Archive for May, 2010

Asian Slaw…

When I was younger i used to hate coleslaw, with all that mayonnaise! This slaw is nothing like that…I’ve added Sesame Seeds, Edamame & Wasabe Paste to give it an Asian twist. The Lemon-Lime dressing replaces the usual Mayo combo, making it a refreshing salad, or you could jazz it up with the second option: Miso Dressing. It’s a great way to eat your cabbage – which is very, very good for you!  My Avocado wasn’t ripe enough, but be sure not to leave it out in yours when you make this. To turn this salad into a meal, I often add Smoked Tofu = Delightful…


1 Large Carrot, julienned

3-4 Napa Cabbage (white) leaves, shredded

handful of shredded Red Cabbage

2 Celery Stalks, julienned

1/4 Onion, julienned

handful of Bean sprouts, halved

1/4 cup Frozen Edamame beans, defrosted

1/2 Avocado, diced

sprinkle of Black Sesame Seeds

1 Tblsp. chopped, fresh Coriander

Smoked Tofu, cubed (optional)



juice of 1 Lime

juice of 1/2 Lemon

Olive Oil (equal amount to lemon/lime juice)

1/2 tsp. Wasabi Paste

dash Sesame Oil

1 tsp. Soy Sauce (optional)



1 Tblsp. Brown Rice Vineagar

1 Tblsp. Tamari/Soy Sauce

1 tsp. White Miso paste

1/2 tsp. Wasabi Paste

dash of Sesame Oil

dash of Agave Syrup

1-2 Tblsp. Olive Oil




Place all ingredients in bowl, adding Avocado and Coriander last. Mix Dressing in a jar or small bowl, and pour over Salad. Gently combine. Let sit for a few minutes for flavours to blend.


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I love a good Apple Crumble – who doesn’t!? But unfortunately, my recipe of choice contains Wheat and Sugar – both of which I am currently trying to avoid…It really is a great recipe though, so I’ve included it here anyway and just put my modifications in brackets so you can decide for yourself which way to make it. I had some Blackberries in the fridge that were at the end of their days, so I decided to pop those in along with the Apples, and I also needed to use up some Hazelnut meal i had lying around . Originally from The Joy of Vegan Baking: The Compassionate Cooks’ Traditional Treats and Sinful Sweets (my favourite!), this Crumble takes about 10 minutes to prepare – the most time consuming thing being the peeling of the Apples…And then sit back with a good book while it bakes in the oven!


4 large Apples, peeled, cored and sliced (I used 2 Granny Smith & 2 Red Gala)

1 cup Blackberries

1/4 cup Granulated Sugar (1/4tsp. Stevia Powder)

1/2 tsp. Vanilla Extract

3/4 cup plus 1 Tblsp. Unbleached All-Purpose Flour (Barley Flour)

1 tsp. Cinnamon, divided

1 cup (125g) finely ground Almonds (I mixed with half ground Hazelnuts)

1/2 cup Brown Sugar (Coconut Sugar)

1/4 tsp. Nutmeg

1/4 tsp. Salt

1/2 cup non-dairy butter, melted (1/4 cup Coconut Oil)



– Preheat oven to 375F/190C. Lightly grease 8-inch square/round baking dish.

– In a medium bowl, toss together Apples, Blackberries, Sugar, Vanilla Extract, 1 Tblsp. Flour, and 1/2 tsp. Cinnamon until Apples coated. Arrange in prepared baking dish.

– In another bowl, combine the 3/4 cup Flour, Almond & Hazelnut meal, Brown Sugar, Nutmeg, remaining 1/2 tsp. Cinnamon and Salt. Cut in the Butter/Oil until mixture is fine and crumbly. Sprinkle topping over Apple & Blackberry mixture.

– Cover with foil and bake 45 mins., until apples soft when pierced. Uncover, and bake 10 more mins. or until crumble is crisp and golden in colour.

*Serve with Custard or Ice cream…

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Mmmmm…There’s nothing better than the smell of a batch of cookies baking in your oven filling your apartment (or house, if you’re lucky!). These aren’t actually Coconut cookies, but they both have coconut in them – as you can see, I’ve been on a bit of a Coco-hype lately since my holiday in Thailand… This is my favourite cookie recipe from a book called Simple Treats: A Wheat-Free, Dairy-Free Guide to Scrumptious Baked Goods, and I usually just modify it depending on what I feel like. You’re welcome to play around with it, there are so many possible variations! I like that it uses Maple Syrup instead of Sugar (which can be a bit pricey, but totally worth it), as well as Barley & Oat Flours in place of Wheat – making them easier on your digestive system. Incidentally, I just found out today that I have a Wheat intolerance, so I guess I’ll be making these more often! This particular batch was photographed in the plane on my way to visit my dear friend in the Philippines, and was made especially for her, as she is a fellow Vegan 🙂

Lemon-Poppy Seed-Coconut Cookies (makes 18 cookies)


1 cup Rolled Oats

1/4 cup Canola Oil

1/2 cup Maple Syrup

1/2 tsp. Vanilla

2 Tblsp. fresh Lemon Juice

1 cup Barley Flour ( Spelt or Whole Wheat Pastry Flour will do too, if you prefer)

1/2 tsp. Baking Soda

1/2 tsp. Baking Powder

1/2 tsp. Salt

1 3/4 Tblsp. Poppy Seeds

1/2 cup dessicated Coconut

1 Tblsp. Lemon Zest



Preheat oven to 350F/180 C.

