
Vocal Vegan
Posts by Vocal Vegan:


University of Kale Powerhouse Green
University of Kale Powerhouse Green
University of Kale Powerhouse Green
Half head of Kale
2 whole limes
1 large bunch of celery
Just juice all these green goodies
Notes:
Never throw away pulp… either compost it or
Simmer in boiling water, strain, use as a stock base, then compost it.

Silky Sharon Fruit Breakfast
Silky Sharon Fruit Breakfast
Silky Sharon Fruit Breakfast
Pureed Sharon Fruit (persimmons), with a silken layer of vanilla and cinnamon tofu, topped with maple roasted pecans.
3 Sharon Fruit
350g Firm silken tofu
2 tbsp powdered sugar
1 tsp vanilla extract
1/2 tsp sweet cinnamon
Maple roasted pecans
1. Prepare Sharon Fruit: remove top plate, peel and puree.
2. Divide puree into four small dessert bowls.
3. Blend other ingredients together until smooth and creamy.
4. Pour over top of pureed Fruit.
5. Top with pecans.
6. Refrigerate before serving.

Pea, mint and smoked Tofu Risotto
Pea, Mint & Smoked Tofu Risotto
Pea, Mint & Smoked Tofu Risotto

Oil Free Kaffir Lime Leaf Dressing
Oil Free Kaffir Lime Leaf Dressing
Oil Free Kaffir Lime Leaf Dressing
Beautifully zingy salad dressing to brighten dull days, so quick and easy made in a mini blender.
4 kaffir lime leaves
Juice of one lime
2 tbsp orange juice
2 tbsp sweet chilli sauce
1. Add all the ingredients to a mini blender and blend.
The photos show the dressing on the following salad:
Pea shoot and wild rocket salad leaves.
Chestnut mushrooms.
Maple roasted pecans.
Maple roasted pine nuts.
Orange segmented.
Orange beauty tomatoes.

Vegan Traditional Christmas Cake
Vegan Christmas Cake
Vegan Traditional Christmas Cake
Follow this step by step guide to a beautifully moist vegan christmas cake.
400g mixed dried fruit
75g candied peel
60g dried cranberries
40g dried blueberries
85g glacé cherries
100ml rum/brandy+feeding
175g dairy free margarine
125g coconut sugar
50g light brown sugar
30g black treacle
Zest of large orange
Zest of a lime+the juice
350g plain flour
40g ground almonds
1 tsp bicarbonate of soda
1 tsp mixed spice
1 tsp cinnamon
1 tsp nutmeg
120ml soya milk
60g flaked almonds
The cake
1. Add all dried fruit in a deep sided bowl, tip over alcohol and stir.
2. Leave overnight in a covered bowl.
3. Preheat oven to 140c and line a deep 20cm cake tin.
4. Whisk all ingredients together in high speed mixer until creamy, except flaked almonds and soaked fruit.
5. Change attachment for a dough hook.
6. Add soaked fruit and flaked almonds.
7. Combine well but don’t over mix.
8. Transfer mixture to your lined tin.
9. Bake for 2 hours or until inserted knife comes out clean.
10. Cool in tin.
11. When fully cool, store in airtight container.
Feeding your cake
Feeding your cake will ensure it is as moist as possible for the big day.
The amount of times you feed your a cake will depend on how strong you want the flavour to be, it is possible to overfeed your cake.
It’s a good idea to feed once the after it’s initially baked, then no more than four times while the cake is maturing.
1. Pierce holes in your just-cooked cake with a skewer and spoon over 2 tbsp of alcohol until it has all soaked in.
2. Feed your cake with 1-2 tbsp alcohol every fortnight until you ice it, re-wrapping it each time and storing in an airtight container.
3. Don’t feed the cake for the final week to give the surface a chance to dry before marzipan and icing.
4. Marzipan and ice the cake a week before the big day.
Notes:
Store in air tight container and finished cake will freeze well.

Smokey Pea & Mint Soup
Smokey Pea & Mint Soup
Smokey Pea & Mint Soup
This beautifully vibrant and warming soup will serve four easily, served here with chunky rustic sourdough, it’s sure to be a family favourite.
Made in a soup maker or a saucepan on the hob.

Green Goddess Smoothie
Green Goddess Smoothie
Green Goddess Smoothie
A beautiful vibrant smoothie which is totally delicious and contains many benefits…
fiber
healthy fats,
vitamin C
vitamin E
vitamin B6
potassium
magnesium
folate
Iron
Just blend…
1 avocado peeled and pitted
1 pear peeled and seeded
450ml coconut water
1 tbsp coconut butter
2 handfuls of spinach
1 tsp spirulina

Granny’s Favourite Lemon Cake
Granny’s Favourite Lemon Cake
Granny’s Favourite Lemon Cake
Zingy light sponge with all the culinary naughtiness of childhood birthdays.
275g self raising flour
1 tsp baking powder
100g caster sugar
50g stevia
Juice and zest of one lemon
100ml olive oil
170ml cold water
1/2 tsp lemon extract
Frosting:
Vitalite or other vegan butter
Icing sugar
1 tsp. Lemon extract
Candied Lemon
1. Simple all in one method in a high speed mixer.
2. Divide mixture between two lined sandwich tins
3. Bake at 180c for around 20 minutes or until an inserted knife comes out cleanly.
Notes:
If frosting is too thick, use a little lemon juice to thin to desired thickness.

Olive Tapenade Tear and Share Bread
Olive Tapenade Tear and Share Bread
Olive Tapenade Tear and Share Bread
Tapenade for in-between your spirals:
130g Green Olives
15g capers
2 tbsp olive oil
2 minced garlic cloves
Black pepper
2 tsp lemon juice
1. Make tapenade in a mini blender and set aside while you make the bread.
550g strong white bread flour
2 tsp sugar
2 tbsp olive oil
1-1/2 tsp salt
310 ml warm water
Machine: Use basic Dough setting then knock back dough for 2 minutes before shaping.
By Hand: In a large bowl, dissolve the sugar in warm water and then stir in yeast.
2. Allow to proof, yeast resembles a creamy foam, about 5 minutes.
3. Mix oil into the yeast mixture then flour and salt .
4. Knead dough for 7-10 minutes.
5. Leave to Rise in a warm place for 25 minutes covered with a tea cloth.
6. knock back the dough, shape dough into a rectangle shape.
7. Spread tapenade over the dough.
8. Roll up the dough from the short end like a swiss roll.
9. Cut into slices.
10. Transfer to an oiled baking tin and leave to rise again.
11. Drizzle with olive oil and bake for 15-20 minutes at 220c.



















