tag:blogger.com,1999:blog-39319881363982359802024-03-13T12:19:17.582-07:00That Crusty VeganVegan. Crusty. Mama. Forager. Part time van dweller. Feminist. Antifacist. Unknownnoreply@blogger.comBlogger29125tag:blogger.com,1999:blog-3931988136398235980.post-56531728903247632772017-05-19T09:43:00.001-07:002017-05-19T09:43:24.134-07:00Cajun Rice and Beans<div class="separator" style="clear: both; text-align: left;">
This dish is filling, well rounded and certainly not lacking in flavour. Perfect for warming up after a long day. Tastes great the next day too!</div>
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<u>Cajun rice and beans</u></div>
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Serves 5</div>
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<u>Ingredients</u></div>
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4 cloves of garlic</div>
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2 small onions</div>
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2 sticks celery</div>
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400g tin of tomatoes </div>
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2 cups cooked black eyed beans</div>
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1 1/2 cups sweet potato, 1 cm cubes</div>
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2 handfuls Kale</div>
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Green pepper, diced</div>
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1 cup brown rice</div>
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2 cups veg stock</div>
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1 tsp smoked paprika</div>
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1 tsp oregano</div>
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1 tsp thyme</div>
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1/2 tsp cayenne pepper</div>
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1/2 tsp Black pepper</div>
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1/2 tsp chilli flakes</div>
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Pinch of salt</div>
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<u>Method</u></div>
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Fry the onion, garlic and celery in a little oil over a medium heat until soft.</div>
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Add the potatoes, pepper and kale and fry gently for a few minutes.</div>
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Add the rice and stir in to combine.</div>
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Add the herbs, spices, tomatoes and veg stock. Bring to boil and simmer until the potato is tender and rice is cooked. (20-30 mins).</div>
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Add in the beans and simmer for 5-10 mins or until the liquid has been absorbed.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhupp9XY4mxDCMwjopAvtcW2R2xnnszKw9udyhGBf2M2-93U2X8tTxryDpn0VhXu5bEwEI0WE6Wpe27GVC2jRgluggzd4E1Zsbe_8lc3Q-mejjQP-I-0UPRNHaMNwabpDxMxS-Z-SVdcrOu/s1600/IMG_20170513_202131_116.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhupp9XY4mxDCMwjopAvtcW2R2xnnszKw9udyhGBf2M2-93U2X8tTxryDpn0VhXu5bEwEI0WE6Wpe27GVC2jRgluggzd4E1Zsbe_8lc3Q-mejjQP-I-0UPRNHaMNwabpDxMxS-Z-SVdcrOu/s400/IMG_20170513_202131_116.jpg" width="400" /> </a> </div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3931988136398235980.post-74261220436630471532017-05-18T05:00:00.000-07:002017-05-18T05:00:30.170-07:00Spicy Green Veg Soup<div dir="ltr">
Soup glorious soup! Another soup recipe, what a surprise! I love the easy, one pan, minimal washing up approach to soup I guess, which means I do generally make at least one soup a week.</div>
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<u>Spicy Green Veg Soup</u></div>
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Serves 5</div>
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<u>Ingredients</u></div>
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For the soup:<br />2 small/1 large onion chopped</div>
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5 cloves garlic, chopped</div>
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1 leek, washed and sliced<br />
1 large courgette, sliced<br />
1 pak choi, washed and sliced<br />2 large handfuls spinach<br />
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2 large carrots, sliced</div>
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4 medium potatoes, cubed</div>
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1 (425 ml) can coconut milk</div>
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5 cups veg stock</div>
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1 tsp turmeric</div>
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1/2 tsp chilli flakes</div>
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1 tsp ground coriander </div>
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1 tbsp coconut oil</div>
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Salt and pepper</div>
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For the croutons:</div>
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4 slices bread, cut into cubes</div>
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1-2 tbsp oil </div>
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1 tsp wild garlic powder</div>
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<u>Method</u></div>
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Preheat the oven to gas mark 6 / 200<b>°</b>C /<b> </b>400°F</div>
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Heat the coconut oil in a large saucepan over a medium heat, add in the spices and fry gently for a minute or two.</div>
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Add in the onion and garlic and fry for another couple of minutes.</div>
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Add the carrots, potatoes and leek and fry for 5 minutes, stirring regularly.</div>
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Add the courgette and pak choi and fry for a final couple of minutes before adding the stock. Bring to the boil and simmer for around 20 minutes until the veg is tender.</div>
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Whilst the soup simmers toss your bread cubes in oil with the wild garlic powder and bake in the preheated oven for 5-6 minutes, shaking half way through.</div>
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Add the coconut milk and spinach and season with salt and pepper to taste. Stir in the spinach until it's just wilted then blend.</div>
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Serve the blended soup with the croutons and enjoy!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXfuL-Q4WBVsWSSIVBUQk_bG-rNnb8S4S4K9yFxA_EduGic9UUH8rd81Gatyvhg8YCg5udKSfU7apMjsTHRtmCyfYKWpRWM7htH2EZVfLvSJVBWYj8jq_MNTFeioRw5KBfiC2Ed1JMRgZJ/s1600/IMG_20170508_201417_292.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXfuL-Q4WBVsWSSIVBUQk_bG-rNnb8S4S4K9yFxA_EduGic9UUH8rd81Gatyvhg8YCg5udKSfU7apMjsTHRtmCyfYKWpRWM7htH2EZVfLvSJVBWYj8jq_MNTFeioRw5KBfiC2Ed1JMRgZJ/s400/IMG_20170508_201417_292.jpg" width="400" /> </a> </div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3931988136398235980.post-31015172860780900942017-05-17T05:00:00.000-07:002017-05-17T14:48:44.235-07:00Turmeric Milk<div dir="ltr">
I love drinking this. It's warm and comforting with a touch of heat from the ginger and black pepper whilst maintaining a subtle sweetness.</div>
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Lots of people sing the medicinal praises of turmeric but I'll let you do your own research and come to your own conclusions, I'm all about the flavour when it comes to this drink.</div>
