Macadamia Nut Cheese

The cheese can be used as a spread or in wedges.

 Soak the nuts for 3 hours if you don't have a power blender.  If you have one, skip this step.

 Blend all ingredients except the agar in soya milk and probiotics.

 Divide into 3 - 6 ramekins to be used as moulds.

Recipe:

2 1/2 C (400g)  macadamias (soak the nuts for 3 hours then rinse if you are not using a power blender)
1 C water
1 C unsweetened soya milk
1/2 tsp agar agar powder
1 T lemon juice
1 T organic maple syrup or agave
1 1/2 t Himalayan rock salt
1/2 t coconut oil
2 probiotic capsules

Heat soya milk with agar agar powder to boiling point.  Simmer for 2 minutes.

Blend all ingredients except the probiotics and agar agar/milk mixture in a food processor or power blender until the nut cheese is completely smooth.  Add warm soya milk with agar agar slowly to the blender.  Add probiotics and blend through on low speed.

Use any bowl or container that will easily release the cheese. Spray with a non-stick cooking spray.  Divide mixture equally into ramekins/containers.

Allow for fermentation time in the fridge of 24 hours. Loosen on the sides with a knife and turn over onto serving dish.  Use within 1 week.

Optional:  Add -1 tsp of fresh herbs of your choice.
                          1 clove garlic
                          1 t freshly ground black peppercorns

Quinoa with Sweet Peppers and Pineapple

This is a wonderful high protein recipe that my 10 year old nephew, Alex, adapted from one of Jamie's 15 minute meal TV programs.  Yes, he did take notes while watching the show.  He is an amazingly enthusiastic young cook.

 Spinach, spring onions, coriander leaves, mint and bell peppers

 Alex

 Alex chopping Peppers into bite size pieces

 Fresh Pineapple

 Chopping done.

 Fry together with Paprika and All Spice

 Blended greens mixed with Quinoa

Voila!

Ingredients:

250g Quinoa

2 -3 Cups of roughly shredded Spinach

3 Spring Onions

1 green Chili

1 handful of fresh Coriander leaves

½ Cup of fresh Mint leaves

For the Topping:

2 tbsp Coconut Oil

2 x large red and yellow sweet Peppers cut into bite size pieces

1 x Pineapple cut into bite size pieces

300g Vegan Chicken Strips or Vegan Chicken Julienne

1 tbs Paprika

1 tsp All Spice

Salt and Pepper to taste

Method:

• Cook the Quinoa according to the instructions on the packet. (Rinse before cooking)
• Blend the Spinach, Spring Onion, Chili, Coriander leaves and Mint leaves in a food processor until finely shredded.
• Add green mixture to cooked Quinoa.
• Fry the Sweet Peppers, Pineapple, Paprika and All Spice in the Coconut oil. When it starts to brown (about 6 to 8 minutes) add the Vegan Chicken Strips or Vegan Chicken Julienne. Cook until done. 
• Add Salt and Pepper to taste.
• Dish the fried ingredients on top of the Quinoa on a large platter.
• Decorate with Balsamic Glaze. 

Serves 6

Choc Chip Muffins

Yesterday was Valentine's Day, and to celebrate I baked some vegan, gluten-free muffins.

Although, calling it baking might be a bit of an exaggeration because these muffins are so easy!

Ingredients:

-Glutagon Choc Chip Mix (Found at Dis-chem)

-240ml Soy Milk (You can use rice milk or almond milk too)

-60g vegan margarine (I use Cardin but find other alternatives here )
-Icing (I used Nicoletta Glitter Writing Icing but later saw that the red/pink contains cochineal derived from an insect so only buy the purple, white or blue)

Method:

Mix the first 3 ingredients together, spoon into a 6 tray muffin pan and bake for 21-23 minutes at 180'C

I told you it's too easy to be called baking!

Now the fun begins... decorate!

* Zanzibar Lentil Dip / Spread *

Blend in a food processor:

2 diced onions

2 tsp chopped garlic

2 tins brown lentils

3/4 cup olive oil

1/2 tsp cayenne pepper

1 tsp cumin

1 tsp fresh ginger

1/2 cup fresh lemon juice

Season with salt and black pepper to taste.

Stir in roughly chopped fresh coriander.

Enjoy as a dip with crackers or as a spread on potatoes, seed rolls or any fresh bread with slices of avocado pear.

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Seaweed Rolls with Cashew Nut Spread

The first time I tasted these incredibly delicious seaweed rolls was at Leafy Greens Cafe in Muldersdrift.  To make my version of  these yummy rolls you are going to need a packet of 10 Nori Sushi Sheets. 

- Easy Broccoli Salad -

Broccoli florets (1 head)
1/2 - 1 cup vegan mayonnaise (Crosse & Blackwell Trim mayonnaise) according to taste
1/3 cup almond flakes
1/3 cup Organic shelled hemp seeds (optional)
vegan cheese shavings (Vegusto No-Moo Mildly-Aromatic or Piqant)
A handful of chopped pistachio nuts to garnish

Steam the broccoli florets for a few minutes - they must still be firm and bright green. Mix the mayonnaise, almond flakes and hemp seeds (a wonderful complete protein) together and stir into the broccoli. Garnish with cheese shavings and chopped pistachio nuts. Adjust seasoning if needed.

Note: Vegusto vegan cheeses are available at Shoprite Checkers in South Africa. The Organic hemp seeds are available from health shops - I use the Superfoods brand.

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- Tomato and chilli relish -

Serve with Fry's vegan barbecue sausages

Carrot, Beetroot, Apple & Ginger Juice

This deliciously sweet juice is vitamin packed and is easily absorbed. It has been called the Miracle Drink.

Cashew Nut Spread / Dip

This recipe has been adapted from my vegan friend Danet's 'Cashew Nut Cheese' recipe. It is scrumptious and never fails to please. Enjoy!

Sweet potato and caramelized onion quiche

Guest blogger: Devalera Steyn

This recipe was a huge success. It is a real hearty meal, and perfect for these winter days in front of the fire place. I adapted this recipe from Vegan Sa, because the ingredient list seemed too much for my baking pan.

Chilli con not-carne

Guest blogger: Devalera Steyn

This recipe has been adapted from a few variations of chilli con carne (obviously mine is vegan), until I found the perfect combination of ingredients.

Ultimate Shepherd's Pie

This is a wonderful recipe to satisfy even the carnivores at the dinner table.  I adapted it slightly from the original recipe in Vegan Planet.

Pizza

Vegan pizza... what's pizza without cheese you might think? 

Wonderful!

Spicy butternut & chickpea soup

Served with 'Fresh Earth' brown bread and a glass of Elberti Merlot wine

Seed Butter

The different varieties of nut and seed butters are endless, but this one is particularly flavoursome and smooth. It can be enjoyed as a spread or dip.

                                              

Banana Brownie Loaf (Gluten free)

I made this brownie loaf over the weekend. It was really easy to make and is a perfect indulgence for these frosty winter days. 

Onion and Rosemary Bread (Gluten free)

I have baked this bread a few times with different extras, but I think this one is the winner.