Vegan MoFo2014 – Recipe: Baked Doughnuts with Lemon Glaze

At the last minute I decided to RSVP for a pot luck picnic being run on Sunday by one of the meetup groups I subscribe to. It’s not a vegan event so I was at a bit of a loss as to what to make. After a lot of useless thinking I decided to have a look through the recipes bookmarked on my computer and I came across a jam doughnut recipe. After a bit more thinking I decided that The recipe wasn’t the right one for me as they required deep frying (which I have only done once in my life and wouldn’t taste as good when cooled down and served the next day. So I did a bit of Googling and found this recipe


2 Cups of Non Dairy Milk (I used soy).
1/3 Cup of Oil.
1/3 Cup of Agave or Maple Syrup (I used Brown Sugar).
1/2 Cup of Sugar.
1 7g Package of Dry Active Yeast.
4 1/2 Cups of Flour.
1 Teaspoon of Salt.


In a saucepan combine the Milk, Oil, Syrup and Sugar and bring to the boil. Turn of heat and leave to cool for 1/2 an hour.


The boiled mixture

Add the Yeast to the liquid mixture and stir in. Leave to activate for 10 minutes.

Put 4 cups of the Flour and the Salt in a large mixing bowl and add the activated yeast mixture. Mix thoroughly.


Before proving

Cover the mixture with a tea towel and leave to prove in a warm place for 1 hour.

Set the oven to 180 Celsius (350 Fahrenheit). After the mixture has proved, it should have doubled in size, add the remaining 1/2 cup of Flour.


Cutting out

Roll out dough to about 1 Inch thick and cut into shape. Place the doughnuts and the holes on a tray covered with baking paper and bake for 10 minutes

Lemon Glaze


1/3 Cup of Lemon Juice.
1 Cup of Icing (Powdered) Sugar.


Combine Lemon Juice and Icing Sugar thoroughly and leave to harden a little.

Remove the doughnuts and holes from the oven and dunk them into the glaze. Leave to cool on a rack with something underneath to catch drips.



Baked and glazed

Verdict: Unfortunately my dough didn’t rise properly (I think the wet mixture was still too hot when I added the Yeast). The end product was a bit doughy, edible, but not something I would serve to others. The glaze was delicious. Since I can’t take the doughnuts to the picnic I had to make something else.


Vegan MOFO2014 – Recipe: Tomato, Lentil and Herb Lasagne

This recipe s for the 52 Weeks of Vegan Cooking week 36 Italian Challenge on Reddit. For all my talk of “Italian food is not just tomato and cheese” in the challenge introduction for this week… I’ve made a pretty traditional (westernised) lasagne. In my defence I’ve had most of the ingredient in the cupboard for a while but have been too lazy to actually make anything.

Tomato and Lentil Sauce


1/2 a Yellow Onion, diced.
1 Clove of Garlic, minced.
1/2 a Medium Capsicum (Red Pepper), diced.
1/4 head of Cabbage, chopped small.
125 Grams(4.5 Ounces) of Spinach, I used frozen.
2 Cans of Diced Tomatoes.
1 Can of Lentils, drained and washed.
Salt and Pepper to taste.


Heat some oil in a large pot and add the onion and garlic. Cook until onion is translucent.

Add the Capsicum, Cabbage and Spinach and cook until soft.



Add the Lentils, then add the Tomatoes plus one can full of water.


Before reducing

Cook until the excess water is gone, you want it wet but not watery.

Herbed White Sauce


1/4 Cup of Vegan Margarine or Oil.
1/4 Cup of Plain Flour.
1 Clove of Garlic, minced.
2 Cups of Water.
2 Cups of Non-Dairy Milk, I used Rice Milk.
1 Teaspoon of Vegetable Stock Powder, I used Massel.
1 Tablespoon of Dried Thyme.
1 Tablespoon of Dried Basil.
1 Tablespoon of Dried Oregano.
Mustard (Optional).
Salt and Pepper to taste.


