Showing posts with label vegan. Show all posts
Showing posts with label vegan. Show all posts

Sunday, 24 November 2019

Christmas Cookies - Bakes To Love






Cookies make the perfect treat and of course no Christmas is complete with out milk & cookies. Therefore we have compiled a list of easy to bake cookies.. From, gooey American chocolate chip cookies to melty shortbread, we've got a biscuit selection to please everyone.






Ginger nut - Vegan Option


Super crunchy vegan gingersnap cookies. These brown sugar sweetened vegan cookies are packed with ginger and cinnamon flavor and perfectly balanced between sweetness and spice


Ingredients
1/4 cup (56g) Vegan Butter
1 cup (200g) Brown Sugar
1/4 cup (75g) Unsulphured Molasses
1/2 tsp Vanilla Extract
2 cups (250g) All Purpose Flour
1 tsp Baking Soda
1/4 tsp Salt
2 tsp Ground Ginger
2 tsp Ground Cinnamon
1/4 tsp Allspice
1/4 tsp Ground Cloves
2–3 Tbsp Non-Dairy Milk
1/4 cup (50g) White Sugar (for rolling)

To cook:
Preheat the oven to 350°F (180°C).


Cream the vegan butter and brown sugar together and then add the molasses and vanilla extract.


Sift the flour into a bowl and add the baking soda, salt, ground ginger, cinnamon, allspice and cloves and mix together.


Add the dry ingredients to the wet and stir in by hand until crumbly.
Add the 2 Tbsp non-dairy milk and mix. You should get a very thick cookie dough. However, if you still have crumbles and it’s not yet ‘sticking together’ then add another Tbsp non-dairy milk. Only do this if you really need it though.


Break off roughly tablespoon sized pieces and roll into balls and then roll the balls in white sugar. If you tend to make larger cookies, then you’ll need to bake them for a few minutes longer (around 15 minutes) to get them nice and crunchy.
Place the balls onto a parchment lined baking tray and press down with a fork.
You might want to do these in two batches so that your cookies are nicely spaced out on the baking tray.


Bake in the oven for 12 minutes. If you want more soft and chewy then bake for 10 minutes, if you want more snap/crunch then bake for 12 minutes. If your cookies are larger in size then bake for up to 15 minutes.


The cookies will be soft when they come out the oven. Allow to cool completely as that is when they will firm up and become crunchy




https://lovingitvegan.com/vegan-gingersnap-cookies/











Chocolate chip (that taste like Millies)

Ingredients
 

2 baking trays
125g Butter

125g Caster Sugar
1 tsp Vanilla extract 

225g Self-Raising Flour 
½ tsp Salt
200g Chocolate chips
1 Egg
Airtight container.


To cook:
Preheat the oven to 200°C, (fan 180°C, gas mark 4) and line 2 baking trays with baking parchment.

In a large bowl cream together the butter and sugars until pale and fluffy then add the egg and vanilla extract and mix together well.

Sift the flour and salt and then add to the egg mixture. Mixing thoroughly until a soft dough forms. Finally stir in the chocolate chips.

Break off walnut sized pieces of the dough, and roll into balls. Place these on the baking sheets leaving space between them as they will spread out during baking.

Place in the oven and bake for 7 minutes for the ultimate Millie's experience, or 10 minutes if you prefer a crunch. Leave to cool on the trays for about 10 minutes then transfer onto a cooling wire to cool completely.

These store for about 4 days in an airtight container.


If you love this recipe, https://www.bakingmad.com/recipe/copycat-millie-s-cookies










Shortbread



The key to making easy shortbread also taste like the best shortbread is to use real butter.

Some recipes do suggest that you can use margarine in place of butter but personally for me, the rich buttery taste of the real thing is what gives this shortbread a more traditional 


Ingredients:
300 g Flour
220 g Butter (Vegan Optional)
55g/2oz Caster Sugar

Flavour tip:
1 tsp. Vanilla Extract
1/2 tsp. Salt

Only 3 ingredients are needed to turn this into shortbread, in 10 minutes to oven to cook! but you can also add a few extras if you want to add to the taste

It’s important to make sure that the shortbread doesn’t cook for too long and turn brown. If it does, it’s cooked for too long, and will be a little hard to munch on; rather than soft and melt in your mouth loveliness.



Make sure the butter is at room temperature and soft to touch. If it is too hard it will too hard to cream in with the sugar. You can use an electric mixer if you want to, but if the butter is soft enough you’ll have no problem creaming it up with a wooden spoon.

