Measurements

So you’ll probably notice that I switch between many measurements, from volumetric to weight. Basically, unlike what you do normally, this is not science and you can be rough.

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.

Melting Chocolate

So there are two ways to melt chocolate, directly on the stove is too hot so you can either make a double boiler or microwave it.

• 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.

Vegan Baking

So there are many people who won’t believe that you can make vegan cakes and all that jazz, well good for them. Either way you can, here are some very quick basics about vegan baking, but there should be a lot of recipes for these coming your way.

• 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

 

How to chop things up

Okay, this may seem super basic, but it can be tricky if you’re not used to it, check out the links below and after some practice you will be able to wield a knife like a pro.

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.

Gooey Chocolate Brownies

These are addictive, gooey and rich chocolate brownies. You want to make them.

• 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

15 minute chocolate and coconut fudge

Super easy, super tasty, super quick, very rich and thick. Superb for people who want something that is a millions better than a bounty.

• 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

Pumpkin Pie

Pumpkin pies are one of my favourite sweet pies ever. super simple to make once you have the pumpkin pulp (briefly; chop up pumpkin without skin and simmer until soft, then mash). If you haven’t tried this then its delicious, trust me.

Premade shortcrust pastry or pastrycase (many are vegan)

2 cups pumpkin mash

1 cup (25oml) soya milk

1 cup sugar (210g), preferably golden or half brown

1/4 (30g) cup cornstarch

1 teaspoon vanilla extract

2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon grated nutmeg

1/2 teaspoon ground allspice

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)