Vegan Campaigns | BM 2300 | London | WC1N 3XXinfo@vegancampaigns.org.uk | www.vegancampaigns.org.uk
carrots, grated (approx 8 oz worth)oz sultanas or raisins6 oz SR white our and 4 oz SR whole-meal our 6 oz sugar 1 tsp cinnamon and 1 tsp ginger oz vegetable oil oz water pinch of salt and dash of vinegar 1/2 tsp vanilla essence
oz vegan margarine4oz icing sugar 1/2 tsp vanilla essence1. To make the cake, stir all the drycake ingredients together and then mixthe wet ones in.2. Bake at gas mark 5 (190C) for 45mins, then reduce oven to gas mark 3160C) and cook for another 30 min-utes. Cool in tin.3. To make the icing mash the marga-rine and vanilla essence into the sugar with a fork.4. Ice the cake. Optional: top with veryroughly chopped nuts (e.g. cashews).
Red Pepper and CourgetteMini-Quiche
340g/12 oz/ plain wholemeal our 170g/6 oz margarine
2 medium onionsmedium courgettes2 medium red peppers450g/1 lb tofu1 level dssp mixed herbs1.5 dssp tomato puree1 level tsp saltgenerous pinch black pepper andginger 1 pack of vegan cheeseenough soya milk to make a paste1. Preheat the oven to 200°C/400°F/Gas Mark 6.2. First make the pastry by rubbing themargarine into the our until it resem-bles ne breadcrumbs. Add enoughwater to make a dough which is soft,but not sticky.3. Roll out the pastry and use a cut-ter (about 2.75 inch) to cut the pastryinto rounds. Place them all onto a buntray and bake for 10 minutes to set thepastry.4. Now make the lling: chop the on-ions fairly ne; and chop the courgettesand red pepper small.5. Fry the onions for a few minutes thenadd the courgettes and red pepper. Fryuntil they begin to soften.6. Cube the tofu and chop the ‘bacon’into bits. Add the tofu, ‘bacon’, herbs,tomato puree and condiments and fry abit longer.7. Take off the heat and add thecheese and enough soya milk to makea paste.8. Place about a heaped teaspoon intoeach mini-quiche. Bake for about 30minutes.
Makes about 50 mini-quiches.
Chocolate RaspberryHazelnut Cake
55g/2 oz hazelnuts250g/9 oz self-rasing our 5g/3 oz cocoa powder 3 tsps baking powder 50g/9 oz golden caster sugar 1 tsps vanilla extract120 ml/4 oz corn oil360 ml/12 oz soya milk125g/4 oz frozen raspberriesgolden icing sugar, for dusting1. Preheat the oven to 180C/350F/Gas4. Preheat the grill to high. Spread thehazelnuts on a baking tray and toastthem under the grill, turning frequently,for 5 minutes or until golden. Cool,then chop nely. Grease a 20 cm/8 incake tin with a removable bottom.2. Sift the our, cocoa powder andbaking powder into a bowl. Mix in thesugar, then add the vanilla extract, if us-ing, oil and soya milk. Beat the mixturewith an electric whisk until it has theconsistency of a thick batter. Stir in theraspberries and hazelnuts.3. Pour into the cake tin and bake for 40 minutes until the outside of the cakeis cooked and the centre is still slightlysquidgy. Cool on a wire rack. Alterna-tively, serve the cake warm as a des-sert. Either way, dust the top with icingsugar before serving.
Lemon and CoconutCheesecake
115g/4 oz marg1 tbsp golden syrup225g/8 oz rolled oats
500g/1 lb 2oz tofu140g/5 oz marg1 block coconut cream170 ml/6 oz coconut milk170g/6 oz sugar juice of 1-2 lemons
desiccated coconutgrated lemon rind (lemon should beorganic or unwaxed)1. Start by making the base; place themarg. and golden syrup in a pan over a low heat. Once the marg. has meltedtake off the heat and stir in the oatsthoroughly. Press down well into a largean dish and place in the fridge.2. To make the topping, chop the tofuand coconut cream fairly small andplace into a blender with the marg.,coconut milk, sugar and juice of one of the lemons. Blend until smooth. Tasteand add more lemon juice if needed.3. Place the topping into the an dishon top of the base, smooth down anddecorate with desiccated coconut andlemon rind. Chill for a few hours untilset.