60 ml coconut oil (I used liquid oil)
4½ cups raw Sunflower Seeds (I used Almonds as I did not have Sunflower seeds available)
2 tsps Garlic powder
2 tsps Onion powder
1-1½ tsps Coase salt (to taste)
Freshly ground black pepper
Heat a heavy bottom pan add in the oil and let it melt.
Add the seeds/nuts and seasonings mix and coat well.
Toast on medium heat till seeds are turning brown.
Lower the heat and toast to golden brown.
Tip out on a baking tray covered with parchment paper.
Add freshly ground peper to taste. Mix thoroughly.
It can be eaten warm which is delicious or cold but store in a air tight container.
Credit to: Vibha Sukhram from Omi’s healthy eating the LCHF way
Modified, prepared, tried and tested by: Es Slabs
Roasted Avo appetizer
½ Avocado per person (or if you prefer slices)
Paprika, salt and pepper
Pre-heat your oven to 200C.
Cut the avo’s into half.
Paint some olive oil over the avo with a kitchen paint brush and season with paprika, and or any spices you prefer
Roast for ±10 minutes and then place under the grill just to get a nice toasty color. Allow them to cool but serve them warm.
Prepared, tried and tested by: Es Slabs
1 large marrow – cut in half, deseed and wash
2.5 cups frozen mix veg
1 can cream style sweet corn
3 tsp chives
1/2 cup healthy cheese of your choice.
2 tsp black pepper
Salt to taste
2 finely chopped green chillies
Microwave the vegees for 4 mins on high power..
Once vegees are semi cooked- add tin of sweetcorn and all other ingredients. Mix well and fill the marrow.
Top with extra sprinkles of cheese.
Place in foil as in picture….when about to bake drizzle some olive or avocado oil and bake at 180 until cooked for about 30 mins…
You can open the foil and grill the top for another 10 mins until cheese is golden.
Prepared, tried and tested by: Jasmita Thakersee
Vegetable Pie filling:
¾ cup chopped onion
1 large minced garlic clove
2 cups veggie broth
2 cups mixed vegetables, anything you wish to use
¼ cup unsweetened plain almond milk
± ¼ cup all-purpose flour
2 bay leaves
salt and black pepper to taste
±1 cup chickpeas
Add 2 tbsp olive oil to saucepan, add onion, garlic and salt. Cook until soft.
Add flour and whisk slightly, then slowly add to broth and whisk again.
Add milk, bay leaves and stir through. Simmer till thickened.
If too thin, scoop out some broth and add 1-2 tbsp extra flour, whisk and return all to the pot, cook to thicken. Repeat if required.
While the sauce is thickening, prepare biscuits.
1 cup unsweetened plain almond milk
1 tbsp fresh lemon juice or vinegar
2 cups all-purpose flour
1 tbsp baking powder
½ tsp baking soda
¾ tsp sea salt
4 tbsp unsalted butter
Add lemon juice or vinegar to almond milk to make your very own vegan buttermilk. Set aside for the milk to thicken slightly.
Mix dry ingredients, then add cold butter and use fingertips to combine the two until it looks like sand. Be careful, you need to work quickly, in order for the butter not to get too warm.
Make a well in dry ingredients, stir while pouring the almond milk mixture bit by bit, ¼ cup at a time. Do not worry if it turns out that you need less that the 1 cup of milk, it’s OK. Stir till slightly combined. Again, not to worry, it will be sticky – don’t be alarmed about this, it’s fine.
Place dough on a lightly floured surface, add a bit of flour over the top, then carefully turn the dough over on itself for let say, ½ dozen times. No kneading required.
Handle as little as possible and be gentle with the dough. Now shape dough into a 1-inch thick circle.
Cut out, leave unbaked, and set aside. You can use a 1-inch cookie cutter. Press straight down through the dough, then lift with a slight twist. Continue the process till you have 7 or 8 circles.
Once the sauce is ready, add the vegetables and chickpeas and cook for ±5 minutes.
Taste and adjust seasonings to your liking, adding more salt and pepper to taste.
Remove bay leaves and place the veggies in a lightly greased baking dish.
Top with the already prepared biscuits and brush the tops with melted vegan butter.
