Vegan Recipe of the Week - Homemade Jam Tarts

Making Jam Tarts is really simple and a favourite for when people come over to have with tea or coffee.

Makes 24 Tarts

You will need:

200g plain flour
55g cold vegan butter - I use hard Stork
55g Trex vegetable fat
3 Tbsp very cold water
A pinch of salt

or you can use Jus-Rol shortcrust pastry if you prefer

24 teaspoons of strawberry jam (my favourite jam recipe is here or you can use shop bought)

Frylight

Method:

Place the flour, butter, vegetable fat and salt into a food processor and pulse until the mixture resembles breadcrumbs. You can rub the fat into the flour by hand but you hands need to be really cold to stop it melting.

Slowly pour the water through the opening in the food processor until the mixture forms a ball or if making by hand stir the water in with a knife until the mixture comes together.

Wrap the ball of dough in cling film and chill in the fridge for around 30 minutes.

Once chilled roll out your pastry to around the thickness of a pound coin. Cut out rounds using a cutter slightly bigger than the baking pan holes.

 Spray your baking pan with frylight and push gently each circle into the holes.

Spoon 1 teaspoon of jam in each pastry case and refrigerate for another 30 minutes.

Preheat the oven to 160C fan/180C/Gas 4.

Place the chilled tarts into the centre of the oven for 15 minutes or until golden brown.

Once baked, leave to cool for at least 30 minutes before eating as the jam remains very hot.

Eat and Enjoy!

VVx

If you enjoyed this recipe, please click here for more of my recipes and share with friends.

Vegan Vox Reviews...RAW at La Suite West, London

Recently, I went on a short break to London, and whilst there I booked me and Mr Vox in for a vegan afternoon tea at RAW at La Suite West. The restaurant is an all vegan, mainly raw restaurant in a boutique hotel near Hyde Park. The standard of food and presentation was excellent. The attention to detail and service was great too. We booked ahead online and paid £15 each for our afternoon tea.

Here is the menu, we had three food courses and a selection of teas, coffees or sparkling water to drink.

The first course was a selection of gourmet finger sandwiches:

Then the waiter asked us which was our favourite sandwich and brought us an extra individual sandwich in that variety. My favourite was the mushroom and pesto.

Next we had warm scones with strawberries, jam and freshly whipped coconut cream. I do not have the words to describe these delights. Just go and try them!

Our final course was a trio of mini desserts. A chocolate and coconut raw cake, a sesame halva and a lemon chocolate raw cheesecake. These desserts were very rich, I couldn't finish them all but each one was so delicious.

The restaurant itself was very secluded at lunchtime and peaceful, well decorated with a great ambiance. The waiter service was second to none. We would definitely return, maybe for an evening meal next time.

Do you know anywhere else serving an all vegan afternoon tea? Give me your recommendations in the comments below. Have you been to RAW? What did you think?

Big Vegan Love,

VVx

Vegan Recipe of the Week - Vegan Sushi

I hope you all had a lovely Bank Holiday Weekend and are feeling the joys of Spring. Today's recipe is a yummy vegan sushi, which is great for a dinner party or vegan buffet with friends.

This is what you will need:

Makes 2 sushi rolls (around 16-18 pieces)

2 sheets of Sushi Nori

Organic Sushi Rice

Soy Sauce

Brown Rice Vinegar

Vegetables - I used Mushrooms, Carrot, Cucumber and Red Pepper

Wasabi Paste

Dried Daikon Radish (optional)

Sushi Mats

Method:

First make up the sushi rice according to the instructions on the box. This can be a long process involving washing, soaking, cooking and cooling so allow a couple of hours for this step.

Whilst the rice is cooling, prepare the daikon radish by soaking in hot water, draining, drying and lightly frying until crispy.

Wash and chop your vegetables into thin strips.

Lay out your sushi mat and place a sheet of nori on the mat.

Spread a thick even layer of rice over the sheet leaving an inch gap at the top of the sheet. Sprinkle some brown rice vinegar over the rice.

Next layer your vegetables and daikon in the centre.

Using the mat, tightly roll the sushi from the bottom to the top and then wet the strip at the top with water to seal.

Wrap the sushi roll in cling film and chill in the fridge for 30 minutes.

Once out of the fridge cut your sushi roll into bite size pieces and serve with wasabi and soy sauce dips. 

Delicious served with a miso soup and mushrooms.

Eat and Enjoy!

If you liked this recipe, please share on social media and visit my recipe page for many more vegan meal ideas.

Big Vegan Love,

VVx