Thursday, 31 March 2011

Lentil Minniballs and Spaghetti

Adapted from: Post Punk Kitchen

What You Will Need:
Cheesie Tomato Sauce
{1 tsp} olive oil
{1/4 cup} finely chopped onion
{2 small cloves} garlic, minced
Fresh black pepper
{1/2 tsp} dried oregano
{1/4 tsp} dried basil
{1/2 tsp} sea salt
{1 and 1/2 tbsp} packed brown sugar
{1 tin} chopped tomatoes
{1 cup} passata
{1/4 - 1/8 cup} cashews, soaked for a few hours
{1 and 1/2 tbsp} nutritional yeast flakes

{1 clove} garlic
{1/2} small onion, shredded (try not to cry too much)
{3/4 cup} cooked green lentils (or brown)
{1 and 1/2 tbsp} nutritional yeast flakes
{2 tbsp} plain flour
{2 tbsp} soy sauce
{1 tbsp} tomato paste
{1/2 tsp} olive oil
{1 tbsp} water
{1/2 cup} store-bought breadcrumbs (store-bought is very important - normal breadcrumbs won't work)
Seasoning of choice
{1 serving} pasta of choice

  1. SAUCE: in a sauceypan, sautée onions with a pinch of salt until translucent - about 3-5 minutes. Add garlic - 1 minute. Mix in black pepper, oregano, salt, basil, and brown sugar - 2 minutes. Pour in the tomato sauces, cashews, and nutritional yeast. Cover. Simmer for 20 minutes. In a blender, process until smooth. Set aside.
  2. MINNI BALLS Mash together the garlic and shredded onion. Then, beat in the cooked lentils, nutritional yeast, flour, soy sauce, tomato paste, olive oil, seasoning and water. Blend until smooth.
  3. Combine with breadcrumbs and mix with your hands for 2 minutes. Preheat oven to 160C. Mould the minni balls as seen below and heat up a skillet with a little oil spray. Pan fry minniballs for no more than 5 minutes.
  4. Bake miniballs in oven for 18-20 minutes, tossing them in the baking tray every now and then to ensure an even oven cook.
  5. Cook pasta per packet instructions and drain. Heat through the SAUCE set aside from earlier.Throw everything together and toss, making sure you don't break the minniballs.

Monday, 28 March 2011

Pecan Nut Butter

Blenders were harmed in the making of this nut butter.

What You Need:
{1 and 1/2 cups} pecan nuts, toasted
{1 tbsp} coconut oil, melted
{1/4 tsp} sea salt

  1. Preheat oven to 150C. Toast pecan nuts for approximately 10 minutes. Make sure your nuts don't burn. (Immaturity is a virtue).
    1. In a blender, blend up the pecans with the sea salt for about 5 minutes, stopping to give it a stir now and then. When I did this, the blender started smoking and broke. Fortunately, there was a back-up. Another one bites the dust.
  2. Melt the coconut oil. Add to blender and blend until smooth.

Blueberry Pancakes

Every good day begins with pancakes.


yummy yummy

yummy yummy yummy

yummy yummy yummy yummy

The blueberries bled through the pancakes. Purpilicious (and burpilicious).

So much so, it looked rather murderous.

Yummy yummy in my tummy.

Sauce: a mixture of apple sauce, maple syrup and peanut butter.

Friday, 25 March 2011

Choccie Button Cookie Dough

Recipe adapted from Angela at Oh She Glows

{1/2 cup} unsalted, raw cashew nuts
{1/3 cup} porridge oats
{1/4 cup} plain flour
{1/2 tsp} sea salt
{1 and 1/4 tbsp} unrefined cane sugar
{1/2 tsp} vanilla extract
{2 tbsp and 1/2 tsp} maple syrup
{One packet} dairy-free milk chocolate buttons

1. Process cashews and oats in a food blender until they have reached a floury consistency.
2. Add salt, sugar, and flour. Whizz 'er up.
3. Throw in maple syrup and vanilla extract. Blend it up, stopping to scoop down the sides once or twice. Should have a very sticky, well-processed gloop. Stir in the buttons and shape into balls. Store in freezer.

