Grated carrot & beetroot salad

20130228-163526.jpg

On the run up to my little girls birthday party (which was only a few weeks ago but feels like a lifetime) we had some beautiful golden beetroot in our VegBag. I’d never even heard of it before last year, but am thrilled each time it appears now and can’t get enough of it!

It’s very beetrooty on the surface but golden yellow in colour once peeled, very sweet and doesn’t get you nearly as messy when preparing it as the traditional stuff does. Since starting to use beetroot as a salad base last winter, I’ve become very partial to this dish and it was a great success as side for the chicken drumsticks and sausages at the party. I made a mountain as you can see in the photo and it was all gone within half an hour.

All you need to do is grate equal amounts of raw, peeled beetroot and raw, peeled carrot (I did about a kilo of each), then add a big sprinkling of mixed seeds and dress with extra virgin olive oil and balsamic vinegar to taste. Completely delicious for any occasion. And if you can’t get hold of the golden variety, red beets work just as well.

If you have a grating function on a kitchen gadget use it! I was grating by hand for months before having a brainwave and throwing everything into my Vitamix. Now this dish literally takes seconds to create.

 

Advertisements

Raw vegan chocolate crunch-cakes

20121123-180337.jpg

As if my three year old’s diet wasn’t restricted enough, we discovered this week that she has now become intolerant of egg. If it was me the news would have been the end of my world, as I strongly believe there is no better start to the day, but thankfully three year olds are more resilient when it comes to these matters. Although she did look at me the day of diagnosis, and with a rather concerned voice ask ‘but what will I eat now for breakfast’? Bless her.

As you can imagine I’ve been beavering away in my kitchen, conjuring up eggless delights. These lil vegan treats are very rich and very more-ish, totally fab with a drizzle of goats cream on the top. I’ll definitely be making several batches over the holidays. Not sure they are entirely suitable for a three year old however…

Ingredients (for 12):
80g pecans
80g dates
80g cashews
80g desiccated coconut
40g cocoa powder
100ml olive oil
50ml coconut oil
2 heaped tbsp mixed seeds

Method:
– line a 12 hole cupcake tray with paper cases

– either whiz everything except the seeds together in the blender until combined, then mix in the seeds by hand OR finely chop the nuts and dates, and mix with the other ingredients

– divide into the cases and place in the fridge to set. They will be quite gloopy and need a good few hours. Serve with cream and store in the fridge

 

Warming Winter Salad

20121106-100004.jpg

I can’t take credit for the basis of this salad – a dear friend put me on to it and I’m so pleased she did. I love the idea of mostly only eating seasonal ingredients, and here in the UK carrot and beetroot can be found everywhere. It’s a bit more time consuming than opening a bag of mixed leaves, but so worth it and very filling. Although a seemingly strange addition to this salad, the pear is definitely my ‘secret ingredient’ adding just the right amount of sweetness without over powering. Here’s what I’ve been eating daily for the past few weeks.

Ingredients (for one):
Large carrot
Med sized bulb of beetroot
Med sized pear
Large tomato
2 inch chunk of cucumber
2 mushrooms
Few florets of cooked broccoli
1 inch chunk of choriz0 (I cannot get enough of this)
Tin of mackerel (I love this)
Tbsp mayonnaise
Tbsp mixed seeds
2 tbsp extra virgin olive oil
Tbsp good balsamic vinegar (I love this)

Method:
– peel and grate the carrot, beetroot and pear, dress with the oil and vinegar and mix well. Place at the bottom of a large bowl

– in a small bowl mix together the mackerel, mayo and seeds. Put to one side

– chop up all your other ingredients to taste (I like my bits quite small, hubby likes massive chunks, everyone’s different). Scatter on top of your grated veg

– place the mackerel on the top and lunch is served

**this salad can easily be adapted to whatever you’ve got kicking around in your fridge. For example instead of using mackerel just chuck in a handful of chopped leftover meat from last nights dinner. If you want to go veggie, roast up some parsnips and courgette in olive oil, salt & pepper and mix that up with a spoon of mayo for your topping. The options are endless…

 

 

Lemony cake slices

20121005-141003.jpg

Whilst trawling the Internet for new desert inspiration, I came across this fab recipe. Realising I only had half the ingredients and also wanting to put my spin on it, I’ve come up with something similar and of course rather delish.

Ingredients (for 6 slices):
Large free range egg
75g cashew nuts
75g brazil nuts
75g dates
75g desiccated coconut
Tbsp lemon oil
Tbsp coconut oil (plus extra for greasing)
Tbsp mixed omega boosting seeds

Method:
– preheat the oven to 175 degrees, and grease a loaf tin with coconut oil. I always use silicone parchment paper to ensure nothing sticks

– put all ingredients except the seeds into your food processor or blender and whiz on high until a sticky dough forms

– press into your loaf tin, sprinkle with the seeds and bake for 20 mins

– leave to cool down then cut into slices, as pictured below