A taste of Sunrise

Annika James, winner of Vegetarian for Life’s first ever Award for Excellence in Vegetarian Care Catering, shares three recipes for a stunning afternoon tea…

Strawberry tart

Vegan

For the base:
250g cashews
250g desiccated coconut
150g dates

For the filling:
1 x silken tofu (approx 350g)
400g strawberries
50g icing sugar
25ml coconut milk

1. Prepare the base by blending the coconut and cashews in a food processor until it resembles a fine crumb.
2. Add dates and re-blend. The crust should stick together when pinched. If it doesn’t, blend a bit longer.
3. Press the dough-like mixture into the case of choice, 8” tart tin, or approx 18 cupcake moulds. Then set aside.
4. Blend approx 50g of strawberries with coconut milk and tofu. Sweeten with icing sugar.
5. Chop remaining strawberries and stir into tofu mix and chill.
6. To ensure a firmer tart base, do not fill until service. When ready to serve spoon into tart case and garnish appropriately.

Fluffy scone mix

Makes 10

Can be vegan*

300g self-raising flour (plus extra to roll with)
50g caster sugar
50g butter (*or soya spread)
1 tsp baking powder
300ml cream (*or soya alternative)
Pinch of salt
50g dried fruit (optional)

1. Mix all dry ingredients with butter to a crumb, the longer you mix it the more it will rise.
2. Mix in cream.
   
3. Roll out on a floured surface ¼” thick. Then stamp out with desired cutter.
4. Place on baking parchment trays and cook for approx 10 mins at 200°C (add 20°C for non fan-assisted ovens) or until golden brown.
5. Best served with either jam and cream or jam and butter.

Chocolate yogurt cake

Serves 10

Vegetarian

For the cake:
250g caster sugar
250g butter
200g self-raising flour
100g Greek yogurt
50g cocoa powder
3 eggs
2 tbsp vanilla essence

For the filling:
200g icing sugar
50g fruit jam
50g yogurt
50g butter

To garnish:
100g raspberries
100g milk chocolate
Sprigs of mint

1. Preheat oven 160°C (fan assisted).
2. Cream butter and sugar together until light and fluffy.
3. Sift flour and cocoa powder.
4. Alternate combining flour and eggs with butter mix until all used.
   
5. Fold in yogurt and essence.
   
6. Place in greased 8” baking tin and bake for approximately 30-45 minutes or when skewer comes away clean when inserted into centre.
7. Allow to cool before filling.
8. Cream together butter and icing sugar to make buttercream. If stiff add a few drops of milk.
9. Cut cake through the centre horizontally. Then spread one half with jam and the other with buttercream. Reassemble.
   
10. Melt chocolate in microwave stirring repeatedly during process. Top cake with chocolate; it’s fine if it drips.
    
11. Whilst chocolate is unset top cake with raspberries and mint.
    
12. Serve with cream or yogurt.