UK Vegan Week Recipes for World Vegan Day 1st November

Pumpkin Soup

Ingredients
Med sized pumpkin
2 med Onions
250 ml Orange Juice
I x 400ml tin of coconut milk
2 Tablespooons of Olive Oil
Teaspooons of Cumin, ground coriander and salt and pepper.

Cut the top off a medium sized pumpkin with a big sharp knife in
a Zig Zag pattern.

Remove the "hat" and scoop out the seeds and mush.

Score the flesh of the inside of the pumpkin with a knife in a
criss-cross pattern and then hack out 1 _ lbs (750g) of Pumpkin
flesh with a strong spoon.

Put into a large saucepan with 2 mugs of boiling water (or
vegetable stock), 2 finely chopped onions, 1 mug of orange juice,
1 teaspoon ground coriander, salt and pepper, 1 teaspoon
cumin, 2 tablespoons of olive oil and 3/4 tin of coconut milk
(300ml – shake well before opening).

Meanwhile, as all that is simmering, cut some triangular eyes, a
nose and a smiley Zig Zaggy mouth from the pumpkin carcass.
All you then need is a tealight candle and you have the perfect
decoration for a romantic candlelit bath.

Once the pumpkin is soft, blend soup ingredients together with a
hand blender.

Serve the soup with a drizzle of some of the remaining Coconut
milk to decorate.



Chocolate Cake

Ingredients
2 mugs of self raising flour
1 mug soft brown sugar
2 Tablespoons of organic fair trade cocoa powder
1/2 mug of sunflower oil
3/4 mug of Rice milk/soya milk

Blend all ingredients together and then pour equally into 2 round
oiled baking tins (approx 20 cms dia.)

Cook on a med high heat for about 20-30 mins or until cocktail
stick poked in centre of cake comes out cleanly without gunk on
it.

Make some vegan toffee using mashed midjoor dates ( or dried
dates cooked until mushy with a little orange juice) or use jam
and Vegan Cream cheese or use Silken (Chinese) tofu with
icing sugar and cocoa and zest of lime for the filling then make a
sandwich from the 2 cakes.

Melt some dark vegan chocolate and a little soya cream in a
bowl over hot water and pour over the top of the cake to serve.

Some vegan Ice cream would go splendidly with this.



Pancakes

1 1/2 mugs of self raising flour
1 mug of Rice Milk/soya milk

Blend together with 3 teaspoons of Lemon juice.

Add herbs, garlic, vegan bouillon powder, grated vegan cheeses
or toasted crushed seaweed for savoury pancakes.

Add sugar, vanilla, cocoa, raisins, chopped apricots or zest of
lime for a sweet pancake.

In a very hot non stick frying pan put a dribble of olive oil and
enough mix to barely cover the bottom of the pan. Swirl the mix
around in the pan to get an even thickness and wait for bubbles
to rise and the mix to start to set. Then toss and cook the other
side.

If a savoury pancake you can fill with stir-fry etc.

If it's a sweet one fill with bananas and ice cream and drizzle
with Agave syrup.



Vegan toasty Tscheeze Topping/mayo/cream

1 mug of hot sweetened soya milk
(heat in saucepan – do not boil)
1 mug of cold sunflower oil

Whizz together with a hand blender (not a whisk) or liquidizer and
whilst blending add juice of 1/2 a lemon or a tablespoon of
vinegar. Like magic it turns to a mayonnaise consistency.


For salad dressing add

Garlic
Herbs
Mustard

Vegan toasty Tscheeze Topping/mayo/cream

1 mug of hot sweetened soya milk
(heat in saucepan – do not boil)
1 mug of cold sunflower oil

Whizz together with a hand blender (not a whisk) or liquidizer and
whilst blending add juice of 1/2 a lemon or a tablespoon of
vinegar. Like magic it turns to a mayonnaise consistency.


For salad dressing add:

Garlic
Herbs
Mustard
Salt & pepper

For Vegan toasty Tscheeze Topping add:

2 level tablespoons of yeast flakes (and salt) or Vegan bouillon
powder.
2 Tablespoons of Tomato sauce
Some yeast extract if you like it.

To thicken it for cheese on toast or using for a vegetable flan add
2 tablespoons of oats or potato flakes and blend again.



For delicious dairy free cream add:

In some sugar when heating the milk in the beginning then after
it has been blended together add a few drops of vanilla.