Sunday, 23 July 2017

Vegan Marzipan

The traditional recipe for marzipan contains egg whites but fear not fellow vegans, we don't have to miss out on this delicious paste of almondyness (made up word).
This marzipan is quick and easy to make and super delicious and only needs a hand full of ingredients. I guarantee it won't last long in your fridge.


Ingredients:
1 and 1/2 cups of almond meal/flour
1 tsp lemon juice
3 Tbs Pure maple syrup
1 tsp Almond extract
1 tsp water

Method :
Add the almond flour to a large bowl


Now add the rest of the ingredients.


Give everything a stir to incorporate all of the ingredients.


Now with clean hands, get in there and squish with your fingers to form a sticky dough.


Now place the marzipan onto a piece of plastic wrap and shape it into a log.


Wrap it tightly and twist it a few times.


Put the wrapped marzipan in a freezer bag and let it set in the fridge for an hour or over night.


Now your marzipan is ready to use however you wish.


The marzipan will last in your fridge for several weeks but I guarantee it won't last longer than a day ;)

Enjoy.

Saturday, 22 July 2017

How to blanch Almonds and make Almond flour

Almond flour is used in many gluten free recipes and baking.
If Almond flour/meal is not readily available to you in your area and you have some raw almonds at hand, here is a quick and easy way to make your own.



Ingredients :
2 cups of raw almonds
Boiled water to blanch

How to blanch almonds :

Add 2 cups of almonds to a bowl


Cover the almonds with boiled water and let sit for 1 minute.


Now drain the water.


Tip the almonds into a clean tea towel and gently but quickly fold the towel and rub the almonds together and the skins will slip of easily.


I let my blanched almonds dry in my oven without it being switched on overnight. But you can pre heat your oven to one 180 and then switch it off and put your almonds in a baking tray and then put them in the oven with the door slightly open until they have dried out. Or better still if you own a dehydrator, use that.



Making the Almond flour/meal :

Add your blanched almonds to your food processor.



Now pulse 2 or 3 times until it looks crumbly.



Now blitz away for a minute or two until you get a fine almond flour.
Be careful not to process it too much as you will release the natural oils and it will start to turn into almond butter.


Now your almond flour/meal is ready to use. At this point you may sift it but I just stored it into a zip lock bag straight away.

How to store blanched almonds and almond meal :

Blanched almonds can be stored in the freezer for up to 2 years.
Almond flour can be stored in your pantry for up to 2 months but I would recommend storing it in the coldest part of your fridge for up to 6 months or better still in the freezer for 12 months.
If freezing, let the flour come to room temperature before using in a recipe.
I hope this has been useful to you all :) 

Wednesday, 19 July 2017

Kidney beans and Mushroom Bakes

I absolutely love variations of salads and as the weather is getting warmer, I've wanted to eat something light but also with a bit of substance so I made these quick and easy Kidney bean and mushroom bakes.
They are crispy on the outside and soft in the center almost like falafels but not quite.
These bakes are delicious in a salad, pitta bread or even wraps. Enjoy however you like.



Ingredients:
2 slices of wholemeal bread
1 can of kidney beans (drained and washed)
5 medium mushrooms sliced/chopped
1 Tbs of Nutritional yeast
1 tsp whole cumin seeds
1 tsp smoked paprika
4-5 splashes of liquid aminos for saltiness
1 tsp black pepper
1 tsp curry powder
1 tsp garlic powder
1/2 a small onion
squirt of sriracha
dash of Italian herbs

Method :

Pre heat your oven to 180/350

Tear the slices of wholemeal bread and add it to a food processor.


Pulse it a few times to make course breadcrumbs .


Now add all of the other ingredients to the food processor.


Pulse it a few times until it all comes together but be careful not to puree it.


Empty the contents out into a bowl.


Now line a oven proof tray with parchment paper and roll the mixture into balls and place them onto the tray.


Now bake in the oven for 15 minutes, then turn them gently and bake for a further 10 minutes. They should look like this.



Now they are ready to eat :) I served mine with a mixed salad and a maple tahini dressing.


Tahini dressing :
2 tsp tahini
juice of half a lemon
1 Tbs pure maple syrup
2 splashes of soya sauce
1/2 tsp of garlic powder
pinch of Himalayan salt
Pinch of pepper.

stir all the ingredients thoroughly and adjust the thickness by adding a tiny bit of water at a time.


Enjoy :)

Saturday, 15 July 2017

Cashew Sour Cream

There is very little that vegans will miss out on and sour cream is one of them.
This quick and easy cashew sour cream is absolutely delicious and creamy and goes well with anything that you would use sour cream with. It's great to make your own as you can control the consistency and flavours.


Ingredients :

2 cups of raw cashews
1 Tbs of Nutritional yeast
Juice of one lemon
2 Tbs Apple cider vinegar
1/2 Tsp garlic powder
1/2 Tsp black pepper
1 tsp Himalayan salt
1/2 a cup of filtered water plus 2 Tbs

Method :

Add all of the ingredients into a food processor.




