tag:blogger.com,1999:blog-48074851444470575452024-03-13T11:02:55.418+11:00Vegans Eat Yummy Food Too!!!<br>Sandy's vegan blogs and blahs,
where making plant-based foods is easy & yummy.....
<br><br>
Mainly recipes, with a few posts about life! Join me in my adventures.....Sandyhttp://www.blogger.com/profile/11420733412600018545noreply@blogger.comBlogger497125tag:blogger.com,1999:blog-4807485144447057545.post-35143843949687636452021-05-03T12:56:00.000+10:002021-05-03T12:56:01.472+10:00Burger Rice<p><span style="font-family: arial;">Being flour free means I have to get creative with "burgers".<br />This is a great option that has all the flavour of a burger, but without either the pattie or the bread! <br />Even my flour-eating family enjoyed it! <br /><br />I did this in our pressure cooker. But you could always make it over a stove and just stir through cooked brown rice. <br /><br /></span></p><div style="text-align: center;"><span style="font-family: arial;"><u style="font-size: x-large;"><b>BURGER RICE</b></u></span></div><span style="font-family: arial;"><u>Instructions:</u><br /><span> </span>In a pressure cooker on saute function combine:<br /><span> </span><span> </span>1 finely chopped onion<br /><span> </span><span> </span>2 garlic cloves</span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy5TPlnK7I6xXKiZRt_vOUM1uTEziTOSqiBqrD-_70zvAth0MmJ6djw_2wuSWon9iEKZ9HgPSr8xk4hoCThbog2x270-Xu_XxO1VH9Ugzey7HxBUI32pkoV8oJj9URDfpd1TjlVun41jiq/s467/Pressure+Cooker+Rice.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="467" data-original-width="423" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy5TPlnK7I6xXKiZRt_vOUM1uTEziTOSqiBqrD-_70zvAth0MmJ6djw_2wuSWon9iEKZ9HgPSr8xk4hoCThbog2x270-Xu_XxO1VH9Ugzey7HxBUI32pkoV8oJj9URDfpd1TjlVun41jiq/s320/Pressure+Cooker+Rice.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"></td></tr></tbody></table><p></p><p><span style="font-family: arial;"><span> </span>Stir until browned. Add splashes of water if needed.</span></p><p><span style="font-family: arial;"><span> </span>Add:<br /><span> </span><span> </span>1 cup brown rice<br /><span> </span><span> </span>1 can black eyed peas, drained<br /><span> </span><span> </span>4 chopped mushrooms<br /><span> </span><span> </span>And 1 cup water. </span></p><p><span style="font-family: arial;"><span> </span>Cook on high for 15 mins. <br /></span><span style="font-family: arial;"><span> </span>Then release the pressure. </span></p><p><span style="font-family: arial;"><span> </span>Stir through:<br /><span> </span><span> </span>2 chopped tomatoes<br /><span> </span><span> </span>1/4 cup finely chopped pickles<br /><span> </span><span> </span>2 Tablespoons tomato sauce<br /><span> </span><span> </span>2 teaspoons dijon mustard<br /><span> </span><span> </span>1/2 teaspoon liquid smoke<br /><span> </span><span> </span>2 Tablespoons nooch<br /><span style="font-size: large;"><br /><span><span> </span><span> </span> </span><span> Now serve as desired! :D </span></span></span></p><p><span style="font-family: arial;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghiUJzNFMuLOaIe_fkVdfCXyPBxoUp1JVVa14tyvU9SWNQHs4USTagEYYzlUgGZenoklsaZN6aHJp5vkXM5hT4qH_aGPQBteCEVoHmduEhMDmh_6ZsdtHI0zsIi1rwFf3xLWGZrb1FeVDQ/s759/Spoon+rice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="693" data-original-width="759" height="584" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghiUJzNFMuLOaIe_fkVdfCXyPBxoUp1JVVa14tyvU9SWNQHs4USTagEYYzlUgGZenoklsaZN6aHJp5vkXM5hT4qH_aGPQBteCEVoHmduEhMDmh_6ZsdtHI0zsIi1rwFf3xLWGZrb1FeVDQ/w640-h584/Spoon+rice.jpg" width="640" /></a></span></div><span style="font-family: arial;"><span><div style="text-align: center;"> </div></span><div style="text-align: center;">Delicious in a lettuce wrap. Or you can just make a burger bowl with a side salad! </div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidgf3KHP6gDRmJLF9uve7B-H8O6N663t4v1x-2cbVECtvuZ-JmjdVZahM6NlKc0dGkrOWy-HpcoAIcqwYBtKyuxauYN0QJEGs0cu65mclQRmRThNCYsAo7WnlaHZPebzle71Lsplktyms6/s650/Burger+rice+salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="650" data-original-width="515" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidgf3KHP6gDRmJLF9uve7B-H8O6N663t4v1x-2cbVECtvuZ-JmjdVZahM6NlKc0dGkrOWy-HpcoAIcqwYBtKyuxauYN0QJEGs0cu65mclQRmRThNCYsAo7WnlaHZPebzle71Lsplktyms6/w318-h400/Burger+rice+salad.jpg" width="318" /></a></div></span><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSEOqWlhkJXF2AA-D9xyPG5eG8OKfXNRG1A4KtRQgXL9ZO0tVEJy3Gfat2k6Qpa9ks6L2reROtFSnWsB_Mj1m4aRnLww1igUBMpAENpnDDTvvHaSP1OGedGYGcAZtY70uFISDwuz8SqWtf/s479/Burger+rice+burger%2521.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="366" data-original-width="479" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSEOqWlhkJXF2AA-D9xyPG5eG8OKfXNRG1A4KtRQgXL9ZO0tVEJy3Gfat2k6Qpa9ks6L2reROtFSnWsB_Mj1m4aRnLww1igUBMpAENpnDDTvvHaSP1OGedGYGcAZtY70uFISDwuz8SqWtf/s320/Burger+rice+burger%2521.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWVx-4DVO-Kg_-bTN2Xhs2PfKLOrNqIuD-pZZIRMDZF0TA0q7y4_hyphenhyphenb0gGY-aUuNX9xJkpeXhdbW9OGLkOEazPcvw-Aq5ZE6lyv8bgsI_iy7mrlk9GaQnQYWi0ydOVRHs2810gPAmoxQBZ/s508/Burger+rice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="476" data-original-width="508" height="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWVx-4DVO-Kg_-bTN2Xhs2PfKLOrNqIuD-pZZIRMDZF0TA0q7y4_hyphenhyphenb0gGY-aUuNX9xJkpeXhdbW9OGLkOEazPcvw-Aq5ZE6lyv8bgsI_iy7mrlk9GaQnQYWi0ydOVRHs2810gPAmoxQBZ/w640-h600/Burger+rice.jpg" width="640" /></a></div><br /><br /><span style="font-family: arial; font-size: large;">Think you'll give burger rice a try or not?</span>Sandyhttp://www.blogger.com/profile/11420733412600018545noreply@blogger.com2tag:blogger.com,1999:blog-4807485144447057545.post-21950549457420306652021-04-25T14:48:00.004+10:002021-04-25T14:54:56.288+10:00Bit-like Anzac Cookies! <p><span style="font-family: verdana;">Ok, I admit I should of posted this a few days ago so you could all benefit from making these delicious cookies....... but surely it clear by now that my blogging mojo left the building quite a few years ago! <br />Now sadly I will admit, I have been making this new version of Anzac cookies for the last few years but never made the time to sit down and blog them! <br /><br />WELL TODAY IS YOUR LUCKY DAY! ;-) <br /><br />How did these cookies come about when I already have a recipe for <a href="https://sandysveganblogsandblahs.blogspot.com/2013/04/healthier-anzac-biscuits.html">Anzac Biscuits</a>..... <br />Well we haven't had coconut in the house for over 4 years now, and I eat virtually flour free so I decided to make a varied version of the one I already published all those years ago! <br /><br />Ok, I know that it's not very traditional to make Anzac cookies without coconut, but when you're limiting saturated fat this version sure gives you the mouth feel of a traditional Anzac cookie, but without the unhealthy fat. I decided to add golden syrup instead of rice malt to this recipe as I really feel like it is what truly reminds me of Anzac cookies! <br /></span></p><div style="text-align: center;"><span style="font-family: verdana;"><b><br /></b></span></div><div style="text-align: center;"><span style="font-family: verdana;"><b>ENJOY! </b></span></div><span style="font-family: verdana;"><br /><span> </span><span> </span><u>You'll need:</u><br /><span> </span><span> (Makes 8 thick cookies)</span><br /><span><span> </span> </span><span> </span><span> </span>1 cup rolled oats<br /><span><span> </span> </span><span> </span><span> </span>1 cup oatbran<br /><span> <span> </span></span><span> </span><span> </span>1/3 cup muscavao or brown sugar<br /><span> </span><span> <span> </span></span><span> </span>1/2 cup unsweetened apple sauce<br /><span> </span><span> </span><span> <span> </span></span>2 Tablespoons golden syrup<br /><span><span> </span> </span><span> </span><span> </span>1 teaspoon coconut essense<br /><span> <span> </span></span><span> </span><span> </span>1 teaspoon bi-carb soda<br /><span> </span><span> <span> </span></span><span> </span>2 Tablespoons boiling water<br /><br /><div style="text-align: center;">Combine the dry ingredients in a bowl and mix until well combined. </div></span><span style="font-family: verdana;"><div style="text-align: center;">Add the wet ingredients EXCEPT for the bi-carb/water but don't mix yet. </div><div style="text-align: center;">Mix the bicarb in a small ramekin with the boiling water. When it bubbles, add it to your mixing bowl and stir all ingredients gently til well combined and the mixture holds together. </div></span><span style="font-family: verdana;"><div style="text-align: center;">Don't overstir.</div><div style="text-align: center;">With wet hands press the mixture into 8 cookies and bake in a preheated 180C over for 10-15 mins til desired done-ness (is that even a word?!?!!!).</div></span><br /><div class="separator" style="clear: both; font-family: verdana; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh79GJopihSYqj92cQAtyt6ArgQjxSFF4YkvSMQGLOSpfArwe153B6TLI3Ctm_trGtRYlnIEElaCoratrQ2Q_3LPhs2Tnm1dcd2bdDIFyGbnLnNjscNUfxYeKUIH-g2BKsU8zXLYUSA0s3a/s777/IMG_20160425_124415.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="777" data-original-width="753" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh79GJopihSYqj92cQAtyt6ArgQjxSFF4YkvSMQGLOSpfArwe153B6TLI3Ctm_trGtRYlnIEElaCoratrQ2Q_3LPhs2Tnm1dcd2bdDIFyGbnLnNjscNUfxYeKUIH-g2BKsU8zXLYUSA0s3a/w620-h640/IMG_20160425_124415.jpg" width="620" /></a></div><br /><div class="separator" style="clear: both; font-family: verdana; text-align: center;"><br /></div><div style="font-family: verdana; text-align: center;">I found these a little more crumbly than the original recipe, obviously the flour impacts that. I enjoy this texture more of this version and I also enjoy them a little thicker- thus why I consider them a "cookie" compared to a biscuit! I also enjoyed the golden syrup considerably more than the rice malt! </div><div style="font-family: verdana; text-align: center;">TO be honest, I"ll never go back to making them the previous way - probably because I"ll never buy coconut again!! haha ;-) </div><div style="text-align: center;"><span style="font-family: verdana;"><br /></span></div><span style="font-family: verdana;"><div style="text-align: center;">If you try both - let me know which version you prefer! </div></span><p></p>Sandyhttp://www.blogger.com/profile/11420733412600018545noreply@blogger.com2tag:blogger.com,1999:blog-4807485144447057545.post-2560673908636641112020-10-18T12:15:00.000+11:002020-10-18T12:15:03.145+11:00Creamy Steel Cut Carrot Oats<p><span style="background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">I quite enjoy making our family a weekend brekkie all together! <br />Lately I have been thoroughly enjoying adding zucchini or carrot to our breakfast porridge. <br />Today's recipe for you is a great way to sneak in some veggies for your family, or yourself! It really bulks up the oats in a favourable low calorie density way! <br />I cooked these steel cut oats in the pressure cooker as it meant I could get my morning walk in without having to stir over the stove! I also really like the creamy texture that cooking steel cut oats in the pressure cooker results in. However, if you don't have a pressure cooker - this would work on a stove top as well :-) </span></p><p><b><span style="font-size: medium;"> <u>CREAMY STEEL CUT CARROT OATS</u></span></b></p><p><span style="font-size: medium;"> Makes 4 servings: (pending your appetite!)<br /><br /> <u>You'll need:</u><br /><span> </span><span> </span><span> </span><span> </span><span> </span>1 cup steel cut oats<br /><span> </span><span> </span><span> </span><span> </span><span> </span>1 1/2 cups unsweetened almond mylk<br /><span> </span><span> </span><span> </span><span> </span><span> </span>1 1/2 cups water<br /><span> </span><span> </span><span> </span><span> </span><span> </span>2 carrots, shredded <br /><span> </span><span> </span><span> </span><span> </span><span> </span>1 teaspoon vanilla<br /><span> </span><span> </span><span> </span><span> </span><span> </span>1 teaspoon cinnamon<br /><span> </span><span> </span><span> </span><span> </span><span> </span>1/2 teaspoon each ground ginger, nutmeg<br /><span> </span><span> </span><span> </span><span> </span><span> </span>1 Tablespoon raisins (optional)</span></p><p><span style="font-size: medium;"> Place all the ingredients into the pressure cooker. </span><br /><span style="font-size: medium;"> Set to low temperature and cook for 10 mins. </span><br /><span style="font-size: medium;"> Serve with desired toppings! </span><br /><br /></p><div style="text-align: center;">(I'm not great with technology 'stuff' - <br />but <a href="https://www.facebook.com/VegansEatYummyFoodToo/videos/408280060163024/?__xts__[0]=68.ARA2yDACdr3JlzKOjmRlXJdomOdQXgb3R9ywINuuh0tWn3bWazqk_G82WB3ZBaozVL1yrcWZqv30a3tSjawlvVs8uP-EqScK12Ld52ewh4ZzR5i4cp0eflF63ioN9z7B8eT9v4PwpbVTeOQlWC09XL4I7V09VL931DLB3Z4k4oVhuQ9nVh6wEwx3QeOl1zHz-fn2jkjdwOUQhVQ6A5PKpwMPadmS-spuIxnmIBSfBUl-tFc8kciYrBf3MFzX7B3MeHUD18-a2q6hpX7RAaLZKHJAts2IXGnyWWiSmlzoDvwzIHtNATT_23fBPmLscqCYDkdIQefacbIfLbnvoi9ekA8ZiuZe-yQrsIc&__tn__=-R" target="_blank">this link</a> ~might~ show you a pic of how creamy they are fresh from the pressure cooker!) </div><p></p><p><span style="font-size: medium;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgun1oWvBR0OSX5djmK8QJ0TaHdNgjcQjdCwD3HcCNACdfhyphenhyphendBvRAnyT-5YKJ6EdBqn6GZa-rC3V_LrVWxc06rtzC9r4U6nXuqSt2x_2mTj_HPBoWo0mxzVYPRwPyaBCKQ5PuseIIzIqOD8/s542/Carrot+Oats.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="542" data-original-width="524" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgun1oWvBR0OSX5djmK8QJ0TaHdNgjcQjdCwD3HcCNACdfhyphenhyphendBvRAnyT-5YKJ6EdBqn6GZa-rC3V_LrVWxc06rtzC9r4U6nXuqSt2x_2mTj_HPBoWo0mxzVYPRwPyaBCKQ5PuseIIzIqOD8/w618-h640/Carrot+Oats.png" width="618" /></a></span></div><span style="background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif;"><p style="font-size: 14px;"><span style="background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;"><br /></span></p><span style="font-size: medium;"><div style="text-align: center;">Mine was topped with frozen cherries, flax and my homemade yogurt..... <br />and of course my mandatory breakfast item of orange zest! </div><div style="text-align: center;">I just loooooooooooove orange zest so much! </div></span></span><p></p><div class="separator" style="clear: both; text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJomFOhvhGtUI2KmBNVAszPMyWfJewpqtT8I29SpNeqUcCSNy1FIaFCdokiA1POBytKx9mxT9ql_lXXnczHJEMOraDSG1P0lrDfpKMUfO5AUdZNxmqQJYSEzremxccdhzv0UBO5cTAvwLR/s542/Carrot+Oats1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="542" data-original-width="535" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJomFOhvhGtUI2KmBNVAszPMyWfJewpqtT8I29SpNeqUcCSNy1FIaFCdokiA1POBytKx9mxT9ql_lXXnczHJEMOraDSG1P0lrDfpKMUfO5AUdZNxmqQJYSEzremxccdhzv0UBO5cTAvwLR/w632-h640/Carrot+Oats1.png" width="632" /></a></div></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div><br style="background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif;">The leftovers were turned into an upside down breakfast plate the next day! <br />I put it in a bowl overnight, then in the morning used a spatula to turn it upside-down on a plate and topped it with mango, berries, yogurt, cinnamon and.....orange zest of course!<br /><br /><div class="separator" style="clear: both; font-size: 14px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFxuKQlIUYuC7uPpJrHDM62rCQB3ydkajj8pMIz52mzAP84U1PlRshecrunKe1VPhVM604wp6D2ouaJKPUSzevg0yc8GeSGg7UPLSLKZjM-J_pH24Eo-JzLCEEdAq1Vz_zL34aFpO0wrtN/s485/Carrot+Oats3.png" imageanchor="1" style="background-color: transparent; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="485" data-original-width="466" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFxuKQlIUYuC7uPpJrHDM62rCQB3ydkajj8pMIz52mzAP84U1PlRshecrunKe1VPhVM604wp6D2ouaJKPUSzevg0yc8GeSGg7UPLSLKZjM-J_pH24Eo-JzLCEEdAq1Vz_zL34aFpO0wrtN/w384-h400/Carrot+Oats3.png" width="384" /></a></div></span><br /><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFrU-TsmidynCq_QVPQLMkiWgWr_w0GFZSoQYyowyROwJv-7NtRGNNh9pw5opgYL_iivI1-GsyfDY25rNdNY3ca8otN97jRP95ODMtglDkP9Lo1nr-OnQnYacULg9HRI1Qv8Hcq44cVI-H/s544/Carrot+Oats5.