Peanut lentil curry

I had a small victory the other day. I made a curry for my little brother (also known as the pickiest eater of 2016) and he loved it. Sooo much! He even said: ''It's better than 'Little India' '' (his favourite take-out). 

If you've ever had to cook for a picky eater then you know what a victory that was. But to be completely honest, this curry is pretty amazing. It requires so little effort yet is so delicious and wonderfully filling. I urge you to try this at home!

Vegan peanut lentil curry

Vegan peanut lentil curry

Ingredients

2 tbsp coconut oil

4 garlic cloves, minced

1 thumb-sized piece of ginger, minced

1 tsp ground coriander

1 tsp ground cumin

2 tsp curry powder

1 tsp turmeric

1 tsp curry leaves

1 cup red lentils

2 cups vegetable stock

1 can crushed tomatoes (400g)

1 can coconut milk

2 tbsp peanut butter

Juice from 1/4 lime

Salt, to taste

Freshly cracked black pepper, to taste

 

To serve:

Jasmine rice

Kale salad

Freshly baked flatbread

Method

In a large heavy-bottomed saucepan, heat the oil and add the garlic, ginger and spices. Cook over medium heat for 3-4 minutes, until the garlic is fragrant. Add the the curry leaves, lentils stock and crushed tomatoes. Stir and place the lid on. Cook on a low heat for 20 minutes or until the lentils are soft.

Add the coconut milk and peanut butter. Mix well. Simmer for another 5 minutes, then season with lime juice, salt and black pepper.  Serve with rice, kale salads and flatbreads. Enjoy!

 

Almond butter caramel puffed rice bars

Who would have thought that combining almond butter, water, maple syrup and dates would result in such an amazingly delicious caramel sauce that I just want to keep it in my fridge forever and ever and eat with pretty much everything (pro tip: apple slices + this is heaven). And, that adding puffed rice to it and topping it with melted chocolate would turn it into such a delicious crispy treat that I can't stop myself from finishing the whole batch in a couple of days. All with the magic of almond butter. 

Safe to say I'm pretty much obsessed with almond butter right now, and for a good reason. Not only is it delicious, creamy and flavourful but also packs such a nutritional punch and tastes amazing in both sweet and savoury dishes (almond butter satay sauce, yes please!).

Getting back to these bars - they are crispy, sweet and utterly indulgent. They also take you right back to your childhood, munching one one of those crispy treats that we used to love. Writing reminds me that I have some puffed rice still in the cupboards, so see ya laterz, I'mma go make another batch!

Ingredients

3/4 cups MyProtein almond butter

1/3 cups coconut oil

1/4 cups maple syrup

1/4 cups fresh dates (or dried and soaked until soft)

pinch of flaky sea salt

3 1/4 cups puffed brown rice

50 gr raw almonds, roughly chopped

100g dark chocolate, roughly chopped

Method

Combine the almond butter, coconut oil, maple syrup, dates and salt in a blender or food processor and blend until creamy. Add a bit more water if needed. 

Place the puffed rice and almonds in a big bowl and mix. Add the almond butter caramel and stir so that everything is coated. Place in a 20cm x 20 cm tray lined with baking paper and push down evenly.

Melt the chocolate in a tight-fitting bowl over boiling water. Pour on top of the puffed rice mixture and place in the freezer for 30 minutes or until hardened. Cut into bars and store in the fridge. Enjoy!

Easy potato dahl

Dahl is the Indian word for lentils, and that’s what this dish is all about. Red split lentils, simmered and spiced to perfection.

The best way to make use of this recipe is by using whatever curry powder you have. When I first made this I had exactly two tablespoons of Korma curry powder and it worked like a treat. Next time it was just a medium curry paste and it was still absolutely amazing.

I like to play around with the additions to this – sometimes add potato, other times sweet potato or butternut. It all depends on what you have in the pantry. But always, always top with some fresh coriander!

 

Ingredients

2 tbsp cooking oil

1/2 yellow onion, roughly chopped

3 large garlic cloves, minced

1 inch piece of ginger, minced

1 small red chilli, finely chopped

1 tsp ground cumin

1 tsp ground coriander

1 tsp ground turmeric

1/2 tsp ground cinnamon

3 tbsp medium curry powder/curry paste of your liking

1 tsp smoked paprika

1/2 tbsp dried curry leaves

juice from 1/2 medium-sized lime, more if needed

2 potatoes, roughly chopped

1 can chopped tomatoes (400g)

200 ml coconut cream

1 cup water

1 cup red lentils

salt, to taste

pepper, to taste

fresh coriander (cilantro) for garnish

2 cups cooked  basmati rice, to serve

freshly baked flatbreads, to serve

 

 

 

Method

Heat oil in a medium-sized saucepan. Add the onion, garlic, chilli, ginger and all the spices and curry leaves. Fry until fragrant, 2-3 minutes. Add the potatoes and fry for 3 more minutes, until slightly golden.

Add the coconut milk, chopped tomatoes, water and lentils and bring to a simmer. Let simmer for 30 minutes, until the potatoes and lentils are soft.

