Orange and Almond cake

Orange and Almond Cake

Dietary: Vegan | Soy Free

Yield: 10-12 | Prep time: 15 mins | Ready in: 45 mins
Sourced and adapted from: californiaoliveranch.com

INGREDIENTS:

  • DRY
  • 300 g ground almonds
  • 180 g coconut sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • pinch of salt
  • 100 g wholewheat flour
  • WET
  • 240 g orange juice
  • 75 g olive oil
  • 2 tbsp finely grated orange zest
  • 1 tbsp apple cider vinegar
  • 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 100g almond flakes, for decoration

METHOD:

STEP 1: Preheat oven to 180 oC. Oil an 8 ½ inch pan. Line bottom with parchment cut to fit. In a bowl add the ground almonds, sugar, baking soda, salt, and baking powder and flour and sift into the bowl.

STEP 2: Combine the orange juice, oil, zest, vinegar, vanilla and almond extracts in another bowl and whisk until well combined. Pour into the dry mixture and whisk until the batter is smooth.

STEP 3: Pour the batter into the prepared pan. Rotate pan to level the batter and tap it lightly on the counter. Bake 45 minutes, or until the cake is golden brown, the sides have pulled away from the pan and a tester inserted in the center of the cake is clean. The cake will be well risen, but will compact while cooling.

STEP 4: Once cooled, cut the cake in half use some remaining orange juice and pour a light amount evenly over the surface. Then spread a generous serving of apricot jam on top and cover with top of cake. Cover the rest of the outside of the cake evenly with jam, and lightly sprinkle almond flakes evenly across the cake. Serve and enjoy!

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Choconut Hedgehogs (No bake)

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Dietary: Vegan | Soy free | Gluten free

Yield: 12 | Prep time: 10 mins | Ready in: 30 mins
Sourced and adapted from: twopeasandtheirpod.com

INGREDIENTS:

  • 85 g gluten free rolled oats
  • 30 g coconut flakes
  • 15 g cocoa powder
  • 120 g brown rice syrup/maple syrup
  • 55 g coconut milk
  • 1/2 tsp vanilla extract
  • pinch of sea salt, to taste

METHOD:

STEP 1: Mix the oats, coconut flakes and cocoa powder together in a bowl.

STEP 2: Boil butter, sugar, milk, and vanilla for approximately 3 mins..

STEP 3: Pour milk mixture on dry ingredients. Make tsp-size shapes and leave to chill.

Vietnamese Lemongrass Curry

Dietary: Vegan
Serves: 4 | Prep time: 10 mins | Cooking time: 20 mins | Ready in: 20 mins
Sourced and adapted from: Curry: Fragrant dishes from India, Thailand, Malaysia and Indonesia

INGREDIENTS:

  • SAUCE PREPARATION
  • 3 tbsp vegetable oil
  • 2 garlic cloves, crushed
  • 1 large onion, thinly sliced
  • 2 tbsp indian curry powder
  • 1 tbsp raw sugar
  • 1 litre coconut milk
  • 1 lime, juiced
  • OTHER PREPARATION
  • 2 stalks lemongrass, outer leaves discarded then bruised
  • 2 kaffir lime leaves, bruised
  • salt, to taste
  • 900 g firm tofu, cut into 2.5 cm cubes
  • 1 large boiled bamboo shoot, thinly sliced
  • 2 aubergines, cut into 2.5 cm pieces
  • 24 thai basil leaves/vietnamese coriander leaves

METHOD:

STEP 1: Start cooking the rice first. Then heat the oil in a large pan over a medium heat, and stir fry the garlic and onion until golden. Add the curry powder and sugar and continue to stir fry until fragrant.

STEP 2: Add the coconut milk, lime juice, lemongrass and kaffir lime leaves. Bring to the boil, then reduce the heat to low.

STEP 3: Adjust the seasoning with salt, and add the tofu, bamboo shoot and aubergine. Simmer for 10-15 mins until tender. Serve garnished with Thai basil leaves, and rice!

Double Bean Spicy Edamame Tofu

Dietary: Vegan
Serves: 4 | Prep time: 5 mins | Cooking time: 15 mins | Ready in: 20 mins
Sourced and adapted from: Ching-He Huang, Chinese Food Made Easy

INGREDIENTS:

  • TOFU PREPARATION
  • 2 tbsp groundnut oil
  • 400 g | 14 oz fresh firm tofu, cut into 1 cm/half inch rectangles
  • 4 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • 1 tsp dried chilli flakes
  • brown rice, enough for 4 servings
  • STIR FRY PREPARATION
  • 1 tbsp groundnut oil
  • 1 red chilli, deseeded and finely chopped
  • 75 g | 3 oz fresh/frozen edamame beans
  • 1 tsp soy sauce
  • 1 tsp rice wine vinegar
  • 1 large handful of fresh coriander/cilantro, finely chopped

METHOD:

STEP 1: Start cooking the rice first. Then heat the oil in a large pan over a medium heat, add the tofu and cook for 2 minutes. Add the soy sauce and cook until it has reduced and the tofu is browned on each side.