In a large pan heat the Margarine and the Garlic. Add the Flour and whisk.

Add the Milk and the Water one cup at a time, whisking as you go.

Add the Stock Powder and the Herbs. Add the Mustard if you’re using it.

Add Salt and Pepper to taste.


The herbed white sauce (it’s under the steam)



1 Packet of Lasagne Sheets, I used Wholemeal.
Vegan Cheese (optional), I used Cheezly Parmasan style.


Preheat the oven to 180C (350F).

In a large deep baking pan ladle 1/4 of the White Sauce and spread evenly over the bottom. Place 1 layer of Lasagne Sheet.

Add 1/2 of the Tomato Sauce, then 1 layer of the Lasagne Sheet.

Add 1/3 of the White Sauce, then 1 layer of the Lasagne Sheet.

Add 1/2 of the Tomato Sauce, then 1 layer of the Lasagne Sheet.

Add the remaining White Sauce and then top with Vegan Cheese if using.


Ready to bake

Bake for 40 minutes.



Cool for 10 – 20 minutes then serve.



Verdict: Yum yum yum! A little too salty, but that’s my own fault. Sweet too, presumably from the cabbage. The vegan cheese left a lot of oil on the top, otherwise fantastic!

Recipe: Raw Carrot Cake with Cashew Cream Icing

I’ve had this recipe bookmarked for a while and I finally found a reason to make it.

The Adelaide Vegans group had a potluck picnic in the Botanic Gardens to celebrate Australia Day and participants were encouraged to prepare raw dishes.

Cashew Cream Icing

2 Cups of Raw Cashews, soaked.
1-2 Tablespoon of Lemon Juice.
2 Tablespoons of liquid Coconut Oil.
1/3 Cup of Maple Syrup.
Water, as needed.


Place all ingredients except the Water into a food processor and blend. Slowly add the Water until mixture becomes smooth being careful not to add too much as this will make it sloppy. Adjust Lemon Juice to taste.

Place in a bowl and set aside.


The icing

Cake Mixture:

2 Large Carrots, peeled.
1 1/2 Cups of Oat Flour or Buckwheat Flour.
1 Cup of Dates.
1 Cup of Dried Pineapple (or more Dates).
1/2 Cup of Dried Coconut.
1/2 a Teaspoon of Cinnamon.


Cut the Carrot into small chunks.

Put all the ingredients into the food processor and pulse until the mix is in small pieces and sticks together.


The cake mix

To  assemble the cake: Put half the Cake Mixture in the bottom of a spring form pan. (I didn’t have one of these so I used a regular cake pan lined with baking paper.)

Spread about 1/3 of the Icing Mixture on top. (I put about 2/3.)

Place the Cake into the freezer until the Icing is solid. (I missed this bit because I was hurrying and made a bit of a mess of the cake; still tasted good though.)

Put the rest of the Cake Mixture on top of the Icing and press down evenly. Top with the remainder of the Icing on top then decorate with whatever you want. I used chopped walnuts (which are not raw.)


Into the fridge

Cover the cake and place in fridge to set.


On the plate

Serve and enjoy.

Verdict: Very yummy and quite simple to make, even though my having to make the Cake Mixture in 3 batches due to the size of my processor. I wasn’t paying enough attention a accidentally skipped a step, ruining the presentation and I put too much water in the Icing and not enough Lemon, but despite all this it tasted awesome and the others at the picnic all loved it. Would definitely make again.

Recipe: Pizza!

I was craving some pizza but I had no money and then I realized something. I had all the ingredients to make my own!

The base was taken from this recipe.


7g Sachet of Dry Yeast.
1 Teaspoon of Caster Sugar.
1/2 Teaspoon of Salt.
3/4 Cup of Warm Water.
2 Cups of Plain Flour.
2 Tablespoons of Olive Oil.


Put Salt, Sugar, Yeast and Water in a bowl and mix.

Cover with cling wrap and place in a warm area. i put it on the front of the top shelf of the oven on it’s lowest heat with the door open a little bit.

