30 Second Cheese

I know you don’t have any time to mess about reading a blog post. You. Need. Cheese.

Don’t soak your cashews, no one has time for that sh*t.

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INGREDIENTS

2 cups cashews
1 cup water
1 teaspoon of salt
1/4 cup of lime juice
2 tablespoons of ‘nooch’ (nutritional yeast)

INSTRUCTIONS

Blend. Serve.

Mine blends so well in a Nutribullet using the short blade. It blends into a perfect thick, creamy sauce in 10 seconds.

CHEEEEEESE on spuds, cheese on cauli and broc, cheese on pizza, cheese in your sammies, cheese on everything.

I’m not a fan of too much nutritional yeast and I feel the ratios here are perfect. Add garlic or pepper if you want. I keep mine simple.

(Raw) Sour Cream

Ohhh yum. My 3 year old is really fussy about anything saucy or creamy but he loves this and so do I! Here he is enjoying some sour cream dip and veggies after an afternoon building a garden box.

Enjoy this sour cream with carrots, cucumber or celery, on tacos (raw or cooked) or dip crackers in it. Some people like to add garlic or chives to turn it into an delicious aioli. It also makes a great dressing for salad.

❤ It’s so tasty!

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INGREDIENTS

1 & 1/2 cup cashews (soaked for at least 1 hour in hot water or overnight in cold)
1/2 cup water
2 teaspoons apple cider vinegar
The juice of 1 lemon
1/2 teaspoon of salt

INSTRUCTIONS

Blend all ingredients until it takes on a whipped consistency. Add a dash more water if needed to get things moving, and a wee pinch more salt (if you like) to taste.

MASTER TIP/SOAKING ALTERNATIVE: to make a really creamy dressing what you should do is first turn the cashews into a fine flour by blending them dry first. Then add all other ingredients and blend. This results in a smoother, faster cream.

The Ultimate Most Perfect, Inexpensive, Quick Vegan Ice Cream Base Recipe; Scoops From The Freezer Like A Dream. Life Will Never Be The Same! Aah!

What a time to be alive.

This is my gift to the people. It feels like the pinnacle of my contribution to veganism. I take full credit for the modification of other vegan ice cream recipes into an incredibly simple, quick, cheap recipe – with no fancy ingredients – that scoops directly from the freezer with the perfect softness.

Right now I only recommend this one particular brand of coconut cream, but it’s the ubiquitous Woolworths Homebrand Coconut Cream found in Countdown supermarkets for $1.20 per tin.

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INGREDIENTS:

1/2 cup sugar (I prefer coconut sugar)
1/4 cup maple syrup (I use the inexpensive imitation stuff)
2 tins Woolworths Homebrand Coconut Cream
2 teaspoons vanilla extract
1/4 teaspoon salt

INSTRUCTIONS:

Ensure your ice cream maker bowl has been frozen for at least 24 hours.

Put all ingredients into a pan and stir over a low head until sugar has dissolved – no need to boil. Place mixture in freezer or fridge until very cold.

Once cold assemble ice cream maker and pour mixture into bowl. Churn until very thick. Return churned ice cream to freezer and freeze. You should be able to eat this as ice cream after it’s been frozen for around 1 and a half hours.

Makes 850ish mLs.

This is absolutely as delicious as the fancy brands that are around $8 for 400mLs.

This is the vanilla recipe and it operates as a base, flavour this any way you damn well please.

***

NOTE:  If you are a rebel and a troublemaker with no regard for potential waste you can trial other cheaper brands of coconut cream. You’re a braver kind than me. Let me know how you go. One of the most important thing to avoid is the formation of oil on top of your mixture. If oil forms it will destroy your batch. Watch out for that with other brands. If oil forms, remove as much as you can. You may also use coconut sugar and agave to make it low GI. Experiment with Stevia and Erythritol; the world is yours.

Don’t Underestimate This Basic Bowl; Hummus & Sauerkraut Become BFFs

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Hummus, sauerkraut, pumpkin seeds, carrot, green beans and cucumber.

