Vegan Recipe of the Week - Coconut and Oat Biscuits with Chocolate Orange Drizzle and UK Vegan Food Swap pt.1

This month, for the first time, I took part in the UK Vegan Food Swap (#ukveganfoodswap) organised by tohappyvegans.com. If you would like to take part too, you can sign up here.

The way it works is you are assigned a sending partner and a receiving partner. The sending partner sends you your box of vegan goodies of their choice spending a budget of £10 and the receiving partner gets sent a box from you. For my first month, my receiving partner was one of the founders of the scheme - Sasha from tohappyvegans.com. I decided to send her a mixture of sweet and savoury snacks, some cooking sauces, a vegan lip balm, some organic tea and a batch of these fab biscuits with the recipe so she can make her own. I also received my box from the lovely Chrissie which I will blog about next week.

A couple of weeks ago, I blogged about Hill Biscuits and I promised to include a biscuit recipe or two on my blog, so I thought I'd share the recipe with you all as well.

Vegan Vox's Coconut and Oat Biscuits with Chocolate Orange Drizzle.

(Makes 16 Biscuits)

Ingredients:

85g porridge oats

85g desiccated coconut

100g plain flour

100g caster sugar

100g vegan butter/spread

1 tbsp golden syrup/maple syrup

1 tsp bicarbonate of soda

2 tbsp boiling water

1 small packet vegan choc orange buttons

    

Method:

Preheat the oven to 180C/160C Fan/Gas mark 4

Place the oats, sugar, coconut and sieved flour in a mixing bowl.

Melt the butter in a saucepan and add the golden syrup when melted. 

In a cup mix the boiling water and bicarb of soda together and add to the saucepan.

Make a well in the dry ingredients and pour the melted butter mixture into the dry ingredients. Stir to combine.

Take spoonfuls of the mixture and place on a greased/lined baking tray leaving a gap for them to spread.

Bake in the centre of the oven for 10 minutes until golden and then place on a rack to cool.

Whilst the biscuits are cooling, melt the chocolate buttons over a pan of hot water or in the microwave and stir. 

Drizzle the melted choc orange button mix over the biscuits when they are cool and then place the tray in the fridge to set the chocolate.

                               

Eat and enjoy!

These biscuits will keep in an airtight container for a week and are lovely wrapped in baking paper, tied with ribbon and given to friends as a gift.

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Click here for a previous Vegan Recipe of the Week!

Big Vegan Love,

VVx

It's Snack Saturday! - Crackerbread, Vegan cream 'cheese' and salsa.

It's Saturday, and you want to take it easy! This is a quick snack for lunch which I love. It's super easy and quick to make and tastes yummy!

Spread 4-6 crackerbreads with Garlic & Herbs Tofutti Vegan Cream Cheese and top with a home-made salsa (recipe to come soon) or a salsa from a jar. The hotter the better! 

Top the crackers with some fresh green olives, slices of tomato and cucumber and serve with a fresh rocket side salad and a few jalapenos for an extra kick! 

Serve with an ice cold lemonade and relax!

If you like vegan food, come by here every Tuesday for a new 'Vegan Recipe of the Week'. Don't forget I am on Twitter, Facebook, Instagram, Google + and Pinterest as well. You can also follow my blog on Bloglovin' by clicking the button at the bottom of the page.

Big Vegan Love,

VVx

Vegan Recipe of the Week - Vegetable Gratin

Vegan Vox Vegetable Gratin (serves 4)

It's Tuesday, which means here at Vegan Vox Blog, it's recipe time! I posted this picture last week on Instagram and Twitter and had some lovely feedback, so I thought I'd share the recipe with you.

Ingredients:

2 medium courgettes (zucchini)

3 medium carrots (peeled)

6 baby new potatoes

6 closed cup mushrooms

vegan mozzarella

vegan parmesan

100g vegan butter

1 small onion

2 garlic cloves

400ml soy milk (or other vegan alternative)

3 tbsp (T) cornflour (corn starch)

1 tbsp (T) lemon juice

1 tbsp (T) nutritional yeast

pinch of nutmeg

salt

pepper

breadcrumbs (optional)

Method:

Grate the courgettes and peeled carrots into a dish, and finely slice the potatoes (unpeeled) and mushrooms.

In a large pan, melt half of the butter (I use hard Stork for cooking as I feel it behaves more like butter than soft spreads. Please note the soft Stork in the tubs is not vegan but the hard Stork in the foil packets is.)

Using this melted butter sauté the vegetables with some rock or sea salt for around 8 minutes until they are soft.

Put the remaining butter into another pan on a high heat and add the onion (finely chopped) and the garlic (crushed).

Sauté for 2 minutes until the butter has melted and the onions are transparent.

Add the cornflour and and stir to form a paste.

Add the lemon juice, soy milk, yeast, nutmeg, salt and pepper and stir with a whisk.

Reduce to very low heat and keep whisking until sauce has thickened, making sure not to burn the bottom of the pan.

Pour the vegetables and the sauce into an oven dish and sprinkle with grated mozzarella and powdered parmesan cheeses. You can also add a few breadcrumbs for a crunchier topping.

Place in a preheated oven at 170C/325F for 15-20 minutes until the top has gone golden and bubbly. 

Serve with a large green salad or some steamed green vegetables. Enjoy!

Please share with me if you have tried this recipe or a variation of it. Please follow me on Twitter, Facebook, Google +, Pinterest and Instagram. You can also follow this blog with Bloglovin'.

If you enjoy this blog, please tell your vegan or veggie friends to come over and have a look too and I would love to hear any comments or feedback or you can share your vegan recipes or food photos with me too.

VVx