I’d like to apologise in advance because once you try these, there’s NO going back. Don’t @ me when you’ve eaten half the mixture out of the bowl before even pressing it into the tin. 

I’ve been tinkering with this recipe since Napoleon Dynamite was playing on the big screen (i.e. a long time ago). I spent hours making my own marshmallows and marshmallow fluff with varying degrees of success. I had a lot of failures; they consisted of marshmallow glob on the ceiling, two broken stand mixers and a LOT of sugar syrup. None of my attempts were as quick and easy as this one and that’s because I’ve left the sticky, tricky marshmallow making to the experts. Yep, all you need are a few bags of your favourite shop-bought vegan marshmallows, vegan margarine, rice cereal, vanilla and sprinkles. That’s it. You’re only five ingredients away from vegan rice krispie square heaven.

These chewy, gooey vegan rice krispie treats definitely get better with age. Is it weird that I like them the day after they’re made, after they’ve had time to absorb all the marshmallow goo and vanilla flavour? I like to be able to pull them apart with my fingers and nibble a little at a time.

How do I make quick vegan rice krispie squares?

The trick to gooey, chewy vegan rice krispie treats is ALL in the combo of vegan marshmallows to dairy-free margarine. Melt them together slowly and stir gently until the mixture is smooth and your arm feels like it might fall off (just kidding, it will take between 5-10 minutes). Be sure to stir GENTLY. Don’t beat it. The temperature should be low for slow and even melting. If it starts burning, the pan is too hot. Turn it down.

Use a silicone spatula to fold the rice krispies into the vegan marshmallow mixture while it’s still hot. Start by folding from the outside of the bowl to the centre. This will avoid unnecessary rice cereal smushing. Nobody likes unnecessary smushing, right?

Make sure your tin is greased and lined REALLY WELL for easy unmoulding when it comes to slicing the vegan rice krispie treats.

I use a tin at least 5cm deep because I can’t resist extra-thick vegan rice krispie treats. Use a shallower tin for thinner bars and more squares if you prefer. You can cut them to any size or shape you like. Tiny, bite-sized pieces are great for parties!

Scoop the mixture into the tin and use the flat surface of the spatula (greased with vegan margarine) to gently flatten the surface. You could also use the back of a spoon for this. Some people also use their hands (wet) but touching hot marshmallow gloop with bare hands isn’t something I recommend.

For a bigger marshmallow kick, toss an extra bag of mini marshmallows into the cereal mix. I love the ones by Freedom Mallows (not an ad, just a genuine recommendation). It’s such a treat, especially if you can find those mini pink and white vegan marshmallows.

How do I store these delicious vegan treats?

Once set, keep these vegan rice krispie treats in an airtight container and store in a cool place. They will soften over time so they’re best eaten within 48 hours of making them. The hard part is making them last this long, trust me.

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Vegan Rice Krispie Treats

These 30-minute Vegan Rice Krispie Treats are super THICK and extremely CHEWY. I’ve amped up the vanilla flavour with real vanilla bean paste for amazing flavour.

Course Dessert, Snack

Cuisine American

Keyword bars, dairy free, easy, marshmallows, traybakes, vanilla, vegan

Prep Time 25 minutes minutes

Cook Time 5 minutes minutes

Servings 25

Author Sanjana

Ingredients

• 150 g crispy rice cereal
• 225 g vegan vanilla marshmallows
• 30 g vegan margarine
• 2 tsp vanilla bean paste (or vanilla extract)
• Your favourite sprinkles to decorate

Instructions

• Grease and line a 21cm (8-inch) square tin, about 5cm (2-inches) deep with nonstick baking parchment. In a large pan, melt the vegan margarine. Add the vegan marshmallows and vanilla and stir gently over a low heat until the marshmallows have completely melted and the mixture is smooth. It will feel like it won’t come together but be patient, it will. Switch the heat off.
• Fold in the rice krispies and mix with a silicone spatula until they are all completely coated.
• Turn out into the lined tin and using the back of a silicone spatula (grease it with some vegan margarine if you need to), smooth the top to make it flat. Press it gently to compact it slightly but not so much that you crush the cereal. Scatter your favourite sprinkles over the top if you’re feeling fancy.
• Allow to cool at room temperature and then cut into squares as big or as small as your heart desires.

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This lime and black cherry jam cake is perfect as a pudding with custard, or as a sweet cake to enjoy with tea. You don’t have to make a special icing and the batter can be made in one bowl for easy cleaning up.

Fluffy sponge together with jam is high on my list of the best nostalgic foods. One of the lovely things about this cake is that the ultra-moist sponge calls for the zest of four limes. This not only gives it a zap of citrusy flavour, it also makes the kitchen smell heavenly.

How to make 1-Bowl Lime & Cherry Jam Traybake

This is a bit of a riff on my Vegan Cherry Bakewell Cake. I spread the warm cake with black cherry jam and sprinkle with toasted coconut. It’s like school dinner pudding all over again!

More flavour ideas for this 1-Bowl Lime & Cherry Jam Traybake

• For a decadent, boozy cake, stir a few tablespoons of kirsch through the warm jam before spreading onto the sponge.
• You could also swap cherry jam for a bitter marmalade, strawberry or raspberry jam.
• Lemon or orange zest and juice can also be used in place of lime.
  

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1-Bowl Lime & Cherry Jam Traybake

The perfect single layer cake for sharing, this vegan traybake is full of citrusy flavours and the sweet tang of cherry jam. The ultimate nostalgic treat for grown-ups and kids alike.

