Vegan Food & Living - October 2017

VEGAN FOOD & LIVING OCTOBER 27

EVERYDAY ACTIVISM

The Traditionalist

You Are: A certifi ed cake connoisseur. Baking is

practically your side-job. You live for fi nding the

ultimate vegan mousse recipe, hoard a collection

of piping bags with assorted nozzles, and have a

penchant for traditional tastes.

The Sweet Classic afternoon teas typically

have a selection of one or two individually sized

cake portions. For a more traditional afternoon tea,

an essential cake is surely the great Victoria sponge cake. Layered lovingly with raspberry jam (no bits,

obviously) and vegan butter icing. Other popular tried and tested cakes will include lemon drizzle, orange

and almond, fruit cake, and coffee and walnut. All of the above can be easily veganised with simple recipe

tweaks. Really pushing out that boat? Other petit fours may be served alongside your cakes, including pastry

fruit tartlets laced with whipped coconut cream and fresh strawberries, a fruit-studded fl apjack or individual

tray bake slice such as a Bakewell or frangipane.

The Savoury Think fi nger sandwiches with their crusts removed, cut lengthways, served on wholewheat

loaf. There will be no sign of hummus on your sandwiches, instead why not opt for coronation chickpea,

meat-style slices spread lovingly with vegan mayonnaise, mustard and a selection of pickles, cream cheeze

with chives and cucumber and mushroom pâté.

The Scones: Making vegan scones is simple! Simply substitute the butter for non-dairy vegan butter

or spread (a harder set butter is better than using a vegetable oil here as you will require a short and

crumbly texture) and use soya milk or almond milk instead of buttermilk in the recipe and also for glazing.

Traditionalists will serve a selection of the freshest icing sugar dusted and vine fruit-studded scones

alongside whipped coconut or soya cream and a vegan berry jam or marmalade. Doilies optional.

The Tea Earl Grey, Assam, Darjeeling or Breakfast teas are your most traditional of offerings. These

full-bodied black teas incorporate fl avours to help contrast the sweetness of the delightful treats and

complement those of the sandwiches. Serve alongside professional or barista quality mylks to avoid

separation. I fi nd oat milk works the best here, and has little impact on the individual fl avours of the teas.

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