DESSERTS

[Bowwowmeow]

PANNA COTTA WITH STRAWBERRIES & BALSAMIC VINEGAR

Panna cotta
2 tablespoons water
1 1/4 teaspoons agar
2 cups soy cream
1 1/4 cups plain soygurt
1 teaspoon vanilla extract
1/2 cup sugar

Strawberries
2 1-pint baskets strawberries, hulled, thinly sliced
3 tablespoons balsamic vinegar
1 tablespoon sugar
1/2 teaspoon freshly ground black pepper

For panna cotta:

Pour 2 tablespoons water into small bowl. Sprinkle agar
over water. Let stand until softened, about 15 minutes.

Whisk 1 cup soy cream, soygurt, and vanilla in large bowl to blend.
Heat remaining 1 cup soy cream and 1/2 cup sugar in small saucepan
over medium heat, stirring until sugar dissolves and cream
comes to simmer. Remove from heat.

Add agar mixture, stirring to dissolve agar. Mix hot
soy cream-agar mixture into soygurt mixture in bowl. Divide
mixture among six 3/4-cup ramekins, using about 1/2 cup for
each. Refrigerate desserts uncovered until cold, then cover
and refrigerate overnight.

For strawberries:

Toss strawberries, vinegar, sugar, and pepper in large bowl
to combine. Let stand 30 minutes, tossing occasionally. Spoon
strawberries over panna cotta and serve.


Yield: 6 servings.

[Bowwowmeow]

FRUIT COMPOTE

INGREDIENTS:
1/2 cup sugar
1 1/2 cups water
1-inch piece fresh ginger, peeled and thinly slivered
1 cup dried fruit mix
2 cups fresh or frozen cranberries
1 orange, peeled and sectioned
1 Granny Smith apple, peeled, cored and cut into small,
thin wedges.

DIRECTIONS:
In large saucepan, combine sugar, water and ginger.
Bring to a boil over high heat. Add dried fruit mix.
Bring back to a boil and immediately reduce heat to low
simmer. Cook, uncovered, until fruit is not quite tender,
about 5 minutes. Add cranberries and simmer, stirring
occasionally, until cranberries pop. Stir in orange and
apple. Remove from heat and allow to cool down. Serve
warm or at room temperature.
Yield: 6 servings.

[my3labs]

I just made these for my daughter's birthday. Keep in mind that the mixture will be very doughy, not like most prepackaged brownie mixes. They're very rich, but tasty.

Peacn Chocolate Brownies:
14 cup corn oil
3 T unsweetened cocoa powder
1/2 cup simisweet choc chips
egg replacer for two large eggs
3/4 cup sugar or natural sweetener
1 t vanilla extract
3/4 all purpose flour
1 t baking powder
1/2 cup chopped pecans

Preheat the oven to 350 degrees F. Lightly oil an 8" square baking pan.

Heat the oil in a medium sized saucepan over low heat. Stir in the cocoa until well blended. Stir in the chocolate chips until melted. Set aside.

Place the egg replacer in a large bowl. Add the sugar and vanilla and blend well. Stir in the chocolate mixture and blend well. Stir in the flour and baking powder, mixing well. Fold in the pecans, and spoon the batter into the prepared pan.

Bake until the top springs back when lightly touched, about 25 minutes. Allow to cool before cutting.

[paul]

chocolate cheese cake

http://i111.photobucket.com/albums/n137/paulpic_2006/12Dribble.gif

750 ml of chocolate ice cream,(i use Swedish glace)

250 g bourbon biscuits.

a biggish knob of Marge

200g tofu (silken gives a smother texture).

smash the biscuits into pieces till they is nice and crumbly,:hbang:

melt the Marge and biscuits in a saucepan till nicely coated,
then put the mixture in a oven proof dish, and press the mixture down firmly,

place the mixture in a preheated oven (190 C) gas mark 5, for 5 Min's.

allow the Base to cool . :whistle: whilst waiting for the base to cool.
mix the ice cream and tofu in a blender until nicely blended.

then bake in the oven for about 30 Min's, or until the top is nicely brown.(i sometimes place chocolate buttons the top at this point, so they nicely melt on top.)

allow to cool the place in the fridge for a few hours until its completely chilled.

you can use any flavor ice cream or biscuits you want.

