Sticky Malt Pudding | Delicious Vegan Dessert Recipe

With Christmas just around the corner, what are your dessert plans? If you’re cooking for a crowd or simply want to try something unique, these time-efficient sticky malt puddings are a winner. Warm notes of cinnamon and nutmeg, balanced with the deep flavour of malt. What could be more enticing? Serve them warm or piping hot with some vegan ice cream, cream or custard and you have a winner.

Let me know if you give this a try and share your results with me over on Instagram!

Ingredients 

1 and 3/4 cups self raising flour

1/2 tsp cinnamon 

1/2 tsp nutmeg 

1 tsp baking soda

Pinch of salt

1 cup brown sugar

2 heap tbsp margarine

3/4 cup apple sauce

1 cup Ultimalt 

Method

Combine flour, cinnamon, nutmeg, baking soda, salt, brown sugar and margarine. Mix until it resembles bread crumbs.

Blend the apple sauce and Ultimalt in a food blender to form a smooth mixture. Pour into the dry ingredients and mix gently to form a cake batter.

Pour the batter into lightly greased/lined muffin or pudding trays. 

Bake in the oven (middle shelf) at 180C for 25 minutes. 

Serve hot/warm with vegan cream or ice cream, a drizzle of syrup and a light dusting of cinnamon. 

Vegan Ice Cream Cake with Sprinkles

Nothing says birthday like a cake loaded with sprinkles. Add in some ice cream and it's merriment galore. For my sister's birthday this year, I tried my hands at a vegan ice cream cake and judging by the feedback on Instagram, it seems a lot of you are interested in trying it out too! Last year, it was a fiery Ginger Nut Biscuit Cake; this year we're cooling things down with fluffy vanilla sprinkle sponges with a vanilla/honeycomb ice cream filling, whipped cream topping and all the sprinkles you could care for. So delightful.

Before we get into the recipe, a quick reminder that my cookbook Vegan Nigerian Kitchen is out now! If you love my recipes and want to support the work I do, definitely grab yourself a copy. You will LOVE the variety of delicious, vibrant recipes in there. Available in paperback and ebook. Thank you, thank you!

Now back to the cake...

Let's examine each element and get into some tips and recommendations.

1. Sponge Cakes: this is a hefty cake with two thick layers of sponge cake. If you're after something a little more dainty, or if you have less people to feed, you can halve the cake ingredient quantities to make two thinner sponges. 

Unlike most traditional sponge cakes, remember that you never want to over mix a vegan cake batter. Doing so will cause the gluten in the flour to overdevelop, causing a dense and rubbery texture. What we want is a light and fluffy sponge, so go easy when mixing the cake batter. Fold gently until all the ingredients are just about well incorporated. 

I used two 20cm sandwich cake tins for this recipe. I also made sure to line the bottom of the tins with some baking paper to prevent any sticking.

2. Sprinkles: the sponges are loaded with sprinkles and they're used as a topping too. Interestingly, not all sprinkles are vegan (some contain beeswax) so it's important to be aware. I'm able to find vegan-friendly sprinkles at shops such as Wholefoods and Planet Organic. You can also find them online, for example this, this or this. 

3. Ice Cream: any thick, creamy vegan ice cream will do the trick. If you have the time and energy, you can certainly make your own from scratch (check out this recipe for the simple method). But store-bought is perfectly fine. I recommend Jude's for their funky flavours (like the honeycomb flavour I used). Or you can never go wrong with Swedish Glace vanilla ice cream. 

One trick to making a neat ice cream cake is to leave the ice cream out for 30 minutes to soften, then line the same cake tin you used for the sponges with a layer of cling film. Scoop the ice cream into the tin, spread it out and smoothen the top, then pop back into the freezer to solidify. This way, you have a perfectly formed round slab of ice cream to place in between the cake slices. No mess, no dripping.

4. Vegan Whipped Cream: there are a couple of brands that now offer squirty vegan whipped cream. I used Food Heaven, so can confidently recommend. Alternatively, if you want to make your own coconut-based whipped cream from scratch, follow the process outlined in this banoffee pie recipe. 

If you like this cake recipe, you'll also like:

- Vegan Blueberry and Strawberry Cake

- Vegan Rainbow Tie-Dye Cake

- Vegan Orange Cake with Orange Buttercream

Ingredients
(Serves 16)

- 4 cups self-raising flour
- 1 tsp baking powder
- pinch of salt
- 2 cups caster sugar
- 2/3 cup sunflower oil
- 2 cups vegan milk (I used oat milk)
- 2 tsp vanilla extract
- 1 cup cake sprinkles (or as much as you care for)
- 1 tub (approx. 750ml) vegan ice cream (any flavour of your choice; softened at room temperature)
- vegan whipped cream
- sliced fresh fruit of your choice (I used strawberries and blueberries)

Method

1. Preheat the oven to 180 degrees C.

2. To make the sponge cakes, add the flour, baking powder, salt and sugar to a large mixing bowl. Make a well in the centre and pour in the oil, vegan milk and vanilla extract. Use a wooden spoon or spatula to fold the mixture until you have a smooth cake batter with very little to no lumps. Add as much cake sprinkles as you care for and gently fold the batter again until everything is well incorporated.

