Exploring Cookbooks + A Book Giveaway!

I've been trying out more recipes from my extensive book collection - new and old. My breakfasts were getting dull, so I've upped the variety there... and at every meal!

Apple Pie Pancakes

I usually go with Banana & Brazil nut pancakes from Ani's Raw Food Essentials, but without access to a dehydrator and a hankering for something different, I found these marvellous cake-pie hybrids from Sarah Kramer's La Dolce Vegan! and put sliced banana and date syrup on top. Epic nom. They were rather huge and filling. Next time I'd make tiny pikelet-sized cakes.

Lemon Cranberry Poppyseed Muffins

Another recipe from Sarah Kramer's La Dolce Vegan!. I'm more of a raw/flourless cake fan, but I made these for a friend who had a birthday last week. He doesn't like chocolate, but likes orange and poppyseed cake, so I went with something similar, yet different! Lemon and cranberry is a great combination of flavours. The recipe only called for

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asian, soup, lentils

Middle Eastern Lentil Paprika Soup

asian, soup, lentils

Unusual, but very, very tasty, and easy to make.

Serves 6-8

Ingredients:
2 tbsp vegetable oil
2 onions, chopped
3 cloves garlic, crushed
4 teasp sweet paprika
1 cup brown lentils, cleaned/rinsed
8 cups vegetable stock
2 bay leaves
4 tbsp tomato paste
2 teasp hot chilli sauce
4 tablesp fresh mint, chopped
salt + pepper to taste

Method:
1. Saute onion and garlic in oil in pot.
2. Add paprika and cook for a few minutes.
3. Add lentils and cook for a few minutes.
4. Add vegetable stock and bay leaf to pot. Bring to boil, simmer gently for about 20-30 minutes.
5. Stir in tomato paste, hot chilli sauce, and salt + pepper, cook for 10 minutes more.
6. Take off heat, stir fresh mint through, and serve.

Other points:
- I really like this with brown lentils, but you could probably use red. - Brown lentils = continental lentils = Egyptian lentils = German lentils - This is a mild

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breakfast, lunch, dinner, soup, asian, noodles

Faux Pho! (aka Vegan Vietnamese Pho Soup)

breakfast, lunch, dinner, soup, asian, noodles

In Vietnam, people eat pho for breakfast, lunch, and dinner. Personally I like to have it for breakfast on Sunday mornings! This is a version that best imitates the veg pho that I had when I was travelling in Vietnam with my partner - it is his recipe. Quantities may be a little rough, so taste-test as you go (as you always should!). Enjoy!

Serves around 4-6, depending on bowl-size/course...

Ingredients
2-4 finely diced chilli peppers (eg. birdseye)
1.5in piece of ginger, thinly sliced
1 sweet onion, chopped or diced
3 Litres of Massel's Vegetarian Beef-style Stock*
1 cinnamon stick
5 star anise pods
1 finely diced garlic clove
lime, juiced
palm sugar to taste
fresh pepper to taste
bean sprouts, handful or two
rice vermicelli, cooked
1 bunch of coriander leaves, chopped
2 shallots, finely sliced
extra finely diced chilli pepper, optional

How To
+ In a stock pot fry the chilli, ginger and onion, with a little

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