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Island Source 

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Vegansus 

As the year comes to an end with shorter days, Christmas markets have opened with twinkling lights for us to enjoy festive food and gifts. Shop windows are stacked with goodies, and the first people are choosing Christmas trees to take home. Cosy Christmas nights indoors with friends and family aren’t complete without watching Christmas movies, decorating the tree, baking biscuits or Christmas stollen. But many vegan Christmas dessert recipes require a lot of preparation and time, so we have a delicious quick and easy vegan dessert, without baking which is based on baked apple.&nbsp; We’re here to show you don’t need eggs or dairy to prepare a scrumptious dessert. <h2>Ingredients for 2 portions:</h2>2 red apples100g vegan whipped cream100g vegan crème fraîche100g vegan butter40g blanched or ground almonds3 tbsp brown sugarDash of brown rumPinch of cinnamon <h2>Method:</h2>• Wash the apples and remove half the peel. Remove the seeds and dice the apples into small cubes.&nbsp; • Put the vegan butter in a frying pan over medium heat, add the apple cubes and let them fry for about 5 minutes until they are golden-yellow ish. Increase the heat, add the brown sugar and a dash of rum to let the apple chunks caramelise, then take them off the stove. Make sure they stay soft and juicy. • Whip the vegan cream (100ml is approx. 100g) or use store-bought whipped cream. If you use a vegan cream that's unsweetened, add a bit of sugar before whipping it. Afterwards, mix the cream together with the vegan crème fraîche in a mixing bowl. • Grind the blanched almonds using a blender or mortar and pestle, or use ground almonds. Add to the apple chunks and add a good pinch of cinnamon. • Add everything together in a bowl and mix. Then use a hand blender to blend everything until the mix becomes creamy.&nbsp; • Pour the mixture into dessert bowls and leave them in the fridge for about 10-15 minutes before serving. • To garnish, caramelise small apple cubes in vegan butter with brown sugar until they become sticky. Enjoy this vegan treat with your friends and families.&nbsp; Want to bring more sweetness into your home? We have another easy vegan dessert - our <a href="https://www.v-landuk.com/article/brownie-recipe-you-are-going-to-want-to-try" rel="noopener noreferrer" target="_blank" style="background-color: transparent; color: rgb(75, 172, 72);">decadent brownies</a> and who can resist a vegan cream liqueur over winter? Check out <a href="https://www.v-landuk.com/article/3-tasty-vegan-cream-liqueur-alternatives-to-try-this-winter" rel="noopener noreferrer" target="_blank" style="background-color: transparent; color: rgb(75, 172, 72);">3 of our favourites</a>.

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Apple crème: Quick and easy vegan dessert

Based on Italian cuisine, this tomato, garlic and rosemary focaccia is a fun recipe that adds an extra special something to that summer evening. Tear, share and enjoy with friends and family, or dip into a hearty soup, stew or pasta dish.&nbsp; <h2>Servings:</h2>12 <h2>Time:</h2>230 mins<h2> </h2><h2>Ingredients:</h2>500g/4 cups strong bread flour7g fast action dried yeast1 tbsp sugar350-400ml warm water2 tsp saltOlive oil1 tsp flaky sea saltBunch of rosemary sprigs200g cherry tomatoes1 bulb garlic <h2>Method:</h2>• Pop the flour and salt into a large mixing bowl, combine and make a well in the middle. • In a jug, mix the yeast, sugar and water and leave for a couple of minutes. • Pour the liquids onto the flour and combine until you have a dough. • On a floured surface, knead the dough for 5-10 minutes until soft and smooth then cover and leave for an hour. • Preheat the oven to 180ºC/350ºF/Gas Mark 4. • Wrap the garlic in kitchen foil and pop on the middle shelf to cook for 40 minutes. Remove from the oven and once cool, squeeze out the cloves and set them aside. • Put the cherry tomatoes in a bowl, drizzle with a little oil and a pinch of salt and set aside. • Oil a baking tin (approx. 25cm x 35cm) and then place your dough into the tin. Stretch it so that it fills the bottom of the tin and leave it to prove for another 30 minutes. • Increase the oven temperature to 200ºC/390ºF/Gas Mark 6. • Make uniform dimples in your dough using your thumb. Press a clove of roasted garlic in each and have fun placing cherry tomatoes and rosemary in each dimple as you wish. Or scatter the rosemary on top… get creative. Drizzle over some more olive oil, a tablespoon of water and 1 tsp flaky sea salt. • Bake in the oven for 20 minutes or until golden. While the bread is hot, drizzle over some more olive oil. Share and enjoy. This recipe has been provided exclusively by <a href="https://www.instagram.com/veganrecipeclub/" rel="noopener noreferrer" target="_blank" style="background-color: transparent; color: rgb(75, 172, 72);">Viva! Vegan Recipe Club</a>. For the perfect dessert to complement, try our <a href="https://www.v-landuk.com/article/melt-in-your-mouth-chocolate-cake" rel="noopener noreferrer" target="_blank" style="background-color: transparent; color: rgb(75, 172, 72);">melt in your mouth chocolate cake</a>, or <a href="https://www.v-landuk.com/article/brownie-recipe-you-are-going-to-want-to-try" rel="noopener noreferrer" target="_blank" style="background-color: transparent; color: rgb(75, 172, 72);">ultimate vegan brownies</a>.