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<u>Turmeric milk</u></div>
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Serves 1</div>
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<u><br />Ingredients</u><br />
1 mug plant milk<br />
1/2 tbsp turmeric<br />
1/2 tsp cinnamon</div>
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Dash of vanilla essence </div>
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Pinch of black pepper<br />
1 tsp agave or maple syrup<br />
Small piece of ginger, minced</div>
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1 tsp coconut oil </div>
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<u>Method</u><br />
Add all ingredients to a pan, bring to the boil and simmer gently.</div>
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Whisk in the coconut oil to combine with the milk.</div>
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Pour into your mug through a mesh tea strainer or sieve to strain out the ginger mulch and serve.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip-9qn__vXZe6Iki4sXsxFTNmd67vmYW4CR-tgJsh5LRDeNCENC_XSWPGZwmnijo0RELMg6FovRr4hUTppv1Vatet0V4TzeoIvmbQXEfyOjsC1HmH6pL_q_Uc8fVbGAepkSFGtgoABVFcx/s1600/IMG_20170515_194840_530.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip-9qn__vXZe6Iki4sXsxFTNmd67vmYW4CR-tgJsh5LRDeNCENC_XSWPGZwmnijo0RELMg6FovRr4hUTppv1Vatet0V4TzeoIvmbQXEfyOjsC1HmH6pL_q_Uc8fVbGAepkSFGtgoABVFcx/s400/IMG_20170515_194840_530.jpg" width="400" /> </a> </div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3931988136398235980.post-28533455852198428202017-05-16T04:30:00.000-07:002017-05-17T09:04:25.887-07:00Wild Garlic Pesto Pasta With Green And Purple Veg<div class="separator" style="clear: both; text-align: left;">
This dish packs in plenty of veg and flavour whilst still being quick and simple enough to throw together in a rush (given that you've already made some pesto). Sub the wild garlic pesto for any other store bought or homemade dairy free pesto if you have non or if wild garlic is out of season.</div>
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<u>Wild garlic pesto pasta with green and purple veg</u></div>
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Serves 2</div>
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<u>Ingredients</u></div>
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4 oz dried pasta</div>
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2+ tbsp <a href="http://thatcrustyvegan.blogspot.co.uk/2017/05/wild-garlic-pesto.html" target="_blank">Wild garlic pesto</a></div>
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10 stem purple sprouted broccoli, leaves trimmed and roughly chopped</div>
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1/2 cup frozen petit pois</div>
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1 courgette, sliced</div>
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Large handful purple kale, roughly torn</div>
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1 asparagus spears</div>
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Oil of choice</div>
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Salt and pepper</div>
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Optional:</div>
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Drizzle of lemon juice.</div>
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<u>Method</u></div>
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Boil the pasta in a large saucepan according to the packets instructions, roughly 10 minutes.</div>
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Whilst the pasta is boiling gently stir-fry all the veg apart form the asparagus spears in a little oil.</div>
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<span style="font-family: inherit;">Drain the pasta and return to the pan. Add in the veg and pesto and season with salt and pepper.</span></div>
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<span style="font-family: inherit;">Saute the asparagus spears for a couple of minutes with a splash of oil and the optional lemon juice. </span></div>
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Serve the pasta and veg with the asparagus spears on top.</div>
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<img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKsBFoQ6ZrVTvaQLzVkERvxJRS9lJY98cttXudtzdNdaK3vfI3NwsW5Tr_Fyffcn6H9xLFNovMroM_dL3ZkixXOsewe83cL6u_wRn4i-9LF2khD2NiuJuZM5kOw-T_ZeDYD90A0rQpZZPD/s400/IMG_20170327_184852_855.jpg" width="400" /> </div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3931988136398235980.post-83912845077078327722017-05-15T04:30:00.000-07:002017-05-15T04:30:00.153-07:00Dandelion Syrup <div class="separator" style="clear: both; text-align: left;">
This syrup uses the flowers from the dandelion plant and has a delicate flavour similar to honey. It can be used much the same way as other plant based syrups and best of all it costs no more than a bag of sugar!</div>
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Once you've picked your dandelion flowers you need to remove the green parts as they can discolour the syrup and leaving it tasting slightly bitter.</div>
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<u>Dandelion syrup</u></div>
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<u>Ingredients</u></div>
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2 cups dandelion petals</div>
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4 cups boiling water</div>
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2 - 3 cups granulated sugar</div>
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Juice of 1/2 a lemon</div>
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<u>Method</u></div>
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Wash your dandelions and leave to dry to remove any bugs hiding in there.</div>
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Remove all the green parts of the dandelion heads. You can slice the green parts off with a knife or scissors if you find it easiest. I let the petals close up a bit then gripped them all together, making sure not to hold any green parts, twisted a bit and pulled them off and that worked quite well for me. You'll need about 4 cups or so of dandelions to get 2 cups of petals.</div>
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Add the petals to the pan with the boiling water and simmer for 15-20 minutes.</div>
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Take of the heat, cover and leave to stand overnight or for 8-12 hours.</div>
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Strain out the petals from the water and squeeze out the petals, this should leave you with about 3 cups of dandelion water.</div>
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Put the water in the pan with the sugar and lemon juice. I only had 2 1/2 cups of sugar in the house so I used that amount, more sugar will give you a thicker syrup. </div>
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Bring to the boil whilst stirring until the sugar has dissolved, cover and reduce to a simmer.</div>
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Simmer for around 2 hours, stirring occasionally. To check the consistency, get a little bit on a spoon, allow it to cool a bit and dip your finger in. Once you're happy with the consistency remove from the heat.</div>
