tag:blogger.com,1999:blog-87401061660026607692024-02-07T07:42:21.933-03:30The Pitter Patter of Losing Pounds<center><br>Workin' Away the Baby Weight</center>Twisted Cinderellahttp://www.blogger.com/profile/14273548648344779210noreply@blogger.comBlogger1787125tag:blogger.com,1999:blog-8740106166002660769.post-33865950426421401242020-12-15T08:34:00.001-03:302023-01-23T17:53:45.183-03:30Yummy Yummy Broccoli, Zucchini and Rice<div>Inspired by a recipe at http://veganawakening.wordpress.com/. </div><div><br /></div><div>But I have changed it up a LOT! This is a super-yummy recipe. Even Prince Charming said it was really good. It honestly tasted like Beef and Broccoli without all that silly beef nonsense. </div><div><br /></div><div>1.5 cups cooked long grain rice </div><div>2 TBSP vegan margarine </div><div>2 - 3 Tbsp flour </div><div>2 cups vegetable stock </div><div>1 TBSP soy sauce </div><div>1/2 cup nutritional yeast </div><div>1 tsp fresh lemon juice </div><div>1- 2 TBSP olive oil </div><div>1 small onion, minced </div><div>2 cloves garlic, minced </div><div>1 crown broccoli chopped </div><div>1 small zucchini chopped </div><div>garlic powder to taste </div><div>salt & black pepper </div><div><br /></div><div>Melt the margarine in a small pan over medium heat. </div><div>Add the flour and cook for 3-5 minutes. </div><div>Add the vegetable stock, water, soy sauce, and salt & pepper to taste pan. </div><div>Bring to a simmer and let cook until the sauce begins to thicken. </div><div>Stir in the nutritional yeast and let simmer for 5 minutes. </div><div>Stir in the lemon juice and taste to adjust salt & pepper. Set aside. </div><div>Heat olive oil in a saute pan over medium heat. </div><div>Add the onions and garlic, cook until softened.</div><div> Add the broccoli and zucchini. </div><div>Continue to cook until the vegetables are tender. </div><div>Season with Garlic powder and salt and pepper to taste. </div><div>Combine the rice, broccoli mixture, and sauce. Serve and enjoy!</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>Twisted Cinderellahttp://www.blogger.com/profile/14273548648344779210noreply@blogger.com0tag:blogger.com,1999:blog-8740106166002660769.post-30568421732952157792011-08-10T13:19:00.000-02:302011-08-10T13:19:00.296-02:30Chickpea Vegetable StewPlace 1 sliced red onion in a saucepan with 2 crushed garlic cloves and 1 tbsp hemp oil or olive oil.<br /><br />Sweat over a low heat until onion is soft.<br /><br />Stir in one red diced pepper, 1 sliced courgette, 1 trimmed and sliced leek,<br /><br />1 (400g) can rinsed no salt, no sugar chickpeas and 625ml/ 1.2 cup cold water. Add two teaspoons wheat free vegetable biuollon stock powder and bring to the boil.<br /><br />Reduce the heat and simmer for 6-8 minutes until the vegetables are just tender. Serve with freshly cooked brown rice.Twisted Cinderellahttp://www.blogger.com/profile/14273548648344779210noreply@blogger.com2tag:blogger.com,1999:blog-8740106166002660769.post-23364700462720468822011-08-09T13:18:00.000-02:302011-08-09T13:18:00.663-02:30Carrot slawIngredients<br /><br />¼ of a white cabbage, finely shredded<br />2-3 carrots, grated<br />sunflower seeds<br />2 tbsp apple cider vinegar<br />2 tbsp olive oil<br />1 tbsp tamari<br />1 handful of freshly chopped parsley<br /><br />Method<br /><br />Combine the cabbage, carrots, parsley and sunflower seeds in a bowl.<br /><br />Mix up the dressing ingredients in a jar and shake well.