(Source: cookingstoned.tv, via dynastylnoire)

  2. vegan-yums:

    Chocolate Lovers Brownie Cookies / Recipe

    Some Weekend Chocolate Inspiration!


  4. Brown Bread

    So we had a health expo at my church last week. It went really well and I was running the nutrition stand. I know I had promised a lot of people that I’d have this up more than a week ago. Life got in the way and I’m only getting to this now(finally!) I’m looking forward to you trying this bread and letting me know how it turns out!

    This is the briefest post I’ve ever done, this is the new concise me! jk! Not a chance! :p

    My mother taught me how to make this bread and her grandmother taught her and her matriarch before her taught her, so this is a very special (highly amended I’m sure) recipe. Feel free to add more bran or reduce it to your preference.

    1 kg flour
    3 cups bran
    2tsp yeast
    6tbs sugar
    1 tsp salt
    2 cups water

    Mix dry ingredients then add enough water that flour can absorb. Knead
    for 10 min(at least 5min if you’re feelingg lazy). Let it rise in a warm place till it doubles in size. Cut a cross in the middle to give it space to rise. Knock
    the bread down.

    Shape into desired shape on a buttered baking tray or
    into a loaf tin and allow it to rise again if you like an airy loaf. Our family leaves this step out, it results in a hearty loaf that can be sliced thinly.

    You can brush the loaf with water and sprinkle with flour before you bake it, if you like that look. Bake for 30 - 45min till it sounds hollow when you tap


  5. Vegan Meatballs!!

    My favourite meat to cook when I was a meat-eater was, without a doubt, meatballs. It’s so therapeutic; the rolling of the balls, adding the mint I picked from my garden, the smell of garlic. I love it!

    So when I came up with this recipe I was so happy. My first try was terrible I used all breadcrumbs and no real filler. They tasted like oily croutons. *gag* Then I remembered reading about brown rice in vegan burgers, that changed everything, the texture is almost perfect. It has the right kind of bite and chewiness which I think Is a perfect imitation.

    Ok, lets go!


    I used

    3 stale brown bread rolls or

    2 cups breadcrumbs

    1 cup cooked rice, I know the rice in the picture is raw but please cook your rice before adding it to to the recipe

    1/3 cup veg stock, I dissolved a stock cube in hot water

    half an onion, chopped finely

    1 clove garlic

    half a sprig of rosemary, minced (I was careful about this because it has a really strong flavour that meat would ordinarily stand up to) 

    Your favourite Ina Paarman’s seasoning (vegans swear by her, although, she does have non-vegan products so read the label when you buy! *very important vegan habit, always read the label!!*)

    2 tsp ground flax seeds, I also have some extras in there; pumpkin, sunflower, sesame and poppy seeds for some extra goodness! The flax seed act as your binder and replace the egg. You can use another egg-substitute if you like.

    Cut up the bread rolls.

    Process everything in a food processor. I used a blender coz it’s what I have.image

    Dump all the remaining ingredients there and add only enough stock to make a moist mixture. When squeezed in your hand, it should keep it’s shape. Don’t make it too wet! You can always add more water/ stock as you need it. 


    Roll them into balls, I like my meatballs small so a larger surface area can have a nice crust. I’m just using the CD to show the size:) and who deosn’t love a little Katie Melua while cooking?


    Refrigerate. Covered or uncovered.  used paper towels because I want a crust to form so the stay together better in the pan. Don’t know if it necessarily works but, that’s what I did!


    Fry on medium heat until golden and crispy.


    I used a tiny bit of oil. Should you choose to fry them in a dry pan(no oil) they also turn out great. They won’t be as golden but they do get this smokey char which is rather tasty. They hold together incredibly well and as I said, the brown rice gives it a great bite. I also love how the rice in the surface of the meatball puffs and toasts a little. Who said veganism was boring?


  6. Summer!!

    I’m sitting here bundled against the cold (why is it still so cold??) and my mind is on one thing: SUMMER!! I cannot wait. I’m done with the tights, the long dresses and skirts and scarves. I’m ready for some flip flops!

    The best thing about Summer, has got to be the food. The variety of fruits will be a welcome change from all the apples, oranges and bananas I’ve been eating. It’s the beginning of Spring now so although there is more fruit available it’s still a bit pricey. By the time the season is in full swing I’ll have morefruit around than I know what to do with. Oh, and this will be my first “braai season” as a vegetarian. And I will admit I’m a little scared. Those charcoal fires used to be the best part of eating meat. But, I will not dwell on what I cannot have, instead I’m focusing on what I can: smokey grilled aubergines, savory mushrooms and beautiful fresh baby marrows. 

