Rawsome red sauce pasta

Rawsome red sauce pasta

I’m blogging after ages. Oh yes I am, oh yes I am!

A friend was visiting and she introduced me to the wonderful world of raw cooking. I mean, I have unknowingly cooked raw food earlier, for instance my Avo mousse, but this was special.

With her, I made green sauce pasta (parsley pesto la la la). By myself, I decided to make red sauce pasta. I looked up recipes online and found something on the rawtarian which I followed. Here is what went in and happened:

RAWSOME RED “pasta” (for one)

For the coodles(carrot noodles) :
Two carrots
One red pepper

For the sauce:
8-10 sundried tomatoes (packed in oil kind)
Three tomatoes, chopped
A sprig of parsley
Salt to taste
Two cloves of garlic, chopped

What to do:

1. Peel the carrot into noodle like strips. You can either chop them like that or use a peeler. I have this amazing peeler which my uncle gifted to me. So I use that only.

2. Chop the bell pepper finely.

3. Mix up the bell pepper and carrots together in a bowl. This is for fun.

4. Blend all the sauce ingredients together.

5. Add the sauce over the coodles and red pepper bits and enjoy your life starting now.

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Vegan mofo (last) post 21: Nayappams!

Vegan mofo (last) post 21: Nayappams!

So today for Vegan mofo’s last post, I made something which my grandmother would make around festival time. They are these lovely balls filled with love and laughter, and they are called nayappams. I regret the fact that I didn’t learn these from her, but thankfully, the internet was full of nayappam recipes and I think I found the best one. I think.

The recipe source is here

So here are some pictures, and I end the Mofo with a big shout out to my lovely grandmother wherever she is, I hope she is cooking up a storm!

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Vegan banana chocolate cuppies! – mofo post 20

Vegan banana chocolate cuppies! – mofo post 20

So I originally wanted to end the mofo month with making something my granny would make called nayappams, which I will do tomorrow. Today is just a feel good thing in the middle . :))))

I followed an exact recipe and made these lovely cupcakes. Some turned out hard on top, some were soft. They tasted ok, but they are vegan and sweet so I’m going to relish them in any case.

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Also my friend saw this sign, surely going to check out this place soon!

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Vegan mofo post 19: olive and peanut butter dip

Vegan mofo post 19: olive and peanut butter dip

This recipe came about because I had some olive tapenade yesterday which was outstanding and some olives in the fridge.

I then spotted some peanut butter in the kitchen, and came up with a brilliant idea to mix them up.

I looked for recipes online, but didn’t find anything. So I think I can safely say this is an original. :))))

So here is what happened today.

OLIVE AND PEANUT BUTTER DIP

What you need:
Two tablespoons of sliced olives
Two tablespoons of peanut butter
Salt to taste
Juice of half a lemon
4-5 sprigs of basil
5-6 cloves of garlic
10 roasted peanuts to garnish

What to do:

Just blend everything together. Then garnish with the roasted peanuts. You can crush them if you want.

Enjoy on toast or on apples!

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Vegan mofo post 18: Pineapple and potato curry!

Vegan mofo post 18: Pineapple and potato curry!

Today I finally used my granny’s cookbook, and in great style! I’m trying to look for vegan recipes, and then maybe veganize some other ones.

Here is what I made today.

PINEAPPLE AND POTATO CURRY

What you need:
A cup of coconut milk
Three peeled and chopped potatoes
A can of pineapple slices (chopped) or a small ripe pineapple chopped
A teaspoon each of roasted fennel powder and cinnamon powder
A tablespoon of freshly ground red chilli powder if available (or just use ready to go)
Salt to taste
One sprig of curry leaves
Three stalks of lemongrass
A teaspoon of mustard seeds
Two chopped onions

What to do:

1. Heat up some oil in a wok, and add the mustard seeds first. Hear them crackle!

2. Add the lemongrass and curry leaves, and wait for it to let off it’s fragrance.

3. Add the onions and wait for them to brown.

4. Add the chopped potatoes.

5. Once they are done, (vaguely mushy), add the pineapples now.

6. Then add the chilli powder and salt.

7. Once it’s done, add the coconut milk.

8. Now add the cinnamon powder and roasted fennel seeds powder.

9. You’re done!

Enjoy with some white rice or ooh red rice.

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Vegan mofo post 17: Nom nom nom Peanut Noodle Salad

Vegan mofo post 17: Nom nom nom Peanut Noodle Salad

So today I had absolutely no idea what to cook, so I literally googled ‘vegan dishes’ and came across peanut salad on one of the big food websites. I didn’t save the one I came across first, so I googled again. TMI but still. TMI = too much information 😀

Anyway so here is the recipe source: awesome source

Seriously you can just read the recipe for the exact measurements, but I couldn’t find creamy peanut butter so I put in crunchy, which tbh was better. So what went in for the dressing, (what I remember went in) is : a lot of peanut butter (4-5 tablespoons) , white wine vinegar (it asked for red I subbed with white), soy sauce, sesame oil, mustard, salt, chilli flakes etc

The vegetable that went in were cucumber, one red pepper, and spring onions.

Noodles were veg Hakka noodles, the recipe called for spaghetti though.

The method is just to mix the chop the veggies, make the dressing, and then put the dressing over the veggies. Then boil the noodles, drain them, add a mini bit of oil, and add to the other mix.

Easy and so so good. :)))

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