So good.

Cassa Del Sol White Wine Casserole

Oh I love thee...let me count the ways...

What You Need:
{1 small} potato, cubed
{150g} butternut squash, cubed
{1-2 tbsp} sweet white miso
{50g} green beans
{1 floret} broccoli
{A big glug} white wine (vegan!)
{1 small} carrot, chopped
{A dash} soy sauce
{1/2 litre} vegetable stock
{100g} white mushrooms
{1 handful} spinach, chopped
{1/2 tin} mixed beans, drained and rinsed
{1/8-1/4 cup} soy cream
{1 tbsp} nutritional yeast
{1/4 tsp} dried thyme
{1 tbsp} coconut oil
{1/2} white onion, chopped
{1 large clove - or two small} garlic, finely chopped
Salt and Freshly Ground Pepper

1. Saucepan: parboil the potatoes for 20 minutes in slightly salted water. Preheat oven to 200C. When potatoes are parboiled, drain and leave to stand for 5 minutes. Melt the coconut oil in a microwaveable bowl until clear. Massage oil into potatoes and butternut squash and season with salt 'n peppa! Tip in a baking tray and bake for 30-35 minutes (taking it out halfway through to flip over the veggies in the oil).

2. Meanwhile, on a low heat, sauté the onions until soft. Then add the mushrooms - cook for a few minutes further. Chuck in the garlic - cook for a further few minutes. Slop in the stock, miso, green beans, broccoli, white wine, carrot, soy sauce, spinach, mixed beans, nutritional yeast, and thyme. Bring to the boil and lightly simmer for 15 minutes.

3. When the roasties are done, chuck them in the pot and stir them up. Take the pot off the heat and add the cream (season with some more pepper if you like). Then, transfer to a casserole dish and bake on 180C for approximately 30 minutes. Take out the oven and leave to stand for 5 minutes before serving.

Thursday, 24 March 2011

Baked Butternut Squash and Green Lentil Hot Salad

Toast Note: This recipe will make you and your kitchen smell wonderful. I keep smelling the coconut and cinnamon on my fingers, like some obscene food pervert.

What You Will Need:
{1/2} large Butternut Squash, peeled and cubed (I'm sure this would work wonderfully with sweet potato too)
{1 tbsp} coconut oil
{1/2 tsp} ground cinnamon
{2 cups} vegetable broth/stock
{1/2 cup} uncooked green lentils
{1/2} red onion, chopped
{1 clove} garlic, minced
{1/2} red pepper
{1-2 handfuls} fresh, washed spinach, chopped
Freshly ground pepper and sea salt

Dressing: 1/2 tbsp maple syrup, 1/2 tbsp dijon mustard, 1/2 tbsp olive oil, 1/2 tbsp balsamic vinegar, and salt/pepper, to taste.

Add-ins: 1/4 cup toasted walnuts (optional)

1. Rinse lentils. Saucepan: bring the stock and green lentils to boil. Reduce to simmer. If all the stock boils off before the lentils are cooked, go ahead and add a bit more water. The lentils should be plump and soft, but not mushy. 30-35 minutes approximate cooking time.

2.Meanwhile, preheat the oven to 200C. Peel the butternut squash and chop into small chunks. In a microwaveable bowl, melt the coconut oil (if you don't want to use the microwave, using a saucepan over a low heat is just as good). Once melted, QUICKLY mix in the cinnamon and salt and pepper (once coconut oil cools, it hardens). Then, throw in the butternut squash and massage the mixture into the chunks - yes, here in the toast kitchen, nothing is too good for our vegetables.

3. Tip into a baking tray and drool over any oil mix left in the bowl. Bake in oven for approximately 30-35 minutes, taking out halfway through to flip over the chunks and coat in oil - adjust the seasoning too if you think it needs a little more salt and pepper.

