We used a jug blender, but you could use a hand blender or food processor.
This sauce is quick, seriously yummy and because it’s not reduced you get loads of it – it’s great!
However, I have with a confession: the way that this sauce is normally made by me probably wouldn’t satisfy the standards of someone who is a “raw foodist”. However, it can be easily modified to meet the most stringent of raw standards and I’ll talk you through it. I don’t make it raw because, well, it’s quicker and easier not to and I’m fond of the taste of shop-bought chopped tomatoes!
We like to treat ourselves to good quality olive oil like this one. The second bottle ows an infusion of chilli, garlic and mustard seeds.
Mmm, tasty oil! There are two ways to add delicious flavours to your oil; flavouring by infusion and flavouring by cooking. Infusion can take quite a while but, for delicately flavoured oil such as basil, it’s the only way. It’s also much better suited to drizzling as it has fresher flavours. Creating flavoured oil by cooking, on the other hand, can be done as an adjunct to normal cooking to provide a steady supply and allows a rich palette of vegetable flavours such as roasted onion oil or roasted aubergine oil.
Best eaten fresh from the oven!
We made these yummy crumbly flaky pastry hearts to celebrate John’s birthday and valentines day falling in the same week. They are quick, easy and yummy, and make a great snack, starter or accompaniment in place of bread.
This was so simple. I just took 1 batch of my home made vegan pastry and rolled it out. I then folded it over a couple of times (this gave them a lovely flaky layered texture, which led them to rise slightly), and rolled out to a thickness of about 1 cm. It was then ready to cut into heart shapes using a plastic cutter, and brush with olive oil. I included some garlic powder with the olive oil for extra tastiness. They took about 15 minutes in the oven at 180°C, but check them after 10 and take them out when they look golden and lovely.
Happy valentines day! ♥
When it’s done it will be brown and squishy and melt in the mouth!
Inspired by a gorgeous meal out at Lebanese restaurant Kambis for John’s birthday earlier this week, tonight we decided to roast the aubergine that we had in the fridge and created this tasty recipe.
We used garlic, chipotle powder, coarse sea salt and olive oil, and it was divinely melt in the mouth! You could also experiment your own favourite flavours e.g. smoked paprika, ras el hanout, za’atar or lemon and herbs.
One large aubergine makes enough for two, when served with cous cous, salads, and tasty sauces, and is quick, simple and scrummy!
Enjoy drizzled on roast vegetables, salads, grains, or with bread.
I am obsessed with tahini. I buy it in massive tubs from middle eastern shops, not those piddly jars they have in the supermarkets. When John first met me, he thought all of my recipes were basically tahini soup.
Luckily that’s not the case. However, there is always a place in my heart for a quick and simple tahini sauce, and tonight we made some to go with our roast aubergine, and included chilli sesame oil. It’s really versatile, here’s the basic method for mine…
These ones had really large bubbles!
If you have some sourdough starter, then you can make these quickie sourdough crumpets whenever you fancy, for breakfast, for afternoon tea, or for supper.
Eat them hot from the pan with your favourite spreads. We love them with marmite!
I’ve seen recipes that use rings to give them a smart shape, but we just make the batter thick and splodge it in the pan, and they come out tasty and bubbly.
Makes 8 cumpets. Continue reading
Tonight I had a craving for something naughty and sweet, but there was no chocolate in the cupboards, the biscuits were all gone, and it was raining outside. Surely I had the building blocks for sweet tasty vegan comfort food?
Here’s my creation: mocha cupcakes with amaretto buttercream frosting! They were so light and fluffy and moist and tasty. Even John had two (he’s not normally as into dessert as I am)!
Luckily I have one left for tomorrow, because this recipe makes 5 cupcakes. You can always scale it up if you want more. Or make a second batch in a different flavour and let me know what your favourite is! Continue reading