Rainbow Chard And Sweet Potato Curry With Turmeric And Ginger

Rainbow Chard And Sweet Potato Curry With Turmeric And Ginger

Our guests often buy rainbow chard because it’s so pretty, and then they do not know what to do with it. This is why we researched a bit and came up with this curry recipe as a simple and delicious solution.

It’s seasoned just with immune-boosting ginger, turmeric and garlic, and some mustard seeds, but feel free to add some other spices that you like (maybe cumin or coriander) at the beginning of the cooking process. You can of course also vary the quantities of the vegetable ingredients, or add more vegetable broth to turn it into more of a (lentil) soup. In any case it will be a nice and healthy meal for a cold autumn night. You can also try out our Laksa Soup or Roasted carrot soup.

Swiss Chard And Sweet Potato Curry With Turmeric And Ginger

I often buy rainbow chard because it’s so pretty, and then I don’t know what to do with it. This is why I researched a bit and came up with this curry recipe as a simple and delicious solution. It’s seasoned just with immune-boosting ginger, turmeric and garlic, and some mustard seeds, but feel free to add some other spices that you like (maybe cumin or coriander) at the beginning of the cooking process. You can of course also vary the quantities of the vegetable ingredients, or add more vegetable broth to turn it into more of a (lentil) soup. In any case it will be a nice and healthy meal for a cold autumn night.


  • One piece of ginger, about 2 cm (or one inch)
  • One similar piece of fresh turmeric (or half a teaspoon of ground turmeric)
  • Two cloves of garlic
  • One large sweet potato
  • About three or four large leaves of rainbow chard (or regular swiss chard)
  • Two teaspoons of vegetable oil
  • 50 grams (or one quarter cup) of red lentils
  • A pinch of mustard seeds
  • 200 ml (a little less than one cup) of water or vegetable broth (in case of the latter, use less salt for seasoning)
  • Salt
  • A few cilantro leaves (optional)
  • A splash of lemon juice (optional)

How To Prepare

Step 1: Peel the garlic and the turmeric (careful, it will stain everything yellow) and grate them or dice them as finely as possible.

Step 2: Peel and chop the garlic into small pieces.

Step 3: Peel the sweet potato and cut it into bite sized pieces.

Step 4: Wash the chard leaves and trim the bottom of the stems if necessary. Chop the stems and the leaves into thin stripes. Keep the chopped stems and leaves separate.

Step 5: Heat up the oil in a large saucepan. Add the mustard seeds, close the lid and wait till you hear them pop.

Step 6: Then add the ginger, turmeric and garlic, stir everything and let the spices fry for a minute.

Step 7: Add the lentils, the sweet potato cubes and the chopped stems of the chard. Stir everything well. Add a little more oil if you feel the vegetables are sticking to the bottom of the pan.

Step 8: After two or three minutes, add the water or broth. Half close the lid and let the vegetables simmer for about 15 minutes.

Step 9: Then add the swiss chard leaves. Stir everything well and season with a little salt. Lower the heat and let the leaves wilt together with the other vegetables for about five minutes. Now everything should be cooked through but not yet mushy.

Step 10: Add a little cilantro and a little lemon juice according to your taste.

This dish is going to be really delicious to eat, but are you really going to eat without any dessert planned? You can try out this vegan shortcrust pastry in desserts.

Roasted Carrot Soup Recipe

Roasted Carrot Soup Recipe

Roasting vegetables not only makes the kitchen smells great, it also concentrates their flavor. So anything roasted makes a great base for soups. You can also try out other soups that we offer like Creamy Pumpkin soup or Laksa Soup at Sozo Cafe. The carrots here become rather sweet, which is why the slightly sour sumac is a great addition. This soup doesn’t need much else, except for salt and a little shallot. And olive oil of course. I also tried to incorporate the carrot greens by turning them into a tangy pesto.

