A week of VEGAN - Meal plan - DAY 7 -

I made it!  I got to the end of my first WEEK OF MEAL PLANNING.  Yey!  Obviously I'm not victorious at meal plan numero uno, reaching it's zenith,  but 'clap my hands happy' to have posted it all for you.  I think I had varying heights of taste and photographic success along the way. 

So, what did I eat on DAY 7?

I spent a creative morning mixing, sifting and baking for a future recipe I will share with you, so when my stomach started making itself known (surprisingly loudly seeing as I'd eaten SO much cake mix) I thought best, to balance out the mornings excesses, to have something light and redeeming.

zucchini pasta with sundried tomato pesto

It takes about 10 mins (with a little pre prep) to make and is rammed with flavour.  To get the spirals you will need a spiralizer.  I got mine from Amazon.  If you do not have one of these gadgets cluttering up your cupboards then use a vegetable peeler to create pappadelle type ribbons. 

You will need the following to serve 2

3-4 large zucchinis (courgette) - ribboned or spiralised

For the sun dried tomato pesto

1/2 cup sun dried tomatoes either in oil or dry - soak the dry SDT for 20mins in a cup of water. retain liquid

1/4 soaked sunflower seeds (easier to blend AND digest)

good handful of basil (about 20g)

1 clove of garlic

1 tbs good olive oil

* for low fat version use a tbs of the retained tomato liquid or add extra tbs of oil

salt & pepper to taste

pop all the pesto ingredients into a blender and process.  I like mine to be a bit coarse as I love the textures

To serve either spoon the pesto on top or mix into the 'pasta'.

It was joy in a bowl and exciting as I rarely prepare raw pasta.  The UK weather gives me cravings for warm food.

The name of the game for the evening was 'junk food' night.  Ridiculously healthy and SO GOOD.

Black bean burgers

Don't you love it when you've got a freezer full of meals you can grab out for dinner?!  I'd made the burgers a few weeks back so all I had to do was pop them in the oven.  I served with cassava chips (crisps), onion kale chips (crisps) and a carrot, orange and sesame salad.  I used Vegan A Go Go recipe to make vegan mayo (my first EVER batch).  I tried the low-fat soya milk version first and it was a runny disaster (where did I go wrong?) so then made the tofu version;

3/4 cup soft/med tofu

2 tbs lemon juice

1/2 tsp salt

2 tbsp oil

pinch of fine ground black pepper

blend on high until thick.

now that had me whooping with delight and doing a little joggette on the spot (the excess excitement always finds an exit from my body!)  If I had the skills I'd have given it a little wolf whistle, sadly it would have just been me blowing air into the room and making a eerie wind sound).  Ra ra.





cake CAKE cake Cake CaKE CAKE CAKE CAKE

This cake was so GOOD I had to give a humongous slab of it it to my sister to take home to her family, else I would have SCOFFED the lot!

I fished around with my rod and interweb net to scout out a cake befitting of a visit from my sis, her hubster and my monosyllabic but lovely teenage nephew.  I wanted to make it gluten free, not because any of them have a gluten intolerance  (they are don't) but because, it is all about me!  I remembered Chef Chloe the pretty one who won Cupcake Wars in 2010, so she was my to go place for a recipe.

I of course adapted it because I am a rebellious know it all.  This is the original winning vegan recipe.  But yes, I did change it.

For the flour I used 1 cup chickpea flour and 1/2 cup coconut flour.  Instead of, 'send me all twizzly' sugar, I used 'zen' fruit syrup.  All else I followed to the letter.  Well, ok, I didn't 'tiramisu', it.  I instead just used her sponge recipe and made up the rest myself.

For the filling I spread a layer of St Dalfour Orange cut Jam and then made a 'cream'.    3/4 cup tofu, 1/2 cup coconut flour, 1 tbs chocolate chips, 1/4 cup fruit syrup, 1/2 tsp salt.    For the frosting I used a carton of Cremovita - organic-soya-cream which whips and thickens beautifully, to which I added 1 1/2 tbs instant esspresso (made in coffee filter with 1 tbs of grounds) and whipped it into the cream before making pretty on the top of the cake with walnuts and choc chips. Coffee, creamy, gooey, soft, spongy, crunchy, chocolaty, swee...tie (but not too sweet).



I did it!  Blogged every meal for 1 week. I take a bow and exit left of stage..... to go bake/cook some more.

