This Is My Inspiration

I had a recipe in mind for dinner last night which needed a bunch of fresh mint and I always find that I tend to use a little of my herbs and then not need them again for a while, which is why I tend to favour dried herbs, but in this instance, the mint was just too beautiful looking & smelling that I had to go fresh. So here I was with a BIG bunch of mint and wanting to do something nice for a treat (well it is the weekend after all!) and everyone knows that mint chocolate is a combination made in paradise!

I raided my cupboards and got out all my favourite raw bar ingredients, you can’t go wrong with dates, oats, raisins etc and just went for it. I had in my head that I would coat the bars in some melted dark chocolate, but it really doesn’t need it.. but keep in mind that the option is there, super decadent!

Quick & Easy Raw Mint Chocolate Oat Bars (Vegan & Gluten Free)

MyInspiration Feel The Difference Range

Makes 6 Bars – ready in 30 minutes (including 20 minutes in freezer)

8 Medjool dates

1 tbsp unsweetened shredded coconut

6 tbsp oats (make sure GF)

1.5 tbsp cocoa (or cacao) powder

2 tbsp raisins

12 almonds

2 tbsp fresh mint

1/2 tsp vanilla extract

1 tbsp maple syrup

Method

1. oh so easy, pop everything in your food processor (or use stick blender) and pulse until it starts to bind together, spoon into a suitable freezer proof dish, I had a small rectangular ramekin dish, press it down until it’s about 1.5cm thick, make sure it’s well compacted so it doesn’t fall apart when you come to cut it, then pop in the freezer for 15 – 20 minutes, slice into 6 bars and if you want that extra yumminess, coat in some melted chocolate.

Now this recipe is so easy, it literally took me 30 minutes and I was ready to serve up, eat and get out the house to watch the footie! I’ve made a dal once before, but it was nothing like this one, which leads me back to a point I made a month back that I really do prefer canned lentils, I don’t know what it is, they just agree with me on a number of levels and it’s great to be able to just cook something on the spur of the moment and have the ingredients ready to go.

Trying to arrange a visit to see my sister who I haven’t seen in 2 years… still can’t believe it’s been that long and I’m hoping to meet my beautiful nephew who I’ve spoken to only over skype, so I’m quite excited!!

Mushroom & Lentil Dal with Spiced Basmati Rice (Vegan & Gluten Free)

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Serves 2 – ready in 30 minutes

2 cans brown lentils, drained and rinsed

1 onion finely chopped

1 inch cube of fresh ginger finely sliced

2 green chilis

2 cloves garlic finely sliced

1 cups vegan stock

1.5 cup passata

1 tsp cumin

1 tsp tumeric

2 tsp garam masala

1/2 tsp hot curry powder

1 tsp black mustard seeds

1 bay leaf

Small handful of fresh coriander (cilantro)

6 button mushrooms sliced

Spiced Basmati Rice

1 cup brown basmati rice

2 cloves

1 bay leaf

Method

1. Prepare your brown rice, by adding 2 cups of boiling water to 1 cup of rice, bring to the boil, then turn heat down, add the cloves and bay leaf, cover and cook for 15 minutes, giving it a stir every now and again to avoid sticking.

2. For the dal, place the onion, ginger, chili, 1 tbsp of the passata and the coriander into a food processor and pulse until smooth, now heat a large saute pan over a medium heat, add 2 tbsp of the veg stock and add the mustard seeds and cook these for 2 minutes before adding in the ginger and chili paste and all the remaining spices, stir to combine everything. Now add in the lentils and mushrooms and stir this together to coat in the paste, then add in the remaining ingredients and stir, turn the heat down, cover and cook for 20 minutes.

3. Serve with the rice and a little side of mango chutney or your favourite pickles.

Previously I’ve made some lovely Earl Grey Cookies, but I’d never thought about making a cake with some of my favourite teas. So when I bought some tasty Green Tea with Quince and Opuncia (Prickly Pear.. I had to google it) I knew it had to go into my baking somehow. Just the smell of the tea is beautiful and if you’re not a big fan of just plain green tea, then give some of the mixed teas a go, they are lovely.

So I made this cake yesterday, along with a tiny little batch of Chocolate and Peanut Butter Bites, I had to do something while waiting on my cake to bake…

My Gangnam Style practice session yesterday paid off this morning, I managed to keep my feet doing relatively the same thing as the instructor and I didn’t fall over so I am taking that as a triumph! Still look a bit daft, but hey, so does everyone else!

