Wednesday, August 16, 2017

Chocolate Caramel Date Tart

Now I'm not going to pretend that this is everyday kind of food...... But if you're looking for a special occasion treat then I highly recommend giving this tart a try. It's deliciously sweet without added sugar. It's filling is so smooth and it will give you a great chocolate hit. We served this in place of birthday cake and it was a huge hit!  
CHOCOLATE CARAMEL DATE TART
(Serves 10-12)


                You'll need:
                BASE
                1/2 cup raw hazelnuts
                2 Tablespoons ground flax seeds
                1 Tablespoon cocoa powder
                4 pitted medjool dates
                2 Tablespoon motherless milk of choice

                FILLING
                1 1/2 cups pitted medjool dates 

                1/4 cup motherless milk of choice
                1 teaspoon vanilla essence

                TOPPING
                100g bar of dairy-free dark chocolate (I use Lindt 70-85%)
                100ml motherless milk of choice
                1 teaspoon vanilla essence 



Soak the dates for the filling in a bowl of boiling water for 10-15 minutes while you prepare the base.
Put all the ingredients for the base into a food processor and pulse until the mixture comes together. It will be a bit sticky - that's ok! Press the mixture into a glass 20cm pie dish. You can use another pie dish if you'd like, but I find that the mixture doesn't stick to the glass ones and therefore I don't need to use oil or line it. Place in the freezer while you prepare the filling.
Strain the dates and place all the filling ingredients in a food processor and blend til completely smooth and creamy.
Pour the filling mixture onto the base & return to the freezer.
In a small saucepan, combine all the ingredients for the topping. Stir continually on low heat until the chocolate has completely melted and the mixture is smooth and shiny.
Pour the topping over the filling mixture.
Place the pie in the fridge and allow the topping to cool.
Once cooled, you can slice and serve (as many pieces as you like hahahahaaaa!)! ;-)





Question of the day:
Do you make yourself treats like this 'just because', or do you save them for special occasions?

Monday, August 14, 2017

Mung Bean Curry

I love a curry, and I also love mung beans. So why not put the 2 together!
This meal takes a bit of time to prep with all the chopping, and also to cook the beans, but it's not difficult so don't let that deter you!
If you want to shorten the cooking time, you can pre-soak the mung beans for a minimum of 6 hours & reduce the cooking time by about half. You will only need about 1 litre of stock then too.
I love that mung beans don't NEED to be presoaked, and I don't mind the cooking time because this curry has the most enticing aroma as it simmers away on the stove! 


MUNG BEAN CURRY
(Serves 4)
 
               You'll need:
               250g dried mung beans - rinsed
               1 large brown onion
               1 zucchini
               2 celery stalks
               1 large carrot
               1/2 head cauliflower
               200g green beans
               2 garlic cloves, crushed
               1 inch ginger, peeled and grated

               1 Tablespoon turmeric powder
               1 heaped teaspoon each: cumin, coriander
               1/2 teaspoon cardamon
               1 long green chili

               100g baby spinach leaves
               1.5 litres salt free veggie stock

In a large saucepan or pot that has a lid, put the mung beans. Add 1 litre of the stock, cover, bring to a boil and simmer for 30 minutes. While the mung beans are cooking, chop all the veggies into bite sized pieces.
Add the veggies (except for the spinach) to the pot, along with all the spices and the remainder of the stock. Return the lid to the pot and again bring to the boil then simmer. Allow to simmer for approx 15 mins or until the stock is absorbed and the veggies are tender.
Stir through the spinach leaves until lightly wilted, then serve. 



Saturday, August 5, 2017

Easy Tofu & Capsicum Bake

I know it's much cheaper to buy capsicum's by the kilo than it is to buy the traffic light set...... but sometimes I just can't resist the pretty colours all together in a little baggie! I find that each colour capsicum also had a slightly different taste. My favourite is red! 

Here's a recipe that's super easy. It would make an easy dinner if you just add some brown rice or other grain, or you can always add it on the side of something fancy too.


 EASY TOFU & CAPSICUM BAKE
(Serves 4)

         You'll need:
               400g packet of firm/hard tofu
               1 red capsicum

               1 green capsicum
               1 yellow capsicum
               1 large brown onion
               1 large garlic clove
               1/4 cup tomato paste
               1 teaspoon paprika
               1 teaspoon oregano 

Chop the tofu into bite size cubes. Chop the onions into half rings, and slice the capsicum into chunky pieces. Combine in a large baking dish. Add a few tablespoons of water to the bottom of the baking pan, this helps it not to stick. Grate the garlic over the top. Add the tomato paste, paprika, and oregano. Stir until well combined and the tomato paste has lightly covered the veggies and tofu. Add a 1/4 cup to the bottom of the baking pan. 
Bake in a preheated oven at 180°C for 25-30 mins until the veggies are tender and the tofu is firm and nearly crispy.




QUESTION OF THE DAY:
Which colour capsicum do you prefer the taste of?