In Happy Vegan Food, Bettina Campolucci Bordi shares a collection of easy and delicious plant-based recipes that anyone can incorporate into their busy life.
With recipes including Hearty Buckwheat Waffles, a tasty Korean Pancake, a delicious yet quick One Pot Curry in a Hurry, and the decadent Hazelnut Bites, Bettina proves that nutritious food doesn’t have to be restrictive. Happy Vegan Food is designed to take you through your busy day by including ideas for breakfast, lunch, dinner, meals for one, desserts, and snacks, and will easily meet the needs of any modern household.
Whether you’re looking to eat more veggies or have decided to turn vegan but don’t want to compromise on taste, Happy Vegan Food is the perfect book for you.
Cherry Almond Cake
This cake just reminds me of comfort and warmth in one spoonful. I know I have been saying it a lot, but it is truly one of my favourites in this book. It’s well worth the effort of pitting all of those cherries!
Cuts into 6 slices
140 g (5 oz / 1 cup) Gluten-free Flour Mix (see below)
200 g (7 oz / 1 cup) almond flour
250 ml (8 fl oz / 2 cups) Almond Milk or plant milk, shop-bought or home-made (see pages 137–139)
125 ml (4 fl oz / 1/2 cup) maple syrup
125 ml (4 fl oz / 1/2 cup) melted coconut oil
1 teaspoon baking powder
½ teaspoon bicarbonate of soda (baking soda)
small pinch of pink Himalayan salt
1 vanilla pod (bean), scraped
300 g (101/2 oz) cherries, halved and pitted, saving a few whole ones to serve
Preheat the oven to 180oC (350oF/Gas 4).
Line a 20 cm (8 in) cake tin (pan) with greaseproof paper (wax paper) or use a good-quality silicone mould.
Add all the ingredients apart from the cherries to a food processor and blend everything together for about 5 minutes until well incorporated.
Pour the mixture into the cake tin (pan), then carefully arrange the cherries on top, making sure that every bite will have a cherry in it.
Bake in the middle of the oven for 35 minutes. For the last 5 minutes, place the cake under a preheated grill to give the cake a golden-brown finish.
Remove from the oven, then transfer to a wire rack to cool. I love this cake with a good helping of my special vanilla custard. Add fresh cherries on top.
GLUTEN-FREE FLOUR MIX
Many shop-bought gluten-free flour mixes can be unpredictable. Make a double batch of this and you will thank me later. It is not only practical but, more importantly, it works a treat!
Makes 540 g (1 lb 3 oz / 41/3 cups)
210 g (7½ oz / 11/3 cups) brown rice flour
140 g (5 oz / 1 cup) buckwheat flour
70 g (2½ oz / ½ cup) white rice flour
40 g (1½ oz / ½ cup) oat flour
40 g (1½ oz / ¼ cup) potato starch/flour
40 g (1½ oz / ½ cup) tapioca flour
Mix all the flours together and store in an airtight container.
Recipe reprinted with permission from Hardie Grant Books.