Ive done a hob nob base with almond flavoring, then strawberry jam on top of the base, then a almond extract mixed with vanilla ice cream. for a bakewell type cheese cake.

Ive tried chocolate in between the base and topping. but found it very hard to cut, after it had chilled (Ive thought about using chocolate sauce or spread in stead. I'll tell you what it was like if i do.:hungry:

[thevegantwins]

Crunchy Squares

This is super-easy to make and almost healthy if you leave out the chocolate (but who would want to do that?)

Ingredients:

5T maple syrup
1T agave syrup
5T tahini
3/4 cup instant oats
1/4 cup pumpkin seeds
1/4 cup unsweetened coconut flakes
1/2 vegan cup chocolate chips

Directions:

Heat oven to 350F. Spray an 8X8 pan with cooking spray or lightly grease with vegan margarine. Mix the first 6 ingredients together in a medium bowl. Spread the mixture in the pan and bake for 20 minutes. Remove from oven and sprinkle the chocolate chips over the top. Cover the pan with a cookie sheet and leave for 10 minutes. Remove pan and spread the melted chocolate over the top layer. Cut into squares and refrigerate until the chocolate has hardened.

[thevegantwins]

I got this recipe from Post Punk Kitchen forums. I think member, RachaelRayForever is the creator of this recipe. Made it today and all I can say is YUM! I left out the frosting because I think that is overkill. The kids loved helping. They rolled out the dough, spread the margarine and sprinkled the cinnamon sugar. Great recipe. I think next time, after I sprinkle the cinnamon sugar mixture, I'll also sprinkle on some chopped walnuts and maybe even some chopped apples. :chef:

Cinnamon Rollz

Ingredients:

2 1/2 t active dry yeast
1/2 cup unbleached sugar
1 cup soymilk, warmed
2T ground flaxseeds whisked together with 6T hot water
1/3 cup vegan margarine (I used Earth Balance), melted
4 1/2 cup unbleached flour (I used spelt)
1t salt

1 cup packed brown sugar
2 1/2 T ground cinnamon
1/2 cup vegan margarine, softened

Frosting:

2 cups icing/powdered sugar
1-2 t vanilla extract
1/4 cup vegan margarine
as much soymilk as needed to get desired consistency

Instructions:

* Mix yeast, sugar and warmed soymilk in a large mixing bowl and let stand until foamy (approximately 15 minutes)

*Add the ground flaxseed mixture, melted margarine, flour and salt. Mix well and knead for 5-10 minutes. The dough should be firm and smooth, not sticky. Set the dough aside in a covered bowl in a warm area and let double in size, approximately 1 hour.

*After the dough has doubled, turn it out onto a floured work surface, cover and let rest for 10 more minutes.

*In a small bowl, combine brown sugar and cinnamon.

*Roll dough into a 16X21 inch rectangle. Spread dough with softened margarine and sprinkle evenly with cinnamon sugar. Roll up dough and cut into 12 sections with a sharp knife. You can bigger or smaller rolls by cutting the sections into different sizes.

*Place rolls in a lightly greased 9X13 baking pan or cookie tray. Cover rolls and let rise until nearly doubled, approximately 30 minutes. Preheat oven to 400F.

*Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together frosting ingredients. Spread frosting on warm rolls before serving.

