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My Vegan Kitchen

Healthy sugar-free muesli bars with goji, chia and hemp seeds

Imogen Taylor - Tuesday, September 15, 2020

These raw, vegan, gluten-free muesli bars are easy to make - dried fruit and various seeds bound together with a fruit paste (instead of using sugar).  

You can play around with the ingredients and quantities; this is not a temperamental recipe.  Enjoy!

    

Fruit paste

1/2 cup dates (or apricots would work too)
3 tbsp water
a squirt vanilla extract
pinch salt
1 tbsp orange juice
and the zest of 1 orange

Soak the dried fruit in hot water for 1 hour minimum. Use just enough water to cover the dates/apricots and leave to soak.


Next, add all the above ingredients to a food processor and blitz till smooth.

    

For the bars:

1 tbsp chia seeds soaked in 2/3 cup filtered water,  coconut water, or you could use chamomile tea for a more delicate result. You choose!

half cup pumpkin seeds
half cup sunflower seeds
half cup goji berries (or cranberries)
3 tbsp hemp seeds

1 quantity dried fruit paste (recipe above).

Stir all the ingredients together in a bowl. Mix thoroughly till well amalgamated.

     

 

Line a shallow baking pan with baking paper, and spread the mixture evenly to the sides.
If you place the pan in the freezer, the mixture will set and you‘ll be able to cut the block into bars.

Place the sliced bars on a dehydrator sheet; keeping them in the block format ie; don’t separate them out...

“Uncook”  the bars for approx 10 hours, turning half way through the process.

Dehydrator should be at 45 degrees celcius.

    

    @thegastronomicalworkshop

Peanut butter cream pie with superfoods

Imogen Taylor - Friday, August 28, 2020

If you're having a party (not any time soon in Victoria, but we can plan ahead πŸ™ˆπŸ€“), you might want to bust out a Banana Cream Pie!

This is a variation on the banana version - a vegan, peanut butter cream pie made with:

peanut butter

almond butter

silken tofu

coconut nectar

Maca

vanilla extract

thick coconut cream

- and that's just the filling. It tastes so caramelly!

Ingredients for the base:

I used walnuts blitzed together with ground almonds, agave syrup, coconut, whole linseed, and cashew butter (for the "fat" element). You could easily omit the sweetener; I quite like a non-sweet base when I'm making a vegan dessert..

Chocolate Ganache:

good quality dark chocolate melted in a double boiler (avoid direct heat as you will harm the chocolate), with coconut oil.

Sprinkle some toasted roughly chopped almonds on top for garnish.

Sorry no actual measurements; I am trying to learn to be more disciplined in that department!

 

@thegastronomicalworkshop

  

Buckwheat noodles with broccoli tofu chilli and mushrooms

Imogen Taylor - Thursday, August 13, 2020

I don’t often cook Asian dishes; I tend to go the Italian, Indian or Mexican route as a default “line of least resistance “. These are the cooking styles I am most familiar with.


But Asian dishes are a great option for vegans!

 

Ingredients:

organic peanut oil (used several times so have the bottle handy)
1 head of broccoli, cut into small pieces and quickly blanched in boiling water
          - drain and put straight into an ice bath to refresh, then drain again and put aside
1 small bowl of mushrooms, cut in halves or thirds depending on size
         - Sauté these in hot peanut oil till they start to caramelise, season with salt and take off the heat. Put aside.
1 quantity buckwheat noodles depending on how many you are cooking for
         - Boil these till just tender, drain and put aside

half a block of tofu, cut into dice
1 clove garlic, sliced
1 level tbsp szechuan pepper

Tamari
Rice vinegar
sambal oelek
maple syrup

Heat the tofu, garlic and szechuan pepper in hot peanut oil till the tofu takes on a good colour. Add a generous dash of tamari, a good glug of rice vinegar, a tsp sambal oelek, and a drizzle of maple syrup. Allow the liquids to merge and let them reduce, stirring the tofu around in the sauce.. (the tofu will absorb alot of the tangy, spicy flavour).

While there is still plenty of liquid; add the broccoli, mushrooms and noodles and cook till they are heated through and have likewise absorbed some of the sauce.

Pour everything into a serving dish and add the prepared condiments; see below..



Add the last five ingredients once the dish is served.

1 lime, portioned
Half cup roasted peanuts
Half a bunch fresh coriander 
1 green chilli, finely sliced 
1 spring onion, finely sliced

Serve and devour while piping hot!

