Vegan Feminist Bakers at the Female Glaze

When we went to the Be The Future vegan market on Saturday we were very fortunate that the Vegan Feminist Bakers from the Female Glaze were there too 😀

As you can imagine, Miranda went back and forth to their stall to buy vital sustenance for us …

and gifts for he who was not there 😉

If you live in London you might already know the joy of biting into a soft Marsha P Johnson chocolate & orange cookie, or a Melitta Bentz coffee and walnut cookie, but if you don’t you really should.

The Vegan Feminist Bakers, Alessia & Francesca, say The Female Glaze is not only a business that is kind to animals, but it also promotes women empowerment by sourcing from women-run and ethical suppliers. They further add –

Remember, women belong in the kitchen, men belong in the kitchen, non-binary folks belong in the kitchen… Everybody get to the kitchen: there’s cake in there!”

Francesca and Alessia will personally deliver your cookies if you live in London (zones 1 to 6), or you can opt for tracked delivery if you live outside London. Don’t be put off if everything in the shop is marked ‘out of stock’, they had to put a cap on their weekly deliveries as everything is handmade by Francesca and she’s only one human! So if the shop page says all items are out of stock, it means they have reached capacity and their delivery slots are full, but they’ll re-stock on Tuesdays at 10am. Cut-off for orders is 5pm on Mondays for Wednesdays delivery and 5pm on Thursdays for Saturdays delivery.

So now you know, if you didn’t already –

veganism is not a sacrifice,

it’s a joy ❤

Happy Birthday Violet’s Vegan Comics!

It’s eight years ago today that Violet’s Vegan e-Comics set up camp at WordPress!

So Happy Birthday us!

Long may we continue! 😀

Have a slice of birthday cake ❤

Mm mmmmm – doesn’t that look amazing?

Well I can’t take credit for it, I found it at Vegan Dollhouse!

There are tons of amazing recipes over there!

You should check it out!

vegandollhouse.com 😀

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vegan cake, vegan recipes, vegan birthday cake, vegan chocolate cake,

Plastic-Free Cake

 

You know how frustrating it is when you’re doing your best to avoid plastic but even the glass bottle of organic vegetable oil has a plastic insert, plastic lid and sometimes even a plastic neck-sleeve?  Well, after spending half an hour trying to cut off this evil neck sleeve the other day I decided, I’m putting my foot down!  I am not buying bottles like this ever again!  “But what about cake?” argued my alter ego, “how will you make cake without vegetable oil?”

This is how:

All you need is

  • four very ripe bananas,
  • a mug and a half of self-raising flour,
  • and half a mug of sugar.

 

The sugar is plastic-free too if you get it from a zero-waste filling station or buy Silver Spoon British Sugar (made from home grown sugar beet) which is always wrapped in paper.

First mash the bananas with a fork

Then preheat the oven to 160° C

Then add half a mug of sugar to the bananas and mix well.  This will magically make the bananas very runny.

When the sugar and bananas are thoroughly combined, add one and a half mugs full of self raising flour and mix well.

    

(NB there’s a lot of mixture in that bowl because I doubled the ingredients to make two cakes)

Now you should have a thick, moist cake mixture, ready to put in the tin.

(If You Care parchment paper is unbleached and totally chlorine-free (TCF) greaseproof paper which can be found at most good health food shops)

Line a loaf tin with some eco-friendly greaseproof paper and fill it with your cake mixture.

Put it in the middle of the oven and bake for one and a quarter hours (75 minutes).  Carefully remove and insert a sharp knife to test.  If the knife comes out clean, it’s done, if it has wet mixture on it, put the cake back in the oven for a few more minutes.

When it’s ready, take it out of the tin and cool it on a wire rack.

Use a serrated knife to cut it as it’ll be crunchy on the outside and soft on the inside.

Absolutely scrumptious 😀

No plastic required 😉

Source:  I got this recipe years ago from a brilliant homemade book called Grime and Nourishment, (NB this book is not suitable for children).

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vegan, vegan cake, cake recipe, plastic-free, zero waste, nutrition, health, environment,

 

Presents!!!

