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My Vegan Kitchen

Plantbased finger food served on vine leaves

Imogen Taylor - Wednesday, September 23, 2020

Vegan rice balls with tomato kassundi!

I have used a ginger-cashew cream to bind these brown rice balls together. And served them on a bed of kassundi, sitting on an edible vine leaf..

These were scrumptious, and an exciting way to serve up plant-based party food.

 

Recipe:

1 cup cooked brown rice

Mix with the following

1 cup cashews, soaked in filtered water for 2 hours then drained

pinch salt

1 tsp ground ginger

1 tbsp nutritional yeast

1 good handful fresh Italian parsley, finely chopped

1/4 cup roasted pumpkin

almond milk, if liquid is required..

poppy seeds for garnish

Blitz all the above ingredients in a blender. Pour the ginger-cashew cream into a bowl and add the cooled brown rice.

Mix everything together till you have a firm, well amalgamated mixture.

Form into balls and sprinkle with poppy seeds. Allow to set in the fridge.

  

 

 @thegastronomicalworkshop 

Strawberry and Chia Smoothie

Imogen Taylor - Tuesday, February 04, 2020
I was never a fan of breakfast; morning just seemed too early to be putting food in my body. But a vegan's choice of breakfast is kind of like dessert-time! Between the beautiful and nutritious Acai Bowl, the gut-stabilising Chia Parfait, home-made granola, and the vitamin packed smoothie - the Vegan Breakfast has really come into its own.

I have made today's smoothie with strawberries, white chia seed (soaked in almond milk, with vanilla extract and honey), goji berries, banana, agave syrup, 1 tsp maca per person, and a pinch of Celtic sea salt.
Blitz everything but the soaking chia seeds together in a high speed blender with some more almond milk, till well amalgamated. then combine this mixture with the chia mixture.
This is so nutritious; the goji berries are dense with vitamin C and amino acids, and the chia seeds are a good source of protein, fiber, iron, calcium, and fatty acids..

N.B. Please excuse the oversized photos; I haven't used this blog for some time and I've forgotten how to scale them!!!

@thegastronomicalworkshop