Every time I tweak my vegan cupcake recipe I think it’s my best one ever, so there have been quite few declarations of “No, this is definitely my final cupcake recipe!” throughout the past few months. However, I feel quite confident saying that this chocolate cupcake recipe is now my go-to one, and I finally feel like it doesn’t need any further changes. It originally came about as a modified version of my mini three tier cherry chocolate cake recipe, and I’ve used it to make many a birthday cupcake since, so I thought it was about time it appeared on the blog. The addition of vanilla icing and vegan honeycomb pieces make these chocolate honeycomb cupcakes an extremely indulgent and tasty treat!
Today’s recipe is another vegan ricotta and sundried tomato recipe (see my previous recipe for vegan ricotta and sundried tomato ravioli), but this time with the addition of my favourite herb, basil. I’ve tested this recipe with both dried basil and fresh basil, and this time dried basil won due to the more intense flavour. If, however, you find yourself with no dried basil, you can sub the dried basil for a large handful of fresh basil (finely chopped). It still tastes great that way, I just preferred the flavour with the dried.
Pinwheels are a favourite snack of mine because I love puff pastry (although not enough to attempt making my own yet!). Pinwheels are also really quick and easy to make which is great, because when I want a snack I want it as soon as possible! As well as making a great snack on their own, these pinwheels are great paired with a salad for a light lunch, or as a side to a tomato soup if you fancy a change from bread.
On my recent lemon basil pasta recipe post I mentioned that I had been working on getting together some quick and easy recipes for work nights where I don’t feel like (or don’t have the time to) spend a long time in the kitchen making dinner. This mexican couscous salad is my latest 10 minute recipe – all that’s required is to cover the couscous and spices with boiling water, chop or gather together the remaining ingredients and then mix and serve!
Leftovers store well in a sealed container in the fridge for around five days – just omit the nutritional yeast and avocado and add these just before serving the mexican couscous salad. There’s only two of us at my house, so I like to make up this full batch for dinner and have the leftovers for lunch at work the next day – so as well as being a quick and easy dinner, the leftovers also serve as a quick and easy lunch the next day too!
So aside from hearing that people could never go vegan because of cheese, the other excuse we vegans hear often is “but…bacon…”! I don’t know about you, but I definitely didn’t give up meat because I don’t like the taste, and the smoky saltiness of bacon is one of the flavours I’ve been trying to recreate since (but without, you know, the animal cruelty).
I’ve tried store bought vegan bacon, I’ve tried making vegan bacon out of seitan and I’ve even tried making vegan bacon out of coconut flakes, but none of them came close until my first attempt with tofu. I got the texture right on the first go but I wasn’t quite there with the flavour, so I’ve refined this recipe again and again until I got what I think is the best vegan bacon I’ve eaten. And I’m not just saying that because it’s my recipe. Promise!