vegan tzatziki

Tzatziki is something I miss a lot, I do eat yoghurt sometimes but only when very necessary (like after burning my mouth on hot chillies). This is my new substitute!

This version is based on the recipe from Veganomicon, which seemed good, but contained some random stuff that I pooh-poohed. This is my version, it is delicious!

Tzatziki
1/2 cup raw cashews
1 medium lebanese cucumber
1/4 teaspoon salt
1 clove garlic
1 tbspn extra virgin olive oil
juice of 1/2 a lemon
2 sprigs mint

Soak the cashews in boiling water (enough to cover) for about 30 mins. Drain.
Grate the cucumber (peel if you like).
Put the cashews, 2/3 of the cucumber, the salt, garlic, olive oil, lemon juice into a food processor.
Squeeze the liquid out of the other 1/3 of the cucumber. Place the squeezed cucumber aside, pour the squeezed liquid into the food processor.
Blend! It takes a little while, but you should end up with a smooth-ish paste. You may need to add more water, I ended up adding about 1 tbspn extra water.
Mix in the reserved cucumber & shredded mint.
You can drizzle over a little extra olive oil.

I served mine with some toasted pita bread - I rubbed olive oil & ras el hanout into one side, then baked until crispy.

raw chocolate cake

The latest issue of lovely Peppermint magazine had a rather intriguing recipe for raw chocolate cake. Chris didn't object to having this for his birthday, so away we went!

This is the cake pre-icing...

The recipe is by Ani Phyo, you can see of super cute little video of her making on a talk show it here.

Essentially the cake is walnuts, cocoa & dates, which are blended up into fine crumbs, and smooshed together into a cake. It's good! The icing even has avocado in.

So, now I have become all inspired by raw foods, which taste delicious and make me feel good. And may be an antidote to Christmas food?

Walnut Bolognese Sauce

I've been a wee bit lazy the past couple of days, and haven't gone out to buy more olive oil, onions, and a few other kitchen staples. So, when it came time to make something to eat today, I felt I would be inventive (rather than leave the house, horror!)

I felt like a pasta, but I like my pasta rich & a little olive oil-y, but we only had about 1 teaspoon left. So, I thought maybe the oilyness of walnuts would satisfy my rich pasta craving, and made this up.

It kinda has that what-is-that texture that regular bolognese does, but doesn't taste much like it (I think, I can't remember).

(Once again, sorry for dodgy photos, can't wait for summer and eating dinner during daylight!)


Walnut Bolognese Sauce
For 4 people

Ingredients (the things in brackets are what I would have used if I hadn't been too lazy to shop!)
1/2 leek (or 1 large onion) sliced finely
1 tbspn olive oil
Salt/Pepper
Couple of sprigs of thyme (or whatever herbs you feel like)
Bay leaf
1/2 cup walnuts
Large handful of beans - say, 30 or 40? (or some other green veg like asparagus or something)
1 tbspn vodka (trust me)
Pinch of ground cinnamon
800g tin of tomatoes

Okay!

First you want to bash the walnuts in a mortar & pestle till they're the consistency of breadcrumbs. (Or wizz them in a food processor, whatever, I don't care).

It will look like this. Arty shot.

While you're at it, slice the onion/leek and the green beans - if you slice the beans lengthways it will look prettier, but you'll also be more likely to cut yourself so take care.


Great. Now, fry the leek/onion until soft & slightly browned.
Chuck in the beans & walnuts, and turn the heat down and cook for about 5 until the walnuts seem toasty.
Splosh in the vodka (or, if you don't believe me, a bit of wine).
When the vodka/wine has sizzled away, add the other stuff, and let the sauce simmer for at least 30 mins.

Mmm. That's all.


P.S. - this is not quite as 'meaty' as you would expect a bolognese to be - I guess you could add some mashed up tempeh or something if you wanted, too.