4. When the lentils are cooked, leave to drain off in a seive and heat up a saucepan. Sauté the onions for a few minutes until they begin to soften (I coated the pan in oil spray, but you can use normal oil if you like). Then add the red peppers and cook for a further few minutes. Add the lentils and minced garlic - keep stirring.When the butternut squash is nicely brown and soft, add to the mixture.

5. If you want to add in some toasted walnuts, go ahead. Just dry pan them on a low heat, but make sure they don't burn.

6. In a mixing bowl, chuck in some chopped, fresh spinach. Dollop in the mixture. Drizzle with dressing and toss until well-mixed.

Yummy windowsill food for the soul

Tuesday, 22 March 2011

Pecan and Banana Pancakes

Today, I left the house in just a cardigan. Hello spring. Good to see you.

{85g} plain flour
{3/4 tsp} baking powder
{3/4 tsp} bicarbonate of soda
{1/4 tsp} salt
{1/4 tsp} ground cinnamon
{3} bananas, mashed (plus an extra banana for filling)
{150ml} unsweetened soya milk
{1/2 tsp} apple cider vinegar
{1/2 tbsp} grapeseed oil 
{1/2 tsp} vanilla extract
{25g} pecan nuts
Cooking spray for the pan

1. Mix together the soya milk and vinegar - set aside for 5 minutes 

2. In a mixing bowl, sift the plain flour. Add the baking powder, bicarbonate of soda, salt, and cinnamon.

3. In mixing bowl #2, mash up the bananas and stir with the soya milk/vinegar, oil, and vanilla extract until fairly smooth.

4. Pour the wet ingredients over the dry. Throw in the pecan nuts and fold the mixtures together until 'just mixed.'

5. Heat up a frying pan with oil spray - medium/low heat. Pour three tbsp worth of pancake batter into the pan and cook until bubbles appear on the surface and the bottom is golden-brown (1-2 minutes). Flip the pancake and cook the otherside (1-2 minutes).

6. Slip on to a plate and cover loosely with foil to keep in the heat. And make more pancakes!

7. Serve with slices of banana and LOTS of maple syrup.

These pancakes made me so happy.

Yesterday, I made Cupcake Ninja my Toated Walnut Spaghetti. I also made some amazing garlic bread to go with it, but alas, we gobbled it all up before I could get any pictures.

Cooking casualties: one very burnt and peeling forearm. One very tahini covered shirt.

Sunday, 20 March 2011

Chocolate Cupcakes With Candied Walnuts and Pumpkin Spice Frosting

'A woman scorned will bake cupcakes'
This is the day I chose cupcakes over my degree. The worst part is, you think I'm joking. I've never been so serious.

{1 and 1/2 cups} plain flour
{1/3 cup} cocoa powder
{1 tsp} baking soda
{1/2 tsp} sea salt
{1 cup} granulated brown sugar
{1/2 cup} grapeseed oil (or any mild vegetable oil)
{1 cup} soya milk
{1 tsp} vanilla extract
{2 tsp} apple cider vinegar
Spiced Buttercream Frosting
{1/2 cup} dairy-free, vegan butter (I used Vitalite), softened
{1 and 3/4 - 2 cups} icing sugar (make sure it's vegan)
{1 tsp} vanilla extract
{1 tbsp} pumpkin spice (see below)
[If you need to adjust the consistency, use 1 tbsp of unsweetened soya milk]
Candied Walnuts
{1/4 cup} maple syrup
{1/3 cup} brown sugar
{1/4 tsp} sea salt
{1/4 tsp} ground cinnamon
{1 cup} walnuts, toasted
Pumpkin Spice
{1 tsp} cinnamon
{1/2 tsp} ginger
{1/2 tsp} nutmeg
[Mix these spices together and measure out 1 tbsp for the Spiced Buttercream Frosting].

Look, a cake in a cup.

Yes, a cupcake.

Oh dear...


