Recipe Post- Vegan Banoffee Muffins

I haven’t done a recipe post in a while, and recently I have made this recipe successfully twice. The first time it was sampled by a vegan chef, vegan restaurant owner,a foodie friend and lots of vegans at a potluck. The second time it went down like a storm to 7 non vegans at my Sisters birthday garden party, where 2 guests did not know they were vegan and most guests were avid carnivores. So… definitely a crowd pleaser. imageI simply veganised my favourite choc chip muffin recipe replacing chocolate chips with vegan fudge, the first time I still added choc chips too and the second time I also added some crushed banana chips. Here you go….

  • 2 cups self raising flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1⁄4 cup vegetable oil
  • 4 ripe bananas, mashed
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 1 cup chopped non dairy fudge chopped into tiny chips/cubes (and optional 1/2cup banana chips or 1/2 cup chocolate chips.)

The dairy free fudge can be purchased at Lolo’s shop, some health food and specialist vegan junk food and confectionery stores or the free from isle in selected grocery stores.

Preheat the oven to 350 degrees. Lightly grease your muffin tins.

Mix together the flour, baking soda, and salt.


In a large bowl, beat the sugar and oil together, then add 4 mashed bananas and Stir

add water/vanilla and mix well. Add the flour mixture, along with the fudge chips (toss them in flour first) stir to mix.

Fill each muffin tin halfway with the batter. Bake for 20 minutes or until they are golden brown and a toothpick inserted into the center comes out clean. Mini muffins or cupcakes will cook faster. Halfway through if the tops are gold and the insides are still not cooked then add foil ontop before putting back in oven. They will be slightly wet and sticky when removed from the oven but will firm up when cooled.


Thanks for reading, India X

The Perfect Birthday, part 3 of 3- Party time

I hope you have been enjoying the posts about all of my birthday celebrations! For my 18th mum encouraged me to have a big party, renting a local venue. I have not done this since I was a little kid so it was really exciting, and something different from the small intimate birthday parties I have grown accustomed to holding.

The party would take a loose Disney theme, I designed and drew a cake to be made by local bakery ‘Jon’s Cakes’ who can make vegan and kosher specialty cakes.

Tasted and looked fantastic!

We made the rest of the food ourselves, my sister Nicolette of ‘Archie and The Rug‘ made hummus and mock duck cucumber cups, mum made salsa and mini burgers, and I made Pizza Wheels, Rice and Butternut squash Salad, Cous Cous salad, Pea and Mint salad, Sweet Chilli Brocolli and Cashew salad and a Bean salad. There were also Indian snacks such as Onion Bhajis and Pakora, French Bread, Raw Buckwheat bread, Crisps, Bread sticks, Crudetes and a spectacular tropical fruit platter. You can find the recipes for the Hummus, Cucumber cups and Pizza Wheels on Nicolette’s blog- to veganise them I added violife original and cheezly italian style in place of cow cheese. To make the sweet chilli brocolli I simply mix raw cashew nuts, blanched brocolli and sweet chilli sauce, to make the pea salad I simply add my homemade mint sauce (whilst still hot) to frozen peas and shallots before leaving to defrost. I can provide the burger and rice and cous cous salad recipes on request as they are less simple.

For dessert I made 2 Disney chocolate fudge cakes with strawberry flavor icing decoration and chia seed sugar cookies, then we also had oreos, golden oreos, giant iced doughnuts and mini apple blackberry pies.

For decorating the venue, I made paper bunting from old Disney Classic storybooks which I picked up in charity shops for 20p each! and bought both personalised and non personalised disney banners on ebay. There were also lots of helium balloons. To dress the tables, we used both plastic dumbo and plain linen table covers, mickey mouse confetti (provided by our local disney store) and fairy lights.


The party was lots of fun and I loved spending time with all my family and friends together. Some lovely messages were written in the guest book which I bought from Paperchase- It will serve as a lovely memory.

Snow White Makeup from Sophie Woods at Colour Hair Studio Whitefield

There were also lots of amazing gifts and cards which I am very thankful for. The all vegan buffet went down a storm with omnivores and herbivores alike and the conversation and disco were both really enjoyable!


I hope you enjoyed hearing about my 18th, thanks to all of those who both attended and helped make it possible, for me to be a princess for the evening.

India x

‘Boneyard Brownie’ recipe

I made these delicious brownies to celebrate my 2nd favorite holiday and to take to Vegan Manchester’s Autumn potluck. They went down a storm both with guests and the neighbors. A variation on popular ‘Slutty brownies’ these brownies have a layer of oreos at the bottom, fudge frosting on top and then oreo gravel on top of that! Devilishly delicious and sinfully sweet!




First the frosting as it will need to go in the fridge as you bake.

55g Vitalite Dairy free spread

3 Dessert spoons soya milk – you may need extra depending on how thick it goes – depends on oil levels in the chocolate you use

3 Tablespoons cocoa powder

200g sifted icing sugar

25g dairy free dark chocolate chips -melted

  1.  Blend the above together using a food processor or stand mixer and leave to set in the fridge.

Now for the brownies-

175 g Stork Baking Block

3 tablespoons of apple cider vinegar

3 teaspoons of baking powder/soda

235 g caster sugar

80 g plain flour

175g dark chocolate

2 teaspoons soya or almond milk

40g alkalized cocoa powder

Oreo cookies!

  1. Preheat oven to 180 ⁰C, gas mark 4. Grease and line the base and sides of your tin with greaseproof paper
  2. Add the Baking soda to the apple cider vinegar
  3. Separate your Oreo cookies- keeping the halves with the creme on whole if possible



  4. Melt the chocolate and margarine in a bowl over a pan of simmering water. Cool slightly.
  5. Whisk the apple cider vinegar and baking powder mix and sugar until thick pour over the chocolate mixture and fold in gently
  6. Sift in the flour and cocoa and stir, now add the 2 teaspoons of milk and mix well although tiny lumps will remain
  7. Place your oreo cookies face up in your tin
  8. Pour the thick mixture into the prepared tin over the oreos, making sure it goes right into the corners and bake for 25-30 minutes. The top should be crusty but still gooey underneath as the brownies settle when cooled
  9. Cool completely in the tin (if you can then refrigerate overnight which helps icing if not then pop in the freezer for half an hour)
  10. Decorate with a medium thick layer of fudge frosting
  11. Pulse your remaining oreo halves in a food processor or crush using a rolling pin and bag method till tiny and resembling dirt
  12. Sprinkle/cover the brownie with the gravel mixture it should look like this


    Looks like the ground right?

  13. Decorate as you wish- I used skeleton toys and scary sour skittles!

    Grim reaper does not look happy


    Skittle love


    and the other one

Now for some pictures of the other treats at the potluck- Including scream worthy yet tasty spaghetti, pumpkin guacamole, sweet potato and lentil shepherds pie, spelt and butternut squash risotto, spicy bean stew, ginger cake, raisin cookies, raw cookies, chocolate cake, bake-well tarts and apricot crumble bars.


pic 1


pic 2


pic 3

I am going to a Halloween Party tomorrow night and can’t wait, I hope you are all having a nice Halloween however you are celebrating! and I hope you get a chance to make some brownies!

Ta-tah for now

India x

Best sandwich ever?

This was a tricky Vegan Mofo category I love sandwiches! I have decided to write a list of all of my favorite combos instead!

Sheese Garlic and Herb spread with cucumber – nice on a bagel

Hummus and Grated carrot – nice on brown

V-bites sage and onion slices, ‘mayo’ and lettuce- nice on a white roll

falafel, lettuce and tomato- nice on granary

Peanut butter and jam- nice on anything!

vegan cheese and tomato- nice in a toasted sandwich!

vegan sausage and onion chutney! – best on a brown crusty roll

vegan cheese and beetroot- nice on a ciabatta or baguette

butter beans or tofu mashed in garlic mayo with cress and black salt- best on a tiger roll

Feel free to play around with these! These are just a few of my favorites!