<br /><br />Pour on the dressing and mix well.Twisted Cinderellahttp://www.blogger.com/profile/14273548648344779210noreply@blogger.com0tag:blogger.com,1999:blog-8740106166002660769.post-54929066044068137912011-08-08T13:17:00.000-02:302011-08-08T13:17:01.518-02:30Chickpea and parsley soupIngredients<br />Serves 4<br /><br />1 ½ cups of dry chickpeas, soaked, or 2 tins of unsalted chickpeas<br />2 medium onions, finely chopped<br />3 garlic cloves, finely chopped<br />2 bay leaves<br />1 tsp black mustard seeds<br />1 tsp cumin seeds<br />1 tbsp of olive oil<br />1 tsp miso paste<br />2 tbsp fresh parsley, chopped<br /><br />Method<br /><br />Cook the chickpeas until soft (not necessary if using tinned).<br /><br />Dry fry the mustard seeds and cumin seeds until they start to pop. Grind them with a pestle and mortar.<br /><br />Sauté the onions with the bay leaves until soft. When nearly cooked add the chopped garlic and ground mustard seeds and cumin seeds and cook for a few more minutes.<br /><br />Drain the chickpeas and blend with the onion and spice mixture after removing the bay leaves and miso paste, adding enough water to create the desired consistency.<br /><br />Add some fresh chopped parsley and serve.Twisted Cinderellahttp://www.blogger.com/profile/14273548648344779210noreply@blogger.com0tag:blogger.com,1999:blog-8740106166002660769.post-28194182984087860932011-08-07T13:17:00.000-02:302011-08-07T13:17:00.958-02:30Carrot and pumpkin seed saladIngredients<br />Serves 2<br /><br />2-3 carrots, grated<br />pumpkin seeds, soaked<br />freshly chopped coriander<br />olive oil and lemon juice for dressing<br /><br />Method<br /><br />Combine the carrots, seeds and coriander. Sprinkle over the dressing.Twisted Cinderellahttp://www.blogger.com/profile/14273548648344779210noreply@blogger.com0tag:blogger.com,1999:blog-8740106166002660769.post-65607495469667553872011-08-06T13:16:00.000-02:302011-08-06T13:16:00.432-02:30Butternut squash and sweet potato soupIngredients<br />Serves 4<br /><br />1 butternut squash, peeled, deseeded and diced<br />1 sweet potato, peeled and diced<br />2 carrots, trimmed, peeled and sliced<br />1 fennel bulb, trimmed and chopped<br />6 shallots, peeled and finely sliced<br />1 wheat-free vegetable stock cube<br />1 garlic clove, peeled and chopped<br />4 tbsp chopped fresh parsley<br />1 bunch radishes, trimmed and chopped<br />4-6 tbsp pumpkin seeds (optional)<br /><br />Method<br /><br />Bring a large pan half-filled with water to the boil. Add the squash, sweet potato, carrots, fennel, shallots and stock cube. Bring to the boil, then lower the heat and simmer for 10-12 minutes.<br /><br />Remove from the heat and add the garlic. Allow to cool, then strain the vegetables into a large bowl and keep the stock.<br /><br />Add half the stock to the vegetables and blend in a food processor or with a hand-held blender.Twisted Cinderellahttp://www.blogger.com/profile/14273548648344779210noreply@blogger.com0tag:blogger.com,1999:blog-8740106166002660769.post-73351297715383817272011-08-05T13:15:00.000-02:302011-08-05T13:15:00.142-02:30Chickpea korma with brown riceIngredients<br />Serves 2<br /><br />1 tbsp coconut oil<br />1 large onion, finely chopped<br />1 garlic clove, finely chopped<br />1 tsp curry powder<br />1 tsp ground cumin<br />1 tsp ground coriander<br />1 tsp turmeric<br />2 tsp ginger<br />1 tsp garam masala<br />50g creamed coconut<br />1 tin of chickpeas<br />2 carrots, sliced<br />half a cauliflower, cut into florets<br />1 tbsp arrowroot dissolved in 1 tbsp water<br />1 tbsp chopped coriander<br />2 cups of brown rice<br /><br />Method<br /><br />Rinse the rice and put in a pan with twice the amount of water. Bring to the boil, turn down the heat and simmer with the lid on until all the water is absorbed (about 40 minutes).