On their own they are a little bitter, but mixed with mint they taste fresh and bright. Carrot tops, like many other leafy greens (think beetroot, kohlrabi or radish) are often not even sold, although they are very nutritious. Parsley works as a substitute in this recipe, but I find it’s worth looking out for fresh, preferably organic carrots with greens and use them too.

Roasted Carrot Soup With Sumac And Carrot-Green Pesto


  • Ten medium-sized carrots, ideally with the greens still attached
  • Three teaspoons of olive oil (in total)
  • One teaspoon of sumac
  • A handful of carrot greens (if you don’t have the greens, use parsley instead)
  • A handful of mint leaves
  • Half a teaspoon of apple cider vinegar
  • One shallot
  • One clove of garlic
  • Salt

How To Prepare

Step 1: Cut off the greens and peel the carrots or wash them well. Place them in a parchment paper-lined baking tray and sprinkle with one teaspoon of olive oil, half a teaspoon of sumac and a pinch of salt.

Step 2: Roast the carrots in the oven at 200 degrees Celsius (400 F) for about 30 to 40 minutes or until tender. You might want to turn on the grill for the last five minutes or so to brown them a little.

Step 3: While the carrots are roasting, chop the greens and the mint and mix them in a blender with the vinegar, one teaspoon of olive oil, one clove of garlic, and a pinch or two of salt.

Step 4: Heat a teaspoon of olive oil in a saucepan and add the chopped shallot and half a teaspoon of sumac. Fry for a minute or so. Then add the now roasted carrots and a cup or so of water. Cook for five minutes.

Step 5: With an immersion blender, blend the carrots until they are smooth. Add more water if the soup is too thick. Season with salt.

For serving, top the soup with the pesto. Add a pinch more sumac if you like. Enjoy! Once you have enjoyed you soup, you can try out rhubarb beetroot salad for dinner and later, for dessert, you can go for vegan pastries!

Vegan Laksa Soup Recipe

Vegan Laksa Recipe

Turning vegan made amazing! We have a number of guests who visit us for the varieties of soups that we deliver. These soups are not only great in taste but also are super healthy and filling. So, we decided, that we provide our super tasty soup recipes. We initially started with our creamy pumpkin soup recipe and now we are here with the Laksa soup.

We got to our Laksa soup recipe from Indian simmer sauce. Laksa is a south Asian dishes that origin from Malaysia in the form of soup. The most difficult part of preparing a laksa is preparing its paste. So it can be quite difficult for the beginners. But, with the following recipe, it will become super simple for everyone to prepare it.

Vegan Laksa Recipe

This flavor dish’s base comes from tofu, vegetables and noodles. It gives a spicy and savory taste to life. We have quite changed the recipe a bit as per our guests liking compared to the traditional recipe of it. So, with the below recipe, you are going to enjoy a multi-cultural dish that originates from Malaysia but, is flavored differently for Australians. So, here is the tasty Laksa Soup recipe for you all:


  • 160 Grams of Firm Tofu
  • 1 Can of Thick Coconut Milk
  • 8 Tablespoons of Soy Sauce
  • 1 Cup of Rice noodles
  • 1 & ½ Teaspoons of Brown Sugar
  • 2 Teaspoons of Garlic Powder
  • 100 Grams of Bean sprouts
  • 1 Large Shredded Carrot
  • ½ Fresh Lime
  • 6 Stalks of Fresh Mints
  • 2 Teaspoons of Coconut Oil

For Paste:

  • 1 Teaspoon of Fennel Seeds
  • 1 Teaspoon of Cumin Seeds
  • 3 Teaspoons of Coriander Seeds
  • 2 Inches of Fresh Ginger
  • 6 Cloves of Garlic
  • 2 Stalks of Lemongrass
  • 2 Teaspoons of Paprika
  • 2 Hot Red Chillies
  • 2 Tablespoon of Raw Cashews
  • 4 Shallots
  • 1 Fresh Lime Juice
  • A large Handful of Coriander