The cheese and steak baguette at Teatime collective!

Thanks for reading- India!


Vegan Mofo day 1, 2, 3 and 4!

I only just found out that a blogging event I had seen on The Boltonian Vegan and some other blogs last year, Vegan Mofo, had already started. I have decided to join in late! Basically each day you put an online social media post, instagram or blog post using the hashtag  and a prompt provided. You can be as creative as you want. This sounded like a lot of fun!.

This is going to act as a catch up post. So for Day 1- ‘Tell us about your breakfast’ I will share a picture of a delicious breakfast I enjoyed on one of my days at camp-


Alara Muesli and Hemp milk


Frys polony, Sheese Garlic and Herb and Goji Berries


Blueberries, Peanut Butter, Cacao nibs and Choc Shot on toast

For Day 2 the theme was ‘Recreate a meal from your childhood’, I had a lovely lasagna so this one was easy, however as a young child I was the fussiest child alive so I actually would have been eating lasagne sheets with butter whilst the others ate this! That or one of my old staples, Supernoodles and Tivall hotdogs or peas and a plain baked potato! I did love garlic bread though!




Lentil lasagne

Day 3- Quick, easy and delicious is another simple one as I love making dips such as hummus and enjoying with bread, crackers and lots of salad. My favorite dips include butter-bean and marinated artichoke- simply butter-beans, pepper and artichoke in olive oil blended for a super creamy dip, and coriander hummus!


Butterbean dip with squash, onion, celery and BBQ sauce

Now for number 4, today’s theme, ‘Tell us about a weird food combo that you love’

I love loads of weird combos but sweet and savoury is amazing. So here is a picture of apple fritters served with cauli-wings. Yum.


Very usa style- Bufallo wings with Apple fritters!

Are you joining in for the Vegan Month of Food?

#veganmofo #VGNMF15


  • I am going to categorize all MOFO posts under my recipes tag, as they will contain more recipes and food than other categories.

Cheeky Cherry Cake Recipe- GF AND V!

On Friday I went to a fabulous party at a vegan friends house. It was ‘potluck’ style and I took a cake! It was delicious if I do say so myself! 3 layers of sticky sponge goodness and squidgy frosting!



I know you want the recipe so to save you from begging…

2 1/4 cups all-purpose flour (I used bob’s red mill gluten free baking flour)
1 1/2 cups granulated sugar
3 1/2 tsp baking powder
1 tsp tapioca starch
1 tsp vanilla essence
2 tsp lemon extract
1 can sprite zero
glace cherries

Mix all ingredients then put in 3 silicone layer cake pans and bake at 350°F/175oc in oven for around 15-20 mins per cake or until golden.

Frosting- I used Betty Crocker cream cheese style tub as we were rushed but I normally just mix 1 tub of Sheese with however many cups of icing sugar it needs till right consistency

Other delicious things at the party included Tam’s amazing sosmix rolls and cupcakes, Jonna’s cheese and chilli kale chips, Sophia’s peanut butter bliss balls, Denise’ pizzas, Maria’s salads, Michelle’s homity pie, Sadaf’s chocolate fudge cake and Brian brought a beany cottage pie. Not to forget hummus, chocolate wine, artichokes,grissini olives, crisps, and pesto all contributed by guests and the party host (We brought the olives and artichoke!) The other star dish was made by the host Chirag who made both a dhal curry and….


Raw lemon cake! It was delicious and like a cross between lemon bars and cashew cream pie. I managed to get a few pictures of half eaten portions of the other stuff too!


cottage pie and homity pie


Curry and Rice with pepperoni pizza


Rice mozzarella pizza

I hope you enjoyed the potluck pictures! I love vegan potlucks, do you?




Thanks for reading- India x

Cookery Demonstrations at The Kitchen on Great Moor Street

I have recently been to some cookery demonstrations at The Kitchen on Great Moor Street, these were open to the Public and organised with The Kitchen (who also do courses with Bolton College), and Bolton Vegetarians, Vegans and Animal Rights group. The demo’s were free to attend and very laid back and enjoyable. There were 3 in total- Vegan Cookery, Cooking without Dairy and Indian Foods. I attended Vegan Cookery and Indian Foods. The first workshop we made Tofu Paneer – Paneer is an Indian cheese often used in Curry dishes or fried in dishes such as Chilli Paneer, this is the first time I had had a vegan paneer substitute and it was really good so I will use the recipe to make Tofu Paneer again however I will leave out the Soy sauce from the recipe as it made the Tofu taste too much like Chinese or Japanese food and as Tofu is usually associated with Japanese food I thought the Soya sauce should not have been in the Indian Recipe.ViviLnkViviLnk


In the second workshop I believe the group were taught how to make moussaka and vegan Mediterranean omelette then sampled nacho cheese sauce and pizza and in the 3rd workshop we made 2 curries. In the first part of the curry demo we saw how to make a dhal soup, we make this frequently in my house to a different recipe, but it was interesting to get some new ideas for ingredients 2 of which we had not heard of: Asafetida- an oniony powder which is so strong and bitter it is sometimes referred to as ‘Devils Dung’! and Jaggery Goor- Unrefined cane sugar. I thought I would share these recipes with my readers in case they would like to try them too!

Sambar Dhal Recipe –

First you will need a spice blend- you can use the one below or substitute with any medium or hot curry powder

1 cup coriander seeds, 2 strings curry leaves, 1 tsp fenugreek, 1 tsp mustard seed, 2 tbsp cumin seeds, 2 tsp peppercorn, 3 cinnamon sticks, 1 cup dried red chilli, 4 tbsp dried coconut, 1 tsp tumeric

These are to be dry roasted except the tumeric, adding the coconut last as this will roast fasted then grinding all to a powder and mixing with the tumeric.

Here is the recipe for the dhal-

1/3 cup Toor Dhal (yellow split peas) Soaked, 2 cups chopped tomatoes, 1 inch minced ginger, 1/4 tsp tumeric, 1 teaspoon Sambar Masala or shop bought medium curry powder and added cinnamon, 2 tsp Jaggery Goor, pinch of Salt, cup of steamed veg such as carrot and peas.

In a pan add soaked dhal cover with water, add salt and cook on a low heat till soft and mushy

Add all ingredients apart from veg and coriander

Cook for 15 minutes until tomatoes are partially dissolved

Add Steamed veg and coriander

Heat oil in a pan for the temper –

Fry 1/4 tsp mustard seed, 1/4 tsp cumin seeds, pinch of fenugreek, 2 dry red chillis and 1/4 tsp of Asafetida adding in this order but be careful the mixture does not burn, add this mixture to the dhal and stir. Then add salt and pepper to taste

The Dhal should be served with paratha, chappati, idli or dosa and garnished with chopped coriander. Delicious!


The Curry was nice too it was a coconut based mild curry and Mum and I would have liked it spicier but it was tasty. The members of the group who were not as used to spicy food preferred this one. It is very versatile and could be used with any veg or protein as an alternative to a tomato based curry. 

Overall I enjoyed these sessions so a big thanks to Kath at The Kitchen, Rachel and Sarah from BVVAR and the two chefs Hiran and Wayne for having us!

If you try out the recipes be sure to tell me how it works out or tweet images of your creations, If you don’t like to cook then these dishes are served as Specials at The Kitchen occasionally so get down there quick!


