Monday, 22 December 2014

Gingernut Tiffin

How's your Christmas preparation going? Good? Or are you in a last-minute rush where you'd like to give someone something edible, homemade, and special, but don't have the time to do it?

I've got you covered.

This tiffin is dead easy to make with under 30 minutes actual effort time. Just leave a couple of hours for the thing to chill and you're good to go. Its the perfect Christmas treat - rich, sweet, crunchy, crumbly, buttery, and ginger-y too.

I made this for a friend who has nut allergies, so I used Wowbutter spread for my take on the traditional recipe. It will work just fine with regular smooth PB too. The ginger adds a lovely subtle festive taste, especially when combined with the dried fruit.

Now, to track down the recipe I'll be using for Christmas dessert... I've been very organised this year with regards to presents but food on the day is always a last-minute haphazard affair! Happy festive season everyone :)

Gingerbutter Tiffin

by Shonalika Tilak
Ingredients (Makes 6-8 squares*)
  • 50g peanut (or other nut/seed/soya) butter
  • 5 tbsp milk (I used soya)
  • 1 tbsp coconut sugar
  • 1 tbsp maple syrup
  • 1 ½ tbsp cocoa powder
  • ¼ tsp ginger (or more to taste)
  • 3 ½ digestive biscuits, crushed
  • 30 g golden sultanas
  • 100g dark chocolate
1. Melt the first 6 ingredients together on the stove.
2. Add remaining ingredients (apart from the chocolate) and mix well.
3. Press mixture firmly into a lined tin and chill for one hour.
4. Melt the chocolate (I use the double boiler method) and pour over mixture.
5. Re-fridge until set, another hour or so.
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*This recipe makes a highly indulgent square with a thick chocolate topping! I like it this way, but if you would rather have a thinner slice, feel free to spread the mixture out more during the pressing stage.

Friday, 19 December 2014

Middle Eastern-Italian Fusion Linguine

I'm back! Just in time for Christmas:D

This pasta was first created as a direct result of me being in student accommodation in Norway with no access to any fancy ingredients. Just veg, pasta, wine, and a giant tub of strange slightly solid hummus that we bought from a Middle Eastern supermarket - the idea of it being, I think, that you would just whisk in any additional flavours and seasonings you wanted and thin it out to your desired consistency. Basically, no blender bother.  Quite clever really.

I'd seen a recipe before for hummus in noodles, which I'd wanted to try for a while, so I figured, why not try the same in pasta? My guess was that it would serve as a great base for a thick creamy sauce, and it does. So well. I thought it would be fun to mix traditional hummus-y flavours with Italian ones, and the result is a tangy, highly unusual but quite delectable dish. The roasted bell peppers just take it over the top. Try it out!

Middle Eastern/Italian Fusion Linguine

by Shonalika Tilak
Ingredients (Serves 2)
  • 2 servings dry linguine or spaghetti*
  • ¼ cup heaping basic hummus (chickpeas, tahini, lemon juice, salt) or just use your favourite
  • ¼ cup milk (I used soya)
  • 1 tbsp white wine
  • ¼ tsp chilli powder
  • 2 tomatoes
  • 2 large white mushrooms
  • 2 red bell peppers
  • 1 green chili
  • Salt and pepper to taste
1. Slice bell peppers into thin strips and cook in pre-heated oven for 15-20 mins.
2. Finely dice the remaining vegetables and sauté on a medium heat.
3. In the meantime, mix hummus, milk, white wine and chilli powder into a thick sauce.
4. Cook linguine according to packet instructions. (Salt the cooking water!)
5. When the vegetables have cooked until broken down, add the hummus sauce. Season to taste with salt and pepper, then add linguine and most of the bell peppers.
6. Serve and garnish with remaining peppers and seasoning.

* I know, I know, its not linguine in the photos. These are from  the second time I made it, which wasn't as good as the first. I genuinely think half the reason was that the pasta wasn't linguine. The flavours just don't distribute as well. So USE LINGUINE. (And definitely don't miss out the wine!)

