Tofu Croquettes

455g Tofu rinsed and drained
1 onion, chopped
2 carrots, grated
1 stick celery, chopped
1 tablespoon roasted sesame seeds
2 tablespoons wholemeal breadcrumbs
1 teaspoon mixed dried herbs
Soy sauce
Your choice of Seasoning, to taste
Vegetable oil, for frying

Use your hands to mix together the tofu, onion, carrot, celery, sesame seeds, breadcrumbs and mixed dried herbs. The result should be a soft dough.
Add just enough breadcrumbs to make this hold together, and flavor to taste with herbs, soy sauce and seasoning.
Divide the dough into eight small balls, flatten them, and shallow-fry quickly for a few minutes on each side. Be sure to take care when you turn them. (For a firmer texture add some soya flour or egg substitute.)

Soyannaise

125ml sweetened soy milk
A pinch of salt
100ml sunflower oil
1 dessertspoon white wine vinegar
1 garlic clove, crushed (optional)
1 tbsp Dijon mustard
25ml flax oil

Put the soy milk and salt in a saucepan and heat until hot, but not boiling.
While whisking the milk with a hand-held blender, add the oil and vinegar.
Still whisking, add the crushed garlic (if using) and the mustard and flax oil.
Refrigerate and use as required. This should keep for up to one week.

Cream Cheese

175g tofu
50g coconut oil, melted (you can get this from health stores, huckleberry farms and harvest have this too)
1 tablespoon avocado oil
1 tablespoon lime juice
1 tablespoon agave syrup (if you can't find this, use maple syrup)
2 teaspoons salt

Place all ingredients in a food processor and combine until very very smooth.
Store in a glass jar or container in the fridge and use as required.
This should keep for a week.

Summer Pudding

3 tablespoons Olivani, melted to grease
500g (4 cups) raspberries, washed
250g punnet strawberries, washed, stalks cut off.
150g blueberries, washed
3/4 cup raw sugar
2 tablespoons fresh lemon juice
10 thick slices day-old white bread, crusts removed
Vanilla soy ice cream, to serve

Brush a 6 cup capacity pudding basin or glass bowl with the melted olivani to lightly grease.
Line the base and side with 3 layers of plastic wrap, allowing it to overhang on the sides.
Combine the raspberries, strawberries, blueberries, sugar and lemon juice in a large saucepan over medium heat.
Simmer, stirring occasionally, for 3-5 minutes or until mixture is syrupy but berries make sure the berries don't lose their shape.
Remove from heat and set aside.
Line the base and side of prepared pudding basin with 7 slices of bread, allowing them to overlap slightly.
Use your hands to gently press the bread together to seal.
Fill in any gaps with small pieces of bread so the pudding basin is completely covered.
Reserve 2/3 cup of the berry mixture.
Pour the remaining berry mixture into the pudding basin and cover with remaining bread slices. Place a small plate (one that fits exactly inside the rim of the basin) on top of the pudding.
Place a weight on top of the plate.
Place the pudding in the fridge for 8 hours or until set.
Turn the pudding onto a large plate and pour over the remaining berry mixture, making sure you've covered any bits of bread that are still white.
Cut the pudding into wedges and serve with soy ice cream!

Three Bean, Tomato and Spinach Stew

1 large onion, finely chopped
1-2 cloves garlic, crushed
Olive Oil
400g can of chopped tomatoes
1 tablespoon ground cumin
100g green beans, chopped
1 can kidney beans, drained and rinsed.
1 can cannellini beans, drained and rinsed.
100g spinach, washed and chopped.
1 cup water

Cook onion and garlic in a little olive oil until softened.
Add cumin and cook for a minute.
Add the chopped tomatoes, green beans and water.
Leave to simmer for 10 minutes, until thickened.
Add the canned beans and cook for 5 minutes.
Add the chopped spinach and cook for a further 5 minutes.