Season with salt, pepper and lime juice. Serve over cooked rice with flatbreads and garnish with fresh coriander. Enjoy!

Overnight fig & blueberry bircher muesli

Summertime in Cape Town can be described in one word - hot. So anything warm is a serious no-go for breakfast. And while smoothies are always going to be a winner for me, this simple bircher muesli is creeping up there too. 

It is so simple to whip up and I love having it in the fridge. Add what ever fruits & berries you currently have and breakfast is served! Couldn't be more easy. 

Now, a lot of people have asked me what camera I shoot with over the years. I recently upgraded to a Canon EOS 5D Mark iv, and lemme tell you. This camera is phenomenal. It is on the pricier side, but it is well worth it. The quality of images and sharpness is exquisite. If this is out of your price range then I also looked into Canon EOS 6D and there's supposed to be a new version of it out in spring 2017. It will be a lot cheaper than the 5D but still a full-frame, which is what you want because otherwise you must take into consideration a crop-factor when purchasing a lens. If this is all a bit confusing for you then read up on full-frame cameras vs cropped frame. It's actually pretty simple but worth knowing!

I used to shoot with a Sony Nex 7, and whist I do recommend it as a good camera for beginners, if you are serious about taking your (food) photography to the next level, invest in a full-frame DSLR. 

A now a bit about lenses - I must tell you that I still don't know much about them, except for the basic ones that are recommended for food photography which are 50mm, 35mm and Macro lenses. I am currently shooting with the Sigma 50mm f1/4 Art lens and the photos it produces take my breath away every time. If that also is out of your budget then the Canon 50mm is a really good buy too! I might invest in a 35mm soon, to achieve wider angles but for now I'm really happy. 

(Btw - I receive no money for this talk. Just me tryna help you guys out. Love x )

Back to the food - try this bircher muesli. I love it. You wont regret it. 

Ingredients

1 cup rolled oats

2 tbsp chia seeds

2 tbsp coconut flakes

2 tbsp maple syrup

1 ripe banana, mashed

2 tbsp blueberries + more to serve

400 ml almond milk 

1 fig, thinly sliced, to serve

2 tbsp raspberries, to serve

 

 

 

Method

Combine the oats, chia seeds, coconut flakes, maple syrup, banana, blueberries and almond milk in a bowl and mix to combine. Place in the fridge over night. 

The next day, serve the muesli with figs, blueberries and raspberries. Enjoy!

 

Blueboost collab: Roasted blueberry & almond butter dark chocolate cups

These bite-sized treats are pretty much the epitome of deliciousness – sweet, creamy and chocolatey. The roasted blueberries add a wonderful fruity aspect, as well as a good nutritional punch. Combine it with the protein from almonds and the antioxidants from dark chocolate and we have a sweet treat that is pretty much a nutritional powerhouse whilst still remaining utterly decadent. 

Best of all – these are ready is less than an hour and can last in the fridge/freezer for a couple of weeks. That is if you don’t finish them before.

To make these delicious treats I teamed up with Blueboost, who not only supply South Africa with the BEST blueberries but also publish a truly inspiring blog of all things good. You can find a couple more my recipes on there too!

Now, to get back to the chocolate cups, you can make these in any size cupcake liners – small ones work really well too! Also, then you might not eat an entire chocolate cup at once and they might last you for longer. 

I was smitten by these from the first bite – I’m sure you will be too!

Total time 1 hour
Makes 8 big or 12-14 small ones

Ingredients
1,5 cups blueberries
0,5 tbsp honey
1 tbsp lemon juice
2/3 cup natural (unsweetened/salted) almond butter
170g dark chocolate, roughly chopped

Extras:
Non-stick cupcake liners, small or large

 

Method

Preheat the oven to 180C.

In a medium-sized bowl, combine the blueberries, honey and lemon juice. Mix well. Place in a single layer on an oven-tray and roast for 10-15 minutes, until the blueberries have released some of their juices. Let cool at room temperature.

While the blueberries are roasting, melt the chocolate in a tight-fitting bowl over a pot of boiling water. When the chocolate is melted, place a tablespoon of it into a cupcake liner and swirl it around to coat the sides about 2-3 cm high. Repeat with the rest of the liners and place in the freezer to solidify for 15-30 minutes. 

When the chocolate has solidified, place a teaspoon of almond butter in each and top with a tablespoon of roasted blueberries and their juices. Top with a tablespoon of melted chocolate (if it has solidified then place in back over boiling water, slowly heat it up again). Place the cups in the freezer for 30 minutes or until solidified. Keep in the fridge or freezer. Enjoy!

Lanzerac - A Moment in Time Defined by Taste And Style

From mountains to forests and vineyards to fields, the quiet Lanzerac oasis has it all. Situated in the charismatic and dainty old town of Stellenbosch, the hotel captures the essence of countryside stillness while remaining close enough to all of the most attractive aspects of the surrounding town.


