Black Bean Sweet Potato & Quinoa Vege Patties

Just came across this old post that I never actually put up!  So here's a tasty vege pattie recipe for your Spring/Summer enjoyment :)

When I was making these just the other night, I thought to myself "I should tke some photos!"  But did I? Alas no... so next time ;)  You'll just have to trust me for now!!

1 1/2 cups dried Black Beans
1 1/2 cups tricoloured Quinoa
1 medium Sweet Potato, peeled and chopped.
1/3 cup (approximate) of Rosé
1 large brown or red Onion, finely chopped.
3-4 cloves of Garlic, crushed.
1/2 tsp Tumeric
1/2 tsp Sweet Paprika
Handfull (or more!) of Rocket leaves, finely minced.
Black pepper to preference.
Rolled Oats

THE DAY BEFORE:
Soak beans in 3 cups of cold filtered water at room temperature for 12-24hours.

AT TIME OF PREPARATION:
Drain and rinse soaked black beans.
Cook beans in fresh filtered water (enough to cover the beans by at least 2cm) on the stove top for 1-2 hrs.
Drain and rinse again.
Leave standing in fresh water if necessary while other ingredients are prepared.

Cook 1/2 cups of tricolour quinoa in 3 cups of water.
Utilise a steamer over the quinoa to steam the sweet potato until soft.

In a fry pan place Rosé, onion, garlic, tumeric, paprika and black pepper.
Cook until onion begins to clear, then add rocket, finely chopped, and cook until well wilted.

Take 3/4 of the beans, 1/2 of the sweet potato, and 1/2 of the onion mix and place into a blender or food processor. Blend until relatively well combined but not totally liquefied.

Tip the quinoa into a mixing bowl.  Add everything else and mix through.
Make balls of mixture and roll them in rolled oats, then squash onto cooking surface.
I cook my patties in a sandwich press.  This means I don't need to add any oil to the cooking process, and cooking is fast and even.  A non stick fry pan would do the trick too.

Serve with a side of salad or veges, or make up burgers :)  Enjoy!!

Spaghetti and "Meatballs"

Well, I came across a FB post the other day/week/month where someone had tested out a Vegan Meatballs recipe and really enjoyed it.  I kinda thought... really?? Because meatballs would never have been on my menu even during my meat-eating years, and I kinda didn't see the appeal... 

Well then a week or so later the same post popped up again, and this time I followed the link and had a quick flick over the recipe, just out of curiosity, and I guess that curiosity stuck!  So!  Today was the day to give it a try, and here's my interpretation of an old school classic :)

Meatballs:

Preheat oven to 220C and line a baking tray with baking paper.

Gather together:

1 cup raw Almonds, ground to a meal

1 cup (ish, maybe slightly more) cooked Brown Rice

1 tin Red Kidney Beans, mashed

1 clove of Garlic, crushed

1 handfull each of Chives, Oregano and Thyme, fresh form the garden, finely chopped

1 tsp ground Cumin

1 tsp Sweet Paprika

1/2 tsp Turmeric

1 Carrot, grated

Place all ingredients into a mixing bowl and combine thoroughly.

Roll into approximately 1 inch balls and place on the baking tray, I got 23 balls.

(Optional: I gave mine a once over with a spray rice bran oil, to help them crisp up nicely.)

Bake balls in hot oven approximately 25 minutes.

Sauce:

I wanted to keep this meal fairly simple and classic, so avoided my usual temptation of "how many veges can I cram in here"...

In a saucepan saute:

3/4 cup Rose

4 cloves of Garlic

1 tsp Vege Stock Powder

1 tsp Sweet Paprika

1/2 tsp Turmeric

3 Bay Leaves

2 twists of the Pepper grinder (you could add more or add later to your tastes)

Afer a few minutes simmering, add:

1 bottle of Passatta

1kg fresh diced (or 800g tinned) Tomatoes

Another good handfull each of fresh herbs, Chives, Oregano and Thyme

Bring to the boil and then let simmer, stirring occasionally, while it reduces.