    I cannot wait!



  7. Lime(not Lemon) Pancakes

    So I know I can get a little dramatic at times but I am not exaggerating when I say, these pancakes are amazing! They taste exactly like the pancake recipe my family’s been using for almost 30 years! Mrs Thomas’s American Pancakes. Obviously not vegan, Mrs Thomas gave my mother the recipe in 1987/88 and it’s been a family favourite ever since. I think this vegan version is a worthy replacement.

    Mix your dry ingredients:

     1 cup + 1 Tbsp flour (I used white cake flour mainly because I wanted to use as simple a batter as possible  for my first try. Next time I’ll add some bran)

    3-4 tsp baking powder

    2 tsp sugar

    1/4 tsp salt

    Add your wet ingredients:

    1 cup non-dairy milk (I used the Oat Milk I made earlier. It’s in a previous post I will link it as soon as I learn how to!!)

    juice and zest of one lime. Zest it before juicing

    Now limes are notoriously stingy when it comes to juice so after zesting, stab once or twice the microwave for 30secs. It’ll release much more juice.

    1 tsp vanilla extract

    2 tsp oil (sunflower oil used)

    dash of cinnamon
    optional egg replacers: 1 mashed banana OR 1/4 cup apple sauce OR 1 tsp freshly ground flax seeds (I used the freshly ground flax seeds. The pack is actually a packet of mixed seeds so there were some poppy, sunflower and pumpkin seeds in there as well. They added a lovely speckled look to the pancakes!)

    Whip the batter well. It should be thick but runny.

    Warm your pan up and when it’s hot, add a little oil. emphasis on little. It should hardly cover the pan. Use a paper towel to spread it around if needed. To test if it’s hot enough. sprinkle a few drops in the pan, “If bubbles skitter around, heat is just right” those are Mrs Thomas’ words.

    Gently scoop the batter int to hot pan. The size of the pancake is up to you, just make sure you can turn them over! When the surface is full of bubbles, that have not popped, they are ready to turn over. Some people wait for the bubbles to pop but I prefer the cleaner look of pancakes with unpopped bubbles. Cook for a few minutes more then remove from heat. I cant say how long the cooking time is in minutes, it’s totally intuitive for me so please just make sure you don’t burn them:)

    If your pan gets dirty with pancake bits, wipe it down with a clean paper towel. If you need more oil use the same oily paper towel you used to spread the oil to the pan in the beginning, or moisten a paper towel with oil and spread it on the pan. This is creates beautiful fluffy pancakes and avoids you getting floppy, greasy pancakes.

    Add your syrup of choice and enjoy!

    Here’s the inspiration for this recipe:


  8. Homemade Oat Milk
    Soak 1 cup of oats in enough water to cover, Leave for at least 20 min or even overnight if you like.
    Once drained and thoroughly rinsed ( to remove that "sliminess" that oats has, blend with 3 cups of water for only 8-10secs!
    Tried to sieve it through paper towels but the seams gave way:(
    I decided to use a tea towel instead. I worked really really well. I strained the liquid back into the blender to get ready for the add-ins! I imagine it acts the same way muslin would...
    For flavour I added raw honey(as an aspiring vegan I have no problem using this. I don't think I'll stop when I become a vegan either...Unless I learn that it's bad for my health
    I pulsed It a couple of times just the get the honey(and friends) mixed in, then poured into a jug! The bownish tinge is because of the vanilla.

    This whole process took about 5mins, it’s super fast and super cheap and I love how readily available all the ingredients are. It tastes like oats, naturally but it’s nice and creamy. If you like it more or less creamy, sweet, smooth. Adjust the recipe as needed it’s really not fussy like that.I can imagine it with cereal and even cookies. I also prefer it to homemade Brown Rice Milk but I’m still searching for a better recipe for that one so I’ll keep you updated.

    Let me know if you think of any nice flavour ideas you may try. That’s always fun to play around with!

    I got this recipe from Angela at my favourite vegan blog, Oh She Glows. Can’t wait to try her Almond Milk; it sounds a lot more decadent! I’ll definitely let you know how it goes!


    I put the step-by-step directions to how I made the milk in the captions:o)


  9. ""Let thy Food be thy Medicine and thy Medicine be thy Food." – Hippocrates"