3. Divide the cake batter evenly between two 20cm cake tins that have been lightly oiled and have a layer of baking paper on the bottom. Place the cakes in the oven (top shelf) and bake for 30-35 minutes until lightly golden and a skewer/toothpick stuck in the centre comes out clean. Leave to cool completely before taking the cakes out of the tins. Keep the cakes refrigerated while you work on the ice cream layer.

4. Line a 20cm cake tin with a layer of cling film. It doesn't have to be super neat, but make sure the cling film goes all the way up around the sides. Scoop softened ice cream into the tin and use a spoon/spatula to spread it out and smoothen the top. Place in the freezer for at least two hours until the ice cream is solid. 

5. To assemble to cake, place one layer of sponge cake upside down on a tray, large plate or cake stand, so that the smooth bottom layer is facing up. Unmould the solid ice cream from the tin/cling film and gently place it on top of the cake. Place the second layer of cake directly on top of the ice cream. 

6. If you are serving immediately, decorate with as much vegan whipped cream on top as you care for, along with fresh sliced fruit and more sprinkles. If you are not serving immediately, cover the cake (with cling film or foil) and place in the freezer until you are ready to serve and decorate. The cake is best eaten in one go, but it does freeze really well and will just need 20-30 minutes to defrost before serving each time.

I hope you give this cake a try. Let me know if you do! And if you have any questions at all, feel free to send them my way in the comment section below or on Instagram. 

Disclaimer: some of the links above are Amazon affiliate links and I receive a small commission with each sale at no extra cost to you. Thank you for the support.

[Cookbook Launch] Vegan Nigerian Kitchen: 100 Classic Recipes with a Plant-Based Twist

LAUNCH DAY! 🎉

Today is the official launch of my new cookbook Vegan Nigerian Kitchen. This project is one that I am immensely proud to share and I’m certain you’ll see why when you get your hands on a copy.

Thanks again to the incredible individuals who so selflessly supported and encouraged this endeavour. This cookbook was an opportunity to dig deeper into my food culture, play around with familiar and unfamiliar ingredients, and discover the wealth of plant-friendly dishes that Nigeria has to offer. I hope you feel immense delight as you make these discoveries yourself 😍

A bit more about the cookbook: it features 100 mouthwatering recipes from different regions across Nigeria; tons of full-page photographs; a comprehensive glossary of ingredients and equipment; a handy sample meal plan; a quick guide to going vegan, and a thoughtful essay on veganism by my dad, who is the most skilled writer I know! 😄

To set some expectations, this cookbook is very much for food enthusiasts. It’s for anyone who values open-mindedness, learning new things and exploring food culture. It’s for Nigerians who want to approach our meals in new ways. It’s for everyone else who wants an insight into the way we eat and accessible recipes (without animal products) that you can try at home. 

Spread the word, gift a copy to a friend, request it as a Christmas pressie, or treat yourself to a new cookbook. Thank you for your support 🥰

LINKS

Ebook: bit.ly/VNKebook

Paperback: bit.ly/VNKcookbook

Cookbook Release Date and Cover Reveal - Vegan Nigerian Kitchen

Proof copy!

Excited to share that I will be releasing my second cookbook ‘Vegan Nigerian Kitchen’ on Monday 22nd November!

The comprehensive cookbook will include 100 classic Nigerian recipes with a vegan twist, spanning soups, stews, sweet & savoury snacks, porridges, rice dishes, drinks and lots more. I can't wait for you to get your hands on this epic labour of love that's bursting with full page photographs, a glossary of ingredients and equipment, useful cooking techniques and mouthwatering dishes. Whether you are familiar with Nigerian cuisine or not, you are sure to make a ton of delicious discoveries.

The cookbook will be available in both paperback and ebook formats, so you can choose what works for you.

A few weeks ago, I asked my Instagram audience to vote on the front cover (via story polls) and this was the popular choice by a long shot. Thanks for the input! 

If you want to be updated once the cookbook drops, you can check back on the 22nd or join my mailing list HERE to get the purchase links sent directly to your inbox. 💚

Vegan Nkwobi or Isi Ewu

 

Nkwobi and Isi Ewu are traditional igbo delicacies. While the latter is made using cow leg, the former is made with goat head. The base preparation, spices and garnishes are similar for both dishes. In this vegan alternative, my protein of choice is soybean and wheat-based meat alternative VChunks made by Nigerian-owned company Veggie Victory. Be sure to check them out if you are based in Nigeria or the UK. 