STEP 2: Add the soy sauce and vinegar and cook until it has reduced, then season with the chilli flakes. Transfer the tofu to a serving plate and put to one side.

STEP 3: Cook the rest of the stir fry, add the oil, stir fry the chilli for a few seconds, then add the edamame. Add a bit of water if needed. Season with the soy sauce and vinegar, then story in the coriander. Pour the beans over the tofu, and serve with rice!

Quick ‘N Easy Mushroom Fusilli

Dietary: Vegan | Soy free | Sugar free | Nut free
Serves: 3 | Prep time: 5 mins | Cooking time: 10 mins | Ready in: 15 mins
Sourced and adapted from: ohsheglows.com

INGREDIENTS:

  • wholewheat fusilli pasta
  • 1 tsp olive oil
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 250 g mushrooms, sliced
  • 1/2 can diced tomatoes, to taste
  • handful fresh basil leaves, chopped
  • 4 tbsp nutritional yeast, to taste
  • 2 tbsp tomato paste
  • 1 tsp dried oregano, dried thyme, red pepper flakes
  • sea salt, to taste

METHOD:

STEP 1: Bring a large pot of water to a boil. Add in your pasta and cook until Al dente, about 7-10 minutes.

STEP 2: Meanwhile, heat a large skillet or wok over medium heat. Sauté the garlic and onion in the olive oil for about 5 minutes, or until translucent. Stir in the sliced mushrooms and diced tomato and cook for another 8-10 minutes or so over medium-high heat, until some of the water cooks off. Stir in the fresh basil, nutritional yeast, tomato paste, oregano, thyme, red pepper flakes. Add salt to taste. Simmer for another 5 minutes or so and adjust seasonings to taste if desired.

STEP 3: Drain pasta and add back into the pot. Stir in the pasta sauce, heat, and serve immediately!

 

Quick ‘N Easy Avo Pasta

Dietary: Vegan | Soy free | Sugar free | Nut free
Serves: 2 | Prep time: 5 mins | Cooking time: 10 mins | Ready in: 15 mins
Sourced and adapted from: ohsheglows.com

INGREDIENTS:

  • 1 medium sized ripe Avocado, pitted
  • 1/2 lemon, juiced (+ lemon zest to garnish)
  • 2 garlic cloves, to taste
  • handful fresh Basil (optional)
  • 2 tbsp extra virgin olive oil
  • wholewheat pasta (spaghetti’s a good choice!)
  • ground black pepper and salt, to taste

METHOD:

STEP 1: Bring several cups of water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook until Al Dente, about 8-10 minutes.

STEP 2: Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Now add in the pitted avocado, basil, and salt. Process until smooth and creamy.

STEP 3: When pasta is done cooking, drain and rinse in a strainer and place pasta into a large bowl. Pour on sauce and toss until fully combined. Garnish with lemon zest and black pepper. Serve immediately!

ELT Mac ‘N Cheeze

Dietary: Vegan | Soy free 
Serves: 4 | Prep time: 15 mins | Cooking time: 15 mins | Ready in: 30 mins
Sourced and adapted from: theppk.com

INGREDIENTS:

  • 225 g macaroni/pasta
  • 4 handfuls baby arugula
  • 250 g – 500 g cherry tomatoes, halved
  • 1 eggplant (aubergine)
  • SAUCE
  • 250 g | 1 cup cashews, soaked in boiling water (15 mins)
  • 2 garlic cloves
  • 1/2 onion, chopped
  • 250 g | 1 cup vegetable broth
  • 3 tbsp fresh lemon juice
  • 2 tsp dijon mustard
  • 2 tsp vegetable stock powder
  • Salt and pepper, to taste

METHOD:

STEP 1: Soak cashews in boiling water for 15 mins, and in the meantime drizzle eggplant with oil, and oven roast (approximately 15 mins). Start cooking the pasta. In the meantime, to make the sauce, drain the cashews and place all sauce ingredients in a blender and blend away until completely smooth.

STEP 2: When the pasta is tender, drain it in a colander. Immediately place it back in the pot you boiled it in and stir in the sauce. Place pot on low heat and stir for 3 minutes or so, until the sauce is thickened a bit and everything is deliciously creamy.

STEP 3: Now toss in the arugula, tomatoes and eggplant, leaving a little extra aside to garnish if you like. Serve!