<br /><br />Heat the coconut oil in a large saucepan and add the onion and garlic. Cook them until they soften. Add the spices, except the garam masala, and cook for a few more minutes.<br /><br />Add the carrots and cauliflower and cook for a few minutes, coating them in the spices. Dissolve the creamed coconut in 2 cups of boiling water and add it to the pan with the drained and rinsed chickpeas. Cook for 20 minutes until the vegetables are cooked through.<br /><br />Add the arrowroot mixture and cook until the mixture thickens. Add the fresh coriander just before serving.Twisted Cinderellahttp://www.blogger.com/profile/14273548648344779210noreply@blogger.com0tag:blogger.com,1999:blog-8740106166002660769.post-68407186699921843882011-08-04T13:15:00.000-02:302011-08-04T13:15:00.441-02:30Buckwheat, lemon and ginger porridgeIngredients<br />Serves 2-4<br /><br />250g buckwheat groats (can be found at a health food store)<br />juice and zest of 1 lemon<br />2cm piece fresh root ginger, peeled and grated<br />1 pinch dried mixed herbal seasoning<br />1 handful of shelled hemp seeds<br /><br />Method<br /><br />Place the buckwheat, lemon juice and zest, ginger, herbal seasoning and 1 litre water in a medium-sized pan. Bring to the boil, then lower the heat and simmer for 20 minutes.<br /><br />Top with the hemp seeds and serve immediately.Twisted Cinderellahttp://www.blogger.com/profile/14273548648344779210noreply@blogger.com0tag:blogger.com,1999:blog-8740106166002660769.post-32531350344847526002011-08-03T13:13:00.000-02:302011-08-03T13:13:00.255-02:30Chickpea burgersIngredients<br />Makes 20<br /><br />410g tin chickpeas, drained and rinsed<br />410g tin red kidney beans, drained and rinsed<br />1 carrot, trimmed, peeled and finely grated<br />1 small onion, peeled and finely grated<br />50g sunflower seeds<br />2 tbsp tahini, drained of any excess oil before measuring<br />1 garlic clove, peeled and chopped<br />1 handful chopped fresh coriander<br />1 tbsp wheat-free vegetable bouillon powder<br /><br />Method<br /><br />Preheat oven to 220°C/Gas 7.<br /><br />Place all the ingredients in a food processor and blend for 5-10 seconds, until the mixture is fairly coarse (you can use a hand-held blender). Push the mixture down with a spatula and blend for a further 10 seconds.<br /><br />Remove the blades from the processor, wet your hands under the cold water tap and shape the mixture into 20 small balls.<br /><br />Line a large baking tray with greaseproof paper. Place the balls on the tray and flatten slightly with the back of the spoon.<br /><br />Bake for 15-18 minutes until lightly coloured. Remove from the oven and allow to rest. Serve with sweet potato wedges and a crunchy raw salad of mangetout, radishes, grated carrot, sliced celery and fennel dressed with a squeeze of lemon juice.Twisted Cinderellahttp://www.blogger.com/profile/14273548648344779210noreply@blogger.com0tag:blogger.com,1999:blog-8740106166002660769.post-17327390617594745662011-08-02T13:13:00.000-02:302011-08-02T13:13:00.468-02:30Celeriac and carrot saladIngredients<br />Serves 2<br /><br />half a celeriac<br />2 carrots<br />2 tbsp sesame seeds<br />2 tbsp parsley, chopped<br />1 tbsp olive oil<br />1 tbsp apple cider vinegar<br />2 tsp tamari<br /><br />Method<br /><br />Grate the carrots and celeriac and combine with the sesame seeds and parsley in a bowl.