars”
Here’s a quick and easy recipe to wow and woo your valentine, with not one but two flavours of beautifully ‘buttery’ shortbread, without the butter! These Lemon & Poppyseed and Macadamia Nut & Dark Choc Chip lovehearts are sure to melt even the hardest of hearts.
There was a Valentines’ Coffee Morning at Pre-School this morning, so these fitted the bill perfectly. Super-quick to throw together, (though they do need an hour of chilling in the fridge – you can be chilling elsewhere), using one big batch of dough to make two different flavours makes it look like you’ve put in far more effort than you really have… bonus! Continue reading “Recipe: Valentine Shortbread Sweethearts (Vegan)”
With Shrove Tuesday looming, I’ve been experimenting with some dairy-free pancake recipes, (since Veganuary I haven’t particularly fancied the milk, egg and butter-laden traditional version). These were definitely the best of the bunch – they are sweet from the bananas, with a lovely crunch of toasted pecans, and dotted with chewy sultanas…. no weird health-food-shop ingredients in sight! The batter is so light and airy that they taste like the very best American-style buttermilk pancakes. I should have done a blind taste test on friends and family, as I’m positive no one would guess these are actually vegan.
Continue reading “Recipe: Pecan & Maple Banana Pancakes (vegan)”
This is now the third year that I’ve taken part in Veganuary, and each year I’ve found new and different ways to recreate vegan versions of all the dairy-laden foods I’ve been missing. Cakes and biscuits are, unfortunately, one of the things I find hardest to give up, and last weekend after a long, chilly and very muddy walk, I needed a cup of tea and a slice of cake.
I searched t’internet for some failsafe vegan cake recipes, but found that a very large proportion of them were both vegan and gluten-free. Continue reading “Recipe: How to make the Ultimate Vegan Victoria Sponge”