A week of VEGAN - Meal plan - DAY 6 - lucious leeks and love hearts

Day 6 of my week of sharing what this vegan eats.  God, seems like a lot of food when you have it all there in front of you!  And the more I scout around for recipes to test and try the more I find. The options are endless!  I am loving my self imposed, meal plan assignment and whipping out my camera at every opportunity.  Though,  my satisfaction with my photography has more ups and down than a game of Snakes and Ladders!  Giving it a go is addictive though, (oh God, another obsession!) I get such a thrill when I take a good shot that gets a vegetable's 'good side'.

Tick tock.  It's gone noon, time to start thinking about lunch.  The sun's out, I'm thinking fresh and refreshing......salad?...no, ready in a jiffy       Pea & mint soup

It is a take on this soup I posted a while back.  I just omitted the watercress & nettle and added a handful of chopped fresh mint, I used scallions too.  Creamy, sweet and bright.

Dinner was light and summery too.  A leek tart. 

oh how I regret styling that fork with a pea on it! If I had a clue how to 'photoshop' I'd remove it...It seemed like a good idea at the time!  I was in awe of a few brilliant vegan blogs on the web before I came back to the UK and started posting recipes.  I couldn't wait to get stuck in to improve my skills.  Fun it is, easy it ain't.  Hey respect, photo bloggers extraordinaire!

Shall I tell you the recipe?...ok, get your shopping list out..

2 leeks

1 cup almond flour

1 v.large garlic clove

1 1/2 tsp fine ground black pepper

1 vegan stock cube

2 cups water

1 tbs olive oil

Follow the recipe for pastry here   pop pastry in fridge for 30 min.  preheat oven to 190

 

OK, webbers, shall we rummage up this tart?!.....

Preheat oven to 190.

1.finely chop the leeks and saute in the oil

2.add the garlic and saute for a further 2-3 mins

3.add the flour and stir well

4.add a cup of water and the stock cube

5.stir and simmer for 10 mins

6.add more water if needed. The mix mixture should be fairly thick.

7.taste and season. I heart lots of fine ground pepper

grease your pastry tin and line with your rolled pastry and then spoon in the filling.  Bake for approx 30 minutes.  Perfect for a party a picnic too.

I took so many shots..here is a few.

Which one do you think is best?  Tips/comments VERY gratefully received...

Oh, I served it with a pea and broad bean salad.  So simple.  Just a squeeze of lemon a drizzle of olive oil and a couple of very finely chopped mint leaves. a grating of black pepper...and some red onion chutney.

Dessert was a very simple affair.  I used some of the left over pastry and nestled it into a heart cookie cutter and spooned a generous helping of orange & ginger jam by St Dalfour..the BEST jams and totally sugar free.  You actually taste the fruit and not sugar (so I don't get that whole sugar rush thing going on!)

Sadly, the jam exploded!  It was a pleasing enough little treat though.

See you tomorrow! x

A week of VEGAN - Meal plan - Day 5 -

Bonjour. Hola. Ni Hao. Aloha. G'day. Helloo, ect.  It's day 5 of this weeks meal plan.


Ok, lets do this thing.  LUNCH

I thought I'd try a mock tuna recipe from Happy Herbivore.  I couldn't imagine how it would taste and I was intrigued.  Now, hands up, I admit I didn't follow the recipe to the letter - anyone know what a dill pickle tastes like?  Well, I have not a clue, so for this 'mock tuna' recipe I used 'mock dill pickle'.  What?!...LIFE is an improvisation.

This was enough to make two rounds of sarnies.

Mock tuna sandwich


1/2 can of chickpeas drained
1 celery stalk
1 tbs capers
1 tbs dried dill
1/2 tsp onion granules
1 tsp nutritional yeast
1 tbs tamari or liquid aminos
1/4 tsp black salt (optional..it adds a little..erm, sort of...something?) if not use sea salt
1/2 nori sheet cut v.small or 1/2 tsp kelp

2 tbs vegan mayo
I used the recipe from the lovely Sarah Kramer - Vegan-Go-Go-Cookbook
3/4 cup tofu
2 tbs lemon juice
1/2 tsp salt
1/4 tsp black pepper
Blend until thick

I mixed up all the ingredients retaining a couple of tbs of the mayo to layer on top of the mock filling.

How hard can it be to photograph a sandwich! I took loads of pics....I hold my head in shame.  This is the best of the bunch.  It tasted good, but when I make it again I'll add finely chopped scallions to lift the flavours and, even though I LOVE my onion bread, it was not making BFF with the mock tuna. So sorry onion bread, you wouldn't be on the invite list.   Mock tuna needs to be the centre of attention between two slices of light, soft bread.  I'm also going to try it as a mock tuna melt....one day.

