Tuesday, 22 July 2014

Walnut meat balls with Italian spaghetti.

A friends mum made me these meat balls about 3 years ago and they were so yum. I totally forgot about them until recently and boy am I happy I remembered.
The idea of 'nut meat' is pretty old fashion and a bit hippieish but those recipes were all the rage in the 70's and I love them.
The walnuts make a surprisingly 'meaty' texture and you don't need to add any binder to hold them together.



Wanut meatballs with Italian spaghetti

Ingredients:

Meatballs-
1 1/2 cups walnuts
1 1/2 cups bread crumbs
1 large onion
3 garlic cloves
2 cups button mushrooms
Dried basil and oregano
2 Tablespoons nutritional yeast
Salt
pepper


Sauce-
1 onion
3 cloves garlic
2 Tablespoons tomato paste
1 cup red wine
1 can diced tomatoes
1/2 red capsicum
Italian herbs
Fresh basil
Fresh thyme
1 cup water with
1 teaspoon vegetable stock
salt
pepper

To finish-
Fresh basil
1/2 Pack spaghetti
Melty vegan cheese to serve

Method:

Finely chop onions and mushroom and fry on a low heat with 2 Tablespoons olive oil until nice and soft. Add chopped garlic and saute.
Place walnuts, yeast, herbs, bread crumbs, onion and mushroom mix in a blender and blend until you are able to ball it up in your hands. If it is too wet add some more bread crumbs.
Roll into about 12 balls and place on baking paper in a moderate oven for about 20 mins or until becoming golden.

While the meat balls are in the oven finely chop the onions, garlic and capsicum and place in a pan with a little olive oil. Add a pinch of salt and sauté until onions are see through. Add the tomato paste and cook for 3 minutes. Add the wine and the herbs and simmer for a few minutes. Add the tinned tomatoes water and stock and simmer for about 30 minutes until thickened.
Cook pasta and serve with meatballs and loads of grated cheese and basil.




They look legit don't they? It surprising how well they stay together and how much texture the walnuts give the balls.


I don't eat a lot of past but from now on when ever I do it will be with these little guys. YUM YUM YUM YUM YUM!!!




Tuesday, 15 July 2014

Apricot, coconut and white chocolate dream biscuits

My blogs on here are getting pretty sparse which is a real shame. I have been working 6 days a week but it isn't a very good excuse.
Today is my day off so my boyfriend and I went to our usual breakfast spot as per every week on a wednesday. Last week we thought it might be nice to try a different breakfast spot as we were getting in a bit of a rut. We went to a new cafe down the road from us that isn't vegan or even vegetarian but you can usually get something to eat at any cafe. We ordered our coffees, looked at the menu and there was absolutely nothing that was vegan or even veganisable. LAME. We drank our coffees and left, on route to our regular breakfast spot and had our usual avocado on toast with lime and green tomatoes. I will never stray again. :)





 Having the afternoon off means cooking! These biscuits are so yummy and crumbly and extremely moorish. They are also super quick to throw together.
There is one thing I have to stress about the dried apricots I use. DO NOT buy those disgusting orange, full of chemicals dried apricots you get in a bag from the supermarket. They are tasteless. Buy Turkish apricots from a health food store. They are juicy and soft and so full of flavour. They are brown rather than  the chemically, orange ones you can find. The taste is much better and make for a better biscuit!



 Just before this photo was taken I picked off all my nail polish hence the disgusting nails!




 Apricot, coconut and white chocolate Biccies

Ingredients:

1 1/2 cups self raising flour
3/4 cups brown sugar
3/4 cup melted virgin coconut oil
1 teaspoon vanilla extract
1/2 teaspoon good quality salt (Himalayan)
1 'egg' of egg replacer
1/2 cup finely chopped dried turkish apricots
1/2 cup  shredded coconut
1/2 cup vegan white choc chips (I used sweet williams)

Method:

Pre-heat oven to 180 degrees celsius
Beat the coconut oil and sugar together in  large bowl.
Add the flour and beat again.
Add vanilla, egg replacer and salt and combine well.
Add chopped apricots, coconut and choc chips and use your hand to combine the ingredients well.
Roll into balls and place on a lines flat tray.
Using a fork, press down on each of the balls till flattened.
Bake in the oven for about 12 minutes or until golden around the outside.












