May 31, 2012
Apple and cinnamon are one of the most appetizing combinations. Add to that the nutty flavour of whole wheat and a little vanilla to intensify the flavours and you've got a very delicious breakfast. But the pleasure doesn't stop there. Pour a generous amount of maple syrup over these spongy pancakes, let them soak it in and you've set the tone for the whole day:) This is a very simple recipe for busy people.
May 30, 2012
Chickpeas are a constant presence in my kitchen. I love everything about them: the rich nutty taste, creamy texture, appetizing colour, their versatility and how they absorb flavours. After many curries, breads, burgers and sweets, it was high time I tried a chickpea soup. While browsing recipes on the internet for inspiration, I found a easy Creamy Chickpea Soup by The Domestic Goddess (adapted from chef Rob Feenie's recipe) that required only a small change to be made vegan. One word instantly convinced me to try it: tahini. Is there anything more reminiscent of the Middle Eastern cuisine than chickpeas and tahini? This soup is like a liquid version of a very aromatic hummus. It is rich, creamy, the flavours and textures are wonderfully balanced and it is ready in no time (it doesn't even come to a boil, go figure!).
May 25, 2012
A couple of years ago I made a lot of vegan pizza and experimented with different bases and toppings, while focusing on getting the same unmistakable flavour. The easiest was by far the puff pastry one because it involves the least amount of work and many brands don't require freezing, only a low temperature. The main issue with vegan pizza is whether the cheese will melt. There are many brands out there that do and here I've used Cheezly. This pizza has it all: it's light, smoky, spicy, sweet, it's got lots of melted mozzarella and, like any great pizza, it's finger-lickin' good:)
May 21, 2012
May 20, 2012
I didn't think making raw nut milk would be so much fun. It's even more exciting when I think of the sweet treats I make with the leftover pulp. After enjoying almond milk for several days I went on and tried the hazelnut version, only that this time I used the nuts whole, with their skin on. The hazelnut milk turned out amazing (rawmazing, as raw foodists say). I could not imagine a better colour for nut milk - a gorgeous, velvety, pale beige that instantly makes your mouth water (sadly, only partially captured in the pictures due to my lack of professional photography skills).
May 19, 2012
I find Tasteologie to be a great source of inspiration when I get tired of old favourites and want to try something new. That is how I found Tasty Yummies' recipe for Chipotle Black Bean and Quinoa Crock-Pot Stew. I generally avoid recipes for slow cooker because I don't have one, but it was impossible not to be intrigued when I saw the picture. As much as I would have loved to follow the recipe entirely I had to make a few adjustments. I couldn't find chipotles in my area and so I used smoked paprika instead, I also forgot to buy quinoa and added more vegetables because I'm used to having lots of them in a stew. This dish is incredibly delicious - it's hearty, spicy and wonderfully aromatic. The rich taste lingers in the mouth long after eating.
May 15, 2012
Chocolate balls are a very simple, healthy and delicious way to use up leftover pulp from making Raw Almond Milk (my previous post). With only three main ingredients to combine, they are ready in just a few minutes. These chocolate balls are not overly chocolatey and sweet, but are decadent enough to make you want more. There is no added sugar and they are gluten-free too. They make a great snack or dessert and if you pack them in a nice little box they make a wonderful gift.
One resolution I made when I started the raw journey was to invest time in homemade foods rather than buying them ready-made; that includes making my own raw nut milks and the first I tried was the almond. Since I now add dates to smoothies for sweetness I decided to make a simple almond milk, free of sweeteners and flavourings. When I tasted the homemade version I realised just how much of those two are added to the store-bought milk. Not only is the homemade one healthier, it also takes a lot less time to prepare it than to make a trip to the supermarket.
May 13, 2012
Aloo Baingan is a popular North Indian dish of potatoes and eggplant cooked in a rich, spicy tomato gravy and served with different kinds of Indian bread (my favourite being parathas). This curry can have a dry or liquidy consistency and the taste can range from mild to very hot. I had aloo baingan only once and have been dreaming of making it ever since. I opted here for a thick, mildly spicy gravy and added red bell pepper for sweetness. To save time I cooked the potatoes separately. The curry is absolutely delicious, with tender vegetables infused with aromatic spices that leave a wonderful aftertaste.
May 09, 2012
A couple of weeks ago I decided to make a major change in my diet in an attempt to improve my health and also to mark 3 years of veganism. As I went from mostly cooked food to mostly raw overnight (something I'd been waiting to do for long) I noticed in a very short time the most surprising thing - a constant craving for raw foods, which made this change unexpectedly easy. I now spend a lot less time in the kitchen, preparing salads and smoothies or eating fruit. This salad was just a lucky combination, but it was so delicious that I literally obsessed over it for days. The creamy avocado dressing is the best addition to it, as it brings all the flavours together and balances the textures.