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Tomato, garlic and rosemary focaccia

We have some amazing news we’ve been bursting to share with fellow V-Lander’s … we’ve teamed up <a href="http://www.instagram.com/Veganrecipeclub" rel="noopener noreferrer" target="_blank" style="color: rgb(75, 172, 72); background-color: transparent;">Viva! Vegan Recipe Club</a> to share some of the most delicious, inventive, truly scrumptious vegan recipes with our readers once a month! Now, cold soup may not sound like everybody's cup of tea, but on a hot summer’s day, it goes down a treat. Light, refreshing and absolutely full of flavour, there’s a reason the Spanish adore Salmorejo chilled soup. Enjoy! <h2>Serves:</h2>4-6 people <h2>Time:</h2>5 - 10 mins prep1 hour standing time <h2>Ingredients:</h2>1 large slice good quality bread (we use a ciabatta)&nbsp;4 large ripe tomatoes, roughly chopped2 clove garlic roughly chopped3 tbsp extra virgin olive oil1 green pepper cut in half with seeds removed. Roughly chop half for soup, and finely slice the rest&nbsp;for garnish1-2 tbsp cider vinegar - (1 to taste, add more if needed)50ml waterLarge pinch salt <h2>Method:</h2>• Soak the bread in a shallow dish of water for 30 secs on each side • Blend the soaked bread, tomatoes, garlic, olive oil and chopped pepper • Add the cider vinegar, water and salt. Blend to a smooth soup consistency, adding water if needed if it’s too thick for your taste. • Check seasoning and add more salt / vinegar / pepper etc. to taste. • Chill the soup in the fridge for at least one hour, then drizzle with extra virgin olive oil and a sprinkling of black pepper. • Garnish with optional extras.