But before they sat down to tea, Kauri gave Grandpa his present.

“Happy Birthday Grandpa, I made this for you,” he said.

vegan children's story

“Oh thank you Kauri,” said Grandpa when he’d unwrapped it, “I just love it!”

vegan children's story

And Myrtle gave her present to Grandpa.

“Happy Birthday Grandpa,” she said, “I made this for you.”

vegan children's story

“Oh thank you Myrtle,” said Grandpa when he’d unwrapped it, “I absolutely love it!”

vegan children's story

And he was thrilled with the delicious birthday tea the children had made for him.  But Cedro was too excited to wait for everyone to finish the savouries before they got to his present …

vegan children's story

… so he cut a slice for Grandpa straight away and said

“Happy Birthday Grandpa, I made this for you.”

vegan children's story

And with a great big smile Grandpa took it and said,

“Oh thank you Cedro, I really really love it.”

vegan children's story

And he really REALLY did.

vegan children's story

vegan children's story

The End 😀

You can read the whole story here and it is available in paperback here 🙂

vegan story book

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vegan children’s story, vegan cake, vegan recipe, vegan children’s book

Time for tea!

By then it was time to get ready for Grandpa Wollemi’s Birthday tea.

Everyone was very excited.

vegan children's story

There were crisps and cookies and mini pizzas;

vegan children's story

there were crackers and pasta salad and pineapple on sticks;

vegan children's story

and the big birthday cake, made entirely by Cedro, was the centrepiece.

vegan children's story

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continues tomorrow 😀

but if you don’t want to wait you can read the whole story here now 🙂

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vegan children’s story, vegan children’s book, vegan cake, vegan party, vegan party tea, vegan birthday party

The Cake!

… when the buzzer went off he put on his oven gloves and carefully removed the cake from the hot oven.  He took it out of the tin and put it on a wire rack to cool.

vegan children's story

When it was cool, Cedro sliced it in half and spread jam in the middle to make a big jam sandwich cake.

vegan children's story

Next, Cedro weighed out 4 ounces of icing sugar and sieved it into a bowl.  To that he added about 3 teaspoons of water and 1 teaspoon of vanilla essence and stirred until the icing was thick and smooth.

vegan children's story

He spread the icing on the cake.

vegan children's story

Then he decorated it beautifully with deliciously sweet organic raisins.

vegan children's story

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continues tomorrow 🙂

but if you don’t want to wait you can read the whole story now 😀

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vegan story, vegan children’s story, vegan children’s book, vegan picture book

Then he took out the weighing scales …

Then he took out the weighing scales, measured 12 ounces of flour and put it into the mixing bowl.

vegan children's story

To the flour he added 4 slightly heaped teaspoons of baking powder.  And he mixed it in well.

vegan children's story

Next he weighed 6 ounces of sugar and mixed it in with the flour.  He stirred it a lot.

vegan children's story

After that he added the wet ingredients together:

250 ml of water,

vegan children's story

6 tablespoons of sunflower oil and

3 teaspoons of vanilla essence.

vegan children's story

He poured the wet stuff into the dry stuff and mixed it up really well until he had a thick, moist, cake mixture.

vegan children's story

Then he lined a cake tin with eco-friendly grease-proof paper and poured the mixture into it.

vegan children's story

When he’d scraped all he could out of the bowl, Cedro put on his oven gloves and very carefully put the cake tin into the hot oven.

vegan children's story

Cedro set the timer for 75 minutes (which was an hour and a quarter) and ….

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To be continued on Monday 🙂

but if you want to know how the cake turns out, you can read the whole story now 😀

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#veganpicturebook, #veganchildrensstory, #vegankidsstory, #veganchildrensbook, #vegancake, #vegancakerecipe

That’s it!