Sauerkraut is epic with Hummus.

Sauerkraut is basically Hummus’ life partner; they were just meant to be together and even though they are both awesome alone neither of them are quite as awesome alone as they are together. Once you enjoy them together you’ll never want to eat ‘just hummus’ or ‘just sauerkraut’ alone again. I don’t know where I’m going with this but you should probably try this basic bowl because it’s clearly more delicious than you expect.

Raw Pesto ‘Pasta’ with a Side of Baby Tomatoes, Avocado and Alfalfa Sprouts

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This yumness  is pretty self explanatory, but those are spiralised zucchini/courgette ‘noodles’ with a heavy serving of raw pesto and a side of avocado, baby tomato and alfalfa.

To make pesto blend:

2 large handfuls dry basil leaves (must be dry)
1 generous dash of oil
60-75g cashews
generously salt to taste

🙂  ❤

It’s A Frisky Summer; Mango, Watermelon, Tofu Salad!

So, so simple and pretty!

This adorable salad is just fried, diced tofu, diced watermelon, diced mango, diced cucumber, on a bed of salad with a side of balsamic. Balsamic vinegar isn’t absolutely necessary as the juicy fruit acts as a lovely dressing. An alternative dressing is to blend tahini and mango with a dash of water and drizzle it atop. Salt if you please!

Yummy!
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LSA-Lemon-Berry Cake with Coconut Cream (Low Sugar)

This is so lovely. This is my first layer cake. ♥ Pretty proud of it actually. Plus; low sugar, low oil.

I’m currently experimenting with cakes to see just how low the sugar and oil can go and just how much healthy can be jammed into them without losing the cakey texture and flavour that we love. This cake – for example – is one people will enjoy and not realise there’s less sugar than usual. In the past I’ve made some fruit-sweetened cakes but have not liked the texture and flavour as much.  I believe I could still lower amounts more so stay tuned for later experiments! I am also getting closer to creating vegan sponge…

Note the use of vegan whipped cream and the addition of healthy LSA! This is good celebration food.

Without further ado I give you the next in my series of LSA cakes:

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If you don’t want to make two layers, ’cause of resources – I don’t like to waste food on experiments when I’m unsure how they’re gonna turn out! – you can just make one layer then fold one half atop the other as shown.

INGREDIENTS FOR ONE LAYER:

1 and 1/2 cups flour
1/2 cup ground LSA
1 and 1/4 cups soy  milk
1/3 cup oil
1/3 cup sugar
3 teaspoons vanilla
1/2 teaspoon baking powder
1 teaspoon baking soda
pinch salt
1 tablespoon lemon

INSTRUCTIONS:

Blend, bake until springy, then repeat for the second layer.

 

INGREDIENTS FOR LEMON-WHIPPED CREAM (enough for a full layer cake, half the amounts for a half layer-cake like the one I made):

4 teaspoons lemon (to taste)
4 teaspoons apricot jam (to taste)
whipped with 2 tin of coconut cream

INSTRUCTIONS:

Whip in food processor and apply only when cake is very cool.

 

DECORATION:

Decorate with fruit, brazil nuts and shaved sugar-free chocolate.

Raw-ish Banoffee Pie

Banoffe Pie is notoriously rich and sweet so I really suggest berries here to offset the sweetness. The toffee sauce is next level; count on it.

This didn’t take that long to make, I probably spent about 20 minutes in the kitchen. 

Dates soften in roughly 5 minutes in boiled water.

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 Biscuit layer:

Some LSA
1 pre-soaked date
1 tablespoon of cocoa powder
water to moisten into a dough

Blend, then press into a tin.

Banana layer:

Sliced bananas

Cream layer:

1/2 can of extremely thick coconut cream (I prefer Family Choice)
1 pre-soaked date
2 heaped dessert spoons of peanut butter
1 dessert spoon of coconut oil

Toffee:

10 presoaked dates
Vanilla
Dash of coconut cream to add creaminess
Salt to taste

 Toppings:

Cinnamon & strawberries.

