· * Easy Mediterranean Tart: I used one sheet of flaky pastry. I put about 4 palmfuls of frozen vegetables into the oven for ten minutes at 200 degrees. With the thawed sheet of New Way’s Vegetarian Pastry (available at Countdowns), I cut the sheet into four. I then spread tomato puree, added some herbs on top, then added the cooked vegetables, and sprinkled some pepper over it. I cut slits at the corner so that the edges can be folded in. I put this in the oven for 20 minutes or until puffed up. This is the recipe for four tarts, slightly adapted, from Tinned Tomatoes http://www.tinnedtomatoes.com/2016/05/easy-mediterranean-tart-recipe.html For the mashed sweet potato, I chopped a large sweet potato and boiled it for about 15 minutes I think. Test it by poking it with a fork and if it goes through smoothly, it’s ready. I sifted out the water, then mashed the sweet potato and added some paprika, garlic and herb salt, and pepper. I had the tart and mashed potato with Bistro’s Rich Gravy, mixed vegetables, and spinach.
· * Chocolate Cake recipe is from The Buddhist Chef http://www.thebuddhistchef.com/recipe/vegan-chocolat-cake/ I just stick to canola oil, because it’s cheaper, and I omitted the cashew nut.
· * Another hit from Loving It Vegan. Her cake recipes are the best, even if I find the icing too sweet. https://lovingitvegan.com/vegan-vanilla-cake/ The cake tin I use is large, so I didn’t divide the mixture. I did, however, only made and used half the icing recipe. Strawberries (obviously you can tell I didn’t use any) are still on the pricey side, but I’m looking forward to trying this recipe with strawberries in summer. I use Olivani margarine for vegan butter but there are other dairy-free options popping up.
· * Passionfruit custard triangle <3 322="" 7am-5pm="" always="" and="" are="" available="" but="" caf="" can="" check.="" custard="" favourite="" fridays="" from="" i="" lincoln="" monday="" my="" o:p="" on="" open="" portershed.="" ring="" road="" saturday.="" them="" these="" think="" thursdays="" triangles="" until="" up="" you="">3>
I have a reusable straw
This is super rich chocolate mousse to make when you’ve used a can of chickpeas but don’t want to waste the liquid. I used Trade Aid’s dark chocolate with this but any chocolate will do, although I think dark chocolate makes it richer. I didn’t follow the directions: after fluffing up the aquafaba (chickpea brine), you’re meant to add the tempered chocolate slowly, not adding it with the mixer still going on high. However, it still worked anyway. I added a teaspoon of vanilla to the melted chocolate as a pre-emptive measure after reading the comments. I also added a lot more icing sugar – I think about 3 tablespoons. It’s best to add the icing sugar to taste. After pouring the mousse into glasses, or whatever vessels you’re using, an hour in the fridge should be enough for it to sit. I think it makes two of those glasses pictured. They’re best enjoyed slowly. Recipe: http://mouthwateringvegan.com/2015/03/08/mousse-au-chocolat-with-air-bubbles-chocolate-mousse/
If you’re new to aquafaba, mixing it on high for 10-15 minutes should make it have peaks. How to test if it’s ready? Stick a toothpick in and if it stands, as opposed to falling into the aquafaba, it’s ready. If it falls in, then you need to keep mixing until it doesn’t.
· * Chickpea Tikka Masala: I used this recipe http://www.theironyou.com/2016/03/vegan-easy-chickpea-tikka-masala.html?showComment=1456951954761#c7550146834104246798 Adaptions I made were: skipping the cayenne pepper, swapping a can of chickpeas for a large handful of chopped mushrooms, and missing the fresh coriander because, ew, it tastes like soap to me. I didn’t read the instructions and missed the cornstarch bit, so my curry was runnier than it was meant to be. But still, tasty : D glad I have a decent tikka masala recipe up my sleeve now. I forgot how much I like chickpeas.
· * Apple Turnovers: I mainly followed this recipe https://www.bettycrocker.com/how-to/tipslibrary/baking-tips/apple-turnovers but things are different in New Zealand. I thawed two sheets of New Way’s Vegetarian Pastry, then cut it into eight squares. I chopped up two apples, and put it in a pan with: a tablespoon of dairy-free margarine, ¼ cup of brown sugar, 1 teaspoon of cinnamon, and 1 teaspoon of cornflour. I cooked it on medium-high for about 15 minutes, but it’s ready when tender so check. The apple mix is stretched thin, but I find putting a tablespoon or two of the apple mix at the centre of each square works – there’s just enough. Fold the square into a triangle, and press a fork on the open edges to seal it. Bake it at 200 degrees for 15 minutes, or until golden. This is great with some dairy-free ice cream. If others are not into apple turnovers, or you’d rather eat them yourself over a longer period of time, 20 seconds in the microwave should be enough to warm them up. If it’s not warm enough, another 10 seconds might do the trick.
Picture taken by my boyfriend on Skype. I was showing him my halo.