Monday, 30 June 2014

Spiced Beetroot Dip

Beetroot are so unbelievably sweet at the moment so I thought beetroot dip would be the best thing to showcase these little beauties.
These particular beets were so sweet I had to add lots more lemon and salt than I normally would just to balance out the flavours!



Spiced Beetroot Dip

Ingredients:

3 large beetroot
1 large clove of garlic 
1 lemon, juiced 
2 Teaspoons ground cummin seed
2 Tablespoons of Tahini 
2 teaspoons apple cider vinegar
Salt to tast 
About 1/4 cup olive oil

Method:
Bake, peeled beetroot in a moderate oven until soft when poked with a fork. (about 35 minutes) 
Combine all ingredients including the beetroot in a food processor and blend until a good 'dip' texture. 
Refrigerate and serve with crackers.

Note: I made this with very sweet beetroot that were perfectly in season so adjust the lemon according to taste. 


 I promise I didn't mess with the colours between these two photos.
 Look at the difference. I think it must have been the beets oxidising after i blended them.  WEIRD!


I usually get a really upset stomach when I eat beetroot. Like really upset. Once after eating it I though my appendix were about to rupture. I have read a bit online about it and apparently its not that uncommon for it to affect the stomach. Anyone else get this when they eat it?

I find it hard to resist though so I just put up with the pain! ;)



xxxx

Tuesday, 27 May 2014

Thai, kaffir lime, ginger and coconut raw balls!

Just a little post today and a little recipe.
I have been making different flavoured raw ball almost everyday for a week. They are just so easy and pack such a punch of flavour.

I made chocolate, chilli and orange flavour a few days ago but my boyfriend liked them so much he ate them before I got to photograph them. :(  They are his favourite. I think my favourite flavour is the apricot.
I will post the recipe for the chocolate ones here too.



Heres the recipe

Thai kaffir lime, ginger and coconut raw balls

Ingredients:

4 large mejool dates
1 1/2 cup coconut flakes
1 teaspoon shredded kaffir lime leaf (I used the stuff in the jar as it is soft)
3 large pieces of finely chopped crystallised ginger
1/2 rind of a regular lime
2 Tablespoons agave
2 Tablespoons melted coconut oil
pinch of Himalayan salt

Method:
Combine all ingredients in a food processor until malleable.
Roll into balls and refrigerate over  night.






Heres the recipe for the orange chilli ones

Chocolate, orange and chilli raw balls

5 chopped dried turkish apricots
2 Mejool dates
1 1/2 cups coconut flakes
3 Tablespoons raw cacao powder
1/2 teaspoon cayenne powder
1/2 orange zest and juice
2 Tabelspoons melted coconut oil
1/2 teaspoon himalayan salt

Method:

In a small bowl combine melted coconut oil, salt and cacao powder.
Blend all other ingredients in food processor. Add cacao paste you just made and blend until mix can be squeezed into shape and it holds.
Roll into balls and refrigerate over night.
Optional: Make a raw chocolate from cacao, salt, coconut oil and agave and coat balls. Refrigerate again until chocolate has set!!


Today I am making Chickpea tofu from besan flour! If it goes any good ill definitely post about it.


xxxx

Monday, 19 May 2014

Lemon and apricot almost raw bars


Im pretty excited about these bars!
I pulled a whole bunch of lemons from a friends tree last week so I used them in this recipe. The lemons were so sweet and pungent and made these bars real tasty and fresh! 



I used melted dark chocolate buds hence the "almost" raw title. These are easily rawable though by using a recipe for raw chocolate and dipping them in that.  I just couldn't be bothered. 
LAZY!
These turned out chewy and sweet and the perfect snack with coffee or cuppa tea.



Almost raw lemon and apricot bars

Ingredients:

1 1/2 coconut flakes
10 dried apricots (use the dark brown ones that are not full of chemicals)
3 Gooey mejool dates
1/2 cup raw chopped almonds
1/2 teaspoon cinnamon
1/2 teaspoon raw vanilla extract or the seeds of a vanilla bean
1/2 teaspoon Himalayan salt
2 Tablespoons melted coconut oil
Rind of 2 lemons

Method:

Combine all ingredients in a food processor. You should be able to squeeze it in your hand and it should stick together.
Roll or flatten into individual servings and refrigerate.
Cover in chocolate and refrigerate again.





