Monday, 25 July 2016

Chocolate Soy Ice Cream

It was quite hot over the past week (possibly over 30 degrees Celsius just after 5pm last Tuesday), so it was decided this morning that we were going to make a batch of ice cream at work today (amongst everything else that we're doing, and it also doesn't take that long to prepare the ice cream to freeze).  The coffee machine that we have used is the Gaggia Gelatiera, which is available to purchase from here, and we have used Maison Routin 1883 chocolate syrup, Alpro Soya Original milk and Alpro Soya single cream to make the ice cream.  This batch turned out to feel a bit watery and was so solid after being left in the freezer until the next day that I needed a knife to remove it.  The ice cream is completely dairy-free and vegan-friendly.  I've included a comparison below of the nutritional content of both the soya milk and the semi-skimmed milk we normally use.  I think that the soya milk turned out to be healthier overall and also cuts out the cruelty to animals, and I hope to experiment with other plant-based, dairy-free milks (i.e. almond, hazelnut or coconut milk) and maybe even make the switch permanently in the future!

Alpro Original Soya milk (per 100ml)
Energy - 161kJ / 39kcal
Fat - 1.8g (of which 0.3g is saturated fat)
Carbohydrate - 2.5g (of which 2.5 is sugars)
Fibre - 0.5g
Protein - 3.0g
Salt - 0.06g
Vitamin D - 0.75µg
Riboflavin (B2) - 0.21mg
Vitamin B12 - 0.38µg
Calcium - 120mg

Morrisons British Semi Skimmed milk (per 100ml)
Energy - 206kJ / 49kcal
Fat - 1.7g (of which 1g is saturated fat)
Carbohydrates - 4.8g (of which 4.8g is sugars)
Fibre - 0g
Protein - 3.6g
Salt - 0.1g


300ml soy single cream
300ml soy/plant-based milk
100ml chocolate syrup


  1. Pre-freeze the ice cream machine according to manufacturer's instructions.
  2. Pour the soy single cream and soy/other plant-based milk into a large jug.
  3. Add chocolate syrup to the jug of milk and cream and mix well.
  4. Pour the mixture into the ice cream machine, and freeze-churn for approximately 1.5 to 2 hours until the ice cream is cold, smooth and creamy before serving.

Friday, 8 July 2016

Vegan Sausages and Mash

Last Friday night, my dad and I were left to cook for ourselves (as opposed to me just cooking for myself), and we had 4 leftover Linda McCartney red onion and rosemary sausages from when I'd cooked myself a veggie hot dog the previous night.  Dad had suggested making mashed potatoes, so I looked up how to make vegan-friendly mashed potatoes, with a preference of a recipe that didn't involve using a milk alternative, and I found this recipe from the Minimalist Baker that is completely vegan and doesn't use a milk alternative.  These mashed potatoes were actually pretty tasty, and to preserve how they should look, I've taken pictures of the meal.  When put together, the sausages and mashed potato make a really easy vegan meal (apart from the fact that I really struggled with peeling the potatoes with a really rubbish peeler!

Ingredients (serves 4)

6 Linda McCartney Red Onion and Rosemary Sausages
6-8 potatoes
3 tablespoons vegan-friendly margarine, such as Pure or the new dairy-free Flora
a pinch of salt
1/2 teaspoon ground black pepper


  1. Cook the sausages according to packet instructions, adjusting the temperature and time of cooking in accordance with whether you are using an oven, a fan-assisted oven or a grill.
  2. Peel the potatoes, and if they're large, cut them into halves.  Bring them to a light boil over a medium-high heat, add 1 teaspoon of salt, cover and cook for about 20-25 minutes, or until very tender.
  3. Once tender, drain the potatoes of water and transfer the potatoes to a large mixing bowl.
  4. Using a potato masher or a hand-mixer, mash the potatoes until fluffy.  Be careful not to overmix to the potatoes when using a hand-mixer.
  5. Add the margarine, salt and pepper and mix into the mashed potatoes well.
  6. Serve mashed potatoes with the sausages and lettuce.

Friday, 1 July 2016

Veggie Hot Dogs

In Rent (one of my favourite musicals), during the song La Vie Boheme, in which the characters have gathered in the Life Café for dinner following Maureen Johnson's protest and are mocking Benny's idea that "Bohemia is dead" and celebrating the bohemian lifestyle with mention of ideals, trends, icons, symbols of bohemianism.  Their dinner order is "5 miso soup, 4 seaweed salad, 3 soy burger dinner, 2 tofu dog platter and one pasta with meatless balls" (and wine and beer), so when I had to make dinner for one (myself) last night,  I decided to make veggie hot dogs (inspired by the 2 tofu dog platters)!

Ingredients (serves 3)

6 Linda McCartney Red Onion and Rosemary Sausages
3 bread buns or 6 bread finger rolls
3 salad tomatoes, cut into slices
tomato ketchup


  1. Cook the sausages according to packet instructions, adjusting the temperature and time of cooking in accordance with whether you are using an oven, a fan-assisted oven or a grill.
  2. Cut each bread bun or finger roll in half, and add slices of tomatoes and lettuce on the base half.
  3. Once the sausages are cooked, divide them between the bread buns or finger rolls, using 2 sausages per bread bun or 1 sausage per finger rolls.  Squirt tomato ketchup along the sausages to serve!