[thevegantwins]

At the chiropractor's office this morning, I saw this recipe in Alternative Magazine. I modified the recipe a bit even though the original recipe was already vegan. Allegedly, the ingredients are good for boosting your IQ. I don't think there are enough apples in the world to help Bush. :D

Apple Crisp:apple:

Ingredients:

5 cups sliced organic apples (recipe suggests Cortland, Empire, Braeburn or Stayman-Winesap. I used organic Braeburn because they were on sale).
1/2 cup turbinado sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg

Topping:
1/4 cup spelt flour
1/4 cup whole-wheat pastry flour
1/4 cup rolled oats
1/4 cup hempseeds or flaxseeds (I used hemp)
1/4 cup packed brown sugar
1 teaspoon cinnamon
2 tablespoons canola oil

Directions:

Core and slice the apples into thick slices. I leave the skins on for extra nutrients. Place in mixing bowl. Add the sugar, cinnamon and nutmeg to the apples and mix well. Lightly oil a 9X9 pan. Make the topping by combining all dry ingredients in a bowl with a fork then add the oil mixing thoroughly. I ended up using my hand to get the mixture mixed really well with the oil. Sprinkle the topping over the apples. Bake at 350F for 45 minutes.

[Oracl]

Allegedly, the ingredients are good for boosting your IQ. I don't think there are enough apples in the world to help Bush. :D
:laugh:

[thevegantwins]

I haven't made this, it was forwarded to me. I really have a problem finding vegan graham crackers.:lemon:

South Florida Sun-Sentinel.com
Vegan Lemon Cheesecake
December 13, 2007

Graham Cracker Crust:

15 graham crackers (each a full sheet of four crackers)

5 tablespoons nondairy butter or margarine, melted

1/4 cup sugar

1/4 teaspoon cinnamon, optional

Cheesecake Filling:

4 1/2 teaspoons Ener-G Egg

Replacer (equivalent of 3 eggs)

6 tablespoons water

3 (8-ounce) packages nondairy cream cheese, at room temperature

1 cup sugar

1/2 teaspoon vanilla

2 tablespoons lemon juice

1 tablespoon lemon zest

To make crust: Preheat the oven to 350 degrees. Lightly coat a 9-inch springform pan with no-stick cooking spray.

Place the graham crackers in a food processor fitted with the metal blade and process into fine crumbs. There should be about 1 1/2 cups crumbs.

Add the melted butter, sugar and cinnamon, if using, and use on/off pulses until the mixture resembles wet sand.

Spread the mixture evenly over the bottom of the pan. Use the bottom of a flat drinking cup to gently press the crumbs into place. Bake 12 to 14 minutes until the crust is lightly browned and firm. Remove the crust from the oven and set aside. Leave the oven on.

To make filling: Meanwhile, in a food processor fitted with the metal blade or using an electric mixer and a large bowl, combine the egg replacer and water. Process or whip 2 minutes, or until thick and creamy.

Add the cream cheese and process or whip 30 seconds until creamy. Beat in the sugar, vanilla, lemon juice and lemon zest.

Transfer the batter to the prepared crust and smooth the top. Bake 1 hour until the center barely jiggles when the pan is tapped and the top is puffed and golden brown.

Let the cheesecake cool in the pan on a rack at least 1 hour. Cover and refrigerate at least 2 hours (preferably 24 hours) before serving. Makes 12 servings.

Per serving: 378 calories, 35 percent calories from fat, 14 grams total fat, .43 gram saturated fat, no cholesterol, 55 grams carbohydrates, .21 gram total fiber, 31 grams total sugars, 55 grams net carbs, 9 grams protein, 458 milligrams sodium.

[Gliondrach]

Graham Crackers. Are they anything like Jacob's Cream Crackers? They were vegan, the last time I looked. You probably saw them when you were in the UK.

[paul]

Graham Crackers. Are they anything like Jacob's Cream Crackers? They were vegan, the last time I looked. You probably saw them when you were in the UK.
they are more like a digestive biscuit but longer.

[Gliondrach]

Perhaps a digestive biscuit would do. The Co-op's and Dove Farm's are vegan.

[thevegantwins]

Graham crackers are made from whole wheat flour and sometimes other flours, they are a hearty but sweet biscuit. They were one of the first processed vegetarian 'health' foods during the 1800's. Digestives are a bit too light compared to graham crackers.

[paul]

Not a recipe but........
The vegan store are selling meringue kits.
http://www.veganstore.co.uk/mm5/merchant.mvc?Screen=PROD&Store_Code=1&Product_Code=186&Category_Code=002

[Bunny]

Cool!