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="544" data-original-width="539" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFrU-TsmidynCq_QVPQLMkiWgWr_w0GFZSoQYyowyROwJv-7NtRGNNh9pw5opgYL_iivI1-GsyfDY25rNdNY3ca8otN97jRP95ODMtglDkP9Lo1nr-OnQnYacULg9HRI1Qv8Hcq44cVI-H/w634-h640/Carrot+Oats5.png" width="634" /></a></div><b style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif;"><div style="font-size: 14px;"><b style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;"><br /></b></div><div style="font-size: 14px;"><b style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;"><br /></b></div><span style="font-size: medium;">QUESTION OF THE DAY:</span></b><span style="font-size: medium;"><br style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif;" /><span style="background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif;">Would there be leftovers of these creamy oats in your house or not?</span><br style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif;" /><span style="background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif;">What toppings would you use for the oats or the upside-down plate?</span><br style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif;" /><span style="background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif;">I reckon walnuts would also be a tasty addition!</span></span><span style="background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;"> </span>Sandyhttp://www.blogger.com/profile/11420733412600018545noreply@blogger.com2tag:blogger.com,1999:blog-4807485144447057545.post-8284379396596225482018-09-13T06:00:00.000+10:002018-09-13T06:00:01.042+10:00Vegan Mofo Day 13 No packing snacking!!! - Almond Mylk Pulp Crackers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmiZJ0tZqjBWxS5aFYW4likcocAZ5p0OM1k5G7mCT8R6UHrARjMLdlnUfuhQcNbRsSHJXLlCBcNGx2lcxrP8wnVPhrP6pnYxjXlR6iDYMucdhX_sTNl4GmbF9arFdHOuegCADkq5VCeeb4/s1600/MOFO18.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="257" data-original-width="768" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmiZJ0tZqjBWxS5aFYW4likcocAZ5p0OM1k5G7mCT8R6UHrARjMLdlnUfuhQcNbRsSHJXLlCBcNGx2lcxrP8wnVPhrP6pnYxjXlR6iDYMucdhX_sTNl4GmbF9arFdHOuegCADkq5VCeeb4/s400/MOFO18.jpg" width="400" /></a></div>
<span style="font-family: Verdana, sans-serif;">Today's prompt for <a href="http://www.veganmofo.com/veganmofo-2018-themes-prompts/">vegan mofo</a> is snacks without packaging.<br /><br />I shared on my <a href="https://www.facebook.com/VegansEatYummyFoodToo/videos/804343963038872/">facebook page a video</a> of how quick & easy it is to make homemade almond mylk.<br />It's as simple as blending soaked almonds with water and straining the mixture! You can, of course, add any vanilla or sweeteners that you desire.</span><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGki-abW-Ls7isIBmNIqNtZ73JWoRBZmff90QwkiJb1GctH0knk9pk13MtrsJuVlPBBzTfaSTCT99PIfzX3BK5nJLOJStAA7Z-In5eMS2tsQthDzJSRa1sIozCjI9anaNtRTRj9yhYn4r-/s1600/AlmondMylk.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="378" data-original-width="334" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGki-abW-Ls7isIBmNIqNtZ73JWoRBZmff90QwkiJb1GctH0knk9pk13MtrsJuVlPBBzTfaSTCT99PIfzX3BK5nJLOJStAA7Z-In5eMS2tsQthDzJSRa1sIozCjI9anaNtRTRj9yhYn4r-/s320/AlmondMylk.jpg" width="281" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Even though this way of making almond mylk, most times, ends up less expensive than store bought versions, and without the additives that are so common in plant based mylks, the end result of making your own mylk is pulp! </span> <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG8YdO_-G4NCRZa7P5M0GV5Ki18c6k4q1ASa2PO9KEOsYg2J7pOtEgA-3_pHn9sIZXHrzNWm0-k1OCdJnUJyMMrjE8xtLYF167WSqo7jdSl3ZimR9jzCFUy8JZfEWZ-2Zzjmz44jkTEnwY/s1600/AlmondMylkPulp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="419" data-original-width="330" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG8YdO_-G4NCRZa7P5M0GV5Ki18c6k4q1ASa2PO9KEOsYg2J7pOtEgA-3_pHn9sIZXHrzNWm0-k1OCdJnUJyMMrjE8xtLYF167WSqo7jdSl3ZimR9jzCFUy8JZfEWZ-2Zzjmz44jkTEnwY/s400/AlmondMylkPulp.jpg" width="315" /></a></div>
<span style="font-family: Verdana, sans-serif;">Now if you're like me, you don't want to just throw it away..... so the question remains, what to do with all the pulp! </span><br />
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<span style="font-family: Verdana, sans-serif;"><br />My daughter loves these crackers made from the almond mylk pulp!<br />They are easy to make and are a great snack or addition to a lunch plate.<br /><br /><div style="text-align: center;">
<span style="font-size: x-large;"><u><b>ALMOND MYLK PULP CRACKERS</b></u></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH2maDrkH4jKFLFVO8K7VGWtv1MjdUzhjJHfIuzn6ctwhMHlqTGhbKf-1xLCO5sT9K3C_QgwNQZoE671fbCGcV-AViUvbqOIO-2rrH5M4UfztrwXZPFHew5O4jv8pm9SllAfg10UkfyYCe/s1600/Crackers3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="379" data-original-width="348" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH2maDrkH4jKFLFVO8K7VGWtv1MjdUzhjJHfIuzn6ctwhMHlqTGhbKf-1xLCO5sT9K3C_QgwNQZoE671fbCGcV-AViUvbqOIO-2rrH5M4UfztrwXZPFHew5O4jv8pm9SllAfg10UkfyYCe/s400/Crackers3.jpg" width="366" /></a></div>
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You'll need:<br /> 1 batch of almond mylk pulp (about 1.5 cups)<br /> 1/2 cup wholemeal flour<br /> 2 Tablespoons ground flax seeds<br /> 2 Tablespoons fresh rosemary - finely chopped<br /> (you can substitute other herbs if you desire)<br /><div style="text-align: center;">
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In a mixing bowl combine all the ingredients together. </div>
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Depending on how dry your pulp is, you may need to add </div>
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spoonfuls of water until the mixture is just combined. </div>
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Line a baking tray with baking paper and spread the mixture over it. </div>
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Top with another sheet of baking paper and use a rolling pin </div>
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to roll out the mixture until approx. 1 cm thick. </div>
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Using a pizza cutter score the mixture.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8wpr3jpP3SQ_Y5fWJzip2WDBTatkehHffxxTalPRD4x21lbySKHWy7-4W8KDrVKRytosLu4dflALhDpIswVseCR-6UU49SIHJR6sTVbfKc7i2yzayjCXX19X_MXGSdfvBp4DQX2ZrPAg2/s1600/Crackers1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="464" data-original-width="346" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8wpr3jpP3SQ_Y5fWJzip2WDBTatkehHffxxTalPRD4x21lbySKHWy7-4W8KDrVKRytosLu4dflALhDpIswVseCR-6UU49SIHJR6sTVbfKc7i2yzayjCXX19X_MXGSdfvBp4DQX2ZrPAg2/s320/Crackers1.jpg" width="238" /></a></div>
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Bake in a preheated 200°C oven for 20-25 minutes until </div>
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crackers are crisp, golden and cooked through. </div>
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Remove from the oven and allow to cool on the tray. </div>
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Break apart the pieces. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig7fxYYs9UzNZXv8EYj0NrLn_PdBQZ809HN2yUbqJdZKb_rLB9NcUBFp1RyN7DAZVUgzRA0U4y1c2V4z6YLN2cmtK-OPx7g5wqkjwRA_ikvGIt8sM_6yosnkCJozThGq7vLpeodm_fjdN6/s1600/Crackers6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="348" data-original-width="436" height="510" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig7fxYYs9UzNZXv8EYj0NrLn_PdBQZ809HN2yUbqJdZKb_rLB9NcUBFp1RyN7DAZVUgzRA0U4y1c2V4z6YLN2cmtK-OPx7g5wqkjwRA_ikvGIt8sM_6yosnkCJozThGq7vLpeodm_fjdN6/s640/Crackers6.jpg" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><span style="font-size: large;"><b><br /></b></span></span></div>
Question of the day:</b><br />Do you make your own motherless mylk?<br />If so, which type do you make, and how do you use up the pulp?</span></span></div>
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Sandyhttp://www.blogger.com/profile/11420733412600018545noreply@blogger.com6tag:blogger.com,1999:blog-4807485144447057545.post-87117192244249859672018-09-12T06:00:00.000+10:002018-09-12T06:00:07.955+10:00Vegan Mofo Day 12 Spicy without heat! - Mexican Baked Mushrooms<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmiZJ0tZqjBWxS5aFYW4likcocAZ5p0OM1k5G7mCT8R6UHrARjMLdlnUfuhQcNbRsSHJXLlCBcNGx2lcxrP8wnVPhrP6pnYxjXlR6iDYMucdhX_sTNl4GmbF9arFdHOuegCADkq5VCeeb4/s1600/MOFO18.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="257" data-original-width="768" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmiZJ0tZqjBWxS5aFYW4likcocAZ5p0OM1k5G7mCT8R6UHrARjMLdlnUfuhQcNbRsSHJXLlCBcNGx2lcxrP8wnVPhrP6pnYxjXlR6iDYMucdhX_sTNl4GmbF9arFdHOuegCADkq5VCeeb4/s400/MOFO18.jpg" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Today's </span><a href="http://www.veganmofo.com/veganmofo-2018-themes-prompts/" style="font-family: Verdana, sans-serif;">mofo prompt</a><span style="font-family: Verdana, sans-serif;"> is "Spicy without chilies".</span></div>
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<span style="font-family: Verdana, sans-serif;">Mexican food is often made with chilies and yet for those who don't like heat </span></div>
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<span style="font-family: Verdana, sans-serif;">Mexican food also had a lot of flavour.<br /><br />Here I show you how to enjoy some Mexican flavours without adding any chili..... </span></div>
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<span style="font-family: Verdana, sans-serif;">and for those of you who do like heat you can always add some chili in!</span></div>
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<span style="font-family: Verdana, sans-serif;"><br />This is a meal idea without exact quantities stated. The reason I do this is because I always like to encourage people to get experimental in their kitchen and enjoy the cooking process. It a wonderful way to realise that creative meals don't have to be time consuming or difficult to make. Whenever I make meals like this I make a comment to my husband "It's not that hard to make quick, easy yet enjoyable vegan meals! Why do some restaurants find it so difficult!"<br /><br /><br /><u><b><span style="font-size: x-large;">MEXICAN BAKED PORTOBELLO'S</span></b></u></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnCdoRJhusCI7a5g7hlBk7r7FMxupLakP7EmLS4W0ChuYPSXVsYX7PRAIqUa0-hzbEW-hQ45cm4W15-iCc5BGqg0SKdFOt_MrSR8bA0wt-augFiEDhBWSG17IPqK8gSzyyxN1ggvpJaUFL/s1600/MexMush3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="403" data-original-width="430" height="373" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnCdoRJhusCI7a5g7hlBk7r7FMxupLakP7EmLS4W0ChuYPSXVsYX7PRAIqUa0-hzbEW-hQ45cm4W15-iCc5BGqg0SKdFOt_MrSR8bA0wt-augFiEDhBWSG17IPqK8gSzyyxN1ggvpJaUFL/s400/MexMush3.jpg" width="400" /></a></div>
<span style="font-family: Verdana, sans-serif;"> <u>You'll need:</u></span><br />
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<span style="font-family: Verdana, sans-serif;"> Large portobello mushrooms</span></div>
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<span style="font-family: Verdana, sans-serif;"> Cooked black beans</span></div>
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<span style="font-family: Verdana, sans-serif;"> Can or tub of diced tomatoes</span></div>
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<span style="font-family: Verdana, sans-serif;"> Mexican spice mix/taco mix or</span></div>
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<span style="font-family: Verdana, sans-serif;"> - paprika, cumin, coriander & oregano</span></div>
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<span style="font-family: Verdana, sans-serif;"></span></div>
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<span style="font-family: Verdana, sans-serif;"> Avocado</span></div>
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<span style="font-family: Verdana, sans-serif;"> And a batch of my <a href="https://sandysveganblogsandblahs.blogspot.com/2018/09/vegan-mofo-day-9-creamy-without-nuts.html">basic cheese sauce</a></span></div>
<span style="font-family: Verdana, sans-serif;"><br />Remove the stems from the mushrooms. <br />Place them in a microwave proof container with 1cm of water and heat for 2 mins. This helps to soften them and significantly reducing oven cooking time.<br /></span><br />
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<span style="font-family: Verdana, sans-serif;">In a mixing bowl combine the black beans, tomatoes and spices.<br />Drain the water from the mushrooms and place them in an oven proof dish.<br />Fill the mushrooms generously with the black bean/tomato mixture and bake in a preheated 200°C oven for 15-20 minutes until mushrooms have cooked through and the black bean mixture is hot. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjX67do77b8YavTU28T6Dzr1Tuzwf8hhCCk0SFcHEWbro0D-AlRKDOdCyRWaSaVZ4PS9pkAKpdcjYq7SQCaIvjdp-vWJTsqKtGJRyvczBTE0YDH1OdBkmH_arVJGI2sXh1xUBMoU5ma6Qg/s1600/MexiMush1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="393" data-original-width="341" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjX67do77b8YavTU28T6Dzr1Tuzwf8hhCCk0SFcHEWbro0D-AlRKDOdCyRWaSaVZ4PS9pkAKpdcjYq7SQCaIvjdp-vWJTsqKtGJRyvczBTE0YDH1OdBkmH_arVJGI2sXh1xUBMoU5ma6Qg/s400/MexiMush1.jpg" width="346" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><br />Pour a freshly made batch of <a href="https://sandysveganblogsandblahs.blogspot.com/2018/09/vegan-mofo-day-9-creamy-without-nuts.html">cheese sauce</a> over the top of the mushrooms </span></div>
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<span style="font-family: Verdana, sans-serif;">and serve with slices of fresh avocado.<br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-1jb4uWRFPyXKAL6V9dlEqju6chtErBSUB0caj-tCXFmaa7MlnbEROF_5dD-L73Xaax4GUkd1xg6CkXwO_iy4dQsMH4O5UxSncFupobXWsX2drjMqVAFE_VLUxtWqgrI0WjX5RqCUNdmx/s1600/MexMush.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="387" data-original-width="424" height="584" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-1jb4uWRFPyXKAL6V9dlEqju6chtErBSUB0caj-tCXFmaa7MlnbEROF_5dD-L73Xaax4GUkd1xg6CkXwO_iy4dQsMH4O5UxSncFupobXWsX2drjMqVAFE_VLUxtWqgrI0WjX5RqCUNdmx/s640/MexMush.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBton0eE-6oiKaZybSnGE-lBhWjQCB7cm_NsW5e4ZRpRt1BLGZBSN_cyhkpcqM5r1zznaQLBbtB4SBefRuiaZmrIJEQymiGqsb4cVcX0ug4cXKMYZFBn6Jt9QQJm3wEPdovy56tHEzNuiX/s1600/MexMush1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="349" data-original-width="432" height="322" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBton0eE-6oiKaZybSnGE-lBhWjQCB7cm_NsW5e4ZRpRt1BLGZBSN_cyhkpcqM5r1zznaQLBbtB4SBefRuiaZmrIJEQymiGqsb4cVcX0ug4cXKMYZFBn6Jt9QQJm3wEPdovy56tHEzNuiX/s400/MexMush1.jpg" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">I feel like this meal looks a little fancy and if I got served this </span></div>
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<span style="font-family: Verdana, sans-serif;">at a restaurant I'd be more than happy! </span></div>
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<span style="font-family: Verdana, sans-serif;">What do you reckon!!! Does it look fancy enough to be a restaurant meal?</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Question of the day:</b> </span></div>
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<span style="font-size: large;">What meals do you make at home that are a little bit fancy?</span></div>