Course Dessert, Snack

Keyword baking, cake, cherry, dairy free, jam, lime, vegan

Prep Time 25 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 16

Author Sanjana

Ingredients

For the sponge:

• 300 g extra-fine self-raising cake flour
• 250 g caster sugar
• 2 tbsp cornflour
• 1/4 tsp fine salt
• 380 ml almond milk room temperature
• Zest of 4 limes
• Juice of 2 limes 30ml
• 180 ml rapeseed oil or any flavourless oil of your choice
• A drop of green gel food colouring optional

To decorate:

• 120 g black cherry jam
• 30 g desiccated coconut toasted in a dry pan
• Sliced limes to decorate

Instructions

• Preheat the oven to 175°C/350°F. Grease and line a 30cm x 23cm (12" x 9") traybake tin with parchment paper, leaving a slight overhang over the short sides for easy lifting out later.
• In a large bowl, whisk together the flour, sugar, cornflour, salt, lime zest and oil. The mixture should resemble fine breadcrumbs. In a steady stream, add the almond milk and lime juice, plus any food colouring if using and beat until smooth.
• Pour into the tin and bake for 50 minutes, until risen and springy to the touch. Insert a skewer into the centre of the cake and if it comes out clean, it’s ready. Allow to cool slightly.
• Warm the cherry jam slightly and loosen with a splash of water to help with spreading if necessary. Spread the jam all over the surface of the cake. Sprinkle with toasted coconut and serve.

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Paired with rotli, stuffed vegetable curry and rice, it’s always been our staple Sunday lunch.

What is Gujarati Daal?

Gujarati daal is made with oily tuver daal (arhar), also known split pigeon peas. They are dried and coated in a slick of oil to preserve them for months, even years.

This makes tuver the ultimate pantry ingredient to have on standby when the contents of your fridge is looking sparse.

Tip: Always wash your daal!

Always wash daal to rinse away oil. As a child my mother would keep me occupied by placing a bowl of tuver daal in warm water in front of me so I could swish and swoosh the oil away. It was the ultimate sensory activity for a bored little monkey like me, and something I still find utterly cathartic today.

Unlike many other regional Indian daal recipes, you pass the mixture through a sieve. Next, add the golden liquid to tempered spices, nuts and tomatoes.

Important!

Simmer it low and slow. Be heavy-handed with the seasoning: lemon juice, jaggery and salt are your friends because they are what gives Gujarati daal life. Serve as part of a larger meal or simply in a bowl with boiled rice.

My favourite part are the simmered peanuts and cashews which become extremely tender and melt in your mouth.

How to make One-Pot Daal Dhokli

Enter Daal Dhokli. A hand-rolled, wheat flour and chickpea flour pasta that’s dropped into a simmering pot of daal.

It’s more of a stew than a soup and considered a comfort food by many. I find adding a little chickpea flour to the Dhokli dough gives the cooked noodles a welcome firmness so they hold their shape in the daal.

If you like your pasta al dente, give it a go. This is a dish that’s unique to western India and a true food hero.

My mother always cut out pretty diamond-shapes. Although, every family, from Maharashtra through to Gujarat and Rajasthan, have their own unique way of making it.

Flavour star: Ajwain

Daal Dhokli is a true one-pot wonder. It’s packed with mouth-puckering hot, sweet and sour flavours, good protein and comforting carbs. The spicing is gentle and aromatic with star anise, cinnamon, cloves and ajwain-flecked pasta.

The yellow colour of the Dhokli predominantly comes from turmeric but the flavour is unequivocally down to the addition ajwain seeds. Having said this, if I have fresh ajwain leaves to hand, I add them to the dough for unbeatable peppery freshness.

Daal Dhokli is often made with leftover daal. Simply add water, more lemon, salt and jaggery, bring to a rolling boil and drop in the pieces of Dhokli. Because who said leftovers can’t be special?

More Ideas for One-Pot Daal Dhokli

• Add 250g fresh or frozen peas towards the end for a version called Matar Dhokli.
• Serve with steamed rice for a double-carb comfort feast or add in a few handfuls of spinach leaves if you like plenty of greens.
• Finally, my favourite way to enjoy it is with a swirl of thick Greek yoghurt and fresh coriander chutney.

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One-Pot Daal Dhokli

Not only is this daal from Western India a one-pot wonder, it’s also packed with mouth-puckering hot, sweet and sour flavours, good protein and comforting carbs. The spicing is gentle and aromatic with star anise, cinnamon, cloves and ajwain-flecked pasta.

Course Main Course

Cuisine Indian

Keyword chickpea, daal, gujarati, indian sweets, lentils, pasta, soup, stew, vegan

Prep Time 25 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 6

Author Sanjana

Ingredients

For the daal:

• 200 g oily tuver daal also known as split pigeon peas
• 2 1/2 L hot water
• 1 1/2 tbsp grated ginger
• 2-3 green chillies finely chopped
• 1 x 400g tin chopped tomatoes
• 1 tsp ground turmeric
• Juice of two large lemons
• 1 tsp ground cinnamon
• 2 tsp salt
• 1 tbsp jaggery or brown sugar
• 2 tbsp chopped coriander

To temper the daal:

• 1 tbsp oil
• 2- inch cinnamon stick
• 5-6 curry leaves
• ¼ tsp asafoetida hing
• 2 star anise
• ¼ tsp mustard seeds
• 1 tsp cumin seeds
• 8 peanuts whole
• 8 cashew nuts

For the chickpea pasta (dhokli)

• 90 g chickpea flour besan
• 125 g plain flour
• 1/4 tsp baking powder
• ½ tsp salt
• ½ tsp chilli powder
• ½ tsp ground turmeric
• 1/4 tsp ajwain
• 2 tbsp sunflower oil
• 75 ml boiling water

Instructions

• Boil the daal in a large pot of water (around 1.5L) until very soft and tender, about 40 minutes. You can also use a pressure cooker or an Instant Pot for this if you have them. Note that it will take less time if you use the latter. Allow to cool slightly and then pass through a sieve into a large bowl to ensure a smooth, golden liquid. You can also use an immersion blender for this. Don't skip this step as a smooth consistency is what makes for a good Gujarati daal.
• Give the pan a rinse and quick dry. Heat the oil in the pan and add the mustard seeds. Wait for them to crackle and then add the cumin seeds, star anise, cinnamon, cloves, curry leaves, nuts and asafoetida in quick succession. Stir briefly.
• Quickly add the ginger, chillies, tomatoes, turmeric and ground cinnamon. Cook for 5 minutes and then pour in the liquid daal and 1L water. It might sizzle and splutter a little so work carefully. Season with lemon juice, salt and sugar. Simmer for 15 minutes whilst you get on with making the dough for the dhokli.

