Category Archives: Vegetarian & Vegan

Macadamia-Cashew Bars with fresh berries

9 Replies

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There is just something so great about indulging and not having to feel guilty about it. Although these do have a lot of calories because of the nuts, but at least they are good for you.

I was very sceptical a few years ago when I stumbled upon the whole “raw”movement. I tried it for a month or two to give it a fair judgement and although it’s not for me, I do admire people who can live that way.

I found it hard to follow and I missed cooking too much. The great thing I discovered were the raw desserts. I mean, they really are the business, again, very calorie rich but also very rich in flavour and nutritious at the same time.

I guess what really works for me is to take the best from various life styles and put them all together.

Makes 16

Ingredients;

Base:
1 cup of pitted dates – soaked in warm water for 10 minutes
2/3 cup of almonds
2/3 cup of walnuts
2 tbsp cacao
1 tbsp coconut oil

Cream top;
1 cup cashews, soaked in  water overnight
1 cup macadamia nuts, soaked in water overnight
1/2-1 cup coconut water
1/2 cup coconut nectar
1/2 cup coconut oil
dash of salt
dash of vanilla

Fruit top:

2 C. mixed berries or other fruits of choice

Method;

The Base:
Into a food processor add your dates, and pulse for 10 seconds.
Add the rest of your ingredients and pulse for 10 seconds,  until combined. Don’t pulse for too long or your mixture will end up in one big lump.
Transfer your base into your 8×8 tray lined with baking parchment  and pat down evenly. Put in the freezer to set!

Cream base:
Into a blender add your  nuts,  1/2 cup coconut water, coconut nectar, oil, salt and vanilla. Blend till smooth. Add more coconut water to get a good consistency.
Put on top of the Base layer, and then freeze.
Let it sit in the freezer for about two hours before cutting in to squares and decorate with a variety of fruits.

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Raw Peppermint Bars

6 Replies

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These are a great little treat and healthy too. If you like After Eight than you are going to love these. You do have to keep them in the fridge because the Chocolate top melts very quickly. You can have these any time of day, with a cup of tea or even serve them as a dessert. No bad Cholesterol or nasty sugar in these little gems, so enjoy a Peppermint slice (or two) completely guilt free.

Ingredients Base;

  • 1 C. Dates – soaked in warm water for 10 minutes if they are very dry
  • 1 C. AlmondsIMG_8025
  • 1/2 C. Oats
  • 2 tbsp cacao
  • 1 Tbsp. Chia seeds
  • 1 – 2  Tbsp. coconut oil

Method;

To make the base, soak the dates if necessary then cut in half and remove the stones. Put all the ingredients in a food processor and pulse until you have a crumbly consistency that, when you press between two fingers should stick together. Add a drop of water if necessary.

Line a round 8″ tin with baking paper or a square tin, whatever you have at hand.

Press the base in to the tin, pressing really hard so it forms a good base. Put in the fridge while you make the Peppermint layer.

Ingredients Peppermint layer;

  • 2 C. Cashews soaked overnight, drained and dried
  • 2 tsp. Hemp powder
  • 2 tsp. Green vegetable powder
  • 1/2 C. Spinach leafs
  • 1 1/2 tsp. Peppermint extract
  • 4 tbsp. Agave
  • 2  ( or 3) tbsp. Coconut Oil

Method;

Place the cashew nuts and coconut oil in a blender and blend until smooth. You may have to stop and press the mixture down a few times. But once it gets going it will get smooth. Now add the rest of the ingredients. Taste for sweetness and add more if you like. If the mass is to solid add a little more Coconut oil. Spread this mixture over the base. Put it in the freezer so it get nice and cold for the chocolate layer. The cooler the Peppermint base the quicker the Chocolate will set.

Ingredients Chocolate layer;

  • 1/2 C. Raw Cocoa powder
  • 1/2 C. Coconut Oil, soft
  • 1/2 C. Agave

Method;

Mix all the ingredients in a bowl. Pour over the Peppermint layer and put it in the fridge until ready to serve.

Cut into squares when ready to serve and decorate with flowers or chocolate shavings.

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NOTE: I have  decorated some with green shredded Coconut. I add a teaspoon of green vegetable powder to the shredded coconut in a bowl and add a drop or two of water. Mix thoroughly and let dry before putting in a container. You can do the same for  pink Coconut shreds, using Dragon fruit powder or other fruit powders.

Enjoy!

Myra Xo

Koh Samui Noodles

10 Replies

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This is similar to a Pad Thai. When I was in Thailand I had Pad Thai for Breakfast everyday. It was so good, but I can tell you one thing,  boy was the food hot! I have turned it down a notch in this recipe but feel free to add as much Chili as you can handle.

When you want something on the table fast, this recipe is a pretty good option. I love using rice noodles because you don’t actually have to boil them, just soak them in boiling hot water for a few minutes and get on with the recipe. You can put any kind of Vegetable in here you may have lying around, like Zucchini, Cucumber, Bean Sprouts, Spinach, Mushrooms.  Use whatever you have.

I made this last night and I think it took me about 10 to 15 minutes. If you are not really in the mood to be chopping and cutting you can get one of those Asian vegetable packages and just whip up the sauce. Then you’ll probably have dinner in 5! It just gets better and better.