I was blown away by the taste and texture of this meat alternative. As you will see in the video above, it's easy to prepare and extremely versatile. Perfect for adding to all types of soups, stews and as a replacement for meat in any dish. 

The full recipe for this will be in my upcoming cookbook (release date tba). To get notified when it's out, you can sign up for updates here.

Health Benefits of 5 Nigerian Leafy Green Vegetables

UTAZI LEAF

1. It balances circulation: normalises blood pressure by strengthening the heart and lowering high blood cholesterol and triglyceride level.

2. It prevents arteriosclerosis, platelets aggregation and blood clot formation within the blood-carrying vessels.

3. It is antimicrobial (antibacterial, anti-fungal, anti-parasitic, and antiviral), antipyretic, antioxidant, and anti-inflammatory.

4. Utazi leaves stimulate the flow of bile and appetite for food, it also enhances the stimulation and activities of the pancreas, regulates blood sugar, and promotes the detoxification activities of the liver.

5. It neutralises the intoxicating properties of alcohol and its harmful effect on the liver.

6. The leaves and the stem are used in the home treatment of digestive problems such as loss of appetite, dyspepsia, colic and stomach ache, constipation, dysentery, and intestinal worms.

7. It helps in the relief of cough, wheezing and asthmatic attacks.

8. It helps in the management of diabetes.

9. It cleanses the womb and prevents abdominal pain after childbirth

10. The antioxidants present in utazi leaf help to effectively eliminate free radicals in the body. Free radicals could damage cells and turn them into cancerous cells; utazi leaves prevent cancer by getting rid of cancerous cells.

OKAZI LEAF

Botanical name: gnetum africanum 

English name: wild spinach

1. The high dietary fibre content in okazi leaf helps in weight loss and increase metabolism. It also improves digestion, acts as a laxative and prevents constipation.

2. It helps the heart by supplying it with good cholesterol which in turn replaces the bad cholesterol. Okazi leaf also manages blood sugar and blood pressure.

3. Pregnancy: it prevents nausea (morning sickness usually experienced by pregnant women). When eaten, it can also reduce pains during childbirth.

4. It can be eaten raw to prevent menstrual cramps.

5. Promotes reproductive health.

6. Strengthens bones and teeth: okazi leaves are rich in calcium, which helps in the development of strong healthy bones. It also prevents and fight osteoporosis and rheumatism.

7. Antifungal properties: okazi leaf is traditionally known to be used in the treatment of measles in children, it is also used in the treatment of boils and warts.

8. Okazi leaf has an appreciable amount of iodine, which is necessary for the proper functioning of the thyroid gland and this iodine helps to prevent tooth decay.

9. Prevention of scurvy: The presence of vitamin C in Okazi leaf helps to prevent scurvy. In addition, it helps to detoxify the blood.

UZIZA LEAF 

Botanical name: p.guineense

English name: guinea pepper

1. Fertility improvement: with the combination of lemon and uziza leaves blended, it is a good step of improving fertility within men and women. 

2. Relieves coughs: this can be achieved by pouring some dried or grounded uziza leaves into a cup, adding boiled water, resting it for about 10 mins, and drinking it while still warm. This will help clear your throat and the respiratory tract.

3. It relieves pain: uziza contains alkaloids, which are known to act as pain killers for ailments such as headaches, toothaches, painful joints and menstrual pain.

4. Prevention of cancer: the presence of antioxidants in uziza leaves helps in the prevention of cancer. 

5. Prevents constipation: uziza leaves contain a high amount of fibre, which aid digestion. This fibre helps to actively improve bowel movement which greatly helps to avoid constipation.

6. Promotes uterine contraction after childbirth: uziza leaves are added to soups and given to women after childbirth, it has been proven to reduce or shrink the uterus, cleanse the uterus and promote milk supply.

7. Treatment of infection: fresh leaves or dried fruits of uziza leaves can be suspended in alcohol and used as an infusion to treat bacterial, fungal and parasitic infections. The leaves and seed extract of uziza show antimicrobial and anti-fungal activity against several human pathogens.

AKWUKWO ANARA 

Botanical name: p.guineense

English name: garden egg leaves

1. It helps to lower eye pressure in people with glaucoma without side effects (even with high consumption).

2. It is high in potassium, a necessary salt that helps in maintaining the function of the heart and regulate blood pressure.

3. Akwukwo anara can serve as a natural blood tonic in anaemic patients.

4. The leaves provide women with micronutrients which helps in improving blood level.

5. Akwukwo anara provides the body with both fat-soluble vitamins and water-soluble vitamins which are rich in thiamine (Vit B6) required for normal growth and proper functioning of the heart and nervous system.

