My take on another Vegan With A Vengeance recipe, with the expected 'student kitchen' style substitutions. :)
200g arborio rice
350ml water
475ml soy milk
4 tbsp cocoa powder
0.24 tsp cinnamon
40g plain chocolate [I used dark chocolate with raspberry.]
2 tbsp molasses
Rinse the rice. Place in pan with water and 350ml soy milk. Cover and bring to the boil.
Reduce the heat and simmer for 10 minutes.
Add cocoa, cinnamon and plain chocolate. [I just broke the latter into chunks.] Stir well until chocolate melts.
Add the remaining soy milk and molasses. Stir constantly for 5 minutes.
Remove from the heat and allow to cool to remove temperature. Then cool in the fridge for around 1 hour and serve.
[This made enough for 6 very full ramekins.]
Silly as it sounds, I was curious about what aubergines taste like. I've never tried them before. So, I bought one and then had to think of something to do with it lol. I ended up watching Come Dine and it was the vegan one, where the woman cooks an aubergine curry. The one I made isn't the same but I think it worked well...
Oh, and my verdict on aubergines... They are okay. With the skin removed, they can form a good pulp which makes a good thick curry. :)
1 large aubergine, skin removed and chopped into 1.5cm cubes
1 tin of tomatoes, chopped
1 onion, diced
2 garlic cloves, diced
1/2tsp ground ginger
1tsp coriander
1tsp turmeric
1tsp cumin
1tsp curry powder
1 dried chilli
200ml coconut milk
oil [I used ginger and sesame oil]
Fry the onions and garlic until softened. Add the spices. Cook for a few minutes.
Add the aubergine and coat in the mixture. Add the tomatoes [and the juice]. Stir well and cook for a few minutes on a medium heat.
Add the coconut milk and stir. Reduce the heat and cover.
Cook on a low heat for around 30 minutes, until the aubergine is soft. Then pulp the aubergines with the back of a fork and ensure everything is well mixed.
Serve over rice.
From the wonderful 'Vegan with a Vengeance' book, I have created this loaf version of a recipe for Mocha Muffins. As is so often the case, it was mainly due to resource limitations - ie. I have no muffin tin lol. I think it worked out pretty well though, along with the other minor modifications I made along the way. The taste test proves that this makes a really moist and rich cake - it is yummy! :D
1.5 cups self-raising flour
0.75 cups sugar
0.25 cups cocoa powder
0.5 tsp salt
2 tsp instant coffee
1 cup soy milk
0.5 cups vegetable oil
3 tbsp plain soy yoghurt
1 tbsp Tia Maria
8 pieces of chocolate, broken up
Sift the flour, sugar, cocoa powder and salt. Add the coffee and mix well.
Separately, whisk together the milk, yoghurt, oil and Tia Maria.
Add the wet ingredients to the dry and mix well.
Pour into a greased/lined loaf tin and cook at 180C for around 40 minutes. Check it is done by putting a fork into the middle [if it comes out clean, the cake is ready].
This recipe is taken from 'Vegan with a Vengeance' by Isa Chandra Moskowitz, who also runs a vegan-based website called Post-Punk Kitchen. I gave it a go tonight and was quite pleased with the results. The soup ends up thick and filling, and could definitely be put over rice as suggested in the cookbook. :)
1 tbsp olive oil
1 onion, diced
3 garlic cloves, chopped
2 tbsp fresh ginger, chopped
2 tsp curry powder
1 tsp cumin
0.25 tsp coriander
0.25 tsp cardamom
Pinch of cinnamon
1 tsp salt
3 pints water
450g dried split peas
1 carrot, grated
Cook the onions in the oil for a few minutes and then add the ginger, garlic and spices. Cook for a further 2 minutes.
Add the water, split peas and stir well. Cover and bring to the boil.
Simmer for around 1 hour. 40 minutes in, add the carrot. Stir well and serve hot.
