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Vegan Chocolate Torte
Ingredients: 400 grams (8oz) crushed digestive biscuits. 4oz melted vegan margarine. 1 tub vegan 'cream cheese' (eg Bute Island Sheese, original creamy). 1 small tub vegan 'cream'. 2oz castor sugar. Juice of half a lemon plus the grated rind. 2 tbls agar flakes. 150 grams dark chocolate (70% cocoa solids). Method: Mix crushed biscuits and melted margarine together. Place in a flan tin (with removable base) and press down firmly. Stir Sheese in a saucepan over a medium heat. Mix in agar flakes and simmer for a few minutes. Mix sugar, cream and lemon together. Add the chocolate (melted in a microwave for 1 minute or until liquid). Then blend this mixture with the Sheese. Pour this combination on top of the biscuit base. Bake for 30 minutes at 160c. Serve with summer fruits and a scoop of vanilla vegan ice cream (eg Swedish Glace) as shown in the photograph. Notes: The minimum flan size is 23mm (9 inch). This is the size of the torte in the photograph. A larger flan will produce a thinner torte. Some ingredients (eg Bute Island Sheese) might have to be sourced from wholefood shops). Uhuru Wholefoods, 48 Cowley Rd, Oxford (01865 248249) will supply any difficult-to-get items. Mrfrees, 16/05/09 Recipe: Scrambled Tofu. (Serves 2) One pack (220 grams) plain or smoked tofu, drain and chop. Heat 2 - 3 tablespoons of oil (rapeseed, sunflower or olive oil) in a lidded pan and add the chopped tofu. As this softens scramble with a potato masher. To this mixture various ingredients can be added (eg mushrooms, peppers, leek or onions). Also, a sliced avocado is a delicious option. Season with freshly ground black pepper and a dash of soy sauce. Can be served on toast or placed on top of a salad. Scrambled tofu is quick and easy to make, tastes good hot or cold and is very nutritious. Tofu contains all 8 essential amino acids. Mrfrees, 15/05/09 Special guest menu items at The Mission Mexican Grill for National Vegetarian Week! Courgette & Sweetcorn Squash & Paprika (weekend special) Caponata (ratatouille) Come and try them all! The Mission, 13/05/09 Local National Vegetarian Week (NVW) events in Oxford. Stall in Cornmarket (Sat 23rd May) with leaflets, recipes and free food samples. From 11am to 3pm. OxVeg picnic (Sun 24th May) Hinksey Park, Abingdon Rd. From 3.30pm, please bring food to share (this must be vegetarian and vegan). Booking essential, please contact Heather Shepherd on 01865 765580. Local OxVeg media rep - Paul Freestone 01865 251947 or 07929 101149 Mrfrees, 12/05/09 |
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