Easy Apple and Boysenberry Crumble

4 apples
1 can whole boysenberries (or any berry)
1/2 cup of syrup from can of berries
100g Olivani
1 cup flour
1/2 cup caster sugar (brown works well too)
1/2 cup rolled oats

Preheat oven to 180C.
Slice the apples and place into a pot.
Add the boysenberries to the apple, with the 1/2 cup of syrup.
Cook until the apples are soft.
In a bowl mix a crumble with the butter, flour and sugar.
Add in the rolled oats.
Place the cooked fruit into an ovenproof dish and cover with the crumble topping.
Bake for 25-30 minutes.

Focaccia with Rosemary and Sea Salt

8g sachet dry yeast
1 1/2 cups warm water
1/2 teaspoon sugar
4 1/2 cups standard flour
1/2 cups olive oil, plus extra for brushing
1 teaspoon table salt
Flaky Sea Salt
Rosemary

In a bowl mix together the yeast, water and sugar.
Leave in a warm place for 15 minutes, or until frothy.
Mix together the flour, oil, salt and the frothy yeast mixture until the dough is a smooth round ball. (This is a workout!)
Place the ball in a large well oiled bowl and cover with glad wrap.
Leave in a warm place for an hour, until it has doubled in size.
Turn out onto a well floured surface and knead for 2-3 minutes.
Flatten out into a larger oiled roasting dish, to about 2cm thick.
Cover with glad wrap and leave to rise for 30 minutes.
Preheat the oven at 200C.
Using your fingers and/or knuckles make indentations over the bread and brush with olive oil.
Sprinkle with fresh rosemary and sea salt.
Bake for about 45 minutes or until golden.

Gingerbread

In time for Gingerbread Houses!

125g Olivani
3/4 cup golden syrup
1 cup sugar
3 cups plain flour
2 tablespoons ground ginger
3 tablespoons ground mixed spice
1 teaspoon baking soda
2 tablespoons soy milk


Preheat the oven to 170C.
Melt the olivani, golden syrup and sugar in a large pot and bring to the boil. It's important to let this boil rapidly for a few minutes and stir as it boils. This makes sure the dough is smooth and easy to work with.
Sift the flour, ginger and mixed spice into a large bowl.
Pour the melted olivani mix into the dry ingredients and mix to combine.
Mix the baking soda and milk in a cup.
Pour into the dough, stirring well.
Cover the bowl with glad wrap and let sit for 15-20 minutes.

Roll out handfuls of the dough on lightly floured pieces of baking paper.
Cut into whatever shapes you like. Remember to leave room between the shapes of dough as it will slightly expand while baking.
Slide the baking paper with the cut out dough onto baking trays and put in the oven for 10-15 minutes.
Let cool on a wire rack.

Easy Satay Sauce

1 cup crunchy peanut butter
3/4 - 1 cup coconut milk
1 tablespoons dark soy sauce (if you don't have dark, add 1 tablespoon brown sugar to sweeten)
2 teaspoons fresh ginger, minced.

Combine all ingredients in a bowl and whisk until smooth.
If it's too thick, add a little more coconut milk or warm water.

Roasted eggplant and garlic dip

2 eggplants
1/4 cup olive oil
4 large garlic cloves, peeled
Juice of 1 lemon
1 teaspoon flaky sea salt
1/2 teaspoon ground black pepper
1 tablespoon freshly copped coriander

Preheat oven to 180C.
Cut the ends of the eggplants and cut them in half lengthwise.
Place each half skin side down on a baking tray.
Drizzle with 2 tablespoons olive oil and sprinkle with a bit of salt and pepper.
Add the garlic cloves to the tray and make sure they are coated in the oil.
Bake in the oven for 25-30 minutes, or until the egg plant and garlic are soft.
Using a spoon, scrape the flesh from the skin of the eggplants.
Put the flesh into a food processor with the garlic, remaining olive oil and lemon juice.
Blend until smooth and spoon into a bowl.
Season with the flaky sea salt and stir in the pepper and coriander.