To the sink..MORE washing up!

What did I have for dinner you ask?

I wanted something easy...tasty, and I wanted tempeh.  That spoke to me of TEMPEH STIR FRY

Tempeh from Full of Beans at the Infinity foods store in Brighton.  The BEST I've found in the UK to date.  In the US, Trader Joes sells a rocking slab of fermented creaminess.

I splashed roughly a tbs of sesame oil into a pan and sauteed a clove of garlic and a chunk of ginger until golden.  Then added the veggies.

I chopped enough of the following for my sweet self.

kale

broccoli

carrots

cabbage

snap peas

sesame seeds

I stir fried these in with sauteed chopped garlic (one clove) and an inch of fresh ginger grated.

to season I used tamari and rice vinegar.  I heated through the tempeh for about 3 mins, once the vegetables were al dente.

Ready before you know it.  Well, not literally....and, well it's not my saying, it makes no sense to me either!

I sat with a fork and my bowl of plant offerings and watched some silly dating show on the TV about people being cooked for by blind dates.  My dinner was delicious but my choice of entertainment was wanting.

Once my plate was empty I went back to the kitchen.  It was filled with the aroma of warm, sweet almonds....

Dessert was an almond biscuit cookie type thing.  (Any names suggestions welcomed)

Makes about 12 (btw that is a not a tiny grass daisy..so you know for proportions).

2 cups almonds
1/2 cup spelt or gf flour
1/4 cup agave or other liquid sweetener
1/4 cup almond milk (unsweetened) begin with this amount, add more if necessary.  You don't want a wet dough, just enough to bind.
2 tsp vanilla essence
1 1/2 tsp salt (I love the sweet n salty combo)
1/4 tsp bicarb of soda
1/4 tsp baking powder
1 tsp vanilla essence

1/4  cup flaked almonds

preheat oven to 175

1. sift the flour into a large mixing bowl (not the almonds as too coarse).  Add almond flour.
2. add other dry ingredients and mix
3.add sweetener & essence
4.add vegan milk and mix gently to a dough
5.roll into crescents or rounds. 
6. pop into the oven until turning light gold.  Approx 10-15 mins.  Check if cooked with a tooth pick.
7. put on a baking rack to cool.  (I did not do this as I couldn't wait!)

Sweet, salty, crumbly, almondy...bliss x

A week of VEGAN - Meal Plan - Day 4 - Mexican comfort food

Hello!  Day 4 of my meal plan.  What a day of food!

You know, even though I'd made Tamales once before I was feeling a bit anxious about it (what a silly thing to worry about..its not as though anyone is even reading this..oh, of course..except for you, wonderful you. I hope you are having a lovely day!).  I was excited though too, 'tasting' the filing I was going to experiment with in my mind.  God, should I experiment when I'm going to post it on the wobblyweb?  what if the tamales were a culinary horror?!  da da DAA!  I got a grip and remembered I had to eat lunch first.  Focus on the task in hand you obsessive vegan I childed myself.  One step at a time...so right.

After another grey skied day in East Sussex I decided I needed to have colour and comfort.  Sorry to those of you sitting in bikinis sipping icy cocktails being little sun beams but it is a bit nippy here today (I'm plotting to make some salads in next few days).  I wanted soup. I love soup.  Especially this one. 

Spicy butternut squash  & coconut soup

To serve 4-6

1 large butternut squash (approx 1.5kg)

2 med-large onions

1 tbs grated ginger

liquid * For a light low-fat version I used roughly 6 cups - 4 x water & 2x coconut milk (carton stuff and not the thick stuff in a can).  If you want to have a more coconut flavour use a can of lite coconut.

1 vegan stock cube (I used yeast free)

1-2 tsp chili powder

1 tbs oil

salt & pepper to taste

*optional...to garnish use roasted squash seeds and toasted coconut shreds

1.saute the onions in oil

2.chop the squash.  I wash it well and keep the skin on.

3.put squash and grated ginger in with the onions and fry for a 2-3 mins

4.add liquid, chili powder and stock cube, bring to boil and simmer until squash is soft (approx 25-30mins)

5.blend

6.salt & pepper to taste.

I LOVE this soup. It is thick, spicy I acutally danced around the kitchen with the bowl in my hand thus was the extent of my happiness.  This soup, to me, is SO satisfying I love it.  I would marry it.  I'd even sign a pre-nup.

