The Vegan Squidologist

In search of recipes, stories, and squid.

Vegan Heartache Cake (AKA It’s Not Me, It’s You Cake)

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Sometimes boys break hearts, and sometimes I make cake.  These things are not necessarily mutually exclusive.  I’ve adapted this recipe from here. This cake has weird ingredients, but it actually tastes like rich chocolate mousse or brownies (even non-vegans like it!).  This isn’t a huge cake, but it’s enough for a lot of people.  Share it with others who are broken-hearted (or with friends that just like chocolate).

Cake Ingredients:
Two eggplants (about 0.5kg)
150g dark chocolate (I used Whittakers 72% chocolate block - 27 squares)
One ripe banana
1/3 cup maple syrup
1/4 cup cocoa powder
1/2 cup almond meal
2 tsp cream of tarter
1 tsp baking soda
pinch salt
Oil for the eggplant

Topping Ingredients:
75g dark chocolate
1 tbsp margarine
1/2 tbsp milk alternative
Chopped or slivered almonds
  1. Grease and flour a loaf pan and line with a sheet of parchment paper (my parchment paper was big enough that I didn’t need to grease anything).
  2. Preheat the oven to 200°C. Grease a cookie sheet, then slice the eggplants lengthwise and grease the cut sides (not the outside peel). Place on the cookie sheet, cut side down.
  3. Bake for 25 minutes, or until the eggplant is cooked through and very soft (stab with a fork to check). Remove the eggplant and reset the oven’s heat to 175°C.
  4. While the eggplant cooks, melt 150g of chocolate over boiling water in a double boiler (or in a larger pot balanced on a smaller pot).
  5. Let the cooked eggplant cool to the touch (it’s ok if it’s still warm), then scrape the inside out of its skin. Add to a food processor, along with the banana, maple syrup and melted chocolate. Puree until smooth.
  6. In a large mixing bowl, sift the cacao powder, cream of tarter, and baking soda.  Then mix in almond meal and salt (these don’t need to be sifted). Mix well, then spoon the eggplant puree into the dry ingredients and stir until just combined (it will become bubbly). Pour into the greased loaf pan, bake for 40 minutes (the surface will rise and then fall).
  7. Remove from the oven, let cool in the pan, grasp the parchment paper lining and use it to transfer the cake to a plate.
  8. Refrigerate for minimum one hour to set the cake.
  9. Once it has been in the fridge about 45 minutes, start to make the chocolate for the top.  In a double boiler (or in your pot on a pot) melt the 75g of chocolate, add margarine and milk alternative and stir until all melted and mixed up.  Let this cool slightly. 
  10. Invert the cake onto a serving plate, then sprinkle with sliced almonds, drizzle with melted chocolate.
  11. Put it all back in the fridge for a couple of hours or overnight until it’s set.

thesparklybeardswirl asked: It seems like it's time for you to post another awesome vegan recipe! :)

Yea boii, it’s time!

Also, I love your name.  And your beard.  And regular sheets. 

:D

Vegan Berry Shortcake Bowls

There are some things that people like.  People like shortcake.  People also like food that’s in the shape of bowls.  So I decided to combine the two and create shortcake in the shape of bowls with berry sauce and have it with vegan vanilla ice cream (store bought ingredients = cheating, but I don’t even care). Shortcake is based on this recipe

Berry Sauce

1 bag of frozen berries

Some white sugar, maybe a tablespoon if you’d like, or none at all

Shortcake bowls

1/4 cup white sugar

1 1/2 cup flour

2 1/2 tsp baking powder

1/2 tsp cinnamon

pinch salt

3/8 cup margarine

1/2 cup milk alternative

1 tsp vanilla

1. In a medium pot, add the berries and set them over medium-low heat.  Let them thaw and turn to goo.  Cook them as long as you’d like.  It’s not necessary to fully cook them to jam, and it’s optional to add sugar.

2. For the shortcake bowls, add all the dry ingredients together, and then mix in the margarine like you’re making biscuits.  Then add the milk alternative. 

3. Invert a muffin tin and grease the bottom.  Divide the batter into 12 and add a blob on top of each muffin tin part, and gently press it into the shape of an upside-down bowl.

4. Bake at 175C for 18-22 minutes, until golden.

5. Add ice cream to your shortcake bowl, then pour syrup on top :)

unexpectedallofthelights asked: When I move back up north we should do drunken Vegan kitchen. Just saying it would be all sorts of epic.

For my credibility as a scientist, it may have to be One Drink Vegan Kitchen - but it will be awesome!

