MUSHROOM COFFEE AND ORGANIC DRIED MANGO BUCKWHEAT VEGAN MUFFINS

Mushroom coffee with organic dried mango vegan buckwheat muffins.  Here's a fun and trendy recipe if you enjoy coffee!

I thought I'd try something different yesterday. so mixed my favourite, vegan block, with xylitol, mushroom coffee, dried mango, linseed egg, oat milk, mixed spice, cream of tartar, bicarbonate of soda and a pinch of salt and apple cider vinegar.  And this is what I got.

As this was completely made up as I went along, I believe the 1/2 tsp baking soda, 1 tsp cream of tartar and the 1tsp of cider vinegar helped to keep the muffins a cake like consistency.  They really are a mix between a cake and a scone. 

I like them as they are, but they would also be nice served with vegan butter or vegan cream. A nice cashew vanilla cream would go really well.

Here's roughly what the recipe was.  The fluid you'll have to assess by how dry the mixture is.

My no1, favourite ingredient that makes all baking a cooking awesome (click on image to buy it)

Preheat oven 190°C - 375°F

1tbs linseed
2tbsp water

50 grams Vegan Block Butter
1/4 or 1/2 cup xylitol or coconut sugar
1tsp mixed spice
1tbsp mushroom coffee
1tbsp linseed (ground)
2tbsp water
1 cup oat milk or other plant milk
1/2 tsp baking soda
1tsp cream of tartar
1/4 tsp Angelsey sea salt crystals
1tsp organic cider vinegar with mother
1/2 pack dried mango cut into small pieces
3 tsp sunflower seeds - soaked and dehydrated

Ground linseed, put in bowl & added water.

mixed butter, xyiltol together
add gloopy linseed mixture.
add mixed spice, mushroom coffee, baking soda, cream of tartar and salt.
add dried mango and sunflower seeds
add cider vinegar - mixture started to curdle
add milk
folded in flour.

Make sure mixture is a thick cake mixture, not too thick, add more milk if needed.

Fill muffin pans with batter

Cook 20 - 22 mins

Enjoy!

 

Lentil & Pecan Sausage

 

Ingredients

• 1/2 cup soaked uncooked Green Lentils
  
• 1/2 cup soaked Pecans
• 25g Vegan Block or 1/4 cup organic Rapeseed oil
• 1tbsp Maple Syrup
• 1 dash  Organic Tamari Sauce
  
• 2 tsp Sage
• 2 tbsp Chia Seeds
  
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 1 pinch Nutmeg
• 1 pinch Cloves
• 1 pinch Star Anise  
  

 

Method

1. Preheat the oven to 375F. 190C unless it's a fan oven.
   Line a sheet pan with parchment paper.  

2. In a medium saucepan, mix the lentils and a pinch of salt into 1.5 cups of water. Bring to a boil, and then simmer uncovered for 15-20 minutes, until the lentils are tender. Drain and then add the lentils to the food processor. 

3. Add the pecans to the food processor, and pulse on high until the nuts are chopped. This should still have some texture, so don't fully puree. Slowly add the rapeseed oil, maple syrup, and Tamari while mixing on slow until incorporated. 

4. Add spices, and pulse on low a couple more times to incorporate. 
   

5. Shape about 2-3 tablespoons of the mixture into half inch thick discs (about 1.5-2 inches across) and place on the parchment. You should get about 8 patties from this recipe. 

6. Bake for 15 minutes. Carefully flip each patty and bake for an additional fifteen minutes. 

Notes 

• These do not have the exact same texture as meat sausage, and they are much more fragile. If they fall apart a little, they are still tasty, but be careful when handling and flipping.

Home-made Vegan Lentil and Oatmeal Pancakes made in a VitaMix Blender

 Home-made Vegan Lentil and Oatmeal Pancakes made in a VitaMix Blender

        199 kcal   per pancake

Nutrient	Grams	RDA
Carbs	31.4g	10.5%
of which Sugars	3.8g	4.2%
Fats	3.2g	4.9%
of which Saturates	0.5g	2.7%
Proteins	7.7g	16.8%
Fibers	7.1g	28.3%

• Dried Red Lentils                  

  120 g
• Pitted Dates                           

  2
• Oat Milk

                                   330 mL
• Oat Flour                               

  160 g
• golden linseed                        2 tsp
  
• Apple Cider Vinegar             

  0.5 tsp
• Bicarbonate of soda

                0.5 tsp
   
  Soak the red lentils and pitted dates in a bowl for at least 2 hours at room temperature
  
  
  Drain lentils and place in VitaMix blender
  Place oat flour, linseed, baking soda into blender
  add milk and apple cider vinegar
  
  
  Blend on low until all the mixtures have come together
  turn up to high speed blend for a 1 - 2 minutes.
  