How to Prepare the Vegan Laksa Soup

Step 1: Soak the Cashews in water for 15 minutes

Step 2: On a medium to low flame, toast the fennel, cumin and coriander seeds from around 10 minutes

Step 3: Now, let the seeds cool for 5-10 minutes, then add turmeric, chilli, paprika, garlic, ginger, lemongrass, cashews, coriander and lime juice into the mixed seeds and blend them all in a food processor

Step 4: Take a pan, pour oil in the pan and let it heat for a few seconds

Step 5: Chop tofu into pieces and put them in the pan on a medium to low heat. Let the tofu get a brown texture whilst you continuously mix it in oil

Step 6: Now, take another pan and do the same with mushrooms (chop and fry in oil)

Step 7: Add 2 tablespoons of paste and fry it for around 7 minutes

Step 8: Now, boil noodles in a separate pan for 2 minutes

Step 9: As the mushrooms get softer, add the coconut milk, noodles and water into it

Step 10: Now, add noodles and stir till all of them are combined

Step 11: Once cooked, remove it in a bowl and garnish it with coriander, bean sprouts, fresh mint leaves, shredded carrot, fresh lime and tofu on it.

Step 12: Put the left over paste in an air-tight jar

Enjoy the delight of this soup. For healthy dinner, you can try out Rhubarb Beetroot Salad. And for dessert, you can try out Vegan Lamingtons and Vegan Shortcrust pastry.

Vegan Sausage Rolls Recipe

Vegan Sausage Rolls Recipe

You must have almost quit the thought about Sausages while turning vegan. But, at Sozo, you get everything possible in its vegan version. This is one of the most sold dishes of all times. Sausages are off course is made from meat but, as it is a vegan dish, we cannot use meat. So, why do we call it sausages? Because it tastes like that! The taste of vegan sausages is similar to the non-vegan version of it.

Although it being a fattening dish, we all love to have it once in a while. And because it is vegan, it is more organic and natural and so, is healthier. But, do not compromise on taste; you will love the taste of it. You can have them in parties, be it kids party or an adult one. This dish can also be a starter for any of your meals. Mostly our guests order them as a starter before their dinner.

Vegan Sausage Rolls Recipe

This vegan version of sausage roll is flavor, has greater taste and for many of our guests, it is even better than the non-vegan version of sausage rolls. I have been preparing a number of healthy recipes like Rhubarb Beetroot salad, Beet Palya with coconut, Pumpkin soup and many more that can take care of all your day’s meals. So these Vegan Sausage Rolls can be a great starter for your dinner. Check the recipe below which is simple and quick to prepare.


  • 1 Piece of Garlic Clove
  • ½ Cup of Raw Cashews (Chopped)
  • 1 Piece of Mashed Brown Onion
  • 100 Grams of Whole Meal Bread Crumbs
  • 300 Grams of Firm Tofu (Crumbled)
  • ½ Teaspoon of Freshly Cracked Black Pepper
  • ¼ Cup of Finely Chopped Fresh Leaves of Parsley
  • 2 Tablespoons of Soy Sauce
  • 1 Tablespoon of Soy Milk
  • 1 Teaspoon of Dried Thyme Leaves
  • 3 Slightly-thawed Puff Pastry Sheets
  • Tomato Ketchup

How to Prepare the Vegan Sausage Rolls

Step1: Preheat your oven to 180 degrees along with the baking paper inside the baking tray

Step 2: Take a round bowl and add all the minced ingredients in it and mix them all together

Step 3: Now, divide the entire mixture into 6 different sections

Steps 4: Cut 3 thawed puff pastry from the center and get two halves of the same. So, you get 6 rectangular shapes of it

Step 5: Now insert the sausage mince into the puff pastry’s middle portion of the rectangle.

