The Vegan Squidologist

Vegan Blueberry Banana Bread (AKA I Made This For Your Nan, Justin banana bread)

3 overripe bananas, mashed

1/2 cup margarine

1/2 cup brown sugar

1/4 cup white sugar

1/2 cup water

1 tsp vanilla

2 cups flour

1 tbsp cornfour

1 tsp baking powder

1 tsp baking soda

pinch salt

1 1/2 tsp cinnamon

1 cup blueberries (rinsed and thawed if frozen)

1. Mash the bananas, add the sugar, melted margarine, water, and vanilla.

2. In another bowl, add all the dry ingredients together.

3. Add the dry to the wet in two batches, and on the second batch add the blueberries while still not completely mixed.  Fold them in gently.

4. Pour the batter into a greased and floured loaf pan, and bake at 150C for 1 hour and ten minutes (I used a dark metal pan so the heat is reduced and the time extended, for other more normal pans, bake at 175C for 55 min).

Vegan Carrot Cake Cupcakes (AKA Your Mum is So Sweet cupcakes)

1 cup carrots (cooked and mashed)

1/4 cup + 2 tbsp water

1/3 cup brown sugar

1/3 cup white sugar

1/3 cup canola oil

1 1/2 tsp vanilla

1 1/4 cup flour

2 tbsp cornflour

1 1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp allspice

1/2 tsp baking powder

1/2 tsp baking soda

pinch salt

1/4 cup sultanas, chopped

1/4 cup walnuts, chopped

1. Heat the oven to 175C.  Blend the carrots with the water in a blender until smooth, then pour it into a 1 cup measuring cup and it should equal 1 cup, add more water if needed. 

2. Add the carrot to a bowl and add sugars, vanilla, and oil.

3. Mix the dry ingredients separate (but leave out the sultanas and walnuts).

4. Add the dry to the wet in two batches, mixing only until small lumps remain.  It will be thicker than normal cake batter - don’t panic. 

5. Fold in the sultanas and walnuts when the batter still has dry patches, and gently mix more.

6. Fill muffin tin about 1/2 way full, until all are even.

5. Bake for 18-20 min until a knife comes out clean.

6. Top with Not So Sweet vegan buttercream frosting and fondant carrots.

Vegan Ghetto Fondant (to make carrots)

1/2 tbsp Kremelta

1/3 cup icing sugar

1 1/2 tsp golden syrup

food colouring

water, if necessary (drop by drop)

1. Blend the Kremelta into the icing sugar.

2. Add the golden syrup and mix, trying to make it homogeneous.

3. Add a few drops of food colouring, and once it reaches the desired colour, add a drop of water or a tsp of icing sugar to get the consistency to be like stiff cookie dough. 

4. Mould as you’d like.

Vegan Oatmeal Raisin Cookies (AKA You A Stupid Hoe been stuck in my head all day Cookies)

This recipe is stolen from Vegan Cookies Invade my Cookie Jar (thanks Isa!).  Well, Justin I doubt you’d like them, but I really wanted to make cookies and I was craving oatmeal raisin.  Holla at your girl if you want to try some.

1/3 cup milk alternative, or water

2 tbsp ground flax

3/4 cup brown sugar

1/3 cup oil

1 tsp vanilla

3/4 cup flour

1/4 tsp baking soda

1/2 tsp cinnamon

1/8 tsp nutmeg

pinch salt

1 1/2 cups oats

1/2 cup raisins or sultanas

1. Mix flax with water (or milk alternative) for a minute or two.  Add the oil and sugar and mix until mostly uniform.  Add the vanilla.

2. Sift on (or just measure out, who has the time?) flour, spices, baking soda, and salt. Mix gently until smooth

3. Fold in gently the oats and raisins. 

4. This makes enough dough for two cookie sheets, with 16 cookies out of this total.  Space them two inches apart. 

5. Bake at 175C for 10-12 minutes, until the tops have small holes and the bottoms are golden.

Vegan Peach Cobbler (AKA Long Day of the North Shore cobbler)

To be honest, I can’t tell the difference between crisp, crumble, and cobbler.  And this is mostly copying recipes for things called cobbler, but it’s just kind of what I thought you might think it would be. 

Peaches:

3 white peaches

3 yellow peaches

2 tbsp flour

2 tbsp white sugar

1 tbsp fresh lemon juice

Bottom crust:

2 cups flour

2 tsp baking powder

1 tsp baking soda

pinch salt

1/2 tsp cinnamon

1/2 cup brown sugar

1/2 cup margarine

2/3 cups milk alternative

1 tsp apple cider vinegar

1 tsp vanilla

Crumble topping:

3/4 cups brown sugar

3/4 cups flour

1 1/2 tsp cinnamon

1/4 cup margarine

1 tbsp water

1. Start with the peaches.  Bring a pot of water to boil, gently place peaches in the water for 1 min then directly into ice water. 

2. Peel the peaches and cut into pieces (maybe 20 slices per peach).

3. Add the lemon juice, toss.  Add the flour gently and toss to coat.  Finally sprinkle in the sugar and stir well.  Set them aside.

