tag:blogger.com,1999:blog-76087064083604178572024-03-13T23:31:54.105+00:00maple•spice...and all vegan things nice!Debbiehttp://www.blogger.com/profile/17733503025531290452noreply@blogger.comBlogger386125tag:blogger.com,1999:blog-7608706408360417857.post-26157325495588346502015-08-04T18:18:00.000+01:002015-08-04T18:18:50.715+01:00My Last Blog Post....<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-JzQUel6C-1Y/Vb95K2wk7kI/AAAAAAAASxo/1o5QSUp-PUQ/s1600/Last%2Bblog%2Bpost.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-JzQUel6C-1Y/Vb95K2wk7kI/AAAAAAAASxo/1o5QSUp-PUQ/s1600/Last%2Bblog%2Bpost.jpg" /></a></div>
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<span style="font-size: large;">A very difficult decision, but yes, it is time for me to say goodbye. I’ve been blogging
now since 2006 and 9 years is pretty good going but my heart just isn't in it anymore. This is down to a few reasons but mostly my health - the lupus keeps
acting up and I find I just don’t have the energy or time. (Other food bloggers
will know how much work goes into just one blog post!) As you can see from the
above photo this isn’t down to a lack of ideas – those are all my recipes that
were waiting to be blogged but I never got around to, shamefully just sitting
in a pile!</span></div>
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<span style="font-size: large;">I started this blog to simply share my recipes, hoping they
would help out other vegans, new vegans and especially the vegan curious to show how easy and versatile a vegan diet is. I hope it did just that :-)<o:p></o:p></span></div>
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<span style="font-size: large;">Mostly, I just want to thank all my readers for your kind
words and support over the years. For those who took the time to email me or
comment, to help promote the blog or a post etc…and all those who simply liked and followed. This blog wouldn't have taken
off without you all so – THANK YOU! <o:p></o:p></span></div>
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<span style="font-size: large;">As for me, I've been wanting to seriously scale back my ‘online’
time for a while now so will be doing just that. So, no more social media for me and I'll be spending much more time out in
the garden and, when I am able to, working on the house….we built it 5 years ago and are nowhere
near finished! The blog and all the recipes will of course remain up and I
still kindly ask that the recipes are not reposted/reprinted but rather are
just linked to instead. <o:p></o:p></span></div>
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<span style="font-size: large;">Lastly, who knows? If I miss blogging too much and feel
better then I may start it up again but for now I’ll say goodbye.....</span><br />
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<span style="font-size: large;">....but first, one more recipe! What, you didn't think I'd leave without one did you? ;-)</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-yn7GOa5-7vQ/VcDJ_m09h0I/AAAAAAAASx8/dCoDGNb6bQ8/s1600/Mocha%2BCake%2B2-2%2Bresized%2BCOPY%2B%25282%2529%2Btitled.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Vegan and Gluten-Free Mocha Celebration Cake" border="0" src="http://1.bp.blogspot.com/-yn7GOa5-7vQ/VcDJ_m09h0I/AAAAAAAASx8/dCoDGNb6bQ8/s1600/Mocha%2BCake%2B2-2%2Bresized%2BCOPY%2B%25282%2529%2Btitled.jpg" title="Vegan and Gluten-Free Mocha Celebration Cake" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;"><u>Mocha Cake • Coffee Buttercream • Chocolate Ganache</u></span></td></tr>
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<span style="font-size: large;">I actually made this back in May for my husbands birthday - see? I really can't get around to things anymore, lol....anyway, some of you might remember that we've been suspecting gluten is bothering him so I had to make a gluten free vegan cake for him. I had a good search online but in the end decided to "de-glutenize" my basic chocolate cake recipe (which is just the standard wacky cake recipe) with a lot of help from my friend Katie who is a great chef and has been cooking and baking gluten-free for many years now. Thanks Katie! </span></div>
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<a href="http://3.bp.blogspot.com/-nDl5D0iiTh0/VcDLMI9IgHI/AAAAAAAASyE/3J9Z5w05pME/s1600/mocha%2Bcake%2Bslice%2B10%2Bresized%2Bwm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan and Gluten-Free Mocha Celebration Cake" border="0" src="http://3.bp.blogspot.com/-nDl5D0iiTh0/VcDLMI9IgHI/AAAAAAAASyE/3J9Z5w05pME/s1600/mocha%2Bcake%2Bslice%2B10%2Bresized%2Bwm.jpg" title="Vegan and Gluten-Free Mocha Celebration Cake" /></a></div>
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<span style="font-size: large;">Well, it turned out beautifully with great texture and flavour. My son remarked that "no one would guess this was gluten-free, it just tastes like regular chocolate cake" - which is just what I was after :-) Unfortunately I have used a product here that may be available only in the UK and Ireland but I'm sure alternative ones exist. To replace the flour I use a mixture of gluten-free oat flour, sorghum flour and <a href="https://www.dovesfarm.co.uk/biscuits-and-cookies/gluten-free/gluten-free-plain-white-flour-1kg/">Doves Farm's Gluten-Free white flour mix</a>. - a mix of </span><span style="font-family: inherit; font-size: large;">rice, potato, tapioca, maize and buckwheat. So hopefully you can find something similar if you can't buy that, but I'm sure any gluten-free white flour mix will work here :-) </span></div>
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<a href="http://3.bp.blogspot.com/-paykfioPBCM/VcDM_kRAluI/AAAAAAAASyQ/0jjibNuQqA0/s1600/mocha%2Bcake%2Bslice%2B12%2Bresized%2Bwm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan and Gluten-Free Mocha Celebration Cake" border="0" src="http://3.bp.blogspot.com/-paykfioPBCM/VcDM_kRAluI/AAAAAAAASyQ/0jjibNuQqA0/s1600/mocha%2Bcake%2Bslice%2B12%2Bresized%2Bwm.jpg" title="Vegan and Gluten-Free Mocha Celebration Cake" /></a></div>
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<span style="font-size: x-large;"><u>Gluten-Free Mocha Celebration Cake:</u></span><br />
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<span style="font-size: large;"><u>Chocolate Cake</u></span><br />
<span style="font-size: large;">240g Doves Farm's gluten-free white flour mix (see above for details)</span><br />
<span style="font-size: large;">70g sorghum flour</span><br />
<span style="font-size: large;">70g oat flour</span><br />
<span style="font-size: large;">300g caster sugar</span><br />
<span style="font-size: large;">1 tsp salt</span><br />
<span style="font-size: large;">2 tsp baking soda</span><br />
<span style="font-size: large;">1 tsp xanthan gum</span><br />
<span style="font-size: large;">60g cocoa powder</span><br />
<span style="font-size: large;">3 tsp vanilla extract</span><br />
<span style="font-size: large;">160ml vegetable oil</span><br />
<span style="font-size: large;">2 Tbsp apple cider vinegar</span><br />
<span style="font-size: large;">480ml cold coffee </span><br />
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<span style="font-size: large;">Grease and line two 7 or 8 inch round cake pans - set aside. Preheat oven to 350F/180C. Combine all dry ingredients and whisk well. Combine all wet ingredients and whisk well. Pour the wet into the dry and using the mixer beat for 5 minutes, until really smooth. Pour evenly into the two pans, level them and place in the preheated oven for 30 minutes. Place on a wire rack to cool but leave them in the pans, they will split while cooling if you remove them. When cool remove from the pans, wrap firmly in cling film (again to prevent splitting).</span><br />
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<span style="font-size: large;"><u>Frosting:</u></span><br />
<span style="font-size: large;">175g vegan margarine </span><br />
<span style="font-size: large;">430g icing sugar</span><br />
<span style="font-size: large;">2 ½ tsp instant espresso powder</span><br />
<span style="font-size: large;">1 Tbsp hot water</span><br />
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<span style="font-size: large;">Dissolve the espresso powder in the hot water and set aside. Beat the margarine until light then start adding the icing sugar, beat well each time. When it starts getting dry add some of the espresso mixture. Continue adding the icing sugar and espresso mix until it is all added. You should have a soft but firm buttercream, if you find it a bit runny simply add some more icing sugar. If it is too stiff add a drop of dairy free milk.</span><br />
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<span style="font-size: large;"><u>Chocolate Ganache:</u></span><br />
<span style="font-size: large;">100g dark chocolate (70%), chopped</span><br />
<span style="font-size: large;">85ml soy cream</span><br />
<span style="font-size: large;">10g extra virgin coconut oil</span><br />
<span style="font-size: large;">½ Tbsp Kahlua </span><br />
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<span style="font-size: large;">Place the chocolate in a small bowl. In a small saucepan heat up the cream and fat until it melts and it all just comes to the boil. Quickly pour over the chocolate, leave it a few seconds then whisk it up until smooth and glossy. Whisk in the kahlua. Leave it out at room temperature, stirring now and again until it thickens up slightly. It will be too runny to pour over the cake right away, you want it pourable but thick enough that it will only slowly run down the sides. Don't be impatient here, it can take awhile to get thick enough to pour over.</span><br />
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<span style="font-size: large;"><u>Assembly:</u></span><br />
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<span style="font-size: large;">Place 1 cake onto cake stand and spread with the frosting, fairly thickly. Add the other cake on top then frost the sides and top. When the ganache is ready spoon it over top and spread it out until it just starts to run down the sides of the cake. </span><br />
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<span style="font-size: large;">The crucial thing now is to get it into the fridge. I left mine out and my kitchen was very warm which eventually caused the ganache to separate from the frosting a bit. Once I got it in the fridge this was no longer a problem though, so make sure you get it in right away! </span><br />
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<a href="http://4.bp.blogspot.com/-XAvBCmUlH_Q/VcDOzzLMysI/AAAAAAAASyY/W1tEJC1rHU0/s1600/mocha%2Bcake%2Bslice%2B5%2Bresized%2Bwm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan and Gluten-Free Mocha Celebration Cake" border="0" src="http://4.bp.blogspot.com/-XAvBCmUlH_Q/VcDOzzLMysI/AAAAAAAASyY/W1tEJC1rHU0/s1600/mocha%2Bcake%2Bslice%2B5%2Bresized%2Bwm.jpg" title="Vegan and Gluten-Free Mocha Celebration Cake" /></a></div>
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<span style="font-size: large;"><u>Enjoy!</u></span></div>
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<span style="font-size: large;">♥♥♥</span></div>
Debbiehttp://www.blogger.com/profile/17733503025531290452noreply@blogger.com44tag:blogger.com,1999:blog-7608706408360417857.post-68215835391390244942015-06-06T18:53:00.002+01:002015-06-06T18:53:49.176+01:00Rice Noodle Stir-Fry with Peri-Peri Coconut Cream Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-02WJ3Di50tw/VW9OfoYoIXI/AAAAAAAASvI/eoBv_qTyYZU/s1600/Peri%2BPeri%2B5%2BCOPY%2B2%2B-%2Bresized%2Bwm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Rice Noodle Stir Fry with Peri-Peri Coconut Cream Sauce. Vegan and Gluten-Free Recipe." border="0" src="http://1.bp.blogspot.com/-02WJ3Di50tw/VW9OfoYoIXI/AAAAAAAASvI/eoBv_qTyYZU/s1600/Peri%2BPeri%2B5%2BCOPY%2B2%2B-%2Bresized%2Bwm.jpg" title="Rice Noodle Stir Fry with Peri-Peri Coconut Cream Sauce. Vegan and Gluten-Free Recipe." /></a></div>
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<span style="font-size: large;">Well, with all the recipe testing with the last post (Hawaiian Grilled Tofu with Macadamia Nut Coconut Rice) I've found myself with many open tins of coconut milk to experiment with! We do love Nando's Peri-Peri Sauce so I though I would try them together here with rice noodles and veggies. There is a bit of global inspiration going on here, haha - but aren't those the best dishes? </span></div>
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<a href="http://1.bp.blogspot.com/-wWfD5vjcx-M/VW_9I1-HKvI/AAAAAAAASvc/dLOyiJZM3gU/s1600/Peri%2BPeri%2B7%2Bresized%2Bwm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Rice Noodle Stir Fry with Peri-Peri Coconut Cream Sauce. Vegan and Gluten-Free Recipe." border="0" src="http://1.bp.blogspot.com/-wWfD5vjcx-M/VW_9I1-HKvI/AAAAAAAASvc/dLOyiJZM3gU/s1600/Peri%2BPeri%2B7%2Bresized%2Bwm.jpg" title="Rice Noodle Stir Fry with Peri-Peri Coconut Cream Sauce. Vegan and Gluten-Free Recipe." /></a></div>
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<span style="font-size: large;">The star of the show here is obviously the sauce. Tomatoes, onions and garlic are roasted in the oven with a bit of olive oil then the whole lot is blended until smooth with some medium heat Nando's Peri-Peri sauce and full fat coconut milk. It has a perfect amount of heat, not too much, is super creamy and has great flavour - perfect in a noodle dish such as this one with lots of crisp veggies and crunchy roasted peanuts. I further added some tamari to the stir fry as the flavour of the sauce gets toned down quite a bit here but the tamari lifts it right back up. </span><br />
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<a href="http://3.bp.blogspot.com/-QBreTM7811U/VW_-gWpTFpI/AAAAAAAASvk/I9AOeaso8wg/s1600/Peri%2BPeri%2B6-2%2Bresized%2Bwm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Rice Noodle Stir Fry with Peri-Peri Coconut Cream Sauce. Vegan and Gluten-Free Recipe." border="0" src="http://3.bp.blogspot.com/-QBreTM7811U/VW_-gWpTFpI/AAAAAAAASvk/I9AOeaso8wg/s1600/Peri%2BPeri%2B6-2%2Bresized%2Bwm.jpg" title="Rice Noodle Stir Fry with Peri-Peri Coconut Cream Sauce. Vegan and Gluten-Free Recipe." /></a></div>
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<span style="font-size: large;">Obviously you can use whatever veg you like in this, I just used whatever I had in the house at the time that I thought would go well. Baby corn and beansprouts would be awesome here and you can swap with any type of noodles you like. The sauce recipe makes a lot, about 4-6 servings depending on how big a serving you like or how creamy you want it. Stir- fry recipe serves between 2-4, again depending on your choice of portion size :-)</span></div>
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<a href="http://4.bp.blogspot.com/-S1b1OYn6BII/VW__uG7bpNI/AAAAAAAASvs/3FNwrDoLuTw/s1600/Peri%2BPeri%2B6%2Bresized%2Btitled%2B3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Rice Noodle Stir Fry with Peri-Peri Coconut Cream Sauce. Vegan and Gluten-Free Recipe." border="0" src="http://4.bp.blogspot.com/-S1b1OYn6BII/VW__uG7bpNI/AAAAAAAASvs/3FNwrDoLuTw/s1600/Peri%2BPeri%2B6%2Bresized%2Btitled%2B3.jpg" title="Rice Noodle Stir Fry with Peri-Peri Coconut Cream Sauce. Vegan and Gluten-Free Recipe." /></a></div>
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<span style="font-size: x-large;"><u>Peri-Peri Coconut Cream Sauce:</u></span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">1 Tbsp olive oil</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">60g shallots, peeled and halved (about 3-4)</span></div>
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<span style="font-size: large;">2 garlic cloves, peeled but left whole</span></div>
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<span style="font-size: large;">250-300g tomatoes, quartered if large, halved if small (about 3 medium-large)</span></div>
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<span style="font-size: large;">¼ tsp salt </span></div>
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<span style="font-size: large;">Freshly milled black pepper, 6 grinds</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">200ml full fat coconut milk </span></div>
<div style="text-align: justify;">
<span style="font-size: large;">2 Tbsp medium Nando's Peri-Peri sauce</span></div>
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<span style="font-size: large;">Preheat the oven to 200C / 400F. In a roasting tin add the tomatoes, shallots and garlic, drizzle over the olive oil, salt and pepper and mix well. Roast for 20 minutes shaking the pan now and again for even roasting. Tip into a blender with the peri peri, and the coconut milk and blend until really smooth and creamy. Makes 2 cups which should give you 4-6 servings.</span></div>
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<a href="http://3.bp.blogspot.com/-wAUPr_a8n1k/VXAAWYP2t9I/AAAAAAAASv0/JhgPpMPlgLo/s1600/Peri%2BPeri%2B1%2Bresized%2BPS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-wAUPr_a8n1k/VXAAWYP2t9I/AAAAAAAASv0/JhgPpMPlgLo/s1600/Peri%2BPeri%2B1%2Bresized%2BPS.jpg" /></a></div>
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<span style="font-size: large;">And for the record, I am still absolutely in love with my <a href="http://www.froothie.co.uk/index.php?dispatch=aff_banners.view&bid=67&sl=EN&aff_id=1555">Froothie Optimum 9400</a>. This was silky smooth in absolute seconds! It's made my life so much easier :-)</span></div>
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<a href="http://4.bp.blogspot.com/-Re7HzuxrAag/VXACFDTKTRI/AAAAAAAASwI/Vatt4tM29AA/s1600/Peri%2BPeri%2B3%2Bresized%2Bwm2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Rice Noodle Stir Fry with Peri-Peri Coconut Cream Sauce. Vegan and Gluten-Free Recipe." border="0" src="http://4.bp.blogspot.com/-Re7HzuxrAag/VXACFDTKTRI/AAAAAAAASwI/Vatt4tM29AA/s1600/Peri%2BPeri%2B3%2Bresized%2Bwm2.jpg" title="Rice Noodle Stir Fry with Peri-Peri Coconut Cream Sauce. Vegan and Gluten-Free Recipe." /></a></div>
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<span style="font-size: x-large;"><u>Rice Noodle Stir-Fry with Peri-Peri Coconut Cream Sauce:</u></span></div>
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<span style="font-size: x-large;"><u><br /></u></span></div>
<div style="text-align: justify;">
<span style="font-size: large;">150g Thai rice noodles</span></div>
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<span style="font-size: large;">½ Tbsp coconut oil</span></div>
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<span style="font-size: large;">100g broccoli, cut into florets and par boil</span></div>
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<span style="font-size: large;">60g mangetout, halved on the bias</span></div>
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<span style="font-size: large;">60g carrot, julienned</span></div>
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<span style="font-size: large;">60g red pepper, sliced thin</span></div>
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<span style="font-size: large;">50g spinach, sliced</span></div>
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<span style="font-size: large;">2 spring onions, finely chopped</span></div>
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<span style="font-size: large;">20g roasted peanuts, chopped</span></div>
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<span style="font-size: large;">1 - 2 Tbsp tamari, to taste (or soy sauce for not gluten-free)</span></div>
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<span style="font-size: large;">1/2 of the Peri Peri Coconut Cream Sauce</span></div>
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<span style="font-size: large;">Bring a pot of water to the boil and add the rice noodles, push down into the water, give it a stir then turn off the heat and put the lid on. Let it sit for 10 minutes off the heat then drain and rinse under cold water. </span></div>
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<span style="font-size: large;">Par boil the broccoli for a couple of minutes until just fork tender and bright green and drain, run some cold water over them. </span></div>
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<span style="font-size: large;">In a large wok heat the coconut oil and add the carrots, peppers and mangetout. Stir fry until tender crisp. Add the broccoli and heat through. Add the noodles, sauce and 1 Tbp of tamari/soy sauce and heat through. Taste and add more tamari/soy sauce if need be. (I added 1 Tbsp and served the dish with some tamari on the table where I did drizzle a *little* more on mine). Stir in most of the spring onions and peanuts. Serve with the remaining spring onions and peanuts sprinkled over top.</span></div>
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<span style="font-size: large;">Serves 2-4 depending on your appetite!</span></div>
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<u>Disclaimer:</u> this post contains affiliated links to Froothie. Any blender purchased through the link sends a little commission my way which helps to support the blog here, so, thank you! All views expressed are my own however :-)</div>
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Debbiehttp://www.blogger.com/profile/17733503025531290452noreply@blogger.com5tag:blogger.com,1999:blog-7608706408360417857.post-74205384758915353682015-05-30T19:30:00.000+01:002015-05-30T19:51:31.402+01:00Grilled Hawaiian Tofu with Baked Macadamia Nut & Coconut Brown Rice<div class="separator" style="clear: both; text-align: center;">
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<a href="http://4.bp.blogspot.com/-Q_YbFrZh6jo/VWnWti_jyTI/AAAAAAAASrM/w53qiWID4MA/s1600/Hawaiian%2BTofu%2Band%2BRice%2B2%2B-%2Bresized%2B2%2Btitled%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Grilled Hawaiian Tofu with Baked Macadamia Nut & Coconut Brown Rice. Vegan and Gluten-Free Recipe." border="0" src="http://4.bp.blogspot.com/-Q_YbFrZh6jo/VWnWti_jyTI/AAAAAAAASrM/w53qiWID4MA/s1600/Hawaiian%2BTofu%2Band%2BRice%2B2%2B-%2Bresized%2B2%2Btitled%2B2.jpg" title="Grilled Hawaiian Tofu with Baked Macadamia Nut & Coconut Brown Rice. Vegan and Gluten-Free Recipe." /></a></div>
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<span style="font-size: large;">Well, I figured it was about time I took a break from the cookies and finally posted a savoury dish - and a whole meal this time! I've been absolutely loving this lately, in fact it's been my lunch most of the past week :-) The tofu is marinated in a gorgeous mixture of tamari, pineapple juice, coconut milk and seasoning then grilled until nicely singed. The rice is short grain brown rice <i>baked</i> in a mixture of water and coconut milk with spring onions and toasted macadamia nuts stirred in at the end....and for the record I'm always going to make my rice this way from now on....it just turns out effortlessly perfect. Lastly I also threw some pineapple on the grill as a side dish and served it all with some of the leftover marinade as a sauce. I also served mine with a virgin pina colada (as it was lunch and I'm not that bad!) A real one would be perfect with this for dinner :-)</span></div>
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<a href="http://3.bp.blogspot.com/-h2TvRRkH5cU/VWnYkQa57KI/AAAAAAAASrY/bGpm6Y0CwAo/s1600/Hawaiian%2BTofu%2Band%2BRice%2B1-2%2Bresized%2Bwm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Grilled Hawaiian Tofu with Baked Macadamia Nut & Coconut Brown Rice. Vegan and Gluten-Free Recipe." border="0" src="http://3.bp.blogspot.com/-h2TvRRkH5cU/VWnYkQa57KI/AAAAAAAASrY/bGpm6Y0CwAo/s1600/Hawaiian%2BTofu%2Band%2BRice%2B1-2%2Bresized%2Bwm.jpg" title="Grilled Hawaiian Tofu with Baked Macadamia Nut & Coconut Brown Rice. Vegan and Gluten-Free Recipe." /></a></div>
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<span style="font-size: large;">First, the tofu: I was inspired here by the "<a href="http://www.the-girl-who-ate-everything.com/2011/05/hawaiian-grilled-chicken.html">Hawaiian Grilled Chicken</a>" recipe by The Girl Who Ate Everything. Most of the time when I am looking for a new tofu marinade I search meat marinades as they work wonderfully and this one is gorgeous! I did make a few changes however, I swapped the water with pineapple juice for more Hawaiian flavour, reduced the brown sugar to make up for that, added some smoked paprika, increased the sesame oil a tad (as I love it) and left the spring onions for the rice. </span></div>
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<a href="http://4.bp.blogspot.com/-XnXhabxce0c/VWnanSXFfzI/AAAAAAAASrg/fYhxlyoUiaU/s1600/Hawaiian%2BTofu%2Band%2BRice%2B4%2Bresized%2Bwm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Grilled Hawaiian Tofu with Baked Macadamia Nut & Coconut Brown Rice. Vegan and Gluten-Free Recipe." border="0" src="http://4.bp.blogspot.com/-XnXhabxce0c/VWnanSXFfzI/AAAAAAAASrg/fYhxlyoUiaU/s1600/Hawaiian%2BTofu%2Band%2BRice%2B4%2Bresized%2Bwm.jpg" title="Grilled Hawaiian Tofu with Baked Macadamia Nut & Coconut Brown Rice. Vegan and Gluten-Free Recipe." /></a></div>
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<span style="font-size: large;">This is seriously amazing tofu!! I left it to marinade about an hour, grilled with some coconut oil and brushed more marinade on while grilling and served with more marinade to drizzle (or spoon) over while eating because it is <i>that</i> good. (I even drizzled it over my rice and yes....dipped the pineapple into it. No shame!</span></div>
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<a href="http://1.bp.blogspot.com/-8oOn7Bn09z4/VWnb5MrKN0I/AAAAAAAASro/x-cLL2agsfs/s1600/Hawaiian%2BTofu%2Band%2BRice%2B3%2Bresized%2Bwm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Grilled Hawaiian Tofu with Baked Macadamia Nut & Coconut Brown Rice. Vegan and Gluten-Free Recipe." border="0" src="http://1.bp.blogspot.com/-8oOn7Bn09z4/VWnb5MrKN0I/AAAAAAAASro/x-cLL2agsfs/s1600/Hawaiian%2BTofu%2Band%2BRice%2B3%2Bresized%2Bwm.jpg" title="Grilled Hawaiian Tofu with Baked Macadamia Nut & Coconut Brown Rice. Vegan and Gluten-Free Recipe." /></a></div>
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<span style="font-size: large;">Second, the rice: here I also took advice from Christy at The Girl Who Ate Everything as she recommended serving the chicken with coconut rice and she suggested just swapping half the water you cook the rice in with coconut milk. However, I got to thinking this would be nice baked as it would accentuate the creaminess of the coconut milk in there AND it means while you are busy grilling the tofu the rice can just get on with baking in the oven - so much easier! So, I've based this recipe on Alton Brown's recipe for <a href="http://www.foodnetwork.com/recipes/alton-brown/baked-brown-rice-recipe.html">Baked Brown Rice</a> but swapped the butter with coconut oil, replaced some of the water with coconut milk and used short grain brown rice.</span></div>
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<span style="font-size: large;">It turns out perfect every time and tastes absolutely amazing! I further added some sliced spring onions and chopped toasted macadamia nuts to keep the Hawaiian theme going. The crunch and flavour of the nuts in there is wonderful :-) </span></div>
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<a href="http://4.bp.blogspot.com/-BA4UYPcr5ug/VWnmkyzB9NI/AAAAAAAASsI/EUdJ_4Izo8Y/s1600/Hawaiian%2BTofu%2Band%2BRice%2B5%2Bresized%2Bwm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Grilled Hawaiian Tofu with Baked Macadamia Nut & Coconut Brown Rice. Vegan and Gluten-Free Recipe." border="0" src="http://4.bp.blogspot.com/-BA4UYPcr5ug/VWnmkyzB9NI/AAAAAAAASsI/EUdJ_4Izo8Y/s1600/Hawaiian%2BTofu%2Band%2BRice%2B5%2Bresized%2Bwm.jpg" title="Grilled Hawaiian Tofu with Baked Macadamia Nut & Coconut Brown Rice. Vegan and Gluten-Free Recipe." /></a></div>
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<span style="font-size: x-large;"><u>Grilled Hawaiian Tofu:</u></span></div>
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<span style="font-size: large;">Yields 2 servings</span></div>
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<span style="font-size: large;">200g tofu, medium firm </span></div>
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<span style="font-size: large;">¼ cup / 60ml tamari for gluten-free or soy sauce</span></div>
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<span style="font-size: large;">¼ cup / 60ml pineapple juice</span></div>
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<span style="font-size: large;">2 Tbsp light brown sugar</span></div>
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<span style="font-size: large;">¼ tsp smoked paprika</span></div>
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<span style="font-size: large;">1 clove garlic, minced</span></div>
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<span style="font-size: large;">½ tsp toasted sesame oil </span></div>
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<span style="font-size: large;">100ml full fat coconut milk (6 Tbsp + 2 tsp)</span></div>
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<span style="font-size: large;">2 tsp coconut oil to fry</span></div>
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<span style="font-size: large;">Slice the tofu into 4 thin rectangles, about 1cm then press between paper towels to remove as much water as possible. Repeat with more paper towels if necessary. When they are fairly dry, pierce all over with a fork to help them absorb the marinade and place them in a dish and pour over the marinade. </span><br />
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<span style="font-size: large;">Please note that all the following photos are from me making just 1 serving of the tofu and rice...</span></div>
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<a href="http://2.bp.blogspot.com/-ghQ3mH12d_I/VWnnlc1cO7I/AAAAAAAASsQ/9oeqnJT0DGk/s1600/Hawaiian%2BTofu%2BMarinade%2Bresized.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-ghQ3mH12d_I/VWnnlc1cO7I/AAAAAAAASsQ/9oeqnJT0DGk/s1600/Hawaiian%2BTofu%2BMarinade%2Bresized.jpg" /></a></div>
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<span style="font-size: large;">Leave this to marinade for at least 1 hour, flipping them once or twice. I didn't refrigerate mine as the coconut milk thickens up too much in the fridge.</span></div>
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<span style="font-size: large;">Preheat a grill pan until very hot and add the coconut oil, brush it all over as it melts then remove the tofu from the marinade and place on the grill pan. While the tofu is cooking also slice a pineapple into wedges (leave the skin on) and pop them on the grill as well. Don't try to flip the tofu until it is well grilled as they will stick if they are not ready to flip. </span></div>
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<a href="http://1.bp.blogspot.com/-BePxX-MYOIQ/VWnob3X5sTI/AAAAAAAASsY/6TXcJ9RRIig/s1600/Hawaiian%2BTofu%2BGrilling%2Bresized.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-BePxX-MYOIQ/VWnob3X5sTI/AAAAAAAASsY/6TXcJ9RRIig/s1600/Hawaiian%2BTofu%2BGrilling%2Bresized.jpg" /></a></div>
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<span style="font-size: large;">Once flipped, brush with a little more marinade and if you want criss cross marks like I did flip again the other way on both sides. Turn over the pineapple when ready as well. Transfer any remaining marinade into 2 little serving bowls to serve with the dish. </span></div>
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<a href="http://2.bp.blogspot.com/-OamgUrV9W3Q/VWnmWI8SNYI/AAAAAAAASsA/yJZ4uZC67zU/s1600/Hawaiian%2BTofu%2Band%2BRice%2B9%2Bresized%2Bwm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://2.bp.blogspot.com/-OamgUrV9W3Q/VWnmWI8SNYI/AAAAAAAASsA/yJZ4uZC67zU/s1600/Hawaiian%2BTofu%2Band%2BRice%2B9%2Bresized%2Bwm.jpg" title="Grilled Hawaiian Tofu with Baked Macadamia Nut & Coconut Brown Rice. Vegan and Gluten-Free Recipe." /></a></div>
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<span style="font-size: x-large;"><u>Baked Macadamia Nut Coconut Rice:</u></span></div>
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<span style="font-size: large;">¾ cup / 150g short grain brown rice, rinsed</span></div>
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<span style="font-size: large;">1¼ cup / 300ml water</span></div>
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<span style="font-size: large;">½ cup / 125ml full fat coconut milk</span></div>
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<span style="font-size: large;">2 tsp coconut oil or macadamia nut oil, I used coconut</span></div>
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<span style="font-size: large;">½ tsp salt</span></div>
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<span style="font-size: large;">2 spring onions, finely chopped</span></div>
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<span style="font-size: large;">30g macadamia nuts, chopped and toasted (about 3 Tbsp)</span></div>
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<span style="font-size: large;">Chive flowers, optional but recommended</span></div>
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<span style="font-size: large;">Preparing the macadamia nuts: (you can do this while the rice is baking)....</span></div>
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<span style="font-size: large;">Chop some unsalted macadamia nuts, not too fine - it's nice to have the crunch in there!</span></div>
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<span style="font-size: large;">Place in a dry frying pan and toast until lightly golden brown. Inevitably the smaller bits will get golden before the big pieces. That's fine - just don't let them burn. Transfer to a bowl and set aside.</span></div>
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<span style="font-size: large;">For the rice: preheat oven to 190C/375ºF. Rinse the rice well and place in a suitably sized baking dish. Bring the water, coconut milk, oil and salt to the boil in a small saucepan. Pour this over the rice, give it a stir and cover tightly with foil.</span></div>
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<a href="http://1.bp.blogspot.com/-mdVXpC_N5eQ/VWnpgo3N0nI/AAAAAAAASsk/ce9Xh2tqKv8/s1600/Hawaiian%2BCoconut%2BRice%2B1%2Bresized.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-mdVXpC_N5eQ/VWnpgo3N0nI/AAAAAAAASsk/ce9Xh2tqKv8/s1600/Hawaiian%2BCoconut%2BRice%2B1%2Bresized.jpg" /></a></div>
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<span style="font-size: large;">Pop this into the preheated oven and bake for 1 hour. Now, mine is always spot on 1 hour but for your first time making this, as all ovens are a bit different, I suggest giving it a look at 50 minutes just to make sure it hasn't baked dry. If it has simply add a splash more hot water and give it a stir, recover with foil and bake until the rice is tender and the liquid absorbed.</span></div>
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<a href="http://3.bp.blogspot.com/-epXwgKSuPJo/VWnqDxQ9NOI/AAAAAAAASss/s2aSLN5Beus/s1600/Hawaiian%2BBaked%2BRice%2Bresized.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-epXwgKSuPJo/VWnqDxQ9NOI/AAAAAAAASss/s2aSLN5Beus/s1600/Hawaiian%2BBaked%2BRice%2Bresized.jpg" /></a></div>
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<span style="font-size: large;">Add the sliced spring onions and toasted macadamia nuts and give it a stir. I also highly recommend adding some chive flowers if you have them here - they are just so pretty and taste great in the rice :-)</span></div>
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<span style="font-size: large;">To plate up: divide the rice, tofu and pineapple among 2 plates with the serving bowl of sauce and scatter over some more chive flowers. Enjoy!</span></div>
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<a href="http://1.bp.blogspot.com/-a8CrAybXiMg/VWntiwEYwdI/AAAAAAAAStQ/UJxEfYgCARc/s1600/Hawaiian%2BTofu%2Band%2BRice%2B10%2Bresized%2Bwm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Grilled Hawaiian Tofu with Baked Macadamia Nut & Coconut Brown Rice. Vegan and Gluten-Free Recipe." border="0" src="http://1.bp.blogspot.com/-a8CrAybXiMg/VWntiwEYwdI/AAAAAAAAStQ/UJxEfYgCARc/s1600/Hawaiian%2BTofu%2Band%2BRice%2B10%2Bresized%2Bwm.jpg" title="Grilled Hawaiian Tofu with Baked Macadamia Nut & Coconut Brown Rice. Vegan and Gluten-Free Recipe." /></a></div>
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<span style="font-size: large;">♥</span><br />