Step 6: Wet the edges of the pastry sheet using your fingers and fold them over

Step 7: Once all the puff pastry are filled in, cut them into 2 halves

Step 8: Take a brush, deep it into soy milk and then lightly coat the milk with brush on the rolls

Step 9: Now, bake the roll into the oven for around half an hour or till they turn golden brown

Step 10: Yes, your Vegan Sausage Rolls are ready! Let it cool for 5 minutes and then serve them.

Post dinner, you can also serve tasty desserts that we have at Sozo. You can check our recipes like vegan Lamington or vegan shortcrust pastry.

Rhubarb Beet Root Salad

Rhubarb BeetRoot Salad

Rhubarb is everywhere right now and I was looking for different ways to use it. I always love the combination of sweet and savory things and this salad was no exception – there are so many flavors and textures in it, but somehow it works!

Rhubarb is a Minnesotan spring delicacy which is a healthy Rhubarb recipe. Although it is a salad, it tastes like a dessert, a sweet and savory dish. You cannot miss out on enjoying this delicious flavory dish. Rhubarb is a great source of magnesium, vitamin K, potassium and calcium. And, beetroot improves blood circulation, increases stamina, improves your muscle power, helps in preventing cancer, prevents health failure, and many more health benefits. I have had a number of healthy dishes, but this one has been my favorite for its taste.

Rhubarb Salad Dressing

The sweet flavor of the roasted beetroots, tart flavor of Rhubarb and the spicy yet tender flavor of other ingredients make the salad delicious. It is an easy to make recipe that cook or prepare with in the period of 20 minutes including the chopping part. You can have this recipe for your lunch as it is super healthy, filling and tasty. If you are following any kind of diet, than you wouldn’t require a cheat day to have something as tasty as this salad.


  • Two stalks of rhubarb, peeled
  • Two handfuls arugula, washed
  • Two medium beetroot
  • Half a teaspoon of butter (or olive oil)
  • One tablespoon of olive oil
  • One teaspoon balsamic vinegar
  • One teaspoon of Maple syrup
  • A bit of ricotta
  • Some alfalfa or other sprouts
  • Basil leaves
  • Salt and pepper

How To Prepare

Step 1: Prepare the beets: wrap each of them in tinfoil and roast them in the oven for about 45 minutes or until tender. You can test this by pricking them with a knife. Peel the beets and cut into bite size pieces; set aside to cool.

Step 2: Meanwhile, cut the rhubarb into slices. Heat just a little butter in a pan, add the rhubarb when it’s sizzling. Add a teaspoon of maple syrup and let it melt. Lower the heat and let the rhubarb cook for about five minutes, it should be soft but still crunchy. Deglaze with a few drops of balsamic vinegar. Add a pinch of salt, set aside.

Step 3: Wash the arugula and arrange on two plates. Add the beetroot pieces and the rhubarb slices. Add the basil leaves, the sprouts and a little ricotta here and there (you can salt the ricotta beforehand if you prefer).

You can enjoy this recipe at any time of the day.You can also try out my Creamy Pumpkin And Burnt Aubergine Soup recipe or my dessert recipes like Shortcrust Pastry Recipe or Lamington recipe.

South Indian Beet Palya With Grated Coconut

Beet Palya With Grated Coconut

I love beets in all shapes and sizes, so I was happy to come across a delicious-looking recipe for a beet curry from South India. You can try out Creamy Pumpkin And Burnt Aubergine Soup which is also a tasty recipe. This stir-fry is not only super healthy, it also has a suprising depth of flavor for something so simple – and on top of that, it takes just a few minutes to make, especially if you use (as I did) already pre-cooked beets.

Indian Beet Palya


  • Four medium-sized beets, peeled and cut into bite-size cubes
  • Three tablespoons of red lentils
  • Cooking oil
  • A pinch of asafoetida
  • Half a teaspoon of cumin seeds
  • Half a teaspoon of coriander seeds
  • Half a teaspoon of turmeric
  • Half a teaspoon of sumac
  • A few curry leaves
  • Chili (optional)
  • Two tablespoons of grated coconut (frozen, unless you have a fresh coconut around)
  • Fresh herbs and some cucumber slices for garnish
  • Salt to taste

How To Prepare

Step 1: Heat the oil in a pan and add the asafoetida.

