For Carla's up and coming cook book Vegan Bake Sale I present you with Sticky Toffee Pudding Cake.
Maaaaaaa-aaaan this is one totally awesome cake and will get made lots and lots and lots of times. Poor Mr treehugger (type 1 diabetic) could only have the weeniest bite and when his eyes rolled into the back of his head I freaked out thinking I'd given him a hyper. Turns out he was rolling them eyes in pure ecstasy and I can understand why. This cake is the epiphany of food porn. GO VEGAN!
I woke up this morning craving spinach and soup so there was only one way forward - Cream of Spinach Soup Yeeehah! This is so simple and soooooo delicious and is packed full of super human power inducing ingredients - so get a bowlful inside ya now. Cream of Spinach Soup serves 4 Ingredients 2 Tablespoons olive oil 1 medium onion, diced 300 grams washed and trimmed spinach 2 medium potatoes, peeled and diced 2 Cloves of garlic, diced 1 to 1 and a half litres vegetable water ('spose you could use stock cubes but you'd have to check the taste before adding seasoning) Quarter cup of Cashews Salt Black pepper
Method Heat the oil in a big pan and add the onion. Cook on medium heat for 5 minutes until onion is softened. Add the spinach, potato and garlic and cook for another couple of minutes stirring all the time to incorporate everything.
Add 1 litre of the vegetable water (or stock). Put the lid on the pan and cook on low to medium for 20 mins. Take off the heat and add the cashews to the pan, leave with the lid on for half an hour or so. After half an hour blitzz everything up with a stick blender (or a normal blender, whatever). Add salt and pepper to taste. If you need to add the rest of the vegetable water or stock because the soup is too thick for you then do so now. Re-heat and EAT!My craving is sated.