</span>Sandyhttp://www.blogger.com/profile/11420733412600018545noreply@blogger.com8tag:blogger.com,1999:blog-4807485144447057545.post-4096165528274696762018-09-11T06:00:00.000+10:002018-09-11T06:00:01.505+10:00Vegan Mofo Day 11 Dessert without sugar - Apple Donuts<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmiZJ0tZqjBWxS5aFYW4likcocAZ5p0OM1k5G7mCT8R6UHrARjMLdlnUfuhQcNbRsSHJXLlCBcNGx2lcxrP8wnVPhrP6pnYxjXlR6iDYMucdhX_sTNl4GmbF9arFdHOuegCADkq5VCeeb4/s1600/MOFO18.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="257" data-original-width="768" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmiZJ0tZqjBWxS5aFYW4likcocAZ5p0OM1k5G7mCT8R6UHrARjMLdlnUfuhQcNbRsSHJXLlCBcNGx2lcxrP8wnVPhrP6pnYxjXlR6iDYMucdhX_sTNl4GmbF9arFdHOuegCADkq5VCeeb4/s400/MOFO18.jpg" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Today's <a href="http://www.veganmofo.com/veganmofo-2018-themes-prompts/">vegan mofo theme</a> is "Dessert without added sugar"<br />In my opinion there's no better way to value the natural sweetness of fruit than by drastically reducing your sugar intake. And not just "sugar" but all forms of added sweeteners. </span><br />
<span style="font-family: Verdana, sans-serif;"><br />You've probably all seen apple nacho's doing the rounds on various blogs and I've been making them for my daughter for many many years.....</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Cl0wJf2LQEYfGdjWL2UMcLGcg-imYYchrRDtk45xGI17_NUVMEEw7KUMjysmwNYg5C5DgN5LjM01vNp8fJRUzF9lrYs-mnAw3VuEeL3JzEsesL8zFPFyk-a_xqjra3HPwf5S0tCRl5_o/s1600/Apple+nachos.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" data-original-height="280" data-original-width="388" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Cl0wJf2LQEYfGdjWL2UMcLGcg-imYYchrRDtk45xGI17_NUVMEEw7KUMjysmwNYg5C5DgN5LjM01vNp8fJRUzF9lrYs-mnAw3VuEeL3JzEsesL8zFPFyk-a_xqjra3HPwf5S0tCRl5_o/s400/Apple+nachos.png" width="400" /></span></a></div>
<span style="font-family: Verdana, sans-serif;"><br />BUT have you ever seen apple donuts???<br /><br />Here's a bit of fun way to eat apples to give you inspiration for a tasty & healthy dessert without any sugar! </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-large;"><b><u>APPLE DONUTS</u></b></span></div>
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<span style="font-family: Verdana, sans-serif;">Slice apple into 1cm thick pieces across the core. </span></div>
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<span style="font-family: Verdana, sans-serif;">Cut the core out using an apple corer.</span></div>
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Spread with a variety of nut butters. </div>
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Top with seeds and/or fresh or dried fruit. </div>
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<span style="font-family: Verdana, sans-serif;">Delicious! :D</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqDQkHIpp_F529s744RXYyoizvsQigVY2d9RhOXJNqzZ5xOmEQlIJn2qLVHmUb8fAw6syAeGUY1cXPi02_IesjOpAZp9a-l0WkGNFud46uKFiE7N26Z33c8_76O1RmP_-MVXb9fk_m3qro/s1600/Apple+doughnuts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="425" data-original-width="450" height="604" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqDQkHIpp_F529s744RXYyoizvsQigVY2d9RhOXJNqzZ5xOmEQlIJn2qLVHmUb8fAw6syAeGUY1cXPi02_IesjOpAZp9a-l0WkGNFud46uKFiE7N26Z33c8_76O1RmP_-MVXb9fk_m3qro/s640/Apple+doughnuts.jpg" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Question of the day:</b></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">What's your favourite fruit to eat?</span><br />
<span style="font-family: Verdana, sans-serif;"><br />I would have to say that probably raspberries and mango are my favourite fruits, but I sure do love a fresh crisp apple with nut butter too! </span><br />Sandyhttp://www.blogger.com/profile/11420733412600018545noreply@blogger.com2tag:blogger.com,1999:blog-4807485144447057545.post-3594574082091232782018-09-10T06:00:00.000+10:002018-09-11T21:21:24.989+10:00Vegan Mofo Day 10 Baking without Flour - Breakfast Brownie<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmiZJ0tZqjBWxS5aFYW4likcocAZ5p0OM1k5G7mCT8R6UHrARjMLdlnUfuhQcNbRsSHJXLlCBcNGx2lcxrP8wnVPhrP6pnYxjXlR6iDYMucdhX_sTNl4GmbF9arFdHOuegCADkq5VCeeb4/s1600/MOFO18.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="257" data-original-width="768" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmiZJ0tZqjBWxS5aFYW4likcocAZ5p0OM1k5G7mCT8R6UHrARjMLdlnUfuhQcNbRsSHJXLlCBcNGx2lcxrP8wnVPhrP6pnYxjXlR6iDYMucdhX_sTNl4GmbF9arFdHOuegCADkq5VCeeb4/s400/MOFO18.jpg" width="400" /></a></div>
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<span style="background-color: white; font-family: "verdana" , sans-serif; text-align: justify;">Today's <a href="http://www.veganmofo.com/veganmofo-2018-themes-prompts/">vegan mofo prompt</a> is "Baking without Gluten".</span><br />
<span style="background-color: white; text-align: justify;"><span style="font-family: "verdana" , sans-serif;">Whilst this recipe *may* contain gluten due to the oats, it is a flour free recipe which is something that is very relevant to me as I shared in my <a href="https://sandysveganblogsandblahs.blogspot.com/2018/09/vegan-mofo-2018-introduction-post.html">Introduction Post</a>! For a guaranteed gluten free version you can substitute quinoa flakes in place of the oats.<br />I am quite enjoying my flour free life and with delicious breakfast treats like this, it's no wonder that I am not feeling deprived at all!<br />It would also make a great dessert for anyone who wants a little after dinner treat! </span></span><br />
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<span style="background-color: white; text-align: justify;"><span style="font-family: "verdana" , sans-serif; font-size: large;"><b><u>Single Serve Black Bean Breakfast Brownie</u></b></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg-BJ_ANfxY4pmm2QBgkyB25iFR-eiDnun_1evj9EY6pjk4bn18FeNCic5L5dHw7wXHhyUE844kRE8ZQM_1OZkevYW-QTq41JY9ctvBJVsN54smBvmR-oS-k5-xy3q7XswY8l_-o9pfQaz/s1600/BBB+%252817%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="432" data-original-width="432" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg-BJ_ANfxY4pmm2QBgkyB25iFR-eiDnun_1evj9EY6pjk4bn18FeNCic5L5dHw7wXHhyUE844kRE8ZQM_1OZkevYW-QTq41JY9ctvBJVsN54smBvmR-oS-k5-xy3q7XswY8l_-o9pfQaz/s400/BBB+%252817%2529.jpg" width="400" /></a></div>
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<span style="background-color: white; text-align: justify;"><span style="font-family: "verdana" , sans-serif;"> <u>You'll need:</u><br /> 1/2 cup cooked black beans<br /> 1 Tablespoon ground flax seeds<br /> 1/2 teaspoon cacao powder<br /> 1/4 cup rolled oats<br /> 1 small overripe banana<br /> 1 teaspoon vanilla<br /><br />Combine all the ingredients together in a mini food processor and pulse until lightly combined (best to keep some chunks for added satiety - Chew your food!). Add a splash of water if it's needed to combine the mixture into a thick batter. The water may or may not be needed depending on the size and ripeness of your banana and how well your beans are cooked.<br />Pour mixture into a silicone baking mould. I press my mixture into a quarter of a large square one. It doesn't spread as it cooks so this works well. Bake in a preheated 200°C oven for 20 minutes until cooked through and edges are crispy.</span></span><br />
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<span style="background-color: white; text-align: justify;"><span style="font-family: "verdana" , sans-serif;">Delicious served with yogurt and berries.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijvj66yc8Q3jSFhDjaIvaaAedjuThGeVOl2a1YRo9RkQSoMxt9POkXG0bFEdvNLyOHAcEMy-HcJT7yqLXQ7dc0YIpF75LdZSrHSXup-0apZel8KEw_NnzU3dZk5iWfNhrQuoSDzX4cl4pX/s1600/BBB+%25286%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="386" data-original-width="432" height="569" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijvj66yc8Q3jSFhDjaIvaaAedjuThGeVOl2a1YRo9RkQSoMxt9POkXG0bFEdvNLyOHAcEMy-HcJT7yqLXQ7dc0YIpF75LdZSrHSXup-0apZel8KEw_NnzU3dZk5iWfNhrQuoSDzX4cl4pX/s640/BBB+%25286%2529.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5KgvEzKfkqcHq7yYW1c5Sjf462lH7xZw8TuEVhTf-SqEWhElbedrxlkNQfdnZaHYD5IVTx0v-C8kwwWAD2MAnBStQSJW-u4HMO2he7QOriiJTuFvRgOdzmNx69PNOKrjoR6ywyY0575w4/s1600/BBB+%252824%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="341" data-original-width="449" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5KgvEzKfkqcHq7yYW1c5Sjf462lH7xZw8TuEVhTf-SqEWhElbedrxlkNQfdnZaHYD5IVTx0v-C8kwwWAD2MAnBStQSJW-u4HMO2he7QOriiJTuFvRgOdzmNx69PNOKrjoR6ywyY0575w4/s640/BBB+%252824%2529.jpg" width="640" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSIixL5pR01kiJ9hvNvvlUp7oATsMzf93Pg3vPyeYPMRGul6CotVLzXVlXDmOcVcRQiQjAgB3Xe7bsUWAbECKxdoRC4bzw-43x_4m5ZvoZBvfvnlVkrOmrqnFFeorUmkMm6DRsc8wwD0eR/s1600/BBB+%252812%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="329" data-original-width="558" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSIixL5pR01kiJ9hvNvvlUp7oATsMzf93Pg3vPyeYPMRGul6CotVLzXVlXDmOcVcRQiQjAgB3Xe7bsUWAbECKxdoRC4bzw-43x_4m5ZvoZBvfvnlVkrOmrqnFFeorUmkMm6DRsc8wwD0eR/s400/BBB+%252812%2529.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Showing the pieces of banana and beans so you can see it's not pulsed thoroughly. </span></td></tr>
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<span style="background-color: white; text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-small;">*I find this sweet enough with just the banana, however if you'd like a sweeter version you can add 1 Tablespoon date paste to the batter.<br />*Multiply quantities if you want to make a multiple serves. </span></span></span><br />
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Sandyhttp://www.blogger.com/profile/11420733412600018545noreply@blogger.com3tag:blogger.com,1999:blog-4807485144447057545.post-4661995597790406192018-09-09T06:00:00.000+10:002018-09-09T21:00:43.092+10:00Vegan Mofo Day 9 Creamy without Nuts - Basic Cheese Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmiZJ0tZqjBWxS5aFYW4likcocAZ5p0OM1k5G7mCT8R6UHrARjMLdlnUfuhQcNbRsSHJXLlCBcNGx2lcxrP8wnVPhrP6pnYxjXlR6iDYMucdhX_sTNl4GmbF9arFdHOuegCADkq5VCeeb4/s1600/MOFO18.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="257" data-original-width="768" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmiZJ0tZqjBWxS5aFYW4likcocAZ5p0OM1k5G7mCT8R6UHrARjMLdlnUfuhQcNbRsSHJXLlCBcNGx2lcxrP8wnVPhrP6pnYxjXlR6iDYMucdhX_sTNl4GmbF9arFdHOuegCADkq5VCeeb4/s400/MOFO18.jpg" width="400" /></a></div>
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<span style="background-color: white;"><b><span style="font-family: "verdana" , sans-serif;">Week 2 of <a href="http://www.veganmofo.com/">Vegan Mofo</a> already!<br /><br />This week's theme is "Dietary and Lifestyle Restrictions".</span></b></span></div>
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<span style="font-family: "verdana" , sans-serif;">Personally I don't consider 'vegan' to be a dietary restriction. In fact I have found it so freeing to be vegan and since going vegan I have definitely broadened my food intake by consuming a much bigger variety of foods than I ever previously tried. Sadly, lots of people do consider being vegan a restriction. Yet within the vegan community there are so many other restrictions as well. Not only are their people who are genuinely celiac, or have anaphylactic allergies there are also those who choose to abstain from various categories of food for other reasons.<br />Nuts in a popular one that is restricted by those choosing to avoid high fat foods or hoping to lose weight. </span></div>
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<span style="color: black; font-family: "verdana" , sans-serif;"><a href="http://www.veganmofo.com/veganmofo-2018-themes-prompts/">Today's prompt</a> is "Creamy without Nuts". Many creamy recipes and dishes require nuts, and copious amounts of them.<br />Today I bring you a nut free cheese sauce that is low fat and super easy to make. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><u><b>BASIC CHEESE SAUCE</b></u></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh4ZOkAjHIYBCzMCBA9YlVnevdeR5unC4Mmb9Wn0zr34io-sovccYlL0uAa_DUfoiPQvpMxbKG6a5dt7DTgkX_sATRnEAndHvUdyYDTxV76GV26wyAlFeEY78TJwMlWQyQdXJwvmLiHIm0/s1600/20180908_182953.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="340" data-original-width="317" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh4ZOkAjHIYBCzMCBA9YlVnevdeR5unC4Mmb9Wn0zr34io-sovccYlL0uAa_DUfoiPQvpMxbKG6a5dt7DTgkX_sATRnEAndHvUdyYDTxV76GV26wyAlFeEY78TJwMlWQyQdXJwvmLiHIm0/s400/20180908_182953.jpg" width="372" /></a></div>
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<span style="font-family: "verdana" , sans-serif;"> <u>You'll need:</u><br /> 1/4 teaspoon each:<br /> paprika, turmeric, mustard powder, onion powder<br /> 1 Tablespoon each:<br /> cornflour, nutritional yeast<br /> 1 cup reduced fat soymilk<br /><br />Combine all the dry ingredients in a microwavable glass jug with at least double the capacity. Whisk together and gradually add the milk making sure all the powders dissolve completely.<br />Microwave on high for 1 minute. It will begin to thicken and you will see a skin forming over the top. Whisk together the thick parts with the runny parts.<br />Return to the microwave for another minute. Whisk together again as the top is always more thick than the bottom. It will thicken further on standing. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfO08E_Q7FrzhN78KGlNiIfDX9VAaJh7B7tUI18Q0jbgxtoRKtT0NV6tGTLxDXuW8MxvZ3U9bhQcSuBalIygkPRwDoA5-N6gBe4-j53H47xUjFgldHYv4wxNsGSpTpKV-E3Yai4RB-_aIz/s1600/20180908_182934.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="373" data-original-width="346" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfO08E_Q7FrzhN78KGlNiIfDX9VAaJh7B7tUI18Q0jbgxtoRKtT0NV6tGTLxDXuW8MxvZ3U9bhQcSuBalIygkPRwDoA5-N6gBe4-j53H47xUjFgldHYv4wxNsGSpTpKV-E3Yai4RB-_aIz/s320/20180908_182934.jpg" width="296" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTsNSBA1CdWhQ9ta1aMt02SOjcFSfgdcZO4r1EY4yQVXVvm8RjGV29DyiJyokQmUHpp6wUg0whV-IE4lak80gNvt4qOf3MLJuFMFzAb7Rm1eqYd8JL8Yjl_cgLYjuNcpy5fKid1QpkjJAj/s1600/20180908_182729.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="381" data-original-width="346" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTsNSBA1CdWhQ9ta1aMt02SOjcFSfgdcZO4r1EY4yQVXVvm8RjGV29DyiJyokQmUHpp6wUg0whV-IE4lak80gNvt4qOf3MLJuFMFzAb7Rm1eqYd8JL8Yjl_cgLYjuNcpy5fKid1QpkjJAj/s320/20180908_182729.jpg" width="289" /></a></div>
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<span style="font-family: "verdana" , sans-serif; text-align: justify;">This is quite thick so it makes a great topping over recipes.</span></div>
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<span style="font-family: "verdana" , sans-serif; text-align: justify;">Serve it straight away if you want to be able to pour it or if you want to use it as a 'cheese slice' type substitute, you can allow it to cool more and it will go thicker and then you can gently spread it over your dish. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmY7ncbnypbfo-Rp9F6Ib6yPTAe0zfMeCNtrMS8G1m4ri7yFt00TiHJG-NmsMJLVFFK5PEBMPzHqgk0XoU2lkG4f0V7G_ZEu5T45WIbynaKhjfkWBDIN2OwcvZxcBI2S0IQjrJko5MPAxD/s1600/20180908_183018.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="354" data-original-width="346" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmY7ncbnypbfo-Rp9F6Ib6yPTAe0zfMeCNtrMS8G1m4ri7yFt00TiHJG-NmsMJLVFFK5PEBMPzHqgk0XoU2lkG4f0V7G_ZEu5T45WIbynaKhjfkWBDIN2OwcvZxcBI2S0IQjrJko5MPAxD/s640/20180908_183018.jpg" width="624" /></a></div>
