Food: These vegan recipes from Melbourne’s Smith and Deli are easy on the eyes
These vegan recipes from Melbourne’s Smith and Deli are easy on the eyes – and the environment!
TIP We say extra choc chips ’cos sometimes the mint chip ice-cream just doesn’t have enough chocolate.
CHOCOLATE, MANDARIN & CHERRY SELF-SAUCING PUDDING INGREDIENTS
2 cups plain (all-purpose) flour 4 tsp baking powder 50g cocoa powder 225g light brown sugar Pinch of salt 4 tsp No Egg combined with 1⁄3 cup water 200ml unsweetened soy milk 160g butter*, melted, plus extra for greasing Zest and juice of 2 large mandarins 300g chocolate chips*, melted 1 cup jarred or fresh pitted sour cherries, drained 50ml Cointreau 2 cups boiling water Whipped cream* or vanilla ice-cream*, to serve
Preheat the oven to 180°C. Mix together the flour, baking powder, half the cocoa, half the brown sugar and the salt in a mixing bowl. 2 In another bowl, whisk the No Egg mixture, milk, melted butter and mandarin zest and juice. 3 Add the wet ingredients to the flour mixture and stir until combined. Fold in the melted chocolate and cherries. 4 Either divide the mixture between four individual greased ramekins or pour it all into a round 25cm baking dish. Make sure to only fill the dishes three quarters of the way, so there is still room to pour the liquid over the top. 5 In a jug, whisk together the Cointreau, remaining cocoa, remaining brown sugar and the water. Stir until the cocoa and sugar have dissolved, then gently pour the liquid evenly over the puddings. 6 Bake for approximately 15 minutes for four small puddings, or approximately 30 minutes for one large pudding. It’s ready when it bounces back when pushed with a fingertip. Serve hot, topped with whipped cream or vanilla ice-cream.
COCONUT JAM SLICE INGREDIENTS
1 cup raspberry jam* (or any jam you like)
5 tsp No Egg combined with 7 tbsp water 2 cups shredded coconut 1⁄3 cup caster (superfine) sugar
1 cup plain (all-purpose) flour 1 tbsp cocoa powder 3⁄4 cup desiccated coconut 1⁄2 cup butter*, melted 1⁄2 cup caster (superfine) sugar 1 tsp vanilla
Preheat the oven to 180°C. To make the topping, whisk the No Egg and water until frothy and well combined. Mix the coconut and sugar in a bowl, and fold in the egg mixture until the coconut is covered and sticky. 3 For the base, mix together the flour and cocoa in a bowl. Add all the remaining ingredients and combine, using your hands, until the mixture comes together. 4 Press the base mixture into a lined 35x25cm brownie tin (or something similar) and bake for 15–20 minutes until slightly golden. 5 Remove from the oven and leave to cool for 10 minutes, then spread the jam over the surface and top with the coconut topping. 6 Bake for a further 20–30 minutes until lightly golden brown. Allow to cool completely in the tin before slicing.
1 Extracted from Smith & Deli-cious by Shannon Martinez & Mo Wyse (Hardie Grant Books, $50)