Pumpkin Laksa

2 tablespoons canola oil
1 red chilli, finely sliced
1 red onion, finely diced
4cm piece ginger, peeled, finely sliced and cut into thin strips
2 cloves garlic, finely sliced
4 kaffir lime leaves
1/4 pumpkin, peeled, seeded and cut into small cubes
400ml can coconut milk
2 cups water
1/4 cup crunchy peanut butter
1 pottle cherry tomatoes
2 cups frozen peas
2 tablespoons soy sauce
Juice of 2 limes
Grated rind of 2 limes
1 bunch coriander, roughly chopped
1/2 cup roasted peanuts, chopped

Heat the oil in a large frying pan and saute the chilli, onion, ginger, garlic and kaffir lime leaves for 2 minutes.
Add the pumpkin, coconut milk, water and peanut butter. Cook until soft. (10-15 minutes)
Add the tomatoes, peas, soy sauce, lime juice, rind and coriander. Cook until peas are bright green and the tomatoes are cooked.
Serve with rice.

Tofu Scramble with Mushrooms and Spinach

2 tablespoons olice oil
2 tomatoes, chopped
2 cloves garlic, crushed
3/4 cup sliced mushrooms
400g firm tofu, crumbled
1 bunch spinach
1/2 teaspoon soy sauce
1 teaspoon lemon juice

In a frying pan heat the olive oil.
Over medium heat add the tomatoes, garlic and mushrooms.
Cook for 2-3 minutes.
Rinse the spinach and add to the frying pan, along with the crumbled tofu, soy sauce and lemon juice.
Cover and cook for 5-7 minutes stirring occasionally.
Season with salt and cracked pepper before serving.

Mediterranean style couscous with Tofu

1 1/2 cups vege stock
1 cup couscous
2 tablespoons olive oil
400g firm tofu, cut into bite sized pieces.
2 spring onions, sliced.
2 teaspoons crushed garlic
1 1/2 cups chopped tomatoes
1/4 cup chopped fresh basil
1/4 cup lemon juice

In a saucepan bring the vege stock to a boil.
Stir in the cup of couscous.
Remove the pan from the heat and let stand for 5 minutes, or until the liquid has been absorbed.
Put 1 tablespoon olive oil in a large frying pan.
Over medium heat, add the tofu, spring onions and garlic.
Cook for 10 minutes or until the tofu is golden, turning carefully.
In a large bowl mix together the couscous and tofu mixture.
Add the remaining olive oil, the tomatoes, basil and lemon juice and toss to combine.
Season with cracked pepper.

Chewy Choc Chip Cookies

This is the only choc chip cookie recipe I will use. Perfect chewy cookies every time.

1 cup Olivani, melted
2 1/4 cups bread flour (must be bread flour)
1 teaspoon salt
1 teaspoon baking powder
1/4 cup sugar
1 1/4 cup brown sugar
2 x no egg
2 tablespoons soy milk
1 1/2 teaspoons vanilla extract
2 cups dark choc chips

Preheat oven to 190C
Sift the flour, salt, baking powder and baking soda in a large bowl and set aside.
Pour the melted butter into a separate bowl.
Add the sugars and cream together with the butter on medium speed.
Add the no egg, 2 tablespoons of milk and vanilla extract and mix with a fork until well combined.
Slowly fold this into the flour mixture until thoroughly combined.
Add the chocolate chips.
Put the dough in the fridge to chill for 15 minutes.
Place baking paper on a baking tray.
Roll the cookie dough into small balls and place on the tray. Do NOT flatten.
Make sure the balls are set at least 3cm apart as these cookies will spread out. The bigger the ball the bigger the cookie.
Bake for 12-15 minutes or until golden brown. Check the cookies every 5 minutes.
Place on a cooling rack for 10 minutes.

Chocolate Self Saucing Pudding

Pudding:

100g Olivani, softened
3/4 cup sugar
1 no egg
1 teaspoon vanilla essence
1 1/4 cups plain baking flour
2 teaspoons baking powder
1 tablespoon cocoa
2 cups boiling water

Sauce:

1/2 cup brown sugar
1 tablespoon cornflour
1/4 cup cocoa

Preheat the oven to 180C.
Beat olivani, sugar, no egg and vanilla.
Sift flour, baking powder and cocoa together in a bowl.
Fold the flour mix into the beaten mix.
Spoon mixture into a greased ovenproof dish.
Slowly pour sauce mixture over (whisk together the sauce ingredients).
Carefully pour boiling water over the back of a spoon onto the pudding.
Place in oven and bake for 35 minutes or until it springs back when lightly touched.

