Monday, 22 February 2016

My attempt at vegan cupcakes!

So after have two of my posts been about places to buy vegan cupcakes I decided that I should attempt to make them and share the recipe I used with you all. I made one base batter and split it in two. One I made chocolate the other I made vanilla and apart from having terrible piping skills they actually turned out alright!
So here is the recipe I used (original website for recipe here):

Ingredients:
Base batter:
  • 2 1/4 cups plain flour
  • 1 3/4 cups sugar
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 1 1/2 cups almond milk (any other milk substitute would be fine such as coconut or soy)
  • 1/2 cup vegetable oil
  • For Vanilla:
  • 1 tbsp lemon juice
  • 2 tsp vanilla extract
    For Chocolate:
  • 1/4 cup 100% cocoa powder
  • 2 tsp almond essence 
  • If you are splitting the base batter to make both cupcakes half the amount for each flavour.
Method:

Preheat the oven to 180 degrees Celsius (160 fan forced) and like two muffin trays with cupcake liners (the original recipe claims to make 24 but I only got 18 out of it).

Sift the flour, sugar, baking powder, bicarb and salt into a large bowl. Make a well in the centre of the dry ingredients and add almond milk and oil, whisk until well combined (at this stage you can split in two and add the different ingredients, again whisk until well combined).

Pour the batter into the cupcake liners about two thirds full. 




Bake for 25 minutes.

Let the cupcakes cool completely before icing.



Now for the icing I found a vegan chocolate buttercream recipe (original here):

Ingredients:
1 cup vegan margarine (I use Nuttelex)
3 cups soft icing sugar2 tsp vanilla extract2 tbsp 100% cocoa powder 
(for vanilla I just left out the cocoa powder)

Method:
With an electric mixer, mix the margarine and vanilla together.
Then add the cocoa powder and add one cup of icing sugar at a time.
If it seems a bit oily add some more icing sugar.


Frost the cupcakes and enjoy!!


I just bought a piping bag so I thought I'd give it a try. It turned out okay... Here are my best two.


I hope you enjoy the recipe like I did!

- Louie May


















Thursday, 18 February 2016

Cupcake date!!



So I took my boyfriend on a date to a little adorable cupcake shop located in Melbourne CBD that I found online.
The place is called:
Website here.
The reason behind going to a cupcake shop for a date is because, well, I'm broke and have no job so this was the best I could do but it turned out to be an awesome place. I research the place online and found out that they sell two types of vegan cupcakes (Black Forest and Blueberry and Pistachio) and a few gluten free ones (the two vegans, Dark Horse Coffee, Snowy Pistachio and their Brownie too).
I ordered the Blueberry and Pistachio cupcake, which looks like:

Although the cupcake tasted more like almond then pistachio, I assume because they used almond meal, but, it was still delicious! My boyfriend, not being Lactose intolerant, tried the Oreo Cookies and Cream and the Tim Tam cupcakes and equally enjoyed both.
I highly recommend checking out this little cupcake store if you are out and about in Melbourne CDB.
They have a few places around the city, the one we went to is located at: Shop 7 Degraves St, Melbourne. Right opposite Flinders Street Station.

Enjoy!!

- Louie May








Tuesday, 16 February 2016

Basic but delicious Butter Chicken.

I know I haven't posted a recipe in a while but I will now, hopefully, be doing what I said and promised to do, post 3-4 times a week.
So today's recipe I got from "delicious. Feel Good Food" by Valli Little. This cookbook has a range of different recipes as well as a good selection of dairy free ones. So I would recommend looking into buying a copy.
So today is Butter Chicken and I did have to make little changes but nothing drastic.

Ingredients:
60g coconut oil
1 onion, chopped
4 garlic cloves, crushed
1 tsp salt
1 tsp of each, ground cardamon, coriander, ginger, turmeric and cumin.
1/2 tsp smoked sweet paprika
1/4 tsp cayenne pepper
12 curry leaves, plus extra fried leaves, to serve (I didn't bother with the fried leaves, I didn't really think they were needed)  
1/4 cup tomato paste
2 tbsp lemon juice
1 1/2 cups coconut water
400g can coconut cream (instead of using both coconut water and coconut cream, I used a 400g can of coconut milk and added about 1 cup of water)
6 chicken thigh fillets, cut into 3cm pieces (I used chicken breast)

Method:
Heat the coconut oil in a deep fry pan over medium heat (I just used a wok). Add the onion and salt, cook while stirring until the onion is soft and almost transparent, about 4-5 minutes. Reduce to low heat, add the garlic, spices, curry leaves and tomato paste, cook while stirring for 1-2 minutes or until fragrant.


Add the lemon juice, coconut water and coconut cream (as I said before I just used coconut milk and water), increase heat to medium and bring to a simmer.

Add the chicken, reduce to low, cover and cook for 20-25 minutes until the chicken is tender and cooked.

The cookbook suggests to serve this with cauliflower rice, which is a good gluten free alternative to plain rice, although I just served it with plain rice.

 I do suggest that if you do serve with plain rice add vegetables to the curry. I would recommend potatoes, carrots, green beans cauliflower and broccoli.  
Hope you enjoy!

- Louie May

Friday, 12 February 2016

I know it's been a while but I'm back!!

Okay, I know I have not been posting lastly but a few things have happened that got in the way of me being able to post.
Firstly, New Zealand was incredibly but not very inspiring on the food side of things. Most of the food over there you can easily find here. I felt sick quite a few times while over there so I didn't really go out as much as everyone else to eat. I also became very stressed towards the end of the trip which just add to me not feeling well.
Secondly, two days after we returned from New Zealand, my dad had a fall from a latter (we think, no one saw and he doesn't remember) and split his head open. My mother drove him to the hospital and they fixed him up and all but they did an x-ray of his chest and found inflamed lymph nodes, which means he has had to undergo testing for lymphoma (type of blood cancer). The other day we finally got the finalised results which were Diffuse Large B Cell Lymphoma (or DLBCL for short).
Thirdly, at the same time as all these tests were happening and stressing out about them, I had to go to the doctors and get tested for anxiety and depression and  I still had my 18th birthday to plan.
So I have been really stressed and busy with family and personal matters that I just didn't have time or motivation to post. I am very sorry but now I am back.
I have new cook books, even the Great New Zealand Cookbook!!, so I have a load more recipes to post and share with my lactose free friends!!

I am really sorry for not posting, I hope you can forgive me!

- Louie May