Step 2: Fry until it is golden, then add the coriander, sumac and cumin seeds as well as the dal.

Step 3: Stir for a few minutes until the spices begin to brown.

Step 4: Add the cubed beets, the turmeric, the curry leaf, and the chili (if using).

Step 5: Add a little water to make sure the beets do not stick to the pan and cover.

Step 6: Depending on whether you are using fresh or pre-cooked beets, the cooking time will be between ten and twenty minutes.

Step 7: When the beets are tender, turn off the heat and season with salt.

Step 8: Add the coconut and herbs/ cucumber garnish when serving.

You can also try out vegan desserts like Lamington recipe or shortcut pastry!

Creamy Pumpkin And Burnt Aubergine Soup With Za’atar

Creamy Pumpkin And Burnt Aubergine Soup With Za’atar

Recently I watched Gabrielle Hamilton make a particularly delicious-looking dish on ‘The Mind of a Chef’. She chargrilled aubergines over the open flame of a gas burner, then turned them into a simple but sumptuous spread with lemon juice, olive oil, parsley and freshly-baked flatbread. Around the same time a friend told me about an Ottolenghi/ Tamimi recipe for burnt aubergine soup. I decided to give those aubergines a try and ended up with this pumpkin-sweet potato-aubergine mix.

It’s a warming, spicy and smooth soup, perfect for chilly autumn days. I didn’t dare roasting aubergines over the open flame in my kitchen but instead chose to grill them in the oven, which achieves – I find – the same result: the burnt aubergine has a light smokey flavor, which is a perfect complement to the sweetness of the pumpkin and the deep aroma of the za’atar. Try it, I’m sure you will love it!

Creamy Pumpkin and Burnt Aubergine Soup with Za’atar


  • One medium- sized aubergine
  • One small pumpkin or medium-sized squash
  • One medium-sized sweet potato
  • 3-4 teaspoons of olive oil
  • Half a teaspoon of coriander seeds
  • Half a teaspoon of cumin seeds
  • A pinch of cinnamon
  • One teaspoon of za’atar
  • 1 cup / 250 ml of almond milk, maybe more to taste
  • Salt
  • Juice of one or two lemons
  • Water
  • A pinch of urfa chili or other chili flakes
  • A few parsley leaves for garnish

How To Prepare

Step 1: Turn up the grill of your oven to F 450 (250 degrees C). Cut the aubergine in half and place it face down on a tinfoil-lined baking tray, which has been greased with a little olive oil. Place the tray directly under the grill (note that for this recipe you only need one aubergine, but of course it would make sense to roast two or three at the same time). Roast the aubergine for about twenty minutes. Its skin should get blackened and crackly, the inside will be meltingly soft.

Step 2: Meanwhile, cut the pumpkin and the sweet potato in half. Lay out the pieces on another baking tray and put it in the lower part of the oven. Bake the pumpkin and the sweet potato along with the aubergines for about fifteen minutes or until softened. Then set aside to cool for a few minutes.

Step 3: When cool enough to handle, de-seed the pumpkin and cut it into smaller cubes or chunks, and peel the sweet potato.

Step 4: When they are almost melted, take the aubergine halves out of the oven and place them in a bowl to cool, make sure to catch all the juices. Cut off an inch or so of the aubergine and set aside. Carefully scoop out the flesh from the rest and discard the charred skin.

Step 5: Heat two teaspoons of olive oil in a large pot. Using a mortar and pestle (or a wooden spoon and a bowl, if you don’t have one), smash the coriander and cumin seeds and add them to the oil, along with the cinnamon and half a teaspoon of za’atar. Let the spices brown a little so they release their flavor.

Step 6: Then add the aubergine, sweet potato and pumpkin pieces, stirring well.

