What to do when craving a toasted teacake!

I've been eating a plant based whole food diet for a few years now; before that I was dairy and yeast free. It was challenging at first, especially when my mind kept telling me I really needed to eat cakes and cheese, or anything processed and refined!
Refined sugars and fat are pretty addictive, particularly when put together. Think sugar and cream. If you eat them separately, you can only manage a small amount - the sugar sticks to your mouth, the cream is bland but sickly. Put together and chilled, you get ice cream. Eating loads of that is no problem! Our bodies are programmed to want sugar and fat as in the distant past, they were hard to come by and humans had to stock up to get through long, hard winters. These days, we have an over abundance of food, so there's no need for our bodies to stockpile. But we still do; the explosion in obesity, heart disease, diabetes and other chronic health problems in the last few decades is the consequence. Evolution of our brain and body has not caught up with the revolution in the food industry. And refined foods such as ready meals or junk food are packed full of fat and sugar, so your brain tells you to go back for more (clever food scientists!).
Over time, my body has detoxed itself from the junk and the cravings have pretty much subsided. I no longer sigh heavily if someone makes a cheese sandwich, or have to sniff a gorgeously cream laden chocolate pudding. I do, of course, indulge on occasion, enjoying a beautifully light dairy free cake or two from time to time, but I don't get that urge to keep eating it, which is a relief for my waistline and my health!

Occasionally, though, a random craving does appear out of the blue. Recently, it was for toasted teacakes.
I have no idea what triggered it, but one day I suddenly recalled eating delicious hot buttered toasted teacakes at my in-laws hotel in Devon. We had been out for a brisk walk on the coast and came back freezing cold. Sneaking into the kitchen for a hot chocolate, we found a new pack of teacakes so popped one into the toaster. The aroma soon spread through into the bar, and suddenly guests started to order them too. The pack was soon empty. That gorgeous cinnamon and raisin aroma was just too good to resist.
Once this memory had popped in my mind, all I could think about was toasted teacakes, but being dairy and yeast free, there's none I can buy. So after searching for a recipe, I made an alternative - a cinnamon and raisin loaf. Each slice can be toasted and covered in non-dairy spread (if desired) and tastes rather marvellous. Of course, I've made it as healthy as possible, with wholewheat flour and only a small amount of unrefined coconut sugar. And when toasting, those gorgeous aromas are released, so be warned, others will want some too!
Cinnamon and raisin loaf (adapted from 'A Bit of the Good Stuff' recipe)
400g light wholemeal self raising flour (I used Marriages Organic Light Wholemeal)
or gluten free self raising
1 teaspoon baking powder

pinch salt
300mls dairy free milk
squeeze lemon juice
2 teaspoons cinnamon powder
good pinch nutmeg
150g raisins
4 tablespoons of coconut sugar
Preheat the oven to 200oC. Lightly grease a 2lb loaf tin. Pour the non-dairy milk into a bowl and squeeze in the lemon. Put to one side (this helps it curdle slightly).
Place the flour, baking powder, salt, cinnamon and nutmeg into a bowl and mix together. Add the coconut sugar and raisins and mix again. Pour in most of the milk and stir to create a sticky dough. Add the remaining milk if needed. Place the dough into the tin, and tap on the work top to release the air bubbles. Smooth the top level and place in the oven. Bake in the oven for 35 minutes, then check to see if it is cooked by inserting a cocktail stick into the cake - if it come out clean, it's done. If not, cook for a few more minutes until it's done (it could take up to 45 minutes in total, depending on your oven). Remove from the oven and leave to cool in the tin for 10 minutes. Tip out onto a wire rack and leave to cool completely.
When you are ready, cut slices and pop in the toaster. Let those enticing aromas hit your nostrils and enjoy it piping hot and delicious!

Dinner for all

Going plant based can be challenging at times, especially if you are being entertained and your hosts don't know what to cook for you or you are doing the entertaining and your guests are not ones for a full-on veg dining experience. I had this problem recently, and spent some time wracking my brain about what to do. The starter was easy - tasty spring salad; the dessert a no-brainer - raw banoffee pie, as no-one can argue with that. But what to do for the mains?

Finally, I remembered a delicious Leon spicy coconut fish recipe I used to love in my pre-plant days. Each portion is individually wrapped in tin foil then covered with a gorgeous sauce consisting of coconut cream, garlic and ginger. As the sauce is the same for all, the solution was simple - one parcel was chicken based, three fish and two tofu. And as each person has their own parcel, the flavours can be altered according to taste, as the chillis and spring onions are sprinkled over the top. So you end up cooking three different dishes, without having to cook three different dishes - inspired!
Tofu is a great plant based protein and contains good amounts of iron and calcium as well as other vitamins and minerals. As it's made from soya, tofu contains phyto-oestrogens that mimic the actions of oestrogen produced in the body. Because of this, it's been link with reducing breast cancer as well as helping ladies of a certain age deal with the unpleasant effects of the menopause.
Unfortunately, soya products have become unpopular in some circles, mainly due to the fact that most soya in the US is now genetically modified. I always check where my tofu has come from, and if I can't find out, buy organic.
Many people don't like tofu as by itself as it's pretty bland and unpalatable. But it absorbs flavour brilliantly, so if cooked in the right way, it's a great plant based product to work with.
This recipe uses extra firm tofu. It still needs to be drained of any packaging fluid, then pressed for a while to remove more fluid to stop it falling apart when cooked. To press, place a few sheets of kitchen roll on a plate, pop your tofu block on top, place some more kitchen roll on top, then put another plate with a weight on the top (like a tin of beans) and leave in the fridge for an hour or so. Water is pressed out and you'll end up with tofu with a firmer texture.
This dish is great served with sticky red rice and steamed pak choi or spring greens. And it doesn't take ages to prepare or cook, leaving you more time to enjoy your entertaining.
Spicy coconut tofu (or fish or chicken!) Serves 6
150ml tin coconut cream or the thick cream off a tin of coconut milk
1 small clove garlic chopped

4 spring onions, 2 finely diced, 2 chopped obliquely
1/2 teaspoon turmeric
2 limes
15g fresh grated ginger
1 red chilli finely sliced
fresh coriander
10 lime leaves
1 tablespoon toasted sesame seed oil
salt
100g extra firm tofu per person (so if
feeding 6 you'll need 600g (see below)
* if you are serving this with chicken it will need cooking for 25 minutes, the fish for 15; they both need to go in the oven before the tofu.
Pre-heat the oven to 200oC.
Place the coconut cream, garlic, finely chopped spring onion, turmeric, zest of the limes, ginger, fresh coriander, a couple of crumbled lime leaves and salt together in a bowl and mix well so everything is combined.
Tear off a piece of tin foil about 30cm square and spray a little olive oil in the centre, wiping around with a piece of kitchen roll. Pop 2 lime leaves on the middle of the foil, then place the tofu on top. Spoon over 1/6th of the coconut mixture, then sprinkle some of the sliced spring onion and chilli according to diner's taste. Drizzle a dash of sesame seed oil over the top, then close the foil up, sealing each edge firmly to create a parcel. Place on a baking tray and repeat the step.
When you're ready, pop the parcels in the oven and bake for about 10 minutes. Remove from the oven and leave to rest until you're ready to serve. At the last minute, open up the foil and squeeze in a shot of lime juice straight away. Slide onto your plate with the rice and greens, and delight your tastebuds with the sumptuous flavours!
NB: I sliced each 100g portion into two thick slices just because it looked better, but it also absorbed more flavour so is definitely worth doing.