<br /><br />Mix the olive oil, vinegar and tamari together in a jar and shake or stir. Pour onto the salad and mix.Twisted Cinderellahttp://www.blogger.com/profile/14273548648344779210noreply@blogger.com0tag:blogger.com,1999:blog-8740106166002660769.post-38331743126568320562011-08-01T13:12:00.000-02:302011-08-01T13:12:00.452-02:30Cauliflower soupIngredients<br />Serves 4<br /><br />2 tbsp olive oil<br />2 garlic cloves, peeled and crushed<br />2 onions, peeled and chopped<br />3 leeks, washed trimmed and sliced<br />half a celeriac, scrubbed trimmed and chopped<br />1 cauliflower, trimmed and cut into small florets<br />1 tsp ground cumin (optional)<br />3 tbsp chopped fresh parsley<br /><br />Method<br /><br />Heat the oil in a large saucepan or flameproof casserole dish with 1 tablespoon of water over a low heat. Add the garlic, onions, leeks and celeriac and cook very gently for 20 minutes until softened, stirring occasionally.<br /><br />Add the cauliflower florets, 1 litre of cold water and the cumin. Bring to the boil, then reduce the heat and simmer for 10-15 minutes, stirring occasionally, until the cauliflower is tender when pierced with a knife.<br /><br />Leave to cool for 5 minutes then blend in a food processor or with a hand-held blender until smooth. Return to the pan and reheat gently. If necessary add more water (or vegetable stock).<br /><br />Serve in warmed bowls and garnish with chopped fresh parsley.Twisted Cinderellahttp://www.blogger.com/profile/14273548648344779210noreply@blogger.com0tag:blogger.com,1999:blog-8740106166002660769.post-34581503814213461842011-07-31T13:11:00.000-02:302011-07-31T13:11:00.519-02:30Butter bean spreadIngredients<br />Serves 2-4<br /><br />1 can (400g) organic butter beans, drained<br />½ small onion, peeled and chopped<br />2-3 tbsp chopped fresh parsley<br />2-3 tbsp chopped fresh chives<br />1 tbsp tahini (sesame paste)<br />2 tsp miso paste (optional)<br />1 small garlic clove, peeled and chopped (optional)<br /><br />Method<br /><br />Place all the ingredients in a food processor and blend until as smooth or as chunky as you like. Spoon into a small serving bowl and serve as a dip with lots of assorted fresh vegetable sticks. Alternatively, serve as a topping for baked vegetables or a spread for corn cakes, rice cakes and wheat-free bread. Cover and keep in the fridge for up to two days.<br /><br />Tip<br />Canned beans make a great base for a host of fantastic spreads and dips. Simply switch your favourite variety for the butter beans in this recipe and follow the method as above. You can always vary the herbs or add spring onions instead of the small onion too. If you don't have a food processor, finely chop the onion and garlic and mash into the beans, herbs and pastes with a potato masher.<br /><br />Serve with radishes.Twisted Cinderellahttp://www.blogger.com/profile/14273548648344779210noreply@blogger.com0tag:blogger.com,1999:blog-8740106166002660769.post-5837758429973124472011-07-30T13:11:00.001-02:302011-07-30T13:11:44.931-02:30Celery and broccoli salad with apple vinaigretteIngredients<br />Serves 4<br /><br />1 head broccoli, cut into florets<br />2 zucchini, trimmed and cut into fine julienne (matchstick) strips<br />2 celery stalks, trimmed and cut on the diagonal<br />1 small bunch radishes, trimmed and quartered<br /><br />Apple vinaigrette<br />1 tbsp Dijon mustard<br />2 tbsp white miso paste or 1 tbsp wheat-free tamari<br />1 tsp toasted sesame oil<br />3 tbsp freshly pressed apple juice<br /><br />Method<br /><br />Bring a medium-sized saucepan of water to the boil. Add the broccoli and blanch for 2-3 minutes. Strain and run under the cold water tap until completely cold.