Step 7: Take the soup off the stove and puree it well with a mixer or in a food processor. Add water if it’s too thick, or more almond milk if you’d like a more creamy consistency. Season with salt and more lemon juice to taste.

Step 8: Add the almond milk, a generous pinch of salt and the lemon juice. Cook for a few minutes so the flavors can blend together.

Step 9: Before serving, heat up the soup. Cut the remaining piece of aubergine with the skin into small cubes and place them in the center of the soup. Sprinkle the rest of the za’atar over the soup as well as some chilli flakes. Garnish with the parsley leaves and add maybe a few drops of olive oil, or a little more almond milk. You could try the Vegan Shortcrust Pastry or you can also try out Vegan Lamington Recipe for dessert after you finish your meal, Enjoy!

Vegan Churros Recipe

Vegan Churros Recipe

If you have ever yearned for churros after going vegan, after that these baked vegan churros are for you!

Our guest has genuinely enjoyed churros for the longest time. Keep in mind when we have first stumbled upon them, as well as which was tried in 90s or very early 00s in a German amusement park called Phantasialand. Maturing in Germany, churros weren’t widely readily available, so a journey to the theme park first introduced us to these delicious treats.

Are Churros Vegan?

No, Churros mostly contain eggs, so, only a few places provide vegan churros. You can anytime enjoy the taste of churros at the Sozo Cafe like you enjoy the vegan shortcrust pastry!

Why this recipe is terrific:

  • Quick
  • Easy
  • Inexpensive
  • Sentimental
  • Cooked not fried
  • Remarkable sauces!

Baked Churros Recipe Without Eggs

Churros are typically covered in a combination of granulated sugar & cinnamon and also usually offered alongside a chocolate sauce (though there are a lot of other mixes!) like the vegan lamingtons which are covered with shredded coconut. Regular churros usually have eggs.

Churros are usually deep-fried, the dough is combined and then executed a churro ‘equipment’ that went down the churros directly right into a deep fryer, developing a crunchy outside and a soft and also cosy inside layer.

For these vegan baked churros nevertheless, you do not need any expensive tools. The only things you need are:

– a mixing bowl

– a stove

– a piping bag

How to Make Vegan Churros



– 1 mug water

– 3 tablespoons coconut oil

– 1 tablespoon sugar

– 1/4 tsp salt

– 1 cup all purpose flour

– 1 teaspoon vanilla essence (optional)


– 1/4 cup sugar

– 1/2 teaspoon ground cinnamon

– 2 tablespoon vegan butter


– 1/2 mug Lily’s Sweet stevia-sweetened dark chocolate chips

– 1/2 tablespoon coconut oil

– Coconut Caramel:

– 1 can complete fat coconut milk

– 2/3 cup brown sugar

– 6 tablespoon vegan butter


1. Preheat oven to 400 levels.

2. In a pan include water, coconut oil, sugar and also salt. Mix together up until coconut oil thaws as well as water boils.

3. Turn off warmth when water boils and add flour. Mix till you get a dough. Set aside to cool for 10 minutes.

4. Combine the cinnamon and also sugar in a loaf frying pan.

5. Include the cooled dough to a bread bag. Develop 7inch lengthy churros. Cut completions off with a blade.

6. Bake it for 25-35 minutes turning midway for an also bake. If you feel they are still not cooked through. Switch off the oven as well as permit them to more dry out by being in the oven for 10 mins.

7. When baked permit to cool down, brush with melted vegan butter and dip into the pant with the cinnamon and sugar to coat.

8. To make the ganache incorporate the chips as well as coconut oil and also microwave for 1 minute stirring every 15 secs to avoid the chocolate from burning.

9. To make the caramel sauce add all the components to a frying pan and also give a boil. Minimize to a simmer. Cook over tool warmth for 10 minutes up until decreased a little by half and also gold. Will certainly thicken even more once eliminated from heat.

