Double Chocolate Chip Muffins
|
| 50g / 2oz creamed coconut
300ml / ½ pint boiling water
225g / 8oz self-raising flour
15ml / 1 tablespoon baking powder
pinch of salt
40g / 1½ oz cocoa powder
115g / 4oz light brown sugar
60ml / 4 tablespoons sunflower oil
175 / 6oz dark chocolate |
Preheat the oven to 180°C/350°F/Gas 4. Pour
boiling water over the creamed coconut in a bowl. Stir until dissolved
then set aside until cool. Break up the chocolate into chunks. Sift
together the flour and baking powder and add the salt and cocoa
powder. Stir in the sugar. Make a well in the centre and pour in
the dissolved coconut and oil. Mix well. Stir in the chocolate.
Spoon the mixture into 8 paper muffin cases set in a muffin try
and bake for 15 minutes. Transfer the mufins to a wire rack to cool. |
| Vegan White
Sauce |
| 1oz margarine
1oz flour
¼ pint Plamil Soya |
Melt the margarine and add the flour. Cook for 5
mins. Gradually add Plamil to make a smooth sauce. Cook for a further
5 mins. |
| Vegan Pastry Case |
3oz margarine
6oz flour
1oz sugar
water to mix |
Rub the margarine into the flour. Add the sugar and enough water
to make a soft pastry. Roll out and line an 8 inch greased flan tin
(preferably with a loose bottom to remove pastry case). Bake blind
for 15 mins at 200 degrees centigrade. Allow to cool. |
| Vegan Pizza Base |
4oz self raising flour
1 teaspoon baking powder
1oz margarine
1 grated onion
pinch of mustard
1 teaspoon herbs
Plamil Soya |
Rub the margarine into the flour and baking powder. Add the onion,
mustard and herbs and enough Plamil to make a soft dough. Roll out
to ¼ inch thickness and line the pizza plate or tin with the
dough. |
| Vegan Pizza
Topping |
2oz chopped mushrooms
2 chopped tomatoes
tomato puree
1 chopped, fried onion
black pepper and mixed herbs
vegetable oil for topping |
Spread the vegan pizza base with tomato puree, top with onions,
mushrooms, tomatoes and seasoning. Pour a little oil on the topping.
Bake for approx 20 minutes in a medium oven at 180 degrees centigrade.
If necessary add a little more oil during cooking. Serve hot or cold. |
| Vegan Spinach
Soup |
1½ lb chopped spinach
1 large chopped potato
1 large chopped onion
2 pints vegetable stock
2 tablespoons lemon juice
3 fl oz Plamil Soya
1oz margarine |
Melt the margarine and fry the chopped onion and potato for approx
5 mins. Add the spinach and lemon juice and fry for another 5 mins.
Add the stock and slowly bring to the boil. Simmer for 30 mins. Puree
in blender and return to the heat adding Plamil. Serve immediately.
Serves 6. 15 mins preparation time. 50 mins cooking time. |
| Vegan Savoury
Tartlets |
8oz pastry (see above)
4oz cooked peas
4oz diced cooked carrots
1 tablespoon lemon juice
1 tablespoon chopped parsley
almonds or parsley for decoration
white sauce (see above) |
Roll out the pastry and cut into rounds. Line a patty tin and prick
the tartlets with a fork. Bake for 15 mins at 160 degrees centigrade.
Make sauce. Add vegetables, lemon juice and fresh parsley. Allow to
cool and pour into pastry cases. Decorate with almonds or parsley.
20 minutes preparation. 15 mins cooking. |
| Vegan Sweetcorn
Pie |
1 pastry case (see above)
¼ pint Plamil Soya
1oz plain flour
2oz margarine
1 small onion
15oz can sweetcorn |
Mix the flour with a little Plamil. Heat the remaining Plamil and
gradually add the flour mixture and 1oz of the margarine. Bring to
the boil and stir until thick. Remove from the heat.
Fry the onion in 1oz margarine until soft. Mix all the ingredients
together and pour into a flan case. Place under the grill until golden
brown.
Serves 4 to 6. 20 mins preparation. 30 mins cooking. |
| Vegan Vegetable
Pasties |
Pastry:
8oz flour
4oz margarine
4 tablespoons water
Filling:
8oz diced root vegetables
1 chopped onion
2oz hazelnuts
1oz margarine
white sauce (see above) |
Roast the hazelnuts for 30 minutes at 140 degrees centigrade. Meanwhile,
make the pastry and leave to rest in the fridge. Melt the margarine
and saute the vegetables. Add a little water and cook until tender.
Grind the roasted hazelnuts. Make the white sauce and stir in the
vegetables and hazelnuts. Allow to cool. Roll out the pastry and cut
into rounds. Place some filling in the centre of each round and moisten
edges with water, fold over and press edges together thumb and finger.
Brush with Plamil and bake in the oven for
30 minutes at 220 degrees centigrade. Serve hot or cold. |
| Vegan Knickerbocker
Glory |
1oz chopped walnuts
2 chopped apples
2oz chopped dates
2 chopped bananas
4oz ground cashews
½ pint Plamil Soya
cherries
grated Plamil chocolate |
Fill 2 tall glasses with alternate layers of apples, dates, bananas
and the cashews mixed with the Plamil. Finish with a topping of cashew
cream, sprinkle with chocolate and walnuts and top with cherries. |
| Vegan Coconut
Squares |
2oz margarine
7oz icing sugar
2 tablespoons soya milk
3oz coconut
½ bar mint Plamil,
melted |
Mix everything except the chocolate and press into a 7 inch square
dish or form into a square on a flat surface. Cover with the melted
chocolate. When set, cut into squares. |
| Vegan Chocolate
or Carob Cake |
6oz self raising flour
4oz soft brown sugar
7oz Plamil Soya
2oz sunflower oil
¼ teaspoon pure vanilla
2oz walnuts
2 bars Plamil chocolate or carob |
Melt 1 bar of Plamil. Mix all the ingredients together. Place in
a greased 9 inch cake tin and bake at gas mark 2, 150 degrees centigrade,
for 30 to 35 minutes. Once cool, melt the second bar of Plamil and
pour over top of cake. |
| Vegan Chocolate
or Carob Clusters |
1 bar Plamil chocolate or carob
4oz raisins |
Melt the bar of Plamil and add raisins. Mix well. Form into 1 inch
balls and allow to set. |
| Vegan Rum Truffles |
6oz rich tea or digestive biscuits
1 to 2 oz hazelnuts
2oz almonds
2oz dark jam
1 to 2 tablespoons rum
2 tablespoons apple juice concentrate
1 bar Plamil chocolate or carob
|
Blend everything except chocolate in a food processor. Add melted
chocolate and mix well. Form into 1 inch balls. Refrigerate in an
air tight container. Makes around 40 balls. |
| Vegan Banana
Dessert |
1 banana
1 bar Plamil chocolate or carob
few ground nuts or sprinkle of coconut |
Place the banana unpeeled in the freezer for an hour before starting
the dessert. Slice the banana in half lengthways. Cover with 6 squares
of melted Plamil and top with either ground nuts or coconut. |