– Process Oats in Food processor or Blender until they are the consistency of coarse flour.

– In small bowl, mix Oil, Syrup, Lemon Juice and Vanilla.

– In a separate bowl, place ground Oats, Poppy Seeds, Coconut and Lemon Zest. Sift in flour, Baking Soda, Baking Powder, and Salt.

– Pour wet ingredients into dry, and mix with a spatula until well incorporated.

– Using 2 spoons, scoop out 1 heaped Tblsp. of batter onto lined cookie sheets. Flaten cookies slightly with bottom of a cup or glass (Dip in warm water before).

– Bake for 11 mins. then rotate cookie sheets a half turn (to ensure even baking), and bake 5-6 mins. more – until cookies golden around the edges.

– Let them cool on the cookie sheet 5-6 mins. and then remove onto a cooling rack.


Chocolate Chip-Oatmeal-Coconut Cookies (18 cookies)


1 1/2 cup Rolled Oats

1/4 cup plus 2 Tblsp. Canola Oil

1/2 cup plus 2 Tblsp. Maple Syrup

1/2 tsp. Vanilla Extract

1 cup Chocolate Chips

1/4 cup dessicated Coconut

1 cup Barley Flour

1/2 tsp. Baking Soda

1/2 tsp. Baking Powder

1/2 tsp. Salt

1/4 tsp. Cinnamon

dash Nutmeg



Follow method for previous cookies (Lemon poppy-coconut), only processing 3/4 cup of Oats, and adding the rest whole to the dry ingredients.

* Enjoy with a cuppa

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If you’re looking for a crowd-pleaser – this is it. My boyfriend & I made a giant batch of this Curry for my sister’s 21st, and served it to 15+ meat eaters who happily chowed it down! I also fed this to my Hungarian, Salami-loving friend the other night, and she commented on how good it was…so there we go, it’s Carnivore approved! I’m actually not a big fan of Nigella, but i happened to come across her making this one day on her TV show and realised it would be a cinch to veganize (just leave out the fish). It was also really simple to memorize, as the ingredients are pretty basic and come together quickly. We had this curry with cooked Barley because i love its chewy texture, but it would be equally great with Brown Rice. I think it’s quite obvious that I’m missing Thailand already…


1/2 Red Onion, sliced

1-2 cloves Garlic (mine was massive so i just used one!)

1 Tblsp. minced Ginger

2 Carrots, cut into chunks

1 Yam, peeled & cut into same sized chunks as Carrot (Butternut works well too…)

1 Eggplant, peeled & cut into chunks (peeling it makes it nice & soft)

1/2 each of Yellow & Red Bellpepper, cut into chunks

handful of Mange Tout

1-2 Tblsp. Red Curry Paste (make sure it doesn’t contain Shrimp paste)

1 tin Coconut Milk

400ml Vegetable Stock

1 tin chopped Tomatoes (i used Fire-roasted)

1 block of frozen Tofu, defrosted and cut into triangles**

1/2 stalk Lemon Grass, cut open

2 Tblsp. Coriander, minced

2 Tblsp. Spring Onion, chopped



– Heat Canola Oil and fry Onions, Garlic and Ginger until beginning to brown.

– Carrots, Yam, Eggplant & Peppers and fry for a few minutes.

– Stir in Chilli Paste and Cream off the top of Coconut Milk. Then add the rest of the Milk along with Stock and Tomatoes.

– Add Tofu and Lemon Grass and stir to combine. Simmer 35 -45 mins. – until Carrots are cooked through. In the last few minutes of cooking, add Mange Tout and Spring Onion.

– Remove Lemon Grass stalk. Sprinkle with Coriander and serve on a bed of cooked Barley.

* About 6 servings

** The trick to great, spongy Tofu: drain & press as usual, then wrap in Clingwrap and freeze until needed (atleast a day ahead, but can be kept in freezer for a good couple of weeks). On the day you will be using it, let Tofu defrost completely and then squeeze out any excess liquid. Now it is ready to be added to your dish, and will soak up any sauce that surrounds it – and will also have a wonderful, chewy texture!


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Here is a basic Hummus recipe that always hits the spot! I used Great Northern beans because I find they are softer and therefore give a creamier result, but I then added some Chickpeas to bulk it up. If you can’t find those around your area, this works just as well with only one can of Chickpeas…The spiced oil isn’t necessary but adds a nice zing, and makes your Hummus look more authentic. Enjoy with some raw veggie crudites, or some toasted Pita – good on Sandwiches too, instead of Mayo!