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Allow to cool slightly and pour into sterilised jars and seal.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmAt4yqy3kDEGXyrtzkMjUfo_ItR0rUFuOlpV0Iu_m6u6arJjjHibEhq6_y-E0wuenn63UMr7zbgUh8yLKwdPoaUQ6CKnWz64sody2hzq0RmymnSVGGjcKAweJVsEykebDrU3hsFPbGmVR/s1600/IMG_20170508_111653_119.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmAt4yqy3kDEGXyrtzkMjUfo_ItR0rUFuOlpV0Iu_m6u6arJjjHibEhq6_y-E0wuenn63UMr7zbgUh8yLKwdPoaUQ6CKnWz64sody2hzq0RmymnSVGGjcKAweJVsEykebDrU3hsFPbGmVR/s400/IMG_20170508_111653_119.jpg" width="400" /> </a> </div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3931988136398235980.post-82456649399512018352017-05-14T03:00:00.000-07:002017-05-14T03:00:10.301-07:00Potato Cakes<div dir="ltr">
I pretty much always make these whenever I have left over mashed potatoes. Sometimes I'll even do too much mash on purpose just so I can make these the next morning! Should you end up with more potato cakes than you can eat (yea right), you can store them in the fridge and just pop them in the toaster when you're ready! </div>
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<u>Potato cakes</u><br />
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Makes around 5-6, double recipe for each cup of mash you have to use.</div>
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<u>Ingredients </u><br />
1 cup mashed potato<br />
1/2 cup plain flour<br />
Pinch of salt<br />
1+ tbsp oil</div>
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Optional:<br />
Spring onions, sliced.</div>
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<u>Method</u><br />
Mix all ingredients in a bowl until combined. I prefer to use my hands to knead it together. </div>
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Shape into cakes/patties about 1cm or less thick and chill in the freezer for 10 mins.</div>
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Heat the oil over a low-medium heat and fry gently for 3-5 mins on each side. Add a little more oil if they start to stick.<br />
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Leave to stand on a plate covered with a paper towel for a minute before serving to absorb some of the oil.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7SiK_imIQyVuE5Cjvg4gt2nAfqU6pAP3MbVA31X70GkdySXwLETFK341o-1feYVqqniBbOdUI7UwTH-MdxT5FfG_3bRul2HsR_p_EXFCzJeIT2PI3DKUzrDxXe9cWg1xfsTLB8dIV3w4_/s1600/IMG_20170506_112028_917.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7SiK_imIQyVuE5Cjvg4gt2nAfqU6pAP3MbVA31X70GkdySXwLETFK341o-1feYVqqniBbOdUI7UwTH-MdxT5FfG_3bRul2HsR_p_EXFCzJeIT2PI3DKUzrDxXe9cWg1xfsTLB8dIV3w4_/s400/IMG_20170506_112028_917.jpg" width="400" /> </a> </div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3931988136398235980.post-72973160939124886402017-05-13T04:58:00.001-07:002017-05-13T05:01:19.816-07:00Foraging Dandelions<div class="separator" style="clear: both; text-align: left;">
Foraging for dandelions is fairly simple given that they grow pretty much everywhere in open grassy spaces. </div>
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Dandelion leaves and roots can be foraged between February-November although the roots are best dug up in the autumn as that is when they are fattest and their flavour is most mellow. The flowers can be foraged in late spring between April-May. </div>
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They grow in fields, parks and even gardens so it shouldn't be too hard to find some. Try to avoid the ones growing by roadsides though, if you ask nicely enough that neighbour with loads growing in their garden might even let you pick some if that's your only option! Never hurts to ask!</div>
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The flowers are large and yellow and made up of lots of fine petals. The leaves, growing from the base of the plant, are long and pointed with jagged teeth.</div>
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The leaves can be sautéed or used in salads, the flowers can be used to make drinks and in baking and the roots can be roasted and ground to make dandelion coffee.</div>
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Make sure you check out this guide to <a href="http://thatcrustyvegan.blogspot.co.uk/p/sustainable-foraging.html" target="_blank">foraging sustainably</a> before you go!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCdBqVITZsPZyL-K8Y_jaN5PdlUKHL0dBHsOwNdik6nDYLaQsCNWSOJidQX1SDHrXYiRViAehH_rqb1P4ZCWvHHIsVrPpXXmyI5Fb7_36SBGsMyfYRttiIHDYhCUmMqd8YFRuJ8mwGg3iQ/s1600/20170505_140938.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCdBqVITZsPZyL-K8Y_jaN5PdlUKHL0dBHsOwNdik6nDYLaQsCNWSOJidQX1SDHrXYiRViAehH_rqb1P4ZCWvHHIsVrPpXXmyI5Fb7_36SBGsMyfYRttiIHDYhCUmMqd8YFRuJ8mwGg3iQ/s400/20170505_140938.jpg" width="400" /> </a> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheyHQG8pn5KkWD_yCMu_qAYbWKrEIcrwsRrzNwT3MSFWPiwODYz1txD61g9rInKCy1aWm9T6mzouk3uj4RdXkeBUBYPvk0TClLhEghOCBtBGMplkb10G-TZO5y_pxUeguaa7aStTClF4I9/s1600/20170505_141204.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheyHQG8pn5KkWD_yCMu_qAYbWKrEIcrwsRrzNwT3MSFWPiwODYz1txD61g9rInKCy1aWm9T6mzouk3uj4RdXkeBUBYPvk0TClLhEghOCBtBGMplkb10G-TZO5y_pxUeguaa7aStTClF4I9/s400/20170505_141204.jpg" width="225" /> </a> </div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3931988136398235980.post-51936748169602880932017-05-06T05:00:00.000-07:002017-05-19T09:47:36.015-07:00Wild Garlic Soup<div dir="ltr">
This soup is one of my favourite things to make with wild garlic. It's vibrant green colour really reminds me that spring is here, things are growing and colour is appearing everywhere! This soup broke my immersion blender! Even though the garlic was chopped fairly fine I'm assuming it got tangled around the blade so I reckon you'll be best off using and actual blender unless you have a sturdier stick one than I did!</div>
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<u>Wild garlic soup</u></div>
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Serves 4</div>
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<u><br /></u></div>
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<u>Ingredients</u><br />
2 large handfuls wild garlic, roughly chopped<br />
3-4 potatoes, cubed</div>
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1 onion, chopped<br />
4 cups veg stock</div>
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Squeeze of lemon</div>
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Oil<br />
Salt and pepper</div>
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<br />
Optional:<br />
<a href="http://thatcrustyvegan.blogspot.co.uk/2017/05/wild-garlic-pesto.html" target="_blank">Wild garlic pesto</a><br />
Toasted pine nuts</div>
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<u>Method</u><br />
Heat a little oil in a saucepan over a medium heat, add in the onion and potatoes, coat in the oil and fry gently for a few minutes, stirring regularly. </div>
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Add the veg stock, bring to the boil and simmer until tender.</div>
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Add the wild garlic, salt and pepper and continue to simmer for a couple more minutes.</div>
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Blend, add a squeeze of lemon and serve.</div>
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Toast pine nuts in a frying pan for a couple of minutes and top with a blob of wild garlic pesto and toasted pine nuts.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi72SjR5yXaxAJOrHn2E8mytkMJDt9HVElsKIZ8KTgsXqIqlbUW1-G2nZwbs4pFZrhW_eQUx_9V5sOlhCtFoEnGSPp01HeBHjgS8BXLkOtFLAMhdsvFHv_gdMfNASkmALrZ0Mrtx9n6-h9t/s1600/IMG_20170307_151038_720.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi72SjR5yXaxAJOrHn2E8mytkMJDt9HVElsKIZ8KTgsXqIqlbUW1-G2nZwbs4pFZrhW_eQUx_9V5sOlhCtFoEnGSPp01HeBHjgS8BXLkOtFLAMhdsvFHv_gdMfNASkmALrZ0Mrtx9n6-h9t/s400/IMG_20170307_151038_720.jpg" width="400" /> </a> </div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3931988136398235980.post-35561905753435329882017-05-05T02:30:00.000-07:002017-05-05T02:30:14.606-07:00Mango And Banana Smoothie<div class="separator" style="clear: both; text-align: left;">
