Vegan Rhubarb and Strawberry American Pie

Rhubarb is a vegetable, not a lot of people know that.

It was the first vegetables we harvested from the garden this year.  Sticker rock stalks have been shared with neighbours on our left and right side. 

I have mad a couple of recipes with it, including this Vegan Rhubarb and Strawberry American Pie.  The strawberries also came from our garden.

The recipe for the Rhubarb and Strawberry Pie comes from the awesome Post Punk Kitchen vegan chefs Isa Chandra Moscowitz and Terry Hope Romero in their publication Vegan Pie In The Sky. 

It's been a long while since I made this style of pie and I must admit, I did really enjoyed making it all from scratch. Yes even the pastry, no cheating here and it was totally worth it.

You know the first slice never comes out perfect, all the others did.  But did D bother to retake the picture for me, of course not - he was just interested in shovelling the pie down his throat.  I don't blame him though, it was truly a delicious pie.

Find the recipe here.

Vegan Violet Chocolate Layer Cake with Violet Buttercream

I am quite partial to violet - I think its my way of harping back to my childhood days when I adored Parma violets whereas my school friends loved the love hearts if you were a girl or fizzers if they were a boy.  It was a time of gender stereotypes.  I am so pleased that times are changing and people are more accepting, if not more tolerant.  

So much is my fondness for violet that I got D to make me Violet Gin last Christmas!.

This Vegan Violet Chocolate Layer Cake with Violet 'Buttercream' Cake had intended to be a super duper three layer cake, but I managed to drop one of the sponges when it came out of the tin. I usually just go with the flow when I mess up, but this particular day I actually got stroppy and was quite miffed with myself.  I was really looking forward to having a go at making a three layer cake and had set myself a goal to achieve it, but it was not to be.  I picked up the bashed chocolate crumbly pieces from the kitchen floor and chucked it in the bin, sweeping the crumbs afterwards.  So instead this Vegan Violet Chocolate Layer Cake with Violet 'Buttercream' Icing  its just two layers.  I hope to give it a go again and make three layers.  You betcha!

I scattered over some dried edible cornflowers, but deep down I wish I I could have adored it with real violets.  I just don't have a sharp eye to spot them amongst the green.  Yes, crystallised violets are available, but I don't enjoy them so much these days as I find them just too sugary.  

I was well impressed with the violet butter cream icing. The flavour of the violet came through and the violet colour was spot on.  However, in my attempt to spread it on the cake requires more practise and of course, the right tools - a spatula is often not enough.

D had a piece, but he confessed that he actually preferred the vegetarian Parsnip and Violet Cake  that I have made in the past.  Truth be told, he is not that keen on vegan cakes, but he will still eat them, just not necessarily enjoy them that much. 

I am sharing this Vegan Violet Chocolate Layer Cake with Violet 'Buttercream' Icing  with Tin and Thyme for We Should Cocoa .

Other Violet recipes on my blog.
Chocolate and Violet Cake
Parsnip and Violet Cake
Retro Parsnip, Hazelnut and Violet Cake
Violet Coconut Bars
Vegan Violet and Lavender Cakes
Violet Gin (coming soon)

Banana and Coconut Bread (vegan)

I have so many bookmarked banana recipes, but when it comes to finding them - Can I find them, of course not, then I find myself making another Banana Bread.

This time with the addition of dessicated Coconut and Coconut Sugar and guess what it happens to be vegan too.  D thought the bread looked dry and suggested that he may want put some jam or sunflower spread on it,  but I had to disagree with him. I thought it was plenty moist and to prove my point even further, I took some into work for some colleagues to try and they sided with me, but he wasn't haven't any of it - we agreed to differ. 

I think the coconut sugar gave the banana bread a caramel colouring as it looks like it is made with wholemeal flour.  I assure you it is not, the coconut sugar also imparted a little caramel flavour, or maybe I was just imagining that. 

This Banana and Coconut Bread is adapted from a recipe by Jack Monroe's A Girl Called Jack.  You can find the original recipe here.   I made some little tweaks, but nothing that is going to  make me claim this recipe as mine as it is not, it has been adapted albeit a little.  I had two ripe bananas, I used coconut sugar and I stirred in some dessicated coconut, and omitted the cinnamon from the original recipe, that is it.

I am sharing a generous slice of this Banana and Coconut Bread with Healthy Vegan Fridays by Rock My Vegan Socks and V Nutrition; and also sharing this with #CookBlogShare hosted by Hijacked by Twins. 