  
  Leave to rest for 5 to 10 minutes to allow the linseed to thicken
  
  
  
  

  Heat a dash of rapeseed oil in a non-stick skillet/fry pan and then pour half a ladle of lentil batter in the centre and swirl around to spread the pancake mixture

  Cook for about 2-3 minutes over medium heat or until you see bubbles forming on the surface and the top has dried out.

  Finally, lift the edges of the pancake with a spatula, all around the pancake, flip it, and cook for a further minute or until golden.

  Repeat step 4 and 5 until you have used all the red lentil batter, but there's no need to add more oil every time.

  Serve with fruit or other favourite healthy topping and Oatly Greek Style Yogurt, like in my photo above.

   

  
  

   
   
  
  

Blended Carrot and red lentil soup

 Blended Carrot and Red Lentil Soup

I use Red lentil & carrot soup By Sara Buenfel, but I swap and add a few extra ingredients 

You'll notice that I always use vegan block.  It gives food that top quality restaurant taste. and I also wouldn't be without tamari or nutritional yeast flakes.

 

Ingredients 

• 1 white onion, finely sliced              red onion 

• 2 tsp olive oil -                                    I use 10g organic Vegan Block 

• 3 garlic cloves, sliced 

• 2 carrots, scrubbed and diced 

• 85g red lentils 

•     1dsp spoon organic Japanese tamari 

• 1 vegetable stock cube, crumbled – 1tbsp home-made nutritional yeast stock powder  

• generous sprigs parsley, chopped (about 2 tbsp)

  Nutritional yeast flakes
  

Method 

• STEP 1 

• Put the kettle on to boil while you finely slice the onion. Heat the vegan block in a medium pan, add the onion garlic and diced carrots.  place lid on pan and gently sweat over low heat for 5 to 10 minutes. 

• STEP 2 

• Pour in 1 litre of the boiling water from the kettle, stir in the lentils and stock cube, then cover the pan and cook over a medium heat for 15 mins until the lentils are tender.  Transfer to Vitamix blender and blend 

• Ladle into bowls, and stir in parsley leaves and sprinkle nutritional yeast flakes over and  dsp spoon Oatly Greek Style Natural Yogurt.

  Nutrition: per serving

  Highlight	Nutrient	Unit
  	kcal	258
  low in	fat	5g
  	saturates	2g
  	carbs	37g
  	sugars	12g
  	fibre	8g
  	protein	13g
  	salt	2.0g

   

Tomato and Sweet Pepper Soup

This is one of my family's favourite quick, easy soups that I make using my Vita Mix blender and using Vegan Block to give it a lovely silky quality as it mixes, let alone the amazing flavour it adds to everything.

I hope you enjoy making this one.

 

I love adding this soup to any left-over vegan lentil bolognaise
 

THE BEST NO-BAKE VEGAN FRUIT RICH CHRISTMAS CAKE EVER

Rich fruit Christmas cake as we know it today started life In the middle ages, In England a day of fasting was part of religious worship and to line the stomach after the fast, in the bitter cold of winter, plum porridge or pottage was the traditional food eaten. The pottage or porridge was a kind of broth made in large batches and included raisins and other dried fruit, spices and wine and meat or at least meat stock and it was thickened with breadcrumbs, oats or ground almonds.

During the 16^th century more expensive ingredients were added to the pottage instead of oats flour, butter and eggs were used. Eventually with the advent of ovens the mixture changed to become baked rather than boiled and other dried fruit was added.   Because the cake had such keeping qualities bakers would make them a year In advance.

The cake was originally eaten at Easter then evolved to be known as the Twelfth Night cake when seasonal dried fruit and spices, which were symbolic, the spices bought by the Magi, were added. It was consumed on 5^th January, the last day of the festivities.

The first time Christmas cake was eaten on Christmas day was during the Victorian era in 1830’s. and the bakers would decorate them with winter snow scenes. They became very popular for Christmas parties and
by the 1870’s the traditional Christmas cake was the same as we know it today.

I’m sure you’ll recognise that no bake Christmas cake contains the same type of ingredients, but instead of cooking it we can benefit from it’s full nutritional content by eating the ingredients uncooked.

Just as traditional Christmas cake is covered in marzipan and icing, this none baked Christmas cake will receive the same treatment and can be iced using xylitol.

 

 

 

This is such  a wonderful cake. Below are the recipe cards I used in the video.

 

I've also added extra special ingredients not shown in the film, but which I added to the mixture to give it an even more delicious taste.

 

 

 

 

Grab all your organic ingredients from my Amazon links

Don't forget the Vegan Block.  I never cook anything without it.  It makes everything taste amazing!

 

 

If you can afford to buy organic food then do. Not only is it better for your body because you avoid eating pesticides but it is kinder to the environment and allows for greater biodiversity on our planet.

Share with me the pictures of the cakes you make, and let me know what you think to the flavour.