Roast tomato and mushroom cashew pasta

Ingredients

6-12 Roma tomatoes

4 - 6 serves of fettuccini or spaghetti

1 cup raw cashews (soaked in water for an hour prior, optional)

1/2 cup nutritional yeast 

1tsp oregano

1/2 tsp stock powder

1/2 cup of boiling water

1 large brown onion 

200g mushrooms

1 or 2 cups baby spinach leaves

Method

1. Roast Roma tomatoes in halves with garlic, olive oil and salt and pepper to taste.
2. Cook your pasta in big pot 
3. Blitz raw cashews (soaking optional but I didn’t) in thermomix or food processor
4. Add nutritional yeast, oregano, stock powder, boiling water or more to make it a thickish sauce (it will thin out later with the pasta and a bit of pasta water). Cook over medium heat in saucepan for a few minutes. 
5. In a frying pan, cook onion till soft. Add chopped up mushrooms and fry until cooked. 
6. Drain pasta. Reserve a bit of liquid. 
7. Add pasta to the sauce and add some pasta water. Stir through onion and mushrooms. Toss through baby spinach leaves. Serve and enjoy! 

Lentil and root veggie slaw

This is so good, perfect on it’s own or with many other things. This is based on a My Foodie Box recipe that we used and goes with cauliflower ‘wings’. 

Ingredients

1 medium/large lemon

1 large clove of garlic

1 medium bunch of parsley

1 shallot

1 TBS red wine vinegar 

1 tsp maple syrup

1.5 TBS olive oil

1 - 2 large carrot

1 large beetroot

1 green apple

400g tin lentils (or you could sub for chick peas)

Salt and pepper to taste

1 large red chilli (optional)

Method

1. Into a large bowl; peel and crush garlic, zest lemon, place picked and finely chopped parsley leaves and finely chop shallot with red wine vinegar, maple syrup, juice of half the lemon, olive oil and salt and pepper. Stir well
2. Peel beetroot. Grate beetroot, carrot and apple into same large bowl. Add drained and rinsed tinned lentil. Mix well. Finely chop chilli if desired ajd use to garnish. 
3. Serve on its own or with cauliflower “wings”, smashed potato and fennel salad and/ or mashed avocado. Best meal EVER. 

Simone’s Fennel Salad

My vegetarian workmate Simone has been sighted eating only this salad for her lunch. She so obsessed. I prefer it along with other salads, such as the lentil and root veggie slaw I had, subbing chick peas instead of lentils, tonight. But it’s def a winner. It reminds me of having tuna ceviche, but for vegans and vegetarians! 

Here’s Simone’s fairly vague recipe she shared with me, with approximate measurements added by me:

 Fennel ‘ceviche’ salad

Ingredients

-finely sliced fennel, 1 large 

-Lemon juice, of 1 large

-Lots and lots of salt (it draws the moisture out of the fennel and makes it softer), about 2 tsp

-Generous splashes of olive oil; about 1 TBS

-Sprinkling of sesame seeds; about 2 tsp

Method

Cover and stir the fennel in the other ingredients, then let it sit for approx 30 mins (if you have the time), stirring regularly. 

Enjoy! 😃💫

Vegan Cheese Sauce mmmmmm

Get ready coz this one is TOO GOOD!

Ingredients 

• 3 medium potatoes 
• 2 medium carrots
• 1/2 a medium brown onion
• 1 large clove garlic
• 1/3 cup nutritional yeast
• 1.5 tsp salt
• Juice of 1 small lemon (about 1 or 2 TBS) 
• 1/4 cup and 1 TBS olive oil 
• 1/3 cup soy milk (or water or any milk of choice)

Method

1. Steam potatoes and carrot in the basket (with 2 cups of water in the thermomix bowl) for 15mins on caramel, speed 1
2. Sautée garlic, onion and 1 TBS olive oil for 6 mins, 100 degrees C, speed 2 
3. Blend all ingredients together speed 10, 30secs.
4. Add extra milk or water if needed to ensure a good consistency and easy blending.  Add any extra salt, lemon juice or nutritional yeast to taste. If needed, scrape down sides and repeat blending until smooth and desired consistency. 

Add these onto nachos, use for vegan fondue, in lasagne, as a cheese dip, or frankly you’ll probly just want to eat it like soup with some bread - it’s sooooo good!

This recipe is based on this one from gastromony.com and this one from Fit Green Mind 

Kimchi and tofu stew

 This is my current favourite meal. It’s got so many health and nutrition benefits, comes together quickly, is versatile, and feels like an indulgent treat of a meal. TICK ✅ 

I first tried this (https://www.bonappetit.com/recipe/tofu-and-kimchi-stew) recipe but have tweaked it to this below recipe I’ve written up:

Makes 4-6 serves

Ingredients

1TBS olive oil

6 cloves of garlic, sliced and diced

One one-inch piece of ginger, diced

6-8 spring onions, sliced finely

4 cups of vegetable stock

2 cups boiling water

2TBS miso paste

2tsp korean (fine) chilli flakes 

1TBS soy sauce

1/2 cup Kim chi

2-3 cups veggies of choice, finely sliced. My faves are mushrooms, cabbage, carrot, daikon radish, pak choy, Kai lan, or other asian greens.

~200g Tofu of choice, sliced. I love Beijing chilli tofu. Silken tofu is also recommended. 

*you could replace the miso paste and chilli flakes with 3-4TBS of gochujang (Korean hot pepper) paste 

Method

• Heat oil in a large saucepan over high. Cook white and pale-green parts of spring onions (reserve the rest to garnish), garlic, and ginger, stirring often, until softened and fragrant, about 3 minutes. Add veggie stock and water, then stir in miso paste, chilli flakes and soy sauce. Add vegetables and gently simmer until veggies are tender, 15–20 minutes.

• Add kimchi and tofu. Simmer until tofu is heated through. Carefully divide among bowls. Scatter reserved spring onions over.

Vegan Rainbow Kim Chi

I went to a Kim Chi making workshop hosted by Environment House (Bayswater, Western Australia) last year and was delighted by the laid back, knowledgeable education I got from the volunteer facilitator, Miho. To make it even more enjoyable we got to take a jar home! I haven’t since gotten around to making it at home until yesterday. I can almost eat this by the jar!

It is so good for you - can reduce the risk of cancer, support the control of diabetes, promotes digestion, prevents constipation, protects against colds and flus, aids in weight management, helps control high cholesterol and generally promotes gut health! Of course like most things, the quality of your ingredients determines the quality of what you’re making so get organic local fresh produce to make this winner of a recipe.

I’ve photographed the recipe we were given at the workshop but this is the slight variation did that made it RAINBOW KIM CHI

Ingredients

• 1/4 a white cabbage
• 1/4 a purple cabbage
• Half a white cabbage
• 80g sea salt
• Enough water to cover this mix
• 10 spring onion
• 2-3TBS Korean chilli flakes
• 1 green apple
• 1 white or brown onion
• 4 large cloves of garlic
• 1 large piece of ginger (I used about 4 thumb sized pieces worth)
• 2 large carrots and/ or daikon radish
• 1 bunch pak choy

Method

1. quarter the cabbages lengthwise ways and slice.

2. Place cabbage, salt and water in a large bowl or other container, mix through a bit and then weigh the cabbage down so it’s immersed in the water under a clean plate (and possibly put a heavy jar on top to keep it down and leave for 1-2hrs in summer or 5-6hrs in winter.

3. Slice the spring onions and pak choy. Finely slice the onion. Grate the carrots and apple and finely grate the ginger. Finely grate, mince or crush the garlic and add these ingredients all together into a large bowl along with the chilli flakes.

Alternatively you could food process the onion, garlic, ginger, apple and chilli flakes together and then combine with the rest. 

4. Drain the cabbage (though not until fully dry - we need a little bit of the salt/ cabbage water left as liquid) and add to the rest of the ingredients mixing well by hand. At the workshop Miho encouraged getting the whole family to have a go at mixing to contribute a good mix of bacteria! 😂 We all had a go at the workshop. - Obviously with clean hands!

5. Scoop into clean, sterilised jars and press the contents down firmly so they are all submerged in the juices. This crucial as it is how they ferment. 

6. Leave jars in room temperature (20-22 degrees Celsius is ideal) for 6 hrs and then move to the fridge. You can eat immediately or leave for longer and eat as desired! 

If you’re like me you’ll eat half of it in the first day! A fun tip Miho gave us was that if it’s starting to look a bit long in the tooth, use it to make a delicious Asian soup or stir fry. 

Next time I’d probably try to include Chinese cabbage and the daikon radish too. And possibly add 4TBS of vegan ‘fish’ sauce. 

Here’s the recipe we were given at the workshop:

I did also find this vegan Kim chi recipe by the Minimalist baker that looks good and has a vegan fish sauce recipe that looks worth a go. It has lots of helpful pics for each step too, though is a little more complex than this one. 

Here’s some photos from the workshop Where we made it in bulk in huge buckets!

SOUP season faves

This is a collection of recipes for soups that we love or want to try:

https://lovingitvegan.com/vegan-pumpkin-soup/

This soup has basically been the main form of vegetables our vegetarian kid has been willing to have! Such a winner and brings me back to my childhood favourite.

We haven’t done this one yet but plan to adapt it to be vegan so will update when we do with what adaptations we do:

https://smittenkitchen.com/2006/08/a-44-clove-ticket-to-a-happier-place/

Pineapple upside down banana cake

This is a just a twist on Zoe’s Banana Cake - one of our faves to bake!

Nads said: “I used pineapple pieces in juice not syrup and added about 1/2 cup of the pineapple juice in and a little less milk to account for that and I used grape seed oil as the oil. I sprinkled about 2 tables spoons off brown sugar at the bottom of a greased pan and a single layer of slightly spaced out but fairly close pineapple pieces.”

So the amended recipe ends up being:

Ingredients

3 ripe bananas , mashed

1 cup sugar

2 cups plain flour

4tsp baking powder

1tsp cinnamon 

1/2 cup water or vegan milk

1/2 cup tinned pineapple juice

1/2 - 1 cup tinned pineapple pieces

1/4 cup grapeseed or other vege oil
1tsp Apple cider vinegar 

Method

⁃ Preheat oven to 180 degrees Celsius 

⁃ Mash bananas

⁃ Combine all dry ingredients in a large bowl

⁃ Combine all wet ingredients in another bowl (except bananas)

⁃ Make a well in the dry ingredients, pour in wet ingredients and combine

⁃ Fold through the bananas

- sprinkle brown sugar on the bottom of the greased cake tin and add a layer of slightly spaced out but close together pineapple pieces - adjust amount according to cake tin. We used a round ring cake tin and find this cake (both the original banana and the pineapple upside down adaptation) bakes better in it. Then add cake mixture on top.

⁃ Bake for 45 minutes or until golden. Serve upside down!

Vegan roast!

This is our fave that we have often and always for Xmas!

Easy Vegan nut loaf:

https://www.vegansociety.com/resources/recipes/special-occasions/easy-nut-roast

• medium sized onion or 1 small leek, chopped
• 1 fl oz (30ml) vegetable oil
• 2 tsp (10ml) yeast extract in 1/4 pint hot water (optional)
• 8 oz (225g) chopped mixed nuts
• 2 tbsp ground almonds
• 4 oz (100g) wholemeal breadcrumbs
• 1 tbsp sage
• Pinch cayenne pepper
• Salt and pepper to taste

Method

1. Pre-heat oven to 180C/350F/gas mark 4
2. Saute the onion or leek in the oil until soft, not browned.
3. Combine all of the ingredients together; the mixture may be slightly slack. Turn into an oiled ovenproof dish and bake for 30 minutes until golden brown.

We just use cashews and left over bread blitzed in the thermomix instead of the chopped nuts and almond meal and bread crumbs. And the yeast is optional really as I forgot to include it and it was fine. I also added a sprinkle of dried rosemary. It’s often quite crumbly - the more you food process it the more it’s stays together like a roast.

We used to do a similar one that was more complicated and had layers but this is just as enjoyable and much less prep time. 

Vegan Gravy

2TBS vegan butter

1 small or half a large brown onion cut upfinely

Sauté until onions are golden brown

Turn off heat 

Add 2 or 3 TBS flour gradually, stirring it into a rue.

Gradually add 1 cup filtered water until mixed we’ll.

Add 1.5 -2 TBS sot sauce salt and pepper to taste

Stir until desired thickness and serve. 

And roast veggies

Favourite recipe links

Recipes We like and use - link dump FYI ✌️

RICE BUBBLE CHOC SLICE

https://thermobliss.com/thermomix-healthy-chocolate-rice-bubble-slice/

COLESLAW

https://www.brandnewvegan.com/recipes/creamy-vegan-coleslaw

COCONUT DATE COOKIES

https://www.recipecommunity.com.au/baking-sweet-recipes/coconut-and-date-cookies-no-added-sugar-healthy-kids-snack/rbnz4scl-b62eb-834169-cfcd2-ph6zi8w9 

