| Related sites for http://veganfamily.co.uk/chocolate.html |
| Bataan_Diary Website selling a book about Prisoners of War on Bataan. | | My_American_Heroes Dedication page to POW/MIA WO Wade L. Ellen. | | Ackers_Family Family history and general interests of Jonathan Ackers. Includes the Ackers of Wigan, Scarisbrick and South West Lancashire, 1700 to present day. Also features a link to the Intercity Strollers. | | National_Consumer_Law_Center Advocate for low-income consumer justice and low-income consumer issues. | | The_Welsh_Republican_Movement Information about the movement founded in 1949. | | Universal_Postal_Union Department of the United Nations, coordinating worldwide postal services. | | Mars_Hill Dr. Mark Eastman covers current events, prophecy, and science and their implications in the defense of Christianity. | | P_U_Kamble It gives a profile of P U Kamble, a writer, computer professional and author of article titled "God and Religion - A 'Scientific' and Objective Look". | | Christian_Newswire__Stem_Cell_Debate News about laws, protests, conferences, and other events related to stem cell research. Includes editorials. [RSS] | | CharlieManson_Com Covers books, photos, music, archives, artwork, and exclusive photos. Contains a chat room. | | The_Church_of_God,_The_Body_of_Jesus_Christ A small group that gathers to study God's Word every seventh day sabbath and on holy days. | | Beltane/May_Day Illustrated and annotated page of links to Beltane and May Day. The choices and site reviews come from a professor of mythology, Dr. Kathleen Jenks. | | The_University_of_Auckland_Faculty_of_Law Provides information for prospective students about programs offered by the Faculty of Law. Also includes information on publications and other activities at the University. | | Italian_Popular_Proverbs Large number of Italian proverbs with English translations | | China_Studies_Feng_Shui_Training Professional Certification Courses can help you become a Feng Shui Practitioner in 6, 10 or 16 days. Intensive training in USA and China. | | Council_No__04924 The Bishop John T. Kidd Council of Windsor, Ontario. | | Unofficial_Adam_Beach_Page Fan tribute to the native Canadian star of "Smoke Signals" and "Windtalkers." Includes news and many pictures. | | Jewish_Encyclopedia__Enoch Overview of the grandson of Adam and Eve from the traditional Jewish perspective, including rabbinic commentary. | | Goliath A Seventh-Day Adventist perspective on the Biblical giant. | | Incommensurability_Literature Bibliography on incommensurability and related matters. |
|
The Chocolate Room - vegan chocolate listings and recipes   home to the Vegan Family House The Chocolate Room  pageshomebookskids bookst-shirts +aStorekitchenchocolateveganunclassroomkids' roomDanielCharlottefriendsearthyuleeasterwintersummermedicinelinksguestbookmailing listemailsistersFrugal Living AngelHealing.org.uk Enter your search termsWebveganfamily.co.ukSubmit search form  a great novel,a great gift,with chocolate of course!!Buy UK or Buy US  amazing cakes...Buy UK or Buy US  who wants the cake?Buy UK or Buy US Have our lovely tofu cheesecake on a bag! See our shop  raw vegan goodness...Buy UK or Buy US Yes, our page devoted to vegan chocolate. It has changed. Previously we listed vegan chocolates that you can buy in mainstream and health food shops; we no longer do. Various reasons, mainly that it was very difficult to keep up to date and accurate. So now we offer links to sites where you can buy vegan choccie, fab recipes to make with it and some general advice here: read the labels. In the UK dark chocolate quite often contains butterfat or even whey procts and skimmed milk powder. Many chocolates are vegan on mainstream shelves - some even label accordingly. Plamil are an exclusively vegan company, Green and Blacks produce some vegan bars as do many other companies. Those that make both milk and dark chocolate often make them on the same machines. They do wash these in between but there is a small contamination risk as mentioned on many labels now (may contain traces of etc.). Some vegans feel it's good to buy the vegan products from these companies to encourage them in this direction - some don't. If you find a product you are unsure of but desperately hope is vegan - phone or write to the manufacturer - at the very least it lets them know there is a demand for vegan chocolate. Happy chocolate eating  online purchase * chocolate recipes * other chocolate links Other food sections of the site - Kitchen - Soups . Sauces and Dips . Salads . Main