With any luck all recipes should have both, but if not then here’s a rough guide

Volumes

• 1 cup – 250ml
• 3/4 cup – 190 ml
• 1/2 cup – 125 ml
• 1/4 cup – 60 ml
• 1 tablespoon/Tbs – 20 ml
• 1 teaspoon/tsp – 5ml

Common items

• 1 cup of oil/margarine – 220g
• 1 cup of flour – 125g
• 1 cup of sugar – 210g
• 1 cup of icing sugar – 140g
• 1 cup of rice – 190g

Safe, if not then just google to find out a comparison and send us an email at vegsoc@ic.ac.uk to let us know that we forgot to have both measurements.

• For the double boiler, place a heat proof bowl (sufficient size so it doesnt fall into the water) inside a saucepan that has simmering water in it. Keep it at this heat and melt your chocolate in this
• For microwaving – microwave for 30s, then stir for 20 seconds and keep on repeating this until all chocolate is melted

If you burn chocolate the oils and the solids separate and its generally quite horrible so don’t be tempted to take some shortcuts because it can ruin your baking. You may be able to catch if and whisk it back together, but its best just to do it slowly.

• Generally Vegan baking tends to be a little bit more fragile when it just comes out of the oven, when it cools it firms up and all is well
• Personally I use baking paper for most baking because it makes it easier and deals well with the fragile nature of the cake whilst it is still hot
• There are many egg replacers, I personally don’t buy into them but you can use linseeds, bananas, chocolate, tofu, cornmeal and a whole host of other things to replace eggs, looks at some vegan recipies and suss out what you like

It will make your life a lot easier, sure they are expensive but damn its good. Also check out the how to chop herbs for some more advice on how to use the knife, also make sure that you sharpen your knife.

Onions:

So he’s a bit of a knob, but he knows how to chop onions… Also this video and the chopping herbs shows you a bit on how to guide and use a kitchen knife, once you get used to it its super fast and super easy.

Garlic:

This is a little bit slow and over the top but it shows the point and garlic and shots is a pretty cool little place, its in soho…

Herbs, but also shows how to use a big knife:

Gordon again, but hes got a point.

• 2 cups (250g) of flour
• 2  cups (400g) of sugar
• 1 teaspoon of baking powder
• 3/4 cup (80g) of cocoa powder
• 1 3/4 cups (400ml) of water
• 1  cup (250ml) of sunflower oil or 250g of margarine
• 1 tsp of vanilla extract

1. Preheat oven to 180ºC
2. Stir everything together, combining well – using beaters if you have them
3. pour mixture into a pre-lined baking pan (9×13 inch I think)
4. Bake for about 30 min until the top looks hard and cracked – don’t worry that it looks wobbly
5. Let it cool to allow it to firm up, then cut into squares

• 200g/1 cup of chocolate
• 500g/3.5 cups of icing sugar
• 30g/1/3 cup of cocoa powder
• 30g/2 Tbs of margarine
• 125ml or 1/2 cup of coconut milk
• 1/2 tsp vanilla extract
• 80g/1 cup of desiccated coconut

1. Break the chocolates into small pieces, add the margarine and coconut milk and melt in a double boiler or in the microwave (make sure not to burn)
2. Add the rest of the ingredients and mix well
3. Pour into a pre-lined baking tray
4. Add some extra coconut ontop as a garnish and press in with your hand gently
5. Leave in the fridge to set of about 3 or 4 hours
6. Cut into small pieces as its super rich

1. Preheat oven to 180ºC.
2. Place pastry in a pie dish, around about 2 inches depth
3. Mix all other ingredients and then pour into pie dish
4. Bake for 40-50 minutes, until the top of the filling starts to brown
5. Don’t worry if it still looks a bit wobbly, take it out and leave to cool for 2 hours before serving – best to leave overnight in the fridge
6. Serve with vanilla ice cream (booja booja if you can afford it)

• 1 cup (100g) rolled oats
• 1 cup (125g) all-purpose (plain) flour
• 1 cup (200g) sugar
• 3/4 (60g) cup coconut (desiccated)
• 125g vegan margarine
• 2 tablespoons golden syrup
• half teaspoon bicarbonate of soda
• 1 tablespoon boiling water

1. Combine oats, sifted flour, sugar and coconut.
2. Combine margarine and golden syrup, stir over gentle heat until melted.
3. Mix soda with boiling water, add to melted margarine mixture, stir into dry ingredients. Take teasonpoonfuls of mixture and place on lightly greased oven trays; allow room for spreading.
4. Cook in slow oven (160ºC) for 20 minutes. Loosen while still warm, then cool on trays.

• 225g of brown lentils
• 4 tbs olive oil
• 1 onion, chopped
• 2-4 cloves of garlic, chopped or minced
• 1 green pepper, coarsely chopped
• 100-150g of mushrooms, coarsely chopped
• 1 can of chopped tomatoes
• 2 tsp dried oregano
• 1 tsp dried thyme
• 3 tsp cinnamon
• 225g macaroni (wholegrain if you can)
• 30g flour
• 250ml of soya milk (or normal milk if you prefer)
• Salt, pepper and nutmeg to taste
• Breadcrumbs/grated parmesan

• Rinse, then cover the lentils with water in a saucepan and simmer for about 10 minutes until they need to be used in the steps below
• Fry the onion in a medium saucepan in 2 tbs of oil until it softens
• Add garlic, pepper, mushrooms and fry for 30 seconds, then add the tomatoes, oregano, thyme and cinnamon.
• Turn on the oven to 200^oC
• Bring to the boil and then lower heat to simmer for 10 minutes. Add the lentils and simmer for a few more minutes.
• Add 2 tbs to another saucepan and on a low heat add the flour; slowly add the soya milk whilst stirring to make a white sauce, season with pepper and nutmeg. Remove from the heat and stir in the breadcrumbs.
• Put the macaroni in the bottom of a greased casserole dish and spoon over the lentil mixture and top with the white sauce. Drop in the oven for about 40 minutes.

• 450g cooking apples, peeled, cored and cut into 1 cm chunks
• 210g of sugar, brown sugar or unrefined if possible
• 1 tsp cinnamon
• ½ tsp of cloves, nutmeg, all spice or all three (to taste)
• 300g plain flour
• 200g margarine (vegan if you’re that way inclined)

1. Preheat the oven to 180^oC
2. Place the fruit in a greased ovenproof dish (9 inch) and sprinkle over the spices and 30g of sugar.
3. Drop the rest of the sugar into a large bowl and mix well with the flour. Rub small pieces of margarine at a time into the flour mixture until it resembled bread crumbs
4. Sprinkle the crumble mixture on top of the fruit and bake for about 45 minutes until the top is golden and you can see the mixture bubbling.