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<div style="text-align: left;">
<span style="font-size: x-large;"><u>Nutritional Information:</u></span><span style="font-size: large;"> for 1 serving of rice, tofu and grilled pineapple. </span></div>
<div style="text-align: left;">
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<div style="text-align: left;">
<span style="font-size: large;">Calories: 442</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Protein: 13.4g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Fat: 16.4g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Sat Fat: 5.5g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Carbs: 46.6g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Sugar: 12.2g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Fibre: 5.2g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Calcium: 362mg</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Sodium: 1221mg</span></div>
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<div style="text-align: left;">
<span style="font-size: large;"><u>Note:</u> these figures include <i>all</i> of the marinade which you are unlikely to use (no, even I didn't!). 920mg of the sodium figures there are coming from the tamari/soy sauce so don't worry about the high number as you will actually be using much less :-)</span></div>
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<tr><td style="text-align: center;"><a href="http://www.maplespice.com/2014/06/lightly-charred-zesty-lime-margarita.html" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="182" src="http://2.bp.blogspot.com/-XNplHe7-c9U/VWnwT9oyjdI/AAAAAAAAStk/InJsFk6rgrA/s200/Margarita%2BTofu%2Blink.jpg" width="200" /></a></td></tr>
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<tr><td style="text-align: center;"><a href="http://www.maplespice.com/2013/10/chili-cornmeal-crusted-tofu-mexican-rice.html" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="126" src="http://3.bp.blogspot.com/-lR7NskmDbKE/VWnvCplyRbI/AAAAAAAAStc/Uq25wb9dhGQ/s200/chilli%2Bcornmeal%2Bcrusted%2Btofu6wm.jpg" width="200" /></a></td></tr>
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Debbiehttp://www.blogger.com/profile/17733503025531290452noreply@blogger.com8tag:blogger.com,1999:blog-7608706408360417857.post-89799950535062019922015-05-18T19:13:00.000+01:002015-05-20T13:59:23.292+01:00Vegan & Gluten-Free Peanut Butter Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;">
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-Ytcen8jtUDQ/VVn2ECzy_3I/AAAAAAAASp8/0Yh8Br4XCAQ/s1600/Gluten%2BFree%2BPB%2BChocolate%2BChip%2BCookies%2B2%2Btitled.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan and Gluten-Free Peanut Butter Chocolate Chip Cookies " border="0" src="http://4.bp.blogspot.com/-Ytcen8jtUDQ/VVn2ECzy_3I/AAAAAAAASp8/0Yh8Br4XCAQ/s1600/Gluten%2BFree%2BPB%2BChocolate%2BChip%2BCookies%2B2%2Btitled.jpg" title="Vegan and Gluten-Free Peanut Butter Chocolate Chip Cookies " /></a></div>
<br />
<div style="text-align: justify;">
<span style="font-size: large;">Now you'll have to forgive me for posting almost the same recipe as my last post but I've developed a gluten-free version of the <a href="http://www.maplespice.com/2015/04/peanut-butter-chocolate-chip-cookies.html">Peanut Butter Chocolate Chip Cookies</a> and these are SO good I had to get this recipe up right away :-) Recently my husband has been suspecting gluten, or at least wheat, is possibly causing him some problems. I've been having fun adapting recipes and making gluten-free meals at dinner but I also knew I had to make those cookies gluten-free for him. I mean they JUST came into our lives!!</span></div>
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<a href="http://1.bp.blogspot.com/-dQPK1arMJAE/VVn3cw4EZTI/AAAAAAAASqE/Laz2m3OXJ7s/s1600/Gluten%2BFree%2BPB%2BCookies%2B6%2Bfinal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan and Gluten-Free Peanut Butter Chocolate Chip Cookies " border="0" src="http://1.bp.blogspot.com/-dQPK1arMJAE/VVn3cw4EZTI/AAAAAAAASqE/Laz2m3OXJ7s/s1600/Gluten%2BFree%2BPB%2BCookies%2B6%2Bfinal.jpg" title="Vegan and Gluten-Free Peanut Butter Chocolate Chip Cookies " /></a></div>
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<br />
<div style="text-align: justify;">
<span style="font-size: large;">I am so happy with how these turned out, I suspect no one would guess these are vegan let alone gluten-free. Now I don't have a lot, or any, experience with gluten-free baking but hey - these worked! I've simply swapped the flour with a mixture of gluten-free oat flour and cornstarch here and that's all they needed. The oats give a great oatmeal cookie kind of flavour which goes wonderfully with the peanut butter and chocolate. As you can see, I've also crammed these cookies with the highest possible amount of chocolate chips that could fit in there! Of course, you can always reduce them but I'm not sure why you would want to do that - ha! ;-)</span></div>
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<span style="font-size: large;">~ Recipe Notes ~</span></div>
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<div style="text-align: left;">
<span style="font-size: large;">• It's essential you use <u>certified</u> gluten-free oats or oat flour here, regular oats are not gluten-free. </span></div>
<div style="text-align: left;">
<span style="font-size: large;">• For the oat flour I simply made my own by blending gluten-free oats in my fab <a href="http://www.froothie.co.uk/index.php?dispatch=aff_banners.view&bid=67&sl=EN&aff_id=1555">Optimum 9400 Blender</a>. It took seconds. You can buy gluten-free oat flour but I would assume my way is a lot cheaper.</span></div>
<div style="text-align: left;">
<span style="font-size: large;">• I used regular smooth peanut butter - the type with added sugar and salt here.</span></div>
<div style="text-align: left;">
<span style="font-size: large;">• As mentioned above - there are a LOT of chocolate chips in these, if you prefer less simply halve the amount. They'll still taste great :-)</span></div>
<div style="text-align: left;">
<span style="font-size: large;">• My vegan butter, peanut butter and chocolate chips were all naturally gluten-free but of course, do check your labels.</span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-qYhDAnxwp8M/VVn4bTvNKlI/AAAAAAAASqM/XaUc_VHbyv0/s1600/Gluten%2BFree%2BPB%2BCookies%2B1%2Bfinal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan and Gluten-Free Peanut Butter Chocolate Chip Cookies " border="0" src="http://2.bp.blogspot.com/-qYhDAnxwp8M/VVn4bTvNKlI/AAAAAAAASqM/XaUc_VHbyv0/s1600/Gluten%2BFree%2BPB%2BCookies%2B1%2Bfinal.jpg" title="Vegan and Gluten-Free Peanut Butter Chocolate Chip Cookies " /></a></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: x-large;"><u>Gluten-Free Peanut Butter Chocolate Chip Cookies:</u></span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Yields 12 cookies</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">3 Tbsp vegan butter (45g)</span><br />
<span style="font-size: large;">1/3 cup smooth peanut butter (80g)</span><br />
<span style="font-size: large;">1½ Tbsp light brown sugar</span><br />
<span style="font-size: large;">1½ Tbsp white sugar</span><br />
<span style="font-size: large;">½ tsp vanilla</span><br />
<span style="font-size: large;">½ cup gluten-free oat flour (60g)</span><br />
<span style="font-size: large;">2 Tbsp cornstarch (cornflour in UK/IRE)</span><br />
<span style="font-size: large;">1/8 tsp salt</span><br />
<span style="font-size: large;">¼ tsp gluten-free baking powder</span><br />
<span style="font-size: large;">1 Tbsp water</span><br />
<span style="font-size: large;">½ cup vegan dark chocolate chips (100g)</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Preheat the oven to 190C / 375F and line a baking sheet with baking paper.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">In a small bowl whisk together the oat flour, cornstarch, salt and baking powder.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">In a larger bowl beat the butter and peanut butter together until really smooth. Add the sugars and beat until light and well mixed, beat in the vanilla.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Add the dry ingredients to the butter mixture with the water and mix until it all comes together. Add the chocolate chips and mix well.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Take about a heaped tablespoon of the dough and using your hands squeeze and roll into a smooth ball then place it on the baking sheet. Repeat until all the dough is used, you should get 12 cookies. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Using your hand, gently press down on each ball just to flatten slightly then use a potato masher to gently press down again so you get a design on top and they go a little more flat but don't over press!</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Pop them into the preheated oven and bake for 10 minutes or until the edges are just turning lightly golden. Remove from the oven and let them cool on the tray for 10 minutes to firm up. Now transfer them to a wire rack to cool (or eat them while nice and warm!)</span><br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-GNN6moluLS8/VVn6sC-d5PI/AAAAAAAASqY/SzL7gu28k8I/s1600/Gluten%2BFree%2BPB%2BCookies%2B2%2Bfinal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan and Gluten-Free Peanut Butter Chocolate Chip Cookies " border="0" src="http://3.bp.blogspot.com/-GNN6moluLS8/VVn6sC-d5PI/AAAAAAAASqY/SzL7gu28k8I/s1600/Gluten%2BFree%2BPB%2BCookies%2B2%2Bfinal.jpg" title="Vegan and Gluten-Free Peanut Butter Chocolate Chip Cookies " /></a></div>
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<div style="text-align: center;">
<span style="font-size: large;">♥</span></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span style="font-size: x-large;"><u>Nutritional Information:</u></span><span style="font-size: large;"> per cookie (with the full amount of chocolate chips)</span></div>
<div style="text-align: left;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span style="font-size: large;">Calories: 139</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Protein: 2.5g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Fat: 8.3g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Sat Fat: 1.3g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Fibre: 1.2g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Carbs: 8.9g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Sugar: 8.9g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Sodium: 67.7mg</span></div>
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Debbiehttp://www.blogger.com/profile/17733503025531290452noreply@blogger.com1tag:blogger.com,1999:blog-7608706408360417857.post-22426743803154702082015-04-30T19:53:00.001+01:002015-04-30T19:53:25.138+01:00Peanut Butter Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-5Xs9mA6DoHc/VUJvXqs1cZI/AAAAAAAASoQ/fqChN6kq2cc/s1600/pb%2Bchocolate%2Bcookies%2B11%2Bresized%2Btitled%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan Peanut Butter Chocolate Chip Cookies" border="0" src="http://4.bp.blogspot.com/-5Xs9mA6DoHc/VUJvXqs1cZI/AAAAAAAASoQ/fqChN6kq2cc/s1600/pb%2Bchocolate%2Bcookies%2B11%2Bresized%2Btitled%2B2.jpg" title="Vegan Peanut Butter Chocolate Chip Cookies" /></a></div>
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<div style="text-align: justify;">
<span style="font-size: large;">This was one of those recipes that came out of utter desperation - a sudden crazy craving for peanut butter cookies! I've always loved a good peanut butter cookie, it was always one of my go-to cookie recipes when I was a child - yes, baking at a young age I was :-) </span></div>
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<a href="http://4.bp.blogspot.com/-O4CF_HnFdhE/VUJwY02e9qI/AAAAAAAASoY/vMId5I5rYf4/s1600/pb%2Bchocolate%2Bcookies%2B23%2Bresized%2Bwm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan Peanut Butter Chocolate Chip Cookies" border="0" src="http://4.bp.blogspot.com/-O4CF_HnFdhE/VUJwY02e9qI/AAAAAAAASoY/vMId5I5rYf4/s1600/pb%2Bchocolate%2Bcookies%2B23%2Bresized%2Bwm.jpg" title="Vegan Peanut Butter Chocolate Chip Cookies" /></a></div>
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<span style="font-size: large;">Here I decided to throw in some chocolate chips for obvious yum reasons and I am so happy with the outcome; seriously one of the best PB cookies I've had, vegan or not! Perfect texture and flavour, dead simple and ready in no time....yay! Hope you like them :-)</span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-HQcomoGwGVI/VUJwnwVFw9I/AAAAAAAASog/cuDNotJwbNk/s1600/pb%2Bchocolate%2Bcookies%2B14%2Bresized%2Bwm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan Peanut Butter Chocolate Chip Cookies" border="0" src="http://1.bp.blogspot.com/-HQcomoGwGVI/VUJwnwVFw9I/AAAAAAAASog/cuDNotJwbNk/s1600/pb%2Bchocolate%2Bcookies%2B14%2Bresized%2Bwm.jpg" title="Vegan Peanut Butter Chocolate Chip Cookies" /></a></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: x-large;"><u>Peanut Butter Chocolate Chip Cookies:</u></span><br />
<br />
<span style="font-size: large;">Yields 12 cookies</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">¼ cup vegan butter, softened</span><br />
<span style="font-size: large;">¼ cup smooth peanut butter</span><br />
<span style="font-size: large;">¼ cup caster or granulated sugar</span><br />
<span style="font-size: large;">¼ cup light brown sugar</span><br />
<span style="font-size: large;">¼ tsp vanilla extract</span><br />
<span style="font-size: large;">½ cup + 2 Tbsp plain flour</span><br />
<span style="font-size: large;">½ tsp baking soda</span><br />
<span style="font-size: large;">¼ tsp salt</span><br />
<span style="font-size: large;">¼ heaping cup vegan chocolate chips (50g)</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Preheat the oven to 180C / 350F and line a baking sheet with baking paper.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">In a large bowl cream together the butter and peanut butter until well mixed. Add the sugars and vanilla and beat until well mixed and slightly fluffy. In a separate bowl whisk together the flour, baking soda and salt. Add the dry ingredients to the butter/sugar mixture and mix well with a wooden spoon until no more flour shows then stir in the chocolate chips. The mixture should look slightly crumbly by hold together if you give it a squeeze.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Take about tablespoons full of the mixture and squeeze and roll into a ball and place on the baking sheet. Repeat with the rest of the dough, you should get about 12 cookies here. Now take a potato masher and give each one a gentle stamp just to flatten <i>slightly - </i>don't take your frustrations out on them here and pound them into oblivion :-) Just a little stamp down!</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Pop them in the oven and bake for 10 - 12 minutes or until lightly golden brown, especially around the edges. Remove from the oven, they will be soft so leave them on the tray for 5 minutes to firm up then transfer to a wire rack to fully cool. </span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-StHh9atkdwM/VUJ0RVac4II/AAAAAAAASo0/7z4QEoVOB7w/s1600/pb%2Bchoc%2Bcookies%2B1%2Bresize%2Bwm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Vegan Peanut Butter Chocolate Chip Cookies" border="0" src="http://3.bp.blogspot.com/-StHh9atkdwM/VUJ0RVac4II/AAAAAAAASo0/7z4QEoVOB7w/s1600/pb%2Bchoc%2Bcookies%2B1%2Bresize%2Bwm.jpg" title="Vegan Peanut Butter Chocolate Chip Cookies" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><u>Note:</u> the 2 missing cookies here were NOT from me being an impatient greedy so and so. Sadly 2 slid off the tray and straight on the floor when I was moving the tray - oh the humanity!</span></td></tr>
</tbody></table>
<div style="text-align: justify;">
<span style="font-size: large;">Now, I just slide the baking paper with the cookies onto my wire rack. Let cool slightly and either enjoy warm with melty chocolate loveliness or wait until they are fully cool. Lovely with a glass of ice cold almond milk :-)</span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-MjV3CgSU5Ho/VUJ01r9QjeI/AAAAAAAASo8/lqOhmLIX1Zo/s1600/pb%2Bchocolate%2Bcookies%2B12%2Bresized%2Bwm3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan Peanut Butter Chocolate Chip Cookies" border="0" src="http://1.bp.blogspot.com/-MjV3CgSU5Ho/VUJ01r9QjeI/AAAAAAAASo8/lqOhmLIX1Zo/s1600/pb%2Bchocolate%2Bcookies%2B12%2Bresized%2Bwm3.jpg" title="Vegan Peanut Butter Chocolate Chip Cookies" /></a></div>
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<div style="text-align: center;">
<span style="font-size: large;">♥</span></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-65TTMY5XUqs/VUJ1xHRBorI/AAAAAAAASpE/sMK8XUXudH8/s1600/pb%2Bchocolate%2Bcookies%2B22%2Bresized%2Bwm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan Peanut Butter Chocolate Chip Cookies" border="0" src="http://1.bp.blogspot.com/-65TTMY5XUqs/VUJ1xHRBorI/AAAAAAAASpE/sMK8XUXudH8/s1600/pb%2Bchocolate%2Bcookies%2B22%2Bresized%2Bwm.jpg" title="Vegan Peanut Butter Chocolate Chip Cookies" /></a></div>
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<span style="font-size: x-large;"><u>Nutritional Information:</u></span><span style="font-size: large;"> based on 1 cookie out of 12</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Calories: 132</span><br />
<span style="font-size: large;">Fat: 6.5g</span><br />
<span style="font-size: large;">Sat Fat: 1.2g</span><br />
<span style="font-size: large;">Protein: 2.0g</span><br />
<span style="font-size: large;">Fibre: 0.8g</span><br />
<span style="font-size: large;">Carbs: 14.5g</span><br />
<span style="font-size: large;">Sugar: 10.7g</span><br />
<span style="font-size: large;">Sodium: 134mg</span><br />
<span style="font-size: large;"><br /></span>
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<span style="font-size: large;"><br /></span>Debbiehttp://www.blogger.com/profile/17733503025531290452noreply@blogger.com10tag:blogger.com,1999:blog-7608706408360417857.post-37290151706263860282015-04-16T19:29:00.000+01:002015-04-16T20:42:34.434+01:00Carrot & Thyme Tart<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-FQz5M7pWxQo/VS1Xf8rRRXI/AAAAAAAASlI/Wqey5qM_PYs/s1600/carrot%2Btart%2Bcooked%2B2%2Bresized%2BPS%2Btitled%2B4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan Carrot and Thyme Puff Pastry Tart with Almond Feta and Caramelized Red Onions." border="0" src="http://4.bp.blogspot.com/-FQz5M7pWxQo/VS1Xf8rRRXI/AAAAAAAASlI/Wqey5qM_PYs/s1600/carrot%2Btart%2Bcooked%2B2%2Bresized%2BPS%2Btitled%2B4.jpg" title="Vegan Carrot and Thyme Puff Pastry Tart with Almond Feta and Caramelized Red Onions." /></a></div>
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<span style="font-size: large;">This was lovely - light and flaky puff pastry spread with <a href="http://www.maplespice.com/2011/04/baked-almond-feta-with-dill-oil.html">almond feta</a> and topped with caramelized red onion and soft and tender thyme glazed carrots. I was inspired here by this <a href="http://www.bbcgoodfood.com/recipes/carrot-tarte-tatin">Carrot Tart Tatin </a>dish on BBC Good Food. Like most people I am drawn to anything in pastry but I <i>loved</i> the idea of carrots taking the centre stage here as they are usually confined to a side dish or are just another component like in a stew. And why shouldn't they take centre stage? Carrots are awesome! </span></div>
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<a href="http://2.bp.blogspot.com/-X7mnMqgfmzY/VS1cTvtpERI/AAAAAAAASlU/hWZa7EwyyTU/s1600/carrot%2Btart%2Bslice%2B3%2Bfinal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan Carrot and Thyme Puff Pastry Tart with Almond Feta and Caramelized Red Onions." border="0" src="http://2.bp.blogspot.com/-X7mnMqgfmzY/VS1cTvtpERI/AAAAAAAASlU/hWZa7EwyyTU/s1600/carrot%2Btart%2Bslice%2B3%2Bfinal.jpg" title="Vegan Carrot and Thyme Puff Pastry Tart with Almond Feta and Caramelized Red Onions." /></a></div>
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<span style="font-size: large;">Now, I made a few changes to the tart tatin recipe - both with the ingredients and cooking method. I've replaced the reblochon cheese with the <a href="http://www.maplespice.com/2011/04/baked-almond-feta-with-dill-oil.html">awesome almond feta</a>, I omitted the sun-dried tomatoes as I just didn't see them going in this and instead of making a tart tatin which is an upside down tart, I made a regular, right side up tart :-) </span></div>
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<a href="http://3.bp.blogspot.com/-7QgADI4VBZw/VS1ekWL35vI/AAAAAAAASlg/X4EivU7TDlQ/s1600/carrot%2Btart%2Bcooked%2B8%2Bfinal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan Carrot and Thyme Puff Pastry Tart with Almond Feta and Caramelized Red Onions." border="0" src="http://3.bp.blogspot.com/-7QgADI4VBZw/VS1ekWL35vI/AAAAAAAASlg/X4EivU7TDlQ/s1600/carrot%2Btart%2Bcooked%2B8%2Bfinal.jpg" title="Vegan Carrot and Thyme Puff Pastry Tart with Almond Feta and Caramelized Red Onions." /></a></div>
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<div style="text-align: justify;">
<span style="font-size: large;">I also kept thinking of other flavours that go really well with carrots and considered adding them to the tart. Things like walnuts, orange and parsley for example. I was thinking some chopped roasted walnuts in the tart would work well or even some orange zest stirred into the almond feta would be nice. In the end I decided to add all those flavours to the side salad instead which worked </span><i><span style="font-size: large;">really</span></i><i style="font-size: x-large;"> </i><span style="font-size: large;">well. It's a wonderful accompaniment to this tart with mixed baby leaf, roasted walnuts, fresh parsley, orange segments and my go-to balsamic dressing. A wonderful meal!</span></div>
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<a href="http://3.bp.blogspot.com/-W2vwUvhMbMs/VS1rm-W484I/AAAAAAAASnU/hu9KR2Djqog/s1600/carrot%2Btart%2Bslice%2B2%2Bfinal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan Carrot and Thyme Puff Pastry Tart with Almond Feta and Caramelized Red Onions." border="0" src="http://3.bp.blogspot.com/-W2vwUvhMbMs/VS1rm-W484I/AAAAAAAASnU/hu9KR2Djqog/s1600/carrot%2Btart%2Bslice%2B2%2Bfinal.jpg" title="Vegan Carrot and Thyme Puff Pastry Tart with Almond Feta and Caramelized Red Onions." /></a></div>
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<span style="font-size: large;">~ Recipe Notes ~</span></div>
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<span style="font-size: large;">• The size of this tart is really up to you, I unintentionally made mine smaller than I wanted. What you see in the photos here only served 4 people and they were pretty small slices at that. You might prefer to make this rectangular as that is how ready rolled puff pastry comes. It would be a better size and that way there would be no leftover pastry to waste. In my head however this was a round tart so I went that way but it's totally up to you. The amount of carrots given here will be enough either way....and if you have leftover carrots they reheat just fine or throw them in a stew. If you have too many onions they go great in the side salad!</span></div>
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<span style="font-size: large;">• The first time I made this I used the <a href="http://www.maplespice.com/2011/04/baked-almond-feta-with-dill-oil.html">almond feta</a> after it has been drained but before it's baked. This way it is much easier to spread onto the pastry and it still gets baked in the oven. The second time I made the tart I did use already baked feta. This was harder to spread onto the pastry but I do think it had slightly better flavour. So basically, you can use it either way! :-)</span></div>
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<span style="font-size: large;">• Most store bought puff pastry is vegan but of course, check your labels as all brands are different.</span><br />
<span style="font-size: large;">• Apologies for not providing the nutritional information on this one but it will entirely depend on what size you make the tart - particularly with how much pastry and almond feta you use. FYI -my small tart worked out at 298 calories for 1 slice out of 4.</span><br />
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<a href="http://1.bp.blogspot.com/-6FFQZVLmW64/VS1oyCF3NUI/AAAAAAAASm4/LsJJdJ1ns18/s1600/carrot%2Btart%2Bcooked%2B6%2Bfinal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan Carrot and Thyme Puff Pastry Tart with Almond Feta and Caramelized Red Onions." border="0" src="http://1.bp.blogspot.com/-6FFQZVLmW64/VS1oyCF3NUI/AAAAAAAASm4/LsJJdJ1ns18/s1600/carrot%2Btart%2Bcooked%2B6%2Bfinal.jpg" title="Vegan Carrot and Thyme Puff Pastry Tart with Almond Feta and Caramelized Red Onions." /></a></div>
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<u style="font-size: xx-large;">Carrot and Thyme Tart:</u></div>
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<span style="font-size: large;"><br /></span></div>
<span style="font-size: large;">375g peeled carrots</span><br />
<span style="font-size: large;">1 tsp light brown sugar</span><br />
<span style="font-size: large;">4 sprigs thyme leaves </span><br />
<span style="font-size: large;">2 Tbsp vegan butter</span><br />
<span style="font-size: large;">1 red onion, sliced (can use white as well)</span><br />
<span style="font-size: large;">Freshly ground black pepper</span><br />
<span style="font-size: large;"><a href="http://www.maplespice.com/2011/04/baked-almond-feta-with-dill-oil.html">Almond feta</a>, drained but not baked (see recipe notes above)</span><br />
<span style="font-size: large;">Ready rolled puff pastry</span><br />
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<span style="font-size: large;">Preheat the oven to 180C / 350F with a baking sheet inside.</span><br />
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<span style="font-size: large;">Melt 1 Tbsp of vegan butter in a frying pan and add the sliced red onion. Add about 9 grinds of freshly ground black pepper and fry on low heat until very soft. Pop a lid on now and again and if it starts to look dry add about 1 Tbsp of hot water and allow that to cook off. When the onions are very soft and lightly caramelized transfer to a bowl and set aside.</span><br />
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<span style="font-size: large;">Put the carrots, other tablespoon of butter, sugar and thyme leaves in a wide shallow frying pan with a lid. Note: ignore my photo here and add the thyme leaves not the whole sprig as I discovered they are hard to remove after cooking!</span><br />
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<a href="http://1.bp.blogspot.com/-mFJnkfDXeCs/VS1k2e59djI/AAAAAAAASlw/5tHCMut9myE/s1600/carrot%2Btart%2B1%2Bresized%2BPS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-mFJnkfDXeCs/VS1k2e59djI/AAAAAAAASlw/5tHCMut9myE/s1600/carrot%2Btart%2B1%2Bresized%2BPS.jpg" /></a></div>
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<span style="font-size: large;">Add enough water till it just comes up to the carrots.</span></div>
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<a href="http://3.bp.blogspot.com/-obVQoVkhL5k/VS1k9dKQSzI/AAAAAAAASl4/8m9XDgMFgjU/s1600/carrot%2Btart%2B2%2Bresized%2BPS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-obVQoVkhL5k/VS1k9dKQSzI/AAAAAAAASl4/8m9XDgMFgjU/s1600/carrot%2Btart%2B2%2Bresized%2BPS.jpg" /></a></div>
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<span style="font-size: large;">Cover, bring to a simmer then cover and cook until the carrots are almost tender. Remove the lid, turn up the heat and cook until all the liquid has evaporated and the carrots are soft and lightly glazed looking. Transfer to a bowl and set aside. </span><br />
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<a href="http://1.bp.blogspot.com/-0Rsf1FV-nDI/VS1lMm9Q6bI/AAAAAAAASmA/_xCM6oms5vQ/s1600/carrot%2Btart%2B3%2Bresized%2BPS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-0Rsf1FV-nDI/VS1lMm9Q6bI/AAAAAAAASmA/_xCM6oms5vQ/s1600/carrot%2Btart%2B3%2Bresized%2BPS.jpg" /></a></div>
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<span style="font-size: large;">Unroll the puff pastry and either leave it as a rectangle or cut out a circle (mine was 23cm). Place on a sheet of baking paper. Score another smaller circle inside, leaving a 1½” border (or do the same with the rectangle). Make sure you don't cut all the way through here, you just want to score it. Pierce the inner circle with a fork to stop it rising while baking. </span><br />
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<a href="http://3.bp.blogspot.com/-s3nAcQ8DMVU/VS1lk0fZ8AI/AAAAAAAASmI/_-38sN11Xf0/s1600/carrot%2Btart%2B4%2Bresized%2BPS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-s3nAcQ8DMVU/VS1lk0fZ8AI/AAAAAAAASmI/_-38sN11Xf0/s1600/carrot%2Btart%2B4%2Bresized%2BPS.jpg" /></a></div>
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<span style="font-size: large;">Spread the ‘forked’ area evenly with some of the almond feta, a thin spread will do as it's so flavourful.</span></div>
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<a href="http://3.bp.blogspot.com/-kVutkMgLD8Y/VS1lrKzdNEI/AAAAAAAASmQ/8e3O02VfkMw/s1600/carrot%2Btart%2B5%2Bresized%2BPS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-kVutkMgLD8Y/VS1lrKzdNEI/AAAAAAAASmQ/8e3O02VfkMw/s1600/carrot%2Btart%2B5%2Bresized%2BPS.jpg" /></a></div>
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<span style="font-size: large;">...then scatter over the onions. Note to self: cooked red onions can look like worms....don't use in photos! lol...</span></div>
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<a href="http://4.bp.blogspot.com/-R27Vguu9I8o/VS1l2BboweI/AAAAAAAASmY/2GL9fISGe5I/s1600/carrot%2Btart%2B6%2B(2)%2Bresized%2BPS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-R27Vguu9I8o/VS1l2BboweI/AAAAAAAASmY/2GL9fISGe5I/s1600/carrot%2Btart%2B6%2B(2)%2Bresized%2BPS.jpg" /></a></div>
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<span style="font-size: large;">Lay the carrots over top in a nice design - make sure you overlap them well as they will shrink up in the oven a bit.</span></div>
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<a href="http://1.bp.blogspot.com/-Sj63-cvmr74/VS1mP1kN2WI/AAAAAAAASmg/wB9Fcy7t42s/s1600/carrot%2Btart%2B7%2Bresized%2BPS2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-Sj63-cvmr74/VS1mP1kN2WI/AAAAAAAASmg/wB9Fcy7t42s/s1600/carrot%2Btart%2B7%2Bresized%2BPS2.jpg" /></a></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Lastly, carefully brush the top of all the carrots with some melted butter, this will help stop them drying out in the oven. (I just melted some in the same pan I just cooked the carrots in.)</span><br />
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<a href="http://4.bp.blogspot.com/-BEiUFnN0Wk4/VS1oEfySHyI/AAAAAAAASmo/c3ITeNNllAg/s1600/carrot%2Btart%2B8%2Bfinal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan Carrot and Thyme Puff Pastry Tart with Almond Feta and Caramelized Red Onions." border="0" src="http://4.bp.blogspot.com/-BEiUFnN0Wk4/VS1oEfySHyI/AAAAAAAASmo/c3ITeNNllAg/s1600/carrot%2Btart%2B8%2Bfinal.jpg" title="Vegan Carrot and Thyme Puff Pastry Tart with Almond Feta and Caramelized Red Onions." /></a></div>
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<span style="font-size: large;">Remove the preheated baking sheet from the oven and carefully slide the baking paper with the tart onto the baking sheet. Pop it all into the oven and bake for 25 mins or until the pastry is golden, puffed around the edges and cooked through.</span><br />
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<a href="http://3.bp.blogspot.com/-pxjB_LMvN_Y/VS1oNjsa42I/AAAAAAAASmw/o5msCq14nmY/s1600/carrot%2Btart%2Bcooked%2B1%2Bresized.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan Carrot and Thyme Puff Pastry Tart with Almond Feta and Caramelized Red Onions." border="0" src="http://3.bp.blogspot.com/-pxjB_LMvN_Y/VS1oNjsa42I/AAAAAAAASmw/o5msCq14nmY/s1600/carrot%2Btart%2Bcooked%2B1%2Bresized.jpg" title="Vegan Carrot and Thyme Puff Pastry Tart with Almond Feta and Caramelized Red Onions." /></a></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Remove from the oven and leave to stand for a few mins. Transfer to a cake stand or serving plate. Serve warm with the Baby Leaf, Roasted Walnut and Orange Salad with Balsamic Dressing.</span><br />
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<a href="http://1.bp.blogspot.com/-BJ4stto4L4c/VS1pIKlwnYI/AAAAAAAASnA/5t0Bvbi08Hw/s1600/carrot%2Btart%2Bsalad%2B2%2Bfinal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Baby Leaf, Roasted Walnut and Orange Salad with Balsamic Dressing" border="0" src="http://1.bp.blogspot.com/-BJ4stto4L4c/VS1pIKlwnYI/AAAAAAAASnA/5t0Bvbi08Hw/s1600/carrot%2Btart%2Bsalad%2B2%2Bfinal.jpg" title="Baby Leaf, Roasted Walnut and Orange Salad with Balsamic Dressing" /></a></div>
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<span style="font-size: x-large;"><u>Baby Leaf, Roasted Walnut and Orange Salad with Balsamic Dressing:</u></span></div>
<div>
<span style="font-size: x-large;"><u><br /></u></span></div>
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<span style="font-size: large;">80g mixed baby leaf: spinach, lambs lettuce, red chard etc...</span></div>
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<span style="font-size: large;">handful of fresh flat leaf parsley, torn</span></div>
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<span style="font-size: large;">1 - 2 navel oranges, segmented</span></div>
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<span style="font-size: large;">50g walnuts</span></div>
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<span style="font-size: large;">1/4 tsp olive oil</span></div>
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<span style="font-size: large;">pinch of sea salt</span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;"><u>Dressing:</u></span></div>
<div>
<span style="font-size: large;">1 ½ Tbsp extra virgin olive oil</span></div>
<div>
<span style="font-size: large;">½ Tbsp balsamic dressing</span></div>
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<span style="font-size: large;">½ tsp Dijon mustard</span></div>
<div>
<span style="font-size: large;">1/8 tsp sea salt</span></div>
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<span style="font-size: large;">freshly ground black pepper</span></div>
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<span style="font-size: large;"><br /></span></div>
<div>
<span style="font-size: large;">Preheat the oven to 180C / 350F. Using your hands toss the 1/4 tsp of olive oil and a pinch of sea salt with the walnuts until fully coated. Spread out on a baking sheet and roast for 5 minutes, giving the pan a shake halfway through. Remove and let cool.</span></div>
<div>
<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">Mix together the lettuce, parsley, orange segments and cooled walnuts. Whisk together the dressing until smooth then pour over and toss it all together. Serve immediately.</span></div>
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<a href="http://3.bp.blogspot.com/-7npurzUz19w/VS1rCPYbTzI/AAAAAAAASnM/qACPOayQhp4/s1600/carrot%2Btart%2Bcooked%2B5%2Bfinal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan Carrot and Thyme Puff Pastry Tart with Almond Feta and Caramelized Red Onions." border="0" src="http://3.bp.blogspot.com/-7npurzUz19w/VS1rCPYbTzI/AAAAAAAASnM/qACPOayQhp4/s1600/carrot%2Btart%2Bcooked%2B5%2Bfinal.jpg" title="Vegan Carrot and Thyme Puff Pastry Tart with Almond Feta and Caramelized Red Onions." /></a></div>
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<span style="font-size: large;">♥</span><br />
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<tr><td style="text-align: center;"><a href="http://www.maplespice.com/2012/04/roasted-red-pepper-and-asparagus-almond.html" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-Eq8XUCrpu08/VS92LIsS_JI/AAAAAAAASn8/9j-xumt1rgI/s1600/Asparagus%2Band%2Broasted%2Bred%2Bpepper%2Bflan%2Bwith%2Balmond%2Bfeta%2Bsliced%2Bclose%2B(1).jpg" height="133" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">Roasted Red Pepper<br />Asparagus and<br />Almond Feta Flan</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://www.maplespice.com/2011/04/spanakopita.html" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-DclSz3NEowU/VS91k6RmaNI/AAAAAAAASnw/7RaXFaWGG28/s1600/Spanakopita.jpg" height="149" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">The BEST Vegan<br />Spanakopita with<br />Almond Feta</span></td></tr>
