editor, Author at The Kind Cook

Guacamole

on March 13, 2013

Guacamole is so versatile. I use it as a sandwich spread, on nachos, on pizza, as a dip, with falafel, on baked potatoes and it goes beautifully with my Mexican Rice and Bean Soup.

I like mine chunky, with loads of garlic, fresh lime juice & plenty of fresh coriander. Just use my measurements as a guide and adjust for your own flavour preferences.

YOU NEED

2 medium avocados

1 large clove of garlic, peeled and minced

1 tablespoon of fresh lime juice

¼ teaspoon of salt

½ a small red onion, peeled and finely diced

1 handful of fresh coriander, washed

YOU DO

Peel the avocado and remove the core. Discard the skin and core. Place the avocado into a bowl and smash it roughly with the back of a fork.

Add the garlic, juice and salt and mix to combine.

Finley slice the coriander roots and roughly chop the leaves. Add the coriander and red onion to the bowl.

Mix all the ingredients. Check and adjust the seasoning if required.

Enjoy!

Yields: Approximately 1.5 cups. Will depend on the size of your avocados.

Time: 10 minutes

Freezing: Is ok after freezing, but it’s much better fresh

Banana, Date & Chia Smoothie

on March 12, 2013

YOU NEED

1 large banana

2 Medjool dates (pips removed)

1/2 cup of soy milk

1/2 cup of coconut milk

1 tablespoon of cacao powder

1 teaspoons of chia seeds

YOU DO

Blend all ingredients until well combined and smooth.

Serve immediately.

Servings: Serves 1.

Time: 10 minutes.

Freezing: Not suitable for freezing.

Coconut Curry Sauce

on March 12, 2013

This is why I don’t miss dairy because there are so many creamy plant based and cruelty free alternatives and the results are beautiful.

We had this with bean patties and cous cous last night but it would also be beautiful with a veg stirfry and rice, a tofu stir-fry, mixed through rice and veg and topped with bean shoots and peanuts, used as a sauce for spiral or penne pasta, as a sauce with brown rice balls and the list goes on.

YOU NEED

1 tablespoon of oil (I use coconut oil for this recipe)

1 brown onion, finely diced

3 cloves minced garlic (fresh is always best)

1 heaped tablespoon of curry powder

½ teaspoon of brown sugar

½ teaspoon of cayenne

1 cup of tomatoes (roughly chopped)

1 can of coconut milk (note I didn’t use light)

YOU DO

Heat the oil and brown the onions. Add the garlic and continue cooking a gentle heat for another minute or so.

Stir in the curry powder, brown sugar and cayenne. Then add the tomatoes and simmer until the tomatoes break up.

Reduce the heat and stir in the coconut milk.

Place the sauce into a blender and blend till smooth.

Return to the stove top and simmer gently till you get the consistency you want.

Servings: Have not yet recorded

Time: Have not yet timed

Freezing: Freezes well

Notes: If you like heat just add extra cayenne or some chilli.

2013

on March 8, 2013

Recipes featured and “favourited” again in November on the Animals Australia Whyveg.com Website: . http://whyveg.com/recipes/

Recipes published in Wildfire Magazine’s November publication.

8 Mexican inspired recipes by The Kind Cook, featured in Nourish Magazine’s Xmas publication.

Victorian Government: Cooking class for the public at Boronia library.

Victorian Government: Cooking class for the public at Montrose library.

Victorian Government: Cooking class for the public at Healesville library.

Featured in Elixir Natural Medicine’s newsletter.

Wildfire Magazine: Interview and article in Issue 3, published 26th, April. For the full interview visit http://www.kohiilove.com/

Victorian Government: Food demonstration for the public at Healesville library.

Voted by the judges of The Vegan Woman’s annual Vegan Food Blog Competition as one of the Top 20 recommended vegan food blogs. Was placed at 14 out of 90 blogs that were voted for by the public world wide. http://www.theveganwoman.com/

Animals Australia Whyveg.com Website: Recipes featured and all displayed in their “favourites”. http://whyveg.com/recipes/

Two Vegan Girls Website: Interview. http://twovegangirls.com.au/post/44844260573/spotlight-on-the-kind-cook

ALV Vegan Easy Challenge: Food blogger for the Vegan Easy Challenge. https://www.facebook.com/veganeasy?ref=hl#!/media/set/?set=a.10150347056271429.351766.119100276428&type=3

Easy VEgetariAN: Promoted as a website to visit http://www.easyvegetarian.net/vegresources.html

Ethical Bride Website: Recipe featured as an idea for gifts. http://www.ethicalbride.com/tips-for-an-eco-wedding/

Veganopoulous Website: Recipe featured. http://veganopoulous.wordpress.com/2013/01/18/yumness-zucchini-corn-mint-fritters-by-the-kind-cook/

Recipes and food photography are being used by a PR company in the UK to promote plant based food to mainstream media, papers, magazines, etc.