Sift the flour into the creamed butter and sugar. (At this point you can add the vanilla extract and salt to add flavour) Gently mix it all together with your hands.

A soft dough should form. If it is too crumbly add a little more butter, conversely, if it is too sticky, add a little flour.

Press the dough into a greased baking tin and press it down with your hands. I like to gently score the slices of the shortbread, as well as use a fork to make some decorative holes on the surface before putting it in the oven.
Once the shortbread has been in for about 10 minutes, take it out – make sure it doesn’t go brown or it will be too hard. Slice up the shortbread while it is still warm and soft, leaving it in the baking tin until it is completely cool. I also sprinkle a little extra caster sugar over the top.



Or if your not a cookie fan and have hardly ever seen the rolling pin. We have discovered an independent, made to order Brownie Baker - Founded by Lydia Morison 


Check them out on instagram @browniebabes



Sincerely Madia & Matilda


Monday, 17 December 2018

Plant Based Christmas - #Foodie

Vegan/Vegetarian Christmas Foodie



Whether you are a vegan/vegetarian yourself or are hosting the Christmas dinner this year we’ve got 3 dishes to help make your Christmas dinner perfect for everyone.

Below we’ve chosen two savoury dishes – a main and a side dish – as well as a sweet chocolate mousse to impress your guests this Christmas.



Vegetarian Butternut Squash Salad with Roasted Brussels sprouts, Pecans, and Cranberries.

We love this recipe from Julia’s Album – click here to read her original post.

Ingredients:
  • 3 cups/300g Brussel Sprouts
  • 600-700g Butternut Squash
  • 2 cups/250g Pecan Halves
  • 1 cup/120g Dried Cranberries
  • Olive Oil
  • Maple Syrup
  • Ground Cinnamon
  • Salt
To Roast the Sprouts:

Preheat the oven to 200°C & grease your roasting tray with some olive oil.

Cut all the sprouts in half, trim the ends and peel the outer leaves off.

In a bowl, combine the sprouts with 2 tablespoons of olive oil and season with salt.

Spread evenly on the roasting tray (flat/cut side down) and roast for 20 – 25 minutes.

For the final 10 minutes turn the sprouts over so that they brown evenly.

To Roast the Butternut Squash:

Preheat the oven to200°C & grease your roasting tray with some olive oil.

Cut all the squash into small cubes –peeled and seeded.

In a bowl, combine the squash with 1 tablespoon of olive oil and flavour with maple syrup and ground cinnamon to taste.

Spread evenly on the roasting tray and roast for 20 – 25 minutes, turn them half way through the cooking time to ensure even cooking.



To toast the Pecans:

Preheat the oven to 180°C and line a tray with parchment paper.

Place them flat on the tray in the oven for about 5 minutes or until they darken in colour.

To Assemble:

In a large serving bowl, combine the roasted sprouts and roasted butternut squash.

Add in the toasted pecans and dried cranberries and mix together.

For extra sweetness you can add 2 or 4 tablespoons of maple syrup or add any other seasonings you wish.



Giant Vegan Wellington.

We love this vegan recipe from Olive Magazine – To read the original article and recipe click here.

This show stopping main course is sure to impress all of your guests.

Ingredients:
  • 1 tablespoon olive oil 
  • 2 garlic cloves, finely chopped
  • 250g kale, tough stalks removed
  • 250g cooked beetroot , thinly sliced
  • 3 roasted red peppers from a jar, drained and halved
For the stuffing:
  • 2 tablespoon olive oil 
  • 1 onion, finely chopped
  • 150g swede, coarsely grated
  • 2 garlic cloves, finely chopped
  • a few sprigs of thyme , leaves stripped
  • nutmeg
  • 200g ready-cooked Puy lentils
  • 1 apple, coarsely grated
  • 30g hazelnuts, toasted and finely chopped
  • 50g breadcrumbs
  • 1 lemon, zested
For this you can either make your own pastry or use a vegan shop-bought pastry – it’s completely up to you!


To make the stuffing:

Heat the olive oil in a frying pan and cook the onion and swede for 5-10 minutes or until soft. 

Add the herbs and spices (garlic, thyme and nutmeg), and cook for another minute.

Add in the cooked lentils, apple and hazelnuts, and cook for 1 minute before stirring through the breadcrumbs and lemon zest.

Leave it to one side to cool.