I need to remember to use carrots in smoothies more often. I need to make more yellow smoothies too! I usually let my boy choose a colour for a smoothie and he's into green and pink so that's what we usually end up with.</div>
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<u><br /></u></div>
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<u>Mango and banana smoothie</u></div>
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<u>Ingredients</u></div>
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2 frozen bananas</div>
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2 mangos</div>
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2 satsumas</div>
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1 carrot</div>
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1tbsp chia seeds</div>
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2 cups coconut water</div>
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<u>Method</u></div>
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Chop the carrot into pieces so it blends easier. Throw everything in the blender and whizz until smooth.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXK8KHrYcdcLcFhTjQv0aTLMul__aBREfrS-B6ASs9dUg4ET-zWgNfIBxIfBb0o6ys0qm0Xvi1YVEON8URCb47eUHdfDOzyw2EdeB_eMUHarCAa8qxhqKaLfhZsjmFlPzKfVHdFJ9ckX7-/s1600/IMG_20170330_114901_857.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXK8KHrYcdcLcFhTjQv0aTLMul__aBREfrS-B6ASs9dUg4ET-zWgNfIBxIfBb0o6ys0qm0Xvi1YVEON8URCb47eUHdfDOzyw2EdeB_eMUHarCAa8qxhqKaLfhZsjmFlPzKfVHdFJ9ckX7-/s400/IMG_20170330_114901_857.jpg" width="400" /> </a> </div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3931988136398235980.post-70783606166086223732017-05-04T04:30:00.000-07:002017-05-04T04:30:01.947-07:00Roast Veg With Lemon And Dill Giant Cous Cous<div class="separator" style="clear: both; text-align: left;">
There's nothing I love more than a big plate of roast veg. This recipe is pretty adaptable to whatever veg you have in or need to use up. I'm a big fan of roasting tomatoes but I didn't have any this time. Celeriac is another favourite that missed this party. Sometimes I like to mix any leftovers together the next day to make a roast veg cous cous salad.</div>
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<u>Roast veg with lemon and dill giant cous cous</u></div>
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<u>Ingredients</u></div>
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3 carrots, chopped into even strips</div>
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2 red onions, peeled and quartered</div>
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10(ish) jerusalem artichokes, peeled and chopped</div>
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1 bulb garlic, cloves peeled</div>
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1 leek, roughly chopped</div>
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3 beetroots, peeled and quartered</div>
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2 apples, cored and chopped into equal pieces.</div>
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1 tbsp oil</div>
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3/4 tbsp agave syrup</div>
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2 bay leaves</div>
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a few sprigs fresh thyme</div>
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for the cous cous:</div>
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1 cup giant cous cous</div>
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1/4 cup frozen petit pois</div>
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Juice of 1 lemon</div>
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1/2 cup chopped fresh dill</div>
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Salt and pepper</div>
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<br /></div>
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Half a bag of spinach.</div>
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1 tsp oil</div>
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<u>Method</u></div>
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Preheat the oven to 190°C/375°F/gas mark 5.</div>
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Throw all of the chopped veg and apple in a large bowl. Whisk together the oil and agave syrup, pour over the veg and toss to coat. Arrange the veg on a baking tray (or 2 if you have a tiny oven like mine) with the thyme sprigs and bay leaves (I did 1 leaf per tray) and put into the oven to roast for about an hour, until the veg is tender.</div>
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Whilst the veg is roasting you can cover the giant cous cous with water in a pan, bring to the boil and simmer for 7-10 minutes until the cous cous is cooked through and transparent. I usually throw the petit pois in there for the last few minutes to cook too. Drain and leave to stand/cool. Add in the lemon juice, dill and add salt and pepper to taste.</div>
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Wilt the spinach in a frying pan with a little oil.</div>
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When the veg is cooked serve with the cous cous and wilted spinach.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr47uhDEy24IAR5pllTSEh0-943fGtnhLvS9xP5X7EepLao93j_ZWQQWuzS-CZha89qHPjvP10XabAArbNyiQN9oHH5JEhqSRurktO-V-QN9x_VqPh1OT8FI-dHle7J9jvuS8oCyRpbbix/s1600/IMG_20170430_180234_066.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr47uhDEy24IAR5pllTSEh0-943fGtnhLvS9xP5X7EepLao93j_ZWQQWuzS-CZha89qHPjvP10XabAArbNyiQN9oHH5JEhqSRurktO-V-QN9x_VqPh1OT8FI-dHle7J9jvuS8oCyRpbbix/s400/IMG_20170430_180234_066.jpg" width="400" /> </a> </div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3931988136398235980.post-14591084838427721782017-05-03T04:00:00.000-07:002017-05-03T04:00:37.423-07:00Wild Garlic Pesto<div class="separator" style="clear: both; text-align: left;">
This recipe is actually pretty tricky for me to write even though I've made it loads. I usually make a big batch to fill up a few jars. I start with a basic recipe and just keep adding extra of everything until the food processor is pretty full. Pesto is traditionally made with pine nuts but in the interest of keeping the cost down I usually opt for cashew nuts. Non vegan pesto contains Parmesan, you could sub it for some nutritional yeast if you like but I just miss it out entirely.</div>
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Experiment with nuts to give the pesto slightly different flavours, try subbing in some walnuts.</div>
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<u>Wild garlic pesto</u></div>
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<u>Ingredients</u></div>
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2 large handfuls of wild garlic leaves</div>
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1/2 cup cashew nuts</div>
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1/4 cup olive oil</div>
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Juice of a lemon</div>
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Salt and pepper to taste</div>
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<u>Method</u></div>
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Add everything to the food processor and blend. I usually start with half of the lemon juice, give it a taste and add more if i feel it needs it (which I usually do, I like lemon!). Adjust the quantities to suit your taste.</div>