Cook up your spaghetti according to the packet instructions, preferably a wholemeal variety.

Optional garnish:  Cashew Parmesan

1 cup of raw Cashews

1 tbsp Nutritional Yeast

1 tsp Herbamere salt

Ground together into a fine powder (I use my Vitamix dry jug for this).

Served with a big green leafy salad, topped with lemon juice and balsamic glaze!!

Peanut and Coconut Tofu/Veg Noodles

This is my version of a favourite takeaway meal of ours from a local Thai restaurant.  Except I like my homecooked one better ;)

INGREDIENTS:

1 packet of Hakubaku Udon Noodles

Liquid Vege Stock

2 - 4 cloves Garlic

1 inch piece of fresh Ginger, grated or shredded

1/2 tsp Tumeric

1/2 tsp Fenugreek Seeds

1/4 tsp Fennel Seeds

1/4 head of Cauliflower, broken into florets.
1 head of Broccoli, cut into florets.
2 Carrots, thinly sliced
1 Zucchini or 4 squash, cut into fine slices

1 Tbsp Peanut Butter (100% peanut!)

1 tin Ayam Coconut Milk

1 Tbsp Coconut Palm Sugar

300g Tofu (I love using the Soyco Malaysian Peanut Satay Tofu in this recipe!)

Bean Shoots and freshly toasted Cashew nuts or Peanuts to serve.


METHOD:
Cook Udon Noodles in a large saucepan of water until cooked but still firm.

Into a large wok or deep sided frypan, start by covering the base with the vege stock, then add the 5 spices listed above.  Cook until well combined and highly aromatic.
Add vegetables and stir fry.  Add extra stock if required at any stage.
Add Peanut Butter, Sugar and Coconut Milk and stir through, particularly ensuring that the peanut butter is well mixed in (no clumps!).
Whilst vegetables simmer, drain and rinse noodles and chop tofu into strips.
Add noodles and tofu to vegetables and carefully mix together.

Take 1/2 cup raw peanuts or cashew nuts and toast lightly in a separate frypan.
Set them aside to cool on paper towel or in an unsealed wooden bowl where they won't sweat.
Serve noodles into bowls.
Put nuts and Bean shoots in the centre of the dinner table for diners to help themselves during the meal.

Enjoy!!! xx

Mammabake Quinoa and Roast Veg Salad

This is a Mamma bake, big batch style recipe.  It makes enough to feed 5 families for a meal!  Obviously this isn't a regular everyday thing to do, so you'll need to scale down as appropriate... but then it's always nice to have enough left over for lunches or as a side to another meal... :)

You do need to begin this recipe well in advance, in order to have time to cook and cool the quinoa before putting it all together.  The roast veg can still be warm if you are going to eat it straight away, but don't mix it through the greens hot if you're going to set aside until later or overnight!!

INGREDIENTS:
2 cups white Quinoa
1 cup red Quinoa
6 cups liquid Vegetable Stock
1 whole medium/large Butternut Pumpkin
1 large Sweet Potato
Olive Oil
Salt
Lots of mixed greens
Big bunch of Fresh Basil
4 largeish Lebanese Cucumbers
2 small Fennel Bulbs
1 cup of dried Chickpeas, soaked overnight and pre-cooked (or two tins strained and rinsed)
670g Jar of Sundried Tomato Halves
4 large avocados.

METHOD:
Cook Quinoa in the Vege Stock in a rice cooker or on the stove.
If cooking on the stove, place the Quinoa and stock into a large saucepan together with the lid on.
Bring to the boil and then reduce heat to a simmer and cook until liquid has been absorbed, 10-15 minutes.

Preheat oven to 200-220°C
Cut the Pumpkin and Sweet Potato into large bite sized chunks, and place into a large bowl.
Add Olive Oil and Salt and toss through.
Transfer to baking trays and spread evenly, roast for about an hour, turning the pieces over and around after about half an hour.
Keep a close eye on the roasting process, as individual ovens vary widely and cooking time will also be affected by the size of the pieces you have cut.

