Vegan Effect

Written by McDonald, T.   |  Date 28th of October 2024 This is very much like a vegan cheesecake or key lime pie, so if you like those, you really need to try this recipe! Yes, it does include pumpkin spice and has all the flavour of autumn. Although it is called a cheesecake, it doesn't even use vegan cream cheese. Instead, I have just used pumpkin purée and coconut oil to hold it together. With this in mind, you might think, will it stay firm?  The answer to that is yes! The base uses dates and almonds, which is brilliant in taste and texture, but if you can't have nuts, you can use digestive biscuits. Just check they are vegan.

By McDonald, T.   |  Date 21st of October 2024 This beautiful breakfast has a lot of warmth to it both in colour and taste.  The pumpkin spice brings out the natural flavours of the already terrific dish.  The pumpkin spice is made up from cinnamon, cloves, ginger, and nutmeg.  Perfect for this time of year. Serves 1 Ingredients 1/2 a cup (40 g) of rolled oats  1 cup (250 ml) of coconut alternative to milk  1 tsp of chia seeds   1 tsp of flax seeds  1 tsp of ground cinnamon 1/4 tsp of ground ginger 1/4 tsp of ground nutmeg  1/8 tsp of ground cloves 1/8 tsp of salt 15 g of sultanas  Apparatus A jar Method Put the 1/2 a cup of oats into the jar with the sultanas, flax seeds, chi seeds, spices, salt, and sugar, into the jar.    Poor the coconut milk in and give it a good stir.   Place in a fridge overnight. Serve on its own or with fruit of your choice.  I hope that you liked this blog and if you do try this recipe, please let me know how you got on and what it turned out li

Written by McDonald, T.   |  Date 14th of August 2024 This traditional British dish is traditionally made with minced lamb, but we are going to use a tried and tested vegan alternative of green lentils and tvp.  I find this dish fantastic for brighting up any dull day. Its richness in tastes and textures make it a sensational delight for any day in the week.

Written by McDonald, T.   |  Date 7th of October 2024 Pumpkin spice is so easy to make and full of flavour.  If you like the flavours of autumn, pumpkin spice is a must for all the delicious recipes it brings.  I use it in pumpkin pie amongst other things. 

  Written by McDonald, T.   |  Date 30th of September 2024 Who can resist the light puff pastry and the sweet apple filling?  These are most definitely a great little treat for this time of year.  You could have these ready in no time at all!

Written by McDonald, T.   |  Date 23rd of September 2024     I like a plain vanilla cake with just a little bit of fancy for my birthday. Nothing to flash because I love the flavour of vanilla. This cake is so easy to prepare, is ready in 45 minutes and can be decorated any way you like. In addition, and most importantly of all, it is really tasty and holds together beautifully.

Written by McDonald, T.   |  Date 16th of September 2024 For a long time, I have wanted shaksuka.  Although I can make vegan scrambled eggs, I can't make a vegan egg.  However, there are still two options: use whole beetroots or make some sort of vegan mock egg from tofu.  Both options seem interesting, but tonight, I will be taking the beetroot option; hence, the beetsuka name.  This is easy, quick and very low calorie.  Notes Add some wine for that little extra. The Indian salt adds an eggy flavour to the dish. The beetroot takes the place of the eggs. Time, 20–25 minutes Serves 2 Ingredients Beetroots x 4 Tin of tomatoes Onion x 1, diced  Garlic x 2 cloves, crushed Bell pepper x 1, diced 1 tsp ground cumin 1/2 tsp ground paprika 1 tsp of black pepper  1/2 tsp of Indian black salt Cider vinegar x 60 ml Fresh Coriander Method Fry the onion and diced bell pepper in a suitable sized saucepan in a little oil until the onion turns soft and translucent.  Add in the spices and stir. A

Written by McDonald, T.   |  Date 9th of September 2024 Why bother buying a packet job when this recipe is so easy?   It's so easy and only has 5 ingredients. Furthermore, it takes no time at all to prepare, so from now on you never have to miss out scrambled eggs on that Saturday morning fry up again. Notes  The Indian salt is what gives it the eggy flavour.    Serves 1 Time 10 minutes or less Ingredients  Tofu x 110 g Turmeric x 1/2 tsp Cayenne pepper x 1/4 tsp Black pepper x 1/4 tsp Indian black salt x 1/4 tsp   Method Crumble the tofu until it resembles scrambled eggs. Add the turmeric, cayenne pepper and Indian black salt. Mix it all in using a regular metal fork. Heat in a frying pan with just a little oil for about 8 minutes on a medium heat.    After adding the turmeric.   After adding the cayenne pepper and black salt.  Results I hope that you liked this blog and if you do try this recipe, please let me know how you got on and what it turned out like. You can leave a co

Written by McDonald, T.   |  Date 2nd of September 2024 I really missed Dutch apple cake, so I started looking around for a recipe.  I used to buy Dutch apple cake from Holland & Barrett, but they don't seem to do it any more.  I have tried to recreate that cake from memory and with no recipe to guide me. Much to my amazement, I couldn't find one suitable recipe anywhere.  Since I was really missing it, I decided to make my own by modifying a banana bread recipe I had made years ago.  This cake is stodgily delightful and sweet, which is exactly what I was looking for!

  Written by McDonald, T.   |  Date 26th of August 2024 Quinoa is high in protein and Bulgar wheat is a great source of roughage/fibre, so if you are looking for a dish with protein, but is still fibre rich, this is a great meal to have.  I like to eat this with salad, but you can have it with veg or just have a big bowl of it by its self.