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Debbiehttp://www.blogger.com/profile/17733503025531290452noreply@blogger.com6tag:blogger.com,1999:blog-7608706408360417857.post-51565449696987569182015-04-05T13:10:00.001+01:002015-04-06T14:42:21.304+01:00Lemon-Dill Petite Pois Falafel with a Chargrilled Asparagus and Red Onion Salad<div class="separator" style="clear: both; text-align: center;">
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<a href="http://4.bp.blogspot.com/-3xd7qioK3is/VR2LmO-I6sI/AAAAAAAASgM/belvjneGewo/s1600/lemon%2Bpea%2Bfalafel%2Bsalad%2B5%2Bresized%2BPS3%2Bwm2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Lemon-Dill Petite Pois Falafel with a Chargrilled Asparagus and Red Onion Salad. Vegan recipe." border="0" src="http://4.bp.blogspot.com/-3xd7qioK3is/VR2LmO-I6sI/AAAAAAAASgM/belvjneGewo/s1600/lemon%2Bpea%2Bfalafel%2Bsalad%2B5%2Bresized%2BPS3%2Bwm2.jpg" title="Lemon-Dill Petite Pois Falafel with a Chargrilled Asparagus and Red Onion Salad. Vegan recipe."></a></div>
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<span style="font-size: large;">Well, hello Spring! I've missed you asparagus!! This has easily become my new favourite salad: chargrilled tender asparagus, soft sweet chargrilled red onions, avocado, mixed baby leaf with a simple drizzle of olive oil and balsamic vinegar then topped with these fantastic spring fresh lemon dill petite pois falafel. Phew! This is definitely a main dish, knife and fork kind of salad....It's also what we are having for Easter dinner this very evening with a nice chilled glass of white wine :-) </span><br>
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<a href="http://4.bp.blogspot.com/-UvkVhfC2cHc/VR6dekn-b1I/AAAAAAAASjo/qsAFxF5RF0g/s1600/lemon%2Bpea%2Bfalafel%2Bwrap%2B2%2Bresized%2BPS%2Bwm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Lemon-Dill Petite Pois Falafel, Chargrilled Asparagus and Red Onion Salad Wrap. Vegan recipe." border="0" src="http://4.bp.blogspot.com/-UvkVhfC2cHc/VR6dekn-b1I/AAAAAAAASjo/qsAFxF5RF0g/s1600/lemon%2Bpea%2Bfalafel%2Bwrap%2B2%2Bresized%2BPS%2Bwm.jpg" title="Lemon-Dill Petite Pois Falafel, Chargrilled Asparagus and Red Onion Salad Wrap. Vegan recipe."></a></div>
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<span style="font-size: large;">This salad also works beautifully as a filling and satisfying wrap...</span></div>
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<a href="http://1.bp.blogspot.com/-yQDLfKPMa8Q/VR6edjWNquI/AAAAAAAASj4/DqX5Hm4aXq4/s1600/lemon%2Bpea%2Bfalafel%2Bwrap%2B5%2Bresized%2BPS%2Bwm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Lemon-Dill Petite Pois Falafel, Chargrilled Asparagus and Red Onion Salad Wrap. Vegan recipe." border="0" src="http://1.bp.blogspot.com/-yQDLfKPMa8Q/VR6edjWNquI/AAAAAAAASj4/DqX5Hm4aXq4/s1600/lemon%2Bpea%2Bfalafel%2Bwrap%2B5%2Bresized%2BPS%2Bwm.jpg" title="Lemon-Dill Petite Pois Falafel, Chargrilled Asparagus and Red Onion Salad Wrap. Vegan recipe."></a></div>
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<span style="font-size: large;">Same ingredients as the salad but instead of the balsamic dressing I've added a crazy simple "cheats" garlic cream sauce. Hint: <i>it's just vegan sour cream, garlic powder and a pinch of salt!</i> Apologies - I <i>did</i> get photos of the wrap with the sauce but they all looked positively obscene, lol! Anyway, it's just a white cream sauce, nothing you need a photo of ;-) For the wrap I also fried up smaller falafel than I do for the salad then simply wrap it up in a warmed flour tortilla. It's gorgeous!</span><br>
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<span style="font-size: large;">♥</span></div>
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<a href="http://3.bp.blogspot.com/-syMheVIGZ60/VR5DQ7ib2LI/AAAAAAAASgs/-AZCS0522rE/s1600/lemon%2Bpea%2Bfalafel%2Bsalad%2B17%2Bresized%2Band%2Bcropped%2BPS%2Bfinal%2Bwm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Lemon-Dill Petite Pois Falafel with a Chargrilled Asparagus and Red Onion Salad. Vegan recipe." border="0" src="http://3.bp.blogspot.com/-syMheVIGZ60/VR5DQ7ib2LI/AAAAAAAASgs/-AZCS0522rE/s1600/lemon%2Bpea%2Bfalafel%2Bsalad%2B17%2Bresized%2Band%2Bcropped%2BPS%2Bfinal%2Bwm.jpg" title="Lemon-Dill Petite Pois Falafel with a Chargrilled Asparagus and Red Onion Salad. Vegan recipe."></a></div>
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<span style="font-size: large;">The falafel themselves are wonderful, recipe is adapted from Cassie Best's recipe for <a href="http://www.bbcgoodfood.com/recipes/cassies-pea-falafels-minty-couscous-salad">Pea Falafel</a> on BBC Good Food. Mine took a few attempts to get right, I was mostly having problems with texture. They were initially much too soft inside, almost like deep fried balls of houmous (actually, that doesn't sound too bad!) Not what I was after though of course. In the end I reduced the liquid by omitting the lemon juice, upped the dry ingredients by adding my vegan parmesan - which also adds wonderful flavour and making sure I only briefly pulsed the mixture. Over mix and you'll end up with houmous. </span></div>
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<a href="http://2.bp.blogspot.com/-nC3eUO_E_qI/VR6cLuKopOI/AAAAAAAASjc/Xltz2F_KYmM/s1600/lemon%2Bpea%2Bfalafel%2Bsalad%2B18%2Bfinal%2BPS%2Bwm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Lemon-Dill Petite Pois Falafel with a Chargrilled Asparagus and Red Onion Salad. Vegan recipe." border="0" src="http://2.bp.blogspot.com/-nC3eUO_E_qI/VR6cLuKopOI/AAAAAAAASjc/Xltz2F_KYmM/s1600/lemon%2Bpea%2Bfalafel%2Bsalad%2B18%2Bfinal%2BPS%2Bwm.jpg" title="Lemon-Dill Petite Pois Falafel with a Chargrilled Asparagus and Red Onion Salad. Vegan recipe."></a></div>
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<span style="font-size: large;">The other aspect that made a big difference was the brand of chick peas I used. Apologies as this will only apply to those of you in Ireland or the UK but I used Tesco's own label tinned chickpeas here which are smaller and much more firm than most tinned chickpeas making them perfect in falafel. After all, traditional falafel is made by using dried chickpeas that have just been soaked then they are cooked from deep frying. I've always found that much too risky to attempt at home so these firm little cooked chickpeas are a god send! You can still use the larger, softer type chickpeas more common in tins, but do be careful not to overprocess....</span><br>
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<span style="font-size: large;">~ Recipe Notes ~</span></div>
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<span style="font-size: large;">• As you can tell from the length of this post, the recipe is rather involved. I recommend making the falafel batter the day before so it is ready to fry.</span></div>
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<span style="font-size: large;">• I've used smoked sea salt throughout the recipe here as I feel it really adds to the chargrilled flavour of the asparagus and red onion but obviously you can use regular sea salt if that's all you have.</span></div>
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<span style="font-size: large;">• I've had the salad both with the onions and asparagus warm and with them room temperature. Both are good but I definitely give the edge to having them warm. It's easier in that case to make them first and just give them a quick re-heat in a frying pan before assembling the salad.</span></div>
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<span style="font-size: large;">• I didn't do it here in these photos but my <a href="http://www.maplespice.com/2015/03/tamari-roasted-nuts-seeds.html">Tamari Roasted Pumpkin and Sunflower Seeds</a> are an awesome addition to this salad! </span></div>
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<span style="font-size: large;">• .....and yes, if you don't fancy making the falafel, this salad is just as good without it :-) </span></div>
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<a href="http://www.maplespice.com/2015/04/lemon-dill-petite-pois-falafel-with.html#more">CLICK HERE FOR THE REST OF THE RECIPE! :-)</a>Debbiehttp://www.blogger.com/profile/17733503025531290452noreply@blogger.com0tag:blogger.com,1999:blog-7608706408360417857.post-49806021460915896712015-03-30T12:49:00.000+01:002015-06-02T12:34:33.064+01:00Tamari Roasted Nuts & Seeds<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Ahl2N7gUt2E/VRQsOhopjfI/AAAAAAAASeE/26_bPvGdG7k/s1600/tamari%2Bseeds%2B1-2%2Bresized%2BPS%2Btitled%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Tamari Roasted Pumpkin & Sunflower Seeds" border="0" src="http://2.bp.blogspot.com/-Ahl2N7gUt2E/VRQsOhopjfI/AAAAAAAASeE/26_bPvGdG7k/s1600/tamari%2Bseeds%2B1-2%2Bresized%2BPS%2Btitled%2B2.jpg" title="Tamari Roasted Pumpkin & Sunflower Seeds" /></a></div>
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<span style="font-size: large;">I've been making variations of these for quite awhile now, sometimes just seeds, sometimes with just nuts and the recipe is easily adaptable - you can add further herbs and spices to suit your tastes or mood. When I fancy them a bit spicier I'll add some sriracha to the tamari, and wasabi is a nice addition too; most often however, I just use tamari. What I love about this recipe is it is so quick - tasty, crisp and healthy snacks in less than 20 minutes - <i>and</i> with no added oil! </span><br />
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<a href="http://3.bp.blogspot.com/-hP0MOcUf6I4/VRkYpo2i8iI/AAAAAAAASew/yrl642vo-Rw/s1600/tamari%2Bnuts%2B7%2Bresized%2BPS%2Btitled%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Tamari Roasted Almonds & Cashews" border="0" src="http://3.bp.blogspot.com/-hP0MOcUf6I4/VRkYpo2i8iI/AAAAAAAASew/yrl642vo-Rw/s1600/tamari%2Bnuts%2B7%2Bresized%2BPS%2Btitled%2B2.jpg" title="Tamari Roasted Almonds & Cashews" /></a></div>
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<span style="font-size: large;">They are easily one of my favourite snacks, perfect with a cold beer or chilled glass of white wine and the seeds are <i>awesome</i> sprinkled on a salad! Actually, the seeds here remind me almost exactly of Munchy Seeds which I used to be quite addicted to back in the UK; I never see them here in Ireland but that doesn't matter now as I can make my own! I usually just stick with my favourite seeds here - pumpkin and sunflower if I am making them as a snack but if I am going to sprinkle them on a salad I'll usually add some sesame seeds as well. </span><br />
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<span style="font-size: large;">The nuts are just great as a snack, a perfect salty beer accompaniment ;-) We all know that toasted nuts are great in a stir fry and I highly recommend adding these instead for even more flavour. I made a broccoli and rice stir fry the other day and added a handful of tamari roasted cashews to it. Amazing!</span><br />
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<a href="http://2.bp.blogspot.com/-d24ctJ-MvfM/VW2F-JkhXRI/AAAAAAAASt8/MxSI7HtcThk/s1600/tamari%2Broasted%2Bmacadamia%2Bnuts%2B5%2Btitled.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Tamari Roasted Macadamia Nuts - vegan and gluten-free recipe with no added oil." border="0" src="http://2.bp.blogspot.com/-d24ctJ-MvfM/VW2F-JkhXRI/AAAAAAAASt8/MxSI7HtcThk/s1600/tamari%2Broasted%2Bmacadamia%2Bnuts%2B5%2Btitled.jpg" title="Tamari Roasted Macadamia Nuts - vegan and gluten-free recipe with no added oil." /></a></div>
<span style="font-size: large;">June update! I am now equally addicted to tamari roasted macadamia nuts - they are amazing!</span><br />
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<span style="font-size: large;">~ Recipe Notes ~</span></div>
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<span style="font-size: large;">• Only use shelled, unsalted and unroasted seeds and nuts here. For the almonds I used ones with the skins on.</span></div>
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<span style="font-size: large;">• Oven times will vary so do keep an eye on yours as they roast. Everyone's oven is different and what works for mine might be too little of time of too much for yours. Just dry roast first until they start to lightly brown then roast with the tamari until they are dry. Especially keep an eye on the seeds as they can burn in the blink of an eye!</span></div>
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<span style="font-size: large;">• Both keep quite well in an air tight container, if the nuts get a little sticky just give the container a shake and they are fine :-)</span></div>
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<span style="font-size: large;">• As mentioned above, for a spicy version add some srirachi to the tamari. How much is honestly up to you, I'm pretty light weight when it comes to sriracha and add 1/4 tsp - 1/2 tsp depending on my mood but if you're addicted to the stuff, you'll know how much you can take!</span></div>
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<span style="font-size: large;">• Experiment with the recipe! All sorts of herbs and spices can be added here, have fun :-)</span></div>
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<a href="http://2.bp.blogspot.com/-NcLsAYPJhDk/VRQwWpRbLLI/AAAAAAAASeQ/pGEF4hbsL4A/s1600/tamari%2Bseeds%2B3%2Bresized%2BPS%2Bwm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Tamari Roasted Pumpkin & Sunflower Seeds" border="0" src="http://2.bp.blogspot.com/-NcLsAYPJhDk/VRQwWpRbLLI/AAAAAAAASeQ/pGEF4hbsL4A/s1600/tamari%2Bseeds%2B3%2Bresized%2BPS%2Bwm.jpg" title="Tamari Roasted Pumpkin & Sunflower Seeds" /></a></div>
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<span style="font-size: x-large;"><u>Tamari Roasted Pumpkin and Sunflower Seeds:</u></span></div>
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<span style="font-size: large;">50g pumpkin seeds (1/3 cup)</span></div>
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<span style="font-size: large;">50g sunflower seeds (1/3 cup)</span></div>
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<span style="font-size: large;">1 Tbsp tamari (or soy sauce)</span></div>
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<span style="font-size: large;">•optional - 2 Tbsp sesame seeds </span></div>
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<span style="font-size: large;">Preheat the oven to 180C / 350F. Mix the pumpkin and sunflower seeds together (don't add the sesame seeds yet if using) then spread out on a rimmed baking sheet. Roast for 7 minutes, shaking the pan once or twice to ensure even roasting. The pumpkin seeds should be starting to pop and the sunflower seeds should just be starting to get lightly golden brown.</span></div>
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<span style="font-size: large;">Remove from the oven and tip all the seeds into a bowl, add the sesame seeds now if using. Add the tamari which should sizzle and toss with a couple of spoons until well coated. Return the seeds to the baking sheet and spread them out as best you can. Pop it back in the oven for 2 minutes, remove and give them a stir then return to the oven for another 2 minutes. You'll know they are done as they will be dry and golden brown and able to move freely when you shake the pan.</span></div>
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<span style="font-size: large;">Line a wire cooling rack with some baking paper and tip the seeds onto it to cool and crisp up.</span></div>
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<a href="http://2.bp.blogspot.com/-ZkgDYpPLKoE/VRQwh15eZkI/AAAAAAAASeY/VgRp0zyKERc/s1600/tamari%2Bseeds%2B4%2Bresized%2Band%2Bcropped%2BPS%2Bwm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Tamari Roasted Pumpkin & Sunflower Seeds" border="0" src="http://2.bp.blogspot.com/-ZkgDYpPLKoE/VRQwh15eZkI/AAAAAAAASeY/VgRp0zyKERc/s1600/tamari%2Bseeds%2B4%2Bresized%2Band%2Bcropped%2BPS%2Bwm.jpg" title="Tamari Roasted Pumpkin & Sunflower Seeds" /></a></div>
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<a href="http://4.bp.blogspot.com/-BrzqmFj1pOc/VRkZFKmUbSI/AAAAAAAASe4/SiJSEoaqs98/s1600/tamari%2Bnuts%2B3%2Bresized%2BPS%2Bwm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Tamari Roasted Almonds & Cashews" border="0" src="http://4.bp.blogspot.com/-BrzqmFj1pOc/VRkZFKmUbSI/AAAAAAAASe4/SiJSEoaqs98/s1600/tamari%2Bnuts%2B3%2Bresized%2BPS%2Bwm.jpg" title="Tamari Roasted Almonds & Cashews" /></a></div>
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<span style="font-size: x-large;"><u>Tamari Roasted Almonds and Cashews:</u></span><br />
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<span style="font-size: large;">75g almonds (½ cup)</span></div>
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<span style="font-size: large;">Preheat the oven to 190C / 375F. Spread the nuts out on a rimmed baking sheet and roast for about 7 minutes, shaking the pan once for even roasting. They should just start to be turning lightly golden brown. Remove and tip them into a bowl and add the tamari, it should sizzle for a bit then take a couple of spoons and mix the nuts well with the tamari until they are well coated. Transfer them back to the baking sheet and spread them out. Pop them back in the oven and roast for a further 2 minutes. Remove and give them a stir then return to the oven for a further 2-3 minutes. You want them dry looking, they shouldn't look wet any more and you should be able to shake the pan and they move around. Transfer to a wire rack lined with baking paper to cool and crisp up. Note - they will be soft at this stage but do crisp up upon cooling.</span></div>
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<a href="http://1.bp.blogspot.com/-rYqOhEc2Uz0/VRkbtGLFz5I/AAAAAAAASfE/tG3IZhVM4Ys/s1600/tamari%2Bnuts%2B6%2Bresized%2BPS%2Bwm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Tamari Roasted Almonds & Cashews" border="0" src="http://1.bp.blogspot.com/-rYqOhEc2Uz0/VRkbtGLFz5I/AAAAAAAASfE/tG3IZhVM4Ys/s1600/tamari%2Bnuts%2B6%2Bresized%2BPS%2Bwm.jpg" title="Tamari Roasted Almonds & Cashews" /></a></div>
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<a href="http://2.bp.blogspot.com/-jiThr0GIPn0/VW2GhUBkAOI/AAAAAAAASuE/TgUbOF9KaWE/s1600/tamari%2Broasted%2Bmacadamia%2Bnuts%2B1%2Bfinal2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Tamari Roasted Macadamia Nuts - vegan and gluten-free recipe with no added oil." border="0" src="http://2.bp.blogspot.com/-jiThr0GIPn0/VW2GhUBkAOI/AAAAAAAASuE/TgUbOF9KaWE/s1600/tamari%2Broasted%2Bmacadamia%2Bnuts%2B1%2Bfinal2.jpg" title="Tamari Roasted Macadamia Nuts - vegan and gluten-free recipe with no added oil." /></a></div>
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<span style="font-size: x-large;"><u>Tamari Roasted Macadamia Nuts:</u></span></div>
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<span style="font-size: x-large;"><u><br /></u></span>
<span style="font-size: large;">125g macadamia nuts (that's between ¾ cup and 1 cup)</span><br />
<span style="font-size: large;">2 tsp tamari</span><br />
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<span style="font-size: large;">Preheat the oven to 190C / 375F. Spread the nuts out on a rimmed baking sheet and roast for 6 minutes shaking the pan a couple of times. Tip the nuts into a bowl and add the tamari, mix with a couple of spoons until the nuts are well coated. Tip them back onto the baking sheet and spread them out. Pop them back in the oven for 3 minutes then remove and stir them about. Roast for a further 3 minutes or until they are dry and deeply golden. They should move about when you shake the pan. Transfer to a wire rack lined with baking paper to cool and crisp up. Store in an airtight container.</span><br />
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<a href="http://1.bp.blogspot.com/-nCWFVEPqRWg/VW2HkBLBSdI/AAAAAAAASuQ/IVPytxmXA2g/s1600/tamari%2Broasted%2Bmacadamia%2Bnuts%2B3%2Bfinal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Tamari Roasted Macadamia Nuts - vegan and gluten-free recipe with no added oil." border="0" src="http://1.bp.blogspot.com/-nCWFVEPqRWg/VW2HkBLBSdI/AAAAAAAASuQ/IVPytxmXA2g/s1600/tamari%2Broasted%2Bmacadamia%2Bnuts%2B3%2Bfinal.jpg" title="Tamari Roasted Macadamia Nuts - vegan and gluten-free recipe with no added oil." /></a></div>
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<span style="font-size: large;">♥</span></div>
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<span style="font-size: x-large;"><u>Nutritional Information:</u></span><span style="font-size: large;"> all per 100g</span></div>
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<span style="font-size: large;"><i>Tamari Roasted Pumpkin and Sunflower Seeds:</i></span></div>
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<span style="font-size: large;">Calories: 533</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Protein: 24.8g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Fat: 43.1g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Sat Fat: 7.2g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Fibre: 8.7g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Carbs: 17.9g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Sugar: 0.3g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Sodium: 839.4mg</span></div>
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<span style="font-size: large;"><i>Tamari Roasted Almonds and Cashews:</i></span></div>
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<span style="font-size: large;">Calories: 579</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Protein: 20.2g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Fat: 48.6g</span></div>
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<span style="font-size: large;">Sat Fat: 6.1g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Fibre: 7.7g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Carbs: 27.2</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Sugar: 5.9g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Sodium: 1185mg</span><br />
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<span style="font-size: large;"><i>Tamari Roasted Macadamia Nuts</i>:</span><br />
<span style="font-size: large;">Calories: 724</span><br />
<span style="font-size: large;">Protein: 8.9g</span><br />
<span style="font-size: large;">Fat: 75.8g</span><br />
<span style="font-size: large;">Sat Fat: 12.1g</span><br />
<span style="font-size: large;">Fibre: 8.7g</span><br />
<span style="font-size: large;">Carbs: 14.4g</span><br />
<span style="font-size: large;">Sugar: 4.7g</span><br />
<span style="font-size: large;">Sodium: 537mg</span><br />
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<u style="font-size: xx-large;">Other Great Beer Snacks!</u></div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.maplespice.com/2011/11/chilli-and-rosemary-socca.html" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://2.bp.blogspot.com/-C9wMn6WE-7A/VRkhIYeYEqI/AAAAAAAASfU/y4M74yKf9Fo/s1600/Chilli%2Band%2BRosemary%2BSocca%2B-%2Bclose%2B-%2Bsmall.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">Chilli and Rosemary<br />Socca</span></td></tr>
</tbody></table>
<div style="text-align: left;">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.maplespice.com/2010/03/warm-spinach-and-artichoke-dip-with.html" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://3.bp.blogspot.com/-bzBVGCgqd5Y/VRkhrJyd-AI/AAAAAAAASfc/tsNPxN20zi4/s1600/Hot%2BSpinach%2Band%2BArtichoke%2BDip%2Bwith%2BBlue%2BCorn%2BChips2%2B(1).jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">Warm Spinach and Artichoke<br />Dip with Blue Corn Chips</span></td></tr>
</tbody></table>
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</div>
Debbiehttp://www.blogger.com/profile/17733503025531290452noreply@blogger.com2tag:blogger.com,1999:blog-7608706408360417857.post-30500295842861346782015-03-12T14:46:00.000+00:002015-03-12T14:46:28.033+00:00Dark Chocolate Orange Tart <div class="separator" style="clear: both; text-align: center;">
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<a href="http://1.bp.blogspot.com/-hrZbPaeDxIg/VQBDMh9SULI/AAAAAAAASdU/842AYD6pq8E/s1600/Chocolate%2BOrange%2BTart%2Bslice%2B4-2%2Brotated%2Bresized%2Btitled%2Bfinal%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan Dark Chocolate Orange Tart" border="0" src="http://1.bp.blogspot.com/-hrZbPaeDxIg/VQBDMh9SULI/AAAAAAAASdU/842AYD6pq8E/s1600/Chocolate%2BOrange%2BTart%2Bslice%2B4-2%2Brotated%2Bresized%2Btitled%2Bfinal%2B2.jpg" title="Vegan Dark Chocolate Orange Tart" /></a></div>
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<span style="font-size: large;">Guys, this was absolutely gorgeous!! A "buttery" shortbread cookie crust lined with chocolate, filled with a punchy orange almond filling and drizzled with a beautiful dark chocolate ganache. Phew! This would make an <i>ideal</i> treat for Mother's Day coming up this Sunday here in Ireland and the UK. In fact my own mother-in-law loved this so much she booked one for an upcoming do she is hosting (<i>and no one there will be vegan!</i>) </span></div>
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<a href="http://4.bp.blogspot.com/-Zqn1cZO-4K0/VP1rIyj10PI/AAAAAAAASaA/7RgLj5nSzfE/s1600/Chocolate%2BOrange%2BTart%2B8%2Bresized%2B2%2Bfinal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan Dark Chocolate Orange Tart" border="0" src="http://4.bp.blogspot.com/-Zqn1cZO-4K0/VP1rIyj10PI/AAAAAAAASaA/7RgLj5nSzfE/s1600/Chocolate%2BOrange%2BTart%2B8%2Bresized%2B2%2Bfinal.jpg" title="Vegan Dark Chocolate Orange Tart" /></a></div>
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<span style="font-size: large;">I was inspired by several recipes here, initially I have based this on BBC Good Food's <a href="http://www.bbcgoodfood.com/recipes/8783/orange-chocolate-tart">Orange Chocolate Tart</a> - I loved the idea of lining the pastry base with a brushing of melted chocolate and letting it set. A great idea to stop your filling making the base soggy AND adding some wonderful flavour to boot!</span></div>
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<span style="font-size: large;">Their filling was filled with eggs and cream and all that so instead I based the filling on my own recipe, the Summer Berry Almond Cheesecake Tart - which in turn is actually based on the Almond Feta recipe!! See how versatile that thing is?? Thankfully, it turned out perfect, just the right amount of filling for the pan, great texture and spot on orange flavour. It's the easiest filling in the world to make as well, simply throw it all in a blender and blitz, pour it in the prepared case and bake. Simple.</span></div>
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<a href="http://2.bp.blogspot.com/-6q6VVpNryQQ/VP1szSDIzxI/AAAAAAAASaQ/Mbn9F3s_87w/s1600/Chocolate%2BOrange%2BTart%2Bslice%2B16-2%2Bfinal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan Dark Chocolate Orange Tart" border="0" src="http://2.bp.blogspot.com/-6q6VVpNryQQ/VP1szSDIzxI/AAAAAAAASaQ/Mbn9F3s_87w/s1600/Chocolate%2BOrange%2BTart%2Bslice%2B16-2%2Bfinal.jpg" title="Vegan Dark Chocolate Orange Tart" /></a></div>
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<span style="font-size: large;">The Good Food recipe base was a type of pastry and I debated for awhile what I was going to do but opted in the end to make a shortbread cookie base. I veganized the </span><a href="http://www.joyofbaking.com/ShortbreadCrustRecipe.html"><span style="font-size: large;">Joy of Baking's recipe</span></a><span style="font-size: large;"> for this and it turned out wonderfully! Light and a little flaky but holds together perfectly and a great buttery flavour which goes perfect with the filling and chocolate. Much better than using pastry. I also used her tip for freezing the base before baking which cuts out the awkward step of blind baking - brilliant.</span></div>
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<a href="http://1.bp.blogspot.com/-G99jHpkOkoc/VP1tePr3toI/AAAAAAAASaY/bZopvGVP5wM/s1600/Chocolate%2BOrange%2BTart%2Bslice%2B7%2B(2)%2Bfinal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan Dark Chocolate Orange Tart" border="0" src="http://1.bp.blogspot.com/-G99jHpkOkoc/VP1tePr3toI/AAAAAAAASaY/bZopvGVP5wM/s1600/Chocolate%2BOrange%2BTart%2Bslice%2B7%2B(2)%2Bfinal.jpg" title="Vegan Dark Chocolate Orange Tart" /></a></div>
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<span style="font-size: large;">Lastly, I wanted to drizzle the top of this tart with dark chocolate, something the recipe I based this on didn't do. I was going to just melt chocolate and drizzle it on but then you do end up with hard chocolate on top which shatters upon slicing which I wanted to avoid. So I went with a ganache style chocolate sauce instead. For this I also used a recipe on BBC Good Food from another <a href="http://www.bbcgoodfood.com/recipes/orange-chocolate-drizzle-tart">Chocolate Orange Tart</a> recipe they have. It's simply 70% dark chocolate, cream (I used soy) and golden syrup. This was amazing!! Great flavour and perfect consistency. It makes extra as well so it's nice to serve the tart with more of the sauce on the side if people would like more. It is rich however and really you don't need much of it.</span></div>
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<span style="font-size: large;">Altogether this is a wonderful dessert, perfect for guests vegan and non-vegan alike (which I can confirm!). Hope you like it as much as we all did....♥</span></div>
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<a href="http://4.bp.blogspot.com/-z9Hj3hy3xRM/VP1rhA_qpfI/AAAAAAAASaI/TFakoU-T1Lc/s1600/Chocolate%2BOrange%2BTart%2Bslice%2B2%2B(2)%2Bfinal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan Dark Chocolate Orange Tart" border="0" src="http://4.bp.blogspot.com/-z9Hj3hy3xRM/VP1rhA_qpfI/AAAAAAAASaI/TFakoU-T1Lc/s1600/Chocolate%2BOrange%2BTart%2Bslice%2B2%2B(2)%2Bfinal.jpg" title="Vegan Dark Chocolate Orange Tart" /></a></div>
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<span style="font-size: x-large;"><u>Dark Chocolate Orange Tart</u></span><br />
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<i>Yields one 8 - 9 inch (20 - 23 cm) Tart (or about 12 slices depending on how big a slice you like!)</i><br />
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<span style="font-size: large;"><u>Shortcrust Base</u>:</span><br />
<span style="font-size: large;">1 cup (130 grams) flour</span><br />
<span style="font-size: large;">1/3 cup (35 grams) icing sugar</span><br />
<span style="font-size: large;">1/8 teaspoon salt</span><br />
<span style="font-size: large;">1/2 cup (113 grams) vegan butter</span><br />
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<span style="font-size: large;"><u>For the Filling:</u></span><br />
<span style="font-size: large;">2¼ cups / 225g ground almonds (almond meal)</span><br />
<span style="font-size: large;">75g vegan butter, melted (1/4 cup + 2 Tbsp)</span><br />
<span style="font-size: large;">1/8 tsp salt</span><br />
<span style="font-size: large;">½ tsp orange extract</span><br />
<span style="font-size: large;">Zest of 1 navel orange – ½ Tbsp</span><br />
<span style="font-size: large;">200ml strained freshly squeezed orange juice</span><br />
<span style="font-size: large;">3/4 cup/150g golden caster sugar</span><br />
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<span style="font-size: large;">100g dark chocolate, chopped (I used 51% cocoa solids here)</span><br />
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<span style="font-size: large;"><u>For the Dark Chocolate Ganache Drizzle</u>:</span><br />
<span style="font-size: large;">85g dark chocolate (70% cocoa solids)<br />100ml soy cream<br />2 Tbsp golden syrup</span><br />
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<span style="font-size: large;"><br />First, you will need to freeze the vegan butter into little blobs. This will help make it firmer, more like real butter and help the texture. Measure out the butter then drop teaspoonfuls onto a sheet of baking or parchment paper on top of a chopping board or plate. Place this in the freezer for about an hour. They don't have to be completely frozen, just firmer and nice and chilled.</span><span style="font-size: large;"><br /></span>
<span style="font-size: large;">Tip the butter into a food processor with all the other ingredients and process until it looks crumbly and is just starting to come together.</span><br />
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<span style="font-size: large;">Lightly spray a non-stick 8 - 9 inch (20 - 23 cm) tart pan with a removable bottom. Tip the crumbly dough into the tart pan and using a piece of cling film around your hand press the dough into the pan and up the sides. This is fiddly and will take awhile, be patient! My pan is the larger 9" and there were times I thought this wasn't going to be enough dough but it is, the amount was perfect in the end. Just keep going and try and make it as even as possible.</span><br />
<span style="font-size: large;">Prick the base of the tart with a fork, this will stop it bubbling when you bake it. </span><br />
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<a href="http://1.bp.blogspot.com/-ULaae87gZ6Y/VP1vVmHgzmI/AAAAAAAASak/ixfgjCgS8v8/s1600/Chocolate%2BOrange%2BTart%2Bcase%2Bresized.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-ULaae87gZ6Y/VP1vVmHgzmI/AAAAAAAASak/ixfgjCgS8v8/s1600/Chocolate%2BOrange%2BTart%2Bcase%2Bresized.jpg" /></a></div>
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<span style="font-size: large;">Cover the tart with cling film and freeze for 15 minutes. As Stephanie says in Joy of Baking this will help stop the crust from shrinking when you bake it and cuts out having to blind bake the crust (and it works!)</span><br />
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<span style="font-size: large;">Preheat the oven to 200C / 400F. Place the tart on a baking sheet and place in the middle of the oven. Bake for 15 minutes or until it is just lightly golden. Transfer to a wire rack to cool.</span><br />
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<a href="http://2.bp.blogspot.com/-XRWkBkswETY/VP1vvI49ZmI/AAAAAAAASas/wkAVn8UAtAk/s1600/Chocolate%2BOrange%2BTart%2Bcase%2Bbaked%2Bresized.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-XRWkBkswETY/VP1vvI49ZmI/AAAAAAAASas/wkAVn8UAtAk/s1600/Chocolate%2BOrange%2BTart%2Bcase%2Bbaked%2Bresized.jpg" /></a></div>
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<span style="font-size: large;">Once the base is fully cool melt the chocolate, either in the microwave or in a bowl set over a pot of simmering water and brush the chocolate liberally all over the base of the tart. You won't need all the chocolate.</span></div>
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<a href="http://4.bp.blogspot.com/-u16-GUrma68/VP1wGb12JtI/AAAAAAAASa0/1uHdW-PZsws/s1600/Chocolate%2BOrange%2BTart%2Bchocolate%2Bbrush%2Bfinal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-u16-GUrma68/VP1wGb12JtI/AAAAAAAASa0/1uHdW-PZsws/s1600/Chocolate%2BOrange%2BTart%2Bchocolate%2Bbrush%2Bfinal.jpg" /></a></div>
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<span style="font-size: large;">Transfer to the fridge to let the chocolate set. Note: the recipe I have based this on then brushed on a second layer of chocolate but I found this hard to do. When you try and brush the second layer onto the cold first layer it just seized up making it difficult to spread. In the end I decided one layer was enough anyway, just make sure you do brush a good amount on the first time.</span><br />
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<span style="font-size: large;">When the chocolate is set, preheat the oven to 180C / 350F and make the filling. As mentioned you simply place everything into a blender and process until smooth and creamy. As usual my <a href="http://www.froothie.co.uk/index.php?dispatch=aff_banners.view&bid=67&sl=EN&aff_id=1555">Froothie Optimum 9400 high performance blender</a> did an incredible job here, super creamy in no time! (Not like my last blender where I had to keep shaking it back and forth like a maniac and stopping every 2 seconds to scrape down - so frustrating!)</span><br />
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<span style="font-size: large;">Take the chocolate lined tart from the fridge and pour the filling in, make sure you scoop out all you can and then level off the top.</span><br />
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<a href="http://2.bp.blogspot.com/--vg73D-FrMs/VP1xWbLDVBI/AAAAAAAASbA/pNbLV70ucE8/s1600/Chocolate%2BOrange%2BTart%2Bfilling%2Bfinal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/--vg73D-FrMs/VP1xWbLDVBI/AAAAAAAASbA/pNbLV70ucE8/s1600/Chocolate%2BOrange%2BTart%2Bfilling%2Bfinal.jpg" /></a></div>
