London Vegan Meetup Message Board › Pot-luck recipes
The raw vegan pizza that I made for last night's potluck was a veganised version of this one: http://thegardendiet.... - just using agave instead of honey. (I doubled up on all the quantities too.)
You'll need a good blender. (Mine struggled, so I added a little water to the sauces. But this made the base overly moist.)
Almond and Raspberry Cupcakes
I was chuffed to be asked for the recipe for these after the July 2013 potluck - so here it is! I usually make healthy interesting salads for the potluck, but we all need sweet treats sometimes!
200g (7oz) plain flour
200g (7oz) caster sugar (you might want to use a bit less)
4 tablespoons ground almonds
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
5 tablespoons vegetable oil (rapeseed oil or sunflower oil would be good)
1 teaspoon almond essence
1 teaspoon cider vinegar (other vegan vinegars would work too!)
250 ml (8fl oz) water
1 tray raspberries - cut or tear each berry into 2 or 3 bits.
Sieve the flour and add all other dry ingredients into a bowl - mix together.
Mix the wet ingredients together.
Pour the wet into the dry and mix. Gently mix in the raspberry bits.
Get into cupcake cases quickly and straight into the oven - gas mark 4 for about 20 minutes. Until a toothpick poked into the middle of the cake comes out clean.
Icing and decoraton
1 cup Pure margarine
2 cups icing sugar (Silver spoon is UK grown beet sugar which does not use bone char filtering)
Tray of raspberries
Use a whip or fork to whip up the marg and add the sugar bit by bit. Mix in almond essence to taste.
Spread or pipe onto cupcakes when they are cool.
Decorate each cake with a raspberry.
I think going forward people come with an Ingredients recipe page would be beneficial, we can see what we eating as well as note down the recipe. As I mentioned previously I have known some vegans even who were knew and we reading ingredients only and thought the products were Vegan but we not.
PREP TIME: 5- 10 minutes; BAKING TIME: 25- 35 minutes
250g Plain Flour
350g Demerara Sugar
65g Cocoa Powder
1stp baking powder
250ml vegetable/ coconut oil
1tsp vanilla extract
Desiccated coconut (as much or as little as you like)
1. Preheat the oven to 180˚ C
2. Combine the dry ingredients (mix well)
3. Add the water, oil and vanilla (blend well)
4. Stir in the coconut
5. Pour the batter into a baking tray and bake for about 25 minutes (you will know it’s ready when an inserted knife comes out clean)
6. Let it cool for about 10 minutes before cutting into square