Quince & Opuncia Green Tea Cake (vegan & Gluten Free)

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Serves 8 – ready in 35 minutes

Leaves from 3 teabags (I used 2 quince & Opuncia green tea and one plain green tea)

Zest of one lemon

1 cup buckwheat flour

1/2 cup oats (make sure GF) blitz these in a food processor to make into a flour

1/2 tsp baking powder

1 cup dairy free milk (I used almond milk)

1/2 tsp apple cider vinegar

2 tbsp maple syrup

1 tsp vanilla extract

Method

1. Preheat oven to 180 degrees celcius and lightly oil a 9″ round cake tin

2. In a small bowl combine the almond milk and apple cider vinegar and let it sit for a few minutes before stirring in the vanilla and maple syrup.

3. In a mixing bowl combine the buckwheat, oats, baking powder, lemon zest and tea leaves and then add the we mixture to the dry, fold through (maybe add a little more almond milk if it’s too dry) then pour into your cake tin and bake int he oven for 20 – 25 minutes.

Glaze – You can leave your cake plain or take one of your teabags and pour in 75 ml of hot water and leave it to steep for 15 minutes until it’s cooled, then add in 2 tbsp icing sugar and stir through and drizzle over the top of the (cooled) cake until covered. Just a nice little extra but it is optional.

Do you think you can get tired of eating Portobello Mushrooms….. me thinks not. I was worried that I’d been using them too often in my recipes, but they work so well with such a wide range of accompaniments, so I’m gonna keep using them whenever I get the notion! And just like the avocado aioli from the burger recipe last week, the vegetable pate in this recipe is scrummy. Martin wants me to make it so we can eat it on toast and use as a spread, so keep that in mind if you’ve any leftovers. I know there seems like a lot of different steps in the recipe, but they’re all very straight forward and don’t take up too much of your time, so don’t be intimidated.

I’m contemplating practicing the Gangnam Style dance today before my Sh’Bam class in the morning, my footwork was all over the place and I hate getting things wrong, so a quick practice just to see the feet and I’ll feel a bit better…

Vegetable Pate Stuffed Mushroom with red wine reduction, Sweet Potato Mash and Crushed Peas (Vegan & Gluten Free)

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Serves 2 – Ready in an hour

For the Vegetable Pate

2 carrots, peeled and chopped

1 courgette, chopped

1 small aubergine, chopped

1 garlic clove, finely sliced

1 small onion finely sliced

1 tbsp pumpkin seeds

1/2 cup gram flour (chickpea flour)

1 tbsp dried thyme

1 tbsp dried basil

1/2 tbsp dried sage

1 tsp black pepper

2 tsp english mustard

1 tbsp nutritional yeast (optional)

1/2 tbsp balsamic vinegar

For the mushrooms

4 large portobello mushrooms (or 6 – 8 small ones)

1 tbsp red wine

Black pepper

For the red wine reduction

1 small onion

3/4 cup of red wine (if you don’t want to use wine, then add 1 cup of vegetable stock)

1/2 cup vegetable stock

1/2 tbsp balsamic vinegar

1 tsp dried rosemary

Black pepper to season

For the Mash

2 large sweet potatoes, peeled and chopped

Black Pepper to season

1 tsp dried Thyme

For the peas

2 cups frozen peas

Black pepper to season

1/2 tbsp oregano

Method

1. Preheat oven to 180 degrees celcius and line a 9″ square tin with parchment.

2. To make the Pate, pop all the ingredients apart from the gram flour into a large saute pan along with 2 tbsp water and cook for 8 minutes, then transfer to a food processor and pulse until smooth, then stir through the gram flour and pour the mixture into the lined tin and bake in the oven for 35 minutes.

3. For the mushrooms, remove the stalks and spoon out the gills, give them a wash and pop in a large baking tray, then add 1 tsp of red win into the middle each mushroom and sprinkle with black pepper and pop in the top shelf of the oven for 20 minutes (use a spatula every 5 minutes or so so make sure the bottoms don’t stick to the pan).

4. For the Potatoes, add the chopped potatoes to a pan of boiling water and cook for 12 – 15 minutes, until tender, drain and mash with the thyme and black pepper.

5. For the peas, cook the peas from frozen in a pan of boiling water, reduce the heat and simmer for 6 minutes, drain and sprinkle over the oregano and black pepper and use a potato masher to crush the peas.