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Saturday, 1 November 2014

Sweet Potato and Coconut Soup

(EDIT: It's just occurred to me that although I can't post recipes for a while, I can still recommend good ones! If you follow me on Facebook and/or Twitter I'll keep you posted with links to the best recipes by other bloggers I've tried. ^^)

Blog Update: I need to start with an apology for being so scatty as of late with posts. Sadly, apart from this one, you won't be seeing any more from me here until December :( It's due both to busyness and lack of equipment: the cameras I use are far away in Scotland and Norway with their respective owners. I'd love to get a proper camera of my own, but at the moment, with the limited time/facilities available for blogging, it just isn't practical... I have a glut of recipes written down and yet to be created for you though, so do come back round Christmas ;) 

Because I find it difficult to shut up, my intention is now to increase the activity on my other blog - it'll be largely text-driven due to the aforementioned lack of camera, and of course won't (usually) be anything to do with food, but its possible that for those of you are here due to an interest in veganism that extends beyond food (or perhaps you like my writing style...? ^^) the above link may be of interest, or at least a kitten-free way to kill a few minutes.

I'll leave you with this recipe. I finished it several months back but for some reason never posted it - I thought it was a cute little chunk of text so I've left it as-is. (The interchangability of sweet potato and pumpkin, though, does make this recipe fairly well-timed for post-Halloween. :P)

Sweet Potato and Coconut Soup

Ok, so I know its the middle of summer. And I've actually got some fantastic ice-cream recipes coming up. And I'm generally really not a soup person at all. Not one bit. 

But today I was ill. Very ill. And my poor red throat wasn't happy with the idea of anything solid today for lunch, thank you very much. So I threw this together.

In keeping with my poor ickle helpless state of being, I wanted lunch to happen on the stove in five seconds flat. The majority of the cooking here is done by the oven - just pull the potatoes out, quickly fry the spices and flavourings, then blend the lot together. Smooth and comforting, with garlic, turmeric, and nutrition-rich sweet potatoes, this soup is ideal "get-well" food. Its also delicious and very filling.

Being ill isn't so bad.

Sweet Potato and Coconut Soup

by Shonalika Tilak
Prep Time: 1 hr
Cook Time: 15-20 mins
Ingredients (Serves 4)
  • 4 smallish sweet potatoes (500g)
  • 1 can coconut milk
  • 1 can freshly boiled water (Measure in coconut can after emptying it)
  • 2 small onions, chopped
  • 3 cloves garlic, minced
  • 1 small cube of ginger, minced
  • 1 tsp turmeric
  • 1/2 tsp cinnamon
  • Salt and pepper to taste
1. Heat oven to 200C and roast potatoes for 45mins-1hr.
2. Prep vegetables. Heat oil in a pan and saute onions until soft and slightly translucent.
3. While onions are cooking, remove sweet potatoes from the oven, peel and roughly chop.
3. Add garlic, ginger, turmeric, and cinnamon, and saute for another minute. Then add coconut milk, water, and sweet potatoes, and bring to just under boiling.
4. Lower the heat to a gentle simmer and, with an immersion blender, puree the soup until smooth.
5. Season to taste and let cool slightly before serving.
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Thursday, 11 September 2014

Caramelised Fig Ice-Cream

Figs are in season. Apparently I've been telling everyone this, but its making me stupidly happy. There's something wonderful about a sudden glut of a fruit of vegetable at certain times of year (and I'm probably still sore about the ban on Alphonso mangoes earlier). Right now everywhere is selling figs, and selling them cheaply. 4 for £1 at Sainsbury's last time I checked. 

The little purple parcels are one of my all-time favourite fruits, but they're normally so expensive and rare that I eat them exclusively whole, as a stand-alone item. I can't even bring myself to use them fresh, cut up in an elaborate salad or as a topping for something sweet, let alone throw them into a recipe in which they'll be completely mutilated with no idea whether or not the resulting concoction has been worth it. 

