Happy World Vegan Day!

Today is World Vegan Day, the culmination of Vegetarian Awareness Month and my 6th anniversary as a vegan!

World Vegan Day was established in 1994 by the former president & chair of The Vegan Society, to commemorate the Society’s 50th anniversary. That makes this year The Vegan Society’s 70th anniversary! At the same time it’s also the 70th anniversary of the words “vegan” and “veganism”, coined by Donald Watson.

We’ve celebrated this day with some vegan cake. In this case carrot cake (turned carrot cupcake by request of R). The recipe I used is in Finnish, it has been circulating around different places so I’m not sure where it originally comes from. The recipe will make a big baking tray of cake, I made half of the amount which is enough for 12 cupcakes or a smaller cake.

Carrot cake:
2 dl oat or soy cream
6 dl sugar
1,5 dl oil
9 dl finely shredded carrots
6 dl flour
1,5 tsp salt
3 tsp baking powder
3 tsp vanilla sugar
5 tsp cinnamon

Start by mixing the cream and sugar together. Add in the rest of the ingredients. Pour the batter onto a baking tray (or into muffin liners) and bake in 175 degrees Celsius for about 40 minutes (shorter time if you make cupcakes). Let the cake cool down before adding the frosting.

carrot cupcake

Vegan cream cheese frosting:
150 g natural vegan cream cheese (Tofutti)
90 g vegan margarine
6 dl confectioner’s sugar
1,5 tsp vanilla sugar
shredded coconut or almond flakes for decoration

Mix cream cheese and margarine together. Add vanilla and confectioner’s sugar and mix until it’s even. It should be quite thick. Spread on top of the cake (or cupcake) and decorate with shredded coconut or almond flakes (or both!). For 12 cupcakes or a smaller cake you only need to make half of this recipe.

If you don’t have access to vegan cream cheese (which I didn’t have today), this is a good alternative frosting:
90 g vegan margarine
6 dl confectioner’s sugar
1,5 tsp vanilla sugar
about 1 tbsp soy milk (or other plant-based milk)
shredded coconut or almond flakes for decoration

Mix together margarine, vanilla and confectioner’s sugar. Add in the soy milk, if needed you can add a little more than 1 tablespoon, but make sure the mixture doesn’t get too thin. Decorate the same way as you would have done with the cream cheese frosting.

Bread with carrot and apple

I’ve been on a baking spree lately. As a change from the sweet baked goods I decided to bake bread. We had some meat of carrot and apple left from juicing the day before, so I searched the mighty internet for a bread including these two ingredients. I found one in a Swedish blog that I decided to make (you can find it here), I will post it in English below.

bread with carrot and apple

Bread with carrot and apple

3 dl water
25 g yeast
2 tbsp oil
1 1/2 tsp salt
1 tsp sugar
5 tbsp flax seeds
2 dl shredded carrot
1 dl shredded apple
about 8 dl flour of your choice (I used a whole-wheat flour)

Heat the water to 37 degrees celsius. Break the yeast into a big bowl and pour over part of the water, mix until the yeast has dissolved. Add the rest of the water, oil, salt, sugar, flax seeds, shredded carrot and shredded apple. Add the flour little by little. Mix the dough well before leaving it to rise covered with a towel for 45 minutes.
Grease and flour a baking pan. Pour the dough into it and let it rise for another 25 minutes. Brush the bread with water and spread some flax seeds over. Bake the bread in the oven (preheated to 200 degrees celsius) for 40-45 minutes.

 

The making of (vegan) lasagna

Believe it or not, it is possible to make lasagna without minced meat and tons of cheese.
I made my first ever lasagna last Sunday, and even though it took some time it is actually quite easy. And even if it’s not the prettiest food I’ve seen it tasted good!

The recipe I used is taken from the book “Vegaanin uusi keittokirja” (in Finnish), which was edited by the Finnish animal rights organisation Fauna. I’ve translated it for you below. I also have some other lasagna-recipes I want to try out, one that is soy-free. But if I know myself correctly, it will take a few months before I manage to get that done… So for now you’ll have to do with this one:

vegan lasagnavegan lasagna close-up

Vegan lasagna with two fillings

You need:
whole grain lasagna

Tomato sauce:
oil for frying
1 big onion, chopped
2 garlic gloves, crushed
1 cube of vegetable stock
500 g crushed tomatoes
1 tbsp tomato purée
1 tbsp olive oil
1 tbsp pizza seasoning
1 big carrot, grated
sliced olives
2 dl crushed soy
1½ dl water

Sauté onion and garlic in oil in a pot. Add the rest of the ingredients and let it boil on medium heat for about 15 minutes. Add water if needed.

White/”cheese” sauce:
4 tbsp vegan margarine
4 tbsp wheat flour
7 ½ dl oat milk
1 dl nutritional yeast flakes
½ tsp powdered white pepper
1 tsp nutmeg

Melt the margarine and mix in the wheat flour. Pour in the oat milk little by little and stir firmly, so that there will be no clumps. Use a whisk if needed. Add the rest of the ingredients, heat up and stir until the sauce is smooth.

Pour a thin layer of the white sauce into the oven dish and put a layer of lasagna on top. Spread one-third of the tomato sauce on the lasagna and then one-fourth of the white sauce. Repeat this twice. Pour the rest of the white sauce on top of the last layer. Bake at 200 degrees celsius for about half an hour, turn of the heat and leave the lasagna in for 15 minutes more.

Enjoy!

On my plate

I have wanted to post some pictures of different foods we have made or eaten recently, just to give an idea of what I eat, maybe give someone a little inspiration, and show how changing vegan food can be, if you let it. So here it comes: