4th July Celebrations and Basic Vanilla Cake

For this month's In My Kitchen I decided to share with you our 4th of July celebrations.
We aren't American but my husband is a *tad* obsessed with all things American so I thought I'm make it a special night for him!

Here's how it turned out:

I had debating making veggie burgers but my husband isn't usually a fan, so I decided we would try carrot dogs instead! For those who haven't heard of this idea, it's where you use a carrot in place of a meat hot dog. I boiled the carrots first and then marinated them for a few hours before dry-frying them! They were quite tasty :-) 

The addition of liquid smoke meant that they definitely didn't taste like plain boiled carrots! I topped them with water sauteed onion and capsicum, along with sauerkraut and sauce. Served with corn cobs and baked home fries.
I was SO SO excited with the fries because I had purchased a new kitchen gadget to make crinkle cut chips! I was so pleased that it worked out so well for just a few dollars :-) 

All celebrations need a cake!!!
I made a basic vanilla cake (recipe to follow) and spread with jam and decorated with fruit to 'mimic' the US flag (yes I do realise there is not enough stripes or stars!).

 Now for the cake recipe!

BASIC VANILLA CAKE 

1 1/2 cups wholemeal self-raising flour

1/2 cup coconut sugar (or other unrefined sweetner)

1 Tablespoon apple cider vinegar

1 cup motherless milk (I used soymilk)

1 Tablespoon vanilla essense

1/2 cup applesauce

Whisk the apple cider vinegar into the milk and set aside to thicken.

In a mixing bowl combine the flour and sugar. Make a well in the centre and stir in the vanilla, applesauce & milk mixture. 

Stir until just combined.

Pour into a lined 18cm square baking dish and tap to even the surface.

Bake in a preheated 180C oven for 25 minutes or until cooked through.

 

 So moist and delicious!

Definitely worth celebrating - but then again, 

I don't need a special day to make cake ;-)

Question of the day:
Do you celebrate the 4th of July even if you aren't in America?

Meatless Monday A to Z

This is my final edition of Meatless Monday!
It's a wrap-up of all the weeks from A through to Z.
What fun I've had being creative with the alphabet. It's also been interesting to hear what various food items are called around the world.
Don't forget to check out "Better with Veggies" to see other wonderful recipes & great fitness tips! 

A - Avocado Avocado & Orange Salad



B - Blueberries Blueberry Lemon Muffins



C - Cabbage Cabbage Shiitake Stirfry

D - Dark Chocolate Dark Chocolate Date Cookies

E - Eggplant Eggplant & Sweet Potato Stack

F - Flax Flax seed & Coconut Cookies
 


G - Garlic Beat-the-flu Pasta

H - Heart of Palm Water Chestnut Falafels

I - Instant Coffee Mocha Mousse for One
 
J - Jelly Chewy Walnut Jam Cookies

K - Kabocha Baked Pumpkin Pudding

L - Lime Sweet & Sour Carrot Salad

M - Mustard Tofu Chippees
 

N - Nuts Fruit & Nut Muffins

O - Oats PB Carrot Crackers

 

P - Potato Layered 2 Potato Bake

Q - Queso Cheesey-Salsa Sauce
 


R - Raisins Rum & Raisin Rice Porridge

S - Squash Simple Squash Stir-fry

T - Tofu Gnocchi with Basil

 

U - Unbleached Flour Walnut Blondies

V - Vanilla Vanilla Banana Custard

W - Watercress Kale Attacked Minestrone Stew
 
X - Xocolato Melting Mocha Pudding 

Y - Yams Orange Soup
 
Z - Zest Choc-orange Pancakes

Have you tried any of these recipes? 
Do you have a favourite?
Moreover, do you follow Meatless Monday? 
I think it's a FANTASTIC movement to encourage people to forgo meat from their plates at least once a week to promote health for themselves and our planet! If you don't already do this, then why not give a go??!!! :-)

Choc-Orange Pancakes

Welcome to the final edition of Meatless Monday A-Z.

Today's ingredient is Zest.

Although I have been eyeing off our neighbours overflowing lemon tree for the past couple of weeks, I decided not to pinch any without seeing them & asking them first!!!
So today, although I had high hopes of bringing you a lemon zest recipe, you instead have an orange zest recipe. But don't worry, I'm sure it won't disappoint!

Choc-Orange Pancakes

You'll need:

1 cup wholemeal flour

1 teaspoon baking powder

1 Tablespoon ground flax mixed with 3 Tablespoons boiling water

1/2 cup motherless milk

1 teaspoon apple cider vinegar

1/2 cup orange juice (freshly squeezed)

1 Tablespoon orange zest

1 Tablespoon dairy-free chocolate chips

Make a "flax egg" by combing the ground flax with the boiling water & whisking together with a fork. Set aside to thicken.

In a measuring jug combine the milk and apple cider vinegar and whisk til milk starts to separate and thicken slightly.

In a mixing bowl combine the flour & baking powder. 
Add the zest & choc chips. Stir through til evenly distributed. 
Make a well in the centre and combine all the wet ingredients. Mix well.
Pour spoonfuls of mixture onto a preheated frying pan & turn when bubbling. Give the final side a minute or so before removing and serving. Repeat until all the batter is used.