We arrived in the late afternoon of a cool summer’s day, just a few hours before sunset, which allowed us to expedite our warm-hearted greeting service and head out on a tour of the magnificent property. Unassuming from the outside, the Lanzerac grounds unfold into something truly awe inspiring once explored beyond the surface; mountains encircle 150 hectares of luscious greenery, 50 hectares of which are used to grow the vines that create Lanzerac's distinct award–winning wines, all of which can be tasted at a complimentary wine-tasting for guests of the resort.

Dotted around the property are buildings that imbue the perfect balance between old styles and new sensibilities, combining architecture that harkens back to the 1690s with clean, distinct design aspects that speak for a more modern approach. The simple fact that they have pulled this off so undeniably well makes Lanzerac a sight to be seen, and all this before we had even stepped into our quarters!

 

After an extensive and informative tour, we were shown to our room, which was exceptional, to say the least – part of a newly renovated block and boasting original, centuries old bare–brick walls, dark wood floors and a lavishly large bathroom, the whole room said one thing: Luxury. Decorative accents came from old vintage pieces collected from a multitude of private dealers and antique warehouses. After getting to grips with our abode for the night, we eventually slipped into our dinner wear, had a glass of the estate’s signature Pinotage, and headed out to dinner.

 

Upon entering the old colonial dining area, we were cordially greeted by the Maitre d’, led to our table, and walked through the extensive menu before being left to our own devices. Needless to say, we had a hard time choosing what to eat, eventually deciding on a set of starters, mains and desserts that absolutely blew us away. The highlight of the night was almost certainly the Patagonian squid that my husband ordered (it came highly recommended by our waiter), which he claims is one of the best meals he has ever eaten! Coupled with the immaculate wine pairings created by our amazing waiter, the dinner went from something rather casual, to an all-ōut taste sensation. Hyperbole aside, I can safely say that the dining experience at Lanzerac was definitely in my top 5 in South Africa, and I don’t say that lightly!

After dinner, we retired to our bedroom, full–bellied and ready to sleep. The comfort of the room, aided by a rather large bath and a few more glasses of Lanzerac’s own made our rest deep and uninterrupted.

 

Awoken the next morning, in true Hollywood fashion, by the chirping of birds, we slowly got into gear and headed out for a breakfast that almost trumped our dinner; oysters, pastries, nuts, fresh juices, champagne, granola and great coffee are just some of the things that make up the breakfast spread at Lanzerac. As I'm sure you can imagine, we took our time and left our outdoor breakfast table feeling fresh and very, very satisfied.

With that, it was time to bid farewell to Lanzerac, the welcoming staff and the amazing grounds, but not without first grabbing a bottle of their unparalleled Pinotage to take home with us. On the drive back to the city we couldn't help but reminisce over how amazing the past two days had been, and concluded that one way or another we would have to go back, but next time for much longer. 

Find out more about Lanzerac here.

Crunchy baked potato chips & a an avocado-lime dip

This is my quick potato wedge recipe that is perfect for lunch, dinner as just as a snack. It takes so little time and prep and the results are divine every single time!

Ingredients

500g roasting potatoes, quartered lengthwise

2 tablespoons avocado oil

2 garlic cloves, finely grated (I use a microplane)

1 tsp smoked paprika

1 tsp dried rosemary

1 tsp dried thyme

1½ teaspoons sea salt flakes

for the dip:

2 large ripe avocados

juice from 1/2 lime

1/2 cup unsweetened plantbased milk, more if needed

salt, to taste

white pepper, to taste

 

Method

Preheat oven to 200C. Place potato wedges in a bowl and toss with oil, spices, herbs, salt and pepper. Place on a baking sheet and spread them apart in a single layer. Place in the oven and roast for 20-25 minutes until crispy, turning half way.

To make the sauce, place everything in a blender and whizz to until smooth. Taste and adjust seasoning. 

Babylonstoren: A Self-Sustaining Paradise In The Winelands

Babylonstoren is a Cape Dutch Farm Hotel, located about an hour’s drive from Cape Town (45 minutes if you hurry). Built in 1692, it is one of the oldest establishments in the area, with a rich history of farming and trading. It is essentially South African, boasting all the very best that Western Cape has to offer, with a hint of the old Dutch days shining through in the architecture and layout of the compound. Vines, orchards, plants and bushes cover the land as far as the eye can see, surrounded by a border of picturesque mountains in every direction.

We found ourselves there on a day that was too hot for a South African spring and too cold for summer (read: the perfect kind of weather) with a single backpack for the two of us, holding everything we might need for the night.  

As we parked the car we were greeted by Warren, a smiling concierge, who gave us a brief overview of the area while walking us to our cottage, which looked like a very well kept old Dutch manor from the outside. As we stepped in, however, we encountered an astonishing interior; the open-plan living area tastefully blurs the line between old and new, with glass walls all around the kitchen, a small library separating the living room from the dining space, high ceilings, lots of light, marble bathroom flooring and an enormous fireplace to keep us cozy after nightfall. All finished with incredible attention to detail and style. Safe to say, we took the tour of the cottage with our mouths slightly open, and our eyes wider than usual.

