Archive for Vegan

Cilantro Mint Chutney

Diwali Mubarak! Happy Diwali!

I first had this Chutney at the Food Cart Fest a couple years back. I had it again this past weekend, while doing a cultural food tour in Surrey. Almost everything we ate, including deep-fried Pakoras and Samosas, came with this incredibly fresh sauce, which did a great job of cutting through the richness of the deep-frying.

It’s very similar to a chimichurri sauce–a combo of fresh, green herbs, acid, sweet and spice.

This would be an amazing condiment with any kind of grilled meat–especially lamb, but you can pretty much pair it with anything, as it packs quite the flavour punch.

I love how herbaceous it is–the freshness of the mint and the cilantro, along with a hit of acid in the form of lemon, balanced with the sweet tamarind, and finally, followed up with the spicy kick of the chilies.

It’s also really easy to make–no cooking required. Just blitz everything together in your blender until it looks like pesto, and voila!

Cilantro Mint Chutney

Ingredients:

  • 1 bunch fresh mint leaves
  • 1 bunch fresh cilantro, tough stems cut off
  • 1 green chili pepper
  • 1/2 tsp salt
  • 1/2 tsp cumin seeds
  • 2 cloves garlic
  • 1-2 tbsps lemon or lime juice (or a mix)
  • 1 tbsp tamarind paste
  • 1/4 cup water

Method:

  1. Wash the herbs and remove the bigger, tougher stems.
  2. Pack the herbs, garlic, salt and cumin into your blender and pulse to finely chop the herbs.
  3. Add the lemon juice and tamarind, and blend well.
  4. With the motor running, begin to add the water, pouring it into the top of the blender. Add water until it becomes a pesto-like consistency. You may not teen all the water, or you may need a little more to get it to the right consistency. Taste the finished chutney, and adjust for seasonings–add a little more chili if you like it hotter, more tamarind if you like it sweeter, etc.

 

Coconut Yogurt (Vegan)

I can’t think of a time where I had so much trouble with a recipe. I set out, months ago, to make a truly vegan yogurt, and I have failed so many times, I’ve lost count.

I was determined, though, to make it work, and I finally, finally, after much research and tweaking, got the formula right.

Coconut Yogurt vegan lactose free

I love my yogurt maker, and I use it all the time. Currently, my favourite recipe is to take a litre of half-and-half (10% fat,) mix in a packet of Yogourmet (which I buy from the Gourmet Warehouse–I’ve also seen it at Whole Foods), and set it for 8 hours. At the end, I have the world’s easiest, dreamiest, creamiest yogurt, which I consume in smoothies, or with chia and granola for breakfast.

As I’ve shared previously, I have Candida, which means I’m supposed to stay away from sugar and yeast (ha!), and I’m supposed to eat fermented foods like yogurt, kefir, kimchee, kombacha (not gonna happen), miso and sauerkraut. I also take a daily probiotic supplement.

Even if you don’t have Candida, eating fermented foods is a really important thing to integrate into your diet. Live bacterial cultures in our gut have so many benefits–they support your immune system to help you from getting sick, they help you to digest better, may help to heal allergies, and are great for your.. uh, plumbing (urinary tract).

If you’re a vegan, or lactose-intolerant, you don’t eat yogurt, as it’s made from dairy. There certainly are dairy-free yogurts out there made of nut milks, but they may not be completely dairy-free, as the live cultures used to make the yogurt may contain dairy.

There are now vegan probiotics on the market, including Now Foods (which I’ve seen at Whole Foods) and New Chapter (who are Canadian).

But if you are lactose-intolerant or vegan, and you miss yogurt, I’m going to show you how to make your own for a whole lot cheaper than you can buy in the store.

Here’s what you’ll need: 

  • coconut milk (cans, or you can make your own)
  • probiotic supplement capsules (vegan option if you choose)
  • a candy thermometer
  • agar
  • a yogurt maker (or you can try one of these methods)

When I make regular yogurt, I don’t use any thickener, like cornstarch or gelatin (which are two popular ones). The natural fat in the yogourt, the cultures, and the slow cooking time naturally thicken the yogourt. I’ll sometimes strain it after if I need a really thick yogurt. But when it comes to coconut milk yogurt, you have to thicken it. Otherwise, it’ll basically come out the same consistency it went in. You could use cornstarch, but gelatin is not an option here, as it’s made from boiling the bones of animals. Agar does a very similar job to gelatin, except that it’s made from seaweed, so it’s a good vegan/vegetarian substitute.