Start with half a cup of water and slowly add extra to reach the consistency that you like. 
Blend it until it's nice and creamy and check for seasonings and add more then blend again .



Pour the cashew sour cream into a clean jar and store it in the fridge. It should last for about a week and can be enjoyed as a dip with veggies or any way you like to eat soured cream .

Enjoy :)


Wednesday, 5 July 2017

Turmeric, Ginger and Lemon shots

Turmeric, the main spice in curry, is arguably the most powerful herb on the planet at fighting and potentially reversing disease. It has so many healing properties.
This puts turmeric on top of the list as one of the most frequently mentioned medicinal herbs in all of science and the next most popular studied herbs include garlic, cinnamon, ginseng, ginger and Milk Thistle.


Here are some benefits of the ingredients that are used in this recipe:


Benefits of Turmeric:

Aids metabolism and maintains weight management.
Anti-inflammatory.
Antibiotic.
Antiseptic.
Antioxidant
Anti-arthritic
Blood purifier
Cancer prevention
Heals stomach ulcers
Helps cough and asthma
Improved digestion
Improves skin conditions
Lowers cholesterol
Reduces side effects of chemo therapy
speeds wound healing
Strengthens ligaments
Skin tonic
Slows progression of Multiple Sclerosis
Prevents progression of Alzheimer's disease

To increase the bioavailability of Turmeric add a pinch of black pepper to help your liver absorb it. Also eating it with fat helps to increase absorption.

Benefits of Ginger :


Anti Cancer
Motion sickness and nausea remedy
Prevents gas and bloating
Reduces pain and inflammation
Cold and flu prevention and treatment
Migraine relief
Menstrual cramp relief
Prevention of diabetic nephropathy
Anti inflammatory
Boosts immune system
Antibiotic
Aids heart health.

Benefits of lemon :


Boosts immune system
Balances PH
Detoxifies the body
Anti Aging
Excellent for weight loss and digestion
Blood purifier
Fights cold and flu
Stimulates the liver
Eases heartburn and bloating
Vitamin C
Aids antioxidant absorption

Benefits of Cayenne Pepper:

Aids with digestion
Aids with weight loss
Anti-fungal properties
Antiseptic properties
Detoxifies the body
Headache prevention
Heart health
Helps produce saliva
Joint and pain reliever
Migraine relief
Prevents blood clots
Wards off cold and flu

Ingredients :
Filtered water according to the size of the container you are using.
Thumb sized peace of ginger grated.
1 tsp ground Turmeric.
1/2 tsp ground cayenne pepper
1/2 tsp ground black pepper
1 tsp Himalayan salt
Agave syrup to sweeten (optional)

Method :
Add water to a large jug with all of the ingredients and then put the grated ginger into a sieve and squeeze out as much of the juice as possible and add it to the jug.
Give everything a good stir and and pour into the container which you will be storing it in.
Store this tonic in the fridge.

You can drink this shot up to 5 times a day whenever you feel a bit run down or just need a boost.





Tuesday, 6 June 2017

Lentil Bolognese and Sweet potato Noodles

I recently got a spiralizer for a gift so I thought why not find an excuse to use it and make a recipe for my blog.
I made sweet potato noodles with my new gadget and a lentil bolognese to serve with them. This was my first time making both and they turned out amazing.
Lentils are a great substitute to meatless grounds/mince and add protein to your dish.
I'll definitely be making this again as it was a big hit and not to mention healthy too :)


Ingredients :

Sweet potatoes as needed for the amount of noodles you will need.
1 can of green lentils
1 and 1/2 cups of vegetable stock
1 red pepper (diced)
1 medium carrot (diced)
1 white onion (diced)
Diced mushrooms as needed
1 tsp curry powder
1 tsp garlic powder
1/2 tsp black pepper
1 tsp smoked paprika
1 Tbs sriracha
A couple of dashes of vegan Worcestershire sauce
4 Tbs Tomato puree
1 tsp dried rosemary
Coconut oil for frying.

Method :

Prepare your veggies.


Add a little coconut oil to a large pan and cook all of the veggies until slightly tender.


Now add the seasonings and cook for a minute.


Add in the the tomato pure and cook on a low to medium heat for 10 minutes stirring occasionally.




Add the sriracha, Worcestershire sauce and the vegetable stock and give it a good stir. 


Drain and rinse the lentils and add them to the pan.



Give everything a good stir and cook the bolognese on a medium heat for 10-15 minutes until it thickens up to your liking.

Now it's time to prepare the sweet potato noodles.
Spiralize the amount you will need. They do wilt quite a bit so make a little more than you think you will need.


Add a little coconut oil to a pan and add the noodles to it with a little, salt, pepper and garlic powder and a splash of water to help them steam a little bit.



Cook the noodles to the softness that you prefer.

Serve them in a large bowl with the bognese on the top and enjoy :)


Notes: you can add a little bit of agave if you find the tomato puree too tart.