tag:blogger.com,1999:blog-56916600480557018542024-02-20T12:01:54.420-08:00Vixie - The Vegan Pixiedelicious vegan baking & dancing through lifeLVihttp://www.blogger.com/profile/05907919214436694207noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-5691660048055701854.post-44232334539344392792012-02-16T10:05:00.000-08:002012-02-21T18:59:59.513-08:00Broccoli and Cauliflower Tart<div class="separator" style="clear: both; text-align: right;">
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients for the filling:</span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL3vFHjK8nuPFluI_7e1vYl8j5itSn3vBQamo_c52GVQg9SslVCq_qgVz0kyvHn-bemtMalCO6bLkfcKYbzO-7bUKxVyHhq07rboBVRi1vqY2EX4ZQudPvUJ-NR_Qo1E9OkbdWjv_rqXY/s1600/P160212_15.16.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL3vFHjK8nuPFluI_7e1vYl8j5itSn3vBQamo_c52GVQg9SslVCq_qgVz0kyvHn-bemtMalCO6bLkfcKYbzO-7bUKxVyHhq07rboBVRi1vqY2EX4ZQudPvUJ-NR_Qo1E9OkbdWjv_rqXY/s320/P160212_15.16.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Into the oven it goes</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">150g of cherry tomatoes halved</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">200g cauliflower florets</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">200g broccoli florets</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">200ml of rice milk</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons of soya cream</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp of mustard powder</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">dash of mild chilli powder</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">dash of <span class="Apple-style-span" style="color: #222222; line-height: 16px;"><a href="http://mideastfood.about.com/od/middleeasternspicesherbs/r/zaatar.htm">Za'atar</a></span> or oregano</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">h<span class="Apple-style-span" style="color: #222222; line-height: 16px;"><em style="color: black; font-style: normal;">erbes de provence and/or pepper for seasoning</em></span></span><br />
<span class="Apple-style-span" style="color: #222222; line-height: 16px;"><em style="color: black; font-style: normal;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">optional:</span></em></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">for a little extra kick add 1/2 - 1 teaspoon of <span class="Apple-style-span" style="color: #222222; line-height: 16px;"><em style="color: black; font-style: normal;"><a href="http://mideastfood.about.com/od/dipsandsauces/r/harissa.htm">Harissa</a></em><span class="Apple-style-span" style="font-size: x-small;"> </span></span>sauce</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients for the tart base:</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">200g plain flour and some for rolling out</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">100g of vegan margarine</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">20g of <a href="http://www.google.co.uk/search?client=safari&rls=en&q=Allergycare+Vegan+Whole+Egg&ie=UTF-8&oe=UTF-8&redir_esc=&ei=opU9T9n0A8628QP27_WACA#q=Allergycare+Vegan+Whole+Egg&hl=en&client=safari&rls=en&prmd=imvns&source=univ&tbm=shop&tbo=u&sa=X&ei=opU9T6_vCJHT8QPS4piuCA&ved=0CIYBEK0E&bav=on.2,or.r_gc.r_pw.r_cp.r_qf.,cf.osb&fp=ad1c74ed637686cb&biw=1024&bih=609">Allergycare Vegan Whole Egg</a> OR enough egg replacement for 1 egg*</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">55ml of water (for the egg replacement)</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">For the filling:</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1. Chop up the cauliflower and broccoli so they are a similar size to the tomatoes.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2. Put them in a pan and boil till them till they're soft but still slightly hard then strain and set aside.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3. Place the milk and cream in a bowl. Then add and mix in all the spices and herbs.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4. Arrange the cauliflower, broccoli and tomatoes on the pastry base and pour the milk and spice mix over them.