Courses . Cakes and PuddingsChocolate . Christmas/Yule . Easter . Vegan Cook Books . Food links . printable index Online purchase UK and Europe Montezuma's - lots of high quality vegan goodies, just search for 'vegan' in their search box. We love the giant buttons pictured right.Hotel Chocolat - good, seasonally changing, range of extremely high quality chocolate for vegans. Animal Aid - truffles, hazelnut crunch rochers, boxed chocolates, fudge, bars, Plamil chocolate.Ethical Superstore stock quite a few varieties of fair traded vegan choc such as the dark varieties of Green and Blacks and Divine and even the new couverture bar from Organica.VIVA - boxed chocolates, bars, Tropical Source chocolate, fudge, chocolate beans.Dietary Needs Direct - have a good range of chocolates and sweets for vegans.Veganstore.co.uk - cookies, Tropical Source chocolate and hard candy, jelly bears, chocolate spread, Whizzers chocolate beans, fudge, mints, natural chewing gum, chocolate donuts, rich (73%cocoa) chocolate bars - good range of products for children including Easter products, such as chocolate bunnies, in springtime. Now stocking vegan Bounty bars and peanut chews (similar to Snickers). Troody Skrumptious - handmade vegan chocolate bars and truffles in many flavours available by mail order in the UK. USA Veganstore.com (USA) - belgian chocolates, donuts, cookies, Tropical Source, baking chips, natural gum, chocolate syrup, Whizzers, fondue, jelly, fruit bears, chocolate spread.A Different Daisy - exclusively vegan online store that sells a variety of vegan chocolate. top Chocolate Recipes   Easy Peasy MousseIngredients (quantities are approximate - there is room for variations):1 block of silken tofu (around 400g)2 heaped tablespoons of icing sugar1 teaspoon vanilla extractfor chocolate version: 1 bar (about 100g or so) of good quality vegan chocolate, meltedfor strawberry type: 1 punnet of strawberries - reserve some for garnish For the strawberry one you just whizz it all up in a blender until smooth, pour into bowls and chill in the fridge - garnish if you like. For the chocolate whizz the tofu, sugar and vanilla up and then beat in the melted chocolate. This is quite thick and soft prior to chilling and really firms up a lot after so go with what you like :) The chocolate mousse also works very well as a topping for a no-cook tofu cheesecake - here with a ginger biscuit base (Co-op ginger nuts), chilled for a while before cutting and garnished with redcurrants and a sprig of mint: Printable version Black and White MuffinsIngredients:300g/10 oz/1and a half cups of self raising flour50 g./2oz/quarter cup cocoa powder1 teaspoon baking soda100g./5oz/half cup sugarabout a cupful of vegan white chocolate chips - available from veganstore.co.uk1/2 cup vegetable oil1 and a half cups of cold water or soya milk1 teaspoon vanilla essence Preheat oven to 190C/380F. Mix dry ingredients together in a bowl. Add the wet ingredients and mix well - you can add more water or soya milk if the mixture seems too thick. Place muffin cases in a muffin tin (makes about 12) and fill with the mixture. Bake for 15-20 minutes until risen and firm.Printable version  Fantastic (very rich) Chocolate CakeIngredients:1 and a half cups unbleached white flour1/3 cup unsweetened cocoa powder1 teaspoon baking soda1 cup sugarhalf a cup of mixed, chopped nuts (optional)1/2 cup vegetable oilhalf a cup cold water or soy milkhalf a cup of orange juice2 teaspoons vanilla extract 2 tablespoons vinegar Preheat oven to 375 degrees. Sift dry ingredients into 8" square or 9" round baking pan. Mix liquids (except vinegar) and whisk into dry. When batter is smooth, add vinegar and stir quickly, until it is evenly distributed. Put it in the oven, don't let it stand around (that has something to do with the vinegar) Bake for 25-30 minutes...or longer until done. This cake is great served with Provamel's soya dream (cream like). Pictured on right with a chocolate "butter" icing (blob of marg, bit of icing sugar, spoon of cocoa, all creamed together) and sprinkled with flaky vegan hot chocolate or whizzers chocolate beans.Printable version Chocolate Fudge Icing (or soft chocolate fudge)Ingredients:a 100g bar of chocolate of your choice1 tablespoon of vegan margarine1 tablespoon of icing sugar1 teaspoon of golden syrupoptional additions for fudge: mixed chopped nuts, raisins, vanilla, mint or almond essence Melt everything together slowly in a small saucepan. For icing: leave to cool, stirring occasionally. Once it reaches a good spreading consistency, ice