I wanted to make a Vegan Cheesecake for a while now. It was very hard to find a recipe on UK-based blogs, which was a shame. While usually it doesn’t make a lot of difference, it matters when you need to know exactly what kind of product someone used. This is why I mention all
I made a Vegan Quiche, similar to a quiche Lorraine, but I used vegan sausage instead of vegan bacon, and it turned out delicious. I used hot water pastry because it needs 30% less fat, so it’s healthier. The filling is a cheese sauce with red onion and sausages, which is delicious, as one can
Matcha Cake is a vegan version of the Sugar Free Russian Cake I shared a few months ago. Because I’ve used rose preserve, widely available at ethnic shops throughout the country, this recipe is not sugar free any more. If you want a sugar free version, use an 100% fruit jam, as is St Dalfour,
I mentioned when I shared the recipe for vegan choux pastry that I made eclairs, and here is the recipe for Pumpkin Eclairs. To flavour the creme patisserie I used pumpkin syrup. It is one of those syrups for cocktails, sold at a local barista shop. As the syrup contains a lot of sugar, I
Vegan Choux Pastry is not easy to make. The choux pastry needs eggs to puff up. While the milk can be easily replaced by soy milk or any other kind of milk alternative, the eggs are just a bit more complicated to replace. I’ve tried this weekend a recipe, adjusted it and made it again,
I’ve been making versions of Babka for years. It’s very similar to a Romanian staple – cozonac. I shared the recipe for a traditional cozonac, which is very similar to Babka, both in ingredients and how it is made, in a braid. Furthermore, I shared the recipe passed down in my family, from my great-grandmother
I made bagels before, but I did not share the recipe until today. I’m not even sure why I don’t make these delicious bagels more often, as they are so easy to make. First of all, it’s a basic bread recipe, which I shared before. Because they are made with bread dough, these bagels will