This will make about 12 small or 6 large pancakes and "should" serve 2.

Though they are reallllllllllllly good, so perhaps you're not willing to share ;-)

Question of the day?
What's your favourite chocolate combination flavour? 
I'm sure it will come as no surprise to you that mine is choc-orange, though I do also really like choc-mint!

Orange Soup

I must admit that I don't really consider myself a pumpkin fan.....
but I do love pumpkin smoothies, pumpkin pancakes, baked pumpkin and of course, pumpkin soup. I guess that does make me a pumpkin fan then!!!
One thing I have come to learn over the years is that just because a pumpkin soup is called "pumpkin soup", when it contains more than just pumpkin it tastes even better!
Here's a combination I love. All the warmth and fullness of a pumpkin soup with just a hint of curry. 

PUMPKIN & CHICKPEA SOUP

You'll need:
1 onion
1 small sweet potato
1 carrott
1/4 kent pumpkin (or other pumpkin of choice)
1 can chickpeas
1 Tablespoon curry powder
1 Tablespoon brown sugar (can be omitted)
1 Tablespoon minced garlic
1 teaspoon vegemite (trust me it works!)
Approx. 4 cups of vegetable stock

Chop all the vegetables. Drain the chickpeas. Combine all ingredients in a slow cooker. Cover with vegetable stock (amount will vary depending on your pot). You can make this soup thicker or thinner depending on how much stock you use.
Cook on low for 8 hours.
Once all vegetable are soft. Blend half with a stick blender.

You can also make this over a stove top. Just bring to the boil & then simmer til all the vegetable and soft.

Submitted for Meatless Monday A-Z: Yams (also known as Sweet Potato)

Lazy Day Lunch

Some days I'm just not so hungry at lunch time. 
And other days, I'm super hungry in the afternoon.

I love this little treat for either of those occasions.

Crispbread
Topped with hummus,
Sundried Tomatoes
and mixed salad leaves of choice

Here's what I use and why I love them:

Ryvita Crispbread
These crispbread come in 3 varieties - Original Rye, Sesame Rye and Multigrain.
They are made using only wholegrain ingredients. Their ingredient list is minimal. They are low salt and high fibre. 

SSS Foods Hommus
This is my favourite brand of hommus. They are oil free which is a HUGE plus on my list. They come in 3 flavours- Natural, Fresh Chilli, and Coriander, Cumin & Mild Chilli which is my personal favourite.

Sandhurst Sun-dried Tomatoes
Again, here is another oil free product. These sun dried tomatoes are air packed & not sitting in oil. They are really moist and delicious, even without the oil. They do dry out a little after the packet is opened but they can easily be freshened up by soaking in boiling water for a few minutes.


I LOVE discovering oil free convenience foods. And whilst I don't like to promote a convenience diet, I think it's handy to know there are products out there that are good to use when those emergency times call for it!

If you're interested in discovering why I follow an oil-free diet you can read about it at these links:
Engine 2 Diet - Why No Oil
McDougall Newsletter - Why do you avoid adding vegetable oils 
PCRM - Avoiding added vegetable oils
Happy Herbivore - There is no such thing as Healthy Oils

Slow Cooked Ratatouille with Sweet Potato and Butter Beans

I love ratatouille.... however without any starch I find it doesn't keep me full for very long.
The addition of the beans & sweet potato make this a complete meal.
And using the slow cooker means after a busy day we can come home to a complete meal all ready without having to add anything on the side.

Slow Cooked Ratatouille

1 onion
1 sweet potato
1 eggplant
1 capsicum
1 zucchini
3 cloves garlic, crushed
1 can butter beans, drained
1 teaspoons each dried thyme, basil, oregano, rosemary & marjoram
800g can diced tomatoes

Chop all the vegetables into reasonably sized chunks.
Add all the ingredients in a slow cooker & fill with enough water to cover (approx 1-2 cups).
Cook on high for 4 hours, or low for 8 hours.

I'm such a fan of simple meals like this! Easy doesn't have to compromise taste! 

 
Question of the day:
Are there any meals that are traditionally cooked in the oven that you've tried in a the slow-cooker?

Choc Chip Banana Muffins

Chocolate in a lunchbox is bound to keep kids happy..... but it doesn't have to be an unhealthy type of chocolate! Try this treat to keep them happy :-)

CHOC CHIP BANANA MUFFINS
(Makes 12)

2 Tablespoons ground flax
3/4 cup plant milk
1 Tablespoon apple cider vinegar
2 overripe bananas
1/2 cup applesauce
1 teaspoon vanilla
1/2 cup coconut sugar
1/2 cup dairy free chocolate chips (I used Sweet William - cacao nibs would work too)
2 cups wholemeal SR flour

Whisk together the flax seeds with 6 Tablespoons boiling water - set aside to thicken.
In a measuring jug combine the milk with the apple cider vinegar - set aside to thicken.
In a large mixing bowl mash the bananas. Add the applesauce, vanilla, milk mixture & coconut sugar. Whisk until well combined, then stir through the flax seed mixture.
Gently fold the flour and chocolate chips into the wet ingredients until just combined - do not overmix.
Using an ice-cream scoop - pour a scoop full of mixture into a muffin tray. 
Bake in a preheated 180C oven for 30minutes or until golden and cooked through.