Still on the move. I passed briefly through London on my way back from working offshore, visiting my aged aunt.
I had to take her shopping, and also put together a quick lunch.
At the supermarket I was reminded of the large amount of…
We love these tasty Thai or Indonesian bites. We have attempted to make these sweetcorn fritters numerous times, always without success. Aiming to keep things healthy, we have tried to avoid deep frying, and have used all sorts of different ingredients to make the fritters hold together.
The whole Indonesian Pop-Up dining event (read about that here on Green & Vegan) came about when we made some Indonesian friends. And they showed us how to make these sweetcorn fritters. We have managed to avoid ‘deep’ frying, but have had to accept a litle bit of shallow frying.
2 C fresh corn kernels
½ C flour + a bit
¼ t baking powder
Salt – ¼ t + to taste
Pepper – couple of twists
Green of 2 spring onions – chopped
What to do:
1. Put the corn kernels in a bowl.
2. Add the 1/2 cup of flour and fold in. Add in extra flour just to make sure the kernels have light coating of flour.
3. Fold in the baking powder, salt and pepper.
4. Add in the chopped spring onion.
5. Add in just enough water so that the mixture is sticky.
6. Heat a little oil in a non stick frying pan.
7. Using a teaspoon, take a blob of the mixture and place it in the hot oil, and gently flatten it.
8. Put about six of these in the pan, and fry gently till the lower edges just turn brown.
9. Turn them gently and fry other side.
10. When done take them out and place on a piece of kitchen paper towel to drain excess oil.
11. Repeat till all mixture used. You should get about 10 small fritters from this mixture.
Serve up with a sweet chilli dipping sauce.
Vegan wines and vegan sweeteners
I am delighted when someone actually makes a comment on this blog, even if it is to point out an error!
At least it shows that somebody is reading it, and that makes it all worthwhile.
Someone noted that one of my …
Much as I am enjoying baking and being able to eat sweet – low carb – treats, my craving is not for sweets, but rather savoury flavours, like cheese and Marmite. I made Lemon Poppy Seed bread from the New Atkins Cookbook a few weeks ago with this recipe. The mechanics of the…
One of the great things about entertaining with raw food is that most of the preparation can be done well in advance, or even the day before.
This means less last minute problems – all you have to do is serve up.
At our last dinner party, where we had the Choco…
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Last week I promised you brocolli cheeze. So here it is.
The original recipe came from “easy living food” by Natalie Reid and Noel Marten and they used cauliflower.
The book is available on line from the Rawlicious website.
2 or 3 cups of brocolli florets
Spinach, pea and mint soup – vegan and almost raw
Although we are keen on raw soups, it is winter, and we wanted a warm, colourful starter at our last dinner party.
Karen came up with this spinach, green pea and mint one.
Being vegan certainly does not mean giving up chocolate! In fact raw vegan chocolate is more delicious than if made with dairy.
Well I think so anyway.
And this homemade vegan chocolate is very easy to make.
We served these chocolates after the meal with the coffee at our first vegan underground restaurant evening. (See here)
200 grm raw cacao butter
200 grm eaw cacao paste
1/4 C coconut oil
1t vanilla extract
1 t stevia liquid
1/2 C agave
3 drops of any essence – ie orange or peppermint etc (optional)
Also optional – kumquats or any crystalized fruit.
You will need plastic or silicone moulds in which to set the chocolate.
1 – If you are going to put pieces of crystalised fruit in, cut them now and drop them into the individual moulds. This does not work so well with the thin slabs of
2 – Put all other ingredients into a bowl. Place the bowl over a pot of hot/boiling water. Let all ingredients melt, stirring continually.
3 – Note – this does take a bit of time. It is very important NOT to overheat the mixture as it will split. Patience is the key!
4 – Once properly melted and well mixed, spoon the mixture into your moulds.
5 – Let cool to room temperature first, and then put in refridgerator to set.
This particular batch we did not use any of the flavoured essences, but both orange and peppermint varieties work well.
Note on Raw – Technically raw is apparently less than 42 deg C.
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