DOUBLE CHOC CHIA SEED COOKIES

Cookies. Mmm. Need I say more?

Well, the other day at work, chocolate cookies were being passed around and I couldn't have any because they weren't vegan (cue violin music), and so I dashed home right bang in the middle of the work day with the resolve to make some. That's right... bolted straight for the door, tore through the nearest supermarket in a blind frenzy as I piled chocolate cookie ingredients into my shopping basket, and then locked myself away in the kitchen for hours on end until I had my precious, perfect vegan cookies in hand. 

No. It wasn't that dramatic. I actually waited until the weekend. And the cookies only took about 25 minutes to make. And if you believed any of that for even a second, then shame on you. Vegans aren't that weird and unprofessional. Mostly.

I added chia seeds to this recipe because I happen to have a whole 500g sample pack of the stuff, which I got at the last vegan fair I attended. They need using up, and thankfully they add a nice crunch. Also, that jelly-like texture you get when you chew them long enough is quite something. As well as being extremely high in fibre, chia seeds are also a great source of protein and omega-3 fatty acids. If you can get your hands on them, yay extra nutrients! If not, this recipe works just as well without.

Ingredients 
(makes 12)
- 1 cup plain or wholemeal or gluten-free flour
- 1 cup cocoa powder
- 1 cup raw cane sugar
- 2 tbsp chia seeds
- 1 tsp baking powder
- pinch of salt
- 4 tbsp vegan margarine or solid coconut oil
- 1 cup chocolate chunks (i.e. dark chocolate chopped up into bits)
- 1/4 cup water

1. Place the flour, cocoa powder, sugar, chia seeds, baking powder and salt in a large mixing bowl.

2. Add the vegan margarine or coconut oil and rub into the dry ingredients until the mixture resembles fine breadcrumbs. Stir in the chocolate chunks.

4. Add the water and combine the mixture to form a cookie dough. The water might seem really little at first, but keep mixing and the dough should come together.

5. Divide the cookie dough into 12 lumps and space these out on a lined baking tray. Flatten the cookies lightly with a fork (or with clean fingers) to form round cookie shapes. It's okay if they're a little rough around the edges...it adds to the whole rustic-homemade-cookie-look-thing.

6. Bake in a pre-heated oven, 180'C for 15 minutes. Once baked, leave to cool on the tray for about 10 minutes, then transfer onto a cooling rack for another 15 minutes. Enjoy!

BOOKS & DOCUMENTARIES THAT HELPED ME GO VEGAN

Happy New Year! If you're keen to give the vegan lifestyle a go this year, then the first thing I'd say to you is: knowledge is key! Do your research. Find out the reasons to make the change. Find out what it takes to stay healthy and thriving on a vegan diet. Give yourself the chance to come to an informed decision.

In no particular order, here are some of the books and documentaries that have helped me along my vegan journey. I hope they spark your imagination, get you thinking, and give you the tools you need to take that leap.

Have I missed any important books or documentaries? Leave your recommendations in the comment section below!

Note: This post contains affiliate links. If you're interested in purchasing any of the books/dvds on the list, simply click the image/link to go straight to the Amazon store. Some of the documentaries mentioned are also available on Netflix, so if you've got an account take advantage of that. The full version of some documentaries may even be available on YouTube; carry out a quick search to find out.

BOOKS

1. By Any Greens Necessary by Tracye Lynn McQuirter

2. The Kind Diet by Alicia Silverstone



3.The China Study: The Most Comprehensive Study of Nutrition Ever Conducted and the Startling Implications for Diet, Weight Loss and Long-term Health by Colin Campbell



4. Eating Animals by Jonathan Safran Foer

DOCUMENTARIES

1.  Forks Over Knives - a health focused look at the link between meat consumption and degenerative diseases. Features interviews with top researchers and a team of doctors who offer up a case for a plant-based diet. Visit forksoverknives.com for more info.





2. Earthlings - not for the faint-hearted. Hidden cameras showcasing the appalling treatment of animals on in the meat and dairy industry. Visit Earthlings.com for more info.

3.  Cowspiracy - one of my personal favourites. This documentary analyses the policies of environmental organisations such as Greenpeace and explores the environmental impact of animal agriculture. Visit cowspiracy.com for more info.