I have been eating rawish lately during the day. Mainly because I have been having bad tummy issues. I have had 2 stomach bugs in a month which was awful and after 25 years I have realised that eating crap makes me feel crap so........ Im really giving up on bad stuff. Im sick of being bloated and feeling gross.


Lately I have been wanting to brew Kombucha.
My Dad used to brew it when I was a kid and no one knew what it was but lately its become pretty popular in Melbourne. I  really think it will be good for my tummy so I asked the universe for a scoby and it provided. Someone on facebook had a scoby mother and I went and picked it up a couple of days ago.
I have it brewing as I type so it should be ready in a couple of weeks. Very excited.


xxxx These are so easy to make. They honestly took about 10 mins to put together. Make em'

Tuesday, 13 May 2014

This is why I haven't posted in a while!

It has literally been ages since I blogged on here!
I miss it so much but I have been sooo busy with my amazing new job!! 

I am a cupcake baker and froster at a vegan bakery!! Basically the perfect job for me.

I took a few piccies to show yall what I have been doing.





I have no idea how this perfect love heart showed up in chocolate batter. Its very cute though.



The bakery is allergy friendly as well as vegan so these cupcakes below are strawberry choc, Gluten free and fructose free that is sweetened with rice malt syrup.
We also do a sugar free that is sweetened with agave.







RAINBOW. So time consuming but they look so cute!




This my friends is a whole saucepan of vegan caramel that I made this afternoon!! mmmmm
It fills vanilla cupcakes which are then topped with vanilla frosting and honeycomb. Too yummy








Labeling flavours!



 My daggy/dirty work shoes. The only thing that i can work in for 8 hours and not get sore feet! 



xxxx


Tuesday, 22 April 2014

Spiced pumpkin and white chocolate loaf

Hellooo, 
It's super rainy and wet here today but that did not stop me from having an awesome day off work. I went out for brekky and ate amazing avocado on toast with lime and black salt and 2 soy lattes. After that my boyfriend and I went to the gym. Then I baked pumpkin bread and let it sit to cool while I went to Bikram and sweated my ass off. It was a pretty nice day off.  
I do love work though. I got a new job and I am now a baker at a vegan bakery!! Its pretty perfect for me. Put my headphones in and listen to podcasts about aliens and stalkers and bake all afternoon! 

I bought a whole bunch of sweet williams white chocolate from the cruelty free store the other day so I could coat my amazing almond balls with it. They only came in a huge bag so I have heaps left over. 
Since then I have tried them in a whole bunch of things and they taste great.
The texture of them was just not right in a batch of biscuits I made but they are a pretty great product apart from that. I wanted to use them up today so I added them to my loaf!





Using Pumpkin in sweet things is something that we just do not do here in Australia. Lately it has been catching on and very rarely you might see some dessert on a menu that uses pumpkin but hardly ever. You can't even really buy it ready made in a can. You have to boil and puree your own. (which really is not that hard, you guys are lazy  :) )


This loaf is very moist and spicy and I used agave to sweeten it rather than pounds of brown sugar. 
Its pretty easy to whip up too.

It kind of looks not cooked here but I promise it is! All the chocolate chips sunk to the bottom so its really moist and sweet at the base! 


Spiced pumpkin and white chocolate loaf 

Ingredients:

1 1/2 cups pureed pumpkin 
3/4 cup agave syrup 
1/2 cup vegetable oil 
2 teaspoons baking soda 
1 1/4 cups white flour 
1/4 cup wholemeal flour 
1 tablespoon cinnamon 
1 teaspoon nutmeg 
1 teaspoon all spice 
1/2 cup non dairy milk, i used rice 
3/4 cup vegan white chocolate chips
a pinch of salt 
Method:

Pre-heat oven to 180 C
Sift dry ingredients into a large mixing bowl and combine. 
In another bowl add rice milk, agave, oil and pumpkin and mix well until free of lumps. 
Gradually add the dry ingredients to the wet mixing well but not beating. 
Place in a well greased loaf tin and bake in oven for about an hour and 10 minutes. 
Cover it with foil and return to oven for 10 more minutes or until skewer comes out clean. 
Serve warm with vegan margarine or a dust of icing sugar!