Corn Dogs!

1 pack vege hot dogs
1/2 cup standard flour
1/4 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon sugar
1 x no egg
1/3 cup plain soy milk
1 tablespoon kremelta
Plain popsicle sticks
4 cups oil

Precook the sausages and insert a popsicle stick into one end of each sausage.
Fill a large deep pan or a large pot with oil and eat to 180C.
Combine all dry ingredients in a bowl.
Add the kremelta and cut it in using a fork or a knife, until the mix resembles small peas.
Mix the milk and no egg into a cup and then mix this in with the cornmeal mix.
Pour the batter into a tall glass.
Dip the sausages into the batter, letting the excess drip back into the glass.
Drop the sausage into the hot oil and let fry for 1-2 minutes, watching until the batter turns a golden brown.
Grab the sausage out with tongs and drain on a paper towel.

Italian Meatball Sandwich

1 cup chopped eggplant
1 cup sliced zucchini
450grams firm tofu, cut into small cubes (keep the water)
1/2 cup breadcrumbs
1/4 cup whole wheat flour
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 teaspoon basil
1 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon garlic powder
1 teaspoon mustard
1 cup chopped onions
1 cup olive oil
4 cups of your favorite pasta sauce
6 hot dog rolls, split

Heat 1/2 cup oil in a pan over medium-high heat.
Add onions, and then garlic, stirring until onions are tender.
Add vegetables and cook until they are tender.
Add 1 cup of the pasta sauce and gently stir together.
Add 1/2 portion of each spice.
Cook and stir until heated through.
Turn off the heat and let the mixture cool for 20 minutes.

Mix in the cubes of tofu, breadcrumbs and whole wheat flour, as well as the remaining 1/2 portions of spices.
If the mix becomes too dry, add a little of the water from the tofu and some a few teaspoons of the pasta sauce, enough to bring the mix to a good consistency for rolling "meatballs".

Heat the remaining olive oil of medium heat in a clean pan.
Cook the "meatballs" for 5-10 minutes each, stirring occasionally to get an even browning.
Drain on paper towels.
Spoon onto hot dog buns and top with warm pasta sauce.

Awesome Sausage Rolls

1 can of Sanitarium Nutmeat
1 onion, diced
2 -3 tablespoons of tomato paste
1-2 tablespoons gravy powder
1 teaspoon salt
1 tablespoon sesame seeds
1 teaspoon sugar
2 tablespoons oil
1/4 cup fine breadcrumbs
1 pack of puff pastry (neway brand are vegan. I think homebrand is too actually)


Preheat oven to 200C and prepare a baking tray with baking paper.
Have the pastry thaw out on the bench while you prepare the following..
Heat the oil in a large pan and gently fry the onions until they become clear.
Add in the can of nutmeat and stir it around on low-medium until it starts to heat up.
When you notice it getting a tad dry, add in the tomato paste, gravy powder (teaspoon by teaspoon) sugar and salt. You can add in more or less of whatever, of course depending on your taste preferences
Slowly add in the breadcrumbs teaspoon by teaspoon, mixing it all together. You most likely won't need all of it, it's there to add more 'texture' and absorb excess moisture.

Cut pastry sheets in half.
Once it's to your taste preferences, spoon the mix from the pan to near the edge of the pastry sheet and roll the pastry together so it looks like a sausage roll.
Brush the sides with water or soy milk to make them stick together.
Brush the tops lightly with soy milk and sprinkle some sesame seeds on top.
Place the sausage rolls on the oven trays in the middle rack for about 15-20 minutes, or until golden brown.

Spicy Oaty Apple Loaf

125g Olivani
3 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon cinnamon
1 cup brown sugar
3 large apples grated
1 teaspoon ground mixed spice
1 cup sultanas
1 cup water
2 x no egg, beaten
1 cup rolled oats
1 ½ cups plain baking flour

Put olivani, baking soda, spice, cinnamon, sugar, apple, sultanas and water into a large pot and bring to the boil.
Turn off the heat and let the mixture cool for about 15 minutes.
Beat in the no egg and rolled oats.
Sift the flour and baking powder into the mix fold together.
Pour into a well greased loaf tin.
Bake at 180C for 45 minutes, or until a toothpick comes out clean.
Leave in tin for 10 minutes before turning out onto cooling rack.