6. The presence of Vit K in akwukwo anara leaf helps to foster or enhance bioflavonoids which strengthen the capillaries.

7. When consumed, helps in detoxifying and cleansing the kidneys. This promotes the proper functioning of the liver and helps prevent kidney failure.

OHA/ORA LEAF 

1. Oha/ora leaves contain iron, calcium, amino acids, iron, potassium, fibre, vitamin K and vitamin C.

2. Diarrhoea management: ora leaf is a rich source of the mineral zinc, which is important for a healthy immune system.

3. Helps treat anaemia: ora leaf contains iron which plays an important role in red blood cell formation to create haemoglobin. The presence of vitamin C also helps in the absorption of iron.

4. Helps maintain healthy joints and prevents arthritis: ora leaf contains an appreciable amount of manganese, which helps to play an important role in cartilage formation and lubricating fluid in the joints. The presence of manganese helps to prevent and alleviate joint diseases like arthritis.

5. Good for heart health: the presence of potassium in ora leaf helps to maintain the normal contraction of the heart.

6. Reduces muscles cramps: it contains magnesium, which is a muscle relaxant; it helps to reduce muscle cramps.

7. Improves brain function: glutamic acid in ora leaves is an important non-essential amino acid that helps to maintain the normal function of the brain as a neurotransmitter.

8. Helps build muscle mass: ora leaves can help build muscle mass with the presence of cysteine amino acid content. Cysteine helps the body to build protein which is used for the development of muscle mass.

9. Helps with blood pressure: ora is a low sodium vegetable that is beneficial for hypertensive people and individuals with high blood pressure.

10. The potassium in ora leaf can also help to control blood pressure through its mechanism in regulating muscle contraction.

11. Improves eye health: oha leaves contain an appreciable amount of vitamin A which helps to maintain better sight and a strong immune system.

12. The presence of vitamin B group present in ora leaf helps protect nerves from damage.

13. Boost energy: the presence of lysine ora leaves helps to boost energy, especially for athletic performance.

14. Maintain alkaline level: the leaves of ora balances the entire body's PH level.

15. Helps with collagen formation: ora leaves contain the mineral copper in good amount to help with collagen formation, which helps to give a healthy glowing skin.

Vegan Red Pepper Dip

This quick and simple recipe is sweet and smoky and perfect as a dip, or served on the side with just about anything. 

Guest post by Louise Palmer-Masterton, founder of Stem & Glory.

Ingredients

Serves 2-4

1 red pepper cut into strips

1 red onion sliced

1 large whole clove garlic

1/2 tsp smoked paprika (optional)

1 tsp balsamic vinegar

1 tbsp olive oil

1/2 tsp salt & pepper

Method

Mix all the ingredients together so everything is lightly coated with olive oil. 

Place into a shallow baking tin and roast at 180C for 25 mins.

Allow to cool slightly, then blend until smooth. Taste for seasoning and add more salt and pepper to your taste. The dip should be sweet, smoky and very tasty!

ABOUT THE AUTHOR

Louise Palmer-Masterton is founder of multiple award-winning restaurants Stem & Glory; hip and trendy but accessible plant-based restaurants, serving delicious gourmet vegan food from locally sourced ingredients. Stem & Glory also offers click-and-collect and local delivery in London and Cambridge. In addition, Stem & Glory offers a range of ready meals, finish at home pizzas, and recipe kits available for delivery across the UK.

Vegan Pineapple and Ginger Loaf Cake

I was testing a ginger beer recipe recently and found myself with some leftover pineapple and ginger pulp. In a bid to limit food waste, this loaf came to mind. 

Even if you don't have leftover pulp, this recipe can be recreated by blending a cup or two of pineapple chunks and some fresh ginger with water or plant-based milk to make a smoothie. This will be the liquid element in the cake, along with the sunflower oil. Simple, delicious and perfectly moist. You'll want to serve this alongside a glass of fruit punch or a steaming cup of tea - whatever takes your fancy.

I topped my loaf with some crushed peanut brittle (ground peanuts mixed with a sugar syrup) that I had lying around. But this is entirely optional. Feel free to use any topping of your choice such as mixed nuts, seeds or fresh fruit.

Ingredients

(Serves 8)

- 2 cups self-raising flour

- 1 cup caster sugar

- 1/2 teaspoon baking powder

- 1 and 1/4 cup blended pineapple and ginger 

- 1/2 cup sunflower oil

- 1 teaspoon vanilla extract

Method

Preheat the oven to 170 C.

Place all the ingredients in a mixing bowl and use a wooden spoon or spatula to gently fold and combine until you have a thick cake batter.