For the chickpea pasta (dhokli):

• In a bowl mix all of the ingredients for the dhokli and knead into a firm, smooth dough, about 8 minutes by hand. Cover the dough with a clean, damp tea towel and rest for 10 minutes.
• Divide the dough into four portions and roll out (using extra plain flour) into something resembling a thick chapatti, around 2mm thick. Cut the dough lengthways from the left, and then across from the right, into diamond shapes. TIP: I use a pizza cutter for quick and clean shapes. Set aside and repeat for the rest of the dough. You'll have a few scraps of dough at the edges of each round. You can add them in as they are.
• Bring the daal to a rapid rolling boil and one by one drop in all the diamond shaped dhoklis. Remember to keep the daal at a constant rolling boil so the dhokli don't stick to the bottom of the pan. Stir them gently to avoid sticking. You may need to add extra boiling water as it is likely to thicken while the dhokli is cooking. This is normal. When you have done taste it to make sure it's spicy, sweet and sour.
• Ladle into bowls and top with fresh coriander.

Notes

Pack leftovers away into an airtight container and store in the fridge for up to 48 hours. The Daal Dhokli will thicken once cool so when reheating, you’ll need to add some extra water to bring it back to a stew-like consistency. Reheat in a saucepan, stirring often to avoid sticking.

Freeze leftovers in an airtight container for up to 3 months.

Love Sanjana

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Now that’s what I look for in a delicious, comforting dinner. I mean, have you seen the Vegan Broth with Tofu Skin & Noodles I posted recently? It’s LOADED with flavour.

Rendang is a fiery and richly-spiced Malaysian and Indonesian curry. Simmer it low and slow until the flavours come to life. As a result, it’s packed with flavour! My version brings all the flavours I love about rendang such as sweet lime leaves, citrusy lemongrass and sour tamarind pulp together in a quick-fix marinade.

Cook all the spices and then whiz it up in a blender to save time. Let me tell you now, this marinade smells HEAVENLY! The tofu and broccoli get to bathe in the warm spice paste for a while before crisping up under the grill. You can also roast it in the oven but I love the smoky barbecue-style finish you get from grilling.

Tips for customising these Easy Rendang Tofu & Broccoli Bowls

• MORE IDEAS: Transform this crispy tofu bowl into a luxurious and creamy curry by adding the cooked tofu and broccoli to a pan and pouring in a 400ml tin coconut milk + 250ml water. Bring to a boil and simmer for 5 minutes and serve.
• Swap broccoli for sweet potato, cauliflower, French beans or even okra if you have those to hand. This is a great recipe for using up leftover veggies so go for a mix of veg if you like.
• Serve with plain white rice (I like to use Jasmine rice for this) for a neutral filler to temper the heat of the curry paste.

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Easy Rendang Tofu & Broccoli Bowls

Crispy, smoky tofu marinated in an aromatic rendang curry paste. Add a tin of coconut milk for a rich and creamy curry.

Course Lunch, Main Course

Cuisine Asian, Indonesian, Malaysian

Keyword broccoli, curry, easy, tofu, vegan

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

30 minutes minutes

Total Time 1 hour hour

Author Sanjana

Ingredients

• 400 g firm tofu
• 250 g broccoli florets blanched
• 2 shallots peeled and chopped
• 4 cloves garlic peeled and chopped
• 1- inch ginger or galangal peeled and grated
• 3 hot red chillies chopped
• 1- inch piece cinnamon
• 2 tbsp toasted coconut fresh or desiccated
• 2 cloves
• 1 star anise
• 2 cardamom pods
• 1 stick lemongrass bruised
• 6 kaffir lime leaves
• 2 tbsp tamarind pulp
• 2 tbsp oil
• 1 tbsp dark brown sugar
• 1 tsp salt
• Boiled or steamed Jasmine rice to serve

Instructions

• Press the tofu between absorbent kitchen paper and weigh it down with something heavy for 30 minutes. I find a few tins of beans do the trick.
• Heat the oil in a pan. Add the shallots, garlic, ginger and chillies. Sauté for 30 seconds. Next, add the all the remaining ingredients and cook on a low heat for 10 minutes.
• Transfer to a blender and grind to a smooth paste.
• Slice the tofu into batons or cubes.
• Gently toss the tofu and broccoli in the spice paste and allow to marinate for 30 minutes or longer (you can keep it covered in the fridge for up to 2 days).
• Arrange the tofu and broccoli on a roasting tray and grill until crispy and a little charred. Turn them over and repeat for the other side.
• Serve with steamed or boiled rice and chopped coriander.

Notes

Marinate the tofu for at least 30 minutes, or longer if you have the time. Keep it marinating in the fridge for up to 2 days or alternatively, place into an air-tight container and freeze the tofu in the marinade for 3 months. Defrost at room temperature before cooking as per instructions above.

The post Easy Rendang Tofu & Broccoli Bowls appeared first on Sanjana.Feasts.

How to freestyle this Vegan Broth with Tofu Skin & Noodles

The process is usually the same for my broth recipes. The ingredients just differ depending on the ingredients I have to hand. Generally, it goes something like this… I throw a bunch of aromatics like lemongrass, ginger, lime leaves, star anise, spring onion and coriander stems into a giant pot of water. Next, I add soy sauce and all the veggie scraps from the fridge (leftover from the week). My fave vegan chicken-style stock cubes go in too (I use an Australian brand called Massel). Finally, the pot is covered and left to simmer all afternoon whilst we get on and do things around the house or just cosy up and watch a movie.

The big reveal

At dinner time, I strain the broth through a muslin to reveal a deeply flavourful clear soup. It’s so light and fragrant with all the lemongrass and ginger. For this recipe, I added vegan ramen noodles, broccoli, snow peas, red peppers, enoki mushrooms and tofu skin. I had dried bean curd sticks which I pre-soaked in hot water and then sliced. Finally, I always save adding chilli oil for last. This is so that Bodhi can enjoy it. I simply drizzle it over the top of my bowl. This nourishing bowl has definitely helped ease some pressure off my sinuses this evening. Best of all, there’s enough left over for tomorrow’s lunch. Now, please excuse me while I crawl back into bed.

