It is no secret that I love any chance to celebrate an occasion with a table full of food and family! I started my Halloween celebrations early this year with a real vegan feast and traded in scary for sophisticated with my Staub Pumpkin Cast Iron Casserole, which makes the perfect functional centre piece for your table!
Bobotie
60ml vegetable oil
2 medium onions, finely chopped
2 Carrots chopped
1 tin of chopped tomato
1 can lentils or 250g raw lentils
125ml raisins
60ml apricot jam
100 ml chopped dried apricots soaked in hot water
100ml raisins
100ml hot chutney
10ml curry powder
5ml salt
2ml ground black pepper
2 slices thick bread soaked in almond milk
Sauce
250g Vegan margarine or butter
6-8 table spoons of flour
750ml almond milk or coconut cream for a thicker texture.
Turmeric for colour
1. Make a white sauce with Almond milk, vegan butter and flour – add salt and pepper to taste& turmeric for colour and place bay leafs for decoration. 2. Fry onions and Carrots in oil and add curry powder until onions translucent, 3. Add all other ingredients, mix and cook through Alternatively add Onion, Carrots, and spices to the instant pot and sauté. Add all other ingredients with a dash of water and cook on high pressure for 18minutes. 4. Pour into ovenproof dish, pour white sauce over top, sprinkle with paprika and cook at 180 degrees for 30 mins 5. Serve with yellow rice
Sweet potato cake
Ingredients.
550ml all purpose flour
15ml baking powder
5ml cinnamon
5ml nutmeg
1ml salt
500ml sugar
375ml oil
60ml boiling water
4 eggs – or Chia seed egg alternative ( 1 teaspoon crushed chia seeds with 1 table spoon of water per egg)
37ml raw grated sweet potato
100g chopped Walnuts
5ml Vanilla essence
Icing
500ml icing sugar
60ml vegan margarine
50 walnuts chopped
Cinnamon
Pre heat oven to 180*C
Grease cake tin
Sift together dry ingredients
Mix together the oil and sugar until well combined
Add boiling water to sugar mix
Add chia seed egg and mix
Add flour and sweet potato and remainder of ingredients
Bake at 180*c for +- 40mins
Cream margarine and sugar well
Once fluffy add cinnamon
Decorate the cake
Vegan chocolate ice cream Ingredients:
2 x 400g tins off coconut cream( Kept in the fridge overnight)
60ml of coco powder
400g chopped and soaked dates
120ml almond milk
5ml vanilla essence
Instructions
Place a large mixing bowl in the freezer to chill for 10 minutes.
In the meantime, add moist, pitted dates to a food processor and process until small bits remain. Then add hot water a little at a time until it forms a thick paste. Set aside.
Without tipping the cans, scoop out the coconut cream from the cans of coconut cream OR coconut milk, reserving the clear liquid for other uses. Place in chilled mixing bowl.
Using a mixer, whip until creamy and smooth. Then add cocoa powder, vanilla, almond milk, and half of the date paste. Whip until fully incorporated.
Taste and adjust flavours as needed.
Transfer to a parchment-lined freezer-safe container and cover loosely with plastic wrap.
You can take this out in a couple of hours for a chilled mousse-like ice cream. Freeze overnight for a firmer ice cream.
Set out for at least 20 minutes prior to scooping, and use a scoop warmed under hot water for a proper scoop.
Will keep in the freezer for up to one week, but best when fresh.
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