Saturday, 25 April 2015

Magic Instant "Cheese," Toastie




Store-bought vegan cheese substitutes can be awful. And they can be great, apparently. I don't know, I rarely ever buy them. Home-make cheese substitutes are rarely awful. They're often great, I occasionally make them. 

However, the vast majority of the time I just can't be bothered. Making them involves remembering to soak the cashews the night before and food processors and cooking and cleaning and most worryingly of all, effort. So this leads us onto 

Problem 1: The lack of effortless, INSTANT melty vegan cheese. 

I've solved this problem for anyone who owns a toastie maker/panini press, along with a problem also frequently encountered by said toastie maker/panini press owners:

Problem 2: The inability to make a toastie without the filling going everywhere. 

This is really more of a simple technique than a recipe, so I've added photos to show you what to do, though the recipe I've included is delicious, and very customizable to your tastes! 

First, get yourself a messy worktop and a red kettle like this.


Place your tortilla in the toastie machine as shown. Spread and stack the fillings on the innermost triangles. Then fold it in half and fold the excess neatly up at the sides. Like this:


Slam the lid shut and leave it as long as you can possibly stand to wait. I'd recommend at least 5-10 minutes for a really cheese-like, properly cooked oozy goozy toastie.


Chop off that dodgy awkward unfolded bit of excess tortilla on the left. Saw that toastie in half, put it on a plate with a couple of tomatoes and try to make it look pretty.


Give up and eat it.



Magic Instant "Cheese," Toastie

by Shonalika Tilak
Cook Time: 10 mins
Ingredients
  • 1 wholemeal tortilla wrap
  • 1-2 tbsp smooth peanut butter
  • 1/2 tomato, diced
  • 2 tbsp nutritional yeast
  • 1/4 tsp garlic powder
  • 1/4 tsp chili powder
  • Ground black pepper
  • Salt, if your PB is unsalted
  • Optional: Add-ins of choice, e.g spinach. 
Instructions
1. Place the tortilla wrap into the toastie machine and spread the peanut butter evenly in the shape of the two innermost triangles.
2. Stack with tomatoes, yeast, spices and pepper.
3. Fold tortilla over, and fold edges up. Turn on and close toastie machine. Cook for 7-10 minutes.
4. Saw in half and enjoy with salad and mustard:D
Powered by Recipage

Monday, 6 April 2015

Marzipan "Simmel," Easter Brownies




OK so I'm late to the party, but since I wasn't originally planning to post at all for Easter, late is better than never right? Besides, this recipe is perfect for using up some of those pesky ingredients you may have bought in the process of making other Easter treats.

In our family, Easter never really was a thing. My sister and I celebrated Christmas like everyone else (except, much to our glee, without the requirements of attending church, or waiting till any time past 4 am to open our presents) but on the flip side of this, we found that round about this time of the year, all the other kids were getting to decorate eggs, participate in scavenger hunts, and eat a lot of chocolate, whilst in our house absolutely nothing out of the ordinary seemed to be happening. We complained, of course, the result of which being that our slightly perplexed mum started to buy us a single gold-wrapped rabbit each per year and giving them to us pretty much at random as soon as they appeared in the shops. We appreciated this, but gave up on the whole celebration thing after a point.


Even after moving out, I still could never really be bothered with Easter, but recently my partner's mum, who very much celebrates Easter, gifted both of us with a tradition Simmel cake, which intrigued me. I've no idea whether or not it was vegan but will confess so scoffing almost half of it anyway - generally if I can't taste the non-vegan elements in a thing, it won't affect me psychologically, which means I can eat (and enjoy!) stuff that needs eating rather than let it go to waste. This cake was practically more fruit and nuts than cake, which may have been part of why I liked it, as I'm not really a cake person - but also, it re-introduced me to a long-forgotten favourite food of mine - marzipan!

I used to love this stuff as a child, and delighted in saving the cake topping now to scoff later. Once the cake was gone I decided I had to do something else with the delicious confectionary - whilst eating the cake, I thought (predictably) the only thing that could make it better, apart from making it vegan obviously, was to make it, you know, chocolate.

I had a couple of bananas that needed using so nosed around and basing the recipe on a combination of these brownies by Marfigs and MyInspiration, created my own highly untraditional take on Simmel Cake.



Happy Easter everyone.