Heat 1 tablespoon olive oil in a large pan and cook the chopped garlic for 2 minutes.

Add the kale and a splash of boiling water, and cook until it has wilted and the water has evaporated.

Season with salt and pepper.

To assemble:

On a floured piece of parchment paper, roll out one third of the pastry to a 25cm x 15cm rectangle.

Leaving a 1cm gap around the edges, spoon on half of the stuffing mixture, half of the kale and half of the beetroot slices.

Repeat the layers until you have used all of the mixture.

Roll out the remaining pastry to a 35cm x 30cm rectangle.

Carefully place it on top of the wellington and use your hands to mould the pastry round so it is tight to the filling.

Use your finger and thumb to crimp the edges of the pastry so it’s completely encased, then trim any excess.

Chill for 30 minutes.

To Cook:

Place in the oven at 180-200°C for 25-30 minutes or until the pastry is golden and crispy.



Vegan Chocolate Mousse.

We found this mouth-watering dessert recipe on mindbodygreen.com – click here to see the original post.

Ingredients:
  • 1 large ripe avocado
  • 1/4 cup raw cocoa powder
  • 1/4 cup coconut milk or almond milk
  • 2 teaspoon stevia (or other natural sweetener)
  • 1 teaspoon natural vanilla extract
Purée the avocado until smooth.

Mix together the cocoa powder and milk until combined and add to the avocado.

Stir in the stevia, vanilla extract, and any extra ingredients you want and mix well.

Transfer the mousse to individual glasses and store in the fridge until ready to eat.















Sincerely Madia & Matilda

Thursday, 22 November 2018

Foodie - Vegan Cinnamon Doughnuts

Vegan Cinnamon Doughnuts


Ingredients

For the batter1 1/4 cup plain flour
2 teaspoons pumpkin pie spice/all spice
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup packed brown sugar
1/2 cup unsweetened almond milk
1/3 cup pumpkin pureé
2 tablespoons coconut oil, melted
1 teaspoon vanilla

For the Cinnamon Sugar Coating
1/4 cup melted coconut oil or vegan butter
1 cup organic sugar
1 tablespoon cinnamon


The recipe

Preheat the oven to 180°C and grease the doughnut tin.

In a large bowl mix the flour, spices, baking powder and salt. In another bowl lightly whisk the brown sugar, almond milk, pumpkin pureé, coconut oil and the vanilla.

Next combine the dry ingredients into the wet ingredients a little at a time, this should result in a thick batter.

Then, using a spoon to fill the tray, make sure that the mixture is evenly distributed in each mould. 

Bake for 10-12 minutes.

Leave to cool on a wire rack and prepare the sugar coating.

In one bowl, mix the sugar and cinnamon, in another pour the coconut oil or vegan butter. Make sure the oil/butter is a liquid but not too hot.

Once the doughnuts are suitably cooled, dip one side into the oil/butter and then straight into the cinnamon sugar mix.

If they last long enough, you can display them on a cake plate or stand.

If you want to find out more information about this recipe, click here. #madiamatilda if you would like to share your creations with us







Sincerely Madia & Matilda

Sunday, 26 August 2018

#Foodie: 3-Ingredient Peanut Butter Cups



The Food Edit:


So, here’s the thing: the heavenly marriage of peanut butter and chocolate has long been celebrated in the form of Reese’s Peanut Butter Cups. But there’s a catch— those salty, sweet, devilishly moreish treats contain some real interesting characters. Here’s a list, just because. Ready?
  • Milk Chocolate (Sugar, Cocoa Butter, Chocolate, Nonfat Milk, Milk Fat, Lactose, Lecithin (Soy), PGPR Emulsifier)
  • Peanuts
  • Sugar
  • Dextrose
  • Cocoa Butter
  • Contains 2% or Less of: Hydrogenated Vegetable Oil (Palm Kernel Oil, Palm Oil), Salt, Palm Kernel Oil, PGPR Emulsifier, TBHQ and Citric Acid to Maintain Freshness [stats courtesy of Walmart]


We’ll leave you to take what you will from this, but allow me to highlight one item from the above list. Palm oil is problematic at best. I’m sure the whole orangutan/deforestation/palm oil debacle hasn’t passed you by. We won’t go into it now, but if you’d like to find out more about palm oil, take a look at this article published by One Green Planet, or this blog post by The Green Vegans, who reckon boycotting the product is actually counterproductive...


