VEGETARIAN ORANGE SURPRISE CAKES, egg/butter free, Vegan option

This one's a (relatively) healthy indulgence...

Orange Surprise Mini-Cakes, Vegetarian (No, not eggs on cakes!) 
'Amazing! I could eat lots of these' 'Really airy & fluffy.' 'The bit of fresh orange was lovely.' Tasters

These delicious little Orange Cakes are as light & moist as traditional cake but are vegetarian, free from butter & eggs.  

They were created after the success of the Vegan Irish Coffee Chocolate Sponge for St Patrick's Day.  The Orange Cakes were inspired by Loving it Vegan.

Instead of plant milk full of additives, 67 opted for organic skim milk for the cakes and developed a butter-free frosting.    

But feel free to use plant milk (untested by 67) in the cake and a dairy free margarine in the icing.

Cost: £3.25'ish (4/2024)
Makes: 16 mini-cakes

Equipment:  

silicone mini cupcake tin, holes 3/4inch/2cm deep
med cupcake liners






Ingredients:
   220gm/7oz plain flour
   200gm/7oz sugar
   1 tsp baking soda
   1/2 tsp salt

  220 ml organic semi-skimmed milk (or non-dairy milk)
    2 tbsp orange zest 
    1 tsp orange essence
    1 tsp vanilla 
   80 ml light veg oil
   15ml white vinegar

Icing:
   30gm/1oz strained yoghurt or non-dairy margarine
   200gm/7oz sifted icing sugar
   orange segments


Method:

1. Preheat oven to 180c/350
2. Line small cupcake tins with 18 med cupcake liners (they'll stand up over the rim of the mould)
3. Mix flour, sugar, baking soda & salt; stir well
4. In a separate container, mix milk, vanilla, orange essence, oil & vinegar
5. Form a large depression in the dry ingredients; pour in liquid
6. Using a hand-held whisk, draw in the ingredients along the bottom and sides of the bowl and mix thoroughly without overbeating 
7. Fill cupcake liners to just below the top (an ice-cream scoop helps); bake 18-20 mins or until a toothpick inserted in centre comes out clean
8. Cool; prepare icing 
9. Using a small paring knife with sharp tip, cut out a cone-shaped hole 
10. Fill with half an orange segment then cover with icing 

Icing

1. Remove segments from 1 orange (see below); cut each into halves 
2. Beat yoghurt & icing sugar until thick & soft but still holding its shape; add a bit more icing sugar if necessary 
3. Add orange essence, mix
4. Stuff the pointed end of the orange segment into the cone-shaped depression; push down to just below the top 
5. Using a piping bag or spoon, cover with thin layer of icing

Comments:
'I could eat lots of these in a row; they're not too rich and will please those who don't want too much sweetness but also those who love sugar.  It's rare that I wish I had the recipe but I do want to know how to make these.' 14 year old schoolboy
'Airy & fluffy; very more-ish.' Female Council candidate
'The fresh orange hidden in the middle was lovely.' Political Agent
'Absolutely great; really nice and light.' 20-something campaign manager

Tips:

• yoghurt adds tanginess to the icing which is usually offset by the orange essence and the oranges; a bit of maple syrup could make the icing more appealing to the very young
• 67 ran out of white flour and used about 25gms/1oz wholemeal flour which didn't seem to affect taste or texture

To peel oranges, slice off the top and bottom so that the orange sits nicely.  Slide a knife between the peel/pith and the flesh and press downwards, following the curve of the orange. 
Remove any bits of pith 

Slide a sharp knife between the membrane to the left of the segment and the flesh. Turn sharp edge of knife upwards between the flesh and the membrane to the right of the segment.   



   

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This recipe has been developed by B  Lee/ Bright Sun Enterprises.  They may not be reproduced, in any form, without the author's written permission.

VEGAN LARB (THAI SPICY MINCE), quick cook, low-fat, wallet-friendly, meat option

A splendidly exotic fast & simple meatless main that stuns carnivores... 

Vegan Thai Hot & Spicy Mince, perfect for spring
  'Delicious; any meat eater would be very satisfied.' Taster 

A die-hard carnivore and fan of Thai food tested this dish without knowing it was vegan and loved it!  

Thai Larb is one of those speedy, delicious meals for professionals and busy families -- something to look forward to after a hard day. 

Thai food doesn't feature largely in 67's repertoire but this one's so tasty!  The spicing is beautiful...just the bearable side of hot alongside sour and sweet in an exquisite marriage of palate-tickling flavours.  

