Tag Archives: recipe

Plant Based Recipe of the Week – Week 2 – Happy Birthday to me!

Standard

Since becoming plant based, I’ve not tried many cake recipes (though I’m aiming to try my son’s recipe for brownies very soon!) so, instead of a birthday cake to celebrate my birthday, I went for my favourite dessert.

A few months ago, I was gifted the Ms Cupcake book ‘The Naughtiest Vegan Cakes in Town’ and went straight to the lemon curd slice recipe. I love a lemon dessert! Usually when cooking or baking something new, I stick to the exact recipe for the first time but this one said 550g sugar and I just couldn’t do it. I’m listing her recipe here with my changes in brackets so you can taste for yourself as to how sharp or sweet you want your lemon curd slice to be.

Lemon curd slice

For base:

200g plain flour (can be gluten free blend)

80g icing sugar

100g margarine/butter (can be dairy free)

80g shortening (I used 80g of dairy free spread, 180g dairy free spread in total)

Half teaspoon salt

Zest of one lemon

For topping:

500ml lemon juice (I used lemon from base + 3 lemons=50ml and topped up with water)

250ml water (I added this water too)

550g caster sugar (I used 150g and it was sharp but delicious)

130g cornflour

Zest of three lemons (juice as above) (adding another lemon will make it more tart but works- when our greengrocer has 10p lemons, I use 5)

130ml soya cream (approx. half the carton)

40g margarine/butter

 

Bake: oven: Gas 4/180ºC/350ºF

Grease or line with baking parchment a 13’ X 9’ tin

 

Makes 16-24 slices

 

Instructions

Preheat oven and line or grease tin.

In a bowl, mix together the flour, icing sugar, fat and lemon zest. (Like making pastry crumbs) Press into prepared tin and bake for about 10 minutes until lightly brown. (If using dairy free marg, it won’t go very brown but 10 mins should do the job) Remove and allow to cool.

Meanwhile, make the lemon curd. (Recipe says use a food processor or blender to blend lemon juice, water and caster sugar but I just stirred it in my large pan and it was fine) Put the cornflour into a separate, small bowl and add the lemon mixture to the cornflour a few tablespoons at a time, mixing together until you have a smooth thick paste with no lumps. Pour this paste back into the pan and stir to combine. Add salt and lemon zest.

On a medium heat, bring the lemon and cornflour mixture to the boil, stirring constantly with a wooden spoon, takes about 5 minutes. As the mixture begins to boil, you’ll see it tuning a darker shade of yellow and become thick and glossy. Allow the curd to boil for about a minute, remove from heat. Add the soya cream and marg and mix together. Let the mixture sit for 3-4 minutes and then pour over the curd evenly on top of the cake in the tin.

Allow to sit at room temperatue for at least 30 minutes before placing in the fridge in its tin for at least 2 hours or until the curd has firmed up to a cut-able consistency.

Cut into squares and serve sprinkled with icing sugar if you wish. Store  covered in fridge for up to a week.

I’m sharing more of the birthday love so you can download my first Witchlit novel ‘The Naked Witch’, until 5th December for just 99p/99c and if you enjoy it, you can pay back the birthday love with a few lines of review to help others find my books.

and for my friends across the pond

Thank you for sharing my birthday with me and I hope you come again for more recipes, dance, magic and books. Bright blessings xx

 

Advertisements

How much juice is enough? Part 2

Standard

Into our second week of juicing and, after the busy and exciting Saturday I had, dancing with Tribal Unity at the Lampeter Food Festival, I’m loving it and really feeling the benefits.

17005_1637467316511758_8560746038090504212_n

The juice recipes in the book to go with the video ‘Fat sick and nearly dead’ are useful and inspiring. Set out for each season, to encourage use of seasonal and local produce, we’ve tried a number of the ‘summer’ recipes. The food recipes, however, are not to our taste.

DSC_1435These are the quinoa and bean burgers, using the pulp from juicing, coated in nutritional yeast, served on spinach with tomatoes. This was not a successful dinner as spinach was disappointingly tough and burgers inedible. The recipes feel like someone has put together a group of ingredients that are ‘good for you’ rather than any tasting having gone on with the creation of the dish. Cumin powder stirred into a mix and then the whole baked in the oven is really unpleasant and left a hot feeling in my chest all evening. So…..we resorted to our own food.

DSC_1436 My plate on the left shows home made vege burgers while Mike has goat’s cheese and spinach lattice, served with sweet potato, peppers, sweetcorn and spinach. We’ve continued to eat our own food but changed the proportions on the plate. At least half has to be vegetable and less than a quarter each of protein and carbs.

We are drinking a green juice and a fruit juice each day, sometimes adding one more and eating our usual veggie diet. I’m still not eating dairy and I do feel better for it. Here are our three favourite recipes, from the book, online and from my dance teacher, Deana.

Morning Green Glory

4-5 large kale leaves

1 large handful of spinach

3 romaine leaves

1 cucumber

3 celery stalks (which we are omitting following the head slammer reaction!)

1 green apple

1 lemon (peeled or it’s very bitter)

 

Deana’s Morning Wake Up

2 oranges

2 carrots

2 rings of pineapple (about a quarter of a pineapple)

half a mango

2 passionfruit

I’ve been leaving out the mango most days as have only managed to ripen one before it went mouldy, in two weeks! Passion fruit are quite expensive so some days, I’ve been adding a peeled lemon instead.

 

Beet Delight

2 red apples

1 large beet

1 large carrot

1 lemon

This recipe is supposed to have a small turnip in as well but doesn’t need it.

I think two or three juices a day, with a vegetarian diet, upping the amount of vegetables and cutting back on protein and carbs, is a good balanced diet for me. I feel satisfied after my meals and have plenty of energy for physical work on the house and dancing and my mind feels clearer and more focussed when I’m writing.

Happy juicing!

11238267_1637468389844984_8865256178915990211_o