Thanks Paul :)

[Gliondrach]

I haven't had lemon meringue for many a year. Now I can.

[Fauxmage]

Whipped Creme

1 can unsweetened coconut cream or coconut milk
1/3 cup powdered sugar
1/4 cup soymilk powder
2 tsp vanilla powder OR
1 tbsp vanilla sugar (if used, decrease sugar slightly)

1 Put can of coconut cream/milk in fridge for 4 hours.

2 Open can, and remove the thick part at the top. Save the rest for other uses.3 Put thick coconut cream into a chilled metal bowl.

4 With electric beaters, beat cream until thick and fluffy.

5 Gently beat in remaining ingredients.

6 Cover bowl, and chill for a bit.

7 Use on fruit, cakes, pies, etc., just before serving. Store in fridge.

[Gliondrach]

Jess’s vegan chocolate mousse

What you need:

blender
fridge
150g (5 oz) vegan-suitable dark chocolate
250ml ( just under half a pint) soy single cream (alpro)
veggie gel (vegan gelatine)
vanilla essence

1. Chop the chocolate into tiny pieces, leaving some aside to grate on top of the mousse, then melt the chocolate over a pan of boiling water.
2. ‘Fluff up’ the cream in the blender, add the molten chocolate and blend!
3. Prepare the veggie gel (instructions on the packet) and add 3–4 tablespoons of the mixture to the blender, and blend again.
4. Add vanilla essence to taste
5. Pour into a container, grate chocolate over the top and store in fridge for 5-6 hours
6. Enjoy! You could make several at once and store them in little plastic containers that you can take for lunch.

From the Durham University Animal Rights site.

Translations of the evil metric euro-speak measurements into proper British measures made by the person wot posted this here recipe here.

[gabbles]

This will be delicious.



Translations of the evil metric euro-speak measurements into proper British measures made by the person wot posted this here recipe here. :D :rolleyes:

[Gliondrach]

Or, instead of the vegan chocolate mousse mentioned above, you could have:

Sam’s kulfi (Asian-Indian ice cream)

What you need:

500ml (just under 1 pint) soy cream (alpro)
50g (just under 2 oz) shelled pistachio nuts (salted or unsalted)
150g (5 oz) white sugar
8 cardamon pods

1. Open or grind the cardamom pods and put them whole in the soy cream.
2. Bring to the boil, stirring occasionally, then take off the heat, put a lid on top and leave for about half an hour to let the cardamom infuse.
3. Add the sugar and gently heat for a few minutes to dissolve.
4. Shell the pistachio nuts and chop into pieces.
5. Sieve the mixture into a container for putting into freezer and add half the nuts.
6. Leave it to cool before putting it in the freezer.
7. Once in the freezer, stir hourly (important!), and it’ll be ready after about 4 hours.
8. Serve slightly melted (after 15 minutes thawing) and with the other half of the nuts on top.

From the Durham University Animal Rights site.

[Gliondrach]

Sam’s banana crumble slices

What you need:

175g (7 oz) margarine (pure soya)
165g (6 .5 oz) soft brown sugar
225g (9 oz) self raising flour
125g (5 oz) porridge oats
2 medium bananas
50g (2 oz) raisins

Preheat oven to 200°C and lightly grease a shallow swiss roll tin (30cm x 20cm - 12" x 10")
Cream the margaring and sugar together.
Sieve in the flour, add oats and stir until the mix forms rough crumbs.
Sprinkle half mixture over the base of the tin and lightly press down.
Spread mashed bananas over the base and sprinkle over the raisins.
Cover with the remaining crumble, roughly level.
Bake for 30 minutes, until golden.
Allow to cool, perhaps sprinkle with more sugar, cut into slices and serve!

From Durham University Animal Rights website.

[gabbles]

Strawberries with chocolate creme

A delicious way to serve strawberries!

