Tag Archives: gluten free

Jujube!

raw bramble cheesecake

It’s a raw bramble (blackberry) cheesecake sweetened with red Chinese dates or Jujubes. It’s rich. It’s delicious. Everyone should try it! Read on for how…

Abakus Foods sent us three of their wonderful jujube products to try: the pitted dates, some powdered jujubes and some jujube crisps. The crisps are just like mini cookies, all crunchy and sweet and moreish.

Jujubes (loving that word) are less sweet and sticky than ordinary dates and are traditionally used in Chinese medicine to treat insomnia and anxiety.

jujube3

Here’s how we made our cheesecakes:

For the base: food process 40g (about a cup) of dried jujube fruit with a cup of pecan nuts until they resemble biscuit crumbs. Line a 12 piece muffin tin with cling film, pressing it carefully into each recess. Press your jujube/pecan mixture into each base.

For the creamy cheesecake topping: blend together a cup of brambles, a cup of macadamia nuts, half a cup of cashews, a tablespoon of coconut oil and 50g (about two tablespoons) of jujube powder. Once smooth, spread this onto the bases. Cover with more clingfilm and press each little cheesecake down to make sure it’s well stuck together.

Freeze for about two hours. Remove from tin and peel away the clingfilm. Decorate with jujube crisps and melted chocolate of your choice (really dark goes well).

Enjoy.

Love.

Say the word jujube a lot.

You can buy this range of jujube products online at Abakus Foods and, from September, at Wholefoods Markets and a number of independent health food and fine food stores. Amazon also have dried jujube fruit.

jujube cheesecake tower



carroty soup, nasturtium optional

soup and nasturtium

The weather may be dull but the soup doesn’t have to be!

Carrot, Sweet Tattie and Pepper Soup
Ingredients:
1 tablespoon of olive oil
1 red onion, chopped
5 large carrots, scraped and chopped
1 medium sweet potato, peeled and chopped
2 large peppers, de-seeded and chopped, we used 1 red and 1 orange
about half a cup of quinoa
small bunch of fresh coriander or a tsp of dried cumin
5 cloves of garlic
water to cover
seasalt to taste

nasturtium

In a large pan, fry off the onion for a few minutes before adding the other veg. Stir until coated in oil and then add water (boiled in kettle makes cooking quicker). Add the quinoa, coriander/cumin and garlic and cook until the quinoa has sprouted and the vegetables are tender. Add salt. Blend until smooth, adding more water if too thick. If you like a creamy soup and have a strong blender throw a handful of cashew nuts in there too.

Enjoy in all and any weathers!

carrot soup

Beautiful Smoke

dragon

Sacred Elephant Incense is vegan and ethically produced and smells of peace and light and all the good stuff. The scent (in our case, Cedar) evokes Glastonbury and Findhorn and Iona, spiritual places, beautiful bookshops and clear skies.

incense sticks

Our dragon burner may not look so peaceful, but that’s just his way… The various scents: agar wood, cedar, cinnamon spice, gaura leela, Himalayan musk, myrrh, prema, rose, sandalwood, sayali jasmine, and vraja leela can be bought online here

To go with this we’ve dug back into the old archives of the Vegan Family House and found one of the first recipes to go online, back in 1998. It’s smokey too!

Smokey Seafood Rice
Don’t worry, the seafood here is Arame, a sea vegetable.

Ingredients:
a little sunflower oil
1 onion
2 or 3 cloves of garlic
1 block of smoked tofu
a good handful of dried arame
500g/18 oz/2 cups basmati rice (this makes a large potful to feed a family – reduce the amount of rice and water accordingly if you want)
a cupful of frozen peas
seasalt to taste
water to cover

Fry the onion and garlic in the oil for a few minutes. Chop the tofu into small cuboids and add to the onion and garlic. Add the rice and mix well then add enough water to well cover the rice. Add the arame (you may need to add more water as seaweeds vary in how absorbent they are) and the seasalt. Bring to the boil then turn down to simmer. A few minutes before the end of cooking time add the peas. Nice served with a green salad. Enjoy!

a little puff of smoke

This review has been organised by the VEGAN lifestyle ASSOCIATION and is our genuine and unbiased opinion of the product. Sacred Elephant Incense are listed with the VLA and you can see their listing here with an offer for members

Easter Goodies and a Recipe Resurrected

First off, Holland & Barrett have a ‘Buy one, Get One Half Price’ offer on everything including their large vegan Easter Range. All available online too.

holland & barrett easter

And then, back from 2006, because we made it again last night (with parts of an Easter bunny!) and it’s lovely:

Chocolate Rice Pudding
This is a recipe from the book ‘French Women Don’t Get Fat’ that we veganised.