Have you ever been to any Cookery Demo’s, Workshops or classes, did you enjoy it? I would love to hear about it. If you paid for a ‘cookery school’ was it worth the money,maybe you saw a demo at a food festival and found a new favorite recipe, any experiences you want to share just comment below as I love hearing from readers!


Vegan Casserole with Dumplings

I love warming comfort food but not in hot weather, however the weather at the moment is not 1st of June weather! I hope you enjoy my simple recipe for a hearty vegetable casserole with dumplings.

Serves 2 (double up for 4)

2 celery sticks chopped small

1 onion diced

1 large carrot chopped

1 small tin of mushrooms

2 medium cauliflower florets chopped small

1/2 litre vegetable stock made using Kallo organic stock cubes

1 tablespoon tomato puree

1 teaspoon granulated garlic

1 teaspoon mixed herbs

1 dessertspoon vegetable oil

4 Aunt Bessie frozen dumplings

Preheat the oven to 180oc whilst frying your onion in your vegetable oil.

When onions are starting to go translucent then stir in your carrots,celery and cauliflower, add stock and other ingredients immediately. Bring stock to the boil.

When all the vegetables are softened then add mushrooms and transfer into a casserole dish. After 10 minutes add your dumplings from frozen and for fluffy dumplings with a crisp top leave for 35-40 minutes, lade-ling gravy over the dumplings 1/2 way through.

We served with ‘Cheatin’ Chicken slices from the V-bites range and cracked black pepper.


You can purchase my dumplings of choice from most supermarkets or Ocado –

They do contain palm oil but feel free to use your dumplings of choice or homemade dumplings instead.

Thanks for reading, India x

Souper Saturday- Wild Garlic and Spinach soup


Todays Souper Saturday post is for a tasty soup I made using some Foraged Garlic given to me by friend and Vegan Manchester founder, Andrea. Wild Garlic or Ramson is easily found in many locations in the UK, it is tasty and it provides many health benefits.



2 large handfuls Wild Garlic leaves

1 cups Spring greens or cabbage

2 cup Spinach

1 teaspoon dried Rosemary

1 teaspoon dried mint

1 teaspoon white pepper

2 teaspoons of marmite/yeast extract

1/2 red onion chopped

Wash all ingredients, add all ingredients to a pan, add hot water and bring to a boil.

Leave to simmer for around 20 minutes then allow to cool

Blitz with hand blender until smooth adding water if necessary then return to heat and bring to boil then serve or leave to cool and freeze.

I hope you enjoy this tasty and nutritious soup as much as I did.


Thanks for reading, India


Vegan salted caramel filled chocolates

For Easter I made these bad boys-

PTDC0408 PTDC0404 PTDC0406

They are chocolate eggs filled with gooey, thick caramel. Oh and they contain 0 animal products. And they aren’t just for Easter, I also made salted caramel filled chocolate cups. Made with coconut sugar; a gorgeous caramel-ly brown sugar.


Dark chocolate or vegan milk chocolate (I used Aldi Dairyfine and Kinnerton free from)

Coconut Sugar (sold in Holland and Barrat!)

Coconut Milk (full fat canned)

Salt (I used table but you can use rock or sea)

Vanilla extract

Firstly melt your chocolate over a pan of hot water and coat your cups, eggs or even heart shaped moulds with chocolate.

Let it set solid.

Secondly make the caramel,

5 tablespoons water and 1/2 cup coconut sugar in a pan, bring to a boil stirring consistently

Add 1 cup of coconut milk,two teaspoons vanilla and 1/2 teaspoon salt and cook for about 10 minutes on a medium heat, stir consistently to prevent burning. It will get thicker and darken. Cool the mix in the fridge before loosening with a teaspoon of water and filling your moulds.

Freeze before adding remaining melted chocolate to seal in the caramel. Let it all set until you can remove the hard chocolate eggs from the moulds. They will look like this inside –

PTDC0428 PTDC0425                                                                        Enjoy, And thanks for reading