Family Size

December32022

Vegan Christmas Pudding

Vocal VeganCakes, Dessert, Family Size, Occasions, Puddings

Vegan Christmas Pudding

Beautifully moist and capturing the best flavours of the season.

Cook now, refrigerate and microwave for quickness on the big day.

260g dried fruit

60g pitted dates chopped

115 dried apricots chopped

100ml rum or orange juice for alcohol free

50g plain flour or (#glutenfree flour)

60g breadcrumbs

2 tsp baking powder

1 tsp allspice

80g coconut sugar

1 dessert apple grated

Zest of one Orange

3 tbsp aquafaba

2 tbsp black treacle

1. Pour alcohol over dried fruit and leave overnight.

2. Oil and line a 2 pint Pudding bowl.

3. Mix Pudding ingredients together adding fruit in last, don’t forget to change to dough hook attachment. ( see cooks notes).

4. Spoon mixture into basin.

5. Steam for up to 3hrs.

Cooks Notes:

I used a normal steamer and ran the highest time cycle a few times, topping up the water as I went along.

You can add more alcohol to your Pudding while storing if you wish, pour a little over the Pudding base.

NB: Change to dough hook attachment before adding soaked fruit. This will prevent fruit getting broken down too much, you want that fruit juicy.

November282022

Cranberry & Orange Loaf

Vocal VeganCakes, Dessert, Family Size, Lunch box, Puddings

Cranberry & Orange Loaf

Bursting with all your favourite Christmas flavours of cranberry and orange, this and light and fluffy loaf brings the aromas of Christmas to your kitchen, and smiles all round.

210g cranberries

135g coconut sugar

100 ml olive oil

100 ml soya milk

1 tbsp apple cider vinegar

350 g self raising flour

2 tsp baking powder

1 tsp vanilla paste

Zest and …

100ml juice from a large orange

2-3 tbsp water

1. Preheat oven 180c.

2. Mix cider vinegar and orange juice into soya milk and set aside.

3. Add all ingredients, accept cranberries to stand mixer with whisk attachment.

4. Beat on high scraping the sides down as you go.

5. Change whisk attachment for ‘K’ beater or dough hook.

6. Add whole cranberries and mix on slow speed until well combined.

7. Transfer to a lined baking tin.

8. Bake for 30 minutes, turning oven down to 160 for a further 15 minutes or until inserted knife comes out cleanly.

March82022

Family Nut Roast

230g mixed nuts chopped
1 onion chopped
2 garlic finely minced
240ml vegetable stock
2 tbsp soy sauce
1 tbsp oil from chargrilled peppers antipasto
3-4 Chargrilled peppers from the jar(optional)
2 tbsp chia seed
6 unsweetened dried apricots finely chopped
1 tsp each dried thyme rosemary sage
1 slice brown bread
4 dark rye Ryvita

1. Preheat oven to 180C
2. Line a 2lb loaf tin, and lay chargrilled peppers from the jar at the bottom of your tin.
3. Sauté onions and garlic in the antipasto oil from jar, then set aside.
4. Add soy sauce to vegetable stock, stirring in chia seed and herbs, set aside.
5. Process nuts, bread, ryvita until roughly chopped.
6. Add chopped apricots until well combined.
7. Finally, add the stock and blend until smooth.
8. Bake for 40 mins until cooked through.
9. Cool in tin before turning out onto serving platter removing liner.

Notes:
You can substitute chargrilled peppers antipasto for olive oil and other toppings.

February162022

Biscoff Cake

Vocal VeganCakes, Dessert, Family Size, Kids baking, Occasions

Biscoff Cake

This recipe makes a divine two tier cake with creamy butter Icing, extra biscoff biscuits optional.

Cake ingredients:
100g biscoff spread
300g light brown soft sugar
500g self raising flour
2 tsp baking powder
150ml olive oil
450ml soya milk with…
2 tsp cider vinegar mixed in it.
2 tsp vanilla extract

Butter Icing ingredients:
400g Icing sugar
200g Vegan Margarine
250g Biscoff spread
1 tbsp plant milk

1. Preheat oven 160c.
2. Add all cake ingredients to a high speed mixer and blend into a soft consistency (all in one method)
3. Divide between two 8 inch lined sandwich tins.
4. Bake for 35-40 minutes or until an inserted knife comes out clean.
5. Leave to cool on racks before Icing.
6. Whisk all Icing ingredients together until smooth and creamy.
7. Use some of the Icing to sandwich the sponges together and remaining can be piped as you wish

Notes:
Biscoff biscuits optional

February152022

Pea, mint and smoked Tofu Risotto

Vocal VeganDinners, Entree, Family Size, Savoury, Tofu recipes

Pea, Mint & Smoked Tofu Risotto

With fresh mint, peas and smoked tofu this comfort bowl keeps you satisfied, and serves six easily.

2 tbsp. Olive oil

225g block smoked tofu diced

2 cloves smoked garlic chopped

15g fresh mint finely chopped

1 medium onion chopped

1 clove garlic finely minced

1/2 tsp. Liquid smoke

300g arborio rice

200ml leftover pea soup

1 ltr hot veggie stock

200g frozen garden peas

1. Heat the oil in a wok and add tofu.

2. Fry for 2-3 minutes on a high heat until starting to colour set aside on a separate plate.

3. Add the onion, sauté for five minutes until they start to soften.

4. Stir in the rice and cook for two minutes until translucent.

5. Start adding the veggie stock, a little at a time, allowing each addition to be absorbed into the rice before adding more stock.

6. Add in leftover soup.

7. Keep cooking and stirring the risotto, adding stock as needed.

8. Once all the stock has been added, simmer until the rice is just tender.

9. When the rice is almost done, stir in te peas, tofu, garlic and mint.

10. Simmer for a few minutes to heat through the peas.

Notes:

Left over soup or substitute with vegetable stock.

February122022

Vegan Traditional Christmas Cake

Vocal VeganCakes, Dessert, Family Size, Puddings

Vegan Christmas Cake

Naked 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.

February112022

Granny’s Favourite Lemon Cake

Vocal VeganCakes, Dessert, Family Size, Occasions, Puddings

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.

February102022

Olive Tapenade Tear and Share Bread

Vocal VeganBread, Entree, Family Size, Pizza, Savoury

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.

February102022

Three Tier Vanilla, buttercream and Jam Sponge

Vocal VeganCakes, Dessert, Family Size, Occasions

Three Tier Vanilla, buttercream and Jam Sponge

This easy and beautifully light sponge will become your favourite goto for the base of special occasion cake creation or teatime treat.

550g self raising flour

2 tsp. baking powder

200g caster sugar

100g stevia

Juice of 2 lemons

200ml olive oil

340 ml cold water

2 tsp. vanilla extract

Jam

Buttercream

1. Simple all in one method in a high speed mixer.

2. Divide mixture between three 8 inch lined sandwich tins

3. Bake at 180c for around 20 minutes or until an inserted knife comes out cleanly.

Notes:

Leave to cool in tins.

February82022

Lemon Drizzle Bars No Bake

Vocal VeganCakes, Dessert, Family Size, Kids baking, Lunch box, Puddings, Snack

Lemon Drizzle Bars No Bake

No Bake Lemon Drizzle Bars

Squidgy bars that taste just like your favourite lemon Drizzle cake, but without the guilt.

325g pitted dates
100g raisins
75g ground almonds
25g shredded coconut
25g cashews
1 tsp lemon extract
Zest of a lemon

1. Blend in a food processor.
2. Refrigerate in a lined container.
3. Cut into bars.

Notes:
High protein great for pack-lunch box/tea break.