Vegan Trifle

This was how I commemorated the Millenium – at midnight on 31 December 1999 a few of us were sat around a bonfire in a suburban Edinburgh garden getting tucked into some vegan trifle! The recipe makes 2 trifles or you can have one trifle and a fruit sponge pudding. Trifle purists will argue of course that you have to have whipped cream and hundreds and thousands on top, but spongey-jelly-fruit with vanilla dessert is good enough for me! The sponge recipe was adapted from Neal Barnard’s lowfat recipe for Fruit Cobbler.

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Vegan Birthday Cake (Sponge Sandwich)

This recipe was adapted from the Vegan Carob Sponge in the Engine Shed Recipe Book and is the standard cake we use for family birthdays and any other time a lovely light sponge sandwich with “buttercream” icing and jam filling is required!

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Tofu and cashew nut roast

Credit for this recipe goes to Nature’s Gate wholefood shop in Edinburgh, sadly now no longer in existence. This “Festive Roast” is so easy to make, turns out so well and has a very pleasant taste and texture that it has been the centrepiece of my Christmas day dinner for the last goodness knows how many years. (I say it is easy to make, but I suppose that is assuming you have access to a food processor to make the breadcrumbs, pulverise the cashew nuts and mix the tofu and stock together!)

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Coconut Balls

This is another recipe for the sweet tooth and again it is inspired partly by the Engine Shed Recipe Book, though the initial credit must go to our friend Sheila Hyslop. Warning: the vegan adaptation is still somewhat experimental, so please attempt this recipe with a “trial and error” attitude, particularly when preparing the carob coating and olive oil. If you can’t get hold of carob that works well, substitute with vegan cooking chocolate, though we found that chocolate melts more in the hand when the balls get eaten.

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