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Salmorejo chilled soup

According to <a href="https://en.wikipedia.org/wiki/Chocolate_brownie#:~:text=5%20Sources-,History,the%20Chicago%20World's%20Columbian%20Exposition." rel="noopener noreferrer" target="_blank" style="color: rgb(102, 185, 102);">Wikipedia</a> we have a Chicagoan socialite named Bertha Palmer to thank for inspiring the creation of the brownie. The legend dates back to 1893 when she asked the pastry chef of the Palmer House Hotel, owned by her husband, to create a dessert suitable for the ladies attending a local exhibition. She asked for a piece of cake that could be more easily packed for their lunches and the brownie was the result.&nbsp; Today, brownies are ubiquitous and have an almost universal appeal. What is thrilling about this sweet treat is its diversity around the possible taste and texture combinations. It can be cakey, chewy or fudgy depending on how you proportion the key ingredients. The topping options are also almost endless. Pecans, jam, peanut butter, chocolate chunks, raspberries, to name but a few. Here at V-Land we think we have the perfect brownie recipe that flawlessly balances the flour-to-fat ratio with all our chocolatey and sweetness needs. We top with a borderline utopian mix of nuts and even more chocolate. However, if this misses the mark for you, once you have mastered the brownie base you can top with whatever you like. Go solo with a single ingredient or get experimental and mix ‘n’ match in varying quantities. You are in full control of your topping destiny. <h2>Ingredients:</h2>¾ tbsp ground flaxseed2 tbsp lukewarm water260g plain flour50g cocoa powder125g caster sugar100g brown sugar½ tsp baking powder¼ tsp salt¾ tbsp vanilla extract200ml soya or rice milk210ml rapeseed oil80g pecans80g dark chocolate – chips or chopped <h2>Method: </h2>• Preheat the oven at 180°C. • Combine the flaxseed and water and set aside. • Grease and line a 10” by 7” baking tray using oil or vegan margarine. • Add all dry ingredients to a bowl, mix and hollow out the centre before adding the wet ingredients including the flaxseed/water mixture. Stir to combine before transferring to the baking tray. • Evenly spread the brownie mix and sprinkle the nuts and chocolate over the top, distributing uniformly including the edges. • Bake for 25 minutes. Leave in the baking tray for 5 minutes before removing to cool. Once cooled, cut to the desired size and shape and enjoy.

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Brownie recipe you are going to want to try

There aren’t many things nicer than a hearty pie; being vegan or having multiple food allergies shouldn’t have to interfere with you enjoying one. Our editor <a href="https://www.instagram.com/nutritionwitholi/" rel="noopener noreferrer" target="_blank" style="color: rgb(102, 185, 102);">Oli</a> shows us how to make a vegan, allergen-free mushroom pie. <h2>Ingredients:</h2>280g gluten-free vegan puff pastry – store-bought or homemade25g dried porcini mushrooms500ml boiling water500g potatoes1 tbsp cornflour2 tbsp cold water70g double concentrate tomato purée1 tbsp olive oil1 red onion1 leek2 tbsp of a mix of fresh rosemary, sage &amp; thyme1 tsp black pepper1 orange bell pepper2 carrots250g portobello mushrooms <h2>Method: </h2>• Place the dried porcini mushrooms in a large bowl, add 500 ml of boiling water - and set aside for 30 minutes. • Peel and parboil the potatoes in salted water. Drain and set aside. • Wash and finely chop the vegetables, herbs, and spices. Preheat the oven to 200°C/180°C for fan ovens. • Season to your taste with salt and black pepper throughout the recipe. • Pour the soaked porcini mushrooms and their liquid through a sieve set over a large saucepan. Set aside the mushrooms caught in the sieve. • Get out a small bowl, mix 1 tbsp cornflour with 2 tbsp cold water until it becomes a smooth paste. • Pour the cornflour paste into the saucepan with the mushroom liquid - bring it to a boil while constantly stirring. Mix for 1 minute at the boiling point then remove from the heat. Add the tomato purée and mix until it reaches a smooth consistency. • Heat 1 tbsp olive oil in a large oven and stove proof dish over a low heat. Add the finely chopped red onion, leek, garlic, black pepper, and fresh herbs. Cook for a few minutes - stir frequently. • Add the finely chopped orange bell pepper, carrots, portobello mushrooms and porcini mushrooms. Cook for 10 minutes - make sure the ingredients do not stick. • Dice, then add the potatoes. Fry for 3 minutes stirring often. Pour the mushroom/tomato stock into the dish and mix well. ⠀ • Set the gluten-free vegan puff pastry over the top of the dish use scissors to cut it so it just fits inside the top of the dish, allow it to settle on the top of the ingredients. Use a fork to crimp around the sides of the dish - do not make holes in the puff pastry. • Cook in the oven for 30 minutes, make sure it is crisped up and cooked - this may vary among brands and if homemade.