Once the Quinoa has completely cooled, you can begin assembly.
Roughly chop any large greens (kale, spinach, silverbeet, chard, broccoli leaves, lettuce) that you would like to use. Baby spinach can be left whole. The quantity and variety of greens can be varied greatly, but try to include a decent amount. They are SOOO good for you!!
Place the greens into the bottom of a large salad/serving/mixing bowl.

Place the cooled quinoa into a second large mixing bowl.
Chop the cucumbers, fennel and avocado into smalish pieces and add to the quinoa, along with the chickpeas.
Remove the sundried tomato halves from the oil (without discarding the oil), slice into smaller pieces and add them to the quinoa also.
Add cooled(ish) roasted veges and fresh basil.
Drizzle with a sundried tomato oil and balsamic vinegar, and toss to combine all ingredients and dressings well.

Add quinoa salad mix to the greens.  For presentation you might like to leave the quinoa mix sitting on top of / inside of the nest of greens, or you may like to toss the whole lot through!!

Enjoy immediately or within the next 24(ish) hours.

Wholemeal Apple Cake

At the Kindergarten we attend, a big fuss is made over birthdays.  Part of the special day includes baking a birthday cake in the Kindy.  Up until now, I had not wanted to interfere with the sacred ritual of birthday cake, so had accepted the non-vegan cake as an exception to our usual rules... anyway I finally had a chat to our teacher about what our options might be, and she asked me to give her a good cake recipe that they could try out... and here is the recipe I put together for her!

2 cups SR Wholemeal Flour
1 cup Coconut Palm Sugar
1 cup Rice (or other non-dairy) Milk
3 tbsp Linseed Meal, soaked in 9 tbsp filtered water
3 small Granny Smith Apples, cooked, pureed and allowed to cool
1 small Granny Smith Apple, cut into small pieces
1 small Granny Smith Apple, cut into slices for decoration

Preheat oven to 180 degrees celcius.
Grease / line a 9 inch round cake tin.(approx)
Combine dry ingredients in mixing bowl.
Make a well in the centre and add the wet ingredients.
Stir until well combined, then add apple chunks and mix them in.
Pour mix into cake tin, and decorate the top with the apple slices.
I had a little fun and trimmed two of the slices to make a heart shape for the center of the cake :)
Bake 35-45 minutes, until cooked through.

Enjoy!!!

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 **

Gingerbread Biscuits :)

140g Nutelex or other Butter replacement
1/2 cup Coconut Palm Sugar
3/4 cup Golden Syrup
1 1/2 cups Wholemeal Spelt Flour
1 1/2 cups White Flour
3 tsp Baking Powder
1 tbsp ground Ginger
1 tsp ground Cinnamon
1/2 tsp ground Cloves
Currants and sliced dried apricot for decorations :)


Place Nutelex, Sugar and Syrup into mixing bowl and cream together;
Add Flours, Baking powder and Spices and mix to combine into a stiff dough;
Flour down your work surface and tip out dough;
Knead, roll out and cut into shapes!
Place onto greased / lined trays and decorate;
Bake at 180 degrees Celcius for 12 minutes.

Pumpkin Soup!

Into the base of a large soup pan, place:
2 cloves Garlic;
1 inch piece of fresh Ginger Root, grated;
1 tsp Tumeric Powder;
1 tsp Fenugreek Seeds;
Enough water to cover base;
Simmer and stir to make a paste, releasing the flavour of the spices!

Add:
1 whole butternut pumpkin, peeled, seeded, and cut into smallish chunks;
1 medium sweet potato, peeled and chopped.
Stir veges through the spice paste.
Top up with 1 Litre vegetable stock and enough filtered water to cover.

Bring to the boil, reduce heat and simmer (covered) for half an hour.
Use a stick or jug blender to puree to your preferred consistency.

