Tuesday, 1 April 2014

Oat Cookies

Oaty, chewy and delicious!

Makes 6-10 cookies:
Semolina (1 tbsp)
Rolled oats (100g)
Non-hydrogenated margarine (50g)
Muscovado Sugar (50g)

1) Preheat the oven to 160C.
2) In a bowl mix oats, semolina, margarine and sugar.

3) Spoon onto a baking tray and shape into rounds.
4) Bake for 15 minutes or until golden brown.

Saturday, 29 March 2014

Oat-Fig Balls


Makes 10
Cashews (raw - 50g)
Figs (dried - 6)
Cocoa
(powder - 1 tsp)
Maca (powder - 1 tsp)
Oats (1 tbsp)
 

1) Soak the cashews at least 2 hours.
2) In a food processor, blend the cashews. Toss in the figs, cocoa, oats and maca and let them whirl for a minute or two. The dough is ready when you can easily pinch it together with your fingers.
3) Roll the misture into balls. It helps if you wet your fingers a bit.
Chill in the fridge for at least an hour or enjoy right away.

4) Store in the fridge.

Wednesday, 26 March 2014

Sauteed Kale

Serves 4:
Kale (400g)
Garlic (3 cloves - minced)
Olive oil (2 tsp)
Salt and pepper

1) Roughly slice the kale.

2) Heat the oil in a frying pan, add the garlic.
3) Add the cabbage and sauté for 5 minutes.
4) Season, to taste, with salt and freshly ground black pepper.

Tuesday, 25 March 2014

Walnut Muffins

Fragant and delicious...
Makes 6 (small - 65 mm): 
Whole wheat flour (75g)
Apple puree (60g) Dark-brown sugar (2 tbsp)
Walnuts (ground - 25g)
Olive oil (1 tbsp) Cinnamon (ground - 1 tsp)
Baking powder (1 tsp)
Water (1 tbsp)
Lemon juice (1 tbsp)
1) Preheat oven to 180C. 2) Line muffin cups with paper or foil liners. Set aside. 3) In a large bowl, mix together all the ingredients until combined. 4) Divide batter evenly among cups. Bake until a toothpick inserted comes out clean, 20 to 25 minutes.

Spring time

It’s been more than a month since I last posted any­thing, mostly because I’ve been very busy studying for the Cambridge English Proficiency Exam... but now I've done it, don't know the results yet but it's done. 

 Meanwhile the spring began and this is the view from my kitchen window.

Sunday, 2 February 2014

Vegan Pizza

This is my first attempt, but definitely not my last, at making a vegan pizza. There’s plenty of room for improvement, but for my first shot – not bad. I didn't want to use a store bought "vegan cheese" so I used a home made crumble with tofu, spices and nutritional yeast, it as ok but not perfect. Next time I will try a home made vegan "melty-cheese".


Serves 4:
For the dough
Strong white flour (500g)
Salt (1 tsp)
Dry yeast (1 tsp)
Water (275 ml)
Olive oil (1 tbsp)
Oregano (1 tsp)
Pepper

For the topping
Tomato sauce (2 tbsp)
Black olives (20 - sliced)
Onions (2 - finely sliced)
Tofu (100g)
Nutritional yeast (1 tsp)
Curry (1 tsp - powder)
Soy sauce (1 tsp)
Oregano

1) In a large mixing bowl, stir together the flour, salt, oregano, pepper and dried yeast. Make a well in the centre of the flour mixture. Pour most of the water into the well along with the olive oil and bring the dough together with your hands. As the flour is incorporated the dough will start to take shape. Add the remaining water if the dough feels tight or hard.
2) Turn the dough out onto a clean surface and knead until the dough is smooth and elastic.
3) Divide the dough into two equal portions, shape each portion and place on a baking tray. Allow to rest for about 15 minutes.
4) Preheat the oven to 220C.
5) Crumble the tofu, mix in the curry, soy sauce and nutritional yeast and reserve.
6) Cover the surface with the tomato sauce, onion, olives and oregano.
7) Top with the tofu mixture.
6) Cook until the base is golden-brown, around 30 minutes.

Friday, 31 January 2014

Hot Cocoa

Hot cocoa is a deliciously warm and comforting drink. This vegan fortified version it's even better :)
Serves 2:
Rice Drink (450 ml)
Cocoa (4 tbsp - powder, organic)
Maca (1 tbsp - powder)
Dark Muscovado Sugar (1 tbsp)

1) Pour the rice milk into a large pan, and bring almost to the boil over a medium heat.
2) Spoon the cocoa, sugar and maca into the hot rice milk, give it a good whisk and serve.