Food

Cookie Dough Bites! In Chocolate… Vegan Recipe

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A month ago I came across this amazing Instagram; ginabnutrition and it seriously changed my vegan baking LIFE. Ginabnutrition has the most innovative recipes I have come across in a long time – it has totally inspired my baking life and I have never felt more motivated to create amazing treats without dairy and egg! I highly recommend checking out her Instagram and her blog for more delicious-ness and inspiration. I made the No Bake Brownie Bites (which a gluten free AND vegan) from her website and they were ah-mazing! We literally couldn’t stop eating them #foodforlife. And as I was eating them I thought ‘What if I left out the cocoa and dipped them in chocolate?’ more like cookie dough than a brownie and with a chocolate snap! I advise you to put them in the freezer for a really cold dessert & for a better snap but you can keep them in the fridge! These are completely vegan, very easy to make and utterly delicious.
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Food

VEGAN – Chickpea & Sweet Potato Curry

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Brrrr.. it’s getting cold!!! This week in New Zealand the temperature has dropped and we have had thunder, lightening and tons of rain. Walking home in the dark (because it’s pretty much dark at 5-6pm now!) and all I crave is something warm and filling. So I created this delicious, spicy and super filling curry/stew – I liked it so much I knew I had to share with all of you! In autumn/winter we start losing all of our summer vegetables or they start tasting like rubbish so I picked foods that we all have in our cupboards and that aren’t super seasonal. A can of chickpeas, diced tomatoes – stock cubes, spices.. these are things we have around the house most of the time. I personally LOVE root vegetables – they’re so hearty, versatile and affordable and I pretty much always have them in my kitchen – notice a theme here?? Again, this recipe is completely vegan and going forward on my blog I’m aiming to keep recipes vegan or dairy free as that’s working for me and my body at the moment. 🙂
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Food

Spicy Chickpea, Carrot & Feta Salad

Look… I’m first one to tell you that I’m not a fan of salads in fact I kind of despise most of them. This is as close as I get to salad and I don’t even know if most people would class this as a salad but I do and that’s why you’re here. I made this recipe up a couple of years ago and it’s one of my favourite lighter dishes; the creaminess of the feta, the spice & crunch from the chickpeas and the freshness of carrot make this dish sing! Oh and it’s super easy – which is all you can ask for in a recipe.

Ingredients:
2 medium carrots grated finely
100g feta (I use Bouton d’or – it’s so creamy!)
1 can chickpeas
1 tbsp oil
1 tsp turmeric
1 tsp cumin
1 tsp garlic salt
1 1/2 tsp siracha
Plenty of pepper!
A small handful of basil

Dressing:
Juice of 1 lemon
Plenty of pepper & salt
1 1/2 tbsp sesame oil
1 1/2 tsp cumin

Carrot Salad
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Method:
Begin by preheating your oven to 180 degrees Celsius.
Drain the chickpeas and dry them in between two paper towels – this helps with the crunch!
In a small bowl mix the oil, turmeric, cumin, garlic salt, sriracha & pepper with the chickpeas until evenly coated and spread on to a lined baking tray. Bake for 15-20 minutes until golden.

Whilst the chickpeas are baking start your dressing.
Place all of the ingredients in a small bowl and whisk together – set aside.

Grate the carrots on the finest setting on your grater for a softer bite or on a coarse setting for more crunch. I did mine of the fine setting as you can see!
Place that in a medium sized bowl and start prepping you feta.
Cut the feta in bite size cubes – about 1cm x 1cm and add them to carrots along with the dressing. Coarsely chop the basil and add to the carrot mix.

Once the chickpeas are golden put them in the same bowl as the carrot, mix and toss until everything evenly distributed. Place in a bowl and serve!

Will stay fresh in an airtight container in the refrigerator for 1-2 days.

I hope you enjoyed this recipe – feel free to tag me on Instagram or Facebook using @missflossypots if you decide to make this! What’s your favourite salad? I need to up my game so please share!