Traditional larb calls for minced poultry, pork or lamb; either of these can replace tofu but turkey or chicken mince are better for the cholesterol or diet conscious. 

Some diners may prefer a hotter or wetter version of larb; if so, take the higher recommended amount of ingredients. 

In Thailand, larb's usually served with sticky rice and a papaya salad.  In the west, we like it in lettuce cups or piled on rice or noodles. The fast option is to serve it with noodles which are ready in only 5 minutes. 

67 has given alternatives for ingredients that may be out of the reach of some budgets.   

Cost: £3.50, whether veggie or carnivore (2018)
Feeds: 2 

Ingredients:
  small red onion coarsely chopped
  3 spring onions coarsely chopped
  2 dried shitake mushrooms, reconstituted in 1/3 cup boiling water 20 mins (save liquid) stems removed and halved  OR 4-5 large mushrooms, halved or quartered 

  220-250gm/7.7-9oz pressed firm tofu (see method below) - original weight 280gm - that's been frozen & defrosted in advance

 2-3 tbsp peanut or light veg oil   

1/2-1 tsp chilli flakes OR a med fresh chilli, membranes & seeds removed, in fine dice
  1/2 tsp siracha or tabasco (opt but 67 included it)
  1.5-2 tbsp soft brown sugar
  two-third tsp fish sauce (vegan brands for vegans) or light soy sauce with a small chunk of fresh pineapple
  1.5-2 tbsp finely sliced lemongrass OR the zest and juice of a lemon
  large clove garlic, grated
  1 tbsp peeled, grated ginger
  zest & juice of 1.2-2 limes
  1-2 tsp reduced salt soy sauce   

 15 small mint leaves
 1/4 cup cilantro leaves
  
 4-6 tablespoons veg stock, including some of the mushroom water

 garnish: small carrot, peeled & finely shredded 
              3-4 raw green beans or mange tout, finely shredded 
              finely chopped salted peanuts

Method:

1. Using both hands, squeeze excess liquid out of the tofu -- reducing 280gr  to 220gms (it's easy if the tofu has been frozen & defrosted).  
2. Throw 3/4 of it in a blender and process roughly until tofu looks like mince (or rub tofu between hands). Tear the rest of the tofu into bite-sized pieces. Set aside. 
3. Prepare lemongrass: remove the bottom couple of fibrous inches (the bulb), peel off brown leaves, bash with a rolling pin until the fragrance is unmistakeable, slice thinly.
4. Retrieve dried mushrooms from soaking liquid; squeeze out most of liquid; remove stems; set aside
5. Pour mushroom juice through a tea strainer lined with a bit of clean j-cloth (If using fresh mushrooms, measure out 1/3 cup stock or water) 
6. In a small bowl, mix chilli, hot sauce, sugar, fish sauce Or lemon juice & zest, garlic, ginger, lime zest & juice, reduced salt soy sauce and mushroom juice; set aside
7. Heat a wok or large frying pan over high heat
8. Coarsely chop onions & mushrooms; add with lemongrass to blender; pulse or roughly process 
9. When pan is smoking, add 1 tbsp peanut or other light veg oil; add onion, lemongrass & mushrooms to pan
10. Stir fry briskly until onions are translucent 1-2 mins;  scrape contents into the bowl with chilli & other seasoning; stir 
11. Return pan to heat; reduce to med high; add rest of oil, tip to coat surface
12. Add tofu mince; leave for a min to brown then briskly move round to prevent sticking 
13. Add bowl of aromatics plus mint & cilantro leaves; stir fry 1 min until heated through
14. Serve over carbs (if using); dust with chopped peanuts, carrot shreds and a few more mint & cilantro leaves

Comments:
'Delicious!  Smells very appetising; the taste is bright & refreshing. I love the busy flavours as I have been eating a lot of winter stews.  I didn't twig at all that the dish was vegan - any meat eater would have been very satisfied!' Political agent 
  
Tips:

• Vegans: remember to organise your protein: freeze tofu in advance; defrost in the morning.  
• supermarkets in Chinatown are now doing large packets of firm tofu which are not organic but give you 3x as much tofu as the cost of 280gms organic firm tofu.  What isn't used in your recipe can be frozen and used as vegan mince
• it's much easier to remove liquid from, and crumble, firm tofu if it is frozen and defrosted  

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More non-meat dishes on NavBar: Recipes II/Vegetarian...  

This recipe has been developed by B M Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.    

SKINNY ALMOST INSTANT BREAKFAST BREADS/BAPS, lower-fat, Frugal, Vegan opt, dairy free option

Skinnier Simple Speedy BBreakfast Biscuits...

