Step by step guide:
- 1-1.25kg/2lb 4oz-2lb 12oz ripetomatoes
- 1 medium onion
- 1 small carrot
- 1 celery stick
- 2 tbsp olive oil
- 2 squirts of tomato purée (about 2 tsp)
- a good pinch of sugar
- 2 bay leaves
- 1.2 litres/ 2 pints hot vegetable stock (made with boiling water and 4 rounded tsp bouillon powder or 2 stock cubes)
This soup is great for freezing too. Store it away, ready for those busy days when you need something quick to warm you up.
Double Chocolate Vegan Cupcakes
With 2 weeks to go before I go all vegan I decided I better test the waters and try to save my body from what will be a huge shock. What better way to prepare than by making some of the basic necessities…double chocolate vegan cupcakes. A short video coming soon!
Here is the recipe, let me know what you think!
250g plain flour
50g cocoa powder
250g caster sugar
1tsp bicarbonate of soda
125g vegan margarine
Half a pint of soy milk
2tbsp golden syrup
Preheat the oven to 170c or gas Mark 4.
Line a baking tin with greaseproof paper or put cupcake cases into a cupcake tin.
Sieve the flour and cocoa into a mixing bowl. Add the sugar and mix together.
In a saucepan, melt the margarine and the golden syrup and add most of the soy milk, keeping back 4tbsp worth.
Mix the wet ingredients into the dry ingredients.
Mix the bicarbonate of soda into the remaining milk and stir into the mixture thoroughly.
The mixture will be runnier than normal cake mixture so don’t worry if it seems a bit watery at this point, it will thicken as it cooks.
Pour the mixture into the tin/cake cases and put into the oven for 35mins if a cake and around 20mins if cupcakes. Check on them regularly.
You can make vegan icing by just mixing icing sugar and water together, or you can add a little cocoa to this to make chocolate icing like in the photo above. Delicious!
Roasted Veg (both surprisingly simple and tasty!)