<br /><br />Place the broccoli in a salad bowl with the zucchini, celery and radishes. Place the vinaigrette ingredients in a screw-top jar and shake well to blend. Pour the vinaigrette over the salad and serve.Twisted Cinderellahttp://www.blogger.com/profile/14273548648344779210noreply@blogger.com0tag:blogger.com,1999:blog-8740106166002660769.post-8332803839432359732011-07-29T13:10:00.000-02:302011-07-30T13:11:02.748-02:30Chestnut roast with steamed vegetablesIngredients<br />Serves 4<br /><br />1 tbsp olive oil, plus extra to grease the tin<br />1 large red onion, peeled and finely chopped<br />3 garlic cloves, peeled and crushed<br />1 large leek, washed, trimmed and sliced<br />2 carrots, trimmed, peeled and sliced<br />1 large parsnip, trimmed, peeled and chopped<br />200g vacuum-packed chestnuts<br />100g pine nuts<br />3 tbsp fresh parsley, chopped<br />2 tbsp fresh thyme, chopped<br />2 tsp fresh rosemary, finely chopped<br />2 tsp wheat-free vegetable bouillon powder<br />100g soft mild goat cheese (optional)<br />fresh rosemary sprigs and bay leaves<br />vegetables for steaming (try celeriac, broccoli and carrots), chopped<br /><br />Method<br /><br />Preheat the oven to 180C/gas mark 4.<br /><br />Take a 24-cm ring-shaped cake tin and use to cut out a circle of greaseproof paper. Cut a hole in the centre of the paper 2cm larger than the hole in the tin. Make 1cm cuts, 3cm apart, around the inside and outside of the paper circle. Brush the tin with a little olive oil, line with the paper and brush with a little more oil.<br /><br />Heat 1 tablespoon olive oil in a large frying pan. Gently cook the onion and garlic for 3-5 minutes, stirring occasionally until softened but not coloured. Add the leek, carrots and parsnip with 375ml water. Bring to the boil, then lower the heat and simmer for 6-8 minutes. The water will have evaporated and the vegetables should be tender when pierced with a knife. Allow to cool in the pan for 10 minutes.<br /><br />Place the chestnuts in the food processor and blend for 10-15 seconds until roughly chopped. Transfer to a large bowl and add the vegetables, pine nuts, parsley, thyme, rosemary and bouillon powder. Mix well and spoon half the mixture into the prepared ring mould, pressing down well. Dot with half the cheese, if using, and then top with the remaining vegetable mixture. Dot with the rest of the cheese.<br /><br />Bake for 40-45 minutes until lightly browned. Remove from the oven and allow to cool in the tin for 5 minutes.<br /><br />Steam your chosen vegetables.<br /><br />Carefully loosen the chestnut roast from the mould with a palette knife and turn out on to a warmed serving plate. Garnish with the fresh rosemary sprigs and bay leaves.Twisted Cinderellahttp://www.blogger.com/profile/14273548648344779210noreply@blogger.com0tag:blogger.com,1999:blog-8740106166002660769.post-41142376853634889202011-07-28T13:09:00.000-02:302011-07-30T13:10:07.869-02:30Chickpea and mint soupIngredients<br />Serves 2<br /><br />1½ cups of dry chickpeas, soaked (or 2 tins of unsalted chickpeas)<br />2 medium onions, finely chopped<br />3 garlic cloves, finely chopped<br />2 bay leaves<br />1 tsp black mustard seeds<br />1 tsp cumin seeds<br />1 tbsp of olive oil<br />1 tsp miso paste<br />2 tbsp fresh mint, chopped<br /><br />Method<br /><br />Cook the chickpeas until soft (not necessary if using tinned).<br /><br />Dry-fry the mustard seeds and cumin seeds until they start to pop. Grind them with a pestle and mortar.<br /><br />Saute the onions with the bay leaves until soft. Once nearly cooked, add the chopped garlic and ground mustard seeds and cumin seeds and cook for a few more minutes.<br /><br />Drain the chickpeas and blend with the onion and spice mixture, after removing the bay leaves and miso paste, adding enough water to create the desired consistency.