Cherry strudel

Cherry strudel  Tried Tested

Ingredients:
8-10 sheets filo pastry (I used 10)
Olive oil (enough to paint the sheets one by one)
2 cups pitted cherries (I used frozen cherries)
1 cup cranberries (I used frozen cranberries)
1 cup sugar
4 tbsp. water (or, if you use a jar of pitted cherries, use the juice)

Directions:
Thaw your filo pastry overnight in fridge
Combine the sugar, ½ cherries, ½ cranberries and the water in a saucepan, bring to the boil then reduce to a simmer for 10-15 minutes (stir constantly). Add the remainder of the fruit and cook another 3-5 minutes, but these berries should not be soft, I wanted some of them more solid.
Place a clean tea towel on your kitchen bench
Place one sheet of filo pastry, lengthways, on the tea towel, brush with the olive oil and repeat this process, laying each sheet of filo pastry on top of the previous one, until you have used all 10 sheets of filo pastry
Preheat the oven to 350°F (180°C)
Spread the cherry mixture along the layered pastry, lengthways, leaving 1-2 inches of the filo pastry exposed either end, fold in the two edges of the filo pastry and, roll into a strudel
Place the strudel onto a baking tray lined with baking paper and bake for 25-30 minutes, until golden and crispy
Spoon extra fruit over strudel or sift with icing sugar
Serve with ice cream
Its so so yummy!!!

Note: Next time I will spread a layer of mascarpone cheese on the filo and then top with berry mixture before I roll into a strudel.

Source: Esme Slabbert
TRIED AND TESTED

Black Bean & Quinoa Burgers

Black Bean & Quinoa Burgers Tried Tested

I tried a new burger tonight – SO good!
Ingredients:
½ cup dry quinoa
water
1 tsp olive oil
½ red onion, chopped
3 cloves garlic, minced
½ tsp Kosher salt, divided
1 (15 oz) can black beans, drained and rinsed
2 Tbsp tomato paste (combo of ketchup & BBQ would work too)
1 large egg
⅔ cup frozen corn
½ cup cilantro, chopped
1 and ½ teaspoon ground cumin
½ cup rolled oats
¼ cup oat flour

INSTRUCTIONS
Place the quinoa in a small saucepan with 3/4 cup of water. Set the saucepan over medium-high heat and bring to a boil. Reduce heat to low, cover the pan, and cook 10-15 minutes until the water is absorbed and quinoa is cooked. Remove from heat and allow to cool.
Meanwhile, heat the oil in a small pan over medium heat and add the onion and garlic. Add ¼ teaspoon salt and sauté until onions are softened, 5-6 minutes. Place the mixture into a large bowl. Add black beans to the bowl and using a potato masher or fork, mash together until a pasty mixture forms.
Stir in the tomato paste, egg, corn, cilantro, cumin, and remaining ¼ teaspoon salt. Stir in the cooked quinoa, oats, and oat flour until well mixed.
Form the mixture into 6 equal patties, compacting them well with your hands as you form them. Place the patties on a baking sheet, cover them with plastic wrap and refrigerate for at least a few hours or overnight.
When ready to eat, preheat the oven to 400 F or heat a griddle to medium-high heat. If baking, spray a baking sheet with nonstick cooking spray and place the patties on the sheet cook 10-12 minutes until the patties are golden brown and crispy. Carefully flip the over and cook another 10 minutes. If using a griddle, heat 4-6 minutes per side or until slightly golden.
Serve patties on toasted buns with lettuce

Source: Mona Aumair
TRIED AND TESTED

Vegan Spicy Italian Sausage (Gluten Free or not)

Vegan Spicy Italian Sausage  Tried Tested

For the Spice Mix:
1 ½ tsp. garlic powder
1 ½ tsp. fennel, crushed
½ tsp. black pepper
1 tsp. salt
1 ½ tsp. sweet paprika
1 ½ tsp. smoked paprika
½ tsp. red pepper flakes
1 tsp. oregano
1/8 tsp. allspice

For the Sausage:
2 tsp. + 2 tsp. olive oil
1 cup mushrooms, chopped
¼ cup onion, finely chopped
1 garlic clove, minced
2 cups cooked or 1-15 oz. can of black-eyed peas, drained and rinsed
1 Tbs. sun-dried tomato paste (*Made it myself: soaked sun-dried tomatoes in boiling hot water, after a while drained the hot water and put the sun-dried tomatoes in a food processor. Ta-Da!)
¼ cup nutritional yeast
½ cup brown rice flour (*I used Spelt Flour)
1 tsp. xanthan gum (*I used Flax Meal)
3 Tbs. of gluten-free, vegan Worcestershire Sauce
A few drops of Liquid Smoke (optional)