Good thing its fig season:D

For this recipe I've used cashew butter to add texture and creaminess. As the flavour of cashews is quite mild, this really allows the fig flavour to shine through. I've only used a little syrup to caramelise the fruit, which gives just a very subtle sweetness - this means it pairs very nicely with maple roasted almonds and a dash of extra syrup on top! 

By the way, its fig season. Go wild. And make this ice-cream:D

Caramelised Fig Ice-Cream

by Shonalika Tilak
Cook Time: 3-4 hrs
Ingredients (Serves 2-3)
  • 1 ripe banana
  • 2 figs
  • 1 tsp vegan butter-type spread
  • 2 tbsp maple syrup
  • 2 tbsp lemon juice
  • 2 tbsp water
  • 1/2 tsp vanilla extract
  • 2 tbsp cashew butter
  • Dash of salt
  • Extra maple and maple-roasted pecans for topping (optional)
1. Slice banana and fig into small pieces.
2. Heat butter in a skillet and mix together maple, lemon juice and water in a small bowl. Once hot, add fruit, and saute for a minute before adding the maple mixture. Cook until the fruit has broken down and created a thick lumpy jam-like mixture.
3. Transfer to a bowl. Let cool slightly, then freeze for around 2 hours. Mine slipped easily out of the bowl after this amount of time - any longer and you may need to wait for it to defrost before blending. (Alternatively, you could try freezing the mixture in an ice-cube tray and just pop the cubes out.)
4. Transfer to blender along with cashew butter, vanilla extract, and salt. Blend, taste, and add more salt if required.
5. Transfer to a container, and freeze for at least another hour before serving.
For Maple-Roasted Pecan topping:
1. Pre-heat oven to 175C.
2. Coarsely chop pecans and coat with 1 tsp maple syrup. Spread out on a baking sheet and roast for 6 mins, keeping an eye on the them - when you can smell a nutty aroma, they're done.
3. Let cool for a few minutes. Scatter over ice-cream with a drizzle of extra maple.
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Friday, 5 September 2014

Marzipan Ice-Cream with Raw Brownie Bites

Time for a much-needed update. This past month has been insane! Having spent it working for the Underbelly venue, the Edinburgh Fringe has rushed past in a mad purple blur. Working 6 days a week, seeing shows literally whenever I wasn't working, and multiple nights partying like a loony left me spending all the money I earned  more time in the town centre than I did in my own house. I met many wonderful people, saw more mind-boggling (and ridiculous) acts than I could count, fell out with my liver, and by the end of it had completely lost all sense of time and place. It's been an unforgettable experience.

Needless to say, I was so rushed off my feet that I barely had any time to eat, forget cook. Now just into September, we're still having the odd sunny day up here in Scotland, so I'm choosing to cling onto the notion that smoothies and ice-cream remain acceptable. Is ice-cream ever unacceptable?!? Certainly not this one; marzipan soft-serve, complete with chocolate brownie bites. Its a simple, yet delightfully sophisticated treat that should do nicely to make up for my month of absence. 

This ice-cream utilises the famous frozen banana trick in combination with rich almond butter to achieve its smooth and creamy texture - with the incorporation of almond and vanilla flavours, it really does taste a lot like marzipan! The brownie bits, flavoursome and chewy, add a bit of bite in amongst the soft sweetness and take this desert to another level of deliciousness. Almond lovers in particular must try it!

Marzipan Ice-Cream (With Raw Brownie Bites)

by Shonalika Tilak
Cook Time: 20-30 mins
Ingredients (1 serving)
    For Brownies
    • 1 Medjool date
    • 4 almonds
    • 1 ½ tsp rolled oats
    • ½ tsp cocoa powder
    For Soft-Serve
    • 1 frozen banana (100g)
    • ½ tbsp almond butter
    • ½ tsp vanilla
    • ¼ tsp almond extract (or more, to taste.)
    1. Blend brownie ingredients with a little water, until mixture starts to clump up. Scoop out and form into little balls/bites - whatever size you like. I think I made around 9 big the first time around and closer to 20 small the second - I prefer the latter! Shove these in the freezer while you make the ice-cream.
    2. Blend soft-serve ingredients with a little milk until smooth.
    3. Add bites to the ice-cream. Serve immediately, or leave in the freezer for about an hour for a firmer texture.
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    Thursday, 24 July 2014

    PB&J Ice Cream

    What do you think of unusual ice-cream flavours? In my pre-vegan days, I used to always be tempted by the various flavours on offer, annoy the shop assistant by agonising over the decision, and in the end always choose the same flavour: mint choc-chip.

