Bespoke vegan cupcakes, cakes and biscuits for all types of celebration and events. Location in Edmonton, North London, offering local deliveries and collections.
1 cup of hot water with half a vegetable stock cube
1 cup of cashew nuts (soaked for at least 2 hours with water)
1 roll of puff pastry
1 tbsp coconut sugar
1 tsp melted butter
Directions
Throw all the vegetables into a frying pan and cook until they begin to go a little soft or a light brown colour. If you find that your vegetables are sticking to the bottom of the pan, add some warm water to it.
While that is cooking, prepare your cashew sauce by draining them first. Add it to the blender with your coconut sugar and the cup of vegetable stock water. Blend it until creamy 🙂
Take the vegetables off the heat and add the cashew sauce into it, stirring until fully covered. Set aside.
Roll out the puff pastry, cut it half way so that you have two squares.
Gently place each square pastry into your cooking pots or a non-stick baking tray. Pressing down on the sides so that the pastry takes form of the pot.6. Pour the vegetable mixture evenly into both pots.
Fold over the remaining pastry to cover the filling. It should close perfectly, without leaving any gaps for your filling to over spill.
8. Glaze it with some melted butter and coconut sugar for that extra taste.
9. Place into the oven for 20 minutes, until the pastry hardens, rises and becomes golden.
I forced myself to go to my Pilates class the other day after not getting much sleep. Seriously, it was a battle. But, guys, I did it! I promised myself that, afterwards, I’d go home and make a nice smoothie. Because all this cake baking is making me feel extra unhealthy, plus I miss making them. So here it is…
Oh, and I also used prickly pear cactus water instead of plant-based milk, and OMG, it’s the best thing ever! If you haven’t already, you gotta get yourself some and try it ASAP! Click here to buy.
Ingredients
4 tsp crushed almonds
4 mint leaves
1 parsley stem
1 tbsp pumpkin seeds
1 tbsp Hemp seeds
1 1/2 cups cactus water
1 tsp agave syrup
1/4 cup of blueberries
2 pears
1/4 cup of chopped celery
…yes, it’s very random but it’s yummy, I promise! Just chuck it all into a blender.
TIP:
It taste better cold so add a few ice cubes into the blender 😊 x
I made these ages ago and have only just recently remembered that I was meant to write-up the recipe for you lot, but completely forgot to do so. Sorry, here it is…
Firstly, you gotta make sure you check out the Pink Power Tonic by Misty Day Plant Potions. The powder gave this smoothie those beautiful shades of pink and a sweet but refresssshing flavour.
100% VEGAN. 100% Dragon fruit (Pitaya) powder. 100% natural and contains NO sugar. You can add a teaspoon of powder into hot drinks, desserts, smoothies, drinks and baking in general for extra nutrition and colour! I love knowing that I have a completely natural and vegan food colouring for my smoothies. It’s quite pricey for 50g BUT it will last if you use it well and is very much worth it.
Click here to view the product, they also do a range of other tonic powders that help provide energy, detox, calmness and have their own individual benefits.
I bet you never thought of Turmeric in a latte before? Scroll down if you want to jump straight to the ingredients. But, you should really read this…
Turmeric is part of the ginger family therefore has anti-inflammatory properties that help to heal wounds and irritation, so it’s often used for skin care. The herbs antiseptic properties help to reduce acne scars, spots and pigmentation when consumed consistently. It has loads more benefits including helping with digestive issues, building your immune system and managing depression! Whenever I’ve taken it, I’ve noticed that it puts me in a really calm and relaxed state, all I want to do is just cuddle up and sleep. That means something right?
Turmeric produces a chemical called Curcumin, which gives it that beautiful golden colour. Curcumin is proven to help with joint pain, stiffness and the functioning of the kidneys and brain, keeping them all very healthy. You should actually take black pepper with turmeric as it will absorb it a lot more! When you read on, you will find a link to the turmeric paste that I used to make my latte, this already has black pepper inside, so you don’t have to worry about that.