PREPARATION
Prepare spice mix in advance. Set aside.
Heat a skillet with 2 tsp. of olive oil. Sauté the onions, mushrooms and garlic until softened. Set aside and let cool.
In a large bowl, add the black-eyed peas and mash them up. You can use a fork, a potato masher or just get your hands in there. If you want to use a food processor, do a rough chop. You don’t want a puree. Then add the tomato paste, nutritional yeast, spice mix and brown rice flour. Mix well.
Sprinkle the xanthan gum over the mixture and incorporate it well.
Add the cooled veggie mixture to the bowl and mix it into the dry ingredients. Add the Worcestershire sauce to the bowl and mix it all up well. If you are using the Liquid Smoke, add it in now too.
Divide the mixture into 4 parts. Shape each part into a log. Wrap the logs individually in foil and steam them for 15-20 minutes. I use a metal steamer that sits atop a large stockpot of boiling water. Let them cool. Then refrigerate overnight. This will help them firm up even more.
When ready to use, unwrap and cook/fry them however you desire!

Source: Sarien Slabbert – What we made for lunch today! YUM! Even Luka (2 1/2yrs old) loved them!
TRIED AND TESTED

Cauliflower Rice Sushi

Cauliflower Rice Sushi Tried Tested
(Gluten and Grain Free)
Yield: 3 rolls
Serves: 2
Ingredients:
½ head cauliflower
1 Tbsp apple cider vinegar
¼ tsp sea salt or sea seasonings
½ tsp dulse flakes
½ tsp coconut sugar or liquid sweetener
3 nori sheets

Sushi fillings:
avocado
cucumber, sliced thinly length ways
carrot, sliced thinly length ways
sauerkraut or kimchi
pea sprouts
radishes, sliced
lettuce leaves
asparagus

Method:
Break the cauliflower into florets. Steam for 6 minutes.
In a food processor, process the steamed cauliflower until it is rice-sized pieces.
Transfer the ‘rice’ to a glass or wooden bowl. Add the apple cider vinegar, salt, dulse flakes and coconut sugar, while fluffing and separating the ‘rice’ with a spoon. Set aside to cool for 15 – 20 minutes – this is important, otherwise the dampness of the cauliflower will tear the nori sheets and you’ll have a big sloppy mess on your hands. If you can make the cauliflower rice a few hours ahead of time that’s perfect.
On a bamboo sushi roller, lay a sheet of nori shiny side down.
Add ½ cup – 1 cup ‘rice’ to the center of the nori sheet, spread it out leaving about 1 inch on the top and bottom of the sheet with no rice. Press the rice down firmly.
Add the vegetables, starting with laying the lettuce leaves on the rice, then adding sliced vegetables.
Slightly wet the 1 inch edge of the nori sheet that is farthest from you with damp fingers. Pick up the edge closest to you and tightly but gently roll away from you, letting the wet nori edge stick to the roll, then let it sit for a minute or so to “stick”.
Use a wet, sharp knife to slice into pieces.

Source: Irene Ferguson
TRIED AND TESTED

Vegan Walnut “Sausage”

Vegan Walnut Sausage Tried Tested

Ingredients
1.25 c. walnuts, raw, organic
0.25 c. nutritional yeast
1 tbs. rosemary, fresh, organic
1 tsp. fennel seed, organic
0.5 tsp. thyme, dried, organic
sea salt, unrefined, & fresh ground pepper, organic to taste
2 tbs. water, purified

Directions
Combine all ingredients except water in a food processor and process until combined and finely chopped. Add water slowly until you have enough to make the mixture clump together. Enjoy!
* I made this and then used it in my homemade sushi rolls. They were fantastic!
Other ideas: make wraps out of swiss chard or kale leaves, stuff peppers with

Source: Irene Ferguson
TRIED AND TESTED

Curried French Lentils

Curried French Lentils Tried Tested

I’ve made this many times and it was dinner last night. So delicious and good for you!

6 cups water
1 cup French Green lentils (I cheat and use canned)
1 yellow onion, chopped
1 small yam or sweet potato, diced (about two cups)
2 cups small cauliflower florets
2 ribs celery, sliced
1 can (14.5-oz.) diced, salt-free tomatoes
2 teaspoons curry powder
2 teaspoons dried green herbs (like a French or Italian blend)
1 teaspoon granulated onion
1 teaspoon granulated garlic
4 cups greens cut into bite-size pieces (like kale, chard, spinach, collards, beet greens)

Directions
In a soup pot on high, bring the water and lentils to a boil. Reduce heat to medium and cook for 20 minutes (a low boil).
Add the onion, yam/sweet potato, cauliflower, celery, tomatoes (including juice), and the four herbs and spices. Cook for 10 minutes at the same heat. Add greens, and cook for 5-10 more minutes (spinach, chard and beet greens won’t take as long to cook as kale or collard greens), until potatoes and greens are tender. Serve as is or over cooked brown rice.

Source: Mona Aumair
TRIED AND TESTED