Marzipan "Simmel," Brownies

by Shonalika Tilak
Cook Time: 30-35 mins
Ingredients
    For Marzipan:
    • 50g almond flour
    • 1 tbsp maple syrup, or more as required
    • 1/2 tsp vanilla extract
    For Brownies
    • 1 cup spelt flour
    • 3 tbsp cocoa powder
    • 1/2 tsp cinnamon
    • 1/4 tsp ginger
    • 1/4 tsp salt
    • 2 small bananas, mashed
    • 1/2  packed cup pitted dates (soaked)
    • 3/4 cup nondairy milk (I used unsweetened soya)
    • 3 tbsp golden sultanas
    • 2 tsp vanilla extract
    • 100g dark chocolate, chopped
    • 8 walnut halves, chopped
    Instructions
    1. If making your own marzipan, simply combine ingredients in a bowl and squish with your hands! Set aside until needed.
    2. Blend dates with bananas + 1/3 cup soaking water until smooth.
    3. Combine wet ingredients in a bowl.
    4. Combine dry ingredients in a bowl.
    5. Add wet to dry and mix in add-ins - add marzipan LAST as it is the softest ingredient, especially if you made it yourself, so you can fold it in gently.
    6. Line a baking tray with parchment paper, pour in mixture, smooth and bake in pre-heated oven until a knife inserted into the centre comes out dry (or just 20 or so minutes for squishy brownies!)
    Powered by Recipage

    Wednesday, 11 February 2015

    Courgette Salad with Spicy Peanut Sauce



    There are sometimes days when I just crave vegetables. There doesn't seem to be a clear pattern to this of any sort, given that it can occur just as strongly whether I've been eating fruit+vegfully for days or eating through a pack of Choices caramel chocolate (mmm). Suddenly I feel the urge to just chomp my way through a pile of greenery with no sauces or dressings or cooking or anything. No frills (no skills), just cold plain raw vegetables. Chomp.

    You'll be pleased to know that this recipe does not just consist of vegetables and nothing else - to accompany meals such as the above, I've devised a very quick far Eastern-inspired sauce, which is insanely delicious - the spice kind of counteracts the "coldness," of the salad, too, which I love. Contrast and that.

    As anyone who eats anything raw knows, this meal is pretty hefty chompwork. It will leave you feeling full and sated (if you're of a similar size and weight to me) but doesn't actually contain many calories, so don't be surprised if you need to snack soon after - or if you're well-accustomed to eating raw, increase the portion as required;)


    Things are mega busy right now so this may be the last post from me for a while! Got a tonne of recipes to share though, and perhaps a certain upcoming event to promote too:D Stay tuned ~

    Courgette Salad with Spicy Peanut Sauce

    by Shonalika Tilak
    Cook Time: 15-20 mins
    Ingredients
      For Salad
      • 1 courgette/zucchini
      • 1 tomato
      • 1 cooked beetroot
      • 1 spring onion/scallion
      For Sauce
      • 1 tbsp peanut butter
      • 1 tbsp soy sauce
      • 3 tbsp milk (for thicker sauce, use soy - other milks tend to be thinner, so adjust other ingredients accordingly)
      • 1/2 tsp garlic powder
      • 1/2 tsp chili powder
      Instructions
      1. Mix sauce ingredients with a fork. (You can use a blender, but its not necessary.)
      2. Use a vegetable peeler/spiralizer on the courgette/zucchini, chop other veg and mix together.
      3. Use the sauce for pouring or dipping. Enjoy!

      Notes:

      You can vary up the veg quite a bit - another one of my favourite pairings with this sauce is to use carrot ribbons and chopped silken tofu in place of the beetroot and onion. Mmmhmm.

      Powered by Recipage

      Wednesday, 4 February 2015

      Birthday Time!

      So it was my birthday yesterday, and I've had a rather fabulous pre-birthday weekend with the mum and sis in Edinburgh before coming back down to celebrate my actual birthday down here. Apologies for yet more shoddy photography - we just wanted to nosedive into this thing.


      After dithering over a few options, as usual, chocolate won out, and we made this: a new version of an older recipe on the blog, my Chocolate Banana-Beetroot Cake. As I'd said I would on the original post, this time around I changed it up a bit to see if I could bring out the banana/beetroot flavours more. This version is sweeter, denser, richer, and much more "fruity" tasting - it has a really chewy, squodgy texture that makes it fantastic to eat warm with vanilla ice-cream! (As we did, not pictured.)

