It’s Peanut Butter Cheesecake Time!!! (vg)

Peanut-Butter-Cheesecake-Time

Yes! Another cheesecake recipe🙀. Just try and stop me making ’em.

This is basically an adaptation of my Buttery Biscuit Base Cheesecake recipe swirled with that smooth creamy delight that is peanut butter. 😻 🥜🥜🥜

The peanut brittle shards are a wild and a totally OTT decoration but it’s fun to make, just give it a crack!

You will need:

For the base:

  • 200g Hobnobs
  • 100g Pretzels
  • 100g Melted Vegan Butter

For the topping:

  • 150g Smooth Peanut Butter
  • 170g Cashews (soaked for at least 1hr in boiling water)
  • 250g Dairy Free Cream Cheese (Tesco & Sainsbury’s do a crackin’ one, try Violife in ASDA)
  • 250ml Coconut Cream
  • 150ml Maple Syrup
  • 1 tbsp Arrowroot Powder
  • 2 tbsp Lemon Juice
  • 1tsp Vanilla extract
  • Pinch of salt

To decorate:

Preheat your oven to 160C / 320F

To make the base:

  1. Take out the day’s aggression by bashing the hobnobs and pretzels to a crumb.
  2. Mix with the melted butter.
  3. Line a loose bottomed baking tin with baking paper.
  4. Tip the base mix to the tin and press down until firmly packed.
  5. Let him chill out in the fridge.

To make the topping:

  1. Add all of your topping ingredients, plus half of the peanut butter, to a blender. Blend until creamy.
  2. Once the mix is smooth, swirl in the remaining peanut butter.
  3. Whip out your chilled base. Pour on the topping mix.
  4. Bang in the oven for around an 50 minutes (you’re looking for the edges to be firm and the middle slightly wobbly).
  5. When he looks done, bring him out and let him cool.
  6. Take your little peanut brittle shards and poke them into the top in a haphazard yet gloriously arty arrangement. Like, you want it to be cool but not look like you care. 💁

I guess it’s peanut butter cheesecake time!! 🍌

DVx

It's Peanut Butter Cheesecake Time!!!It's Peanut Butter Cheesecake Time!!!

 

Killer Mac ‘n’ Cheese (vg)

Killer Mac n Cheese

I’ve yet to meet a person who doesn’t appreciate the hot dreamy joy that is Mac and Cheese. It is the ultimate comfort food to soothe your soul. This version is especially heart warming as it contains all of the taste without teat tugging the poor moos.

🐮 – “thanks guys “

I tried out a few existing vegan mac and cheese recipes and this is a bit of a remix of the my favourite bits. 🤙

You will need:

  • 400g Macaroni
  • 1 x Large Potato, Chopped
  • 1 x Large Carrot, Chopped
  • 1/2 x Onion, Chopped
  • 3 x Cloves Garlic, Chopped
  • 225g Cashews (Soaked in boiling water for at least 1 hour)
  • 1 Tsp Mustard
  • 1/4 Tsp Cumin
  • 1/2 Tsp Chilli Powder
  • 2 x Bay Leaves
  • Salt & Pepper
  • 2 Tbsp Nutritional Yeast (Going to stick an ‘optional’ here as I know it’s a pain in the butt to find sometimes. Better with, but still tastes pretty damn good without)
  • Decoration (optional) Finish with a few cherry toms to keep it fresh or breadcrumbs if you like it crunchy, just do what you do!

 

To make: 

  1. Preheat your oven to 190C / 375F
  2. Cook your mac as per the pack. Drain and set aside.
  3. Add your potato, carrot, onion and the bay leaves to a pot of boiling water. Cook until your veggies are soft. Drain, retaining half a cup of the liquid. Pick out those naughty bay leaves.
  4. Add the cooked veggies, garlic, drained cashews, retained veggie liquid, mustard, spices and nutritional yeast (if using) to a blender. Season with salt and pepper. Whizz him up until smooth.
  5. Add the pasta to a baking dish. Pour over the sauce. Mix and add any decoration to the top. If you want to make it extra cheesy, arrange a little heart on top with tomatoes❤️❤️❤️ Bake for 30 minutes.