the cake and leave to set completely. For Fudge: Add your nuts etc. if using and pour melted mixture into a dish that leaves it at least 1cm. thick. Set in fridge and then cut into squares.Printable version Chocolate Brazil Nut Squares with truffle toppingIngredients:200g/7oz. dark chocolate250g/8oz. packet of biscuits/cookies (digestive or oat ones work well) - broken down to crumb texture100g/4oz. brazils nuts crushed or broken down in a processor2 tablespoons of vegan margarine2 tablespoons of golden syruphalf a box of vegan cream (about 100ml.) Melt the chocolate in a bowl over hot water. In a pan, slowly melt together the margarine and syrup and then combine this with HALF the chocolate. Stir in the crushed biscuits and nuts and press this into a greased 9" by 9" tin or something of similar size. Beat the soya cream into the remaining 100g or so of chocolate and spread this on top. Chill in the fridge for a couple of hours until set and cut into squares.Printable version Choc, Fruit and Nut CookiesThis recipe makes about 40 small (2 inch/6cm) cookiesIngredients:150g/5oz/three quarter cup caster sugar150g/5 oz/three quarter cup vegan margarine5 tablespoons of soya milk300g/10 oz/1and a half cups of plain flourteaspoon vanilla extract (or according to pack instructions)a handful each of: chocolate chips, chopped nuts and raisins. Preheat oven to 200C/400F and grease cookie sheets. Cream together the sugar and marg. Mix in the soya milk and vanilla and then the flour. The mixing of the flour is best done with your hands (messy but fun!). Add the choc, nuts and raisins and mix well. You should have a workable dough (add more flour if it's too wet or more soya milk if too dry and doesn't hold together well). Roll out on a floured board (to just under 1 cm thick) and cut into cookies. Lay on cookie sheets and bake for about 10 minutes for soft bake cookies or a little longer for dryer, crunchy ones.Variations: Leave out the choc, nuts and fruit and half dip the cooled cookies in chocolate - choccy biscuits! Crushed Whizzers chocolate beans are a colourful replacement for chocolate chips. They can also be pressed all over the top prior to baking. Plain cookies with a handful of sesame seeds or desiccated coconut added into the dough are delicious. Plain cookies with a square of chocolate pressed onto them before baking work well too.Printable version Lisa's (from www.veganstore.co.uk) Peanut Butter Crunch 6 cups of cornflakes or rice crispies 1 cup of golden syrup 1 1/2 cups of peanut butter 8oz of choc chips (or as much chocolate as you want) Lightly oil a baking tray. Place the cornflakes in a big bowl ready. Then heat the golden syrup in a saucepan until thin and runny. Remove from the heat and beat in the peanut butter until smooth. Pour the mixture over the cornflakes and mix well. Push the mixture into the baking tray to form a slab (I find pushing it down with a potato masher works). It should be firmly packed. Then melt your chocolate chips and pour over the top. Refridgerate for at least 3 hours then cut into bars or bite size chunks. MMMmmmm.Printable version  Cat's Amazing Chocolate Recipies!Visit Cat's Gorgeous Vegan BlogOk so here is an instalment of all things vegan and chocolatey to inspire those who thought they would never again be able to sample the delights of chocolate heaven. If what you want isn't here then let me know by email. I'm not claiming any of this is healthy so don't blame me for over-consumption!NB. Chocolate refers to plain (ie.- no other added flavours) vegan chocolate of your choice. CAT'S LUCIOUS TRUFFLES100 - 200g chocolate1 pkg silken tofu ( blended to a cream)1/2 cup maple syrup1 cup almonds/ hazelnuts ( whole or pieces)Put the maple syrup in a pan and bring to a boil. When boiling add the nuts and stir constantly until it is almost dry ( ie the nuts are all sticking together and the syrup is not runny) empty out onto some greaseproof paper and allow to cool.Meanwhile melt the chocolate in a bowl over simmering water. DON'T allow the bowl to touch the water. It should be just above it. Blend the praline (nut mixture) into either a fine powder or a coarse mixture and stir into the chocolate. Fold in the tofu. When it is all mixed take off the heat allow to cool. The cover and place in the fridge until well chilled. Work quickly and form into small balls. Roll in cocoa powder or grated chocolate or dip in melted chocolate and allow to set. Eat in moderation, as they are incredibly rich!OTHER VERSIONSIf you don't like nuts or have an allergy they can be left out but