Other Vegan Banana recipes you will find on my blog
Tiger (Marble) Cakes
Blueberry Banana Muffins
Chocolate Banana Bundt Cake
Darjeeling Tea Pecan Banana Loaf
Green Valley Elvis Smoothie
Raw Raspberry Ice-cream or Raspberry Mousse
The Best Elvis Presley Bagel

Raw Vegan Butternut, Mango, Orange and Marigold Layer Cake

This is  not a cake 'cake' with a sponge, and its not a cheesecake though on first glance that is how it appears.

This is a Butternut, Mango and Orange Marigold Layer Cake,  which I have also pretentiously dubbed as Sunrise Cake.

The bottom is an almond crust, the middle Mango and butternut Squash filling is infused with Mango sweetness and then the topping finished off with a zingy zesty orange  jelly made with agar agar and then finished off with a light scattering of dried marigold flower petals - all depicting colours of the Sunrise. 

I was impressed with myself, though I have to admit the rice paper butterflies actually look a little out of place, here or maybe dare I say it tacky - I did like the scattering of the dried marigold petals.

This is not a very sweet cake, needs a squirt of (soya) cream to cut the richness of the butternut mango filling and the sharp twang from the orange topping.  Its also a very big cake, you can slice it in 8 pieces generously or in 14 slices.  I took some of it into work and shared it with my friends and some colleagues from omnivores to vegans and told them this Butternut, Mango and Orange Marigold Layer Cake was a Raw, vegan and gluten free cake. They were all very impressed and said they felt virtuous and quite light eating it.  

Vegan Strawberry Cinnamon Crumb Bars

Yesterday I was going to share progress in my garden, as well as a small harvest of fresh strawberries, but I was tired.  Even though I had not done much over the weekend, I was mentally tired and then coming back home from work, had me crashing to the sofa. 

All week I have been sharing food from overseas and other climes, but today its back to British - not necessarily these bars which are American, but I am nodding my head to one of the Best British ingredients - Yes, lets all scream Strawberries!

This was one beautiful strawberry bar.  The bottom soft spongy, the top crumbly and crunch and in between a layer of strawberries. Teasing me, first a little bit burst of fruit, then a little bit jammy and then a little bit chewy.  Nice.  Although D eats everything I make, he does not always appreciate the vegan cakes I make that often, but he loved this one and was happy that I was not going to take any slices into work to share.  Secretly I was pleased too.  

I've adapted  the recipe for Blueberry Spice Crumb Bars slightly from  Vegan Cookies Invade Your Cookie Jar by Post Punk Kitchen's Duo.   I am not going to republish it here, if you don't have the cookbook - go on treat yourself, if not - you can find the recipe on-line.  I  replaced the spelt flour with plain flour, blueberries with strawberries and omitted the ginger and allspice.  

Vegan Chocolate Banana Bundt Cake

As mentioned in a previous blog post, I made this rather big vegan Chocolate Banana Bundt cake last weekend when I had my nephews over to help me and D in the garden. 

Only thing was, when it came time to eating it, they both said they were too full for a slice.  So other than taking a quarter for ourselves.  I divided the cake in two and packed it for them both to take home and share with their respective families and friends.  

Its quite chocolaty, but the hidden banana comes through quite strong too.  Its a very moist cake and reminded me a little of chocolate gateau sponge.  I think this cake would benefit from a dollop of cream or even ice-cream. 

Spirulina Lime Chia Seed Cake

Its not very obvious, but there is a muted green tinge in the Lime Chia Seed Cake from the spirulina.  

Even though I only used 1/2 teaspoon spirulina powder, you could taste the spirulina flavour comes through, but it does not dominate as the fresh lime tingles in your mouth too. 

Blood Orange Chia Cake

Another cake to enjoy with a cuppa tea if you so wish.

I won't fib, this is really a Lemon Poppy Seed Drizzle blinged up.  The Lemon is replaced with seasonal Blood Oranges and the Poppy seeds replaced with the trendy chia seeds.  After all chia seeds are the new poppy seed!

Darjeeling Pecan Tea Loaf

This is a softly scented Darjeeling Pecan Tea Loaf.

Vegan Friendly Giant 'Jaffa' Cake

How Golden Am I?  Have you noted the last four recipes have been made with gold coloured vegetables and also happen to be accidentally vegan too.

Well here is another - my Giant 'Jaffa' Cake.  

Green Spirulina Coconut Macaroons

Have you noted my absence?!  I haven't had Internet since Friday thanks to BT, until this evening when I got in from work.  

I made these vegan coconut macaroons at the weekend.  With St Patricks day nearing us, I decided to add a teaspoon of spirulina to half of the mixture.

Vegan Violet, Lavender and Chocolate Cake

I don't do road trips, not that I don't want to but I get travel sickness.  

