One Night Stanzas

I’ve posted a few recipes for vegan desserts here now, and hopefully you’ve tried your hand at making some of them! Since becoming vegan just over a year ago, I’ve been thrilled (REALLY) to discover just how many dessert options are still open to me and my chronic sweet tooth! However, we vegans do sometimes lose out when it comes to tasty dessert accompaniments. I miss very few foodstuffs, but one of the things I do miss is, weirdly, custard. For a good while I was desperately seeking a tasty, cruelty-free custard substitute… and then I discovered cashew cream.

The revelation happened at the wonderful Zeffirelli’s, where I ordered a vegan summer pudding (OMG) and it came with lashings of what I can only describe as “freakin’ delicious cashew goo” on the side. I have since learned that cashew cream is basically the best thing ever to go with any kind of fruity dessert — especially a good old fashioned apple pie.

So if you have vegan guests coming over and you want to make sure they don’t just have to look sad while everyone else tops their tasty dessert with ice cream or custard, TRY THIS. It is so, so easy.

Ingredients

200g of cashews (pro tip: buy cashew pieces from your local healthfood store. Cheapness!)
A 200g block of creamed coconut
400ml water
1/2 cup of agave nectar
Vanilla extract

First, roughly chop your cashews. They don’t have to be evenly sized, or cut too small. Basically just make sure there are no whole cashews left.

Soak ‘em in cold water for a little while. I did mine for about two hours and that was plenty. Once they’re good n’ soaked, put them into the blender or food processor, along with the creamed coconut, which you should break into small chunks. Pour in the 400ml of warm water, and whizz for a good while.

You’ll end up with a mix that looks a bit like this. ^ (Warning: you will not get it to go totally smooth, ’cause yaknow, nuts. It’ll still be a little gritty. To reduce the grittiness, soak your cashews for longer.) At this stage, you can stir in your agave nectar and add vanilla extract to taste. That is LITERALLY IT.

NB: your ‘cream’ may seem a bit watery. If you want to eat it right away (as I did, obv), you can seive off some of the liquid (useful for vegan milkshake?). However, know this: the cream will firm up quite a bit in the fridge, so maybe prepare it a little ahead of time so it has a while to chill out.

Best served with pie, if you ask me! Enjoy!

You can also visit Read This Press for more poetry (and typewriter paraphernalia!). Alternatively, check out Edinburgh Vintage, our sister site. If you want to get in touch you can follow OneNightStanzas on Twitter, or email claire[at]onenightstanzas.com. I reply as swiftly as I can!

What have I been up to…? More baking.

These are triple orange vegan cupcakes. Zesty orange sponge, orange fondant filling (and some on the top), not-butter-not-cream icing, made uber-yellow by Lovely Boyfriend’s fancy-ass confectioner’s food colouring. And chocolate ganache. And fresh orange. And sugar stars. I basically decided that when it came to topping these babies, more was more. They were certainly appreciated by the gaggle of hungry board-gamers who sampled them!

Lovely Boyfriend requested these instead of a birthday cake. They’re vegan peanut butter cupcakes with not-butter-not-cream icing, chocolate ganache and a smidge of added peanut butter. We snuck them into the pub and enjoyed them over birthday pints with friends. The best way to spend an evening!

These were another request: my lovely sister wanted DINO CAKES for her birthday. These are classic double chocolate with chocolate ganache filling, not-butter-not-cream icing, and the required dinos. They look like they’re frolicking on tiny, daisy-spotted hills.

And these are espresso cupcakes with espresso icing and dark chocolate flowers. For when you’re really, really tired and you need a caffeine hit AND a sugar high! These were produced, again, for a bunch of ravenous board gamers, and saw them through a particularly epic session of Eclipse!

Aaaand as well as cupcakes, I’ve also got well into baking pies. Yet again, this is thanks to my personal GODDESS, Isa. They’re weirdly difficult to photograph, so my previous efforts (all-American cherry, and blueberry-and-maple) have gone sadly undocumented. This baby is a classic, like-your-gran-used-to-make apple pie, and I think was my best effort yet (BRAG BRAG BRAG). So good with soy whipped cream, which I have just discovered exists… and it’s so good!

Want to see what else I’m eating? I started a Flickr set for all the things that are making my belly happy. PROOF THAT BEING VEGAN IS TASTY.

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You can also visit Read This Press for more poetry (and typewriter paraphernalia!). Alternatively, check out Edinburgh Vintage, our sister site. If you want to get in touch you can follow OneNightStanzas on Twitter, or email claire[at]onenightstanzas.com. I reply as swiftly as I can!

So, my easy peasy vegan profiteroles have proven so popular with everyone I’ve made them for, that I decided to post another of my recipes here for your reading pleasure. Halloween is TOMORROW, and if you haven’t yet made yourself a pumpkin pie then U R DOIN IT WRONG. Happily, I am here to help you. I stitched together this recipe from bits and pieces of several other recipes I found online but didn’t like 100%. It results in a truly finger-lickin’ pie, even if I do say so myself.

Fiendish all-vegan pumpkin pie
(Serves 8-10.)

Pie crust base:
125g (half a pack) Lotus caramelised biscuits
A quarter of a cup of rapeseed or groundnut oil
A splash of sweetened soy milk

Pumpkin filling:
Half a cup of dark brown sugar
One third of a cup of icing (confectioner’s) sugar
Ground cinnamon
Ground nutmeg
Ground ginger
The zest of one lemon
1 tsp salt
1 tsp baking powder
Half a cup of sweetened soy milk
1 tsp cornflour
1 tbsp rapeseed or groundnut oil
250ml soya cream
1 tin of pumpkin puree
Half a tsp vanilla extract

Pre-heat your oven to 220°C, 425°F, or gas mark 8.