add a tablespoon or two of sugar or maple syrup to the tofu while blending it (taste as it may need more or less depending on the brand of chocolate you use.Either basic truffle mixture can be flavoured with a tbsp of liqueur, or flavoured syrups. Extra nuts, dried fruit, fresh fruits diced up or rice crispies (for crunch!) can all be added to the basic mixture. Experiment...The basic mixture makes AMAZING chocolate spread or how about cutting out rectangles of vegan puff pastry and spreading a layer of the truffle mixture onto it, fold it over (chocolate side in!) and bake in the oven (follow temperature and times on the packet of pastry) and you have vegan pain au chocolat !!Printable version  Catriona's wonderful truffle recipe is now included in 'Venturesome Vegetarian Cooking: Bold Flavors for Meat- And Dairy-Free Meals' by J.M.Hirsch and Michelle Hirsch! Buy UK or Buy US PLAIN FUDGE850g/1 3/4 lb sugar300mls/ 1/2 pint soya milk120g/ 4oz soya margarine (this is better for a more 'buttery' flavour)2 tsp vanilla extract Oil a square tin ( about 18cm/7 inch). Pour the soya milk into a pan and slowly bring to the boil. Add the sugar and the soya margarine and heat slowly, stirring constantly until the sugar is dissolved and the margarine has melted. Bring to the boil and cover the pan. Boil for 2 minutes, then uncover and continue to boil stirring occasionally until it reaches soft ball stage (it is sort of essential that you use a sugar thermometer for this...it should read 115-116C/238 to 240F). Take off the heat and stir in the vanilla extract and leave to cool for 5 minutes. Beat until it begins to lose its gloss and is thick. Pour into the tin and allow to cool before cutting into squares. ( of course vegan fudge can be bought from both VIVA! And Dr Hadwens Trust)Printable version ARES BARS -Vegan Mars BarsFrom Uncle Stevies recipe column - http//:www.veggies.org.uk NOUGAT2 Cups of Soya Milk 9 oz. Soya Marg. 24 oz. Sugar 2 tblsp. Vanilla Essence12 oz. dried Soya Milk Put the milk, marge and sugar into a thick saucepan and heat, without stirring, on a low heat until it bubbles all over and triples in size. Keep at this heat for 2 min (if you have a sugar thermometer, it should be 235 F./112.8 C.) Cool. Add the vanilla essence and the dried soya milk and beat till creamy. Pour into baking trays roughly the size of 48 mars bars and freeze for an hour. TOFFEE12 oz. Sugar 12 oz. Soya Marge 250 ml Soya cream 3 tbsp Golden Syrup Put everything in a thick bottomed saucepan and heat on a low heat till it bubbles all over and triples in size Keep at this temperature for 4-5 minutes, stirring constantly. Pour the toffee over the nougat and freeze for another hour. Cut into mars bar size pieces and re-freeze until the toffee is solid (this can take a couple of days.) Melt 1200g of vegan chocolate in a microwave if you have one (3 minutes full power per 100g) or place into a bowl above a saucepan of boiling water till melted. Coat the bars with chocolate and place onto a greased tray. Re-freeze. The Marathon Variation (Thermopylae Bars)Replace vanilla essence with 340g jar of crunchy peanut butter (without the jar) & 20g chopped, un-salted peanuts. These basic nougat and toffee recipes can be used to make a whole range of vegan versions of chocolate bars.Printable version CRUNCHIES2lb sugar (brown or white)1 cup cold water2 tsps bicarbonate of sodaBoil the sugar and water in a DEEP pan for 20 minutes. Test in cold water until the sugar mixture is crisp and cracks easily. Remove from heat and add the bicarbonate of soda. This will make the mixture puff out and froth up in the pan. Pour into an oiled tin and cut when half cold. When cooled dip in melted chocolate. Printable version CHOCOLATE BUBBLE BATH - do not eat!! 200 ml./1 cup of unscented bubble bath (as sold by Meadowsweet, Dolma and Honesty)75 ml./third of a cup of unsweetened soya milk70g./3 oz. of dark chocolateoptional - add some cinnamon or ginger for a stimulating bathHeat the soya milk and add in the chopped chocolate, stir well until melted. Do not boil. Allow cooling down. Mix with the bubble bath and pour into your bath and enjoy... Printable version Other Chocolate LinksRaw Chocolate Goddess Training - who could resist such a thing?? Our printable chocolate recipes from other pages: Hot Chocolate Sauce for Ice Cream , Chocolate Yule Log Cake , Little yule logs , Easy chocolate rum truffles , Festive sweets , Chocolate Easter nests , Chocolate Banana Pudding , Tofu Cheesecake All recipes may be reprinted with credit and backlink given |
|