So… after much, much, much experimenting, I finally got it down. Here you go…

Coconut Yogurt (vegan/vegetarian/lactose free)

Ingredients: 

(for each can of coconut milk–it’s not a lot, you’ll probably want to double the recipe)

  • coconut milk (1 can or 375-400 ml homemade)
  • 4 tsp agar (add 1-2 more if you like it a thicker, Greek-yogurt like consistency)
  • 1 probiotic supplement capsule

Method: 

  1. Remove 1/4 cup of coconut milk from the can, and place it in a small bowl. Add the agar to the coconut milk, and stir well, until it is all incorporated, and not lumpy.
  2. In a small-medium saucepan, heat the rest of the coconut milk to 165 degrees F.
  3. Once it reaches 165 degrees, remove it from the heat. Whisk in the reserved coconut milk that’s been thickened with the agar. Whisk well until the mixture is smooth. Allow to stand and cool until the temperature reads 110 degrees F.
  4. Crack open the probiotic capsule and add its contents to the yogurt (you can’t add it when the yogurt is hotter, as the heat will kill off the live bacteria). Mix well to incorporate.
  5. Place the yogurt in your yogurt maker, and set the timer for 8 hours. Or try one of these methods if you don’t have a yogurt maker.
  6. When the yogurt is done, it will look watery. Give it a good stir, and put it in the fridge overnight, where it will thicken to the desired consistency.
  7. You can now sweeten the yogurt, if you wish, by adding fruit, honey, or maple syrup.

DIY Coconut Milk

A can of coconut milk is something my pantry is never without. I love that stuff. I use it a lot especially when I’m cooking vegan; it is an admirable substitute for whipping cream. I add it to pureed vegetable soups to give them that rich, creamy mouthfeel, I make ice cream, panna cotta and creme brûlée out of it. It’s also amazing in an Indian or a Thai curry.

DIY Coconut Milk

The problem with coconut milk is that the quality of the milk varies from can to can. I maybe just need to do more research, but I’ve not yet found a brand that I really have bonded with, so I usually just end up buying whatever’s on sale at the Asian Supermarket. Some are waterier, some are creamier… but it’s kind of a crapshoot. There is also some concern about BPA from tin cans.

So, for just as cheap, or maybe even cheaper, you can make your own. It’s incredibly simple–you just need two ingredients, a blender, and some cheesecloth.

DIY Coconut Milk:

Edamame Hummus (Vegan, Gluten-Free)

I am fortunate enough to live on Canada’s Pacific rim. Here, because of the ocean, and our proximity to China and Japan, we get to enjoy a huge variety of delicious, and often cheap, sushi. I love sushi, and I eat it at least once a week.

Edamame is another gift from Asia. This tasty young soybean bean is often served as a kind of bar snack: it’s salty and something you eat with your fingers. The vast majority (99%) of all the edamame we eat in North America comes from China. Until now.

Top right, Jacob MacKellar, "Prince Farming." Bottom right, the edamame he picked for me from his farm in Ontario. Left, the final result...

Top right, Jacob MacKellar, “Prince Farming.” Bottom right, the edamame he picked for me from his farm in Ontario. Left, the final result…

Jacob MacKellar is a 26-year-old farmer from Ontario, and he’s the first Edamame farmer in Canada. Canada’s own “Prince Farming” has committed to Edamame that is 100% Canadian grown and harvested. In addition, his Edamame are non-GMO (or genetically modified. On their website, they say, “Non-GMO indicates that we do not use genetically altered soybean seeds, nor do we modified the structure of the bean at any point in our research, development and production process.”

These tasty li’l beans are also super good for you! Like all beans, they have lots of fibre, are low in fat, and rock the protein.

Many people like to serve them just as they are–blanched in boiling water for about 5 minutes, and then sprinkled liberally with salt. You just pop them out of the shells and enjoy.

I decide to do something a little more complex with mine, and turn them into a hummus. Hummus is one of the world’s most perfect foods. It’s vegan, gluten free, and is full of protein. You can serve it as a dip, or you can put it in a sandwich or a wrap. This is my version, made with Edamame instead of chickpeas. It creates this beautiful, bright-green coloured dip that you can enjoy in so many different ways.

edamame hummus

Edamame Hummus

(adapted from Oh My Veggies)

Ingredients: 

  • 1 cup cooked, shelled edamame beans (I’m using MacKellar Farms’)
  • 3 tbsp tahini
  • 2 tbsps lemon juice
  • 1 clove of garlic, minced, or a whole head of garlic, roasted
  • 2 tbsps fresh herbs: cilantro or flat-leaf parsley
  • 3 tbsp olive oil
  • 1 tsp cumin
  • salt and pepper to taste

Method: 

Throw all the ingredients in a blender or food processor, and puree until smooth. Taste and adjust seasonings. Let sit for an hour or so, and then serve with your favourite chips or raw vegetables.