You coffee & black tea lovers should definitely start replacing your daily drinks with this! If you didn’t know, caffeine actually soaks up all of the iron packed meals that you might be consuming with your tea’s and coffee’s, making you even more tired. Therefore triggers migraines and headaches and possibly leading to iron deficiency. I know this because I went through a stage where I was constantly researching how to boost my iron levels once I became vegan, and stumbled across this fact. Also, GREEN TEA, I didn’t know this before, but most green tea’s contain caffeine. So watch out for that! Drinking it with a meal can decrease iron absorption by 50% or more.
I stopped having normal tea for about 6 months when I first became vegan and let me tell you now, I noticed a MASSIVE DIFFERENCE! I replaced my tea’s with herbal’s and I felt a lot better for it. Now I’m trying out Turmeric Latte’s and Matcha tea’s.
Try this out…
INGREDIENTS
1 cup of Almond milkÂ
1 tsp of ginger Turmeric paste (see the link on the image below to check out the paste that I used)
5 dates
Boil the almond milk with the dates in a saucepan. Once it’s heated, pour it into a blender and blend 😊 The blender will naturally give you that thick latte texture and will be really fluffy. The longer you leave it blending, the better.
lt; span style="line-height: inherit">The flavour is naturally sweet, with a spicy hint that finishes it off. I have a sweet tooth so I usually add some sort of natural sweetener to my hot drinks, but found that with this Turmeric Latte, it wasn't so necessary. The colour, well, it's a refreshing bright yellow as you can see, a colourful drink is always the best! The brand has two mixtures, ginger and vanilla. I haven't tried the vanilla but I'm imagining it’s just as great. I highly recommend buying this amazing product, it’s small but powerful and will last a long time!
Truth is, I haven’t been wanting to make many smoothie breakfast bowls recently because it’s so cold and no one really wants to have freezing cold stuff for breakfast, especially when it’s like 8 in the morning. And you can’t even be lazy because you’ve run out of cereal and milk to fall back on! So grab yourself some fruit and oats for this one.
This is an oats breakfast bowl, topped with loads of yummy fruit that go really well together, plus some pumpkin seeds (my favourite) and chia seeds. Oh yh, and a little bit of chocolate sauce. To be honest that chocolate sauce absolutely made it!
Just boil together 1 1/2 cups of oats and 2 cups of water in a sauce pan for about 4 minutes (2 minutes on high heat, 2 minutes on simmer) Add a little more water if your oats become quite lumpy and start to stick to the pan. Prepare as many fruits and seeds as you like while it’s cooking and that’s it 😊 so simple and so worth it.
Bag of Pretzels – crushed – Leave some whole pretzels for toppings
STEP 1. MIX ALL THE INGREDIENTS TOGETHER AND PLACE INTO THE OVEN FOR 30 MINUTES.
SAUCE
10 dates
1 cup of HOT water
2 tablespoons of Cacao powder
2 tablespoons of caramel syrup
pinch of salt
STEP 2. While the cake is cooking, BLEND ALL INGREDIENTS listed above for the chocolate and date sauce! It should become thick, if you find that it is quite runny, add some more dates to the blender.
STEP 3. Wait for the cake to completely cool down before coating it with the sauce.
STEP 4. Decorate your cake with the prezels in what ever way that you like, making sure to sprinkle the left over salt and crumbs over the top of the cake (that’s the best part) :)/
TIP:
Try to serve the cake straight away, or at least an hour or two afterwards. Avoid putting it in the fridge overnight as it makes the pretzels, and the cake in general quite soggy.
You know when you’re out and it’s freezing, or you’re at work on your lunch break and all you keep thinking about is going home to a nice warm house, sitting down on the sofa with a hot drink and putting on movie. This is me like every day at work. Although I’m not exactly working today, but I appreciate this so much…Just being able to wake up whenever and make a yummy hot chocolate, which by the way I haven’t made in forever because work generally makes me so lazy.
I hope everyone had an amazing christmas yesterday.
I literally finished making these at about 11pm last night. Yep, they should have actually been for christmas day but I somehow found the inspiration to bake late, what can I say.