Remember if you like what I’m doing here please follow my blog via email or WordPress. 🙂

Food

Corn & Pea Tikkis w/ cumin yoghurt dressing

corn & pea tikkis

There’s something about getting a new cookbook that fills me with excitement; the photography, the food and inspiration. I can spend hours flicking through cookbooks but I find sometimes I get caught up in the idea of a recipe but I never actually get round to finding all of the ingredients or finding the time to make something ‘new’. This time is different – my lovely boyfriend was completely spoiled this Christmas (not by me, but his family & friends) and he was showered in cookbooks so by default I was showered in cookbooks. One in particular stood out to both of us  “The Vegetable: Recipes That Celebrate Nature” by Caroline Griffiths & Vicki Valsamis – this book is filled with so many amazing vegetarian recipes! We went through and picked recipes and have actually made some. This recipe today is inspired by their Corn Tikkis with Raita & Tamarind Sauce, I halved the recipe, added a few different spices, took out the tamarind sauce & raita and replaced it with a spiced yoghurt dressing – because that’s what cooking is all about; making it your own.
Beware these tikkis are very spicy – the dressing helps cools it down but if you’re not a fan of spice feel free to omit the sriracha sauce!

corn & pea tikkis 1
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Corn & Pea Tikkis w/ cumin yoghurt dressing

Makes 10 

Ingredients:
55g frozen Corn Kernels
40g frozen peas
300g potatoes
50g dry wholemeal breadcrumbs
1 tsp garam masala
1 1/2 tsp siracha hot sauce
1/2 tsp ground ginger
1 tsp hot paprika
1 tsp ground turmeric
1 clove of garlic (finely grated)
Handful of basil
Salt & pepper
Vegetable oil for shallow frying

Yoghurt Dressing:
150ml Greek style Yoghurt
1 1/2 tsp cumin
1/2 tsp ground pepper
1 tsp lemon juice
Salt

Method:
Begin by roughly chopping the potatoes into cubes then place them in a small saucepan and leave to boil. Once the potatoes can be penetrated with a butter knife throw in the peas & corn kernels – leave to boil for 2-3 minutes then drain.
Place the drained potatoes, peas & corn in a medium size bowl and roughly mash – you still want chunks of corn and peas so don’t be too thorough.
Add the breadcrumbs, garam masala, sriracha, garlic, ginger, hot paprika, turmeric, basil and plenty of salt and pepper.

Line a baking tray with baking paper and begin rolling the mixture into small balls (roughly 2 tbsp of mixture) and place them on the baking tray.
Heat 1cm of canola oil in a frying pan on a medium to high heat – to test the oil place a tiny amount of of the mix in the pan; if  it sizzles immediately the oil is ready for cooking.
Depending on the size of your pan cook 4-5 at a time; 2 minutes each side. Place tikkis on a paper towel and once all of the tikkis have cooked, place them back on the baking paper/tray and continue to bake in the oven on 180 degrees Celsius for 5-10 minutes (this isn’t necessary but it helps to keep them hot when making the yoghurt dressing).

Yoghurt Cumin Dressing
Combine all ingredients and drizzle on the tikkis or serve on the side.

Enjoy!

corn & pea tikkis 4
corn & pea tikkis 3

Food

How to: Pizza dough

I have always been a fussy eater and whenever I would say “I don’t like pizza” to my fellow peers I would find them in utter shock/dismay. For a long time I didn’t like pizza after tasting the likes of Pizza Hut, Domino’s or Pizza Haven (R.I.P) and the stale base and almost pure sugar tomato sauce of the generic supermarket branded pizza didn’t suffice either. My Mum first introduced me to homemade pizza when I was around fifteen and I haven’t looked back since (probably only having takeaway pizza once or twice in six years)! The opportunities are endless when creating your own base; you can add an array of spices, herbs – or even caramelized onion into the actual base of the pizza. That’s right; a caramelized onion pizza base… Let that sink in. If that hasn’t convinced you then I don’t know what will.

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