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">5. Season with pepper and herbs d' province</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">6. Put into the oven for approx. 25-30 mins at 180c checking on it a regular intervals.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">For the tart base:</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1. In a bowl mix the egg replacement and flour together.</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2. Add the margarine and with your fingers mix them together until the mixture looks like breadcrumbs.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3. Add 55ml of water to activate the egg replacement to the mixture until it forms in a ball.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4. Knead the dough on a floured surface until it becomes nice and smooth</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">5. Wrap in clingflim and chill the dough in the fridge for 30 mins.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">6.Grease a pastry tin.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">7. Knead the dough for a couple of minutes and then roll it out till its a little larger than your pastry tin.</span></div>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> 8. Place your pastry in the tin and remove the extra pastry round the sides.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmZz1msF3Cl23z_DcBPrnaJtsWxwQ2-aoWIenvp3SaFpwnFcNxEugufODA3_7sszVG904CSU2orvxndxha2Jp69XwNTvPN3Nz8LV6wWXGus193NYGy5kMzBrUKhiaMAlLEJ-3NtDELvqo/s1600/P160212_16.33.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="207" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmZz1msF3Cl23z_DcBPrnaJtsWxwQ2-aoWIenvp3SaFpwnFcNxEugufODA3_7sszVG904CSU2orvxndxha2Jp69XwNTvPN3Nz8LV6wWXGus193NYGy5kMzBrUKhiaMAlLEJ-3NtDELvqo/s320/P160212_16.33.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Out it comes nice and golden</span></td></tr>
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<blockquote class="tr_bq">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">* Each egg replacement is different so follow the directions it gives you. I used Allergycare Vegan Whole Egg for this recipe. If the pastry is too dry you can add water to help form the dough into a ball.</span></blockquote>
</div>LVihttp://www.blogger.com/profile/05907919214436694207noreply@blogger.com0tag:blogger.com,1999:blog-5691660048055701854.post-82803072834538264472012-02-12T14:32:00.000-08:002012-02-13T05:42:05.100-08:00The Beauty of Asian Womens Traditional Dress<iframe allowfullscreen="" frameborder="0" height="344" src="http://www.youtube.com/embed/4bqo8m8uqNk?fs=1" width="459"></iframe><br />
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am obsessed with Asian fashion at the moment so regal and chic. Planning on making my own Vietnamese <span class="Apple-style-span" style="color: #333333; font-family: 'Cherry Cream Soda'; line-height: 18px;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #222222; line-height: 16px;"><span class="Apple-style-span" style="font-size: x-small;">"Áo Dài" </span></span></span></b></span><br />
<span class="Apple-style-span" style="color: #333333; font-family: 'Cherry Cream Soda'; line-height: 18px;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #222222; line-height: 16px;"><span class="Apple-style-span" style="font-size: x-small;"><br /></span></span></span></b></span><br />
<span class="Apple-style-span" style="color: #333333; font-family: 'Cherry Cream Soda'; line-height: 18px;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #222222; line-height: 16px;"><i><span class="Apple-style-span" style="font-size: xx-small;">On my to do list - along with finishing my academic word, getting back to modern dance classes and making my angel and fairy bags.</span></i></span></span></b></span></div>LVihttp://www.blogger.com/profile/05907919214436694207noreply@blogger.com0tag:blogger.com,1999:blog-5691660048055701854.post-16942367564415552192012-02-11T16:52:00.000-08:002012-02-13T19:16:11.931-08:00My Homemade Muesli<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY-XYQc3lDAAFFzRj-bPqUmepah4RuJUhRX-UPjMrkdVbw_8HSBJv2Gb4Vm86s4tEJgmwoExc4Yr4xgVxdDEK0sZEXdPFwareTNILoiFwsf1sIXo-A2DPRoLduUEWXdQz9hUM3UO1d4ug/s1600/P060212_19.02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY-XYQc3lDAAFFzRj-bPqUmepah4RuJUhRX-UPjMrkdVbw_8HSBJv2Gb4Vm86s4tEJgmwoExc4Yr4xgVxdDEK0sZEXdPFwareTNILoiFwsf1sIXo-A2DPRoLduUEWXdQz9hUM3UO1d4ug/s320/P060212_19.02.jpg" width="320" /></a></div>