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If you make enough to fill a few jars you can pour a layer of olive oil over the top to 'seal' the pesto and store in the fridge. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEKVe24GnK8YgnBn-o1_ZQWMC8dBWDbNLGCmNIwgIBulr5vH4q5SFNYJPxKFXY1K-xmy67F-pMcF2N3Va4ZLAU0d40spbLG5Ah46DqFbglvVW0MMqeGYfHHfCpp7ybE0hW8PSXNE8i59NI/s1600/IMG_20170307_133018_750.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEKVe24GnK8YgnBn-o1_ZQWMC8dBWDbNLGCmNIwgIBulr5vH4q5SFNYJPxKFXY1K-xmy67F-pMcF2N3Va4ZLAU0d40spbLG5Ah46DqFbglvVW0MMqeGYfHHfCpp7ybE0hW8PSXNE8i59NI/s400/IMG_20170307_133018_750.jpg" width="400" /> </a> </div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3931988136398235980.post-27952227063910729352017-05-02T03:00:00.000-07:002017-05-02T04:40:00.607-07:00Cashew Milk<div dir="ltr">
Making your own plant milk is often cheaper than buying the store bought counterparts. Plus I think it's more fun. You can experiment with flavours, make it as sweet as you like or not at all. Want chocolate milk? Add some cacao/cocoa powder. The possibilities are virtually endless!</div>
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<br></div>
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<u>Cashew milk</u></div>
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<u><br></u></div>
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<u>Ingredients</u><br>
1 cup cashew nuts<br>
4 cups water<br>
2 dates<br>
Vanilla essence</div>
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<br></div>
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<u>Method</u><br>
Soak cashews in water for at least 4 hours. I usually soak overnight so my cashews get around 8-12 hours soaking time. </div>
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<br>
Strain off the water and rinse the nuts. Throw the cashews in a blender with 1 cup of water and the dates and blend until smooth. I've found that blending with a small amount of water helps achieve the smoothest blend. What you're left with at this stage is a delicious, thick cashew cream.</div>
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Add the rest of the water and a splash of vanilla and blend to combine. </div>
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Adjust quantities or try a different sweetener to suit your taste. </div>
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<br>Store in an airtight container in the fridge for up to 5-6 days. Shake well before each use. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisdtkLh0FzI7DRuf-toYMhrReMqoeCr8Jj6dv8Qtl-Ed1b1lhJuqK2sWzx6XrxrGCy6iZwh5LiapHBYCkqJwA965DNxDUXwj0Ack04OEyqVWLWq5MS_mI4L4tnEVU7dxq3dD5u3RygQvJk/s1600/IMG_20170501_094303_326.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisdtkLh0FzI7DRuf-toYMhrReMqoeCr8Jj6dv8Qtl-Ed1b1lhJuqK2sWzx6XrxrGCy6iZwh5LiapHBYCkqJwA965DNxDUXwj0Ack04OEyqVWLWq5MS_mI4L4tnEVU7dxq3dD5u3RygQvJk/s400/IMG_20170501_094303_326.jpg" width="320"> </a> </div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3931988136398235980.post-28674500330493505992017-05-01T03:24:00.000-07:002017-05-01T03:24:41.475-07:00Foraging Wild Garlic<div dir="ltr">
I thought I better get a post about foraging for wild garlic written whilst it's still wild garlic season and the stuff is growing like crazy all over the place! Wild garlic season is one of my favourite times of year. <br />
Wild garlic, or Ramsons, can usually be found between April-June although I've noticed young shoots in late March this year. <br />
Search in damp woodland areas, next to streams, boggy areas and next to hedgerows. You can smell the garlic way before you see it so you'll know when you've found the right place. Wild garlic can coat a woodland floor and it looks and smells glorious! I live in a valley and the conditions around here are perfect! <br />
The leaves of the plant are long, spear shaped and fairly broad. The flowers are like balls of little white star shaped flowers on tall stems. <br />
The leaves are edible, the flowers are edible, the entire plant is edible! The leaves can be used to make pesto among a whole host of other things. The flowers make pretty additions to salads and the buds can be pickled. Try to leave the plant's roots in the ground and follow these other tips for <a href="http://thatcrustyvegan.blogspot.co.uk/p/sustainable-foraging.html?m=1">sustainable foraging</a> to ensure the plant can regrow next year for more people to enjoy!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSZkACAzJtBfgXVvsr-tni1fgZWz_0VD1nNTbqXx8jtokogIcZutmpSDTuiBrTFKELGCXCdSGE_K7fOrothd9mp3BY2wF84_qS95X5rqqsWiaF_b8qD8I1lGlEQkp2CtUToUq5sHSx5ETv/s1600/11108228_10153434522767082_7974461694667125454_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSZkACAzJtBfgXVvsr-tni1fgZWz_0VD1nNTbqXx8jtokogIcZutmpSDTuiBrTFKELGCXCdSGE_K7fOrothd9mp3BY2wF84_qS95X5rqqsWiaF_b8qD8I1lGlEQkp2CtUToUq5sHSx5ETv/s400/11108228_10153434522767082_7974461694667125454_n.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKAtc1TL1R3TNL9ma-2oS_hNQO9mPiIZl6cJM00EjYRiD4qESyUu7qR5vfKCHuqGNHDObWsOo31QMCsO16U0yNhriga8PLA4sWyp7bJbi_m1ZH5WRYAzBOwx9X_VnPQ4mjqlsfyGomyjh4/s1600/13062104_10154182085157082_2576528647159954662_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKAtc1TL1R3TNL9ma-2oS_hNQO9mPiIZl6cJM00EjYRiD4qESyUu7qR5vfKCHuqGNHDObWsOo31QMCsO16U0yNhriga8PLA4sWyp7bJbi_m1ZH5WRYAzBOwx9X_VnPQ4mjqlsfyGomyjh4/s400/13062104_10154182085157082_2576528647159954662_n.jpg" width="220" /></a></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3931988136398235980.post-28132155793322949772017-04-29T05:00:00.000-07:002017-05-01T14:41:36.336-07:00Veggie Hash<div class="separator" style="clear: both; text-align: left;">
Being honest here, this experiment was pretty much based around what I had in the fridge that needed using up. You'll need a good non stick pan for the potatoes not to stick a bit. </div>
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<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<u>Veggie hash</u></div>
<div class="separator" style="clear: both; text-align: left;">
<u><br /></u></div>
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Serves 2</div>
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<u><br /></u></div>
<div class="separator" style="clear: both; text-align: left;">
<u>Ingredients</u></div>
<div class="separator" style="clear: both; text-align: left;">
3 potatoes, cubed</div>
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1 celery stick, sliced</div>
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1/2 courgette, sliced</div>
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2 small onions, roughly chopped</div>
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12-14 cherry tomatoes, halved</div>
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1/2 cup, finely chopped mushrooms</div>
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4 asparagus spears, sliced</div>
<div class="separator" style="clear: both; text-align: left;">
good handful wild garlic, roughly chopped</div>
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1 sprig fresh thyme</div>
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2 tbsp oil</div>
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Salt and pepper to season.</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<u>Method</u></div>
<div class="separator" style="clear: both; text-align: left;">