What’s your favourite sick day dinner? Along with this broth, I also love these Easy Rendang Tofu & Broccoli Bowls.

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Vegan Clear Broth with Tofu Skin & Noodles

Feel-good bowls of aromatic broth, noodles, veggies and tofu skin. This vegan noodle soup is comfort food at its very best.

Course Lunch, Main Course

Cuisine Asian

Keyword broth, noodles, soup, tofu

Prep Time 25 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 25 minutes minutes

Servings 4

Author Sanjana

Ingredients

For the broth:

• 2 L water
• 2 sticks lemongrass bruised
• 4 kaffir lime leaves
• 4 cm piece ginger roughly sliced
• 4 cloves garlic sliced
• 1 star anise
• 3 dried shiitake mushrooms
• 3 spring onions roughly chopped
• 30 g fresh coriander stems save the leaves for garnishing
• 1 vegan chicken-style stock cube
• 2 tbsp light soy sauce

For the rest of the soup:

• 250 g fresh or dried noodles cooked and rinsed under cold running water
• 250 g your favourite mixed veggies blanched (I used broccoli florets, enoki mushrooms, sliced red peppers and mange tout)
• 3 large sticks dried beancurd broken into bite-sized pieces
• Chilli oil to serve
• 1 spring onion finely sliced on the bias, to garnish
• Reserved coriander leaves to garnish

Instructions

• Pour the water into a large saucepan or pot. Add all the ingredients for the broth, bring to the boil stir and cover with a lid. Simmer for 2 hours.
• Place the dried beancurd sticks into a large bowl and cover with boiling water. Allow to soak for an hour. Once soaked, drain and squeeze out any excess water. Cut any extra large bits into smaller pieces.
• Load up individual bowls with noodles, veggies, tofu skin and the hot broth. Top with spring onion, coriander and chilli oil, if desired.

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They’re…

• VEGAN
• NO SPECIAL FLOURS
• ZERO COCONUT OIL
• NO FLAXSEEDS, CHIA SEEDS, BANANAS OR APPLESAUCE
• FREE FROM COMMERCIAL EGG REPLACERS

These vegan cookies spread beautifully. This is thanks to @sarah_kieffer and her revolutionary #bangonapan pan-banging technique. Finally, the flavours are on another level of spectacular.

The perfect vegan cookie

Describing the qualities of a perfect cookie is almost as subjective as trying to describe what breed of dog is the cutest, which Avenger is the most badass or what the coolest kind of shark is. Everyone will give you a different answer.

My choices are as follows: Soft cookies with crispy edges, golden retrievers, Thor and hammerhead sharks. My momma didn’t raise no fool.

I’ve been testing this recipe for Vegan Pistachio & Vanilla Salt Cookies for a long time. I’m pleased to say that finally, even without eggs and dairy, they’re perfect. This is because the cookies spread beautifully. I’m overjoyed with how this batch turned out.

Moreover, they’re exactly how I like them — thin and crispy around the edges, with soft middles that’s cookie perfection right there. Each one is studded with dark chocolate chips and pistachio nibs. I made my own vanilla salt by infusing flaky Maldon sea salt with fragrant vanilla beans. This was sprinkled on top of the cookies whilst they were still warm, too. Amazing!

It’s honestly the most gorgeous thing. Not to mention, I now want to sprinkle vanilla salt over EVERYTHING!

Things to remember when make Vegan Pistachio & Vanilla Salt Cookies

Rest the cookie dough

Firstly, the cookie dough needs to rest for 24 hours. I know, it’s a test of willpower but in order for the flavours to develop, and the moisture and fats in the dough to hydrate and solidify correctly, this resting period is crucial. Make sure you start the day before if you want a perfectly-spread vegan chocolate chip cookie.

If you bake this dough straight away you’ll find the flavour is less pronounced and the texture is very soft and doughy. It will not have the crispiness and chewiness of rested dough. If you like your cookies to have a melt-in-the-mouth quality, go ahead a bake them straight away. This logic is not the same for all cookie recipes, however. It very much depends on the ingredients you use and how they are combined.

Fat, fat, fat

For example, a cookie made with coconut oil instead of vegan butter (equally proportional in the recipe) will yield a firmer, crispier cookie that spreads much less, even before resting because the vegan butter contains hydrogenated fat (basically fat + water) which also hydrates the dough and evaporates slowly whereas coconut oil is considered a pure, non-hydrogenated fat. Again, the final result depends on the combination of all the ingredients in a recipe, as each modification will produce different cookies in both taste and texture.

Replacing eggs

I’ve tried what feels like every trick in the book when it comes to replacing eggs in baking recipes (20 years+ experience), from boxed commercial egg replacers, to soy-based alternatives, applesauce, bananas, yoghurts and the oh-so fashionable aquafaba, flaxseed and chia seed “eggs”. I’m not discrediting the merit of any of them. Their effectiveness at replacing the binding and leavening agents of whole eggs is relative to the food you are making. In short, some egg replacers work better than others, depending on the recipe.

First you need to figure out the purpose of the egg in a particular recipe, and then work out what ingredient/s work best to substitute. For example, in my recipe, a combination of aquafaba, baking soda and cornflour do the job required to achieve my idea of the perfect chocolate chip cookie. That is to say that the cookie is golden and crispy around the outside and soft and crinkled in the middle.

A note on vegan chocolate

Hit up your favourite health food shop, well-stocked supermarket or online retailer for vegan chocolate chips. My current favourite is Sainsbury’s free from chocolate chips and Ombar Vegan Milk chocolate. If you can’t find vegan chocolate chips, chop up your favourite vegan chocolate bar for delicious chocolate chunk cookies with puddles of melted chocolate. I use two kinds of chocolate in my cookies for a more rounded flavour.

Pimp your Vegan Pistachio & Vanilla Salt Cookies

• Swap the pistachio nibs for chopped roasted hazelnuts or almonds.
• Use spelt flour for extra nuttiness or for a gluten-free version, use gluten free plain flour for a crispy chocolate chip cookie.
• Vanilla beans are important in the flavouring of this recipe but if you can’t get them, replace the vanilla in the dough with 1 tbsp good vanilla extract and sprinkle with plain sea salt flakes.

