“Coriander (Coriandrum sativum), also known as cilantro (Spanish), Chinese parsley or dhania”
I love love love coriander.
The sad thing about coriander is that it wilts really fast so today when I saw big, beautiful bunches for a low price I decided I would need to find a way to keep it in my fridge longer…..
So, here is coriander pesto. When my basil gets a bit past it’s prime I always make pesto and keep it in the fridge for ages (or freeze in an ice cube tray).
It goes well with…..well, everything, in my opinion! Omit the honey to make this recipe truly vegan.
You might think me weighing my garlic is a bit O.C.D. however there is a very good reason for this. A little while ago I got a clove of garlic that covered up a large portion of my palm!! Imagine if you were a real beginner cook and didn’t know what your average garlic clove looked like?! DISASTER WOULD ENSUE!!
What you need:
- Large bunch of coriander (about 65g, including stems)
- 5 tbsp olive oil
- 2 pinches of salt
- 1 smallish clove garlic (mine weighed 7g)
- 70g Cashews (or other nut of your choice)
- 1 generous tsp of honey (omit for vegan or use substitute)
What to do:
- roughly chop coriander (including stems) and garlic
- put all ingredients in your blender and blitz it
- store in a plastic container in the fridge for about 30 minutes to let the flavour develop.
HELLO MONSTER GARLIC!!!
I really love coconut. I love pretty much all things made with coconut.
I really want to make some Vegan Oreos, or maybe these Raw Oreos today, but realised that what I needed to make them was coconut butter. As it turns out, making that is not very hard at all.
From a 500g bag of shredded coconut I made two jars of butter. RE-SULT!
I used my Bellini, which is pretty much like a Thermomix or Vita-Mix when talking about blending power. You could use a regular blender too, but it might take a bit longer.
What you need:
- 500g shredded coconut
- 2 sterilized jars
What to do:
- Put the coconut in your blender and set it to high for about 3 minutes or until it turns to liquid. Scrape down side if necessary. At this point, I guess you could add cocoa powder to it and some hazelnuts perhaps…..that sound a little bit like Nutella to me!
- Pour into jars and let set in fridge for a few hours.
- While you wait, grab a spoon and eat all the little bits left in your blender……..nomnomnomnom.
“Confusion of goals and perfection of means seems, in my opinion, to characterize our age.”~Albert Einstein
Got to make me a vegan chocolate mud cake for the end of the month. I need to make it in a 10inch square tin. It needs to fill the tin to the top. Need to be carved and stacked and have fondant put on it. Needs to be firm. Needs to not be shite. *head explodes*
So, thus begins my chocolate mud cake baking experiments. I’m using my 22cm square tin for scaled down experiments. I don’t know what that it in inches because i can’t find my tape measure or ruler that has inches. DAMN YOU, IMPERIAL MEASUREMENTS!!
Can you feel the stress yet?
On the upside, people are eating a lot of cake. I am baking cake and giving it away because this has also coincided with my return to a proper health regime. It also has coincided with me returning to work 4 days a week. Good one, me.
So, first try is what you are seeing here. It’s not going to be used as my cake. It was a little bit crumbly. I have another cake in the oven right now with some alterations that I am going to talk about here.
Substituting butter is easy, milk is easy…but eggs? I Googled. I talked to people. I tried out the chia seed theory (1 tbsp chia + 3 tbsp water for each egg). Now I am trying out my Ogran No-Egg store bought egg replacement. I hope this is the key to my cake trouble. Or maybe this recipe I found isn’t really a mud cake and someone just said that because it makes it sound more appealing. I’m completely over analyzing toooooo much.
This cake tastes good. It’s a nice chocolate cake. What made it amazing was my special peanut butter icing. That, if I do say so myself, was pure genius. I think the evidence is in the photo. All I could get a picture of is one half eaten slice in the tin, right before it was snaffled up.
What you need:
- 270g brown sugar
- 3/4 cup coffee (I made decaf espresso)
- 125g Nutlex (or your chosen butter replacement)
- 50g Cocoa powder
- 1/4 tsp bicarb soda
- 150g SR flour
- 2 tbsp plain flower
- 4 eggs worth of whatever you are using instead of real egg.
What to do:
- Pre-heat oven to 160deg. Line a square 22cm tin.
- In a saucepan combine the sugar, coffee, butter stuff and bicarb. Over a low heat, melt and dissolve all the ingredients. Leave aside to cool a bit.
- Sift into a bowl the four and cocoa.
- Add the egg stuff tot eh melted stuff and then combine with the dry ingredients. MIx until smooth, but try to do it fast so that the rising agent in the SR flour doesn’t do all it’s tricks before you cook!
- Cook for about 40-50min.
- Cool in tin before turning out and icing with a combination of peanut butter, Nutlex, icing sugar, a splash of whiskey, a splash of maple syrup, a dash of salt and a nice bit of vanilla extract. Basically, just make it to your taste!!!