Serve:

Firm up in the freezer (do not freeze), then serve.

Beautiful Raw Chocolate Tart

This is lovely and so easy to make. I’m also happy to feed this to my 15 month old son because it’s not too sweet and all natural!

Yum

Base:

Blend 1/2 cup of LSA, some nuts and seeds, 1 or 2 dates (pitted and soaked for 5 minutes or until it softens) and cocoa. Add some water to moisten into a dough-like consistency and press into a dish.

Chocolate mousse topping:

Blend 1 avocado, 3 teaspoons vanilla, 6 dates (pitted and soaked for 5 minutes or until they soften), two bananas and cocoa to taste – I like mine rich, around 3 tablespoons. When you’re satisfied with the flavour spread the mousse onto the base and chill.

You can serve this chilled or frozen, I prefer to freeze it and then serve the slices and let them stand for about 10 minutes.

Beautiful.

Pretty Raw Dinner Party

I held a party and the food looks pretty simple – in fact it just looks  like salad – but it wasn’t. The flavours were lovely and each dish was incredibly simple to prepare. So this is my dinner-party turbo blog. Enjoy! Raw food is very quick to make and has speedy clean up time. We made this in approximately 2 hours other than the bread which took 10 minutes preparation time and just 2 hours to dehydrate. People left feeling satisfied, but with no digestive burden.

Chocolate parfait – what’s nice about this is that the layer of nuts and seeds becomes kind of cakey when the coconut cream drizzles through.

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Guacamole…

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Sunflower seed bread with basil pesto and fresh baby tomatoes…

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Everything…

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Almond-ginger satay sauce – beautiful

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Zucchini/courgette spiralised noodles with tahini-coconut dressing…

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Tahini-banana dessert… incredibly simple preparation – 5 minutes – absolutely delightful result.

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The whole table…

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Raw wraps, enjoyed with the satay sauce…

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Chocolate Parfaits

Taste as you go and adjust to taste. Recipe can be found here. This time made with maple.

Guacamole

Super simple: avocados, garlic, lemon, salt, pepper, cayenne pepper. You can also throw in sundried tomatoes.

Sunflower Seed Bread with Basil Pesto and Fresh Baby Tomatoes

Dough: In a food processor blend 125g LSA, two handfuls sunflower seeds, 3/4 of an unpeeled carrot, enough water to make a dough and salt generously taste. Press flat onto your dehydrater and dehydrate until desired consistency achieved (flipping half-way through the process).

Top with basil pesto: pulse 70g of cashew nuts in a food processor until powdery, add half a dry basil plant including stalks and blend, drizzle in oil until it is no longer a dough. Taste as you go to ensure you have the right oil balance, salt generously to taste; will last for a long time in the fridge.

Finish with alfalfa sprouts, chopped baby tomatoes and salt and pepper. You can even put a little cashew cheese on there if you like. This is my favourite bread recipe.

Almond-ginger Satay Sauce

This is stunning. Pulse almonds in the food processor until powdery. Add coconut milk, sweet syrup to taste, salt to taste, add generous handfuls of fresh, chopped coriander and add finely-chopped fresh ginger to taste. Enjoy with…

Raw Wraps

In large lettuce leaves wrap; mung bean sprouts, capsicum, cucumber, beetroot, coriander and sunflower seeds, salt lightly.

Zucchini/Courgette Spiralised Noodles with Tahini-coconut Dressing

Spiralise zucchini/courgette into noodles. Make a dressing from tahini, coconut milk, lemon juice and salt. Add sunflower seeds and fresh tomato.

Tahini-banana Dessert

Simply blend 2 bananas with 3 dessert spoons of tahini. Add water slowly while blending to achieve desired consistency. Mix in chopped strawberries and banana.

Lemonade & Pomegranate-tea infused Lemonade

What you can’t see is the lemonade: fresh lemon, a little maple, water. A second jug was made by soaking a pomegranate and berry teabag in the lemonade. Beautiful!