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<span style="font-family: "verdana" , sans-serif;"><br />If you want it much thinner, you can add another 1/2 cup soymilk or water.<br /><br />This can also be made over a stove top by stirring constantly over low heat until thickened.<br /><br />This makes enough sauce to serve 4 people a rather generous amount.....unless, like my family, they totally love it and then you might want to make a bit more ;-)<br /></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-small; text-align: start;">Shown here over baked mushrooms:</span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXIdwsqcYfOTYjQFCSGoHftpjo5SbBAoXZV9w_4Tu-EiiZS87CGa5g41nxWQqX0VKdrfhx3JhDLHnIgMrVXAXH6rX6SIxzKmYpu-R_VuOemoIvOytDERYNqQjo1jVt5rIJUJ2FPrDAyYHx/s1600/20180908_184823.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="317" data-original-width="325" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXIdwsqcYfOTYjQFCSGoHftpjo5SbBAoXZV9w_4Tu-EiiZS87CGa5g41nxWQqX0VKdrfhx3JhDLHnIgMrVXAXH6rX6SIxzKmYpu-R_VuOemoIvOytDERYNqQjo1jVt5rIJUJ2FPrDAyYHx/s400/20180908_184823.jpg" width="400" /></a></span></div>
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<br />Sandyhttp://www.blogger.com/profile/11420733412600018545noreply@blogger.com6tag:blogger.com,1999:blog-4807485144447057545.post-40007265773568340012018-09-08T06:00:00.000+10:002018-09-08T06:00:00.258+10:00Vegan Mofo Day 8 Epic Fail Turned Inspiration - Carrot bread rolls<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmiZJ0tZqjBWxS5aFYW4likcocAZ5p0OM1k5G7mCT8R6UHrARjMLdlnUfuhQcNbRsSHJXLlCBcNGx2lcxrP8wnVPhrP6pnYxjXlR6iDYMucdhX_sTNl4GmbF9arFdHOuegCADkq5VCeeb4/s1600/MOFO18.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="257" data-original-width="768" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmiZJ0tZqjBWxS5aFYW4likcocAZ5p0OM1k5G7mCT8R6UHrARjMLdlnUfuhQcNbRsSHJXLlCBcNGx2lcxrP8wnVPhrP6pnYxjXlR6iDYMucdhX_sTNl4GmbF9arFdHOuegCADkq5VCeeb4/s400/MOFO18.jpg" width="400" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Today's </span><a href="http://www.veganmofo.com/veganmofo-2018-themes-prompts/" style="font-family: Verdana, sans-serif;">mofo prompt</a><span style="font-family: "verdana" , sans-serif;"> is to use our own flops from the past to improve! </span><br />
<span style="font-family: "verdana" , sans-serif;">Well that could be a general life lesson really and not just applicable to cooking!!!!<br /><br />I have always wanted to be able to bake bread well but never really known how and so I have been on a mission the last few years to work out how to make nice homemade bread that is 100% wholemeal and oil free, of course. I am noticing that more oil free options are slowly becoming available when it comes to bread and bread products in the stores, but sadly even when they are 'wholemeal' the % of wholemeal flour used is usually pitifully low. So I have experimented quite a bit the last few years and feel reasonably confident in my bread-making abilities now after many ~many~ flops!!!<br />And whilst I don't eat flour myself anymore, my family love it when they get fresh homemade bread. </span><br />
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<b><u><span style="font-family: "verdana" , sans-serif; font-size: x-large;">100% Wholemeal Carrot Bread Rolls</span></u></b></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-small;">Makes 8 rolls</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivXqatk3fiaQGKamn2OYvfq9cz0CPzER8BltoXlFmXsjsp_mrhGZlAzRFJablzRcdTI59lm0sdqyadzUmmBSkRgHxu5cyrWCkJEghQTa7Sadg0MpbDAXfoPcDbQgGSNrBXOPIxsQ_u-09t/s1600/carrotbread1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="343" data-original-width="506" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivXqatk3fiaQGKamn2OYvfq9cz0CPzER8BltoXlFmXsjsp_mrhGZlAzRFJablzRcdTI59lm0sdqyadzUmmBSkRgHxu5cyrWCkJEghQTa7Sadg0MpbDAXfoPcDbQgGSNrBXOPIxsQ_u-09t/s640/carrotbread1.jpg" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;"> <u>You'll need:</u><br /> 600g wholemeal bakers flour</span><br />
<span style="font-family: "verdana" , sans-serif;"> 2 teaspoons yeast</span><br />
<span style="font-family: "verdana" , sans-serif;"> 1 teaspoon bread improver</span><br />
<span style="font-family: "verdana" , sans-serif;"> 450ml warm water</span><br />
<span style="font-family: "verdana" , sans-serif;"> 2 medium carrots<br /></span><br />
<span style="font-family: "verdana" , sans-serif;"><u>Directions:</u></span><br />
<span style="font-family: "verdana" , sans-serif;"><em style="background-color: white; box-sizing: border-box; text-align: justify;"></em><br /></span><span style="font-family: "verdana" , sans-serif;">Shred the carrots using either a grater or food processor. In a large mixing bowl place all the ingredients together and mix until well combined. Once everyting is mixed in, transfer the dough to a lightly floured tray and knead for 10 mins til elastic. Return the dough to your mixing bowl and let dough rise for an hour in a warm place. I recommend heating your oven on low while you are kneading, and then turning it off and putting the dough in there. <br />Once risen, split into 8 portions and roll each portion into a bun shape.<br />Evenly space your rolls on a baking tray and bake at 180°C for about 25 mins until golden brown and cooked through. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrOi7WN42bfuG-DYT6BPSuQeXbFpk7yfdESsAq8vvb1r-5qkPkB8EkwS80EJhmyQgrwN-tGdGEd21SUXXY6orgmHwjOgxIXLojahNUBLwahSDYoLfhFGEIkOavCtQSOIdY-oSwXNeenifR/s1600/carrotbread2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="485" data-original-width="463" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrOi7WN42bfuG-DYT6BPSuQeXbFpk7yfdESsAq8vvb1r-5qkPkB8EkwS80EJhmyQgrwN-tGdGEd21SUXXY6orgmHwjOgxIXLojahNUBLwahSDYoLfhFGEIkOavCtQSOIdY-oSwXNeenifR/s640/carrotbread2.jpg" width="610" /></a></div>
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<span style="font-family: verdana, sans-serif;">Super light and fluffy rolls with a bit of crunch from the carrot </span></div>
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and no unnecessary ingredients!<br /><br /><div style="text-align: left;">
<span style="font-size: large;"><b>Question of the day:</b></span></div>
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<span style="font-size: large;">What kitchen flops have you had in the past? </span></div>
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<span style="font-size: large;">Is there anything you want to learn how to cook better?</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span>Sandyhttp://www.blogger.com/profile/11420733412600018545noreply@blogger.com1tag:blogger.com,1999:blog-4807485144447057545.post-8666179554251294452018-09-07T06:00:00.000+10:002018-09-07T06:00:07.649+10:00Vegan Mofo Day 7 Colour - Italian Inspired Beans<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmiZJ0tZqjBWxS5aFYW4likcocAZ5p0OM1k5G7mCT8R6UHrARjMLdlnUfuhQcNbRsSHJXLlCBcNGx2lcxrP8wnVPhrP6pnYxjXlR6iDYMucdhX_sTNl4GmbF9arFdHOuegCADkq5VCeeb4/s1600/MOFO18.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="257" data-original-width="768" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmiZJ0tZqjBWxS5aFYW4likcocAZ5p0OM1k5G7mCT8R6UHrARjMLdlnUfuhQcNbRsSHJXLlCBcNGx2lcxrP8wnVPhrP6pnYxjXlR6iDYMucdhX_sTNl4GmbF9arFdHOuegCADkq5VCeeb4/s640/MOFO18.jpg" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Today's <a href="http://www.veganmofo.com/veganmofo-2018-themes-prompts/">vegan mofo prompt</a> is Colour!<br />I made this basic dish sometime ago and as I made it I mixed a variety of herbs wondering if they would work out well together...... I'm pleased to report that they did and I love this combo now. However I tricked myself by the 'colours' of this dish because I was thinking it would taste of Italian herbs..... but it didn't exactly have that traditional italian flavour..... it was just the colours that were Italian inspired to match their flag!!!<br /></span><br />
<span style="font-family: "verdana" , sans-serif;">So it seemed appropriate to post this simple recipe for today's colour theme! </span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><b>ITALIAN-COLOUR INSPIRED BEANS</b></span><br />
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<span style="font-family: verdana, sans-serif; font-size: x-small;">(Makes 4 servings)</span></div>
<span style="font-family: "verdana" , sans-serif;"> <u>You'll need:</u></span><br />
<span style="font-family: "verdana" , sans-serif;"> 1 can butter beans*</span><br />
<span style="font-family: "verdana" , sans-serif;"> 1 can red kidney beans*</span><br />
<span style="font-family: "verdana" , sans-serif;"> 2 zucchinis</span><br />
<span style="font-family: "verdana" , sans-serif;"> 1 onion</span><br />
<span style="font-family: "verdana" , sans-serif;"> 1 garlic clove</span><br />
<span style="font-family: "verdana" , sans-serif;"> 1/2 cup tomato passata</span><br />
<span style="font-family: "verdana" , sans-serif;"> 1/2 teaspoon each: </span><br />
<span style="font-family: "verdana" , sans-serif;"> cumin, oregano, turmeric, dried onion flakes, paprika</span><br />
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<span style="font-family: "verdana" , sans-serif;">Drain the butter beans and kidney beans and set them aside. </span></div>
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<span style="font-family: "verdana" , sans-serif;">Chop the onion into pieces and dry fry in a pan with the crushed garlic until beginning to brown. Stir in all the herbs and a few spoons of water and saute until fragant. Add the chopped zucchini and place a lid over the pan to allow to steam the zucchini for approx 5 mins until tender. Stir through the drained beans and passata and stir frequently until dish is completely warmed through.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Recommended to be served with a wholegrain and a side of leafy greens :-)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDy3drTLCitXoM9lL70wcYExHXtmxCObruMynjnXWCaCL2jFRLjX20A-OdCpMxzOGssZq_uqZuN8IYsHFr1RQrZu5UhDvCkJGsvsnpjbetVjKCJYhfSS4lJ9AirjhmIaGU8FVuoPz52xx9/s1600/DSC01688.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="387" data-original-width="516" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDy3drTLCitXoM9lL70wcYExHXtmxCObruMynjnXWCaCL2jFRLjX20A-OdCpMxzOGssZq_uqZuN8IYsHFr1RQrZu5UhDvCkJGsvsnpjbetVjKCJYhfSS4lJ9AirjhmIaGU8FVuoPz52xx9/s640/DSC01688.JPG" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-small;">* Always choose salt free and BPA free varieties when you can.</span></div>
Sandyhttp://www.blogger.com/profile/11420733412600018545noreply@blogger.com5tag:blogger.com,1999:blog-4807485144447057545.post-47774027174721913572018-09-06T06:00:00.000+10:002018-09-06T06:00:06.818+10:00Vegan Mofo Day 6 Anti-vegan Inspired - Tofu Pizza Bites<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmiZJ0tZqjBWxS5aFYW4likcocAZ5p0OM1k5G7mCT8R6UHrARjMLdlnUfuhQcNbRsSHJXLlCBcNGx2lcxrP8wnVPhrP6pnYxjXlR6iDYMucdhX_sTNl4GmbF9arFdHOuegCADkq5VCeeb4/s1600/MOFO18.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="257" data-original-width="768" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmiZJ0tZqjBWxS5aFYW4likcocAZ5p0OM1k5G7mCT8R6UHrARjMLdlnUfuhQcNbRsSHJXLlCBcNGx2lcxrP8wnVPhrP6pnYxjXlR6iDYMucdhX_sTNl4GmbF9arFdHOuegCADkq5VCeeb4/s400/MOFO18.jpg" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Today's <a href="http://www.veganmofo.com/veganmofo-2018-themes-prompts/">vegan mofo</a> prompt is "The Anti-Vegan"! </span></div>
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<span style="font-family: Verdana, sans-serif;">Whilst I don't think that I'd win anyone for the vegan cause saying </span></div>
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<span style="font-family: Verdana, sans-serif;">"tofu really can taste delicious", the simple fact of the matter is that it CAN!</span></div>
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<span style="font-family: Verdana, sans-serif;">So with that in mind, I used tofu to inspire my dish for today.</span></div>
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<span style="font-family: Verdana, sans-serif;">Most people who don't eat tofu regularly think that it's awful - </span></div>
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<span style="font-family: Verdana, sans-serif;">yet how many of them have actually tried good tofu I wonder?!?!?</span></div>
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<span style="font-family: Verdana, sans-serif;">I have discovered that tofu can either be completely revolting, </span></div>
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<span style="font-family: Verdana, sans-serif;">or totally lip smacking depending on how it's cooked and flavoured.<br /></span></div>
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<span style="font-family: Verdana, sans-serif;">Different types of tofu work in different ways too and learning how each of them work and what they are best suited for is a HUGE contributing factor to how well your tofu will turn out! </span><span style="font-family: Verdana, sans-serif;">But explaining the different types is a long post for another day.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">I remember discovering baked tofu and how different it turned out from </span></div>
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<span style="font-family: Verdana, sans-serif;">cooking it in a pan! It really took my love of tofu to a whole new level! </span></div>
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<span style="font-family: Verdana, sans-serif;">I love experimenting with various forms of baked tofu now!</span></div>
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<span style="font-family: Verdana, sans-serif;">Today - I'm hoping to inspire your tofu taste buds with this simple recipe idea!</span></div>
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<span style="font-family: Verdana, sans-serif;">I won't specify amounts as pizza toppings can be quite a personal preference ;-) </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-large;"><b><u>TOFU PIZZA BITES</u></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX852ektKOI98O6edukwi3QYN0Noka2SyAHq923_VEC0EEF8TmJ7QxbtQMO6zAQk-OnVnSd803jtOYKybd-kjc7SU00-aoFy3s5dnlFYfAm3nXyJ5KX9gXKR6gXwXXrGE2TGJF1YSycwz3/s1600/Tofu+pizza+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="277" data-original-width="476" height="371" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX852ektKOI98O6edukwi3QYN0Noka2SyAHq923_VEC0EEF8TmJ7QxbtQMO6zAQk-OnVnSd803jtOYKybd-kjc7SU00-aoFy3s5dnlFYfAm3nXyJ5KX9gXKR6gXwXXrGE2TGJF1YSycwz3/s640/Tofu+pizza+%25282%2529.jpg" width="640" /></a></div>
<span style="font-family: Verdana, sans-serif;"> </span><br />
<span style="font-family: Verdana, sans-serif;"> <u>You'll need:</u></span><br />
<span style="font-family: Verdana, sans-serif;"> Firm/hard tofu (NOT silken)</span><br />
<span style="font-family: Verdana, sans-serif;"> Tomato paste</span><br />
<span style="font-family: Verdana, sans-serif;"> Italian herb mix</span><br />
<span style="font-family: Verdana, sans-serif;"> Nutritional Yeast<br /></span><br />
<span style="font-family: Verdana, sans-serif;"> Drain the tofu and press out any excess liquid by gently </span><br />
<span style="font-family: Verdana, sans-serif;"> placing a chopping board over the tofu and pressing down </span><br />
<span style="font-family: Verdana, sans-serif;"> lightly. You don't have to get out all the liquid so don't </span><br />
<span style="font-family: Verdana, sans-serif;"> stress over getting the tofu perfectly dry. </span><br />
<span style="font-family: Verdana, sans-serif;"> Slice the tofu into approx. 1cm thick pieces. </span><br />
<span style="font-family: Verdana, sans-serif;"> Spread with the tomato paste, a sprinkle of herbs and </span><br />
<span style="font-family: Verdana, sans-serif;"> top with nutritional yeast. </span><br />
<span style="font-family: Verdana, sans-serif;"> Bake in a preheated 200°C for 20 minutes or </span><br />
<span style="font-family: Verdana, sans-serif;"> until cooked as you desire.</span><br />