Pour the batter into a lightly greased and flour-dusted loaf tin and bake in the oven for 35-40 minutes. A skewer/toothpick stuck in the centre should come out clean.

Leave to cool completely before removing from the tin and serving.

Red and Processed Meat Linked to Increased Risk of Heart Disease

Globally coronary heart diseases (caused by narrowed arteries that supply the heart with blood) claim nearly nine million lives each year¹, the largest of any disease, and present a huge burden to health systems. Until now, it has been unclear whether eating meat increases the risk of heart disease, and if this varies for different kinds of meat. Researchers at the University of Oxford’s Nuffield Department of Population Health have conducted the largest systematic review of the prospective evidence to date, including thirteen cohort studies involving over 1.4 million people. The study participants completed detailed dietary assessments, and their health was tracked for up to 30 years. The results are published today in Critical reviews in Food Science and Nutrition.

Overall, the evidence from the analysis indicated that:

• Each 50 g/day higher intake of processed meat (e.g. bacon, ham, and sausages) increased the risk of coronary heart disease by 18%.
• Each 50 g/day higher intake of unprocessed red meat (such as beef, lamb and pork) increased the risk of coronary heart disease by 9%.

The findings may be because of the high content of saturated fat in red meat, and of sodium (salt) in processed meat. High intakes of saturated fat increase levels of harmful low-density lipoprotein (LDL) cholesterol, whilst excess salt consumption raises blood pressure. Both LDL cholesterol and high blood pressure are well-established risk factors for coronary heart disease.

Previous work from the same research team has also indicated that even moderate intakes of red and processed meat are associated with increased risk of bowel cancer².

Dr Keren Papier (Nuffield Department of Population Health), co-lead author of the study, said: ‘Red and processed meat have been consistently linked with bowel cancer and our findings suggest an additional role in heart disease. Therefore, current recommendations to limit red and processed meat consumption may also assist with the prevention of coronary heart disease.’

Dr Anika Knüppel, from the Nuffield Department of Population Health and the other co-lead author of the study, added: ‘We know that meat production is a major contributor to greenhouse gas emissions and we need to reduce meat production and thereby consumption to benefit the environment. Our study shows that a reduction in red and processed meat intake would bring personal health benefits too.’

Currently in the UK, about 10 in 100 people would be expected to eventually die from coronary heart disease.³ Based on the findings from the present study and current red and processed meat intakes in the UK,⁴ if all these 100 people reduced their unprocessed red meat intake by three-quarters (for example from four times a week to one time a week), or if they stopped consuming processed meat altogether, deaths from coronary heart disease would decrease from 10 in 100 down to 9 in 100.

The studies involved in this analysis were mostly based on white adults living in Europe or the USA. The research team say more data are needed to examine these associations in other populations, including East Asia and Africa.

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References:

1. Source: World Health Organization; https://www.who.int/news/item/09-12-2020-who-reveals-leading-causes-of-death-and-disability-worldwide-2000-2019
2. https://www.ndph.ox.ac.uk/news/moderate-meat-eaters-at-risk-of-bowel-cancer
3. https://www.bhf.org.uk/-/media/files/research/heart-statistics/bhf-cvd-statistics---uk-factsheet.pdf
4. https://www.gov.uk/government/statistics/ndns-results-from-years-9-to-11-2016-to-2017-and-2018-to-2019

12 Vegan Chocolate Recipes for World Chocolate Day

Celebrate World Chocolate Day with this selection of delectable vegan chocolate recipes. These treats are sure to sweeten your day. I dug through my blog archives to retrieve some of my favourites, so I hope you give them a try. Simply click on the recipe name or image to access the full recipe!

1. Chocolate and Peanut Muffins

2. Double Chocolate Garri Cookies

3. Chocolate Mousse Pots

4. Four Layer Chocolate Cake

5. Chocolate Fudge Cake

6. Peanut and Ginger Hot Chocolate with Marshmallow Cream

7. Mocha Plum Upside Down Cake

8. Bounty Chocolate Bars

9. Chocolate Almond Mousse

10. Chocolate Oreo Cupcakes

11. Vegan Flake Chocolate Bar

12. Plantain Waffles with Melted Chocolate and Strawberries

 

How Tracye McQuirter Helped 15,000 Black Women Go Vegan

 

I recently had the pleasure of interviewing Tracye McQuirter on Instagram Live. Tracye is a nutritionist, best-selling author (By Any Greens Necessary; Ageless Vegan) and founder of 10,000 Black Vegan Women - a program designed to support black women to go vegan for 21 days and beyond. 

Having admired her work since the early days of my vegan journey, it was such a treat to chat with her and find out more about her latest project. Have a watch of the video above and be sure to subscribe on YouTube!