5. For the red wine reduction, heat a saute pan over a medium heat, add the vegetable stock, then the onions and cook for 3 minutes before adding in the remaining ingredients and simmering until the liquid has reduced by half, then add to a food processor and blitz until almost smooth.

6. To serve, spoon a heaped dessert spoon of the pate into the centre of the mushroom and top with the red wine reduction and accompany with the sweet potato mash and crushed peas.

Well that title is a mouthful as is the dish itself… a fab-tastic tasting one at that! So many delicious ingredients on one plate that work very well combined. After my baked mushroom pakora last week I’ve been thinking more about coating some of my vegetable to get some additional flavour and textures into my dishes and thought I’d give it a go with aubergines, as you can get fairly chunky slices out of them so that they’ll bake up nicely in the oven.

Now I need to think of something to bake for afternoon tea, got some lovely lemons in, so will put them to good use I think.

Mustard & Thyme Coated Aubergine with Herb Whipped Potatoes, Green Beans and a Spiced Tomato Sauce (Vegan & Gluten Free)

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Serves 2 – Ready in under an hour

For the Aubergine

2 medium aubergines sliced into 1″ thick rounds

2 tsp English Mustard (or your own favourite)

1 tbsp Tahini

2 tsp dried thyme

4 tbsp water

3/4 cup of gram flour

2 cups breadcrumbs (make sure GF)

For the potatoes

2 white potatoes

2 tsp thyme

1 tsp parsley

Black pepper to season

For the Spiced Tomato Sauce

1 onion, finely chopped

1 green chili finely chopped

1/2 can chopped tomatoes

2 tsp balsamic vinegar

Black pepper to season

Method

1. Preheat oven to 180 degrees celcius and line a baking tray with parchment paper

2. Place your gram flour in a bowl, your breadcrumbs in a 2nd bowl and in a third bowl mix together the tahini, mustard, thyme and water, then take the slices of aubergine and dredge them through the gram four, then through the tahini mustard liquid and then coat them in the breadcrumbs and place on the parchment paper. Pop into the oven for 30 minutes, turning half way.

3. Now peel and chop your potatoes and add them to a pan of boiling water and cook for 15 minutes until tender, drain and add the thyme, parsely and pepper and mash until smooth.

4. Prepare the Sauce by heating 2 tbsp water in a large saute pan over a medium heat, add in the onions and chili and cook for 3 minutes before adding all the remaining ingredients and simmering for 6 minutes, transfer to food processor (or sauce pan and use stick blender) and pulse until the mixture has broken down, don’t go too far though, you want some texture to it!

5. Serve all together with some green beans or broccoli or whatever veg you like the look of.

I’m still working on those banana recipes. I saw some great posts the other month for banana popsicles and frozen bites and I thought that a little ice cream style dessert was called for. I’ve also got a little cherry liqueur that I wanted to finish off and thought that it would compliment the strawberries lovely, so if you do add a little tipple, then it’s really 4 ingredients, but if you’re giving it to the kids, leave it out.

We’ve just watched the first part of Kate Mosse “Labyrinth”, I’ve already read the book and the first part of the drama has been pretty good. We went to Carcassonne about 10 years ago for the weekend and it was just beautiful, a stunning location, so I felt a little nostalgic watching the series. I might need to reread the Kate Mosse books, for those of you who like historical intrigue, then I think you’ll enjoy her books.

Strawberry & Banana Ice Cream (Vegan & Gluten Free)

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Serves 4

16 – 20 strawberries, halved

2 small bananas

2 tbsp maple syrup

1 tsp cherry liqueur

Method

1. Very easy… add everything to a food processor and blitz until smooth, then pour into a freezer proof container and pop in the freezer for a few hours, giving it a quick stir after the first 40 minutes then leaving to freeze. Told you, super simple.

Straight off I’m just going to tell you that the Avocado Aioli is one of the most delicious things I’ve ever had and that even beats marzipan. When I tasted it to make sure it was seasoned properly, my knees went weak…. it’s that good! Coupled with these jerk burgers it’s a great meal for any time of the week and you could use the aioli with a veggie chili, salsa and some nacho chips (which is what I might be doing very soon).

I set up my photo light box to take the photos for these burgers and wow does it make a difference, before I was getting all kinds of shadows, especially when I took photos out front in the sunshine, I just couldn’t get my head around how all these other people managed to take such wonderfully lit photos without the shadows… well now I know! So my kitchen is now a place to create food and also looks like a mini photo studio!