    I never regretted it, either, even if I enjoyed the other flavours whilst sampling them - for me, mint choc-chip will always be the absolute best flavour of ice-cream. Since going vegan, however, the variety of shop-bought ice cream has become more limited, and stalls selling actual vegan ice-cream (as opposed to sorbet) tend to veer on the side of weird and wacky flavours. I've yet to go to the famous Boho Gelato in Brighton, but by the sounds of it they put everything in their ice-cream from chilli to dragonfruit. Odds are I wouldn't find any mint choc-chip there.

    And if you're making ice-cream yourself, of course, there's absolutely no restriction as to the potential flavours on offer. I decided to take the ever-popular sandwich and whizz it into ice-cream. I think its delicious this way - my tester was at first unsure, but then eagerly finished her scoop and demanded more.

    This flavour is definitely unusual, but if you like PB in everything, or are braver with ice-cream flavours than I used to be, give this one a shot!

    PB&J Ice-Cream

    by Shonalika Tilak
    Ingredients (Serves 2)
    • 1 ½ frozen bananas
    • 1-2 tbsp peanut butter
    • ½ tsp vanilla extract
    • ½ cup frozen grapes
    • 1 tbsp avocado (This is to make it creamier and can be omitted if desired)
    • Non-dairy milk, just enough to blend (I used coconut)
    • Pinch salt
    1. Combine 1 banana, peanut butter, and optional vanilla extract in a blender and blend until smooth, adding milk as required. Sweeten to taste. Set aside.
    2. Combine the remaining banana, frozen grapes, avocado, and salt and blend until smooth, adding milk as required. Sweeten to taste.
    3. Add one layer to another and gently fold them into each other, just enough so that they mix, but each flavour remains distinct. Serve immediately, or freeze for around an hour for a firmer texture.
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    Friday, 11 July 2014

    Coconut Asparagus

    Have you been to Tiger? I love that place. Its so full of brightly coloured cheap pointless things. Last time I was there I found a doorstop shaped like a splatter. I would have brought it home if we didn't already have perfectly suitable wooden cat and plush pig doorstops already.

    Its also very random in terms of content. I found a shelf full of herbs, spices and seasonings flanked by multicoloured candles and printed napkins on one side, and glowing pink plastic rabbits on the other. Well, they're well-priced and the Tzatziki seasoning looked interesting (as well as slightly more practical.)

    I used it to make this delicious, simple side dish - the coconut is what really shines here though, don't skimp on it! As for the Tzatziki mix, I'd imagine any would work, but if you don't have it, the ingredient list looked pretty simple: Mostly powdered garlic and salt, with sugar, lemon, dill and black pepper mixed in. Just use a bit of each of these and you're good to go:)

    Coconut Asparagus

    by Shonalika Tilak
    Cook Time: 15-20 mins
    Ingredients (Serves 3-4 as a side)
    • 1 bunch asparagus
    • 1 chili
    • 3 cloves garlic (Optional, I threw these in more to compliment the dishes I was pairing the asparagus with than as a compliment to the asparagus itself)
    • 1 tbsp Tzatziki Seasoning (See last paragraph above.)
    • 1 tbsp lemon juice
    • Dried dessicated coconut
    1. Wash asparagus and chop off woody ends. Cut in half. (If you want to reduce stove-top cooking time, you can steam the asparagus for 5 mins in the microwave.)
    2. Using a knife, cut a slit into each garlic clove, if using. Chop chilli.
    3. Heat oil in pan. Add veg, Tzatziki mix, and saute until cooked to the level of softness you like.
    4. Turn off the heat, add lemon juice and lots of coconut. Adjust spices/ seasonings to taste, and serve.
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    Friday, 4 July 2014

    Sweet Potato Mash

    I've probably not mentioned this on the blog yet, but I have quite severe tendonitis. As a guitarist that's a bit of a nightmare - I have to carefully limit my practice time, especially when learning new complicated or fast picking patterns. Failure to do so results with me going around with an ice pack strapped to my arm feeling sorry for myself, almost unable to use the injured limb at all.

