Saturday, 15 November 2014

Creamy Cheeze Sauce

Pictured here over gluten free pasta, but also makes a wicked cauliflower cheeze...
Creamy, smooth and satisfyingly packed with good oils and nutrients; this cheeze sauce was scientifically invented by my husband. The recipe as shown here makes a large blender jug full, to be used with pasta, cauliflower or whatever, and contains about 130g protein in total; perfect for fuelling up the night before a long-distance run or for recovery afterwards, which is when we first had it, to replenish our energy when we'd finished the Birmingham Half Marathon last month.

100g cashews
100g almonds
50g linseeds (flax)
25g sunflower seeds
25g sesame seeds
1.5 tsps salt
1.25 litres soya or other plant milk
2-3 tabs lemon juice
30g yeast flakes (aka nutritional yeast, nooch)

  • Grind all the seeds and nuts finely- do them separately, to make sure there are no lumps.
  • Put them and the salt into a high speed blender such as an Omniblend, Vitamix, Froothie or Blendtec and whizz momentarily .
  • Add the plant milk and blend again. Lastly, put in the lemon juice and yeast flakes.
  • Your sauce is now ready to heat gently and add to your recipe!

By the way, we both finished the race in the top 40% of all runners, with times of 2 hrs 91/2 minutes, and in the top 20% for our age groups, so we were really pleased with that- can't wait to do it again! Hooray for plant power
1    If you want to help us raise money fro the Vegan Society, please follow the link above to a post which gives the link to our JustGiving page.

Sunday, 9 November 2014

Hot, Sweet and Sour date and Tamarind Chutney

This recipe is so quick and easy to make, using ingredients you probably have to hand in your cupboard or fridge anyway- it can be whipped up as an afterthought to jazz up your dinner (that's what I did) then the rest stored in the fridge for later use. Eat it with rice, in sandwiches, burgers and wraps, or serve with dosas and curries; there are lots if possibilities!
This recipe doesn't yield a great amount; you will probably want to double the quantities if you are serving lots of people or if you are planning on keeping it in the fridge to use as a relish. I used an ordinary supermarket chilli and it wasn't very hot, but you could always add more if you like or use a different variety.

150g (stoned weight) dried dates 
1 tab oil
1 tab cumin seeds
11/2 tsps tamarind concentrate
 1 1/2 tsps salt 
1/2 tsp compound hing
1/2 a fresh red chilli, minced
250ml water

  • Chop the dates and set aside.
  • Saute the cumin, chilli and hing in the oil for a couple of minutes.
  • Add the water, tamarind, salt and dates to the pan and simmer gently until broken down. this will only take a few minutes.
  • Serve hot or cold and store any leftovers in an airtight jar in the fridge where it will keep for at least a couple of days, if not weeks. I can't say really, because we ate all ours within 24 hours!