Raw Lime Mousse Pie

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As I have previously mentioned, Bali is a vegan and raw foodist paradise.

Once a day, we would visit Warung Ijo , for the other meal, we would plan to visit a different vegan or raw restaurant each time. On one such occasion, we walked up to Alchemy, arguably Ubud’s most famous raw restaurant. The concept is beautifully simple. Amazing really.

It’s a massive salad bar, with loads of toppings and dressings. It just reinforced how much I love simple food.

All the ingredients spoke for themselves.

After feeling quite sanctimonious with our raw lunch with filtered, alkaline water, I spied a dessert case full of incredible looking raw truffles. I was trying to decide which ones I wanted, but then I saw it.

A raw lemon lime pie.

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I’m a sucker for lemon or lime flavoured desserts.

I did some sweet talking and got Ben on side.

Given that it was the cost of half our daily food budget, we decided to split it.

It was an absolute revelation.

Creamy, tangy, completely decadent.

There was nothing missing. It wasn’t “a good raw substitute” or even passable.

It was absolute heaven.

So, when we had a raw foodist coming to dinner AND I already had a glut of limes AND I happened to have a massive sack of raw cashews in the fridge, I thought it was the perfect storm.

Raw Lime Mousse Pie

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Raw Lime Mousse Pie
 
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Author:
Serves: 10
Ingredients
  • For the crust:
  • 1 cup macadamia nuts
  • 1 cup raw cashews
  • ½ cup shredded coconut (raw, unsweetened)
  • 1 teaspoon vanilla extract
  • ½ teaspoon sea salt
  • 3 dates, pitted
  • For the filling:
  • 1½ cups cashews (soaked for about 30 minutes)
  • 1 avocado
  • ¾ cup lime juice
  • zest from 2 limes
  • ¾ cup raw agave (or liquid sweetener of choice)
  • 2 tablespoons of water
  • ¼ cup and 2 tablespoons of coconut oil
  • 3 tablespoons vanilla extract
  • ¼ teaspoon sea salt
Instructions
  1. For the crust:
  2. Put the ingredients in a food processor and pulse until crumbly and sticking together a bit.
  3. Dump the contents into the bottom of a 9-inch spring-form pan and press down until the entire bottom is evenly covered.
  4. Place in freezer until you are ready to pour the filling on top.
  5. For the filling:
  6. Place everything save the coconut, vanilla, and salt into a high speed blender. Blend until smooth.
  7. Add the remaining ingredients and blend until everything is incorporated, but do not over blend.
  8. Pour the filling atop the crust and then place the pie into the freezer for 2-3 hours. Move to the fridge and keep there until ready to eat.

 

Perfect Kale Chips

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I know kale chips have been around for a while, but I’ve always been a bit nonplussed about them. Sure they are crispy. But do they really replace chips/crisps as so many have claimed? Not really. With their burnt edges and bitter flavour, I just didn’t think this recipe accurately showed off the glory that is kale.

But, then I found myself with a ridiculous amount of cavalo nero kale that needed to be used fast. I was putting kale in everything I made and it didn’t seem to be making a dent in my stock.  Kale chips would have to be revisited!

After extensively reading kale chip recipes, I think I have finally found the secret to perfectly crisp, non burnt kale chips. The key is low, slow baking. After making a batch of these, I noticed there were no burnt edges, no bitter flavours. They were crisp and not a soggy piece to be found anywhere. It was nothing but delicious. And, if I can be completely honest, I would actually choose these over a bag of chips (and that it saying something!). As for Ben, aside from 4 pieces that I ate while making them, he ate the entire thing. THE ENTIRE THING!

Since I’m currently having a love affair with smoked paprika, I thought I would sprinkle a little on. Feel free to flavour these however you would like!

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Perfect Kale Chips
 
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Author:
Serves: 4
Ingredients
  • 1 bunch of kale leaves, any kind you would like
  • 1 TBSP extra virgin olive oil
  • 1½ TBSP nutritional yeast
  • 1 tsp garlic powder
  • ½ tsp sugar
  • ½ tsp chili powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika powder
  • ¼ tsp salt
Instructions
  1. Preheat oven to 160 C (300 F).
  2. Line a large baking sheet with parchment paper.
  3. Remove leaves from the stems of the kale and roughly tear it up into large pieces.
  4. Add kale leaves into a large bowl.
  5. Massage in the oil so that all the leaves are coated.
  6. Sprinkle on the spices/seasonings and toss to combine.
  7. Spread out the kale onto the prepared baking sheet into a single layer, being sure not to overcrowd the kale.
  8. Bake for 12 minutes, rotate the pan, and bake for another 12 minutes more making sure the kale doesn't burn.
  9. Cool the kale on the sheet until cooled, they will crisp up as they cool down.
  10. Enjoy!

 

Challenge: Vegan Andouille Sausage

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Flavourful vegan sausages are incredibly expensive here. Sure, there are loads of Cumberland and Lincolnshire sausages available. But, if you want a chorizo or Andouille sausage then you are out of pocket or out of luck. And, it’s really nice to be able to customize the flavours of them to match the dish that I’m making them for.

So, the only answer was to make my own. I was at a bit nervous, I out it off for quite awhile. Then finally, a day came when I was craving a deeply spiced jambalaya, I had all the right ingredients to make it, and I knew what I needed to do.

