You’re happily making your recipe and then find your tofu is too sloppy for the job.
If you’re in the UK, chances are you are using Cauldron tofu. It contains more
You’re happily making your recipe and then find your tofu is too sloppy for the job.
If you’re in the UK, chances are you are using Cauldron tofu. It contains more
If you like pickles and mayo you’ll love this dip. It combines a creamy texture with the sharp tang of vinegar and pickles. It’s really quick to make.
Fairfoods Review 2013
Changes were afoot this year at Fairfoods, because it was the first full year we’ve done without making mail order cakes for Blue Lotus Cakes (which is no
We made two of our favourite dips today and wanted to share them with you. The black olive tapenade (pictured right) is whizzed up in a food processor and the
At first glance this looks complicated but each step is quite simple. And if you have some cake ready to pull out of the freezer you can save time.
Prepare in
This recipe makes a light, moist cake. You can vary the flavourings to get lemon, lemony vanilla or chocolate flavour. Variations are given at the end of the recipe.
15 floz
This recipe makes light crispy pancakes, great with lemon juice and maple syrup/agave nectar/sugar. Also try with chocolate sauce or vegan ice cream.
4.5 oz (130g) plain white flour
2 teaspoons baking
This is our wheat-based nut roast. It has a few steps to it – toasted hazelnuts, charred pepper etc. – but they really add to the flavour.
However if you want
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Use your favourite vegan chocolate for this.
Ingredients
16 standard greaseproof cupcake cases with roughly a 4.5cm diameter base60g creamed coconut (the coconut in a block)75ml soya cream35ml golden syrup150g desiccated
Happy (belated) World Vegan Month!
On World Vegan Day, 1 November, we took part in a vegan outreach table in Exeter to celebrate.
An estimated 300 people came up to the table