Before I begin, a nod to the kidney bean corn bread I made yesterday. You can’t really see much since it is lathered in avo and balsamic, as it rightly should, but it is delicious.
Ingredients (makes 12 or so slices):
- 1 cup nutty wheat fibre flour
- 1 cup rye stoneground flour
- 1 cup water
- 2 TBSP baking powder
- 1/8 tsp baking soda (I completely forgot about these two, which is why it is so…dense *koff* but delicious still!)
- half a can of corn kernels
- 1 marrow, grated
- 1/4 cup kidney beans, mashed with a fork.
1) Preheat to 180 Celsius and line your bread tin/spray it
2) Mix the dry ingredients and then make a hole in the middle- plonk your wet ingredients therein and stir nicely till it’s all mixed and even. Pour into your loaf pan and even out the top.
3) Plonk it in the oven for 34-40 minutes until golden, then let it cool for at least 15 – 20 minutes before slicing.
Anyhow! I was SO excited to make bobotie today with my SIL, Erica – she was a real sport about the whole vegan chow thing, and is quite efficient in the kitchen, which immediately cuts stress levels in half (let’s just say if Man-thing must help, then I delegate onion-chopping and dishwashing to him)
The bobotie came out absolutely LOVELY- the whole clan enjoyed it thoroughly, even my MIL, who usually despises soya mince for some obscure reason. Either way, it was proclaimed that it could easily be served to meat eaters without them being the wiser, which is awesomecakes. I haven’t had bobotie in more than half a decade, at least, so I had no idea what it was supposed to taste and look like, but wauw! The chutney undertone with the banana subtlety and the overall yummy…gah!
SO DELICIOUS! Here are leftovers, but still as gorgeous and om nom, along with the onion chutney I made yesterday, brown nice and some greenery (Which for once wasn’t the focus, and I did not at all care)
BOBOTIE (this is my sister in law’s recipe, taken out of some or other recipe book for diabetics, and adapted for veganess)
- 5 ml (1 tsp) oil
- 2 onions, peeled and finely chopped
- 500 g soy mince
- 22 ml (1½ TBSP) curry powder
- 2 ml (½ tsp) salt
- 30 ml (2 TBSP) chutney
- 15 ml (1 TBSP) apricot jam
- 1 banana, smashed
- 15 ml (1 TBSP) veg Worcester sauce (use tamari sauce for a GF version)
- 5 ml (1 t) tumeric
- 30 ml (2 TBSP) brown vinegar
- 60 ml (¼ cup) oat bran (you can make this GF by using rice bran instead!)
- 1 x 410 g-can of lentils
- 100 ml (⅖ cup) sultanas (you can cut this down if you wish or even replace with other dried fruit of choice, chopped finely)
- Preheat the oven to 180 degrees Celsius.
- Heat the oil in a large pot and fry the onions and garlic til soft. Add the soy mince (already mixed with water, as per instructions on packet) to the mixture and cook for a few minutes on medium heat.
- Add the curry powder, salt, chutney, jam, Worcester sauce, turmeric and vinegar to the mixture and stir well.
- Add in the oat bran, lentils, banana & sultanas to the mixture and let it simmer a few minutes. Take it off the stove.
- Pour your mixture into a large rectangular casserole dish that’s been sprayed and set aside whilst you make the topping.
Topping (ganked from Veggie Buntch)
- 2 blocks tofu/350g
- 1 tablespoon turmeric
- 2 tablespoons soy sauce/tamari for GF
- salt, to taste
- 1 teaspoon English mustard (I used the powder, since the real deal creeps me out)
1) Blend two blocks of firm tofu in a food processor
2) Add 1 tablespoon turmeric, 2 tablespoons soy sauce and salt to taste, as well as the mustard. Blend til smooth.
4) Spread over the top of the bobotie with a spatula. Make sure it reaches the very edge of the dish because the filling underneath will bubble up and “burst” over the edges.
5) Place a bay leaf in the middle as a garnish and bake for 30 minutes or until cooked.
I was quite sceptical about how the topping would come out, but it was divine! This really is something I’d happily make for guests, considering that with the soy mince being so snippy the whole thing, including baking time, took about 45-50 minutes, including faffing about.
ANYWAY! While I was eating this, I was also making vegan butter. I’ve decided that trying to find 100% vegan marg in the shops that I trust is useless, and not always having avo handy, figured this was a prize worth making. I got the recipe from veganbaking.com, deftly designed by a person named Mattie, and, again, though I had suspicions (mostly because I’ve never made butter in my life and had no idea what curdling was, or xantham gum) it turned out…like butter! MUAHAHAHA! ….anyhow.
I apologize for the swoony pics, but I was in a rush, making 20 things at once- however, I am chuffed to report that it looks like butter AND melts like real butter- what a winner!
This was used for something I’ll post about tomorrow, that happens to be pink and pepperminty…
Also in preparation for tomorrow I made some lovely chickpea burgers via ohsheglows and also managed to dash together some beautifully light pesto.
This was quite a quick pesto-
- 2 handfuls of spinach
- a big handful of walnuts
- sprinkling of linseed & sesame seeds
- a dash of goji berries
- 2 TBSP olive oil
- longish squirt from half of a big organic lemon (from my new clan’s backyard)
- 2 1/2 tsp nutritional yeast
- spices, pepper, whatever- I dashed a bit of cayenne in.
Everything but the oil and lemon juice goes into the food processor/blender till smooth, then through the top feeder you slowly add the oil as the blades turn. You’ll have to scrape down the sides a billion times, or not, depending on your machine. Add the lemon juice & spices as well as the nutritional yeast and give a few good turns. Scoop into a glass jar and refrigerate, if you’re not hasty to devour it.
Alas, I’m waiting for tomorrow to use the pesto, chickpea burgers and leftover onion chutney to make a pita lunch thing for my man-thing and pal who are going to actually try working on their PHD and Masters respectively. I figured they needed treats in encouragement, which is where the mysterious pink dish comes in. See you all tomorrow-I’m exhausted!
In the meanwhile, I have found my first vegan chocolate that isn’t lindt! Noble Choice (found it at Dischem)! So om nommmmmm Even if you like cow juice, it really is a tasty chocolate, and is much cheaper than lindt. However, having figured out how to make my own vegan chocolate, I’ve reserved these bars for my pure, personal pleasure. mmmm