VEGGIE SOUP

https://www.thehealthymaven.com/detox-vegetable-soup/

NUT ROAST

https://www.vegansociety.com/resources/recipes/special-occasions/easy-nut-roast?fbclid=IwAR3CVbeCc8IbCqd5QBVJSu6MNVzd9TqVEa0S1z7P3msgpyebxwMpONKwUzw

CARAMEL SLICE

https://www.taste.com.au/recipes/caramel-slice-vegan/148566d0-bf7f-4f08-9844-7fe5d93e5ae7?fbclid=IwAR0VAzU_ZdvKAl1Sv1Y9cCL4PWfrMl3LLhHYUm2YtiDCaN67dTsx6eEleUI

ORANGE BANANA LOAF CAKE

This plus two ripe mashed bananas https://bakewithshivesh.com/vegan-orange-loaf-cake/

RHUBARB RELISH

https://www.recipecommunity.com.au/sauces-dips-spreads-recipes/rhubarb-relish/n40fa9pf-1a7f9-135097-cfcd2-sysgge1v

VEGAN BOLOGNESE SAUCE

https://tasty.co/recipe/vegetarian-meat-sauce

KID’S PASTA SAUCE

https://skinnymixers.com.au/skinnymixers-pizza-sauce-2/ 

LENTIL SOUP

https://www.shelikesfood.com/curried-sweet-potato-carrot-red-lentil-soup/

Raw choc slice - With berry adaptation option

This slice is a delish treat to have in the fridge or freezer for sweet fixes! Both the base on its own and the berry layer are great on their own, or you can do the full recipe that I’ve adapted this from, complete with melted chocolate on top, at www.becomingness.com/raw-chocolate-raspberry-slice 

Choc nut slice /Base

If you are doing this layer only, it’s necessary to double this so it is a single layer slice. (Or use a much smaller slice tin for a single batch)

• 12 medjool dates, pitted
• 1 cup raw nuts (either almonds, macadamias or cashews work well. You can use one type or a mixture)
• 1/3 cup raw cacao powder
• 3 tablespoons coconut oil, melted
• Optional: add a tablespoon of chia seeds for an omega oil hit in this!

Raspberry Layer (optional)

• 2 cups fresh raspberries (I did half strawberries, half raspberries)
• 2/3 cup raw cashews or macadamias
• 4 tablespoons shredded/ desiccated organic coconut
• 6 tablespoons pure maple syrup or rice malt syrup
• 1 tablespoon coconut oil, melted

1. To make the base: add the base ingredients to a high speed blender or food processor and blend until it sticks together when pressed - longer for more fudge-like consistency, or less for more nutty crumbly version. Spoon mixture into a lined slice tin and press down. Place it in the freezer. You can cut it up and serve as is (having done the double recipe) if you just want a chocolate slice. 
2. To make the raspberry layer as well, blend all raspberry layer ingredients except the coconut oil in a high speed blender/ food processor until smooth. Add coconut oil and blend until well combined. Add to the base and smooth over with a spatula or back of a spoon and place into the freezer for at least 1 hour to set.

Or for a “nut free choc bliss ball”/slice alternative I’ve seen on @my_kids_lick_the_bowl ‘s website

1cup sunflower seeds
1cup dates
1 cup raisins
1/4 cup cacao
1TBS coconut oil

Old-fashioned chocolate chips cookies made vegan two ways

Old-fashioned chocolate chips cookies made vegan two ways other than the non-vegan original we found in a cookbook in the farm house we stayed in in Toodyay in 2017.

Vegan Almond Old-fashioned choc-chip cookies

We love almonds and my mum is allergic to most nuts except almonds and cashews so this vegan, almondy adaptation of the recipe is our family fave.

Ingredients

150g plain flour
125g nuttalex buttery
75g caster sugar
75g light brown sugar
1/2 tsp vanilla essence/ extract
3 TBS aqua faba
1/2 tsp bicarb soda
1 tsp hot water
125g almond pieces (or half walnut, half almond)
175g vegan dark chocolate chips - use coarsely chopped dessert chocolate.

Method for Thermomix

1. Heat oven to 190 degrees C. Line two baking trays.
2. Start by blitzing the nuts on sped 8 for 4 secs. Pour out nuts into a bowl. Break and bash the chocolate up inside its pack using a rolling pin.
3. Cream the butter on speed 4 for 5 secs, add both sugars and beat until soft and light - speed 5 for 5 secs, scrape sides and repeat.
4. Beat in the vanilla speed 4 for 5 secs, add the aqua faba and beat for 1 minute on speed 5.
5. Mix the bicarb with the water until dissolved and stir it into the mixture.
6. Mix in the flour in two halves for 10 secs on speed 5 each.
7. Stir in almond and chocolate on reverse speed 4 for 5 or so secs.
8. Using two teaspoons, drop small mounds of mixture onto the baking trays and flatten.
9. Bake for 10-15mins. Cool and serve.