P.S. This recipe turns out awesome in muffin tins too, just reduce the baking time to about 30 minutes.

Fresh Pasta

1 2/3 cups unbleached white flour
1/2 cup chickpea flour (they sell bags of this at Fruit World)
2/3 cup water
1/2 - 3/4 teaspoon salt (this is optional. due to this being egg less it will taste a little bland, so the amount of salt, if any, is to up to you)
NOTE: If you want to make lasagna sheets or dough for ravioli, add 1 tablespoon olive oil to make the dough more suitable for stretching and shaping.


Mix the white flour, chickpea flour and salt together in a large bowl.
Slowly pour in the water and stir with a fork until the dough starts to come together into a ball/
Knead the dough on a lightly floured board for about 10 minutes, or until the dough becomes smooth. (Note: Humidity makes the dough harder to work with).
Place the dough in a plastic bag and let it sit for at least 10 minutes.

Roll out the dough and cut into small-medium portions. Keep what you aren't currently working with in the plastic bag.
Roll each piece on a floured surface until it is about 1/2cm thick. Keep flouring the dough and the board to prevent sticking.
Cut your pasta to your desired width and length with a sharp knife.
Shake these a little to get rid of excess flour coating.

To cook, drop the pasta in to a large pot of boiling salted water.
Cover the pot with a lid and remove when the water starts boiling again.
Thin and fine noodles will only take about 5-10 seconds to cook, while thicker noodles will take about 15-30 seconds.

Drain the pasta and serve with your favorite sauce.

Perfect Vegan Brownies

1/2 cup canola oil
1/2 cup maple syrup
1/4 cup soy milk
1.5 teaspoons vanilla
1/2 cup white flour
1/2 cup wholewheat pastry flour
1/2 cup cocoa powder
1/2 cup sugar (1/4 white and 1/4 brown sugar works well too)
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup dark chocolate chips
1/2 cup walnuts (optional, of course)

Preheat oven to 180C.
Lightly oil an 20cm square GLASS pan.
Whisk the milk, vanilla, maple syrup and oil together in a small bowl.
In a separate bowl combine the flours, cocoa powder, sugar, baking powder and salt.
Fold the dry ingredients into the wet mixture. Don't over mix.
Fold in the chocolate chips and walnuts, if using.
Put the batter in the pan and spread out evenly.
Bake for 35 minutes.
Do not over bake.
Let cool in the pan before cutting

Baked Potato Chips

Cooking spray (or use baking paper)
1kg potatoes (to make a nice large bowl full), cut into 1/4mm thick slices
3 tablespoons olive oil
1 tablespoon salt
A pinch of your choice of seasoning(s)

Preheat oven to 205C
Lightly spray 2 baking trays with the cooking spray, or alternatively place baking paper on the trays. Set aside.
Put the sliced potatoes in a large bowl with the oil, salt and your choice of seasonings. Toss to combine.
Arrange the slices on the trays roughly 1cm apart.
Place them in the oven, and rotate the trays halfway through, until potatoes are crisp and golden. This will take about 30 minutes depending on your oven.
Spread out the chips on paper towels or baking paper and let dry for 5 minutes.
Sprinkle with a little salt or more of your seasoning.

Sweet As Apple Pie

This is not my pie. The post just looked really dull without a photo.

Crust:

1 cup flour
1/2 cup vegan margarine (I use Olivani Lite)
1/4 cup chilled water

Filling:

5 deece sized apples, or thereabouts
Cinnamon
Brown sugar
Nutmeg

Preheat oven to 230°C

Filling: Peel, quarter, core and cut apples into chunks which are suitable for a pie. Roughly the size of a 10 sent piece (bit bigger, maybe?), I guess but you know, not circular, or flat. Or you could make them circular, that'd be pretty sweet, it'd just take ages. Put apple pieces in pot with enough water to cover them, put on the pot lid, bring to boil then turn the heat down and let them simmer till they are sufficiently soft. Once soft, drain the apps and season to your taste with cinnamon, brown sugar and nutmeg.