Once Warren finished up and left us to our own devices, we cracked open one of the two complimentary bottles of Babylonstoren’s own wine that came with the cottage, peeled a couple of the farm-grown blood oranges, and soaked it all up. Needless to say, we were absolutely smitten and could not wait to see what the surrounding areas had to offer.

Once we’d finished our chardonnay and gathered our senses, we headed out to the cellars, where an informative young lady gave us an extensive tour through the production process and storage methods of the vineyard. From there we were shown into the new wine tasting room, a beautiful class cuboid surrounded by the very vines used to make the wine that they serve. We were pleasantly surprised by the arrival of a vegetable platter made up of everything that was currently in season in the garden and, to my husband’s great delight, freshly baked bread from the bakery.

Drinks started with the sommelier bringing us each a glass of Babylonstoren’s Sprankler – a sparkling wine that is produced using the old champagne method, carrying a sultry apple aroma and a crisp, refreshing taste. Next up, a light Viognier, followed by a Rose and a couple of the extremely bold house reds. We sat and nibbled until there was nothing left, except for an empty platter and two very satisfied, albeit slightly tipsy guests.

We spent the next hour and a half on bikes provided by the hotel, riding down endless roads between vines, olive trees and orange trees. There is beauty everywhere you look and it felt as though we could get lost in that moment forever, peeking at each other between trees and admiring the vastness of the surrounding land.

We returned to our cottage as the sun dipped below the horizon, freshened up and made our way straight back out, setting our trajectory for Babel, the fine-dining establishment on the grounds.  Four courses, all made from the freshest ingredients in the garden, took us on yet another adventure – one of olfactory and textural bewilderment. I enjoyed a salad as my starter, which was made up of incredible ingredients such as waterblommetjies (water lilies), fresh pear, pak choi and more, all doused in an aromatic Thai green curry vinaigrette. This was followed by a mushroom risotto (easily the most flavorful risotto I’ve ever had), and finished off by and elaborate dessert featuring a chocolate fondant, coconut and lavender ice cream and gloriously sweet shards of meringue. As if it couldn’t get any better, all of the meals were perfectly paired with exquisite wines straight from the grounds. With heavy eyes and full bellies, we said goodnight to our waitress and walked back to our cottage under the starry African sky.

My husband made a fire as I filled the bathtub with water, sprinkling in bits of the bouquet of fragrant plants, which sat next to the tub. I picked a book from the shelf, took a nice long bath, and dried off in front of the fire before hopping into our bed.

The next day we woke up and went to breakfast where we were greeted by an amazing array of granola, yogurts, fruit, vegetables and juices. I was so excited by the incredible spread that I took pictures for the first 10 minutes, whilst the husband impatiently nibbled at his selection.  We filled our stomachs and headed to the main building where we met with the guide who was to give us a garden tour. We walked through the vast gardens, smelling an orange leaf here and tasting nectar from a flower there.

From there we headed to the farm stall to get freshly baked roasted garlic ciabattas and sparkling grape juice for the road. We packed our bags in the car, and said goodbye to the lovely people and place that had won our heart in such a short time. As we checked out, the concierge sent us off by saying “We’re looking forward to having you back here! You’re family now. You will always be welcome”. The last thing I said to my husband before we drove away was something along the lines of ”I really can’t wait to go back there!”

If this hasn't convinced you to visit Babylonstoren yet, here are some more amazing facts:

  • Hotel guests are free to explore 200 hectares (almost 500 acres) of the property. In addition to walking between the orchards, guests can canoe on the dam, cycle through the vineyards, birdwatch, pick fruit and veg with the chefs, have a wine tasting, relax at the Spa, have a dip in the pool or just relax.

  • At its heart lies the 3,5 hectare (8 acre) garden, which has 15 sections that include fruit, berries, bees for pollinating, indigenous plants, fragrant lawns, a prickly pear maze, a clivia tunnel and a plethora of trees of historical and botanical import.

  • If you don't stay the night, you can visit the farm with an entrance of of R10 per person and marvel at the gardens, have a wine tasting, go to one of the restaurants or the farm shop. You can easily spend the whole day there!

  • There are two restaurants on the property: Babel, the intimate signature restaurant, and the Greenhouse tea garden, where visitors to the garden can enjoy tea under the majestic old oaks. Guests can also enjoy wine tasting and delicious platters at the Tasting Room.

  • All the fresh produce used in the restaurant dishes are planted and harvested in the garden. The things that aren't produced at the farm are sourced locally.

You can find more information regarding the farm and hotel on their website.

CREAMY VANILLA OATS with almond butter and blueberries

Oats are a daily visitor to our house, no matter the season. To be honest, basically my whole food regimen outside of photography/recipe creation times consists of oats, smoothies and avo toasts. So basic, I know. 

This oat porridge however, is far from basic. The creamy almond butter, fresh bluebs and swirls of dark chocolate make it so divine that you wish you had more in your bowl even though you are completely full. 

