Strawberry Oat Bakes with Chocolate - Recipe

Hey there,

It's been a long time. Most of my days now are spent running our vegan streetfood business - The Vegan Grindhouse. If you don't know who we are, click on the link and go and find out! We travel the UK selling handmade vegan burgers at markets, festivals, concerts, weddings, parties, events and more. We are available to hire as well.

Well today, I had a very rare day off, due to an event being cancelled and so I thought I'd do a new recipe for the blog as it has been too long.

A few days ago, I was sent a hamper of Free From items from the lovely people at Sainsbury's to try out and let them know what I thought, so I decided the best way to use them would be bake something, as baking is one of my favourite things to do!

Here are the items Sainsbury's sent me to try:

All of the items were clearly labelled vegan which was great and the almond milk is fortified with calcium and vitamin D. I decided to make a strawberry oat bake with chocolate and have a slice with a glass of the milk. Perfect afternoon treat. This item is gluten free also.

Here is my recipe (Makes 6-8 slices):

50g light brown soft sugar

125g gluten free plain flour (I used Dove's Farm plain flour)

1/2 teaspoon bicarb of soda

100g gluten free oats (I used Deliciously Free From Pure Oats by Sainsbury's)

1 teaspoon vanilla extract

1 tablespoon golden syrup

125g vegan butter alternative (I used Pure)

1/2 jar jam (I used Sainsbury's Taste the Difference Strawberry Conserve)

100g vegan chocolate (I used Deliciously Free From Choc Bar by Sainsbury's)

Method:

Preheat the oven to 180C/160C (Fan)/Gas Mark 4

Grease and line a 20cm square cake tin

In a mixing bowl stir together the sugar, flour, bicarb, and oats until combined.

Then add the vanilla extract and golden syrup and stir through the dry mixture.

Rub the butter alternative into the dry mixture with your finger tips until the mixture resembles crumble.

Pour three quarters of the crumble mix into your prepared tin and press down into the tin with the back of a metal spoon.

Spoon the jam onto the base and spread all over with a pallet knife.

Sprinkle the remaining crumble on top of the jam and press in lightly.

Bake in the centre of a preheated oven for 40 minutes until golden brown.

Remove from the oven and leave in the tin on a wire rack for an hour to completely cool.

Next, break the chocolate into pieces and place into a glass bowl over a saucepan of just boiled water. Stir until the chocolate has melted. 

Drizzle the melted chocolate over the top of the strawberry bake and pop in the fridge for 20 minutes until set.

Slice the bake into 6-8 slices and enjoy with an ice cold glass of almond milk.

Put your feet up and relax, you've earned it!

VVx

The Ordinary Vegan - Mr Vox's Vegan Challenge Update

It's been over a month now since Mr Vox started his Go Vegan Challenge and he is back as a guest blogger today to let us all know how he got on and whether he has taken the decision to stay vegan for life...

Vegan Challenge Conclusion by Mr. Vox

I am now at the end of the Vegan Challenge, which has been interesting and challenging.

I have enjoyed my time doing this challenge as it has made me look more into my food and what I'm eating, I have had to substitute or alter what I would normally eat with a vegan option or omit it altogether.

I managed to get hold of some Veganic Pizza Cheese not long after the first blog post and that was the cheese that didn't work for me when I used it but I thought I would give it another try and do something different with it. So I made Quesadillias with the cheese in a griddle pan and they turned out great! The cheese melted similar to cow's cheese and tasted fine with some flavour.

I started using vanilla flavoured soy milk in my tea and coffee and it made them have a subtle hint in the drink, which was very nice and it also allowed me to cut down on my sugar. I still have a couple of different milks at home to try so I am looking forward to trying them when I get the chance. I am also going to (when I need to) buy milks from different sources, like oat, and see what works with what where milk is needed. I also tried this yummy Alpro Soya Chocolate Pudding.

