Coconut Pumpkin Korma Soup

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This was just born from Xmas Day left overs, but turned out to be a tad incredible.

Think thick, “creamy”, sweet & spicy.

YOU NEED

1kg of kent pumpkin that has been peeled, seeded & cut into small chunks

250ml coconut cream (I use Ayam because it’s lovely and thick)

750ml of water

3 teaspoons of Massel vegetable stock powder

6 teaspoons of korma paste

YOU DO

Put the water and stock into a large pot. Whisk to combine and start to bring to the boil.

Add the pumpkin to the stock as soon as it is chopped up. Once the pumpkin is in the stock and the stock has come to the boil turn it down to a simmer and cook until the pumpkin is tender.

Once the pumpkin is cooked, add the coconut cream and korma paste and blend.

Enjoy. It’s delicious!

Yields:  4 serves.

Time: Takes about 30 minutes.

Freeze: Fine to freeze.

Note: If you get your stock on and bring it up to the boil while you are cutting up your pumpkin and if you cut your pumpkin into quite small chunks this can be ready in less than 30 minutes.

You can find Massel Stock Powder in pretty much any supermarket where all the stocks and spices are.

Patak’s Original Korma is vegan.

 

 

Not Egg…Nog

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I was first introduced to egg nog when I lived in Canada many years ago and I loved it. So when thinking about Xmas recipes this year, I was determined to create a dairy and egg free nog.

I researched how people were doing it and found some used avocados, some bananas, or vanilla pudding mix and also tofu. My first shot at it I tried using silken tofu to mimic the thickness, but I ended up with a really earthy flavour. Second time I simply made custard and added maple syrup to sweeten it. It was lovely, simple and I am thrilled!

Next time I am going to make it with a non gluten free custard powder though and may even use a little more so it’s slightly thicker but I tell you…I drank my weight in this yesterday at our xmas lunch.

YOU NEED

4 tablespoons of custard powder. (I used Orgran gluten free Custard Powder which I get from the health food shop. I simply followed the instructions on the packet)

1 litre of Bonsoy. (Bonsoy is available most anywhere these days. The price varies drastically though so shop around. The cheapest I have found it to date is at my local organic grocer where if you buy a slab of 6 they work out to $4 each.)

1 vanilla bean, split lengthways and seeds removed. Don’t stress if you don’t’ have a vanilla bean. It just makes the nog a little more special.

1/4 cup of maple syrup (or sugar, or agave, or brown rice syrup)

2 shots of brandy

2 shots of rum

cinnamon & nutmeg to taste

 

YOU DO

Make the custard as per the packet, using the 4 tablespoons of custard and the litre of Bonsoy.

Then whisk in the rest of your ingredients. Allow the mixture to cool, then refrigerate.

When you serve  the cooled nog dust it with some cinnamon sugar.

# If you want it to also be soy free just use a different plant milk 🙂

 

 

Rich, Peppermint, Rum Truffles

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YOU NEED

400grams of dark chocolate that has 70% cocoa, broken up into small pieces (I used Whittaker’s Dark Ghana which I get in Safeway or Big W which is palm oil free)

¾ cup of coconut cream (I used Ayam coconut cream which is in the Asian section of most supermarkets. You may need a couple of tins to scoop the thick stuff from the top, for the recipe. Use what is left in a curry)

1 teaspoon of peppermint essence

1 teaspoon of rum essence

4 tablespoons of good quality cocoa (I use Loving Earth Cocoa which I get at Go Vita Health Food at Knox City, because they do a lot with the communities that they work with)

 

YOU DO

You want the coconut cream and the chocolate to both be a similar temperature so have your chocolate  melting while you are boiling your coconut cream.

Place the chocolate into a bowl and melt in the microwave 30 seconds at a time. Stir between each 30 second time slot and continue until the chocolate has melted. Alternatively you can melt the chocolate using a double boiler.

Place the coconut cream into a small pot and gently bring to the boil. Just as it comes to the boil add the peppermint and rum essences and whisk to combine. Turn off the heat and let the mixture stand for a minute or 2. 

Whisk the coconut cream into the melted chocolate.Whisk until they are well combined then place into the fridge to chill for an hour or so.

Once it’s set either break rough bits up from the mixture using a soup spoon as I have or ball it into round balls.

Place the truffles into a tray and sift the cocoa over them. Shake the tray gently until they are all covered with cocoa. Put in an air tight, sealed container in the fridge until you are going to serve them.

They are yum 🙂

 

Serves: I haven’t recorded this yet.

Time: I haven’t timed it yet either but aside from setting time it is so quick and very easy.

Freeze: I wouldn’t

Note: These are rich but not sweet.

Mango & Nutmeg Cheesecake w/ Ginger Biscuit

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YOU NEED

1 cup of fresh mango, peeled, seed removed

8 ginger biscuits

2 x tubs of Tofutti “cream cheese

4 heaped tablespoons of icing sugar (also known as confectioner’s sugar)

ground nutmeg

 

YOU DO

Line up 4 small, shallow dessert wine or martini glasses. Blend the mango and dribble about ¼ of it down the sides of each glass.