Vegan Oat Old-fashioned Choc-chip cookies

For school lunch boxes the nuts won't float so replacing them with oats is not only practical but arguably an improvement!

Ingredients

150g plain or wholemeal flour
125g nuttalex buttery
75g caster sugar
75g light brown sugar
1/2 tsp vanilla essence/ extract
3 TBS aqua faba
1/2 tsp bicarb soda
1 tsp hot water
125g rolled oats
175g vegan dark chocolate chips - use coarsely chopped dessert chocolate.

Method for Thermomix as above

The chunks of chocolate are delish!

Vegan Orange and Banana loaf cake

I adapted this recipe by adding two mashed ripe bananas at the end of this

https://bakewithshivesh.com/vegan-orange-loaf-cake/

Ingredients

• 2 cups all purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• zest of one orange
• a pinch of salt
• ½ cup brown sugar
• ½ cup organic white sugar
• ½ cup fresh orange juice
• ½ cup vegetable oil
• ¾ cup hot water
• ADD two ripe mashed bananas

Instructions

1. Pre-heat the oven to 180C and prepare a loaf pan.
2. In a medium bowl, whisk to combine flour, baking powder, baking soda, salt and orange zest.
3. In a large bowl combine, both the the sugars, orange juice,vegetable oil and water.
4. Add the dry ingredients to the wet ingredients and ADD mashed bananas. Fold to combine. Do not over mix.
5. Pour the batter into the loaf tin and bake at 180C for 30-40 minutes

Maybe go easy on the white/caster sugar; a quarter cup will be enough, and I cooked 30mins at 180 degrees Celsius then 10mins at 160C.

Vegan Carrot cake - thermomix recipe

Here is my best effort at a carrot cake that is vegan and one thermomix  bowl away from deliciousness!

I based my recipe mostly on Quirky Cooking's One Bowl Carrot Cake (gluten free and dairy free)  and recommend trying their icing recipe options too (although it really doesn't need any!)
With some inspiration from a Love and Lemons Vegan Carrot Cake recipe and this Venturesome Vegan Cooking recipe book (pictured)

Ingredients

Wet Ingredients
300g (/1 x410g drained tin) of fresh/tinned pineapple or peaches
400g/ 3 or 4 large carrots (quartered)
0.5cups of apple sauce
1 Tbsp apple cider vinegar
80g (/ 8 tablespoons?) coconut oil / grape seed oil/ macadamia oil
1tsp vanilla extract
Quarter of a cup of molasses
Quarter of a cup of raw local honey
Quarter of a cup of maple syrup
Dry Ingredients
150g dessicated coconut/ walnuts/ macadamias
380g gluten free flour or all purpose flour
1tsp cinnamon
2tspn bicarbonate soda / baking soda
2tspn baking powder
Three-quarters of a tsp salt (optional)
Optional Ingredient
Half cup/80g sultanas/ raisins

Method

1. Soak half cup/80g sultanas/ raisins in warm water (for about 20mins) - this is an optional ingredient and an optional step when including the ingredient.

2. Preheat the oven to 165 degrees Celsius - this low temperature is important for baking when raw honey is an ingredient.  Grease and flour one circular ring cake tin and one muffin baking tins.

3. Combine wet ingredients on Speed 5 for 15 seconds.
NB: If you don't have a thermomix, I'm sure that a food processor would do the job for this stage of the recipe and hand mixing for the later steps is sufficient.

4. Combine dry with wet ingredients on speed 5 for 10 seconds.
NB: this may require some hand mixing with a spoon, or longer time mixing if you have an older (and therefore smaller bowl sized) model of thermomix like me. The recipe I based this off was for the newer, larger bowled thermomix. Hand mixing for this step would be fine.

5. Add soaked sultanas/ raisins (optional). Speed 4 for 5secs

6. Bake 30-40mins for muffins, 90 mins for ring cake - use skewer to determine when ready

Fluffiest Vegan Pancakes

Fluffiest vegan pancakes

1cup almond milk

1Tbspn apple cider vinegar

1tspn vanilla

1cup flour

1tbspn baking powder

2tbspn sugar

1/2 Tspn salt

vegan butter to cook 

Combine wet ingredients, mix and sit 5-7mins. Meanwhile, combine dry ingredients together, mix. Add wet ingredients, mix and sit for 5 mins before cooking with nuttalex buttery/ other vegan butter in a pan until golden on both sides. 