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Vegan, allergen-free mushroom pie

There is nothing quite as satisfying as a cup of tea, complemented by a slice of warm, melt-in-your-mouth, gooey, chocolate cake. Have we got your taste buds tingling? We hope so, because here’s one of our very own V-Land home-made recipes to share with you lovely lot! <h2>Ingredients:</h2> <h2>Chocolate cake mix:</h2>200g self raising flour150g cocoa150g caster sugar2 medium overripe bananas or 3/4 cup strawberry jam1 tsp vanilla essence6 tbsp soy milk (or your fave alternative plant milk ie: coconut/oat/almond/cashew etc)1 large mixing bowl, wooden spoon, 2 small cake tins <h2>Chocolate ganache icing mix:</h2>200g vegan chocolate of your choice120ml Alpro single cream200g icing sugarSmall saucepan, mixing bowl, wooden spoon <h2>Method:</h2>• Preheat the oven to 180°C/gas mark 6. Line cake tins with greaseproof paper and olive oil. • Add the self-raising flour, cocoa, caster sugar and either the over-ripe bananas or strawberry jam (whichever you opted to use) to a large mixing bowl and mix together with your hands until light and crumbly. • Add the 6 tablespoons of plant milk of your choice, mix with a wooden spoon and until a runny batter consistency. Add more if required until runny. Lastly add the teaspoon of vanilla essence and mix through.This is your chocolate cake mix. • Distribute the cake mix evenly between both cake tins and pop in the oven for 20 minutes. At 20 mins pop a fork in the middle of the cakes to check if they’re cooked through. If still runny, cook for a further 5 mins and repeat. When the fork comes out ever so slightly wet, your cakes are ready to remove from the oven to cool. • Whilst cakes are cooling, prepare your chocolate ganache:&nbsp; • Add 120ml alpro single cream to a small saucepan and stir continuously on a low heat with a wooden spoon, once hot (but not boiling) add in the dark chocolate gradually piece by piece and continue to stir until smooth. Turn off the heat and then add the icing sugar gradually, whilst stirring, until you get a thick, runny, consistency. This is your chocolate ganache icing. • By now your cakes should have cooled. Pop one as the base on a plate and slather generously with ganache, place the second cake on top and push down slightly. Lastly using a flat knife add the remaining ganache and slather over the top and sides. Leave to cool at room temperature for a min of 30 mins before serving.Continue to mix everything around to avoid anything sticking to the pan. Reduce the heat if things are sticking. • Extra tip - goes great with strawberries and / or sprinkles - tuck in!

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Melt-in-your-mouth chocolate cake

One myth we can all hold our hands up to be true; is that a vegan’s favourite food is grass.&nbsp; It’s delicious. Surprisingly tasty, yet equally tasteless, and the perfect addition to any breakfast, lunch, or dinner dish. Not only is grass truly satisfying to nibble on, it is packed with nutrients and antioxidants, a great source of key vitamins and minerals and exceptionally high in vitamins A, C and E, along with iron, magnesium, calcium and amino acids.&nbsp; To help you get your grass fix, today we are excited to share with you our mind-blowing recipe for the ultimate grass ice cream. Our in-house recipe is simple, with only 3&nbsp;ingredients needed, and you will have the most creamy, smooth, indulgent, grass-green ice cream to share with friends and family: <h2>Ingredients:</h2>350g fresh grass trimmings (must be fresh - not store bought!)500ml dairy free milk of your choice (we recommend oat for extra creaminess)&nbsp;2 scoops of crushed ice To make this tasty treat just in time for the upcoming April heatwave, all you have to do is blend the ingredients together for 45 seconds and transfer to an airtight container, leave to freeze overnight and the scrumptious frozen sweet treat will be ready to serve the following day!&nbsp; Whether you love your ice cream scooped in a bowl or atop a cornet with sprinkles and sauce, we are certain you will love this culinary delight. Grass ice cream is a V-Land all time fave recipe, especially during the summer months - refreshing and full of goodness. Let us know what you think of this super simple recipe, and tag us in your creations on our <a href="https://www.instagram.com/vlanduk/" rel="noopener noreferrer" target="_blank" style="color: rgb(102, 185, 102);">Instagram</a>! <img src="https://res.cloudinary.com/v-land/image/upload/v1661902165/Image_1t_a1ee97b146.png" alt="man in red and white striped top with glasses hysterically laughing"><a href="https://www.shutterstock.com/image-photo/young-hispanic-man-wearing-casual-clothes-1823913215" rel="noopener noreferrer" target="_blank" style="color: rgb(102, 185, 102);">Krakenimages/Shutterstock</a> April Fools! Did we get you? We didn’t think so. We tried! If you didn’t guess already, we aren’t serious about grass ice cream, but we are serious about good, heartfelt, mouthwatering vegan food. And despite all the jokes, vegan food is more exciting than ever with new innovative and genuinely delicious vegan options added to the market on a daily basis. Whether you are craving a McPlant from McDonald’s or a tasty homemade vegan feast, there is something for everyone, and unsurprisingly, there's really no need to eat grass - unless you want to, we won’t judge.&nbsp; However, if you were excited to try out a new vegan ice cream recipe, look no further. We’ve got you covered. Here is a real (we promise!) recipe for a simple, 5 ingredient vegan ice cream that’ll get those tastebuds watering in no time. <h2>Ingredients:</h2>1 tsp vanilla extract85g cocoa powder&nbsp;800ml coconut milk175g sugar100g vegan chocolate chips <h2>Method:</h2>• Combine all ingredients together in a mixer until creamy and smooth, taste and adjust flavours as needed. • Transfer to a lined, freezer-safe container and cover loosely. • Freeze for at least 2 hours for a soft serve ice cream, leave overnight for a firmer ice cream. This ice cream will last in the freezer for up to a week, and you can adjust the recipe to make as much as you would like, enjoy, and happy April Fools day everybody!