Crust: Cut margarine into flour until it looks somewhat breadcrumb-ish. Add water bit by bit until it all sticks together, dough like. You probably won't need the whole amount of water, so do it bit by bit! I used the whole amount and it was too sticky to roll out, had to add extra flour. You can do that if you want, I guess. Roll out into a pie shaped ... shape, bung into pie tin. It should have bits hanging over the edge. Remember to leave some dough out for the pie top, idiot.

Pour āporos into crust covered pie tin. Sprinkle over some extra cinnamon/nutmeg/sugs etc if you are so inclined. Roll out remaining dough, place over apples. Flip in the hanging bits and pinch around the edges to make a sweet crust. I don't recommend a Pizza Hutt-esque cheesy crust for this pie. Although cheese and apple ain't that bad together. You could try it. Vegan cheese, of course.

Place the pie lovingly in the oven. After 10 minutes, lower temperature to 175°C. Bake for another 20 - 30 minutes. I did mine for about 25 minutes, and the top was sweet as, but the bottom could've been a bit more cooked. So maybe 30 minutes is good. It should be a lovely golden brown colour. If it is black, you have cooked it too long. Better luck next time.

Serve with soy icecream, or if you're cheap like us, soy milk, which is pretty fucking good too.

NB: You can throw some sugar and cinnamon into the crust mixture if you like a sweet, sweet pie. Also don't go easy on the sugar when seasoning the apples. It's not suppose to be healthy, it's suppose to be delicious.

Sorry, no pictures, this pie was literally gone within 10 minutes of coming out of the oven.

Chocolate Chip Cookies

2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
Vegan chocolate chips/drops (We just smashed up some Whittakers Dark Ghana and Dark Chunks)
1 cup sugar
1/2 cup canola oil
1 teaspoon vanilla essence
1/4 cup water

Preheat oven to 180°C

Mix flour, baking powder, salt and chocolate in a bowl. Making a valley in the middle. Pretend the chocolate is mini-a-ture cows. Stage a wee farm play. Put it aside for awhile.

In another bowl, mix up the sugar and the oil. Then mix in the vanilla. Then mix in the water. Or if you're lazy like me, ignore the rules and do it all at the same time. Pour the wet stuff into your chocolate cow covered valley. Resume play. Make a big deal over the drowning chocolate cows. Have a moment of silence. Mix, but just enough so it's you know, mixed. Over mixing causes tuff cookies. Maybe that's what you want.

Drop spoonfuls onto whatever it is you're cooking it on. I'd suggest a baking sheet adorned baking tray. By the way, if you're using baking sheets, preheat them along with the oven. I didn't use baking sheets. Infact, I lightly floured the bottom of a roasting tin. I don't even own a baking tray. I like to squish them down with a fork a bit. You don't have to. Maybe you could squish them down with a potato masher. Once you're done fucking around, put them in the oven.

After 5 minutes, flip your tray around. Even baking. Put them back in for another 4 minutes. This will produce a soft, chewy cookie that hardens as it cools. I left mine in for a little bit longer because the original recipe had waaaaaay too much baking powder in it, and my cookies spread like chicken pox at a kindergarten. Remove cookies, put them on a cooling rack to cool. Or a plate, in my case, because I don't own a cooling rack either.

Enjoy your delicious cookies. Make sure you stash some before your flatmates eat them all. Om nom nom.

No photos coz I can't be bothered, but I'm pretty sure you all know what a chocolate chip cookie looks like.

Easy As Shortbread

(Sorry about the shitty picture, I wasn't really interested it making these look good at midnight-ish, just wanted to see how they tasted, haha.)

1 cup vegan margarine (I use Olivani Lite)
1 cup icing sugar
1 cup cornflour
2 cups plain flour

Preheat oven to 150°C

Cream marg and sugar until it's light and fluffy. Don't be weak about it, it really needs a good creaming. Sift in the cornflour and flour, and knead.

Like the cookies below, you can roll into balls and squish a bit on a baking sheet covered baking tray, or you can roll the dough out and cut it into shapes. Cocks and tits would be pretty humourous, depending on who you're planning on giving these to. Might want to stick to hearts and stars for Nana. They should be between a half a cm and 1cm thick.