In conclusion this was an eye opening experience to what I'm putting in and on my body and I'm feeling better for it even though I am still getting used to the dairy substitutes, but that was the same when I became vegetarian and I don't really remember how meat was at all so I think it will pass in time. Oh and I'm staying Vegan :)

Mr Vox

Here are some of the foods I've eaten during the challenge:

Big Vegan Love,

VVx

Vegan Vox Reviews...Essential Vegan Cookbook by Vanessa Almeida

This week on VVR I am reviewing Essential Vegan Cookbook by Vanessa Almeida. On Tuesday, Vanessa shared her Chocolate Cheesecake recipe with us here at Vegan Vox Blog and this book is full of more delicious recipes which are just as simple and tasty.

Vanessa Almeida is an accomplished Brazilian vegan chef based in London. Having moved to England with her husband Neni in 2007, Vanessa spent the last few years responding to the diverse range of cuisine peppered across the UK capital by crafting a sumptuous collection of plant-based dishes. With a background in nutrition studies (specialising in veganism), Vanessa thrills in educating her blog readers on how they can incorporate healthy and hassle-free food into their everyday lives. Her Essential Vegan site is a popular destination for vegan recipes and preparation tips.

Essential Vegan Cookbook is a visually stunning collection of over 60 tasty and delicious recipes inspired by the author’s colourful life experiences. Satisfying her desire to educate and inspire others in the kitchen, Vanessa likes nothing more than combining healthy ingredients to create delicious recipes, proving that vegan food needn’t ever compromise on flavour. A unique component of Essential Vegan is the inclusion of health tips listed by ingredient, featured throughout the book in easy to find, miniature chopping board graphics.

With dishes ranging from vegan versions of Brazilian staples to luscious dairy-free cheesecakes, Essential Vegan Cookbook is the perfect companion for both seasoned vegan eaters and those looking to include more plant-based eating in their lives. This world-class collection of easy-to-prepare, healthy meal ideas is sure to be a hit in any kitchen. 

There are some lovely recipes in the book which Vanessa has shared with me including Marinated Aubergines, Chocolate Cheesecake and Tofu Minced Meat. I have tried a couple of these recipes so far and they are easy to follow and taste fab! This would make a great Christmas gift for the vegan in your life. 

Essential Vegan Cookbook is available to buy online at essentialvegan.co.uk. Images used with permission from essentialvegan.co.uk/Vanessa Almeida.

Big Vegan Love,

VVx

Vegan Recipe of the Week - Chocolate Cheesecake by Vanessa Almeida

This week's VROTW is not one of mine, it is from the Essential Vegan Cookbook by Vanessa Almeida. Vanessa kindly sent me a guest recipe for my blog and I will be reviewing her book on this Thursday's Vegan Vox Reviews.

Chocolate Cheesecake

Ingredients:

Base
• 13 vegan digestive biscuits crushed
• 1/2 cup vegan margarine melted
Filling
• 420g firm tofu
• 250g dark chocolate melted
• 6 tbsp unsweetened cocoa powder
mixed with 100ml water (blend it
together well to make a paste)
• 4 tbsp agave syrup
• 1 tbsp sugar
• 70g shredded almonds for topping

Method:

This “cheesecake” is so delicious that you won’t quite believe it’s vegan. A sophisticated dessert that melts in your mouth, it’s rich, chocolatey and rather heavenly. Indulge yourself!

Base

Grease an 8 inch round springform baking tray.

Crumble the biscuits in a food processor.

Mix it thoroughly with the melted margarine and spread the biscuit base mixture evenly across the baking tin, pressing it down firmly with your fingers.

Filling

Put the tofu in the food processor and blend it until smooth.

Add the rest of the ingredients one at a time and beat it until all the ingredients are nicely blended in.

Using a spatula pour the filling onto the base and sprinkle the chopped almonds on top of the cheesecake.

Cover with tin foil and place in the fridge overnight, or alternatively in the freezer for about 3 hours, before serving.

So a huge thanks to Vanessa for this week's recipe and if you want to see more of Vanessa's delights click here. For more of my recipes, click here. Come back on Thursday for a review of the book.

Big Vegan Love,

VVx

Recipe and photos used with permission from essentialvegan.co.uk/Vanessa Almeida (2013)

Vegan Vox Reviews...October's UK Vegan Food Swap

This month is my third month taking part in the UK Vegan Food Swap. As usual the lovely ladies at tohappyvegans.com paired us up with our partners. This month I sent my parcel to Ben and he said that he loved to cook, so I sent him the ingredients and a recipe for Roasted Pumpkin Seed Pesto - the recipe will be available on my blog next week if you fancy trying it out for yourself.

