<![CDATA[Extraveganza - Recipes]]>Wed, 15 Apr 2026 08:35:07 +0100Weebly<![CDATA[Chocolate Chip Cookies]]>Mon, 08 Jan 2024 00:00:00 GMThttp://extravegance.weebly.com/recipes/chocolate-chip-cookiesPicture
6 easy steps to chocolatey, vegan heaven!

Makes 10 - 12 large biscuits. Cooking Temp 160C for 12 - 15 minutes.

Ingredients                                                                               
2 cups plain flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup vegan chocolate chips
3/4 cup brown sugar
1/2 cup canola oil/ vegetable oil/ dairy free margarine
1 teaspoon vanilla essence
1/2 cup soy milk

TIP: Vegan chocolate chips can be tricky to find sometimes - we recommend Holland and Barrett, with plenty of dairy-free chocolate options that can be cut in to chips

Step 1
Line a baking tray with greaseproof paper. Preheat oven to 160C.
Step 2
In a large bowl, mix together flour, baking powder and salt.
Step 3
In a large bowl, mix together remaining ingredients ensuring that the sugar dissolves as much as possible.
Step 4
Pour wet ingredients in to the flour mixture and combine until no more flour is visible. Do not over mix.
Step 5
Using an ice cream scoop, spoon dough mixture on to baking tray. Press down lightly with a fork.
Step 6
Bake until lightly golden.

NOTES: Because we use oil in the dough mixture, there is no need to grease the baking tray. (Phew)
             The biscuits won't spread too much while baking so don't be shy!
             The biscuits may seem under cooked after baking - they aren't! Just leavethem on the baking tray for 5               minutes - to allow them to cool and harden before moving to a cooling rack.



]]><![CDATA[Golden Syrup Oat Crunchies]]>Sat, 25 Nov 2023 00:00:00 GMThttp://extravegance.weebly.com/recipes/golden-syrup-oat-crunchies
We all know that the answer to most sugar cravings is Golden Syrup! If you can fight the urge to spread it on the nearest starch, try out these Oat Crunchies - they're chewy, crunchy and sugary all at once!

Prep Time: 10 minutes
Cooking Time: 10-12 minutes
Serves: 24 moulds / pieces
Cooking Temp: 160C

Ingredients
2 cups regular oats
1 1/2 cups desiccated coconut
1/2 cup plain flour
3/4 cup brown sugar
1/2 teaspoon salt
1 teaspoon bicarbonate of soda
1/2 cup soya margarine 
3 tablespoons Golden Syrup
2 teaspoons vanilla essence

Step 1
Place margarine, vanilla essence and golden syrup in a microwave safe bowl. Microwave for approximately 2 minutes, checking every 30 seconds until melted together. Set aside to cool slightly.

Step 2
Mix remaining ingredients in to a large bowl and stir gently until combined.

Step 3
Pour margarine/golden syrup mixture in to dry ingredients. Mix until all dry ingredients are covered. 

Step 4
Place spoonfuls of mixture in to greased faircake tray. Compress mixture with the back of a spoon.

Step 5 
Bake for 10-12 minutes until golden. Remove and allow to cool in for 3 minutes before moving to a cooling rack.
]]><![CDATA[Creamy Spinach and Mushroom Vegan Pasties]]>Fri, 13 Oct 2023 23:00:00 GMThttp://extravegance.weebly.com/recipes/creamy-spinach-and-mushroom-vegan-pasties
Who wouldn't want the combination of puff pastry and creamy spinach & mushroom - 12 of these pasties lasted about 10 minutes in our offices!

Vegan puff pastry? Surely Greggs-type food is a total no-go for a vegan. Thankfully, not.  Now, you may have to make your own puff pastry (Who me? I can't cook!) but never fear! We have made it easy for you. Follow Vegan Dad's easy Vegan Puff Pastry recipe and you're good to go!

Prep Time: 30 minutes
Cooking Time: 15 minutes hob and 15 minutes baking
Serves: 12 pasties
Cooking Temp: 160C

Ingredients
1/2 portion of Vegan Puff Pastry 
1/4 red onion - diced
1 clove garlic - crushed
1/2 punnet button mushrooms - diced
1 bag baby spinach (100g) - chopped
4 tablespoon Alpro Single Soya Cream
Salt & Pepper to taste
Olive oil for frying

Step 1
In a frying pan, saute onions and garlic
Step 2
Add diced mushrooms and soya cream. Cook for approximately 4 minutes.
Step 3
Add baby spinach and stir, ensuring all spinach is coated in cream. Allow to simmer for 3 minutes.
Step 4
Add salt and pepper and remove from heat. Allow to cool.

While the mixture cools...
Step 5
Roll out puff pastry on a clean and very well floured work surface. Using short sharp strokes, roll out until the pastry is about 3 cm thick.
Step 6
Cut pastry using a cookie cutter (or wine glass, or basically anything round and with a diameter of approx 15cm)
Step 7
Place teaspoon amounts of filling in to one half of the puff pastry circle. Make sure you leave about a 1/2 inch border of pastry on the edge.
Step 8
Brush edges with cold water and fold empty side of the pastry circle over the filling side.
Step 9
Seal edges with a fork.
Step 10
Place on baking tray and lightly brush case tops with soya milk.
Step 11
Bake for 15 minutes or until the pastry puffs and goes golden. Remove and place on cooling tray.
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