Asian-Inspired Soba Noodle Salad

It’s hot. Who wants to cook? Not me.

I’m craving fresh, cool, crunchy vegetables, instead. Minced green herbs that pack a punch. And a dressing that has a fiery afterglow.

asian inspired soba noodle salad.jpg

This is one of my go-to salads in the summer. I make a batch of it, and leave it in the fridge, and then pull some out for lunches. You could also serve this alongside BBQ-grilled (look, Ma, no oven!) chicken or skewers of prawns.

I made this with Japanese Soba Noodles, which are a buckwheat-based noodle (sadly, they also have regular wheat, so they are not gluten-free), but if you could also easily substitute ramen.

The dressing is inspired by a Satay Sauce. If you’ve ever had delicious grilled skewers of meat at the Richmond Night Market, or a Thai restaurant, you’ll get the direction I’m headed in. It’s a peanut-based sauce with the sharpness of vinegar, the saltiness of soy, the heat of chilies and fresh ginger, and the sweetness of a little brown sugar.

You can put whatever vegetables you like with this–I like sweet red bell peppers, scallions, shredded carrots and snow peas. They all add sweetness and crunch.

Asian-Inspired Soba Noodle Salad

For the salad:

  • 1/2 package soba noodles, cooked in gently boiling water for about 5-6 minutes, then drained and held under cold, running water
  • 1/2-1 red bell pepper, thinly sliced
  • 3-4 scallions, green parts only, sliced on the diagonal
  • 1/2 package of sugar snap peas, sliced into 1/2″ sections on the diagonal
  • 2 large carrots, shredded
  • 1/2 cup finely diced cilantro (optional)

For the dressing:

  • 2 tbsp peanut butter
  • 2 tbsp brown sugar
  • ½ cup seasoned rice wine vinegar
  • ¼ cup soy sauce
  • 1 Tbsp fresh ginger, minced (or shredded on the smallest setting of your grater)
  • 2 tbsp sesame oil
  • 1/2 tsp hot chili flakes (optional)

In a small saucepan, place all the ingredients, and heat gently until everything comes together. If the dressing is too thick, you can add water, vegetable oil, or more sesame oil to thin it. Toss dressing with the noodles and all the salad ingredients. Refrigerate until cold. Garnish with sesame seeds or chopped peanuts, and freshly-chopped scallions or cilantro. 

Best Veggie Burger Throwdown

Let’s face it: nothing quite says “summer” like a good burger done on the grill. If you are a carnivore, your first choice will likely be a big ol’ slab of beef, but if you are vegetarian or vegan, sometimes choices can be, shall we say… less than tasty?

Despite the fact I don’t eat a lot of meat, I’m not a huge fan of tofu. I’ve never been able to cook it so that it didn’t taste like anything but tofu, so I don’t buy it often. There are certainly commercial veggie burger brands on the market: Yves, Money’s and Morning Star (available at Trader Joe’s in the States, or at Pirate Joe’s on 4th), all make palatable varieties. I’ve been known to buy the Costco packs and pull them out of the freezer as needed.

Best ever veggie burger

But I was curious: if I want to make my own. what is the best veggie burger recipe? There are a bunch of options out there, like a tofu, or TVP-based burger, a grain-based burger made with rice, oats or quinoa, a bean-based burger, a nut-based burger, or a mushroom- and vegetable-based burger. Often, recipes will combine a few or all of these together.

The challenge with veggie burgers is often with texture and how well they bind together or hold up to grilling. And they can sometimes be dry.

I gathered four of the finest culinary palates in the city (okay, not really, but they were hungry and willing and honest, and most had been, or currently were, vegetarians), and four veggie burger recipes. I didn’t tell the subjects what the basis of each of the burgers was, or where I had gotten the recipe from. I just made them and served them. They were required to try each burger naked, and then they could add whatever condiments they liked. The tasting team was rounded out by my 11-year-old son/food critic. Each of the tasters scored each burger on a scale of 1-5 (5 being the greatest), rating it on Taste, Texture and then gave it an overall rating. I will add some additional comments on each about how complicated the burger was to make.

