Vegan Pancakes 

Ingredients:
1/2 cup plain soya yoghurt
1 cup all purpose (plain flour) or wholewheat flour
2-3 cup water
2 tsp ground pepper
sesame seeds (optional)
Pinch of salt
Lemon for squeezing
Brown sugar or maple syrup

Directions:
Mix flour, salt and sesame seeeds together, then add yoghurt and water. Blend into a well mixed batter. Test by dripping a drop of batter into a glass of water. If batter sinks to the bottom without dissolving, the right thickness has been achieved. If batter is too thin, add a a little more flour and test again.

Preheat  a non-stick frying pan over medium heat. Add some oil if desired. Pour a spoonful of batter into heated pan. Tilt pan to spread batter evenly into a thin round cake. Cook pancake until edges are golden brown. Use a spatula to turn pancake over and cook other side until golden brown. While still warm, sprinkle with sugar or maple syrup an dthen squeeze lemon juice over it. Roll pancakes up and serve.

CINNAMON BANANA FRITTERS

Ingredients:
2 bananas, cut into 1/2 inch slices
1/2 cup all purpose flour
1 tsp baking powder
2/3 cup water
1 tbsp vegetable oil
Pinch of salt
1/4 cup granulated sugar
1/2 tsp cinnamon powder

Directions:
Mix cinnmamon powder with sugar and set aside. Mix flour, baking powder, salt and oil with water to form batter. On medium high heat, preheat a small pot of oil for deep frying. Dip banana slices in batter and deep fry until golden brown. Remove from oil and drain on paper towel. Coat each piece with cinnamon powder and sugar mixture and serve.

VEGAN CHOCOLATE CAKE 

Ingredients:
200g plain flour
100g brown sugar
100ml sunflower oil
2 tbsp cocoa powder
¾ tbsp baking powder (or bicarbonate powder)
1 tsp vanilla essence (or flavouring)
2 tbsp cider vinegar (or wine, rice, apple vinegar)
200ml water
¼ tsp salt

For Soya Cream:
1 tbsp vegan margarine
1 tbsp peanut butter (or sesame butter)
1½ tbsp sugar
2 cartons of 300ml of organic vegan soya whipping cream
½ tsp almond essence
Mix ingredients together adding the whipping cream last

Directions:
Mix together the dry ingredients in a large mixing bowl.  Then add all the wet ingredients and mix them thoroughly. Brush baking tin with oil and heat in oven for few minutes. Pour the cake mixture into baking tin. Bake in preheated oven 180ºC (Gas mark 5) for 30 minutes. Make two portions in separate tins if you want layered cake with cream filling. For the top layer you can use different flavour instead of chocolate. Substitute the cocoa powder with orange, strawberry or vanilla flavour

Allow the cakes to cool before removing from the tins. Put a layer of soya cream on top of one layer and place the other layer over the soya cream to make it like a sandwich. Top with more soya cream or nuts and almond flakes.

VEGAN APPLE CAKE 

Dry Ingredients:
200g plain flour          
100g white (or brown) sugar
¼ tsp salt
2 tbsp coconut powder
2 tbsp almond powder
¾ tsp baking powder or bicarbonate powder
1 medium size of fresh apple (peel and chopped )
6 clusters of walnuts, chopped
5 pieces of dry apricots, chopped
1 tbsp raisins (or mixed dry fruit)

Wet ingredients:
100g sunflower oil
200ml water
1 tsp vanilla essence (or flavouring)
2 tbsp white vinegar (or any type of vinegar)
½ tsp of turmeric powder

Method:
Mix all dry ingredients thoroughly. Add oil, vanilla essence, and 200ml warm water to the dry ingredients and mix well. Preheat a 9 in baking tin brushed with oil. Pour the cake mixture in tin. Top with sunflower seeds if desired. Bake in preheated oven at 180ºC
(or gas mark 5) for about half an hour. Test with skewer.

For variation, apples can be replaced with grated carrots or pineapple.

