Author: mitsu

L♥VE

L♥VE

Loves is back! A summary of things I have been loving recently: ♥ Yum Bun. After trying them for the first time at Giant Robot in Canary Wharf, I sought them out in Spitalfields Market. Currently their crispy tofu bao is the only veganisable option they have […]

Phung Kay Chinese New Year Dinner 2018

Phung Kay Chinese New Year Dinner 2018

Last month I celebrated Chinese New Year for the first time, Mr Ikeda has Chinese heritage and whilst Chinese food is probably his favourite we have never actively taken part in celebrations. Well, thanks to Phung Kay that is all about to change.

Review: My Vegan Travels

Review: My Vegan Travels

I was super excited when we were offered a copy of My Vegan Travels, the latest book by Jackie Kearney for review. I already have Vegan Street Food and have been following Jackie since her stint on Masterchef where she was the first vegetarian chef to reach the finals. (more…)

Review: Who Gives a Crap

Review: Who Gives a Crap

I used to be super conscious of trying to be the most ethical I could be, but since having another child and working hard the last few years, I have felt like they have gone past in a blur and I’ve been more concerned about […]

Veganuary

Veganuary

Well, we are already a week and a bit into February but I think a roundup of (probably the most successful ever) Veganuary is definitely required. ‘Intense’ is definitely the word that springs to mind when I think back on the whirlwind that was last month. Veganism […]

White Chocolate Caramel Mini Bundt Cakes

White Chocolate Caramel Mini Bundt Cakes

 

WHITE CHOCOLATE CARAMEL MINI BUNDT CAKES

February 6, 2018
: 32 min

By:

Ingredients
  • 63g margarine
  • 50g white chocolate
  • 33g brown sugar
  • 45g agave
  • 80ml milk
  • 1/2 tsp ground chia seeds
  • 1 1/14 tsp water
  • 1 tsp lemon juice
  • 75g flour
  • 25g self-raising flour
  • 1/2 tsp baking powder
  • FOR DECORATION
  • 50g white chocolate
  • sprinkles
Directions
  • Step 1 Preheat oven to 160ºC,
  • Step 2 In a pan melt the margarine and 50g of white chocolate with the milk, agave and brown sugar.
  • Step 3 Whisk the chia seeds with water and add to the melted chocolate mixture once cooled. Also add the lemon juice.
  • Step 4 Sieve the flour, self-rasing flour and baking soda.
  • Step 5 Add the flour to the wet ingredients and mix until just combined.
  • Step 6 I use a silicone mini bundt tin, if you are using a metal one grease it well before filling.
  • Step 7 Bake for 32 minutes then transfer to a baking rack to cool.
  • Step 8 Once the cakes are cool remove from the mould or tin, if your bundts have domed you can level them off so they sit flat using a bread knife
  • Step 9 Melt the remaining chocolate in a bowl over a pan of boiling water.
  • Step 10 Drizzle the chocolate over each cake and add sprinkles before the chocolate hardens.
Supermarket Sweep

Supermarket Sweep

Have you had a good look at your supermarket recently? I mean *really* looked, just so all you Veganuary babies know, this is not how supermarkets have always been, but vegan veterans also take note. When things change gradually it is so easy to take […]

Hackney Down with the Vegans

Hackney Down with the Vegans

Lucky old Hackney has two vegan markets. And lucky me I got to check both out this weekend with some Insta lovelies Lucy, Sally, Erika and Sara. But wait, there is MORE luck.

Alcohol

Alcohol

Wine

Although wine (as well as sherry and port) is essentially made from grapes and would therefore be presumed to be vegetarian or vegan, sometimes animal products are used in the production process. These include fining agents (which remove unwanted particles during the making of the wine) and substances used to clarify the wine (make the wine ‘clear’):

  • Casein (milk derivative)
  • Egg white aka albumin (to filter red wine such as clarat and rioja)
  • Bull’s blood (in Mediterranean wines now illegal in EU countries)
  • Isinglass (derived from sturgeon and other fish)
  • Gelatine (made from boiled bones, skin and tendons of animals)
  • Chitosan (derived from shells of shrimp and other crustaceans)

Luckily there is bentonite, which is a special clay which vegan wine producers use instead to clarify their wines, and some wines are not clarified or fined at all. Unfortunately these wines may not have such information on their labels, so a little more investigation and research may be required before popping down you local offy to pick up a bottle. But things are getting better the Co-operative lists the full ingredients of its own brand wines, Marks and Spencer and Sainsbury’s label vegan suitability and most of the major supermarkets are starting to provide more information. Also check the Eating Out section where you will find most of the vegetarian and vegan restaurants listed serve suitable wines (and check the list of veggie pubs (yes really!) below). Shops that sell organic and biodynamic (and there was us thinking organic couldn’t get any more virtuous!) wines are also likely to be good places to source the vegan variety.

Beer & Cider

Wing Tai, Staples Corner

Again animal derived clarifying agents may be used, but alternatives are Irish moss, seaweed or artificial agents.

Spirits

The Vegan and Vegetarian Society both agree that most spirits are vegan but of course along with the obvious no-nos (such as anything dairy cream or egg based) there are other things to look out for:

  • Campari contains cochineal that unfortunate bug used to colour things red.
  • Malt whiskey and Spanish brandy may have been aged in casks previously containing non vegan sherry.
  • Imported vodkas may be filtered with bone char (burnt bones).

There are several lists floating around out there on the internet which we have provided below, but with no way of knowing when they were last updated, your best option for finding out if your favourite brand is vegan would be to contact the producer directly. Otherwise just stick to the Vegan Society approved stuff or even make your own!

More information and lists:

and where to buy online:

Most importantly where to drink (♥ INDICATES A VEGAN ESTABLISHMENT):

The Rise of the Donut

The Rise of the Donut

This is going to be another one of those ‘I remember when’ posts of which this year, in particular, has happened quite A LOT. Not just because I’m getting old(er) but 2017 has seen veganism blow up like never before. Just so you know, I’m classified […]