Wednesday, 11 February 2015

Courgette Salad with Spicy Peanut Sauce

There are sometimes days when I just crave vegetables. There doesn't seem to be a clear pattern to this of any sort, given that it can occur just as strongly whether I've been eating fruit+vegfully for days or eating through a pack of Choices caramel chocolate (mmm). Suddenly I feel the urge to just chomp my way through a pile of greenery with no sauces or dressings or cooking or anything. No frills (no skills), just cold plain raw vegetables. Chomp.

You'll be pleased to know that this recipe does not just consist of vegetables and nothing else - to accompany meals such as the above, I've devised a very quick far Eastern-inspired sauce, which is insanely delicious - the spice kind of counteracts the "coldness," of the salad, too, which I love. Contrast and that.

As anyone who eats anything raw knows, this meal is pretty hefty chompwork. It will leave you feeling full and sated (if you're of a similar size and weight to me) but doesn't actually contain many calories, so don't be surprised if you need to snack soon after - or if you're well-accustomed to eating raw, increase the portion as required;)

Things are mega busy right now so this may be the last post from me for a while! Got a tonne of recipes to share though, and perhaps a certain upcoming event to promote too:D Stay tuned ~

Courgette Salad with Spicy Peanut Sauce

by Shonalika Tilak
Cook Time: 15-20 mins
    For Salad
    • 1 courgette/zucchini
    • 1 tomato
    • 1 cooked beetroot
    • 1 spring onion/scallion
    For Sauce
    • 1 tbsp peanut butter
    • 1 tbsp soy sauce
    • 3 tbsp milk (for thicker sauce, use soy - other milks tend to be thinner, so adjust other ingredients accordingly)
    • 1/2 tsp garlic powder
    • 1/2 tsp chili powder
    1. Mix sauce ingredients with a fork. (You can use a blender, but its not necessary.)
    2. Use a vegetable peeler/spiralizer on the courgette/zucchini, chop other veg and mix together.
    3. Use the sauce for pouring or dipping. Enjoy!


    You can vary up the veg quite a bit - another one of my favourite pairings with this sauce is to use carrot ribbons and chopped silken tofu in place of the beetroot and onion. Mmmhmm.

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    Wednesday, 4 February 2015

    Birthday Time!

    So it was my birthday yesterday, and I've had a rather fabulous pre-birthday weekend with the mum and sis in Edinburgh before coming back down to celebrate my actual birthday down here. Apologies for yet more shoddy photography - we just wanted to nosedive into this thing.

    After dithering over a few options, as usual, chocolate won out, and we made this: a new version of an older recipe on the blog, my Chocolate Banana-Beetroot Cake. As I'd said I would on the original post, this time around I changed it up a bit to see if I could bring out the banana/beetroot flavours more. This version is sweeter, denser, richer, and much more "fruity" tasting - it has a really chewy, squodgy texture that makes it fantastic to eat warm with vanilla ice-cream! (As we did, not pictured.)

    I personally much prefer this version to the original, probably because its not that traditionally cake-like at all, and I'm really not that much of a traditional cake person. Its almost more like one of those malt loaf squishy things, but more indulgent and dessert-worthy... Go for it if, like me, you tend to prefer your cakes very dense and flavoursome as opposed to light and airy:)

    And don't ask about the lingering Christmas candles in the background, my family are mad. 

    Chocolate (Beetroot-Banana) Cake V 2

    by Shonalika Tilak
    Cook Time: 1 hr
    Ingredients (1 loaf)
    • 1/2 cup flour (I used spelt)
    • 1/2 cup sugar
    • 1/4 cup cocoa powder
    • 1 tsp baking soda
    • 1/2 tsp baking powder
    • 1/4 tsp salt
    • 1 med beet
    • 1 large banana
    • 1/2 cup non-dairy milk (I used sweetened soya)
    • 1/2 tsp vanilla
    • 1/2 tsp vinegar
    • 1/4 cup golden sultanas
    • 50g (1/4 cup, roughly) Choc chips
    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.
    3. Pour wet into dry and whisk until smooth.
    4. Stir in sultanas and chocolate and pour into greasted baking dish of choice.
    5. Bake in oven pre-heated to 180C. Mine took about 1hr 10 minutes to cook right the way through - be patient with it. As usual, its done when a knife inserted into the centre comes out clean.
    6. Let cool for at least half an hour before trying to remove.


    For the icing, I used this frosting by CCK - great for using up leftover coconut milk and takes all of about five seconds to make. I'm not ashamed to say I ate all of the leftover icing straight-up. On the same day:D
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