Coffee and Date Loaf

Mmmmmmm. I was making a starter for my Jim Lahey bread with rye (on the left of the picture. To make it rye I add 1/2 cup of rye flour/meal and only 2 1/2 cups white flour. I also use the rye as the dusting flour), I added sunflower seeds and remembered my bakery days and the delicious coffee and date loaf. So I went searching and found this recipe. The only changes needed to make it vegan was to use dairy-free margerine and I replaced the egg with a heaped teaspoon of egg replacer. I also added a little extra baking soda.
This is a delicious bread/cake. Super moist and fairy simple. Definitely one to make for when friends come around. (On the right in the picture).

Vegan carrot cake

Most vegan carrot cakes call for pineapple, of which I had none. This one makes use of a syrup to add moisture and sweetness to the cake. Here is the recipe.

I also put on top a halved amount of this cream cheese frosting (and added some choc chips as decoration).

Heavenly Choc Cupcakes and Chickpea cutlets

The brilliant cookbook writers Isa Chandra Moskowitz and Terry Hope Romero have several books out- all of which are vegan. One of them being Vegan cupcakes take over the world.

This is their recipe for Chocolate cupcakes and the heavenly frosting.

Another recipe was for Chickpea cutlets. My husband adores them. They are reminiscent of schnitzels and taste wonderful with a squeeze of lemon.