Happy National Vegetarian Week!

I'm not going to lie I do slip off the vegan wagon on occasion and when I do its normally something silly like a cheese croissant... (Never meat or fish i hasten to add!)

One thing I have never missed though is chocolate as there is such a fantastic variety of vegan friendly confection available. So when Seed and Bean contacted me I jumped at the chance to give their amazing flavours a try... I was not disappointed! They are the official partners of Glastonbury Festival and have a huge variety of fair trade milk and dark chocolate. I chose dark sea salt, dark raspberry and coconut and dark ginger and orange. You can find full info about their brand here on the website and they also regularly run recipe competitions for customers to get involved and inspired about what they do!

Do you have plans for National Vegetarian week? I'd love to hear about them and what your favourite vegan treats are. x

Recipe: A Pistachio Cake for Claire.

Recipe: A Pistachio Cake for Claire. A couple of weeks back one half of S+S got married and we were all asked to bring a cake to the party…  I decided to try a cake that had caught my eye in a new vegan recipe book but give it a little bit of a twist. This is my version of their totally delicious pistachio cake!
The book itself is a must have for any veggie or vegan food enthusiast and is jam packed full of great info about how to make vegan alternatives to things like eggs as well as fantastic recipes!
You will need:
160ml vegetable oil
250g caster sugar
180ml soya yoghurt
1tsp vanilla extract
2 tablespoons grated orange zest
100g shelled pistachio nuts finely chopped or blended
200g self raising flour
30g cornflour
1tsp baking powder
2tsp ground cardamon
1/4 tsp sea salt
120ml soya milk
fig preserve for in between the layers (our cake was 3 layers!)
Method: heat oven at 160 oC and line a cake tine with grease proof paper. Beat together oil and sugar until well combined (I did all the mixing in my food processor) Add the yoghurt,vanilla, and orange zest next.
In a separate bowl mix together all the dry ingredients. Now slowly add them to the wet mixtures mixing well as you go and alternating adding a little soya milk at the same time. spoon into your cake tin and bake for 45-55 minutes until a skewer inserted into the centre comes out clean.
For the icing. I made a coconut cream icing by whisking together 2 tins of coconut (the solid bit from the top of a tin of Thai coconut milk) and 400g icing sugar. I then added a few drops of bright turquoise food colouring gel and left it to chill in the fridge for an hour or 2.
Lastly I layered the sponges up with fig conserve to stick them together and spread a thick layer of icing all over the tower of sponges. It was great fun to make!


New Super+Super Craft Books Have Arrived!

The New Super+Super Craft Books Have Arrived! Author copies landed on our doorstep last week and it felt a lot like Christmas. You can buy or pre order your copies here. Here is a first look at Crochet & Paper Cutting AND an introduction to the Super+Super Series of craft books in its entirety...
This is a mega special day for us and we'd like to thank all our friends, family and wonderful followers for your continued support and to GMC for believing in our brand. A special thank you to Anna Kaisa Jormanianen for her stunning illustrations which have really brought our dream to life.