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<span style="font-size: large;">Pop it in the preheated oven and bake for about 30 minutes. This will vary depending on your oven but it should be firm to the touch and lightly golden brown with no wobble.</span><br />
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<a href="http://1.bp.blogspot.com/-5tSgyPc-7WQ/VP1xon-fSpI/AAAAAAAASbI/2cPjFy87pDA/s1600/Chocolate%2BOrange%2BTart%2Bbaked%2Bresized.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-5tSgyPc-7WQ/VP1xon-fSpI/AAAAAAAASbI/2cPjFy87pDA/s1600/Chocolate%2BOrange%2BTart%2Bbaked%2Bresized.jpg" /></a></div>
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<span style="font-size: large;">Leave this on a wire rack to fully cool then cover and place in the fridge.</span><br />
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<span style="font-size: large;">To make the chocolate ganache drizzle, place the chopped chocolate, soy cream and golden syrup in a bowl set over a pan of simmering water. Stir constantly until the chocolate just melts and it is thick and glossy. Remove the bowl from the pan and let it cool slightly. It's ok if it's still a little warm but you don't want it hot.</span><br />
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<span style="font-size: large;">I found the mixture a little thick to drizzle with a spoon or fork so I placed some of the ganache into a ziplock bag, snipped off a little corner and piped the drizzle on back and forth. Now remove the side of the tart pan and place the tart on a cake stand....</span><br />
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<a href="http://3.bp.blogspot.com/-gZ98EYmLfR0/VP1zVsidb0I/AAAAAAAASbY/ur45smYgslM/s1600/Chocolate%2BOrange%2BTart%2B10-2%2Bfinal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan Dark Chocolate Orange Tart" border="0" src="http://3.bp.blogspot.com/-gZ98EYmLfR0/VP1zVsidb0I/AAAAAAAASbY/ur45smYgslM/s1600/Chocolate%2BOrange%2BTart%2B10-2%2Bfinal.jpg" title="Vegan Dark Chocolate Orange Tart" /></a></div>
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<span style="font-size: large;">....then slice and serve!</span></div>
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<a href="http://4.bp.blogspot.com/-sImjmAGe7Pc/VP10B00jYFI/AAAAAAAASbg/52lyZtOPtOE/s1600/Chocolate%2BOrange%2BTart%2Bslice%2B7%2B(2)%2Bfinal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan Dark Chocolate Orange Tart" border="0" src="http://4.bp.blogspot.com/-sImjmAGe7Pc/VP10B00jYFI/AAAAAAAASbg/52lyZtOPtOE/s1600/Chocolate%2BOrange%2BTart%2Bslice%2B7%2B(2)%2Bfinal.jpg" title="Vegan Dark Chocolate Orange Tart" /></a></div>
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<span style="font-size: large;">It's nice to add a little bit of extra ganache onto the plate and you can leave the leftover ganache in a bowl on the table for guests to add more if they wish. The ganache keeps in the fridge but will thicken up. Just microwave it in 10 second spurts until it is the right consistency again.</span><br />
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<span style="font-size: large;">Note: tart is best stored in the fridge.</span><br />
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<a href="http://2.bp.blogspot.com/-gLeau1EZR8A/VQGlq4cLxZI/AAAAAAAASds/h4V-GdQPQZA/s1600/Chocolate%2BOrange%2BTart%2Bslice%2B9-2%2Bresized%2B(2)%2Btitled.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan Dark Chocolate Orange Tart" border="0" src="http://2.bp.blogspot.com/-gLeau1EZR8A/VQGlq4cLxZI/AAAAAAAASds/h4V-GdQPQZA/s1600/Chocolate%2BOrange%2BTart%2Bslice%2B9-2%2Bresized%2B(2)%2Btitled.jpg" title="Vegan Dark Chocolate Orange Tart" /></a></div>
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<u>Disclaimer</u>: this post contains affiliated links to Froothie UK, I receive a little commission for any blender purchased through my blog which in turn helps fund my website. Thanks!<br />
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<span style="font-size: large;">♥</span></div>
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<span style="font-size: x-large;"><u>Nutritional Information:</u></span><span style="font-size: large;"> based on 1/12th of the tart (excluding any extra ganache you may use!) ;-)</span></div>
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<span style="font-size: large;">Calories: 368</span><br />
<span style="font-size: large;">Protein: 6.9g</span><br />
<span style="font-size: large;">Fat: 21g</span><br />
<span style="font-size: large;">Sat Fat: 4.2g</span><br />
<span style="font-size: large;">Fibre: 2.9g</span><br />
<span style="font-size: large;">Carbs: 33g</span><br />
<span style="font-size: large;">Sugar: 19g</span><br />
<span style="font-size: large;">Sodium: 73mg</span><br />
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Debbiehttp://www.blogger.com/profile/17733503025531290452noreply@blogger.com13tag:blogger.com,1999:blog-7608706408360417857.post-31389382164060067162015-03-06T14:58:00.000+00:002015-03-06T15:08:21.276+00:00Miso-Ginger Glazed Roasted Carrot and Toasted Sesame Sushi<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-UF6KJMB2TQc/VPirM04OhGI/AAAAAAAASVU/N08mMgZDbrs/s1600/miso%2Bcarrot%2Bsushi%2B12%2Btitled%2B6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Miso-Ginger Glazed Roasted Carrot and Toasted Sesame Sushi - vegan and gluten-free recipe" border="0" src="http://3.bp.blogspot.com/-UF6KJMB2TQc/VPirM04OhGI/AAAAAAAASVU/N08mMgZDbrs/s1600/miso%2Bcarrot%2Bsushi%2B12%2Btitled%2B6.jpg" title="Miso-Ginger Glazed Roasted Carrot and Toasted Sesame Sushi - vegan and gluten-free recipe" /></a></div>
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<span style="font-size: large;">I really love sushi, it's one of those foods I don't eat often but find I just get a massive craving for at times. Like intense craving, worse than chocolate! Usually I just make my standard sushi - the <a href="http://www.maplespice.com/2012/09/avocado-lime-and-carrot-maki-rolls.html">Avocado, Carrot and Lime Maki Rolls</a> - as I love them and when that craving hits I certainly do not want to risk experimenting with a new recipe! But then I saw this Rick Stein recipe on BBC Good Food for <a href="http://www.bbcgoodfood.com/recipes/grilled-miso-salmon-rice-noodles">Grilled Miso Salmon</a> and was very intrigued by the glaze he put on the salmon. Brown rice miso, soy sauce, balsamic vinegar and smoked paprika - I never would have thought of putting balsamic vinegar and paprika in a Japanese inspired dish and had to try this right away. Initially I was going to just swap the salmon with tofu - the obvious vegan substitution, but it eventual ended up as this....Miso-ginger glazed roasted carrot and toasted sesame sushi. Ah, the complexities of recipe development!</span></div>
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<a href="http://3.bp.blogspot.com/-MHLuZqCJfRM/VPlp8wdop8I/AAAAAAAASVo/WpXWeMeR-FQ/s1600/miso%2Bcarrot%2Bsushi%2B15%2Bfinal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Miso-Ginger Glazed Roasted Carrot and Toasted Sesame Sushi - vegan and gluten-free recipe" border="0" src="http://3.bp.blogspot.com/-MHLuZqCJfRM/VPlp8wdop8I/AAAAAAAASVo/WpXWeMeR-FQ/s1600/miso%2Bcarrot%2Bsushi%2B15%2Bfinal.jpg" title="Miso-Ginger Glazed Roasted Carrot and Toasted Sesame Sushi - vegan and gluten-free recipe" /></a></div>
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<span style="font-size: large;">It turned out incredible! I really love these, that glaze is amazing, the balsamic and smoked paprika just work so well (and for the record it <i>would</i> make an awesome glaze for grilled tofu!) I made a couple little changes however. I added some ginger as it goes great with carrot and sushi and a teaspoon of Sweet Freedom syrup (vegan honey) but you can use agave or any other type of sweetener, I felt it helped balance the tartness of the vinegar. The carrot is roasted so they are nice and tender and then I added some toasted sesame seeds because they're awesome. Since the filling here has so much flavour you almost don't even need a dip with these but I just can't have sushi rolls without one. I kept it traditional with just some wasabi and soy sauce, I prepare the wasabi then whisk it into the soy sauce. Probably not traditional but I like an even flavour of wasabi. Some toasted sesame oil would work well in the dip as well.</span><br />
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<span style="font-size: large;">Please note: I have tagged this recipe as gluten-free as all the products I used were gluten-free but please check your product ingredient lists to be sure :-)</span></div>
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<a href="http://2.bp.blogspot.com/-Gl9x_Mkh4v4/VPlrO9_0ZuI/AAAAAAAASVw/61hAi00-l4w/s1600/miso%2Bcarrot%2Bsushi%2B9%2Bfinal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Miso-Ginger Glazed Roasted Carrot and Toasted Sesame Sushi - vegan and gluten-free recipe" border="0" src="http://2.bp.blogspot.com/-Gl9x_Mkh4v4/VPlrO9_0ZuI/AAAAAAAASVw/61hAi00-l4w/s1600/miso%2Bcarrot%2Bsushi%2B9%2Bfinal.jpg" title="Miso-Ginger Glazed Roasted Carrot and Toasted Sesame Sushi - vegan and gluten-free recipe" /></a></div>
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<span style="font-size: x-large;"><u>Miso-Ginger Glazed Roasted Carrot & Toasted Sesame Sushi</u></span></div>
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<span style="font-size: x-large;"><u><br /></u></span></div>
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<span style="font-size: large;"><i>Yields about 12 sushi rolls</i></span></div>
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<span style="font-size: large;"><u>For the Miso-Ginger Glazed Roasted Carrots</u>:</span></div>
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<span style="font-size: large;">1 large carrot sliced into matchstick sizes (not too thin though)</span></div>
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<span style="font-size: large;">½ tsp peanut oil</span></div>
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<span style="font-size: large;">½ tsp finely grated ginger</span></div>
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<span style="font-size: large;">2 tsp brown rice miso paste</span></div>
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<span style="font-size: large;">2 tsp balsamic vinegar</span></div>
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<span style="font-size: large;">2 tsp soy sauce (use tamari for gluten-free)</span></div>
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<span style="font-size: large;">1 tsp Sweet Freedom syrup or other vegan syrup sweetener</span></div>
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<span style="font-size: large;">¼ tsp smoked paprika</span></div>
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<span style="font-size: large;"><u>For the Sushi Rice</u>:</span></div>
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<span style="font-size: large;">125g sushi rice</span></div>
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<span style="font-size: large;">250ml water</span></div>
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<span style="font-size: large;">1 Tbsp rice vinegar</span></div>
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<span style="font-size: large;">1/2 Tbsp mirin</span></div>
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<span style="font-size: large;">1 tsp caster sugar</span></div>
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<span style="font-size: large;">1/2 tsp salt</span></div>
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<span style="font-size: large;">2 sheets toasted nori </span></div>
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<span style="font-size: large;">4 tsp sesame seeds</span></div>
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<span style="font-size: large;">• Wasabi and Soy Sauce to serve</span></div>
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<a href="http://1.bp.blogspot.com/-qZrMu9rnop4/VPlr8RazoVI/AAAAAAAASV4/S1Xh1IklIHk/s1600/miso%2Bcarrot%2Bsushi%2Bingredients%2Bresized%2BPS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-qZrMu9rnop4/VPlr8RazoVI/AAAAAAAASV4/S1Xh1IklIHk/s1600/miso%2Bcarrot%2Bsushi%2Bingredients%2Bresized%2BPS.jpg" /></a></div>
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<span style="font-size: large;">Preheat the oven to 200C/400F. Toss the carrots with the peanut oil and place in a roasting tin. </span></div>
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<a href="http://2.bp.blogspot.com/-tBornmd1mG8/VPlsKz6xa3I/AAAAAAAASWA/v40ya7_2KyU/s1600/miso%2Bcarrot%2Bsushi%2B-%2Braw%2Bcarrots%2Bresized%2BPS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-tBornmd1mG8/VPlsKz6xa3I/AAAAAAAASWA/v40ya7_2KyU/s1600/miso%2Bcarrot%2Bsushi%2B-%2Braw%2Bcarrots%2Bresized%2BPS.jpg" /></a></div>
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<span style="font-size: large;">Roast for 10 minutes, tossing once. They should be slightly softer now. I pre-roast them a bit before adding the glaze so that the glaze doesn't burn.</span></div>
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<a href="http://3.bp.blogspot.com/-ptk-ULfas_M/VPlseO-lC-I/AAAAAAAASWI/ZNmle-gKePs/s1600/miso%2Bcarrot%2Bsushi%2Bcarrots%2Bpart%2Broasted%2Bresized%2BPS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-ptk-ULfas_M/VPlseO-lC-I/AAAAAAAASWI/ZNmle-gKePs/s1600/miso%2Bcarrot%2Bsushi%2Bcarrots%2Bpart%2Broasted%2Bresized%2BPS.jpg" /></a></div>
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<span style="font-size: large;">Whisk together the miso, balsamic vinegar, soy sauce, syrup, smoked paprika and ginger. </span></div>
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<a href="http://4.bp.blogspot.com/-OHVatpmGXuU/VPlslu1uUmI/AAAAAAAASWQ/55guJseUre4/s1600/miso%2Bcarrot%2Bsushi%2Bglaze%2B-%2Bresized%2BPS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-OHVatpmGXuU/VPlslu1uUmI/AAAAAAAASWQ/55guJseUre4/s1600/miso%2Bcarrot%2Bsushi%2Bglaze%2B-%2Bresized%2BPS.jpg" /></a></div>
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<span style="font-size: large;">Add the glaze to the carrots, mixing well. </span></div>
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<a href="http://3.bp.blogspot.com/-lXxWqAwkwrs/VPlstmWc1pI/AAAAAAAASWY/upHww4z9p1Q/s1600/miso%2Bcarrot%2Bsushi%2Bcarrots%2Bglazed%2Bresized%2BPS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-lXxWqAwkwrs/VPlstmWc1pI/AAAAAAAASWY/upHww4z9p1Q/s1600/miso%2Bcarrot%2Bsushi%2Bcarrots%2Bglazed%2Bresized%2BPS.jpg" /></a></div>
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<span style="font-size: large;">Pop it back in the oven and roast for another 10 minutes or until glazed and the carrots are tender. Transfer the carrots to a plate to let cool.</span></div>
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<a href="http://4.bp.blogspot.com/-oR1fwDVpfRc/VPls1bEBZYI/AAAAAAAASWg/Yr_CNLbUe4E/s1600/miso%2Bcarrot%2Bsushi%2B-%2Bcarrots%2Bdone%2Bresized%2BPS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-oR1fwDVpfRc/VPls1bEBZYI/AAAAAAAASWg/Yr_CNLbUe4E/s1600/miso%2Bcarrot%2Bsushi%2B-%2Bcarrots%2Bdone%2Bresized%2BPS.jpg" /></a></div>
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<span style="font-size: large;"><u>Toast the seeds</u>:</span></div>
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<a href="http://1.bp.blogspot.com/-qvOFEQU3zSQ/VPltP_bIKSI/AAAAAAAASWw/DSOyXwyowtc/s1600/miso%2Bcarrot%2Bsushi%2B-%2Bsesame%2Bseeds%2Btoasting%2Bresized%2BPS.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-qvOFEQU3zSQ/VPltP_bIKSI/AAAAAAAASWw/DSOyXwyowtc/s1600/miso%2Bcarrot%2Bsushi%2B-%2Bsesame%2Bseeds%2Btoasting%2Bresized%2BPS.jpg" height="212" width="320" /></a></div>
<div style="text-align: justify;">
<span style="font-size: large;">Place the seeds in a dry frying pan and gently toast until lightly golden.</span></div>
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<a href="http://1.bp.blogspot.com/-FS60KDdAQPo/VPltVzmkXPI/AAAAAAAASW4/5Fxz-rpvvpo/s1600/miso%2Bcarrot%2Bsushi%2Bsesame%2Bseeds%2Bdone%2Bresized%2BPS.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-FS60KDdAQPo/VPltVzmkXPI/AAAAAAAASW4/5Fxz-rpvvpo/s1600/miso%2Bcarrot%2Bsushi%2Bsesame%2Bseeds%2Bdone%2Bresized%2BPS.jpg" height="212" width="320" /></a></div>
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<span style="font-size: large;">Transfer to a plate and allow to cool.</span></div>
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<span style="font-size: large;"><u>Make the rice:</u></span><br />
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<span style="font-size: large;">Note: this may sound like a cop out but I suggest you follow the instructions on cooking the rice on your package of sushi rice. Reason being every pack I have bought has had different instructions and I have found that even different hobs yield different results. I used to add much less water than this on my old hob but my new one is a lot stronger, even on the lowest setting and found I needed to add more water. So I'm afraid it's a case of finding which rice works with your hob and pan to get perfect sushi rice. This is what I do however....</span><br />
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<br />
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<span style="font-size: large;">Place the rice and water in a saucepan and put lid on. Bring to the boil, reduce heat and simmer for 10 minutes. Turn off heat and let sit for 15 minutes, do not lift lid. Whisk together the rice vinegar, mirin, sugar and salt until all dissolved. Tip rice into a large bowl and pour the dressing over then use a rubber spatula and fold the dressing in until rice is room temperature and texture changes to thick and sticky, be gentle as you don't want to crush the grains.</span></div>
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<span style="font-size: large;"></span></div>
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<span style="font-size: large;">Place the nori onto a bamboo sushi rolling mat, shiny side down. Keep a bowl of cold water mixed with some rice vinegar nearby. Wet your hands in this. Place half the rice onto the mat leaving about an inch bare at the other end. </span></div>
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<a href="http://2.bp.blogspot.com/-0UsimlkfAVQ/VPltCEaxUdI/AAAAAAAASWo/T0SHIUFcvt8/s1600/miso%2Bcarrot%2Bsushi%2B-%2Brice%2Bresized%2BPS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-0UsimlkfAVQ/VPltCEaxUdI/AAAAAAAASWo/T0SHIUFcvt8/s1600/miso%2Bcarrot%2Bsushi%2B-%2Brice%2Bresized%2BPS.jpg" /></a></div>
<div style="text-align: center;">
<span style="font-size: large;">Gently pat down with damp hands until evenly spread out then sprinkle with the toasted sesame seeds and lay the carrots out in the bottom 3rd closest to you.</span></div>
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<a href="http://4.bp.blogspot.com/-ajh-lbaCY6s/VPlt3ZMymJI/AAAAAAAASXA/rGuQ_1jsnGQ/s1600/miso%2Bcarrot%2Bsushi%2B-%2Brice%2Band%2Bsesame%2Bseeds%2Bresized%2BPS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-ajh-lbaCY6s/VPlt3ZMymJI/AAAAAAAASXA/rGuQ_1jsnGQ/s1600/miso%2Bcarrot%2Bsushi%2B-%2Brice%2Band%2Bsesame%2Bseeds%2Bresized%2BPS.jpg" /></a></div>
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<span style="font-size: large;">♥</span></div>
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<a href="http://1.bp.blogspot.com/-9yA4o8UOtOk/VPlvVEUvw-I/AAAAAAAASXM/Jq-mBhrmlMw/s1600/miso%2Bcarrot%2Bsushi%2B-%2Bpre%2Brolled%2Bresized%2BPS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Miso-Ginger Glazed Roasted Carrot and Toasted Sesame Sushi - vegan and gluten-free recipe" border="0" src="http://1.bp.blogspot.com/-9yA4o8UOtOk/VPlvVEUvw-I/AAAAAAAASXM/Jq-mBhrmlMw/s1600/miso%2Bcarrot%2Bsushi%2B-%2Bpre%2Brolled%2Bresized%2BPS.jpg" title="Miso-Ginger Glazed Roasted Carrot and Toasted Sesame Sushi - vegan and gluten-free recipe" /></a></div>
<div style="text-align: center;">
<span style="font-size: large;">Lightly dampen the edge of the nori that has no rice on it then roll up using the bamboo mat. Repeat with the other sheet of nori then slice and serve with soy sauce and wasabi.</span></div>
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<a href="http://1.bp.blogspot.com/-Nd_rqLMBJPk/VPlwFkp9w-I/AAAAAAAASXU/qkAN_fyP0Pk/s1600/miso%2Bcarrot%2Bsushi%2B16%2Bfinal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Miso-Ginger Glazed Roasted Carrot and Toasted Sesame Sushi - vegan and gluten-free recipe" border="0" src="http://1.bp.blogspot.com/-Nd_rqLMBJPk/VPlwFkp9w-I/AAAAAAAASXU/qkAN_fyP0Pk/s1600/miso%2Bcarrot%2Bsushi%2B16%2Bfinal.jpg" title="Miso-Ginger Glazed Roasted Carrot and Toasted Sesame Sushi - vegan and gluten-free recipe" /></a></div>
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<span style="font-size: large;">♥</span></div>
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<span style="font-size: large;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-size: x-large;"><u>Nutritional Information:</u></span><span style="font-size: large;"> per roll (1 out of 12) dip excluded.</span></div>
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<span style="font-size: large;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-size: large;">Calories: 51</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">Protein: 1.2g</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">Fat: 0.3g</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">Sat Fat: 0</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">Carbs: 11g</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">Sugar: 1.6g</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">Fibre: 0.7g</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">Sodium: 199mg</span></div>
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<span style="font-size: x-large;"><u>You Might Also Like</u>:</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">Avocado and Carrot<br />Maki Rolls</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://www.maplespice.com/2014/05/vietnamese-mushroom-balls-with-apricot.html" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-I8JjsOo3wkg/VPl-MjCYoJI/AAAAAAAASZE/0poWN7HSCwE/s1600/mushroom%2Bballs.jpg" height="141" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">Vietnamese Mushroom Balls<br />with Apricot-Ginger Dip</span></td></tr>
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Debbiehttp://www.blogger.com/profile/17733503025531290452noreply@blogger.com3tag:blogger.com,1999:blog-7608706408360417857.post-73574940575544441512015-03-04T10:11:00.000+00:002015-03-30T08:53:40.596+01:00Butterscotch Cashew Nut Haystacks & Chocolate Hazelnut Haystacks<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-2cGUOqi6v6c/VL7PXZI3khI/AAAAAAAAR7k/N4vrKd0fXRI/s1600/Butterscotch%2BCashew%2BDrops%2B8%2Btitled%2B3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan Butterscotch Cashew Nut Haystacks" border="0" src="http://2.bp.blogspot.com/-2cGUOqi6v6c/VL7PXZI3khI/AAAAAAAAR7k/N4vrKd0fXRI/s1600/Butterscotch%2BCashew%2BDrops%2B8%2Btitled%2B3.jpg" title="Vegan Butterscotch Cashew Nut Haystacks" /></a></div>
<div style="text-align: center;">
<span style="font-size: large;">A couple recipe variations on the <a href="http://www.maplespice.com/2013/10/chocolate-peanut-butter-coconut.html">Chocolate Peanut Butter Coconut Haystacks</a> from awhile ago. First, Butterscotch Cashew Nut Haystacks and.....</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-DK-VRr-C4C4/VL7P6ZwRcPI/AAAAAAAAR7s/jmggiWkDcDM/s1600/choco%2Bhazlenut%2Bhaystacks%2Btitled.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan Chocolate Hazelnut Haystacks" border="0" src="http://1.bp.blogspot.com/-DK-VRr-C4C4/VL7P6ZwRcPI/AAAAAAAAR7s/jmggiWkDcDM/s1600/choco%2Bhazlenut%2Bhaystacks%2Btitled.jpg" title="Vegan Chocolate Hazelnut Haystacks" /></a></div>
<div style="text-align: justify;">
<span style="font-size: large;">I often make the chocolate peanut butter coconut haystacks when I need a sweet hit as they are so easy to whip up, require no baking and are absolutely delicious. However, I've been wanting to cut out the white sugar, or at least try to and not only do they call for white sugar but on the day I <i>needed</i> them I also had no cocoa powder. Tragedy!</span></div>
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<span style="font-size: large;">So, out of that catastrophe came the butterscotch cashew nut haystacks. Peanut butter has been swapped with cashew nut butter, coconut replaced with toasted chopped cashews and the white sugar with dark brown sugar. Yes, I know - they still have a lot of sugar. I'm not quite ready for my sweet treats to be sweetened solely with dates or some other kind of madness (I jest!) Give me time....LOTS of time ;-) But they are a bit healthier and definitely delicious.</span></div>
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<a href="http://1.bp.blogspot.com/-4R66YYAOPek/VL7WViP-MeI/AAAAAAAAR8E/SIF4KM8Y7m4/s1600/Butterscotch%2BCashew%2BDrops%2B4%2BWM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan Butterscotch Cashew Nut Haystacks" border="0" src="http://1.bp.blogspot.com/-4R66YYAOPek/VL7WViP-MeI/AAAAAAAAR8E/SIF4KM8Y7m4/s1600/Butterscotch%2BCashew%2BDrops%2B4%2BWM.jpg" title="Vegan Butterscotch Cashew Nut Haystacks" /></a></div>
<div style="text-align: justify;">
<span style="font-size: large;">Eventually I restocked my cocoa powder, well, within a couple of hours as it's cocoa powder, hello?? That requires an emergency run to the grocery store! As I was so impressed with the addition of nuts to these I made a chocolate hazelnut version which my husband has claimed to be his absolute favourite of the three.</span></div>
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<a href="http://4.bp.blogspot.com/-TlIUUY9tPpU/VL7WKa9eUgI/AAAAAAAAR78/XcUNSzlEG0M/s1600/choco%2Bhazlenut%2Bhaystacks%2B2%2BWM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan Chocolate Hazelnut Haystacks" border="0" src="http://4.bp.blogspot.com/-TlIUUY9tPpU/VL7WKa9eUgI/AAAAAAAAR78/XcUNSzlEG0M/s1600/choco%2Bhazlenut%2Bhaystacks%2B2%2BWM.jpg" title="Vegan Chocolate Hazelnut Haystacks" /></a></div>
<div style="text-align: justify;">
<span style="font-size: large;">So, a couple new versions for you to try and even to experiment with your own variations. Just keep the quantities the same and swap away!</span></div>
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<a href="http://2.bp.blogspot.com/-tUXo12yFy7M/VL7XMv4n28I/AAAAAAAAR8M/aEyDNtbtIrw/s1600/Butterscotch%2BCashew%2BDrops%2B3%2BWM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan Butterscotch Cashew Nut Haystacks" border="0" src="http://2.bp.blogspot.com/-tUXo12yFy7M/VL7XMv4n28I/AAAAAAAAR8M/aEyDNtbtIrw/s1600/Butterscotch%2BCashew%2BDrops%2B3%2BWM.jpg" title="Vegan Butterscotch Cashew Nut Haystacks" /></a></div>
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<span style="font-size: x-large;"><u>Butterscotch Cashew Nut Haystacks:</u></span></div>
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<span style="font-size: large;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-size: large;">40g vegan butter</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">150g dark brown sugar</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">40ml unsweetened almond milk</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">40g cashew butter, all natural – unsweetened and no salt added</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">70g oats </span></div>
<div style="text-align: justify;">
<span style="font-size: large;">60g unsalted cashews, chopped and toasted</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">2 tsp vanilla extract</span></div>
<div style="text-align: justify;">
<span style="font-size: large;"></span></div>
<div style="text-align: justify;">
<span style="font-size: large;">tiny pinch of salt</span></div>
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<br /></div>
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<br /></div>
<div style="text-align: justify;">
<span style="font-size: x-large;"><u>Chocolate Hazelnut Haystacks:</u></span></div>
<div style="text-align: justify;">
<span style="font-size: large;"><br /></span></div>
<div>
<div>
<span style="font-size: large;">40g vegan butter</span></div>
<div>
<span style="font-size: large;">150g golden caster sugar (or any type of sugar)</span><br />
<span style="font-size: large;">2 Tbsp unsweetened cocoa powder</span></div>
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<span style="font-size: large;">40ml unsweetened almond milk</span></div>
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<span style="font-size: large;">40g hazelnut butter, all natural – unsweetened and no salt added</span></div>
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<span style="font-size: large;">70g oats </span></div>
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<span style="font-size: large;">60g unsalted hazelnuts, chopped and toasted</span></div>
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<span style="font-size: large;">2 tsp vanilla extract</span></div>
<div>
<span style="font-size: large;">tiny pinch of salt</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Both yield about 12 haystacks depending on what size you prefer.</span></div>
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<span style="font-size: large;"><u>Instructions for either recipe</u>:</span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">Line a chopping board or flat plate with baking or parchment paper and set aside.</span><span style="font-size: large;"></span><br />
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;">In a small frying pan add the chopped cashews/hazelnuts and toast until lightly golden brown.</span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">In a medium sized bowl add the oats, nuts, cashew or hazelnut butter and salt. Don't mix it - just set it aside.</span></div>
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<span style="font-size: large;"><br /></span></div>
<div>
<span style="font-size: large;">In a small saucepan add the butter, sugar (cocoa powder for the hazelnut version) and milk. Stir and slowly bring to the boil, if it starts to boil before the butter melts then turn the heat down. Keep stirring and once the butter and sugar have melted, turn the heat up to high to bring it to a rolling boil. Once at a rolling boil, stop stirring and let it boil for exactly 1 minute. Now, take it off the heat and give it a good vigorous stir until it is no longer foamy. Add the vanilla and mix well - it will sizzle a bit. </span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">Scrape it all into the oat mixture and quickly give it a really good mix until the nut butter and everything is very well blended.</span></div>
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<span style="font-size: large;">Working quickly as these will set pretty fast, take a tablespoon of the mixture and drop them onto the paper lined board/plate. Use another spoon to push them off - not your fingers as the mixture will be VERY hot! .....God I'm such a mom sometimes...</span><br />
<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">Once they are all on the sheet pop it into the fridge for them to cool and fully set. They set pretty fast, about an hour.</span></div>
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<span style="font-size: large;">Tip - get some hot water into the saucepan now for easy cleaning :-)</span></div>
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<u><span style="font-size: x-large;">Nutritional Information</span></u><span style="font-size: large;">: per haystack, either recipe (they are more or less the same)</span><br />
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<span style="font-size: large;">Calories: 148</span></div>
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<span style="font-size: large;">Protein: 2.4g</span></div>
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<span style="font-size: large;">Fat: 7.9g</span></div>
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<span style="font-size: large;">Sat Fat: 1g</span></div>
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<span style="font-size: large;">Carbs: 18.4g</span></div>
<div>
<span style="font-size: large;">Sugar: 12.9g</span></div>
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<span style="font-size: large;">Fibre: 1.8g</span></div>
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<span style="font-size: large;">Sodium: 157mg</span></div>
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<u><span style="font-size: x-large;">You Might Also Like:</span></u><span style="font-size: large;"> (also no-bake!)</span></div>
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<tr><td style="text-align: center;"><a href="http://www.maplespice.com/2011/03/irish-potato-candy.html" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-6s6zAfZzzQM/VL9n4UZjDeI/AAAAAAAAR80/xVtVS4L88Es/s1600/Irish%2BPotato%2BCandy%2B1.jpg" height="162" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">Irish Potato Candy</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://www.maplespice.com/2012/11/monkey-squares.html" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-aiz9OaVSLiI/VL9plFV5k4I/AAAAAAAAR9E/z-pYOnoTcG4/s1600/Monkey%2BSquares%2B1.jpg" height="157" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">Monkey Squares</span></td></tr>
</tbody></table>
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Debbiehttp://www.blogger.com/profile/17733503025531290452noreply@blogger.com2tag:blogger.com,1999:blog-7608706408360417857.post-38527929814374998722015-02-18T12:51:00.003+00:002015-02-18T16:03:34.823+00:00Garden Vegetable Almond Cream Cheese<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-1DOSoe2qJ2I/VNnLA7skcqI/AAAAAAAASQw/4Z8JMPYIma4/s1600/garden%2Bveg%2Bcream%2Bcheese%2B7-2%2Bresized%2BPS%2Btitled%2B2a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan Garden Vegetable Almond Cream Cheese - can also be made whipped style for a dip!" border="0" src="http://1.bp.blogspot.com/-1DOSoe2qJ2I/VNnLA7skcqI/AAAAAAAASQw/4Z8JMPYIma4/s1600/garden%2Bveg%2Bcream%2Bcheese%2B7-2%2Bresized%2BPS%2Btitled%2B2a.jpg" title="Vegan Garden Vegetable Almond Cream Cheese - can also be made whipped style for a dip!" /></a></div>
<div style="text-align: justify;">
<span style="font-size: large;">Yay! It worked!! *sigh* I've been wanting to make a vegan garden vegetable cream cheese for so long now, styled after Philadelphia's. Since the <a href="http://www.maplespice.com/2011/04/baked-almond-feta-with-dill-oil.html">Baked Almond Feta</a> recipe works so well I decided to base it on that but tried to remove the 'feta' elements from the cheese, mainly the extra salt and the garlic and then I added quite a bit of nutritional yeast to give it a more "regular" cheese flavour. I then drained and baked it off as normal then blitzed it with some veggies. For those I went with what was listed in the ingredients for Philadelphia's Garden Vegetable Cream Cheese - mainly green and red peppers, cucumber, celery and carrot.</span></div>
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<span style="font-size: large;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-size: large;">Now, I loved the flavour but I was left with more of a dip or spread more akin to houmous in texture. Not really a problem but it was a bit too runny for my liking. I put it in the fridge thinking well, we'll use it as a dip instead when in the middle of the night when I couldn't sleep as usual I thought, hmmm, what if I drained it off AGAIN in cheesecloth?</span></div>
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<span style="font-size: large;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-size: large;">So the next day I did that and left it overnight. In the morning I was saddened to see very little liquid had drained off but the cheesecloth itself was heavy with liquid, it had simply absorbed it from all around and when I removed it I had a ball of "cheese"! </span></div>
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<a href="http://1.bp.blogspot.com/-nS1Bwc7yifA/VNnQq_PVLmI/AAAAAAAASRM/ftZ3H1CfScM/s1600/garden%2Bveg%2Bcream%2Bcheese%2B2%2Bfinal%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan Garden Vegetable Almond Cream Cheese - can also be made whipped style for a dip!" border="0" src="http://1.bp.blogspot.com/-nS1Bwc7yifA/VNnQq_PVLmI/AAAAAAAASRM/ftZ3H1CfScM/s1600/garden%2Bveg%2Bcream%2Bcheese%2B2%2Bfinal%2B2.jpg" title="Vegan Garden Vegetable Almond Cream Cheese - can also be made whipped style for a dip!" /></a></div>
<div style="text-align: justify;">
