Vegans are not freaks

There is absolutely no reason why vegans should not have brownie so here I post a easy and great chocolaty brownie recipe. I really like brownies that have a lot of chocolate and I find that normally recipes that call for two kinds of chocolate are the best there should be a difference between "chocolate cake" and "brownie" Ingredients: 2 cups of plain flour 1 and a half cups of demerara sugar 1 cup of cocoa powder 1 teaspoon of salt 1 teaspoon of baking powder 1 cup of vegetable oil 1 cup of water 100 gr of melted dark chocolate nuts (optional) Preheat the oven at 180 degrees Centigrades. Mix all the dry ingredients and then add the vegetable oil, the water and the chocolate. Mix well and stir in the nuts. Put it in a suitable oven dish, 10x5 inch or 25x17 cm aprox. is what I used. I covered it with grease paper to make it easier to clean afterwards, but otherwise cover the inside of te dish with some oil or soy spread. Cook for around 20-25 min, let

I know this is a really easy and simple recipe that might not even be worth putting on a blog, but I thought that it was important to show how good vegan cream is. I hadn't given it a try until a couple of months and I am amazed. I tried Oat cream first because I didn't like soy milk, but I wasn't very impressed. I am loving soy cream! So, ingredients: (I made it for two people which for me is half a packet of pasta) 1 tablespoon of olive oil/vegetable oil (is up to you) 1 chopped onion 3 cloves of garlic half a brocolli, just cut the florets 1 carton of soy cream (or as much or as little cream as you like) half a packet of linguini pepper cayenne pepper Depending in how cooked you like broccoli start before or after you put the pasta in boiling water, most pastas take around 10 min. I like to start before because I like brocoli with a bit of bite but not too much. So in a pan with hot oil but the garlic, stir and add the onion. When they are both a bit cooked

This is a wonderful soup, I took the idea from Madhur Jaffrey's "World of the East Vegetarian Cooking" and basically changed the method used because hers was a bit time consuming and in my opinion unnecesary as it turned out great, although I have no doubt that it must be even better if you do it her way! (which I will try one day) Ingredients (serves 2-4) 1 big chopped onion 1 chopped clove of garlic 1 teaspoon of ground cumin seeds 1/8 teaspoon of turmeric a pinch of cayen pepper (to taste) 1 can of coconut milk 3 cups of corn (I used frozen corn which she suggests in her recipe) The recipe calls for freshly grated coconut which I did not use and also a teaspoon of sugar which I didn't put it in for no particular reason. In a pan add some vegetable oil and when its hot add the onion and the garlic and stir until it is translucent. Then add the spices and stir well. Add the coconut milk and the corn, bring to a boil, and cook for aprox 45 min at low hea

(Serves 4) This is a really nice soup that I had in a restaurant in Buddapest called Menza, and then tried at home. It has a lot of flavour and a wonderful texture.  (If you are looking for a vegan friendly restaurant in Buddapest, Menza it is not the one). 1/2 kilo assorted mushrooms (I used cremini, oyster and shitake) 150 grams chestnuts (I used vaccuum packed ones) 1 onion or 2/3 shallots 2 sprigs of fresh thyme if you have it Vegetable stock Olive oil Vegan cream Soften chopped shallots in oil. Add chopped mushrooms and saute until liquid evaporates. Add chestnuts, thyme and about 1 litre vegetable stock. Simmer for about 20 mins. Liquidize and season to taste. Add cream just before serving. I think the flavour would be even better the following day if you manage to wait.

I made this soup with my sister the foodie in Vienna. It's easy to make, cheap and really delicious, perfect for cold winter days. Ingredients (4-6 servings) 4 garlic cloves, sliced A couple of tablespoons of olive oil About 4-6 cups vegetable stock, or enough to cover the beans Two cans of white beans, strained but not rinsed Half a savoy cabbage, cut into quarter inch strips 1/2 tsp dried oregano 1 bay leaf 1 tbs lemon juice Salt and pepper, to taste In a pot, put the olive oil and garlic cloves over medium heat. Once the garlic starts sizzling add the stock to keep the garlic from browning. Bring the stock to a boil and reduce a little (about 10-15 minutes). Add the beans and the bay leaf. Cook for about five minutes and add the oregano and the cabbage strips. Cook until it has softened and add the lemon. Taste for seasoning and adjust if necessary. Cook covered for a further five minutes. You can substitute the beans and the cabbage for any beans and leafy green

Hello vegan lovers, Today I made Black Bean Soup and Homemade Flour Tortillas for my family. The tortillas are really different from the ones you get in the store, they are a little bit thicker and the have a lot more taste, they are soooo much nicer!  The recipes are really easy and really nice, I think the hardest ingredient to find is the black beans, but if you live in the UK Morrisons usually has them or try an Asian supermarket. Ingredients: (for 2-4 servings) two cans of black beans (400 gr), rinsed 1 chopped medium onion 4 chopped cloves of garlic 1 chopped pepper (I prefer green) 1 chopped chili (depending on how spicy you like it choose a different kind of chili) 1 cube of vegetable stock 1 can of chopped tomatoes 1 tsp of cumin some chili powder water salt fresh coriander (cilantro) For the flour tortillas: 2 cups of plain flour salt 1/4 cup of vegan spread (butter substitute, usually made of soya, for example "Alpro soya spread") about a cu