Featuring: Soulvegan Brownies
Some people travel for the sights. Some people travel for the adventure. I travel for the food and the people along the way. This summer, I was lucky enough to visit The Vegetarian Society, in Manchester, England for a vegan junk food cooking class. It was an amazing day of great food, kind people and inspiring discussions around food choices, policy and compassion.
One of the lovely people I met was Emma, who is not only super sweet, but has an all vegan and gluten free brownie company. She sent me some samples and it was love at first bite. The creative flavors included, Chocolate Orange, Salted Pretzel, Rose and Raspberry and the Protein Brownie. The balance of fresh ingredients with comforting flavors, paired with a crisp top and soft middle makes for the perfect brownie. Emma made sure the brownies arrived in time for my family’s trip to Brighton and it was wonderful to get a package while away on vacation.
Drooling yet? Head over to Soulvegan.co.uk and get your order in!
You can find her on Instagram @soulveganbrownies too;)
Thursday 16th August 2018
Homemade Almond Butter with cacao powder
Hi everyone sorry its been a while since i posted here, i guess running your own business singled handed may have something to do with it.
So as promised I’m here to show you my easy peasy homemade almond butter recipe, this recipe takes a little patience so grab yourself either a coffee or like me at 8pm a glass of the red stuff.
I have always been a peanut butter girl, on toast, with fruit or just simply by the spoon. I mainly shop at Unicorn supermarket in Manchester, great place as everything is vegan! I thought I’d try almond butter a few weeks ago to see what the hype is all about, the unsweetened kind is the best, but blimey it comes with a price tag.
So i thought how difficult can it be to make my own, biggest ingredients is patience, something I’m not that great at to be honest, but hey everyday is a school day, and with a little learnt I made my very own delish almond butter, not only is homemade cheaper, but you know exactly what’s in there too.
So to my recipe:
- 17 oz raw almonds
- a bit of patience ( I’v learnt this skill making this, trust me it didnt come easy )
- 1/2 teaspoon of cinnamon or pumpkin spice
- seeds from a whole vanilla pod or 1 teaspoon of vanilla extract
- 1 teaspoon of cacao powder ( everything is better with chocolate right ?)
- 2 tablespoons of organic maple syrup, (i warmed mine first before adding)
Add your almonds to your blender or processor ( now this is were patience is your best friend ) full power until you have a creamy blend, stop now and them to scrap down the sides, don’t add other ingredients until you have this creamy looking consistency, its going to take around 20 – 25 minutes, depending on your machine, so get your favourite tune on and make it fun!
Just when you think its creamy enough, give it 5 more minutes, the creamier the better ( lets face it after all that blending 5 more minutes is neither here or there, plus the smoother your almond butter is, the easier it is the spread ).
Have fun adding different flavours !
Have a great weekend and thanks for following, please feel free to send me photos of your almond butter.
Sunday 24 June
RAW VEGAN LEMON CHEESECAKE
Hi everyone I’m Emma English from Timperley in Cheshire, self confessed chocoholic and living the dream! As you all already know all my vegan brownies and blondies are refined sugar free.. so i’m doing my upmost to continue this. I have always been totally addicted to lemon cheesecake and never really found a vegan recipe that hit the spot .. until now, this one ticks all my boxes.. sweet, crunchy and Tangy!
This Beautiful version of a raw vegan lemon cheesecake is gluten-free and free of refined sugar, tasty and sweet with a lemon tang.
Prep time: 25 minutes
Makes: 10 mini cheesecakes
- 1 cup pitted dates
- ½ cup almonds (you can use any nuts you fancy)
- 2 tbsp coconut oil
- 2 cups cashews
- ⅓ cup coconut butter
- grated zest of 2 lemons
- squeezed juice of one lemon
- 4 tbsp maple syrup
- Soak your cashews in cold water, best done over night, or you can soak in boiling water for half an hour ( if its a last minute cheesecake ).
- Prepare the base before the filling. Measure your dates, nuts and 2 tbsp of coconut oil in a food mixer and blend until everything is a sticky consistency.
- Put about 2 cm into each shot glass
- Put all the cheesecake ingredients into a cleaned food mixer, blender until mixed is smooth and creamy.
- Put cheesecake mixer into a pipping bag, and fill shot glasses about 3/4 full.
- Put into fridge for about 2 hours ( if you can resist that long ha )
- Place a single raspberry on each cheesecake, grate lemon zest …
Enjoy Emma xx
Friday 8th June
Well its been a world wind this week, do you ever wonder where the hours go? I have been working on a recipe for “Blondies” as i have had quite a few of my followers asking for them. So i have decided on BANANA CHOCOLATE CHIP BLONDIES.
Is it me or does anyone else have serious food obsessions ? at the moment its spinach and chickpeas and i was wondering if i could incorporate either of these in a new brownie recipe … spinach lets face it would anyone be excited about spinach brownies ? just me then ha, chickpeas would defiantly work, so in i threw a can a drained chickpeas, i was hoping the bananas would over rule the bean flavour and voilà it worked a blooming treat .. chocolate chips added, along with a cup of oats, gluten free ones.
I always try and make my vegan treats was healthy as possible, so chickpeas add a great source of fibre, copper, iron and great protein content to these blondies.
Author: Emma English
Cook time: 25 minutes
Makes: 16 Blondies
- 1 medium cup of gluten free oats
- 18 oz chickpeas
- 3 bananas
- 1/2 organic maple syrup
- 1/4 apple sauce
- pinch of sea salt
- 1/2 medium cup of vegan dark chocolate chips
- Pre heat oven to 350 degrees.
- Place ( drained) chickpeas food processor until crumb.
- add rest of the ingredients to processor except chocolate chips
- place batter in baking tray ( 8in x 8in)
- Bake for 25 – 30 minutes.
- Allow to cool ( if you can wait ha ) cut into squares.
- Voilà Chocolate Chip Banana Blondies
Enjoy Emma xx
Friday 1st June
Hi everyone and welcome to my very first blog post!
I’m a huge fan of anything cherry bakewell, it takes me back to my childhood at Stubbins School, when school dinners were handmade by happy ladies wearing pale blue tabards, but why did they always lift my lettuce and find my tomatoes! never been a great fan of them. Warm cherry bakewell tart with ice cream is absolutely delicious! Since I’m so obsessed with the cherry bakewell flavour it inspired me to make my new boozy brownies. These brownies are truly primary school inspired! They are definitely a talking point with sparkle, trouble is you (or should I say I) can’t just eat one.
I will be posting every Friday, so please join me on my vegan adventures.