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Grass ice cream recipe

Far Breton is a time-honored dessert from the region of Brittany in northwest France. Far is the word for flan in the local dialect, while Breton refers to the region’s French name, Bretagne, so the name means “flan from Brittany.” This delectable treat made with liquor-infused prunes is something that would appear on the menu at La Dame Verte, the restaurant Léa runs in <a href="https://www.ashlandcreekpress.com/books/greenandred.html" rel="noopener noreferrer" target="_blank" style="color: rgb(102, 185, 102);">The Green and the Red</a>. It could also be a delicious and unique part of your Valentine’s dinner this year!Due to the chilling time required, you may wish to make this flan one day before, or at least a few hours ahead of time. <h2>Far Breton:</h2>(Makes 6 servings) <h2>Ingredients:</h2>200 g plain or cake flour25 g corn flour/corn starch⅛ teaspoon salt770 ml soya milk2 tablespoons (20 g) melted unsalted margarine/vegan butter75 g caster/granulated sugar3 teaspoons vanilla extract225 g pitted prunes (about 25)60 ml cognac or rumIcing/powdered sugar for decoration <h2>Method:</h2><h1>• Preheat your oven to 180°C (350°F). Grease the bottom and sides of your baking dish with margarine and dust with flour, tapping out the excess. I used a 1.1 litre rectangular dish measuring 25 x 15 x 5 cm; a square dish of the same volume would also work.</h1> • In a small saucepan, warm the prunes with the liquor over medium heat, stirring occasionally, until most of the liquid is absorbed. Remove from heat and set aside to cool. • Sift the plain flour, corn flour, and salt together into a medium-sized mixing bowl. In another bowl, combine the soya milk, melted margarine, sugar and vanilla extract. Slowly incorporate the liquid mixture into the dry ingredients, whisking gently until incorporated and taking care not to overmix. • Place the prunes evenly in a single layer over the bottom of the baking dish. Carefully pour the batter over the prunes. Bake in the preheated oven for 40 to 45 minutes. Remove from oven, let cool to room temperature, and then chill for at least two hours before serving to allow the flan to set. • Cut into squares and, immediately before serving, dust with a bit of icing/powdered sugar. Chill remaining flan and eat within two or three days. Elisabeth Lyman is the English translator of <a href="https://www.ashlandcreekpress.com/books/greenandred.html" rel="noopener noreferrer" target="_blank" style="color: rgb(102, 185, 102);">The Green and the Red</a> by Armand Chauvel, a romantic comedy (and comedy of errors) set in a small French town in Brittany in which the lives of Léa, the idealistic owner and chef of the vegetarian restaurant La Dame Verte, and Mathieu, the carnivorous marketing director of the town’s biggest pork producer, collide and take them to unexpected places.&nbsp;

