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Peanut Brownies

3 Jun

More traditional food of my people.

Don’t get our brownies confused with chocolate brownies, American-style. These are biscuits, or “cookies”, as you types may refer to them.  They are best enjoyed with a big glass of soy milk.

My  mum is addicted to these crack-like biscuits, so now she can make some for us to share when we visit. Pay attention Ma! 

They’re both crunchy and chewy.  You like what you see? You like it? Aw yeah you do. So do I. For this reason tonight I’ll be featuring a beetroot salad on Tahini Sauce.


125g margarine
1 cup sugar
1.5 cups flour
1 tablespoon cocoa
1 teaspoon baking powder
1 teaspoon vanilla
1 pinch salt
1 cup peanuts
1 tablespoon of water


Blend all ingredients, except peanuts, in a blender. Mix batter with peanuts. Roll into balls, press, bake on a greased tray at 180ºC, until springy to touch and cooked through.  When you remove them from the baking tray they will be bendy so let them cool on a cooking-rack; they’ll firm up and the final result will be a chewy-but-crunchy biscuit.


Ultimate Cupcake Recipe

20 May

Got some Vegan Solidarity Baking to do?

Got a community project on? Selling cupcakes in a bake-sale?

This is your basic fail-safe recipe.

It’s extremely cheap to make, has a good consistency and it’s quick to throw together. We have made hundreds of cupcakes before, using this recipe.

You can add variety by mixing up the frosting flavours, or you can flavour the mixture by adding: lemon, vanilla, cocoa, raspberry or mint – whatever you like.

Makes 12.


1 & 1/2 cups flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon of baking powder
6 tablespoon vegetable oil
1 teaspoon vinegar
1 cup water


Preheat oven to 190°C.

Sift dry ingredients into a mixing bowl. Add wet ingredients. Mix well. Fill paper cupcake cups*. Bake until springy to the touch (approximately 15 minutes). Frost.We make simple frosting by blending generous helpings of margarine, icing sugar, food colouring and flavour (in this case, raspberry).

*We use large sized paper cups, and rest them in a muffin tray so they hold shape. We added 1/4 cup of mixture to each cup.

Chocolate Self-saucing Pudding

20 Apr

When I was a teenager I would go to my cousin’s place each weekend for a girl’s night and we’d make pudding. We’d eat pudding instead of dinner then wake up and eat delicious pudding again for breakfast. These isn’t healthy or low in sugar and as such is categorised under Evil Food – Look away! But I must share it, for I’d be remiss if I didn’t give this to the world.

Actually, I have more such recipes. Do you want me to share my unhealthy recipes as well as healthy stuff? Let me know in the comments.

This is my version of the Edmond’s Cookbook pudding, and one of those things I’ve simply done without for the last seven years since becoming vegan.

When you bake it, it will look black. It’s not burned. That’s the deliciousness. To reassure you I’ve put a picture of the baked result so you don’t freak out and toss the lot without realising it was actually baked to perfection. I would serve this up to loved-ones or impress people with this at a party.

It takes me about 5 minutes to get this in the oven.

By the way, the cake recipe is also a generic recipe I often use for ultra-quick cupcakes and cakes. You can just bake it as is, it’s quick, cheap and easy.



1 & 1/2 cups flour
1 cup brown sugar
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
1 tablespoon vinegar
1 teaspoon vanilla
1 cup water


1/2 cup brown sugar
1 tablespoon cornflour
1/4 cup cocoa
2 cups boiling water (yes, you do want that much) 


Preheat the oven to 180 degrees Celsius.

Prepare cake batter first. Mix dry cake ingredients. Add in wet cake ingredients. Stir until smooth. Oil a deep dish and pour the cake batter in.

Then in a separate bowl mix the dry sauce ingredients and sprinkle this evenly over the cake batter. Using the back of a spoon gently drizzle the 2 cups of boiling water over the sauce mix. It will look weird and watery. Bake for 30 to 45 minutes.

Check regularly and push a knife in to see if it’s done. It will be sticky, it’s pudding, but you should be able to taste it and tell the difference between uncooked and cooked cake batter. It should look black and has a somewhat “burned” appearance, though it’s not. The ideal texture should be like chunks of cake with pockets of sauce randomly distributed through. It’s spectacular. Serve steaming and hot with vanilla soy icecream.