1. Preheat oven to 180C. Line a muffin/cupcake tray with paper cases. Start with the Cupcake mix. In one bowl, stir together the dry. In another, the wet (except the cider vinegar). Add the two mixtures together. Finally, pour in the vinegar and stir quickly. Scoop chocolate mixture into cases and slide straight into the oven (middle level). Lick out the bowl. Total baking time: 20-25 minutes, approximately. Check frequently. When you stick a knife into a cupcake and it comes out clean, they should be ready. Cool on a rack.

2. Time for the Spiced Buttercream Icing (you can do this whilst the Cupcakes are baking). Whisk up butter until it's nice and fluffy. Add the other ingredients and smooth together with the back of a spoon. When mixed well, whisk again until it achieves a whippy consistency. Set aside.

3. Candied Walnuts. In a dry saucepan, lightly toast the walnuts, but don't burn. Set aside. In a different pot, heat the rest of the ingredients, stirring well. Line a tray with baking paper. Pour the syrupy mixture over the walnuts and mix until all the walnuts are coated. Stick in the oven for a few minutes until the sauce starts to get thick. Leave to cool and harden.

4. Back to the Spiced Buttercream Icing. I piped it. But I'm sure you can just scoop it on there and it tastes just as good. NOTE: wait until the Cupcakes are COMPLETELY cool before adding the icing. Otherwise it will melt all over the place.

Don't they look pretty?

5. When the Candied Walnuts are cool, use them to decorate the tops of the Cupcakes.

And watch out for cupcake theives.

It's people like him that make me feel too scared to bake at night.

Goodbye University degree, hello spiced buttercream frosting.

Creamy Dreamy Pearl Barley Risotto

It has been a good day for food, but an overwhelmingly bad day for university work. Too much eating, not enough typing! Ah well. Who needs a university degree when you have a food blog?

{½ cup} dry pearly barley
{2 cloves} garlic, crushed (2 cloves makes it quite garlicky, so if you’re not a big garlic fan, go for 1)
{1/2 cup} passatta
{1/2 cup} chopped tomatoes
{1 cup} soya milk
{¼ cup} water
{¼ cup and 4 tbsp} nutritional yeast
{1 tbsp} sweet white miso
{1 ¼ tsp} sea salt
{½ cup} raw cashews, processed
{1/2 tbsp} fresh lemon juice
{½ tsp} Dijon mustard
{¼ tsp} dried oregano
{¼ tsp} dried basil
{½ tsp} mixed herbs
{¼ tsp} turmeric powder
{¼ tsp} paprika
Freshly ground pepper

Inspired by Oh She Glows.

1. Process cashew nuts in a food blender until they reach a floury consistency.
2. Throw all of the ingredients into a crock pot (slow cooker). Cook on high for about 2 hours (until the barley is soft), stirring it with a spoon once or twice to make sure it's not sticking, and then serve.

Alternatively, you could cook this in a saucepan. Bring to boil. Cover and simmer on a low heat until the barley is soft and the sauce is thick. 35-45 minutes. Be aware: it sticks to the bottom of the pan very easily, so keep stirring every 10 minutes or so. 

Scrambled Tofu

This brekkie staple is better than any scrambled eggs I ever had. Adapted from Vegan With A Vengeance.

{1/2} large white onion, diced
{100g} small white mushrooms, thinly sliced
{2 cloves} garlic, finely chopped
{280g} extra-firm tofu, drained
{3 tbsp} nutritional yeast flakes
Juice of 1/4 lemon
{1/2} medium-sized carrot, grated
{1 tsp} ground cumin
{1/2 tsp} dried thyme
{1/2 tsp} ground paprika
{1/4 tsp} ground turmeric
{1/2 tsp} sea salt
Freshly ground black pepper, to  taste


1. Skillet: medium-high heat, warm up with a little oil spray. Sauté the onions for 3 minutes, until soft and browning. Add the mushrooms - 5 minutes. Add the garlic - 2 minutes. Take off the heat and throw in the cumin, thyme, paprika, turmeric, and sea salt. Mix together and cook for 15 seconds. Add a splash of water to gather up all the spicy yumminess off the bottom off the pan - especially if it's starting to stick.