A face filler that’s always killer. 👊

DVx

 

Killer Mac n Cheese

Killer Mac n Cheese

Did An Eat: Black Cat Cafe, Hackney.

It was a rainy, miserable excuse for a Saturday and I wasn’t feeling my best. Instead of sitting around with a little sad face, I decided to do a nice big vegan eat to cheer me up.

I consulted my loooooooong list of places to check out and settled on the comforting, home cooked offerings of the Black Cat Cafe in Hackney.

The cafe is homely, non-profit and run by volunteers, just the kinda thing to give you all the feels when you’re down. Surprisingly, I managed to get a table right away – top tip : it pays to go a little earlier on a Saturday!

The menu is ever changing and displayed on a chalkboard behind the counter. I’m terrible when it comes to making snap decisions and, in honesty, I wanted to put the whole menu into my face. Sensing my fear and desperation, the girl serving recommended the burger which I happily went with.

A moment of terror hit when I realised that I couldn’t see booze and had to settle for a no fun fizzy – I later discovered that it’s actually BYOB!

While at the counter, I couldn’t help but let my eyes wander over to the cakey goodness on display. You do like to entice me you naughty little Black Cat you! I scored myself a little blueberry topped chocolate cake.

Black Cat Cafe

I took a seat and, as I waited, the guy beside me was served an insanely tasty looking lasagne. The food envy was great. I was seriously about a second away from committing a pasta-ry theft crime when my burger arrived…

Black Cat Cafe

For those of you who love a big portion, this one was HUGE. If I remember, the whole thing cost around £7 so fantastic value for money! A detail often over looked in a good vegan burger is the bun and I loved the brioche style. The burger itself was a seitan style patty, hearty, super bitey and very tasty.

The wedges were fat, perfectly cooked and filled my little belly with warm happy potatoey satisfaction.

I was so full after the main that I had no room for my cheeky little cake. Fear not, he was cheerfully consumed with a coffee later on.

I had embarked upon a forage for comfort and the food at the Black Cat cafe was the edible equivalent of a giant embrace from a friendly bear.  Just be sure to bring a bottle if you’re a naughty little booze hound like me!

Official DV Rating: 4 out of 5 Aubergines 

🍆  🍆  🍆  🍆

DVx

Black Cat Cafe

Tofish & Chips with Tartar Sauce (vg)

Tofish and Chips

Since starting DV, I frequently have texts, emails, comments, paper aeroplanes thrown at me with all manner of vegan delights to add to my ‘to eat / make’ list.

One of those recommender offenders is friend and fellow dirty vegan, Sam. On a recent trip to Geordieland he tried a canny little faux fishy dishy at The Ship Inn, Ouseburn and tagged me in his tasty insta-share. It looked like propa lush scran, pets.

So lush, in fact, that I thought I’d have a bash at creating a similar version at home.

You have to trust me on this one, it seems like a strange recipe but it’s some kinda culinary sorcery. ✨ 👩‍🍳 ✨

 

You will need:

For the ‘Tofish’:

  • 1 x Block of Firm Tofu
  • 3 x Nori Seaweed Sheets
  • 2 Tbsp Olive Oil
  • Juice of 1/2 Lemon
  • Salt & Pepper
  • Cocktail sticks
for the Batter:
  • 225g Plain Flour
  • 330ml Can Beer
  • 170g Cornflour
  • 1 Tbsp Baking Powder
  • 1/2 Tsp Garlic Powder
  • 1/4 Tsp Cayenne Pepper
  • Salt & Pepper

For the chips:

  • 3 x Large Potatoes, Sliced into ‘chip’-like shapes
  • Sunflower Oil for deep frying

For the Tatar Sauce:

  • Vegan mayo (check supermarket ‘Free From’ sections or online)
  • Juice of 1/2 lemon
  • 2 x Large Gherkins, Chopped
  • 1 Tsp of Gherkin juice (from the gherkin jar)
  • 1/2 Tsp Mustard
  • Salt & Pepper to season

 

To make:

