For those of you who are not familiar with Vegan MoFo, it is short for 'Vegan Month of Food'. Hundreds of vegan and vegan-friendly bloggers (like mine) sign up to commit to posting at least 20 posts in the month relating to vegan food.
I do not have a theme for Vegan MoFo, but if there was going to be a theme it would be seasonal vegetables, of course and I might even throw in some recipes inspired by my Welsh roots too.
So let it begin with this family and crowd friendly vegan Sweet Corn, courgette and Red Pepper Savoury Cake.
I made this savoury chickpea cake at the weekend, it was sliced and served with vibrant leafy greens.
Makes 2 x 8 inch round cake tins
Cooking oil for coating the tin
21/2 cups besan/Chickpea flour
3 cups cold water
3 tablespoons olive oil
1 teaspoon dried basil or parsley
2 courgettes/zucchini, sliced thinly
1 red pepper, cored and chopped into small cubes
1 x can of sweet corn, drained and rinsed
Salt and pepper to taste
Coat the cake tins with oil and set aside.
In a large bowl, whisk together the chickpea flour, water, oil and salt. Whisk well ensuring that there are no lumps in the batter. Then stir in all the vegetables, herb and seasoning and stir well to combine. Using a ladle, evenly pour out the thick vegetable batter mixture between the two tins. Put onto a baking sheet and transfer to a preheated oven gas mark 4/180oc for 25 - 30 minutes or until firm to the touch. Remove from the oven and allow to cool for 20 - 30 minutes, before removing from the tin and serving in slices. Inspired and adapted from Krys from Dine In, Not Out via this recipe.