While Cedro continued to ponder, Grandpa walked behind him, into the kitchen.

vegan children's story

Grandpa picked up the biscuit tin, rattled it, put it back down and trudged back to the living room.

vegan children's story

“That’s it!” thought Cedro, “Grandpa’s got a sweet tooth!  I’ll make him a birthday cake!”

vegan children's story

Cedro washed his hands and gathered together all the ingredients he would need.  They were flour, baking powder, sugar, sunflower oil, water and vanilla essence.  Then he carefully switched on the oven and set it to 160° centigrade.

vegan children's story

continues tomorrow 🙂

but if you don’t want to wait you can read the whole story here now 😀

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#veganpicturebook, #veganchildrensstory, #vegankidsstory, #veganchildrensbook

Recommended Reading: Grandpa Wollemi’s Birthday

vegan story book

Here’s another big colourful story book from Edward Benn (of Wibbolywub fame), this time beautifully illustrated by Cynthia Barnett:  Grandpa Wollemi’s Birthday.

vegan story book for children

It’s a happy, friendly story about children getting ready for their Grandpa’s birthday.

vegan story book

Kauri and Myrtle have made presents for Grandpa but Cedro, who can’t get the hang of sewing or making things with paper, doesn’t know what to give him.

vegan story for children

That is, until he remembers that Grandpa is no stranger to the cookie jar and would probably really like a birthday cake.

vegan story book for children

So he makes him one.

vegan story book for children

And the story explains how he does it, incorporating the simple, egg-free vegan recipe naturally.  The colourful, naïve illustrations make this book charming.

vegan story book for children

It is clearly designed to be read to young children, a lovely bedtime (or daytime) story but is, in addition, a vegan birthday cake recipe book which will enable little ones (with adult supervision of course) to make a delicious cake of their own with ordinary ingredients likely to be found in everyone’s kitchens.

Another lovely idea from Honestly Books.

Get your copy here 😀

Pendennis Castle

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I never got around to telling you about our visit to Pendennis Castle when we went to Cornwall last year.  I have mixed feelings about castles.  On the one hand I love the feeling of history, picturing how people used to live at the time the castle was built.  I feel amazed at the architecture and how such big, strong, heavy, impressively crafted structures got built in the days before motor vehicles and cranes.

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Pendennis Castle

On the other hand I recoil at the violence they remind me of – the dungeons, the canons, the holes in walls for shooting arrows through and holes above the gates for pouring boiling oil through.

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Pendennis castle

But at Pendennis Castle at least there is one thing I’m not in two minds about – the cake!

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Here there was not just one, but two different types of vegan cake!  The lemon cake you see above and the flapjack pictured below.  I eat a lot of flapjacks and I can honestly tell you that this was the best I’ve ever eaten!

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Of course we told the cook how much we loved it and how pleased we were that there were vegan options on the menu and the lovely lady said that they always make sure there is something for every dietary requirement and she invited us to return to the cafe for lunch as she was making a delicious vegan soup.

Hurrah for English Heritage!  Very well done 😀

Oh, and the views are pretty nice too 😉

Pendennis Castle

Pendennis Castle

Pendennis Castle

Miranda out and about

I have been on holiday to Leuven in Belgium!  I chose to visit Leuven because I discovered that they have a Loving Hut.  After arriving I was ecstatic to find that they also have Vegaverso a vegan cafe, Greenway a vegetarian cafe, and Shavt which is a vegan food shop!

Here I am at Vegaverso, vegan cafe in Leuven, Belgium!

where it is with card

This is a wonderful cafe which serves a delicious and tasty selection of vegan sandwiches and cakes!

More interiors at Vegaverso, with books and comfy chairs

What you might have for lunch...

It took me a while to decide what to have, there is so much to choose from!

Inside Vegaverso, taarts and cupcakes

I had a peanut butter and jelly cupcake, a vanilla cupcake and a chocolate cupcake, on different visits!  They were all delicious and beautiful!

More cake selection

I also tried a chocolate coconut macaroon, and an oat cake, which were fantastic!

More cake selection!

This is what I had on my first visit to Vegaverso!  It was the most scrumptious food you will ever taste!  I had vegan cheese with vegenaise and a blueberry cupcake!  It was wonderful!

Cheese sandwich roll.  Yum!

Lunch with card Vegaverso

The menus there all have different, individually embroidered fabric covers!  They are so special and lovely 😀
Beautiful Vegaverso menu

Vegaverso menu

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If you live anywhere nearby, and even if you don’t, I strongly recommend you make a visit to Vegaverso.