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Ingredients<br />
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4 cups of (porridge) oats<br />
1 tablespoon of sunflower oil<br />
<span class="Apple-style-span">1 tablespoon of agave </span><span class="Apple-style-span">syrup</span><br />
handful of roasted almonds<br />
handful of roasted chopped hazelnuts<br />
handful of wholewheat flakes or crumbled wheetabix<br />
2 tablespoon of puffed rice<br />
(add anything else you like: millet, rye, sesame and/or sunflower seeds)<br />
For after baking: raisins, currants, sultanas and any other dried fruit<br />
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<span class="Apple-style-span">1. Mix all the dry i</span><span class="Apple-style-span">ngredients together </span><br />
2. Mix the agave and sunflower oil together<br />
3. Then add the mixed oils to the dry ingredients and stir in<br />
4. Oil a pan and add the mixture<br />
5. put it into the oven at 150c - check and stir the mixture around approx. every 5 minutes until the mixture is a golden brown and crunchy (could take anything up to 20 mins depending on ingredients and oven)<br />
6. Leave to cool and then add all the raisins and other fruit mixing it in - store and/or eat :-)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjXwz9cLKMPGciRsmAnTx1NpVCFf5CAIBTZCo602jCI_GYPCVgjIesWOPNMVZN0LvBxMqgV6ZNyxgnkHbrczg8c3UaYADSjgJp0SEW4UH_bYZeFdp9i_VCjEynL5_dzduQJAyX6IQUeP4/s1600/P060212_19.01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjXwz9cLKMPGciRsmAnTx1NpVCFf5CAIBTZCo602jCI_GYPCVgjIesWOPNMVZN0LvBxMqgV6ZNyxgnkHbrczg8c3UaYADSjgJp0SEW4UH_bYZeFdp9i_VCjEynL5_dzduQJAyX6IQUeP4/s320/P060212_19.01.jpg" width="320" /></a></div>
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<br />LVihttp://www.blogger.com/profile/05907919214436694207noreply@blogger.com0tag:blogger.com,1999:blog-5691660048055701854.post-21915985114625180092012-02-02T12:44:00.000-08:002012-02-02T12:44:59.602-08:00Just a noteAm also available on <a href="http://www.tumblr.com/blog/vixieveganpixie">tumblr: my blog</a>LVihttp://www.blogger.com/profile/05907919214436694207noreply@blogger.com0tag:blogger.com,1999:blog-5691660048055701854.post-15177936010917638032012-02-01T17:12:00.000-08:002012-02-01T18:04:08.260-08:00Stuffed Peppers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrxjMQ2zTGf8HC0z-KRMz9CGAz-UeBIRHYdKdcjVDXF9O8tKu1AKu5Ta2vNUwy3wdnIQqLy_TApTZf5LxtkA5M22vkh5Zn_9cNsmsCgGaeIAUR-A72lRuC3BAWD7YDwbKqdKhEhIZuty8/s1600/P310112_19.50.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrxjMQ2zTGf8HC0z-KRMz9CGAz-UeBIRHYdKdcjVDXF9O8tKu1AKu5Ta2vNUwy3wdnIQqLy_TApTZf5LxtkA5M22vkh5Zn_9cNsmsCgGaeIAUR-A72lRuC3BAWD7YDwbKqdKhEhIZuty8/s320/P310112_19.50.jpg" width="320" /></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Ingredients:</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 large peppers</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 chopped onion</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 cloves of chopped garlic</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 medium tomatoes - seeded, peeled and chopped</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 tablespoon of chopped pitted olives</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">bunch of chopped basil</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup of cooked rice, or c<span class="Apple-style-span" style="color: #222222; line-height: 16px;"><em style="color: black; font-style: normal;">ouscous </em></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup of a vegetable stock </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">olive oil</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Filling:</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 16px;">Add a small amount of the oil in a pan and cook the onions for five minutes.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 16px;">Then add the garlic and cook for 3 minutes. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 16px;">Add the tomatoes, and vegetable stock and bring to the boil. Reduce to a medium heat and let it simmer, stirring until the mixture thickens and most of the liquids have evaporated - should take approx. 10 - 15 mins.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 16px;">Remove from heat and mix in the rice/couscous, olives, and basil. Season to your personal taste.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 16px;">Peppers:</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 16px;">cut the tops off and remove all the seeds and white bits</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 16px;">brush the outside of the pepper with a tiny amount of olive oil</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 16px;">fill each one with the mixture</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 16px;">Cooking:</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 16px;">Place the tops back on the peppers and wrap them in cooking foil and place them in a cooking dish </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 16px;">Fill the dish with a 1/2 - 1 inch of water</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 16px;">Place in oven and bake for 45-50 mins at 180C or until they are nice and tender </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 16px;">Leave to cool a bit then remove foil and take them out of the pan. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 16px;">Remove the water from the pan and bake the peppers for a further 5 mins.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 16px;"> </span>LVihttp://www.blogger.com/profile/05907919214436694207noreply@blogger.com0tag:blogger.com,1999:blog-5691660048055701854.post-62146922901397001642012-01-28T12:40:00.000-08:002012-02-01T18:21:32.760-08:00My Favourite Treat and Pizza AlternativeMy favourite food - given a chance I'd eat this everyday. It's a great alternative to pizza, one of many available to vegans. This variation on a french Pissaladiere however is divine. The original recipe uses anchovies which I replace with capers to keep that sharp saltiness, but its not a vital ingredient.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRfAXBIYQtJA8J9Cz1tUgqUSdn1h_hD7t-3nGMib_VNx1t_wAufVo5iTdw7iqKJtywLTaV_B8rH41DX4Fv5C3qJ41h9bvrNThyphenhyphenMPXZ0G54g5BNmAdmL1jG4SkMpqBaokgX6eyzhbxsJmY/s1600/P200112_13.22.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRfAXBIYQtJA8J9Cz1tUgqUSdn1h_hD7t-3nGMib_VNx1t_wAufVo5iTdw7iqKJtywLTaV_B8rH41DX4Fv5C3qJ41h9bvrNThyphenhyphenMPXZ0G54g5BNmAdmL1jG4SkMpqBaokgX6eyzhbxsJmY/s400/P200112_13.22.jpg" width="400" /><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"></span></a>Ingredients :</div>
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25g vegan margarine</div>
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250g very thinly cut onion/ shallots</div>
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15g dry yeast or 1 tsp of quick yeast</div>
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120 ml of water</div>
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1 tsp sugar</div>
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250g strong flour</div>
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thinly sliced red and green bell peppers</div>
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pitted olives</div>
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tsp capers</div>
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3tsp of thyme</div>
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1tsp basil</div>
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pepper and herbs d' provence for seasoning</div>
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Olive Oil</div>
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For the dough:<br />
you can either mix the yeast with the tepid water and sugar. then leave for 10 mins in a warm place until it becomes frothy.<br />
Then put into a mixing bowl with the flour and add four tablespoons of oil.<br />
Alternatively mix a teaspoon of quick yeast with the water, sugar, flour and 4 tablespoons of olive oil in a bowl. <br />
Mix until the dough forms a ball.<br />
Then over a lightly floured surface kneading the dough until it is smooth and soft.<br />