Vegan Nigerian Meal Plan | Healthy, Alkaline

Figuring what to cook or eat on a daily basis can be a challenge, especially if you're new to veganism or if you're looking to make healthier food choices.

In this 4-week alkaline meal plan, all the hard work has been done for you. You'll gain access to a printable shopping list and at-a-glance weekly menus that can be pinned to your fridge for easy reference. That's a whole month of varied meals that are good for your health and will leave you feeling energised. Join 1000s of others who have benefitted from this meal plan.

Still got questions? See below for some frequently asked questions and responses!

What do you mean by alkaline?

A predominantly alkaline diet places an emphasis on fresh and unrefined fruits and vegetables, while restricting heavily processed and junk foods. The aim of eating this way is to promote optimal health and reduce your chances of developing chronic illnesses such as heart disease, hypertension, diabetes and certain cancers. All this just by basing majority of your meals on whole, plant-based foods.

Why should I get this meal plan?

The meal plan is designed to take the stress out of thinking of what to eat on a weekly basis and makes choosing healthy food options a breeze. It includes a printable ingredient list and 'at a glance' weekly menus that can be pinned to your fridge for easy reference.

Will the recipes be Nigerian?

There are several alkaline meal plans available online but many are written through a euro-centric lens. In writing this guide, I drew inspiration from my West African heritage, including ingredients and meals that are typical to that part of the world. If you're new to Nigerian food, you'll gain a lot of insight into our style of eating. If you're a veteran West African foodie, you'll appreciate the healthy take on some of your favourites. All the ingredients are easily accessible wherever you live and can be found at your local supermarkets, African/Caribbean shops or online. 

How can I access the meal plan?

You can download the meal plan from HERE for as little as £9.99 (approx. N5,800). You will immediately receive a copy of the meal plan via email, which you can download onto your laptop, desktop, or print out if necessary.

How to Make a Vegan Diet Nourishing for Kids

 Guest post by Louise Palmer-Masterton on navigating a vegan diet for babies and infants. 

______

Many people question if a vegan diet is ‘safe’ for children and voice their concerns that they will lack the right nutrition if they follow a vegan diet.

The world is actually full of healthy vegan children, we just don’t hear about them. All we hear is one extreme horror story of an Australian family depriving their baby by feeding them only vegan food. In fact, it turned out that they are depriving their child of food, period, and of course that will lead to ill health. 

The first thing you need to do if you are considering raising vegan children is educate yourself. A diet of vegan burgers might have been ok for you pre baby, but your children will need more. So, if you don’t already love to cook, it is time to get cooking.  And it’s time to fall in love with lentils, beans, nuts, seeds and a wild array of vegetables. 

You need to become an expert in plant-based nutrition and understand what constitutes a balanced diet. With children as well as balanced protein and healthy fats, you will need to pay particular attention to vitamin D, vitamin B12, calcium, zinc and iron.

The best possible start in life for your baby is breastfeeding, and for you to eat a healthy and balanced diet whilst feeding. It’s wise for this reason that you continue to take a pregnancy safe vitamin supplement. There are no vegan baby formula milk products currently in the UK market, although they will no doubt emerge in the future. Don’t be tempted to give your infant plant-based milk substitutes, as they will not have the nutrition your child needs (same goes for feeding an infant plain cow’s milk).

Every child is different when it comes to weaning, my eldest breastfed until more than two years old, and the Vegan Society advice is to continue breastfeeding until your child is two years old if possible. My youngest however stopped the minute they discovered proper food at 10 months! If you do stop breastfeeding before two years, you’ll need to pay special attention to a good balance of nutrition, minerals and vitamins. 

Both my children were weaned first on blended banana and avocado, which is a legend in our house (try it!), and graduated to blended lentils and vegetables, thick soups and baby versions of what we were eating. It’s sensible to pay attention to a vegetable protein component at each meal, for example lentils, beans or quinoa along with vegetables and healthy fats. Babies can eat nuts and seeds, but only if ground or completely blended.

With regard to vitamin B12 which all vegans should be mindful of, there are a number of fortified foods to consider as your child starts to eat more and breastfeed less.

The best possible thing you can do with regard to young children and B12 is get them to fall in love with Marmite or yeast extract. A go-to snack of toast and marmite will contain plenty of B12. We also use marmite in many savoury dishes - soups, stews and gravy. My children are Marmite lovers to this day. We also use Engevita flakes as a cheese substitute, sprinkled on pasta and in many sauces. Engevita is super charged with B12.

I’d also recommend getting your children to love hummus as young as possible. Hummus is one of those super-nutritious, super-available superfoods, and served with pitta and carrot and cucumber sticks is a winner with most children. Served together in this way, hummus and pitta is what's called a complete protein - between them, pitta and hummus contain the full spectrum of amino acids that you need.