<br /><br />Add some fresh chopped mint to the soup and serve.Twisted Cinderellahttp://www.blogger.com/profile/14273548648344779210noreply@blogger.com0tag:blogger.com,1999:blog-8740106166002660769.post-50511805032576854662011-07-27T13:09:00.000-02:302011-07-30T13:09:40.330-02:30Carrot and almond loafIngredients<br />Serves 4<br /><br />6-8 carrots<br />3 sticks of celery<br />½ cup of almonds<br />2 tbsp of tahini<br />juice of ½ a lemon<br />tamari to taste<br />fresh parsley, finely chopped<br /><br />Method<br /><br />Roughly chop the carrots and celery and place in a food processor using the S blade. Whizz them up with the lemon juice and tamari until they are well homogenized. Put them in a bowl. Then whizz up the almonds in the food processor until they are well ground down.<br /><br />Combine the ground almonds with the carrot and celery mixture and add the chopped parsley and tahini. Pack this into a loaf tin and cut into slices to serve.Twisted Cinderellahttp://www.blogger.com/profile/14273548648344779210noreply@blogger.com0tag:blogger.com,1999:blog-8740106166002660769.post-20584697285531495872011-07-26T13:08:00.000-02:302011-07-30T13:09:08.235-02:30Butterbean stroganoff with milletIngredients<br />Serves 6<br /><br />1 cup of dry butter beans, soaked overnight<br />3 carrots, sliced<br />half a cauliflower, cut into florets<br />2 bay leaves<br />3 tsp tarragon<br />1 onion, finely chopped<br />half a swede<br />250g of mushrooms<br />2 tsp black mustard seeds<br />1 block of tofu<br />2 tbsp of lemon juice<br />2 tsp coconut oil<br /><br />Method<br /><br />Cook the butterbeans in plenty of water until soft (about 45-60 minutes).<br /><br />Sauté the onion with the bay leaves and mustard seeds in the oil until the onions are transparent. Add the carrots, swede, mushrooms and cauliflower. Cook for a couple of minutes then add water to just cover the vegetables. Simmer for 10 minutes then add the cooked beans.<br /><br />Blend the tofu with the lemon juice and tarragon and some water from the vegetable pan until smooth. Add the tofu mix to the vegetables and heat gently but do not boil.<br /><br />Serve with cooked millet.Twisted Cinderellahttp://www.blogger.com/profile/14273548648344779210noreply@blogger.com0tag:blogger.com,1999:blog-8740106166002660769.post-82073308305188656002011-07-25T13:07:00.000-02:302011-07-30T13:08:36.609-02:30Buckwheat, pumpkin seed and ginger porridgeIngredients<br />Serves 2-4<br /><br />250g buckwheat groats (can be bought at a health food store)<br />2-cm piece fresh root ginger, peeled and grated<br />1 pinch of dried mixed herbal seasoning<br />1 handful of pumpkin seeds<br /><br />Method<br /><br />Place the buckwheat, ginger, herbal seasoning and 1 litre of water in a medium-sized pan. Bring to the boil, then lower the heat and simmer for 20 minutes. Top with the pumpkin seeds and serve immediately.Twisted Cinderellahttp://www.blogger.com/profile/14273548648344779210noreply@blogger.com0tag:blogger.com,1999:blog-8740106166002660769.post-23020765144275481982011-07-24T13:06:00.000-02:302011-07-30T13:07:18.531-02:30Carrot and almond soupIngredients<br />Serves 4<br /><br />2 onions, peeled and chopped<br />2 garlic cloves, peeled and chopped<br />6 carrots, trimmed, peeled and sliced<br />2 celery stalks, trimmed and chopped<br />1 tbsp wheat-free vegetable bouillon powder<br />2-3 tbsp chopped fresh coriander, stalks reserved<br />2-3 tbsp chopped fresh parsley, stalks reserved<br />100g ground almonds<br /><br />Method<br /><br />Place the onions, garlic, carrot and celery in a large saucepan. Add 1.25 litres of boiling water and the bouillon powder. Bring to the boil and add the herb stalks. Lower the heat and simmer for 30 minutes until vegetables are tender when pierced with a knife.