Muesli Bars

These are another of our popular snack foods around here, and full of goodness... antioxidant packed and filling because of the natural oils and protein in all of the nuts and seeds, sweeeeet from the dried fruit and agave :)

Into a good sized mixing bowl place:
2 cups Oats;
1 cup Almonds, partially processed in blender;
1/2 cup Spelt Flour;
1/3 cup Sunflower Seeds;
1/3 cup Pepitas;
1/3 cup Coconut, shredded or dessicated;
1 tbsp Sesame Seeds;
1 tbsp Linseeds;
1 tbsp Linseed Meal;
1 tbsp Chia Seeds;
1/2 cup Currants;
1/2 cup Goji Berries, partially processed in blender;
1/2 cup Dried Apricots, finely chopped;
1 tsp ground Cinnamon;
1/2 tsp ground Cloves;

Into a small saucepan place:
1/2 cup Coconut Oil;
1 tbsp Tahini;
2 tbsp Black Strap Molases;
4 tbsp Agave;
Gently heat these 'wet' ingredients, just enough to melt / combine.

Mix the dry ingredients together and make a well in the centre;
Add your melted wet mixture;

Stir well to combine into a thick sticky muesli mixture;

Line a rectangular cake or baking tray with baking paper, mine is the perfect size at 22x32 cms;
Tip muesli mixture into tray and press out evenly;

Place a second piece of baking paper over the top and use a second pan the same size to push down on top, compressing the mixture firmly together (you could also use a cylindrical glass or rolling pin to do this);

Refrigerate for at least 6 hours to allow the wet ingredients to set;

Remove from fridge and lift set slice out of the tray with the baking paper;
Cut into pieces using a sharp bladed knife;
(Should make around 24 individual Muesli Bars);

Store in an airtight container in the fridge.

Party Sausage Rolls!!

The first thing I need to do in this recipe is to credit the blog that I got the original recipe from!!  So thanks to retromummy for the Vegetarian (but not Vegan!) recipe :)

I have made these Sausage Rolls for several Birthday Parties and social gatherings, and they always get rave reviews :)  So, for all of you who have enjoyed them so much... here's my recipe!

1 brown onion;
1 bunch fresh parsley;
150g rolled Oats;
150g Almonds;
350g packet of organic Tofu;
2 Tbsp Soy sauce;
3 Tbsp Chia Seeds &/or Linseeds, soaked in 9 Tbsp water;
4 Sheets Vegan Puff Pastry.

With a food processor:
Place Onion and Parsley into food processor and process until finely chopped, scrape down sides;
Add Almonds and Oats, again process until finely ground and mixed with the onion / herb mix;
Add Tofu and Soy Sauce and again process to combine.
Chia Seeds / Linseeds should be manually stirred into the mix.

With a blender:
Process Almonds, Oats, Onion & Parsley, and Tofu in individual batches in the blender, and scrape into a large mixing bowl;
Combine all ingredients into the mixing bowl and work it into an even mixture;
Lay out pastry and cut in half lengthways;
Make a 'sausage' of our Vegan filling lengthways along each half of pastry, and roll it up;
These long sausage rolls can be cut into whatever length you desire, but for parties I usually cut each length into 6 segments;
Bake according to the directions for your pastry.  Mine are usually around 20 minutes at 220 degrees Celcius.

Serve with tomato sauce for dipping :)

Vegan Pasta Bolognese

A good hearty pasta meal is so lovely on these cold wet winter nights... tonight we made this delicious bolognese style pasta which filled up all our bellies :)

1 cup brown Lentils, rinse and soak overnight in filtered water. 

Rinse and pre-cook by bringing to the boil in fresh filtered water, simmering for around 20 minutes.

Drain and set aside.

Generously cover the base of a large deep frying pan with Vegetable Stock.  Add:

2 stalks of Celery, finely chopped;
1 Brown Onion, finely chopped;
3 cloves Garlic, crushed;
1 Tsp ground Cumin;
1/8 Tsp Chilli powder;
Broil gently together in the pan until onion and celery start to soften and go clear.