Heat the oil in a deep sided frying pan over a medium heat, add the onions, potatoes and thyme, stir to coat in oil then cover with a lid and turn down the heat. Cook covered for 10-15 minutes until potatoes soften.</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Add all thee other ingredients excluding the wild garlic and asparagus, stir and cover again for a further 5 minutes.</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Add the wild garlic and asparagus and season to taste. Stir and cover again for a final 5 minutes</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Serve with whatever sauce or other condiments you fancy. I opted for a big dollop of homemade beetroot and chilli ketchup.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGArQdl-jv59eKcQOxeiBviVluNqOPc1KL39JemaxfER72Nn-jjI7AakddGncML_orJqodawBS3OQZcXgQMCuPq1vSrEsHAktghf-iImaK0j1ATppE4XlIJ2JVBpY_VLh4WzYWsPNpt9E0/s1600/IMG_20170425_203509_865.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGArQdl-jv59eKcQOxeiBviVluNqOPc1KL39JemaxfER72Nn-jjI7AakddGncML_orJqodawBS3OQZcXgQMCuPq1vSrEsHAktghf-iImaK0j1ATppE4XlIJ2JVBpY_VLh4WzYWsPNpt9E0/s400/IMG_20170425_203509_865.jpg" width="400" /> </a> </div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3931988136398235980.post-90510527750205796642017-04-28T12:37:00.000-07:002017-04-28T12:37:10.391-07:00Berry, Mint and Maca Smoothie<div dir="ltr">
<u>Berry, mint and maca smoothie</u></div>
<div dir="ltr">
<u><br /></u></div>
<div dir="ltr">
<u>Ingredients </u><br />
2 bananas <br />
2 celery sticks, chopped<br />
1 cup mixed frozen berries<br />
1/2 tsp matcha powder<br />
1 tsp maca powder<br />
1 tbsp chia seeds<br />
Small bunch mint leaves<br />
1-2 cups coconut water </div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
<u>Method</u><br />
Throw everything in a blender and whizz until smooth. Adjust quantities to taste. </div>
<div dir="ltr">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFJYTEbYXhP-1BSPfbdiwfzG7SPZmWb_3ueYzrXjWCvDhQT_LymxHJcsuMECZkdKgBJfNL7YrpbnhTJZZ8jII8mMeZYi7_p5IHU79wkeI5UjOdkJdkg90o8c_5M-cMmO7Vc2-xjlJl-DxU/s1600/IMG_20170425_080012_277.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFJYTEbYXhP-1BSPfbdiwfzG7SPZmWb_3ueYzrXjWCvDhQT_LymxHJcsuMECZkdKgBJfNL7YrpbnhTJZZ8jII8mMeZYi7_p5IHU79wkeI5UjOdkJdkg90o8c_5M-cMmO7Vc2-xjlJl-DxU/s400/IMG_20170425_080012_277.jpg" width="400" /> </a> </div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3931988136398235980.post-37569640263159149812017-04-23T07:30:00.000-07:002017-04-23T07:30:19.270-07:00Smokey Red Lentil Soup<div dir="ltr">
Before I was vegan I used to make bacon and lentil soup fairly regularly. I honestly never missed the bacon but I did miss the smokey flavour that it added. Hence this soup was born, slightly hotter than the non vegan counterpart but that's never a bad thing to me! </div>
<div dir="ltr">
It's quite a thick soup which I like but it could easily handle and extra cup of stock being thrown in if you wanted to thin in out or make it stretch further.</div>
<div dir="ltr">
<u><br /></u></div>
<div dir="ltr">
<u>Smokey red lentil soup</u></div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
Makes 3 good bowls, 4 if made thinner.</div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
<u>Ingredients</u><br />
2 carrots<br />
1 onion<br />
5 cloves garlic</div>
<div dir="ltr">
1 cup red lentils</div>
<div dir="ltr">
1 400 tin chopped tomatoes</div>
<div dir="ltr">
3 cup veg stock (4 if you prefer it thinner)</div>
<div dir="ltr">
1 tsp liquid smoke</div>
<div dir="ltr">
1/4 tsp cayenne pepper</div>
<div dir="ltr">
1/2 tsp smoked paprika </div>
<div dir="ltr">
1 tbsp maple syrup</div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
Optional toppings:</div>
<div dir="ltr">
Oatly creme fraiche </div>
<div dir="ltr">
Toasted pumpkin and sunflower seeds</div>
<div dir="ltr">
Vegan smoked cheese</div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
<u>Method</u></div>
<div dir="ltr">
Rinse the lentils in a sieve and set aside.</div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
Fry the onions and garlic in a saucepan in little oil over a med heat and fry until soft.</div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
Add the paprika and cayenne and stir through.</div>
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<br /></div>
<div dir="ltr">
Add the carrots and and fry gently for a minute or 2.</div>
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<br /></div>
<div dir="ltr">
Stir in the lentils followed by the tinned tomatoes and stock and liquid smoke, bring to the boil, cover and reduce to a simmer for 20-30 mins.</div>
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<br /></div>
<div dir="ltr">
Add the maple syrup, season to taste and blend. </div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
Toast the sunflower and pumpkin seeds in a frying pan for a couple of minutes and serve on top of the soup along with the creme fraiche and some grated vegan cheese. </div>
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<br /></div>
<div dir="ltr">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkCGXNbumbL0D-ZlltFeZQpYqWTqXwXr_LCDvakYE3ZSJrtTo9MKxmdxjp7vsdOGSz9_sx-2sbTJRjpVVjlNFn5ef0ouXblU2vzwMqhZsuNB4uoDxNnyUtoaac4dlgkv0kvH9o9nymXxl5/s1600/IMG_20170416_200244_290.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkCGXNbumbL0D-ZlltFeZQpYqWTqXwXr_LCDvakYE3ZSJrtTo9MKxmdxjp7vsdOGSz9_sx-2sbTJRjpVVjlNFn5ef0ouXblU2vzwMqhZsuNB4uoDxNnyUtoaac4dlgkv0kvH9o9nymXxl5/s400/IMG_20170416_200244_290.jpg" width="400" /> </a> </div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3931988136398235980.post-68049551473257369492017-04-22T09:30:00.000-07:002017-04-22T09:30:19.299-07:00Chocolate Avocado Pudding<div dir="ltr">
This is always a hit in my house. For breakfast, or dessert or even just an evening snack. It's hard to feel guilty when this is how I get my chocolate fix. Plus it tastes amazing!</div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
<u>Chocolate avocado pudding</u></div>
<div dir="ltr">
<u><br /></u></div>
<div dir="ltr">
<u>Ingredients</u><br />
1 banana <br />
1 avocado<br />
1-2 tbsp peanut butter<br />
8 dates<br />
2 tbsp cocoa/cacao powder</div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
<u>Method</u><br />
Throw everything in the food processor and whizz until smooth.</div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
Adjust quantities to taste, add a splash of sweetener if that's your preference.</div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
Eat as is or top with fruit, nuts, granola etc. </div>
<div dir="ltr">
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWapBmuiQU0fwaL4lQqL-oLtbu9_tEKDyzU0aHuTxlzdXXQjuwM3w1dQIPfd3oaLfM6Xf4BQzKLHCPqA_QlVsILF2bqcBGRemsCnS6SOZ7SC9WolUqtn6VAr8lPT_QC8S9lLQnJ2u5ALcW/s1600/12745787_10154004116377082_2296413298501689409_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWapBmuiQU0fwaL4lQqL-oLtbu9_tEKDyzU0aHuTxlzdXXQjuwM3w1dQIPfd3oaLfM6Xf4BQzKLHCPqA_QlVsILF2bqcBGRemsCnS6SOZ7SC9WolUqtn6VAr8lPT_QC8S9lLQnJ2u5ALcW/s400/12745787_10154004116377082_2296413298501689409_n.jpg" width="400" /></a></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3931988136398235980.post-2471217867874451132017-04-22T04:30:00.001-07:002017-04-22T04:30:19.626-07:00Pink Smoothie<div dir="ltr">
Another colour based smoothie request from my <u>son</u>. Pink <u>and</u> green ones seem to be his favourite at the minute!</div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
<u>Pink Smoothie</u></div>
<div dir="ltr">
<u><br /></u></div>
<div dir="ltr">
<u>Ingredients</u><br />
2 bananas,<br />
1 cup frozen raspberries<br />
1/2 cup frozen pomegranate<br />
1 tsp chia seeds<br />
2 tbsp flax seeds<br />
1 tsp maca powder<br />
2 cup Coconut water</div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
<u>Method</u><br />
