6 minute Raw Vegan Gluten Free Alfredo Sauce Shell Pasta

I cooked some gf shell pasta in boiling water for about 6 minutes until it was just cooked. VERY important to drain it right away. The brand in the green bag, i can't remember.

While that was simmering i got about a handful of cashews with a bit over enough water to cover it with some mixed herbs, a squeeze of bottled lemon juice and a clove of garlic (WOW i was not used to such a strong garlic taste! Next time just half a clove or some paste or something without such a strong taste!).

Blend in a mini blender. I used my "amazing blender" the "magic bullet" rip off. Works perfectly fine in my oppinion. Grinds nuts...blends smoothies and all. Probably not quite as fine but does the job, i have teeth. Also, don't blend for too long....it will overheat- i've been warned. 10 second burtst, and usually it's enough to do the job, if it sticks add water, if it still doesn't work or it's meant to be thick, pull it out and shake the ingredients and pulse, repeat.

Makes 3 bowls worth of sauce! :) Very creamy, also very creepy as to how much it tastes like cream....

I served it on the shell pasta with rocket leaves/ arugula.

To make it non vegan slice up slices of ham (you know the stuff you don't even have to cook, makes it super fast!).

Seriously. 6 minutes, and 2 minutes to chow down. Easy to clean too!

Stuffed Tomatoes

Stuffed Tomatoes
Originally uploaded by tiny_teesha

carrot and lemon and parsely (leave out the parsely next time i think). Carrot and lemon is NOICE! I only nuke it, or leave it raw. It's got more nutrients that way and i love the crunch!

the tomatoes were SO RICH, i couldn't finish it, cooking really really heightens their tart taste! WOWZA!

it's like onion, garlic, rice and beef, with 2 TB tomato paste and some sugar and salt and tomato pulp.
Cook first and pop in an oven just to tenderize the tomaoes a bit.

Savoury Crumpets

This recipe is by no means perfect, but daimn, did i make a good crumpet this morning!

Makes 2 Large Crumpets the size of toast or 4 small ones.

Firstly:

In a small cup, or shot glass, add:

1 t chives
1 t parsely
1 t Basil
1 t oregano

to about 3 TB water. Mix well. This will hydrate them, then in a bowl add:

1 TB linseed ground
1 TB chickpea flour
3 TB Sorghum flour
1 TB Glutinous Rice Flour
1 TB Corn Starch
1t Baking Powder (GF of course)
1/2 a carrot finely grated

Stir through with a fork.

Then add liquids!

1 TB Honey
1 egg
50 mL give or take of rice bran oil

and enough milk to get a pour-able yet still pretty thick batter. Mix well. Don't forget to add in the herbs too!

Set your stove to the lowest heat possible.
Buy crumpet rings, or simply use a mini non stick pan (i bought a mini square one the size of toast, which makes one serve in the morning easy and quick).
Sprinkle poppy seeds in the pan with a drizzle of oil.
Quickly add batter. It's fairly thick at this point so you may need to help it sit in the pan well.
Wait until the top is no longer wet looking, then carefully flip it by whatever means is comfortable for you. Using a spatula, a fork, etc and just lightly golden brown the tops.

Then put on a cooling rack to cool! Or chuck some butter on it and eat it hot! Melty goodness!

Fruit Tingle Loaf

This is a weird tasting one folks. So if you're into stuff that tastes unique (like myself) this is one of them! It kinda tastes like a fruit tingle!

OK! You will need a pack of Aldi Bread Mix. i used what was left, i assume that to be about half a cup.

To this i added enough chopped apricots and currants as i desired
1 small/skinny grated carrot

1t cinnamon
1t ENO!
1 egg
Half my cup of Vanilla Chai Latte i was drinking (it's in powder form near the instant tea section)
A good splash of rice milk to make it a relatively pourable yet still gluggy texture.
A splash of water to help with making it pourable it was still too stiff to kinda move it out the bowl.
Vanilla essence
1t of pepita seeds ground
1t of sunflower ground

I ran out of ground linseed but i would have liked to have added some!

NO SUGAR (still tastes sweet from the natural sugars in the fruit!) NO FAT!

It will nearly double in size, or at least a third.

Thats it! I cooked it at 160 for about.....I'm going to say 30-40 minutes, it was a looong time. Wait till the top browns then it should be ready. i put them in 3 over sized muffin tins with a dusting of cinnamon on top!

They are very soft and squishy and moist :) (thank you Mr Carrot!)
The lemony taste of the eno makes it tingly and contrast with the cinnamon, this could be in a good or bad way, if you're scared of the zesty taste then just replace it with GF baking powder. :)

Very healthy and tasty recipe! Will repeat i feel! Some days without the eno though it is very interesting to nibble on and try to find the flavours!

Have a lovely day!

A nom nom nom!

Tofu Marinade

I decided to do the 3 tricks to getting tofu to taste good.

1- squeeze water out with a heavy object for 10 minutes

2- marinade for at least 2 hours.

3- coat in corn flour and fry.

and guess what? It worked! (Though i think an even firmer tofu, or more squeezing would help.

I marinaded it without oil to let the flavours soak better- it would have oil in the frying process anyway.

I used:

GF Worcestershire sauce
Sweet chili sauce
Splash of Balsamic Vinegar
1 t honey
sesame seeds
1/4t garlic paste

combine all ingredients in a small container. Give it a good gentle shake, chuck it in the fridge.

i marinaded it for about 2 hours, that was enough.

once done, drain, coat in corn starch and fry on medium high, on a bed of sunflower and sesame oil. About 5 minutes each side. Depending on how thick the cut was. I did it about 1cm thick, and in cubes too.

Crunchy outside, smooth inside, more squeezing i assume would have made it more chewy (apparently freezing can do this too)

I'll definitely try it again.

I had it on a bed of "Crusty bread" with lettuce, sun-dried tomatoes and avocado. Yum yum!

Goldilocks Chocolate Fudge

This recipe is not too sweet, is not too dense, is not too chocolatey. It is just right. Light.

For a calming chocolate hit, follow this recipe!

fills half a log tin.

110g marg
120g choc
1/2c palm sugar grated, not packed.
1 egg
1t vanillla essence
1/2c rice flour
1T cocoa powder

can double recipe for a whole log tin! It's really light to bite into yet holds its shape well too! Not dry, or too moist. It's totally just right!

cooked at 190 C.

Itatlian Cashew Dip

Cashews
Olive Oil
Green Olives
Sun dried tomatoes
Rice Wine Vinegar
Oregano

Blend in your amazing blender.

So addictive.