Ingredients

100g quick-cooking oats

500 ml almond milk

2 tbsp chia seeds

2-3 tbsp sweetener (I use maple), more if needed

1 tsp vanilla essence 

pinch of salt

2 tbsp almond butter

handful of fresh blueberries

1 tbsp almond, roughly chopped

2 slabs of dark chocolate, finely chopped

 

 

 

Method

Place the oats and almond milk in a pot over medium heat and add the salt, vanilla and sweetener. Cover and cook for 4-5 minutes, then stir in the chia seeds and remove from heat. Keep the lid on for another 2-3 minutes, then transfer to a bowl and top with almond butter, blueberries, chopped almonds and dark chocolate. 

 

Mushroom tacos with an epic pineapple & corn salsa

If you like tacos then you are gonna looooove these. The salsa is just so good that I ate the leftovers first with potatoes, then in a salad and thirdly just on toast. Yup. I'd make an extra batch if I were you. 

Mushroom tacos
Pineapple and corn salsa

Ingredients

125g brown mushrooms, thinly sliced

3 tbsp cooking oil

1 garlic clove, minced

1/4 tsp cumin

1/4 tsp ground coriander

1/2 tsp salt

1/2 tsp chili flakes

juice from 1/2 lime

freshly ground black pepper, to taste

4-6 small organic corn tortillas

 

for the salsa:

1/4 pineapple, finely chopped

100g organic tinned sweet corn (fresh and grilled is even better!)

1/4 onion, finely chopped

handful of coriander, finely chopped

juice from 1/2 lime

salt, to taste

pepper, to taste

 

extras: 

2 avocados, thinly sliced

1/4 red cabbage, thinly sliced

3-4 tbsp vegan mayo mixed with 1 tsp lime juice

 

Method

Heat oil in a pan. Add the mushrooms, garlic, cumin, coriander, salt and chili flakes. Cook until soft, then take off heat and add the lime juice and black pepper. Taste and adjust seasoning.

To make the salsa, combine all the chopped ingredients in a bowl with the lime juice, salt and pepper. Taste and adjust seasoning.

To assemble, place all the ingredients on the tortilla and finish up with the mayo and a bit of lime juice and coriander on top. Serve immediately. Enjoy!

 
Vegan mushroom tacos

Sweet potato, kale & cashew korma

When I started testing out different korma recipes then I was baffled by the amount of time an effort that goes in. Being the impatient young woman that I am, this was clearly not the way for me, so I opted to create a recipe with sooooo many less ingredient and soooo much less time but still very very tasty. 

For 3-4 people

Time: 1 hour

Ingredients

1 tbsp coconut oil

1 medium sized yellow onion, finely chopped

4 garlic cloves, minced

1 tbsp grated ginger

200 ml chopped tomatoes

2 tbsp curry powder

1 tsp Garam masala

1 can (400 ml) full fat coconut milk

1 medium sized sweet potato, diced

80g raw cashew nuts

80g kale, roughly chopped

salt, to taste

freshly ground Tellicherry pepper, to taste

To serve:

200g jasmine rice, cooked to package instructions

handful of fresh coriander

1-2 pieces of flatbread/naan bread

 

Method

Heat the coconut oil in a heavy-bottomed pan. Add the onion, garlic and ginger and cook for 4-5 minutes. Add the chopped tomatoes, curry powder, Garam masala, coconut milk, sweet potato and cashew nuts and let simmer for 20 minutes. When the sweet potato is almost soft, add the kale and simmer for 10-15 more minutes. Season with salt and Tellicherry pepper and serve over jasmine rice and naan bread, topped with cilantro. Enjoy!

RAINBOW VEGGIE BOWLS with a peanut sauce

I love throwing together bowls full of colourful delicious vegetables and calling it 'dinner'. This time around we couldn't decide on a starch - it turns out that the beau does not like brown rice. At all.  I, on the other hand, could eat it three times a day. So we agreed to disagree and I made two bowls, one with soba noodles and one with brown rice. Both equally as good and so so so delicious with the peanut sauce. 

For the vegetables we used basically everything that we had in the fridge. Roasted sweet potato & broccoli, Portobellini mushrooms, finely sliced candy beetroot, purple red cabbage. All these colours make me excited for tomorrow's dinner!

makes 2 large bowls

total time: 45 min

Ingredients

300g soba noodles, boiled for 4 minutes or 1 cup brown rice, cooked
1 large sweet potato, cut into chunks
1 small head of broccoli, cut into florets
4-5 Portobellini mushrooms, cut into quarters
1-2 tbsp. cooking oil (canola or sunflower), for baking
1 candy beetroot, thinly sliced
40g of red cabbage, thinly sliced
1 ripe mango cheek, thinly sliced
Handful of rocket
Handful of coriander
Drizzle of Sriracha
Black sesame seeds, for garnish
Salt, to taste
Pepper, to taste

For the sauce:
100ml smooth, unsweetened (natural) peanut butter
150ml Coconut milk
2 cm piece of fresh ginger, finely grated
1 medium clove of garlic, finely grated
1 tbsp. ketjap (Indonesian sweet soy sauce)
1,5 tbsp. Soy sauce/tamari
Juice from 1 lime
1 tsp. Sriracha/hot sauce
Salt, to taste
Black pepper, to taste
1/4 tsp. of ground coriander
1/4 tsp. of ground cumin
½ tsp. palm sugar, finely grated

 

Method

Preheat oven to 190C. Place the sweet potato, broccoli and mushrooms in a bowl, add the oil, salt and pepper and arrange on a baking sheet. Place the baking sheet in the oven. Remove the mushrooms and broccoli after 10-15 minutes, when slightly golden and soft. Turn the sweet potatoes and continue cooking for another 5-10 minutes. Remove from oven and arrange in serving bowls. Top with the rocket, beetroot slices, mango and coriander. Drizzle with Sriracha and sprinkle sesame seeds over. 