Prep Time: 10 minutes
Serves 2

Ingredients:

3 TBS low-fat soy yogurt
3 TBS organic cocoa
3 TBS maple syrup
10 pink strawberries
Directions:

1. Whisk yogurt, cocoa, and maple syrup in a small bowl. If your cocoa has lumps, sift it through a strainer before mixing with the other ingredients.
2. Place mixture in 2 small sauce cups on a plate and arrange the strawberries around the cups.
3. Dip strawberries into the chocolate créme and enjoy!


Healthy Cooking Tips:
The taste of this recipe will vary depending upon the brand of yogurt used. A creamy, custard-type yogurt works best.

Recipes are from the whfoods.org

[Gliondrach]

Chocolate cake

What you need:

3oz soya margarine (pure soya)
7oz sugar
2oz firm tofu
soya milk to blend
4oz self-raising flour
2 tsp baking powder
2oz cocoa powder

Cream the marg and sugar together.
Blend together the tofu and a little soya milk, add this to the marge and sugar.
Mix in the remaining ingredients, pour into a greased baking tin.
Bake in preheated oven at 190°C (374 F) for 1 hour, cover loosely with foil half-way through cooking to prevent burning.

From the Durham University AR website.

Nice to see a recipe using proper weights and measures. The use of centigrade let the side down, though.

[Gliondrach]

Dairy Free Banana-Apple Ice Cream

By Oscar Umahro Cadogan

Serves 6 to 8
This tastes like ice cream, only it's made without milk, sugar, or egg. Cold pressed organic canola oil can be used instead of extra virgin olive oil. It will make the ice cream softer and impart a nutty flavor. Once frozen, the ice cream will keep for several weeks in the freezer.

6 bananas, ripe and soft with brown spots on the skin
4 apples (such as Jonathan, Macoun, Lady, Red Delicious), cored and grated with skins
1-3/4 cups (4 dl) extra virgin olive oil
1 to 2 tsp pure vanilla powder

Instructions
1) Peel the bananas, then slice and mash them.
2) Make a thick cream out of the mashed bananas and the extra virgin olive oil using a blender.
3) Add the grated apples little by little while the blender is running and process the mixture until smooth.
4) Add vanilla powder to taste.
5) Put the ice cream in a sealed container and place it in the freezer. Leave it in the freezer for at least four hours to make sure all of the ice cream is frozen.
6) Let the ice cream thaw a little by leaving it at room temperature for 20 minutes or longer before serving.

ht-tp://w-w-w.healthy.net/scr/Column.aspx?Id=123

[ChenLi]

A really easy and simple alternative to milk rice pudding...and tastier too!

Ingredients

Rice Pudding Flakes
Coconut Milk (I use the one by Kara in the UK)
Sugar

Recipe

This is what it said on the back of the rice pudding flakes.

750ml milk
5 oz rice flakes
2 tablespoons sugar (or as much as you prefer)

Bring all ingredients mixed together to boil on the hob then leave to simmer for 6-8 minutes. You have to be stirring it all the time. If it looks like it's not thickening up, add more flakes.

Finale

Leave to cool down slightly, then serve with jam, agave nectar, cinammon or just on it's own or anything of your choosing.

*note* this can be done with any vegan milk.

[gabbles]

Pineapple salad with ginger sauce

The ginger in this quick and easy salad gives an interesting and tangy twist to the flavor of pineapple.

Prep and Cook Time: 20 minutes
Serves 4

Ingredients:

1 cup water
1/4 cup (the original recipe mentions honey but maple syrup could be used)
1/4 cup peeled and thinly sliced fresh ginger
1 medium pineapple cut into 1-inch chunks
4 firm bananas, sliced

Directions:

1. Combine water, maple syrup, and ginger in a small sauce pan over high heat. Cook for about 15 minutes, until it reduces and becomes somewhat syrupy. Strain and refrigerate. Make sure you give the syrup a chance to slightly thicken and chill before mixing it.
2. Cut pineapple and banana and mix together with chilled syrup.

