Tonight we enjoyed ‘Cheesy’ kale soup and Healthy chocolate cake, cooked by Imogen.
“Cheesy” Kale Soup
1/2 cup red lentils
1 onion, chopped
1 cup mushrooms, sliced
2 medium carrots, blended with 4 cups water
1 can no added salt tomatoes
2 large bunches kale, tough stems and center ribs removed and leaves coarsely chopped
1/2 cup raw cashews
2 tablespoons savoury yeast flakes
Put all ingredients except cashews and yeast in a large saucepan and simmer until lentils are cooked – about 25 minutes. Puree ¾ of soup with cashews then pour pureed soup back into the saucepan and reheat gently. Serve soup topped with yeast flakes.
And for dessert (Imogen’s favourite part of the meal :)), Healthy chocolate cake
Healthy Chocolate Cake
1 2/3 cups wholemeal spelt flour
2 tsp baking powder
2 tsp baking soda
3 1/2 cups pitted dates, divided
1 cup pineapple chunks in own juice, drained
1 cup unsweetened applesauce
1 cup diced beetroot
3/4 cup diced carrots
1/2 cup diced zucchini
3 tbsp cacao (raw chocolate powder)
1/2 cup currants
1 cup chopped walnuts
1/2 cup pineapple juice from canned pineapple
2 tsp vanilla extract
CHOCOLATE NUT ICING:
1 cup cashews
1 cup hemp or other plant milk
2/3 cup pitted dates
1/3 cup brazil nuts
2 tbsp cacao powder
1 tsp vanilla extract
Preheat oven to 180 degrees.
Sift flour, baking powder, and baking soda in a small bowl. Set aside.
In high-powered blender or food processor, puree 3 cups of the dates, pineapple, banana, applesauce, beetroot, carrot and zucchini.
Dice remaining 1/2 cup dates. In large bowl, mix diced dates, cacao, currants, walnuts, water, vanilla and flour mixture.
Add the blended mixture and mix well. Spread into a large square baking pan lined with baking paper.
Bake for 1 hour or until a toothpick inserted into the centre comes out clean.
For the chocolate nut icing, combine all ingredients in a high-powered blender until smooth and creamy. Spread on cooled cake.