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!

OK! (Australia) - - Contents -

TIP We say ex­tra choc chips ’cos some­times the mint chip ice-cream just doesn’t have enough choco­late.


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.


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)



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