Giant Vegan French Toast Blueberry Muffins

Triumphantly, I slipped these by someone who had no idea they were vegan, and I don't think I aroused any suspicion.  Yay me!

Wet ingredients:


75g margarine
175ml soy milk
2 tbsp soy yoghurt
1 tsp vanilla
3 tbsp maple syrup
Juice of zested mandarin or similar (see below)


Dry ingredients:


300g flour
100g unrefined organic sugar
generous pinch cinnamon
pinch salt
grated rind of a mandarin or similar


50g blueberries


Preheat the oven to 200 degrees C.


Melt together the wet ingredients over a low heat until combined, but do not overheat.  


Mix together the dry ingredients (not the blueberries).


Combine the two mixtures gently, do not over mix.  Add the blueberries and stir in very gently.


Split the mixture between six large muffin cases in a muffin tray and bake 25-30 minutes until golden on top and a knife inserted into the centre of a muffin comes out clean.


Leave to cool for a few minutes, then brush the top of each muffin with more maple syrup to glaze.  

These are really tasty when eaten before they are completely cool. 
Alternatively, reheat (or even split and toast) and serve with soy yoghurt, maple syrup and fresh berries for a ridiculously sugary breakfast.  Don't panic, virtue can be maintained; there are berries present.

Vegan Action | FAQ's

Vegan Action | FAQ's

They Call Me The Wild Rose Cupcakes

Quite possibly the prettiest things I have ever seen......

Wild rose, lemon and poppy seed cupcakes.


This is an adaptation of a cornbread recipe, which I have used to make many a tasty lemon cake, so the measurements are a bit strange, god knows where the original came from....


Makes 12 cupcakes


240ml corn meal
240ml plain flour
100ml organic unrefined sugar
240ml soy milk
80ml oil or vegan margarine, softened
5 tbsp soy milk thickened with vinegar (vegan buttermilk)
1 tbsp baking powder
Juice of 1/2 lemon
Zest of whole lemon
Handful of wild rose petals, shredded
2-3 tbsp poppy seeds


Preheat oven to 200 degrees C. 


Combine wet ingredients in one bowl and dry ingredients in another.  Mix until just combined.  Pour into lined muffin tray and bake for 20-25 minutes until a knife inserted into the centre comes out clean.

Remove from the oven and allow to cool completely.

For the icing;


6 tbsp vegan margarine
1tsp lemon juice
Icing sugar to desired thickness
A few shredded rose petals
A little lemon zest


Combine the ingredients and mix well, add icing sugar until the desired consistency.

Use a piping bag or the back of a teaspoon to ice the cupcakes.

Decorate with more shredded rose petals, lemon zest and poppy seeds.

Try not to eat all twelve.

The rose flavour is pretty subtle, but I think that's for the best, adding rose essence could make them taste a bit too much like perfume, and adding more lemon could overpower the subtlety of the roses.  Either way the one that fell on the floor was gobbled up greedily by an awaiting beast; always my signal of  success in vegan cooking.

Medicinal Benefits of Red Clover Blossoms, Leaf, and Tea

Medicinal Benefits of Red Clover Blossoms, Leaf, and Tea

And they taste a bit like honey.....

I feel I must try to overcome my self-consciousness and continue.  Writing is one thing, the idea that people who know me may read what I write for some reason fills me with dread.  Is my voice strange, or silly, or just not natural?  Is the idea ill-conceived?  Who knows, I must just feel secure in the knowledge that if I only hope for good things for others, then they feel the same way.  An idea is brewing for wild rose and lemon cupcakes, it may have to be shared with the world....we shall see.

Spiced Sweet Potato Cakes

Satisfying enough to fill the belly of even the most committed carnivore, these pretty little pan-fried sweet potato cakes perch proudly atop a mound of white rice.  Add a spicy tomato sauce and a meal is born!

Ingredients;

• 500-700g sweet potato, peeled, chopped, boiled until tender and roughly mashed.
• Juice of 1 lime
• 4 Handfuls breadcrumbs (any kind you like) plus extra for coating
• 1 fresh red chilli, finely chopped, or 1 tsp dried chilli flakes
• 2 tbsp fresh chopped chives
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp ground ginger
• 2 tbsp coarsely ground hazelnuts
• Salt
• Pepper
• Olive oil for frying

Combine all ingredients except olive oil and mix well.  Form into palm sized patties about 1 inch thick and roll in the remaining breadcrumbs.  Heat the oil in a pan over medium heat.  Fry the patties for about three minutes each side or until golden and crispy.  Transfer to a plate in a warm oven until all the cakes are done.  Serve immediately. 

With Basmati rice, a rich spicy tomato sauce and some fresh chives.

Vegan News

Vegan News