Welcome back, or Croeso as they say here is Wales, I am trying to learn Welsh and it is very difficult, I am currently looking for a course I may have to wait until September but if I can pick up a few basics before then it will really help.
I have just signed up for a course at the local college, I am doing a level 1 in Counselling, I am hoping this helps my journey back to work alongside the TA work that I want to return too.
I have had a busy week, mainly making bread! it has been fun and very carb friendly, I may have to hold back this week or I will be complaining about my skirts not fitting! I really wanted to make a ‘cheese’ recipe that I had found online, but firstly I struggled to find the Tapioca starch that I needed, I went to several health food shops that are quite local and finally found it in Narbeth
It is a fantastic shop with a really good selection of foods for veggies and vegans as well as random flours that you only need once or twice in a lifetime. Narbeth has won awards for its High St and it is easy to see why, when the weather is better I am going to do a blog on the area, you will want to visit!
So I had the starch, which was the most important item as everything else was in the cupboard.
The recipe is from Pastabased.com which is a really well written blog/website with lots of gorgeous food.
Easy Mozzarella Vegan Cheese
1 + 1/4 cup water
1/2 cup of cashew nuts, with soaked over night or boiled for 15 minutes on the hob.
1/4 cup Tapioca starch /flour
2 tbsp Nutritional yeast
2 tsp Lemon Juice
1/2 tsp onion powder
1/2 tsp garlic powder
3/4 tsp salt
Pop all the ingredients in the food processor and blend till smooth, then warm on the hob in a heavy based pan, I stirred all the time as I was worried it would stick or go lumpy, it will go a bit like custard, but holds together.
Serve on warm bread.
So… that was savoury.. want something sweet and super easy for pudding?
This was a favourite at school, it was probably the best pudding and easy for the cooks to make.
Chocolate Concrete with mint custard.
It is basically a chocolate shortcake with green custard, I used Alpro custard which is widely available in the UK with a few drops of mint flavour and green colouring, it looked more lime in the kitchen!
200 grams plain flour
200 grams granulated sugar
100 grams butter/ vegan alternative
50 grams coco powder
I didn’t say it was healthy 😉
pre-heat the oven to 190′
Either use a mixer or rub the butter/ marg into the flour and add the sugar and the coco powder then press in to a large oiled cake tin or glass lasagna dish.
Bake for 15/20 mins depending on your oven, it should be quite hard and have on bounce like a sponge cake, this is crisp and crunch all the way.
Serve warm with the custard, however you like it hot or cold.
Enjoy on a winters eve with the heating on full blast or hiding under a blanket!
Have a wonderful one,
New blog soon on gin….:D
Just a reminder for vegans who want to dine out.