Here’s the recipe. I used hazelnut milk throughout instead of almond milk and coconut milk, and tahini instead of almond butter. Next time I think I’ll increase the middle layer and decrease the chocolate layer to suit my personal taste. It was delicious all the same.
Monthly Archives: January 2017
A friend of a friend recommended steaming halved Brussels sprouts for about five minutes, then sautéing them in butter and serving them with lemon juice, salt, and chopped pecans. If you like a fairly traditional flavour but with a little twist, this is probably a good recipe for you. I prefer less of a sprout taste, for instance in the sprouts with soba noodles.
I saw my local shop had red teff flour, so I picked some up and combined it with buttermilk, buckwheat, blueberries, baking soda and buttermilk to make these pancakes. I also added a little stevia and a tiny bit of wheat flour. the latter because I hadn’t cooked with teff and wasn’t sure what kind of a rise I’d get. I used a little peanut oil for frying.
I made one of my favourite lasagnes, which happens to be vegan. Vegetarian spinach lasagne and Moosewood lighter vegetarian lasagne are the other two I’m fond of. I used butternut squash, sweet peppers, courgette/zucchini, and kale. My basic tomato sauce also contains carrots, so there were plenty of vegetables amid the cashew cream and the pasta sheets I added.
When I bought some plums which turned out to be hard and woody, I converted them to compote by simmering them with a stick of cinnamon and a little annato seed in water with a little ruby port. After a long simmer, the liquid evaporated and the plums now have a much more intense flavour. The compote is nice on its own, or it can be put on bread or added to yoghurt.
I followed this recipe for this hearty spinach, lentil and bean soup. The soup can easily be made vegan by leaving off the yoghurt topping; it is still tasty like this.
I used this recipe. It only took 15 minutes to make the balsamic reduction, not 50 as stated. I mixed the garlic in directly with the mushrooms before baking as I intended to eat them immediately and wanted to avoid the pan-frying stage. Rather than coat them in oil I just sprayed the baking paper.
I served the mushrooms with salted, boiled potatoes and carrots which were also coated with the balsamic reduction and baked alongside the mushrooms.
Leftover reduction was used on brussels sprouts.