This lovely nut roast is a tasty dish to serve with your roast dinner, or sliced in sandwiches. Simply and quick to prepare.
Food processor with s blade
2 x shallots or small onion diced
2 x garlic cloves chopped
salt and pepper
1 Pack of mixed or regular mushrooms
300g of pecans or walnuts
100g of chestnuts
200g of tomato sauce
3 slices of wholegrain bread
Add 1 tbsp of olive oil to your pan and heat on med temp. When oil is hot add shallots, salt and pepper, garlic and mushrooms. Fry until soft and cooked. Add to your processor and add the rest of the ingredients. Pulse until the mixture has been mixed together. Make sure the mixture is quite smooth. Line your loaf tin with the baking parchment and add the nut loaf mixture. Smooth and pat down so it has a nice shape. Put in the oven at 175 C and cook until the top is firm roughly around 40 mins. Take out of the oven and allow to cool for 10 mins before taking out of the tin. Set aside, slice and serve with your meal. This is also lovely cold the next day in sandwiches or with salad. It will keep in the fridge wrapped up for 3 days.
This recipe was created for lovers of deep rich pure chocolate. To satisfy a craving without being heavy, so no oils or refined sugars. This recipe uses healthy ingredients like sweet potato, walnuts, pure cacao and oats.
I like to make use of ingredients that I already have in the kitchen, as we try to be a waste free space. We had sweet potatoes and oats, so I thought I would try these as the main ingredients. So here is the recipe. Enjoy!!!
2 cups of oats ground fine in your mixer with the s blade.
2 peeled and cooked sweet potatoes
1/2 Cup of Orange Juice or Maple Syrup
1/2 Cup of pure cacao powder
Blend the above in your mixer with the s blade until a smooth batter consistency.
Spoon into a large spring form pan lined with baking parchment. I used a large square one. But you could also make this round as a yummy chocolate cake.
This came out as a slightly runnier consistency which made the end result more moist and gooey. Yummier!!! When I use cups as a measure I use mugs.
1 Cup of walnuts
1/2 Cup of pure cacao powder
1/2 Cup oats ground fine in your mixer with the s blade
1/4 cup of orange juice or Maple syrup.
Spoon over the top of the first layer. Bake in the oven around 20 mins 170 centigrade. Or until top feels firm and springs back. All ovens seem to be different. So check after 15 mins. If not ready bake a bit longer.
When cool turn out onto a big plate.
1/2 Cup of dark raw cacao chips/nibs or break up a bar of raw cacao chocolate to make to 1/2 Cup
3 Tbsps of pure cacao powder
3/4 cup of any plant based milk
Blend the above until it is a smooth mixture and all ingredients have been blended. Spoon over the two layers and sprinkle raw cacao over the top or break up pieces of raw cacao chocolate.
Leave in the fridge for the top to set. This will stay fresh for 3 days. Also it does not dry out but stays moist and delicious.
Was asked to come up with a simple and quick to make bread recipe. Have used healthy organic coconut oil and no salt. Another healthy fat to use would be a large mashed avocado to replace the coconut oil. You can also substitute the hemp seeds for any other seeds like sesame, pumpkin, chia, sunflower, millet etc. Think this is going to be a favourite quick bread at VLE because it compliments sweet or savoury toppings. Have enjoyed this with jam and soy cream cheese with chives. Delicious. ♥
If you are going for the gluten free option and are using the buckwheat groats you will need to soak them overnight in a large bowl of water. Strain and rinse well before using.
2 Persimmons, 1/4 Cup Pitted Dates, 1 Tablespoon Coconut Oil, 1 Cup of Filtered Water, 1 Cup of Soaked Raw Almonds, Pinch of Cardamon, Cinnamon & Nutmeg.
Add all the above to your blender or Vitamix and process until smooth and creamy adding more water if needed to aid the blades of your machine.
Crunchy Topping Ingredients:
Handful of Mixed Walnuts, Pecans & Dehydrated Strawberries – Process using a Vitamix Dry Blade, Coffee Grinder or Processor with the S-Blade and sprinkle over the top of your pudding. Serve chilled in a pudding bowl or parfait glass.
Variations for the pudding use any seasonal fresh fruit such as melon, mango, banana, kiwi and peaches. Swap the almonds for a cup of leftover cooked rice. Swap the water for your favourite non-dairy milk or use coconut water. Yum Yum xxx
Variations for the topping use any combination of nuts, banana chips, and dehydrated coconut.
Have a lot of new gardening projects to undertake and so decided to look for ideas for increasing protein intake. Have always been put off making seitan as it seemed quite a long process, have adapted an ancient Japanese recipe to create this Vegan pork. Have not eaten meat for many decades and was surprised at the meaty smell wafting through the kitchen. It tasted really good and the lemon creme fraiche is so light and delicate and great chilled. My dogs loved eating the pork too. For anyone interested please find the nutritional info and recipe below:
Vegan pork (Seitan) is 100 to 120 calories per 3-ounce serving. Seitan is a low-energy-dense food, which means it has few calories compared to its serving size. The Centers for Disease Control and Prevention says filling your diet with more foods low in energy density, like seitan, is a healthy and easy way to manage weight because it satisfies hunger on fewer calories.
Although seitan is made from wheat, it is low in carbs and high in protein. A 3-ounce portion of seitan contains 2.5 to 4 grams of carbs, 1 to 2 grams of fiber, 0 to 2 grams of fat and 21 grams of protein. The publication “Dietary Guidelines for Americans, 2010” says that including alternative sources of protein in place of your usual meat and chicken can help improve the nutritional quality of your diet by providing nutrients that promote health. Seitan is low in fat, has no saturated fat and provides a source of fiber, making it a good choice for heart health. So, instead of making your usual beef stew for dinner, try stew with seitan.
To make this recipe you will need:
A Steamer or Saucepan
Non-Stick Frying Pan
1 Cup of Vital Wheat Gluten
1 Cup of Filtered Water
2 Tbsp Soy Sauce
2 Tbsp Nutritional Yeast & Black Pepper to taste
1 Clove of Garlic (Minced or finely grated)
Add everything to a large mixing bowl except the Wheat Gluten, stir together then add the Wheat Gluten. Shape into 4 steak sized pieces 1/2″ thick. Fry in a little sunflower oil in a non stick pan until golden. When golden add to a pan of boiling water and simmer for 20-30 mins until soft. Take out and allow to cool. Coat in flour, then fry and serve when golden.
Steam your sweet potatoes or boil, remove skins and shape into balls. Cut a piece of Nori in half and cut slivers to decorate the potato.
Lemon Creme Fraiche:
Add half a pack of firm Tofu to your blender and then add the juice of one lemon, 2 tbsps Olive/Flax Oil, 2 Tbsps Filtered Water, Sea Salt, 2 Tbsps Agave or Sugar. Blend until smooth.