I might be skipping out on Vegan Mofo this year but I didn’t want to skip out on posting this month altogether. I don’t want to update too much on me because things haven’t changed much since my last post. I’m bored of the same old horrible stuff going through my head, I don’t want to torture any of you by writing it all down.
But, I am happy to torture you by gloating about a few new products I’ve come across over the past month or so. I was super excited to hear that Oatly Creme Fraiche has made it over here to the UK. I’ve wanted to experience the wonders of Creme Fraiche ever since I laughed my way through this South Park episode:
Less exciting is that this product is only available in Tesco at the moment. I hate Tesco, they’re not a company I like to support and I’m lucky to be in a position to avoid the likes of them and Asda. But I sold out because…La La La La…Creme Fraiche…I’m hoping that it will be available in some more independent stores soon.
This stuff is pretty good, I’ve used it instead of sour creme in burritos, added some to my mashed potato along with a little wholegrain mustard and I topped a delicious crumble with a little of this mixed with icing sugar and vanilla extract. That was my favourite way to eat it, sweet and tangy.
My second exciting discovery was that Wing Yip are now selling tins of vegan coconut based condensed milk. They’re also doing coconut evaporated milk, which I’ve yet to use. Does anyone know the difference between the two? Can they be used interchangeably? This is another thing I never really had before I went vegan.
As soon as I got my hands on this I could only think of one thing. Caramel.
So I decided to combine the two into one sweet tasty pudding. The results were excellent.
For the crumble topping:
- 120g plain flour
- 60g caster sugar
- 1 handful of almonds, chopped (optional)
- 60g soya marg
For the caramel:
- 25g soya marg
- 3 tbsp brown sugar
- 200g coconut condensed milk
- 4 bananas, sliced
- Oatly Creme Fraiche
- 1/4 cup icing sugar
- 1/2 tbsp vanilla extract
- Firstly preheat the oven to 180C before making the crumble topping. Mix together the flour, sugar and chopped nuts if using. Rub in the marg until you have a crumb like texture. Set aside
- Make the caramel by melting the soya marg, stirring in the brown sugar until it has melted. Add the condensed milk and bring to the boil for 3-4 minutes before setting aside.
- Put the sliced bananas in a baking dish, pour over the caramel and finish it off with the crumble topping.
- Bake for 30 minutes
- While it’s baking, mix together the creme fraiche, icing sugar and vanilla
- Spoon the cooked crumble into bowls, top with the creme fraiche and enjoy
Hope all my blogger friends are having a good Mofo, can’t wait to join you all next year.