PINEAPPLE MUFFINS 

Ingredients:
2 cups plain flour
1 tbsp baking powder
1/2 cup sugar
3/4 cup vegan butter or margarine
1/2 tsp salt
1 and 1/2 cup soya milk
1 tbsp vanilla extract
1 cup canned pineapple, diced and drained

Directions:
Preheat oven to 350 degrees Fahrenheit. In a bowl, combine flour, baking powder and salt, sift and mix well. In another bowl, thoroughly blend sugar with melted vegan butter. Mix 1/2 flour mixture with butter mixture. Stir in half of the soya milk. Add remaining flour mixture and milk, and stir well. Finally, add diced pineapple and blend evenly into dough. Spoon dough into paper baking cups (about 2/3 full), and bake in preheated oven for 20-25 minutes or until light brown.

PLUM DUMPLINGS 

Ingredients:
600g potatoes, peeled and cut into pieces
200g plain flour, sifted
1/4 tsp salt
Water
brown sugar to taste
cinnamon powder to taste
24 pieces of fresh pitted plums
1 cup bread crumbs
1/4 cup vegan butter or margarine

Directions:
Boil potatoes until soft, then drain well. Mash thoroughly. Add flour, salt an dwater to mashed potatoes to form dough. Divide dough into 24 parts, roll into balls and press flat. Set aside.

Add sugar to the fresh plums and mix well. Wrap each plum withone piece of dough. Shape into round dumplings. Cook dumplings in boiling water until they float to the surface of the water. Then cook for an additional 3 minutes and remove.

Stir fry bread crumbs in vegan butter until golden brown. Add dumplings to bread crumbs and mix well until dumplings are thoroughly coated. Sprinkle some brown sugar and cinnamon on dumplings and serve hot.

ZUCCHINI CAKE

Ingredients:
1 cup soya oil or olive oil
1 cup demerara sugar
2 cups plain flour (wholemeal or white or use half and half)
2 cups zucchini peeled and grated
1 grated carrot
1 cup chopped walnuts
2 tsp vanilla extract
2 tbsp maple syrup
1 tsp baking powder
1 tsp salt

Directions:
In a bowl mix the oil with th esugar. Add vanilla, maple syrup, salt and baking powder. Slowly add flour, zucchini, carrots and finally the walnuts. Mix well.

Grease baking tin. Bake cake mixture in preheated oven at 165 degrees F for approximately 30-40 minutes depending on type of oven or until the skewer comes out clean when pierced in the middle of cake. Serve hot on its own or with soya cream.

VEGAN BANANA SPLITZ 

Ingredients:-
Vegan Strawberry Ice Cream 
3½ cups strawberries
2 tablespoons coconut oil
2 cups cashews, raw
½ cup agave nectar

Vegan Coconut Date Ice cream
1 can coconut milk
15 dates, pitted
1 tablespoon coconut oil
½ cup coconut, dried, shredded

Vegan Tangy Lemon Tango Sorbet
1 tablespoon fresh ginger, minced
½ cup water
2¼ cups agave nectar
3 cups cashews, raw
4 cups lemon juice, fresh

Blueberry Sauce
2 cups  blueberries, fresh
4 – 6 tablespoons agave nectar
1 teaspoon coconut oil
Vegan Whipped Cream
Cashews
Agave
Vanilla extract
Water

Bananas (1 per helping)

Method:
Take the strawberries, cut off the stems and wash them. Put them in a blender. Add the raw cashew nuts. Add in  agave nectar and coconut oil. Turn on the blender. Pour out the strawberry cream into a container and freeze it .

To make coconut date ice cream, put in a blender 1 can of coconut milk. Add in pitted dates, coconut oil and  shredded coconut. Turn on the blender. Pour the coconut ice cream into a container and freeze it.

Please take them out 10 minutes before eating them so the texture will be perfect.

To make Tangy Lemon Tango Sorbet, put in the cashew in the blender. Add in the lemon juice, minced fresh ginger, water and agave nectar. Turn on the blender. Start it on low. Pour them in into a container and freeze it.

To make the banana boat, slice the banana. Scoop out the three different ice creams and arrange them on the banana. To make the blueberry sauce, blend some fresh blueberries, agave and some coconut oil. Pour the blueberry sauce on the banana and the ice cream. Put some soy whipped cream on top. Garnish it with some fresh strawberries. Sprinkle it with some chopped nuts. Ready to be served.