  1. Drain and press your tofu (ideally for 45 minutes, if you use a super firm block you can get away with 15mins). Once pressed, slice into three 1.5cm thick slabs.
  2. Marinade the the Tofu in the olive oil, lemon and salt and pepper for 15 minutes.
  3. Bring to the boil a pan of salted water and quickly blanch your chips for around 5 minutes. Drain very well.
  4. To make the batter, add all of the batter ingredients to a bowl. Mix well.
  5. When your tofu has bathed itself in flavour, wrap each piece in a sheet of nori. Secure with cocktail sticks.
  6. Heat a pan of oil to 180C / 356F for deep frying.
  7. When the oil is hot, add the chips and fry until golden brown. Remove the chippins from the oil and drain on a clean kitchen towel / kitchen paper.
  8. Coat each piece of tofu with the batter. Add straight to the pan of oil. Cook for a few minutes until golden brown. Remove and drain alongside the chips. Remove the cocktail sticks cos that shit’s a hazard!
  9. Making the tartar sauce is super simple. Just mix together the ingredients and you’re away!
  10. Plate up with a nice serving of peas and a couple of lemon wedges, or for added British authenticity, wrap in newspaper and enjoy by the sea. Preferably in the rain.

DVx

 

Tofu and Chips

 

Simo’s Health Sushi (vg)

 

Simo's Health Sushi

So this is the first edition of ‘Is Simo Vegan Yet?’ …and also the last.

I’d planned to tempt my long suffering friend and flatmate, Simo, to the dirty vegan side by attacking him with my culinary creations.

However, before I had the chance to write my first update, he only went and became a bloody vegan! 👏 🎉👏 🎉👏

He’s been veggie for 15+ years 👴🏻 When I first asked him whether he’d go vegan, he said that his biggest hurdles would be the cooking (which he hates doing) and the lack of croissants.

Since then, many many more convenient and tasty vegan foods have appeared in supermarkets – he mainly attributes his next level switch to the glorious Linda McCartney range and Jus Rol ready-to-bake croissants (the little game changers).

When Simo does put on his chef hat, however, it’s a special treat not to be missed and these little health sushi rolls are one of his signatures.  👌

 

You will need: 

300g Brown Rice

1 x Pack Nori Sushi Sheets

2 x Avocados, Peeled and De-stoned

1 x 400g Can Chickpeas, Drained

1 x Lemon

1 Tsp Wasabi Paste (Adjust to suit spice tolerance levels!)

1 x Cucumber

1 x Large Carrot, Peeled

1 x Red Pepper

2 Tbsp Rice Wine Vinegar

 

To make: 

  1. Cook your rice as per instructions on the pack. Set aside to cool.
  2. Put the avocado, chickpeas, wasabi and the juice of one lemon into a blender. Blend until you have a nice paste.
  3. Cut your cucumber, carrot and pepper into long thin julienne strips.
  4. When your rice is cool, add the rice wine vinegar and mix well.
  5. It’s time to roll! Since it’s a bit of a nightmare to explain, and I’m an arty one, I made this handy little infographic…Keep Rollin' Rollin' Rollin'
  6. Place a sushi sheet onto a flat surface (Pic 1). Spread on a thin layer of the avo and chickpea paste (Pic 2) leaving a 2cm gap at the top edge.
  7. Top with a thin layer of rice (Pic 3) – just enough to cover the spread.
  8. Arrange a line of carrot/cucumber/pepper strips (or a mix of all three if you want to go wild!) about 3cm from the bottom edge (Pic 4).
  9. Carefully fold the bottom edge of the sushi sheet over the strips (Pic 5).
  10. Tuck the sushi sheet under the veg strips (Pic 6) then continue to roll tightly. When you get to the 2cm border at the end, dampen with water to seal.
  11. Using a super sharp knife, cut into 3cm thick discs.
  12. Repeat until you have a small sushi army!

DV x

Simo's Health Sushi

Simo's Health Sushi

Beanz Meanz Tavče Gravče (vg)

Beanz Meanz Tavče Gravče

Last weekend, I visited the most beautiful Ohrid, Macedonia and I’m still having serious post holiday blues!

Do you blame me? Look at those damn views! 😍

Lake Ohrid

Lake Ohrid

Ludz and I try to travel as often as possible and love to stray from the typical tourist places. A post about my veganing around Macedonia and Albania is coming soon so keep ’em peeled! 👀  Follow me on Insta for a sneaky little peeky.

