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Generally speaking baking recipes that do not need eggs are pretty easy to veganise. So, whilst this may be a no brainer for some, I though it would be good to put my vegan scone recipe online. They’re so tasty and a great idea for a light lunch, snacks or if you’re feeling a little posh – afternoon tea. This recipe makes about 12. They freeze well so you could double the recipe and pop a bag full in the freezer. Defrost at room temp, then put in the oven for a few minutes to refresh. Like you’ve just baked them.

Topping ideas? Well, I’m pretty boring and tend to use vegan margarine. But jam will work well plus you could whip some vegan cream up…now there’s a thought.

Hello, apologies for this site being down. It’s back up and running now. Will post some good recipes soon.

It’s not like me to post a recipe that I haven’t tested yet. But this morning I made a Vegan Christmas Cake. Now, as you will see from the date of this post, I can’t test the darn thing for over four weeks. However, so far so good. The cake is out of the oven. It looks like a Christmas cake, smells like a Christmas cake and hell knows, it might just taste like one.

Or hopefully not. You see, I don’t actually like Christmas cake, I just feel obligated to make one. I have two children and a husband and I think that officially makes me a grown up. And with that responsibility comes the desire to like Christmas cake.

I got the recipe from the Suma website. I will let you know how I get on. And if you try it too, please let me know how it went.

Hello and ‘happy thanksgiving’ to all you American vegans who use this site…I know who you are. Well I don’t really, but I know you are out there and I know you check up on me from time to time and I really appreciate that. So, my question is, what great vegan treats you are cooking up today? Maybe you could let me know so I can steal some of your ideas for Christmas dinner this year…only one month to go.

A friend of mine Leah, gave me this recipe. I veganised it simply by using my vegan margarine and soya milk. It’s such a simple cake to make and you can knock it together so quickly. It’s also great as you make it with your hands all in one bowl so there is very little washing up at the end. Small mercies and all that.

I usually gently pat the mixture into a rectangular tin, but other times I have just dolloped it onto a big baking tray and that was fine too. It doesn’t keep that well, best eaten within a few days, but then again that shouldn’t be too much of a hardship, as it really is quite delicious.

I tend to use two medium Bramley cooking apples, but I guess you could use any apples you like. You could also add more or less apples I imagine. There’s really not much to go wrong, you might just have to adjust your cooking time though.

Do have a go at this cake though; once you’ve made it, you’ll be suprised how easy it is to knock up at a last minute. If you have all the ingredients you can go from Yummy to Tummy in about 50 mins I’d say…and only one bowl to wash up. Bargain.

A thick, hearty soup that could probably be made with any green vegetables I imagine. This makes about 6 thick portions but you could add more stock if you like your soups thinner or indeed need to make it go a little further. As always, these are only rough quantities, feel free to alter to taste.

This rich, heavy pudding tastes a bit like those morish melt in the middle puds that M&S so cleverly seduced us with. Obviously those are not vegan, so for the last year I’ve been wondering how I might get my gooey, fudgey fix. And by jove I think I may have done it.

I veganised this dish from a recipe in Easy Cooking magazine. When checking out non vegan cook books I tend to go along the lines, that a recipe without eggs can be easily veganised using sunflower margarine and soya milk. And this certainly proves the case. The original recipe called for more sugar but I felt this would be too sweet and I think I was right. It also took double the time to cook which was odd and a little frustrating but now I know it takes over an hour, I’ll be prepared next time. Have a go and let me know how you get on. Serves 6.

Oh that sounds yummy I hear you say. Well, yes you’d be right. It is. So go on and make it. You can serve it with anything you like I suppose. I cooked it today and served it with roast potatoes and a rocket and spinach salad, but I guess it would work well with cous cous, rice, even pasta maybe. I’m sure I’ll try all of the aforementioned within a week, so I’ll let you know.  I made this recipe up on the hoof but it was really tasty. It serves one, so make sure you double/triple the quantities if you need more.

Mad I know, but the truth is, I don’t actually know any vegans in real life. Sad huh. I get all my vegan info and inspiration from you guys on the web. Which is great and all that, but you know how sometimes you can’t beat that human touch so to speak?

Well, today, whilst browsing in a health food shop, I bumped into a lovely lady who began chatting to me about seitan. Do all vegans do that, oh I do hope so.  I’d never made it myself and she kindly gave me her tried and tested recipe. We swapped emails and she has sent me the details already. How cool it that.

I haven’t tried it yet, and probably won’t get around to it for a while, but when I do, I’ll let you know how I get on. And if you’re out there Adelle, big thanks for your kind enthusiasm in spreading your vegan joy to strangers in health food shops, keep up the good work. You made my day.

I love cooking and eating, but even more than that, I love THINKING about cooking and eating. Because with the latter, there is no washing up, no forgotten ingredients, no culinary mistakes. And more importantly, in my cooking fantasies I have a spankingly gorgeous kitchen and speak in alluring husky tones while licking chocolate off a spoon. The reality couldn’t be more different. The forgotten ingredient is usually the ‘lemon’ in the ‘lemon cake’, my kitchen is a tip and I usually have an hour at the most before my daughter wakes up. But hey, that’s life, and I’m dealing with it.