Tag Archive: raisins

Moroccan Vegetable Pie

[tweetmeme source=”VeganChickie”] Looking for something delicious to do with your leftover Moroccan Vegetable Stew? Puff pastry is my favourite way to dress up boring leftovers. I always have vegan puff pastry in the freezer ready to go and I’ll give anything a whirl. As far as I’m concerned, EVERYTHING tastes better in puff pastry! In this case I took 1 1/2 cups of leftover Moroccan Vegetable Stew, topped it with a handful of roughly chopped walnuts, a handful of raisins, wrapped it up, brushed it with some non dairy milk and put it in the oven at 180 degrees for 40 minutes. The sweet fruit with the spicy stew and the crunchy nuts was a perfect match!


Vegan Carrot Cake Cupcakes

During the week we bought ourselves a little treat: Vegan Cupcakes Take Over the World.
I have been very excited about this cookbook, being a huge Veganomicon fan, today wasn’t the first time we have tried one of these recipes, but it’s the first time trying one of these recipes when we own the book so that is a little special in itself. I am a lover of carrot cake so it was natural that this would be our first mission.. we weren’t disappointed! (I love you Isa & Terry!)

Carrot Cake Cupcakes with Cream Cheese Frosting
(Vegan Cupcakes Take Over the World)

2/3 cup all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2/3 cup sugar
1/3 cup vegetable oil
1/3 cup soy yogurt
1 teaspoon vanilla
1 cup finely grated carrots
1/4 cup chopped walnuts
1/4 cup raisins

1/4 cup nuttelex
1/4 cup vegan cream cheese
2 cups confectioners sugar
1 teaspoon vanilla extract


FOR THE CAKES: Preheat oven to 180°C. Line muffin time with 12 cupcake liners. In a medium mixing bowl, mix together sugar, vegetable oil, yogurt and vanilla. Sift in the dry ingredients (flour, baking soda, baking powder, salt, spices) and mix until smooth. Fold in carrot, walnuts and raisins.



Spray the cupcake liners with non stick baking spray. Fill the liners 2/3 full. Bake for 26 – 28 minutes, until a toothpick inserted through the centre comes out clean. Leave to cool.



FOR THE FROSTING: Cream together nuttelex, and cream cheese until just combined. Use a handheld mixer to whip while adding the confectioners sugar in half cup batches. Mix until smooth and creamy, then mix in the vanilla.


Once cakes are fully cooled top generously with cream cheese frosting and top with a crushed walnuts.