So, here is my Apple and Cinnamon cupcake recipe… VEGAN AND GLUTEN FREE 🙂 Some are topped with caramel icing and some with Spirulina icing. Both just as nice.
Ingredients – makes 11 cupcakes
1 1/2 cups of self raising Gluten free flour
1/2 cup of brown sugar
1 cup of milk – I used rice milk
2 tbsp of vegan butter
1 tsp baking powder
1 tsp baking soda and 4 tbsp hot water – mix the two together
2 tbsp lemon juice
1 1/2 cup apple sauce
2 tsp of cinnamon powder
Chuck all the sponge ingredients mentioned above into a bowl and stir until well combined. If the mixture is too thick, keep on adding a little bit of milk until it thins out.
Pour evenly into cupcake holders and place into the oven for 25-30 minutes on 180º
Make sure your cupcakes have completely cooled down before decorating them with icing.
Sad to say that these aren’t gluten-free, I wish they were. I mean, I originally used gluten-free flour on my first attempt at making these, but I messed it up so badly and ended up wasting the entire packet of flour. Such a me thing to do. I couldn’t actually be bothered to go out in this freezing cold weather to buy more, so plain flour it was…
Makes 9 biscuitsÂ
Ingredients
1/2 cup of vegan butter
1 1/2 cups of plain flour
1/4 cup of brown sugar
1 tsp of baking powder
4 tsp of rose-water
Method
1. Combine all the ingredients together.
2. Use your fingers to mix and rub into breadcrumbs.
3. Form the dough into a ball, knead and roll out flat using a rolling-pin.
4. Cut out your shapes and place them onto a non stick tray or grease proof paper.
5. Cook for 15-20 minutes on 180°c
Icing (optional)
2 cups of icing sugar
2 tbsp of vegan butter
4 tsp of rose-water
1 tsp water
Rose pigments (sub – pink food colouring
Method
1. Mix until thick and smooth!
2. Optional – Place the icing into 3 bowls,
3. Add the pigment (or food colouring) into each one, making sure you add more as you go along in order to get three different shades of pink.
4. Wait until the biscuits have completely cooled down before decorating them with your icing.
Hope you like these! They are super nice. If you do end up trying this recipe, let me know how they turned out 🙂
Oh, you should have seen the mess I made trying to make this cheesecake. I had to make the base twice because I somehow decided to cook it first which ovvvvvbiously made it go into a hard kind of sponge. Don’t know how I didn’t think that through before, but this is me in general when cooking or baking.
OAT BASE:
2 cup of gluten free oats – 1 cups blended into flour, 1 cup whole
1 cup of prunes (soaked for 10 minutes and blended)
1/4 melted Coconut oil
1 tsp of cinnamon
Direction:
1 – Combine all ingredients into a bowl and mix until it becomes a doughy texture – Add almond milk if too dry.
2 – Roll into a ball and place into a circle non stick pan.
3 – Press down using your hands or a spoon until the dough takes the entire form of the pan. See image below.
‘Cheese’:
4 cups of cashew nuts (soaked for 2 hours min)
1 cup of vegan cream cheese
2 tablespoons of lemon Juice
1 tsp of lemon zest
4 tablespoons of maple syrup
2 tsp of caramel syrup
1-2 cups of any nut milk – more if needed
Pinch of salt
For colouring:Â Indigo plant pigment
Direction:
1 – Firstly, blend the cashew nuts on their own, adding some of the milk to liquify it a little more if needed. The mixture should be thick and creamy, with no lumps!
2 – Add in the vegan cream cheese and all the other ingredients and blend until properly combined.
3 – Pour half of the cashew cheese mixture over the top of your oat base and flatten. Place into freezer for 10 minutes.
4 – Now, add your colouring to the remaining half of the cashew mixture and blend. ADVICE – If you are using Indigo plant pigment, only use a pinch! It is very strong and the colour spreads very easily. It also takes ages to get off your hands, so use a spoon.
5 – Pour on top of the first layer of cashew cheese, flatten and place into the freezer until it hardens. Take it out of the freezer 2 hours before you plan to eat it.
6. Pour the vegetable mixture evenly into both pots.
Tina's Vegan Treats 