Bake for 25 - 30 minutes. Keep an eye on them, they're not suppose to go brown, but "slightly golden", aww bless. Remove from oven, cool, devour. Or you could dip them in chocolate and let them set, OR make some chocolate filling and squish it between them... that'd be pretty sweet.

Vegan Chocolate Cupcakes

Candyfloss frosting with hundreds and thousands

Cupcakes:

1 cup soy milk
1 teaspoon apple cider vinegar
3/4 cup sugar
1/3 cup canola oil
1 teaspoon vanilla essence/extract
1/2 teaspoon of some other essence extract (almond, coconut, chocolate, or more vanilla. Whatevs.)
1 cup flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Preheat oven to 175°C. Line ya muffin tray with pretty pretty cupcake liners, or use none and save the universe.

Whisk soy milk and vinegar in a bowl. It will curdle, don't worry, it's suppose to. Set it aside for a few minutes. Once sufficiently gross looking (approx. 3 minutes) add sugar, oil and essences, and beat until foamy.

In another bowl sift together the flour, cocoa powder, baking soda, baking powder and salt. Pour wet into dry in two lots, and mix until there are no large lumps. A few small lumps are OK. The mixture will be quite wet, but that's how we like it, right?

Pour mixture into liners, filling 3/4 of the way. Bake for 18 to 20 minutes, until something inserted into the centre comes out clean. I do not recommend any extremities. I generally use a chopstick, because we just don't have toothpicks. Transfer to a cooling rack and let cool completely. This step is imperative if you plan on frosting these suckers. Warm cupcakes + frosting = sticky, disastrous mess.

Frosting:

1/2 cup Kremelta
1/2 cup vegan margarine (Again, I use Olivani Lite)
3 1/2 cups icing sugar
1 1/2 teaspoons vanilla essence/extract
1/4 soy milk

Beat Kremelta and margarine together until fluffy. Add the sugar and beat for another 3 minutes. Add vanilla and soy milk, and beat for another 5 to 7 minutes until even fluffier. I cannot tell you how important it is that you beat the shit out of this stuff. When you add that soy milk, it's gonna look fucking gross. You have to beat it until your arms are going to drop off. Some of you boys really won't have a problem with this, but for the ladies, you're gonna have to drop shoulder on this shit. The longer you beat it, the lighter (in colour) it gets, and the fluffier it gets.

Add food colouring or whatevs if you want it to look pretty. Obviously this is vanilla frosting. Chuck in some cocoa powder if you want chocolate, or whatever flavoured essence/extract, etc.

Peppermint frosting with Skittles

EDIT: This recipe is from the book Vegan Cupcakes Take Over The World, so credit where credit is due to Isa Chandra Moskowitz and Terry Hope Romero.

Welcome to Vegan NZ

Hey guys. I decided to start this blog for a few reasons. I was inspired by the punkas vegetarian/vegan forum to begin with, but realised that not everyone in NZ uses punkas, though it's probably getting pretty close, haha. Secondly, I'm really lazy, and hate having to search through thousands of pages for vegan recipes. In saying that, there are a few really good recipes sites around (links in the side bar) - I just thought it would be nice to have a little NZ vegan community going on. The other good thing about having a NZ vegan blog is that all the recipes will use ingredients that everyone else can access - occasionally a problem when using recipes from the States, etc. What I'd ultimately like to happen is have people join the blog as members, and have access to the account, and be able to post their own recipes/photos up as the make new dishes. So, if you're interested in having your recipes shared on here, give me an email: jayherself@gmail.com, and I'll add you to the blogs member list. Choice.

I'm going to put up a few recipes now, but they are all for sweet treats! I'd be really keen for some people to share some less unhealthy recipes, because my sweet tooth is getting the better of me! If you have some things you'd like to cook/bake/make, and don't have a recipe, feel free to use this blog to ask if anyone else has it!

Edit: I'd just like to add that my sweet profile pic of Moz was actually a .gif, with Meat is Murder on it, but for some reason blogspot has frozen it on his lovely face only. I don't actually think I'm Morrissey.