2012

on March 8, 2013

World Wide Vegan Bake Sale for ALV: Selected to judge all baking submissions in Victoria

Living Vegan Magazine: Article on WWVBS and The Kind Cook as one of the judges.

Cruelty Free Shop Newsletter: Recipe featured and distributed nationally.

National Cruelty Free Shop Recipe Competition: Winner of all the recipe submissions.

UK Vegan Society’s Magazine: The Kind Cook was featured in a full page article. The magazine is distributed in health food stores, schools, clubs and a variety of organisations across the UK.

WEEAC: Food Demonstration for the public.

ALV’s Xmas Market: Food Demonstration for the public.

Interview: Interviewed by DJ Luminous aka Louise Wallace, (UK DJ, musician and writer) Interview featured on Louise’s website. http://www.louisewallis.net/?page_id=362

ALV Vegan Easy Challenge: Food blogger for the Vegan Easy Challenge https://www.facebook.com/veganeasy?ref=hl#!/media/set/?set=a.10150347056271429.351766.119100276428&type=3

Pine Lime Granita

on March 7, 2013

YOU NEED

350ml of fresh pineapple juice

50ml of fresh lime juice

4 tablespoons of pure maple syrup

YOU DO

Whisk all ingredients together.

Pour the mixture into a chilled tray and place it into the freezer onto a flat surface

After an hour, use a fork to scrape the edges of the mixture that have started icing up and push it into the centre of the tray. Continue doing this every 20-30 minutes until all the mixture is completely flaked.

Serve in chilled glasses.

Serves: Serves 2

Time: Prep time is only about 10 minutes. Then simply allow for the freezing process.

Freeze: YUP

Notes: If you are not serving your granita straight away just place it into an air tight container in your freezer until you want to use it.

Mandarin Melon & Mint Granita

on March 7, 2013

YOU NEED

300ml of fresh mandarin juice

100ml of melon juice

1 loose cup of fresh washed mint leaves, leaves put through a juicepresso or alternatively blended into the mandarin and melon juice.

4 tablespoons of pure maple syrup

YOU DO

Whisk all ingredients together.

Pour the mixture into a chilled tray and place it into the freezer onto a flat surface

Serve in chilled glasses.

Serves: Serves 2

Time: Prep time is only about 10 minutes. Then simply allow for the freezing process.

Freeze: YUP

Notes: If you are not serving your granita straight away just place it into an air tight container in your freezer until you want to use it.

Vanilla Plum Granita

on March 7, 2013

YOU NEED

400ml of fresh plum juice

1 teaspoon of vanilla extract

4 tablespoons of pure maple syrup

YOU DO

Whisk all ingredients together.

Pour the mixture into a chilled tray and place it into the freezer onto a flat surface

Serve in chilled glasses.

Serves: Serves 2

Time: Prep time is only about 10 minutes. Then simply allow for the freezing process.

Freeze: YUP

Notes: If you are not serving your granita straight away just place it into an air tight container in your freezer until you want to use it.

Red Pear & Ginger Granita

on March 7, 2013

YOU NEED

400ml of red pear juice

fresh ginger to taste

4 tablespoons of pure maple syrup

YOU DO

Whisk all ingredients together.

Pour the mixture into a chilled tray and place it into the freezer onto a flat surface

Serve in chilled glasses.

Serves: Serves 2

Time: Prep time is only about 10 minutes. Then simply allow for the freezing process.

Freeze: YUP

Notes: If you are not serving your granita straight away just place it into an air tight container in your freezer until you want to use it

Green Apple Granita

on March 7, 2013

YOU NEED

400ml of fresh green apple juice
green food colouring
4 tablespoons of pure maple syrup

YOU DO
Whisk all ingredients together.

Pour the mixture into a chilled tray and place it into the freezer onto a flat surface

Serve in chilled glasses and eat before it melts!

Serves: Serves 2

Time: Prep time is only about 10 minutes. Then simply allow for the freezing process.

Freeze: YUP

Notes: If you are not serving your granita straight away just place it into an air tight container in your freezer until you want to use it.