Vegan red velvet brownies

For my last recipe of the baking-filled week, I tried another red velvet recipe. Like the red velvet cupcakes I made earlier, these are also made with beetroot as well as kidney beans to give the red colour. Unfortunately they haven't come out red (the eternal red velvet problem) - but they do taste nice, albeit quite bean-y. As a bonus, they are pretty healthy.

Ingredients
1 cup red kidney beans
1/2 cup chopped cooked beetroot (roughly 1 small beetroot)
1/4 cup cocoa powder
3/4 tsp baking powder
1/8 tsp bicarbonate of soda
1/8 tsp salt
3/4 cup sugar
1/2 cup ground flax/ linseed
4 tbsp apple sauce
1 tsp vanilla extract
Method

1. Preheat the oven to 180 degrees C and grease an 8x8 inch tin with soya margarine.
2. In a food processor, puree the kidney beans and beetroot - it takes a while so be patient. Add the apple sauce and vanilla and pulse a few times to mix.
3. In a large bowl combine the cocoa powder, baking powder, bicarbonate of soda, salt, sugar and linseed. Add the bean and beetroot mixture and fold until well mixed.
4. Spoon the batter into the prepared tin and bake for 35 minutes, turning halfway through. When removing from the oven, test with a toothpick - some batter should cling to the toothpick.
5. Allow to cool completely and refrigerate for an hour before cutting.

Original recipe: Healthy vegan red velvet brownies

Vegan sweet potato spice cake

Happy Valentine's day! Here's the second last recipe of the week - a yummy sweet treat for this special day. Enjoy!

Serves 16
1/2 cup raisins
3 cups plain flour
1 tbsp baking powder
2 tsp bicarbonate of soda
1 tsp salt
2 tsp ground cinnamon
1/4 tsp nutmeg
1/2 tsp mixed spice
3/4 cup vegetable oil
1/2 cup dark brown sugar
1/2 cup sugar
1 cup soya milk
2 tbsp lemon juice
3 cups finely grated sweet potato (1 medium or 2 small sweet potatoes)
1/2 cup chopped walnuts (or nuts of your choice)
Tofu frosting
Method

1. Preheat the oven to 180 degrees C. Grease a 10-inch cake tin with soya margarine.
2. place the raisins in a small bowl and cover with boiling water for 10 minutes, then drain and set aside.
3. In a bowl combine the flour, baking powder, bicarbonate of soda, salt, cinnamon, nutmeg and mixed spice. In a separate large bowl, whisk together the milk and lemon juice.
4. Stir the flour mixture into the oil mixture until a thick batter forms. Fold in the sweet potato, nuts and raisins. Pour the batter into the prepared cake tin and bake for 1 hour or until a toothpick comes out clean. Allow to cool for 10 minutes before removing from the tin to cool completely.

Original recipe: Sweet potato spice cake

Vegan corn muffins

For my 5th recipe of the week I have found another simple but spectacular recipe - vegan corn muffins. Of course the taste is amazing, but more than that the texture is just right! These are ones that I will definitely be making again and again and only take 10 minutes to prepare.

Makes 12
Ingredients
1 cup plain flour
1 cup cornmeal aka coarse corn flour/ polenta flour
1 tbsp baking powder
1/2 tsp salt
1/2 cup sugar
1/2 cup oil
3/4 cup soya milk
2 tbsp soya yogurt
1 tsp vanilla extract
1/4 tsp finely grated lemon zest
Method

1. Preheat the oven to 200 degrees C and line muffin tray with muffin cups.
2. In a large bowl, sift together the flours, baking powder, salt and sugar. 
3. In a separate bowl whisk together the oil, milk, yogurt and vanilla. Fold the wet ingredients into the dry, adding the lemon zest halfway. 
4. Once just combined fill each cup 2/3 full - don't overfill as they will spill over. Bake for 20-25 minutes or until a toothpick comes out clean.

Original recipe: Sunny corn muffins

Week 26 Dish 2: Vegan red velvet cupcakes

LAST OFFICIAL RECIPE!!

I have completed my baking challenge!! I can't believe that it's been 6 whole months since I began. I am very proud of myself. Of course I plan to continue baking but with exams around the corner I'm sure it won't be as often. Thank you to everyone who has taken the time to read my post and I really hope you have enjoyed drooling at/ baking/ eating them!

For my last official recipe to you all (though I am still going to give you 3 more this week) I have baked vegan red velvet cupcakes which are coloured with beetroot instead of food colouring. Perfect for Valentine's day of course! They turned out really yummy but not as red as I hope - though they are a lovely deep red inside. I do think the recipe needs a bit of tweaking though as they did sink after I took them out of the oven. I didn't top them with frosting but here is a recipe for tofu frosting.

