Vegan Pesto

I've adapted this recipe from Delia Smith's cookbook "Delia's Vegetarian Collection"

2 oz of fresh basil, washed
1 fat clove of garlic
1 tablespoon of pine nuts
6 tablespoons of olive oil
salt
1 generous 1/4 cup of nutritional yeast

Put basil, garlic, pine nuts, olive oil and salt into the food processer and pulse until the basil and garlic are finely ground.
Add the nutritional yeast before heating.

The original recipe had parmesan cheese. You can also use goat cheese if you wish.

Another experiment I did was to make tofu scramble with the pesto. Mash one packet of tofu with a potato masher, chop finely or squeeze it with your hands and fingers to mash up. Saute in a little oil until lightly browned and add the pesto.

Vegan Jewish Coffee Cupcakes

When I was a child my mother used to make Jewish Coffee Cake with a recipe she'd got from a friend. I've tweaked it or veganised it and made cupcakes out of it. This recipe makes twelve cupcakes.

Cake Mix;
1 cup of flour
2 oz or 50 grams of margarine
1/2 cup of sugar
1/2 tspn baking powder
1/2 tspn baking soda
1 tspn of egg replacer mixed with 2 tblspns of water
1 tspn vanilla
3/4 cup of Toffuti Sour Supreme or other vegan sour cream
Note - if you used regular or dairy sour cream only use 1/2 cup

Topping;
1/4 cup of chopped walnuts
1/8 cup of brown sugar
1/4 tspn of cinnamon

Put cupcake liners into cake tins.

Mix together sugar and margarine until soft.
Add egg replacer, vanilla and sour cream and beat well.
Fold in flour, baking powder and baking soda

Fill each cupcake liner less than half full.
Sprinkle half of the walnut topping mix onto cake batter.
Use remaining cake mix and topping and bake for approximately 20 - 25 minutes at 350f.