In this episode we talk about the delights of having non-vegan friends over for dinner and how to make the meal enjoyable for everybody.
On the menu this week includes an ingenious way of making vegan lasagne as well as roast squash pasta.
Tip of the week is about understanding the ingredients in cakes and how to veganise recipes simply and easily.
Our ingredient of the week this week is nutritional yeast, a fabulous store cupboard staple to make sauces cheesy and nutritious.
Resources & Show Notes:
- Bosh Sushi – https://www.bosh.tv/recipes/homemade-sushi-rolls
- Celeriac Bechamel Sauce – https://cookbookcreate.com/recipes/53885 [We just used the bechamel sauce section of this recipe]
- Nutritional yeast – http://marigoldhealthfoods.co.uk/products/engevita/engevita-with-b12-blue.php
Vegan Apple and banana cake recipe
Adapted from Vegan Slow Cooker by Saskia Sidey
- 3 oz vegan butter3 oz caster sugar
- 140ml soya milk
- half a tbsp cyder vinegar
- 1 tsp vanilla paste or essense
- 6 oz SR flour
- 1 tsp baking powder
- half tsp salt
- finely grated zest of an unwaxed lemon
peel and cube a couple of apples (or 1 apple and a ripe mashed banana) mixed with 1 0z of sugar and half a tsp of mixed spice or cinnamon.
Fill a muffin tray with 12 paper cases, mix soya milk and cyder vinegar in a small jug and leave to curdle for 10 mins. Whisk together the butter, vanilla and sugar until creamy and fluffy.
Mix the other cake ingredients in a bowl, stir in the milk mixture alternating with the fruit until you have a smooth batter.
Divide between the muffin cases.
Bake in a preheated oven 180 degrees for 10-12 mins until browned and well risen with a spongy texture.
Leave to cool on a wire rack.