Thursday, 20 November 2014

Spicy Roasted Chickpeas



chickpeas

Snacks! Possibly one of the most difficult areas of my diet. I’m a picker. I pick at food, I’d rather graze on little bits of food constantly rather than have one massive meal.

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It’s an area I’m trying to fix. Trying to make healthy choices. As we all know this is a million times easier said than done. Especially this month as I am trying to do so many things at once.

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My problem is, that I don’t strive well under stressful conditions. I know some people need a little stress to motivate them. I, on the other hand, break down under stress. I stop doing things all together. This is not necessarily a good thing! If I know what I am supposed to be doing; I have a plan; I have an itinerary, I work fine. When things start piling up, I stop functioning.

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My fiancĂ© and I, have recently started house hunting. Stressful enough as it is, mortgages, loans, savings . . . it adds up. I don’t even want to think about it anymore, but it’s something that we need to do. I hate the thought of us just throwing money away to a land lord. Especially with our electric and gas providers. (for the rented houses, they are on a fixed tariff, the higher tariff!) On top of the expenses, we have no room whatsoever. We basically live in a two room apartment. (with a tiny showerless bathroom and a kitchen you can’t even swing a cat in!) Speaking of cats, my little kitty child Dexter Morgan roams these rooms, and it’s getting a tad claustrophobic. Sometimes, you want to sit in the office on your own. Only our office is the corner of our living room. So trying to do work to the sound of FIFA or NBA is difficult and rather off-putting!

Rants aside. Ive been loving these roasted chick peas. Really simple to prepare, and really tasty. I can think of a ton of different spice mixes I’d love to give a go. Simple, is good.


Recipe:

1 can of chickpeas – drained 

½ tbsp chilli powder

1 tbsp Turmeric

1 tsp parsley flakes



1. Add the chickpeas and spices into a small bowl, mix to thoroughly coat the chickpeas with the spices.

2. Arrange the coated chickpeas on a baking sheet.

3. Bake at approximately 160 degrees centigrade for 10-15 minutes.

4. Remove from the oven and leave on the baking sheet until cooled.

5. Baked chickpeas will keep for approximately a week in a sealed container.






Substitutions// Notes

I have used dried chickpeas, the only problem is that you have to soak them overnight and cook them first. I have also found that dried chickpeas are firmer than the tinned variety.

A variety of different spices can be used, and I also think that it might be nice to use different beans. Edamame, black eyed or black beans perhaps?

Stay in touch with me, either on twitter or by email! I'll always be ready to talk.

#AccidentalVegan

#SuperSimpleVegan

Tuesday, 22 April 2014

Dexter's Key Lime Pie

Key Lime Pie titles

OK so I admit it. 

I am 100% obsessed with the television programme Dexter.

I am 100% in love with the character of Dexter.

I am also a cat lady (how is that relevant? keep reading!!)

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I love cats. My mother, grandmother, rest of family hates cats. I was brought up in a cat-hating environment. The house I lived in wouldn't allow pets. So I've never really had the oppurtunity to have a cat. Until now. 

I've decided to name my ginger cat. Dexter. Because I am just that cool!

Anyway. What does Dexter and Cats have to do with Key lime pie you ask? well. There is an episode of Dexter (read :best show ever) where the character of Dexter hunts for the best key lime pie before his friend dies.

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I had a yearning for damn key lime pie after that.

but. . . . 

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Traditional key lime pie, which was created for the sailors, used condensed milk (Uber sugary. . .eek) and other such ingredients you could get hold of. . . on a boat!

But my scurvey preventing dessert called to be made healthier, and sans dairy products!

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Plus, we have a glut of coconut ice cream hanging around now from my ice-cream projects!

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And what goes well with ice cream?! yea, you know, pie. 

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Traditional pies have pastry (which I really hate) so, I'm really quite OK with key lime pie, no pastry and all that. 
If I had a little more patience I would totally have made some thick soy cream and piped something round the edge, 1980's dinner party style (which I think is the best era for dinner parties, this was totally not a dig!)

We are currently decorating our bathroom and hallway, trust me when I say you really do not want to see it before. It has never (in 5 years) been decorated, and the woman who lived there before, really had zilch decorating taste.

As I was sanding off the bright red (!!) paint from every visible surface in the hallway (splatted on woodwork, doorframe, ceiling) I found a pencil drawing of a cat (it also said "F*** off underneath, what a lovely person right?!) and I am taking that as destiny for me to have my cat! Pete has agreed, and shook on it, so there's no going back now! There is just something comforting about having another life force around, especially since I work from home, and Pete works CRAZY (and I mean crazy) shifts.

Anyway, here's my recipe for Key lime pie, #AccidentalVegan style! 



Recipe :
1/2 block of Tofu (approx 1 cup) (see notes)
Juice of 2 limes
1 tbsp Agave
1 Tbsp Coconut Oil
1 cup Oat flour
1/4 cup Almonds (see notes)
1/4 cup coconut oil
1 tbsp stevia (see notes)
zest of 2 limes


1. first prepare the base by pulsing the Almonds in a food processor until they are roughly pea sized.
2. Mix the oat flour, almonds and stevia in a bowl. Add the coconut oil. The mixture should resemble wet sand. Press this into a greased 7" loose bottomed tin.
3. Add the tofu and lime juice to a food processor and process until combined.
4. Stir in the coconut oil and agave, then pour over the base.
5. Bake in the centre of a 180C oven for approximately 20 minutes.
6. Remove from the oven and let completely cool, before transferring to the fridge. Chill for a couple of hours before removing from the tin.
7. To serve, sprinkle the lime zest over the top and serve with coconut icecream (or any other ice cream!) and soy cream!!





Substitutions :
Almonds - Walnuts would be really nice here, or hazelnuts. I wouldn't suggest anything too strong in taste as it may play oddly against the lime taste.
Stevia - Sugar, Aspartame, or any other form of sweetener could be used, I would even say that liquid sweetener such as agave, maple syrup or honey for non-strict vegans could be substituted.



Notes :



Tofu - I understand that there are many different types of tofu. The only type I can get is . .  .Tofu! It doesn't specify the type, however from what I can ascertain, it is really close to silken tofu.


Stay in touch with me, either on twitter or by email! I'll always be ready to talk.

#AccidentalVegan #SuperSimpleVegan  

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