From whfoods.org

[Bowwowmeow]

No Bake Pumpkin Tarts

These aren't completely no-bake, unless you use canned pumpkin. I like to use fresh pumpkin whenever I can.

Preheat oven to 350F. Cut a fresh sugar pie pumpkin in half, place cut sides down in a pan, and bake for 1 hour. Remove seeds and pulp when cool.

Ingredients:

1 cup pumpkin
1 cup cream substitute (in the USA there is a product called Mimiccream, made from cashews. This is what I used.)
1 cup sugar
1/8 tsp nutmeg
1/8 tsp ginger
1 tsp cinnamon
1 tsp vanilla extract
1 tbsp agar
1/3 cup water
2 tbsp margarine
2 tbsp flour

Put the water and the agar in a pan, and allow the agar to soak.

Add the pumpkin and cream to a blender or food processor, and blend. Add the sugar, spices, and vanilla, and blend again. This makes an EXCELLENT pumpkin smoothie by the way!

Melt the margarine in a large saucepan over medium heat, add the flour, stirring all the while, to make a roux. Add the pumpkin puree while still stirring, and reduce heat to low. Bring the softened agar to a boil, simmer til the agar is dissolved, and add to the pumpkin mixture. Continue to stir while mjixture is on low heat, for about 5 minutes.

Pour mixture into prepared pie crust or tart shells, and allow to thicken. Refrigerate. I used a graham cracker crust, but you could also use a pre-baked pie crust. This was enough to fill six graham cracker tart shells, with some left over. I don't know how much it would fill a whole pie, but I still have half a pumpkin left over, so I will try it again and make a pie instead of tarts. I wanted to make tarts so I could eat one ahead of time and see if it was good, and if the filling would thicken up properly, and it did. :)

http://lh4.ggpht.com/_M8aAcoQrumc/TPHOJusw-aI/AAAAAAAAB60/QMKP_d2537k/s640/DSC_0219.JPG

[Bowwowmeow]

No Bake Cherry Lime Cheesecake

Ingredients:

8 oz. cream cheese substitute (I used Tofutti)
1 cup cream substitute (in the USA there is a product called Mimiccream, made from cashews. This is what I used.)
1 cup sugar
1/2 c lime juice
Grated rind of three limes
1 tbsp agar
1/4 cup water
2 tbsp margarine
2 tbsp flour
1 can of cherry pie filling
1 pre-made graham cracker or shortbread pie crust

Put the water, 1/4 cup lime juice, and the agar in a pan, and allow the agar to soak.

Add the cheese, remaining lime juice, and cream to a blender or food processor, and blend. Add the sugar and the grated lime peel, and blend again.

Melt the margarine in a large saucepan over medium heat, add the flour, stirring all the while, to make a roux. Add the cheese mixture while still stirring, and reduce heat to low. Bring the softened agar to a boil, simmer til the agar is dissolved, and add to the cheese mixture. Continue to stir while mjixture is on low heat, for about 5 minutes.

Pour mixture into prepared pie crust or tart shells, and allow to thicken. Refrigerate. I used a shortbread crust, but you could also use a pre-baked pie crust. Spoon cherry pie filling on top of slices before serving.

http://lh6.ggpht.com/_M8aAcoQrumc/TR4zhU1SXEI/AAAAAAAAB_U/rIAHRXPi7Jk/s640/DSC_0256.JPG

[Blueshark]

Thats looks freakely good. Yum.

[Bowwowmeow]

Thank you. That was my Christmas dessert. It is extremely good, if I do say so myself. :)

[nagev]

Wow, that looks delicious. I'll have to try that recipe. :)

Plus the picture looks really great.

[Bowwowmeow]

Thank you. :) You might want to adjust the sugar though. My first attempt was very tart. I like tart. Some people might like it sweeter though. I'd say the quantity of sugar in the recipe is probably the bare minimum.