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Love Sanjana

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Vegan Pistachio & Vanilla Salt Chocolate Chip Cookies

Perfectly soft and crisp vegan cookies studded with chocolate chips, pistachio nibs and flaky vanilla sea salt.

Course Dessert

Cuisine American

Keyword chocolate chip cookies, cookies, vegan

Prep Time 25 minutes minutes

Cook Time 15 minutes minutes

Total Time 40 minutes minutes

Servings 18

Author Sanjana

Ingredients

• 320 g plain flour
• 1 tbsp cornflour
• 1 tsp baking soda
• 200 g vegan butter
• 80 g soft, light brown sugar
• 80 g caster sugar
• 200 ml aquafaba, reduced down to 30ml cold
• 1 vanilla bean, seeds scraped
• 100 g vegan chocolate chips and/or chopped vegan chocolate chunks
• 80 g pistachio nibs or roughly chopped pistachios

For the vanilla sea salt:

• 25 g flaky sea salt
• 1 vanilla bean, seeds scraped

Instructions

• In a small bowl, stir together the flour, baking powder and cornflour.
• In a separate bowl, add the vegan butter, sugars and the seeds from the vanilla pod (reserve the pod for the jar of vanilla salt later). Beat until light, pale and fluffy. Slowly beat in the aquafaba until smooth.
• Add half of the flour mixture into the beaten butter mixture and combine. Next, fold in the the rest of the flour mixture until you have a dough. Fold in the chocolate chips and pistachio nibs, reserving some chocolate chips to sprinkle on top halfway through baking.
• Use a medium-sized ice cream scoop or your hands to make the dough balls. Place them on the baking tray in rows leaving a small gap around each one. Cover with cling film and refrigerate for 24 hours. You could also place into a lined airtight container and freeze for up to 6 months.
• To make the vanilla salt, gently mix together the sea salt flakes and vanilla bean seeds. Store in an airtight container along with the scraped vanilla pods used for the salt and cookies.
• When you’re ready to bake, preheat the oven to 170˚C/350˚F. Line three large baking trays with baking parchment. If baking from frozen, add an additional 3 minutes on to the cooking time.
• Place the cold cookie dough balls onto the lined trays with enough room in between each for spreading.
• Bake for 5 minutes, remove from the oven and wearing oven gloves, firmly bang each tray on the worktop a few times to flatten the tops and encourage the cookies to spread. Sprinkle with a few flakes of vanilla salt and more chocolate chips if you like. Return the cookies to the oven and bake for a further 8 minutes (11 minutes if cooking from frozen), until lightly golden around the edges.
• Remove the trays from the oven and allow to cool slightly before eating. They’ll firm up as they cool down.

If you like these cookies, you’ll go LOOPY for these Baked Vegan Vanilla Doughnuts. You’re welcome!

Love Sanjana

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It all starts with a freshly-made batch of masala coffee — let’s be honest, every great moment starts (and ends) with a hot drink, right? The warmth of the cup around clasped hands, inhaling steamy aromas and waiting for it to cool just enough so we can take a sip gives us time to chat with a friend or quietly contemplate alone. It soothes the soul and allows us to stop and do nothing for a moment during our busy days. Having a hot drink is like having a spa treatment for the soul.

Whenever I feel burned out, I rely on a cup of masala coffee with my mum to lift my mood. She makes it milky and sweet, with just the right amount of spice to compliment the aroma of good coffee. It’s made in a pan on the stove, like all good masala coffee and chai should be made. We boil it low and slow for at least 15 minutes for a truly authentic Indian taste. We’ll sit, chat, snack and laugh, melting away my stresses and brightening up my day.

This cake is inspired by those moments.

Be still my beating heart

My version of New Jersey crumb cake has extra-thick cinnamon sugar crumb topping, so the ratio of crumb to cake is almost 1:1. It gives you the best of both worlds when you can’t decide whether to have cake or biscuits with your cup of coffee. The sponge cake is rises perfectly and is full of rich coffee and spices. You won’t miss the dairy or eggs in this recipe, I promise you.

The spice blend: Vegan Masala Coffee Crumb Cake

My spice blend is very typical of what is traditionally added to boiling milk to make masala chai or coffee. Cinnamon, ginger, cardamom, black peppercorns, cloves and nutmeg all combine with espresso powder. This makes each slice truly taste like a cup of masala coffee. It’s not too sweet and the flurry of icing sugar on top is absolutely necessary. This balances out the flavours and create the perfect look of a milky cup of coffee. As a result the cake is as delicious as it is messy to eat.

Make this if you’re in need of a grown-up tasting cake to share with friends. Or enjoy in the comfort of your own company, you know, whatever. It freezes beautifully so you can also stow away portions to eat later.

Customise this Vegan Masala Coffee Crumb Cake

• Transform this cake into a chocolate dream! Simply replace 50g of the flour in the sponge recipe with 50g good-quality cocoa powder.
• Add 50g mini vegan chocolate chips to the crumb topping for a cookie dough-inspired finish. Or turn this into a masala chai cake. Swap the espresso powder for 25g black tea leaves — be sure to strain the soy milk before using.
• If you have pre-made chai masala, swap the individual spices in the sponge recipe for 1 tablespoon of pre-made masala.
• Alternatively, you could also use 1 tablespoon of your favourite gingerbread or pumpkin spice mix.

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Vegan Masala Coffee Crumb Cake

Piled high with cinnamon crumble, this masala coffee-spiced cake truly tastes like a cup of Indian masala coffee.