Vegan Blackberry Cake (AKA Potential Failure Cake that Didn’t Fail)

I had dinner at my advisor’s house (which is an awesome time!) and I always bring dessert because she always makes dinner.  The slight complication is that everyone strongly dislikes ingredients that are very common in vegan baking, like chocolate or bananas.  But hey, as a vegan I’m used to working around needing many ingredients, so I can totally do this.  I wanted to make something that I hadn’t made before.  This is a variation of cake-cobbler-pie.  I don’t have pictures, but I assure you it was beautiful - especially when you cut pieces out!

Sauce:

1 cup of frozen blackberries (or your choice of frozen berry)

1 Tbsp lemon juice

1 Tbsp white sugar

Cake:

2 cups flour

2 tsp baking powder

1 tsp baking soda

pinch salt

1 tsp cinnamon

1/2 cup white sugar

1/3 cup oil

2/3 cups milk alternative

1 tsp apple cider vinegar

1 tsp vanilla

1 to 2 cups frozen blackberries

Topping:

1/4 cup flour

1/4 cup brown sugar

1/2 tsp cinnamon

1/8 cup (about) margarine

1. To make the sauce, get a small pot and add all the ingredients.  Over medium to low heat, slowly heat the ingredients, stirring occasionally.  The berries will melt as they heat up and get stirred and you will essentially end up with jam.  Cook until it’s not liquidy, or about seven to ten minutes.

2. To make the cake mix the oil and sugar with the wet ingredients in own bowl, and the dry ingredients in another.  Mix the dry into the wet. 

3. In a 8inch greased and lined springform pan, add half the cake batter.  It’s thick, I know, but do your best to spread half of it out.  Toss on the frozen blackberries and then cover them with the other half of the batter.  Try to keep the berries from touching the edges of the pan.

4. Pour the sauce on top of the cake. 

5. Mix together the topping sugar and flour, add the cinnamon and then blend in the margarine until it’s clumping and crumbly.  Add it on top the cake.

6. Bake at 170C for about 45 minutes to an hour.  Stab with a knife to check for doneness.

unexpectedallofthelights asked: About time you came back to Tumblr!

I took a sabbatical from Tumblr but it’s time for the world to have more vegan recipes! 

Vegan Pumpkin (Kumera) Pie

For Thanksgiving this year, I had a high school friend over as well as Aaron and his boyfriend.  I’m a vegan, and this friend is allergic to eggs and milk (and many, other things).  This was the first time she had pumpkin pie!  Of course, it was made with kumeras, but no one knew until I told them.  This recipe is so good, even people without strange dietary needs will eat it! It was eaten too fast for pictures, so trust me when I say it looked nice.  This is based heavily on Bryanna’s pie recipe.   Be warned - you need to make it the night before!

Crust:

1 1/4 cup flour
1/4 cup Kremelta
1/4 cup margarine
pinch salt
3 Tbsp water

1. Mix the salt with the flour, then using a fork blend the Kremalta and margarine into the flour.

2. Add the water, and stir gently, until it clumps together but not too much.

3. Squish gently into a ball and place between two pieces of wax paper. Roll out using a wine bottle or anything else shaped like a rolling pin.

Filling:
2 cups cooked kumera
1 cup rice milk (or a non-dairy milk)
3/4 cup brown sugar
1/4 cup cornflour
1 Tbsp molasses (I think I used too much and it came out dark)
1 tsp cinnamon
1 tsp vanilla
1/2 tsp ground ginger
1/2 tsp nutmeg
pinch salt
1/4 tsp. ground allspice

1. Preheat the oven to 175C.  Coat the kumera (you need about 1.5kg or you could be fancy and measure the volume using its displacement in water to ensure you have two cups at least) with oil and bake for 1 hour (until soft).

2. Mash the kumera with a fork in a mixing bowl.  Add the cornflour to a mug with half a cup of the ricemilk and mix until there are no lumps.  Add the rest of the ingredients into the bowl and mix well. 

3. Bake at 175C for 1 hour.

4. Let set in the fridge overnight. 

wantingadventure-deactivated201 asked: your vegan, banana chocolate crumble top muffin recipe, do you think i could just use self raising flower and leave out the baking soda?

I suspect that it should work just fine!  The only difference is that self-rising flour uses baking powder instead of baking soda, but baking powder is really just baking soda with cream of tartar in it.  And because of the amounts of both, it seems that it should be fine to just omit the baking soda and use the same amount of flour.  I can’t see it doing anything bad to the topping, the only thing that might happen is it could come out a little puffy. 

Let me know how it goes!

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 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 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.