    To allow my arm to rest and recover, I've been favouring lazy cooking, but not compromising on flavour. I've been making a lot of toasties, smoothies, and roasted vegetables. The oven is the best friend of the injured, as is the hand blender.

    Today I bring you a recipe utilising both - this sweet potato mash is the easiest and the best I've ever had. I normally hesitate to call anything the "best," but honestly, this really is - creamy, filling, and with a perfect mix of savoury-sweet flavour, it'll go happily with basically anything else you're eating. I love it with veggie burgers or sausages and paired with other roasted veg.

    My testers all loved it, with one describing it as "almost dessert-like," - and indeed, with a little tweaking, I think this would make a fantastic base for a pudding too!

    Sweet Potato Mash

    by Shonalika Tilak
    Cook Time: 40 mins
    Ingredients (Serves 3 as a side)
    • 3 small sweet potatoes
    • 1/4 cup milk (I used unsweetened soya)
    • 2 tbsp butter-type spread
    • 1/4 tsp nutmeg
    • Salt and pepper, to taste
    1. Pre-heat oven to 200C. Poke holes in the potatoes with a fork and roast in the oven for about half an hour, until soft.
    2. Peel potatoes and combine with other ingredients in a blender. Adjust seasonings to taste, and enjoy!
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    What's your favourite"lazy" meal?

    Tuesday, 1 July 2014

    Review: ReadingLasses Wigtown

    First off, sorry for the big fat lack of recipes last week! I've been so busy!

    Last weekend, in order to see and stay with a friend of my mothers, and to meet a long-lost friend who looked after me as a 2-year old, we went on a road trip to the remote countryside surrounding Dumfries. We arrived, starving, and rushed into Wigtown for lunch. 

    To no-one's surprise, the only vegan item on the menu was watery tomato soup and bread. I bolted it down, far too hungry to care about the lack of taste. My sister could only bring herself to eat the bread. 

    Out host then left to walk her dog, leaving us to explore "Scotland's Book Town," a title which would have delighted and intrigued me had I not been busy lamenting the pitiful lunch. Wandering aimlessly into one old dog-eared bookshop after another, I figured I should have brought more snacks than I did. After all, being vegan in Edinburgh can be an issue, so I was hardly likely to get by easily in a tiny rural town in the middle of nowhere.

    We were gobsmacked to find this place.

    ReadingLasses is a bookshop/cafe in a tiny rural town in the middle of nowhere that specializes in catering to individual diets such as vegan or gluten-free. A godsend? I think so. 

    We felt at home at once - the cafe was modern yet quaint, cosy, quiet (until we came in, that is) with friendly, highly attentive staff. The layout was wonderfully old-fashioned and higgledy-piggledy, with the serving area and till smack in the centre of the shop, and several hidden rooms filled with books, tables, or both to be found if you ventured past the cafe's kitchen. It was like a rabbit hole in the mind of Beatrix Potter.  Nikita wandered off to find the toilet and came rushing back in a fit of the giggles, having apparently walked into what appeared to be someone's bedroom. (I found out later that the building boasts a small self-catering type accommodation upstairs, which explains this particular oddity.) 

    We supplemented our lunch with the best tofu salad I've ever eaten, and on Nikita's part, at least 2 or 3 Empire biscuits, the local speciality, made vegan with Pure spread. 

    Sated after a happy hour of delicious food, browsing books and drinking coffee, we arranged to meet my old nanny there the next day, when it finally occurred to me that this unexpected find was absolutely worth blogging about.

