Thursday, 1 November 2012

Vegan chocolate tart!

My number 1 weakness...chocolate. I love it. Any shape, size, colour. Gimme. I cannot seem to get enough.
This tart is so easy you won't believe it, the only hard part is waiting for it to cool in the fridge so you can eat it!! It's rich, creamy and oh so chocolatey. Addictive.

Serves: 12          Prep time: 1hr 15 mins plus cooling time        Cooking time: 10 mins


175g digestive biscuits
85g butter, melted
300g plain chocolate, broken into chunks (make sure to read the label and check it is vegan- most cooking chocolate is vegan!)
600ml tub of soya cream (I used alpro soya)
25g icing sugar
2 tsp vanilla extract


1. Line a 20cm round loose-bottomed cake tin with baking parchment and line the sides with a long strip.
2. Crush biscuits in a bag with the end of a rolling pin (great anger management therapy!!)
3. Melt the butter and stir the biscuits into the melted mixture. Press the butter and biscuits mixture into the bottom of the cake tin and chill in fridge for 10 mins.
4. Whilst chilling melt the chocolate (you can melt however you choose but the obvious way is in bowl over pan of boiling water)
5. Take pan off heat but leave over warm water and add cream until you get a smooth and thick chocolate sauce.
6. Sift in the icing sugar and stir in the vanilla extract. Take off warm water and leave to cool for 10 mins.
7. Take tin out of fridge and pour the cooled chocolate mixture over the chilled biscuit base. Then return to fridge to chill for at least 5 hrs until firm and set.
8. Remove from fridge, take out of the tin and peel of paper. Move to plate and serve!

Of course if you are pushed for time, this keeps well for a few days in the fridge so can easily be prepared a couple of days beforehand!

Serve with cream or ice cream for a super indulgent taste!

If you are a chocolate addict, this is a must. It would be great decorated as a Christmas pudding or just as a general treat!


L xo

Vegan Red Dragon Pie

Growing up in a english boarding school, Shepherds pie has always been a staple dish and to be quite honest, not one of my favourites. However, this vegan take on Shepherds pie has captured by british heart! It is not a quick recipe but if you are prepared and have plenty of time, it is a great one!

Serves: 4            Prep time: overnight + about 2hrs on the day            Cooking time: 35-40 mins


110g aduki beans
50g wheat grains or rice
1.1 litres water for soaking, another 1.1 litres water for boiling
1 tbsp oil (we used coconut oil)
1 onion, peeled and finely chopped
225g carrots, scrubbed and diced
1-2 tbsp soy sauce 
2 tbsp tomato puree
1 tsp mixed herbs
275ml aduki bean stock (the water the beans were boiled in)
Salt and pepper to season
450g peeled potatoes
25g dairy-free butter


1. Wash the aduki beans and the grains or rice, depending on which you are using, and soak in water overnight.
2. Set oven to gas mark 4/ 350 F/ 180 C.
3. Next day, drain the beans and bring them to boil in fresh water. Cook for 50 mins until fairly soft. 
4. Drain again, reserving the water which they were boiled in for later (called stock).
5. Heat oil in saucepan and fry chopped onions for 5 mins. Add carrots and cook for a further 2-3 mins. Then add the cooked beans and grains/rice.
6. Mix the soy sauce, tomato puree, herbs and stock together. Pour this mixture into vegetable and bean mixture. 
7. Bring this new mixture to boil and then allow to simmer for 20-30 mins until moist.
8. Whilst waiting boil potatoes until soft and mash with the butter. Then season.
9. Take the vegetable/ bean mixture of the heat and transfer to a greased casserole dish.
10. Spread the mashed potato over the top of the bean/ vegetable mixture in the dish.
11. Bake for 30-40 mins until top of mash is crisp and brownish.

Serve with hot veggies like broccoli, runner beans or peas. 

Enjoy your hearty british meal!

L xo