The world of a vegan, plus 2 great recipes.
With veganism becoming more and more popular people are developing recipes to make some amazing things, we find this really exciting at Sweet As and love to experiment with different things to make a vegan cake just as tasty (possibly even tastier!) than a cake using eggs and butter!
The term ‘Vegan’ was coined by Donald Watson in 1944, with the vegan society beginning in 1979.
To the vegan society the term ‘vegan’ “is a way of living which seeks to exclude, as far as is possible and practicable, all forms of exploitation of, and cruelty to, animals for food, clothing or any other purpose.”
Here are 2 of our favourite vegan recipes which taste so delicious you wouldn’t even know they’re vegan!
Fudgy Vegan Brownies
- 2 tbsp chia seeds
- 220g plain flour
- 1/4 tsp bicarb
- 6 tbsp cocoa powder
- 110g dark chocolate (70% or more cocoa solids)
- pinch of salt
- 2 shots of espresso
- 200g caster sugar
- 80ml vegetable oil
- 30g chopped pistachios
- Prepare your chia seeds by soaking them in 3 tbsp of water and leave in the fridge to thicken.
- Preheat the oven to 180 degrees and line a 20cm tray with baking paper or to make them into bitesized portions line 12 whole muffin tin with muffin cases.
- Finely chop your chocolate and place in a bowl with the cocoa powder and salt, pour in the hot espressos and stir well until all the chocolate is melted and the mix is silky smooth.
- Put into a mixer with the thickened chia seeds, sugar and oil and mix until combined.
- Sift in the flour and bicarb a little at a time, folding in to the mix with a spoon.
- Now pour into your prepared tray or muffin cases and sprinkle over the chopped pistachios, bake in the oven for 11-12 minutes.
- REMEMBER brownies carry on cooking once you take them out of the oven so if after 12 minutes they still look liquid, don’t panic because they’ll carry on cooking when you take them out and leave you with a gorgeous, sticky and soft brownie!
Raspberry Vegan Cheesecake Slice
- 160g pitted dates
- 115g walnuts
- 50g flaked coconut
- 240g cashews, soaked overnight in boiling water
- 60ml melted coconut oil
- 120g honey
- the juice of 1 lemon
- 160ml coconut milk
- 1 vanilla pod
- 170g fresh or frozen raspberries
- Line a loaf tin with a double layer of cling film.
- Blitz the dates, walnuts and flaked coconut in a food processor until it comes together in a ball, press down in the bottom of the loaf tin and smooth out.
- Now blitz the cashews, oil, honey, lemon juice, coconut milk and vanilla seeds in the processor until smooth and silky, pour roughly two thirds of the mixture into the loaf tin over the base and scatter over about 60g of the raspberries, place in the freezer until set.
- Add the remaining third of the creamy mixture into the food processor and blitz with the rest of the raspberries, spread this final layer over the top of the cheesecake.
- Freeze for a couple of hours, or until set, and enjoy with some fresh berries!
Brownie recipe adapted from www.lazycatkitchen.com
Raspberry cheesecake recipe adapted from www.yummymummykitchen.com