As well as the ingredients for the pesto, I sent Ben some Frank Bars, Liquorice, Vegusto Cheese and Cofresh Lentil Chips.

My sending partner this month was a lovely lady called Jade. Jade sent me some fab goodies, some which I love and some which I have never tried before, which is exciting. We have also decided to remain pen pals which is great - vegan food and vegan friends - my two favourite things! :-)

Here's what I received in my package from Jade:

First I got a lovely card with a detailed letter introducing Jade and the choices that she sent me. It was very thoughtful and kind.

Next I got some sachets of miso soup - perfect for a quick lunch on the run.

The next item was a lovely choc orange bar from Morrisons, this tasted just like Terry's Chocolate Oranges from my non vegan days - lovely!

The next items I opened were some snack bars and hummus chips - great snacks for nights in by the fire or to keep in my bag when out and about.

My next treats were fruit based - healthy and tasty. Orange flavour raisins and some Bukhara raisins. Yum!

I had a selection of fruit and herbal teas:

Next I had some chocolate treats - handmade vegan chocolates and some chocolate strands for baking and on vegan ice cream.

I got some satay cooking mix which I can't wait to try with some tofu and rice.

And my final treats were these animal biscuits and wasabi chips:

I haven't tried all of my treats yet but the ones I have tried were lovely - so another successful swap this month, I'm already looking forward to the next one. Thanks to Ben and Jade and to tohappyvegans for organising it.

If you haven't signed up to the swap yet and would like to do so, please click here to sign up.

I hope to see some of you at the West Midlands Vegan Festival this weekend in Wolverhampton and it's not too late to email me for the meet up. If you fancy joining us for a drink please email veganvoxblog@gmail.com. I will be sending out details of the meet up tomorrow by email.

Have a great weekend.

Big Vegan Love,

VVx

Vegan Recipe of the Week - Banana Nut Muffins with Chocolate Buttercream Frosting

Last week I had a few bananas over ripe in my fruit bowl and wondered what to do with them, I decided to try my hand at vegan muffins. As the bananas act as a binding agent in this recipe, there is no need for eggs (yay!) as in traditional muffin recipes and you only need a little fat, so these are low fat healthy muffins, you can reduce the sugar if you like but I like sweetness, and the frosting is optional but super tasty :-) 

Here is the recipe:

For the Muffins you will need:

3 over ripe bananas, mashed

55g vegan butter

200g brown sugar

250g plain flour

1 tsp bicarbonate of soda

1 tsp salt

100g walnuts or almonds

For the frosting you will need:

115g vegan butter

170g icing sugar

60g cocoa powder

1tsp vanilla extract

Dried banana pieces, walnuts or almonds for decoration

14 muffin cases

Makes 14 muffins

Method:

Pre heat the oven to 180C (160C Fan Oven)

In a mixing bowl cream together the mashed bananas, vegan butter and sugar with an electric whisk or mixer.

In a separate bowl, sieve the flour and bicarb together and add the salt. Put the nuts into a food processor until finely chopped and add to the flour mixture. Stir together.

Next, add the dry ingredients mixture slowly to the banana mixture and continue to mix or blend until combined.

Place your muffin cases into a deep muffin tray and fill each case 3/4 full of the batter.

Bake on the middle shelf for 25 minutes.

Once baked, take out of the oven and leave for 5 minutes in the muffin trays. Then transfer the muffins in their cases to a cooling rack until completely cool.

Once cool, it's time to prepare the frosting.

In a mixing bowl sieve together the icing sugar and cocoa powder. Add the vegan butter and vanilla extract. Place a clean tea towel over the mixing bowl and then mix together with an electric hand whisk or mixer. This will stop the fine powder coating everything in your kitchen! Once the frosting is combined to a nice consistency spoon it into a piping bag with a star nozzle. 

Pipe the buttercream onto the muffins as a small star in the centre (heathier) or a large swirl all over the muffin (yummier) and top with a dried banana piece or nut for decoration.

Eat and enjoy! The muffins will keep for 3 or 4 days in a tin or air-tight container. The muffins can be frozen without the frosting. 

VVx