1 small head of cauliflower, cut into small florets
1 medium eggplant, sliced into 1/2-inch cubes
1 small onion, cut into wedges
1 pint cherry or grape tomatoes, sliced in half
1/2 pound bowtie or other pasta
3 tablespoons balsamic vinegar
1 tablespoon olive oil
1/4 cup mint, chopped
Roasted red pepper flakes to taste
3 tablespoons Greek yogurt, or more to taste
Preheat oven to 450° F. Line two or three baking sheets with parchment paper (you can also use foil, but be sure to spray foil with cooking spray before adding vegetables). Arrange cauliflower florets, eggplant cubes, onion slices, and tomato halves (cut side facing up) on baking sheets. Drizzle with olive oil and season with salt and pepper. Bake for 20 minutes, stir and shake up the vegetable pieces, and bake for another 10 to 15 minutes or until vegetables are browned and softened.
While vegetables are roasting, cook the pasta in salted water. Mix the balsamic, olive oil, mint, and red pepper flakes (if desired) with a fork until blended.
Combine roasted vegetables with pasta and toss with balsamic dressing. While hot, add yogurt and toss to coat evenly.
• Make sure to leave enough space between the vegetables when roasting so they brown and caramelize rather than steaming
• Cut vegetables in slightly larger than bize-sized pieces — they will shrink when cooking. Keep the sizes fairly uniform to make sure everything cooks in the same amount of time.
• Depending on the size of your oven, you might need to roast the vegetables in batches.
1 cup unsweetened shredded coconut or coconut chips
1/3 cup flax seeds
1 tablespoon chia seeds
3/4 cup raisins or dried cranberries
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon sea salt
1/2 cup maple syrup
1/3 cup coconut oil, melted
1 teaspoon vanilla extract
Preheat the oven to 190°C.
In a large bowl or directly in a roasting pan, combine all of the dry ingredients, including the spices. If solid, heat the coconut oil in a small microwave-safe bowl on high for 20-30 seconds until melted. Pour the coconut oil and maple syrup evenly over all of the granola. Toss it all very well to make sure the dry ingredients are all nicely coated.
Make sure the granola is evenly spread in a thin layer in your roasting pan (you can also use a parchment paper lined baking sheet as well). I like using a roasting pan, since it makes stirring easier, so you don’t lose any over the sides. Bake for 15-20 minutes or until golden brown, and slightly crisp. Stirring a few times while it is baking.
Cool completely in the roasting pan or on the baking sheet. As it cools the granola will crisp up even more. Cool fully before adding placing in air tight container for storage.
Enjoy this granola as cereal in your favourite milk (dairy or non-dairy), sprinkled with fresh fruit over your favourite yogurt or ice cream, on top of a smoothie, etc.
This recipe is thanks to Inspired Taste for the initial method (but I prefer mine with more garlic)
1 tin chickpeas (approx 400g)
1/4 cup (59 ml) fresh lemon juice, about 1 large lemon
1/4 cup (59 ml) tahini
2 cloves of crushed garlic
2 tablespoons extra virgin olive oil, plus more for serving
1/2 to 1 teaspoon kosher salt
1/2 teaspoon ground cumin
2 to 3 tablespoons water
Sprinkle of ground paprika for serving
In the food processor or blender, combine tahini and lemon juice.
Process for 1 minute. Scrape sides and bottom of bowl then turn on and process for 30 seconds. This extra time helps “whip” or “cream” the tahini, making smooth and creamy hummus possible.
Add the olive oil, crushed garlic, cumin and the salt to the whipped tahini and lemon juice mixture. Process for 30 seconds, scrape sides and bottom of bowl then process another 30 seconds.
Add the drained and rinsed can of chickpeas. Add half of the chickpeas to the food processor then process for 1 minute. Scrape sides and bottom of bowl, add remaining chickpeas and process for 1 to 2 minutes or until thick and quite smooth.
Getting the consistency right
Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until the consistency is perfect.
Serve in a bowl with a drizzle of olive oil over the top, and then sprinkled with a little with paprika.
Store in an airtight container and refrigerate up to about a week (if you don’t eat it all by then).
100-120g Chocolate chunks (vegan chocolate if preferred)
120-100g Caramel pieces
Freshly ground sea salt
Preheat oven to 180 degrees C
Cream margarine and sugar together in a mixer, until light and fluffy
Slowly add sifted flour & baking powder to the butter mix, to form a dough
Add the chocolate chunks and caramel chunks to the dough, and mix carefully
Roll into small golf size balls, arrange on paper on a cookie tray, and press down slightly.
Freshly grind salt on top of each cookie.
Cook for 12-15 minutes in the middle of the oven (take out just as they start going golden, not when they’re all golden)
Allow to cool slightly on the tray before transferring to the cooling rack.
Transfer to a cooling rack, and then store in an airtight container when cool.
In my experience, the best chocolate chunks are actually half or third a ‘square’ of chocolate, so you end up with cubes of chocolate around 1cm square (which are much nicer to eat within the cookie). Chocolate drops are just a little too small, and so melt too much during cooking.
