Saturday, 29 August 2009

Coco-Banana-Choc-Ice



These really don't need much of an introduction or an explanation. They are simple and tasty.

  • 1 large bar of dark/plain cooking chocolate (I prefer the proper cooking stuff for this as it's not as bitter as dark chocolate)
  • 1/2 bag of dessicated coconut
  • 5-6 bananas
  1. Melt the chocolate in a bowl. Put the dessicated coconut in another bowl and set up a baking tray ready to go in the freezer.
  2. Peel the bananas, chop in half and dip into the bowl of chocolate. When the banana is covered in chocolate, dip it into the coconut and roll it around until it is covered.
  3. Place on the baking tray, repeat until the chocolate and coconut is used up and then freeze for at least 2 hours. Leave out for 10 minutes before eating so the banana is a little bit soft.

If you feel like being a bit more fancy then you could mix some chopped nuts or sprinkles in with the coconut. Would be nice to add melted peanut butter into the chocolate as well. Nom.

Saturday, 22 August 2009

Thom Yam


I don't usually make homemade stock, but after it's made this soup takes only a few minutes and tastes incredible. This soup is just as good, if not better than the thai soup I posted earlier on here.

For the Stock:

  • 3 tbsp sesame oil
  • 1 onion or 4-5 shallots
  • 4 celery stalks
  • 1 red pepper
  • 2-3 tomatoes
  • 1 carrot
  • 2-3 tsp ginger, grated
  • 4 chillies
  • 6 garlic cloves, minced
  • 6 lemongrass stalks
  • Handful of coriander
For the Soup:

  • 1 carrot, chopped into sticks
  • 1 yellow pepper, sliced
  • 1 tin sweetcorn, drained
  • 4 tbsp soy sauce
  • Juice of 1 lemon
  • Rice noodles/Rice
  1. To make the stock, roughly chop all of the vegetables.
  2. In a large heavy based pan heat up the sesame oil. Add the chopped shallots, garlic and ginger and fry for 2 minutes.
  3. Add the rest of the vegetables and fry for another few minutes
  4. Fill half the pan with water, bring to the boil and simmer for 30-40 minutes
  5. While the stock is simmering, cook rice or rice noodles, drain and run cold waer over it. Set aside.
  6. Pass the stock through a sieve and return the stock back to the pan. Stir in the fresh vegetables, soy sauce and lemon juice and cook for a few minutes.
  7. Put the noodles/rice into a bowl and pour the hot soup over. Garnish with coriander if you're feeling fancy.




I had edamame with mine. Addicted to that stuff :D

Thursday, 13 August 2009

Ratatouille Cannelloni


Another cheap recipe but this one is pretty time consuming. I never thought about how fiddly it would be to stuff each pasta shell individually. If you have the time though it's worth it.

  • 1/2 aubergine
  • 1 courgette
  • 1 red pepper
  • 1 tin of tomatoes
  • 2 cloves garlic, minced
  • drizzle of olive oil
  • 1 box cannelloni shells
  • 1 small carton passatta
  • Handful of fresh basil
  • A few handfuls of vegan cheeze
  1. Chop the vegetables up, place in a baking tray with the garlic, tinned tomatoes and drizzle with olive oil. Bake on a high heat for 35-45 minutes until roasted.
  2. Remove the roasted vegetables from the tray and put them into a large bowl ready to fill the cannelloni. Empty and spread the passatta into the baking tray.
  3. Fill the cannelloni tubes carefully and place over the passatta until the baking tray is filled.
  4. Chop the basil and sprinkle on top of the tubes. Top with grated cheeze and bake for a further 30 minutes.




Yes it all sounds very easy but I ended up covered in tomatoey mess while stuffing those pasta tubes. Hopefully I'll be quicker next time. I also apologise for the not so good photographs, I ended up taking photos of the leftovers today. Should have taken photos at each stage but I didn't :P

Super Easy Chocolate Pudding


I made this last night and it was really great. Reminded me of these yogurts I used to have as a kid:

http://www.youtube.com/watch?v=aXrefFqFJcQ

Of course this isn't the strawberry flavour, but the chocolate one was amazing. It was so gooey, rich and addictive and this recipe is pretty much the same thing.

  • 3 tbsp cocoa powder
  • 3 tbsp cornflour
  • 1/3 cup sugar
  • 400ml rice milk
  • 2 tsp vanilla extract
  1. In a saucepan stir together the cocoa, cornflour, sugar and a wee bit of the milk. Stir until it is a thick paste
  2. Heat up the paste before slowly adding the rest of the milk and the vanilla, stirring constantly.
  3. Lower the heat and simmer until the mixture starts to thicken.
  4. Pour into glasses, mugs or small bowls, cover in foil and refridgerate for at least a few hours before devouring.




For years I've wondered what happened to those Hippo yogurts and now I can make my own!

I made a cannelloni the other night so I should be posting that either today or the next few days

Monday, 3 August 2009

Chocolate Peanut Butter Pie


I'm back and posting from my shiny new flat...well, mostly shiny anyway. While we were packing the stuff up in my old flat we found a really old potato. I had to take a photo, it was like a potato from space or summit.



My housemates boyfriend is going away for a month so last night we decided to cook a nice meal. I fancied an old favourite that my mum used to make so I decided to veganise it.

Chocolate Peanut Butter Pie


For the base:
  • 1/2 a large pack of bourbon biscuits, or oreos would probably do if you're in the US
  • 1/2 cup vegan butter
For the filling:

  • 400g firm tofu
  • 1 1/2 cups peanut butter (a small jars worth)
  • 2 cups chocolate chips or dark chocolate
  • 1/2 cup non dairy milk
  1. To make the base, bash the bourbons up with a heavy object until they're all smashed into crumbs (this is the best bit :D)
  2. Melt the butter in a pan, and add the bourbon biscuits. Mix it all up and transfer it into a pan, pushing the mix tightly against the sides of the tin and making it smooth. Put into the fridge for an hour before adding the filling, until it's nice and hard.
  3. To make the filling, melt the dark chocolate. Add the melted chocolate to the tofu, peanut butter and milk in a large mixing bowl or a food processor. Blend until smooth.
  4. Transfer the filling into the tin and refrigerate for 2 hours
  5. If you're feeling fancy then melt some dark chocolate and spread onto the pie when it's ready before refrigerating it for an extra hour or two. We added hemp seeds on top but you could put some vegan white chocolate chips or chopped nuts. It's all good.




This tasted just like my mums recipe, it was awesome!