We may have had to cancel our Veganuary Special Sunday at the cafe, but you can still try some vegan treats at home. There are plenty of recipes out there and we thought we would post our own, adapted by our friend at Simply Healthy Lifestyle. This is a raw sweet treat recipe that has the added benefit of no refined sugar and it’s gluten free! But regardless it is sweet enough and very satisfying.
SALTED CARAMEL SLICE
90g desiccated coconut
150g pitted medjool dates
1tbsp coconut oil
150g pitted medjool dates (9)
105g coconut oil, melted (1/2 cup)
100g maple syrup (1/3 cup)
1tsp himalayan rock salt
Hot water if needed
50g coconut oil
25g cacao powder
1 1/2 tbsp maple syrup
Blend the base ingredients in a food processor until combined. Press down into lined tin.
2. Combine the caramel ingredients in a blender on high speed. Add a little hot water as needed to make the mixture smooth, but not too runny. Spread the caramel over the base, and transfer to the freezer.
3. Gently warm the chocolate ingredients and stir until smooth. Pour on top of the caramel layer and return to the freezer until set.
Turns out our tomato harvest was little late when I thought it was barely there at all. When all of the sudden tomatoes started turning red and yellow in one go I actually panicked as I could not keep up with it even when I was eating them everyday (this is certainly a good problem to have). However their season is coming to the end and I will be soon harvesting green tomatoes to make something special for winter.
So far I have been freezing red, cherry and sunrise tomatoes into the 400g bags for next time I need chopped tomatoes in the recipe. I also reserved some for tomato jam that I wanted to try out making for a while. I love something sweet in my savoury dishes! If you feel the same then here it is, carry on reading for the recipe.END-OF SEASON TOMATO JAM adapted from Healthy Delicious
1kg ripe tomatoes, roughly chopped
280g soft brown sugar
1 lemon zest and juice
pinch ground ginger
1. Whizz tomatoes in the blender till smooth like a pure.2. Transfer the tomato puree together with the rest of the ingredients into the medium sized pot. 3. Cook, stirring frequently, until the mixture is thick and jammy – this will take about an hour.4. Spoon the jam into the ready sterilised jars.Enjoy it anywhere you like. I am sure you will find many uses for this jam! I love mine in the cheese toasty ;-).
So finally I made something using stinging nettles. I’ve wanted to do this for so long because in spring time we have plenty of them in the garden. I heard that you can use this “weed” in place of spinach, so I was eager to try it out. I instinctively thought quiche is where it could work best. I usually match salmon with broccoli, but nettle seems to work really well too.
Generally I like foraging and sometimes taste different plants if I am not sure if they are what I think they are(I don’t recommend doing it though as you might consume poisonous plants by accident). However I rarely bring it home and make something out of it. While in Devon I found some wild garlic leaves, which was really exciting, and I wish I had brought some of that home.
One more thing I would like to add is that I recently started trying out recipes dairy free. We currently testing whether Tomas eczema is related to a possible milk allergy and while I hope he isn’t allergic I am secretly enjoying the challenge. So I also made the quiche in a dairy free version too! It turned out very close to regular quiche, yey! If you would like to try these quiches then scroll down for the recipe. EASY SALMON AND NETTLE QUICHE
Its easy because you don’t need to blind bake the pastry 😉
(for the pastry)
90g softened butter (replace it with sunflower spread for dairy free version)
a pinch of salt
180g plain flour
2 egg yolks
ice-cold water (you will find you don’t need this for dairy free version)
(for the filling)
180g hot-smoked salmon fillets, flaked
a handful of stinging nettle leaves (pick young leaves from the plant that’s not flowering yet)
4 eggs plus 2 egg yolk (save the whites to brush the pastry)
300g creme fraiche (I used oatly creme fraiche and single cream mix for dairy free version)
1 tsp salt
1. To make the pastry place all the ingredients (except the water) into the mixer. While mixing for few minuted gradually and slowly add water till it sticks into a ball. Wrap the dough in cling film and refrigerate for an hour or till when you are ready to use it. The dairy free version came out more moist (which is why you probably don’t need to add water into it) and did not solidify in the fridge. 2. Remove the pastry from the fridge 30min before using. Roll out the pastry between 2 sheets of baking paper to avoid until it is 5 mm thick. Line the baking tin or quiche dish with the pastry, brush it with egg white. Scatter salmon and nettle leaves in the pastry case. Refrigerate while preparing the egg mixture. 3. To make the egg mixture lightly beat the eggs in a bowl, add the creme fraiche (and cream if using) and seasoning and continue to beat until mixed well. 4. Pour the egg mix into the pastry case. Bake the quiche for 30-45min in 180C preheated oven or until the filling is golden brown and set. Can you guess which quiche is in the pics? I will give you a clue, it has oat milk in it! Yes, there were not many differences between these two quiches other that the texture and slight taste differences. Joni preferred the dairy one, I liked both. Tomas loved non-dairy one for all I care.Hope you like it too!