Vegan MoFo 2019: Food song pun

So the development stages of this post were as follows:

Day one: fail to come up with any puns at all.

Day two: finally come up with pun but fail to think of like a single song lyric, title, or artist I like.

Day three: brain still refuses to put together a pun and a song. Kate suggests just taking a picture of a Greggs sausage roll. I refuse and instead bake a Blondie. Because I’m not making an Oasis reference and you can’t make me.

This is the Raspberry-Chocolate Chip Blondie from Vegan With A Vengeance.

Vegan Mofo 2019: Veganise a dish from a sci-fi/fantasy world

Back in March I made a really dictatorial post about tea on Instagram. It involved a list. There were weights, measures, and temperatures. I thought most people would just write me off as an snobby crank. And I think most people did but some people liked my post. I figure if people like a little too much detail they’ll love a lot more detail. So behold a post about tea, Earl Grey, hot. Two more variations and one cold brew variation.

When it comes to tea there are three things to consider. One is your ratio of tea to water. With Earl Grey you want to have 1g of tea per 100ml of water. I generally make 500ml for me and Kate so that’s 5g of tea. Your second consideration is temperature. For the best taste you need to keep your water between 85 and 95 centigrade. Then the third step to tea perfection is how long you’ll leave the tea in the water to steep. Three minutes is perfect for Earl Grey. Strain it out. You’re good to go.

Variation 1: Earl Grey With Rose Petals

A nice floral brew, perfect for a special treat on a weekend afternoon.

You want to use enough rose petals so that it’s about half of the weight of the tea. If you go for a second brewing you won’t get anything from the rose petals but the tea will still be good.

Variation 2: Earl Grey with Cacao Nibs

Adding roses brings out the floral notes of the tea; the cacao brings it back down to earth.


Again you want to use about 50% of the weight of the tea. the flavour really gets going as the tea cools.

Variation 3: Cold Brewed Earl Grey

You can be a snobby as you want about Iced Tea (Kate!) but it’s hot and I still need caffeine. Doing it as a cold brew rather than making hot tea and pouring it over ice preserves the flavour.


I’m really glamorous so I brew my tea in one of those promotional sports bottles. It holds 300ml so I use 3 teaspoons of tea. I leave it in the fridge for about 12 hours, or overnight then strain it. Yum.


Vegan Mofo 2019: Cook For Your Favourite Characters

Does anyone else have comfort reading? Books that you go back to when they are sick or sad or exhausted because you have to read something to get your mind off the aforementioned sickness or sadness or exhaustion but you can’t quite manage to concentrate on anything complicated? Well my anxiety is turned all the way up right now and I’ve been reading Anne of Green Gables again.

As much as I wish I was more like Anne my waistline is expanding much like Diana’s who regretted only having three raspberry tarts:

“The little girls of Avonlea school always pooled their lunches, and to eat three raspberry tarts all alone or even to share them only with one’s best chum would have forever and ever branded as “awful mean” the little girl who did it. And yet, when the tarts were divided among ten girl you just got enough to tantalize you.

And to make up for that disappointment I made a whole batch and ate three to myself.

Vegan Mofo 2019: Inspired by Your Favourite Show

Jane the Virgin started in 2014 and Kate watched her very first episode in… last week. She started watching it last week. And not because I was watching it and she trusts my excellent taste but because someone she admires on Twitter likes it. I’ve been watching it all this time and she hasn’t cared one bit.

But I’m not bitter.

She is absolutely obsessed now though and thought that we should make a grilled cheese for this prompt. Jane’s recipe is, of course, one-third white cheddar, one-third yellow cheddar, and one-third grated American cheese. That’s not going to work for Vegan Mofo so behold my thoughts on the vegan grilled cheese.

The Cheese

Follow Your Heart Shreds, Cheddar. Or Daiya, Cheddar Style, grated. Grated will melt easier and melting the cheese really improves the taste.

The Bread

Seeded multigrain or white. Either way it should come in a bag from a supermarket.

The Cooking 

Heat the pan, high heat. Butter the bread both sides and place them both in the pan. When the downwards facing side is browned flip one side, pop the cheese on and put the other side on top, brown side facing the cheese.when the bottom is browned flip over and cook until the bottom is browned and the cheese is melted. Cut diagonally because everything tastes better in triangles.

Vegan Mofo 2019: The Show Stopper (Junior Bake Off style)

I have two of my little cousins visiting me with my auntie (well she is my auntie and she’s their grandmother, so they are technically my cousins once removed but we’ll stick with cousins for the sake of simplicity.) Wait, where was I going with that sentence? Let’s try again…

I have two of my little cousins visiting me so I thought I’d let them take over the baking. We did a pizza masterclass. I made two batches of the dough from Vegan With a Vengeance, a big pan full of tomato sauce and had some cheese and basil on hand to top.

First they rolled out the pizza and spread the tomato sauce on top


Then then they added some cheese (Daiya mozzarella for us)


Then out of the oven and topped with basil and olive oil.


Then served! Thanks for the supper little cousins!

Vegan Mofo 2019: Afternoon Tea / Veganising The Nordic Baking Book

According to British culture guides, written by fans of Dr Who and distributed on the internet, we sit down for afternoon tea each day at 3pm. It involves tea, tiny sandwiches and cakes. In reality I’ve only ever had ‘tea’ once and I consider 3pm the stupidest time of day to stuff yourself with miniature foods. I mean it’s not that long after lunch and it’s way too close for dinner. You’re basically messing up two meals to have a platter of fancypants cakes. If you must have tea have tea for lunch, that’s what I’m saying.

All this is to say that today’s tea is a rushed affair. Slotted in between family visits and enjoyed at 8pm while writing this blog entry. To keep with the other theme of the week I made…

Chokaladskorpor – Chocolate Rusks

Veganised by replacing the butter with margarine and replacing the eggs with 6 teaspoons flax wisked with 9 tablespoon oat milk.

chocolate rusks

These are amazing. Happy chocolate cookies of love. Perfect for after a long day with a pot of white tea.

Vegan Mofo 2019: Quiche

Taking a break from Nordic Baking we move on to the technical challenge from this week of Vegan Mofo: Quiche. I have a few quiche recipes but I also have a picky wife so I cobbled a few of them together, added a little silken tofu for an extra giggle and made it with spinach. A Kate-approved filling.


For The Pastry 

170g plain flour
1/2 teaspoon salt
100g vegan margarine
Chilled water

Mix the flour and salt together.

Add the margarine to the bowl a tablespoon at a time. Mix in with your fingers until it forms large crumbs.

Add the chilled water, a tablespoon at a time, until it is liquid enough to bind the dough together.

Shape into a flat disk and refrigerate for 30 minutes. Preheat the oven to 220°C.

Once the dough is chilled roll it out into a nice big circle. Lay it over a cake tin and gently press down into the edges. Prick the base of the the pastry with a fork. Cut out a circle of baking paper and lay it over the base, weighting it down with baking beads or old beans.

pre bake

Bake without any filling for fifteen minutes. Meanwhile you can be working on…

The Eggy Filling

225g gram flour
300ml water
100g silken tofu
1/4 teaspoon black salt
1/4 teaspoon turmeric
1 tablespoon nutritional yeast

Blend together. That’s it.

The Spinach

125g of baby spinach

Wilt down with a little salt and pepper.

The Combo

Neaten up the edges of the pastry by knocking off the bits that are over the edge of the tin (try and be neater than me. I’m a bad influence)

Pour in the spinach and the eggy filling. Mix it all together a little bit.

Turn the oven to 160°C

Bake the completed quiche for 40 minutes.