Pineapples are obviously not local, but very popular in England, if only the tinned versions! And most of us have childhood memories of mothers baking us pineapple upside-down cake. Yum! This vegan pineapple upside-down cake (Rainbow Nourishments) means you don’t have to give up childhood favourites, and still be kind to animals! Just be sure to find glace cherries that are not coloured with cochineal (red insects). Serve with vegan custard.
Before cooking, read up on food safety for people and pets.
This is a recipe by a trained Aussie baker, who delights in not just making traditional recipes plant-based, but making them simple too. You’ll need some vegan butter (Flora is free from palm oil) along with a few everyday staples like plant milk, baking powder, flour, sugar and oil.
The good news is that the recipe uses canned pineapples, so you don’t even have to go to the bother of chopping up a fresh pineapple, which is quite complicated! You can always find cheap tins in stores, so it’s budget-friendly too. Anthea says to only choose pineapple in juice (the syrup versions will be too sweet).
A ‘Not Local’ Pineapple Mango Smoothie
This Pineapple Mango Smoothie (Broke Bank Vegan) is not local either, but a refreshing drink, and a great way to use up fresh pineapple or mango, you found in the store.
If you make a lot of smoothies, it’s worthy buying a good blender with a glass jug, so the motor won’t burn out. Know that it’s UK law that if you buy a new electrical appliance, the store that sells it, must take your old one back for recycling. Saves you driving to the tip!