The Burgers and the Results:

1. Best Ever Veggie Burger 

Let me say for the record (and I know I’m not alone here), but The Kitchn is one of my all-time favourite go-to food blogs. They seldom steer me wrong.

This burger is a beet-based burger, so we immediately called it “Pink Delight.” For obvious reasons. The beets pair with hearty brown rice and black beans, and are flavoured with onions, garlic, smoked paprika, mustard, cumin and coriander.

“A little soft, liked the cumin.”

“Nicely moist. The colour’s a bit much, though.”

“Works great with the pesto, cumin was great, too.”

“Since I hate beets, I can’t quite love this one. But otherwise good. Moist.” –this last comment from Jen, who sucked it up and took one for the team and tried the burger, despite having a serious beet aversion.

My note: SO MUCH WORK (yup, in capital letters). You have to roast the beets. Then you have to peel them. Then you have to grate them. Then you have to sauté the aromatics. Finally, you puree everything together in the food processor, but yeesh. A lot of work. And my kitchen ended up looking like a scene from a Tarantino movie. 

Total Score: 51

falafel burger

2. Mediterranean Chickpea Burgers from Weber’s Big Book of Burgers: The Ultimate Guide to Grilling Backyard Classics.

The basis of this burger is chickpeas, so we dubbed it the “Falafel Burger.” It’s filled with Mediterranean spices, like cumin, coriander, and fresh cilantro. I also made a pesto/mayo/yogurt spread that went really nicely with this burger in particular. Reactions were unanimous: we all like Falafel. We just don’t want to eat it in a burger.

“Too much like falafel. Not enough ‘heft’.”

“It’s tasty. Reasonably moist. But it’s a falafel, and I wouldn’t want to eat it in a burger bun.”

“Tasty, but a tad mushy. Overall, not bad!”

My note: easy–just huck stuff in blender.

Total Score: 50 (every single person gave this one a 10)

3.The Great Big Vegan Burgers from The Sobo Cookbook: Recipes from the Tofino Restaurant at the End of the Canadian Road.

Everyone took one look at this burger, and immediately agreed it needed to be called “The Hippie Burger.” Not shocking. Tofino is hippie central, and this burger is totally vegan. I was completely smitten with Sobo when I ate there a few months back, and have been avidly cooking from this book since I got it. This is the heartiest of all the burgers–there’s quinoa, portobellos, pumpkin and flax seeds as well as carrots, spiced with cumin, coriander and chilli.

“Dry.”

“Lacks moisture. A bit too crunchy. Better with BBQ sauce. Good in a bun.”

“Best in a bun. Needs sweetness. Exactly what a carnivore thinks vegetarians eat.”

My notes: also a lot of work. Not quite as much as the beet burger, but still a lot to do and many, many steps. Wish I’d pureed it more. The recipe said to leave it chunky, but I don’t think that worked.

Total Score: 35

4. Best. Veggie. Burgers. Ever.

This burger is a nut-based burger, in this case, walnuts. You add some breadcrumbs and eggs to bind, blitz it in the food processor, and bam! Burgers.

“Tasty and satisfying. Goes with a bun and burger condiments.”

“Too sticky.”

“Too pasty. Needs seasoning.”

“Bitter. Pasty.”

My notes: While it was probably the easiest one of the four to make, it was my least favourite to eat. The insides were mushy and pasty and not a very pleasant texture. It didn’t taste good. However, two of my tasters, Jen-the-beet-hater and Michael, said it was their favourite, and the most “burger like” of the four. 

Total Score: 46

The Best Veggie Burger??  By a hair, The Best Ever Veggie BurgerI’ll be making these again, but this time, instead of cooking the beets, I’m going to juice them, and use the pulp to make the burgers. I’ll be back with my adaptation of the recipe if they are a success!
What’s your favourite veggie burger? Share in the comments below–despite the research, I don’t think my search is over!
Big love to Michelle, Jen, Jen-who-hates-beets, and Kristi for being fantastic taste-testers and good sports. 
 

Cashew Cheese #Vegan #GlutenFree

The world of vegan cheeses scares me. I’m not sure why. Maybe because cheese is the main reason I feel like I could never become a proper vegan? I love cheese, and as someone who doesn’t eat much meat, cheese becomes a pretty big source of protein for me. Cheese and peanut butter.

Vegan  Cashew Cheese .jpg

There are lots of great cheese alternatives out there, like Daiya, which is one of my faves.