<span style="font-size: large;">This is still soft of course as it is supposed to be like cream cheese and it is just the texture I was originally after - soft and spreadable. I was also happy that doing a second draining did not affect the flavour in any way, it just helped the texture.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-McA9MTLROy4/VNnPREXAO0I/AAAAAAAASQ8/RDHVPfHsTk4/s1600/garden%2Bvegetable%2Balmond%2Bcream%2Bcheese%2Bopen%2Bfinal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan Garden Vegetable Almond Cream Cheese - can also be made whipped style for a dip!" border="0" src="http://1.bp.blogspot.com/-McA9MTLROy4/VNnPREXAO0I/AAAAAAAASQ8/RDHVPfHsTk4/s1600/garden%2Bvegetable%2Balmond%2Bcream%2Bcheese%2Bopen%2Bfinal.jpg" title="Vegan Garden Vegetable Almond Cream Cheese - can also be made whipped style for a dip!" /></a></div>
<div style="text-align: justify;">
<span style="font-size: large;">This does add another day to the process of course but you can just stop after blending and use it as a dip. Both versions are just packed with flavour - this stuff is so </span><i><span style="font-size: large;">fresh</span></i><span style="font-size: large;"> tasting, you can taste all the gorgeous veggies in there and makes for an awesome sandwich spread - especially with flavours that are not in there - avocado, tomato and lettuce :-)</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">As usual, my <a href="http://www.froothie.co.uk/index.php?dispatch=aff_banners.view&bid=67&sl=EN&aff_id=1555">Froothie 9400 high performance blender</a> did an amazing job here, from the first stage of making the cream cheese to adding the veggies. I wanted it smooth so blended them fully in but with the froothie you can just pulse the veggies to have a chunkier texture - it's wonderfully versatile that way!</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-41a3GIMI0xY/VNnTp8BYPLI/AAAAAAAASRY/E8D-X70MDUQ/s1600/garden%2Bveg%2Bbagel%2Bsandwich%2B4%2B(2)%2Bfinal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan Garden Vegetable Almond Cream Cheese - can also be made whipped style for a dip!" border="0" src="http://1.bp.blogspot.com/-41a3GIMI0xY/VNnTp8BYPLI/AAAAAAAASRY/E8D-X70MDUQ/s1600/garden%2Bveg%2Bbagel%2Bsandwich%2B4%2B(2)%2Bfinal.jpg" title="Vegan Garden Vegetable Almond Cream Cheese - can also be made whipped style for a dip!" /></a></div>
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<span style="font-size: x-large;"><u>Garden Vegetable Almond Cream Cheese:</u></span></div>
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<span style="font-family: inherit; font-size: large;">1 x recipe almond cream cheese, baked and cooled (recipe below)</span></div>
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1 shallot, peeled and chopped<br />1 whole small carrot, peeled and sliced<br />½ stalk celery, sliced<br />4" cucumber, de-seed but leave skin on<br />¼ whole red bell pepper, chopped<br />¼ whole green bell pepper, chopped<br />1 clove garlic</span><br />
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<span style="font-size: large;">½ Tbsp chopped chives</span><span style="font-family: inherit; font-size: large;"><br /><br /><u>Almond Cream Cheese:</u><br />150g ground almonds<br />¼ cup lemon juice<br />½ cup water<br />½ cup nutritional yeast<br />3 Tbsp olive oil<br />1 tsp sea salt<br /><br />First make the cream cheese: Place everything in a blender and blend until really smooth. Transfer to cheesecloth, tie up and place in a sieve over a bowl; refrigerate overnight to drain and set. Transfer to a greased dish and bake at 180C for 30 min. Let cool.</span><br />
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<span style="font-family: inherit; font-size: large;"><u>Note</u>: there are step by step photos of this process in the <a href="http://www.maplespice.com/2011/04/baked-almond-feta-with-dill-oil.html">Baked Almond Feta post</a>.</span></div>
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<span style="font-size: large;">Place all the veg except the chives into a blender and pulse blend until finely chopped. Crumble in all of the almond cream cheese and pulse blend some more until well blended and pink-ish/orangey in colour. Transfer to a bowl and stir in the finely chopped chives. </span></div>
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<span style="font-size: large;">You can chill it now and have....</span></div>
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<a href="http://3.bp.blogspot.com/-FGxprDRJQJY/VNnVT_u6HvI/AAAAAAAASRk/396EoPkqbjY/s1600/Garden%2Bveg%2Bcream%2Bcheese%2B1%2B(2)%2Bresized%2Bsharp%2Btitled%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Whipped Garden Vegetable Almond Cream Cheese Dip - vegan recipe." border="0" src="http://3.bp.blogspot.com/-FGxprDRJQJY/VNnVT_u6HvI/AAAAAAAASRk/396EoPkqbjY/s1600/Garden%2Bveg%2Bcream%2Bcheese%2B1%2B(2)%2Bresized%2Bsharp%2Btitled%2B2.jpg" title="Whipped Garden Vegetable Almond Cream Cheese Dip - vegan recipe." /></a></div>
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<span style="font-family: inherit; font-size: large;">Great for use as a dip, especially with an assortment of veggie crudites and breadsticks....</span></div>
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<span style="font-family: inherit; font-size: large;">.....or, transfer the mixture again to 3 layers of cheesecloth, tie up and place in a </span><span style="font-size: large;">sieve</span><span style="font-family: inherit; font-size: large;"> over a bowl and place in the fridge overnight. Remove the cheesecloth and place the ball of cheese smooth side up on a plate for a spreadable Garden Vegetable Cream Cheese :-)</span></div>
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<a href="http://4.bp.blogspot.com/-vjcwfhxi5O4/VNnYjqfpmRI/AAAAAAAASR4/gVIaJHMmz5Q/s1600/garden%2Bveg%2Bcream%2Bcheese%2B1%2Bfinal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan Garden Vegetable Almond Cream Cheese - can also be made whipped style for a dip!" border="0" src="http://4.bp.blogspot.com/-vjcwfhxi5O4/VNnYjqfpmRI/AAAAAAAASR4/gVIaJHMmz5Q/s1600/garden%2Bveg%2Bcream%2Bcheese%2B1%2Bfinal.jpg" title="Vegan Garden Vegetable Almond Cream Cheese - can also be made whipped style for a dip!" /></a></div>
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<span style="font-size: large;">It's also great at breakfast simply spread on a toasted wholemeal bagel alongside a cup of coffee.</span></div>
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<a href="http://1.bp.blogspot.com/-3yMMA-tIZhk/VNnWWOX6lTI/AAAAAAAASRs/WSM_qqjUV6w/s1600/garden%2Bveg%2Bcream%2Bcheese%2Bbagel%2B2%2Bfinal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan Garden Vegetable Almond Cream Cheese - can also be made whipped style for a dip!" border="0" src="http://1.bp.blogspot.com/-3yMMA-tIZhk/VNnWWOX6lTI/AAAAAAAASRs/WSM_qqjUV6w/s1600/garden%2Bveg%2Bcream%2Bcheese%2Bbagel%2B2%2Bfinal.jpg" title="Vegan Garden Vegetable Almond Cream Cheese - can also be made whipped style for a dip!" /></a></div>
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<span style="font-size: large;">Enjoy!</span></div>
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<span style="font-size: large;">♥</span><br />
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<u>Disclaimer</u>: This post contains affiliated links with Froothie UK.</div>
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<span style="font-size: x-large;"><u>Nutritional Information:</u></span><span style="font-size: large;"> per 100g</span></div>
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<span style="font-size: large;">Calories: 358</span></div>
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<span style="font-size: large;">Protein: 11.5g</span></div>
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<span style="font-size: large;">Fat: 29.4g</span></div>
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<span style="font-size: large;">Sat Fat: 3g</span></div>
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<span style="font-size: large;">Fibre: 6.2g</span></div>
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<span style="font-size: large;">Carbs: 14.5g</span></div>
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<span style="font-size: large;">Sugars: 3.1g</span></div>
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<span style="font-size: large;">Sodium: 602mg</span></div>
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<span style="font-size: x-large;"><u>You Might Also Like:</u></span><br />
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<tr><td style="text-align: center;"><a href="http://www.maplespice.com/2014/09/a-trio-of-almond-cheese-chive-sun-dried.html" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-tiYtZAfETw8/VOIaRYqGBMI/AAAAAAAAST0/GPF6T44Qv_o/s1600/3%2Bcheeses%2B2-2.jpg" height="200" width="196" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">Three Almond Cheeses</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://www.maplespice.com/2011/04/baked-almond-feta-with-dill-oil.html" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-lKz0yUMGtnY/VOIZ3WlLD9I/AAAAAAAASTs/DkryO1Lfxrc/s1600/Almond%2BFeta%2Blast%2Bsharp.jpg" height="150" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">Baked </span><br />
<span style="font-size: large;">Almond Feta</span></td></tr>
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Debbiehttp://www.blogger.com/profile/17733503025531290452noreply@blogger.com8tag:blogger.com,1999:blog-7608706408360417857.post-67773186850458632292015-02-12T09:42:00.000+00:002015-02-12T09:43:56.031+00:00Frangelico Hazelnut Butter Truffles<div class="separator" style="clear: both; text-align: center;">
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<a href="http://2.bp.blogspot.com/-VqBY_M5A16E/VNxwPD-VW7I/AAAAAAAASSM/ktt7ZDEDBuc/s1600/hazelnut%2Bbuttercup%2Btruffles%2B7%2Bresized%2BPS2%2Btitled%2B8%2BCOPY.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Frangelico Hazelnut Butter Truffles - vegan recipe" border="0" src="http://2.bp.blogspot.com/-VqBY_M5A16E/VNxwPD-VW7I/AAAAAAAASSM/ktt7ZDEDBuc/s1600/hazelnut%2Bbuttercup%2Btruffles%2B7%2Bresized%2BPS2%2Btitled%2B8%2BCOPY.jpg" title="Frangelico Hazelnut Butter Truffles - vegan recipe" /></a></div>
<span style="font-size: large;">Well, I thought I would sneak in a cheeky little Valentine's Day post for you....although, truth be told - these aren't really truffles! I just didn't know what else to call them :-) Think peanut butter cups but with hazelnut instead and shaped differently (calling them hazelnut butter balls just wasn't going to happen!) I actually made these last year for Easter and shaped them into eggs but I didn't get around to blogging them. So for Valentine's day this year I wanted to make them heart shaped but seriously overestimated my heart shaping abilities....it wasn't working. If you have a silicone heart mould, the type for chocolates or ice cubes, that would be perfect here. Or, just take the easy route and roll them into balls like I did :-)</span><br />
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<a href="http://2.bp.blogspot.com/-3skm3rszyWU/VNxxn9XAgRI/AAAAAAAASSU/5NsMk0M838o/s1600/hazelnut%2Bbuttercup%2Btruffles%2B9%2Bfinal%2BCOPY.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Frangelico Hazelnut Butter Truffles - vegan recipe" border="0" src="http://2.bp.blogspot.com/-3skm3rszyWU/VNxxn9XAgRI/AAAAAAAASSU/5NsMk0M838o/s1600/hazelnut%2Bbuttercup%2Btruffles%2B9%2Bfinal%2BCOPY.jpg" title="Frangelico Hazelnut Butter Truffles - vegan recipe" /></a></div>
<span style="font-size: large;">I have based these on my <a href="http://www.maplespice.com/2009/01/peanut-butter-cup.html">peanut butter cup recipe</a> where I have swapped the peanut butter with hazelnut butter and threw in some delicious Frangelico to fancy them up a bit ;-) They are super easy to throw together and so delicious. As you can see, the chocolate coating is pretty thin so feel free to double coat if you prefer. Furthermore, rolling them in some finely chopped hazelnuts wouldn't go amiss either if that's your thing - play around with them! An almond version with almond butter and Amaretto I'm sure would be great as well. </span><br />
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<a href="http://1.bp.blogspot.com/-bGg_2Vpx5u4/VNxx17H_SEI/AAAAAAAASSc/yFEuXCPXBrY/s1600/hazelnut%2Bbuttercup%2Btruffles%2B14%2Bfinal%2BCOPY.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Frangelico Hazelnut Butter Truffles - vegan recipe" border="0" src="http://1.bp.blogspot.com/-bGg_2Vpx5u4/VNxx17H_SEI/AAAAAAAASSc/yFEuXCPXBrY/s1600/hazelnut%2Bbuttercup%2Btruffles%2B14%2Bfinal%2BCOPY.jpg" title="Frangelico Hazelnut Butter Truffles - vegan recipe" /></a></div>
<u style="font-size: xx-large;">Frangelico Hazelnut Butter Truffles:</u></div>
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<span style="font-family: inherit; font-size: large;"><i>Yields about 28 small "truffles"</i></span></div>
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<span style="font-family: inherit; font-size: large;">¼ cup hazelnut butter (all natural, no salt or sugar)</span></div>
<span style="font-family: inherit; font-size: large;">1 Tbsp vegan butter<br />pinch of salt<br />1¼ cups icing sugar<br />1 Tbsp Frangelico <br />100g dark chocolate, chopped<br /><br />Measure the butters into a small bowl and soften with a spoon, mixing well. Add the salt, icing sugar and Frangelico. Mix well until you have a dough. Wrap in cling film and chill for a couple of hours. Roll into small size balls, I used a measured teaspoon, and place on a plate lined with baking paper. Chill in the fridge until firm – a couple of hours will do.<br /><br />Melt the chopped chocolate in the microwave in 20 second spurts until smooth. Using 2 forks dip the truffles into the chocolate, turning over until well coated. Let the excess chocolate run off then place them on a chopping board lined with baking paper. If you want to roll them in some chopped hazelnuts do this now before the chocolate sets (unless you want to coat them twice, in which case roll them in hazelnuts after the second coating). Chill until set – a couple of hours. If you wish you can coat them again then chill again. Store in the fridge. Lovely with a sip of Frangelico alongside!</span><br />
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<a href="http://1.bp.blogspot.com/-HOQNUxZ7Crc/VNxyfT5hEhI/AAAAAAAASSk/OuKCgNsoT80/s1600/hazelnut%2Bbuttercup%2Btruffles%2B11%2Bfinal%2BCOPY.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Frangelico Hazelnut Butter Truffles - vegan recipe" border="0" src="http://1.bp.blogspot.com/-HOQNUxZ7Crc/VNxyfT5hEhI/AAAAAAAASSk/OuKCgNsoT80/s1600/hazelnut%2Bbuttercup%2Btruffles%2B11%2Bfinal%2BCOPY.jpg" title="Frangelico Hazelnut Butter Truffles - vegan recipe" /></a></div>
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<span style="font-size: large;">♥</span></div>
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<u><span style="font-size: x-large;">Nutritional Information:</span></u><span style="font-size: large;"> per "truffle"</span></div>
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<span style="font-size: large;">Calories: 62</span></div>
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<span style="font-size: large;">Protein: 0.4g</span></div>
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<span style="font-size: large;">Fat: 2.1g</span></div>
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<span style="font-size: large;">Sat Fat: 0.2g</span></div>
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<span style="font-size: large;">Fibre: 0.3g</span></div>
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<span style="font-size: large;">Carbs: 6.1g</span></div>
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<span style="font-size: large;">Sugar: 5.3g</span></div>
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<span style="font-size: large;">Sodium: 1.7mg</span></div>
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<u><span style="font-size: x-large;">Some more Valentine's Day Treats:</span></u></div>
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<tr><td style="text-align: center;"><a href="http://www.maplespice.com/2013/02/raspberry-white-chocolate-mousse-cake.html" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-icWVooRIuRc/VNjRyiVS1sI/AAAAAAAASPo/V7kLdXNU9WI/s1600/raspberry%2Bwhite%2Bchocolate%2Bmousse%2Bcake4WM-2.jpg" height="150" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">Raspberry<br />White Chocolate<br />Mousse Cake</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://www.maplespice.com/2013/09/raspberry-bakewell-tarts.html" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-PwXzeO7CodQ/VNjTeuTyy8I/AAAAAAAASP4/N9dh-7UEqPc/s1600/raspberry%2Bbakewell%2Btarts1-2.jpg" height="145" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">Raspberry Bakewell<br />Tarts</span></td></tr>
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Debbiehttp://www.blogger.com/profile/17733503025531290452noreply@blogger.com2tag:blogger.com,1999:blog-7608706408360417857.post-39893406459618625102015-02-09T11:30:00.000+00:002015-02-09T16:13:31.689+00:00Crispy Corn Fritters with a Sweet Chilli Apple Glaze<div class="separator" style="clear: both; text-align: center;">
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<a href="http://1.bp.blogspot.com/-rCJR99Cx4TA/VM_YFgMp7TI/AAAAAAAASMY/bVVk1hJvbHQ/s1600/corn%2Bfritters%2Bto%2Btitle%2B(2)%2Btitled%2B3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Light and Crispy Corn Fritters with a Sweet Chilli Apple Glaze. Vegan recipe." border="0" src="http://1.bp.blogspot.com/-rCJR99Cx4TA/VM_YFgMp7TI/AAAAAAAASMY/bVVk1hJvbHQ/s1600/corn%2Bfritters%2Bto%2Btitle%2B(2)%2Btitled%2B3.jpg" title="Light and Crispy Corn Fritters with a Sweet Chilli Apple Glaze. Vegan recipe." /></a></div>
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<span style="font-size: large;">I just might have a new favourite snack! These are absolutely incredible, really light and crispy corn fritters with an almost tempura style batter and a gorgeous sweet chilli apple glaze. It's a match made in heaven! Both the fritters and the glaze have taken many attempts to get just right but I have it now and am so happy. These will be featuring in my life many times I predict :-)</span></div>
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<a href="http://4.bp.blogspot.com/-6LvmhTGtHAA/VNKAsryVWUI/AAAAAAAASN0/pfKduXZKSUU/s1600/corn%2Bfritters%2B10%2Bresized%2Bfinal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Light and Crispy Corn Fritters with a Sweet Chilli Apple Glaze. Vegan recipe." border="0" src="http://4.bp.blogspot.com/-6LvmhTGtHAA/VNKAsryVWUI/AAAAAAAASN0/pfKduXZKSUU/s1600/corn%2Bfritters%2B10%2Bresized%2Bfinal.jpg" title="Light and Crispy Corn Fritters with a Sweet Chilli Apple Glaze. Vegan recipe." /></a></div>
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<span style="font-size: large;">I was actually inspired by an episode of You Got to Eat Here, I can't remember the name of the restaurant</span><span style="font-size: large;"> but they had these corn dogs with a chilli apple glaze that just looked incredible. I knew I had to make something similar and opted for corn fritters instead and started experimenting with the glaze.</span></div>
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<a href="http://1.bp.blogspot.com/-jcY6AC_zvjI/VNJ3BnC4a3I/AAAAAAAASMw/Ja6K8dk0-DU/s1600/corn%2Bfritters%2B21-3%2Bfinal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Light and Crispy Corn Fritters with a Sweet Chilli Apple Glaze. Vegan recipe." border="0" src="http://1.bp.blogspot.com/-jcY6AC_zvjI/VNJ3BnC4a3I/AAAAAAAASMw/Ja6K8dk0-DU/s1600/corn%2Bfritters%2B21-3%2Bfinal.jpg" title="Light and Crispy Corn Fritters with a Sweet Chilli Apple Glaze. Vegan recipe." /></a></div>
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<span style="font-size: large;">The glaze (or dip - you can use it either way) is amazing, </span><i><span style="font-size: large;">essential</span></i><span style="font-size: large;"> with these fritters and something I can see going with many other things like spring rolls, wontons or anything else you might use say a Thai Sweet Chilli sauce with but honestly, this is better. </span><br />
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<a href="http://4.bp.blogspot.com/-uz8rbE5t5bg/VNh9Jd-20HI/AAAAAAAASOo/oWfwy7vzoZ8/s1600/corn%2Bfritters%2B28%2Bfinal%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Light and Crispy Corn Fritters with a Sweet Chilli Apple Glaze - vegan recipe." border="0" src="http://4.bp.blogspot.com/-uz8rbE5t5bg/VNh9Jd-20HI/AAAAAAAASOo/oWfwy7vzoZ8/s1600/corn%2Bfritters%2B28%2Bfinal%2B2.jpg" title="Light and Crispy Corn Fritters with a Sweet Chilli Apple Glaze - vegan recipe." /></a></div>
<span style="font-size: large;">It's also SO easy to make, just organic natural apple juice, apple cider vinegar, light brown sugar, shallots, garlic and red chilli. Give it a blitz in a blender then simmer in a saucepan until thick and lightly syrupy then chill to thicken a little more. Simple.</span></div>
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<a href="http://4.bp.blogspot.com/-5OEBHI8KxsY/VNJ4Hea_MQI/AAAAAAAASM4/Sv7u6dTBPQw/s1600/corn%2Bfritters%2B3%2Bfinal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Light and Crispy Corn Fritters with a Sweet Chilli Apple Glaze. Vegan recipe." border="0" src="http://4.bp.blogspot.com/-5OEBHI8KxsY/VNJ4Hea_MQI/AAAAAAAASM4/Sv7u6dTBPQw/s1600/corn%2Bfritters%2B3%2Bfinal.jpg" title="Light and Crispy Corn Fritters with a Sweet Chilli Apple Glaze. Vegan recipe." /></a></div>
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<span style="font-size: large;">Due to the sauce having so much flavour I've opted for really simple corn fritters here. They are SO light as the addition of sparkling water gives them a tempura type texture and they have a perfect fluffy texture inside. They also reheat in the oven brilliantly (if you manage to find yourself with leftovers!) Just 5-10 min at 200C and they are as good as new :-)</span></div>
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<a href="http://2.bp.blogspot.com/-GT8Y-DE1JPY/VNJ5N0MEoKI/AAAAAAAASNA/tSICoIHjxqo/s1600/corn%2Bfritters%2B1%2Bfinal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Light and Crispy Corn Fritters with a Sweet Chilli Apple Glaze. Vegan recipe." border="0" src="http://2.bp.blogspot.com/-GT8Y-DE1JPY/VNJ5N0MEoKI/AAAAAAAASNA/tSICoIHjxqo/s1600/corn%2Bfritters%2B1%2Bfinal.jpg" title="Light and Crispy Corn Fritters with a Sweet Chilli Apple Glaze. Vegan recipe." /></a></div>
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<u><span style="font-size: x-large;">Light and Crispy Corn Fritters:</span></u></div>
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<i><span style="font-size: large;">Yields about 17 fritters</span></i></div>
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<i><span style="font-size: large;"><br /></span></i></div>
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<span style="font-size: large;">100g plain flour (2/3 cups)</span></div>
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<span style="font-size: large;">1 tsp baking powder</span></div>
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<span style="font-size: large;">2 tsp caster sugar</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">½ tsp salt</span></div>
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<span style="font-size: large;">1 Tbsp melted vegan butter</span></div>
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<span style="font-size: large;">90ml sparkling water – 6 Tbsp</span></div>
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<span style="font-size: large;">90g plain or unsweetened soy yogurt - 6 Tbsp</span></div>
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<span style="font-size: large;">1 x 165g tin of sweetcorn, drained (1 cup drained) </span></div>
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<span style="font-size: large;">Vegetable oil, for frying</span></div>
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<span style="font-size: large;">Mix flour, baking powder, sugar and salt. Whisk together the soy yogurt, melted butter and sparkling water. Mix to create a batter, then fold in the corn. Let it sit while the oil heats. </span></div>
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<span style="font-size: large;">Pour enough vegetable oil in a high sided saucepan to about 4-6", depending on the size of your pot. Make sure it's not too full. Heat oil to 190C/375F. </span></div>
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<span style="font-size: large;">Drop by heaped teaspoons into the oil and fry until golden and puffy, turning them over once. As the batter is fairly runny it's best to scoop up with 1 teaspoon and quickly push it off with another teaspoon. The quicker you do this the more rounded shaped fritters you will get. Remove with a heat safe slotted spoon and drain in a paper towel lined bowl. This type of batter absorbs quite a bit of oil so I recommend changing the paper once more and flipping the fritters to ensure all excess oil drains off. They can sit for quite a bit before they get cold so do let them drain well.</span></div>
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<a href="http://1.bp.blogspot.com/-SFeqscAs6LI/VNJ6ydhUCcI/AAAAAAAASNM/VlCqbXoiJbo/s1600/corn%2Bfritters%2B12%2Bfinal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Light and Crispy Corn Fritters with a Sweet Chilli Apple Glaze. Vegan recipe." border="0" src="http://1.bp.blogspot.com/-SFeqscAs6LI/VNJ6ydhUCcI/AAAAAAAASNM/VlCqbXoiJbo/s1600/corn%2Bfritters%2B12%2Bfinal.jpg" title="Light and Crispy Corn Fritters with a Sweet Chilli Apple Glaze. Vegan recipe." /></a></div>
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<u><span style="font-size: x-large;">Sweet Chilli Apple Glaze:</span></u></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">½ cup cloudy organic apple juice </span></div>
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<span style="font-size: large;">¼ cup light brown sugar (45g)</span></div>
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<span style="font-size: large;">¼ cup apple cider vinegar</span></div>
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<span style="font-size: large;">1 small shallot</span></div>
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<span style="font-size: large;">½ red chilli, de-seeded and membranes removed</span></div>
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<span style="font-size: large;">1 clove garlic</span></div>
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<u><span style="font-size: large;">Note</span></u><span style="font-size: large;">: when I first made this and tested it I found it too hot and was going to make it again with just 1/4 of a chilli. But when it is used as a dip or glaze it's </span><i><span style="font-size: large;">perfect</span></i><span style="font-size: large;">. So don't be alarmed if you find it a bit hot at first too :-) Of course if you really like super spicy food you might like to add even more! Thankfully this dip/glaze is so easy to whip up you can experiment with the heat levels.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Place everything in blender and blend until really smooth and pink in colour. I used my awesome </span><a href="http://www.froothie.co.uk/index.php?dispatch=aff_banners.view&bid=67&sl=EN&aff_id=1555"><span style="font-size: large;">Froothie 9400</span></a><span style="font-size: large;"> which took no time at all :-) Transfer to a saucepan and bring to the boil. Boil, stirring frequently until reduced, glossy and thick yet still a bit runny, about 10 minutes. Keep in mind it will thicken up some more in the fridge. Transfer to a bowl and let cool then refrigerate until fully cool. I like to bring it to room temperature before serving.</span><br />
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<a href="http://3.bp.blogspot.com/-0t0o9EY_XbM/VNh7Ob536NI/AAAAAAAASOc/HLOcEbodHgE/s1600/corn%2Bfritters%2B33%2Bfinal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Light and Crispy Corn Fritters with a Sweet Chilli Apple Glaze - vegan recipe." border="0" src="http://3.bp.blogspot.com/-0t0o9EY_XbM/VNh7Ob536NI/AAAAAAAASOc/HLOcEbodHgE/s1600/corn%2Bfritters%2B33%2Bfinal.jpg" title="Light and Crispy Corn Fritters with a Sweet Chilli Apple Glaze - vegan recipe." /></a></div>
<span style="font-size: large;">Serve the crispy warm fritters with the glaze. You can either dip them as you go where the fritters retain their crispiness. Or you can pre-glaze the fritters - they lose their crispiness a bit this way but it's also really good having the fritters saturated with that glaze! I recommend trying both ways :-) Oh, and yes - a nice crisp lager or blonde ale essential here. Enjoy!</span></div>
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<a href="http://1.bp.blogspot.com/-ykFmb4sflu4/VNJ8dNoPnMI/AAAAAAAASNg/39bpUkCgsHI/s1600/corn%2Bfritters%2B18%2Bfinal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Light and Crispy Corn Fritters with a Sweet Chilli Apple Glaze. Vegan recipe." border="0" src="http://1.bp.blogspot.com/-ykFmb4sflu4/VNJ8dNoPnMI/AAAAAAAASNg/39bpUkCgsHI/s1600/corn%2Bfritters%2B18%2Bfinal.jpg" title="Light and Crispy Corn Fritters with a Sweet Chilli Apple Glaze. Vegan recipe." /></a></div>
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<span style="font-size: large;">♥</span><br />
<span style="font-size: large;"><br /></span>
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<div style="text-align: left;">
<u>Disclaimer</u>: This post contains affiliated links with Froothie UK.</div>
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<div style="text-align: center;">
<span style="font-size: x-large;"><u>Nutritional Information</u></span></div>
<div style="text-align: left;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span style="font-size: large;"><u>Corn Fritters</u>: per fritter <i>after</i> frying (out of 17 fritters)</span></div>
<div style="text-align: left;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span style="font-size: large;">Calories: 92</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Protein: 1.1g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Fat: 6.8g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Sat Fat: 0.6g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Fibre: 0.4g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Carbs: 7g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Sugar: 1g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Sodium: 117mg</span></div>
<div style="text-align: left;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span style="font-size: large;"><u>Sweet Chilli Apple Glaze:</u> whole recipe</span></div>
<div style="text-align: left;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span style="font-size: large;">Calories: 237</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Protein: 0.5g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Fat: 0.1g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Sat Fat: 0</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Fibre: 0.2g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Carbs: 60.1g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Sugar: 43.9g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Sodium: 24.7mg</span></div>
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Debbiehttp://www.blogger.com/profile/17733503025531290452noreply@blogger.com0tag:blogger.com,1999:blog-7608706408360417857.post-71743917487986679922015-02-02T18:23:00.000+00:002015-02-02T18:23:46.094+00:00Cauliflower Sung Choi Bao<div class="separator" style="clear: both; text-align: center;">
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<a href="http://3.bp.blogspot.com/-A78WODbK-l0/VM_ANAjYd2I/AAAAAAAASMI/0rA_pAtRsOc/s1600/veg%2Bsung%2B10%2B(2)%2Btitled%2Bfinal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Cauliflower Sung Choi Bao - vegan and gluten-free recipe" border="0" src="http://3.bp.blogspot.com/-A78WODbK-l0/VM_ANAjYd2I/AAAAAAAASMI/0rA_pAtRsOc/s1600/veg%2Bsung%2B10%2B(2)%2Btitled%2Bfinal.jpg" title="Cauliflower Sung Choi Bao - vegan and gluten-free recipe" /></a></div>
<span style="font-size: large;">This was a bit of a funny recipe development, I had started off wanting to try cauliflower rice which I have been seeing everywhere. That being cauliflower finely chopped to replace rice, not that it tastes like it off course, just for a "healthier" version, or at least less calories than rice. So I set about making just my standard fried rice recipe with the cauliflower and found I ended up with something very similar to this "vegetable sung" dish we love to get from a local restaurant....and loved it!</span></div>
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<a href="http://1.bp.blogspot.com/-G9PxjtiHG7I/VMpQTN3O4EI/AAAAAAAASD4/Xn18herqmbM/s1600/veg%2Bsung%2B1%2Bresize%2Bwm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Cauliflower Sung Choi Bao - vegan and gluten-free recipe" border="0" src="http://1.bp.blogspot.com/-G9PxjtiHG7I/VMpQTN3O4EI/AAAAAAAASD4/Xn18herqmbM/s1600/veg%2Bsung%2B1%2Bresize%2Bwm.jpg" title="Cauliflower Sung Choi Bao - vegan and gluten-free recipe" /></a></div>
<div style="text-align: justify;">
<span style="font-size: large;">It is so yummy, very healthy and packed with flavour - coconut oil, chilli, garlic, ginger, turmeric, soy sauce with cauliflower, carrots, petite pois, mushrooms, spring onions and chopped roasted cashews and peanuts. It's got great anti-inflammatory ingredients as well with the coconut oil, chilli and turmeric - I feel great having this when the old lupus is acting up :-)</span></div>
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<a href="http://2.bp.blogspot.com/-RrxFx-Pc6R4/VMpRziXwb9I/AAAAAAAASEQ/iNyiS0LdxuM/s1600/veg%2Bsung%2B6%2Bresize%2Bwm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Cauliflower Sung Choi Bao - vegan and gluten-free recipe" border="0" src="http://2.bp.blogspot.com/-RrxFx-Pc6R4/VMpRziXwb9I/AAAAAAAASEQ/iNyiS0LdxuM/s1600/veg%2Bsung%2B6%2Bresize%2Bwm.jpg" title="Cauliflower Sung Choi Bao - vegan and gluten-free recipe" /></a></div>
<span style="font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: x-large;"><u>Cauliflower Sung Choi Bao:</u></span><br />
<span style="font-family: inherit; font-size: large;"><i><br /></i></span>
<span style="font-family: inherit; font-size: large;"><i>Yields 2 servings</i></span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;">½ Tbsp coconut oil</span><br />
<span style="font-family: inherit; font-size: large;">½ small onion or a couple shallots, finely chopped </span><br />
<span style="font-family: inherit; font-size: large;">70g mushrooms, diced small</span><br />
<span style="font-family: inherit; font-size: large;">½ tsp turmeric</span><br />
<span style="font-family: inherit; font-size: large;">1 large clove garlic, finely chopped</span><br />
<span style="font-family: inherit; font-size: large;">½ red chilli, finely chopped</span><br />
<span style="font-family: inherit; font-size: large;">2 tsp finely chopped fresh ginger</span><br />
<span style="font-family: inherit; font-size: large;">150g finely chopped cauliflower florets</span><br />
<span style="font-family: inherit; font-size: large;">50g carrot, finely diced</span><br />
<span style="font-family: inherit; font-size: large;">50g petite pois</span><br />
<span style="font-family: inherit; font-size: large;">1 Tbsp soy sauce - use tamari for gluten free version</span><br />
<span style="font-family: inherit; font-size: large;">1 spring onion, chopped</span><br />
<span style="font-family: inherit; font-size: large;">20g chopped roasted unsalted peanuts</span><br />
<span style="font-family: inherit; font-size: large;">20g chopped roasted unsalted cashews</span><br />
<span style="font-family: inherit; font-size: large;">Iceberg lettuce leaves to serve</span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;">First, chop all the veg and have ready, everything should be chopped fairly fine here. For the cauliflower, I just slice off the florets leaving the stem and stalks. Don't throw them away though, you can still use them for other dishes! Note: If you don't have already roasted nuts just give them a quick roast in the oven - 180C for 5-10 min should do, give the pan a shake now and again and keep an eye on them, when lightly golden brown, remove and let cool before chopping.</span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;">Heat the coconut oil in a large lidded wok or frying pan and add the onion, garlic, ginger and chilli and fry until soft and fragrant. Add the mushrooms, turmeric and a dash of salt. Fry until the mushrooms start to release liquid. Add the cauliflower and carrot and give it a good stir. Add a splash of hot water, cover and simmer until the carrots and cauliflower are just tender. Remove the lid, add the peas and fry until the mixture is dry. Add the soy sauce and fry again until any liquid is reabsorbed. Stir in most of the</span><span style="font-family: inherit; font-size: large;"> spring onion and chopped nuts. Spoon into iceberg lettuce cups then sprinkle with the remaining spring onion and nuts.</span><br />