To make the sauce, combine all the ingredients in the bowl of a blender and blend until smooth. Taste and adjust seasoning. Place a couple of spoonfuls in the serving bowls. Enjoy!

DOUBLE CHOCOLATE OREO BROWNIES

Brownies are awesome. Vegan, double chocolate Oreo brownies are even better.

I'm not a big baker - I tend to get bored along the way, just wanting to eat a piece of the cake already without putting in much effort. That's why if the ingredients list is too long for a recipe I just find another one. And although I do admit that every ingredient (in that long list) has it's place, I find an immense pleasure in creating recipes with only a few ingredients at hand (those which I always have at home). Even though this recipe is does not particularly fall into that category with things like dates and Oreos which I don't usually keep in my pantry, it is still a no fuss, easy recipe. Not to mention that they are incredibly delicious and utterly satisfying.

These brownies are an absolute treat for any occasion, whether its just you filling up a Sunday by baking or preparing for a party. They are a real showstopper!

 

 

Ingredients

75g fresh Medjool dates

250g organic, unbleached cake flour

1,5 tsp baking powder

40g cocoa powder

30g organic brown sugar

80 ml coconut oil, melted

1 ripe banana

240 ml almond milk

4 Oreo cookies, crushed

40 g dark chocolate, chopped

 

 

Recipe

Preheat oven to 180C. Line a square baking dish with baking paper.

Chop the dates and place in a blender with the almond milk, banana and a pinch of salt. Blend until smooth. Move to a bowl and stir in the oconut oil. 

Mix together the flour, sugar baking powder and cocoa powder.  Combine the two bowls by folding the liquid into the dry ingredients. The mixture should be quite thick, if it seems still a bit too thick/dry add some almond milk. 

Pour the batter into the prepared baking dish and top with crushed Oreos and chocolate chunks. Bake for 25 minutes or until a toothpick inserted comes out clean. Cool completely before cutting.

Enjoy!

CILANTRO CASHEW CREAM CHEESE JALAPENO POPPERS with a peanut satay dipping sauce

Many would agree that chilli poppers are arguably one of the best foods in the world. There's something about the spiciness of a jalapeño, the melty cheese and the flavourful dipping sauce that makes this dish one of the most satisfying little bites.

And here it is now, veganised. I'm sure this recipe is pretty easy make gluten-free as well if you sub the flour and breadcrumbs for gluten-free options. It is very most definitely worth a try. 

 

Ingredients

250g raw cashews, soaked overnight

2 tbsp nutritional yeast

15 ml water

1/2 tsp salt, more if needed

1/4 tsp smoked paprika

1/4 tsp ground coriander

juice from 1 lemon

handful of cilantro

 

50g grated vegan melty cheese

6 large jalapeno peppers, 8 small ones

 

150g breadcrumbs

1 tbsp all purpose flour + more for coating

125 ml unsweetened plant-based milk

3 tbsp coconut oil (or any other cooking oil), for brushing

 

For the sauce:

100ml smooth, unsweetened (natural) peanut butter

150ml Coconut milk

2 cm 2 piece of fresh ginger, finely grated

1 medium clove of garlic, finely grated

1 tbsp ketjap (Indonesian sweet soy sauce)

1,5 tbsp Soy sauce/tamari

Lime juice from 1 lime

1 tsp Sriracha/hot sauce

Salt, to taste

Tellicherry pepper, a generous amount

1/4 tsp of ground coriander

1/4 tsp of ground cumin

½ tsp palm sugar, finely grated

 

Method

Preheat oven to 200C.

To make the cashew cream cheese, place the soaked cashews, nutritional yeast, cilantro, lemon juice, spices and water in a blender and blend until completely smooth (this may take a while depending on the strength of your blender). Season with salt and pepper, then mix through the grated vegan cheese. 

Cut the jalapeños open from the top and remove the seeds. Alternatively, you can cut the peppers open from the side. Fill the peppers with the cheese mixture and leave aside.

Prepare a simple batter by mixing together the tbsp of flour and plant-based milk. Now coat the jalapeños first in flour mixed with a pinch of salt, then in the batter and then in breadcrumbs. I did a double-coating to get an extra crispy crust. When ready, place in a single layer on a baking sheet and brush with oil. Bake for 15-20 minutes until slightly browned and crispy. 

For the dipping sauce, combine all the ingredients in the bowl of a blender and blend until smooth. Taste and adjust seasoning. Enjoy!

