Imogen ups the ante

Not one to be one-upped by her big brother, Imogen chose her own 3-course menu tonight. We had Warm Potato Salad for entrée, Sweet Potato and Kale Curry for mains, and Vanana Ice Cream topped with Hot Fudge Sauce for dessert. Now, I can’t even remember the last time I bought white potatoes; they’re fairly low on the nutrient density chart. However, both my kids love potatoes and as every wise parent knows, you have to pick your ‘no’s. I’d rather say ‘yes’ to white potato salad now, so I have a ‘no’ left in my bag for when my little sweet-toothed angel is begging for a vegan cupcake :).

Warm Potato Salad



4 medium Desiree potatoes, diced (leave skin on)

Large handful each of parsley and tarragon

50 g tahini

60 g apple cider vinegar

2 tbsp wholegrain mustard

1 tbsp caraway seeds

Tasty salad seed topping

120 g pumpkin seeds (pepitas)

120 g sunflower seeds

60 g sesame seeds

1 tbsp balsamic vinegar



Steam potatoes until tender – about 12 minutes.

Meanwhile, whiz herbs in food processor, then add tahini, apple cider vinegar, mustard and caraway seeds and pulse until well-mixed.

Drain potatoes, allow to cool slightly, then toss with herb dressing and top with a few tablespoons of Salad Seed Mix.

Salad seed mix

Toast seeds in a non-stock frying pan over medium-high heat, shaking pan frequently, until seeds are just beginning to brown. Remove pan from heat, pour balsamic vinegar over seeds and stir vigorously with a wooden spoon. Store leftover seeds in an airtight container.

Warm Potato Salad

Sweet Potato and Kale Curry


1 onion, diced

4 cloves garlic, minced

2 tbsp curry powder

2 tsp turmeric

1/2 tsp chilli flakes

1 tbsp black sesame or nigella seeds

1 large sweet potato, peeled and diced

2 carrots, diced

200 g pumpkin, peeled and diced

1 zucchini, diced

300 g mushrooms, sliced

1 bunch kale, de-stemmed and finely shredded

600 g cooked chick peas

300 g green beans

1/3 cup cashew ‘yoghurt’, reserved before adding grated cucumber in Cucumber Raita recipe below

juice of 1 lemon


Water sauté onion, garlic and spices for 2 minutes. Add seeds, all vegetables except beans, chick peas and water, and simmer for 15 minutes. Add beans and simmer for another 5 minutes. Add lemon juice and cashew ‘yoghurt’ and simmer for another 3 minutes.

Sweet potato and kale curry

Vegan Cucumber Raita


80 g raw, unsalted cashews
100 ml water
juice of 1 lemon or lime
pinch of cumin
1 small Lebanese cucumber


Soak cashews in water for 2 hours. Put cashews and water into a blender or food processor, and blend on high speed until very smooth and creamy. Blend in cumin and juice. Grate cucumber and stir into cashew mix.

Cucumber raita

Vanana Ice Cream with Hot Fudge Sauce


Ice cream

4 bananas (peel and roughly chop before freezing for at least 24 hours)

2 tsp vanilla extract or vanilla powder

50-100 ml plant milk

Fudge sauce

100 g pitted dates, roughly chopped

30 g cacao

150 ml plant milk


Ice cream

In a high powered blender or food processor, blend banana and vanilla with enough plant milk to make a soft-serve consistency. Scoop out into chilled bowls.

Fudge sauce

Blend all ingredients together, then transfer to a saucepan and stir over medium heat until sauce is bubbly hot. Or cook in Thermomix at 100°C for 2 mins on sp 8, then reduce to sp 4 and continue cooking for 3 mins.

Pour hot fudge sauce over ice cream.

Vanana ice cream with hot fudge sauce


2 responses to this post.

  1. Posted by marie on August 26, 2013 at 9:21 pm

    What type of plant milk please an also looking for a recipe to make soy milk or oats this


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