Coat a large bowl with oil, place the dough inside and wrap it with cloth, leaving it in a warm place to double in size (approx. an hour). </div>
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For the topping:<br />
add 2 tablespoons of the olive oil and melt the margarine into a large warm saucepan.<br />
When the butters melted add the basil, thyme and capers to the pan, in addition you can add some of the caper brine depending on personal taste.<br />
Then add the the finely cut onions into the saucepans and cook for an hour at a low heat stirring occasionally.<br />
Three quarters through the hour add the sliced red bell peppers to the onions. The onions should be nice - soft and carmelized (golden/yellow) but not brown. Season and put aside.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGfXVLPffQLwE4_EvPoK6RN9Jp3qVqhO84eFkNiL_dLvKCfEIrCldyuh5UAYbUC9vTn8TghzEreTLOLJXkmX_uWaBOrulHcgSTjus6qEgd7MyynnVggcAPMU1nljiZOn_f1xUw-SyCLBA/s1600/P200112_13.23.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGfXVLPffQLwE4_EvPoK6RN9Jp3qVqhO84eFkNiL_dLvKCfEIrCldyuh5UAYbUC9vTn8TghzEreTLOLJXkmX_uWaBOrulHcgSTjus6qEgd7MyynnVggcAPMU1nljiZOn_f1xUw-SyCLBA/s320/P200112_13.23.jpg" width="320" /></a></div>
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Cooking:<br />
A few minutes before the dough is ready oil a baking tray and heat it in a oven for a couple of minutes then remove.<br />
Meanwhile knead the dough and roll it out to fit the baking tray.<br />
After adding the dough to the tray brush it lightly with oil and add the onion and pepper topping. Then arrange the slices of green peppers into a lattice like pattern over the onion topping, adding an olive to the spaces created by the lattice pattern (see pictures).</div>
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Lightly season and cover with a cloth then put it aside for 30 mins. Then bake it in the oven at 220 c or gas mark 7 for approx. 15 - 25 mins. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTxqLGXxU0ixN0OBypnUW8AGi73sGDIi5325fav2nR9aFfouRgPBzWjOFqjSyubGlsSsujnLKx2VTG-WpoxmDztg2nRAbItHd7OfHvrlTMmmRs9insOEbIj7NLfXDOA8QsgvXDsTXJuqc/s1600/P200112_13.23_%5B01%5D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTxqLGXxU0ixN0OBypnUW8AGi73sGDIi5325fav2nR9aFfouRgPBzWjOFqjSyubGlsSsujnLKx2VTG-WpoxmDztg2nRAbItHd7OfHvrlTMmmRs9insOEbIj7NLfXDOA8QsgvXDsTXJuqc/s320/P200112_13.23_%5B01%5D.jpg" width="320" /></a></div>
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<br /></div>LVihttp://www.blogger.com/profile/05907919214436694207noreply@blogger.com0tag:blogger.com,1999:blog-5691660048055701854.post-34756145336994482542012-01-28T11:28:00.000-08:002012-01-28T15:22:21.438-08:00Family Favourite - Vegan Chocolate Chip Muffins<div class="separator" style="clear: both; text-align: center;">
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<b>Yesterday I made chocolate chip muffins to cheer the family up. My Brother only recently found out they were vegan - so they must be good. They 're really easy to make as well!</b></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgVebkL3Vpnvwn-dpl8JXLLDFSMgTdVVS4Kz0ECqlPZuRQLl0oKkLh9hqdPLdhNEqih30uIJ-HejOL0c46eGtYwgMvqEpDs46BG-xRRaCmMbxzcuLTQvbmmpDqHB7SiG7SGyHHEWi1HrE/s1600/P270112_13.35_%5B01%5D.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgVebkL3Vpnvwn-dpl8JXLLDFSMgTdVVS4Kz0ECqlPZuRQLl0oKkLh9hqdPLdhNEqih30uIJ-HejOL0c46eGtYwgMvqEpDs46BG-xRRaCmMbxzcuLTQvbmmpDqHB7SiG7SGyHHEWi1HrE/s320/P270112_13.35_%5B01%5D.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>scrummy especially freshly baked</i></td></tr>
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This recipe is for six.<br />
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All you need is: </div>
<div>
110g of Self Raising Flour </div>
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half a tsp of baking powder </div>
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2 tbsp of Sugar </div>
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2 tbsp of Vegan Margarine </div>
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2 - 3 tbsp Soya Yoghurt (I use Alpro soya yoghurt)</div>
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1 tbsp Cocoa Powder </div>