    Nikita went for the full-course version of the salad I'd had the previous day, whilst I dithered between a hummus toastie with salad, and a bean chilli. Eventually I went for the chilli.

    I should have gone for the toastie (though since Nikita and I ate what we wanted then swapped dishes, it worked out perfectly.) This wasn't bad as a meal, just not a great choice for me personally. The veganized version simply omitted the cheese and cream in the original, and whilst this chilli was perfectly good, well-balanced with just the right amount of spice, it would have benefitted from some vegan replacement for the cheese, such crushed roasted almonds and/or seeds. I wasn't keen on the grilled bread, probably just because I'm not much of a bread person (my mum loved it, and it was nice that it was served hot) or the nachos, which were a bit bland (but my mum and sister seemed to like those also.)

    The dish I had the previous day, however, was flawless, and Nikita's full-course version was even better:

    The only difference between my salad and hers was the omission of the coleslaw (which had been delicious) and the addition of bread, peppers and onions, and the two condiments, the chilli jam and olives respectively. 

    The tofu is hands-down the best I've ever tasted - and tofu can be very hit-and-miss. If done badly, its awful, and its easy to do it badly. Not so here. This grilled tofu is salty, full of texture and bursting with flavour. The salad is fresh (the actual content locally sourced and varying dependent on what's available) and dead simple - no dressings or seasonings whatsoever (we were given vinegar and olive oil on the side) which I love. There's nothing worse than being presented with a salad coated in more oil than a drowning seabird. 

    I also loved that all the condiments (which, like the salad itself, vary depending on what's available) were served separately, so you could help yourself to as little or as much as you wished (or none at all, in my fusspot sister's case.) They were all delicious, unique little pots of yum. 

    We had a fantastic time meeting my nanny and her clan. As there were seven of us in total, we were seated separately in a room that was still very much part of the bookshop, which meant that every now and then a customer would come in, give us a funny look and attempt to browse discreetly while we nattered away. This just added to the quirkiness of the whole experience. We came away with the chilli jam pictured above, a spicy tomato pickle, and several books - for me, the a small collection of Roald Dahl shorts. I thought I'd read them all, but I didn't even know this particular book existed:D 

    I almost forgot the desserts! Sadly I didn't photograph any of them, but there were a fair number of vegan options, the two I tried being an absolutely delicious almond sponge that almost had the texture of marzipan, and a chocolate-banana cake, which could have been more chocoate-y, but was decent. Nikita on the other hand ate nothing but Empire biscuits and clearly adored them.

    Overall I cannot praise ReadingLasses enough. It has everything you could possibly want in a cafe - wonderful staff, locally sourced, great-tasting food, excellent catering to dietary requirements, and all the books you could ask for. Honestly, this cafe wouldn't be out of place in Brighton. Its a diamond-encrusted needle in (almost literally) a haystack. 

    If you do happen to be passing through that area (its lovely, if you're into fields and mountains and that kind of thing) do make sure to pay this place a visit. 

    Wednesday, 18 June 2014

    "Tuna" Pasta

    I'm in Edinburgh. The good news is that all my exams are over and I've got a good bit of free time to focus on things like blogging. The bad news is that I blog with my partner's camera. Said camera is currently with my partner. Said partner is currently nowhere near Edinburgh.

    My sister, who is a secret vlogger (she records, but doesn't upload...?) has ordered a camera. Its designed for vlogging but apparently takes good stills. We shall see. If not you (and she) may have to contend with me borrowing her phone to blog with. Mine certainly isn't up to the job. If only I could waft the smells of food at people over the internet instead! 

    Let me assure you in written form that this recipe is up to any job you fancy giving it, preferably one that involves being eaten. 

    To be perfectly honest however I'm not sure how much credit I can really take: this post is going to mostly be me raving about this "tuna" by the brilliant Margaux Mouton. It's amazing. As the author states on her original post, it doesn't taste "just like tuna" as such - but I swear it will bring back and perfectly serve any purpose tuna might have once held in your life. And this is coming from a former fish-lover. It has that tangy, fishy, salty flavour, and the delightfully chewy fishy texture, and there's something very fishy about how addictive it is. I'm now on my fourth batch.