The closest to a road trip would be journeys to and fro Scotland to Wales; or to the other side of London, England when visiting family.  A journey that sometimes took over 8 hours depending on traffic  We always take with us bottled water, nibbles like crisps or a trail mix, but also a flask of black coffee, vegetable wraps or pasta salad and for sweet, because there is always room for something sweet: flapjacks.   

But for the prompt today I thought I would share a cake, you may find it hard to say no to this cake, its Violet and Chocolate Cake in the shape of a heart.  

And remember cakes are made for sharing.  Enjoy. 

Ms Marmite Lovers Green and Black Cheescake with Limes - Avocado with Oreo Base

When I initially saw Vegan Mofo prompt for today, I knew exactly what weird combination I was going to share with you, then I re-read the prompt  this morning and it said 'a weird combination that you love' and the fact is there is not a weird combination that I love. So I had to think hard about this and came up with this - Avocados.  I have actually come to like sorta love avocados in cheesecakes.  

I've seen lots of green vegan cheesecakes over the past 5 years or so made with avocado, but I have never made one myself.  So when I saw Ms Marmite Lovers aka Kerstin Rodgers Green and Black Cheesecake with Bengali Lime and Avocado last month in V is for Vegan  (one of my favourite cookbooks at the moment) I knew I had to have a go at making it at home.  

So guess what, other than just ogling at it in the glossy pages of V is for Vegan, I actually did make it.  Yay.  Here it is in all its green and black glory.  I did have to adapt her recipe a little like using 3 limes instead of 5, but nothing major that would alter the recipe significantly.   I also studded the cheesecake with a handful of blueberries from my garden.  

It was beautifully light and a sublimely green though this is not picked up by the photos sadly.  I am also sorry I don't have a photograph of it sliced to share, but I assure you it sliced wonderfully. I actually preferred it more on the third day of eating, the lemony lime zingness seemed much stronger.  Even D, who is not that keen on vegan cheesecake was won over by this one. 

As well as Vegan Mofo. I am sharing this with No Waste Food Challenge and idea by Elizabeths Kitchen Diary .  This month it is hosted by Foodie Quine.  The Oreo cookies where discovered in my kitchen cupboard and quickly reaching is best before date, this recipe made for the perfect excuse of gobbling them up.  Want the recipe?! Then by the cookbook: V is for Vegan.  Find the recipe here on the PeTA website can also be found here and here.

Mildred's Vegan Peanut Butter Brownies

So when I won Mildred's Cookbook  a couple of weeks ago, I knew exactly what I wanted to make first - the Lapsang Scented Mushroom Stroganoff and it was made and thoroughly enjoyed.  Next was the Peanut Butter Brownies with Hot Chocolate Sauce, that was bookmarked for a later date.  

Well that day had come.  

I have to say that these are perhaps first vegan Brownies that I have liked.  These are squishy, rich and oh so chocolatey.  I don't think the peanut butter is necessary, but it does certainly add colour.  I also think these are much better a day or two later.  As I found it rich as it was, I decided not to make the accompanying hot chocolate sauce, but you can if you wish.

If you are tempted to try these in your own home, then you will have to get your mitts on Mildreds The Cookbook.  And if you  cannot wait, then here is a link to the full recipe on-line, with the hot chocolate sauce. I  am sharing this recipe with Bookmarked Recipes hosted by Tinned Tomatoes. You may be interested to note that my fellow blogger Lisa over at We Don't Eat Anything With a Face has recently done a review of the book and if your quick you can also enter the give-away to win a copy of Mildred's The Cook book.

Vegan Valentines Welshcakes and Other Heart Shaped Edibles

A little blog post today showcasing some heart shaped edibles for St Valentines Day, many of which were made in the past six  months.   

These heart shaped vegan Valentines Welsh Cakes  are based on the same  recipe that I made for St Dwynwen's Day - Wales Patron Saint of Love and Lovers.  St  Dwynwen's Day is celebrated on the January 25th, follow this link for the vegan Welsh cake recipe. 

These Rose and Almond 'Heart' Cakes were very popular last year, I have been asked to make some more.  

 Raw Beetroot Coconut Halwa 'Heart' Fudge (vegan) - one of my favourites!

Red Velvet Raw Beetroot 'Bounty' Bars (vegan)

And finally Rhubarb and Custard Cream Cheese 'Heart' Bars (vegetarian).  And if that was not enough, here is a link to past heart shaped edibles, some sweet, some savoury, some vegan and some vegetarian!

Vegan Sweet Potato, Chocolate and Marigold Petal Cake

I made a variation of this Sweet Potato Cake about two years ago whilst on my culinary adventure, I also threw in some dark dried fruit like raisins and sultanas.  This time the cake was for Clandestine Cake Club of which I have been a member for just over two years now.  I seem to be the only one who takes along vegan cake.