<span style="text-align: center;">Throw everything in the blender and blend until smooth!</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIx-joBjH4jxOEOq8lcvWNsM3ufl9rcWdNNPrY5cUB0gFhQZD86AGz0U4_mmkJsRrZ42tIzex-oxy0BYSJ8JU5VHBU_8WraMBs8HhQGJ3gM-vEYgTXmw6-tXJbvi3R2dccvmGUKj9YUR4b/s1600/IMG_20170417_104336_664.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"> <img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIx-joBjH4jxOEOq8lcvWNsM3ufl9rcWdNNPrY5cUB0gFhQZD86AGz0U4_mmkJsRrZ42tIzex-oxy0BYSJ8JU5VHBU_8WraMBs8HhQGJ3gM-vEYgTXmw6-tXJbvi3R2dccvmGUKj9YUR4b/s400/IMG_20170417_104336_664.jpg" width="400" /></a></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3931988136398235980.post-5017257840979364272017-04-21T06:00:00.000-07:002017-04-21T12:45:17.073-07:00Wild Garlic, Pea, Mint and Lemon Risotto with Asparagus Spears.<div dir="ltr">
I love risotto and I love wild garlic so it was about time the two joined forces. I'm really enjoying the arrival of spring and eating all the green foods I can get my hands on.</div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
<u>Wild garlic, pea, mint and lemon risotto with asparagus spears </u></div>
<div dir="ltr">
<u><br /></u></div>
<div dir="ltr">
Serves 4</div>
<div dir="ltr">
<u><br /></u></div>
<div dir="ltr">
<u>Ingredients</u><br />
1/3 cup per person risotto rice<br />
5 cups hot veg stock<br />
1 onion<br />
2 cloves garlic<br />
8 mint leaves<br />
Bunch wild garlic<br />
1/2 cup frozen petits pois<br />
5 asparagus spears per person<br />
1 lemon<br />
1 tbsp nutritional yeast<br />
Oil of choice<br />
Salt and pepper</div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
Optional:</div>
<div dir="ltr">
Sub 1/2 cup stock for vegan white wine.</div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
<u>Method</u></div>
<div dir="ltr">
Finely chop the onion and garlic and fry over a medium heat in a little oil.</div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
Stir in the rice then add 1/2 cup stock (or wine) and simmer, stirring continuously until the liquid has been absorbed by the rice.</div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
Keep adding the stock 1/2 cup at a time and stirring until the stock has been used and the rice is soft and creamy (or whichever comes first).</div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
Finely chop the mint leaves and roughly chop the wild garlic. Add these to the pan when you add the last 1/2 cup stock along with the nutritional yeast and peas. </div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
Stir in the juice of half a lemon and the salt and pepper before serving. </div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
Fry the asparagus spears in a little oil with salt pepper and a squeeze of lemon and serve with the risotto. </div>
<div dir="ltr">
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFNOXT3nufjg6whQeBHl7dANvUmq7QT5ezUsU_yALXaUvdpLbN8WgQPxa53MrKJ9n0HAG2La8smXVvntyw9EN6NL9ViPpNom50kefcnEjkjh843x6kSRkc_5oIx2RKiXoRxco2oSlZ1aAZ/s1600/IMG_20170419_190650_878.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFNOXT3nufjg6whQeBHl7dANvUmq7QT5ezUsU_yALXaUvdpLbN8WgQPxa53MrKJ9n0HAG2La8smXVvntyw9EN6NL9ViPpNom50kefcnEjkjh843x6kSRkc_5oIx2RKiXoRxco2oSlZ1aAZ/s400/IMG_20170419_190650_878.jpg" width="400" /> </a> </div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3931988136398235980.post-35712969832396163802017-04-20T13:36:00.000-07:002017-04-20T13:37:08.567-07:00Sesame Pak Choi And Spicy Soy Buddha Bowl<div dir="ltr">
Pak choi roasted in sesame oil is pretty much the only way I want to eat the leafy green wonder. The sesame pak choi is the foundation that I built this bowl on, that was what I really wanted to eat and the other ingredients just showed up to the party.<br />
<br />
Serves 2<br />
<u><br /></u>
<u>Sesame pak choi and spicy soy buddha bowl</u><br />
<u><br /></u>
<u>Ingredients</u><br />
1 pak choi<br />
1 red pepper<br />
1/2 block pressed tofu<br />
2 rice noodle <u>nests</u><br />
Purple sprouting broccoli <br />
Small piece of ginger<br />
1 red chilli<br />
2 cloves garlic<br />
2 tbsp soy sauce<br />
1 tbsp toasted sesame oil<br />
Oil of choice<br />
4 spring onions<br />
Sesame seeds<br />
Salt and pepper</div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
<u>Method</u><br />
Heat the oven to 190°C/375°F/gas mark 5.<br />
<br />
Chop the pak choi in half length ways, rinse and place on a baking tray with the sprouting broccoli, drizzle with a little oil (I used coconut), the sesame oil and season with salt and pepper. Roast for 15 minutes.<br />
<br /></div>
<div dir="ltr">
Cover the rice noodles with boiling water, cover for 3 minutes, drain and rinse with cold water. Set aside. <br />
<br /></div>
<div dir="ltr">
Cube the tofu.<br />
<br /></div>
<div dir="ltr">
Mince the garlic, chilli and ginger and fry in a little oil, add the cubed tofu and a tbsp of the soy sauce. Add the 2nd tbsp once the pan dries and fry your tofu to your desired crispness. <br />
<br /></div>
<div dir="ltr">
Thinly slice the red pepper and chop the spring onions.<br />
<br /></div>
<div dir="ltr">
Serve the noodles with all the other components and sprinkle with sesame seeds. <br />
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7do3OR_Nur9NA9CgpklZsewynE1SinTvl9kuh3aXTQAGndXdS_xY-sTZmdf6_S15GGUeljkr7aPitSl5fgU2qHCCxaYnzuptmHgS3_l7vIhH6HvBTbbB6e-EhAlxrnCbZtsYaD7gD6oDv/s1600/IMG_20170413_190332_124.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7do3OR_Nur9NA9CgpklZsewynE1SinTvl9kuh3aXTQAGndXdS_xY-sTZmdf6_S15GGUeljkr7aPitSl5fgU2qHCCxaYnzuptmHgS3_l7vIhH6HvBTbbB6e-EhAlxrnCbZtsYaD7gD6oDv/s400/IMG_20170413_190332_124.jpg" width="400" /> </a> </div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3931988136398235980.post-33635072150442213872017-04-16T06:48:00.000-07:002017-04-16T06:53:17.420-07:00Smashed Avocado And Peanut ButterThis right here is my favourite avocado toast (or giant crumpet as is the case in the photo) topping. Don't get me wrong, I like my avo toast in all sorts of varieties but this is the one I make and enjoy the most. So much so that it definitely deserves a mention so it can be enjoyed by all!<br />
I prefer to use a good quality (100% peanuts) crunchy peanut butter but go with whatever your favourite is! Use this combination to top whatever you fancy, toast, rye toast, crumpets or anything else you can think off, I've tried them all and they're all good!<br />
<br />
<u>Smashed avocado and peanut butter</u><br />
<u><br /></u>
<u>Ingredients</u><br />
bready goods of choice<br />
<br />
For the smashed avo:<br />
1 good sized avocado<br />
2-3 cloves of garlic<br />
3 spring onions<br />
pinch of chilli flakes<br />
juice of half a lime<br />
salt and pepper to taste<br />
<br />
Other toppings:<br />
peanut butter<br />
peanuts<br />
soy sauce<br />
<br />
<u>Method</u><br />
Set your bread (or whatever) off toasting.<br />
<br />
Whilst that's toasting away scoop your avocado out of its skin and into a bowl, give it a good mash with a fork, I like to try and keep it a bit chunky but mash it totally smooth if that's your preference.<br />
<br />
Finely dice the garlic and spring onions and add to the avocado along with the salt, pepper, chilli flakes and lime juice and mix to combine.<br />
<br />
Once your toast is done spread on some peanut butter, however much you like, then a generous dollop of the avocado mixture.<br />
<br />
Throw on some peanuts (with or without skins, you can blanch the peanuts in boiling water for 60 seconds or so to remove the skins if you prefer) and drizzle with soy sauce and you're good to go.<br />
<br />