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3 tsp Carbonated water </div>
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1 tsp Vanilla Essence </div>
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Chopped up Dairy Free Chocolate </div>
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Mix all the dry ingredients together in a bowl. Melt the margarine and mix it into the dry ingredients. Then add the carbonated water and vanilla essence. Then gradually stir in the yoghurt until the mixture is nice and smooth. Put into muffin cases and cook for approx. 15-20 mins at 180 C in a fan oven - Gas Mark 4 - 350 F.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlAufhvKDcgfxi4RpSOpaucDxtj4RUE4LrEEMZf4AcDmHwg_KOPMjSkbHUzC2vFXng8Q60tWQ-0pHK-Vob4FtpnBeIq7Xzwy-BS2rEo3ueYTVpPMcCHY4gRwZvngiZkF6kyxGDE2DX3C0/s1600/P270112_13.35.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlAufhvKDcgfxi4RpSOpaucDxtj4RUE4LrEEMZf4AcDmHwg_KOPMjSkbHUzC2vFXng8Q60tWQ-0pHK-Vob4FtpnBeIq7Xzwy-BS2rEo3ueYTVpPMcCHY4gRwZvngiZkF6kyxGDE2DX3C0/s320/P270112_13.35.jpg" width="320" /></a></div>
</div>LVihttp://www.blogger.com/profile/05907919214436694207noreply@blogger.com0tag:blogger.com,1999:blog-5691660048055701854.post-66705603871231761022012-01-21T12:11:00.000-08:002012-01-21T12:14:00.381-08:00Ireland AM - Celtic ChocolatesSome info on the company: <br /><br /><iframe width="459" height="344" src="http://www.youtube.com/embed/ZZTR_vXO91s?fs=1" frameborder="0" allowFullScreen=""></iframe>LVihttp://www.blogger.com/profile/05907919214436694207noreply@blogger.com1tag:blogger.com,1999:blog-5691660048055701854.post-7301301888730160582012-01-19T08:51:00.000-08:002012-01-19T08:52:46.794-08:00New Craze - "vegivore"The food magazine Olive reports that one of the latest food craze is what it calls "vegivore". The craze involves vegetable tasting menus and includes "vegetable butchers" who prepare and introduce different vegetables to their customers. I'm hoping this craze will result in more vegetarian and vegan options when dining out especially as more people discover how delicious fresh vegetables are, perhaps it may even stop people referring to v. food as 'rabbit food' lol. <br /><br /><br /><br /><a href="http://nymag.com/restaurants/features/69369/">Vegetables Are the New Meat</a>LVihttp://www.blogger.com/profile/05907919214436694207noreply@blogger.com0tag:blogger.com,1999:blog-5691660048055701854.post-51729517879870139732012-01-19T07:54:00.000-08:002012-01-19T08:09:28.507-08:00First Post<span class="Apple-style-span" style="color: #351c75;">Finally escaped from Facebook to the blogsphere - much better suited to long rants and cooking recipes! I look forward to posting my recipes very soon, once I get the hang of this, especially now I've got my new crepe pan.</span><br />
<span class="Apple-style-span" style="color: #351c75;"><br /></span><br />
<span class="Apple-style-span" style="color: #351c75;"><br /></span><br />
<span class="Apple-style-span" style="color: #351c75;">First post is on my favourite subject: chocolate. My favourites being Celtic Chocolates and their Vegan Gift Box (still can't find a website for them or a list of suppliers - anyone??)</span><br />
<span class="Apple-style-span" style="color: #351c75;"> .... and of course the scrumptious and divine Booja Booja (so expensive yet sooo good!) who have a new theme catchy theme song:</span><br />
<span class="Apple-style-span" style="color: #351c75;"><br /></span><br />
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/26p37br-lu0?feature=player_embedded' frameborder='0'></iframe></div>
<span class="Apple-style-span" style="color: #351c75;"><br /></span><br />
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<span class="Apple-style-span" style="color: #351c75;">You gotta love a song that includes "hunky punky"in the lyrics lol. </span></div>
<span class="Apple-style-span" style="color: #351c75;">I wonder how long it will be before they'll have Booja Booja T-shirts, mugs etc.... "Everyone needs a little Booja Booja now and then" ...its gonna stick in my</span><span class="Apple-style-span" style="color: #351c75;"> head for a long time to come :-)</span>LVihttp://www.blogger.com/profile/05907919214436694207noreply@blogger.com0