Summer Strawberry Cake with Rhubarb, Lemon Curd & Almond Paste.

DSC_0403I swear it was only last weekend that myself and the eldest niece were looking at the teensy baby barbs out in the garden. Already at that stage astonished over how much they’d grown considering what a lack of summer weather the past weeks has involved. Now they have grown into a fullblown army of Rhubarb.
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To restore order in the vegetable plot I plucked some of them yesterday to use in a cake. Here is what went down (like, quite literally, along with a strong cuppa pitch black coffee) ↓


SPONGE CAKE AQUA FABA BASE

(Recipe courtesy Kakboken utan Ägg & Mjölk)

100 grams soft margarine
2½ dl sugar
1 dl aqua faba
1 dl corn starch
1½ dl plain yoghurt
3½ dl flour
2 tsp baking powder
1 tsp vanilla sugar

1. Set oven to 175°C. Prepare a dish (circa 20 cm diameter) with butter and bread crumbs/semolina. 2. With an electric mixer, whisk margarine, sugar, aqua faba and corn starch together until fluffy consistency. 3. In a separate bowl, combine flour, baking powder and vanilla sugar. 4. Place dry ingredients along with plain yoghurt into the aqua faba-butter mixture, folding it into a unison batter using a spatula. Be careful not to over work the mixture. 5. Bake for 40-50 minutes. Once a dipstick comes out clean from the middle, the cake is done. Leave to cool completely in its dish on oven rack.


MARZIPAN AND CREAM “CHEESE”

almond paste
vegan cream cheese, like tofutti original

Use a couple of tablespoons each. Grate almond paste before combining with cream cheese.DSC_0397


VEGAN LEMON CURD

(Recipe courtesy of MinimalistBaker)

1 can (~414 grams) coconut cream
2 tbsp lemon zest
1 dl lemon juice
2 tbsp arrowroot powder (I opted for corn starch)
1-2 tbsp maple syrup

Place lemon zest and coconut cream in a small saucepan. Combine lemon juice and corn starch separately until no lumps remain, then add to saucepan. Add maple syrup, one tablespoon at a time. Bring mixture to a low bubble (not boil!!) whisking often. Once mixture starts to thicken, keep on medium to low heat until a visible ribbon appears when pulling a spoon along the top. Adjust sweetness/acidity ratio by adding more maple syrup respectively lemon juice until appealing the likes of your taste buds.
Let set for 15 minutes, before transferring to a clean jar. Cover with plastic wrap (making sure the plastic touches the curd) or else a film may appear. Refridgerate for at least 5-6 hours.


RHUBARB COMPOTE

400 grams rhubarb
½ dl sugar
½ dl water
1 vanilla pod
(1,5 tbsp potato starch + 2 tbsp water)

Rinse and stem rhubarb, then cut into inch long pieces. Add to small saucepan along with sugar, water and seeds from vanilla pod. Let simmer for 10 minutes until rhubarb has softened. If you want a thicker compote, add the potato starch mixture. Let cool in fridge before adding to cake.


DSC_0392After assembling all, or some, of the pieces – cover with whipped dairy free cream and fresh strawberries. Voila!

What are your favourite cake fillings?

There is likely to be left over lemon curd, may I suggest you use it for:
Strawberry & White Chocolate Muffins with Lemon Curd.

Aqua Fabulous Pancakes + My Hopes for 2017.

Best thing about days off: When you manage to get out of bed at a reasonable hour to cook up a luxury breakfast in shape of a pancake pile!

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AQUAFABULOUS PANCAKES.

Makes 12-15 American style pancakes.

→ 3,5 dl flour
→ 2 tsp baking powder
→ ½ tsp bicarb soda
→ a pinch of salt

→ 3 dl dairy free milk
→ ½ dl vegetable oil
→ 1 dl aqua faba
→ 1 tbsp brown sugar
→ 2 tsp vanilla extract
→ 2 tsp Apple Cider Vinegar (alt. white wine vinegar)
→ vegan butter for frying

First beat the aquafaba and brown sugar in electric mixer for a couple of minutes until stiff peaks are formed. Meanwhile, mix your dry and wet ingredients in two seperate bowls. Add the dry mix to the wet ingredients and fold gently to combine, avoid excessive stirring. Finally, fold in the AF fluff.

Heat a skillet on medium heat for a couple of minutes, then reduce to low, melt the vegan butter and add approximately ½ dl of the batter per pancake. Fry for about 3 minutes on each side, until bubbles start to appear on the top.

Serve drizzled with freshly squeed lemon juice and maple syrup.

Tip: Try not to flip the pancakes more than once, as the more you flip – the dryer the pancake.