Course Dessert

Cuisine American, Indian

Keyword cake, coffee, vegan

Prep Time 35 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 2 hours hours 5 minutes minutes

Servings 16

Author Sanjana

Ingredients

For the crumb topping:

• 225 g plain flour
• 125 g soft light brown sugar
• 85 g caster sugar
• 100 g vegan butter melted and warm
• 1 tsp ground cinnamon
• 1/4 tsp fine salt

For the sponge:

• 225 g sponge flour/cake flour
• 160 g caster sugar
• 1 tbsp cornflour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 3 tbsp instant espresso powder (if using granules, crush to a powder before using)
• 1/4 tsp ground cinnamon
• 1/4 tsp ground cardamom
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves
• 1/8 tsp ground black pepper
• 1/8 tsp ground nutmeg
• 1/8 tsp fine salt
• 100 g vegan butter melted and warm
• 300 ml soy milk
• 1 tsp apple cider vinegar

You will also need:

• 60 g icing sugar for dusting

Instructions

• Preheat the oven to 160°C/320°F. Grease and line a 20-cm/8-inch round, 7-cm/3-inch deep springform or loose-bottomed tin with baking parchment.

For the crumb topping:

• Place both sugars and the melted vegan butter in a bowl. Stir well until smooth, about a minute. Add the flour and ground cinnamon. Use your fingers to rub the vegan butter and flour together until you have a coarse and pebbly mixture like if you were making a fruit crumble topping. Set aside at room temperature.

For the sponge:

• To make the cake, whisk together the flour, sugar, cornflour, baking powder, baking soda, salt, espresso powder and ground spices in a large bowl. Add the melted vegan butter and again, rub the dry ingredients with the butter to form a coarse, breadcrumb-like texture.
• Add in the soy milk and whisk well until smooth. Finally, add the apple cider vinegar and whisk well one last time.
• Pour the cake mix into the tin and top with the prepared crumb topping, starting at the edges and working your way to the centre to prevent it sinking in too much.
• Bake in the middle shelf of a preheated oven for 75 minutes or until a skewer inserted into the centre of the cake comes out clean.
• Allow to cool in the tin. Run a knife around the outside of the tin before releasing. Sift lots of icing sugar over the top and serve with your favourite hot drink.

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Psst… if you like this Vegan Masala Coffee Crumb Cake, you’ll LOVE these Baked Vegan Vanilla Doughnuts.

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As I spy the bunches of 10-12 little green bananas, I know I’ll always need a lot of them to make the dish that’s whirring around in my mind. Matoke cook down like spinach and what looks like too much is somehow never quite enough. The dish I’m thinking about is Spicy Ugandan Matoke Mash. A staple curry of green bananas cooked with a handful of spices. My family version sees the Matoke pressure cooked until tender and then mashed with plenty of butter, softened onions, cumin, tomatoes and cinnamon.

The Indian diaspora in East Africa

The huge South Asian influence on the food culture of Uganda is beautifully-harmonious with the local style of cooking. Because of this assimilation of backgrounds, each dish that now exists is bold, hearty and as interesting as the local communities are. As a result, this Indian-style Matoke is just one way in which green bananas are prepared across Uganda.

It is often cooked simply with tomatoes, turmeric and salt, or added to stews as a filling carb in place of potatoes or cassava.

What I love about this Matoke recipe is that it celebrates those little green bananas for being a filling, delicious, staple ingredient in themselves. And they don’t taste like regular bananas at all! No need to add fancy ingredients, just a few store cupboard basics. Serve with soft-layered Chapattis (Chapos) and Kachumbari to make it a meal.

Veganise this Ugandan Matoke (Spicy Green Banana Mash)

Vegan? Switch the butter for your favourite vegan butter, Flora for example. Whatever you do, don’t be afraid of overdoing the spicing in this dish. You might think I’m mad for adding as much garlic and onions as the recipe calls for but I urge you to stick with it. The Matoke has a great texture but truth be told, it is bland. It needs flavours that can stand up to it so that the final dish is spicy, tangy, buttery and flavoursome. I promise you won’t regret peeling all that garlic.

Watch my video below and get the full recipe for this delicious Ugandan Matoke (Spicy Green Banana Mash).

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Ugandan Matoke (Spicy Green Banana Mash)

Spicy, tangy, buttery and flavoursome green banana curry from the Asian community of Uganda.

Course Main Course

Cuisine African

Keyword curry, green banana, matoke, ugandan

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 4

Author Sanjana

Ingredients

• 10 Matoke small green bananas
• 125 g salted butter or vegan butter
• 2 tsp cumin seeds
• 2 large onions chopped
• 8 cloves garlic
• 2 green chillies
• 1 tin chopped tomatoes 300g
• 1 tbsp concentrated tomato purée
• 1 tsp ground cinnamon
• 2 tbsp chopped coriander
• 2 tsp ground black pepper
• Chapos East African Layered Chapattis, to serve

Instructions

• In a large, non-stick pan, melt the butter. Add the cumin seeds and chopped onions. Sauté the onions over a medium heat until lightly golden, about 8 minutes.
• Add the garlic, chillies and concentrated tomatoe purée and cook for a further 2 minutes.
• Next, add the chopped tomatoes. Cook over a medium heat for 5 minutes.
• Top and tail the Matoke. Cut each one in half and slit the skin of each half lengthways. Pop these into a pressure cooker and fill with 500ml water. Pressure cook for 3 whistles and then switch off the heat. If you don’t have a pressure cooker you’ll need to boil the Matoke in a big pan of water with a lid until tender, about 30 minutes.
• Allow the Matoke to cool until you can just about handle them. They need to be hot. This is really important. If you let them cool down too much they will become super starchy and be hard to mash, leaving you with a lumpy finish. Peel the Matoke and mash them with a potato masher until smooth.
• Add the mashed Matoke to the tomato and onion mixture and cook on a medium heat for 20 minutes, stirring all the time. The butter should start to separate from the Matoke at the sides of the pan. Now add the cinnamon, salt, lemon juice, black pepper and chopped coriander and mix thoroughly.
• Serve immediately with hot Chapos (chapattis).

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Psst… If you like this recipe, you’ll go BANANAS for this 20-Minute Channa Bateta (Kenyan Chickpeas and Potatoes in Coconut Broth).

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When it comes to baking, the more lemon that’s involved, the better as far as I’m concerned. I’ve never met anyone who didn’t go weak at the knees for a slice of lemon drizzle cake or three. Have you?

Why is Lemon & Saffron such a great flavour combo?