Apple Crumble Yummm

This is a common weekend breakfast treat in our house, or even afternoon tea on a cold wintery day when Mummy has had the time to do it before school pick-up :)

Preheat oven to 200 degrees Celcius.

Peel, core and chop 8 Granny Smith Apples, place into saucepan.
Add 4 curls of Lemon Peel (zest!) depending on taste preference.
[Optional addition of 4 Rhubarb Stalks cut into 1 inch chunks; or Stone Fruit such as nectarines, peaches, apricots, plums.  Whatever might be seasonal!]
Cover fruit with water.
Add 1 Tbsp Coconut Palm Sugar or other sweetener, stir to combine.
Bring to the boil, reduce heat and simmer covered, stirring occasionally, until all fruit pieces are well softened.

While fruit is stewing, get out a mixing bowl and put together:
1/2 cup Wholemeal (Spelt) Flour
1 cup Rolled Oats
1 cup Almonds, partially crushed/ground
1/2 cup Coconut Palm Sugar
1/2 cup shredded / dessicated Coconut
1 Tbsp Sesame Seeds

Take approximately 1 cup of cooked apple flesh from the stewing pan and puree.
Mix dry ingredients together, then add the apple sauce into the dry mix, stirring until it clumps nicely together. If extra liquid is necessary a dash of non-dairy milk will do the trick, even water would do in a pinch.

Use a slotted spoon or similar kitchen tool to move the remaining fruit mix from the saucepan to a pie dish, leaving the water behind.  It is up to you whether you want to pick out the lemon peel or let it remain for the full cooking process :)

Spread the crust mix evenly over the top of the fruit, place into the pre-heated oven and cook for 20 minutes.

Serve warm, accompanied by:

Coconut Cream!
Into a high powered blender place:
1 cup raw cashews
The juice and zest of 1 lemon
2-3 Medjool Dates
Water, enough to cover, with some on standby in case extra is needed for the desired consistency.

Lentil & Vegetable Pie

FILLING:

Cook 2 Cloves of Garlic, 1 tsp Cumin powder and a Slosh of Red Wine in a large frypan.

Add 2 Grated Carrots, 1 Grated Zucchini, 1 Grated Beetroot, 1 Tin of Organic Brown Lentils and cook, stirring, until they start to go limp.

Add 1 Bottle of Passata, and simmer, uncovered, to reduce.

Optional extras: Onion, Mushrooms, Celery, walnut chunks.

CRUST:

3 cups wholemeal flour (can substitute Spelt flour, or even part Almond meal)

3 Tablespoons Nutelex (adjust this amount if necessary to get a good mealy texture)

Enough rice/soy/almond/oat/cashew nut milk to bring the meal into a nice pliable dough.

Flour down a surface and turn the dough out, giving it a good knead.  break it into two portions, 1/3 and 2/3.

Roll the 2/3 out into an even(ish) circular shape, and use this to line the base of your greased pie dish.

Fill pie up with your saucy vege lentil goodness.

Roll the 1/3 out into another even(ish) cicle, and drape over the top of the pie.

Pinch around the edges of the pie to seal, make small air holes in the top, and brush down the top with milk.

BAKE:

In a 200 degree oven for 20-30 minutes.

Vege Curry

This recipe is so flexible... I am sure that it is different every time I make it, but it always tastes pretty YUM :)

STARTER:
1 Brown Onion, finely minced
2 to 5 cloves of Garlic
Ginger root, about half an inch freshly grated
1 Tbsp Garam Masala
2 Tsp Cumin Powder
1 Tsp Tumeric Powder
1 Tsp Cardamom Pods
1 Tsp Mustard Seeds
1/2 Tsp Fenugreek Seeds

Place into large saucepan / soup pot and cover the base of the pan in water.  Cook while stirring until onions become translucent and you have a nice pasty texture.