Ingredients:
500ml soya milk
50g. sugar
half teaspoon vanilla extract
pinch of salt
200g pudding rice
85g. dark chocolate (80% best), broken into small pieces

Method:
Bring milk, sugar and salt to the boil then add the rice. Stir occasionally while cooking for about 20 minutes – add more milk if too sticky. Stir in vanilla. Divide between 4 ramekins and insert the chocolate pieces into the middle and push down with a spoon. Leave at room temperature for a few minutes and the chocolate will go all melty like a rich sauce…

rice pudding

Tarragon and Thyme Roast Fennel

fennel

Simple and so, so  delicious.

Ingredients:
1 bulb of fennel per person
root veg such as carrots or parsnips, at least two per person
chopped leeks or onions
a handful of fresh herbs, here we used tarragon and thyme, sage is also very good
seasalt to taste (you don’t need much, this dish is flavoursome)
fresh ground black pepper
sunflower oil to rub

Chop/scrape/wash your veg and place in a roasting tray. Rub in the herbs, salt, pepper and oil so everything is well coated. Roast at 200C/400F for at least half an hour, giving a stir/turn with a spoon a couple of times during cooking. Great served with brown rice and steamed kale that has been seasoned with lemon juice and a little margarine.

Another good combination: chocolate muffins (use one of our cake recipes) and mandarin segments:

muffins

Oh, Sweet Freedom!

chocolate syrups

Porridge on a cold day with Sweet Freedom‘s Choc Shot and natural sweetness syrup.

These products are a great alternative to refined sugar, the sweetness being sourced from fruit and carob. And they’re delicious! The chocolate porridge is creamy and rich, perfect for a day that ended up like this:

snow in spring

The chocolate orange syrup makes a wonderfully warming hot chocolate; it’s slightly spicy, reminiscent of Maya Gold chocolate, and maybe needless to say, but they’re all good on ice cream…

vegan ice cream

We adjusted our Banana Muffin recipe and it worked out very well.
Ingredients:
200g./7 oz/1 and a half cups of self raising flour
1 large tablespoon of Sweet Freedom syrup
3 fl oz/100ml of orange juice
3 fl.oz/100ml of sunflower oil
2 mashed bananas (over ripe is best)
some soya milk as required
vanilla essence
dash of vinegar

Combine the dry ingredients in a bowl. Mix the wet ingredients – but not the vinegar – in a jug or bowl. Mix the two together and then stir in enough soya milk to make a smooth mixture and add the bananas, Finally add the dash of vinegar to get that lovely chemical reaction and mix well. This should make enough to fill 12 cake cases. It’s a good idea to put them in a muffin or patty tin to help them keep their shape but not totally essential. Bake for 10 – 15 minutes at 190 degrees and then cool.

choc shotsSweet Freedom and Choc Shots are available from many supermarkets such as Asda, Tesco, Sainsbury’s, Morrisons, Co-op and Ocado. Also from Amazon here.

chocolate chilli cupcakes

chocolate chilli cupcakes

Chocolate Chilli Cupcakes
Ingredients:
4 tablespoons of self-raising gluten free flour
2 tablespoons of cocoa powder
2 tablespoons of caster sugar
1 quarter teaspoon of hot chilli powder
4 tablespoons of sunflower oil
1 box of rice cream or something similar (we got this at Approved Food, always worth checking for vegan goodies), a vegan yoghurt or soya cream would do, even a chocolate pudding

Mix the dry. Add the wet. Stir thoroughly and divide between 12 cake cases. Bake at 200C/400F for up to 20 minutes or until risen and firm. Once they have cooled: ice them!

For the spicy icing:
1 tablespoon of cocoa powder
1 tablespoon of caster sugar (or icing sugar)
2 tablespoons of marg.
a pinch of cayenne pepper
a pinch of salt
Melt it all up in pan over a very low heat. Once well mixed, allow to cool and thicken a little before spreading on the cakes.

Perfect for Valentines Day, as is our little friend Egbert:

veganbunny

And books, they always make perfect gifts… Here’s two involving love that we’ve read and enjoyed in recent months:

humans

Matt Haig’s ‘The Humans’ is compassionate and funny and deeply moving.  When Professor Andrew Martin solves an important  mathematical problem, he is replaced by an alien who is charged with eliminating all evidence of the discovery and Professor Martin’s wife and son. It’s one of those books that is so good you nag other people to read it…

Buy UK or Buy US

miniturist

 

Set in 17th century Amsterdam, Jessie Burton’s novel follows the lives of newly married Nella Oortman and her family.  Intrigue surrounds the dolls house that Nella is given as a wedding gift and the mysterious miniaturist whose wares echo the lives of the people in the real house. Gripping and unputdownable.

Buy UK or Buy US


Be rewarded the Web's Premiere Rewards Site