And on to our amazing recipe! As a long-time fan of the peanut butter cup, this was one I just had to try. And let me tell you, it was more than worth it. If the luxurious sheen of melted chocolate being drizzled onto little peanut butter plateaus weren’t enough, imagine the gentle crack of the chocolate once it’s firmed up, giving onto a little pocket of paradise: a smooth, buttery filling. But I’m running away with myself.









Image


This recipe makes between 15 and 25, depending on the size of your mini cupcake cases.


Ingredients:
  • 200g (7oz) good quality dark chocolate, melted
  • 125g (1/2 cup) smooth peanut butter (no added sugar, if possible)
  • 40g (2 1/2 tbsp) honey or other sweet syrup, added to taste
  • Pinch of salt, if your peanut butter doesn’t have any added
You’ll also need
  • your 15 cupcake cases (paper or silicone work well). I used paper cases which were about 1 inch across the top, and I got 25 out of the mixtures.  


Method:
  1. Fill a small cupcake liner with the melted chocolate to the top, then turn the liner upside-down and allow the excess chocolate to drip off. Repeat with the remaining cupcake liners, and place them onto a baking sheet.
  2. Freeze the chocolate coated cupcake liners for ~5 minutes, then repeat the procedure (filling the liners with chocolate and letting the excess to dip off), making sure that the sides of the cupcake liners are well coated with the chocolate.
  3. Freeze again for ~5 minutes.
  4. In the meantime, mix together the peanut butter, maple syrup (or honey) and salt (optional).
  5. Fill the firmed up chocolate coated cupcake liners with the peanut butter filling, smoothing out the top. Leave ~1 mm space at the top for the chocolate layer.
  6. Spoon some melted chocolate on top of each filled chocolate cup, so that you get a smooth, even peanut butter cup top.
  7. Freeze for at least 1/2 hour to allow the chocolate to properly set. Then, peel off the cupcake liners and enjoy!
  8. The homemade peanut butter cups keep well in a closed container in a cool dry place (or the fridge) for ~1 week, or in the freezer for ~1 month
Go forth and create! Let us know how they worked out for you, or go to the original page on The Loopy Whisk where this recipe was originally published. There’s lots of other really yummy things you can have a crack at!






Saturday, 28 July 2018

Bio-D - (D for Dauntless, Dazzling, Delightful...)



Bio-D 
(D for Dauntless, Dazzling, Delightful...)

Bio-D has been around for a whilesince 1989 in fact—and there's never been a more appropriate time for them to step into the limelight. We need brave pioneers to lead the way to greener squeaky-cleanness! 






On their website, Bio-D describe themselves as being "committed to making cleaning products that don’t cost the earth, and to helping consumers contribute to a healthier, more sustainable planet". Hear hear! 





Right now, pressure is building on brands in all areas of commerce to improve their accountability and demonstrate their ability to commit to ethical and ecological practices. Bio-D have been at the head of this movement for years: all of their products are made in the UK, by people who are treated with dignity, with traceable ingredients of natural origin. They also hold a Cruelty-Free International accreditation. How's that for ethical practice?!





It's all very well to know where your products come from; it's quite another to decide whether they're good for you or not. It's become apparent in recent years that often customers are mislead by brands claiming their products are 'good' for them, when really the opposite is true. Ultra-fragranced, chemical-laden cleaning products can cause health concerns or allergic reactions rather than eliminate them. No such story here! Bio-D's range is 100% hypoallergenic. 





Despite the numerous obvious benefits of buying more ethical cleaning and care products from brands such as Bio-D, many people voice concerns when it comes to the cost. Well, how about this: would you put a price on your well-being? How about the well-being of the planet? Many commercial household products contain pollutants as well as irritants. 





There are lots of shops now around the UK where you can buy refills of your favourite eco-friendly brands for far less than you bought the original product for. This reduces the amount of empty containers put into landfill and encourages us to engage with the idea that we can choose what effect we have on the environment, whether negative or positive. 







And what do Bio-D actually make? Anything from washing-up liquid and laundry detergent to glass cleaner! We at Madia & Matilda have started to refill our in-shop washing-up liquid and hand soap with Bio-D, and take it from us: it cleans nicely, smells good and gets the job done! Our favourite is the lime and aloe vera sanitizing handwash. It smells of lime Jelly Babies! 








Keep an eye out for our upcoming competition with Bio D, as you could be in for a chance to win a 5 Ltr bottle of Laundry Conditioner! 







Sincerely Madia & Matilda