 @thegastronomicalworkshop

Broccoli, kale, lentil and sweet potato soup

Imogen Taylor - Friday, August 07, 2020

Surely the best thing about a cold Winter’s day is the comfort food we turn to to lift our spirits? It is uber-cold here in Melbourne right now, coinciding with our second Covid Lockdown. So cooking is the order of the day!

This is home-made broccoli, kale, lentil and mushroom soup (Oh, and sweet potato)..

And you know I have some spices in there!

In this soup I have used my Chermoula Spice Blend. This is one of the blends from the range I developed in New Zealand after the big 2010 earthquake when I lost my shop.

You will also need:

half a head of broccoli, cut into pices and steamed

1 generous glug of extra virgin olive oil

1 good size onion, finely diced

2 cloves of garlic (or less; up to you), crushed and chopped

1 heaped tbsp Chermoula (you can buy this in specialty grocery stores)

1 litre vegetable stock (I like to use Rapunzel veggie stock cubes, or Massel’s are also good)

1 sweet potato, oven roasted (or you could boil it if you don’t want to use the oven for such a small cook)

half the contents of 1 tin lentils. Leave a smattering of lentils aside for garnish

1 medium-sized bunch kale

For Garnish

sliced and sauteed mushrooms

fresh coriander

 

Chapattis for accompaniment

Method:

1. Steam the broccoli quickly till it is ever so slightly cooked. Run under cold water and put aside.

2. Sear the onions and garlic in the oil, till soft and translucent. Add the Chermoula blend and stir gently, allowing the spices to release their magic, then add the broccoli and sweet potato. Stir the vegetables around in the onion mixture till well coated with the spices.

3. Heat the vegetable stock and add to the pot. Cook for a further 5 to 10 minutes till all the ingredients are "holding hands" (if you know what I mean)? Allow the soup to reduce somewhat. This is how the flavours really develop..

4. Add the kale right at the end before putting the soup in a blender to puree. You may need to add more stock at this point, if the soup is too thick.

5. Pour the soup back into the pot to cook a little further, adding the lentils right at the end, so they hold their shape.

6. Add your various garnishes and serve with chapattis..

 @thegastronomicalworkshop

Capsicum and almond wafers

Imogen Taylor - Wednesday, August 05, 2020

 My Raw pizza/cracker Recipe:

This recipe yields the most wonderful, light, delicate and tasty wafers, and is fabulously versatile. If you prefer to make a pizza base, or thicker crackers;  just apply a greater quantity of the mixture to the dehydrator sheet.

1 1/2  cups ground almonds
1/3  cup activated buckwheat (buckwheat groats soaked for 6 to 8 hours - rinsed several times then drained and left to “sprout” overnight)
1 red onion, roughly diced
4 sundried tomatoes
1 red capsicum, roughly chopped
half a cup filtered water

Blend together then add:

1/4 cup freshly ground flax seed (use a coffee-grinder kept for non-coffee use)

Stir till thoroughly combined.

Spread the mixture on a dehydrator sheet till thin, and “uncook” for 24 hours, turning half way through the drying process.
You can make both pizza bases AND crackers with this recipe. Apply to the dehydrator sheet accordingly. So for crackers; spread the mixture into a large rectangle and gently partition into cracker-sized shapes with a knife. For pizza bases, spread the mixture in 3 or 4 circles on your dehydrator sheets depending on what size pizzas you are making πŸŒ±πŸŒΏ

In this instance, I left the mixture intact without scoring it so that the crackers came out as large dehydrated sheets, which I have snapped into random pieces. More fun this way! 

Dip into hummus, chimi-churri (recipe up next), or eat with avocado and kassundi/chutney.

But seriously, they are wonderful just as they are. I love this style of un-cooking! Clean. Healthy. Exciting! πŸ€“

 @thegastronomicalworkshop


the delicate wafers...

Caramel and Jaffa Gateau for a plant-based party

Imogen Taylor - Tuesday, July 28, 2020

This is a caramel and jaffa gateau. There are three layers; the nut base, the thick gooey caramel, and the unmistakeable jaffa; served on a blackberry coulis 😍 Raw, vegan, dairyfree, refined sugar free, gluten-free, and scrumptious! (Made for a plantbased party) 


@thegastronomicalworkshop 



   


This one is from the archives. I'm not sure that the photos correspond to the recipe I have recorded as I have made several versions of this dish (as you do)!