Makes 12
Ingredients
1 1/4 cup plain flour
1/4 cup sugar
2 tbsp cocoa powder
1 tsp baking powder
1/4 tsp salt
1 cup pureed cooked beetroots (about 2-3 large beetroots)
1/2 cup honey/ agave/ maple syrup
1/3 cup melted coconut oil
2 tbsp lemon juice
1 tsp vanilla extract
Method

1. Preheat the oven to 180 degrees C and line a muffin tray with muffin cups.
2. In a large bowl, combine the flour, sugar, baking powder and salt.
3. In a food processor process the beetroot, honey, coconut oil, lemon juice and vanilla until completely smooth. Pour this into the dry ingredients and fold until just combined.
4. Spoon the batter into the prepared cup and bake for 18-22 minutes or until a toothpick comes out clean. Allow to cool completely before frosting if you are frosting them.

Original recipe: Red velvet cupcakes

Week 26 Dish 1: Valentine's vegan chocolate chip cookie pie

2nd last official recipe!

For my first official recipe of the week, and a potential Valentine's day treat, I have found a yummy and fairly healthy chocolate-chip cookie pie! Aren't you just drooling after reading that? I was really looking forward to baking this and I am so glad I did. You won't believe what it's made of - beans. Yes, beans. You may be skeptical but let me assure you it's worth the risk. If you bake it for your significant other, or friends and family that you love, I promise they will love you more for it - don't knock it till you've tried it!

Makes 8-12 slices
Ingredients
1 cup oats
4 tbsp sweetener granules or sugar
3/4 tsp salt
2 tsp baking powder
1/2 tsp bicarbonate of soda
500 g white beans - I used drained tinned cannellini
300 g pitted dates
1/4 cup unsweetened applesauce
2/3 cup soya milk
3 tbsp oil
1 tbsp vanilla extract
1 cup vegan dark chocolate chips
Method

1. Preheat the oven to 180 degrees C and grease a 10 inch springform cake tin (or two 8 inch ones).
2. Combine the oats, sweetener, salt, baking powder and bicarbonate of soda in a bowl. In another bowl mash the beans and add the dates, applesauce, milk, oil and vanilla extract.
3. Spoon about 1/3 of the contents of each bowl into a food processor and blend until smooth, and scoop into a large bowl. Repeat the process twice more.
4. Stir the chocolate chips into the blended mixture and pour the batter into the prepared cake tin. Bake for 35-40 minutes, then cool at least 15 minutes before removing. Store in the fridge. In my opinion it tastes best cold with the crunchy chocolate bits, YUM!

Original recipe: Chocolate-chip cookie pie

Vegan cornbread

I began my A&E firm today, and it's really going to be a tough three weeks. 8 hour shift every day, one weekend and one night, and revision on top. Goodbye sleep!

Leonardo Da Vinci once said 'simplicity is the ultimate sophistication'. Who needs to bake something elaborate for a delicious result? This very simple basic vegan cornbread is so easy to bake but is filling, healthy, and has a slight sweet taste that is just perfect. It literally take less than 10 minutes to prepare - which is of course perfect for tough days like the day I had today.

Makes 12-16 slices
Ingredients
2 cups soya milk
2 tsp apple cider vinegar
2 cups coarse cornflour/ polenta flour/ cornmeal
1 cup plain flour
2 tsp baking powder
1/2 tsp salt
1/3 cup oil
2 tbsp honey/ maple syrup/ agave
Method

1. Preheat the oven to 180 degrees C and line a 9x13 inch baking tin with grease proof paper. 
2. In a medium bowl whisk together the soya milk and vinegar and set aside.
3. In a large bowl, sift together the coarse corn flour, flour, baking powder and salt. Add the oil and honey to the soya milk mixture and whisk with a wire whisk or fork until it is foamy and bubbly.
4. Pour the wet ingredients into the dry and mix together until combine. Pour into the prepared baking tin and bake for 30-35 minutes or until a toothpick comes out clean.

Original recipe: Vegan cornbread

Vegan mocha muffins

Let my final baking challenge week begin! As promised, I am set to give you seven delicious recipes, one per day! For my first recipe I have chosen mocha muffins. I'm not the biggest fan of coffee but a close friend of mine from uni loves coffee and so I baked these for her.

Makes 12 small muffins
Ingredients
1 1/2 cups plain flour
3/4 cup sugar
1/4 cup cocoa powder
4-6 tsp instant coffee, depending on your taste. I followed the original recipe and only used 2 tsp, and I couldn't taste it at all
1 1/2 tsp baking powder
1/2 tsp salt
1 cup soya milk
1/2 cup oil
2 tbsp soya yogurt
1 tsp vanilla extract
1/2 cup chocolate chips (optional, I didn't use any)
Method

1. Preheat the oven to 190 degrees C and prepare 12 silicon cups. If you use larger muffin cups you will probably get about 10 muffins.
2. In a large bowl sift together the flour, sugar, cocoa powder, instant coffee, baking powder and salt.
3. In another bowl whisk together the soya milk, oil, yogurt and vanilla. Pour this into the dry and combine until almost mixed, then fold in the chocolate chips.
4. Fill the muffin cups almost to the top and bake 18-20 minutes or until a toothpick comes out clean.

Original recipe: Mocha chip muffins

Week 25 Dish 2: Vegan savoury courgette muffins

3rd last recipe!!