I failed to get very creative with the pics as I was SO hungry and I just wanted to sit and savour a bowl full.  I did and then repeated with another bowl....don't judge me reader, it's bloody good soup!

4pm rolled around and I started to draw out ingredients from drawers and cupboards.  Tamale time!  I decided on my filling.

Cheezly, Chorizo & chili tomato Tamales

Makes approx 8-10

250g masa harina

3 cups water - this may vary according to your flour and humidity etc so add slowly to make a dough

1 1/2tsp salt

1 tsp baking powder

1 1/2 tbs vegan butter

corn husks or baking parchment

I have only discovered tamale flour (masa) in a London market so far.  It's a rare beast here. Why?...it's so good.  Even though I'd made them before I followed the complicated instructions on the back..cream the vegan marg, with salt, make dough with water..then a whole load of shenanigans to put it all together.  They came out no better than my through it all in a bowl was so this is what I will tell you.

Cream 'butter' with the salt, then add the other ingredients (not the water yet) and then mix.  Slowly add in the water to form a dough.

For the filling

50g vegan chorizo

60g cheezly or if you were blessed at birth to be American, you have Daiya. Use Daiya (oh God I wish I had Daiya..)

2 tbs capers

Chili sauce - 1 mild red chili boiled in a cup of water with chopped onion and 2 tbs tomato paste.  Boil 20mins then blend.

Soak enough corn husks until soft or use baking parchment

spread the masa as above and place in your filling.  Fold the husks to bring the masa together and seal the filling, use your finger to seal and square off the ends and fold over the top and bottom.  Place in the steaming pan.  Repeat until you've used all the filling.

Steam for one hour.  To test if done, remove one tamale and leave to cool for 5 mins.  It is mushy, pop it back and check again every 5 mins until done.  A hour should be ample though to steam the tamales in to a aromatic sponge.

Oh my gosh, they were fabulous..'punch the air' good.  So FULL of yummy flavour.  How happy am I?!  AND, in my freezer sat some                  salted caramel & choc chip banana ice cream!

This picture does not do this ball of frosty magic justice.  I used the basic recipe I'd posted previously but added soft, gooey chopped organic apricots (for caramel taste) and bashed a couple of tbs of vegan choc chips with 1 and a quarter tsp of pink salt and mixed that in also. H E A V E N!

See you tomorrow for Day 5 of the meal plan. x

A week of VEGAN - Meal Plan - DAY 3 - Porchini. Pie. Peaches

Day 3 of my Week of Vegan - meal planning and I thought I spent far too much time thinking of food before!  OMG.  Obsessed AND consumed!  I'm getting frustrated though, flicking through all my books and notes and vegan blogs flinging their recipes at me all day!  There are so many recipes out there...thousands and thousands...ahh!  I want to be cooking them all and sharing them with the interweb AND creating more.  So much VEGAN food the question 'what does a vegan eat' should really be obsolete by now.  It's equivalent to saying what's a computer, well ALMOST.  So girl (me) stop your rambling and get on with it! Ok, OK!

For my lunch (are you wondering what I had for breakfast?....today was stewed apple and peach blended with cardamon, gogi berries, fresh ground flax and a spoon of coconut flour...no pics)

Lunch was soup...YES, I DO eat a lot of soup.  It's easy - good, filling - yum, inexpensive - bonus, AND I can make batches to freeze. 

WILD mushroom soup with a wee chipotle kick (kick entirely optional!) & socca bread

I experimented before following recipes using flour but I think the flavour and intensity of the mushrooms is diminished...lost in a black hole somewhere in the galaxy.  This is the best I've come up with so far...


100g dried mushrooms (re hydrated..retain the water..approx 1 cup)
100g chestnut mushrooms
1 leek
1 onion
1 clove garlic
1 tsp onion granules
water..approx 5 cups + the mushroom soak water/broth
a few shavings of nutmeg
handful of parsley (you can also use 1 tsp thyme or tarragon...I am going to try dill next time)
Ms Salt & Mr Pepper to your liking

oh and oil for frying..OO or Canola.  say...1 tbs or, for those of use who don't measure... a decent splash.

Do you want the kick?!...a inch slice of chipotle (or more?) if you desire.   Don't use the seeds unless you want your socks blown off.


