Raspberry Smoothie

A quick and super tasty smoothie that my girls love.

1 banana
1 cup frozen raspberries
500-750 mls of Rice milk

Add all ingredients to a blender and blend until smooth.

Using frozen berries adds the coldness to it that ice does but without the extra water.

Custard and Raspberry Tart

Here is a simple and quick tasty and attractive dessert.

Ingredients:
1 1/2 cups of made up custard (I used Coles Smart Buy. It is a custard powder which is vegan, I made it up with rice milk and added a splash of vanilla)
1 cooked shortcrust pastry shell
Raspberries (I used frozen, the heat of the custard defrosts them)

Method:
Place the custard into the pastry shell and decorate with the raspberries.
Allow to set in the fridge

Curry Puffs

Yum yum! Here is my simple and tasty curry puff recipe.

Ingredients:
1 cooked potato, mashed
1/4 cup coconut milk
1/2 onion finely diced
1 stalk of celery finely diced
2 tsp massaman curry paste
puff pastry

Method:
Saute onion and celery in pan until soft
Add the curry paste and cook for a minute
Add the mashed potato and coconut milk and stir until all ingredients are well combined.
Add spoonfuls of the mixture to pastry circles and fold in half and seal.
Bake in a 200C oven until golden

Chocolate Peppermint Slice

I found this recipe and veganising it was very simple. Use dairy free margarine and dark chocolate. This was so easy to make and it is super tasty.

Ginger Ale

My husband had the desire to make his own ginger beer or ale and came across this recipe from Berlin's Whimsy for a raw food ginger ale. Sweetened with agave syrup and flavoured with a squeeze of lime, this ginger ale is fantastic! I think it might also be really beneficial to anyone suffering from nausea. Ginger soft drinks tend to be a bit to sugary, but the balance of flavours is devine.

Sourdough bread

My husband has had a huge desire for sourdough bread lately, and in true fashion, I had to research to see if making the starter was a possibility. And boy is it!

I followed the instructions from S. John Ross on how to do the whole process.

The starter takes up to a week to be ready for making a loaf of bread. To make the starter, you simply mix 1 cup of flour with 1 cup of warm water, mix well and leave out UNCOVERED. Leaving it uncovered allows the yeasts present in the air to inhabit the flour water mix and multiply. This gives the sour taste/smell and also gets your bread to rise.

Now my fridge has a lot of starter ready to go, but it needs to be cared for as it is a living thing. Very satisfying to create something all of your own.

Beigli Pastry Rolls with Walnut or Poppy Seed Stuffing

Thanks to one of my sisters the name for 'that poppyseed cake thing' was discovered. Beigli. My father is from Hungary and so recipes such as this were made often by our grandmother, but not recorded or passed down.
This recipe was from a Hungarian tourist site.
A few minor changes were made to change it to a vegan recipe.
Butter exchanged for vegan margarine, egg exchanged with egg replacer and some milk for extra liquid. Sour cream was exchanged with my cashew sour cream. Also instead of brushing with egg I just brushed with some olive oil.
Result? Very tasty!

CASHEW CREAM RECIPE

Soak 1 cup of raw cashews in water overnight. It is important they are raw as roasting enhances the nuts flavour. We do not want to have this strong flavour.
Rinse the soaked nuts thoroughly and put them in a blender just covering with fresh water. Blend until very smooth.
If you cannot get it super smooth, run it through a fine sieve.

To make it a sour cream add a tablespoon of vinegar.