This recipe is:

  • 100% vegan
  • Easy to comply with
  • Not needing fancy tools
  • Lower in fat than deep-fried churros
  • More-ish
  • The best snack
  • Just delicious!

Vegan Lamington Recipe

Vegan Lamington Recipe

A vegan Lamington sponge cake? The initial part is exceptionally dry, nearly stale and the second is yummy, however, it is not always a sponge cake. For those not acquainted with the lamington, it’s an Aussie classic. A traditional sponge, soaked in delicious chocolate topping and smothered with shredded coconut. My favorite range is the ones with a jam centre and in some cases also a little vegan cream. You can try out our Vegan shortcrust panstries recipe.

We’ve been serving this great sponge dish for quite some time. This lamington sponge is; gently textured and enhanced by a pleasantly thick and also rich chocolate ganache. Finished off with a jam centre as well as topped with shredded coconut, it is the best dish to include in your spring menu. Finish off with fresh strawberries and also edible blossoms and you will see that this lamington sponge truly is as rather on the eye as it gets on taste. We serve it with and without whipped dairy-free cream. Something is for sure, I guarantee you, it will not last longer before it is all gobbled up.

How to Make Lamingtons Step by Step

This vegan lamington sponge cake takes approximately 45 minutes to prepare in a gas stove at 180 degrees. My oven is an older stove, and so I make sure to use a stove thermostat that sits on the rack alongside the cake. This way, we can occasionally check to make sure the temperature is not fluctuating. If you’re new to cooking or have experienced a few baking catastrophes, I would certainly urge you to purchase a thermostat so you can be sure your temperature level is right.

We established our timer for 45 minutes right now, you must lightly press the centre of the cake with my finger. The cake needs to ‘recuperate’ (not wobble) somewhat that’s how you understand it prepares. Once the cake is cooked, We turn the warmth off and also leave the oven door open for 10 minutes to permit the cake to slowly cool off rather than removing it directly from the oven.

If after 45 mins your cake is still shaky you may require to cook it for a little longer. This is ok yet if your cake is transforming extremely brown ahead, it’s an indicator that the oven is too hot. Transform the stove down somewhat as well as prolong your food preparation time.

This vegan lamington dish returns enough for 1 common cake, to construct a lovely layered cake, double the dish as well as split amongst 2 cake tins.

What you’ll need

Makes 15 delicious vegan lamingtons

  • 1/2 Mug of Almond Milk
  • 1 Tbsp of Olive Oil
  • Dash of vanilla
  • 3 Tablespoons of Organic Cane Sugar
  • 1/2 Mug + 1 Tbsp of Whole Wheat Flour
  • 2 Tbsps of Almond meal
  • 1 Teaspoon of Baking Powder
  • 1/2 Tsp of Baking Soda

For the delicious chocolate icing

  • 3/4 Cup of Almond Milk
  • 1/2 Teaspoon of Corn Starch
  • 6 Tsps of Chocolate Powder
  • 2 Teaspoon of Organic Cane Sugar
  • 1/4 Mug of Dark Delicious chocolate, sliced
  • 1 Cup of Shredded Coconut

How To Make Perfect VEGAN Lamingtons

For The Sponge Cake:

First, preheat your stove to 356 levels F (180 C) then in a bowl, add the almond milk, olive oil, vanilla, as well as walking cane sugar, and also whisk for a few mins, up until the cane sugar dissolves.

Next off, add the entire wheat flour, cooking powder, cooking soft drink, almond dish, and also mix well till combined.

Now, transfer all that goodness right into an 8 x 4 x 1/2-inch loaf frying pan (20 x 10 x 6 cm), lined with baking paper, as well as pop it into the oven till a toothpick appears clean, around 20 minutes. When prepared, take them out and also let them cool on a shelf.

Assembling Our Vegan Lamingtons

Cut your sponge into 15 squared items, and also pop them right into the freezer for 10 mins. This will aid us with our next step. We’re practically finished!