VEGETABLES!
You can pretty much use whatever you want!  A few of our staple inclusions are:
Sweet Potato
Peas
Mushrooms
Squash
Broccoli
Cauliflower
Carrots
1 Tin of Chick Peas
You are aiming to have enough veges to roughly fill a 2 to 3 Litre container.  Add them to the saucepan and toss them through the spice-paste.

SAUCE:
To your veges you want to add 1 bottle (700mL) of Passata and 1 tin of Coconut Cream, being careful to buy coconut cream that is 100% coconut Extract.  My favourite by far is the Ayam brand.  Add these, stir through well, bring to the boil, reduce heat, simmer covered for at least half an hour stirring occasionally!

SERVE?
Optional Brown Rice and Pappadams :)
Enjoy!

Bliss Balls!!

This recipe is an absolute regular feature in our house... here is our adaptation, based on the recipe from Bliss Cafe which can be found at http://blissorganiccafe.com.au/recipes.html

INGREDIENTS:

1 cup raw whole Almonds
2 cups pitted Medjool Dates
1 cup raw whole Walnuts
2 cups dried Goji berries
1/2 cup Sunflower Seeds
1/2 cup Pepitas
1/4 cup Shredded Coconut
1/4 cup Sesame Seeds
1/4 cup raw Cacao Powder
Extra Coconut for rolling balls in!

Combine ingredients one at a time in a food processor or high powered blender (love my Vitamix!) in the order listed.  All ingredients should become relatively well pureed and become quite a heavy sticky 'dough'.  Form balls of desired size and roll in the extra coconut.  Store in a sealed container in the refrigerator.  Goes well with a nice cup/pot of green or herbal tea :)

Dahl Curry

This was a quickly improvised lentil curry, thrown together out of what was sitting in my pantry one night... but it was REALLY yummy and everyone in the family happily enjoyed their meal, so a win all round!!

1. Onion, garlic, ginger root into blender until a paste;

2. Transfered to deep frypan with small amount of rice bran oil, added 1 heaped Tablespoon of 'Clive of India' 3. Curry Powder, plus 2Teaspoons of Garam Masala;

4. Fryed together while stirring for a couple of minutes until cooked through;

5. Added about 1kg of freshly chopped tomato, stirring while brought to boil and cooked until quite sauce-like;

6. Added a bottle (700mL) of Passata, a tin of (100%) coconut cream, two tins of Brown Lentils and two tins of Red Kidney Beans;

7. Simmer uncovered for about half an hour stirring occasionally.

Served with brown rice and Pappadums :)

Chocolate Mousse Pie

CRUST:
1cup almonds & 1cup walnuts, ground to meal
1 tbsp dessicated coconut
3 pitted medjool dates, blended to paste
2tbsp coconut oil

Combine all ingredients, press into pie dish, put in freezer while preparing filling.

FILLING:
3 large Avocados
3 tbsp raw cacao powder
2/3 cup Agave Syrup (dark)
2tbsp coconut oil

Blend until smooth and well combined, pour and spread into crust & refrigerate!!

Dahl Soup

We love this recipe and tend to make it quite a lot, and I quite often get requests for it from people who have really loved it :) So here it is!!! xxx

INGREDIENTS:

2 Tbsp Rice Bran Oil

2 Cloves Garlic

1 Onion, finely chopped

1/2 Tsp Turmeric

1 Tsp Garam Masala

1/4 Tsp Chili Powder

1 Tsp Ground Cumin

1kg Tomatoes, chopped

1 cup Red Lentils

2Tsp Lemon Juice

600mL Vege Stock

300mL Coconut Milk

METHOD:

Place oil, garlic and onion in a large saucepan and cook (stirring) until they start to soften through (2-3 mins).

Add Tumeric, Garam Masala, Chili and Cumin and stir for about 30 seconds.

Stir in Tomatoes, Lentils, Lemon Juice, Vege Stock and Coconut Milk and bring to the boil.

Reduce heat and simmer, uncovered, for 30mins (until lentils are cooked through), stirring occasionally to prevent any lentils from settling and burning on the bottom.

Enjoy!!