1.fry the onions, leeks and garlic
2. in a separate pan (mushrooms like space) fry the mushrooms with a shaking of ground black pepper
3.combine all ingredients in a saucepan and gently simmer for 15 mins. 
4. blend to smooth
5.optional....grace with a squeeze of lemon


I served it up with socca

1 cup besan/chickpea/garbanzo flour sifted

1 tsp onion granules

1 tsp dill (or whatever herb you like...mixed/tarragon/fenugreek leaves are good if you are eating Indian food)

1/4 tsp black salt or asofeteda (this adds a pungent slightly sulphuric flavour, granted not for everyones palate but I like)

1/4 tsp black pepper

1/4 cup of apple cider vinegar or lemon juice

water to blend to a batter consistency

All in a bowl, whisk and then add to a  hot, lightly oiled fry pan.  Then do like a pancake.  Flip and cook through.

After lunch, walk to shops to go say hi to new cafe owners then home for emails, littering my floor with cookbooks and study.  Before I knew it it was time to make dinner!

Ladies and gentlemen I give you......SAUSAGE, CARAMELIZED ONION AND TOMATO TART

I've not had this tart for ages.  I was going to make a leek pie but didn't want to use leek again, in case you got bored!  I'll share that one another time as it is utterly happy making.  I opted for sausage, caramelised onion & tomato tart instead.

I'd made some pastry in the afternoon and it was chilling out in the fridge.

For pie pastry you will need to have the following ingredients;

1/2 cup chickpea flour

1/2 cup spelt (I can tolerate this ok in small quantities but me and wheat are not bedfellows, if you want GF then use sorghum, amaranth...would potato flour work?  I've never used it as I once read potato was the sporn of the devil)

1 tbs vegan butter

1/4 tsp salt

sift, add cold vegan butter and then lightly knead.  Add water..I think it was about 1/2 cup but sorry cannot remember but you know what pastry feels like right?  Roll out into the shape you need for your pie dish.  Mine was square.

preheat your oven to 190

roll to about a 1/4inch thickness and then gently line your dish (ooh, grease the dish with a bit of vegan butter first). pop it in the oven for about 6 - 7 mins so you don't get a soggy bottom.  Put aside.

Fill me up -

1 can of tomatoes (I used 4 large fresh toms peeled and chopped - its a bit more subtle and I didn't have any tins)

2 onions cut into rings

2 cloves garlic

2 cooked vegan sausages - this is for two people..adjust to suit.  I popped them in the oven earlier to keep the pastry company

1 tsp mixed herbs

1 tbs fresh chopped basil and a few leaves for dressing

*mushrooms are nice in this dish too but I'd used them in the soup so didn't want to overload you with fungal

electricity mark 190

1.saute onions in oil until caramelised.  I add the sliced garlic just before the onions are done so as not to burn

2.add the tomatoes, herbs and s&P and cook for about 10 mins. 

3. chop the sausages (if you are cooking a larger pie then they look great left whole) and add to the sauce.

4. pour into your pastry

5. decorate top with fresh tomatoes and grind over some black pepper

6. bake for 30mins

7. garnish with basil before serving

and then she ate dessert...PUDDING!

Roasted peaches and lemon tofu cream

Now, I must tell you I get a kick out of planning stuff to save time and money, so whilst the oven was baking my tart I also popped whole peaches into a kind of bag thing I made out of foil and put them in the oven.  They roasted to sweet perfection, collapsed and soft.

I had some tofu in the fridge that needs to be used so I made a citrus tofu cream.  Ice cream would be a very happy 'holding hands' kind of partner to Miss Peach too.

100g silken, firm tofu - if you don't do tofu use avocado
juice of 1/2 large lemon
2 tablespoons sweetner - agave or maple etc.
pinch of salt

topped with almond flakes I was too impatient to toast...TOAST them!

All you do is blend and chill for at least an hour unless your tofu is fresh and was sitting patiently in the fridge.

I served the cream up as a syllabub in a glass with a layer of fruit sweetened apricot jam.  I hummed happily as I ate this.  Do you get fits of giggles when you eat lovely food..and hum too?  I have also been known to dance because I just can't contain it.....or is it just me?

Scrummy diddly umptious!

A week of VEGAN - Meal Plan - DAY 2 - Exotic India

No, I didn't just eat an apple!  Day 2...I have roughly planned out what I'm to make this week.  Ooh, how organised.  Actually, I used to be very organised.  I'd shop once a week, list Mon-Sun what I was going to eat, but somehow, with travelling back an forth between my beloved USA and the UK, I'm not as settled as I was, so I just seem to make up my mind on the day what shall be fuelling me.  But, for the sake of my internet life I need to get back on track. Today I wanted warm, fragrant splces and full on flavour.

