Posts Tagged ‘dessert’

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


Mushroom loaf & chocolate banana pie from Imogen

Everyone in my family loves Mushroom Loaf, so Imogen decided to try her hand at it this week. We adapted the Chocolate Banana Pie from the Thermomix cookbook A Taste of Vegetarian. You can cook the filling on the stove if you don’t have a Thermomix.

Mushroom loaf


¾ cup brown rice
1½ cups water
1 medium onion, finely chopped
1/2 cup chopped celery
2 cups chopped Swiss brown mushrooms
1 tbsp Dr Fuhrman’s VegiZest
2 tsp paprika
1½ tsp oregano
1½ tsp basil
1 tsp thyme
2 tbsp arrowroot
4 tbsp water
250 g silken firm tofu, drained
¾ cup chopped walnuts
¾ cup rolled oats, coarsely ground in food processor


Bring rice to boil in 1½ cups water and simmer, covered, for 30 minutes.

Sauté onion, celery, mushrooms, VegiZest, paprika and herbs in a small amount of water until vegetables are soft, stirring occasionally.

Preheat oven to 180°C.

Blend arrowroot, water and tofu in a blender or food processor. Add walnuts and blend until smooth.

In a bowl, mix together tofu mixture, vegetables, oats and cooked rice.

Line a loaf pan with baking paper. Add mixture to pan and bake for 1 hour and 15 minutes. Allow to cool for 30 minutes. Turn loaf out and slice.

Mushroom loaf

Chocolate banana pie



30 g date sugar

30 g raw almonds

210 g wholemeal flour (we used spelt)

130 g tahini

1/2 tsp mixed spice

1/4 cup water or orange juice


90 g raw cashews

1 vanilla bean

70 g pitted dates

50 g cornflour or arrowroot

340 g water

25 g cacao (raw chocolate powder)

70 g malt extract

50 g tahini

2 bananas



Mill sugar in Thermomix for 3 sec on sp 9. Set aside.

Mill almonds in Thermomix for 5 sec on sp 8.

Add flour, tahini, date sugar and spice and mix for 10 sec on sp 6, until mixture resembles breadcrumbs.

Set dial to closed lid position, add juice and owater and knead in Interval speed for 15-20 sec to form dough.

Turn mixture out onto a floured board and knead lightly.

Roll out and place in a flan dish or springform pan. Blind bake at 160°C for 10 minutes, then set aside to cool.


Mill cashews and vanilla bean for 10 sec on sp 8.

Add all remaining ingredients except for tahini and bananas. Cook for 6 mins at 90°C, then a further 2 mins at same temp on sp 5.

Slowly drizzle tahini through hole in lid onto rotating blade, incorporating over a 1 minute period on sp 4. Allow to cool in bowl for 5 mins.

Slice bananas into cooled pie shell. Pour chocolate mixture over and allow to cool to room temperature before chilling in refrigerator for up to 3 hours before serving.

Mmmm… pie!

Chocolate banana pie



WOW of a dinner from Mitchell

11 year old Mitchell outdid himself tonight, with Tasty Slow Cooked Chickpea and Tomato Soup followed by Bluevado Pie.

Tasty Slow Cooked Chickpea and Tomato Soup


2 small carrots, diced

1 medium onion, finely diced

1 celery stalk, diced

2 x 400 g diced tomatoes, no salt

2 1/2 cups cooked chick peas

3 cups water

1 cup peeled and diced butternut pumpkin,

1/2 cup currants

4 tbsp Dr. Fuhrman’s MatoZest

1/2 tsp ground cumin

1/2 tsp paprika

1/4 tsp cinnamon

1 bunch kale, de-stemmed and shredded

1/2 cup each of chopped fresh parsley and coriander, for garnish

Place all ingredients, except kale and herbs for garnish, in a slow cooker. Cook on high for 4 hours. Add the kale during the last 1 hour of cooking time. Stir in parsley and coriander.

Tasty slow cooked chickpea and tomato soup

Bluevado Pie



10 date and coconut rolls

1 cup rolled oats

¼ cup desiccated coconut

¼ cup sunflower seeds

¼ cup walnuts


300 g frozen blueberries

10 dates, pitted and chopped

4-5 bananas

1 ripe avocado, pitted and peeled

2 tsp dessicated coconut

For crust:
In a bowl, thoroughly blend all ingredients. Transfer mixture to pie plate, pressing down to make pie crust.

For filling:
In a high powered blender, blend all filling ingredients, except for coconut, until smooth.

Pour into the pie crust. Sprinkle with coconut.

Cover and freeze for at least 3 hours before serving.

Bluevado pie

Imogen’s killer curry

Tonight Imogen made Creamy Cruciferous Curry for dinner:

Creamy Cruciferous Curry
2 onions, finely diced
4 cloves garlic, minced
3 carrots, diced
2 cups unsweetened hemp milk (or other plant milk)
3 zucchinis, diced
1 head cauliflower, cut into small florets
2 cups sliced mushrooms
1 tablespoon curry powder
1 teaspoon turmeric
1 teaspoon cumin
1 bunch kale, tough stems removed, leaves chopped
1 cup green peas
2 cups cooked chick peas or canned, no salt added or low sodium, drained
1/2 cup raw cashews, chopped

In a large saucepan over medium heat, water sauté onions and garlic until onions are translucent (about 5 minutes). Add carrots and continue to sauté for 5 minutes.

Stir in plant milk, zucchini. cauliflower, mushrooms, curry powder, turmeric, and cumin and cook for 10 minutes, covered, over medium-low heat.

Stir in kale, green peas, and chick peas and continue to cook, covered for another 15 minutes or until vegetables are tender.

Top each serving with chopped cashews.

We had this over steamed black rice – delicious!

Creamy cruciferous curry

For dessert, we had leftover Guiltless Chocolate Pudding from last night.