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">Feel free to add veggies to your pizza bites if you want to! </span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">So delicious!!!! </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh51Ya-Oyo2cXfYE4s3XH15N80OrU3kV2Ae27i4x6ceUK9Crv3O8ndQtadw0I83o1kJnL_LUYQfRBjCHQ6YHyM3sll6WQRH9_kD0MO0auGAKtxNApjwXjfW4PKZtNimeaZV2EDt6Ydl-VA5/s1600/TofuPizza.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="398" data-original-width="451" height="564" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh51Ya-Oyo2cXfYE4s3XH15N80OrU3kV2Ae27i4x6ceUK9Crv3O8ndQtadw0I83o1kJnL_LUYQfRBjCHQ6YHyM3sll6WQRH9_kD0MO0auGAKtxNApjwXjfW4PKZtNimeaZV2EDt6Ydl-VA5/s640/TofuPizza.jpg" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><u>Question of the day:</u><br />What's your favourite way to cook/prepare tofu?</span>Sandyhttp://www.blogger.com/profile/11420733412600018545noreply@blogger.com4tag:blogger.com,1999:blog-4807485144447057545.post-61952356522733584972018-09-05T06:00:00.000+10:002018-09-05T21:33:18.713+10:00Vegan Mofo Day 5 Cookbook Inspired - Rice & beetroot salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmiZJ0tZqjBWxS5aFYW4likcocAZ5p0OM1k5G7mCT8R6UHrARjMLdlnUfuhQcNbRsSHJXLlCBcNGx2lcxrP8wnVPhrP6pnYxjXlR6iDYMucdhX_sTNl4GmbF9arFdHOuegCADkq5VCeeb4/s1600/MOFO18.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="257" data-original-width="768" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmiZJ0tZqjBWxS5aFYW4likcocAZ5p0OM1k5G7mCT8R6UHrARjMLdlnUfuhQcNbRsSHJXLlCBcNGx2lcxrP8wnVPhrP6pnYxjXlR6iDYMucdhX_sTNl4GmbF9arFdHOuegCADkq5VCeeb4/s400/MOFO18.jpg" width="400" /></a></div>
<em style="background-color: white; box-sizing: border-box; color: #424242; font-size: 18px; text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><br /></span></em>
<span style="background-color: white; box-sizing: border-box; text-align: justify;"><span style="font-family: "verdana" , sans-serif;">I did a whole series of cookbooks for 2014 vegan mofo which you can check out <a href="https://sandysveganblogsandblahs.blogspot.com/2014/09/">here</a>.<br />So today's inspiration doesn't really come from a cookbook (as set out on the <a href="http://www.veganmofo.com/veganmofo-2018-themes-prompts/">mofo list</a>), but instead from a retreat I stayed at last year where it was lovely to have someone else cooking for me!<br /><br />To be honest, I didn't exactly enjoy all the meals as I felt they were too heavy and so loaded with oil and somewhat lacking in flavour. However I used the idea behind a salad that was served to create this dish myself. </span></span><br />
<span style="background-color: white; box-sizing: border-box; text-align: justify;"><span style="font-family: "verdana" , sans-serif;">I'm pleased to report I've since found another retreat that gladly caters to oil free requests and it's simply divine to stay there!</span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="background-color: white; box-sizing: border-box; text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span></span>
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<div style="text-align: center;">
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-large;"><u>RICE & BEETROOT SALAD</u></span></span></span></div>
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<span style="font-family: "verdana" , sans-serif;">This rice and beetroot salad is so delicious, and with cooked rice already on hand, it's super quick and easy too.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><u><br /></u></span></span>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh08p3hb_gfOOFnR6ZjhY0Jl-1-mKbBZY9dkJFfNoM5pSIGpt6wjzU8Ak_55rVnzuRc5igeF0mUYKnYgPHy7T4VFzVyOIoefsmqd9nEVQWaL0CZtPKM6ha2BtI-vE9tLsVSKrp_bQZwdxrX/s1600/20170410_133342.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="636" data-original-width="395" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh08p3hb_gfOOFnR6ZjhY0Jl-1-mKbBZY9dkJFfNoM5pSIGpt6wjzU8Ak_55rVnzuRc5igeF0mUYKnYgPHy7T4VFzVyOIoefsmqd9nEVQWaL0CZtPKM6ha2BtI-vE9tLsVSKrp_bQZwdxrX/s640/20170410_133342.jpg" width="397" /></a><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><u></u></span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><u><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><u><br /></u></span></span></u></span></span>
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><u><br /></u></span></span>
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><u>You'll need:</u></span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><u><br /></u></span><span style="font-family: "verdana" , sans-serif;"> </span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">2 cups cooked brown rice</span></span><br />
<span style="font-family: "verdana" , sans-serif;">1 carrot</span><br />
<span style="font-family: "verdana" , sans-serif;">3 cooked baby beets</span><br />
<span style="font-family: "verdana" , sans-serif;">1/2 small red onion<span class="text_exposed_show"><br />1/2 cup sprouted legumes (these are available </span></span><span style="font-family: "verdana" , sans-serif;">in most stores, if you don't want to sprout your own)</span><br />
<span style="font-family: "verdana" , sans-serif;"><span class="text_exposed_show"><br /><u>Dressing:</u> <br />2 tablespoons red wine vinegar</span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span class="text_exposed_show">1 crushed garlic clove</span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span class="text_exposed_show">few cracks black pepper</span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span class="text_exposed_show" style="font-family: "verdana" , sans-serif;"><br /></span></span>
<span style="font-family: "verdana" , sans-serif;"><span class="text_exposed_show" style="font-family: "verdana" , sans-serif;">Grate the carrot, chop the onion and beets. </span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span class="text_exposed_show" style="font-family: "verdana" , sans-serif;"><br /></span></span>
<span style="font-family: "verdana" , sans-serif;"><span class="text_exposed_show" style="font-family: "verdana" , sans-serif;">Stir all ingredients together and you're done.</span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span class="text_exposed_show" style="font-family: "verdana" , sans-serif;"><br /></span></span>
<span class="text_exposed_show"><br /></span>Sandyhttp://www.blogger.com/profile/11420733412600018545noreply@blogger.com0tag:blogger.com,1999:blog-4807485144447057545.post-5815638257188747432018-09-04T06:00:00.000+10:002018-09-05T14:49:23.862+10:00Vegan Mofo Day 4 Art Inspired - Tomato Crisps<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmiZJ0tZqjBWxS5aFYW4likcocAZ5p0OM1k5G7mCT8R6UHrARjMLdlnUfuhQcNbRsSHJXLlCBcNGx2lcxrP8wnVPhrP6pnYxjXlR6iDYMucdhX_sTNl4GmbF9arFdHOuegCADkq5VCeeb4/s1600/MOFO18.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="257" data-original-width="768" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmiZJ0tZqjBWxS5aFYW4likcocAZ5p0OM1k5G7mCT8R6UHrARjMLdlnUfuhQcNbRsSHJXLlCBcNGx2lcxrP8wnVPhrP6pnYxjXlR6iDYMucdhX_sTNl4GmbF9arFdHOuegCADkq5VCeeb4/s640/MOFO18.jpg" width="640" /></a></div>
<span style="background-color: white; font-family: "verdana" , sans-serif; text-align: justify;">Today's <a href="http://www.veganmofo.com/veganmofo-2018-themes-prompts/">Vegan Mofo prompt</a> is "Artist inspired" –</span><span style="background-color: white; box-sizing: border-box; text-align: justify;"><span style="font-family: "verdana" , sans-serif;"> Art comes in many forms – how can you use it to inspire you?<br /><br />I can't say I'm a very 'arty' type of person. I would love to be able to do incredible paintings or drawings but it's just not me!<br />But it got me thinking how sometimes we wander through art galleries and realise that art can be splattered colours on a canvas and it's up to the individual to interpret it as they choose........<br />So today I bring you my "blobs" of colour in food form ;-) haha</span></span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b><u>TOMATO CRISPS</u></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeUSUVeFb4UqykmJkaR9BeksTQU10A3TJZh9veflf7AmbYratC6ig9EylRdjL-WzGCcr3RjaJRI3Y2ILPbou5ShT-NMyiHtxAhX29lSS2W4Q7XkbJuSEyps6Tc7FvtKnNamMZuH9RMlaA8/s1600/DSC01642.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="387" data-original-width="516" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeUSUVeFb4UqykmJkaR9BeksTQU10A3TJZh9veflf7AmbYratC6ig9EylRdjL-WzGCcr3RjaJRI3Y2ILPbou5ShT-NMyiHtxAhX29lSS2W4Q7XkbJuSEyps6Tc7FvtKnNamMZuH9RMlaA8/s640/DSC01642.JPG" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">In a mixing bowl combine a can of diced tomatoes with </span></div>
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<span style="font-family: "verdana" , sans-serif;">1/4 cup torn fresh basil leaves. </span></div>
<span style="background-color: white; box-sizing: border-box; text-align: justify;"></span><br />
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<span style="background-color: white; box-sizing: border-box; text-align: justify;"><span style="font-family: "verdana" , sans-serif;">Mix until the basil leaves are evenly distributed. </span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><div style="text-align: center;">
Spread the tomato mixture over dehydrator trays in a thin but even layer. </div>
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Dehydrate overnight until crisp.</div>
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Use a <a href="https://sandysveganblogsandblahs.blogspot.com/2013/08/in-my-kitchen-august-alternatives.html">pizza cutter</a> to slice into cracker size pieces. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6EoL0uRJueuRus3CpVXAN4V8wuWjHkpL1cgi6Dy8HK6DbUTbRpTbO_6BNWrHrXPDfkaLu8RWNiMV75xyj9LEF3_TfShyphenhyphen9CwAh90BhvML_qvzezcBjM5xp1Ky9gIUFt1YiCXK0fWl3-OuV/s1600/DSC01635.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="324" data-original-width="480" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6EoL0uRJueuRus3CpVXAN4V8wuWjHkpL1cgi6Dy8HK6DbUTbRpTbO_6BNWrHrXPDfkaLu8RWNiMV75xyj9LEF3_TfShyphenhyphen9CwAh90BhvML_qvzezcBjM5xp1Ky9gIUFt1YiCXK0fWl3-OuV/s320/DSC01635.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6SA2irkTv1eVGtHR0WuQdsdzKe_vSXfh05RJDYb2y3Yzi3FTamVPVNhHbZ-bFJh0tafPC_NbX5Mr7s1k7ol-K2KVZVvHCU_XrusGM9qe0mJrNIsgqeQ9_V9O5IQD2ln4zBoYsPFOatLFH/s1600/DSC01640.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="303" data-original-width="407" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6SA2irkTv1eVGtHR0WuQdsdzKe_vSXfh05RJDYb2y3Yzi3FTamVPVNhHbZ-bFJh0tafPC_NbX5Mr7s1k7ol-K2KVZVvHCU_XrusGM9qe0mJrNIsgqeQ9_V9O5IQD2ln4zBoYsPFOatLFH/s640/DSC01640.JPG" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<br />
<div style="text-align: center;">
<em style="background-color: white; box-sizing: border-box; color: #424242; text-align: justify;"><span style="color: black; font-size: small; font-style: normal;"><span style="font-family: "verdana" , sans-serif;">These super easy crisps are fantastic by themselves, or they make great crackers for hummus, tofu dips, and other dips and spreads. </span></span></em></div>
<span style="background-color: white; box-sizing: border-box; text-align: justify;"><span style="font-family: "verdana" , sans-serif;"></span></span><br />
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<span style="background-color: white; box-sizing: border-box; text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span></div>
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<span style="color: black; font-size: small; font-style: normal;"><div style="text-align: center;">
What do you reckon? Are they kind of "arty"??? ;-) </div>
</span></span></span><br />
<em style="background-color: white; box-sizing: border-box; color: #424242; font-family: "Source Sans Pro", sans-serif; font-size: 18px; text-align: justify;"><span style="color: black; font-family: "times new roman"; font-size: small; font-style: normal;"><br /></span></em>Sandyhttp://www.blogger.com/profile/11420733412600018545noreply@blogger.com2tag:blogger.com,1999:blog-4807485144447057545.post-71196422057553907432018-09-03T06:00:00.000+10:002018-09-03T06:00:01.746+10:00Vegan Mofo Day 3 Person Inspired - Chocolate Pear Bake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmiZJ0tZqjBWxS5aFYW4likcocAZ5p0OM1k5G7mCT8R6UHrARjMLdlnUfuhQcNbRsSHJXLlCBcNGx2lcxrP8wnVPhrP6pnYxjXlR6iDYMucdhX_sTNl4GmbF9arFdHOuegCADkq5VCeeb4/s1600/MOFO18.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="257" data-original-width="768" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmiZJ0tZqjBWxS5aFYW4likcocAZ5p0OM1k5G7mCT8R6UHrARjMLdlnUfuhQcNbRsSHJXLlCBcNGx2lcxrP8wnVPhrP6pnYxjXlR6iDYMucdhX_sTNl4GmbF9arFdHOuegCADkq5VCeeb4/s640/MOFO18.jpg" width="640" /></a></div>
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<div style="color: #333333; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14.49px;">
<span style="font-family: "verdana" , sans-serif; font-size: 14.49px;">Following along the list of </span><span style="font-family: "verdana" , sans-serif; font-size: 14.49px;"><a href="http://www.veganmofo.com/veganmofo-2018-themes-prompts/">themes and prompts</a> for vegan mofo.....</span></div>
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<span style="font-size: 14.49px;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span></div>
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<b style="color: black; font-size: medium; text-align: center;"><span style="font-size: medium;"><span style="font-family: "verdana" , sans-serif;"><span style="box-sizing: border-box;"><span style="box-sizing: border-box;"> Today's inspiration is bought to you by a person</span></span>!</span></span></b></div>
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<b style="color: black; font-size: medium; text-align: center;"><span style="font-size: medium;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span></b></div>
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<span style="font-size: 14.49px;"><span style="font-family: "verdana" , sans-serif;">I had to think about this one as I don't know that I am hugely inspired by other people as I do quite like to be my own person but then this idea came to mind! </span></span></div>
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<span style="font-size: 14.49px;"><span style="font-family: "verdana" , sans-serif;">Now I must say that this recipe has been sitting in my 'drafts' since June 2015!!!! (OPPS! Just goes to show my lack of blogging lately!)<br />It's original inspiration came from <a href="https://www.nigella.com/">Nigella Lawson</a>! I used to LOVE watching her cooking shows and I recall one time her commenting how well pear and chocolate go together. I have to admit that I've never actually tried any of her recipes, nor do I recall the recipe she made to make that comment!! But I did keep in mind this flavour combo and started to experiment with this combo of flavours, and yes, I can say that indeed pears & chocolate do go incredibly well together!!!</span></span></div>
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<span style="font-size: 14.49px;"><span style="font-family: "verdana" , sans-serif;">Here's my take on a delicious, yet healthier version of pears and chocolate combined!<br />Using overripe pears in this recipe means you can use far less sugar than in traditional baked desserts as they are naturally more sweet. If you don't have overripe ones, that's fine too, under-ripe ones will work quite well and will soften as the dish is baked. This is a great way to use up any spare pears you may have if you've stocked up when they're on super special (speaking from experience)!! </span></span></div>
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<span style="font-size: x-large;"><b><u><span style="font-family: "verdana" , sans-serif;">CHOCOLATE PEAR BAKE</span></u></b></span></div>
