Spiced Chickpea Snack

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Makes 1 batch

Ingredients

1 can chickpeas
½ tsp ground cumin
½ tsp smoked paprika
¼ tsp cayenne pepper
salt and pepper

To make

Preheat the oven to 200°C / 400°F.

Open and drain the can of chickpeas. 

Spread the chickpeas onto kitchen paper and place another layer of kitchen towel on top. Pat to dry.

Place the chickpeas into a bowl and sprinkle over the spices and season with salt and pepper. Toss to combine and evenly coat all the chickpeas in the spices.

Spread the chickpeas out on an oven tray and bake in the oven for 30-40 minutes. Opening the oven to shake the tray a bit once or twice. After 30 minutes, trial test one – if they are not crunchy, leave them in for longer. Remove and set aside until cooled.

Store in an airtight container.

Raw Superfood Ice Cream

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This recipe is beautiful, delicious and simple to make. 

 

Ingredients

For the Ice Cream

3 bananas – chopped & frozen

½ cup of mixed berries (blueberries, blackberries, strawberries)

½ tp of vanilla extract

Optional; 1 tablespoon of maple syrup (this is not a raw product)

 

For the toppings

Chopped fresh fruit – bananas, berries are ideal but feel free to experiment

250ml Coconut yogurt

Bee pollen

 

To make

Add the frozen fruit to a food processor or high speed blender. Blend until the mixture is creamy.

Scoop out the ice cream and add the chopped fresh fruit, 1 tablespoon of coconut yogurt per bowl and sprinkle over the bee pollen. Serve immediately.

Alternatively you can freeze it by placing it in an airtight container.  When you take the ice cream out of the freezer, let it thaw for about 10 minutes to soften before serving.

Give it a try & let me know how it goes.  Just leave a comment below.

'Dairy Milk' Style Chocolate Hearts

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In the spirit of Valentines I thought this would be a lovely treat for the weekend ahead. 

This recipe forms the basis of every ‘dairy’ style chocolate sweet that I make but each time using different fillings (nuts & dried fruit) and different shaped moulds to make it interesting.

 

Makes 10 heart shaped sweets

 

Ingredients

195g cacao butter

120g cacao powder

10 tablespoons of maple syrup 

1 ½ teaspoons of vanilla powder

½ teaspoon of salt

250g hazelnuts chopped

 

To Make

Place a glass bowl into a pot of simmering water.  Make sure the bowl is not actually touching the water but just sitting above it.

Melt the butter in the bowl.

Once melted, add all of the other ingredients except the hazelnuts.

Stir the ingredients in the bowl until they have combined evenly and you have a smooth chocolate. 

Then add in the chopped hazelnuts and mix through evenly. 

Take your moulds and pour the mixture into them until each mould is full.

Once it’s cooled down, place the tray into the fridge to set for at least 3 hours. 

Once set, remove each chocolate from the mould and store in airtight container in the fridge……if you can resist eating them all straight away. 

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Vegan Pizza 'Cheat Day'

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Serve 8 mini pizzas or 1 large pizza

Honestly everyday for me is a cheat day I just love all things wholesome and plant based.  But on those rare occasions when the family feel like digging into something a little bit naughty I pull out this recipe! 

Why naughty?  Well this recipe just doesn’t work with wholegrain flour.    I’ve tried various combinations of wholegrain and white; even a 50/50 mix but you don’t get the light doughy texture of a real pizza.  However it is a great opportunity to load on those raw, marinated or roasted veggies to create a mouth-watering meal.  You can literally use any toppings that you want and even sprinkle over some grated vegan cheese. I prefer to make my own vegan cheese from nuts as a lot of the commercial vegan cheeses are highly processed……. but hey if it’s a ‘cheat day’ and it’s all you got……. 

Keep this recipe on hand for those rare big family events in front of the TV or out in the garden when summer finally returns.

Ingredients;

For the dough:

1 cup lukewarm water

2 tsp instant dry yeast

2 tsp sea salt

1.5 cups spelt flour (light works best)

2 tbsp of olive oil

 

For the tomato sauce:

1.5 cups Passata

1 onion chopped finely chopped

2 garlic cloves finely chopped

1 tbsp tomato puree

1 tsp dried oregano

Salt & pepper to season

 

Some ideas for toppings:

Grated vegan cheese

Roasted or marinated baby tomatoes, courgette & aubergine

Mushrooms, pineapple and sweetcorn

Roasted fennel and chopped spring onions

Serve with fresh rocket leaves (aragula)

 

To make the dough:

Using a mixing bowl add the warm water, yeast, salt and stir. #

Gradually mix in the flour.  Very slowly adding more until it comes together to form dough that you can start to knead.  At this point the mixture should be dry enough that you can knead it without it sticking to your hands.  If this is not the case just sprinkle over some more flour.  