For lunch I adapted a recipe from Northern India that I found in one of my favourite Indian recipe books India's Vegetarian Cooking by Monisha Bharadwaj.  Sharkarkand ke kebab or, translated, SWEET POTATO KABOBS

They are so easy to make and DELICIOUS.  Great for parties...Try them in a roti wrap with raita or chutney.

If you want to give them a go you will need to hunt and gather...

1/4 cup cashews

3/4 cup chickpea flour

2 med sweet potatoes (washed and steamed in their skins then roughly mashed)

1 tbs ginger peeled (Monisha taught me one to one a few years ago and gave me a great tip....peel ginger with edge of a spoon)

Small handful of chopped mint leaves

A good pinch of freshly shaved nutmeg

Salt & Pepper to taste

1. dry roast the cashews until golden.

2. dry roast the chickpea flour until light gold in colour.  Stir constantly so not to burn.  Remove from heat and put in a bowl to prevent further cooking.

3. Preheat an oven to 350f.  Combine the all the remaining ingredients and add the flour.  Knead the mixture with your fingers and then divide into 8 and shape around skewers.  (I only had 1 chop stick, it was all I could find as I forgot to buy them and I'm 30 mins from a supermarket..)

4. Pop them on a lined baking sheet and bake until golden.  Approx 20 mins.  Serve hot with a squeeze of fresh lemon.

As soon as lunch was done and I had cleaned up I got straight on with dinner (the flavour of this dish heightens when left to brood and then is reheated).

From the same book, I had decided to make an aubergine dish I'd cooked with Monisha on our cooking day.  I haven't made it for eons and once I remembered it I was drooling like a hound!  It is best made with baby aubergines, because they look so good, but alas, I couldn't only find ones all grown up!

Vengan bataka AUBERGINES (EGGPLANTS) IN PEANUT SAUCE -

a dish from Mumbai.  I've adapted the recipe as it is traditionally includes a potato but the idea of aubergines and potato together doesn't excite me.  Use them/don't use them..up to you.  I also used other ingredients to simplify the dish.  I think it tasted just as good (it was better, it was better!)

Serves 4

1 large or 8-12 baby aubergines

3 tablespoons of roasted chickpea flour (see above)

1 can chopped tomatoes

1 tbs grated ginger

1 tbs grated garlic (mince the ginger and garlic to make a paste)

1 tbs tahini

1 tbs crunchy peanut butter (sugar free...just with salted)

1 tbs agave/coconut sugar/stevia/fruit sugar...whichever you have

1/2 tsp turmeric

1/2 tsp chili powder

1/2 tsp black mustard seeds

handful of ciltrano (coriander) leaves

1-2 tbs sunflower oil

salt & pepper to taste

1. in a mixing bowl add all but the aubergine and mix ingredients well.  Check the seasoning..tastes fab already!

2.slice the aubergine length ways into 4 and stuff some of the mixture inside. Place them into a large pan and pour over the mixture.

3. put oil in a pan and heat the mustard seeds with the turmeric until the seeds start to pop.

4. add the seeds/spices mixture with the oil to the pan. 

5. Add a few tablespoons of water and then cover.

6. bring to the boil and then reduce to a simmer.  Cook until the aubergine is divinely soft and your kitchen is filled with the most amazing aromas..approx 25mins.  The sauce will be thickened, colourful and glorious.

Pud...how can she fit it in you ask?!  I made a little space...for BAKED TOFFEE APPLE & TAHINI CREAM

This pudding is so super simple to make. I popped it in the oven to cook for 35mins whilst I tidied up the kitchen again and introduced my aubergine entree to some lens action.

1 eating apple per person (cox or braeburn are good...I don't like the Figi (sorry Figi) or Pink Lady)....(I have eaten two before)

tahini...as generous as you feel *(You could also use cashew cream or ice-cream)

agave or syrup

No, I don't use toffee but if you remove the apple core and stuff with 2 organic dried apricots they bake to taste like sticky toffee.

1. core the apple, keep the skin on.

2. stuff with dried apricots

3.cover with foil and place in a pan with an inch of water. bake until soft (I was going out so I didn't leave it in quite long enough but it was still delicious)

4. plate and then drizzle with tahini.

More cleaning up!  My tummy was full and happy.  I then went off for a walk around the village to plan for DAY 3.