<br /><br />Remove from the heat and allow to cool slightly. Strain, reserving the stock. Remove the herb stalks, then blend the vegetables in a food processor or with a hand-held blender until smooth.<br /><br />Return the mixture to the pan and add the ground almonds and enough of the reserved stock to make a soup-like consistency.<br /><br />Reheat, then divide between warmed soup bowls and serve garnished with chopped fresh coriander and parsley.<br /><br />This soup is also very good made with sweet potatoes. Just add one sweet potato, peeled and diced, in place of two of the carrots and cook as above.Twisted Cinderellahttp://www.blogger.com/profile/14273548648344779210noreply@blogger.com0tag:blogger.com,1999:blog-8740106166002660769.post-91291179462246063532011-07-23T13:06:00.000-02:302011-07-30T13:06:45.350-02:30Chickpea Burgers with colourful salad and avocado-watercress dressingMakes 20 mini burgers<br /><br />1 (410g) can organic chickpeas, drained<br />1 carrot, peeled and finely grated (65g prepared weight)<br />1 small onion, peeled and roughly chopped,<br />50g/1/3 cup sunflower seeds<br />3 tbsp tahini (sesame paste), drained of any excess oil before measuring<br />1 garlic clove, peeled and halved<br />1 handful fresh coriander leaves (20g/1 heaped cup)<br />1 tbsp organic wheat-free vegetable bouillon<br /><br />1. Preheat the oven to 220C/Gas Mark 7. Line a large baking tray with baking parchment. Place all the ingredients in a food processor and blend for 10-15 seconds. Remove the lid and push the mixture down with a spatula. Blend once more until fairly smooth and thick.<br /><br />2. Shape the mixture into 20 small balls and place on the prepared tray. If the mixture is too wet to roll easily into balls (which is sometimes caused by runny tahini), add another handful of sunflower seeds and blend once more.<br /><br />3. Flatten the balls slightly with the back of a spoon and bake for 15-18 minutes until golden around the edges. Remove from oven and leave on the tray for 2-3 minutes to firm up a little. Lift carefully off the tray. Serve hot or cold with a colourful salad and lemon or lime wedges. Or make a quick raw salsa from chopped fresh tomatoes, coriander, red onion and avocado.<br /><br />Make the mixture into larger burgers if you like – about 10 or 12. Cook for 15-20 minutes then cool slightly before lifting off the tray. Make the mixture go further by stirring in 100g/1/2 cup cooked long grain brown rice after blending the other ingredients.<br /><br />These burgers are also fabulous served with this quick avocado and watercress sauce:<br /><br />Simply blend the flesh from 1/2 a ripe avocado with a small handful of watercress, 1 tbsp freshly squeezed lemon juice and 6 tbsp cold water. (Use 1 tbsp chopped fresh mint instead of the watercress if you like.) Sprinkle one teaspoon raw shelled hemp seeds into dip. Fabulous.Twisted Cinderellahttp://www.blogger.com/profile/14273548648344779210noreply@blogger.com0tag:blogger.com,1999:blog-8740106166002660769.post-51849494560174206102011-07-22T13:05:00.000-02:302011-07-30T13:05:31.168-02:30Almond pestoIngredients<br /><br />half a cup of soaked almonds<br />bunch of fresh basil<br />½ tsp wholegrain mustard<br />1 garlic clove, crushed<br />juice of half a lemon<br />3 tbsp gold of pleasure oil<br /><br />Method<br /><br />Combine the soaked almonds with the basil, mustard, garlic, lemon juice and olive oil in a food processor and blend