While we await our sponge to cool in the freezer, allow’s prepare our topping.

For The Chocolate Topping

In a tiny pot, include the almond milk, corn starch, chocolate powder, as well as walking stick sugar. Mix well till incorporated, then give a boil. Take it off the warmth, add the dark delicious chocolate, as well as give everything an excellent mix.

My Favorite Part!

Take your lamington squares out of the freezer, as well as allow’s start dipping!.

Place the 1 mug of shredded coconut in a bowl, after that, with the help of a fork, dip your sponge square right into the delicious chocolate icing, and also delicately scrape off any type of excess delicious chocolate.

Next, location in the coconut, as well as roll, till your sponge is entirely covered in shredded coconut.

Transfer onto a serving recipe as well as repeat until you have actually dipped and coated them all.

Vegan Shortcrust Pastry Recipe

Vegan Shortcrust Pastry Recipe

Pie crust is perhaps among the worlds most challenging things to make. It appears to be incredibly challenging, yet fortunately, there is this simple plant-based method to do so!

Ehem, getting back to pie crust: every once in a while over the last couple of years we have tried to make a basic vegan pie crust recipe. We tested other individuals dishes; we tried out techniques and also ingredient ratios; sometimes, in the start, we failed. It would undoubtedly crumble, look horrible, as well as come to be wooden when prepared.

After that wizard struck! By wizard I mean my Nana. My mother has been using my Nana’s pie crust dish since, well considering that I bear in mind existing. I had asked my mom to send me the recipe, and also it ends up it’s generally vegan pastry recipe except for the milk which is a super very easy below. I tried, and warm dang, it worked ultimately! It fasted, all the pointers, as well as methods, existed, and it was easy as can be!

I guess you can consider our this recipe as a family members trick. Hopefully, Nana will be grinning down on me as well as calm with me on sharing this slightly adapted version and also praising her awesomeness. Yes? My spidey detects say yes.

That’s how much we like you, people! We are sharing a household secret with you because you’re my family. Aww shucks, group globe hug.

So why does this dish job perfectly where our other efforts fell short? 3 reasons, the appropriate ratios of components, as well as two incredibly secret ideas that we promise made all of the difference. 1 suggestion from my Nana, and 1 tip from my Grandmother. Since’s collaboration!

This dish ends up the ideal pie crust, conveniently as well as swiftly. It’s flaky and delicious without much initiative. This dish makes one pie crust, however, if you desire 2 pie crusts, do not hesitate to double or triple the bowl as required.

Some people may be dissuaded to get their hands in the dough due to the fact that they do not assume they’re good cooks or just because they believe it requires tons of time to get it done, but I assure you that making our very own bread is an easy-peasy job that will truly shock you!

Vegan Shortcrust Pastry Recipe

As pointed out before, to make our very own vegan shortcrust bread, we will just require just 3 ingredients

They would be:

– Ordinary flour

– Cocoa butter or Shea Butter (whichever you find ideal)

– Coldwater

To form the vegan pastry dough, we can follow 2 methods: by hand or with a food mill.

Step 1: If using hands we initially require to work in a large dish, the cocoa or shea butter and the flour together, till it begins looking like coarse breadcrumbs. Now it’s time to start putting as much cold water as required to make the dough collaborated.

Step 2: Cover the dough in clingfilm as well as put in the fridge for at least 15 mins prior to using.

If making use of a mixer we will certainly need to place once again the flour and the butter initially, then pulse until combined right into rugged breadcrumbs appearance. Put the cold water from the funnel while the blender is running just approximately the factor the dough integrates (I advise to do that a small amount at a time to prevent winding up with a dough that is as well damp).

Step 3: According to the hand approach we require to wrap the dough in clingfilm and cool for a minimum of 15 mins before use.

Our vegan shortcrust pastry is now done and also prepared to make use of!

Enjoy the delicious treat. You can prepare this in minutes. Isn’t that great? Yes, tell us how it tasted and how much you loved it.