Starters
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Desserts
Useful Foods
Christmas Menu A
Christmas Menu B

Orange Cake

• 200 g / 7 oz wholemeal flour
• 4 tblsp vegetable oil
• 125 g / 4 oz raw cane sugar
• 2 tblsp pure orange juice
• 1/2 tsp sea salt
• grated rind of 1 small orange
• 1 tsp bread soda
• 150 ml / 5 fl oz water

Method:

Mix the flour, sugar, salt and bread soda together in a large bowl. Add the oil, juice, rind and water. Mix with a fork until all the dry ingred-ients are moist. Do not beat.

Pour the mixture into two greased sandwich tins. Bake in a moderate oven - 1800C / 3500F / gas mark 4 for 30 minutes or until the top of the cake springs up when lightly pressed. Sandwich together with margarine mixed with raw cane sugar and pure orange juice. Also if required, top with an orange flavoured glacé icing.

Vegan Chocolate Dessert

• 50 gm / 2 oz plain vegan chocolate or carob
• 575-600 ml / 1 pint soya milk
• 2 Tblsp soya milk
• 38 gm / 1½ oz cornflour
• 25 gm / 1 oz sugar
• a few drops vanilla essence
• grated vegan chocolate or carob
• walnut halves to decorate

Method:

Break the chocolate or carob into pieces, and put into a heavy bottomed pan with the 2 Tblsp of soya milk. Heat the chocolate over a very low heat until melted. Blend the cornflour with 150ml / ¼ pint of the soya milk. Heat the remaining milk until just simmering, then pour in the cornflour mix, stirring all the time. Add the melted chocolate or carob, and bring to the boil, stirring, for 4 or 5 minutes. Remove from the heat, then add the sugar and vanilla essence. Stir thoroughly, and pour the mixture into individual dishes before leaving to cool. Put into the fridge to set for a few hours or overnight. Before serving, sprinkle the top of each dessert with the grated chocolate or carob, and top with a walnut half.

Vegan Ice Cream

• 1 carton soya dessert (Provamel gives the best result)
• 150 ml / 1/4 pint soya milk

Method:

Freeze the soya dessert overnight in the freezer compartment of the refrigerator. Peel off packaging and cut frozen soya dessert into cubes. Blend with soya milk in a food processor. Extras such as carob or plain chocolate chips or nuts or fruit can be added to taste. Serve immediately.

Liqueur Truffles

• 175 gm / 6 oz plain vegan chocolate
• 2 tblsp preferred liqueur or brandy
• 38 gm / 1½ oz vegetable margarine
• 50 gm / 2 oz icing sugar
• 50 gm / 2 oz ground almonds
• 6 glacé cherries (check no cochineal, carmine or E120)

Method:

Break two-thirds of the chocolate into pieces, and put into a bowl over a pan of simmering water until soft. Remove from the heat and add the liqueur or brandy, and the margarine. Next, gradually add the icing sugar, stirring well, then leave to cool. Place the mixture in the fridge until it is firm enough to shape. When ready, divide the mixture into 12 equal pieces, and roll them into balls. Grate the remaining chocolate, and roll the truffles in it, then cut the cherries in half and press a half into each truffle.

Enjoy!

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