My mom came up with this wonderful recipe shortly after I became vegetarian. It is ridiculously simple and yet utterly delicious! Great as a side dish, but can also be used as a main course as it is very filling.
- Variety of chopped vegetables (I usually use butternut, sweet potato, green pepper, yellow pepper, red pepper, mushrooms, baby marrow/zucchini, patty pans and carrots. The 2 essential veggies here are butternut and sweet potato as they cook down to form a creamy sauce. Play around with the rest according to what you have on hand. No tomatoes though – it will change the flavour of the dish.)
- 1 onion
- 2 cloves garlic, crushed
- Dash of oil
- “Chicken” stock (I use Inna Paarmens chicken flavoured stock powder)
- Whole grain mustard – start with 1 tablespoon per cup of stock.
Chop veggies into 2-3cm chunks. Dice onion before sauteing onion and garlic until soft in a large electric frying pan or large pot. Add enough chicken stock to cover the pot base by about 4cm. Add wholegrain mustard – using about 1 tablespoon per cup of stock. Bring to the boil, then reduce heat and simmer for 20 minutes. Check on water level – you don’t want the veggies to catch. Add more stock and mustard if needed and give a stir. Keep checking every 20 minutes, giving a stir and adding stock as needed. When veggies are soft, check water level. If just enough remains to stir through to make it saucy – great. If too much water remains, simmer a while longer with the lid off to reduce water. Taste and add salt and wholegrain mustard to taste. The amount of mustard needed will vary depending on which vegetables you use.
This is a rich, creamy, chocolatey, hazelnutty, smooth dessert. My husband took one bite and said, “It tastes like that stuff inside ferrero rocher chocolates!” Go ahead…Try it….I promise you won’t be sorry! The original post can be found here.
- 1 cup hazelnut meal (You can put hazelnuts into your food processor until they become like flour)
- ¼ cup + 2 Tablespoons raw cocoa powder
- 3 Tablespoons agave, maple (or golden syrup if not concerned about sugar content)
- 1 teaspoon vanilla extract
- 1 pinch salt
- 2 cups raw cashews, soaked and rinsed
- ¼ cup + 2 Tablespoons hazelnut butter (Very easy to make it yourself)
- ½ cup coconut oil, melted
- ½ cup agave, maple or golden syrup
- ½ cup cocoa powder
- ½ cup water
- ½ teaspoon salt
- ⅓ cup coconut oil, melted
- 1 teaspoon vanilla
- ¼ cup agave or golden syrup
- ¼ cup cocoa powder
Blend all ingredients together in a food processor until it starts to come together. Press the crust into the bottom of a 9 inch silicone pan. Set aside while you making the filling.
In a food processor, blend together cashews, syrup, water and salt. Mix until totally smooth, scraping down the sides of the processor as necessary. Add cocoa powder, hazelnut butter and coconut oil to the cashew mixture and blend them all together, scraping down again, until mixture is uniformly combined.
Pour the filling on top of the crust. Stick the cheesecake in the freezer until solid all the way through. (about 4 hours or overnight)
Once frozen, remove the cheesecake from the pan. If using a silicone mold it will easily pop out. If using a metal tin, soak a dishcloth in hot water and wrap it around tin base to help loosen cake. Tip tin upside down again until cake slips out.
Store the cake in the fridge (not freezer) until ready to serve. Just before serving, make the chocolate sauce by heating the coconut oil until runny and then mixing in the rest of the sauce ingredients. If the sauce stands for a while in cool weather or if you put it in the fridge, the sauce will thicken into a solid mass. No worries! Just zap for a few secs in the microwave to make it runny again.
Slice cake and pour hot sauce over each slice and decorate as desired. Leftover cake can be refrozen.
- Chickpeas – You can buy the cans of chickpeas and just drain, rinse and pat dry before roasting or you can buy the packets of dry chickpeas and soak them in water overnight. Drain and dry them before use.
- Seasoning of your choice. I love Steers salt or even plain salt, but play around with a variety of seasonings such as barbeque salt, chilli salts etc until you find your favourite option.
Spray a baking tray thoroughly with non-stick spray. Throw in chickpeas and spread them out. Spray chickpeas thoroughly with non-stick spray, sprinkle your chosen salt over, shake the tray around a bit so that the chickpeas roll around. Respray with spray and season again. Bake in preheated oven at 200°C. Take the tray out at 10 minute intervals and stir them around a bit before putting back in the oven. When they are firm to the touch, let one cool slightly and pop in your mouth. I like it when it is firm on the outside and has just a tiny bit of softness in the middle. Some prefer it rock hard to the core. Find your happy texture by baking shorter or longer. Remove from oven and allow to cool completely before storing.
This is a lovely rich smoothie to have after a heavy morning workout. It is full of superfoods to leave you feeling energised all day! It is ever so slightly adapted from this recipe.
- 1 large frozen ripe banana
- ½ cup blueberries (I use frozen ones from woolies)
- 2 teaspoons flax seeds
- 2 teaspoons chia seeds
- 1 tablespoon oats
- 5-8 pitted dates, finely sliced
- 1 tablespoon almond butter (or other nut butter)
- About 1 cup cold water or plant-based milk of choice (start with half a cup and add while blending until consistency is drinkable through a straw)
- You can add agave or honey to taste for a sweeter smoothie. Personally, I like it just as is. The dates leave little chewy bits which give a lovely burst of sweetness!
Put all the ingredients into your blender and blend. You may need to give a stir here and there and scrape down the sides of the blender jug.
Top with blueberries, walnuts and a swirl of honey or however you prefer.