Wednesday, June 26, 2013

Vegan Garlic Mayonnaise

I had previously posted about vegan garlic mayo after falling in love with it at Cornucopia Wholefoods Restaurant in Dublin as they make the most amazing potato salad with it. I had tried to recreate their salad by using the mayonnaise recipe in their cookbook using soaked cashew nuts, soya milk and oil. However, an insider told me that the recipe they now use for their infamous vegan garlic mayonnaise is now made using a more traditional soya milk/oil blend.
So off I went in search of an milk and oil based recipe and came across The Vegan Society's simple and quick recipe. 
How to Make Great Vegan Mayonnaise 
150ml (5folz) cold soya milk
2 teaspoons lemon juice
1/2 teaspoon mild mustard
225ml (8floz) vegetable oil
Crushed garlic ( optional or as much as your desire)

1. Mix the soya milk, lemon and mustard in a blender.
2. Keep the blender running and slowly pour in the oil. Stop the blender as soon as the mayo forms. 
3. After add in the garlic and seasoning and blend again.

It's perfect on boiled baby potatoes and topped off with chives (these ones are home garden grown!)

Vegan chocolate chip cookies invade my kitchen!

For those who haven't heard of the vegan cookie bible (Vegan Cookies Invade Your Cookie Jar), listen up!

This great little book is packed with vegan cookies recipes that never fails to deliver.They're quick, easy and most importantly SERIOUSLY delicious vegan cookies. I've said before that the easiness and quickness of the recipes are the both good and bad news. I end up wiping up batches within minutes of a cookie or chocolate craving.
I have previously posted about the Carrot Cake Cookie recipe. A recipe I always come back to. Make sure to check that one out too if you're a fan of carrot cake. Anyway, onto the more traditional vegan chocolate chip cookie (Vegan cookies invade your cookie jar - Isa Chandra). Luckily, the recipe is up on Isa's Post Punk Kitchen site.
The Vegan Cookie Recipe
1/2 brown sugar
1/4 white sugar
2/3 cup canola oil
1/4 cup unsweetened almond milk (or your favorite non-dairy milk)
1 tablespoon tapioca flour
2 teaspoons pure vanilla extract

1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt

3/4 cups chocolate chips

Preheat oven to 350 F. Lightly grease two large light metal baking sheets.

Mix together sugars, oil, milk and tapioca flour in a mixing bowl. Use a strong fork and mix really well, for about 2 minutes, until it resembles smooth caramel. There is a chemical reaction when sugar and oil collide, so it’s important that you don’t get lazy about that step. Mix in the vanilla.

Add 1 cup of the flour, the baking soda and salt. Mix until well incorporated. Mix in the rest of the flour. Fold in the chocolate chips. The dough will be a little stuff so use your hands to really work them in.

For 3 inch cookies, roll the dough into about ping pong ball size balls. Flatten them out in your hands to about 2 1/2 inches. They will spread just a bit. Place on a baking sheet and bake for about 8 minutes – no more than 9 – until they are just a little browned around the edges. I usually get 16 out of these so I do two rounds of eight cookies. Let cool on the baking sheet for about 5 minutes then transfer to a cooling rack.

For 2 dozen two inch cookies roll dough into walnut sized balls and flatten to about 1 1/2 inches and bake for only six minutes.

My Tip: If you prefer yours with a bit of crunch add a table spoon or 2 of granulated sugar and leave them in the oven for just a couple minutes longer. Or if you like yours soft and chewy, keep a serious close eye on them. Make sure they don't brown too much!

Also if you're looking for cheap vegan chocolate, Tesco have Ryeland's 'Plain Chocolate', which are just over a euro!

Tuesday, June 11, 2013

The best vegi breakfast in Dublin...?

If you’re looking for a great vegetarian or vegan breakfast while in Dublin, Cornucopia on Wicklow street ( just off Grafton st) is the place to go.

They do an array of options including their homemade baked beans and sausages, crepes, scrambled tofu, eggs, pancakes and more.

Served from 8.30 am to 12 pm.