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<a href="http://2.bp.blogspot.com/-wxs-qhFbFvc/VMpT6vFjojI/AAAAAAAASEc/C3_oo2y0Ev8/s1600/veg%2Bsung%2B7%2Bresize%2Bwm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Cauliflower Sung Choi Bao - vegan and gluten-free recipe" border="0" src="http://2.bp.blogspot.com/-wxs-qhFbFvc/VMpT6vFjojI/AAAAAAAASEc/C3_oo2y0Ev8/s1600/veg%2Bsung%2B7%2Bresize%2Bwm.jpg" title="Cauliflower Sung Choi Bao - vegan and gluten-free recipe" /></a></div>
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<span style="font-size: large;">♥</span></div>
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<span style="font-size: x-large;"><u>Nutritional Information</u>: </span><span style="font-size: large;">1 serving</span></div>
<div style="text-align: left;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span style="font-size: large;">Calories: 220</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Protein: 9.8g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Fat: 14g</span></div>
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<span style="font-size: large;">Sat Fat: 4.9g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Fibre: 5.7g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Carbs: 17.3g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Sugar: 6.7g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Sodium: 504mg</span></div>
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Debbiehttp://www.blogger.com/profile/17733503025531290452noreply@blogger.com4tag:blogger.com,1999:blog-7608706408360417857.post-7750105687928653992015-01-29T14:50:00.000+00:002015-01-31T09:19:28.645+00:00Chocolate Banana Loaf Cake<div class="separator" style="clear: both; text-align: center;">
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<a href="http://1.bp.blogspot.com/-0gWOYDle1jE/VMyd4Y5XMOI/AAAAAAAASGk/7audhpgofXI/s1600/chocolate%2Bbanana%2Bcake%2B2a%2Bresize%2Btitled%2B5%2B(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan Chocolate Banana Loaf Cake" border="0" src="http://1.bp.blogspot.com/-0gWOYDle1jE/VMyd4Y5XMOI/AAAAAAAASGk/7audhpgofXI/s1600/chocolate%2Bbanana%2Bcake%2B2a%2Bresize%2Btitled%2B5%2B(2).jpg" title="Vegan Chocolate Banana Loaf Cake" /></a></div>
<span style="font-size: large;">Once again I found myself with some over ripe bananas that needed using up! I know what you're thinking, why doesn't she just buy less bananas?? Truthfully, I think on some unconscious level I buy extra just so they'll go black and I'll be forced to bake with them ;-)</span><br />
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<a href="http://2.bp.blogspot.com/-UfbdpOfU1Pk/VMx93TzJ-SI/AAAAAAAASFI/Xlb7DslN0aI/s1600/chocolate%2Bbanana%2Bcake%2B7-2%2Bresize%2Bwm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan Chocolate Banana Loaf Cake" border="0" src="http://2.bp.blogspot.com/-UfbdpOfU1Pk/VMx93TzJ-SI/AAAAAAAASFI/Xlb7DslN0aI/s1600/chocolate%2Bbanana%2Bcake%2B7-2%2Bresize%2Bwm.jpg" title="Vegan Chocolate Banana Loaf Cake" /></a></div>
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<span style="font-size: large;">This time I wanted to try something different than the plethora of baked banana goods I have on the blog and loved the idea of a simple chocolate banana loaf cake. I've based this one my </span><a href="http://www.maplespice.com/2009/07/chocolate-zucchini-bread.html"><span style="font-size: large;">Chocolate Zucchini Bread</span></a><span style="font-size: large;"> but have swapped the zucchini with banana and the homemade egg replacer with simple plain soy yogurt.</span></div>
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<span style="font-size: large; text-align: justify;">The end result was a deeply chocolate flavoured banana cake with a beautiful texture whilst still being wonderfully moist. It's really perfectly sweet as it is but if you want to take it to another level some vegan chocolate chips added to the mix would be fantastic!</span><br />
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<a href="http://3.bp.blogspot.com/-q6ZE9l6I-3A/VMx9eUmJS2I/AAAAAAAASFA/DLFZ1OLAX7U/s1600/chocolate%2Bbanana%2Bcake%2B6a%2Bresize%2Bwm2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan Chocolate Banana Loaf Cake" border="0" src="http://3.bp.blogspot.com/-q6ZE9l6I-3A/VMx9eUmJS2I/AAAAAAAASFA/DLFZ1OLAX7U/s1600/chocolate%2Bbanana%2Bcake%2B6a%2Bresize%2Bwm2.jpg" title="Vegan Chocolate Banana Loaf Cake" /></a></div>
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<span style="font-size: x-large;"><u>Chocolate Banana Loaf Cake</u>:</span></div>
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<span style="font-size: large;">300-400g peeled weight very ripe bananas (about 5 small/med.)</span></div>
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<span style="font-size: large;">140g / 1 cup plain flour</span></div>
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<span style="font-size: large;">45g / ½ cup unsweetened cocoa powder, sifted</span></div>
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<span style="font-size: large;">1 tsp baking soda</span></div>
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<span style="font-size: large;">½ tsp baking powder</span></div>
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<span style="font-size: large;">¼ tsp salt</span></div>
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<span style="font-size: large;">120ml vegetable oil</span></div>
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<span style="font-size: large;">200g / ¾ cup + 2 Tbsp golden caster sugar (can use regular granulated)</span></div>
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<span style="font-size: large;">1 tsp vanilla extract</span></div>
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<span style="font-size: large;">125g / ½ cup plain soy yogurt</span></div>
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<span style="font-size: large;">125g / ½ cup vegan chocolate chips - optional</span></div>
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<a href="http://2.bp.blogspot.com/-bx5EW_iwS8o/VMkyrmw4_uI/AAAAAAAASBo/r8tUcBZ5zok/s1600/Chocolate%2BBanana%2BCake%2B1%2Bresize%2Bwm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan Chocolate Banana Loaf Cake" border="0" src="http://2.bp.blogspot.com/-bx5EW_iwS8o/VMkyrmw4_uI/AAAAAAAASBo/r8tUcBZ5zok/s1600/Chocolate%2BBanana%2BCake%2B1%2Bresize%2Bwm.jpg" title="Vegan Chocolate Banana Loaf Cake" /></a><br />
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<span style="font-size: large;">Preheat the oven to 350F / 180C and </span><span style="font-size: large;">grease a 9x5x3" loaf pan then line the bottom with baking paper.</span></div>
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<span style="font-size: large;">In a large bowl whisk together the flour, sifted cocoa powder, baking soda, baking powder, salt and sugar.</span></div>
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<span style="font-size: large;">In another bowl mash the bananas really well. Add the oil, vanilla and soy yogurt and whisk well.</span></div>
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<span style="font-size: large;">Pour the liquid mixture into the dry mixture and use a rubber spatula to fold it in until there is no more flour showing. Do not over mix and keep it gentle! If using, fold in the chocolate chips.</span></div>
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<span style="font-size: large;">Pour and scrape the mixture into the prepared loaf pan and pop it in the oven. Bake for about 1 hour or until a toothpick inserted into the middle comes out fairly clean.</span></div>
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<span style="font-size: large;">Transfer to a wire rack to fully cool in the tin then remove from the tin, slice and serve. </span><br />
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<a href="http://3.bp.blogspot.com/-UWNuBoSyRN0/VMx-_br09oI/AAAAAAAASFc/OPKj1JMrkJY/s1600/chocolate%2Bbanana%2Bcake%2B8-4%2Bresize%2Bwm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan Chocolate Banana Loaf Cake" border="0" src="http://3.bp.blogspot.com/-UWNuBoSyRN0/VMx-_br09oI/AAAAAAAASFc/OPKj1JMrkJY/s1600/chocolate%2Bbanana%2Bcake%2B8-4%2Bresize%2Bwm.jpg" title="Vegan Chocolate Banana Loaf Cake" /></a></div>
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<span style="font-size: large;">♥</span></div>
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<span style="font-size: x-large;"><u>Nutritional Information:</u></span><span style="font-size: large;"> </span><i><span style="font-size: large;">per 100g</span></i></div>
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<span style="font-size: large;">Calories: 325</span></div>
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<span style="font-size: large;">Protein: 3.7g</span></div>
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<span style="font-size: large;">Fat: 15g</span></div>
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<span style="font-size: large;">Sat Fat: 1.6g</span></div>
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<span style="font-size: large;">Carbs: 47.8g</span></div>
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<span style="font-size: large;">Sugar: 28.3g</span></div>
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<span style="font-size: large;">Fibre: 3.2g</span></div>
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<span style="font-size: large;">Sodium: 242mg</span></div>
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Debbiehttp://www.blogger.com/profile/17733503025531290452noreply@blogger.com4tag:blogger.com,1999:blog-7608706408360417857.post-61421213771362747182015-01-24T16:56:00.001+00:002015-01-25T21:21:41.998+00:00Cucumber Noodle Salad with Avocado and a Spicy Cashew Butter Dressing<div class="separator" style="clear: both; text-align: center;">
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<a href="http://4.bp.blogspot.com/-UnO1YcnEQlg/VL_Dg-MViVI/AAAAAAAAR9s/cSttS-Mr4cc/s1600/cucumber%2Bnoodle%2Bsalad%2B3%2BWM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Cucumber Noodle Salad with Avocado and a Spicy Cashew Butter Dressing - vegan and gluten-free recipe" border="0" src="http://4.bp.blogspot.com/-UnO1YcnEQlg/VL_Dg-MViVI/AAAAAAAAR9s/cSttS-Mr4cc/s1600/cucumber%2Bnoodle%2Bsalad%2B3%2BWM.jpg" title="Cucumber Noodle Salad with Avocado and a Spicy Cashew Butter Dressing - vegan and gluten-free recipe" /></a></div>
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<span style="font-size: large;">Well, yes - I got a spiralizer for Christmas! I am loving it too - I've been "noodle-izing" everything and eating so healthy as a result. Now I don't know why noodle shaped veg taste better than any other shape but they do. Much in the same way diagonally sliced sandwiches taste better I suppose. I even prefer apples spiralized - I just noodle one up, toss it in a little lime juice to stop them browning and eat the apple noodles from a bowl. It's great!</span></div>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-IM5sx7mOcQQ/VMPNC01A2hI/AAAAAAAASAM/kOKDDQkUCvg/s1600/Spiralized%2BApple%2B3b-3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-IM5sx7mOcQQ/VMPNC01A2hI/AAAAAAAASAM/kOKDDQkUCvg/s1600/Spiralized%2BApple%2B3b-3.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">~ spiralized apple with fresh lime juice ~</span></td></tr>
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<span style="font-size: large;">This is a variation on one of the first things I made with the spiralizer and have had many times since. As soon as I got it I kept thinking my <a href="http://www.maplespice.com/2009/09/summer-rolls.html">Raw Summer Rolls with Spicy Cashew Butter Dip</a> would be really nice as a salad using the dip as a dressing. So this usually has spiralized carrot, red cabbage and sliced red pepper in it as well, adding nice crunch and colour. But, I found myself without those ingredients one day so I just embraced the all-green theme and kept it simple with lettuce, cucumber, basil and avocado. </span><span style="font-size: large;">Basically, I love both versions but I think this one has a slight edge. I just prefer the simplicity of just a few ingredients and they go wonderful together.</span><span style="font-size: large;"> Definitely a case of 'less is more'!</span></div>
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<a href="http://1.bp.blogspot.com/-zkaNRbPbHGY/VMEO8toBuzI/AAAAAAAAR-o/sFTsHCYunC0/s1600/Cucumber%2BSalad%2BDressing%2B2%2BWM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Spicy Cashew Butter Dressing - vegan and gluten-free recipe" border="0" src="http://1.bp.blogspot.com/-zkaNRbPbHGY/VMEO8toBuzI/AAAAAAAAR-o/sFTsHCYunC0/s1600/Cucumber%2BSalad%2BDressing%2B2%2BWM.jpg" title="Spicy Cashew Butter Dressing - vegan and gluten-free recipe" /></a></div>
<span style="font-size: large;">Of course, what really makes this is the dressing, it's so packed with flavour with cashew butter, soy sauce, lime juice, garlic, ginger a little sweetener and some cayenne to taste. It would go with a lot of different veg so really you can put what you like in this salad but this is my personal favourite :-)</span></div>
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<a href="http://2.bp.blogspot.com/-Tl2AKBJpzIk/VL_MIlHUxmI/AAAAAAAAR-Q/YeTehYK6yeM/s1600/cucumber%2Bnoodle%2Bsalad%2B4%2BWM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Cucumber Noodle Salad with Avocado and a Spicy Cashew Butter Dressing - vegan and gluten-free recipe" border="0" src="http://2.bp.blogspot.com/-Tl2AKBJpzIk/VL_MIlHUxmI/AAAAAAAAR-Q/YeTehYK6yeM/s1600/cucumber%2Bnoodle%2Bsalad%2B4%2BWM.jpg" title="Cucumber Noodle Salad with Avocado and a Spicy Cashew Butter Dressing - vegan and gluten-free recipe" /></a></div>
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<span style="font-size: x-large;"><u>Cucumber Noodle Salad with Avocado and a Spicy Cashew Butter Dressing:</u></span></div>
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<span style="font-size: large;"><i>Yields 2 servings</i></span><br />
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<span style="font-size: large;"><u>Salad:</u></span></div>
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<span style="font-size: large;">1 cucumber</span></div>
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<span style="font-size: large;">1 avocado, sliced</span></div>
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<span style="font-size: large;">several leaves of butterhead lettuce</span></div>
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<span style="font-size: large;">2 spring onions, chopped</span></div>
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<span style="font-size: large;">chopped fresh basil</span></div>
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<span style="font-size: large;"><u>Dressing:</u></span></div>
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<span style="font-size: large;">2 Tbsp cashew nut butter (or other natural nut butter)</span></div>
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<span style="font-size: large;">1 Tbsp soy sauce (use tamari for gluten-free option)</span></div>
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<span style="font-size: large;">½ Tbsp fresh lime juice</span></div>
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<span style="font-size: large;">½ Tbsp Sweet Freedom Syrup (or light agave)</span></div>
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<span style="font-size: large;">1 clove garlic, finely grated</span></div>
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<span style="font-size: large;">½ tsp finely grated ginger</span></div>
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<span style="font-size: large;">scant 1/8 tsp cayenne pepper or to taste - note, I just add a dash or 2 when I am making a half serving of this for myself and find that just fine.</span></div>
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<span style="font-size: large;">Make the dressing by simply whisking everything together really well until creamy. Add about ½ tablespoon of water to thin and whisk well. </span><br />
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<span style="font-size: large;">Wash the cucumber and slice off the top and bottom. Cut it in half then spiralize using the large noodle cutter, or blade 'C'. Repeat with the second half of the cucumber. </span><br />
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<a href="http://1.bp.blogspot.com/-YkHP1uSIkEI/VMEOn1gaLCI/AAAAAAAAR-g/liOQGc46jZc/s1600/Cucumber%2BSalad%2BSpiralizer%2Bsharp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Spiralizing Cucumber" border="0" src="http://1.bp.blogspot.com/-YkHP1uSIkEI/VMEOn1gaLCI/AAAAAAAAR-g/liOQGc46jZc/s1600/Cucumber%2BSalad%2BSpiralizer%2Bsharp.jpg" title="Spiralizing Cucumber" /></a></div>
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<span style="font-size: large;">Transfer the noodles to a clean dish cloth or lots of paper towels and pat dry to get all the excess water off - you don't want that watering down the dressing!</span></div>
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<span style="font-size: large;">Take a large plate and tear some lettuce leaves on it. Pile the cucumber noodles on top of the leaves then place the avocado slices over top of the noodles. Sprinkle the chopped basil and spring onions all over then drizzle over the dressing. This salad is actually easier to eat with chopsticks.</span></div>
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<a href="http://1.bp.blogspot.com/-8dFRD0CctzQ/VL_DWr6QMqI/AAAAAAAAR9k/mCdJpZ9OFDk/s1600/cucumber%2Bnoodle%2Bsalad%2B3%2Btitled%2B3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Cucumber Noodle Salad with Avocado and a Spicy Cashew Butter Dressing - vegan and gluten-free recipe" border="0" src="http://1.bp.blogspot.com/-8dFRD0CctzQ/VL_DWr6QMqI/AAAAAAAAR9k/mCdJpZ9OFDk/s1600/cucumber%2Bnoodle%2Bsalad%2B3%2Btitled%2B3.jpg" title="Cucumber Noodle Salad with Avocado and a Spicy Cashew Butter Dressing - vegan and gluten-free recipe" /></a></div>
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<span style="font-size: large;">enjoy!</span><br />
<span style="font-size: large;">♥</span><br />
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<span style="font-size: x-large;"><u>Nutritional Information:</u></span><span style="font-size: large;"> (1 serving of dressing only - with salad figures in brackets)</span></div>
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<span style="font-size: large;">Calories: 106 (220)</span></div>
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<span style="font-size: large;">Protein: 3.3g (6.3g)</span></div>
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<span style="font-size: large;">Fat: 7.4g (15.4g)</span></div>
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<span style="font-size: large;">Sat Fat: 1.5g (2.6g)</span></div>
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<span style="font-size: large;">Carbs: 8.5g (20g)</span></div>
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<span style="font-size: large;">Sugar: 3g (6.6g)</span></div>
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<span style="font-size: large;">Fibre: 0.4g (5.5g)</span></div>
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<span style="font-size: large;">Sodium: 452mg (462mg)</span></div>
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<tr><td style="text-align: center;"><a href="http://www.maplespice.com/2009/09/summer-rolls.html" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-0YQWFNS0-98/VMESAkD5VqI/AAAAAAAAR-0/GH6fa_G-ilg/s1600/Salad%2BRolls%2Bwith%2BSpicy%2BCashew%2BButter%2BDip.jpg" height="138" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">Salad Rolls with <br />Spicy Cashew<br />Butter Dip</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://www.maplespice.com/2011/05/black-sesame-avocado-and-soba-noodle.html" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-11UW2hqozy4/VMETrdV4HTI/AAAAAAAAR-8/UtoXtnja1iY/s1600/Black%2BSesame%2C%2BAvocado%2Band%2BSoba%2BNoodle%2BSalad1.jpg" height="138
" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">Soba Noodle and<br />Avocado Salad with<br />Soy Lime Dressing</span></td></tr>
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<br />Debbiehttp://www.blogger.com/profile/17733503025531290452noreply@blogger.com2tag:blogger.com,1999:blog-7608706408360417857.post-28364851153837794792015-01-20T18:43:00.002+00:002015-01-31T09:08:27.177+00:00Roasted Baby Vegetable Irish Stew with Pearl Barley <div class="separator" style="clear: both; text-align: center;">
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<a href="http://3.bp.blogspot.com/-d0xiHAmYSJk/VMyYfyvGylI/AAAAAAAASFs/IlRNgAeZ3N8/s1600/Irish%2BStew%2Btitled%2Bfinal%2B-%2BCopy%2B(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Roasted Baby Vegetable Irish Stew - vegan recipe" border="0" src="http://3.bp.blogspot.com/-d0xiHAmYSJk/VMyYfyvGylI/AAAAAAAASFs/IlRNgAeZ3N8/s1600/Irish%2BStew%2Btitled%2Bfinal%2B-%2BCopy%2B(2).jpg" title="Roasted Baby Vegetable Irish Stew - vegan recipe" /></a></div>
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<span style="font-size: large;">Well hello again! And a rather late Happy New Year to you all! I do apologise for the extended break, I found myself quite ill over the holidays and thanks to the lupus/immune suppression it's just taken me forever to get over it. I'm still not out of the woods yet but am getting better, thankfully.</span></div>
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<span style="font-size: large;">So, back to the recipes :-) I wasn't really intending on posting yet another soup/stew like dish as there have a been a few of them lately but came up with this the other day and just loved it. I've been wanting to do an Irish stew inspired dish for years now anyway and really love this version with deeply roasted baby vegetables and pearl barley. I was considering replacing the meat in Irish stew with some sort of faux meat like seitan or some beans but opted in the end to add lots of baby mushrooms and just keep it simple with the veggies. The mushroom broth, roasting the veg and Worcester sauce all give a richness to the dish that you will not miss either the meat or faux meat here :-) </span><br />
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<span style="font-size: large; text-align: justify;">You may notice that I have not added any stout here. I'm just not a huge fan of stout in my stews and would much prefer having a pint of it with the dish instead. Plus, as my Irish husband told me "We NEVER had Irish Stew with stout in it..." So there you go! Personally, I would prefer a bottle of my favourite dark ale with this dish instead. In my case, Chimay blue label - that stuff is gorgeous!</span><br />
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<span style="font-size: large;">I also wanted to have some brown soda bread to go with it. I didn't have any soy yogurt to make my basic Brown Irish Soda bread so I tried my <a href="http://www.maplespice.com/2012/02/drunk-canadian-maple-baked-beans-on.html"><span style="font-size: large;">beer bread recipe</span></a>, replacing the white flour with wholemeal (whole wheat flour) and used a bottle of the Chimay blue label instead of a lager. It turned out nice, the texture was wonderful - really light and fluffy which was surprising for a brown bread and it was really nice with the stew, but a little bit bitter on it's own. I think this is down to the fact that Chimay blue label is a 9% beer. Still, it's a nice bread option for this stew although I would recommend a less powerful beer ;-)</span><br />
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<a href="http://3.bp.blogspot.com/-zeuVkYUQagU/VMyZ6KVZUMI/AAAAAAAASGE/0eHw8UE2_CI/s1600/irish%2Bstew%2B2%2Bsharp%2Bwm%2B-%2BCopy%2B(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Roasted Baby Vegetable Irish Stew - vegan recipe" border="0" src="http://3.bp.blogspot.com/-zeuVkYUQagU/VMyZ6KVZUMI/AAAAAAAASGE/0eHw8UE2_CI/s1600/irish%2Bstew%2B2%2Bsharp%2Bwm%2B-%2BCopy%2B(2).jpg" title="Roasted Baby Vegetable Irish Stew - vegan recipe" /></a></div>
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<span style="font-size: large;">~<u>Recipe Notes</u>~</span></div>
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♥ <span style="font-size: large;">This recipe isn't overly 'brothy' - it is a stew after all - not a soup. So it's something you kind of eat with a knife and fork as well as a spoon.</span></div>
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♥<span style="font-size: large;"> If you can't buy mushroom stock cubes you could make your own mushroom stock or if you able to buy vegan 'beef style' stock cubes or bouillon I would recommend that here. (I swear I'm not being paid by Kallo, lol - I just use those cubes a lot in my cooking).</span></div>
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♥<span style="font-size: large;"> Leave the veggies whole if you are able to buy ones that are small enough. If not, slice them in half. I halved my shallots, new potatoes and carrots as I could only find fairly large 'baby' ones. I left my baby mushrooms whole as they shrink up so much.</span></div>
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♥<span style="font-size: large;"> The length of time roasting with depend on many things - the size of the veggies you've used, the heat of your oven, type of pan you have, even how much water is in the veg is a factor. So, use my times only as a guide and check yours regularly. Note that the shallots will fall apart - that is fine :-)</span></div>
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♥<span style="font-size: large;"> Initially I roasted the rosemary and thyme with the veggies but found they got a little burnt and added a bitter taste to the final dish so I now add them to the pearl barley while simmering.</span></div>
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♥ <span style="font-size: large;">The Worcestershire sauce adds a nice flavour dimension to the dish but if you can't buy it or don't like simply don't add it.</span><br />
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<a href="http://2.bp.blogspot.com/-9jBBkvCn-9E/VMyajpntNRI/AAAAAAAASGM/yRVuu7tV6aA/s1600/irish%2Bstew%2B5%2Bsharp%2Bwm%2B-%2BCopy%2B(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Roasted Baby Vegetable Irish Stew - vegan recipe" border="0" src="http://2.bp.blogspot.com/-9jBBkvCn-9E/VMyajpntNRI/AAAAAAAASGM/yRVuu7tV6aA/s1600/irish%2Bstew%2B5%2Bsharp%2Bwm%2B-%2BCopy%2B(2).jpg" title="Roasted Baby Vegetable Irish Stew - vegan recipe" /></a></div>
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<span style="font-family: inherit; font-size: x-large;"><u>Roasted Baby Vegetable Irish Stew with Pearl Barley:</u></span><br />
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<span style="font-family: inherit; font-size: large;">Recipe yields 4 small servings.</span><br />
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<span style="font-family: inherit; font-size: large;"><u>Roasted Vegetables:</u></span><br />
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<span style="font-family: inherit; font-size: large;">150g shallots, peeled </span><br />
<span style="font-family: inherit; font-size: large;">300g baby new potatoes, washed, scrubbed and dried. </span><br />
<span style="font-family: inherit; font-size: large;">300g small or baby carrots, peeled </span><br />
<span style="font-family: inherit; font-size: large;">300g baby button mushrooms</span><br />
<span style="font-family: inherit; font-size: large;">1 large clove of smoked garlic, left in skin (you can use regular garlic here)</span><br />
<span style="font-family: inherit; font-size: large;">3 Tbsp extra virgin olive oil </span><br />
<span style="font-family: inherit; font-size: large;">½ Tbsp vegan Worcestershire sauce</span><br />
<span style="font-family: inherit; font-size: large;">pinch of sea salt </span><br />
<span style="font-family: inherit; font-size: large;">some freshly ground black pepper</span><br />
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<span style="font-family: inherit; font-size: large;">Preheat oven to 220°C</span><br />
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<span style="font-family: inherit; font-size: large;">Whisk together the olive oil, Worcestershire sauce and salt and pepper. Place the carrots, shallots, mushrooms, clove of garlic and potatoes in a roasting tin and pour over the oil mixture. Toss well. Roast for 40 minutes tossing a few times. Test them with a fork to ensure the potatoes and carrots are soft. When done, remove the clove of garlic and squeeze out the filling into the pan.</span><br />
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<span style="font-family: inherit; font-size: large;"><u>Pearl Barley:</u></span><br />
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<span style="font-family: inherit; font-size: large;">50g raw pearl barley</span><br />
<span style="font-family: inherit; font-size: large;">2 bay leaves</span><br />
<span style="font-family: inherit; font-size: large;">sprigs of fresh rosemary and thyme (1 of each)</span><br />
<span style="font-family: inherit; font-size: large;">1½ Kallo mushroom stock cubes</span><br />
<span style="font-family: inherit; font-size: large;">750ml water</span><br />
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<span style="font-family: inherit; font-size: large;">Wash the barley really well. In a small-medium saucepan bring the water to the boil and dissolve the cube in it. Add the barley, rosemary, thyme and bay leaves. Bring back to the boil then cover and reduce to low and simmer for 45 minutes or until tender. Stir now and again.</span><br />
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<span style="font-family: inherit; font-size: large;"><u>Finishing the dish:</u></span><br />
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<span style="font-size: large;"><span style="font-family: inherit;">Combine the pearl barley (with stock) and all the roasted veggies into a large saucepan. </span>De-glaze<span style="font-family: inherit;"> the roasting tin with a little hot water, scraping the tin to get all the flavour off. Pour this into the pot as well. Note: if for some reason your roasting tin ends up really burnt don't deglaze, only do this to add some of the roasted flavour into the dish. Bring to a simmer then cook gently, covered, for 5 -10 minutes for the flavours to meld. Taste, season if need be and if you have to add a bit more water do. Keep in mind this shouldn't have a lot of broth. Remove the bay leaves and rosemary and thyme stalks (leave the leaves). Stir in most of the chives then divide among 4 bowls and sprinkle with more of the chives.</span></span><br />
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<span style="font-size: large;">Beautiful served with some brown soda bread and a pint of vegan stout or dark ale.</span><br />
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<span style="font-size: x-large;"><u>Nutritional Information</u></span><span style="font-size: large;">: based on 1 serving out of 4</span></div>
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<span style="font-size: large;">Calories: 275</span></div>
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<span style="font-size: large;">Protein: 6.5g</span></div>
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<span style="font-size: large;">Fibre: 6.1g</span></div>
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<span style="font-size: large;">Fat: 11.2g</span></div>
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<span style="font-size: large;">Sat Fat: 1.6g</span></div>
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<span style="font-size: large;">Carbs: 37.5g</span></div>
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<span style="font-size: large;">Sugar: 6g</span></div>
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<span style="font-size: large;">Sodium: 853mg</span></div>
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<tr><td style="text-align: center;"><a href="http://www.maplespice.com/2008/09/kale-and-flageolet-bean-stew.html" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-DH143j-hCO8/VL58roYvqZI/AAAAAAAAR60/04X2K-GVQ3I/s1600/Kale%2Band%2BFlageolet%2BBean%2BStew%2B3%2BWM.jpg" height="150" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">Kale & Flageolet Bean<br />Stew</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">Smokey Red Bean<br />Dumpling Stew</span><br />
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Debbiehttp://www.blogger.com/profile/17733503025531290452noreply@blogger.com6tag:blogger.com,1999:blog-7608706408360417857.post-11000906108034482242014-12-16T12:50:00.000+00:002014-12-16T13:20:29.445+00:00Vegan Cream of Mushroom Soup<div class="separator" style="clear: both; text-align: center;">
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<a href="http://2.bp.blogspot.com/-oCJnXnPWwAY/VInCIfUoOeI/AAAAAAAAR1k/oVDbQA1N1BM/s1600/Mushroom%2BSoup%2BTitled%2B3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan Cream of Mushroom Soup" border="0" src="http://2.bp.blogspot.com/-oCJnXnPWwAY/VInCIfUoOeI/AAAAAAAAR1k/oVDbQA1N1BM/s1600/Mushroom%2BSoup%2BTitled%2B3.jpg" title="Vegan Cream of Mushroom Soup" /></a></div>
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<span style="font-size: large;">I can't quite believe that after blogging since 2006 (including my vegetarian blog) I haven't posted a <i>basic</i> cream of mushroom soup until now! We are so in love with this soup, it's thick and super creamy with a velvety texture and great mushroom flavour. My husband, a huge fan of anything mushroom based was always disappointed by tinned cream of mushroom soup back when he was vegetarian as they never actually taste of mushroom - just that rank artificial mushroom flavour. Well, he's described this one as 'hands down the best cream of mushroom soup he's ever had' - so, yay!</span></div>
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<a href="http://4.bp.blogspot.com/-Ud--ow6tVzo/VInaoO6uOUI/AAAAAAAAR2Q/SwhxrjCFZYI/s1600/Mushroom%2BSoup%2B7b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan Cream of Mushroom Soup" border="0" src="http://4.bp.blogspot.com/-Ud--ow6tVzo/VInaoO6uOUI/AAAAAAAAR2Q/SwhxrjCFZYI/s1600/Mushroom%2BSoup%2B7b.jpg" title="Vegan Cream of Mushroom Soup" /></a></div>
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<span style="font-size: large;">I have made several cream of mushroom soups before but none have compared to this one. I think the reason for that is the outright simplicity of this recipe, I was probably trying too hard before, roasting the mushrooms, using exotic mushrooms, tons of fresh herbs etc.. when all it really needed was mushrooms, stock, cream, onion and garlic. Simple.</span></div>
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<span style="font-size: large;">It's a great basic cream of mushroom soup recipe and would also work well in all those old time recipes that call for 'a can of cream of mushroom soup' that we all call old school and a bit naff but secretly love ;-) Remember noodle casserole made with a tin of cream of mushroom soup? Haha - delicious!</span></div>
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<span style="font-size: large;">~<u>Recipe Notes</u>~</span></div>
<span style="font-family: inherit; font-size: large;">• For the mushroom stock I have used 1 Kallo Organic Mushroom Stock Cube dissolved in 500ml boiling water. If you can't buy this brand then I would use another brand mushroom stock, from either a cube or powder to make 500ml (2 cups) OR I would recommend you make your own mushroom stock (sorry I don't have a recipe but there are loads online). I wouldn't really recommend not using a mushroom stock here - you need that extra mushroom flavour happening.</span><br />
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<span style="font-size: large;">• I have kept this simple with no herbs but if you like, thyme, marjoram and parsley all go brilliantly with mushrooms. Fresh would be best.</span></div>