But recently, I decided I was going to dive into (what felt like to me) the strange and scary world of vegan cheese making. Turns out, it’s not so scary after all.

This is one of the easiest vegan cheeses you can make. If I had to compare it to something, I’d say it is most like a cream cheese. It has about the same consistency and spreadability. It lacks the tanginess of a cream cheese, and I don’t know that I’d want to try it in a cheesecake (not a baked one, anyway). I should also mention, this is a raw preparation.

I’ve been enjoying this on crackers, but you could also add it to your wraps, enjoy it on a veggie burger, spread it on cucumbers or celery, use it to dip your tortilla chips in… the list goes on.

Cashew Cheese

(adapted from Dreena Burton’s Let Them Eat Vegan)

Ingredients: 

  • 2 1/2 cups raw cashews
  • 1/4 cup  lemon juice
  • 1 clove garlic (or 1/2 tsp garlic powder)
  • 2 – 4 tbsp water (reserve from the water you soak the cashews in)
  • 1 tbsp nutritional yeast
  • 1/2 tsp sea salt
  • freshly cracked black pepper to taste

Method: 

  1. Place the cashews in a large mason jar. Cover with water, place the lid on, and put it in the fridge to soak 4-6 hours or overnight.
  2. Drain the water off of the cashews, reserving some of the liquid. Place the cashews, lemon juice, garlic, nutritional yeast, salt and pepper in a blender, and begin blending. Add water, a tablespoon at a time, until you get it to your desired constancy. You may have to scrape down the sides of the blender a few times.
  3. Spoon the finished cheese into ramekins that have been lined with saran wrap, and refrigerate. When ready to serve, peel back the top of the saran wrap, and flip the cheese over onto a plate. Peel off the saran and enjoy.

Confit Garlic Hummus

Ah, the lowly chickpea. A fantastic source of protein, and ridiculously cheap. I love them in a curry, roasted with warm spices, and, of course, as hummus.

Hummus is a bit like a blank canvas: you can paint whatever flavours you like on there. I like to sometimes add some roasted red peppers, or pesto, or even swap out some of the chickpeas for white beans or edemame. But my favourite kind of hummus has got to be the kind with lots and lots of garlic.

comfit garlic hummus.jpg

Roasted garlic is the best for this–roasting the garlic brings out the sweetness, and negates the harshness of the garlic. It’s also dead easy: quite simply, just slice the top off of a whole head of garlic, drizzle with some oil, sprinkle with salt and pepper, and then wrap it up in foil and bake for about 20 minutes in a 350 degree oven. When it’s cooled a little, squeeze the soft garlic out of the papery shells like you would toothpaste, and add it into your chick pea mixture in the blender.

This is a slightly different take on roasted garlic. Confit is a french cooking technique which involves you poaching something slowly in oil, rather than water.

Confit garlic gives you a very similar flavour and texture. But in addition to the garlic, you get all this beautiful garlic-infused oil that adds a beautiful texture to your hummus.

The oil I used for this recipe is a new product on the market–it’s the first flax seed oil that is processed to give it a higher smoking point, so you can actually use it in cooking without it losing all its nutritional benefits.

Oh–and I also recently got a new blender, which made making this hummus a breeze.

comfit garlic hummus 2.jpg

Comfit Garlic Hummus

(from Alligga.com)

Ingredients:

  • ½ cup Alligga Flax Seed Oil
  • ¼ cup garlic cloves
  • ¼ cup flax seeds
  • 1½ cups cooked chickpeas
  • 1 tsp ground cumin
  • 1 Tbsp tahini
  • ¼ cup chopped parsley (optional)
  • 2 tsp salt or to taste
  • 1 Tbsp lemon juice or to taste

Method:

  • In a small pot over medium low heat, cook the garlic cloves and flax seed oil for about an hour until the garlic is cooked through, soft and slightly caramelized. You could also do this in a slow cooker.
  • Place the flax seeds, cooked chickpeas, ground cumin, tahini, salt, lemon juice and the cooked garlic with flax seed oil into a food processor and blend until smooth. Stir in the chopped parsley (if using) and taste and adjust seasoning. Serve with vegetables, pita, crackers, or bread, or in a sandwich.

Vegan Nutella

This guy. Loves Nutella.

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His fave breakfast these days is one of my homemade waffles, topped with a schmear of Nutella and maple syrup. He also gets pretty happy when I make him banana-Nutella crepes.

What’s not to love? Nutella is like peanut butter–smooth and creamy–with the bonus of chocolate.