      I personally much prefer this version to the original, probably because its not that traditionally cake-like at all, and I'm really not that much of a traditional cake person. Its almost more like one of those malt loaf squishy things, but more indulgent and dessert-worthy... Go for it if, like me, you tend to prefer your cakes very dense and flavoursome as opposed to light and airy:)

      And don't ask about the lingering Christmas candles in the background, my family are mad. 


      Chocolate (Beetroot-Banana) Cake V 2

      by Shonalika Tilak
      Cook Time: 1 hr
      Ingredients (1 loaf)
      • 1/2 cup flour (I used spelt)
      • 1/2 cup sugar
      • 1/4 cup cocoa powder
      • 1 tsp baking soda
      • 1/2 tsp baking powder
      • 1/4 tsp salt
      • 1 med beet
      • 1 large banana
      • 1/2 cup non-dairy milk (I used sweetened soya)
      • 1/2 tsp vanilla
      • 1/2 tsp vinegar
      • 1/4 cup golden sultanas
      • 50g (1/4 cup, roughly) Choc chips
      Instructions
      1. Combine dry ingredients (first 6) in a large bowl and mix very well.
      2. Slice beets and bananas and add to blender along with wet ingredients. Blend until smooth.
      3. Pour wet into dry and whisk until smooth.
      4. Stir in sultanas and chocolate and pour into greasted baking dish of choice.
      5. Bake in oven pre-heated to 180C. Mine took about 1hr 10 minutes to cook right the way through - be patient with it. As usual, its done when a knife inserted into the centre comes out clean.
      6. Let cool for at least half an hour before trying to remove.

      Notes:

      For the icing, I used this frosting by CCK - great for using up leftover coconut milk and takes all of about five seconds to make. I'm not ashamed to say I ate all of the leftover icing straight-up. On the same day:D
      Powered by Recipage

      Monday, 26 January 2015

      Spicy (Or Not) Courgette + Spinach Soup




      YES I KNOW THESE PHOTOS SUCK.

      Let's just get that out the way quickly shall we:D

      I ask those of you who have tried my recipes thus far to trust me that it tastes like delicious. And those who have not tried my recipes to trust those who have tried my recipes that it tastes like delicious. Not monster bogies.

      Ok!??

      :D:D:D


      Lol why am I putting up more photos? It's like I think I can save the last crap photo with an even crappier photo. Here guys, look more bogies soup from a different angle so you can really get that nice snotty snotty dark green colour snotty snotty

      Seriously, I don't know how you lot who are studying/working/having a life and food blogging at the same time manage. I'm usually so hungry in between intense practice and studying that even if I find the time to make wonderful blog-worthy recipes for myself, I can't bring myself to set up the stage and contort myself into weird positions in an attempt to take a photo without getting my shadow on the food or to mess around with the ruddy aperture and focal whatjamecallit and get the angle right and make it not look crap and all this while the steam is rising from the delicious soup signifying that my lunch is GOING COLD.

      Usually I don't even try to take photos. I have no self-control. Just study and slurp.


      At least this is evidence that I ATE it, right?

      I think this is the least professional post I've ever done?! I blame that new £4 cake and coffee deal at my favourite cafe. Caffeine. Sugar. Study. So much study. So much yum. So much headache.

      Anyway, this soup is amazing delicious, I've made it twice and tastes good so on etc, make it, take nicer photos of it and put it on your blog, feed it to your dog, throw it at your children, I don't care.

      FoodGawker award methinks for me woohoo soup.

      Spicy (Or Not) Courgette and Spinach Soup

      by Shonalika Tilak
      Cook Time: 1 hr
      Ingredients (2 large servings)
      • 1 medium courgette/zucchini
      • 1 medium sweet potato
      • Scant 1/2  bag spinach
      • 1 ½ cups vegetable stock
      • ½ tbsp coconut oil
      • 1 tbsp soy sauce
      • 1 tsp turmeric
      • 1 tsp cumin powder
      • ½ - 1 tsp paprika
      • ½ tsp chili powder, or more
      • Salt and pepper to taste
      Instructions
      1. Pre-heat the oven to 200C and bung the sweet potato in. After about half an hour, start on step 2:
      2. Heat the coconut oil in a pan. Chop and add the courgette. After a few minutes, chop and add the spinach along with the spices, soy sauce, salt, and pepper.
      3. Remove sweet potato from the oven and scoop flesh from skin. Stir into the pan, then add vegetable stock.
      4. Whip out your immersion blender and whizz. (Or, alternatively, cook for 5-10 minutes, then transfer to a food processor/blender, if you like a very smooth soup.)
      5. Continue cooking 5-10 minutes, adjusting seasonings and adding more water as required.
      6. Serve piping hot!
      Powered by Recipage

      Monday, 19 January 2015

      Broccoli Subzi




      Would you believe I used to hate cooking?