Knead the dough for a couple of minutes.  Then put the dough back into the bowl and drizzle over the olive oil.  Move the dough around the bowl so that it is completely covered in the oil then cover the bowl with a plastic wrap and leave it to set at room temperature for 2 to 3 hours.

To make the tomato sauce:

Sauté the onions and garlic (you can use a drop of water instead of oil to sauté).  Add the passata, tomato puree, herbs and seasoning.  Simmer for 10 mins and remove from the heat.

To cook the pizza:

Preheat the oven to the highest temperature possible. 

Remove the dough from the bowel and knead lightly on a floured surface.  You can split the dough into 8 mini pizzas or 1 large pizza.  If splitting into mini pizzas cut the dough into evenly sized balls.  Take each ball, roll and flatten it until you get the desired shape and size.  Do this on a layer of parchment paper (easier to transfer into the oven).  You can also use a rolling pin to roll the dough into rounds.  

Brush the dough with the passata and add your toppings.  Bake for 10 to 15 mins.  Remove from the oven and sprinkle with vegan cheese, fresh rocket leaves (aragula) and season.

Serve immediately.  

Frozen Blueberry & Passionfruit Chia Seed Pudding

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Serves 2

Ingredients

¼ cup chia seeds
1 cup coconut milk (I like Koko cartons, this doesn’t work as well with tinned coconut milk)
125g blueberries (fresh or frozen)
2 passion fruit
1 tsp of vanilla essence
 

To Make

Combine the chia seeds and milk in a small bowl. Cover and place in the fridge for at least 2 hours, but preferably overnight. This ensure the seeds swell and soften.

Note: you can always add more milk in the morning of you feel the texture is too think.

When the chia is ready, sprinkle over the fruit and serve.

 

Apple Cider Vinegar Super Detox Morning Drink

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If you only change one thing this year add this drink to your morning routine. 

Ideally you would drink this first thing in the morning, before having breakfast. 

If you haven't already checked it out, you can read about the pletora of benefits from drinking apple cider vinegar here.   

Ingredients

8 oz of warm water

2 tablespoons of apple cider vinegar

1 drop of lemon essential oil (equivalent to 18 lemons)

1 tablespoon of grated fresh ginger

A pinch of cayenne pepper

 

To Make

Mix all the ingredients together and ideally drink at a warm temperature. 

 

'Brunch with the gals' bruschetta

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This isn't so much a recipe as it is a 'throwing together' of some staple ingredients that happen to make a really delicious satisfying brunch.  Great for a lazy afternoon entertaining your gal pals!

 

Ingredients (serves 4)

4 slices of Sourdough bread

2 avocado

1 tomato

6 sundried tomatoes

1/4 cucumber

1 jar of roasted peppers

Your favourite vegan pesto

1 lemon

Pinch of salt

Optional: Shavings of vegan parmesan cheese (I made mine from Julie Piatts book 'This Cheese is Nuts'

 

To Make

Toast the bread and spread with your favourite pesto.  

Dice all ingredients.  In a mixing bowling toss the ingredients with a pinch of salt and a drizzle of lemon juice.  

Spread the mixture over the toast, sprinkle over the shavings of homemade 'parmesan style' vegan cheese and serve immediately.  

Crunchy Granola

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Serves 4

Ingredients

1/4 cup of walnuts
1/4 cup of hazel nuts
1/2 cup of pumpkin seeds
1/2 cup of sesame seeds

1 cup of water
1 1/2 cups of medjool dates soaked in 1 cup of water for 1 hour (retain the water for blending)
1 teaspoons of cinnamon
pinch of Himalayan salt

1/2 cup of goji berries
1/2 cup desiccated coconut
2 tablespoons of cacao nibs

Place all of the nuts and seeds in water and soak overnight.

 

Preheat the oven to 180C (350F).

Rinse and drain the nuts and seeds, place in a large mixing bowl and set aside.

Place the water, dates, cinnamon and salt into a blender. Blend until the mixture is smooth then pour over the nut mixture.

Add the goji berries, coconut and cacao nibs to the bowl.

Mix all the ingredients together in the bowl with your hands, then spread over non stick paper on an oven tray. 

Place in the oven for 45 minutes.  Check regular and with a large spoon turn the mixture over so that it browns on both sides. 

When it has cooled store in air tight container. 

Serve with your favorite plant milk.