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Don’t forget to update your Vegan Chickie links

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Giveaway at the new blog

As an incentive for everyone to head on over to the VEGAN CHICKIE site, I’ll be giving away a copy of Jonathan Safran Foer’s “Eating Animals”. Just go to the giveaway post at Vegan Chickie and comment to go in the running. I’ll be drawing a winner on the morning of Wednesday 16th Dec (local NZ time). Don’t forget to update your links and bookmarks while you’re there!

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Relocation Reminder

Just a reminder that the site is now located at http://veganchickie.com

Please update your links!

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Vegan Foodie is relocating

When I started this blog I was just a lowly vegetarian with dreams of veganhood, and so the address vegetarianchickie.wordpress.com was chosen.. it doesn’t seem entirely appropriate anymore since I’ve made the vegan commitment, so, we’re relocating to the more appropriate address:

http://veganchickie.com

Please update your links/rss feeds/bookmarks so that you don’t miss out on anything!

I’m a bit sad to say goodbye to this space, and to say goodbye to my nearly 6000 views (I was so excited to get to 10,000, but now we’ll be starting all over again! SO! To help us out, come over to Vegan Chickie, have a look around, leave a comment and visit often so we can get back the ground we lost!

Thanks everyone!

See you there!

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Vegan Chocolate Cake

This blog is now hosted at http://veganchickie.com

I think this chocolate cake is the easiest cake I’ve ever made, I’d barely even started and it was already baking away in the oven! Delicious too! It’s recipes like these that make me wonder why people bake with eggs and milk at all!

Vegan Chocolate Cake
(The Joy of Vegan Baking)

Ingredients:
1 1/2 cups (188g) unbleached all purpose flour
3/4 cup (150g) granulated sugar
1/2 teaspoon salt
1 teaspoon baking soda
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
1/3 cup canola oil
1 tablespoon white vinegar
1 cup cold water

+ the frosting of your choice

Method:

1. Prehead the oven to 180 degrees. Grease a baking pan. Combine the flour, sugar, salt, baking soda and cocoa powder in a bowl until thoroughly combined.

2.Create a well in the centre of the dry ingredients, add the vanilla, oil, vinegar and water, mix until just combined. Pour into your prepared pan, and bake for 30 minutes, until a toothpick inserted into the centre comes out clean.

3. Cool on a wire rack. Cool completely before frosting.

NOTE: you can also use this mixture for cupcakes, in that instance check after 15 minutes to see if cakes are done.

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Vegan Vegetable Curry (slow cooker)

This blog is now hosted at http://veganchickie.com

To be honest I wasn’t a huge fan of this mild curry, I prefer my curries to be really rich and spicy and so I wasn’t going to post it, but it occurred to me last night that there are some people who actually love their curries lovely and mild, so I figured I would post it and you can just decide for yourself! Serve with Basmati rice and chutney!

No Hurry Vegetable Curry
(Fresh from the Vegetarian Slow Cooker)

Ingredients:
1 tbs peanut Oil
2 large carrots, sliced on teh diagonal
1 onion leek, chopped
3 garlic cloves, minced
2 tbs curry powder
1 tsp ground coriander
1/4 tsp cayenne pepper
2 large potatoes, peeled and diced
8 ounces green beans, ends trimmed and cut into 1 inch pieces
1 can chick peas, drained and rinsed
1 can diced tomatoes, drained
2 cups vegetable stock
1/2 cup frozen green peas, thawed
1/2 cup canned unsweetened coconut milk
Salt

Method:

1. Heat the oil in a large pan over medium heat. Add the carrots and onion, cover and cook until softened, about 5 mins. Add the garlic, curry powder, coriander, and cayenne, stirring to coat.

2. Transfer the vegetable mixture to your slow cooker. Add the potatoes, green beans, chickpeas, tomatoes and stock; cover, and cook on low for 7 – 8 hours.

3. Just before serving, stir in the peas and coconut milk and season with salt. Taste to adjust the seasonings.



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Vegan Pancakes

This blog is now hosted at http://veganchickie.com

Another recipe with just an end result photo.. sorry about that! Will make sure I am better prepared with a charged up battery next time!!

This recipe is from The Joy of Vegan Baking.

I really LOVE this cook book and anyone who is even remotely interested in vegan baking really should get themselves a copy, it never ceases to amaze me. This pancake recipe is SOOO good.. even just thinking about it makes me want to make up another batch! Now if I could just invent a vegan nutella to slather my pancakes with I’d be all set!

Vegan Pancakes
(The Joy of Vegan Baking)

Ingredients:
1 cup unbleached all-purpose flour (or half all-purpose and half whole wheat)
1 tablespoon baking powder
1/4 teaspoon salt
1 cup non-dairy milk (we used soy)
2 tablespoons canola oil
3 tablespoons liquid sweetener such as maple syrup or apple juice concentrate (we used orange juice)
Additional oil or vegan butter for cooking (optional – depends on your pan)

Method:
Combine the flour, baking powder and salt in a bowl. In a separate bowl, combine the milk, oil and sweetener.

Add the milk mixture to the flour mixture and mix just until moistened, a few lumps are okay (Don’t overmix or the pancakes will be tough).

Heat a nonstick pan over a medium head. (add some oil if required but with a nonstick pan you won’t need it)

Pour the batter onto the griddle to form circles about 10cm in diameter. Cook the pancakes for a couple of minutes on one side, until bubbles appear on the surface. Flip the pancake and cook the other side until golden brown.

This recipe makes 8 to 10 (super delicious) pancakes.

I served mine with fresh fruit and some vegan choc chips.. OMG! Delish!

IMG_0074

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