Tag Archives: almond

Tofu Rolls and Raw Almond Chocolate Balls

26 Aug

Tofu Rolls

Well, it’s been raining here all day and it’s just so damn depressing (yes, even with the few rays of sun that shine through the clouds every so often).  And, what is more cheerful that party food!  So, here are some wonderful ‘sausage’ rolls – great for packed lunches and picnics too!

I have slightly modified my pastry recipe (found here) to suit my new eating habits.  The plain flour should be exchanged with wholemeal or whole wheat flour (or rice flour if you wish), and most of the Nuttelex with vegetable oil.  You can make it whichever way you wish.  If you prefer, you can just roll this out on frozen pastry sheets (Borg’s make an excellent vegan puff pastry which would work well.)

What you’ll need for the filling:

  • 1/2 cup loosely packed walnuts
  • 3/4 cup loosely packed almonds
  • 250 grams firm tofu
  • 1 decent sized onion
  • 4-5 spears of steamed and cooled asparagus (or tinned asparagus)
  • 2 tablespoons nutritional yeast flakes (optional)
  • 1 1/2 tablespoons soy sauce
  • 1 tablespoon agave syrup or maple syrup
  • 1/3 cup water

Put the nuts into a food processor and wizz up until in small chunks (if you want the mix more nutty, leave the nut-chunks bigger, if you want it smooth, make them smaller).  Put in the tofu in large cubes and blend until combined.  Add the onion (sectioned into 8 chunks) and the asparagus and wizz until they are combined in.  Then add the nutritional yeast, soy sauce and syrup and begin wizzing those in, while slowly pouring the water into the mix.

Spread the mix out onto pastry sheets and roll – brush the pastry with a little bit of non-dairy milk!  Bake in a pre-heated 180-200 degree oven for about 20 minutes, turning over for the final five, or until pastry is golden.

As you can see from the photo, I didn’t trim the excess pastry off the edges – these are just for S and I to have for lunch during the week, and I’m tired.  Also – I kind of like how rustic they look (though, you will notice that one of them split…  ah well!)

Raw Almond Chocolate Balls

This recipe only makes a very small batch.  Maybe 5 or 6 balls depending how big you roll them out.  This is meant to just be a sweet-tooth quencher or a for those times you really feel like something delicious with your tea and there are no biscuits in the entire house.

You’ll need:

  • 6 tablespoons almond meal
  • 1 tablespoon LSA mix (Linseed, Sunflower and Almond)  Alternatively – use 7 tablespoons of almond
  • 1 teaspoon vanilla essence
  • 1 teaspoon cocoa powder
  • just enough agave syrup/maple syrup/rice malt syrup to bind together (choose your poison, but remember that these will produce different sweetness levels)

Mix all the dry in a small bowl, slowly add the syrup until the mix is just combined enough, roll into balls, eat.

That’s it.  I would give you a photo, but I ate all the balls…

Apple and Almond muffins

21 Aug

As I type this I am eating my new obsession-food: the mountain-bread wrap with baba-hummus (a tasty mix of hummus and baba ganoush), falafel and tomato.  I’ve also been off caffeine, refined sugar and ‘white’ carbs (white flour, white rice etc.) for four days, and I am feeling super-great (after two days of feeling super-rubbish).  The caffeine has been the hardest as I used to have a HUMONGOUS coffee every-single-morning without fail, and the ‘white’ carbs the easiest as I never ate too much of them anyway.  Obviously with the no refined sugar thing soft drink is also out.  Strangely I have been craving (and therefore eating lots of) apples.  I thought I would be craving cookies and chocolate and Red Bulls, but no.  Apples.

So – I, of course, decided to make Apple and Almond muffins.

Why almond? Almonds are super good for you, and full of vitamin E and B2.  They’re also packed with calcium, zinc and magnesium and high in fiber.