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<span style="font-size: large;">• Recipe makes 4 small servings or 2 large. We always go for the small servings as we have lots of bread with it, in fact I almost treat the soup like a mushroom fondue! Plus the soup is thick and rich so I find the small serving just perfect but keep in mind it doesn't look like much in the bowl. These photos have a large serving in them.</span><span style="font-size: large;"><br /></span><br />
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<span style="font-size: x-large;"><u>Cream of Mushroom Soup</u></span><br />
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<span style="font-size: large;">2 Tbsp vegan butter</span><br />
<span style="font-size: large;">1 onion, chopped</span><br />
<span style="font-size: large;">250g white mushrooms, sliced</span><br />
<span style="font-size: large;">2 cloves garlic, minced</span><br />
<span style="font-size: large;">2 Tbsp flour</span><br />
<span style="font-size: large;">500ml (2 cups) mushroom stock</span><br />
<span style="font-size: large;">250ml (1 cup) soy cream</span><br />
<span style="font-size: large;">1/8 tsp salt</span><br />
<span style="font-size: large;">freshly ground black pepper</span><br />
<span style="font-size: large;">freshly ground nutmeg</span><br />
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<span style="font-size: large;"><u>All the ingredients!</u></span></div>
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<span style="font-size: large; text-align: left;">Melt the butter in a large saucepan over medium-high heat. Add the onions and mushrooms and give it a good stir. Sprinkle over the salt and add about 12 grinds of black pepper. </span></div>
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<a href="http://1.bp.blogspot.com/-8FXNlHKOGyU/VInhPpu6XpI/AAAAAAAAR20/QaUgNQ90wo8/s1600/Mushroom%2BSoup%2Bcooking%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-8FXNlHKOGyU/VInhPpu6XpI/AAAAAAAAR20/QaUgNQ90wo8/s1600/Mushroom%2BSoup%2Bcooking%2B1.jpg" /></a></div>
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<span style="font-size: large;">Fry until the onions are soft and the mushrooms are cooked through, about 10 minutes. You also want *most* of the liquid cooked off but not all of it, stop before you've cooked off all the liquid. Now add the garlic and give it a good stir then turn the heat down to low and add the flour. Stir well and fry gently for about 1 minute.</span></div>
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<a href="http://1.bp.blogspot.com/-qDF7Glg-maM/VInhYjlQKwI/AAAAAAAAR28/Vv8YNdZuZ2U/s1600/Mushroom%2BSoup%2Bcooking%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-qDF7Glg-maM/VInhYjlQKwI/AAAAAAAAR28/Vv8YNdZuZ2U/s1600/Mushroom%2BSoup%2Bcooking%2B2.jpg" /></a></div>
<div style="text-align: justify;">
<span style="font-size: large; text-align: left;">Dissolve the stock cube in the 500ml of boiling water and add a little bit to the pot, stir well to deglaze any flour then add a bit more stock, again stir well and keep adding more stock until it is all added. </span><span style="font-size: large;">Now bring to the boil then reduce and simmer gently for 10 minutes. Do this with the lid off so that the stock reduces a bit.</span><span style="font-size: large;"> </span><br />
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<a href="http://2.bp.blogspot.com/-ZYBakFVrMbw/VI7-jbLzP9I/AAAAAAAAR4U/nvI9TDgn9yA/s1600/Mushroom%2BSoup%2Bcooking%2B3a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-ZYBakFVrMbw/VI7-jbLzP9I/AAAAAAAAR4U/nvI9TDgn9yA/s1600/Mushroom%2BSoup%2Bcooking%2B3a.jpg" /></a></div>
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Stock being added.</div>
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<a href="http://4.bp.blogspot.com/-iNHS2oN4bDw/VInhkfkeXYI/AAAAAAAAR3E/yrlaTtQGDvo/s1600/Mushroom%2BSoup%2Bcooking%2B4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-iNHS2oN4bDw/VInhkfkeXYI/AAAAAAAAR3E/yrlaTtQGDvo/s1600/Mushroom%2BSoup%2Bcooking%2B4.jpg" /></a></div>
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Bring to the boil then simmer for 10 minutes.</div>
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<a href="http://4.bp.blogspot.com/-pVIIVD0DwPI/VInh8C27V-I/AAAAAAAAR3U/7fQBZDsMT8g/s1600/Mushroom%2BSoup%2Bcooking%2B5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-pVIIVD0DwPI/VInh8C27V-I/AAAAAAAAR3U/7fQBZDsMT8g/s1600/Mushroom%2BSoup%2Bcooking%2B5.jpg" /></a></div>
<div style="text-align: center;">
...after the 10 minutes, reduced.</div>
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<span style="font-size: large; text-align: left;">Now add the cream (for those of you in the UK and Ireland this is handily a whole 250ml carton of Alpro single cream). </span><span style="font-size: large; text-align: left;">Mix well then turn off the heat.</span></div>
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<a href="http://4.bp.blogspot.com/-2xHoGESQX70/VInihs8ktfI/AAAAAAAAR3c/OtBCakCAoeY/s1600/Mushroom%2BSoup%2Bcooking%2B6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-2xHoGESQX70/VInihs8ktfI/AAAAAAAAR3c/OtBCakCAoeY/s1600/Mushroom%2BSoup%2Bcooking%2B6.jpg" /></a></div>
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<span style="font-size: large;">Transfer the soup to your blender and blend on the highest setting until velvety smooth. I used my <a href="http://www.froothie.co.uk/index.php?dispatch=aff_banners.view&bid=67&sl=EN&aff_id=1555">Froothie Optimum 9400 blender</a> and as always, it did an amazing job here. Absolutely no "mushroom graininess" in this soup!</span></div>
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<a href="http://3.bp.blogspot.com/-ctN15iwFkuU/VInj4LSQnUI/AAAAAAAAR4E/OnWDglBziG8/s1600/Mushroom%2BSoup%2Bblending%2B5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-ctN15iwFkuU/VInj4LSQnUI/AAAAAAAAR4E/OnWDglBziG8/s1600/Mushroom%2BSoup%2Bblending%2B5.jpg" height="400" width="286" /></a><a href="http://2.bp.blogspot.com/-UO1HYQPBS2A/VInip6vqJhI/AAAAAAAAR3w/eCzZBb3p_wg/s1600/Mushroom%2BSoup%2Bblending%2B3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-UO1HYQPBS2A/VInip6vqJhI/AAAAAAAAR3w/eCzZBb3p_wg/s1600/Mushroom%2BSoup%2Bblending%2B3.jpg" height="400" width="266" /></a></div>
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<span style="font-size: large; text-align: justify;">Return to the pot, add a couple gratings of fresh nutmeg (not too much, it can overpower!) and bring the soup back up to heat.</span><span style="font-size: large;"></span><br />
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<a href="http://1.bp.blogspot.com/-b7AxzR_4qmk/VIni5llw9lI/AAAAAAAAR38/50kOUVB_deI/s1600/Mushroom%2BSoup%2Bnutmeg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-b7AxzR_4qmk/VIni5llw9lI/AAAAAAAAR38/50kOUVB_deI/s1600/Mushroom%2BSoup%2Bnutmeg.jpg" /></a></div>
<div style="text-align: justify;">
<span style="font-size: large;">Ladle into warmed bowls and serve with bread of your choice, a nice 'fresh from the oven' French crusty bread with some vegan butter spread on is ideal :-)</span></div>
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<a href="http://2.bp.blogspot.com/-gsVwneAYrXY/VInecgce8LI/AAAAAAAAR2o/NDpuYX-R-2c/s1600/Mushroom%2BSoup%2B13a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan Cream of Mushroom Soup" border="0" src="http://2.bp.blogspot.com/-gsVwneAYrXY/VInecgce8LI/AAAAAAAAR2o/NDpuYX-R-2c/s1600/Mushroom%2BSoup%2B13a.jpg" title="Vegan Cream of Mushroom Soup" /></a></div>
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<span style="font-size: x-large;">♥</span><br />
<span style="font-size: x-large;"><br /></span>
<br />
<div style="text-align: left;">
<span style="font-size: large;"><u>Source</u>: adapted from <a href="http://www.food.com/recipe/homemade-cream-of-mushroom-soup-264191">this recipe</a>.</span></div>
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<span style="font-size: x-large;"><u>Nutritional Informatio</u></span><span style="font-size: x-large;"><u>n</u>:</span><span style="font-size: large;"> based on 1 serving out of 4 (small bowls)</span><br />
<div>
<span style="font-size: large;">Calories: 176</span><br />
<div>
<span style="font-size: large;">Protein: 3.9g<br />Fat: 12.7g<br />Sat Fat: 2.2g</span></div>
<div>
<span style="font-size: large;">Fibre: 1.3g</span></div>
<div>
<span style="font-size: large;">Carbs: 10.4g</span></div>
<div>
<span style="font-size: large;">Sugar: 2.9g</span></div>
<div>
<span style="font-size: large;">Sodium: 607mg</span><br />
<span style="font-size: large;"><br /></span>
<u>Disclaimer</u>: this post contains affiliated links to Froothie UK, however all views expressed are my own.</div>
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Debbiehttp://www.blogger.com/profile/17733503025531290452noreply@blogger.com9tag:blogger.com,1999:blog-7608706408360417857.post-21643505354974263592014-12-01T20:02:00.000+00:002014-12-01T20:02:10.315+00:00Ginger & Spice Cakies<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-DXzPxoRE4kU/VHyDoqChxwI/AAAAAAAARzs/oSw51nrDzfo/s1600/Ginger%2BCookies%2Btitled.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan Ginger & Spice "Cakies" - soft cake like cookies" border="0" src="http://4.bp.blogspot.com/-DXzPxoRE4kU/VHyDoqChxwI/AAAAAAAARzs/oSw51nrDzfo/s1600/Ginger%2BCookies%2Btitled.jpg" title="Vegan Ginger & Spice "Cakies" - soft cake like cookies" /></a></div>
<br />
<div style="text-align: justify;">
<span style="font-size: large;">Yes! Cakies - kind of a cookie, kind of a cake...kind of a marriage made in heaven ;-) I was after a very soft cake like cookie with all the flavour of gingerbread and these hit the spot perfectly, especially with a little drizzle of vanilla glaze on them! They are also a great addition to the holiday baking season, now fervently upon us :-) </span></div>
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<span style="font-size: large;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-size: large;">I based the recipe on a recipe in my old childhood favourite cookie cook book, Scholastic's "The Cookie Book" - I've <a href="http://www.maplespice.com/2010/02/sugar-and-spice-cookies.html">referenced it before on the blog</a>, it was purchased about 1983 through my school and I do still use it! If anyone else in Canada remembers this book, do let me know :-)</span><br />
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</div>
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<a href="http://2.bp.blogspot.com/-sDSv8Sh91SU/VHyOWkQqXWI/AAAAAAAAR0g/OnEUTioGXso/s1600/The%2BCookie%2BBook%2B1973.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-sDSv8Sh91SU/VHyOWkQqXWI/AAAAAAAAR0g/OnEUTioGXso/s1600/The%2BCookie%2BBook%2B1973.jpg" /></a></div>
<span style="font-size: large;">In the book these were called "Molasses Cookies" and the name must have put me off as I never made them. They were descibed as soft and a quick read of the ingredients indicated this recipe was probably <i>just</i> what I was after, a big soft gingerbread spiced cookie.</span></div>
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<span style="font-size: large;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-RjhY56tzv0k/VHyFg8uz-tI/AAAAAAAARz4/aYXvYDeO5r8/s1600/Ginger%2BCookies%2B(12a).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan Ginger & Spice "Cakies" - soft cake like cookies" border="0" src="http://3.bp.blogspot.com/-RjhY56tzv0k/VHyFg8uz-tI/AAAAAAAARz4/aYXvYDeO5r8/s1600/Ginger%2BCookies%2B(12a).jpg" title="Vegan Ginger & Spice "Cakies" - soft cake like cookies" /></a></div>
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<br /></div>
<div style="text-align: justify;">
<span style="font-size: large;">Naturally I made a few changes: omitted the egg altogether (and it wasn't missed), omitted the raisins, swapped the molasses for Golden Syrup and added a drizzle of vanilla glaze. Now, I love molasses but I was after a more delicate flavoured cookie here, molasses can sometimes overpower things I find. Plus, I already have a <a href="http://www.maplespice.com/2011/11/other-bloggers-recipes-part-2.html">gingerbread recipe</a> I absolutely adore and make every Christmas and didn't want something similar here. </span></div>
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<span style="font-size: large;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-size: large;">That being said, I know Golden Syrup is hard to find (if at all) for those in North America so molasses can be used instead. You will end up with a darker cookie with a different taste to these but I have no doubt they will still taste great :-</span><br />
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<a href="http://3.bp.blogspot.com/-nBLw2ndEtEE/VHyITD21tDI/AAAAAAAAR0I/bdOQwm6vvqI/s1600/Ginger%2BCookies%2B(9c).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan Ginger & Spice "Cakies" - soft cake like cookies" border="0" src="http://3.bp.blogspot.com/-nBLw2ndEtEE/VHyITD21tDI/AAAAAAAAR0I/bdOQwm6vvqI/s1600/Ginger%2BCookies%2B(9c).jpg" title="Vegan Ginger & Spice "Cakies" - soft cake like cookies" /></a></div>
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<span style="font-size: x-large;"><u>Ginger & Spice Cakies:</u></span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-size: large;">-makes 15 cookies</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">1/4 cup / 50g vegan butter</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">1/4 cup / 60g golden caster sugar, granulated is fine too</span><br />
<span style="font-size: large;">1/4 cup / 90g Golden Syrup</span><br />
<span style="font-size: large;">1/4 cup / 60ml unsweetened soy milk</span><br />
<span style="font-size: large;">3/4 tsp apple cider vinegar</span><br />
<span style="font-size: large;">1/2 tsp baking soda</span><br />
<span style="font-size: large;">1 1/4 cup / 200g plain flour</span><br />
<span style="font-size: large;">1/8 tsp salt</span><br />
<span style="font-size: large;">1/2 tsp cinnamon</span><br />
<span style="font-size: large;">1/2 tsp ground ginger</span><br />
<span style="font-size: large;">1/8 tsp ground cloves</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><u>Glaze</u>:</span><br />
<span style="font-size: large;">1/2 cup icing sugar (powdered sugar)</span><br />
<span style="font-size: large;">2 - 3 tsp unsweetened dairy free milk (I used almond milk here)</span><br />
<span style="font-size: large;">1/8 tsp vanilla extract</span><br />
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<div style="text-align: center;">
<span style="font-size: large;">~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~</span></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Preheat the oven to 180C / 350F and line 2 baking sheets with baking paper.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Measure out the soy milk and add the vinegar. Give it a stir then set aside to curdle. In another bowl mix together the flour, salt and spices - set aside.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">In a large bowl beat the butter and sugar until well mixed. Add the syrup and mix well. Add the baking soda to the milk and vinegar mixture and give it a stir, it should get a little foamy. Add this to the butter mixture and stir. WARNING: it will look like a disgusting curdled mess at this point but that's fine - it is actually what you are after :-)</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Tip in the flour mixture and stir just until there is no more flour showing but do not over mix. You should have a soft dough, slightly more akin to thick cake batter than cookie dough.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Drop by heaped tablespoonfuls onto the prepared baking sheets, about an inch apart. Pop into the preheated oven and bake for about 12 minutes. They should be lightly golden around the edges but still soft to the touch.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Let cool on the tray for 10 minutes then transfer to a wire rack to fully cool.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><u>Glaze</u>: mix together 2 tsp of the milk and the vanilla with the powdered sugar, stir until all the sugar is dissolved. If it is too thick add a bit more milk - I needed just another 1/8 tsp. You want the glaze thick but "drizzable"- let it fall down from the spoon and if it's falls in ribbons that's about right.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Keep the cookies on the wire rack but place a sheet of baking paper underneath and drizzle the glaze all over the cookies in a back and forth motion. Leave for about an hour for the glaze to set then they are ready!</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-Z8dwEE8Ow1A/VHyR8Cryy4I/AAAAAAAAR0s/STyyKLaO0GQ/s1600/Ginger%2BCookies%2Btitled%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan Ginger & Spice "Cakies" - soft cake like cookies" border="0" src="http://4.bp.blogspot.com/-Z8dwEE8Ow1A/VHyR8Cryy4I/AAAAAAAAR0s/STyyKLaO0GQ/s1600/Ginger%2BCookies%2Btitled%2B2.jpg" title="Vegan Ginger & Spice "Cakies" - soft cake like cookies" /></a></div>
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❤</div>
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<span style="font-size: x-large;"><u>Nutritional Information</u></span><span style="font-size: large;">: based on 1 cookie out of 15</span></div>
<div style="text-align: left;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span style="font-size: large;">Calories: 121</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Fat: 2.4g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Sat Fat: 0.5g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Protein: 1.5g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Carbs: 23.1g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Sugar: 8.0g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Fibre: 0.4g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Sodium: 72.9mg</span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">❤</span></div>
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Debbiehttp://www.blogger.com/profile/17733503025531290452noreply@blogger.com11tag:blogger.com,1999:blog-7608706408360417857.post-85765519928188110902014-10-20T08:50:00.000+01:002014-10-20T08:50:58.083+01:00Smokey Vegetable Chowder<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-mBWjhBER6OQ/VDvVc210_vI/AAAAAAAARyI/mAPkGTO_8P8/s1600/chowder%2Btitled.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Smokey Sweetcorn Chowder - vegan recipe" border="0" src="http://3.bp.blogspot.com/-mBWjhBER6OQ/VDvVc210_vI/AAAAAAAARyI/mAPkGTO_8P8/s1600/chowder%2Btitled.jpg" title="Smokey Vegetable Chowder - vegan recipe" /></a></div>
<div style="text-align: justify;">
<span style="font-size: large;">Well we are definitely</span><span style="font-size: large;"> into the season for warming soups and stews now! Cork has turned decidedly cooler and stormier lately which I love, autumn is easily my favourite season especially as I get to make warming comforting meals like this one :-) </span><span style="font-size: large;">Rather shockingly, up until making this I had never had chowder before! I think it's probably because I grew up by the coast and chowder for us meant clam chowder and even when I ate meat and fish I drew the line at shellfish (too much like bugs, bleh! haha) So I was very excited about trying the clam chowder alternative of sweetcorn chowder. </span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-vl1mWLX-J0g/VDvb2ktpF0I/AAAAAAAARyo/kPlxLryY91k/s1600/chowder%2B7a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Smokey Sweetcorn Chowder - vegan recipe" border="0" src="http://1.bp.blogspot.com/-vl1mWLX-J0g/VDvb2ktpF0I/AAAAAAAARyo/kPlxLryY91k/s1600/chowder%2B7a.jpg" title="Smokey Vegetable Chowder - vegan recipe" /></a></div>
<div style="text-align: justify;">
<span style="font-size: large;">Most sweetcorn chowders seemed to call for potato as well and a lot called for bacon. I went even further with the veg as I felt this was calling out for some carrot and also added leeks which are really nice here. To honour the bacon factor I added both smoked paprika and smoked sea salt which is what gives this it's smokey angle and a wonderful flavour.</span></div>
<div style="text-align: justify;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-size: large;">When I first made this I made it as a Vegan <i>Chicken</i> and Sweetcorn Chowder. Same recipe as here but with some added vegan chicken pieces in there. It was really good but I just felt that the 'faux-ness' of the vegan chicken was letting down the veg so I decided to omit it and just let the veggies shine on their own here. That being said, go ahead and throw in some fried vegan chicken pieces or some chickpeas or beans for added protein if you like. Just reduce some of the veg to make room for them, or increase the broth.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-2QMDh09yCcM/VDvapwh5N8I/AAAAAAAARyY/lXsL_sknKqQ/s1600/chowder%2B8a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Smokey Sweetcorn Chowder - vegan recipe" border="0" src="http://4.bp.blogspot.com/-2QMDh09yCcM/VDvapwh5N8I/AAAAAAAARyY/lXsL_sknKqQ/s1600/chowder%2B8a.jpg" title="Smokey Vegetable Chowder - vegan recipe" /></a></div>
<span style="font-size: x-large;"><u><br /></u></span>
<span style="font-size: x-large;"><u>Smokey Vegetable Chowder:</u></span><br />
<span style="font-size: large;">~serves 2~</span><br />
<br />
<span style="font-size: large;">1 Tbsp vegan butter</span><br />
<span style="font-size: large;">80g sliced leeks ( 2/3 heaped cup)</span><br />
<span style="font-size: large;">2 bay leaves</span><br />
<span style="font-size: large;">freshly ground black pepper</span><br />
<span style="font-size: large;">1 Tbsp flour</span><br />
<span style="font-size: large;">1/2 tsp smoked paprika</span><br />
<span style="font-size: large;">1/4 tsp smoked sea salt</span><br />
<span style="font-size: large;">500ml unsweetened almond milk ( 2 cups)</span><br />
<span style="font-size: large;">1 tsp vegetable bouillon powder*</span><br />
<span style="font-size: large;">160g peeled and diced potato (1 cup)</span><br />
<span style="font-size: large;">80g peeled, sliced and halved carrot ( heaped 2/3 cup)</span><br />
<span style="font-size: large;">180g frozen sweetcorn ( 1 cup, heaped)</span><br />
<span style="font-size: large;"><br /></span><span style="font-size: large;">*As always I use Marigold Organic Vegan Bouillon Powder which has added turmeric which gives this a nice colour. If you are using a different brand bouillon powder then 1/8 tsp turmeric might be nice added to the milk. If you can buy a vegan chicken style stock where you are then I would recommend that.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Whisk the milk with the flour, stock powder, paprika and salt in a bowl or jug and set aside.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Melt the butter in a medium saucepan then add the leeks, bay leaves and some freshly ground black pepper. Fry gently until just soft, 2-3 minutes should do. Pour in the milk mixture and add the carrots and potato. Bring to a boil then reduce the heat to low, cover and simmer until the potato is tender, and the broth has thickened slightly, about 15 minutes. Stir it now and again and don't worry if you see little white dots of flour or milk. It's not separating and as you can see by the photos it goes away by the end :-)</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">When there is 6 minutes left add the sweetcorn, turn the heat up to maximum to bring it back to a boil as the frozen corn will bring the temperature down. When it's at a boil again, reduce to a simmer. Check that the potato is tender then turn the heat off, take the lid off and let it sit for 5 minutes. This helps cool it down a bit and thickens the chowder a little more. Check the seasoning then remove the bay leaves and serve. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">This chowder is hearty enough on it's own but as with all soups, great with some crusty rolls or French bread.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-6CFedfEbOkk/VDvbu_o5bkI/AAAAAAAARyg/pLUE_jFW96A/s1600/chowder%2B13a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Smokey Sweetcorn Chowder - vegan recipe" border="0" src="http://4.bp.blogspot.com/-6CFedfEbOkk/VDvbu_o5bkI/AAAAAAAARyg/pLUE_jFW96A/s1600/chowder%2B13a.jpg" title="Smokey Vegetable Chowder - vegan recipe" /></a></div>
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<div style="text-align: center;">
<span style="font-size: large;">♥</span></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span style="font-size: x-large;"><u>Nutritional Information: </u></span><span style="font-size: large;">for 1 serving out of 2</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Calories: 286</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Protein: 7.8g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Fat: 10.7g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Sat Fat: 1.9g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Fibre: 6.7g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Carbs: 39.4g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Sugar: 6.3g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Sodium: 900mg</span></div>
<div style="text-align: left;">
<span style="font-size: large;"><br /></span></div>
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<tr><td style="text-align: center;"><a href="http://www.maplespice.com/2009/12/hearty-dumpling-stew.html" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-Vh2sX0mXW7c/VDvd-fENU-I/AAAAAAAARy0/wJn8LVTKUUY/s1600/Smokey%2BRed%2BBean%2BDumpling%2BStew%2BCloseWM.jpg" height="150" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">Smokey Red Bean<br />Dumpling Stew</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://www.maplespice.com/2013/01/creamy-smoked-paprika-sweet-potato-and.html" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-aYeyZoC95rA/VDveahcpVhI/AAAAAAAARy8/8Jh1-GVnTFs/s1600/Sweet%2BPotato%2BSoup3WM%2B(1).jpg" height="150" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">Creamy Smoked Paprika<br />Sweet Potato & Dill Soup</span></td></tr>
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Debbiehttp://www.blogger.com/profile/17733503025531290452noreply@blogger.com8tag:blogger.com,1999:blog-7608706408360417857.post-52473808771058785612014-10-13T08:14:00.000+01:002015-02-03T08:05:11.072+00:00Blackberry & Apple Almond Loaf Cake<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-VHSx-hJucaI/VCq7j-IpI_I/AAAAAAAARwY/snI1NrB_VmY/s1600/Blackberry%2B%26%2BApple%2BAlmond%2BTea%2BCake%2Btitled.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Blackberry & Apple Almond Loaf Cake. Vegan recipe." border="0" src="http://2.bp.blogspot.com/-VHSx-hJucaI/VCq7j-IpI_I/AAAAAAAARwY/snI1NrB_VmY/s1600/Blackberry%2B%26%2BApple%2BAlmond%2BTea%2BCake%2Btitled.jpg" title="Blackberry & Apple Almond Loaf Cake. Vegan recipe." /></a></div>
<div style="text-align: justify;">
<span style="font-size: large;">Like my previous post this is another variation on a recipe already on the blog. I have been making loads of different versions of the <a href="http://www.maplespice.com/2011/10/cranberry-almond-tea-cake.html">Cranberry Almond Tea Cake</a> for quite awhile now but haven't gotten around to blogging them.</span></div>
<div style="text-align: justify;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-size: large;">First, a couple summers ago (!) I made a Blackberry and Lemon version which was so good, and great for using up all those buckets of blackberries we always seem to get in August :-) Then I found myself with some pears that needed using up and made a Pear and Almond Loaf Cake, also wonderful and now, a blackberry and apple almond loaf cake.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-4Dy6aBuLQMk/VCrA8iBwKnI/AAAAAAAARwo/iFMLDxvCE1Y/s1600/Blackberry%2B%26%2BApple%2BAlmond%2BTea%2BCake%2B6a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Blackberry & Apple Almond Loaf Cake. Vegan recipe." border="0" src="http://1.bp.blogspot.com/-4Dy6aBuLQMk/VCrA8iBwKnI/AAAAAAAARwo/iFMLDxvCE1Y/s1600/Blackberry%2B%26%2BApple%2BAlmond%2BTea%2BCake%2B6a.jpg" title="Blackberry & Apple Almond Loaf Cake. Vegan recipe." /></a></div>
<div style="text-align: justify;">
<span style="font-size: large;">What I'm trying to say is: this recipe is VERY versatile ;-) You can basically put in any fruit or berries you like, I never add nuts but they would go nicely as well. A cinnamon, apple and pecan version sounds pretty tasty actually...as does a cherry and almond version or strawberry vanilla etc... etc... As long as you keep the cake recipe the same and the weight/measure of fruit <i>about</i> the same you can do what you like.</span></div>
<div style="text-align: justify;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-size: large;">For this one I was given some apples, not sure what kind to be honest, I think they were a mixture of cooking apples and golden delicious and as they needed using up threw them in with some frozen berries I had. I kept the almond flavouring here as is in the <a href="http://www.maplespice.com/2011/10/cranberry-almond-tea-cake.html">Cranberry Loaf Cake</a> as I simply love almond flavoured cakes, easily my favourite and it goes very well here.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-QbvxXA41s7o/VCrBJy1s9JI/AAAAAAAARww/bfv4PjhHlUA/s1600/Blackberry%2B%26%2BApple%2BAlmond%2BTea%2BCake%2B4a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Blackberry & Apple Almond Loaf Cake. Vegan recipe." border="0" src="http://4.bp.blogspot.com/-QbvxXA41s7o/VCrBJy1s9JI/AAAAAAAARww/bfv4PjhHlUA/s1600/Blackberry%2B%26%2BApple%2BAlmond%2BTea%2BCake%2B4a.jpg" title="Blackberry & Apple Almond Loaf Cake. Vegan recipe." /></a></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: x-large;"><u>Blackberry & Apple Almond Loaf Cake:</u></span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">260g plain flour</span><br />
<span style="font-size: large;">120g caster sugar</span><br />
<span style="font-size: large;">3 tsp baking powder</span><br />
<span style="font-size: large;">½ tsp salt</span><br />
<span style="font-size: large;">180ml unsweetened almond milk</span><br />
<span style="font-size: large;">4 Tbsp cornstarch</span><br />
<span style="font-size: large;">110g vegan butter, melted</span><br />
<span style="font-size: large;">2 tsp almond extract</span><br />
<span style="font-size: large;">150g frozen blackberries</span><br />
<span style="font-size: large;">200g peeled and thinly sliced apple, toss in lemon juice to keep from browning</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><u>Glaze</u>:</span><br />
<span style="font-size: large;">100g icing sugar</span><br />
<span style="font-size: large;">1 Tbsp unsweetened almond milk</span><br />
<span style="font-size: large;">¼ tsp almond extract</span><br />
<span style="font-size: large;">¼ tsp vanilla extract</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Preheat the oven to 190C / 380F and grease a loaf tin.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Combine flour, sugar, baking powder and salt in a large bowl. In another bowl whisk together the milk and cornstarch. Whisk in the almond extract then slowly whisk in the melted butter. Toss the fruit in with the flour mixture then pour over the liquid and fold with a rubber spatula until mixed. Be careful not to over mix.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Scrape into prepared tin, level off the top and bake for 45 minutes. It should be risen, golden brown on top and make sure a toothpick or wooden skewer inserted into the centre of the loaf cake comes out clean. (I have pulled this out too early before and had a doughy centre!) Cool in tin 15 minutes then remove cake from the tin to fully cool on a wire rack. I like to place it on it's side to cool.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-usWlf0qXSXk/VCrBh5uhpeI/AAAAAAAARxI/-ldwuY5k4Ts/s1600/Blackberry%2BApple%2BAlmond%2BTea%2BCake%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Blackberry & Apple Almond Loaf Cake. Vegan recipe." border="0" src="http://2.bp.blogspot.com/-usWlf0qXSXk/VCrBh5uhpeI/AAAAAAAARxI/-ldwuY5k4Ts/s1600/Blackberry%2BApple%2BAlmond%2BTea%2BCake%2B1.jpg" title="Blackberry & Apple Almond Loaf Cake. Vegan recipe." /></a></div>
<span style="font-size: large;">Whisk together the glaze ingredients until thick but <i>just</i> pourable, add more milk or icing sugar as need be then pour and spread on top letting some drizzle over the sides.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-pBCw_kp9c14/VCrBTyvxQXI/AAAAAAAARxA/Eb1IS5b8-Ow/s1600/Blackberry%2B%26%2BApple%2BAlmond%2BTea%2BCake%2B3a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Blackberry & Apple Almond Loaf Cake. Vegan recipe." border="0" src="http://2.bp.blogspot.com/-pBCw_kp9c14/VCrBTyvxQXI/AAAAAAAARxA/Eb1IS5b8-Ow/s1600/Blackberry%2B%26%2BApple%2BAlmond%2BTea%2BCake%2B3a.jpg" title="Blackberry & Apple Almond Loaf Cake. Vegan recipe." /></a></div>
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<br /></div>
<div style="text-align: center;">
<span style="font-size: large;">♥</span><br />
<span style="font-size: large;"><br /></span>
<br />
<div style="text-align: left;">
<span style="font-size: x-large;"><u>Blackberry & Lemon Version:</u></span></div>
<div style="text-align: left;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span style="font-size: large;"><u>Cake:</u></span></div>
<div style="text-align: left;">
<span style="font-size: large;">Swap the almond extract with lemon extract</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Omit the apple, can increase blackberries to 200g if you like.</span></div>
<div style="text-align: left;">
<span style="font-size: large;"><u>Glaze</u>:</span></div>
<div style="text-align: left;">
<span style="font-size: large;">omit the almond extract</span></div>
<div style="text-align: left;">
<span style="font-size: large;">increase vanilla extract to 1/2 tsp</span></div>
<div style="text-align: left;">
<span style="font-size: large;">add the zest of 1 lemon</span></div>
<div style="text-align: left;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span style="font-size: x-large;"><u>Pear & Almond Version:</u></span></div>
<div style="text-align: left;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span style="font-size: large;">Make as per the Blackberry, Apple and Almond cake but omit the blackberries, swap the apple with diced pear and increase to 200g.</span></div>
<div style="text-align: left;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;">♥</span></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span style="font-size: x-large;"><u>Nutritional Information:</u></span><span style="font-size: large;"> (Blackberry, Apple and Almond version, per 100g)</span></div>
<div style="text-align: left;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span style="font-size: large;">Calories: 244</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Protein: 2.8g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Fat: 7.4g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Sat Fat: 1.6g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Fibre: 1.7g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Carbs: 41.7g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Sugar: 19.1g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Sodium: 250mg</span><br />
<span style="font-size: large;"><br /></span>
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<span style="font-size: large;"><br /></span>Debbiehttp://www.blogger.com/profile/17733503025531290452noreply@blogger.com11tag:blogger.com,1999:blog-7608706408360417857.post-8405465607489187392014-10-02T08:19:00.000+01:002014-10-02T09:54:24.599+01:00Cheesy Parsnip & Sage Beer Bread<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-m-w9_5F1QZc/VCqBlfKWK_I/AAAAAAAARvQ/7H3MQBBSOlw/s1600/Cheesy%2BParsnip%2Band%2BSage%2BBeer%2BBread%2Btitled.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Cheesy Parsnip and Sage Beer Bread (vegan recipe)" border="0" src="http://3.bp.blogspot.com/-m-w9_5F1QZc/VCqBlfKWK_I/AAAAAAAARvQ/7H3MQBBSOlw/s1600/Cheesy%2BParsnip%2Band%2BSage%2BBeer%2BBread%2Btitled.jpg" title="Cheesy Parsnip and Sage Beer Bread (vegan recipe)" /></a></div>
<div style="text-align: justify;">
<span style="font-size: large;">This is a variation on the </span><a href="http://www.maplespice.com/2012/02/drunk-canadian-maple-baked-beans-on.html"><span style="font-size: large;">Herbed Beer Bread</span></a><span style="font-size: large;"> already on the blog which I've been making for years (and it was always vegan!) The other day my father in law came up with some parsnips from his garden and truth be told they are not my favourite veg. I do love them maple roasted as part of the Christmas dinner but that's usually as far as I go with them. He brought so much I did make a curried parsnip and carrot soup which was good but not bloggable good</span>.</div>
