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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 🙈🤓), 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

  

A tomato and pasta salad bound together with the mighty Romesco

Imogen Taylor - Wednesday, August 19, 2020

This is a joyous lunchtime dish, or great for a light dinner. If you make up the romesco sauce in advance; a quick and tasty meal is at your fingertips whenever you require..

You will need:

cooked pasta of your choice 

baby tomatoes of various colours, halved

courgettes, sliced and sauteed in minimal oil with a little dash of balsamic vinegar.

spinach leaves, rinsed

basil for garnish

salt and pepper

Toss the pasta through the romesco sauce while the pasta is still hot. Add the remaining ingredients and gently stir through.

Romesco sauce recipe.

    
20gm yesterday’s artisan bread (preservative and additive free)
1 tbsp sherry vinegar
1 tbsp filtered water

1 large tomato, quartered
1 tbsp almonds
1 tbsp hazelnuts
2 cloves garlic

300gm roasted and marinated red peppers (aka capsicums)
2 tbsp sundried tomatoes, (don’t drain too much of the oil away)..
A pinch of mineral-rich salt
1 heaped tsp good quality paprika
1 heaped tsp bell pepper flakes (if available)

Method: 

Soak the sliced up bread in the water and sherry vinegar till soaked through.

Into a 200 degree Celsius oven, place 1 tomato, quartered, the almonds and hazelnuts, plus the crushed garlic cloves.
Bake for 20 minutes till “aromatic “, (you will detect the smell of the nuts toasting)..

Place the marinated peppers, the soaked bread, sundried tomatoes, roasted nuts, garlic and tomato in a food processor and blitz till smooth.
Add the salt and spices and blitz again.

This makes an extremely tasty Romesco paste. Alot of the yummy "tang" is down to the vinegar that the red peppers are marinated in.

Fabulous for adding extra flavour to a pasta sauce, or use as a dip!

You could even call this a capsicum and sun-dried tomato pesto, if that helps to better inflame your culinary imagination!

Apologies again for the over-sized photos. The website seems to have lost the facility for diminishing them!

 @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 🌱🌿

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! 🤓

 @thegastronomicalworkshop


the delicate wafers...

Pear parsnip and carrot salad with toasted sesame seeds

Imogen Taylor - Sunday, July 24, 2016

 

Dishes like this make me fall in love with veggies all over again; I love plants!!!

I have shaved the parsnip and the carrot, and roasted them in the oven till crispy. Then served them with pear, radish, red onion and organic rocket on a bed of grains; quinoa, amaranth, buckwheat and lentils (actually an organic soup mix).. What a cocophony!! But it was outrageously good..

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