Having always felt an affinity with food I have been known, over the years to be most happy in the kitchen preparing delights to share. As my life has evolved I have become much more aware of the power of good ingredients and try where possible, to use fresh organic produce. Although I am not yet vegan I have been experimenting with eliminating certain food types for a healthier state of body and mind and of course over time have collected many recipes that I often get asked to share. These wonderful taste sensations have been mostly passed on by like minded friends so, here I would like to offer a place for such beings to share their delights. Please feel free to comment especially if you try the recipe’s as its always good to hear your thoughts.
If you have a recipe you would like to share yourself then please do so just remember to keep it vegetarian and I’m sure I’ll approve it for all to try!!
So, I am going to begin with a old favourite that was passed on to me many years ago by Greg Fearon a food master himself. An easy to make, delicious dish with an added bonus at the end if you wish. The soup itself is vegan but the extra bonus is not – delicious either way though!! It is simply called….
1 medium onion
1 can kidney beans
1 can chopped tomatos
1 pint vegetable boullion
1/2 tsp cumin powder
1/2 tsp chilli powder
1 tsp corriander powder
oil for cooking (I use coconut or sunflower)
Optional extra topping (this bit makes the soup ‘The’ soup! unfortunately also makes it not vegan)
Naughty Dorritos! Or other brand of tortilla type crisps
grated vegetarian cheddar cheese
Fresh chopped corriander
Salt & Pepper to taste if needed
Chop the onion. In a medium sized saucepan heat a little oil then add the chopped onion and cook slowly until the onion turns translucent being carefull not to let it burn. Next add all 3 spices (cumin, chilli, Corriander powder) and stir them into the onion. Cook for a further minute or 2 before adding the chopped tomatos, Veg boullion and drained kidney beans. Stir it all and and turn up the flame to bring it to the boil. Turn down the flame, cover with a lid and simmer for 20 minutes.
*Leave it to cool down slightly before blending it to a smooth consistency. Re heat to serve or get ready to add the ‘The’ factor!
When the soup is hot pre heat the grill. Ladle the soup into small heat proof bowls and place 5 or 6 (depending on bowl size) Dorritos on the top so that they stick up like small mountains rising from the soup. Sprinkle some cheddar on the top and place under the grill *keep your eye on them as they will brown quite quickly and it tastes best if they just catch a little colour and the cheese melts. Carefully take them out placing the bowls on another plate so as not to burn your guests! Put a blob of sour cream in the centre, sprinkle some fresh coriander on the top and enjoy!!!
This next delicious treat is a staple now in my house, if it’s running low, another batch must follow, and quick! The idea for these sumptuous delights came from the wonderful Josi Parker who bought round a batch for me to try. They were an instant hit in their original form but I added a few little something’s to give them that extra little salty twist! Here they are….
Julie’s Chocolate Salty Balls
½ cup of descated coconut
½ cup of raw cacao powder
1 tbls spirulina powder
1 tsp salt
1 cup of pitted soft dates (the very soft Iranian ones work best)
¾ cup of cashews
¾ cup of hazelnuts
some cinnamon powder and more salt for dusting
You’ll need a food mixer for this one. But once started its all done in a jiffy.
Put the nuts in the mixer and mix until they’re well chopped then add everything else and mix well. Transfer them to a bowl then roll into balls – if the balls keep breaking up try adding a little water. To dust, put a little salt and cinnamon on a plate to roll them in.