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<a href="http://3.bp.blogspot.com/-ErFjLsWPi58/VCqEgwQ4OFI/AAAAAAAARvg/QQzqlhHGsOc/s1600/Cheesy%2BParsnip%2Band%2BSage%2BBeer%2BBread%2B8a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Cheesy Parsnip and Sage Beer Bread (vegan recipe)" border="0" src="http://3.bp.blogspot.com/-ErFjLsWPi58/VCqEgwQ4OFI/AAAAAAAARvg/QQzqlhHGsOc/s1600/Cheesy%2BParsnip%2Band%2BSage%2BBeer%2BBread%2B8a.jpg" title="Cheesy Parsnip and Sage Beer Bread (vegan recipe)" /></a></div>
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<span style="font-size: large;">I then decided to try something different altogether and was inspired by a Delia Smith recipe for </span><a href="http://www.deliaonline.com/recipes/main-ingredient/cheese-/parsnip-parmesan-and-sage-bread.html"><span style="font-size: large;">Parsnip, Parmesan and Sage Bread</span></a><span style="font-size: large;">.</span><span style="font-size: large;"> That flavour combination just sounded wonderful and as hers was also a quick bread recipe (baking soda/powder </span><i><span style="font-size: large;">not</span></i><span style="font-size: large;"> yeast) I immediately thought of my <a href="http://www.maplespice.com/2012/02/drunk-canadian-maple-baked-beans-on.html">Herbed Beer Bread</a> and just decided to adapt that one.</span></div>
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<span style="font-size: large;">....and I am so glad I did, this is SO good! The addition of nutritional yeast to give it a cheesy flavour has really added to this recipe, in fact, I don't think I'll make this beer bread now without adding some :-) The parsnips give a nice subtle flavour, you do taste them, this isn't like carrots or zucchini in cake where they are just adding moisture, but, it's subtle and the sage is just perfect in there.</span></div>
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<a href="http://3.bp.blogspot.com/-_9rRKsm1MNg/VCqEvKqM2wI/AAAAAAAARvo/ijjw0mYjOVI/s1600/Cheesy%2BParsnip%2Band%2BSage%2BBeer%2BBread%2B5a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Cheesy Parsnip and Sage Beer Bread (vegan recipe)" border="0" src="http://3.bp.blogspot.com/-_9rRKsm1MNg/VCqEvKqM2wI/AAAAAAAARvo/ijjw0mYjOVI/s1600/Cheesy%2BParsnip%2Band%2BSage%2BBeer%2BBread%2B5a.jpg" title="Cheesy Parsnip and Sage Beer Bread (vegan recipe)" /></a></div>
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<u style="font-family: inherit; font-size: xx-large;">Cheesy Parsnip and Sage Beer Bread:</u><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;">2 ½ cups plain flour (350g)</span><br />
<span style="font-family: inherit; font-size: large;">1 Tbsp baking powder</span><br />
<span style="font-family: inherit; font-size: large;">1/3 cup nutritional yeast (20g)</span><br />
<span style="font-family: inherit; font-size: large;">1 tsp salt</span><br />
<span style="font-family: inherit; font-size: large;">1/2 Tbsp sugar</span><br />
<span style="font-family: inherit; font-size: large;">2 Tbsp finely chopped fresh sage</span><br />
<span style="font-family: inherit; font-size: large;">1 x 330ml can or bottle of lager of your choice, I used Grolsch</span><br />
<span style="font-family: inherit; font-size: large;">150g grated weight parsnips (about 2 small/medium parsnips)</span><br />
<span style="font-size: large;">• vegan butter to brush over crust and to serve</span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;"><u>Note</u>: I used my food processor to grate the parsnips as it was easier but you can just use a cheese grater.</span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;">Grease a 1.5 ltr loaf pan with cooking spray. Preheat the oven to 375F / 180C. Whisk everything but the beer and parsnips in a large bowl. Stir in the parsnips with a fork until well mixed then pour in the beer then stir and fold in with a rubber spatula until fully mixed. It will be <i>very</i> thick! Scrape this mixture into the loaf pan and even off the top. </span><br />
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<span style="font-family: inherit; font-size: large;">Pop into the preheated oven for 45 minutes or until risen and golden brown on top and a toothpick comes out clean. </span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;"><u>Optional</u> - I like to now brush vegan butter all over the top while it is hot to melt in, it just adds a lovely flavour. Leave it in the tin for 5 minutes then remove onto a wire rack to fully cool.</span><br />
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<a href="http://3.bp.blogspot.com/-2BHkyIFWPqs/VCqE-Oi0BYI/AAAAAAAARvw/pbu5rZCfAfs/s1600/Cheesy%2BParsnip%2Band%2BSage%2BBeer%2BBread%2B4a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Cheesy Parsnip and Sage Beer Bread (vegan recipe)" border="0" src="http://3.bp.blogspot.com/-2BHkyIFWPqs/VCqE-Oi0BYI/AAAAAAAARvw/pbu5rZCfAfs/s1600/Cheesy%2BParsnip%2Band%2BSage%2BBeer%2BBread%2B4a.jpg" title="Cheesy Parsnip and Sage Beer Bread (vegan recipe)" /></a></div>
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<span style="font-family: inherit; font-size: large;"><u>Not optional</u> - TOAST the slices then slather in vegan butter. Seriously, toasting is essential here!! </span></div>
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<a href="http://1.bp.blogspot.com/-U9t_gHBQEZA/VCqFHdkEWfI/AAAAAAAARv4/PP5Q8-9JnWo/s1600/Cheesy%2BParsnip%2Band%2BSage%2BBeer%2BBread%2B6a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Cheesy Parsnip and Sage Beer Bread (vegan recipe)" border="0" src="http://1.bp.blogspot.com/-U9t_gHBQEZA/VCqFHdkEWfI/AAAAAAAARv4/PP5Q8-9JnWo/s1600/Cheesy%2BParsnip%2Band%2BSage%2BBeer%2BBread%2B6a.jpg" title="Cheesy Parsnip and Sage Beer Bread (vegan recipe)" /></a></div>
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<span style="font-size: large;">I mean look at that! :-)</span></div>
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<span style="font-size: large;">♥</span></div>
Debbiehttp://www.blogger.com/profile/17733503025531290452noreply@blogger.com12tag:blogger.com,1999:blog-7608706408360417857.post-76160333778916365042014-09-30T09:27:00.000+01:002014-09-30T09:27:24.672+01:00Vegan Parmesan, Rosemary & Shallot Sausages with Sun-Dried Tomato Gravy<div class="separator" style="clear: both; text-align: center;">
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<a href="http://2.bp.blogspot.com/-kp5mm0e72eM/VB3mLgP0vtI/AAAAAAAARt0/Ny6-Mb_F8DA/s1600/Vegan%2BGlamorgan%2BSausages%2Bdinner%2Btitled%2B4a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan Parmesan, Rosemary and Shallot Sausages (Glamorgan Style) with Sun-Dried Tomato Gravy" border="0" src="http://2.bp.blogspot.com/-kp5mm0e72eM/VB3mLgP0vtI/AAAAAAAARt0/Ny6-Mb_F8DA/s1600/Vegan%2BGlamorgan%2BSausages%2Bdinner%2Btitled%2B4a.jpg" title="Vegan Parmesan, Rosemary and Shallot Sausages (Glamorgan Style) with Sun-Dried Tomato Gravy" /></a></div>
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<div style="text-align: justify;">
<span style="font-size: large;">I like to think of these as a "veganized and poshed up" version of Glamorgan sausages ;-) I was inspired here by a recipe created by my dear chef friend Stacey's recipe for "Pan Seared Aged White Cheddar Sausages with Sun-Dried Tomato Gravy". I had them when I was working with her back in my vegetarian days and they were just gorgeous, especially with that gravy. (And a huge thanks to her for permission to post!)</span></div>
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<span style="font-size: large;">In order to veganize the sausages I've had to change a lot but followed her recipe as a guide. I have made them tofu based and added my <a href="http://www.maplespice.com/2014/05/vegan-parmesan.html">Vegan Parmesan</a> recipe of nutritional yeast, ground almonds and salt for a cheesy flavour.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">The gravy is pretty much the exact same though, I just swapped onions for shallots (as I had them for the sausages, you can use onion if you prefer) and used soy cream in place of whipping cream. It's a stunning gravy and goes perfectly with the sausages, perfect for a nice dinner with some mashed potato and side of broccoli.</span></div>
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<a href="http://2.bp.blogspot.com/-Zdy-opgw_dk/VB3mVVVbrHI/AAAAAAAARt8/TdTCC4eTtxE/s1600/Vegan%2BGlamorgan%2BSausages%2Bdinner%2B3aa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan Parmesan, Rosemary and Shallot Sausages (Glamorgan Style) with Sun-Dried Tomato Gravy" border="0" src="http://2.bp.blogspot.com/-Zdy-opgw_dk/VB3mVVVbrHI/AAAAAAAARt8/TdTCC4eTtxE/s1600/Vegan%2BGlamorgan%2BSausages%2Bdinner%2B3aa.jpg" title="Vegan Parmesan, Rosemary and Shallot Sausages (Glamorgan Style) with Sun-Dried Tomato Gravy" /></a></div>
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<div style="text-align: justify;">
<span style="font-size: large;">Now, I have made these sausages with both soft and firm tofu. Either work but you have to prepare them differently and you do end up with different textured results depending on which type you use. In the photos you see here I have used an extra firm tofu.</span></div>
<br />
<span style="font-size: large; text-align: justify;">First, with the soft tofu, and I do mean soft, for those of you in the UK/Ireland I used Cauldron's original tofu which is so soft it borders on silken (but don't use silken here!) Anyway, you end up with a softer, looser textured sausage much more reminiscent of traditional Glamorgan sausages which I always remember being very soft. They still hold together and fry up fine but are a little more tricky to shape.</span><br />
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<span style="font-size: large; text-align: justify;">With the extra firm tofu, and I have used quite a firm one here, Taifun's tofu which is even rubbery in texture; you end up with a much firmer sausage, more reminiscent in texture of traditional sausages. This makes them MUCH easier to shape and thus they have less margin of error.</span><br />
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<span style="font-size: large; text-align: justify;">Either way, both turn out well and taste great and I'll post both versions and let you decide which one to make :-)</span><br />
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<span style="font-size: large;">Lastly, I do apologize for the not-so-great and rather "samey" photos here....I even failed to get a shot of them cut open! My family were eagerly standing in the background waiting for me to finish shooting this so they could eat so I was rather rushed ;-) My poor family always eating lukewarm meals, lol!</span></div>
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<a href="http://1.bp.blogspot.com/-Gf6r9X6JNZQ/VB3nT9NkReI/AAAAAAAARuE/iiBynFnMO9Q/s1600/Vegan%2BGlamorgan%2BSausages%2Bdinner%2B2aa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan Parmesan, Rosemary and Shallot Sausages (Glamorgan Style) with Sun-Dried Tomato Gravy" border="0" src="http://1.bp.blogspot.com/-Gf6r9X6JNZQ/VB3nT9NkReI/AAAAAAAARuE/iiBynFnMO9Q/s1600/Vegan%2BGlamorgan%2BSausages%2Bdinner%2B2aa.jpg" title="Vegan Parmesan, Rosemary and Shallot Sausages (Glamorgan Style) with Sun-Dried Tomato Gravy" /></a></div>
<span style="font-size: x-large;"><u><br /></u></span>
<span style="font-size: x-large;"><u>Vegan Parmesan, Rosemary & Shallot Sausages</u></span><span style="font-size: large;">:</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">• 200g extra firm OR soft tofu *see above</span><br />
<span style="font-size: large;">• 2 cups (100g) breadcrumbs</span><br />
<span style="font-size: large;">• ½ cup (65g) finely chopped shallots</span><br />
<span style="font-size: large;">• 1 tsp dried mustard powder</span><br />
<span style="font-size: large;">• 1 tsp fine smoked sea salt</span><br />
<span style="font-size: large;">• 12 grinds freshly ground black pepper</span><br />
<span style="font-size: large;">• 2 tsp finely chopped fresh rosemary</span><br />
<span style="font-size: large;">• 2 Tbsp finely ground nutritional yeast flakes</span><br />
<span style="font-size: large;">• 2 Tbsp ground almonds</span><br />
<span style="font-size: large;">• 2 Tbsp unsweetened almond or soy milk (omit if using soft tofu)</span><br />
<span style="font-size: large;">• olive oil to grease and fry</span><br />
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<a href="http://3.bp.blogspot.com/-G9nvwq3gb68/VBwJ7Ya62GI/AAAAAAAARsU/g9jYdJiV9IE/s1600/vegan%2Bglamorgan%2Bsausages%2Bingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-G9nvwq3gb68/VBwJ7Ya62GI/AAAAAAAARsU/g9jYdJiV9IE/s1600/vegan%2Bglamorgan%2Bsausages%2Bingredients.jpg" /></a></div>
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<span style="font-size: large;"><u>Instructions if using soft tofu:</u></span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Drain the tofu (there is no need to press). Place everything except the milk into a large bowl and just get in there with your hands, squishing the tofu through your fingers to mush it all up. When well mixed and thick in texture wash then grease your hands with some olive oil and shape into 6 sausages. I find it easiest to grease a 1/4 cup measuring cup and press the mixture in, scoop it out then squeeze and roll into sausage shapes. Lay out on a plate lined with cling film, cover with cling film and chill for at least 1 hour.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><u>Instructions if using extra firm tofu:</u></span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Crumble the tofu (no need to press) into a food processor and add the milk. Process until fine in texture and well mixed. Add everything else except the shallots and blend well, it should just come together like a dough and should be able to grab a bit of the mixture and squish it together easily. Now add the shallots and pulse a few times until well mixed and the shallots are a little smaller - you still want bits of shallots in here though so don't overmix.</span><br />
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<span style="font-size: large;">Grease your hands with olive oil and shape into 6 sausages. Lay out on a plate lined with cling film, cover with cling film and chill for at least 1 hour.</span><br />
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<a href="http://1.bp.blogspot.com/--ZexM6aLbbk/VBxl5H3AYmI/AAAAAAAARtU/Hdg5S731I6s/s1600/Vegan%2BGlamorgan%2BSausages%2Bpan%2Bwm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan Parmesan, Rosemary and Shallot Sausages (Glamorgan Style) with Sun-Dried Tomato Gravy" border="0" src="http://1.bp.blogspot.com/--ZexM6aLbbk/VBxl5H3AYmI/AAAAAAAARtU/Hdg5S731I6s/s1600/Vegan%2BGlamorgan%2BSausages%2Bpan%2Bwm.jpg" title="Vegan Parmesan, Rosemary and Shallot Sausages (Glamorgan Style) with Sun-Dried Tomato Gravy" /></a></div>
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<span style="font-size: large;"><u>To Fry</u>:</span><br />
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<span style="font-size: large;">Add 1½ Tbsp of olive oil to a large non-stick frying pan and heat to medium. Add the sausages, turning to coat in the oil and fry, turning frequently until equally golden brown all over.</span><br />
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<a href="http://2.bp.blogspot.com/-qUXGa69m5Ow/VBxl_PpI-xI/AAAAAAAARtc/YgukLXFPt5s/s1600/Sun-Dried%2BTomato%2BGravy%2Bwm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Sun-Dried Tomato Gravy" border="0" src="http://2.bp.blogspot.com/-qUXGa69m5Ow/VBxl_PpI-xI/AAAAAAAARtc/YgukLXFPt5s/s1600/Sun-Dried%2BTomato%2BGravy%2Bwm.jpg" title="Sun-Dried Tomato Gravy" /></a></div>
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<span style="font-size: x-large;"><u>Sun-Dried Tomato Gravy:</u></span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">• 1 Tbsp olive oil</span><br />
<span style="font-size: large;">• 70g shallots, sliced (about 4 large shallots)</span><br />
<span style="font-size: large;">• 50g sun-dried tomatoes packed in oil, drained (about 7 pieces)</span><br />
<span style="font-size: large;">• 2 cups (500ml) vegetable stock*</span><br />
<span style="font-size: large;">• 2 Tbsp soy cream</span><br />
<span style="font-size: large;">• 10 grinds freshly ground black pepper</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">*First, a note on the vegetable stock, it provides a lot of the flavour in this gravy so make sure you use one you really love the taste of. I've used a <a href="http://www.knorr.co.uk/product/detail/392260/vegetable-stock-pot">Knorr Vegetable Stock Pot</a> here FYI.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Heat the olive oil in a frying pan then gently fry the shallots and pepper until the shallots are really soft and caramelized, a nice golden brown will do. </span><br />
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<a href="http://4.bp.blogspot.com/-fLLOjYbwAyM/VBwLSMeJtaI/AAAAAAAARsc/OvF_vQZUPZs/s1600/sun-dried%2Btomato%2Bgravy%2Bblender.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-fLLOjYbwAyM/VBwLSMeJtaI/AAAAAAAARsc/OvF_vQZUPZs/s1600/sun-dried%2Btomato%2Bgravy%2Bblender.jpg" /></a></div>
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<span style="font-size: large;">Tip into a blender (I used my <a href="http://www.froothie.co.uk/index.php?dispatch=aff_banners.view&bid=67&sl=EN&aff_id=1555">Froothie Optimum 9400</a> for the silkiest results) with the sun-dried tomatoes and half the vegetable stock. Blend until really smooth then add the rest of the stock and blend again. It will be really watery looking at this point, that's ok!</span><br />
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Pour the mixture into a saucepan and bring to medium heat, reduce to low and simmer with the lid off for about 20 minutes until it has reduced in volume and is thicker. Pour in the cream and stir well.</span><br />
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(Disclaimer: This post contains affiliated links to Froothie UK.)</div>
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<span style="font-size: large;">♥</span></div>
<span style="font-size: x-large; text-align: left;"><u><br /></u></span>
<span style="font-size: x-large;">Nutritional Information: </span><div style="text-align: left;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span style="font-size: large;"><i>Per sausage (after frying)</i>:</span></div>
<div style="text-align: left;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span style="font-size: large;">Calories: 122</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Protein: 5.6g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Fat: 6.4g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Sat Fat: 1.0g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Carbs: 11.1g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Sugar: 1.1g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Fibre: 1.1g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Sodium: 337mg</span></div>
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<span style="font-size: large;"><i>Per 1/3 of the gravy (a generous amount for a serving of 2 sausages and sides)</i>:</span></div>
<div style="text-align: left;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span style="font-size: large;">Calories: 118</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Protein: 2.1g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Fat: 9.4g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Sat Fat: 1.6g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Carbs: 7.1g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Sugar: 2g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Fibre: 1.8g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Sodium: 787mg</span><br />
<span style="font-size: large;"><br /></span>
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Debbiehttp://www.blogger.com/profile/17733503025531290452noreply@blogger.com5tag:blogger.com,1999:blog-7608706408360417857.post-47347025238167986392014-09-16T11:03:00.000+01:002014-09-16T11:03:36.286+01:00A Trio of Almond Cheese: Chive, Sun-Dried Tomato & Basil, Chili & Rosemary<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-oWFyPRTodgk/VBcqKB_B3CI/AAAAAAAARqc/2sHFXZnPL5A/s1600/3%2Bcheeses%2B4b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="A Trio of Vegan Almond Cheese: Chive, Sun-Dried Tomato & Basil, Chili & Rosemary. Soy and Gluten Free." border="0" src="http://4.bp.blogspot.com/-oWFyPRTodgk/VBcqKB_B3CI/AAAAAAAARqc/2sHFXZnPL5A/s1600/3%2Bcheeses%2B4b.jpg" title="A Trio of Vegan Almond Cheese: Chive, Sun-Dried Tomato & Basil, Chili & Rosemary. Soy and Gluten Free." /></a></div>
<div style="text-align: justify;">
<span style="font-size: large;">Well, finally - a new blog post! I've just been so busy lately and these have been sitting on the rather large "to be blogged" pile for quite awhile now :-) These are all variations on the <a href="http://www.maplespice.com/2009/09/sesame-bagels-with-cashew-chive-spread.html">Almond Chive Cheese</a> which is actually already on the blog from way back in 2009. It's one of our favourite homemade cheeses but I decided to make a few changes this time around. Mostly I usually find myself without any sweet white miso paste whenever I want to make this so I've omitted that here, swapped the rice milk to either unsweetened soy or almond (both work well) and then tried a couple more flavours</span>.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-PJhp7DzT_50/VBcrs8GUWdI/AAAAAAAARqk/DPThzpDCgZ8/s1600/3%2Bcheeses%2B1a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="A Trio of Vegan Almond Cheese: Chive, Sun-Dried Tomato & Basil, Chili & Rosemary. Soy and Gluten Free." border="0" src="http://3.bp.blogspot.com/-PJhp7DzT_50/VBcrs8GUWdI/AAAAAAAARqk/DPThzpDCgZ8/s1600/3%2Bcheeses%2B1a.jpg" title="A Trio of Vegan Almond Cheese: Chive, Sun-Dried Tomato & Basil, Chili & Rosemary. Soy and Gluten Free." /></a></div>
<div style="text-align: justify;">
<span style="font-size: large;">First I tried a Sun-Dried Tomato and Basil version and we both absolutely loved it!! Wonderful flavour and such a nice variation. I was just going to blog the two flavours but figured everything should come in threes right?? So I thought a spicy version would be nice and opted for one of my favourite flavour combinations, chili and rosemary (similar to my <a href="http://www.maplespice.com/2011/11/chilli-and-rosemary-socca.html">socca recipe</a>). Really love this one as well, good heat coming through with the chili but not too overpowering and I love the rosemary there, this one will become a regular as well. The great thing about these cheeses as well? They are SO easy to make and set and chill within an hour, no waiting days or even overnight for these!</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-fZhBD6CusIA/VBctFytLm7I/AAAAAAAARqs/X0CQOridrXE/s1600/3%2Bcheeses%2B11a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="A Trio of Vegan Almond Cheese: Chive, Sun-Dried Tomato & Basil, Chili & Rosemary. Soy and Gluten Free." border="0" src="http://3.bp.blogspot.com/-fZhBD6CusIA/VBctFytLm7I/AAAAAAAARqs/X0CQOridrXE/s1600/3%2Bcheeses%2B11a.jpg" title="A Trio of Vegan Almond Cheese: Chive, Sun-Dried Tomato & Basil, Chili & Rosemary. Soy and Gluten Free." /></a></div>
<div>
<span style="font-size: large;">All of these cheeses are based on ground almonds, nutritional yeast, olive oil, unsweetened soy or almond milk, flavourings and set with agar flakes. Using agar can be a little hit or miss but the great thing with these is it doesn't matter if they have trouble setting, you simply end up with a spreadable cheese instead :-) Mine end up as you see in the photos here, you can slice them, carefully, but they are also soft enough to spread - the best of both worlds! But please note these are not grating or melting cheeses. We love them simply sliced/spread onto crackers or bread in the evening with either a nice red or white wine and my husband loves them</span><span style="font-size: large;"> in sandwiches.</span><br />
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<br />
<div style="text-align: center;">
<span style="font-size: large;">~ </span><span style="font-size: x-large;"><u>Recipe Notes</u></span><span style="font-size: large;"> ~</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-fPzbeiv4vF0/VBfoLv0fF1I/AAAAAAAARro/0sh-rj1-UBw/s1600/ramekins%2Bfor%2Bcheese.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Ramekin dishes for cheese" border="0" src="http://3.bp.blogspot.com/-fPzbeiv4vF0/VBfoLv0fF1I/AAAAAAAARro/0sh-rj1-UBw/s1600/ramekins%2Bfor%2Bcheese.jpg" title="Ramekin dishes for cheese" /></a></div>
<span style="font-size: large;">• The recipes make small portions of the cheese. Above are the ramekin dishes I use to make mine, they fit perfectly and measure 3" across on the bottom, 2" high and hold 180ml/ ¾ cup liquid. I just give the dishes a spray of cooking oil and the cheeses always come out easily after running a knife around the sides. If you are using a different type of dish and are weary of the cheese coming out, simply line the dish with cling film.</span></div>
<div>
<span style="font-size: large;">• All recipes can easily be doubled or tripled if you would like more.</span></div>
<div>
<span style="font-size: large;">• I used dried chili flakes for the rosemary and chili cheese as you get more consistent heat levels with those as opposed to fresh chillies which can vary wildly in heat levels. That being said, you can easily use fresh chillies and rosemary, I would say 1 small red chili finely chopped and 1 tsp finely chopped fresh rosemary and just use as per recipe.</span></div>
<div>
<span style="font-size: large;">• As mentioned above, don't fret if they don't set, agar can be fickle and these are <i>just</i> as good spreadable :-)</span></div>
<div>
<span style="font-size: large;">• When I say to grind the nutritional yeast flakes to a powder I always use a mortar and pestle but you can easily just use your hands.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-GuVBiAFExb0/VBcuxharUEI/AAAAAAAARq0/057sBZxTIIU/s1600/3%2Bcheeses%2B7a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="A Trio of Vegan Almond Cheese: Chive, Sun-Dried Tomato & Basil, Chili & Rosemary. Soy and Gluten Free." border="0" src="http://2.bp.blogspot.com/-GuVBiAFExb0/VBcuxharUEI/AAAAAAAARq0/057sBZxTIIU/s1600/3%2Bcheeses%2B7a.jpg" title="A Trio of Vegan Almond Cheese: Chive, Sun-Dried Tomato & Basil, Chili & Rosemary. Soy and Gluten Free." /></a></div>
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<span style="font-size: large;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-size: x-large;"><u>Almond Chive Cheese:</u></span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-size: large;">• 40g ground almonds (5 Tbsp + 2 tsp) also known as "almond meal"</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">• 1 Tbsp nutritional yeast flakes, ground to a powder</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">• ¼ tsp garlic powder</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">• ¼ tsp onion powder</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">• ¼ tsp salt</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">• 100ml unsweetened almond or soy milk (3.5 fl oz)</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">• 1 Tbsp extra virgin olive oil</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">• 1 Tbsp agar flakes</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">• ½ tsp lemon juice</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">• 2 Tbsp finely chopped fresh chives</span></div>
<div style="text-align: justify;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-size: large;">In a small mixing bowl whisk together the ground almonds, nutritional yeast, garlic and onion powder and salt. Set aside.</span></div>
<div style="text-align: justify;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-size: large;">In a small saucepan whisk together the milk and oil. Sprinkle on the agar flakes and let it sit for 5 minutes (off the heat). Give it a good whisk now and turn the heat on to high. Bring the mixture to a boil, whisking all the while, then reduce to a simmer and switch to a wooden spoon to stir. Simmer the mixture for 5 minutes on low heat, stirring often.</span></div>
<div style="text-align: justify;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-size: large;">Turn off the heat then quickly pour it over the almond mixture. Add the chopped chives and lemon juice then mix really well. You should have a fairly thick mixture. Scrape it all into the prepared ramekin dish then gently press it in using a sheet of cling film until it's nice and smooth on top. Wrap the whole dish in cling film and chill until set. They set pretty quickly, 1 or 2 hours.</span></div>
<div style="text-align: justify;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-size: x-large;"><u>Sun-Dried Tomato and Basil Cheese</u></span><span style="font-size: large;">:</span></div>
<div style="text-align: justify;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-size: large;">• 40g ground almonds (5 Tbsp + 2 tsp)</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">• 2 Tbsp nutritional yeast flakes, ground to a powder</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">• ½ tsp garlic powder</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">• ¼ tsp salt</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">• 100ml unsweetened almond or soy milk (3.5 fl oz)</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">• 1 Tbsp extra virgin olive oil</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">• ½ Tbsp tomato paste</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">• 1 Tbsp agar flakes</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">• 2 Tbsp finely chopped sun-dried tomatoes (the type packed in oil)</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">• 1 Tbsp finely chopped fresh basil</span></div>
<div style="text-align: justify;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-size: large;">In a small mixing bowl whisk together the ground almonds, nutritional yeast, garlic powder and salt. Set aside.</span></div>
<div style="text-align: justify;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-size: large;">In a small saucepan whisk together the milk, tomato paste and oil. Sprinkle on the agar flakes and let it sit for 5 minutes (off the heat). Give it a good whisk now and turn the heat on to high. Bring the mixture to a boil, whisking all the while, then reduce to a simmer and switch to a wooden spoon to stir. Simmer the mixture for 5 minutes on low heat, stirring often.</span></div>
<div style="text-align: justify;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-size: large;">Turn off the heat then quickly pour it over the almond mixture. Add the chopped sun-dried tomatoes and basil then mix really well. You should have a fairly thick mixture. Scrape it all into the prepared ramekin dish then gently press it in using a sheet of cling film until it's nice and smooth on top. Wrap the whole dish in cling film and chill until set. They set pretty quickly, 1 or 2 hours.</span></div>
<div style="text-align: justify;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-size: x-large;"><u>Chili and Rosemary Cheese</u></span><span style="font-size: large;">:</span></div>
<div style="text-align: justify;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-size: large;">• 40g ground almonds (5 Tbsp + 2 tsp)</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">• 2 Tbsp nutritional yeast flakes, ground to a powder</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">• ½ tsp garlic powder</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">• ¼ tsp salt</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">• 100ml unsweetened almond or soy milk (3.5 fl oz)</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">• 1 Tbsp extra virgin olive oil</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">• ½ tsp dried rosemary</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">• ¼ tsp dried chili flakes (also known as red pepper flakes)</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">• about 6 grinds of black pepper</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">• 1 Tbsp agar flakes</span></div>
<div style="text-align: justify;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-size: large;">In a small mixing bowl whisk together the ground almonds, nutritional yeast, garlic powder and salt. Set aside.</span></div>
<div style="text-align: justify;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-size: large;">In a small saucepan whisk together the milk, oil, chili flakes, rosemary and pepper. Sprinkle on the agar flakes and let it sit for 5 minutes (off the heat). Then give it a good whisk and turn the heat on to high. Bring the mixture to a boil, whisking all the while, then reduce to a simmer and switch to a wooden spoon to stir. Simmer the mixture for 5 minutes on low heat, stirring often.</span></div>
<div style="text-align: justify;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-size: large;">Turn off the heat then quickly pour it over the almond mixture and stir well, you should have a fairly thick mixture. Scrape it all into the prepared ramekin dish then gently press it in using a sheet of cling film until it's nice and smooth on top. Wrap the whole dish in cling film and chill until set. They set pretty quickly, 1 or 2 hours.</span><br />
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-hQwWN9occJo/VBczwDDvlMI/AAAAAAAARrA/iIUc-f-mbR4/s1600/3%2Bcheeses%2B9a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="A Trio of Vegan Almond Cheese: Chive, Sun-Dried Tomato & Basil, Chili & Rosemary. Soy and Gluten Free." border="0" src="http://2.bp.blogspot.com/-hQwWN9occJo/VBczwDDvlMI/AAAAAAAARrA/iIUc-f-mbR4/s1600/3%2Bcheeses%2B9a.jpg" title="A Trio of Vegan Almond Cheese: Chive, Sun-Dried Tomato & Basil, Chili & Rosemary. Soy and Gluten Free." /></a></div>
<div style="text-align: justify;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: justify;">
<div style="text-align: center;">
<span style="font-size: large;">♥</span></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: x-large;"><u>Nutritional Information</u></span></div>
<div style="text-align: center;">
<span style="font-size: large;">(all per 100g and using unsweetened almond milk)</span></div>
<div style="text-align: center;">
<span style="font-size: x-large;"><u><br /></u></span></div>
<div style="text-align: left;">
<span style="font-size: large;"><u>Almond and Chive Cheese</u>: </span></div>
<div style="text-align: left;">
<span style="font-size: large;">Calories: 385</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Protein: 12.3g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Fat: 33.3g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Sat Fat: 3.4g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Fibre: 7.3g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Carbs: 12.2g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Sugar: 1.8g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Sodium: 619mg</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Calcium: 138mg</span></div>
<div style="text-align: left;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span style="font-size: large;"><u>Sun-Dried Tomato and Basil Cheese</u>:</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Calories: 308</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Protein: 9g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Fat: 26g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Sat Fat: 2.7g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Fibre: 6g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Carbs: 12g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Sugar: 1.8g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Sodium: 502mg</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Calcium: 106mg</span></div>
<div style="text-align: left;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span style="font-size: large;"><u>Chili and Rosemary Cheese</u>:</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Calories: 411</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Protein: 12.1g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Fat: 35.9g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Sat Fat: 3.8g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Fibre: 7.5g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Carbs: 12.6g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Sugar: 1.5g</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Sodium: 665mg</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Calcium: 151mg</span></div>
<div style="text-align: left;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<div style="text-align: left;">
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Debbiehttp://www.blogger.com/profile/17733503025531290452noreply@blogger.com30