Filed under: Food
Ingredients
250ml soya milk + 2 tbsp
200g plain flour
80ml sunflower oil
75/80g sugar
4 tbsp unsweetened cocoa powder
1 tsp apple vinegar
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp bicarb. of soda
a pinch of salt
Icing
125g icing sugar
80ml peanut butter
60g margarine
2 tbsp soya butter
2 tbsp soya milk
2 tbsp cornflour
Directions
1. combine the soya milk and vinegar in a separate glass and leave to rest
2. in a separate bowl sift the flour, cocoa powder, salt, bicarb. of soda and baking powder
3. add the oil, sugar and vanilla extract to the soya milk mixture and then the slowly add the wet ingredients to dry ones so to have a smooth batter
4. fill in your cupcake paper holders allowing a little space for the cake to rise. bake in the oven for about 20 mins at 200°C
5. to make the icing cream the margarine, soya butter, peanut butter and soya milk together in a large bowl
6. then sift in the icing sugar and cornflour, incorporating it so that it won’t fly when you start beating
7. beat for about 5 mins on high and then cover the cakes once they have cooled down
Filed under: Food
Ingredients
500ml pineapple juice
2 golden kiwis
two good handfuls of fresh mint
Directions
1. blend everything together and serve chilled. that easy!
Filed under: Food
For those cold, grey and rainy spring days that unfortunately we have plenty of here in Be*lin.
The broth is easily made with some veggie stock and some soya sauce, ginger, carrot and celery (I had actually used this as my stock to boil seitan in the morning) and then just added some broccoli, brown lentils, buckwheat and topped up with ground almonds. As easy as that.