 

Here is a guideline:


Ingredients for the base

1 cup cashew nuts, soaked
1 tbsp whole linseed
1 tbsp ground almonds
1 cup dates soaked 
1 heaped tbsp coconut oil 
Blitz all ingredients in a food processor and spread over your chosen rectangular or square pan. Put in the fridge to set while you make your next layers.

Caramel

1 cup dates
1 ½ tbsp almond butter
1/3 cup pure organic maple syrup (or to personal taste)    
1 cup raw cashews (covered and soaked in water for an hour and then drained)
½ cup coconut oil, melted
 
When you heat/melt the coconut oil, let it cool before adding to the other blitzed ingredients otherwise the mixture will split. It's a good idea to heat the coconut oil in a double boiler to avoid direct heat to the oil. Put into the fridge to set.

Jaffa Layer

2/3 cup raw cashew nuts, soaked overnight then drained 
3/4 cup fresh orange juice
1 tbsp orange rind 
1/3 cup maple syrup 
1/3 cup cacao powder 
100g coconut oil, melted

Put the cashew nuts, orange juice and rind, maple syrup and pure cocoa powder in a food processor and blitz thoroughly. Wait for the melted coconut oil to cool a little, then add to the other ingredients and blend till smooth. Pour the jaffa mixture on top of the caramel layer. Place in the fridge to set.

Garnish!

p.s.  I made the coulis with blackberries, maple syrup and lemon juice blitzed in the blender. Strain out the pips... The coulis adds a necessary tart element to cut through the richness of the gateau..

Delicious!


         

Hummus served with a medley of figs, roquette and vegetables.

Imogen Taylor - Friday, July 24, 2020

Playing round with plants; this is freshly made hummus topped with wild rice, then a medley of blanched broccoli, sautéed scallopini, fresh figs, parsley chiffonade, and roquette πŸŒΏπŸƒπŸŒ±πŸ˜ 

So healthy, fresh and tasty!  @thegastronomicalworkshop




 The black rice adds a great nutty, textural element! 🌱



Sweet potato with a vegan citrus cream and Gremolata

Imogen Taylor - Tuesday, January 21, 2020

This is roasted sweet potato served with a sour lemon, vegan crème fraiche; and a pistachio, mint and coriander gremolata. Soooo yummm! 🌱


For the crème fraiche; soak one cup of cashews in water for two hours before rinsing and draining.

Blitz the cashews combined with half a cup of filtered water and one pro-biotic capsule till the mixture is smooth. Leave to ferment for a couple of hours.

Then add lemon juice, nutritional yeast, a squirt of maple syrup and a pinch of salt and blitz again in a high speed blender. This makes a tangy, super tasty vegan citrus cream (or crème fraiche).

 

Serve with roasted vegetables or spread on good quality toasted bread etc..



Raw vegan pizza bases with random toppings

Imogen Taylor - Sunday, December 01, 2019

I am getting back into the habit of keeping some homemade raw pizza bases in the pantry; makes a last minute meal so easy; just slap on some hummus, add avocado, tomatoes, rocket, Sicilian olives, dukkah and microgreens and you have a ready-to-go meal.

 

I also had a cashew spread in the fridge which i made with activated cashews, loads of fresh herbs and a tonne of garlic, lemon juice, cider vinegar and some nutritional yeast flakes which i piped on πŸŒ±πŸƒπŸ˜


@thegastronomicalworkshop


  


Use whatever you have in the fridge - scatter on some cooked lentils or steamed broccoli...

 

The raw base is gluten free, and made with soaked, activated buckwheat groats, red capsicum, red onion, ground linseed, sundried tomatoes and ground almonds..


Recipe in more recent post..


Roast Sweet Potato stuffed with chickpeas and cashew sour cream

Imogen Taylor - Tuesday, August 29, 2017
Sometimes when I've been eating out alot (like when on holiday), I long for wholesome home cooking made with love and extra care; anticipating those who will share in the meal, and the pleasure this will bring.

      
I have roasted some sweet potatoes while preparing the burghul wheat (cooked in vegetable stock), sautéeing the leeks and garlic, cooking the chickpeas and toasting the pumpkin seeds. I made the sour cream a couple of days ago (always good to have this vegan dairy-free cheese in the fridge).

It's a little fiddly but if you love cooking; it's like therapy really!!

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