OK, first — the base! Lotus caramelised biscuits are fantastic, because they’re totally vegan and extra super tasty. To make the base, the first thing you need to do is whizz up roughly 125 grams of these biscuits — or roughly half a pack — until they’re broken down into a fine, sandy powder.

Tip the biscuit crumbs into a large bowl and stir in the rapeseed or groundnut oil (personally I prefer groundnut, but if you’re potentially feeding a person with a nut allergy as I often do, it’s good to have an alternative). Add your splash of soy milk and you should end up with a shiny, sticky, but not-too-wet paste. Press this into the bottom of your pie dish to form your crust base, and stick it in the fridge while you create the filling!

In a large, clean mixing bowl, sieve and mix the brown sugar and icing sugar together, then add ground spices to taste. If you’re unsure, I’d say one teaspoon of cinnamon and one of ginger, and maybe half a teaspoon of nutmeg. But personally I like my pie spicy, so I’d up the cinnamon and nutmeg, personally! Once you’ve sorted your spices, grate in the lemon zest, and add the salt and baking powder. Mix everything thoroughly!

OK, slightly tricky bit now: this pie is vegan, so no eggs allowed. But you can mimic the consistency of eggs! Grab your sweetened soy milk, stick it in a pan and put over a low heat. As the soy milk begins to warm, add to it the teaspoon of cornflour and continue to heat, stirring constantly. As the milk heats, it should thicken up. When it gets to roughly the consistency of beaten egg, remove from heat and pour into the dry mix. Add the tablespoon of oil and mix thoroughly. Once mixed, pour and mix in the soy cream, too.

It’s finally time for the essential ingredient — pumpkin! Some recipes insist that you use actual hollowed-out pumpkin, and yes, if you’re hollowing a pumpkin anyway, it’s smart to make use of the flesh for this. But if, like me, you have three hours before your Halloween party starts and you need to get a move on, then reach for the canned stuff! I use Libby’s myself as it’s relatively easy to get hold of. Pour the can of pumpkin into the mix and add the dash of vanilla. Mix, mix, mix — once you have a thick, gloopy batter, your filling is done!

To bake, pour the pumpkin batter over your refrigerated base and place in the top half of the oven at 220°C for fifteen minutes. Once that time has passed, and without opening the oven (however tempting!), turn the temperature down to 180°C and bake for another 50-60 minutes.

Your pie should come out looking only ever-so-slightly wibbly, and golden brown right across the top. It should be allowed to refrigerate for several hours — ideally overnight — to firm up. Then you can carve up and dig in!

Happy Halloween!

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You can also visit Read This Press for more poetry (and typewriter paraphernalia!). Alternatively, check out Edinburgh Vintage, our sister site. If you want to get in touch you can follow OneNightStanzas on Twitter, or email claire[at]onenightstanzas.com. I reply as swiftly as I can!

Yet more vegan baking.
I know, there’s a trend developing here. But LOOK AT THOSE CINNAMON ROLLS, PEOPLE. This is about my seventh time making them, and I think I have now got them perfect. The recipe is Isa’s, but I’ve tweaked it and meddled with it and now I’ve got something that suits me and suits my old-as-time-itself oven. Woo!
The other things are VEGAN PROFITEROLES! YET MORE ALL CAPS BECAUSE OMG! I am extremely proud of myself, because I came up with the recipe for these all on my own, which is pretty much a first. They’re basically a sweet, veganised version of this choux-like pastry I used to make to go on top of a vegetable bake. I promised folk on Twitter that I’d put the recipe up here today, BUT I think I need (need!) to make them again just to make sure this wasn’t a fluke. But look for the details next week!
(Like the mug? It’s for sale at Edinburgh Vintage!)

Cozying up.
Lovely Boyfriend and I have been in our awesome Tollcross flat for over a year now. I love it, but I’ve always been a bit bugged about the bedroom: it’s always felt kind of impersonal and functional, and I wanted to find a way to make it cozier. So over the weekend I shifted the bed, gathered together several of our many bookshelves into one corner, and created a little reading nook. Now I love it and want to be in there all the time! Win!

Splashes of colour.
I’m really getting into this classic blogger thing of taking lots and lots of macro photographs of whimsical stuff. My apologies, I am becoming a cliche. But anyway — the top photograph is of my jewellery box, which is in desperate need of a tidy-out! The bright-orange sticker I got in a radical book collective in Seattle, and it reads ABORTION ON DEMAND AND WITHOUT APOLOGY. Because um yes, obviously.
And below that is a little pink typewriter that I keep passing on my wanderings… it’s sitting in the window of Owl and Lion on West Port. I always give it a cheery smile as I pass.

Anniversary!
Lovely Boyfriend — aka Captain Steve — and I celebrated our two-year anniversary this week. We’re heading to Paris in about ten days to continue the celebrations and I am already going nuts with excitement. On the same day I also wandered into Red Hot + Blue Tattoo in Tollcross and had my seventh tattoo inked — a hand of protection, loosely based on a hamsa or Hand of Fatima. My tattooist was Alec, and he was great — thanks, I love it!

The Spoken Word.
The British Library were kind enough to send me this great three-CD boxed set of modern poets reading their work to feature at One Night Stanzas. It’ll be given away to one lucky reader next week, so stay tuned! If you want more info in anticipation, you can see the details at the British Library Shop page!

What are YOU loving this week?

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You can also visit Read This Press for more poetry (and typewriter paraphernalia!). Alternatively, check out Edinburgh Vintage, our sister site. If you want to get in touch you can follow OneNightStanzas on Twitter, or email claire[at]onenightstanzas.com. I reply as swiftly as I can!