1st posted 2018; updated 4/24

Wholemeal flour & yoghurt make these a healthier but still gorgeously tender Instant Breakfast Biscuits; they easily morph into Baps (photo below)

These, like the originals are simple in the the extreme, mixed in a few minutes, dropped by spoon or handsful onto a tray and baked in 15 minutes.  

But where the originals are relatively high in butter, this skinnier version is a better choice for those with cholesterol or diet issues.  67 replaced some of the butter with yoghurt and some wholemeal flour replaced white, adding heart-friendly fibre.   

The Skinnier Breakfast Breads  still have the crunchy outside and wonderfully tender inside but with a nutty lighter taste.

Serve warm for breakfast with boiled eggs and/or spreads or turn into Baps for fresh tender sandwiches.    

Cost: £2.25'ish (1/25)
Makes: 12-15 biscuits or 4 large sandwich baps

Ingreds:
     
    170g/6oz white flour
     85g/3oz wholemeal  flour       
      2 tsp baking powder       
      1/2 tsp baking soda       
      1/2 tsp salt
      1 tsp sugar (opt)
      
     1 cup dairy buttermilk, stirred OR dairy or plant milk that's gone off or has had a tablespoon of vinegar stirred in OR 75% dairy or plant yoghurt, 25% water  

       85gm/scant 3oz unsalted dairy or plant butter, melted & slightly cooled

       30g/1 generous oz dairy or plant yoghurt 

Method:

1. Preheat oven or air fryer to 220C non fan/425F 
2. Line baking tray with greaseproof paper
3. Mix buttermilk, melted butter & yoghurt
4. Mix flour, baking powder, baking soda, salt & sugar 
5. Add liquid to dry; stir just until completely blended
6. Rest for a few minutes to allow to thicken 
7. Using an ice cream scoop, dessert spoons or clean hands drop the dough onto baking trays; aim for rustic/shaggy   
8. Bake in the centre of the oven 12-15 mins or until golden
9. Cool on a baking rack

Comments: 'I so love these; they're so quick and tasty.' Retired writer

Tips:

Sandwich baps from Breakfast biscuit dough:

utterly wonderful 

• The dough makes lovely sandwich baps: scrape the dough onto the lined baking tray in a rough square; roughly smooth it out and even the edges until it is about 1.5 inches /3.8 cm high; divide equally into 4; separate slightly and bake as normal 
• Vegan option: dairy-free milk, yoghurt & plant butter

          yeast-free breads, go toNav Bar Recipes II/ bottom page

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This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission

CREAMY SAUSAGE RICE, frugal, quick & easy, vegan option

A quick creamy sausage sauce on carbs makes an ambrosial meal...

Frugal but Fabulous Sausages in Cream over carnival rice

This thrown-together meal was so delicious, cook was almost dancing 'round the room. 

It was a quick solution to ravenous hunger on an indulgence day and  - apart from the cream - is lower in fat than normal.  But it didn't cost the earth.

The sauce can be served over pasta but the Blogger had run out; quick-cook* rice, ready in 12 minutes, was a happy compromise.  And it looked lovely studded with colourful vegetables.

The best, leanest sausages you can afford -- venison or wild boar - will ensure the dish is as healthy as it can be.  Only 2 or 3 are needed so costs are kept to a minimum.  

Poaching the sausages first releases excess fat. 

Cost: £1.50
Feeds: 1 but multiplies easily

Ingred:
   2-3 high meat sausages

   1/3 - 1/2 cup rice
   small handfuls peas and/or cubed red bell pepper and/or corn
   2 small spring onions, white and green, thinly sliced    
   1/4-1/3 cup whipping (lowest fat), single or double cream (maximum fat)

   pepper & salt

Method:

1. Pierce the sausages in several places with a fork; drop into boiling water, turn off heat; leave 10 mins
2. Cook rice according to instructions; 5 minutes before the end of cooking, scatter over peas, pepper and corn plus half the spring onion
3. Heat a frying pan on med-high; spray with peanut or light veg oil
4. Slice sausages thickly, brown on both sides - 1-2 mins
5. Reduce heat to simmer; add cream; season with salt & pepper
6. Stir veg into rice; pour sausages & sauce over; garnish with remaining spring onions

Comments:
'So delicious for something so fast and easy - one couldn't ask for more in a busy life.' Retired writer   

Tips: 

• Poaching several sausages in one go will provide a nice back-up in the freezer 

                                                                                                                                                    *Waitrose

                                                            More fast,fabulous dishes on NavBar/Recipes 1: Almost Instant...

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This recipe has been developed by B M Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.