Add
1 Tsp dried Oregano;
1 Tsp dried Basil;
a good sized splash of a nice Shiraz;
Cook off the alcohol of the wine by allowing mixture to simmer and reduce.

Add

1 medium Zucchini, grated;

3 smallish Carrots, grated;

1 Red Capsicum, finely chopped;
6-8 medium-large Mushrooms, in medium sized slices;

Stir through to begin cooking the veges, then add 2 bottles of Passata and stir through again.
Bring to the boil and then reduce heat to simmer.
After this process has been established, add lentils and 1/2 medium sized head of Broccoli, cut into small florets;
Stir through and continue to simmer, stirring occasionally, until well reduced.

While the bolognese is reducing, cook your pasta according to the directions on the packet... I used a pack of Organic Spelt Pasta Shells, cooked in filtered water.

We sometimes use grated Brazil Nuts on the top of our pasta as a kind of cheese substitute, which is really yummy... I went to get some out and found the pantry to be without Brazil Nuts :(  so instead I grabbed out a generous handful of Pepitas and dry roasted them in a pan, and we used these as our garnish!

Enjoy!!!

Mmmmm... Porridge...

My version of the classic yummy winter warming breakfast food of champions!!  Whenever this is served there is a scraped clean pot and five licked clean bowls... Content and happy boys with the energy to face up to a busy day of Kindy and play :)

2 1/2 cups rolled oats;

1L rice milk;

1 cup filtered water;

1 (generous) Tbsp Chia seeds;

1 (generous) Tbsp Barley Malt;

Combine in a saucepan and bring to the boil;

Reduce heat and simmer, stirring occasionally, until all grains are nicely cooked through.

Serve into bowls and garnish with Cinnamon, Cloves, Maple Syrup and Currants!!

And enjoy!!! 

     

Avos & Carrots... Afternoon Snack!!

Just a simple little afternoon tea!  My boys are a big fan of this one...

Carrots cut into sticks;
1 Avocado, pureed or simply mashed with a fork;
Juice of half a Lime;
1/2 tsp Ground Cumin;

Mix Cumin and Lime into mashed Avocado;
Dip Carrot sticks in, and eat!!
Yummmy!!!

Solti's Birthday Choc~Almond~Goji Cake :)

It was my littlest one's Second Birthday at the start of July... this is the recipe for the cake that I made him!  I made a single batch recipe on his actual birthday, just dusted with icing sugar, and then made the mega-cake for his party!

CAKE:

1 1/2 cups Wholemeal Spelt Flour
1 cup Almonds, ground
3/4 cup Coconut Palm Sugar
1/2 cup dried Goji berries, ground
1 tbsp Raw Cacao Powder
3 tsp Baking Powder
1 cup rice / soy / nut milk
1 tbsp Chia Seeds, soaked in 3Tbsp water
Seeds of 1/2 Vanilla Bean, or 1 tsp of extract
Coconut oil for greasing tin.

Preheat oven to 180 degrees Celcius.
Combine dry ingredients in a mixing bowl.
Make a well in the centre and add wet ingredients.
Mix until well combined.
Grease cake tin with Coconut Oil.
Pour batter into tin.
Bake for around 25 minutes, until cooked through.


Chocolate Mud 'GANASH':

100g of Vegan Dark Chocolate
2 tbsp Coconut Oil
1 1/2 cups Cashew Nuts
1 tbsp Avage Syrup

Gently melt Chocolate and Coconut Oil over low heat.
Puree Cashews and Agave in high power blender to form a thick paste.
Add melted Chocolate and Coconut Oil to blender and ... blend to mix well :)
Work as quickly as you can to spread the mixture while still quite warm.

**This is not a refined recipe, texturally I would try a couple of things differently next time, like soak the cashews first and maybe add a little (or more) water to the mix to increase spreadability.  But damn it tasted good ;-) Ha ha **