Wait 5 minutes or until mixture bubbles up.



Sift Flour into bowl and add the Olive Oil.

Add Yeast mixture and mix into dough.

Place on a lightly floured surface and knead for 10 minutes (3 songs on the radio).

Put back into mixing bowl and cover with cling wrap. Place in warm area and leave for 30 minutes until the dough doubles in size.

Turn oven onto 200 degrees Celsius/450 degrees Fahrenheit.

Knead dough for 1 minute then roll out into desired shape and place on tray.

Put sauce, toppings and vegan cheese on top of the dough.

My toppings:

I made my own sauce. I used:

1 Small Can of Tomato Paste.
1 Medium Tomato, diced small with seeds.
1/4 Teaspoon of Chilli powder.
2 Teaspoons of Capers, chopped up.
1/2 Teaspoon of Dried Basil.
1/2 Teaspoon of Dried Oregano.
1/4 Teaspoon of Stevia Granules.
1 Teaspoon of Minced Garlic.
1 Dash of Balsamic Vinegar.
Salt and Pepper to taste.

Put it all in a bowl and mix it up. You’ll only need about 1/3 of the mixture, but you can freeze the rest for next time.

My other toppings were:

1 Handfull of Spinach, chopped.
1 Small Onion, sliced.
3 Mushrooms, sliced.
Sheese Mozzarella Style.


My toppings


Ready for the oven

Bake for 10 – 15 minutes.


Ready to eat

Verdict: the dough had good texture but the flavour was a bit lacking. If I were to make this dough again I would put in less sugar and more salt. The sauce was beautiful. The onion was a tad under cooked so next time I might blanch or pan fry it a little first. My Sheese had been open and in the freezer for a little while and it had dried out. I tried to rejuvenated it by microwaving it with a glass of water and this certainly helped, but the spread of the Sheese on the pizza was clumpy and didn’t cover the other ingredients properly. That said the Sheese tasted perfect. Salty and cheezy, so yummy.

Recipe: Turkish Bread

I love Turkish bread so I thought  I might try to make my own.

I based it on the recipe here.


500g plain flour
2 tsps sugar
2 tsps salt
1.5 tsps dried yeast (or a sachet)
1 1/4 tbs olive oil
360ml warm water
Sesame seeds
Nigella seeds (also called black cumin or kaloṃjī, can be found at Asian supermarkets or spice specialists, I found mine at Kuo Chi Oriental Supermarket, cnr Moonta St and Gouger St, Adelaide.)


Put all the dry ingredients and oil into a bowl. (I misread the recipe and didn’t put the oil in the mix.)

Slowly add in the water a mix in until you have a dough. You may not need all the water.

Put dough on a floured surface and knead for 10-15 minutes.


Kneaded dough

Place kneaded dough in a oiled bowl then coat with more oil. Cover with a damp tea towel and leave in a warm place for 1 hour. The dough should double in size. I turned on the oven to a medium heat and then placed the bowl in the grill above and closed the door.


Ready for proving

Place the dough on a floured surface, separate into 2 or 3 pieces and stretch lightly into shape. Cover with a tea towel and leave for 15 minutes. I didn’t separate the dough and instead made one big bread.

Turn on oven and preheat to 250 degrees celsius.

Stretch the dough a little more and put on a tray. Now the original recipe calls for an egg wash, but as a vegan, nope. I mixed a little soy milk with some Ogran egg replacer, that seemed to work okay, but could have stuck the seeds on better.

Sprinkle with sesame seeds and nigella seeds.

Place in oven and bake for about 8 minutes or until golden brown. This may take longer depending on your bread size. Mine too about 15 minutes.

When cooked remove from tray and place on a cake rack to cool.


Fresh out of the oven

Cut and enjoy.


Cooled and cut

Verdict: The bread came out denser than I would have liked, but that not a problem. Flavor was a bit too sweet so if I make this recipe again I will use less sugar or possibly omit it all together.