4. Prepare the bottom crust.  Add the flour, baking powder, baking powder, salt, and cinnamon.  Stir with a fork together.  Add the sugar and stir more. 

5. With a fork, mash the margarine into the dry ingredients until it is well incorporated, like for biscuits or pie crust. 

6. Make a well in the centre and stir together the milk alternative, vanilla, and vinegar. 

7. Mix it all together to form a sticky dough. 

8. Press the dough evenly into the bottom of a greased and floured 8 by 13 inch baking dish. 

9. Make the crumble topping.  Mix sugar, flour, and cinnamon.  Add in the margarine and mix with your fingers until it’s evenly distributed and crumbly. 

10. Add the water to the crumble and mix with a fork.  It will look a bit wet and sticky, that’s good.

11. Layer the peaches on top of the bottom crust, you should be able to make two nicely placed layers out of that many peaches. 

12. With your hands, crumble the crumble topping over the peaches until it’s evenly distributed, it’s ok if there are peaches showing in spots - it’s impossible to cover perfectly with this sticky of topping, and in the oven it will melt into shape.

13. Bake at 175C for 50 min to 1 hour.

Vegan Red Velvet Cupcakes (AKA Bitter, Tired, Lonely, and Depressed cupcakes)

This recipe is modified from Vegan Cupcakes Take Over The World.

1 cup milk alternative
1 tsp apple cider vinegar
1 1/4 cup flour
1 cup sugar
2 tbsp cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
pinch salt
1/3 cup canola oil
2 tbsp red food colouring (yeah, really that much…)
2 tsp vanilla
1/4 tsp almond extract

1. Mix the oil and sugar together. Add the food colouring and extracts.  Then mix in milk alternative and vinegar.

2. In another bowl sift together (it seriously helps to sift to get rid of clumps in the cocoa powder) flour, cocoa powder, baking powder, baking soda, and salt.

3. Add the dry to the wet in two batches, mixing until incorporated but not overmixed (small lumps are totally cool). 

4. Pour into a greased or lined muffin tin (nearly completely full!), and bake at 175C for 18-20 min.

Let cool while you make Not Too Sweet Buttercream Frosting.  I also made some quick melty gnache, and red icing with just 1/3 cup icing sugar, 1 tsp red food colouring, 1/4 tsp vanilla, and just enough water to make it pipeable but not runny. 

Sugarfree Low-Fat Vegan Banana Oatmeal Raisin Muffins (AKA Fear of The Future muffins)

I’ve finally made a sugar free muffin that’s not gooey!

3 overripe bananas, mashed

2 tbsp oil

1 tsp vanilla

3/4 cups water (or milk alternative)

pinch salt

1 tsp baking powder

1 tsp baking soda

2 tbsp cornflour

3/4 cup oats

1 1/2 cups wholemeal flour

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp allspice

1/2 cup raisins (or sultanas)

1. Mash the bananas, mix in the oil, vanilla, and water.

2. In another bowl, mix together the oats, flour, cornflour, spices, salt, baking powder, and baking soda. 

3. Add the dry to the wet and mix until mostly incorporated, then add the raisins and mix until everything is wet but there can still be lumps.

4. Bake at 175C for 28-22min.

Vegan Banana Chocolate Crumble Top Muffins (AKA No Need To Fear Your New Roommates muffins)

I took two recipes from the PPK and modified them.  I used their loaf recipe for the muffin, and then made half a batch of the crumble top from their swirl crumbcake.

Muffin:

1 cup overripe banana, mashed (about two bananas)
1/4 cup brown sugar
1/2 cup white sugar
1 teaspoon pure vanilla extract
2 tablespoons canola oil
1/3 cup water (or milk alternative)
1 1/2 cups all purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1 tsp cinnamon
1/4 tsp allspice
1/4 tsp nutmeg
3 tablespoons unsweetened cocoa powder
6 tablespoons boiling water, divided

1. Start the kettle boiling now. 

2. Mash the banana, add oil, water, and vanilla and mix until smooth.

3. In another bowl, mix the flour, spices, baking powder, baking soda, and salt.

4. Add the dry to the wet all in one batch and mix gently until mostly smooth, a few lumps are allright.  Take out 1 cup and put it in the dry ingredients bowl (or another bowl if you’d like).

4. Now in a mug or small bowl, add the cocoa powder and mix in three tbsp boiling water and mix well until it’s all wet and smooth. 

5. Mix the cocoa powder mix into the 1 cup of batter until smooth.

6. Add the other 3 tbsp boiling water to the banana-only batter and mix well until smooth.

7. Add the banana batter evenly to a muffin tin.  Then add a spoonful of chocolate to each muffin until the batter is all used up.  Poke the spoon into the batter to swirl it a little but not too much.

Crumble topping

1/2 cup flour

1/2 tsp cinnamon

1/6 cup brown sugar

2 tbsp oil

1. In a small bowl combine the dry ingredients.

2. Add half the oil and mix.  Then add the other half and mix with your fingers until it’s clumpy.  Top the muffins before baking.

Finally: Bake the muffins at 175C for 18-20 minutes, until a knife comes out clean