I noticed Macedonian baked beans – Tavče Gravče –  on the menu of the first restaurant we visited in Ohrid. I don’t care what anyone says, you cannot knock baked beans. I was sad to learn that their recipe contained bacon. Annoyingly, it was only on my return that I discovered that the dish is usually vegan and that this particular restaurant was just being a bit fancy by adding  🐷.

Anyway, since I missed out on the beany experience (and eager to evoke Macedonian memories while back in London) I decided to give the recipe a bash and create a quick simple take on the traditional classic.

Normally, the recipe is made with white beans, soaked overnight in boiling water but I’ve used canned cannellini lads for quickness.

If you do have time to prep the beans properly, definitely do so. I’ve no doubt it tastes better. Macedonians, please don’t be mad at me. 🙊

You will need:

2 x 400g Cans Cannellini Beans, Drained and rinsed

1 x Red Onion, Chopped

1 x White Onion, Chopped

4 x Cloves Garlic, Minced

1 x Yellow Pepper, Chopped

1 x Red Pepper, Chopped

1 x Green Chilli, Finely Chopped

1 x Dried Pepper (optional, they’re hard to find and pricey so omit if needed)

1 Tbsp Paprika

1 tsp Chilli Powder

100ml Sunflower Oil

2 x Bay Leaves

Handful Coriander

Small Handful Mint

Salt & Pepper

How to make:

  1. Preheat your oven to 200C/400F.
  2. Add 50ml of oil to a medium pan.
  3. Add to the pan: 1/2 the garlic, 1/2 the paprika, 1/2 the chilli powder and 1/4 of the chopped peppers and cook for a few minutes.
  4. Add in the beans and dried pepper (if using). Cover with water. Season and cook over a low heat for 30 minutes.
  5. While your beans are cookin’. In a second pan, add 50ml of oil, the onions and remaining garlic, peppers, chilli powder, and paprika. Cook over a medium heat for 10 minutes.
  6. Once your beans are cooked. Drain, retaining the liquid.
  7. Add the contents of the second pan (onion, pepper and spice mix) to a baking dish (earthenware is recommended for a better taste) then add the beans on top.
  8. Pour over the retained bean liquid.
  9. Tear up your coriander and mint and sprinkle on top. Add bay leaves and season well.
  10. Cover and whack him in the oven for two hours.
  11. Pick the bay leaves out before serving cos they nasty.

As cartoon waft lines snaked their way into the nostrils of all close by, Simon remarked that it ‘smelled like holiday’. Probably the best way to sum up this dish.

DVx

Macedonian Style Baked Beans

Macedonian Baked Beans

 

 

 

Dreamy Creamy Linguine (vg)

Dreamy and Creamy

 

Dirty Vegazine and Oatly sitting in a tree k-i-s-s-i-n-g.

Ok, I can’t help it. I love creamy food, it’s something I used to miss until I discovered the Oatly single cream. Nope, not a sponsored post. She just likes what she likes.

This recipe is another weekday winner. Easy to bash together and tastes great reheated.

You will need:

  • 400g Linguine (or, as you’ve probably noticed by the post imagery, tagliatelle will do. 😁)
  • 2 x 400g Cans Chopped Tomatoes
  • 2 Tbsp Vegan Butter
  • 125ml Oatly Single Cream
  • 100g Vegan Cheese
  • 1 Onion, Finely Diced
  • 3 Garlic Cloves, Minced
  • 2 Tbsp Olive Oil
  • 1tsp Sugar
  • Handful Basil, Chopped
  • Salt & Pepper

 

To make: 

  1. Cook your linguine/tagliatelle according to the pack instructions. When draining, reserve a third of a cup of the pasta water.
  2. Over a medium heat, melt the butter.
  3. Add the oil, then the all important onion and garlic duo and cook until nice and soft.
  4. Add the chopped tomatoes and sugar. Turn that heat down low and simmer the love for 25 minutes.
  5. Stir in the Oatly cream, vegan cheese and the pasta water.Saucy
  6. When it’s all mixed together. Stir in the linguine. Season like you mean it.
  7. Toss in the basil leaves and enjoy the creamy dream!

DVx

Dreamy and Creamy