Man…this was a good supper! I saw this recipe and adapted it to my taste – LOVED IT! The sauce on its own does taste of cauliflower (although still super delicious), but when mixed through spaghetti, you don’t taste the cauliflower and just taste a creamy delicious alfredo. You could jazz this up by adding tempeh bacon, asparagus, roasted artichokes, olives etc, but I love my alfredo plain and simple with mushrooms and loads of freshly ground black pepper.
All the measurements in this recipe are approximate. Depending on your cauliflower as well as on your taste buds, you may want to add a bit more garlic or onion power or nutritional yeast….you get the idea. Use this as a template and go from there.
- 1kg cauliflower
- 1 heaped teaspoon crushed garlic
- 2/3 cup water
- 1/2 cup nutritional yeast
- 1 teaspoon lemon juice
- 1 teaspoon onion powder
- 3/4 teaspoon garlic powder
- salt and black pepper
Steam/boil the cauliflower until soft and drain. Place into your blender. Quickly fry your garlic in a pan on the stove top just to roast it a little – no oil needs to be used – use a tiny dash of boiling water if needed. Now add fried garlic along with all other ingredients into your blender and blend until a smooth sauce is formed. Add water as needed. I suggest going easy on the garlic initially – you can add more but can’t take out. I like garlic so I often add extra, but don’t know about you:)
Pour this sauce over freshly boiled pasta and stir through. Serve with freshly ground black pepper, some vegan parmesan or nutritional yeast and rocket is always a fabulous addition!
Mmmmm…..I ate this whole jar on Saturday morning as part of an amazing breakfast creation which I will post next monday:) This sauce is sooo delicious….It is smooth, thick, rich, chocolatey and sweet. Best of all – it is 100% healthy!
Make it in 3 minutes and you have 750 ml chocolate sauce which you can store in the fridge for at least 10 days. Although the chances of it surviving that long is very very slim;)
- 250g dates (Any dates will do. Medjool are pretty expensive in South Africa so I save them for eating whole and use a 250g date block for this recipe.)
- cold water
- vanilla powder
- raw cacao (or cocoa powder)
Soak dates in cold water overnight. If using a block, cut the block into slices and soak the broken up block in water overnight. Use a small bowl and add JUST ENOUGH water to cover the dates. The next morning, throw dates, soaking water, 4 tablespoons of cacao and 1 teaspoon of vanilla into a blender and blend until smooth. Add a bit more water if needed until desired consistency is reached. Taste and add more cacao/vanilla as needed. I use a total of about 6 tablespoons of cacao and 1.5-2 teaspoons of pure vanilla powder, but this does depend on taste. The more cacao you use, the more the date taste is covered up.
Eat just as is, use as a dip for fruit like strawberries or bananas or use in a creation like this…
I will be posting this recipe next week!
These chips are one of the best discoveries that I have made since going vegan. They taste amazing, have a lovely crunch and really make a perfect substitute for potato chips. To be honest, I would much rather be sitting with a bowl of these for a movie night than a bag of potato crisps – they taste way better to me….
I make these in my dehydrator. They can also be done in the oven, but I find that oven kale chips taste very “kaley” (not sure if that word exists….). I find that the oven brings out the “spinachy” taste quite strongly and even though I love spinach, I prefer for these to have the strong cheesy taste that they have when done in the dehydrator. You can dehydrate these for 2-3 hours and eat straight away, but I find that if I dehydrate them for 24 hours, they store beautifully in a sealed mason jar without going soggy for over a week! They may even last longer than that – I just don’t have that kind of self-control…
- 1 bunch kale
- 1/2 tablespoon olive oil
- 1 tablespoon water
- 1 teaspoon apple cider vinegar
- a drop of agave or maple syrup
- salt to taste
- tons of nutritional yeast
Firstly rinse your kale and dab dry with a dishcloth. Just wipe off excess water but no need to be too thorough with this. Tear the leaves off the central thick, hard spine. Tear the leaves into large chunks – they will shrink a lot in the dehydrator so keep the chunks large.
In a small bowl, mix all other ingredients except nutritional yeast together. Once mixed, add in some nutritional yeast and mix in until it forms a thick paste. With your hands, rub this thick paste through the leaves to make sure they are evenly covered. Now pop one leaf into your mouth to see if you have salted it adequately. Sprinkle extra nutritional yeast over the leaves and mix through. I find the chips turn out best when I sprinkle lots of nutritional yeast over the chips so that they form plenty of yellow clumps on the leaves.
Arrange the leaves on the dehydrator trays in a single layer. Dehydrate on high for 2 hours and then turn on low-medium for 8-24 hours until chips are crisp and dry. Allow chips to cool 100% before sealing in a mason jar or just eat them all immediately!
It was a Friday night and I wanted pizza. Cheesy pizza….But I wanted a thin, floppy sort of base – not the bready kind of base. I love most kinds of pizza bases – the thick bready ones, the thin stiff ones, the crispy ones and the bendy,floppy ones. But that Friday I wanted a floppy/bendy base. I made it happen:I saw this recipe, but wanted the crust to be softer and floppier. The oat flour did the trick – the photos don’t lie:)
- 450g cauliflower florets (stems cut off before weighing)
- 3 tablespoons ground flaxseed, divided
- 6 tablespoons water
- 1/2 cup oat flour (First grind the oats into a flour in your food processor/blender before measuring the 1/2 cup)
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
Preheat the oven to 200ºC. Place cauliflower florets into your food processor and process until it has a rice-like texture. Pour the “rice” into a small pot and cover with boiling water. Bring to boil, reduce heat and simmer for 5 minutes with the lid on. After 5 minutes, drain the rice and pour the dry rice into a container and pop into the freezer to cool down for 10 minutes.
Mix 2 tablespoons ground flaxseed with 6 tablespoons water and set aside to thicken.
Take out the cauliflower rice and pour it into the centre of a dish cloth or into a nut milk bag. Squeeze out all the moisture you can get out of the rice.
Pour the drained “rice”, the flaxseed/water mixture, the oat flour, extra tablepoon flaxseed and spices into a bowl and mix well. Line a baking tray with parchment paper and pour the batter in – spread it out rather thinly – aim for just under 1/4 inch thick. Press down firmly to ensure the base “sticks together” and spread as evenly as possible.
Pop into the oven and bake for 20-30 minutes or until the top is lightly golden and dry to the touch. At this point, remove the tray from the oven. Place another piece of parchment paper on top of the pizza and carefully flip the crust, returning it to the pan for another 10-15 minutes. Remove and feel the crust. It must be bendy but dry. Add your toppings of choice. I basted mine with tomato paste and added a layer of my cheese sauce. I topped that with fresh banana, olives, sundried tomatoes in vinagrette, garlic, peppadews and fresh tomato slices. I drizzled some more cheese sauce on top and put dollops of coriander pesto on top of that. After a sprinkling of oregano and a good grinding of black pepper, the pizza was popped back into the oven for a couple of minutes – just enough to heat the topping through.
It was soooo goood….