 

PEAR GALETTE with a rooibos glaze

 

South African supermarkets have the tendency to sell big bags of pears, which in the beginning are all super unripe and within a couple of days every last one of them is so ripe and juicy that it must be eaten NOW.

That’s what happened this morning. A bag full of ripe pears – half of them I blended into a smoothie and half of them are here, in their full delicious glory.

This recipe is a complete dream, if I may say so without tooting my own horn too much. I ate a piece, texted my boyfriend a picture captioning “Omg I made something reaaaallllyyyyy tasty” (exact words btw) and continued to eat two more slices without having a single regret. (Still none :)))))) )

I’m pretty sure that this dough recipe will work with any fruit, but these pears were just perfect. Place a couple of tablespoons of coconut whip or ice cream of top and you are in heaven!

 

Ingredients

150g unbleached all-purpose flour

25g whole wheat flour

1 tbsp sugar

1/2 tsp salt

115 ml coconut oil, cold

approximately 30 ml water

 

150 ml rooibos tea

3 tbsp sugar

1/2 tsp vanilla seeds

3 tbsp maple syrup, for brushing

2 pears, cut in half length-wise, seeds removed and thinly sliced

Icing sugar, for dusting

Coconut whipped cream, to serve

 

Method

Preheat oven to 200C.

Place the flours, sugar and salt in a food processor and pulse to combine. Add the coconut oil and pulse until the mixture resembles breadcrumbs. Start dripping in cold water while the machine is running until the dough comes together. Take it out, form a ball, flatten it into a disc, wrap in cling wrap and place in the fridge for 15 minutes.

Now make the rooibos glaze by bringing the tea, sugar and vanilla to a boil and reducing it until the consistency of syrup.

Roll out the dough between two sheets of baking paper. Arrange the pears on top, fanning them out and leaving a bit of room from the sides. Bring the sides of the dough over the pears, smudging together any bits that tear. Brush the pears with the rooibos glaze and the dough with the maple syrup. Place in the oven at 200C for 15-20 minutes until slightly golden. Serve warm with coconut whipped cream. Enjoy!

CORN & CHICKPEA BURGERS

Sunday bun-day is upon us again, this time in the form of the perfect corn and chickpea burgers.

There’s something about piling up all the best ingredients between two toasted buns that makes it pretty much unbeatable in terms of delicious, comforting food. I filled mine with spicy vegan mayo, avocado, tomatoes, red onions, cashew cream cheese, rocket, cilantro and of course, the most important part, the chickpea and corn patty.

As a side I made some crispy baked potato wedges which are also really nice to eat up the leftover spicy vegan mayo with. (hehe)

The patty is soft, yet holds it’s shape both when frying and biting into it (it’s the whole wheat flour that I used!). If you are feeling like you’d like to experiment a bit then I’m sure a bit of crushed nuts/grains would be a nice addition to the texture as well.

But for today, this is just perfect. Give it a try and let me know how it turns out!

 

Ingredients

For the patties:

1 can chickpeas (400g), reserve the water

150g  canned sweetcorn

handful of coriander

1/2 tsp ground coriander

1/2 tsp ground cumin

zest and juice from 1/2 lime

3 tbsp aqua faba (chickpea water from the can)

4 tbsp whole wheat flour + more for dusting

oil, for frying

 

6 burger rolls, toasted

avocado, thinly sliced

150ml vegan mayo mixed with 1,5 tsp Sriracha and juice from 1/2 lime

6 tbsp cashew cream cheese

2 medium sized tomatoes, thinly sliced

handful of rocket

fresh coriander

 

Method

To make the patties, all the ingredients in a blender and pulse until combined but chunky. Cover your hands with flour and shape the mixture into 6 (or more) patties. Place in the fridge for half an hour, then heat up oil in a pan and fry the patties until brown and crusty on both sides.

To assemble, toast the buns, smear a bit of vegan mayo on the bottom buns, then cover with the avocado, burger patty, tomato, cream cheese, rocket and fresh coriander.

Enjoy!

BEETROOT & SMOKED PAPRIKA FALAFEL PITA POCKETS

 

Sometimes things don’t work out, and that really sucks. But then you get over it, analyse the situation and the end result is even better. Do you agree? This is what happened when I came home one day with the intention of making beetroot patties (for a beetroot veggie burger). After an hour in the kitchen, the patties just did not seem to work. I could just imagine them breaking apart when I was gonna fry them. So I turned the mixture into bite-sized little falafels, perfect to fill up a fresh pita bread. Things made even more sense when I discovered that in addition to pita breads I also had hummus (very necessary for a good pita) and all of these veggies waiting to be used. Without sounding corny, it was meant to be.

And the beetroot falafels – ahhh, they’re just dreamy. I love the taste of smoked paprika together with the earthy beetroot. Combine that with a pocket full of flavoursome vegetables and you are good to go!