    I love it in toasties, or spooned over roasted spicy carrots and broccoli, but this helter-skelter pasta I threw together one night has got to be one of my favourites - it really is delicious, especially with veggie mayo. Yes I eat mayo with pasta. And with pizza. It's a habit that dates back from childhood, but trust me. It's delicious.

    So delicious.


    "Tuna" Pasta

    by Shonalika Tilak
    Cook Time: 10 mins
    Ingredients (1 serving)
    • 1 serving dried pasta
    • 1/4 cup "Tuna" (See link to recipe above. I omit the celery, add 1 tbsp lemon juice, and use a generous amount of soy milk to make it smoother - if you go for tofu instead you'll probably end up with an even creamier and more delicious pasta.)
    • 2 cloves garlic, minced
    • 3 big handfuls spinach, torn
    • 1 large tomato, chopped
    • 1/2 tsp chili powder
    • 1 tbsp lemon juice
    • Salt and pepper, to taste
    1. Cook pasta according to package instructions. (I always salt the cooking water.)

    2. Saute veg and chill powder in a pan until cooked through. Turn off heat and stir in lemon juice.

    3. Drain pasta and add to vegetables along with 1-2 tbsp butter-type spread. Stir in "tuna." Season to taste with salt and pepper and serve (with mayo:D)
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    Tuesday, 10 June 2014

    Chocolate Banana-Beetroot Cake

    For those of you who follow me on Twitter, you may remember this excitable mid-essay tweet. Whilst getting all my work done before the deadlines (all over now - phew!) I was often in my favourite cafe, which also happens to be quite vegan-friendly. I'm not actually a big fan of cake, but after slugging through an hour of mind-numbingly boring material with a frantically growling stomach, the need to re-fuel won out. I sidled up to the counter, intrigued by a delicious-looking cake entitled Chocolate Banana Beetroot.

    It was a good choice: moist, sweet, light yet rich and with these fantastic subtle, rustic, almost earthy undertones from the beetroot. I was so delighted with it, I had to try out the combination myself.

    Mine turned out sweet and moist, but with a more traditionally "cake-like," texture, and significantly more chocolatey flavour. As a result, whilst I was only so-so about it, this has gone over very well with everyone else: I received reports of a delicious chocolate cake, with orders to make a habit out of making it and comments such as "you'll make me fat!" The presence of the beetroot, or anything remotely healthy, went completely unnoticed. So, whilst I tinker in the meantime with a more beetroot-flavoured variety, I can confidently say that this is a strong "secret" ingredient dessert: with the fruit, veg, unrefined sugars and whole wheat, there's a lot of good stuff in there amongst the rich chocolatey layers. And considering it's my first attempt ever at making a proper cake by myself, I'm pretty proud of it.

    Next time, I'm going to vary the quantities of flour vs. beetroot/banana to bring out their flavour more - if anyone else tries this first, let me know how it goes! I'm pretty sure a few chocolate chunks won't hurt either;)

    Chocolate Banana-Beetroot Cake

    by Shonalika Tilak
    Prep Time: 15-20 mins
    Cook Time: 30-35 mins
    Ingredients (1 2-layer 8-inch cake)
      For Cake
      • 1.5 cups spelt or wholegrain flour (225g) 
      • 1 cup coconut sugar (150g) (Brown sugar should work fine too)
      • ½ cup cocoa powder (50g)
      • 2 tsp baking soda
      • 1 tsp baking powder
      • ½ tsp salt
      • 2 medium beets
      • 2 large bananas (150g)
      • 1 cup non-dairy milk (I used unsweetened soya)
      • 1 tsp vanilla
      • 1 tsp apple cider vinegar
      • 1/2 cup golden sultanas (50g)
      For Frosting
      • 100g coconut butter 
      • 1 ½ cup milk
      • 1 ½ cup powdered sugar
      • ¼ cup cocoa powder (25g)
      • ½ tsp vanilla

      For Cake:

      1. Combine dry ingredients (first 6) in a large bowl and mix very well.

      2. Slice beets and bananas and add to blender along with wet ingredients. Blend until smooth. (You’ll end up with a smoothie. Try not to drink it.)