Evil Biscuits; Afghan Biscuits

13 Apr

I straight-out ripped these off from The Edmonds Cook Book.

But I have to share them, ’cause they are so yum.

They do not qualify as healthy or sugar-free or anything like that so will be categorised under Evil Food – Look Away!

And you should look away if you don’t want to eat sugar.

These are a traditional food of my people.



200g Olivani or margarine
1/2 cup sugar
1 & 1/4 cups plain flour
1/4 cup cocoa
2 cups cornflakes
1 teaspoon vanilla essence


1 cup icing sugar
2 tablespoons Olivani or margarine
1/2 teaspoon vanilla essence
1/4 cup cocoa
Boiling water
Whole walnuts (optional)


Blend all biscuit ingredients except cornflakes in blender (or by hand) and transfer dough to a bowl. Smoosh in cornflakes by hand. Roll balls of mixture onto a greased oven tray and press down with a fork. Bake at 200°C for 10-15 minutes or until lightly brown and firm to the touch.

While biscuits cool make icing. Put icing sugar into a bowl and create a well in the centre. Add Olivani and vanilla in the centre of the well. Add small amounts of boiling water and keep stirring until icing reaches the desired consistency. Ice biscuits whilst slightly warm.

Eat every single one immediately and collapse into a dangerous food coma. Just before you slip out of consciousness remember that you forgot to add the walnuts like the traditional ones. Console yourself by remembering that you prefer them without the walnuts, or make another batch and press a walnut onto the top of each.

Raw Raspberry Cheesecake

11 Apr

Eating berries is like eating pure happiness.

This is so quick and easy to throw together; I’m slightly embarrassed I didn’t try it sooner!

I would serve this desert to anyone, raw, vegan or not. It’s rich, creamy, tart, delicious and pretty.

I made simple modifications to a recipe found at Angelic Monkey.

If you want thick topping, double the topping ingredients. Remember though, it’s rich!



1 cup walnuts
1 cup sultanas, possibly more
1 tablespoon coconut oil


1 cup raspberries, frozen
1 cup cashew nuts
2 tablespoons lemon
2 tablespoons sweetener (I used brown sugar, it’s all my pregnant tummy can take, you can use agave, maple syrup; whatever you prefer)
1 tablespoon coconut oil
Approximately 1/4 cup water



Blend all ingredients. Add more sultanas if required to ensure the base is sticky, rather than crumbly. Press this firmly into a dish.


Add all ingredients into the blender. Blend and slowly add dashes of water until you have achieved a “creamy” consistency; not too thin mind, you are making a cheesecake topping, not a smoothie!

Using a spatula, spread the topping on the base and pop in the freezer for 30 minutes.

Slice, serve, enjoy!

Hot Chocolate

17 Jan

You don’t need lots of sugar to make a delicious, quick, hot chocolate. This is cheaper than buying pre-mixed, sugary hot chocolate.

There’s also a secret to soy milk. I was never a fan until this year, when I discovered that when it comes to soy milk, brand is everything. Everyone has their favourite but  I personally recommend Soy Milky. It’s the only kind I want. It’s perfect.


1 teaspoon cocoa
1/2 teaspoon sugar or agave
1/3 cup soy milk
Boiling water


There is a little knack to getting this right, which is why I decided to share something so simple. Plus it’s a good way of getting a little sweetness, without self-harm. To be totally healthy, use agave, but if you don’t want to spend the money, just a small, small amount of sugar will do.

Put cocoa and sugar in cup. Mix together with teaspoon until lumps disappear. Add a dash of soy milk. Blend into a smooth paste. Add the rest of the soy milk, fill with boiling water. Stir, serve.

Moist Sugarless Carrot Cupcakes

16 Jan

You won’t notice these contain no refined sugar. They’re so lovely and sweet and soft. Best enjoyed warm.


1 cup plain flour
1 & 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon cloves
1/2 teaspoon ginger
1 teaspoon cinnamon
2 handfuls crushed nuts
2 handfuls sultanas
1/3 cup oil
1 carrot
2 inches, fresh pineapple


I’m a lazy cook. Chop a carrot (no need to peel) and roughly skin and chop pineapple. Drop into food processor. Blend until roughly chopped. Add all other ingredients. Blend. Bake in cupcake cases at 180 degrees celsius until springy to the touch and a knife comes out clean. Enjoy with fresh fruit.