 

Ingredients

2 tbsp cooking oil

2 garlic cloves, minced

1/2 onion, finely chopped

1/2 bird’s eye chilli, finely chopped

3 button mushrooms, finely chopped

1 tsp chilli sauce

1 small beetroot, finely grated

20 ml water

70g cooked black rice

120g red kidney beans

salt

pepper

1 tsp smoked paprika

4 tbsp all-purpose flour

3 tbsp breadcrumbs + more if needed

 

Toppings:

Mushrooms, sliced and sauteed in oil with a bit of hot sauce

Avocado, thinly sliced

Purple cabbage, thinly sliced

Radish, thinly sliced

Fresh coriander

Hummus

Sesame seeds

4 pita breads, toasted

 

Method

Heat oil in a pan. Add the garlic, onion, chilli and mushrooms. Cook until mushrooms are translucent, then add the beetroot and beans. Add the water and cook for 5 minutes or until the beetroot is tender.

Transfer mixture to a blender and add the rice, salt, pepper and smoked paprika. Blitz a couple of times, then add the flour and blend more. You want it a bit chunky. Place mixture in a bowl and stir in the breadcrumbs until the falafel mix is firm enough and then shape it into balls. Place falafels in the fridge for 30 minutes, then either cook on the stove with a bit of oil or in the oven at 180 for 15-20 minutes, turning half way.

To assemble, toast the pitas, cut open and smear with hummus. Place all the ingredients inside and top with coriander and sesame seeds. Enjoy!

CINNAMON, MAPLE & BLUEBERRY ROLLS

 

This recipe is for all the people who say they find it hard to think up tasty vegan desserts. These sweet cinnamon, maple and blueberry rolls are ideal for a quick, easy breakfast, or just for a small bite on–the–go. And because they’re 100% vegan, they don’t leave you feeling as heavy as their dairy-based counterparts. And nothing really beats the smell of freshly baked cinnamon rolls when these babies are cooking in the oven. MMMMMmmmm.

 

Ingredients

150ml almond milk, lukewarm

1 tsp white/light brown sugar

1/2 tsp salt

1/4 tsp powdered vanilla

1/4 tsp ground cardamom

5 g instant dry yeast (2 tsp)

15 ml coconut oil, + more for brushing

175 g unbleached all-purpose wheat flour, more for dusting

3 heaped tbsps of brown sugar

3 tbsp of maple syrup

2 tsp ground cinnamon

70 g blueberries

150 ml icing sugar

1-3 tbsp almond milk

 

Method

In a medium sized mixing bowl, combine the almond milk, sugar, salt, vanilla powder, ground cardamom, coconut oil and yeast. Mix with a wooden spoon. Add the flour bit by bit until the dough comes together, then turn out on a floured surface and knead for 8-10 minutes until smooth and springs back. Place in a lightly oiled bowl, covered with cling wrap and leave to rise in a warm place until doubled in size.

In another bowl, mix together the brown sugar, maple syrup and cinnamon.

Turn the dough out on a floured surface and roll into a rectangle, approximately 30 cm on each size. Brush the dough with coconut oil, then spread the sugar-maple-cinnamon mixture all over. Dot the dough with blueberries, roll up tightly and the cut into equal-sized rolls, about 5 cm thick. Place the rolls in an oiled baking dish and bake at 180C for 25-30 minutes or until golden. Remove from the oven and let cool for 5 minutes, then coat with a mixture of almond milk and icing sugar. Serve warm. Enjoy!

THAI RED CURRY NOODLE SOUP with shiitakes and broccolini

 

As you might be able to tell, I’m kind of into Asian food. Perhaps it’s because it’s all the flavours that excite me the most – hot, spicy, sour, umami. Ohh my, I start salivating just thinking about it.

The best thing about this is that it is actually ready in 20-30 minutes, depending on how fast you chop. I finish it is 10. (just kidding). And the best part is that the toppings are actually endless – use what ever you have in your fridge! I always have mushrooms which provide the right amount of umami to the dish, so I used them. And broccolini cause it’s so nice and juicy and crunchy.

This here is everything I love in a bowl of soup. I hope you like it too!

 

Ingredients

2 large garlic cloves, minced

thumb-sized piece of ginger, minced

oil for frying

750 ml vegetable stock

400 ml coconut cream

4 tbsp Thai Red Curry Paste

juice from 1/2 lime

soy sauce, to taste

salt, to taste

pepper, to taste

4 shiitakes, thinly sliced

handful of broccolini, roughly chopped

1 packet of rice noodles, cooked in boiling water until tender

handful of coriander

sesame seeds

 

Method
Heat oil in a medium-sized pot. Add the garlic and ginger and fry until fragrant. Add the stock and coconut cream, mix through and bring to the boil. Add the curry paste and reduce to a simmer for 15 minutes. When ready, season with soy sauce, lime juice, salt and pepper.

While the broth is simmering, heat oil in a pan and add the shiitakes. Fry until golden, then add a tablespoon of water. Season with soy sauce and lime juice. Remove from pan and add the broccolini, sauté until tender but a bit crunchy. You can add a bit of water to speed up the process. Season with salt and pepper.

To serve, place rice noodles in a bowl. Add the shiitakes and broccolini and top with the broth. Garnish with fresh coriander and sesame seeds. Enjoy!