Jamaican Jerk Burger, Sliced Mango, Caramelised Onions and Avocado Aioli (Vegan & Gluten free)

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Serves 2 – Ready in 35 minutes (unless your making your own fries then it’s about 50 minutes)

For the burgers

1 can cannellini beans, drained and rinsed (or 1/2 cup dried beans soaked for 4 hours and cooked)

1/2 can red kidney beans, drained, rinsed  and roughly chopped (or 1/4 cup dried beans soaked for 4 hours and cooked)

1/2 cup walnuts (plus 6 walnut halves finely chopped)

2 cloves garlic, minced

1/2 onion, finely sliced

1/2 cup oats (make sure GF)

Jerk seasoning (see below)

For the jerk seasoning

1/2 tbsp dried thyme

2 tsp cayenne pepper

1/2 tsp all spice

1/2 tsp cinnamon

1/2 tsp black pepper

For the Avocado Aioli

1 rip avocado (remove stone and scoop out the avocado meat inside)

1/4 cup cashews

1 tbsp lemon juice

1 clove garlic, minced

1/4 cup fresh coriander

1 tbsp chopped jalapeno chili peppers

Black pepper to season

Garnish

Caramelised onions – 1 onion plus 1/2 tbsp natural brown sugar

Half a mango sliced

Method

1. If you are making wedges or fries prepare them now, if not then preheat the oven to 180 degrees celcius and line a large baking tray with parchment.

2. In a food processor combine all the burger ingredients apart from the oats and the 6 walnut halves and pulse until all broken down, then stir through the jerk seasoning, making sure it’s combined well, then stir through the oats, chopped walnuts and kidney beans. (If the mixture is too wet to handle, then add a few more oats until you can work with it) get in there with your hands and make 6 medium sized burgers, pop them on the baking tray and bake in the oven for 20 – 25 minutes, turning half way.

3. Now prepare the aioli by popping all the ingredients in a food processor and pulse until smooth, taste it before adding any pepper and it’s done.

4. Once the burgers are nearly cooked, take a saute pan, add 2 tbsp water and over a medium/high heat cook the onions, adding in the sugar and cook for a further 3-4 minutes (the onions are optional, I just thought they’d go well with the burgers and they did, although next time I might try it with red onion instead.

5. Pop your burgers on a plate, top with the onions, give a generous helping if the avocado aioli and put a few slices of the mango on the side (I popped a little pickled red cabbage on my mango for a little bit of colour)

I was reminded of how much I LOVE almonds when I made the almond and strawberry cake the other day and I just had to have some more, but this time I thought I’d go with cookies and add a little choccie as a sweet little treat. You can leave the chocolate off if you like as the cookies themselves are delicious and so so almondy… I’m actually salivating thinking of them now and I’ve just had one!

Went shopping this afternoon for some bits and bobs for baking this weekend and I can not find poppy seeds for love nor money… is there a world shortage of poppy seeds??? So may need to rethink my initial plan and go for something completely different. I shall ponder on it!

Double Almond Chocolate Coated Cookies (vegan & gluten free)

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Makes 6 cookies – ready in 30 minutes

2 tbsp smooth peanut butter

1.5 tbsp maple syrup

1.5 tsp almond extract

1/4 cup of almonds finely sliced

1/4 cup of oats

1/2 cup Buckwheat flour

1/4 tsp baking powder (Make sure GF)

2 tbsp non dairy milk (I used almond milk)

15g  vegan dark chocolate & 1 tsp almond milk

Method

1. Preheat oven to 180 degrees celcius and line a baking tray with parchment paper.

2. Combine the maple syrup, peanut butter and almond extract and beat together until smooth then stir in the remaining ingredients (apart from the chocolate), then shape the mixture into 6 cookies, pop on the baking tray and bake in the oven for about 20 minutes until golden, remove from heat and allow to cool.

3. Melt your chocolate (either in a bain marie, or like me in the microwave) then add in the almond milk and stir, leave for a couple of minutes and then take a teaspoon and drizzle over the cookies.

I had a real notion for some Thai food yesterday so went about making a green style curry, hot of course and packed to the brim with veggies! I actually wanted to find some black sesame seeds, but my little local supermarket is slightly limited, which is why I never have any lemongrass in my recipes, I’d love to, but I just can’t get my hands on any. I should really find a stockist on line to get my sought after herbs and spices, I really want some tamarind too.