[Gliondrach]

:yum: More wartime recipes:

VINEGAR CAKE

Cooking time: 1 hour Quantity: 1 cake

6 ozs self-raising flour
3ozs of margarine
3ozs sugar
¼ pint of milk
1 tablespoon vinegar
½ teaspoon of bicarbonate soda
3-4 ozs mixed dried fruit

Method:
Sift the flour.
Cream the margarine and sugar.
Pour the milk into a large basin, add the vinegar and bicarbonate of soda: the mixture will rise and froth in the basin.
Blend the flour and vinegar liquid into the creamed margarine and sugar then add the dried fruit.
Put into a greased and floured 7inch tin, and bake in a moderate oven for 1 hour.

----------------

MCDOUGALL'S EGGLESS FAMILY CAKE

1 lb of McDougall's Self -Raising flour
¼ teaspoon of salt
4 ozs margarine
4 ozs sugar
3 saccharin tablets ( 1 dessertspoonful hot water ) WHAT ARE THESE FOR? IT HAS SUGAR AND DRIED FRUIT FOR SWEETNESS. IT SHOULDN'T NEED THESE.
14 ozs currants, sultanas, peel
½ pint milk
¼ pint of water.

Method:
Sieve the flour and salt into basin then rub in the margarine.
Add fruit and sugar and mix well.
Dissolve the saccharin in the hot water
Add this and the milk and water to the dry ingredients.
Beat very thoroughly and put mixture into an 8-inch tin that has been greased and dusted with flour.
Bake for 1½ hours in a moderately hot oven (Regulo 4-other cookers 380F)on the middle shelf.

The above recipe is one from the McDougall's free Wartime Cookery Book.

ht--tp://w--ww.memorylanehf.oddquine.co.uk/food2.htm

[Bowwowmeow]

I've got my Gramma's WWII cookbook. They rationed lots of stuff, and I bet a lot of the recipes are accidentally vegan. I should have a look at it now that it is out of storage and on my bookshelf again.

[Gliondrach]

Beetroot Pudding

Cooking time 35/40 minutes

Quantity 4 helpings

Ingredients 6 oz wheatmeal flour
half a teaspoon of baking powder
1 oz sugar
4 oz finely grated raw beetroot
half oz of margarine

Just the job to make your sugar ration go further! First mix flour and baking powder, rub in the margarine, then add sugar and grated beetroot.
Now mix all the ingredients to a soft cake consistency with 3 or 4 tablespoons of (soya) milk. Add a few drops of flavouring essence if you have it. Turn the mixture into a greased pie dish or tin and bake in a moderate oven for 35 minutes. This pudding tastes equally good hot or cold.

atschool.eduweb.co.uk/chatback/english/food/index.html

[Gliondrach]

Spotted Dick

Ingredients
Serves 6-8

11 oz plain flour
1/4 - 1/3 oz baking powder
5 oz shredded vegetable suet
4 oz currants
3 oz caster sugar
5 floz soya milk - extra if needed
To serve: a little syrup and custard

Method

Mix together the flour, baking powder, suet, currants and sugar. Add enough soya milk to give a dropping consistency - so the mixture is just moist enough to drop off a wooden spoon. On a lightly floured surface, roll the mixture into a sausage shape about 6 inches by 2 inches. Lay on greased greaseproof paper, wrap around and tie each end like a Christmas cracker, but do not wrap too tightly. Steam for an hour until cooked. Remove the paper, slice, drizzle with syrup and serve hot with custard.

From the Daily Mail 1996.

[cyanidedust]

My mother found this recipe online and made it for my birthday one year. I'm not sure where she found it, so I cannot give it proper credit. It is delicious though!

3 cups flour
2 cups sugar
6 tbsp cocoa
2 tsp baking soda
1 tsp salt
2 cups water
3/4 cup vegetable oil
2 tbsp vinegar
2 tsp vanilla

Pre-heat oven to 350
Mix dry ingredients together
Mix wet ingredients together
Add dry ingredients into the wet mixture
Mix until there are no lumps
Pour into greased cake pan
Bake for 40 min

Typically, I have never been fond of chocolate cake as to me, it has always tasted like slightly flavored chocolate bread. This is moist and chocolatey. So good. I also use blackberries/blueberries preserves for the filling.