until smooth. Add water until the desired consistency is reached.Twisted Cinderellahttp://www.blogger.com/profile/14273548648344779210noreply@blogger.com0tag:blogger.com,1999:blog-8740106166002660769.post-49395912513575739972011-07-21T13:04:00.000-02:302011-07-30T13:04:58.419-02:30Avocado cream sauceIngredients<br />Serves 2<br /><br />2 soft avocados<br />2 spring onions, finely chopped<br />¼ tsp of coriander powder<br />¼ tsp seaweed seasoning or sea salt<br />½ teaspoon olive oil<br />3-4 tbsp water<br /><br />Method<br /><br />Put the water in a blender. Add the avocados, spring onion, coriander, seasoning, olive oil and seaweed, season and mix until smooth and creamy.Twisted Cinderellahttp://www.blogger.com/profile/14273548648344779210noreply@blogger.com0tag:blogger.com,1999:blog-8740106166002660769.post-57697879236698924292011-07-20T13:03:00.000-02:302011-07-30T13:04:12.325-02:30Almond pateIngredients<br />Makes 75-100ml. Keeps for three days in the fridge<br /><br />200g whole almonds, presoaked in water overnight<br />75g pine nuts<br />2 tbsp lemon juice<br />2 tbsp olive oil<br />1 garlic clove, peeled and crushed<br />3 tbsp chopped fresh basil<br /><br />Method<br /><br />Drain the almonds and place in a food processor with all the other ingredients and 2 tablespoons of water. Blend until smooth; you may need to scrape down the sides during the processing. Transfer to a small bowl, cover and place in the fridge until required.Twisted Cinderellahttp://www.blogger.com/profile/14273548648344779210noreply@blogger.com0tag:blogger.com,1999:blog-8740106166002660769.post-61112899346743336002011-07-19T13:03:00.000-02:302011-07-30T13:03:37.927-02:30Avocado and barley saladIngredients<br />Serves 4<br /><br />2 ripe avocados<br />150g cooked pot barley<br />100g sugar snap peas, trimmed<br />2 spring onions, trimmed and finely chopped<br />1 small bunch radishes, trimmed and sliced<br />1 tbsp chopped fresh parsley<br />1 tbsp pumpkin seeds<br />150g mixed salad leaves<br /><br />Dressing<br />2 tsp pumpkin oil<br />1 tsp freshly squeezed lemon juice<br /><br />Method<br /><br />Peel, stone and slice the avocados and mix with the pot barley, mangetout or sugar snap peas, spring onions, radishes, parsley and pumpkin seeds.<br /><br />Divide the salad leaves between salad plates and pile the avocado mixture on top.<br /><br />Add 1 tablespoon of water to the salad dressing ingredients, mix together well and spoon a little dressing over each salad. Serve immediately.Twisted Cinderellahttp://www.blogger.com/profile/14273548648344779210noreply@blogger.com0tag:blogger.com,1999:blog-8740106166002660769.post-47038924217629314942011-07-18T13:02:00.000-02:302011-07-30T13:02:59.076-02:30Apricot dessertIngredients<br />Serves 2<br /><br />1½ cups of unsulphured dried apricots<br />1 tsp almond nut butter<br />2/3 cup of water<br />3 cups of pure apple juice<br />2 tbsp of lemon juice<br />4 tbsp of kudzu<br />blueberries to decorate<br /><br />Method<br /><br />Simmer the apricots in the water and half the apple juice for 20 minutes.<br /><br />Pour the liquid from the pot into a measuring jug and add apple juice to make 2½ cups altogether.<br /><br />Puree the cooked apricots with the almond nut butter, apple juice mixture and lemon juice. Return to the pot.<br /><br />Dissolve the kudzu in a small amount of cold water and add to the pot. Simmer until the mixture thickens to a custard-like thickness. Pour into ramekin dishes and leave in a cool place to set. Decorate with fresh blueberries before serving.Twisted Cinderellahttp://www.blogger.com/profile/14273548648344779210noreply@blogger.com0