2. Crumble in the tofu, but don't squish it! Big chunks are good. Let it cook for 15 minutes. If it's sticking add a little bit more water and turn down the heat. 

3. Add lemon juice, pepper, and nutritional yeast. Stir until well combined. Fold in the grated carrot. 

Saturday, 19 March 2011

Luxurious Hot Cocoa

 Oh, this is so good it's giving me a headache.

Or maybe that's just the blood loss talking.

Yes, I slit open my finger on the coconut milk can. Good news is, I haven't broken any crockery for at least 48 hours.

I think that's a new personal best.

WARNING: If you are vegan, and haven't had any heavy chocolate for a long time, this might put you in a cocoa coma.

Heed my words.

{3/4 cup} coconut milk
{3/4 cup} unsweetened soya milk
{1/4 cup} cocoa powder
Pinch sea salt
{3 tbsp} maple syrup

Garnishes: cacao nibs, vegan chocolate, vegan marshmallows. I didn't have any of these treats in my house; hence the naked hot chocolate.

Saucepan: heat up everything and whisk like a nutter. Serve and garnish.

Plain Pancakes

Yesterday was my two-year veganniversary (three years not eating meat!). So, to celebrate, I bought myself Vegan With A Vengeance and got my pancake apron on.

{150g} plain flour, sifted
{2 tsp} baking powder
{1/2 tsp} sea salt
{1 tsp} cinnamon
{2 tbsp} grapeseed oil
{5 tbsp} water
{300 ml} unsweetened soya milk
{1 tsp} vanilla extract

Sift and mix together the plain flour, baking powder, and cinnamon. Add salt. In a different bowl, combine all other ingredients. Pour the wet mixture over the dry, and whisk up with a fork until just combined. Go for a few flour lumps rather than overmixing.

Heat up a skillet with a little oil spray for about 2 minutes. Cook pancakes until they start to bubble and slip easily in the pan. Then flip! Don't be shy. It's 15% technique, 85% confidence. Alternatively, carefully use a spatula. Brown off both sides and serve with lashings of maple syrup.

Thursday, 17 March 2011

Sweet Potato Casserole

Happy St. Patrick's Day! In honour of this annual event, I will be providing you with a traditional, Irish...

Who am I kidding? Here is a sweet potato casserole.

Any excuse to eat more maple syrup. Serves 1. Inspired by Oh She Glows.

{1 large} sweet potato
{1/2 tbsp} vegan butter (I used Pure Spread)
{1/4 tsp} vanilla extract
{1 and 1/2 tbsp} pure maple syrup
{1/8 tsp} sea salt
{1/4 tsp} ground nutmeg
{1/4 tsp} cinnamon

{1/8 cup} vegan butter
{1/4 cup} brown sugar
{1/8 cup} white flour
{1/4 cup} pecan nuts

Preheat oven to 170C. Lightly grease very small baking dish. Then, peel and chop up the sweet potato into small chunks. Boil in a saucepan,with a pinch of salt, until tender. Drain and mash the soft sweet potato with the base vegan butter. Add the vanilla extract, maple syrup, sea salt, nutmeg, and cinnamon. Pour base mixture into baking dish.

In a mixing bowl, stir the topping ingredients together until well combined. Slightly break up the pecan nuts with the spoon. Smooth topping over base and decorate with whole pecan nuts. Bake for approximately 30 minutes, or until topping is crisp and brown. Shut off the heat, but leave the casserole in the oven for a further 10-15 minutes. Make sure it doesn't burn.

Slow Cooking

My new baby...

And ain't she pretty?

After I bulk bought dried grain/lentils/pulses, I decided that a crock pot was the only way I would be able to cope.

So I soaked my chickpeas overnight, and put them on HIGH heat at 12:45pm. It's now 08:00pm, and they are taking their sweet, sweet time.

But optimism is the way forward! Soon I hope to be eating my very own crock pot houmous.