As a consequence, I normally invest in large jars of the stuff, but I recently ran out. I had just had a conversation with Carolyn Berry about making her own Nutella, so I thought I’d give it a try. I did. It was a smashing success. The 10-year-old taste-tester said it tasted just as good as regular Nutella. Win! I’ll never buy Nutella again.

I thought I’d try making a vegan version, and it turned out pretty well. I do think Carolyn’s recipe wins by a hair, but if you are vegan, this pretty much rocks.

A quick note: ideally you should have a good blender to make this. My magic bullet was really not able to handle it.

a rice cake spread with vegan nutella

One of my current fave snacks: a rice cake spread with vegan nutella and sprinkled with seeds (like RaEnergy)

Vegan Nutella

Ingredients:

  • 2 cups  raw hazelnuts
  • 1 1/2 tbsp pure vanilla
  • 1/4 cup cocoa powder
  • 1/4 cup plus 3 tbsp agave or maple syrup (I used a mix of both)
  • 1/4 tsp plus 1/8 tsp salt
  • 1/2 cup vanilla soy milk
  • 2 to 3 tsp coconut oil, melted

Method: 

  1. Heat oven to 400 degrees. Place the hazelnuts on a baking sheet, one layer thick, and toast in the oven until caramel-coloured, about 10-15 minutes. Don’t burn them!!
  2. Spread a large tea towel on your counter, and dump the hazelnuts onto it. Rub and roll the hazelnuts until most of the shells are off. Scoop the shelled nuts up and into a blender. Blend until they are as pulverized as you can get them.
  3. Add the rest of the ingredients and blend well. If you feel like the texture is too thick, add more soy milk or more coconut oil and blend some more until you get the right texture.
  4. Store in the fridge.

For Your Valentine Part 1: Vegan Red Velvet Cupcakes

I’m really excited about Valentine’s Day this year. Not because of any particularly romantic pursuits, but because of Food! Treats! Chocolate!

I’ve had this week’s posts in the works for quite a while, and I’m pleased to present you with two recipes for your Valentine. One is delicious but relatively healthy and clean. The other is full of all kinds of decadent things: butter, wine, dark chocolate and sugar. You get to choose if you want to be kind to your lover’s heart, or if you want to treat them to an indulgence.

vegan red velvet cupcakes

Today, we start with the more healthy of the two Valentine’s options. It’s a Vegan Red Velvet cupcake made with beets. The beets add both sweetness and that characteristic red colour to the cupcake, without needing to add anything artificial.

In preparation for this post, I tried a couple of different recipes. This one uses beet juice (which I made with my juicer). This one (and ultimately for me, the better of the two recipes by just a hair), is made with roasted beet puree. Now, the only thing I didn’t like about these recipes was that I would have liked the red colour to be deeper. If you also want a deeper-coloured cupcake, check out some of the natural food colourings on the market like India Tree Natural Decorating Colours.

I know you might be concerned that you will be able to taste beets in these cupcakes, but you really can’t. They are delicious, and you’d never know that you’re eating beets!

Red Velvet Vegan Cupcakes

Ingredients:

  • 2 medium beets
  • 1 cup non-dairy milk
  • 1 tsp white vinegar
  • 
3/4 cup sugar or Xyla Xylatol
  • 1/4 cup melted coconut oil
  • 2 tsp pure vanilla extract
  • 1 cup + 1 heaping Tbsp all-purpose flour or your favourite gluten-free flour mix
  • 1/2 cup good quality dark cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • pinch salt
Method:
  1. Top and tail your beets, and scrub them well. Wrap tightly in foil, and bake in a 350 degree oven for about an hour or until they are very tender. Remove from the foil and place in a bowl in the fridge to cool.
  2. Once cooled, peel the beets with a paring knife, and the grate on a box grater. Measure out 1/2 cup and set aside.
  3. Whisk together the milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the grated beets to this mixture and puree in the blender until smooth and pink.
  4. In a bowl, beat together the sugar, oil, vanilla extract, and and the beet/milk mixture.
  5. In a separate bowl, mix together the flour, cocoa powder, baking soda, baking powder, and salt, sifting if the cocoa is lumpy. Add the dry ingredients slowly to the wet, beating well incorporated.
  6. Scoop the batter into paper-lined muffin tins, filling 3/4 of the way full. Bake 22 to 25 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.
  7. You can sprinkle them with cocoa or icing sugar to serve, or ice with a vegan buttercream.
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