Vegan carrot and lemon cupcakes

“Once a month we have “Cake-day” at the QLD Symphony Orchestra.  It’s an opportunity for us all to gather for morning tea and try a lavish selection of baked delicacies by our industrious members.  I’ve taken on the role to provide cakes for the vegan members of the orchestra, so I’m always looking for new recipes that taste just as good as their non-vegan versions.  Sometimes it takes a few tries to get the recipe up to the standard I want but some are so delicious on the first attempt that I don’t need to change anything.  For this recipe I found a basic vegan cupcake recipe and changed it into this zingy little number with the addition of carrots, currents and walnuts.  Enjoy!”

Ingredients

  • 1 cup coconut oil
  • 3/4 cup soy or almond milk
  • 2 bananas
  • Juice and rind from 2 lemons
  • 1 carrot, grated
  • 1 cup currents
  • 3 cups self raising flour
  • 2 cups white sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp mixed spice
  • 1/2 cup chopped walnuts

For the glaze

  • 1 cup icing sugar
  • Juice and rind from 1 lemon
Method
  1. Place coconut oil, soy or almond milk, bananas and lemon juice and rind in a food processor and blend until smooth.
  2. Mix together the grated carrot, currents, flour, sugar, baking soda, salt and mixed spice.
  3. Add the wet ingredients and stir until combined.
  4. Line 2 cupcake tins (makes about 20) with cupcake papers and fill 2/3 full with the mixture.  Sprinkle the walnuts on top.
  5. Bake in a 180 degree celsius oven for 20 minutes.
  6. While the cupcakes cool, mix the icing sugar with the lemon juice and rind until smooth.  Top each cupcake with a small wedge of lemon, then using a teaspoon drizzle with the glaze.
  7. Eat as many as you like!

Vegan Fruit and Nut Loaf

“I recently made a delicious fruit and nut loaf from one of Bill Grainger’s beautiful cookbooks.  It was light and fragrant with nice chunky pieces of dried fruit and crunchy nuts.  Because it didn’t have a lot of butter or eggs in it I decided to try and convert it to a vegan version.  After a few attempts I got the right balance that doesn’t lack any of the flavours or textures of the original.  It also works great toasted after a few days and freezes well. Of course I do have it smothered with butter, but you can always find a vegan alternative. Enjoy!”

Ingredients

  • 50g oats
  • 300ml almond milk
  • 250g self raising flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 75g brown sugar
  • 1/2 tsp salt
  • 250g dried fruit, roughly chopped (Dates, raisins, apricots, figs etc)
  • 3 tbsp maple syrup
  • 70g almonds, roughly chopped
  • 1 banana, mashed
  • 1 lemon, rind and juice
  • 30g almonds roughly chopped for topping
Method
  1. Place oats and almond milk in a bowl and allow to soak for 20 minutes.
  2. Combine the flour, spices, sugar and salt and mix together.
  3. Add the oats and milk, dried fruit, almonds, maple syrup, banana and lemon juice and rind and mix together.
  4. Pour the mixture into a lined loaf tin and smooth the top.
  5. Sprinkle the remaining almonds on top.
  6. Bake in a 180 celcius oven for 40 – 45 minutes or until a skewer comes out clean.
  7. Allow to cool for 30 minutes then remove from the tin.  Slather with butter and enjoy.

 

 

 

Vegetarian “Sausage” Rolls

“I’ve got an increasing number of friends that are either vegetarian or vegan. so I decided I’d better perfect a vegetarian “Sausage” roll.  As I plan to open a cafe in the future I thought it would be a good addition to the menu.  I’ve found that other veggie rolls I’ve had have been a bit bland and lacking in texture so I’ve added pumpkin seeds and a few other ingredients to give them a culinary kick.  The filling contains no animal products so vegans can make them simply by substituting vegan pastry for the puff pastry I’ve used.  I’ve also used the filling as a veggie burger patty by rolling in bread crumbs and shallow frying.  Enjoy!”

Ingredients

  • 1 large onion, diced
  • 4 cloves of garlic, diced
  • 150g mushrooms, diced
  • 2 tbsp fennel seeds
  • 1 carrot, grated
  • 1 zucchini, grated
  • 75g sun-dried tomatoes
  • 60g olives
  • 100g bread crumbs
  • 400g can of chick peas, drained and lightly smashed
  • 400g sweet potato, roasted or grated
  • 100g pumpkin seeds
  • Salt and pepper
  • 4 sheets of puff pastry or vegan pastry
  •  Egg-wash or almond milk to brush on pastry
  • Poppy seeds
Method
  1. Place the whole unpeeled sweet potato on a tray and bake at 180 degrees C for 40 minutes or until it is soft all the way through.  Let it cool then blitz in a food processor until smooth. (You can also just grate the sweet potato and add to the mixture, but I prefer the baked version)
  2.  Fry the diced onion, garlic, mushroom and fennel seeds until onion is translucent.  Set aside to cool.
  3. In a food processor, blitz the sun-dried tomatoes and olives.
  4. Combine the grated carrot, zucchini, bread crumbs, smashed chick peas and pumpkin seeds.  Add in the tomatoes and olives, the garlic and onion mixture and the pureed sweet potato. Stir the mixture well to combine.  Season with salt and pepper to taste, then refrigerate for at least an hour.
  5. Lay out 4 sheets of puff pastry or vegan pastry and distribute a log of the cooled filling down the middle of each.
  6. Wrap the pastry around the filling and place seam side down on a baking tray.
  7. Brush with egg-wash or almond milk and sprinkle with poppy seeds.
  8. Bake at 180 degrees C for 30-45 minutes or until the pastry has cooked and browned.
  9. Let the rolls cool slightly before slicing into segments and serve with a sauce or chutney.