Vegan lemon diva, cupcakes.

100 g Nuttelex (dairy-free butter)
3/4 cup caster sugar
1/2 tsp vanilla extract
The Zest of two lemons
2 tbs of organ egg replacer, mixed with 2tbs of water
1 1/3 cups self-raising flour
1/2 cup of soy milk

Icing:
125 g nuttelex butter
2 cups of icing sugar
11/2 tbs lemon juice

Pre heat oven to 180°, line a 12 hole muffin pan with paper cases.
Beat the butter, sugar and vanilla extract until light and creamy. Mix in lemon zest.

Mix the egg replacer with the water it will be foamy, continue beating mixture and add egg replacer.

Gently fold though the flour and soy milk, in two alternate bathers. Divide the mixture into paper cases and cook for 20 to 25 minutes or until springy when touched.

Allow cakes to cool.

To make the icing, beat the butter until light and creamy. Add the icing sugar a little at a time, beating constantly, add lemon juice. Ice onto cooled cakes.

These cakes are so, so, so, good. No one will have any idea they are vegan.

Orange Cake {Vegan}

What you'll need

2 oranges, peeled and cut up

175 g dairy free margarine, I use nuttelex
1 cup of caster sugar
2 cups of SR flour

Lemon icing
1 1/4 cups icing sugar
3 tbs of lemon juice
1 tsp of grated orange rind

Place peeled oranges in food processor, and blend until broken up.
Add margarine and sugar, blend again.
Add flour and blend until well combined.
Place in greased cake tin
Cook at 180˚ for 45-55min.
Place on wire rack to cool.
When cool, ice with lemon icing
sprinkle with the orange rind (optional)

I love this cake, I make it all the time. So easy, so good.

Vegan, Potato & Leek Soup.

Ingredients:
half an onion
2 leeks
5 potatoes
1 clove of garlic
1 pinch of ground cumin
1lt of stock, brought is good, homemade is better (veggie for vegans, chicken for others).
salt and pepper
1/2 cup of soy or rice milk (optional if blending)

Wash the leeks, then Chop up them up along with the onion, and potato, I like to leave the skin on the potatoes.

Gently sauté the onion and leeks, when they are cooked down and soft, add the garlic and cumin and cook for another minute.

add potatoes and stir

Add enough stock to cover the vegetables. Bring to boil and cook until potato is tender.

At this point I like to blend half the soup and leave the rest chunky. If you prefer a blended soup I like to add 1/2 a cup of soy milk to make it creamy,  your choice. Check if extra seasoning is needed.
Garnish with chives. That's it, super easy, super good.