Ingredients;

  • 8 oz. Flat (brown) Rice Noodles
  • 2 tbsp. Coconut oil
  • 1/3 C. Peanuts
  • 1 Leek, washed thoroughly and cut into 2″ pieces and then into strips
  • 1/2 C. Carrot Sticks
  • 1 Red Bell Pepper, washed and cut into strips
  • 1 Onion, peeled and cut into half rings
  • 2-3 garlic cloves, peeled grated
  • a thumb sized piece of fresh Ginger, peeled and grated
  • 1 Chili, stem and seeds removed (or not=hotter) and cut into small rings
  • A large handful Koriander, roughly chopped
  • a small handful Basil leafs, torn into pieces

Sauce Ingredients;

  • 2 tbsp. Soy sauce
  • 1 tbsp. Fish sauce (there are vegan options available or use more soy sauce)
  • 1 tbsp. Sesame Oil
  • 1 tbsp. Coconut Sugar
  • 1 tbsp. Honey (substitute for more sugar for vegans)
  • juice of 1/2 Lemon
  • 2 tbsp. Dry white wine or water
  • 2 tsp. Sambal Oelek

To serve;

More lemon or lime wedges, Fish sauce & Peanuts

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Instructions;

Soak the Rice Noodle in boiling hot water for 2-4 minutes. Follow package instructions.

Remove from hot water and rinse under cold water, set aside.

Mix all the ingredients for the sauce in  bowl and set aside.

In a dry Wok or large frying pan, toast the peanuts for a minute or two until golden. Remove and set aside.

Add 1 tbsp. of the Coconut oil to the pan and add the onion, garlic, chili and ginger. Fry over medium heat a few minutes until golden, turn up the heat and then add the remaining vegetables. Stir frying over high heat.

After a few minutes, when the vegetables are beginning to color add the rice noodles. Fry for about two minutes, now add the sauce. Keep on frying until almost all the sauce has been absorbed by the noodles. Sprinkle over the Basil, Coriander and Peanuts, and toss a few more times. Reserve some of the herbs and peanuts for decorating.

Serve immediatly in bowls, sprinkle over the remaining Basil, Coriander and Peanuts.

Serve with lime wedges and Fish sauce and more Peanuts.

Note: I served it with my marinated grilled Tempeh, but you can add Shrimp or Chicken to the Noodles if you want a more substantial dish.

Enjoy

Myra Xo

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Potato Focaccia

5 Replies

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Makes 2 large Focaccias or 6 – 8 small ones

Pre heat the oven to 425° F

Spoiler alert!!

There’s mashed potatoes in the dough.

If you think your love for all things “Dough” can’t grow bigger…you’re wrong.

Unless you have already had a potato Focaccia before. This is the lightest and fluffiest Focaccia you will ever have. When you press the Focaccia between your fingers you will see there is a bounciness that is unmatched by anything else. The mashed potato does something magical to dough.

I’ve had it in cakes before too and the same thing happens.

But back to the recipe, you will need to plan ahead, because it has to rise for quit some time. You can use left over cold mashed potato or otherwise just boil a few potatoes and mash them. This recipes makes a lot, but you can easily freeze some of the dough for later use.

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The Focaccia above has home roasted Tomato sauce, grilled Onions, grilled Peppers and a few Anchovis on top. You can leave out the Anchovis for Vegans.

Ingredients:

1.5 C. Luke warm water, about 100° F

2 tsp. instant yeast

1 tsp. Honey or Sugar (for vegans)

6 C. Spelt flour

1/4 C. olive oil

1.5 tsp. Himalayan Salt

1 C. Mashed potatoes.

Method:

Put the warm water in the bowl of your mixer, fitted with the hook attachment. Pour in the honey, or sugar. Add the yeast, carefully mix and leave it to activate for about ten minutes.

Meanwhile measure out all your other ingredients.

Mix the olive oil in with the mashed potatoes and add to the bowl. Mix gently. Add the remaining ingredients and mix on medium for about 5 minutes. The dough should not cling to the bowl anymore, add a little flour if it does.

Turn out to a lightly floured surface and give it a knead and shape into a ball and place in an oiled bowl. Cover with oiled cling film and leave to rise for 3 hours.

After the rise. Turn out the dough to a floured surface. Divide in half. Shape one half into a Focaccia shape, I always make mine a little oval shape and also a bit irregular to give it a more rustic look.

Place the Focaccia on a baking tray lined with parchment paper. Press little dimples in the dough with your finger and drizzle  with some olive oil and sprinkle with some coarse sea salt and Rosemary.  Drizzle the Rosemary with a little bit of oil before to prevent burning.

Place in the oven and bake for about 25 minutes. After 15 minutes turn the heat down to 400° F. It should sound hollow when you tap on it.

Alternatively, make smaller shapes and bake about 5 minutes less.

You can also top your Focaccia with vegetables, or anything else you like. This way becoming a meal in itself.

When I bake smaller plain ones I  use them for sandwiches. Or serve them with soup. The large ones are great party food cut into smaller squares, or serves two as a dinner with plenty of toppings. Basically once you have the dough let your imagination run free.

Enjoy

Myra Xo

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