And joy of joys, my photo light box is here, so I’ve set it up in the kitchen and will be having a go with that hopefully later today or tomorrow, depending on when I can get baking. I’ve actually got a few recipes that have backed up as I had a bit of a splurge in the kitchen yesterday as Martin was out helping a friend move house, so I got busy, I had my Thai curry, I made some strawberry & banana Ice cream and some cookies, so I’ll pop them on after this.

I was late for Body Balance this morning, totally got my times mixed up and thought it started at 9.15, but it was actually 9am so I got there about 5 minutes late, but fortunately for me the lovely instructor let me join the class and I had a great stretch out!

Vegetable Thai Curry topped with Crushed Cashews and Sesame Seeds (Vegan & Gluten Free)

MyInspiration Feel The Difference Range

Serves 2 – Ready in 30 minutes

2 Aubergine chopped into small cubes

2 carrots, peeled into long strips

2 cups packed spinach

1 cup of bamboo shoots

2 spring onions chopped

For the Curry sauce

3 green chilies chopped

1/2 onion finely chopped

2 garlic cloves

1 tbsp of chopped fresh ginger

1/2 cup fresh coriander

1 tsp cumin

1 tsp ground coriander

1/2 tbsp red chili flakes

1 tbsp soy sauce (check the bottle for GF)

1 can coconut milk

Garnish

1/4 cup cashew nuts finely chopped

2 tsp sesame seeds

Some chopped spring onion

Method

1. Prepare the sauce, in a food processor blitz together everything but the coconut milk, then heat a sauce pan over a medium heat, add the mixture and allow to cook for a minute or 2 to release the flavours before adding in the coconut milk, bring to the boil and reduce the heat to low and allow to simmer for 10 – 12 minutes.

2. Now prepare the vegetables, heat a wok/large saute pan over a medium/high heat, add 2 tbsp water and chuck in the aubergine and cook this for 4 minutes then add the remaining ingredients along with the curry sauce and let everything cook for 5- 7 minutes. Then serve with some rice or noodles, sprinkle over your chopped cashews (or you can use peanuts) sesame seeds and spring onions.

This is the recipe from the other day and I’ll hold my hands up now and say we guzzled that cake down quick smart, it’s one of those cakes that’s just too darn tasty for it’s own good! The strawberry and almond combination was delicious and is ideal for the spring, accompanied with a lovely cup of your favourite tea. This is not a light and fluffy cake, it’s more like a bakewell tart, slightly denser.

Today was a giggle at the gym, I’ve just started back to Sh’Bam (dance style aerobic class) and lo and behold, we had to do the Gangnam Style track, now apart from seeing it on YouTube, I haven’t actually ever seen anyone do the dance, but today… well today we were all doing it.. I had tears in my eyes from laughing so much, I don’t think I’ll be giving it a go in public, I looked like I was having a seizure of some kind! But it’s good fun when you’re in the comfort of your gym and gym buddies!

Now, must decide what we’re having for dinner tonight and tomorrow, as going to do a shop!

Strawberry & Almond Cake (Vegan & Gluten Free)

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Serves 8 (or if like me you loved a slab of it 4 slices)

1 cup buckwheat flour

1/3 cup almonds (blitzed in a food processor until a flour)

8 dates

1 cup non dairy milk (I used almond milk)

1.5 tbsp maple syrup

1.5 teaspoons Baking powder

1.5 teaspoons Almond Extract

For the topping

3/4 cup vegan icing sugar

2 strawberries pulsed in food processor

5 strawberries sliced for decoration

Method

1. Preheat oven to 180 degrees celcius and lightly oil a round cake tin (I used a 9″ round tin)

2. Pop the dates with 2 tbsp of the milk into the microwave and cook for 30 seconds (careful it doesn’t froth over) then add the maple syrup and almond extract and pulse with a stick blender until smooth then mix in the remaining milk.

3. In a mixing bowl, combine the buckwheat flour, almonds and baking powder then add the wet ingredients to the dry and stir together before pouring into your cake tin and popping in the oven for about 25 minutes, until cooked through, remove from heat and allow to cool completely.

4. To make the icing, combine the icing sugar with the pulsed strawberries and mix together, it it’s too wet, add more icing sugar until a thick paste is formed. Smooth this over the top of your cake and arrange the sliced strawberries on top. *** Important, your cake needs to be cooled completely before adding the icing, otherwise it’ll just dissolve and fall off!