Challenge:

Andouille Sausage

The requirements:

Meaty

Holds its shape well when cooked

Can be pan-fried

The plan:

Adapted from a Vegan Dad recipe, it will be steamed wheat gluten, mixed with beans and spices for a more sausage like texture and shaped using tinfoil.

_MG_8065 The verdict:

Although they aren’t pretty at first, they taste fantastic. The flavour continues to build slowly as you chew and ends with a great heat. They pan fry very well, they turn out lovely and crispy. They are definitely meaty. The only suggestion I would make is to throw them in to sauces and soups at the end of cooking as they have a tendency to swell a bit when cooked slowly in liquid (not unpleasantly so, they just become a bit softer).

You could really use any combination of spices that you would like to create the vegan sausage of your dreams (if you dream of such things)!

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Challenge: Andouille Sausage
 
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Author:
Serves: 4
Ingredients
  • ½ cup chickpeas, rinsed and drained
  • 1 cup cold vegetable broth
  • 1 TBSP olive oil
  • 2 TBSP soy sauce
  • 1¼ cups vital wheat gluten
  • ¼ cup nutritional yeast
  • 1 tsp thyme
  • 1½ tsp garlic powder
  • 1 tsp onion powder
  • 2 bay leaves, finely crumbled
  • 1 tsp red pepper flakes
  • 1 TBSP smoked paprika
  • 1 tsp sage
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tsp freshly ground pepper
Instructions
  1. Before mixing your ingredients, get your steaming apparatus ready (I just used a vegetable steamer insert in a sauce pan).
  2. Bring water to a full boil.
  3. The rest of the recipe comes together very quickly.
  4. Have ready 4 sheets of tin foil ready to wrap sausages in.
  5. In a large bowl, mash chickpeas until no whole ones are left.
  6. Throw all the other ingredients together in the order listed and mix with a fork.
  7. Knead for about 5 minutes until quite firm.
  8. Divide dough into 4 even parts.
  9. Place one part of dough into tin foil and mold into about a 5 inch log.
  10. Wrap dough in tin foil, like a tootsie roll.
  11. Don’t worry too much about shaping it, it will snap into shape while it’s steaming.
  12. Place wrapped sausages in steamer and steam for 45 minutes.
  13. Remove and allow to cool in tinfoil until ready to use.

 

 

 

 

 

 

 

 

No Knead Bread

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We live in a world that values instant gratification.

Really, we don’t have to wait for anything anymore.

We have massive stores everywhere to buy anything your heart desires, there are credit cards to pay for those things without needing to save up, and we can instantly know how long the gestational period for a dog is, the world truly is at our fingertips.

I’m pretty bad for this lack of patience. Patience is definitely not a virtue I was born with. It’s something I have to work on every day.

As I’m getting older, I’m actually enjoying having to wait for the good things in life. Everything seems a little sweeter when it’s taken work to get it.

This bread is patience personified (foodified?).  Not only does it take 30 hours to ferment before baking, but I have been personally waiting to make this bread for years but never had the proper cast iron pot to do so.

This no-knead bread is insanely easy, but produces a gorgeous, chewy crumb and looks stunning out of the oven. The best part about it is that as it cools on the rack, you can hear it crackling. It really engages all of then senses. And, after days of waiting, it’s pretty gratifying.

It’s true, the best things in life truly are worth waiting for… unless of course you need to know RIGHT NOW if Mad Max: Road Warrior was movie number 1 or 2 in the triology (I’ll save you the Google search…it’s number 2).

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No Knead Bread
 
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Adapted from NY Times http://www.nytimes.com/2006/11/08/dining/081mrex.html?_r=1&adxnnl=1&adxnnlx=1402841109-3rKw/OOPLpfIASlBJ0Y2SA
Author:
Serves: 10
Ingredients
  • 2 cups (250 g) bread flour, plus more for dusting
  • 1 cup (110 g) whole wheat flour
  • ¼ tsp instant yeast
  • 1 tsp salt
  • 1 ½ cups (375 ml) warm water
Instructions
  1. In a large bowl stir together the flour, yeast and salt.
  2. Add water, and stir until blended; dough will be sticky.
  3. Cover bowl with plastic wrap or a plate and let it rest on the counter to, in a warm room, for 24-36 hours at room temperature.
  4. The dough is ready when its surface is dotted with bubbles.
  5. Flour a work surface and place dough on it
  6. Sprinkle it with a little more flour and fold it over on itself once or twice, then roughly shape into a ball.
  7. Generously coat a clean cotton cloth with flour
  8. Put dough seam side down on towel and dust with more flour.
  9. Fold it over the bread and let it rest for another 2 hours.
  10. For the last 45 minutes of the bread resting, preheat the oven to 220 C (450°F).
  11. Put a 6-8 quart heavy covered pot (cast iron or enamel is best) in oven as it heats.
  12. When the dough is ready, carefully remove pot from oven.
  13. Slide your hand under towel and place dough in pot- don't worry if it looks ugly, it'll even out when baking.
  14. Cover and bake for 30 minutes.
  15. Remove the lid and bake another 15-20 minutes, until it’s golden.
  16. Remove from pot- you'll know the bread it done when the bottom sounds hollow when tapped- and allow to cool on rack…. Stay close by to enjoy the crackling.
  17. (Bread crust will seem really hard at first, but will soften up quickly)