Place dish on a baking sheet, as it may spill over the edge of your dish when baking. This will cause a HUGE mess in your oven, and I am sure you will not want that.
Bake at 425 F for ±10-15 minutes or until biscuits are fluffy and slightly golden brown and the filling hot and ready.
Author: Minimalist Baker
Modified, prepared, tried and tested by: Esme‘s daughter-in-law Sarien Slabbert
500ml cake flour
100g Rodelle baking cocoa (I love using Rodelle with its rich flavor, and you have a nice dark chocolate cake due to the dark Dutch cocoa)
10ml baking soda
5ml baking powder
pinch of salt
450ml original coconut milk (Silk)
10ml white vinegar
320g sugar in the raw – Natural Turbinado Sugar
320ml VOO (Virgin Olive Oil)
10ml vanilla extract
Vegan Chocolate Ganache
250g Organic Vegan Chocolate: – I used Green&Blacks Organic Dark Chocolate with 70% Cocoa
150ml original coconut milk (Silk)
Any fresh berries to decorate (strawberries, raspberry or cherries) or any combination.
Preheat the oven to 315F and line a 9-inch spring form cake tin with baking paper, and grease the sides.
Mix the flour, cocoa, baking soda, baking powder and salt into a bowl. Mix with a hand whisk till smooth and no lumps visible.
In a separate bowl, mix the milk, vinegar, sugar, oil, and vanilla and whisk till sugar dissolved and all combine.
Mix the wet and dry mixture together and by using a hand whisk mix till smooth.
Pour the mixture in your spring form cake tin and bake for 40 minutes or until a cake tester comes out clean. Turn off the oven, and leave for another 5 minutes in the cooling oven.
Place your pan (with the cake) on a wire cooling rack and let it cool down.
After about 10-15 minutes you can open the spring form pan and take out the cake and remove the base of the pan, and leave the cake on a wire rack till cold and ready for decorating.
Cut the chocolate into small pieces. I used a large knife and cut the chocolate slabs into small pieces. Less mess and very easy.
Combine the milk and chocolate in a glass bowl and microwave for 1 minute on high (the time will depend on the wattage of your microwave). Be careful, do not cook the milk and chocolate.
Use a metal spoon and stir till chocolate melted and you have a smooth consistency.
Set aside and let the mixture cool down for an hour or two, till thickened but still pourable.
Pour the cooled and thickened ganache over the cake and let is run down the sides, or spread as you will do with regular frosting.
Decorate with berries and fruit, get creative and enjoy!
Original Source: deliciouseveryday
Highly modified, tried and tested by: Esme Slabbert
2 Acorn Squash, halved lengthwise and seeds removed
Ground Black Pepper
2 cups raw orzo
10ml VOO (Virgin Olive Oil)
1 teaspoons fresh ground pepper
1 Tablespoons minced garlic
200g thinly sliced shiitake mushrooms
1 bunch = ±4 cups cleaned and rough chopped kale
2 Tablespoons sesame seeds
1 yellow or red pepper, chopped – I used yellow as I did not have any red available
½ packet firm Tofu, cut into cubes
Pre heat the oven to 475F
Cook Orzo as per instructions on packet. Strain and keep aside.
On baking sheet, place squash flesh side up (seed removed) and divide oil between the squash and paint the oil over the exposed flesh and sprinkle with salt and fresh ground pepper.
Place in the oven and bake for 25-30 minutes or until tender. Use a fork to test for tenderness.
In a separate pan heat oil and sauté shiitake mushrooms. Add garlic and salt and saute until mushrooms are cooked but not browned.
Add shredded kale and chopped peppers and cook till wilted. Sprinkle with sesame seed, you can toast this if you prefer, although I did not do it.
Add cooked orzo and mix together. Season to taste.
Fill the cooked squash halves with the orzo mixture.
Sprinkle with soy sauce for extra flavor and set aside.
When nearly ready to dish up. place in oven and heat through.
Before serving, fry the cubed tofu in VOO till brown and toasted. You can also add some soy sauce for extra flavor.
Serve with tofu scattered over the squash.
Prepared, tried and tested by: Esme Slabbert