In the past I've taken along Rose Syrup and Rose Jam Cake before, Fiery Red Dragon Chocolate Cake, Parsnip and Violet Cake and even  White Chocolate Sweet Potato Cake.

Having rediscovered my Bundt tin whilst house-moving, I have actually been using it quite a bit, for Beetroot Chocolate Cake, more recently Blueberry Cake and now Sweet Potato Cake.  I was running out of time, so just scattered over some dried marigold petals over it, but ideally it would have been either lemon or orange drizzle icing.  Sorry there is no photograph of the cake sliced, but it was for Cake Club, not for home.  I am lucky that this time, I got to take a good picture of it to share, in the past this hasn't happened.  By the way did you know that dried marigold petals are sometimes known as Poor Man's Saffron and are used and substituted as such.

I have also made some No Bake Sweet Potato Granola Bites based on this recipe.  I will share them later in the week, but if you can't wait perhaps some of these Sweet Potato recipes may inspire you.
Sweet Potato Muesli
Sweet Potato Burger
Sweet Potato Oven Baked Chips
Sweet Potato Falafels
Sweet Potato Wonton Pot Stickers
Sweet Potato 'Custard' Pies
Sweet Potato Chocolate Brownies
Sweet Potato Muffins

Vegan Apple Raisin and Chocolate Loaf

I've had a really busy busy weekend, that i have barely had a moment to myself and Monday is nearly here, so forgive me for this short post as I want to make the most of what is left of my Sunday.  

Here is a Apple Raisin and Chocolate Loaf Cake made with local eating apples.  I've been eating apples every single day this week for lunch, but wanted to put some in cake too, this was the result.  

Lovely with a cuppa chai.

One recipe that I am looking forward to making again with seasonal Welsh apples is this Apple Butter, it was absolutely delicious.  This time round I will call it Welsh Apple Butter! 

Vegan Cinnamon Plum Cake

I mentioned in previous blog post that I make a vegetarian version of this Cinnamon Plum Cake.  I make it almost every year, but this year I decided to do a vegan version, especially for Vegan MoFo 2014 and it was yummy.

I don't quite know how, but there was a slight pink hue when I sliced the cake.  So somehow the natural plum juice colour infused the sponge batter, which was a nice surprising effect, along with the brown specks from the cinnamon.  D will eat vegan cake, but is not that crazy about them, but thought this one was particularly good .

Enjoy with a cuppa or vegan cream!  As this vegan Cinnamon Plum Cake is made with home-grown plums and very much in season,

Vegan Hot Chocolate 'Marshmallow' Brownies

I've tried and tested many vegan recipes over the years and I have to say I have always been disappointed, hence the reason that I have never blogged about them until now; and what made it lush was that it was made with coconut cream.  It was everything a brownie should be , soft, squidgy, fudgy, dense and chocolaty. Even my husband approved - Yeah. 

I decided to make them again, this time with the addition of vegetarian marshmallows.  I am so chuffed with these Freedom  Mallows that are suitable for vegans too.  Come the autumn, I am now looking forward to drinking my hot chocolate topped off with marshmallows, yay.  Call me selfish, I won't be sharing them with anyone either.  

Anyway, back to the Hot Chocolate Brownies.  I stirred in a packet of Freedom marshmallows to the batter, before baking them, but they did not turn out 100%, but nor were they a failure, read on and you will discover why.  

There were some air pockets.  However these air pockets captured the essence of marshmallow and these were only detected when you took a bite of the brownie, and a gentle puff of marshmallow heaven is released in your mouth and elates you and gives you angel wings momentarily.  Bliss. But I think the next time I make them and I will. I will just scatter the mini marshmallows over the top when the brownie comes out of the oven, so that they have a chance to melt a little onto and into the brownies, like topping off a hot chocolate - hence the name of the recipe. 

Vegan Wild Blueberry Swirl Cake

Regular readers may remember that a couple of weeks back I harvested a handful of blueberries, well this is what I made with them and half a jar of Wild Blueberry Preserve bestowed upon me by my lovely nephew a few months back for a house-warming present - a Blueberry Bundt cake.

If you look close, you can just about see the wild blueberry preserve swirls and some fresh ones that have burst.  

I know, I know, I agree it could have done with a little iced lemon drizzle, but it was still rather nice with a cuppa tea. 

By the way, I am hosting a vegetarian and vegan food challenge called Vegetable Palette .The theme this month is Purple and Blues, see link for further details here, so if you have a recipe this month that fits, please feel free to share.