Enjoy!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwTYNV7ZVojyPjx6jos98LdvtBHuc01ogHV2103EvXqNaL5Xr_4L2zZykvN-jSWSruGJZrpaOzXeE0zS3EHVTiC91-YVpmN_zIEntMs5e7denADZ883zKYJf77uFimtVDhiqJCCRRJ88pK/s1600/13903415_10154420375997082_3197656529009407757_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwTYNV7ZVojyPjx6jos98LdvtBHuc01ogHV2103EvXqNaL5Xr_4L2zZykvN-jSWSruGJZrpaOzXeE0zS3EHVTiC91-YVpmN_zIEntMs5e7denADZ883zKYJf77uFimtVDhiqJCCRRJ88pK/s400/13903415_10154420375997082_3197656529009407757_n.jpg" width="400" /></a></div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3931988136398235980.post-43023952938090696282017-04-14T02:18:00.001-07:002017-04-14T02:18:33.347-07:00Green Smoothie<div dir="ltr">
My little one requested a green smoothie this morning so that's exactly what he got!</div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
<u>Green smoothie</u></div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
<u>Ingredients </u><br />
2 bananas <br />
2 kiwis<br />
1 stick celery <br />
Big handful of kale<br />
Small piece of ginger<br />
1 tbsp chia seeds<br />
1 tsp Matcha<br />
Juice of half a lemon<br />
1 cup + Coconut water <br />
Ice</div>
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<br /></div>
<div dir="ltr">
<u>Method</u><br />
Slice your fruit and veg and throw it all in a blender. Adjust amounts to suit taste and/or change how thick it is. </div>
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<br /></div>
<div dir="ltr">
Sweeten if desired.<br />
</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpAzRElfFRrGfV74yZWI3r7eLq1Vd7qqv3SXJSaaUQ8ha6t8B6NuBJ1PvTV2Km-1doMnWcDThXoO5E1EsS1tY_sJkKXmIZZ8oHv5UifPm780R7AFvCP0Tnf8-ONO22xGpWtcS7dmmyNicE/s1600/IMG_20170414_095803_217.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpAzRElfFRrGfV74yZWI3r7eLq1Vd7qqv3SXJSaaUQ8ha6t8B6NuBJ1PvTV2Km-1doMnWcDThXoO5E1EsS1tY_sJkKXmIZZ8oHv5UifPm780R7AFvCP0Tnf8-ONO22xGpWtcS7dmmyNicE/s400/IMG_20170414_095803_217.jpg" width="400" /> </a> </div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3931988136398235980.post-54653413997120932952017-04-12T05:44:00.000-07:002017-04-12T05:44:32.244-07:00Jerusalem Artichoke And Carrot Soup I've been getting a weekly veg bag for a few months now (I'm going to do a actual post about them soon) and every so often I get a vegetable that I haven't used before. Jerusalem artichokes are one of those vegetables! They're not from Jerusalem and they're not even artichokes so go figure. Anyway, I don't think I've ever even eaten them before! So I made soup and it was pretty damn good. I was going to go for a straight up Jerusalem artichoke soup but I didn't have loads so chucked in the carrots to bulk it out a bit. I used a couple of yellowstone carrots (another veg bag veggie) hence why the soup doesn't look particularly 'carroty' (read: orange). But yea, so now I want more of these tasty veggies to try out more ways of eating them!<br />
<div>
<br /></div>
<div>
This recipe makes 2 good sized bowls or 3 smaller bowls of soup.</div>
<div>
<br /></div>
<div>
<u>Jerusalem artichoke and carrot soup</u></div>
<div>
<u><br /></u></div>
<div>
<u>Ingredients</u></div>
<div>
1 & 1/2(ish) cups Jerusalem artichokes (peeled and chopped)</div>
<div>
1 large onion</div>
<div>
5 cloves garlic</div>
<div>
2 celery sticks</div>
<div>
3 cups veg stock</div>
<div>
oil of choice</div>
<div>
salt and pepper</div>
<div>
<br /></div>
<div>
optional: </div>
<div>
Oatly creme fraiche </div>
<div>
1/4 cup roasted hazelnuts.</div>
<div>
<br /></div>
<div>
<u>Method</u></div>
<div>
Chop all your veg and heat a little oil in a pan. Gently fry the onion and garlic until soft. </div>
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<br /></div>
<div>
Throw in the rest of the veg and cook for a few minutes. </div>
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<br /></div>
<div>
Add the stock, bring to the boil and simmer for about 20 minutes until all the veg is cooked and soft. </div>
<div>
<br /></div>
<div>
Whilst the soup simmers you can roast the hazelnuts (if you want them), Stick your hazelnuts on a baking tray and pop in the oven on 200°C/400°F/gas mark 6 for 5-10 minutes. When you get them out, put them a tea towel and rub them between your hands to get the skins off then roughly chop.</div>
<div>
<br /></div>
<div>
Blend the soup and serve as is or top with a generous dollop of Oatly creme fraiche, some of the hazelnuts and serve with crusty bread.<br />
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQiwBlqTdS4_URDFaBWJ3GTOEixWFXeR5PT68lBs9oexbdSZ30ogza4vz06Yws-hMeD3J4oLsKiveYcS2qvPbMyQFCwL64_ELRwweVq1nR_4rmMEmu9x43waTf3o0Hs5cSMuMmBkGH2bXS/s1600/IMG_20170411_183943_642.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQiwBlqTdS4_URDFaBWJ3GTOEixWFXeR5PT68lBs9oexbdSZ30ogza4vz06Yws-hMeD3J4oLsKiveYcS2qvPbMyQFCwL64_ELRwweVq1nR_4rmMEmu9x43waTf3o0Hs5cSMuMmBkGH2bXS/s400/IMG_20170411_183943_642.jpg" width="400" /> </a> </div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3931988136398235980.post-38301602407105185432017-04-06T03:07:00.001-07:002017-04-12T05:46:28.987-07:00Banana Porridge <div dir="ltr">
This breakfast recipe is super simple and as long as you use a good quality peanut butter (I'm a Meridian crunchy peanut butter fan) doesn't contain anything nasty which is great for the little ones! I defrosted some frozen berries (about 2/3 cup of mixed frozen berries from Lidl) to top mine with this morning but go wild and try some different things.<br />
<br />
This recipe makes 2 bowls of porridge.</div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
<u>Banana porridge</u></div>
<div dir="ltr">
<u><br /></u></div>
<div dir="ltr">
<u>Ingredients </u><br />
2 bananas, riper the better<br />
1 cup oats (could use GF if desired)<br />
1 1/4 cup plant milk<br />
1 tbsp peanut butter</div>
<div dir="ltr">
toppings of choice</div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
<u>Method</u><br />
Mash the bananas and chuck them in a pan with the oats and your milk of choice (hemp for me).<br />
<br />
Heat gently until cooked and serve immediately.<br />
<br />
Top with whatever you fancy! </div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQWZRjHsAWfCj9rxxqfrUMd_q_TsPvdWGuENJlHHOrfAfEHhLUpCJ_1HuISh3OokW6LCY-oCJ1cxbeEU6uvO041X28eGyqU-PCsINk8om-5vPenY_TKZghSTMivAW_UGlEfRDvXicD5KsM/s1600/IMG_20170405_114353_206.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQWZRjHsAWfCj9rxxqfrUMd_q_TsPvdWGuENJlHHOrfAfEHhLUpCJ_1HuISh3OokW6LCY-oCJ1cxbeEU6uvO041X28eGyqU-PCsINk8om-5vPenY_TKZghSTMivAW_UGlEfRDvXicD5KsM/s400/IMG_20170405_114353_206.jpg" width="400" /> </a> </div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3931988136398235980.post-59078463752928139922017-04-02T07:50:00.001-07:002017-04-02T07:50:14.732-07:00Chocolate Smoothie<div dir="ltr">
So what I said yesterday about not being into brown smoothies, well that was a massive lie. I am in fact really into brown smoothies as long as they taste like chocolate!</div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
<u>Chocolate smoothie</u></div>
<div dir="ltr">
<u><br /></u></div>
<div dir="ltr">
<u>Ingredients</u><br />
2 bananas<br />
1/2 cup oats<br />
5-10 dates (how sweet do you want it?)<br />
1-2 tbsp peanut butter<br />
2 tbsp cocoa/cacao powder <br />
1 tbsp cacao nibs<br />
1+ cups coconut water<br />
Ice (I forgot to freeze the bananas)</div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
<u>Method</u><br />
Throw everything in the blender and blend until smooth, adjust quantities to taste.</div>
<div dir="ltr">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8xP0VZkPQzKBaqoRZxMscxYTfb61-qraTp3xVVVzpfOseecu4FnsKwk_sY3rWyCy_UAMTh1aiyrVG9nU-ff-yShfPqTsDAqSi3mwDEGgnYKuceQZIUljuEuFDq6LzFKZYG9cJm9JaeH2W/s1600/IMG_20170402_113634_655.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8xP0VZkPQzKBaqoRZxMscxYTfb61-qraTp3xVVVzpfOseecu4FnsKwk_sY3rWyCy_UAMTh1aiyrVG9nU-ff-yShfPqTsDAqSi3mwDEGgnYKuceQZIUljuEuFDq6LzFKZYG9cJm9JaeH2W/s400/IMG_20170402_113634_655.jpg" width="400" /> </a> </div>
Unknownnoreply@blogger.com0