Nice served with Falafel.
Garlic Yoghurt Sauce
1 pottle thick Greek yoghurt
1/2 tsp ground cumin
1/2 tsp ground coriander
1 clove garlic – finely grated
juice of a small lemon
chopped fresh coriander leaves
salt to taste
Mix.
Posted in coriander - fresh leaves, coriander - ground, cumin - ground, garlic, lemon juice, sauce, vegetarian, yoghurt | Leave a Comment »
Use a mix of berries (raspberries, boysenberries, blueberries)
Serve warm over icecream or over pancakes served with yoghurt.
Joy’s Berry Sauce
1/2 c water
1/2 c sugar
1 T custard powder
3 c fresh or frozen berries
Heat water, sugar and custard powder until boiling and thickened.
Stir in berries, mash if want to.
Posted in blueberries, boysenberries, dessert, raspberries, sauce | Leave a Comment »
I made a simple dessert with a cubed fresh very ripe peach, sprinkled with slivered almonds (or try with almond crisp recipe!) and vegan cream. Yum.
Vegan Cream
1 c soymilk
1 c cooked stewed apple
1 tsp vanilla essence
2 tsp sugar or agave nectar
1 T flaxseed oil
Blend together. Adding more or less soymilk to get a consistancy that you like.
Posted in apple, dessert, soymilk, vegan | Leave a Comment »
Add whatever else you like – mung bean sprouts, courgettes… maybe even a dash of coconut milk.
I think next time I will stir in some green curry paste also.
Vegetarian Tom Yum Soup
1 litre water
10 button mushroons – quartered
2 tomatoes – diced
small bunch chinese greens – sliced
grated lime zest
1/2 tsp sesame oil – to taste
1 T soy sauce – to taste
fine white pepper – to taste
salt – to taste
small block tofu – cubed and lightly browned in oil
chopped coriander
1 tsp lime juice
Simmer together vegetables until tender, adding flavorings to your own taste.
Stir in browned tofu, coriander and lime juice.
Posted in bok choi, chinese food, chinese greens, coconut cream, coriander - fresh leaves, courgette, mung bean sprouts, mushrooms, soup, tofu, tomato, vegan, vegetables, vegetarian | Leave a Comment »
Nice served with a vegan gravy, garlic + herb mashed potatoes and steamed vegetables.
Lentil Cashew Loaf
1 c puy lentils
2 – 3 c water
2 T canola oil
1 large onion – chopped finely
6 button mushrooms – chopped finely
1 c ground cashew nuts
1 c breadcrumbs
1 T lemon juice
1 T soy sauce
1 tsp Masterfoods Tuscan Seasoning
salt and pepper to taste
Wash lentils and cook until soft in water.
Fry mushrooms and onions in oil until soft.
Mix all ingedients together and press in to a small loaf tin (10 x 20 cm) lined with baking paper.
Bake at 180 c for 30 minutes.
Posted in cashew nuts, lentil, mushrooms, onion, soya sauce, vegan, vegetarian | Leave a Comment »
Chinese style comfort food. Great for breakfast- make the Congee the day before.
I haven’t tried freezing the congee yet but should freeze well.
Rice Congee (Jook)
3/4 c Jasmine rice
2 c water
1″ fresh ginger – whole
1 – 2 tsp salt
fine white pepper – as desired
Bring rice, water, ginger, salt and pepper to boil, then simmer, adding 1 – 2 cups more water as necessary.
Stir heaps to stop it sticking!
Cook until consistency of a thick porridge – about 30 minutes, the longer the better.
Top with a fried egg (runny yolk!), sliced spring onions and soy sauce.
Posted in breakfast, chinese food, egg, ginger, rice, vegetarian | 1 Comment »
Serve as is as a sweet treat or over homemade icecream!
Almond Crisps
1/3 C brown sugar
1 c flaked almonds
50 ml liqueur of your choice (or whisky or sherry)
Mix and spread out in a thin layer on baking paper to about 25cm x 30cm.
Bake about 10 minutes at 180 until golden. (Watch carefully as will burn easily)
Break into shards when cool.
Posted in almonds, baking, dessert, xmas | Tagged almond, christmas | Leave a Comment »