Blueberry cupcake!

They are open Tuesday to Saturday, 11am to 6pm.  You could go now!

Vegaverso opening timesI had a wonderful time at this cafe, it is run by friendly people and has a relaxing, happy atmosphere.  Brilliant 🙂 Try the chocolate coconut macaroon.

C is for Cake

C is for cake

I’m working on the Cs now and was delighted to find that the first word which needed redefining was Cake:

Oxford Dictionary definition:  Mixture of flour, butter, eggs, sugar etc. baked in the oven.

Our definition:  There is absolutely no need of eggs and butter when making a cake.  There are so many delicious vegan, and even raw vegan, cake recipes – some very sophisticated and complicated and some, my favourites, needing nothing more than flour, sugar (or other natural sweetener such as agave), vegetable oil and water.  And I do not exaggerate when I say that they taste better than any cake I tasted in my pre-vegan days.  But you don’t need to take my word for it, look at oatielover’s chocolate cake and Lisa’s vanilla layer cake or any of the thousands of vegan cake recipes out there – there’s something for everyone.  All this typing’s making me peckish, please excuse me a moment while I grab one of the blueberry muffins I made earlier 😉

And talking of Blueberry Muffins – this is how I made them:

I mixed together 8 ounces of organic spelt, 2 teaspoons of baking powder, 4 ounces of organic sugar, 4 tablespoons of organic vegetable oil, and about 150 ml of water.  Then, when that was all combined into a smooth mixture I added a load of rinsed organic blueberries and mixed those in well.  I then generously filled 6 large paper cake cases with the mixture and baked them in a muffin pan at 180°c (fan oven) for half an hour.  Easy as pie! Or rather, cake!

blueberry muffin

Icing is optional but highly recommended 🙂

Don’t fancy blueberries?  What about a butterfly cake?

vegan butterfly cake

Same recipe, minus the blueberries.  When they’re cold, scoop out the top of the cake, fill the hole with icing, cut the cut-out bit in half and stick it in the icing to look like wings.

Anything omnivores can do, vegans can do better!  Stick that in your cake-hole Oxford Dictionary!

Sc-raw-umptious!

raw cake

A cake is a cake

That you could make

And it’s unhealthy

Make no mistake

Unless it’s a cake

That you don’t bake

Made from fruits and nuts still raw!

raw cake

My first attempt at making raw cake and it’s deeelicious if I do say so myself 😉

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Having just finished reading 12 Steps to Raw Foods by Victoria Boutenko, I couldn’t wait to have a go at making raw cake.  At the back of the book are some really useful recipes which are designed to be adapted to suit your own tastes so, using the Generic Cake Recipe, I had a go.

For the chocolate base I combined 1 cup of ground walnuts, 1 tablespoon of flax oil, 1 tablespoon of agave nectar, and half a cup of cocoa (that should have been raw carob powder but I don’t have any of that yet).

This made a stiff, damp mixture which I formed into a cake shape on the plate.

Then for the topping I combined half a cup of fruit (banana in this case), half a cup of ground cashews, and half a cup of fresh coconut.  I put all these through my manual juicer (using the smooth screen) so that they were all ground and mushed, and then I mixed them together with a fork.

Then I spooned the topping onto the base and put it in the fridge to chill.  So easy.

Now I’m off to have another piece! 🙂

How about a strawberry one?

strawberry shortcake cut

For the strawberry version I just omitted the cocoa from the base and added a teaspoon of vanilla essence.

Then for the topping I combined half a cup of mushed strawberries, half a cup of ground cashews, (both of these were put through the manual juicer as above) and 1 tablespoon of agave nectar.

And voila:

raw strawberry shortcake

Lucky at Loving Hut

We had to do some shopping in Brighton today so we indulged ourselves in a visit to the Loving Hut while we were there. Twice actually – once before we started shopping and again when we were finished.  On our second visit we were especially lucky because the lovely ladies at The Hut brought out two cupcakes on the house for me and Miranda while my husband waited for the dessert he’d ordered 😀

Love the Loving Hut

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