      3. Pour wet into dry and whisk until you have a wonderful sludgy gloop.

      4. Stir in sultanas and divide batter into 2 oiled or lined 8-inch pans. Bake in pre-heated oven at 180C for 35 mins, or until a knife inserted into the centre comes out clean.

      5. Let cakes cool completely before trying to remove.

      For Frosting:

      1. Place coconut butter, vanilla and cocoa powder in a bowl, keeping the cups of milk and powdered sugar at the sides.

      2. Begin to mix, gradually adding in the milk and sugar until all the sugar is used up and desired consistency is reached. (You may not use all of the milk.)


      1. Place one cake flat-side up on a plate. Spread a thin, even layer of frosting over this, then place the other cake, also flat-side up, on top of this, ensuring the two sides fit together snugly.

      2. Frost the top and sides.
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      • As you can see, I didn't have enough frosting to cover the cake properly - I've compensated for this in the actual recipe, so you should have enough. If not, however just increase the quantities of everything and continue mixing in until you reach the desired amount.
      • I used coconut butter for the frosting as it needed finishing - it works well, but leaves a slight coconut flavour (and melts easily!). If you don't want this, just sub with a vegan butter-type spread:)

      Thursday, 5 June 2014

      Dark Chocolate Smoothie Bowl

      Yep, I've jumped on this bandwagon - as a matter of fact, I'm so firmly lodged on it that breakfast dahl has found itself temporarily homeless. I started off trying a recipe by the Vegan Cookie Fairy one morning. I was curious - I didn't think smoothies would work as a breakfast option for me because I glug my drinks down in five seconds flat (and often regret it afterwards), whereas I like to take time to enjoy and savour my meals. Besides, I like to chew. Anyway, surely a smoothie wouldn't be filling enough?

      The smoothie bowl concept proved me happily wrong on all counts. The pieces of fruit  satisfy the "chew" factor, whilst the sheer thickness and volume of the smoothie, (and the fact that its eaten with a spoon,) play the brilliant mental trick of causing me to view it as a "meal," and eat it slowly. Though frankly, Clem's almond butter smoothie was so filling there's no way I'd have been able to glug it down even if I'd a glass big enough to contain it all.

      I immediately started trying out other people's recipes and experimenting with my own concoctions. Here's one you may not have seen before; its courgette-based, and contains avocado and banana, but the predominant flavour is chocolate. Dark chocolate. As a matter of fact you can't taste anything else. (Apart from the slices of banana on top, of course, if you fancy doing that - I always do ;)

      If you wake up in the morning with the urge to down a bowl of chocolate, chocolate, and nothing but chocolate, this is definitely the recipe for you.

      Dark Chocolate Smoothie Bowl (Serves 1)


      • 1 frozen banana (Fresh will work, but it will lose some of the dessert-like quality)
      • 1 courgette/zucchini
      • 1/2 a small Hass avocado (or 50g any avocado) 
      • 1 cup milk of choice (Coconut is best!)
      • 1 heaped tbsp cocoa powder
      • 1/2 tsp cinnamon
      • 1/2 tsp vanilla (Optional)
      • 1/4 tsp arrowroot (Optional)
      • Sweetener (Optional, amount will vary dependent on your tastebuds and the ripeness/amount of banana. I found it not to need any.)
      • Pinch salt, if needed

      Combine everything in a blender and blend away until smooth and creamy. Sliced banana is great as a topping.

      Feel free to add in anything you like - swap the vanilla extract for 1/4 tsp peppermint, add in nut butters, a handful of spinach, or a scoop of your favourite smoothie powder - but do NOT omit the avocado. Otherwise you'll get a gritty texture from the courgette. Which weirdly enough I sometimes like, but not here. xD