There’s a lot of talk about getting the full spectrum of these essential amino acids that is generally misunderstood. Animal-based proteins contain all nine essential amino acids, which makes them complete proteins, but it is not actually necessary to eat one food that contains everything. Combining plant foods results in complete protein and gives exactly the same result nutritionally.

There are a few plant-based foods that are ‘complete’ proteins on their own, including tofu, tempeh, edamame beans, quinoa, buckwheat, amaranth and chia seeds. Some of these are a bit of an acquired taste for an infant, quinoa for example needs a bit of hiding in a tasty-flavoured sauce. But mine always did well with edamame beans, scrambled tofu and fresh fruit chia pudding.

It’s worth noting that 100g of wholemeal bread contains 13g of protein, which is more than in 100g of egg, and all vegetables do have a protein component. A diet rich in vegetables can make a significant contribution to your daily nutritional needs, including protein.

Some food combining ideas:

Rice and lentils or beans. Both brown and white rice when combined with beans or lentils give a complete protein. And there are literally millions of recipes out there containing beans or lentils, rice (or other grains) and vegetables. Just about every continent on the planet has a version of this cuisine. 

Classic beans on toast is a complete protein. Very helpful in those moments when time is of the essence and you have hungry children.

Peanut butter sandwich. This will come as a welcome surprise maybe! And yes, a peanut butter sandwich is a very high complete protein.

Once your child is weaned and able to feed themselves (more or less) it’s all about making their favourite dishes as balanced and tasty as possible. Continue with attention to a protein and vegetable component with every meal, where they are getting their B12 from, and get their other nutrients from as wide variety of vegetables of all colours and types as possible. 

So, it really is safe to wean your baby and bring up your children on a wholefood plant-based diet. You will often read about concerns of deficiency in the vegan diet, especially with regard to protein. But the truth is that protein deficiency is rarely seen in affluent populations, and generally only seen in populations where ALL food is scarce. Following the steps as outlined above, will ensure your child will thrive on a wholefood plant-based diet.

ABOUT THE AUTHOR

Louise Palmer-Masterton is founder of multiple award-winning restaurants Stem & Glory; hip and trendy but accessible plant-based restaurants, serving delicious gourmet vegan food from locally sourced ingredients. Stem & Glory also offers click-and-collect and local delivery in London and Cambridge.  In addition, Stem & Glory offers a range of ready meals, finish at home pizzas, and recipe kits available for delivery across the UK. Visit their website for more details. 

Social Media:

Twitter: @stemandglory
Instagram: @stemandglory

4 Ingredient Sweet Plantain Waffles | Easy Vegan Recipe

Save this for weekend brunch! These plantain waffles are simply incredible and easy to make. There are so many ways you can eat them too. Take advantage of the seasonal fruits in your part of the world and use them to top these beauties. Or make it into a filling, savoury meal.

Use any good quality waffle maker to cook these. If you're on the hunt for a waffle maker, click HERE to check out the exact brand I have.

If you're not ready to invest in a waffle iron, you could turn these into pancakes. I haven't tried with this exact batter mixture, but if you do give it a try be sure to share your  feedback with me on Instagram.

Feel free to top your waffles with anything you want. They are naturally a bit sweet because of the ripe plantain but I haven't included any sugar in the batter so that you can customise it as you want. Make it sweet with chocolate, fruits or syrup. Or make it savoury with scrambled tofu or vegan "chicken".

Ingredients

(Serves 2)
1 ripe plantain (mashed)
1 cup oat flour (blend oats in a food processor until you get a fine flour)
1/2 cup plant-based milk 
1-2 tbsp chia seeds or ground flax seeds

Method

Mash the plantain in a large mixing bowl and set it aside.

Blend a cup of oats in a food processor until it resembles a fine flour. Add that to the mashed plantain, along with the plant-based milk and seeds. Give it a good mix and leave to stand for about 5 minutes while you heat up your waffle maker.

Spoon the batter into the waffle maker and cook on the highest setting for about 10 minutes until the waffles are golden brown and crispy in some parts.

Serve warm with toppings of your choice. I went for melted vegan chocolate and strawberries. You could also use syrup, bananas, fresh mango, chopped nuts, coconut cream, etc.

If you're hungry for more creative plantain recipes, click HERE.

5 Delicious Nigerian Swallows To Eat With Your Soup

If you're not Nigerian, you may be asking: what the heck is Nigerian swallow? Surely, you're not talking about the bird! Hold on to your hats. No. The popular term "swallow" refers to the starchy, dough-like accompaniment to many traditional soups and stews. It is made from a variety of ingredients, ranging from yam to cassava to plantain to corn to rice. As you can imagine, it is called "swallow" because you are meant to pinch a morsel of it, dip it in your stew or soup and well...swallow it. 