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<span style="font-size: x-small;">(Makes 1 cake that serves 6-8)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWBlO6UQeLgUGbrW-yG_aY4LA6ReJuimvwHL9B5-fwTUh4DTBDCu0vQRJbznlYrhtOWMC1EYJhyphenhyphent_dFDRyStXNXeUuqhvSjmq4st-Hhck0-tLp4SFGV9i5nMqFWe7LKqhOJnr-GT71VqSz/s1600/DSC01743.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="311" data-original-width="462" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWBlO6UQeLgUGbrW-yG_aY4LA6ReJuimvwHL9B5-fwTUh4DTBDCu0vQRJbznlYrhtOWMC1EYJhyphenhyphent_dFDRyStXNXeUuqhvSjmq4st-Hhck0-tLp4SFGV9i5nMqFWe7LKqhOJnr-GT71VqSz/s640/DSC01743.JPG" width="640" /></a></div>
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<u>You'll need:</u></div>
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<span style="font-family: "verdana" , sans-serif;"> 3 overripe pears</span><br />
<span style="font-family: "verdana" , sans-serif;"> 1 cup wholemeal flour</span><br />
<span style="font-family: "verdana" , sans-serif;"> 1 teaspoon baking powder</span><br />
<span style="font-family: "verdana" , sans-serif;"> 2 Tablespoons coconut sugar</span><br />
<span style="font-family: "verdana" , sans-serif;"> 1/4 cup cocoa powder</span><br />
<span style="font-family: "verdana" , sans-serif;"> 1/2 teaspoon cinnamon</span><br />
<span style="font-family: "verdana" , sans-serif;"> 1 teaspoon vanilla</span><br />
<span style="font-family: "verdana" , sans-serif;"> 1 cup motherless milk of choice</span><br />
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<span style="font-family: "verdana" , sans-serif;">Slice the pears into thin pieces and remove any of the core. Layer in a 24cm pie dish with the large side out and the small ends meeting in the middle as shown below. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS9VT9pagYRcrRnIy1uRcC4fCbUi4BSDlPjhFdN-WwIxuknrzdJlveWdkhJ1pZ-pNafPKORe4mP3f91z-w6R4wwjs_O_Ol2mxBzhIF4Vok0SeRxTzpdS6Gqs313EVSU80jqoivjMzsPiL3/s1600/DSC01722.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="355" data-original-width="426" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS9VT9pagYRcrRnIy1uRcC4fCbUi4BSDlPjhFdN-WwIxuknrzdJlveWdkhJ1pZ-pNafPKORe4mP3f91z-w6R4wwjs_O_Ol2mxBzhIF4Vok0SeRxTzpdS6Gqs313EVSU80jqoivjMzsPiL3/s320/DSC01722.JPG" width="320" /></a></div>
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<span style="font-family: "verdana" , sans-serif;"><br />In a mixing bowl combine the flour, baking powder, sugar, cocoa powder, cinnamon, vanilla and milk. Mix together til just combined using a whisk. Do not over stir as the mixture will then become too chewy as it bakes. Pour the batter over the pears.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxEZ9l-dNTQEJ7L2Rqnr5NRH8Ue5ap575M_4tRMi2jXljZKHeNME4EJwF11wQvAxospHbqZ50xRoTK8GWnwaSzQ-oN3lbbvYmAeqxyC1eBV3CMj6nH90QMdzJQVVRfxwRp1mol1fJr_AiX/s1600/DSC01724.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="484" data-original-width="316" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxEZ9l-dNTQEJ7L2Rqnr5NRH8Ue5ap575M_4tRMi2jXljZKHeNME4EJwF11wQvAxospHbqZ50xRoTK8GWnwaSzQ-oN3lbbvYmAeqxyC1eBV3CMj6nH90QMdzJQVVRfxwRp1mol1fJr_AiX/s320/DSC01724.JPG" width="208" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Place dish in a preheated 180°C oven and bake for 40 minutes. </span> </div>
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<span style="font-family: "verdana" , sans-serif; font-size: large; text-align: center;">Slice and serve.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZeJzHaV3QimE4qQJH1gTZap9cCBeXhHRegjSC6eqh0MhlzXqhwA3aPREPyhuRgavTqWfDp-WmRF11x1BLnSjeQ6f5tm3JWqx8qzJMipPt45R9vkEZMDTTaEdmNJiGt0JkVwGR1DyYjjep/s1600/DSC01732.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="325" data-original-width="420" height="494" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZeJzHaV3QimE4qQJH1gTZap9cCBeXhHRegjSC6eqh0MhlzXqhwA3aPREPyhuRgavTqWfDp-WmRF11x1BLnSjeQ6f5tm3JWqx8qzJMipPt45R9vkEZMDTTaEdmNJiGt0JkVwGR1DyYjjep/s640/DSC01732.JPG" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">I find using a glass pie dish that it doesn't stick and can be served easily enough, however if using a ceramic or other dish, I would recommend lining it first with non-stick paper. </span></div>
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<span style="font-family: "verdana" , sans-serif;">If you wish to try a completely sugar-free version I reckon you could substitute the coconut sugar for 1/4 cup of date spread without it hugely affecting the way this bake turns out. </span></div>
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<span style="font-family: "verdana" , sans-serif;">I haven't tried it in this exact recipe but with my largely sugar free home these days that is what I would try! If you do give this version a shot - be sure to let me know what you think :-) </span></div>
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Sandyhttp://www.blogger.com/profile/11420733412600018545noreply@blogger.com2tag:blogger.com,1999:blog-4807485144447057545.post-49309964411206452072018-09-02T06:00:00.000+10:002018-09-02T06:00:07.665+10:00Vegan Mofo Day 2 Emoji Inspired- White Bean Spread<div style="background-color: white; box-sizing: border-box; line-height: 1.7em; margin-bottom: 1.5em; text-align: justify;">
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<span style="font-family: "verdana" , sans-serif;">This <a href="http://www.veganmofo.com/">vegan MOFO</a> I'm hoping to follow along the plan that has been set up! </span></div>
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<span style="font-family: "verdana" , sans-serif;">You can see a list of the upcoming themes and prompts by <a href="http://www.veganmofo.com/veganmofo-2018-themes-prompts/">clicking here</a>! </span></div>
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That means I'm starting the month off with <b>Inspiration Week</b>! </div>
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<b><span style="font-size: large;"><span style="box-sizing: border-box;"><span style="box-sizing: border-box;">Today's inspiration is bought to you by </span></span>Emoji's!!!</span></b></div>
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<img alt="Image result for yummy emoji" src="https://cdn130.picsart.com/257581033002212.png?r1024x1024" style="text-align: justify;" /><img alt="Image result for thumbs up emoji" 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<span style="font-family: "verdana" , sans-serif;">When I was thinking about emoji's I checked my phone to see my most recently used ones to get my inspiration, and other than smiley faces and blowing kisses (mainly to my husband!) my most commonly used ones are the tasty face and a thumbs up! Generally speaking I use the 'thumbs up' emoji when I'm thinking "too easy"!</span></div>
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<span style="font-family: "verdana" , sans-serif;">So today I bring you a simple creation that truly is tasty and is so quick and easy it's worth a thumbs up! </span></div>
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<b><span style="font-family: "verdana" , sans-serif; font-size: x-large;"><u>WHITE BEAN SPREAD</u></span></b></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFaYg8LJVC-LsfgT5PY7xqvMEVkOCdNwD7M0JrzSS-jF2Yes5m5qV1dOJ7X1JpHmdMzu5N0mPlvrpl25pMvj1YD7KsVrBBbKf07abOQ8tCYJgcQJIDkmvU0s2YQe1YHlXMOvkm0m1xFbE5/s1600/WBS+%25283%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="396" data-original-width="413" height="612" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFaYg8LJVC-LsfgT5PY7xqvMEVkOCdNwD7M0JrzSS-jF2Yes5m5qV1dOJ7X1JpHmdMzu5N0mPlvrpl25pMvj1YD7KsVrBBbKf07abOQ8tCYJgcQJIDkmvU0s2YQe1YHlXMOvkm0m1xFbE5/s640/WBS+%25283%2529.jpg" width="640" /></a></div>
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<span style="box-sizing: border-box;"><span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="color: #424242;"><u>You'll need:</u></span></span></span></div>
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<span style="color: #424242; font-family: "verdana" , sans-serif;"><span style="font-size: x-small;">(to serve one)</span></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="color: #424242;">1/2 cup cooked white cannellini</span><span style="color: #424242;"> beans<br />1 small overripe banana</span></span></div>
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<span style="color: #424242;"><span style="font-family: "verdana" , sans-serif; font-size: large;">1/2 teaspoon vanilla</span></span></div>
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<span style="color: #424242;"><span style="font-family: "verdana" , sans-serif; font-size: large;">1/4 teaspoon lemon juice</span></span></div>
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<span style="color: #424242;"><span style="font-family: "verdana" , sans-serif; font-size: large;">pinch of cinnamon powder</span></span></div>
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<span style="font-family: "verdana" , sans-serif;">Combine all the ingredients in a mini food processor and pulse until the mixture forms a smooth spread. </span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">Use as soon as it's made because the banana will begin to brown if stored. </span></div>
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<span style="font-family: "verdana" , sans-serif;">Delicious served over rice-cakes, with berries, nuts and/or nut butter! </span></div>
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<span style="font-family: "verdana" , sans-serif;">This spread is delicious and has no 'beany' taste due to the other ingredients! </span></div>
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<span style="font-family: "verdana" , sans-serif;">I highly recommend you give it a try! </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN7wuohA_ey1V19bgYEePk_yrOBinHZkzam6CCGbleOTzenTeb7_zedN60zyE1h4p3ZhwVI_GlputpwjM80zXty9qr9EC9gqay6JH_Kz-Ow04Ce645g-wL6aVLYIaBUrpQDPdSb6uptdvO/s1600/WBS+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="299" data-original-width="459" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN7wuohA_ey1V19bgYEePk_yrOBinHZkzam6CCGbleOTzenTeb7_zedN60zyE1h4p3ZhwVI_GlputpwjM80zXty9qr9EC9gqay6JH_Kz-Ow04Ce645g-wL6aVLYIaBUrpQDPdSb6uptdvO/s400/WBS+%25282%2529.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpj1cshmVU7frBiWQuuO8cwD-kg-gHuSYe3Iw2rEpC-eRbU5gW6-L0XxIyLcKafpTpo21w-4hM4GHerhMq7yH00UzQDvjqctnYcAgE3vlAClXxbb3-SJYo-imVx75w_CRwrwjVovFazHTe/s1600/WBS+%25284%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="444" data-original-width="384" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpj1cshmVU7frBiWQuuO8cwD-kg-gHuSYe3Iw2rEpC-eRbU5gW6-L0XxIyLcKafpTpo21w-4hM4GHerhMq7yH00UzQDvjqctnYcAgE3vlAClXxbb3-SJYo-imVx75w_CRwrwjVovFazHTe/s400/WBS+%25284%2529.jpg" width="345" /></a></div>
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<span style="text-align: left;">Want to try another delicious alternative - replace the white beans with black beans and substitute the lemon juice for 1/2 teaspoon cacao powder! </span></div>
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Let me know in the comments below what creative ways </span></div>
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<span style="font-family: "verdana" , sans-serif;">you would like to eat this delicious spread....<br />And don't forget to use the 'tasty' emoji if you take a picture!!! </span></div>
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Sandyhttp://www.blogger.com/profile/11420733412600018545noreply@blogger.com4tag:blogger.com,1999:blog-4807485144447057545.post-80017709536471816472018-09-01T06:00:00.000+10:002018-09-01T06:00:00.654+10:00Vegan MOFO 2018! Introduction Post<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "verdana" , sans-serif; font-size: 13.5pt;">Hi! :-)<br />I'm Sandy!</span><span style="font-family: "verdana" , sans-serif; font-size: 13.5pt;"> Tea-addict, </span><a href="http://sandysveganblogsandblahs.blogspot.com/2014/01/something-thats-been-on-my-heart.html" style="font-family: Verdana, sans-serif; font-size: 13.5pt;">Christian</a><span style="font-family: "verdana" , sans-serif; font-size: 13.5pt;">, cat and craft lover..... and VEGAN! </span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpPJ-DKCifI13Nv9s6nvKSF6osVNh5EeOEWZQMgeixlVABm3nJYRYiuqdiT6ESHaiajNUTgvKGq39_SbxasSD0mQPQg-Z9a8U5c-csaw5TYBtBBUY-gbGkvlz8NPpaFdl7BQPLNAQxBpHa/s1600/me.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="462" data-original-width="292" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpPJ-DKCifI13Nv9s6nvKSF6osVNh5EeOEWZQMgeixlVABm3nJYRYiuqdiT6ESHaiajNUTgvKGq39_SbxasSD0mQPQg-Z9a8U5c-csaw5TYBtBBUY-gbGkvlz8NPpaFdl7BQPLNAQxBpHa/s400/me.jpg" width="252" /></a><span style="font-family: "verdana" , sans-serif; font-size: 13.5pt;"><br /></span><span style="font-family: "verdana" , sans-serif; font-size: 13.5pt;">Thank you for stopping by my blog.</span><br />
<span style="font-family: "verdana" , sans-serif; font-size: 13.5pt;">Welcome to all those newbies who have found my blog via the 2018 <a href="http://www.veganmofo.com/">Vegan MOFO</a> link!<br />My apologies to those who have been following a while for my lack of posts for quite some time now.<br />The truth is that I've totally lost my blogging mojo as we largely eat very plain, simple meals and I go with a "wing it" cooking style which doesn't make a great method for creating actual "recipes"!!! ;-) <br />BUT I've discovered something...... a lot of people just want those easy to follow meal ideas!!!<br />So here's hoping that MOFO can help me rediscover my love of blogging and get motivated to keep posting more frequently!<br /><br />You can read about <a href="https://sandysveganblogsandblahs.blogspot.com/p/my-vegan-story.html">my vegan story on this link</a>. I'm still vegan (obviously!), however I am far more refined now with what I choose to eat and not eat. I avoid all oil and flour like the plague and at home I don't cook with salt or sugar either making my diet largely SOS free.<br />I do use tamari and other ingredients that contain sodium but don't ever salt my food.<br />I've always done my best to eliminate oil but for the last 14 months I have been avoiding all flours as well and I have found that it has had a wonderful effect on my mind-frame, energy, cravings and satiety levels. I don't only exclude gluten containing flours but all flours, including rice, besan, oat, and gluten free flours etc. I am also very rigid about avoiding all between meal snacks as I find it makes me enjoy my meals so much more! I have had times of completely avoiding all high fat items such as nuts, avocado, tahini and only having a spoonful of flax each morning, but now I am having nuts a few times a week, and other higher fat items occasionally too. All of this means I am again finding myself leaning more towards an "<a href="http://amysnutritariankitchen.blogspot.com/p/e2l-6-week-plan.html">Eat to Live</a>" style of eating as recommended by <a href="https://www.drfuhrman.com/">Dr. Fuhrman</a>, but without the smoothies and still being mindful of the % of calories from fat and aim for between 15-20%, a little higher than some other plant based doctors would recommend but I'm ok with that. I found that keeping my rate at around the 10% mark actually made me have huge cravings and rarely did I feel satisfied with my meals. Despite never being overweight (I put this down to the TYPE of food I was eating!), I was definitely prone to overeating. </span><span style="font-family: "verdana" , sans-serif; font-size: 18px;">I could eat copious servings of unrefined starches in the form of whole grains and potatoes yet still be looking for more food! </span><span style="font-family: "verdana" , sans-serif; font-size: 13.5pt;">Since I have no health conditions nor am I aiming to lose weight, this works for me. I would still recommend keeping it at 10% for those with reversible health conditions or those who are trying to reach an ideal body weight. I don't condemn the above items but I now limit my consumption of them as opposed to allowing myself an "all you can eat" attitude! With large quantities of Dr. Fuhrman's well known <a href="https://www.drfuhrman.com/library/eat-to-live-blog/62/the-healthiest-anti-cancer-foods-g-bombs">GBOMBS</a> I find myself no longer having cravings and feeling far more satiated. I was very pleased to recently listen to a <a href="https://www.youtube.com/watch?v=XPF7yZq1u5c">youtube clip where Dr. Goldhamer</a> mentions that some people find a small serving of fat does provide more satiety for them. <a href="https://www.youtube.com/watch?v=7tRcv0rZ-lQ">Another clip</a> where he also mentions the negative affects of eating foods refined down to a flour was very encouraging for me to listen to. Also eating this way is more in line with recommendations made by <a href="https://nutritionfacts.org/video/dr-gregers-daily-dozen-checklist-2/">Dr. Greger</a>. That said, </span><span style="font-family: "verdana" , sans-serif; font-size: 18px;">I am very mindful to keep the amount low and weigh out any nuts I do eat to be precisely 15g! Or else I know I could easily overeat them!!!</span><br />