4.  Food Choices - explores a spectrum of reasons to adopt a vegan lifestyle; debunks myths and features a wide range of credible doctors, researchers and speakers. Visit foodchoicesmovie.com for more info.

5. Vegucated - follows the lives of three omnivores who go on a six-week vegan challenge. During the challenge, they gain insight into the world of animal agriculture, learn about the health benefits of the vegan diet... and the rest is history. Visit getvegucated.com for more info.





6. Fat, Sick & Nearly Dead - follows the journey of an overweight and unhealthy Australian named Joe Cross who decides to live on fruits and veg for 60 days in order to try and reverse his rare autoimmune disease. It's inspiring, it's eye-opening, it's worth the watch. There's a sequel too if you're interested in finding out 'what happens next'. Visit fatsickandnearlydead.com for more info.





7. Food Matters - insightful documentary that explores the impact of different foods on our health. 

EASY VEGAN DOUGHNUTS

These are fried and not baked, knocking them straight into the realm of unhealthy treats. Such are the food cravings you get around this time of year before those healthy eating resolutions come knocking on January 1st (if you're that way inclined).

I made these by mixing a simple bread dough and enriching it with melted vegan margarine as opposed to the milk and eggs used in traditional doughnut recipes. You can fill the doughnuts with jam if you want, or shape them into rings. This recipe provides the basic canvas but you can be as creative as you want. Enjoy! ;)

Ingredients
makes approx. 10-12
- 1 tbsp dried yeast
- 3/4 cup warm water
- 1 tsp sugar
- 3 tbsp vegan margarine (melted)
- 2.5 cups plain flour
- 4 tbsp caster sugar
- sunflower oil
- cinnamon and caster sugar, for dusting

Combine the yeast, warm water and 1 tsp of sugar. Leave aside for about 10 minutes or until the mixture becomes frothy.

Mix the melted vegan margarine with the yeast mixture and set aside.

In a large bowl, combine the plain flour and 4 tbsp of caster sugar. Make a well in the middle and add the wet ingredients. Mix to form a soft dough. Cover with a damp cloth and leave to rise in a warm area for about an hour.

Knead the dough lightly (in the bowl) for a minute. With oiled hands, form the doughnuts (for a ring shape, use the end of a wooden spoon or your thumb to poke a whole through the middle...whatever works) and space them out on a lined baking tray. Cover and leave to rest for another 10 minutes.

In a pan, heat enough sunflower oil to deep fry the doughnuts. You'll know the oil is ready for frying when a small piece of the dough sizzles and starts to brown.

Fry the doughnuts on medium heat, flipping them round if necessary, until golden brown all over. Drain on some kitchen paper.

Sprinkle with a mixture of cinnamon and caster sugar.

CREAMY COCONUT, CORN & SCOTCH BONNET SOUP [VIDEO]

If you were at the last pop up, then you got to try this beautifully balanced soup. If not, no sweat... this soup was recently featured on the Radiant Health Magazine website, and you can check out the full recipe by clicking here.


Also handy is this quick tutorial video:

TRYING DURIAN FRUIT FOR THE FIRST TIME [VIDEO]

I'm in Singapore for the first half of December for a couple of special occasions. And while I'm here, I'm trying to experience as much of the food culture as possible. So far so good, and I look forward to sharing more about that once I have time to put all my footage and images together.

Anywho, durian was high up there on my list of things to try during this visit. After hearing so much about this polarising (and stinky!) fruit, I was curious to see on which side I would fall. When I finally got the chance...well, check out the video to peep my reaction ^_^

#AfricanFood Panel Discussion at Facebook HQ [VIDEO]

A week ago today (29th November 2016), I attended the #AfricanFood event hosted by Pop Up Africa and Do it Now Now (click on each link to find out more about who they are and what they do).

The event brought together a range of passionate foodies who are making their mark in the African food scene here in the UK. From foodpreneurs to bloggers, journalists and cookbook authors to TV chefs. Essentially, a glorious melting pot of like-minded creatives who want to usher our diverse African cuisines into mainstream consciousness.

And boy, was I glad to be in that room. I got to hear the unique experiences of others in the field and gathered heaps of inspiration. I left feeling encouraged and excited about the new year - both in terms of the positive direction that African cuisine in general seems to be moving, and also in terms of my own personal projects, goals and vision for The Vegan Nigerian. Once in a while, it's necessary to pause and take stock of the direction you're heading in, and this event was certainly a catalyst to that end.