      Seriously. I was scared of the cooker.

      And no wonder, given that this was first dish that my well-intentioned mum tried to teach me. Not something plain and placid like a basic stir-fry or an easy dahl, or even a stew, oh no. She started me off with the tarka technique, which means frying the spices before adding in the main ingredients to get them to release the flavour. Which is sometimes problematic anyway due to the increased likelihood of burning the spices. Add the only seeds that leap out of the pan and burn you in the face, and you're onto a winner.

      Needless to say, I spent most of these early lessons cowering under the table saying mum can you just do it and I'll learn to cook later if I absolutely have to.


      And hey ho, I did. They say that your mum's cooking will always taste the best to you, because its what you grow up on: whilst this may not exactly scream "COMFORT FOOD," as a result, that's exactly what it is! The inclusion of dried fruit, apparently a very Maharashtrian thing, creates a delightfully sweet and salty mix of flavours. You can switch up the fruit, nuts, and spices to your heart's content. Throw in some coconut, or one of those pre-mixed nut and fruit bags in there if you want - I know my mum often did! Dishes like these probably very on established my love for savoury-sweet combinations as of today.

      The tarka step is essential - it really does intensify the flavour by 10x. Unless you're hardcore like mother Tilak, just do what I do and cover the pan while the seeds are bursting. (And stand back.)

      I enjoy this dish most with hot buttered pita bread and sweet pickle, as I used to eat it growing up, but it will go nicely with toast and hummus, or as a side to a rice and curry dish - anything really!

      Broccoli Subzi

      by Shonalika Tilak
      Cook Time: 15-20 mins
      Ingredients (Serves 4 as a side)
      • 1 head broccoli, chopped and steamed for 5 minutes
      • handful of nuts (I like to use a mixture of cashews and almonds best)
      • handful of rasins
      • 1 tsp mustard seeds
      • 1/2 tsp
      • 1/2 tsp turmeric
      • 1 tsp chili powder
      • Salt, to taste
      Instructions
      1. Heat some oil of choice in a wok. When the oil is piping hot, drop in the mustard seeds, and cover immediately. Wait till most of the seeds have popped, then:
      2. Immediately add all the other ingredients.
      3. Lower the heat to medium and cover for 5-10 minutes, stirring occasionally.
      4. Cook until desired softness is reached.
      5. Adjust seasonings as required, and serve!
      Powered by Recipage

      Thursday, 8 January 2015

      Melt-in-the-mouth Sprouts n' Squash

      Ok ok, so this post has no pictures, thats ridiculous, how can I possibly expect anyone to even look at it, I know. It's especially ridiculous as this recipe is so good that I have in fact made it twice and still not managed to snap it, due to either being too busy or too desperate to stuff the result in my gob.

      You'll just have to trust me.

      I wanted to put it up now rather than putting it on the "waiting for photographs," list (though I will try and snap it next time I make it!) because its so appropriately post-Christmas. You may still have sprouts hanging around or presenting themselves to you on offer in supermarkets. It's a minimim-effort, maximum-deliciousness side dish so you can still eat a little fancily even now that you inevitably have tonnes of work and commitments to burrow through that you let stack up over the holidays.

      Melt-in-the-mouth Sprouts n' Squash

      by Shonalika Tilak
      Cook Time: 45 mins - 1 hour
      Ingredients (Serves 4 as a side)
      • 2 bags sprouts
      • 1 bag cubed butternut squash
      • 1 tsp olive oil
      • 1 tsp sesame oil
      • 1 tbsp soy sauce
      • 3-5 garlic cloves
      • 1 tsp garlic powder
      • Generous chili powder, paprika, salt and pepper to taste.
      Instructions
      1. Pre-heat oven to 200C and line a baking tray with greaseproof paper.
      2. Trim and halve sprouts, and peel garlic cloves.
      3. Mix all ingredients together and spread out on the tray.
      4. Bake for 30-35 minutes, checking and stirring every now and then.

      Notes: Random fact: This goes amazingly well with VBites cranberry bites, to the extent that I’d throw one into the oven just to pair with the other! Highly recommended:D
      Powered by Recipage