3 and 1/2 cups of halved peaches in syrup
3 slices slightly dry or lightly toasted bread
1 tbs. cornstarch
1/4 cup melted vegan butter or margarine.
1/4 tsp. salt
1/3 cup sugar
1 tbs. lemon juice
1/2 tsp. ground cinnamon
1/4 cup vegan butter or margarine
1/4 tsp. ground nutmeg
Drain the peaches, reserving 1 cup of syrup.
In a pan, combine cornstarch and salt and slowly blend in reserved syrup.
Over medium high heat, cook and stir until the mixture comes to a boil.
Reduce heat and cook and stir for 2minutes.
Add lemon juice, vegan butter or margarine and peaches.
Heat until it looks like it’s about to to bubble.
Pour into a medium size baking dish.
Cut bread lengthwise into 2 /3 cm strips.Dip the pieces into 1/4 cup melted vegan butter or margerine, then into mixture of sugar, cinnamon, and nutmeg. Arrange over peaches. Bake at 375 degrees for 25 minutes or until toasty. Serve with whipped coconut cream. Makes about 6 servings.
1 pint water
28g lavender flowers
Juice of 4 lemons
Pour boiling water over the lavender flowers and allow to infuse for about 20 minutes. Then add sugar and lemon juice, and chill. Store in the fridge.To make up, mix about 1 part of the syrup to 4 parts water, serve with ice
500 g white bread flour
300 g lukewarm water
¾ cup pesto of your choice – I use Pesto Princess Vegan Basil Pesto – Yum!
2 tbsp olive oil
2 tbsp grated vegan parmesan cheese – I use violife
1½ tsp dried yeast
1 tsp salt
Add the yeast to the water, stir and leave for 10 minutes.
In a large bowl add the salt to the flour and mix well. Make a well in the centre, add the yeast water and the oil. Mix to a soft dough.
Knead for 10 minutes until the dough is smooth and elastic.
Place the dough in a lightly-oiled bowl, cover and leave in a warm place to allow the dough to double in size.
Turn the dough out, knock back and gather into a ball.
Flour the surface and roll the dough out into a rectangle 60 cm x 23 cm.
Spread the pesto onto the dough leaving a gap of about 1 cm all the way around.
Roll the dough up along its long side. Trim the ends and cut the dough in half along its length.
Turn the halves so thst the centres are facing upwards. Twist the two halves together in a loose braid.
Form the braid into a circle and press the ends together. Carefully slide onto a lightly-greased baking tray.
Sprinkle with the parmesan and place in a large plastic bag. Leave in a warm place for about 30 minutes.
Bake at 200°C in a fan oven or 220°C in a normal oven for about 20 minutes.
Place on a wire rack to cool.
3 Bean Salad may sound like an old recipe for braais but for me, it’s a great staple to have in the fridge and you can dress it up just before you eat it with micro-greens growing on the kitchen window sill, lettuce leaves in the garden and anything else that you have growing or in the pantry. Be creative and use what is in season. You could add almost anything savoury to it. Some examples: Rocket, steamed spinach, nuts, tomatoes, fruit, carrots, cucumber, herbs (you get the picture!)
I have to admit that the recent heat wave in the Cape inspired me to include a cool dish. I do tend to find that when I eat a green salad, I am only satiated for 20 minutes and then ravenous again. Beans are hardcore. They are packed with protein and are nutritionally dense. By building a salad around a basic 3 bean salad, I know it will keep the proverbial monkey off my back for a long stretch and I will be getting enough nutrition.
I have made this recipe as basic as I can because it gives you the freedom to choose and experiment with flavours that you like and also supplement your nutritional needs. I like to cook my beans from scratch so I can double rinse them and I am not exposed to bisphenol A (BPA) lined cans. You can use canned beans from the grocer if you like.
1 cup each of various pulses of your choice. (Cannelloni beans, black beans, kidney beans, sugar beans, chickpeas, lentils, string beans…….)
3 bay leaves
1 large onion
2 tablespoons of a vinegar of your choice (White/brown/balsamic/wine/apple cider/coconut/rice….)
2 tablespoons of any sugar or sweeten as you like (Stevia/xylitol/Agave syrup….)
1 tablespoon of healthy oil (Olive/avocado/macadamia/walnut….)
Soak beans overnight or during the day.
Cook in water and bay leaves until soft.
Rinse until the water runs clear and remove the bay leaves.
Mince or grate the onion and mix with vinegar, sugar and oil.
Mix the dressing with the beans and season to taste.
Enjoy on it’s own or spruce it up with garden greens and pantry products.
Certainly, pasta primavera is a spring meal, but it’s good anytime.
Here, my version is made using slivers of onion, mixed peppers and carrot. They are sautéed together until the onions are soft and translucent.
Then I add fresh garlic and coconut cream and then Unicorn Cafe’s excellent smoked V-Salmon pieces
Cook gently for a couple of minutes to allow the flavours to develop.
Add to spaghetti with lots of freshly ground black pepper, and top with a little Mediterranean Delicacies caviart for colour and oomph.