Ahhh today I revised well in the morning but for the past hour or so I have been very distracted by elective plans. I am going to China for my elective and I'm so excited!! The placement is in Beijing and I plan to travel in China and Japan after. I really can't wait, there are so many amazing things to see! Too bad I have to get through finals first....

Continuing my savoury theme, I decided to make courgette muffins. I baked sweet Courgette date muffins way back in week 2, which turned out yummy so I thought why not savoury ones this time :D These taste yummy as always and in my opinion the flavour come through much more strongly when cold, but of course delicious when hot too.

Makes 12 small muffins or 8-9 large muffins
Ingredients
1/2 tsp black pepper
1/2 tsp salt
1 cup wholemeal flour
7/8 cup plain flour
2 tsp baking powder
1 tsp bicarbonate of soda
200 ml soya milk
2 tsp cider vinegar
100 ml oil
1 3/4 cups grated courgettes - about 1 large courgette
2 tsp dried basil
2 tbsp water, or as needed
Method

1. Heat the oven to 190 degrees C and prepare 12 silicon muffin cups on a baking tray.
2. Combine the pepper, salk, wholemeal flour, plain flour, baking powder and bicarbonate of soda in a large bowl.
3. Combine the soya milk, vinegar and oil in a small bowl and add to the dry ingredients. Mix until almost combined then add the courgette and basil, and fold in until evenly distributed. Add the water while mixing if it seems dry.
4. Spoon into the prepared cups and bake for 20 minutes or until a toothpick comes out clean. Allow to cool on a wire rack. These taste delicious hot but the flavour comes through much better when cool. Enjoy!

Original recipe: Savoury zucchini muffins

Next week is the last week of my vegan baking challenge, I almost can't believe it! The time has just gone so fast, with many scrumptious treats to help me along the way. If you enjoy my blog and recipes, don't worry, I do plan to continue baking but I won't stick to two recipes per week. To celebrate my accomplishment I have decided to bake ONE DISH EVERY DAY, starting tomorrow (9th Feb) through to next Saturday (15th Feb). That mean I will have SEVEN recipes for you next week. Two of these recipe will be special vegan Valentine's treats which you can bake for the people you love, be it a significant other, friends and family, or even yourself (I love me very much :p). I hope you're all excited!!

Week 25 Dish 1: Vegan broccoli and onion muffins

4th last recipe!!

Healthy but yummy, what more can you ask for? Don't worry if you're craving something sweet, I have two yummy valentine's treats planned for next week. Be excited :D

Makes 12
Ingredients
1 3/4 cup plain flour
1 cup oats
2 1/4 tsp baking powder
2 tsp sugar
1/2 tsp salt
1 1/4 soya milk
1/4 cup oil
2 tsp dijon mustard
2 cloves crushed garlic
chili powder to taste (optional)
1 1/4 cups finely chopped broccoli
3/4 cup chopped yellow onion
Method

1. Preheat oven to 200 degrees C and line a muffin tray with muffin cups.
2. In a large bowl combine the flour, oats, baking powder, sugar and salt.
3. In another bowl, mix the milk, oil, mustard and garlic until well blended. Stir in the broccoli and onions.
4. Add the wet ingredients to the dry and fold until just combined. Divide the batter between the muffin cups and bake for 20 minutes or until a toothpick comes out clean. Allow to cool in the tray for five minutes before transferring to a wire rack to cool completely.

Original recipe: Vegan broccoli muffins

Week 24 Dish 2: Vegan Mushroom muffins

Let the last 5 recipe countdown begin - 5!!!

That's right, this is my 5th last recipe for my vegan baking challenge - I can't believe its already so close to the end! I'm pretty sure I will continue baking after the challenge is complete but I am very proud of myself for keeping up with my 2 dishes per week. I have even managed to make and share a few extra recipes. I hope you have all enjoyed the recipes so far!

Today I have another savoury bake for you all, this time muffins with mushrooms. I am a big mushroom fan as are my family so these went down a treat. Definitely worth baking :D

Makes 12 small muffins
Ingredients
2 tsp oil
200 g finely chopped mushrooms
2 crushed garlic cloves
2 tsp basil
1/2 tsp salt
1/2 tsp pepper
chili powder to taste (optional)
300 g self-raising flour
1/4 tsp baking powder
80 g oil or melted vegan margarine
1 tbsp ground linseed with 3 tbsp water
1 cup soya milk
1 tsp soy sauce
Method

1. Preheat oven to 200 decrees C and prepare 12 silicon muffin cups on a tray.
2. Heat 2 tsp oil in a frying pan over medium heat and cook the mushrooms, garlic, basil, salt and pepper for 5-10 minutes until all the liquid released by the mushrooms has evaporated.
3. Sift the flour and baking powder into a bowl. Combine the oil/margarine, linseed mixture, milk and soy sauce in a separate bowl before adding to the dry ingredients.
4. Fold gently until almost combine before adding the mushroom mixture. Continue to combine until just mixed. Divide between the prepared cups and bake for 18-20 minutes.

Original recipe: Mushroom, thyme and hazelnut (vegan) muffins