Carrot cake with cream cheese icing

As well a keeping this well-known vegan cake moist, grated carrot also add s it’s own sweetness. Here, this classic-tea-time treat is topped with zesty orange and cream vegan cheese icing, which goes perfectly with-out nuts. Keep refrigerated for up to three days. Ingredients.. 90g/3 ½ oz/3/4 self-raising flour 150g/50oz/1 ¼ cups plain (all-purpose) flour10ml/2Continue reading “Carrot cake with cream cheese icing”

Salted Caramel Muffins

Ingredients 1 large vegan egg 120 ml/4 fl oz/1/2 cup sunflower oil 120ml 4 fl oz 1/2 cup soy milk 375 g/ 12 1/3 oz /2 1/2 cups self-raising flour/ gluten free (optional) sifted 1 tsp baking powder 200 g /7 oz /3/4 cup dark brown sugar 1 tsp cinnamon 100 g/ 3 1/2 ozContinue reading “Salted Caramel Muffins”

Cream of Pumpkin Soup

Ingredients 900 g/2 lb pumpkin flesh (after peeling and discarding the seeds4 tbsp olive oil1 large onion, peeled1 leek, trimmed1 carrot, peeled4 garlic, peeled and crushed1.7 litres/3 pints waterSalt and freshly ground black pepper½ tsp freshly grated nutmeg150 ml ¼ pint vegan single-cream alternative ¼ tsp cayenne pepperWarm herby bread to serve Method.. Cut theContinue reading “Cream of Pumpkin Soup”

Chocolate-Orange Marbled Cake

Relieve your memories of childhood and make this beautiful cake heart-shaped with small marbled pattern, two cake batters are swirled together to give the marbled effect, and because one is flavoured with orange and the other chocolate, the overall taste is wonderful too. Ingredients.. 225g 8 oz/1 cup vegan butter, softened225g/8 oz/ generous 1 cupContinue reading “Chocolate-Orange Marbled Cake”

Blackberries and almond Cakes

Sloe gin and rose water add depth of flavour to theses muffins, helping them to stand out from the crowed tea cTable. Autumnal blackberries are perfectly complemented by the mild flavour and crunch of blanched almonds. Store in airtight container for up to three days. Due to allergies I exclude the almonds. Ingredients 100g/3 ½Continue reading “Blackberries and almond Cakes”

Ripe Banana

Most of us tend to throw away our ripe bananas, fearing they would no longer be fresh, and therefore, not fit to eat. Although over ripe bananas may really look very appetising the fruit turn soggy while the banana peel may then turn black or brown-they are very good for our health. Here are theContinue reading “Ripe Banana”

Chunky vegetable & Fennel Goulash with Dumplings

Ingredients 2 fennel bulbs, weighing about 450 g/1 lb2 tbsp sunflower oil1 large onion peeled and sliced1 ½ tsp paprika1 tsp plain flour300 ml ½ pints vegetable stock400 can chopped tomatoes450 g/1 lb potatoes peeled and cut into 2.5 cm 1 inch chunks125 g/4 oz small button mushrooms (optional)Salt and freshly ground black pepper ForContinue reading “Chunky vegetable & Fennel Goulash with Dumplings”


The wholesome and satisfying combination of rolled oats and golden syrup makes flapjacks popular with adults and children alike. They are sweet, dense and filling, with a soft, chewy consistency. With so few ingredients, flapjacks are quick to make and guaranteed to please. Ingredients.. 175g/6 oz/3/4 cup unsalted vegan butter50g/2 oz/1/4 cup castor (superfine) sugar150g/5Continue reading “Flapjacks”


Ingredients The his easy recipe makes a very light, crisp shortbread with an excellent flavour that’s delicious with a hot cup of vegan chocolate. The lemon and ground sunflower are delicious additions, but I’m sure if you’re not allergic to ground almonds, it’ll be even better but not traditional.. 275g/10 oz 2 ½ cups plainContinue reading “Shortbread..”

Thai-Style Cauliflower & Potato Curry..

Ingredients.. 450 g/1 lb new potatoes, peeled and halved or quartered350 g/12 oz cauliflower florets3 garlic cloves, peeled and chopped40 g/1 ½ oz ground pumpkin seeds, (blend the pumpkin seeds) if Not not allergic to nuts then use ground almond. Instead of pumpkin seeds.1 tsp ground coriander½ tsp ground cumin½ tsp turmeric3 tbsp olive oilSaltContinue reading “Thai-Style Cauliflower & Potato Curry..”