The cookies do not need cooking for quite as long as you may expect. But if they’re just going golden brown, they’ll still be quite soft when getting out of the oven, but they’ll firm up nicely when cooling.
These are based on a ‘Special Oat Chewies’ recipe I picked up from somewhere many years ago. So when a friend asked for some chocolate chip cookies with oats this morning, this recipe came quickly to mind. Because of some new dietary restrictions amongst friends, I was able to modify the recipe accordingly below, and they’re delicious!
This makes a good 24-36 ‘biscuit’ sized treats (as I tend to cook them in baking trays of 12 at a time. Smaller is normally better)
3/4 cup rice bran oil (or vegetable oil)
1 cup white sugar
3/4 cup agave syrup (honey, or golden syrup)
1/2 cup non-dairy milk (soy, rice, etc. or regular dairy if you prefer)
2 tsp vanilla extract
2 1/2 cups buckwheat flour (or wholemeal flour if you’re not worried about the Gluten Free aspect)
1/2 tsp baking soda
1/2 tsp salt
3 cups rolled oats
3/4 tsp cinnamon
1/2 cup sultans or raisins
1/3 cup hazelnuts
1 cup / 125g large chocolate chunks (such as 1/2 bar of Whitaker’s Dark Ghana, chopped roughly into half the regular sized chocolate squares)
Preheat your oven to around 180 degrees.
Blend the oil, sugar, syrup/honey, milk and vanilla extract until smooth.
Add the powdered ingredients slowly (mixing in well to the liquids as you go along).
Finally add the raisins, whole hazelnuts, and chocolate chunks, and mix in well.
Place large spoonfuls of the mixture onto baking parchment, around 12 cookies per sheet.
They largely keep their shape, so will look pretty rugged even after baking.
Bake them for around 11-14 minutes until just going golden on the peaks and base (rotating the baking trays as necessary).
Remove from the oven, and leave to cool on the baking tray for a couple of minutes (to help keep their shape).
Then remove carefully from the baking parchment, and allow to cool on a wire rack for 30 minutes or so.
You can store them in an airtight tub for up to a few days easily.
I haven’t tested them beyond 4 days yet, because they always get eaten up by then!
A few years ago, whilst single and working from home, I intentionally didn’t buy chocolate, sweets, or similar.
Pancakes were therefore my ‘go to’ option for those times I really wanted a sweet fix. I’d always keep powdered milk, lemon juice, and the like in the cupboard ready (I can’t eat eggs, so I modified my own version with mainly just equal volumes of milk to flour, which worked pretty well by itself).
This is the latest incarnation of the recipe, that’s now vegan. It also recently proved particularly popular to the build crews at kiwiburn, where there were a good dozen or so vegans (hence the group measurements).
This makes those smaller, slightly thicker, American style pancakes.
If you’d like to make them more like the French Crepes style thin large ones, add a little more oil, a bit more ‘milk’ liquid, and use something to spread the mix gently around your pan as it starts to cook to help it get nice and thin.
Ingredients (to feed four, or there abouts):
1 cup (250ml) plain flour
1 1/3 cups (330ml) soy milk (or other milks)
2 level teaspoons baking powder
about 3/4 teaspoon bicarbonate soda
1 tablespoon rice bran oil (or other oils)
1/2 tsp salt
A little oil for frying (depending on your non-stick pan)
Ingredients (to feed around 12-15 people):
3 cups (750ml) plain flour
3.5 cups (875ml) soy milk (or other milks)
4 heaped tsp baking powder
1.5 heaped tsp bicarbonate soda
3 tbls rice bran oil (or other oils)
1 large pinch salt
A little oil for frying (depending on your non-stick pan)
Combine all the ingredients into a large bowl
Whisk thoroughly with a fork (or an egg whisk if you have one).
The consistency should be similar to double cream.
If you can, leave the mix to stand for 20 minutes (or ideally much longer like a few hours, for the best results leave the mix overnight. This helps the mix gel together better).
Have a pre-heated non-stick fry pan, medium hot.
If it’s not that good a non-stick pan, add about a teaspoon of oil before cooking (you don’t need much). Otherwise ideally no extra oil in the pan.
Pour a little of the mix into three ‘corners’ of the pan (a couple of tablespoons per pancake).
Fry until the bubbles burst on the uncooked top, and the base is a nice brown cooked colour (if the bubbles burst before the base goes brown, turn the heat up. If the base goes brown before the burbles burst, turn the heat down).
Flip over, and cook for about 30 seconds to a minute more.
Stack on a plate, put in a pre-heated oven at about 70 degrees Celsius, and eat with whatever you like!
Some great toppings:
Maple Syrup (the genuine stuff, not ‘maple flavour syrup’)
lemon juice and sugar
bananas and chocolate spread
chocolate spread and cream
fruit purée / compote
finely sliced apple & cinnamon
slices of butter
everything else you can think of!
You can also use Buckwheat flour instead of the regular flour (although baking powder normally contains gluten too) I’m still playing around with my favourite variations to the gluten free option at the moment.