One of my favourite flavour combinations has to be lemon and saffron. The humble, sharp lemon against the heady fragrance of saffron is such a winner. Whether you’re cooking something sweet or savoury, the two ingredients together are the perfect marriage of colour, taste and aroma.

Sweet is most certainly my preference because once baked, they mingle with the smell of toasty flour and fill the house with the most gorgeous baking scent. It’s pure and strong, unlike if you were making a savoury dish with 10 other spices.

In the past, I’ve successfully combined the two to make cheesecakes and seeroh (sweet semolina) which were both delicious. This time, I wanted to give a simple cupcake recipe a special makeover. They’re light, fluffy and so moreish.

How to make vegan lemon curd

Each fluffy sponge is filled with a golden-hued saffron lemon curd which I veganised with cornflour, coconut oil and coconut milk in place of eggs and butter. Use unrefined coconut oil to ensure the flavour of coconut doesn’t overpower the rest of the ingredients. It’s the saffron that gives it a pretty daffodil colour. If you have any leftover lemon curd, pop it in a jar and spread it on toast or scones for a special tea-time treat. It really is spectacular.

The best Vegan Lemon Meringue Cupcakes

These Vegan Lemon Meringue Cupcakes are a little riff on the Vanilla Birthday Cupcakes I posted a while back. It’s a straightforward one using almond buttermilk to give the cupcakes lift. If you have any questions about the cupcake baking process, check here for lots of detail (can you tell I could talk about baking forever?).

The meringue might seem daunting at first. However, once you have all your ingredients laid out in front of you, it’s very simple. You’ll need a stand mixer with a whisk attachment or robust electric hand beaters to get that meringue whipped up perfectly. Reducing the aquafaba and adding agar-agar will give it more stability and the cream of tartar and sugar will help it whip into a sweet cloud of fluffiness. I used a kitchen blowtorch to toast the tops but if you don’t have one, you can pop them under the grill for a 15-20 seconds — just be sure to remove the cupcakes from their paper cases first!

These are perfect for parties, bake sales and for when you just want to eat a cupcake or three, alone, on your kitchen floor.

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Vegan Saffron & Lemon Meringue Cupcakes

The lightest vegan cupcakes filled with tangy saffron and lemon curd, all crowned with a cloud of toasted vegan meringue.

Course Dessert

Cuisine American, Indian

Keyword cupcakes, dessert, lemon, meringue, saffron, vegan

Prep Time 35 minutes minutes

Cook Time 25 minutes minutes

Total Time 1 hour hour

Servings 12

Author Sanjana

Ingredients

For the cupcakes:

• 225 g extra-fine self-raising cake flour
• 160 g caster sugar
• 1 tbsp + 1 tsp cornflour
• 1/4 tsp baking powder
• 1/8 tsp fine salt
• 250 ml almond milk room temperature
• Zest of 1 lemon
• 30 ml lemon juice
• 110 ml rapeseed oil or any flavourless oil of your choice

For the saffron lemon curd:

• 50 ml lemon juice
• Zest of 3 lemons
• 75 g icing sugar
• 20 g cornflour
• 30 g refined coconut oil
• 50 ml coconut milk
• Pinch of saffron

For the meringue:

• 100 ml aquafaba reduced from 200ml chilled
• 1/4 tsp cream of tartar
• 100 g caster sugar
• 25 ml water
• 25 ml agave
• 2 tsp vanilla extract
• 1/4 tsp agar-agar

Instructions

• Pre-heat the oven to 175°C/350°F/gas mark 4.
• Line a 12-hole cupcake tin with paper cupcake cases.

For the vegan saffron lemon curd:

• To make the saffron lemon curd, combine all the ingredients in a saucepan and give everything a good whisk. Cook over a medium heat, whisking all the time until the mixture has thickened to the consistency of custard. The saffron will start to turn the lemon curd a beautiful shade of daffodil yellow. Remove from the heat and allow to cool slightly.
• Once the lemon curd has cooled for 10 minutes, directly cover the surface with cling film to stop a hard skin forming. Refrigerate until needed.

For the vegan cupcakes:

• Mix together the almond milk and lemon juice in a jug. Allow to stand for ten minutes, until slightly thickened. Stir in the oil.
• In a large bowl, whisk together the cake flour, caster sugar, cornflour, baking powder, salt and lemon zest.
• Pour the milk mixture into the dry ingredients and beat with a whisk for 1-2 minutes, until you have a smooth batter.
• Pour or scoop the batter into the paper cupcake cases, filling to about ¾ of the way up. Give the base of the tin a quick succession of taps on the work surface to remove any large air bubbles.
• Place the tin into the pre-heated oven and bake for 18 minutes, or until golden on top and springy to the touch. Remove from the oven and allow to cool completely.

For the vegan meringue:

• To make the meringue, place the reduced and chilled aquafaba in a clean stand mixer fitted with a whisk attachment. Add the cream of tartar and whisk on high speed for 3-4 minutes until frothy.
• Combine the water, sugar, agave, vanilla and agar-agar in a saucepan and mix until dissolved. Cook over a medium heat, stirring often to stop the syrup catching and burning at the base of the pan. Use a sugar thermometer to check the temperature of the syrup. Once the syrup reaches 120°C/250°F, remove it from the heat and quickly pour it into the still running bowl of the stand mixer. Whisk the mixture for 15 minutes until white and meringue-like in texture.
• Use a spoon to remove the centres from the cooled cupcakes and pipe or spoon 2 teaspoons of the chilled lemon curd into the centre. Fill top of the plug with a few cake crumbs.
• Fill a piping bag fitted with a large, round tip with the meringue mixture. Pipe the meringue on to the cupcakes. I chose to do a simple pillowy blob but you can also use a star piping tip if you like. If you don’t have a piping bag, you can also spoon the meringue on top.
• For a toasted finish, use a kitchen blowtorch to toast the tops of the meringues before serving. I do not recommend placing the cupcakes under a grill when using paper cases. If you don’t have a kitchen blowtorch and would like to toast the meringue, consider using grill-safe silicone cupcake cases.
• Storage: Keep these cupcakes covered and at room temperature for up to 24 hours. Storing them in the refrigerator may cause the meringue to weep liquid and deflate.