The traditional way of eating swallow is with a clean hand, but we modern folks tend to use forks. Eating it with your hand all take some getting used to if you're not familiar with this style. It's an art to be honest - the rolling of the swallow between your fingers, making a well to scoop the soup into, bringing it from plate to mouth without it dripping down your arm. You get the idea.

In this post, I will share 5 delicious swallows that you can make today. This is by no means an exhaustive list as there are still so many to try, but I hope this provides a good starting point for you! How many of these have you tried?

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1. Amala

We will be talking specifically about Amala Iyan which is made using yam flour. It is most commonly eaten amongst the Yoruba is western Nigeria. It is made by combining yam flour and water, and cooking until you have a thick, smooth, dough-like consistency. When cooked, amala turns a dark brown colour. The taste is very earthy. Although I didn't enjoy it as a kid, I have since grown to love it. 

Serve with: efo riro, ewedu or gbegiri. 

2. Eba

Also referred to as garri, this swallow is made from the aforementioned garri - dried, grated and fermented cassava. It has a coarse texture and is made simply by combining the garri with hot water until you have a soft dough-like consistency. 

Serve with: egusi, okra, efo riro and other traditional soups.

3. Plantain Fufu

As you can gather from the name, this swallow is made using plantain. You can indeed use plantain flour, but you can also make it fresh by blending green unripe plantain with water then cooking on low heat until you have a soft dough. This is usually considered a low-carb option for those who want to enjoy swallow but are unable to consume high amounts of carbohydrates.

Serve with: egusi, efo riro, garden egg stew and other traditional soups.

4. Pounded Yam

This one is my favourite! Fresh yam pounded to a sticky, soft dough. The stuff of dreams. The mild taste makes it the perfect canvas for a variety of stews and soups. If there's only one swallow you try on this list, it should be this one. The traditional way of pounding yam is in a giant mortar and pestle. These days, we use food processors to get the job done.

Eat with: egusi, efo riro, ofe nsala and other traditional soups.

5. Cassava Fufu / Akpu

Made from the fermented paste of blended cassava. After blending, the paste is left to ferment for 5-7 days in order to eliminate the toxic compounds that are naturally found in uncooked cassava. It has a strong smell and a stretchy texture.

Serve with: egusi, efo riro, ogbono and other traditional soups.

Vegan Flake Chocolate Bar | Easy Recipe

Flake and Twirl chocolate bars used to be my jam back in the day and I've always prayed for a vegan version. 

When you go to the Cadbury website, here is what they say about how they achieve the unique crumbly flaky chocolate bar:

"The process for making Cadbury Flake is a closely guarded secret and no other chocolate manufacturer has ever managed to recreate it. That's why no other chocolate bar can rival the delicate, crumbly texture of a Cadbury Flake."

Enough to make you lose hope.

However, the other night I watched Ann Reardon's latest debunk video on her How To Cook That channel and she seemed to crack the secret for homemade flake! I knew I had to give it a try based on some of the insights she shared in her video. 

If like me you've always wondered how to make a homemade flake chocolate bar, I hope you enjoy this first attempt at the recipe. Let me know what you think, what you would do differently and if you'd like to see another updated attempt with more tweaks to get it just right!

With this attempt, here's what works:

1. Crumbly, flaky texture that melts in the mouth

2. Holds together relatively well, though room for improvement

Here's what I want to improve on:

1. Choice of chocolate. If you love dark chocolate, then this recipe is a-okay but I'd like to get the taste as close to the original as I remember it. For that, I plan to use a vegan 'milk' chocolate with a creamier taste, higher fat content and lighter colour

2. Adjust the amount of liquid (coconut milk) added so that the chocolate is a bit drier and flakier

3. Roll the chocolate out a bit thinner to create more flaky layers

If you try this recipe, be sure to share your success or failure with me on Instagram :)

Ingredients

(Makes 3-4 bars)

- 80g dark chocolate (I used Doisy & Dam Dark Chocolate Buttons)

- 1 tablespoon coconut milk

Method

1. Melt the dark chocolate in a microwave, stirring at 20-30 second intervals.

2. Add the coconut milk and keep mixing until the chocolate seizes i.e. gets thick and stiff.

3. Place the chocolate in between two pieces of parchment paper and use a rolling pin to roll out the chocolate as thinly as possible. Remove the top parchment paper and leave the chocolate to stand and dry out for 15 minutes. 

4. Use a stainless steel spatula or bench scraper to scrape the chocolate from one end to the other (do this is sections). Use two spatulas to gently shape and press the flakes pieces into a bar shape. Leave the bars to stand and dry out a bit more.