<span style="font-family: "verdana" , sans-serif; font-size: 13.5pt;"><br /><br />What does this mean for my meals?!?<br />I eat a basic meal plan that is based around the following each day:<br /><br /><b>Brekkie:</b> Oats or sweet potato, flax or chia, banana, berries, yogurt<br /> (in every imaginable form!!!).<br /><b>Lunch:</b> A huge salad with a variety of mainly raw veggies <br /> (cooked ones added in the cooler months), <br /> served with either legumes, tofu or a veggie burger<br /> topped with hummus, seeds or avocado <br /> and a piece of fresh fruit to finish.<br /><b>Dinner:</b> A plate filled with lots of cooked veggies and a legume, <br /> and a small amount of unrefined starch in the form of corn, pumpkin, potato, brown rice </span><span style="font-family: "verdana" , sans-serif; font-size: 13.5pt;">or other wholegrain.</span><br />
<span style="font-family: "verdana" , sans-serif; font-size: 13.5pt;"><br /><br />Over the next month I'm hoping I can share with you some of my easy to follow, yet totally delicious meals and staples that are the mainstay of our diet!<br /><br />Don't forget to jump across and follow <a href="https://www.facebook.com/VegansEatYummyFoodToo/">my facebook page</a> where I have continued to post pictures of my meals & quick ideas even when I haven't blogged proper recipes. I have also recently started to try and do more helpful videos with basic ideas & staples.<br /><br />Feel free to share your journey below and if you follow a plant-based diet for ethical, environmental or health reasons (all of them for me!!!).</span><br />
<span style="font-family: "verdana" , sans-serif; font-size: 13.5pt;">I'd also love to hear if you follow a 'free eating' method or have you made any refinements that have helped you in anyway!</span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><b style="font-family: verdana, sans-serif; font-size: xx-large;">HAPPY VEGAN MOFO!</b><br /><span style="font-family: "verdana" , sans-serif;">(And I have to say, I'm pretty happy that we've </span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif; font-size: large;">finally said goodbye to winter too!!!)</span></span></div>
Sandyhttp://www.blogger.com/profile/11420733412600018545noreply@blogger.com2tag:blogger.com,1999:blog-4807485144447057545.post-35695473392894812522017-09-27T13:35:00.000+10:002017-09-27T13:35:58.274+10:00No Junk Muesli Bars<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyRW8XvboSVnNxFpYKSQgJaHcP5P6d16GdT6hi_EZSHVj5dZ9pMqNKlZ66xhMh7giwFsnB8o1O_MweQSPT0rhMTRE2ZeeYt_juW1xAzKk3M0aQ0yYyXQqMmsvEJUFM2phH_9W39_GRbgbj/s1600/Kids+Lunchbox+Club.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="486" data-original-width="648" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyRW8XvboSVnNxFpYKSQgJaHcP5P6d16GdT6hi_EZSHVj5dZ9pMqNKlZ66xhMh7giwFsnB8o1O_MweQSPT0rhMTRE2ZeeYt_juW1xAzKk3M0aQ0yYyXQqMmsvEJUFM2phH_9W39_GRbgbj/s400/Kids+Lunchbox+Club.jpg" width="400" /></a></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">When it comes to muesli bars, the ones in the shops are usually so full of junk! But sadly even many homemade recipes use oils or sweeteners in excessive amounts too. Here's a great recipe that has no junk and is still quick & easy to make! You'll wonder why you ever bothered to buy them when they're so easy to make yourself!</span></span><br />
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<b><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">NO JUNK MUESLI BARS</span></span></b><span style="font-size: x-small;"><u><span style="font-family: Verdana,sans-serif;">(Makes 8 bars)</span></u></span><b><span style="font-size: large;"><br /><span style="font-family: Verdana,sans-serif;"></span></span></b><span style="font-family: Verdana,sans-serif;"><br /></span></div>
<span style="font-family: Verdana,sans-serif;"> <u>You'll need:</u></span><br />
<span style="font-family: Verdana,sans-serif;"> 1/2 cup dried dates</span><br />
<span style="font-family: Verdana,sans-serif;"> 3 overripe bananas<br /> 3 cups rolled oats<br /> 1/4 cup ground flax seeds<br /> 1 teaspoons vanilla essence<br /> 1 teaspoon cinnamon</span><br />
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<span style="font-family: Verdana,sans-serif;"> Optional: 2 Tablespoons extra dried fruit, any other flavour you like: </span><br />
<span style="font-family: Verdana,sans-serif;"> raisins, craisins, inca berries.</span><br />
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<span style="font-family: Verdana,sans-serif;">Place the dates in a food processor and pulse a few times until broken into small pieces. <br />Add the remaining ingredients and pulse until the mixture comes together and the oats are slightly broken down but not completely turned into mooch! ;-)<br />Press the mixture evenly into a 20cm square baking tin, either lined or silicone base. <br />Bake in a preheated 180°C oven for 25 mins until golden brown. </span><br />
<span style="font-family: Verdana,sans-serif;">Once cooled, remove from the baking tin & slice into 8 pieces. </span><br />
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<br />Sandyhttp://www.blogger.com/profile/11420733412600018545noreply@blogger.com1tag:blogger.com,1999:blog-4807485144447057545.post-77323541164799895072017-09-09T20:29:00.001+10:002017-09-09T20:29:24.397+10:00Kids Lunchbox Club: Chocolatey Spread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-RG4VK_APa1l7ZXm1mvZcXrchJlcgxCw9B5u1kze0IBRONqGsh3ASmFL41iqOynwDM97Cgr7WXv-lCITPjtPY3Q93mi2IVDiZmSLrcbCrAUfKK1vlSsIs-r8Rmu46lJwxMvcS0FUVDOur/s1600/Kids+Lunchbox+Club.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="486" data-original-width="648" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-RG4VK_APa1l7ZXm1mvZcXrchJlcgxCw9B5u1kze0IBRONqGsh3ASmFL41iqOynwDM97Cgr7WXv-lCITPjtPY3Q93mi2IVDiZmSLrcbCrAUfKK1vlSsIs-r8Rmu46lJwxMvcS0FUVDOur/s400/Kids+Lunchbox+Club.jpg" width="400" /></a></div>
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<span style="font-family: Verdana,sans-serif;">Apparently lots of kids still take nutella sandwiches to school even when their school is nut free! </span><br />
<span style="font-family: Verdana,sans-serif;">But it's not the nuts in nutella that bothers me (and hey let's face it, the nut content is truly quite pitiful)..... It's the milk and sugar and fat. <br />So here's a much more healthful version, and one that can be taken to nut-free schools guilt free! </span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"> <u>You'll need:</u><br /> 1 cup dried pitted dates</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"> 1 1/2 cups cooked black beans</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"> 2 Tablespoons cocoa powder<br /> 1 teaspoon vanilla essense</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Soak the dried dates in boiling water for about 10-15 mins until softened. Drain the dates and combine them in a food processor with the other ingredients. Blend until smooth, or until desired consistency. </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Transfer to a air-tight container and store in the fridge for up to a week.<br />Spread & enjoy :-)</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXTPyTdRyvaUT-Ahy87TUNPg84QMuEnQbyPFm10TocQ4EuvLRcXbT7JCynnTOsu7HcXtlm7Giv1v6duBm8GtHHEbmgoSVB84a-z4Gxe3iLiIQ4LMJcVFxKsq2MwU0ruQ91L62AquIEGlvt/s1600/chocspread1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="572" data-original-width="340" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXTPyTdRyvaUT-Ahy87TUNPg84QMuEnQbyPFm10TocQ4EuvLRcXbT7JCynnTOsu7HcXtlm7Giv1v6duBm8GtHHEbmgoSVB84a-z4Gxe3iLiIQ4LMJcVFxKsq2MwU0ruQ91L62AquIEGlvt/s400/chocspread1.jpg" width="236" /></a><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><br /><br /></span></span>Sandyhttp://www.blogger.com/profile/11420733412600018545noreply@blogger.com1tag:blogger.com,1999:blog-4807485144447057545.post-20092528251080565242017-08-30T15:26:00.000+10:002017-08-30T15:26:04.241+10:00Easy Pancakes<span style="font-family: Verdana,sans-serif;">There's endless ways to make pancakes! Here's a quick & easy recipe that uses basic ingredients and doesn't require flour. <br /></span><span style="font-family: Verdana,sans-serif;"></span><br /><span style="font-family: Verdana,sans-serif;"></span><span style="font-family: Verdana,sans-serif;"> <b><span style="font-size: large;">EASY BLUEBERRY PANCAKES</span></b></span><br />
<span style="font-family: Verdana,sans-serif;"> <span style="font-size: x-small;">To serve ONE - 4 small pancakes</span></span><br />
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<span style="font-family: Verdana,sans-serif;"> 1/3 cup rolled oats<br /> 1 generously heaped Tablespoon ground flax seeds<br /> 1 small overripe banana</span><br />
<span style="font-family: Verdana,sans-serif;"> 1/3 cup soymilk<br /> 1/8 teaspoon each vanilla essence, ground cinnamon</span><br />
<span style="font-family: Verdana,sans-serif;"> 2 Tablespoons blueberries (optional)<br /><br />In a food processor combine the oats, flax, banana, soymilk, vanilla and cinnamon. Pulse several times until the mixture comes together but is not completely broken down. <br />Stir through the blueberries if you're using them.<br />Heat a non-stick frying pan, then reduce to medium heat. Pour the batter into the frying pan in quarter lots to make 4 small pancakes. As the pancakes begins to bubble around the sides, flip and allow the other side to cook until golden brown.</span><br />
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<span style="font-family: Verdana,sans-serif;">Serve with toppings of choice - shown with soy yogurt & raspberries.</span><br /><span style="font-family: Verdana,sans-serif;"></span><span style="font-family: Verdana,sans-serif;"><br /></span></div>
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<span style="font-family: Verdana,sans-serif;">NOTE: For pancakes that have a lower calorie density you can replace the soymilk with water. <br /><span style="font-size: large;"><br /><u>QUESTION OF THE DAY:</u><br />What's your favourite topping for pancakes?</span></span><br />Sandyhttp://www.blogger.com/profile/11420733412600018545noreply@blogger.com2tag:blogger.com,1999:blog-4807485144447057545.post-64850978462511647052017-08-25T12:16:00.001+10:002017-08-25T13:05:52.183+10:00Flourless Sweet Potato Waffles<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">My <a href="http://sandysveganblogsandblahs.blogspot.com.au/2013/01/potato-waffles.html">potato waffles</a> have been a huge hit amongst the plant based community. They make a great bread replacement for burgers! <br />But today I bring you a sweet potato waffle that works fantastic as a sweet breakfast treat! <br />And honestly who wouldn't want a breakfast like this?!?!?</span></span><br />
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<span style="font-size: large;"><b><u><span style="font-family: "verdana" , sans-serif;">FLOURLESS SWEET POTATO WAFFLES</span></u></b></span></div>
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<span style="font-family: "verdana" , sans-serif;">(To serve 1)</span></div>
<span style="font-family: "verdana" , sans-serif;"> 1 small sweet potato</span><br />
<span style="font-family: "verdana" , sans-serif;"> 1 heaped tablespoon ground flax seeds</span><br />
<span style="font-family: "verdana" , sans-serif;"> 1/4 cup boiling water</span><br />
<span style="font-family: "verdana" , sans-serif;"> small drop of vanilla essence<br /> 1/8 teaspoon ground cinnamon<br /><br /> </span><br />
<span style="font-family: "verdana" , sans-serif;">Preheat your waffle iron. </span><br />
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<span style="font-family: "verdana" , sans-serif;">Place the sweet potato in a microwave and cook for approx 5-6 mins until inside is tender. Note that time will vary in different microwaves. If you don't have a microwave you can cook the sweet potato in the oven. But I don't recommend boiling the sweet potato over a stove top as the consistency will end up different.<br />Whilst the sweet potato is cooking, prepare the flax mixture. Pour the boiling water over the ground flax seeds and whisk with a fork til thickens. Allow to sit for a few mins. <br />Remove the sweet potato flesh from the skin, discard the skin & mash the flesh into the flax mixture. Add vanilla & cinnamon, stir until completed combined. The mixture will be quite sticky.<br />Pour the mixture into the waffle iron & cook on medium for 8-10 mins. You can cook on a higher heat if you'd rather, but the waffle will come out darker. Don't lift the lid while it's cooking or this will pull the waffle apart. It needs to be fully cooked before the lid is lifted. You can wait longer, up to about 15mins on a lower setting and it will be fine. If you are in doubt, they are better to be left a little longer, not shorter! </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaSZSTesatunPw-DtOltXFZzPmDANdRX0816z4mHqk3Ux8pz-M-qRaACB86umzxGOZpEFTEy5ff2DATAM8UwMfi4rwrIDG8ABNp3KBPQY8jRgq1ctkyqY5UK1RLQiMKH0G93iHsRjfUbmD/s1600/SPW+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="348" data-original-width="505" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaSZSTesatunPw-DtOltXFZzPmDANdRX0816z4mHqk3Ux8pz-M-qRaACB86umzxGOZpEFTEy5ff2DATAM8UwMfi4rwrIDG8ABNp3KBPQY8jRgq1ctkyqY5UK1RLQiMKH0G93iHsRjfUbmD/s400/SPW+%25281%2529.jpg" width="400" /></a></div>
<span style="font-family: "verdana" , sans-serif;"><br />When your waffle is done, remove & serve with desired toppings!<br />Shown here with homemade soy yogurt, banana, raspberries & walnuts:</span><br />
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<span style="font-size: x-large;"><span style="font-family: "verdana" , sans-serif;"><u>QUESTION OF THE DAY:</u><br />Have you experimented with other types of waffles in your waffle iron instead of just flour-based mixtures?</span></span>Sandyhttp://www.blogger.com/profile/11420733412600018545noreply@blogger.com2tag:blogger.com,1999:blog-4807485144447057545.post-83891717497852352842017-08-16T19:10:00.000+10:002017-08-16T19:10:06.691+10:00Chocolate Caramel Date Tart<span style="font-family: Verdana,sans-serif;">Now I'm not going to pretend that this is everyday kind of food...... But if you're looking for a special occasion treat then I highly recommend giving this tart a try. It's deliciously sweet without added sugar. It's filling is so smooth and it will give you a great chocolate hit. We served this in place of birthday cake and it was a huge hit! </span> <br />
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<b><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">CHOCOLATE CARAMEL DATE TART</span></span></b></div>
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<span style="font-family: Verdana,sans-serif;">(Serves 10-12)</span></div>