*This recipe is based on this tasty vegetarian video recipe  https://www.facebook.com/tastyvegetarian/videos/the-fluffiest-vegan-pancakes-veganweek/1998753233719890/

Zoe’s Banana cake

Ingredients

3 ripe bananas 

1/2 - 3/4 cup sugar

2 cups plain flour

1tsp baking powder

1tsp cinnamon 

1 cup water

1/4 cup vege oil

1tsp apple cider vinegar

Method

⁃ Preheat oven to 180

⁃ Mash bananas

⁃ Combine all dry ingredients in a large bowl

⁃ Combine all wet ingredients in another bowl (except bananas)

⁃ Make a well in the dry ingredients, pour in wet ingredients and combine

⁃ Fold through the bananas

⁃ Bake in a prepared loaf pan for 45 minutes.

Nads made the above adaptation but we have since decided the original is better. This is the original sent by our friend Zoe

Vanilla cupcakes!

These are simply perfect and based on this recipe, only Nads turned the icing into raspberry icing as outlined below

http://itdoesnttastelikechicken.com/2014/06/08/the-best-vegan-vanilla-cupcakes/ 

Ingredients

Dry Ingredients:

• 1¼ Cups All-Purpose Flour
• ½ Cup plus ⅓ Cup White Sugar
• 1 teaspoon Baking Soda
• ½ teaspoon Salt

Wet Ingredients:

• ⅔ Cup Unsweetened Almond Milk (or other Non-Dairy Milk)
• ⅓ Cup Canola Oil
• 2 Tablespoons Apple Cider or White Vinegar
• 2 teaspoons Vanilla Extract

Frosting:

• ¼ Cup Non-Hydrogenated Shortening (I used Earth Balance Shortening)
• ¼ Cup Vegan Margarine (I used Earth Balance)
• 1½ Cups Powdered Sugar
• ½ teaspoons Vanilla Extract
• 2 Tablespoons Unsweetened Almond Milk (or other Non-Dairy Milk)
• Sprinkles for decoration (optional)

Instructions

1. Preheat your oven for 350 F (180C). Line a cupcake pan with 12 paper liners, or lightly grease the pan.
2. In a big bowl, whisk the dry ingredients together.
3. In another bowl, mix the wet ingredients together.
4. Then pour the wet ingredients into the dry and whisk that up. Whisk until the batter just comes together, don’t over mix it or your cupcakes will be sad cakes.
5. Evenly divide batter among the liners.
6. Bake 18-20 minutes until the tops are slightly golden.
7. To make the frosting, mix all the ingredients together with a hand mixer. Wait until the cupcakes are cooled completely before frosting.
8. Use a piping bag, a butter knife or just a plastic bag with a small hole cut in the corner to frost your cakes.

Vegan Apple Tea Cake mmmmm

Check out this amazing vegan apple tea cake that I made at work today!! It's super easy and super delicious!! We used the recipe from here: http://www.domesblissity.com/2013/04/easy-apple-tea-cake-dairy-egg-free.html

Ingredients

• 1 and half cups plain flour
• 1/2 cup sugar
• 1/2 cup water
• 3 apples, peeled, cored and diced (any kind – I used Royal Gala)
• 1 teaspoon vanilla
• 1 tsp cinnamon
• 1 tablespoon white vinegar
• 6 tablespoons oil (I use canola)
• 1 teaspoon bicarb soda
• half teaspoon salt
• 1 tsp cinnamon extra
• 2 tbs sugar extra
• icing sugar to serve

Method

1. Turn oven to 180 C (375 F). 
2. Grease and/or line a round cake tin. 
3. Put the flour, cinnamon, sugar, and water in a bowl. 
4. Add vanilla, vinegar, oil, baking soda and salt. Mix with beaters until smooth. (Mixture is runny.) 
5. Pour into the tin. 
6. Top with diced apple and sprinkle cinnamon and sugar over the top of the apple.
7. Bake 40 minutes or until cooked through. 
8. Cool for 10 minutes then take out of tin. 
9. Dust with icing sugar to serve. 
10. Serve warm, with vegan ice cream or custard or a good cup of tea or coffee!