Processed with VSCO with t1 preset… And on a completely different note – My 2017 Aims:

I hope you have not tired of reading summaries regarding the new year and its possibilities. Personally, I find it rather inspiring and these ideas are what I have jotted down in my notebook the past weeks. Things to complete or aim for the upcoming 12 months:

– Crochet a blanket out of granny squares.
As seen amongst the interiors of character Mickey’s house in the netflix series Love. I want one! Just need to get my patience act together, as I think that might be a main ingredient.

– Practise hand lettering more.
I have spent so much money on buying pens the past months, but I suppose it is like spending money on theraphy. Because that is exactly what it feels like, getting into a flow of doodles and brush writing and have hands covered in coloured lines when you are done.

– Bathe in the North Sea.
This is sort of a bucket list thing. Even though Scotland and beaches might not be exactly synonyms, I survey the North Sea every working day and it would be pretty cool to have taken an actual dip in it!

– Eat properly.
By this I mean I want to make the effort of eating 3 meals a day. I have always a breakfast person but have started neglecting that the past couple of months in before → very fragile, hangry duckling come the afternoon!

– Get inked.
(Hi mum!) I have not one but two tats planned out, just need to make an appointment at this point.

– Stretch properly. And often.
Pretty self-explanatory. But as Seinabo would sing, ain’t getting any younger…

– Not consume on impulse, nor any brand new garments.
To make a long story short – I do not want to purchase anything from a store chain for the entire year, but rather look for it – that thing that I believe I “need” – in op shops. (In terms of underwear and socks I am still to decide whether this will apply.)

– Watch Earthlings in full.
Can you imagine the horrors of this documentary and its imagery when I have tried but failed to finish it 3 times. I never make it longer than half way through. It just breaks my heart, but still I want to finish it because I do not think ignorance is bliss.

– Travel to Japan.
Also hoping to make at least another trip before the year ends, but final destination is  yet to be confirmed. Perhaps another one around the Highlands.


Recipes for your left over Chickpeas:

4-ingredient Sweet Potato Falafel.
Sweet Potato & Roasted Chickpea Buddha Bowl.
Green Tofu Quiche with Chickpea Crust.

Celebrating bidsummer, vegan lemon curd & floral crowns.

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DSC_0807DSC_0820DSC_0814DSC_0826DSC_0833DSC_0841Happy Midsummer – and here is a cavalcade of photos! Since my 23rd birthday took place on the 23rd, and the following day coincided with the Swedish Midsummer, I took the liberty of creating my very own holiday – namely BIDSUMMER (birthday midsummer, get it?) yesterday.

The weather was gloomy here in Scotland so I turned the living room into a floral haven and set the table with veganized versions of dishes with typical midsummery flavours, such as elderflower, strawberries, dill and new potatoes.

As our main we had Vegotekets dill- and lemon marinated tofu and parsley cream along with Annie/Vegokäk‘s French new potato salad with asparagus. As for dessert, I made a cake with aqua faba meringue, vegan lemon curd, coconut cream and strawberries marinated in mint, olive oil and lemon. It was D-I-V-I-N-E!
To wash it all down the mandatory nubbe of some leftover rum and licorice (Tyrkisk peber!) and elderflower cordial mixed with prosecco.

Aquafaba Buckwheat Brownies.

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I tend to go through phases where I obsess over certain things, foods in particular. My most recent phase is a brownie making one, which I so far have not had any complaints about in this household. In fact, these brownies are so tasty that me and my boyfriend normally eat them straight from the tin.)

Prior to this obsessive state, my taste buds really craved for some buckwheat flour so that is what I used for my brownies. Now I know it has a fairly peculiar flavor that mightn’t be everybody’s cuppa; however you can easily  sub it for regular wheat flour etc.
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This recipe is one of the gems I’ve found through a Swedish vegan foodie facebook-group and it tastes so similar to our national prime Kladdkaka (Mud cake), but without the butter and eggs. Nor wheat flour in this case…

You’ll need:

→ 1 dl buckwheat flour
→ ½ dl almond flour
→ 4 tbsp cacao powder
→ 2 tsp vanilla sugar
→ a pinch of salt
→ 6 tbsp aquafaba (liquid from a pack o’beans)
→ 2 dl brown sugar
→ 50 g dark chocolate
→ 100 g dairy free butter

Downloads181. Start oven at 175°C.
2. Melt the butter. Drop the chopped up chocolate in there once melted, to let it melt together from the heat of the butter.
3. Combine flours, cacao, vanilla sugar + salt in a mixing bowl.
4. Whisk aquafaba + sugar together.
5. Pour down the butter, followed by the flour mixture, little by little. Do not whisk, just stir.
6. Pour into a breaded (in my case “coconuted”) tin and bake for about 15-17 minutes, until a toothpick comes out sticky but not batter-y.
IMG_4064Ta-daa! With the left over chickpeas you can always make a Buddha Bowl!