The evening began with an ice-breaker where members of the audience split into teams of eight to answer African food related questions. This was followed by the main part of the event: a panel discussion to discuss a series of questions pertaining to the current state and future of African food. The third part of the evening consisted of food entrepreneurs giving short presentations about their businesses.

A few things I took away from the various discussions on the night: the importance of perseverance and consistency; the need for us to support and build each other up within this growing community; the importance of taking pride in what we do.

Below is a video with extended highlights from the evening. Hope you enjoy and take something away from it!

PLUM UPSIDE-DOWN MOCHA CAKE

Vegan plum upside-down cake...vegan mocha cake...there's a lot going on with this single layer of deliciousness. 

This was the product of visiting home on the day of my sister's birthday, raiding our fridge and cupboards to pool together ingredients that would result in a slightly unconventional cake. My sister loves chocolate, but I didn't want to make another run of the mill fudge/brownie number. This plum upside-down mocha (chocolate & coffee) cake, with a mocha-flavoured caramel sauce, hits all the same spots that a decadent chocolate cake would, but it's also more grown up in its flavour profile and has a lot more depth, reflecting (she says poetically) the very real, bitter-sweet awareness that my little sister is no longer a kid *sob*. 

I hope you enjoy this recipe and give it a try. Feel free to skip out on the rum/brandy for an alcohol-free version, but the subtle kick it gives though...so worth it! x

Ingredients

Cake:

- 300g self-raising flour

- 50g cocoa powder

- 150g soft dark brown sugar

- 50ml strong black coffee

- 400ml tinned coconut milk

- 120ml sunflower oil

- 1 tsp vanilla extract

- 2 tbsp rum/brandy (optional)

- 4-5 ripe plums

Mocha caramel sauce:

- 400ml full-fat tinned coconut milk

- 100g soft dark brown sugar

- 40ml strong black coffee

- 1 tbsp cocoa powder

- 2 tbsp rum/brandy (optional)

To make the cake, sift the flour into a large mixing bowl and add the cocoa powder and brown sugar.

In a separate bowl, add the black coffee, coconut milk, sunflower oil, vanilla extract, and rum/brandy (optional) and whisk together.

Add the wet ingredients to the dry ingredients and fold gently, being careful not to over mix. 

Line the base of a round springform cake tin with a round piece of baking paper. Grease the sides of the tin with a little sunflower oil.

Core the plums, discarding the seeds in the middle, and slice into rings. 

Arrange the plum rings onto the base of the cake tin, fitting as much or as little of it as you desire.

Pour the cake batter over the plums. Bake in a pre-heated oven, 170C, for 25 minutes. To check that the cake is cooked at the centre, stick a skewer in the centre and make sure it comes out clean.

Allow the cake to cool before taking it out of the tin, turning it upside down and peeling back the baking paper to reveal the plum design.

To make the mocha caramel sauce, place all the sauce ingredients in a saucepan and bring to a boil. Stir occasionally and keep an eye to make sure that it doesn't burn, but essentially you want to boil it until the sauce starts to reduce down and thicken. This should take approximately 15-20 minutes. You'll know it's ready when the sauce coats the back of a spoon when you dip it in and out. 

Decorate the cake as you wish, drizzling a generous amount of the sauce over the top. I've also used slices of fresh plum, freeze-dried fruits, and a little sprinkling of crushed granola. Be as creative as you want! It also goes great with coconut ice-cream ;)

THE VEGAN NIGERIAN CHRISTMAS DINNER *15/12/16*

*Advanced booking required*

It's the last Vegan Nigerian pop-up restaurant of the year and the festive season is upon us. What better way to round off the year than with a delectable three-course meal? 

Expect mouth-watering food, Christmas tunes, and the usual warm atmosphere. Share, invite...would love to see you there :) <3 

Any special dietary requirements? Email: vegannigerian@gmail.com 

Menu

Starter: Coconut, sweetcorn and scotch bonnet soup (gf) 

Main: Roasted stuffed pepper; baked sweet potatoes; carrot, fennel & mint salad; gravy (gf) 

Dessert: Christmas cake with pineapple/orange compote and whipped coconut cream

When: 15th December 2016, 7.30pm

Where: Paradise Unbakery, 59 Chamberlayne Road, London, NW10 3ND