Vegan Cake FAQ

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The smell of fresh doughnuts frying is like nothing else. If they bottled it, I’d wear it as perfume, leaving a faint whiff of “funfair” trailing behind me everywhere I’d go. You’d smell me coming a mile away and know I’d been around hours after I’d gone. From a purely practical point of view (and not at all a gluttonous one), this would also make me a very hard person to kidnap. I should probably stop watching so many Netflix true crime shows.

Back to doughnuts.

My vegan doughnut dough has a stretchy-smooth quality, as well as a slight sweetness which I find hopelessly irresistible once fried. Despite being made up of flour, sugar and oil, each pillowy puff is lighter than air. A combination of almond milk, lemon, yeast and baking powder give them an ethereal weightlessness that you only get when you eat them hot, as soon as they’re made. I defy anyone to spot the lack of eggs and dairy in this recipe.

In my book, no variety of cakey baked doughnut comes close to the utterly fuzzy feeling you get from eating a yeasted, fried doughnut. It of course, involves hot oil and for you to set aside a bit of therapeutic baking time but there are moments you can break away to catch up on your favourite TV show, drink wine and/or have a power nap. The results are special and not at all cake like. The dough needs to be left to rise and this is when the magic happens. Keep it in a warm place like an airing cupboard or even in the oven with just the light left on inside.

Swap almond milk for soy milk or oat milk if you want to make a nut-free version of these doughnuts — both work beautifully. Over the years I’ve realised you can add most of the ingredients to the hot milk mixture with little to no compromise on results, which makes the dough-making process much easier. There’s no adding of butter in stages involved either. Reserve the salt and baking powder and add them to the flour mixture. Once the warm-ish milk hits the flour, all of those lovely raising agents join forces to work their magic as the gluten in the flour develops through the kneading process. You can use your hands to knead the dough if you have arms of steel and the stamina to do it for 25 minutes or so. I do not have such superpowers and my stand mixer is my friend.

More ideas: You can switch the cardamom sugar for cinnamon sugar and fill these with your favourite thick vegan custard instead of jam. Or better yet, fill them with both jam and custard. I’ve done this before and I don’t want to say everyone liked me more that week, but they definitely did. Vegan lemon curd is also a noble choice of filling and it works particularly well with cardamom sugar. I have also successfully steeped my warm milk with saffron strands for a saffron flavoured doughnut and it was dreamy, like the best marriage of Indian mithai and a classic funfair doughnut. Be creative and report back with your results. I’d love to hear from you.

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Vegan Raspberry Jam Doughnuts with Cardamom Sugar

Pillowy puffs of vegan doughnut goodness! These sweet treats are filled with sharp raspberry jam and coated with a spectacular cardamom sugar. You won’t be able to stop at just one.

Course Dessert

Cuisine American, Indian

Keyword cardamom, dessert, doughnuts, jam, vegan

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 12

Author Sanjana

Ingredients

• 500 g strong white bread flour plus 20g for rolling out
• 12 g fast-action dried yeast
• 40 g caster sugar
• 100 g vegan margarine
• 1/2 tsp baking powder
• 1 tsp fine salt
• 250 ml unsweetened almond milk
• 1 tbsp lemon juice
• 2 tsp vanilla extract
• 2 L rapeseed oil for deep frying

For the filling:

• 200 g your favourite shop-bought or homemade raspberry jam I prefer seedless

For the cardamom sugar:

• 150 g caster sugar
• 4 cardamom pods seeds removed and crushed to a powder

Instructions

• Place the flour, baking powder and salt in the bowl of a stand mixer fitted with a dough hook attachment.
• Next, add the milk, butter, sugar and vanilla to a saucepan and heat over a low heat until the butter has melted and the sugar has dissolved. Allow to cool at room temperature to about 38°C/100°F or just warm. Add the lemon juice and yeast and stir. Set aside for ten minutes.
• Add the milk mixture to the stand mixer and switch it on to slow. Once the mixture has come together, knead on medium-high speed for 15 minutes. Keep an eye on your mixer to ensure it doesn’t overheat or climb its way across the worktop (I speak from experience here). Once the dough is soft and smooth, the dough is ready to proof.
• Remove the dough from the bowl and grease the sides of the bowl with a tablespoon of oil. Return the dough to the bowl and cover with a clean, damp tea towel. Allow to rest in a warm place for 60 minutes, until it has doubled in size.
• Knock the risen dough back to remove large air bubbles but do not knead it again. Dust your work surface with flour and roll the dough out until it’s about 2cm in thickness. Use a round cookie cutter to stamp out circles of dough and arrange on a tray lined with parchment paper. Leave some space between them, as you don’t want them to stick together while they prove again.
• Cover loosely with cling film and leave in a warm place for for 30 minutes.
• To make the cardamom sugar, mix together the sugar and ground cardamom in a bowl.
• Fill a heavy-based saucepan halfway with oil. Heat the oil to 175°C/350°F.
• When the oil is heated, carefully slide the doughnuts from the tray using a floured spatula. Taking care not to deflate them, put them into the oil. Do 2-3 per batch, depending on the size of your pan. Don’t overcrowd the pan. I did 2 at a time.
• Fry for 2 minutes on each side until golden brown. They will puff up and float to the top of the oil, so you will need to gently move them around the pan to ensure they colour evenly.
• Remove the doughnuts from the fryer and place them on kitchen paper to absorb any excess oil.
• Place the jam in a bowl and microwave on high power for 20 seconds. Stir well to loosen slightly.
• Fit a piping bag with a medium, round tip. Using a straw, make a small hole in the side of each doughnut, about halfway until it reaches the centre. Fill the doughnut with the warm raspberry jam through this hole, about two teaspoons of jam per piece. Repeat for the remaining doughnuts.
• Gently roll the doughnuts in the cardamom sugar until evenly coated. Serve warm.

Notes

Store the doughnuts covered and at room temperature. Best consumed within 24 hours. Will they all be eaten before then? Definitely.

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