Roughly crumble 2 ginger nut biscuits into each glass. Set aside.

Blend the Tofutti Cream Cheese, icing sugar, and the remainder of the pureed mango. Pour equal amounts into each glass over the top of the crumbled ginger nut biscuits and cover each glass with glad wrap.

Place the glasses in to the fridge to set a little. This will also soften up the biscuits. I have served it as little as a couple of hours after making it but it’s nicer if you can leave it longer. Up to 8 hours is perfect.

Serve with a generous sprinkle of nutmeg.

 

Serves: Serves 4

Time: Takes About 15 minutes to make plus the fridge time.

Notes:  I use Macro brand Ginger nut biscuits because they are palm oil free. I get them in some Coles/Safeway in the health food section)

I have been known to use a lot more than 2 biscuits each for this recipe.

Tofutti Cream Cheese is available in Coles and is generally found with the dairy cream cheeses.

Juice Cleanse

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I really needed this, this morning.

 

YOU NEED

1 granny smith apple

1 green pear

2 lemons

1 inch of fresh ginger

#optional cayenne

 

YOU DO

Juice the apple, pear and lemons.

Blend the ginger through the juice and add a little cayenne if you wish.

 

Servings:  Serves 1

Time: 5 minutes.

Freeze: N/A

Little Raspberry Chocolate Pots

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A match made in heaven!

………….Sit some raspberries upright in container

Melt some dairy free white chocolate. I used Sweet William (which I get in Coles in the Health food section).

Wait for the chocolate to cool a little.

Place the chocolate into a small piping bag that has a small round nozzle. Pipe the chocolate into the raspberries Pop in the fridge until the chocolate sets

ENJOY!

Chocolate Candy Cane Bark

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YOU NEED

250 grams of dairy free chocolate

vegan candy canes (you can get vegan candy canes online and from Sunnybrook Health Food)

 

YOU DO

Line a 20cm by 30cm tray with baking paper.

Break the chocolate into bite size pieces. Place in a bowl and melt 30 seconds at a time in the microwave, stirring the chocolate each time. Continue melting the chocolate 30 seconds at a time until it is completely melted.

While the chocolate is melting, chop or smash the candy canes into bite size pieces. Place in a bowl and set aside.

Once the chocolate is melted pour and spread it evenly across the lined tray. Definitely make sure that you spread it evenly across the tray so that you get even shards. You don’t want them to be too thick or chunky. Picture the thickness of thin tree bark as it is peeled away from a trunk. Scatter the candy cane evenly over the chocolate. Pop the tray on a flat surface in the fridge to set.

Once it is set gently break it into large shards. I do this by picking it up and holding it with one hand and gently breaking one piece off at a time with my other hand.

ENJOY!

 

Serves: Serves depends on the size you break the chocolate sheet up into. I get about 10 – 15 pieces.

Time: Takes about 5 minutes to prepare and about 20 minutes to cool in the fridge.

Freezing: Not suitable.

Elderflower Lemonade w/ Pomegranate Seeds

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YOU NEED

Elderflower Cordial (I get this on the lower shelves of the cordial section of some Coles and Woolworths)

lemonade

pomegranate seeds for garnish

 

YOU DO Mix 1 tablespoon of Elderflower cordial and chilled lemonade into a sherry or martini glass. Drop loads of pomegranate seeds into each glass.

ENJOY ♥

Maple, Lime & Ginger…ade

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Think warm summer’s day, soft breeze, the scent of rosemary & sage floating from the kitchen as your nut roast cooks, the “cheesecake” is setting in the fridge….Family and/or friends throughout the garden, the laughter of children and a full chilled glass of this..

…OR a quiet child free do and a glass of this with a generous dash of vodka :”..!

 

YOU NEED

½ cup of pure maple syrup

½ cup of water

¼ cup of freshly squeezed lime juice

ginger ale

lime wedges for serving

                                

YOU DO

Put the maple syrup and water in a pot, whisk them together and bring to the boil. Simmer gently for a few minutes. Turn the heat off and whisk through the lime juice. Place in the fridge till chilled.

Pour equal amounts of the maple and lime mixture into 4 glasses filled with ice and top up with ginger ale.

Serve with lime wedges

 

Servings:  Serves 4

Time: I haven’t timed this one.

 

Pine Apple & Lime Juice

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Make a big batch of this and fill a jug with loads of mint and some slices of lime and offer it the kids instead of cordial.

Or skip the toast and enjoy this for breakfast.

 

YOU NEED

1 cup of fresh, chopped pineapple

1 very large granny smith apple, roughly chopped

1 juicy lime, skin removed

#optional fresh ginger to taste

1 handful of fresh mint

 

YOU DO

Put the pineapple, apple, lime & fresh ginger if you are using it through your juicer.

Half fill a tall glass with ice, add the mint and pour the mixed juices over the top.

 

Yields: 1 serve

Time: 5 minutes

Notes: Refrigerate your fruits until they are nicely chilled before you juice them.