1 can Great Northern Beans, drained and rinsed

1/2 cup Chickpeas, drained and rinsed

1 -2 cloves Garlic, minced (depending on size)

2 Tblsp. Olive Oil

3 Tblsp. Lemon Juice, fresh

1 Tblsp. Tahini (Sesame Paste)

1 tsp. Sea Salt

1 Tblsp. fresh Parsley, chopped

1/2 tsp. ground Cumin

1/2 tsp. Paprika

2 Tblsp. Water (if needed – depending on desired thickness)



– Add all ingredients (except water) into Food Processor/Blender and pulse until combined and smooth. If too thick, add water slowly while machine still running.

– Pour into bowl and refrigerate until needed. Before serving, drizzle with Spiced Oil.

Spiced Oil:

1 -2 Tblsp. Olive Oil

1/4 tsp. Paprika

1/4 tsp. Cumin

dash of Cayenne


Heat Oil in Pan and mix in spices until combined. Remove and drizzle over Hummus.

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This is a Salad based on a favourite I get from one of my regular Deli haunts, it’s perfect for a Summer lunch when you want something cool but still filling. Or it could be served as a Side Salad (with roasted veg or stirfried Tofu)…Don’t be afraid of the the long list of ingredients – i tend to add as many vegetables as i can to make it a hearty, nutritious meal. As long as you put in some seeds or nuts for crunch, and some dried cranberries for a bit of sweetness, then you can just add any salad vegetables you prefer – the fresh herbs are a tasty addition, though. I didn’t have any ripe Avo’s on hand, but if you have one then I would definately recommend adding it for some creaminess!


1 1/2 cups Wild Rice (I use Lundberg Wild Blend)

3 cups Water

1/2 cup Brown Mushrooms, chopped

1/2 cup Baby Asparagus, cut into chunks

1/2 Red Onion, thinly sliced

1/2 Red Pepper, chopped

1/2 Yellow Pepper, chopped

handful of Spinach, roughly chopped

1/2 Cucumber, diced

2 Tblsp. Sundried Tomatoes, chopped

2 Tblsp. Olives, chopped

sprinkle of  Sunflower Seeds

handful of Dried Cranberries, chopped

2 Tblsp. Parsley, chopped


1 clove Garlic, minced

2 – 3 leaves Basil, chopped

2 Tblsp. Redwine Vinegar

1 Tblsp. Balsamic Vinegar

2 -3 Tblsp. Olive Oil

Salt & Pepper (as desired)



– Bring Wild Rice and Water to a boil and follow cooking instructions for the Rice (usually cook 50 mins. covered). Prepare the rest of the ingredients while Rice is cooking.

– Soak Red Onion strips in boiling water to soften up and make the flavour less potent.

– Cook Asparagus in a little bit of water in a pan on stove for about 1 min. until bright green, then drain and blast with cold water.

– Fry mushrooms in a little oil, until they release all their liquid, but are still firm.

– For the dressing, place Garlic, Vinegars, Oil, Basil, Salt & Pepper in a jar and shake ’till combined. Set aside.

– Place cooked Rice in a colander, and rinse with cold water until cooled. Drain, and pour into a large Salad bowl.

– Add the rest of the ingredients, drizzle dressing over and mix everything together with salad servers until combined.


*Should make 4 servings, but you might not want to share….

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In keeping with my Thai surroundings, I decided to go for a Sago Pudding as every Supermarket here seems to be stocked up with different sizes of Tapioca Pearls in their Dessert section…My mum’s Sago was always made with Evaporated Milk, and baked for about 2 hours – so that was out of the question! I really wanted to try and make a Chocolate one, so I decided to use some Chocolate Soymilk I had found in one of the better Supermarkets in place of Cocoa and Sugar. The Coconut Cream, as always, gives it a rich & luscious taste, without being too sweet. Very simple, with just three ingredients, this recipe takes a bit of time as you need to stir constantly. The longer you soak the Tapioca, the less time it will take to cook. Don’t use unsweetened Chocolate Soymilk, as you will then need to add extra sugar for sweetness…


3/4 cup Tapioca (small pearls)

2 cups Chocolate Soymilk

1 1/2 cups Coconut Cream

Dried Coconut for garnish

*If you don’t find it sweet or chocolatey enough at the end, swirl in 1-2 blocks of Dark Chocolate



Soak the Tapioca in Soymilk for 30mins. or more (a few hours is ideal)

– Add Coconut Cream and bring everything to a low boil in a saucepan, then reduce heat and simmer. Stir constantly for 20 -30 mins. until Tapioca becomes translucent. Add more Coconut Cream while cooking if it gets too thick.

– Serve hot, or for a cold pudding put in a container and refrigerate for 2 hours. Then spoon into bowls, drizzle with Coconut Cream and sprinkle with Dried Coconut.

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