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Dessert for your valentine

We all have dishes we used to love as meat-eaters and still find ourselves thinking about. Though most meals are easily veganised, you are more likely to find a plant based burger to cater for non-meat eaters than you would, for example, a veganised carbonara. Wouldn’t you love to step into an Italian restaurant and have ‘Vegan Carbonara’ as an option? But it’s just not a dish which is often listed on a menu. And when it does, it simply doesn’t quite fit the bill. So, our staff writer Holly Farndell shares with us her super simple recipe that has become her go-to carbonara recipe. It ticks all the right boxes - it's comforting, super flavourful and very simple. It doesn’t require a food processor or soaking cashew nuts. You can pick up everything you need from Sainsbury’s Local just around the corner. <h2>Vegan Carbonara:</h2>Cooking Time: 20-30 minutes - (serves 2). <h2>Ingredients:</h2>½ punnet of chestnut mushroomsA couple of glugs of olive oil3 cloves of garlic (Add more or less depending how much you love garlic)Sliced vegan bacon (Holly’s personal favourite for this recipe is Vivera Plant Bacon Pieces, but there are tonnes of options to choose from)1 carton of vegan single cream (Holly recommends Alpro Soya Cream - usually available in any free-from section, or Oatly Single Cream)Juice of half a lemon1 tsp Italian herb seasoningA pinch of salt + black pepper1 tsp Salt1.5 tbsp Stubb’s Liquid Smoke (can be found in local health food stores, or use 1 tsp Smoked Paprika as an alternative)3 tbsp Nutritional yeastA sprinkling of vegan Parmesan (to taste)4 nests of dried Tagliatelle <h2>Method:&nbsp;</h2>• Start by finely chopping or mincing the garlic cloves, and set to one side. • Slice your mushrooms. Holly’s preference is to slice thinly as they get a bit crispier (and some people can be put off by big chunks of mushrooms). • Heat your pan on a medium heat with a splash of olive oil. Once the pan is hot, add in your chopped garlic and mushrooms and toss them around to ensure all the mushrooms are coated in oil. Add a pinch of salt and pepper to season and continue to turn the mushrooms and garlic. • After 2-3 minutes, add half a packet of your sliced vegan bacon to the pan. Add a dash more oil if things are starting to stick. • At this point, you can start to prepare your pasta. Add some water to a separate saucepan on a high heat, and add a teaspoon of salt.&nbsp; • Add liquid smoke to the pan with the bacon and mushrooms. • Continue to mix everything around to avoid anything sticking to the pan. Reduce the heat if things are sticking. • Once the pasta water is boiling, add in your Tagliatelle nests and continue to stir every 2-3 minutes to ensure nothing sticks. Dried pasta should be done between 7-9 minutes, but continue checking to ensure it's cooked to your preferred texture. • After 3-5 minutes (or when things are looking crispy), reduce the bacon and mushrooms to a very low heat.&nbsp; • Once the pan has cooled slightly, add half a carton of vegan single cream and mix everything together to allow the cream to combine with the smokey, garlicky goodness. • Add our Italian Herb Seasoning and 2 tbsp nutritional yeast, and stir into the mix. Increase the heat to low-medium, so there is a gentle simmer. • Whilst everything starts to thicken up, add the juice of half a lemon and the remaining 1 tbsp nutritional yeast and stir. • At this point, your pasta should be just about done. Before draining your water, add a splash (around a quarter of a cup) to the creamy sauce. Pasta water is not only amazing for binding everything together, it also helps to thicken the sauce. Then continue to drain the rest!&nbsp; • Add the cooked pasta into the mix making sure it's thoroughly coated in the sauce, and continue to simmer for 1-2 minutes. Add more cream to the mixture if it feels a little dry. • Serve the pasta into 2 bowls and top with a sprinkling of vegan parmesan. This recipe is perfect if you don’t have much time for cooking but still want something hearty to eat. Top the pasta off with some roasted balsamic tomatoes, some boiled fine green beans or tenderstem broccoli on the side. Or even a couple of slices of garlic bread to feel extra fancy!&nbsp;

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