For these muffins you’ll need:

  • 1 cup wholemeal or whole wheat flour
  • 1 cup almond meal (I actually subbed 1/4 of this with a mix of linseed, sunflower and almond meal)
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 cup apple juice
  • 1/4 cup agave syrup
  • 1/3 cup melted coconut oil
  • 1 tablespoon vinegar (I suggest apple cider, but this will work as well with white)
  • 2 teaspoons vanilla essence
  • 1 apple – diced small

Oven 180 – makes 6 muffins (I suggest you prep your muffin tin first, as you need to work quickly once the coconut oil goes in)

Combine all the dry ingredients together in a big bowl and add diced apple and all the wet ingredients, except the coconut oil, and mix until almost combined – then add in the melted coconut oil.  Mix well, spoon into muffin pans and into the oven for about 15 minutes.

S and I are headed to an election party this evening, for which I have gone way overboard – so tomorrow (depending on how many glasses of wine are had tonight…) I will post some of the deliciousnesses I have been concocting for that!

Happy Voting!

Birthday Extravaganza!

12 May

So, finally, here is the menu from my birthday extravaganza!

Cake: this was Chocolate Beetroot Cake, with Raspberry Icing (this is the same as the recipe below, with fresh raspberries whipped into the icing.)  The cakes are in three sizes: mini-bite sized cupcakes, regular cup-cakes and the four-slice cake.

Other than cake (which, lets face it, is the obvious birthday treat), we had almond cream, Paprika bread sticks and Dukkah bread sticks, beetroot marmalade triangles, Bean ‘sausage’ rolls (these were the definite hit of the night!), chocolate-chip cookies (my secret recipe), and vegan hot-dog pastry wraps.

To begin with, the almond cream, because this is super easy! The thing you have to be most careful of is not adding the water too quickly when wizzing the almonds up, otherwise you’ll end up with a kind of chunky almond soup.  By the by, you can do this with any nuts.  Cashews are my other favorite.  So, start by soaking your nuts over night.  About a cup of nuts, with about a cup and a half of water.  When they are nice and wet, pop them into the food processor, and start to wizz them up on a very low speed.  Extremely slowly, start adding water into them.  By the end you’ll want to have added about a cup of water.  You can also add sugar, but this will depend on what you want to use the mix for.  I suggest adding sugar if you’re going to use it as a substitute for whipped cream, like with cake!  You’ll know when you get a consistency you like, but keep turning up the speed and adding water, and eventually you will have beautiful almond cream!

The best dish of the night was – without a doubt – these bean rolls:

Here’s what you need:

  • A few sheets of Borgs Pastry (or whatever pastry you use, or you can make your own)
  • A cup each of borlotti beans, lima beans and red kidney beans (you can really use whatever beans you like, though, and this would probably go well with chickpeas too)
  • 1/2 a leek
  • 2 small onions
  • 1/2 each of a small green and red capsicum (or 1 whole of either)
  • a clove of garlic
  • basil
  • salt and pepper (to taste)

Start by cooking your beans up.  They will need to be a little bit on the smushy side, but not overcooked.  While they are boiling away, very finely chop up the leek, onion, and capsicums, and smash up the garlic.  Sautee off the leek and onion, but not to brown, before adding in the garlic, and then the capsicum.  Right at the end, throw in some well chopped up basil.

Drain off your cooked beans, then either lightly mash or wizz them up lightly.  You don’t want whole beans, but it should still be chunky.  Stir through the onion-leek mix (if you wanted to, you could throw in all kinds of other veges, but I like the simple and classic mix personally).

Cut your pastry sheets in half length ways, and on the edge of each sheet, scoop out a line of the bean mix – then roll them over.  Cut into whatever size you like – personally I make them into four little ones.

Bake in an oven at about 180, until they are golden and crisp, rotating once.  Make sure to place them seam-side down initially, otherwise the seams might burst open.

Serve immediately.  These can also be microwaved for lunches etc. but will turn out a little bit soggier than fresh.

All in all – a totally delicious birthday!