(We had some pilau rice we made before this and used the leftover to go with these dishes.)
From left to right:
Fried tofu with kala jeera (Black cumin), garlic, ginger and chilli flakes.
Fried potal (mini marrows) and aubergines
Tomato, hazelnut milk and barlotti and haricot bean soup (dried beans soaked/simmered beforehand because they make their own delicious broth which you can keep adding water to to make more in contrast to tinned beans).
Fried spinach, celery and chilli sauce.
And basically all the usual oils (coconut, sesame, poppyseed, mustard, olive), herbs and lemon were used.
Dinner (or Meal) Of The Day (instead of OOTD Outfit of The Day or WIWT What I Wore Today:P )
Mum is so awesome:
Vegetable (including tofu) vermicelli (rice noodles, not the glassy ones)
Rice and tofu curry, and Quorn curry (the smaller dark Reddish one)
I am so lucky 😀
I remember when there was just a vegan stall in Brixton market and now there’s this lovely store! Reminds me of the all vegan ice cream shop in Wardour Street, vegans are coming leaps and bounds 😀
We got 4 cupcakes, 1 Red velvet cookie cake and 2 giant cookies (1 regular and one chocolate chip and oh.my.g they were so tasty *love*)!
We ate the cookies before we could take a photo, sorry!
Notice how the bottom two have sparkly bits on them 🙂
I love plantain; I usually love plantain ‘chips’ i.e. chunky crisps but those aren’t as healthy. With these you basically just slice a plantain or few and quick fry them on high heat (quick and high otherwise they get sticky and too soft) in a complimentary oil like coconut, safflower or grapeseed, and that’s it 😀
I served mine with cacao nibs and 100% fruit spread (not jam because those usually contain approx only 30-45% fruit, the rest refined sugar and other nasties).
These are so tasty but also filling so I can’t actually overeat them.
Hope you liked this quick and simple recipe! 🙂
It’s turning into a pizza collection!
So I’ve shown you how to make a single pita or tortilla wrap bread pizza (remember chapatis or any flatbreads count too), a double and now here’s a tiple for the third pizza post 😀
I can’t promise Mum won’t try a quadruple but it’s basically the same premise… For now 😉
- 3 x wholemeal tortilla wrap breads,
- Green bell pepper,
- Green beans,
- Yellow bell pepper,
- Red onion,
- Green Chillies,
- Fresh Garlic
- Fresh Ginger
- Himalayan Salt
- Poppyseed Oil
Looks a bit like a forest or a jungle doesn’t it 😛
- Turmeric powder
- Two types of vegan cheese
To finish – a dash of lemon juice and humous over the cooked pizza (and I had some olives on the side).
It’s like a volcano!
(Do you think Pru, Piper, Phoebe and Paige would approve? Would Piper serve these at P3 )
Yesterday I wrote a pizza post which I enjoyed thoroughly and for your viewing pleasure today is another!
– Two wholemeal bread wraps,
– Tomatoes and Avocado,
– Green beans,
– Lady fingers,
– Green bell pepper,
– Red onion
– Green Chillies,
– Turmeric powder
– Garlic powder
– Ginger powder
– Himalayan Salt
– Poppyseed Oil
– Three types of vegan cheese (these are solid cheeses but you can also use cream cheeses or after cooking add yeast flakes instead)
End product! Finis!
The ‘cheese’ is so addictive!
This tasted absolutely amazing, far better than any shop pizza I’ve ever tasted! 😀
Today is Worldwide Chocolate Minty Day but hey we just have to be different 😉
This cake is a variation of a recipe Mum and I came up with HERE
However this time we weren’t foraging (not the right time of year) and we had to finish the fruit we had quickly!
So I came up with the idea of an apple and pear crumble instead of simply apple.
I doubled and altered our old recipe (it was made slightly piquant on purpose last time but I gave the traditional recipe in the aforementioned post as well):
16 ounces (1 heaped tbs x16) of flour (we used plain White, can’t remember last time)
1 tsp of bicarbonate of soda
8 ounces of muscovado sugar
8 ounces of dairy free butter
Enough apples and pears to fill 1/3 or 1/4 in height of the baking dish
Nut milk (enough to reach the top of the fruit)
1. Wash, chop/dice your fruit and place in baking tray.
2. Preheat oven to gas mark 4 or 180°C/350°F.
3. Add the dairy free milk of your choice upto half the level of fruit (I ADDED TOO MUCH UNFORTUNATELY THIS TIME and had to turn the oven off 10min early to allow it to cool because the liquid was boiling). We add milk (or filtered water) to the fruit specifically to make it more creamy and less gooey (good if you’re lacking cream/custard to serve it with) but you don’t have to.
4. Add the 2 ounces of sugar to the fruit in the baking tray and mix in gently. Or sprinkle over each layer of fruit if you’ve decided not to mix e.g. one layer of apples, one of pears etc.
5. Mix the all the crumble ingredients together in a larger than necessary bowl/dish; it needs space to dry and spread as you’re mixing it otherwise it will stick together too much and not cover enough of the fruit. Once crumbly leave and allow to breathe. Mix either using a fork or with your fingertips – which is called ‘rubbing’. Or Mum’s new method – using a table knife just keep slicing through, it’s very easy and makes a nice consistent texture.
6. Very gently spread the crumble over the fruit (don’t squash it) and then place the baking tray either low or middle height in the oven; for 45min until Browned.
7. Voila! They way you serve it is up to you 🙂