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<span style="font-family: Verdana,sans-serif;"> <u>You'll need:</u><br /> BASE<br /> 1/2 cup raw hazelnuts<br /> 2 Tablespoons ground flax seeds<br /> 1 Tablespoon cocoa powder<br /> 4 pitted medjool dates<br /> 2 Tablespoon motherless milk of choice<br /><br /> FILLING<br /> 1 1/2 cups pitted medjool dates </span><br />
<span style="font-family: Verdana,sans-serif;"> 1/4 cup motherless milk of choice<br /> 1 teaspoon vanilla essence<br /><br /> TOPPING<br /> 100g bar of dairy-free dark chocolate (I use Lindt 70-85%)<br /> 100ml motherless milk of choice<br /> 1 teaspoon vanilla essence </span><br />
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<span style="font-family: Verdana,sans-serif;">Soak the dates for the filling in a bowl of boiling water for 10-15 minutes while you prepare the base.<br />Put all the ingredients for the base into a food processor and pulse until the mixture comes together. It will be a bit sticky - that's ok! Press the mixture into a glass 20cm pie dish. You can use another pie dish if you'd like, but I find that the mixture doesn't stick to the glass ones and therefore I don't need to use oil or line it. Place in the freezer while you prepare the filling.<br />Strain the dates and place all the filling ingredients in a food processor and blend til completely smooth and creamy. <br />Pour the filling mixture onto the base & return to the freezer. <br />In a small saucepan, combine all the ingredients for the topping. Stir continually on low heat until the chocolate has completely melted and the mixture is smooth and shiny. <br />Pour the topping over the filling mixture. <br />Place the pie in the fridge and allow the topping to cool. <br />Once cooled, you can slice and serve (as many pieces as you like hahahahaaaa!)! ;-)</span><br />
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<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><u>Question of the day:</u><br />Do you make yourself treats like this 'just because', or do you save them for special occasions?</span></span>Sandyhttp://www.blogger.com/profile/11420733412600018545noreply@blogger.com0tag:blogger.com,1999:blog-4807485144447057545.post-37605351329185761922017-08-14T20:28:00.000+10:002017-08-14T20:28:52.045+10:00Mung Bean Curry<span style="font-family: Verdana,sans-serif;">I love a curry, and I also love mung beans. So why not put the 2 together!<br />This meal takes a bit of time to prep with all the chopping, and also to cook the beans, but it's not difficult so don't let that deter you! <br />If you want to shorten the cooking time, you can pre-soak the mung beans for a minimum of 6 hours & reduce the cooking time by about half. You will only need about 1 litre of stock then too. <br />I love that mung beans don't NEED to be presoaked, and I don't mind the cooking time because this curry has the most enticing aroma as it simmers away on the stove! </span><br />
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<b><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">MUNG BEAN CURRY</span></span></b><br /><span style="font-family: Verdana,sans-serif;">(Serves 4)</span></div>
<span style="font-family: Verdana,sans-serif;"> </span><br /><span style="font-family: Verdana,sans-serif;"></span><span style="font-family: Verdana,sans-serif;"> <u>You'll need:</u><br /> 250g dried mung beans - rinsed<br /> 1 large brown onion<br /> 1 zucchini<br /> 2 celery stalks<br /> 1 large carrot<br /> 1/2 head cauliflower<br /> 200g green beans<br /> 2 garlic cloves, crushed<br /> 1 inch ginger, peeled and grated</span><br />
<span style="font-family: Verdana,sans-serif;"> 1 Tablespoon turmeric powder<br /> 1 heaped teaspoon each: cumin, coriander<br /> 1/2 teaspoon cardamon<br /> 1 long green chili</span><br />
<span style="font-family: Verdana,sans-serif;"> 100g baby spinach leaves<br /> 1.5 litres salt free veggie stock<br /><br />In a large saucepan or pot that has a lid, put the mung beans. Add 1 litre of the stock, cover, bring to a boil and simmer for 30 minutes. While the mung beans are cooking, chop all the veggies into bite sized pieces. <br />Add the veggies (except for the spinach) to the pot, along with all the spices and the remainder of the stock. Return the lid to the pot and again bring to the boil then simmer. Allow to simmer for approx 15 mins or until the stock is absorbed and the veggies are tender. <br />Stir through the spinach leaves until lightly wilted, then serve. </span><br />
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<br />Sandyhttp://www.blogger.com/profile/11420733412600018545noreply@blogger.com0tag:blogger.com,1999:blog-4807485144447057545.post-35828463513353624552017-08-05T16:11:00.000+10:002017-08-05T16:17:19.081+10:00Easy Tofu & Capsicum Bake<span style="font-family: "verdana" , sans-serif;">I know it's much cheaper to buy capsicum's by the kilo than it is to buy the traffic light set...... but sometimes I just can't resist the pretty colours all together in a little baggie! I find that each colour capsicum also had a slightly different taste. My favourite is red! </span><br />
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<span style="font-family: "verdana" , sans-serif;">Here's a recipe that's super easy. It would make an easy dinner if you just add some brown rice or other grain, or you can always add it on the side of something fancy too.</span><br />
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<span style="font-family: "verdana" , sans-serif;"> <b><span style="font-size: large;">EASY TOFU & CAPSICUM BAKE</span></b></span></div>
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<span style="font-size: x-small;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">(Serves 4)</span></span></span><b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"> </span></span></b></div>
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<span style="font-family: "verdana" , sans-serif;"> </span><u><span style="font-family: "verdana" , sans-serif;">You'll need:</span></u><br />
<span style="font-family: "verdana" , sans-serif;"> 400g packet of firm/hard tofu<br /> 1 red capsicum</span><br />
<span style="font-family: "verdana" , sans-serif;"> 1 green capsicum</span><br />
<span style="font-family: "verdana" , sans-serif;"> 1 yellow capsicum</span><br />
<span style="font-family: "verdana" , sans-serif;"> 1 large brown onion</span><br />
<span style="font-family: "verdana" , sans-serif;"> 1 large garlic clove </span><br />
<span style="font-family: "verdana" , sans-serif;"> 1/4 cup tomato paste</span><br />
<span style="font-family: "verdana" , sans-serif;"> 1 teaspoon paprika</span><br />
<span style="font-family: "verdana" , sans-serif;"> 1 teaspoon oregano </span><br />
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<span style="font-family: "verdana" , sans-serif;">Chop the tofu into bite size cubes. Chop the onions into half rings, and slice the capsicum into chunky pieces. Combine in a large baking dish. </span><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">Add a few tablespoons of water to the bottom of the baking pan, this helps it not to stick. </span>Grate the garlic over the top. Add the tomato paste, paprika, and oregano. Stir until well combined and the tomato paste has lightly covered the veggies and tofu. Add a 1/4 cup to the bottom of the baking pan. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEildVQBuhLt-dn5_NPDD36beWdjEPmXLbv2IvPFU0lkxXZJ2UBYTk-TP6d8lXVX7xiaJ47A4zViTpBHSHS-OMI5TzLncHPDH7nfjBolo7sb1Dd9vk7gJ2N_j77VDe1rBN-yvpc0QAQMJOWM/s1600/Tofu+bake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="340" data-original-width="573" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEildVQBuhLt-dn5_NPDD36beWdjEPmXLbv2IvPFU0lkxXZJ2UBYTk-TP6d8lXVX7xiaJ47A4zViTpBHSHS-OMI5TzLncHPDH7nfjBolo7sb1Dd9vk7gJ2N_j77VDe1rBN-yvpc0QAQMJOWM/s400/Tofu+bake.jpg" width="400" /></a></div>
<span style="font-family: "verdana" , sans-serif;">Bake in a preheated oven at 180°C for 25-30 mins until the veggies are tender and the tofu is firm and nearly crispy. </span><br />
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<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><u>QUESTION OF THE DAY:</u><br />Which colour capsicum do you prefer the taste of?</span></span><br />
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<br />Sandyhttp://www.blogger.com/profile/11420733412600018545noreply@blogger.com2tag:blogger.com,1999:blog-4807485144447057545.post-61110230285592928232017-07-31T21:34:00.001+10:002017-07-31T21:34:33.641+10:00Easy Banana Granola - SOS Free<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">I know I'm been MIA for quite some time. <br />Truth is that I've lost a lot of motivation to blog when there are soooooooo many blogs out there these days & I'm not sure that I offer anything extra special above others! <br />I started writing a cookbook, which I have dreamed of doing for about 9 years now.... but I fear my food photography skills are rather lacking. I haven't given up yet.... I am just doing it quite sloooooowly! </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><br />Also we've been eating so simple lately that I kinda feel like our food is "boring"! <br />Not that it's boring to us because we have honestly found that our taste buds change, so that when we eat simple unrefined foods in their whole form, they are just delicious like that.</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><br />But recently I've had quite a few people ask me for various recipes, or asked me to get back into it.....<br />SO........<br />I shall attempt to find some motivation to get blogging again!</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Some recipes may be quite simple - but hey - sometimes we just need simple ideas to motivate us to make a meal!</span></span><br />
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<span style="font-family: Verdana,sans-serif;">Today I bring you a simple breakfast recipe that I've been making for a few years.</span><span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;">So many store bought varieties of cereal these days have so much junk added to them! My version is completely junk free! </span></span><span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;">It's also very versatile.</span> </span>You can add any dried fruit or nuts to it if you wish. It can be a granola or muesli base, or just used as a cereal - which is what I do mostly. Just add motherless milk and fresh fruit for a delicious brekkie that's quick and easy to serve, and isn't too much effort to make either. </span><br />
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<span style="font-size: x-large;"><b><span style="font-family: Verdana,sans-serif;">EASY BANANA GRANOLA </span></b></span></div>
<u><span style="font-family: Verdana,sans-serif;">You'll need:</span></u><br />
<span style="font-family: Verdana,sans-serif;">2 large overripe bananas</span><br />
<span style="font-family: Verdana,sans-serif;">2 teaspoons vanilla essence</span><br />
<span style="font-family: Verdana,sans-serif;">2 teaspoons cinnamon<br />1/4 cup ground flax seeds<br />3 cups rolled oats<br /><br />Mash the bananas well. Add the vanilla, cinnamon and flax and stir til evenly distributed. <br />Stir through the oats until they are reasonably well coated by the wet banana mixture. </span><br />
<span style="font-family: Verdana,sans-serif;">Spread evenly onto a large lined baking tray.</span><br />
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<span style="font-family: Verdana,sans-serif;">Bake in a preheated oven at 160</span><span><span style="font-family: Verdana,sans-serif;">°C for 30 mins, stirring half way through. </span></span></div>
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<span><span style="font-family: Verdana,sans-serif;"> </span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0zNg-avRCV9yGrrP8nstQuq8_Y3p4o17_cf7RaRUWAhHLfQinIff_CyEQqIno5Z0zdDR3Wo8IHll2MqX6b6tf2mDLihClwucqUp3PY8MrEmTsKJE71TKFVFqiM5AFGtdExbtOmb7MPKlz/s1600/DSC02398.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="515" data-original-width="719" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0zNg-avRCV9yGrrP8nstQuq8_Y3p4o17_cf7RaRUWAhHLfQinIff_CyEQqIno5Z0zdDR3Wo8IHll2MqX6b6tf2mDLihClwucqUp3PY8MrEmTsKJE71TKFVFqiM5AFGtdExbtOmb7MPKlz/s640/DSC02398.JPG" width="640" /></a></div>
<span><span style="font-family: Verdana,sans-serif;"><br /></span></span><span><span style="font-family: Verdana,sans-serif;">Allow to cool completely before transferring to a container. </span></span><br /><span><span style="font-family: Verdana,sans-serif;">This will keep for about 2 weeks in an air-proof container. </span></span> <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmGq4GRt08i1sCsGLBPyIWawMhF_l0cABbNOC0rUzg4RnSlOaS5yfPyH2WerwSiJKXHp0KqX39eQMRROn_9IOQTtBitoVPRmx3HshwLYvRCU95Jbq1m4oG0qgtsTMv_24QAvJkcIknR2z3/s1600/DSC02406.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="549" data-original-width="737" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmGq4GRt08i1sCsGLBPyIWawMhF_l0cABbNOC0rUzg4RnSlOaS5yfPyH2WerwSiJKXHp0KqX39eQMRROn_9IOQTtBitoVPRmx3HshwLYvRCU95Jbq1m4oG0qgtsTMv_24QAvJkcIknR2z3/s640/DSC02406.JPG" width="640" /></a></div>
<br /><br /><u><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">QUESTION OF THE DAY:</span></span></u><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">To my other blogging friends.... have you ever lost your blogging mojo? <br />To my readers who follow along for the recipes.... What do you reckon- Does this look boring, or do you like the idea of simple recipes that don't include junk?</span></span><br />Sandyhttp://www.blogger.com/profile/11420733412600018545noreply@blogger.com10tag:blogger.com,1999:blog-4807485144447057545.post-58266792400455290222016-02-29T16:03:00.002+11:002016-06-08T09:02:59.705+10:00Chocolate Frappe<span style="font-family: "verdana" , sans-serif;"><span style="font-size: small;">It's the last day of summer!</span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-size: small;">To those of you about to enter autumn, I hope you've enjoyed the warm weather. And to those coming out the other end, I hope you're looking forward to the warm weather!</span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-size: small;">I love summer and do not look forward to the weather getting cooler. </span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-size: small;">Being the last day of summer, it inspired me to post this before it's too cold to drink it for a while!</span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-size: small;">I hope you find it a nice refreshing treat to have just as much as we have :-)</span></span><br />
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<span style="font-size: large;"><u><b><span style="font-family: "verdana" , sans-serif;">Chocolate Frappe</span></b></u></span></div>
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<b><span style="font-family: "verdana" , sans-serif;"><span style="font-size: small;">(Serves 2)</span></span></b></div>
<span style="font-family: "verdana" , sans-serif;"><span style="font-size: small;">2 trays ice cubes</span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-size: small;">2 Tablespoons cocoa powder</span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-size: small;">1 Tablespoon dry sweetner of choice (I use coconut sugar)</span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-size: small;">250ml motherless milk of choice (I use light soymilk)</span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-size: small;">1 teaspoon vanilla essense</span></span><br />
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: small;">Empty the ice cube trays into a blender and pulse until broken down into crushed ice. Add the remaining ingredients and blend til desired consistency.</span></span><br />
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: small;">Drink :-)</span></span></div>
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Sandyhttp://www.blogger.com/profile/11420733412600018545noreply@blogger.com2