This cake has been a feature at pretty much every one of my birthdays: it’s a recipe that my mom got from Mrs Lillie, my godmother’s grandmother who used to live on a farm near Groblersdal. I’ve always loved this cake: my mom makes a vegan version for me pretty much every year (except now I like making it too!).
Heading towards a plant-based diet? Maybe the idea of cutting out familiar foods is overwhelming, especially if you’re used to eating meat, dairy or eggs daily and the thought of eating only plants (eep!) is a scary one. I get it: ‘cutting out’ foods can feel a bit like you’re depriving yourself—that your new diet is some kind of punishment, …
I grew up eating black lentils all the time, but I only really discovered red lentils as an adult. And I love them. They’re beautiful, nutritious, easy to cook, and cheap. While most legumes (especially beans) are best soaked overnight before cooking, these guys don’t need any of that forethought that organised people have. Especially split red lentils (same thing, but each bean is in two halves): their cooking time is way shorter than whole red lentils. It’s a wonderful thing for busy (or lazy) people.
Yoghurt wasn’t something I missed that much when I stopped eating dairy: I had enjoyed it, but it definitely wasn’t a daily feature. As a result, I never made much of an effort to recreate the yoghurt experience—that is until recently, when I found vegan yoghurt in the supermarket and realised I could make my own using the store-bought one as a starter. Before then, to make strictly-vegan yoghurt, I’d have had to find a probiotic supplement—and honestly, since I don’t use probiotics, they’re expensive, and I don’t desperately need yoghurt in my life, I couldn’t be bothered.
I’ve been getting into a rhythm of making my own homemade soy yoghurt every other week or so, which my flatmate and I have been absolutely loving. And then the other day I remembered that as a child, I used to help my mom bake muffins with buttermilk or yoghurt (dairy of course, since I barely knew what vegan meant then). So, since I had a full two litres of soy yoghurt on hand, I figured I’d try my hand at some blueberry yoghurt muffins. These are a bit indulgent, with both sugar and oil, so maybe keep these as a weekend treat! I made a batch and froze most of them to limit the temptation!